Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. You can learn how to cook gourmet tasting food, to rival the restaurants, right in your own home! Cooking/Baking can be an incredible experience, for me, it is my happy place, it relaxes me, lets me gather my thoughts, and then when the dish comes together oh so perfectly and you take the first bite, mmm amazing! Then to see the look on your family or friends' faces when they taste the homemade treats you brought them, quite incredible really. I love to cook, join me on this journey as we enter the world of creating edible masterpieces, let's get cooking/baking!!
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In the Kitchen with Matt P.O. Box 20581 Mesa, AZ 85277
One of my favorite fruits, you described it just how I would! Dragon egg heart shaped fruit! It definetely needs to be a brown green to get the full effect to reach the custard apple level.
Oh goody. I've been looking for a recipe for a while. I'm dairy allergic and can't tolerate something in all the dairy free chocolate available to me. Even the carragenan free ones.😢😢
i have a better recipe!! however much cocoa powder u want, heck ton of butter, mix well until incorporated (whilst on the stove) add some water to it, once all ingredients are mixed bring the mixture up to medium heat and in a cup mix corn starch and water, than add to the mixture and boil until desired thickness has been reached
You can add a little lard or shortening, but the most basic recipe doesn't have that in it. yes you could totally make homemade tortilla chips with this.
I love these!! Tastes like green jello without sugar, and I can’t handle sugar or sweet fruits, so this is perfect for me here in Colorado. Wish they weren’t so expensive here, though. They cost $6.99 in my local Safeway store 🙁!
Awesome! Yeah that is still expensive! You could try saving the seeds and growing them. They may be okay but it may also be too cold still in the summer there. But you could always try it!
I got to see for the first time Jackfruit selling at my local Brookshire’s. I held one that probably weighed 15-18 pounds and was not ripe. It felt like a porcupine or the tips of a pine cone all over. It inspired me to do some research before buying one. Your RU-vid video popped up and was a great insight on the Jackfruit! Thanks and I’m going to get one soon!
Awesome!! And you are very welcome. Did they also have 1 that was cut into wedges and wrapped in plastic? Sometimes they do that so you don't have to buy a full large one to try.
I bought some quinces, I've never seen them before at my supermarket but this time I did my fruit and veg shopping at a fruit store, they must be special import from somewhere else not grown in New Zealand, and just wanted to try something new and different. I cut one open and it's brown inside on most of it. It doesn't look rotten just discoloured. Not sure if this is OK but I'm going to cook it and eat it anyway. Wish me luck!
You can certainly try it! Depending on how long past I don't see why it won't work. A great way to use up older milk. Just as long as it isn't spoiled it should be fine.
I just made these! OMG! 🥰They are soooo good! Thank you for sharing. No nuts but made with just the chips, couldn't wait. These are the first things I baked in my new home, your cookies. Now mine🤩😘
Glad you liked it! :) It is an easy thing to practice with to make it how you like it! Try different kinds of bacon and bread as well! You could try place a slice of cheese too on the bread first before the bacon and egg, etc. Or sprinkle shredded cheese on top, although that can blow around a bit with the air fryer haha.
Um nope. That is a complete myth about the microwave. And no they do not put it in boiled water. They put it in hot water (around 170F) Which is exactly what I said to do in the video if you don't want to use a microwave.
@@inthekitchenwithmatt Thanks for answering so quickly. what is different here besides the use of raw milk?, which for some of us is rather difficult to find. I don’t like the taste of powdered milk. Ive got a Whole Foods and Sprouts nearby and WF doesn’t carry it. Will try Sprouts today although I think it’s the law in FL that doesn’t allow the commercial sale of raw milk unless labeled “to be used only for animals” will try a farmers market tomorrow. There is a farm that home delivers it but @ more than $20/ gal. I’ve tried using pasteurized but not homogenized whole milk, with all vinegar, vinegar and lemon juice, all liquid rennet or all diluted in water rennet in pill form and vitric acid. Never get Mozarella, only Farmers. I think there are as many recipes for Moz as there are cheese makers. You can’t believe how frustrating and challenging this is for me. I even saw a vlog from a Mexican woman who uses raw milk and melted home made butter at the stretching and pulling stage, but not tried it. At 74 y/o and been cooking for 55 and won’t ride happily into the sunset without “mastering” Moz. 🤦♀️ I really want to try your recipe as the pulling and stretching part will not be so bad with the not so hot milk.
@@asaldanapr Keep practicing and trying different milk. It doesn't need to be raw milk but that tends to work the best for the vinegar method. For the rennet version follow this other video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-05DTxYaH0YQ.html I use food safe gloves for the stretching part. :)
They look yummy! My husband is a chef by trade and he usually makes these but I wanted to know how to do it. I think yours look a little more......done? 😆Thanks for teaching me Matt🥰
Yes I have three: Milk chocolate: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ax2xAq0ldpg.html dark chocolate ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bpH5QW9yvEk.html and white chocolate ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PaixxplbTfA.html
