I'm currently making this with Japanese white rice, apple cider vinegar, rip off craft parmesan cheese, and Argo corn startch. No onions are being used btw
2 years on and this is still helping people, just made my 1st omelette and it was amazing. Slightly overdid the sea salt but it was Fantastic.... thank you. Even though your channel is no longer active I hope you get these messages 🍳
I have tried 4 lemonade scones I take to my girlfriends I tried yours today, My friend and I reckon yours are Definitely the best So will stick with you . Now will Follow you Thanks
I was craving a pastrami and cheese omelet this morning and realized that I suck at cooking them. Watched this video and absolutely nailed it. All this time I never thought to grease the pan ahead of time with oil (I used olive oil) before melting the butter and putting the eggs in. Thank you so much for this video tutorial. It was absolutely delicious.
Few mistakes- rice needs to be stirring up all the time, don't use the lid, the rice looks overcooked .Never ever cook risotto after parmesan is added. Parmesan and butter must be added when rice is ready ,take the pan away from the heat. and stir very well. Also never use the brown onion , only shallots or spring onion. Very well showing how to add the stock and wine. Wine must be dry i like the Sauvignon Blanc .
Been making okonomiyaki fir a long time (not the most authentic though, some ingredients are kinda hard to get). I'm yet to master the Hiroshima-style, it always fall apart everytime I make it. So as a shortcut, I combine the Osaka and Hiroshima style. Mixing the cabbage with the batter, and creating the noodles and egg layers
Man u really made my day, im twelve and i want to learn gow to cook a good steak in pan. I have watched hours of people showing how to cook a perfect stake. I have a question, i live in sweden do u know any good stake i can buy here ❤❤❤❤ for beginners