Pro Home Cooks is a place where you can continue to connect deeper to your own personal expression of cooking. Because there is no perfect way to do things in the kitchen.
This is about leveling up your cooking practice so you can make incredible food, provide for yourself and the people around you, and save a ton of money while doing it!
I hope you come along on this journey and help spread the growing movement of Pro Home Cooks!
First off, love the video and this type of content! Big props! I made a rookie mistake in not adding salt to my Mustard seed ferment, and I'm 5 days in before realising. How integral to those first 5 days would the salt be? And is it too late to add now? It's got some funk going on - but as imagined, I'd expect nothing less from some form of ferment 👌🏼
Also im Grunde wollt ihr sagen die suche nach dem neuen Host war gar kein Prozess und Nico hat einfach irgendwann gefragt "Wär das nicht was für dich Grabo?" Woher kommt mir das nur bekannt vor? 😁😂😂
I think kimchi hits the sweet spot at a month in the fridge, the tingling in your mouth and all that flavour and spice there is no better way to eat vegetables. Thanks for the fermenting videos i plan of watching through them and getting started with fermenting specifically lacto fermenting for the next growing season.
I get it's easy but !microwave! Now in 2024 everyone should already KNOW this radiation box should not be in ANY home and you want to cook food with it and eat it? Is it a surprise that sooooo many people are getting cancer? Between that and all the x-rays, mammograms, etc you guys really like to live dangerously 😳
It’s not the best ibérico jamón you’re eating. Yes it’s of that variety, but the very best will look much darker in colour. I spent a year in Spain and befriended a jamón seller
