Great recipe. I always have tortillas on hand. Corn usually, but I see you're using flour. Great idea of putting the mayo on the outside of the tortilla to brown it up. I'm going to have to try this one. Cheers from Tennessee
Tennessee in the house! Thank you, much appreciated feedback. Yes, the mayo really does the trick, both flavour wise and colour. Let me know what your thoughts are after you try it.👍🏻
For gluten and carb free baking powder why not mix your own. Combine two teaspoons of cream of tartar and one teaspoon of bicarbonate of soda. Hey presto, you now have a healthy potassium rich baking powder, then simply use 1/3rd for this dish.
Hi Sarah, the frying temp is 180C - 350F and when it comes to oil you will get 1000 answers. I used canola oil but traditionally (as far as I know) it should be sesame oil.
Well done 🚀 and well done for improvising. Try next time with garlic and thyme, you will definitely see an improvement. Thanks for watching 🙂 Many more simple recipes on the channel so check it out 😁
@KitchenDraft Yes. I have it saved in my 'watch later' so I don't forget about it. But I don't know when I'll be able to try. I always come back & leave reviews after trying recipes. ☺️
Smoked Paprika ❤️ thanks for watching and I am looking forward to get your feedback after that 👌🏻 you can also find the written version of the recipe in the video description
We always suggest just a few minutes for king prawns... Rest them and then you can cook in whatever sauce you like. This is very nice, and simple. Nice video ;)
If this worries you, try stainless steel or cast iron. High temp could damage a non stick pan but I've been using that pan to this day and it looks in great conditions. Thanks for watching. 🙂
@@KitchenDraft Interesting. That looks like a Jamie oliver pan and I have gone through about four of those over the years. They never held up to the high temps according to me. I find it incredible that yours have held up but that could be because you're a better cook than I am. I use a scanpan fushion 5 stainless steel pan for all of my searing needs nowadays. It was definitely worth the money. Thanks for the reply :)
@unogazzy84 nah, I just cook a lot, but nothing else. Anyone can do it better than me, I genuinely mean it, but at the end of the day cooking is subjective. I use a variation of pans and I guess rotating them a lot helped keep them alive 😄 Thank you 👋🏻
@@KitchenDraft My problem with cooking is that I don't have feeling. I can bake like anyother because baking is chemistry but cooking is feeling. I can follow an easy recipe but that's it. I always overthink everything cause that is just how I am. That is why I buy over-the-top kitchen utensils so I can't destroy them.
@unogazzy84 I am totally the opposite, I don't do pastry, I do like making bread but that's pretty much it. And yes, I rely on feeling most of the time and I don't follow most recipes twice 🙂
Made steak with this today, burned myself a little with the oil but it was absolutely delicious. Good tutorial! Note for any first-timers: don't get your pan TOO hot lol
Well done for the steak! Did you get oil splattered on you or how did you burned yourself? Unfortunately it is part of the cooking game, but placing the steak away from you in the pan might help next time.
Thank you so much for the feedback. I am very pleased that you enjoyed it, but what I am even more pleased about is that you tried different variations according to your liking and available ingredients, well done, this is what cooking is all about. Thank you again for sharing your thoughts.
This looks like a variation of the Greek μελιτζανοσαλάτα. I used to hate aubergines, until I discovered that salad, then the Moroccan Zaalouk. Now I must try this version too!
@@KitchenDraft I went last night, I loved it. I plan to make the aubergine salad soon. I will have to skip on making the mayo (it's one of my few "blacklisted" foods that I can't make well, but I will adjust the flavour somehow. 😁😁
Thanks for the "feedback", this was a recipe well used before Gordon or me, so neither of us invented it, I can assure you this. What was the actual problem? You don't hurt my feelings, trust me, but If you want to leave feedback, do it constructively.
Once you gain some experience, you can do it by feel, but it's important to first understand the right moment to take the steak off the heat. Starting with a probe thermometer is the best way because it removes the guesswork and lets you know exactly when it's done right. It costs $10-$20, so it doesn't break the bank. Thanks for watching🙂
