#fromscratch
Mini milk Baguettes / Mini Pain au lait RECIPE ⬇️💜 200ml lukewarm milk (38°C) 160ml lukewarm water (38°C) 20g Sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt 1 egg and splash water for brushing Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Cover for 5 min to soften the dough then use a spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (about 20 times) if you have a mixer you can use it or if you want to knead by hand you can on a floured surface. Cover and rest 1 hour. Line your tray with parchment paper. With floured band pull away edges of the dough from the bowl and lift onto a floured surface. Use floured hands to press and shape it into a rectangle. Flour your knife, cut into 6 slices then in half to create 12. (Keep the peices covered while shaping) Flip a piece of dough over, flatten it down, fold over 1/3 then the other 1/3 over and roll it up 3/4 pressing in after each roll. Bring the last 1/4 upwards, push the ends in and squeeze and pinch it sealed. Give it a gentle roll and place on your tray, cover and rest 30’min. Preheat oven to 220 C Score the tops with your sharpest knife, brush egg wash around the scores (try not to get it inside) spray or slick some water under the parchment paper (to create steam) and bake for 5 min at 220C turn down to 190C and bake for another 10-13 min keeping an eye on them Store airtight in a sealed bag or freeze in a zip lock as soon as they’re cool. I slice mine open defrost airtight in a bag in about 1-2 hours depending how many. Enjoy D 🫶🏼 #breadtok #bread #baguette #breadmaking #fromscratch
Dee408,400 просмотров • 3 дней назад
✨Homemade Shrimp Crackers Zero Additive Snack 自制虾片 Real shrimp crackers paired with nourishing pigeon soup simple satisfying meal🥘Ingredients🦐Shrimp crackers: shrimp 500g (1.1 lb), ginger slices, water, salt, sugar, tapioca starch, corn oil for frying🐦Pigeon soup: 1 pigeon, red dates, goji berries, longan, boiling water, salt📝Steps Chill shrimp with ice peel and devein Blend cleaned shrimp with ginger and a little water into springy paste Add salt sugar and tapioca starch knead until not sticky Roll dough into strips keep diameter under 5 cm (2 in) Cook strips in simmering water 10 mins after floating take out to dry for 1 day, air dry for north bake at 60°C (140°F) for south Slice dried shrimp log thin lay flat dry again until hard brittle Heat corn oil fry slices until puffed up Blanch pigeon add red dates goji berries longan and boiling water simmer 1 hour Season pigeon soup with salt serve with shrimp crackers ✨自制虾片+鸽子汤｜无添加零食+暖汤纯虾肉虾片搭配滋补鸽子汤简单扎实一餐🥘食材🦐虾片：虾500克，姜片，水，盐，糖，木薯淀粉，玉米油（炸制用）🐦鸽子汤：鸽子1只，红枣，枸杞，桂圆，开水，盐📝步骤 鲜虾加冰块冰镇后去壳去虾线 虾肉加姜片少量水打成Q弹虾泥 加入盐糖和木薯淀粉揉至不粘手 面团搓长条直径控制在5厘米以内 长条放入微沸水中浮起后煮10分钟捞出风干1天，北方自然风干南方烤箱60度烘干 干透虾糕切薄片摊开二次晾干至硬脆 玉米油烧热放入虾片炸至膨胀 鸽子焯水加红枣枸杞桂圆开水小火炖1小时 鸽子汤加盐调味搭配虾片一起吃 #homemadesnacks #shrimpcrackers #foodreels #cookingvideo #easyrecipe #fromscratch #foodie #homemadesoup #crispysnacks #recipetok
Xiaoju455,000 просмотров • 13 дней назад
Part 2: College Meal Prep Ideas This is the lasagne we made with the leftover sauce from our last video! I had seen so many people make sauce this way and had to try it! You can chop, dice the tomatoes too.. Changing it up was fun! ONE-PAN LASAGNA MEAT SAUCE • 4 lb ripe tomatoes (beefsteak, Roma/plum, or whatever looks best) • 1 large yellow onion, diced • Olive oil • 1 Tbsp minced garlic • 1 lb ground beef • 1 lb mild Italian sausage • 4 oz tomato paste • 3–4 tsp kosher salt, or to taste • 1 tsp black pepper • 2 tsp garlic powder LASAGNA • 1 box lasagna noodles • 2–4 cups chicken broth, as needed • 1 lb mozzarella, thickly sliced or shredded MAKE THE SAUCE Generously coat a large, deep 12–14” oven-safe skillet with olive oil. Slice a thin piece off the bottom of each tomato and place cut-side down in the pan. Add onion + garlic around the tomatoes. Cover and cook over medium/medium-high heat for 20–30 min, stirring the onions occasionally, until tomatoes are very soft and skins easily peel away. Remove skins and mash the tomatoes directly into the onions. Add beef, sausage, tomato paste, salt, pepper + garlic powder. Break up the meat and cook through, letting the sauce reduce slightly. Taste and adjust seasoning. MAKE IT LASAGNA Stand the entire box of lasagna noodles vertically in the sauce. Pour in 2 cups chicken broth, cover and simmer 5 min. Uncover, press the noodles farther into the sauce, gently move and separate them and spoon sauce back over the top. Cover and cook another 5 min. Check again, moving and separating the noodles and pulling sauce back over the top. Make sure nothing is sticking or burning on the bottom, adjust the heat as needed and add more broth if the pan is getting dry. Continue cooking covered, checking every 5 min, until the noodles are just shy of al dente, about 20 min total. Top with mozzarella and broil until melted, bubbly + golden. Let rest 10–15 min, then slice + serve!#fromscratch #lasagna #skillet #onepanmeal #italianfood @HexClad @getgraza @Rummo
Wayne and Nancy944,900 просмотров • 1 месяц назад
Little Chocolate Croissant (Brioche) Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 20g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 100g softened butter 100 dark chocolate chips 20g sugar (I used vanilla) 1 egg with splash water for brushing Sugar syrup (you can just use honey & melted butter if you prefer) 50g water 50g brown sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier. Cover and rest for 3-5 min so the dough settles down and then fold the dough over itself turning the bowl after each fold. About 10-20 times until it’s soft and supple. You can also knead it if you’re comfortable doing so or have a mixer. Flip it over, fold in half & cover and rest for 1 hour. Line a tray with parchment paper Roll the dough out into a rectangle and spread the butter all over sprinkle chocolate chips & sugar and flatten with your hand. Slice horizontally down the middle and then into thin triangles. Roll up into croissant shape. Place on your baking tray. Cover and rest 30’min. Preheat oven to 175C Brush with egg wash and bake for 13-16 min. brush with syrup as soon as they’re out (if you’re freezing them like me this will keep them really fresh) Leave in tray for 10 min then on to a cooling rack. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. room temperature airtight as soon as they cool for about 3 days. Enjoy D 🫶🏼 #brioche #batchcooking #fromscratch #lunchbox #breadtok
Dee165,800 просмотров • 13 дней назад
🧈 Homemade butter 🧈 Yield: Approximately 1 cup (about 8 oz) of butter Prep Time: 10–15 minutes Ingredients: * 1 pint (2 cups) heavy whipping cream * Salt, to taste Instructions 1. Pour the heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat on medium-high speed. 2. The cream will first turn into whipped cream, then become thick and grainy. Continue mixing until the butterfat separates from the liquid buttermilk. This typically takes 5–10 minutes. 3. Pour off the buttermilk and save it for another recipe if desired. 4. Transfer the butter to a bowl of very cold water. Knead and squeeze the butter to release any remaining buttermilk. Drain and repeat with fresh cold water until the water runs mostly clear. 5. Squeeze out as much water as possible, then add salt to taste and knead until evenly incorporated. 6. Transfer the butter to an airtight container and refrigerate. Notes: * Don’t toss the buttermilk! Save the liquid for baking, although it is thinner and less acidic than traditional cultured buttermilk. * Salt is optional. Leave it out for unsalted butter or add it after washing to control the flavor. * Storage: Keep refrigerated and use within 1–2 weeks, or freeze for longer storage. * Tip: Washing the butter thoroughly helps remove leftover buttermilk, improving its freshness and shelf life. #butter #homemadebutter #tiktokrecipecontest #homemade #fromscratch
Clearly Kelsey220,900 просмотров • 22 дней назад
HOMEMADE BREAD 🥖 INGREDIENTS (Makes 2 loaves) 1 package (2 1/4 tsp) active dry yeast 2 1/4c warm water 1/4c sugar 1 Tbsp salt 2 Tbsp olive oil 6c bread flour INSTRUCTIONS Combine yeast, water and sugar in the bowl of a stand mixer. Let sit for 5-10 minutes or until it’s foamy. Add salt, oil, and half the flour to the bowl. Using a bread hook, combine the ingredients. Slowly add the remaining flour. Knead 5-7 minutes until a smooth ball is formed. Transfer to a greased bowl. Let double in size, about 1-2 hours. Punch down, turn out onto a floured surface, and divide into two equal halves. Shape each half into a rectangle. Roll into a log and place into a well greased loaf pan with the seam side down. Allow to rise until the dough is 1-2 inches above the pan. Bake at 375 for 30-35 minutes or until the top is golden brown. Brush with melted butter. Allow to cool. Store in an airtight container, bread box, or cotton bread bag for up to a week. Or slice and freeze for up to a few months. #homemadefood #homemadebread #fromscratch
Erica | Anderson Acres1,800,000 просмотров • 5 месяцев назад
Lawry’s Seasoned Salt, Homemade and Salt-Free Lawry’s is a kitchen classic. This version strips out the salt so you control the sodium at the pan, and keeps everything that makes Lawry’s taste like Lawry’s. Paprika, garlic, onion, celery seed, a whisper of turmeric for color, and dry mustard for bite. Use it on chicken, beef, pork, burgers, fries, potatoes, eggs, vegetables, and casseroles. Keeps 4 to 6 months in an airtight jar. 📌 Today’s Verse: “You are the salt of the earth. But if the salt should lose its taste, how can it be made salty?” Matthew 5:13 👨🍳 Lawry’s Seasoned Salt, Salt-Free (Small Jar) Yield: About 77g Prep 5 min 🥣 Ingredients Paprika 24g (4 tbsp) Granulated onion 18g (2 tbsp) Granulated garlic 14g (1 tbsp plus 2 tsp) Cane sugar 8g (2 tsp) Celery seed, finely ground 4g (2 tsp) Cornstarch 4g (1 1/2 tsp) Turmeric 2g (1 tsp) Black pepper 1.5g (3/4 tsp) Dry mustard powder 1g (1/2 tsp) Ground bay leaf 0.5g (1/4 tsp) 💡 Pro Tips: Grind the celery seed and bay leaf fine before mixing. Whole pieces mess with the texture. Whisk until the color is uniform orange-red. That is how you know it is mixed. Pulse in a spice grinder for a shaker texture. Do not powder it. Use 1 to 2 tsp per pound of food. Add salt separately at the pan. Allergen note: Contains mustard. Celery seed is also an allergen for some people. Shelf life: Airtight glass jar, dry pantry. Best quality 4 to 6 months. #FoodParables #Lawrys #SaltFree #HomemadeSeasoning #FromScratch #Seasoning #seasoningblend #PantryStaples #LowSodium #CookingBasics #RealFood #LearnToCook #RealFood
Food Parables149,600 просмотров • 18 дней назад
Replying to @datsuthrnlady20 RZ Sandwich Bread Yield: 1 standard loaf Ingredients 2 cups warm water about 105°F - 110°F warm, not hot 2¼ tsp active dry yeast or 1 packet 2 tbsp honey or sugar 2 tbsp olive oil or melted butter 1 1/2 tsp salt 3 to 3½ cups all-purpose flour or half AP + half bread flour for extra chew Directions • In a small bowl or liquid measuring cup, combine the warm water, yeast, and honey/or sugar. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy and activated. Stir in the salt and oil. • To a large bowl, add the flour and pour in the yeast mixture. Using a wooden spoon or Danish dough hook, mix until a soft, slightly tacky dough forms. • Knead the dough for 5–7 minutes by hand or 3–4 minutes using a stand mixer until smooth, elastic, and cohesive. • Place the dough into a lightly greased bowl, cover, and allow it to rise for 25–30 minutes, or until doubled in size. While it rises, grease a loaf pan and set it aside. • Once doubled, gently punch down the dough to release excess air. Fold the dough into itself, then transfer it to a lightly floured work surface and gently stretch it out. • Shape the dough into a loaf using a tuck-and-fold method, creating surface tension as you roll it into shape. Place the shaped dough into the prepared loaf pan, cover, and let rise again for 15–20 minutes. • Bake at 375°F (190°C) for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped. • Immediately brush the top with butter or olive oil for a soft, tender sandwich crust. • Remove the bread from the loaf pan and transfer it to a cooling rack to prevent the bottom from becoming soggy. • Allow the bread to cool for at least 20 minutes before slicing. Chef notes for optimal flavor boost these optional but so good • Swap ¼ cup water for warm milk=softer crumb • Add ½ tsp garlic powder or onion powder = savory sandwich loaf • Add 1 tbsp maple syrup instead of sugar = subtle depth Texture Notes • Soft enough for PB&J • Strong enough for grilled cheese • Doesn’t crumble like store bread Storage Notes Store at room temperature in a bread bag, linen towel, or airtight container for 3 days. Refrigeration can dry bread out if it isn’t stored properly. If refrigerating, wrap the loaf in reusable food wrap, then place it inside a zip-top bag, pressing out as much air as possible before sealing. Slice only as needed to help retain moisture. For longer storage, pre-slice the bread and freeze in a sealed freezer bag for up to 2 months. Toast or warm frozen slices directly from the freezer for the best texture and freshness. #sandwichbread #homemadebread #fromscratch
Roshelle | Holistic Wellness2,400,000 просмотров • 8 месяцев назад
Creamy style "lazy" Baked Cheese and Macaroni #fromscratch #fyp #macaroniandcheese #comfortfood #foryoupage
Mama Sofana's1,000,000 просмотров • 5 месяцев назад
Little Ciabatta Recipe 🥹 410ml Lukewarm Water (38-40°C) 7g instant yeast 500 Bread or AP flour (min 12% Protien) 10g Salt Drizzle olive oil. Whisk water & yeast together. Add flour and salt and mix well till it’s all combined (no flour lumps) you want to give it a beat, drizzle with olive oil cover and rest 20 min. After 20 min WET your hand (the dough is sticky) reach round and grab the dough. Lift it high as you can without breaking and fold it down. Do this 4 times turning the bowl after each fold and wetting your hand where necessary. Flip the dough over and fold it half. Cover and rest 20 min. After 20 min repeat the stretch and fold and flipping and folding the dough. Cover and rest 1 hour. Put a roasting dish with water in the bottom of your oven (to create steam) Preheat oven to 220C with the water inside Line a big baking tray or 2 with parchment paper and brush some olive oil on the bottom. Flour top of dough and the work surface really well. Turn the dough out. Be patient it will come out. Flour the top and really gently from underneath stretch into a rectangle trying not to loose the air that’s built up in the dough. Flour some more and then Cut into 15 pieces. Place on your tray cover and rest for 15min. Bake for 8 min then take the water out. Bake for another 6-10 min. Keeping an eye on it and turning down the oven if it’s getting too dark. to freeze wait until completely cool slice open and put in freezer bag. (I even add fillings like butter and Chedder and freeze with them inside) it will defrost airtight in 2-3 hours so can go straight into the lunchbox frozen Enjoy D 🫶 #bread #ciabatta #breadtok #breadmaking #fromscratch
Dee535,400 просмотров • 2 месяцев назад
Fish Chowder Recipe 👇🏻 ✨ Quick Recipe Breakdown 👇🏻 Fish Chowder Add 2 tbsp butter to a pot Turn the heat on low Add 1 onion (roughly or finely chopped) Season with salt Dice 2 carrots into even cubes Add to the pot Pinch of white pepper Peel and dice 3-4 potatoes into even-ish cubes Add to the pot Season with salt Cook for 2–3 minutes until onions are soft and translucent Add 1 tbsp flour Cook on medium heat for 2 minutes to cook out the flour Turn the heat up high Deglaze with 1–2 tbsp white wine Scrape the bottom of the pot to lift all the flavour Reduce the wine slightly Reduce heat to medium–low Add enough milk to cover the veg Add a splash of cream (optional) Simmer gently until carrots and potatoes are tender 1 chicken stock cube (can use can stock) Taste and adjust seasoning if needed Add 2 tsp of dried or fresh tarragon Remove about ¼ of the potatoes + carrots Add to a blender with enough of the hot liquid to blend smoothly Blitz until completely smooth Pour back into the pot and stir through Season your (1-1.5lbs) mixed fish with salt Add fish to the chowder Simmer on medium–low heat until fish is tender and cooked through Taste again If it tastes a bit dull, add a squeeze of lemon juice to brighten it up Serve with homemade bread ✨ Then stuff your gob ✨ ⸻ 👩🏼🍳 A Few Wee Tips & Notes 🔪 - This is a gentle simmer job, don’t boil it hard or the milk can split - Blending a portion makes it thick and creamy without needing loads of cream - Cream is optional, milk is enough - Use whatever fish you have - this is a “measure with your heart” dinner - If your chowder gets too thick, loosen with a splash of milk or water ⸻ #TheKitchenShift #FishChowder #FromScratch #HomeCooking #LearnToCookAndEatWell
The Kitchen Shift1,800,000 просмотров • 9 месяцев назад
Homemade Baked Mac and Cheese (9x13 pan, feeds 8-10 people): 2 1/2 cups of elbow noodles 64 oz chicken broth (optional, or use 64 oz of heavily salted water) 4 tbsp butter 4 rounded tbsp of all-purpose flour 3.5 cups heavy cream (half and half or whole milk works) 1 cup Colby jack cheese or triple cheddar blend (I used a blend of sharp cheddar, smoked white cheddar, and Colby jack cheese) 3/4 cup freshly shredded mozzarella for layering 1 1/2 cups of Colby jack and smoked cheddar for topping Baker's Joy, oil or butter for greasing your baking dish Aluminum foil for covering Preheat Oven to 375 F for first 30 minutes COVERED, and increase heat to 400 F to bake UNCOVERED for 15-20 minutes. Allow the Mac to set for at least 15 minutes. #callmecandacetv #fromscratch #macandcheese #homemade #thanksgivingsidedish #friendsgiving #recipe
Call Me Candace 👩🍳 📸6,400,000 просмотров • 3 лет назад