Видео

that can be tricky, I hope it still works out.

@@DIYGourmet it did 🙂

it is, actually. anything less starts bordering on saute. 🤪🙂😉

Any time, glad I could help.

That's accurate, but I've tried around that temp, and they were a bit more dry than I preferred.

That's why they are here, I'm happy to hear it helped you. Thanks for being a fan!

😉😁

thank you!

Glad you liked it!!

Hi Kellie! it grows on a vine, so that's mostly where I figure it gets to be a squash.

Rock on! I'm glad it helped you make some tasty burgers.

Nice choices. The beer batter is tasty. Just make certain to crisp the outside of the portion for the best flavor.

@@DIYGourmet ok thanks for that tip I’ll keep that in mind

Thanks for the compliment. It's much appreciated. Metal skewers are great, though I have seen them over cook shrimp on the inside from the heat transfer. I find bamboo works well on shrimp but definitely needs that soaking, or they will get crispy. BTW, nice hearing from you. it has been awhile.

I get excited for the meal I keep forgetting to soak the skewers 😊. I shall next time. I'm still here, and I appreciate all your video clips. Oh, and I've mastered mushroom omelets!!!

Ha! Same here. I've burnt so many skewers from that. Metal is good business, but it'll still fry a finger if you forget that they get red hot 🤪😵‍💫 I'm glad to hear you're doing well on the mushroom omelet.

hehe hehe... yeeeessss. It's a modified version of steaming. Kinda like for the same reason you close the lid on the BBQ for frozen patties. It creates a higher ambient temperature around the burger and then uses its own juices to bring it up to the needed internal temp without relying solely on the outside heat. Thanks for the kind words about how I used it. 🙂

that attachment is pretty cool, i might do that later or the seedling thing, too. I'll be growing them out to a larger, more saute friendly size. It's cool how fast they get going, though.

Fingers crossed! It'll be 10-12 weeks before they can be harvested.

Fair point, though for fajitas and strips it usually stays and this vid covers a general method. You're right for tenders in taking the actual tenderloin out, so thanks for pointing it out.

I'm glad you found the little extras useful. Sometimes, those parts don't make it into the recipe text for the bag, and it makes a difference.

Hiya Frank! Our families were all immigrant families at one point. I'm glad to hear you still recognize it. That's the beauty of this Ole melting pot, isn't it? Sounds like your dad had skills and that they were delicious. So... Best oil. Best for flavor... LARD!! Fat rules. Best oil for cooking experience and a bit of health consciousness would be Sunflower. Personally, my favorite when I deep fry is 80/20 Sunflower and lard, respectively. One super important key is to know the temperature that your ingredients work best at. Spuds, I like to do a little lower heat for a tad longer, but onion rings are flash boom done most of the time, so I keep it on the hotter side. The Median temp being 350 to work the zones on.

oh, side note thinner ingredients like shoestring fries would be high and fast, too. The thicker they are, the more time they will need, and too much heat too fast will scorch the outside. Hope this helps 😀

@DIYGourmet thank you for the good advice. God bless stay well.

When you let it rest after the heat goes off for about 2 minutes. Otherwise, if you like melty cheese and crispy bits then add it a bit before you turn it off.

@@DIYGourmetok thank you for your response. ❤️

This was one of my earliest videos. My apologies for its sparse on screen information. Preheat the pan to about 275-300F. Add Sunflower or your preferred cooking oil, about 3 tablespoons worth. However, if it's olive oil, then lower the temperature to around 250F when adding the chicken. Sear them on all sides while using a cooking spatula or spoon to separate the bits of chicken so that they cook individually. Once they are seared to just a light brown, then lower the heat slightly, and cook for about 3-5 more minutes so that they are to your preferred level of doneness. 3 minutes will make them good to add to another component, and 5 minutes will make them ready to serve a la minute. For both ways, turn the heat off and allow to rest for 2-3 minutes with the cover on for juicy goodness. 👌 Also, once the chicken is in the pan to can begin to season and flavor if such has not been done already. My only recommendation is that if using garlic powder to wait until after searing.

@@DIYGourmet thank you!

Sounds great! I hope they make for good eating. 👍

yes, most times, it's just a matter of adding a bit more water. general rule is 1.5 cups of water for every cup of rice, but altitude and humidity can affect that balance.

😁😁😁 I'm happy to hear that it worked well for you.

you know... I've been thinking about if I should get one to do episodes with. Upvote this comment, and if there's more than 100 likes I'll pick one up.

@@DIYGourmet That’d be great! I’m about to grill some patties on there now. They always turn out a bit tough, so I’m changing it up a bit (doing a little lower heat and flipping more than once).

I was scoping it out online, and I think that if you have a small ramekin made of ceramic or metal, then it's possible to put it in with some water in it. The water will create a higher humidity inside and may serve to help it stay juicier.

@@DIYGourmet That could help! I just did them on medium heat for 6 minutes flipping halfway, and they turned out much better. They were thawed in the fridge for a day, so they didn’t need as long to cook.

I'm most familiar with that through seeing it with freezer burned chicken breast. From my experience, it comes from being thawed in transit and then gets re-frozen. Does this sound familiar? It can be difficult to correct, but there are ways. Have you tried a citrus marinade? The acidity sometimes can soften the weathered flesh.

@@DIYGourmet I actually bought chicken breast from the store and cooked it soon as I got home on two different occasions the way that I always do and it happened. Almost feels like a hard raw texture but it’s completely cooked! Makes me want to stay away from chicken! Haha. I read it could be from the companies growing the chicken too quickly.

I've heard this is usually in the organic and open range chicken. The organic feed they give them, puts off this woody type flavor. Marketing tactics of printing organic or open range on a package isn't always what it's cracked up to be. Other than that, all I can say is simply don't buy the brand that tasted woody. Pick another brand.

Hope you enjoy it, let me they come out.

😁 glad to hear you enjoyed it.

Perhaps after an initial boiling to add some water to the pasta. Without trying it, I'd say it wouldn't fare well without a pre-boil.

It is an honor and a pleasure to my soul to be able to do so. Thank you for your kind words.

Thank you very much!

Thanks!

good practice, generally. I find doing so makes them a bit more versatile. However, for burgers and sandwiches, I do still prefer them.

you can do both sides for extra flavor.

Thank you 😋

That sounds delicious! I love doing that with onions for the burger, and Muenster really does make it great. The patties I used were probably the same ones. I'll also use the 1/3 lb sometimes, and the cooking is almost the same, just a bit longer. Thanks for sharing and bon apetit, provecho, and all the rest to wish you a good meal.

I literally bought the same thing yesterday, this video is a god send

Glad you think so! Thank you.