jake_dryan
@jake_dryan • 267,800 subscribers
Videos
How I make Neapolitan pizza dough at home 🍕 I worked on this dough for weeks until I got it right. It’s the best crust I’ve ever made - light, chewy, and full of flavour. I created a full written recipe breakdown with photos and videos on my newsletter Jake’s Cooking School on Substack the link is on my profile. Here’s the full ingredient list if you want to follow along: 👨🍳I found great results using @caputoflour 🔥The oven I’m using is @gozney Poolish (pre-ferment): 200g flour 200g water 3g instant yeast Dough: 600g flour 300g water 20g fine sea salt All of the poolish I want to make one thing very clear: there are so many ways to make an amazing pizza. The type of pizza you create depends on the specific choices you make at each step. These are the key variables that can completely change your result: * The type of flour you use * Combining different flours * Whether you use a poolish, a biga, or a sourdough starter * Kneading by hand or using a mixer * Cooking the dough the same day or fermenting it for 24–72 hours * The size of the dough balls and final pizzas * Using fresh yeast or dried yeast * Cooking in a pizza oven or a regular home oven * How thick or thin you stretch the base Each of these variables can be mixed and matched in different combinations, which is what makes pizza so endlessly interesting and sometimes a bit confusing when you’re just starting out. My goal is to explore each of these methods over time and bring you along with me. I want to help you understand what works, what doesn’t, and how to make truly incredible pizza at home, no matter what gear you have. ❤️❤️❤️ Jake xxx
jake_dryan117,800 views • 3 months ago
I get asked every day why do you cook so much Indian food? It goes way back to when I was 12, playing in a band with two Gujarati friends. Their family would cook for us, shaak, thepla, dhokla. I was obsessed. Then I trained as a chef and worked in a hotel kitchen. Most of my colleagues were Indian, and I’d cook for them too. They’d say it tasted like their mum’s, that meant everything. Since then I’ve kept learning, cooking, and asking questions. I even did a whole series cooking five dishes from almost every state. But I’m still just scratching the surface. If there’s a dish you grew up with, comment below, I’d love to cook it. Also, most of my recipes will now be posted on the FREE section to my substack Jake’s Cooking School - in bio 💫 Jake x
jake_dryan442,900 views • 1 year ago
Aloo Gobi: full recipe & breakdown on substack - link on my profile
jake_dryan34,200 views • 1 month ago
How to cook Indian food properly | NEW SERIES 🙏🏻✨ I’ve spent the last few years diving deep into Indian cookery and I’m only just starting. I want to simplify things a little and share my insights on the fundamentals. Not just recipes but the culinary principles that matter! Many of you are much better cooks than me but many of you are also beginners - so this series is my way of helping you master this amazing cuisine ❤️ #indianfood #desifood #cookingclass #series
jake_dryan378,500 views • 2 years ago
Marry Me Chickpeas 👇🏻 recipe below Ingredients: 1 jar chickpeas, 400g cooked, drained and rinsed 4 cloves garlic, finely sliced 3 pickled red chillies or 1 fresh red chilli, finely chopped 1 small onion, finely chopped 2 tbsp tomato paste 2 tomatoes, roughly chopped 3 tbsp cream cheese 80g baby spinach A few fresh basil leaves Small handful parsley, finely chopped 2 tbsp olive oil 2 tbsp butter 1 tsp paprika Pinch of sugar Salt and black pepper to taste Method: 1. Heat the olive oil in a pan over a low to medium heat. Add the sliced garlic and chilli and gently fry for about 30 seconds until fragrant but not coloured. 2. Add the chopped onion and cook gently for around 5 minutes on a low heat until soft and translucent. 3. Stir in the tomato paste and cook for 1 minute to deepen its flavour. Add the chopped tomatoes and a small splash of water. 4. Let the tomatoes break down slowly, stirring occasionally. Add more water as needed to create a loose sauce. Once softened, add a pinch of sugar and season with salt and black pepper. 5. Stir in the cream cheese until fully melted and incorporated. Add the chickpeas and bring everything back to a gentle boil so the flavours combine. 6. Add the spinach and basil and cook for 1 to 2 minutes until the spinach has wilted and the sauce has thickened slightly. 7. In a separate small pan, melt the butter over a low heat. Stir in the paprika and a small pinch of salt, letting it gently foam for a few seconds without burning. 8. Pour the paprika butter over the chickpeas and finish with chopped parsley. Serve hot with crusty bread or steamed rice.
jake_dryan131,200 views • 9 months ago
Happy Tamil & Sinhalese New Year AND Baisakhi, Pohela Boishakh, Vishu, Bohag Bihu, Pana Sankrwnti ✨✨✨ Puthandu Vazthukal ❤️ Semiya Payasam: ingredients: 1 cup vermicelli noodles 4 cups milk 1 cup water 1/4 cup condensed milk 1/2-1 cup jaggery 3 tbsp ghee pinch of cardamom powder cashews almonds raisins 🎥 do you want to learn how to create high quality recipe reels ? i’ve made a free guide for beginners! - click the link in my bio under “reels guide #puthandu #tamilnewyear #tamilnadu #indianfestival #indianfood #happynewyear
jake_dryan363,300 views • 2 years ago
i cooked it until the oil started to split 🫣❤️ #aubergine #hyderabadi #fyp #foryoupage
jake_dryan476,000 views • 4 years ago
Replying to @user6195465669048 thank you 🫶 #indianfood #desifood #ukfoodie #fyp #foryoupage
jake_dryan286,300 views • 4 years ago
full recipes on my substack (free) - search for The Andhra Thali ⭐️
jake_dryan14,900 views • 2 months ago
No more content to load