this recipie is really good i was just stupid and used all purpose flour on the first batch made a second one and my mom said to use bread flour which i did and they turned out wonderful i'd reccomend bread flour for it but use what you got on you
I had no idea about adding pudding! I'll have to give it a try. I moved to the US a few years ago and have been working on my cookies. I bake a lot, but there is something about getting the perfect cookie, it's all in the personal tweaking. Although I do find American cookies to be too sweet and too big, I feel guilty eating them. I make them smaller so I can eat two and not feel bad. Have you ever put your cookie dough in the fridge before baking? Also, do you freeze the uncooked dough?
Take out, put the sugar in, put it back in caramelise. Don't want raw sugar in there. Personally I would use honey or maple syrup rather than sugar anyway
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present: 1) in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico; 2) in Saudi Arabia with a restaurant in Jeddah on the basis of franchising relationship with a qualified Arab partner. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence of the Municipality of Roma Capitale. Best regards Ines Di Lelio
Pudding really is a game changer. There’s another cookie recipe I’ve found that uses it and they’re divine. I’m very much looking forward to trying these!
Nicholas Appert invented " Canning " in 1810. He uses a jar, not a can. Later on the method was transferred to tin cans as glass jars broke easily. Darling...😂
I live in spain so our home gets pretty hot during summer I have a dark room at the back if the house and i wonder if i can srill can in my area because of the heat?
@@tobyandsylviagarcia4259 you’ve got this! I was so happy with the results and will continue doing this because of sheer convenience! Plus, it doesn’t take up freezer space!
I have been canning for a few years now. My biggest fear to overcome was canning meat. But, I realized as long as I follow the instructions fully and make sure my tops are sealed, you cant go wrong.😊😊😊. Now I have canned fruits, vegetables, meats, even soups. If I can do it, anyone can too...😊😊
@@michellebillingsley4704 hopefully this video gave you the confidence! Like you said, just make sure you pressure it at 10 pounds for the right time and that it seals! Only time mine haven’t sealed was when the rims weren’t clean or there was a chip in the jar that I didn’t realize till further inspection. Let me know if you have questions!
It's safe to can fruits, veg and meat from your freezer. The fruit and veg might become a little soft but the meat isn't any different if it's been frozen or not.
I’ve gotten food poisoning from supermarket chicken. Lasted almost 3 weeks. Have yet to get sick from anything I’ve canned but haven’t done meat yet. That’s on my agenda for the winter
@@3rdstreetreactionsIf you are concerned about the Ph in your jarred meat, you can try adding 2 tsp. vinegar to each pint before canning. The flavor won't be detectable, but it will create an acidic environment in the jar.
Have you ever tried any other herbs/spices than salt? I've canned beef, pork and chicken and the chicken and beef tended to be dry tl I did use quart jars instead of pint jars. Maybe the longer cooking time required for the quart jars of 90 minutes makes the meat a lot drier. Any thoughts?
I haven’t ventured out from chicken! I really wish I had! I’ve used quart jars with chicken so they had to be cooked 90 min. Meat turned out the same! Maybe some other viewers can offer suggestions?
I brown my meat(beef chicken and pork) first then I add some hot homemade vegetable, beef or chicken stock into the jars. I also add some salt free seasoned spices as I will be doing any salting when it is prepared with the meal.
