Hey there. My name is Tim Bereika and welcome to Kitchen & Craft. My goal is to shoot, edit and upload cooking videos that are informative, concise and help to show others the beauty in cooking.
So what is the point of the making the front stone out of the same material vs steel or something less delicate if you only launch a pizza onto the rotating part?
I made this recipe for the second time today. End of summer homegrown tomatoes in my sauce. 😋 I followed the recipe to the letter (except for cheese) first time. Tonight I altered the recipe by using only three slices per stack and I added a schmear of sauce on the bottom and middle slices with cheese on top of the sauce. I too recommend low moisture mozzarella. We used slices first time. I really do like this recipe because it isn’t a casserole. It’s simple and fabulous.
@@freddysart4005 Poolish is one type of preferment. It is usually equal amounts flour and water. In this video I used something called a Biga. Still a preferment but much lower hydration.
I tried this a few nights ago and it was outstanding. I want to know if I can fry up my eggplant layers and stack with the cheese then freeze in disposable aluminum pans(1 helping each) to be able to heat it up in oven and if so do I add the sauce before freezing or after if so?
You're the only one who's commented about it out of 231,000 views and 259 comments so I guess the emotional weight of eggplant skin is greater for than everyone else.
That's correct. My point in the video is that boiling the potatoes, as opposed to baking them, adds additional moisture to the gnocchi mixture. This promotes increased gluten formation from the flour included in the mix.
This was the best most well articulated cooking video I’ve ever watched! Excellent work dude !! Looks awesome, gonna have to ask my partner to make it for me soon
I’m sorry but a “seriously easy method Does Not include frying all the pieces . Back to the drawing board. Maybe explore all the baked methods and then you make the best.
There's absolutely nothing difficult about frying eggplant. It might take a little time, but it's straight-forward and very easy. If you think this recipe is hard, then consider ordering from Hello Fresh.
Hi there, I live in a very hot and humid country, shall I leave the biga overnight in the fridge instead of at room temp? (My room temp would be around 29- 30 celceious)
I know this video is 9 years old, but I wanted to say thanks for not giving me your life's history when all I wanted to know is how to cure a lemon. Great video, thank you.
This is exactly what I was looking for.. very close to wheat we get in carmines 🎉 super happy to see the taste also very close … thank u thank u thank u 🙏
I add leeks as well but this was a fantastic video. I highly appreciate you taking the time to explain the ratios. I've worked in too many kitchens that just throw arbitrary amounts of veggies into their stocks, never skim, etc. It's so sad to see so much work go into a product to be ruined.
Omg is all I can say except you are a genius ❤😊 I make this about once a month and I'm drooling it's so delicious. You should be so proud of yourself that people choose you against the hundreds of others out there. I love your style 😅
Hi great pizza btw! Just a quick one, what cheese is best to use for that patchy brown/ white stringy texture, I don’t really like using fresh mozzerella much, any help would be appreciated 😊
@@sharyno yep, the ones from a grocery store are typically much more mild in flavor. Cool to hear you’re growing eggplant. I never had much luck with it in my neck of the woods.
