Відео

I cook a good amount but always just bought my beets in the package prepared already. Used your method to boil the beets to go with some whipped ricotta and pistachios. Also made the creamed stem/greens. Wow everything turned out great will continue to make this in the future!

When you repeat multiple times how you don't care about something - it's a hint you actually do 😄

I typed "nukarator" on Google and apparently that word doesn't exist, so I'm assuming it was just a joke instead of saying microwave eh? I'm not native to English and that word seriously threw me off haha just checking :-)

Not the best option for making pirozhki, but it will do). I would say this is the laziest way. For real pirozhki, chopped filling is preferable, which is chopped with a special ancient kitchen tool called a “sechka(сечка)”. If you don’t have such a tool, you can cut it thinly with a knife, but it will take longer. The dough is also made differently. They make it fluffy or, on the contrary, crispy and thin. I like the second option better. And all this is baked in a stove. No oven can compare with a real russian stove))

Well done man. Now you need to make “okroshka” with kvass). One of the popular cold soups among the slavs, which is refreshing on a hot summer day.

Looks amazing :) Masterpiece :)

Where do you get the bags to put spices into pls?

Beautiful..so good 4 our bodies. Funny too.

Mooi mooi mooi bru man .bleksim ....🎉🎉🎉❤❤❤❤❤

I "grow" koji on rice on a cooking sheet covered in cloth or foil in my oven with the light on. It gives enough heat and helps keep moisture in. I've streamed it but pressure cooker is much easier. Lay it on a sheet to cool to body temp. Sprinkle koji over top. Can mix and sprinkle more koji but I'm not sure that's necessary. Cover and wait Few days (preferred in 81F i think. I just put in my oven with the light on our similar area. I've done it without the oven and it was good. Very sweet and fruity at this point. Can do anything with it from here. Put into a jar with yeast and let it sit and produce alcohol if you want.

Can it dry in the fridge at 3crntigrade? Or just on a string with a mosquito net over it to avoid the files?

can you freeze this shit for a party two week a head? If yes what’s the correct way?

Very nice 🤯

Need more fat 😂

I think its better to let the air out manually, than to use an airlock in fermentation, because anaerobic conditions kill the yeast and increase methanol production

I just used wild aspergillus for my koji. Does the same thing, and I suspect it has the same medicinal properties. My koji has been living in water, with yeast, and the same rice, constantly producing sake, for 2 years now. I don't even need to add anything to it. The rice turns into a powder over time. Also, I had some kind of upper digestive infection, possibly a dying kidney or gall bladder, and I drank some sake after not drinking for a year, and I shit out like a quart of blood, and feel great now.

U certainly deserve more subscribers! So fun watching your videos! Pls continue & don’t give up.❤

Thanks! Fabulous idea with the confit.. Going to make this for my nephew’s birthday soon. Will update !

Thanks for this great video. I do black garlic regularly & love the umami taste! Great inspiration. Love your chicken rice too & that pic of the hawker stall in the video…From my country- 🇸🇬 Singapore! (It is over rated…)

I enjoyed your video very much and you are a very talented baker. You don't need the bad F word, etc it detracts from the beautiful video and background noise which is relaxing. Hope this helps for feedback.

chef❤

I love eating in jozi downtown

Is it safe to make Biltong and Droëwors out of chicken and other bird meat?

Is it safe to make Biltong and Droëwors out of chicken and other bird meat?

Looks good! But I am a bit worried about thebpakstic and the heat to be honest

If ever theres a heaven on earth this is it. I found a shop selling wagyu biltong man oh man double the heaven.

Can one use a dehydrator to cure the biltong?

Biltong is not only from South Africa it’s the whole of southern africa

You Popped I can make biltong.....but whow I loved your passion humour and the complexity of your recipe I will give it Need to go Hunting

Thank you for this video. We lost a friend of mine during Covid. He gave me his biltong recipe, which is legendary, before he passed but I never tried to make it myself because he made it. I pulled it out this morning and felt like I was missing some details around the cut of meat so I looked for a. Idea and found this one. Thank you for it. It’s very thorough, and answered my questions about cut of meat. Now to build the meat dryer he left instructions for using refrigerator fans, wooden dowels, and a clear plastic storage container 😂. Thank you for this variation on spices and soak too. I’ve saved the video to try that next. No offense, but I’m doing his first❤

Im from zim and have been merinading in red wine with vinegar, have never used baking soda. Is that bad?

Hi. How would you use this to make fermented black beans.

good

Do you offer any training for individuals .and if yes pls provide info on the institution

Enjoyed this video - really good recipe. Made it my own with a MSG add on for people that like to talk kak about biltong in the USA knowing jerky is the comparison😂

Poeslekker

Beautiful video, made me crave biltong from Pick n Pay 😭😭😭❤

Fish sauce substitute? We don't have that here in India

Amazing

Love it! Thanks.

"rye flour, optional.... but necessary"

Not really a niche recipe there bud. My family made this on our farm for decades; generations even. I bet you’ll never guess what we called it. We are from Pennsylvania, not South Africa. Delicious, nonetheless.

Does it have to be uht cream? What about fresh cream that's pastureised?

Doesn't, not don't.😉

Honeslty this did work well. The microwave version

Я определенно буду готовить это! Спасибо! Это потрясающе❤

Can the sourdough starter be replaced with instant yeast? I tried to raise my own sourdough but unsuccessful. Really wish that it won't deter me from making this recipe

Your recipe states 8 g or 1 tsp yeast. My 1 tsp of yeast weighed 4 g. So I am not sure which amount to use? Please advise.

First time seeing this channel, great video 👍🏼

So many amazing lessons, will defintely mess up trying to do this one but will be happy nonetheless.