I am late to the party, but i háve a question, recipe calks for 50 g butter: 40g of butter into skillet, 10g into batter, Then more butter into skillet?
Hi there! Correct, you need a total of 50g butter, separated. 40g of melted butter goes into the batter. The remaining 10g goes into the hot pan before pouring in the batter. Hope that clarifies things.
I know, right? I am so amazed by the way you presented it with such a simple and traditional soul food as a beautiful looking, scrumptious dish. You are an artist, and I am so honored to meet you in person!!!❤
My Dad pulled out the only pumpkin that survived in his garden this year. I did exactly what you suggested and I have to tell you that we were all fighting for the last bowl. Mom won of course but it was fantastic. Thanks it was easy and fun to make. They wanted a pie but I made soup. Just wished it was bigger. Happy Holidays
Thank you for sharing this vivid and fantastic story! I'm so pleased to hear how one recipe could bring goodness to your whole family, and do that precious pumpkin justice.
@@GiveMeLemons 😃 yes iam a litte pit sick so i put ginger in it too and it's so delicouse i feeling better...so much flavour and it's so aromatic...i just have done the anchovy broth with other recipes and it's my first time doing this recipe and broth definetly i use it for other korean soups and dishes
The Spaghetti Eis got you the first 80% but the Knife finished the job. I started my Channel a few months ago. If you ever want to do a fun food challenge Video let me know. I am German-born and raised with a Middle Eastern background who moved to the US (So Anny 180). It would be cool to see how differently we would treat the same ingredients.
That's right, the butternut squash is not a pumpkin but the flavors very close to a pumpkin, and we've generally come to call the soup we make from it "pumpkin" soup because of the flavor, though it's technically incorrect. I also show the kabocha squash, which is technically a Japanese pumpkin.😉
Hi! Vegetable stock is normally made with whole vegetables, but here I'm showing how to reduce waste and use the scraps you collect in your kitchen such as tips of carrots, celery, garlic, scallions, etc, and the skin of things like carrots, celeriac and parsnip. You can also use the onion peel, but just know that you'll get a dark stock. Hope this helps!
Hi, it's a concentrated oil extracted from pumpkin seeds. Very intense and delicious. If you can't find it near you, you can try hazelnut, pistachio or just plain olive oil. Or leave it off altogether. There are a million garnish possibilities, but the star is the soup!
I will definitely try making this soon. I just had Vegan Papaya salad for the first time and fell in love with it! Now I can’t keep going to the restaurant it’s expensive and portion was small. So need this to make my own Papaya salad.
@@GiveMeLemons I am excited! so I made this yesterday and after leaving it for 24 hrs, I followed the rest of the steps. However, I think I didn't simmer it long enough and with a lid closed. So it has not reduced much (I made half of the recipe and ended up with 750 ml). I bottled it and it's been the fridge now for 7 hours. But, if I would like to reduce it more, can I still take it out of the fridge and bring it to boil and simmer it with the lid open?
@@GiveMeLemons I wanted to give you an update; I love this sauce and used it when I needed that umami flavor. However, about 3 weeks ago we experienced indigestion. We thought it was the mushrooms dish we cooked (using the sauce). But then a week later or so a voice inside me said to throw this vegan sauce. Yesterday I removed it from the fridge and was shocked by the amount of molds on the sides of the bottle, the empty part of the bottle. The sauce was about 40% left of the bottle. I now know if I make it again it has to be consumed by 1 month.
Hi, it's a very concentrated oil extracted from pumpkin seeds. Very intense and delicious. If you can't find it near you, you can try hazelnut, pistachio or just plain olive oil. Or leave it off altogether. There are a million garnish possibilities, but the star is the soup!
you should scorn the pumpkin and bake it with erbs and spices inside. That way, the flavor bakes into the pumpkin. Also, serve it inside of a warm pumpkin.
What kind of herbs and spices? What do you mean serve inside a warm pumpkin? You mean cut open a different pumpkin and steam it maybe, and later use it instead of a soup bowl? That way they can eat the pumpkin pulp if they want, after they've eaten the soup… ❗️🤯😮🤗😍 I think that's a brilliant idea! Thanks for the tips. 👍👍
Instead of using the sweet ingredients, today I stirred in chives and thyme, then after adding it to the pan, sprinkle parmigiana reggiano, and BOOM: Savory Dutch Baby for lunch served with a greens salad. It was amazing!
