- Видео 19
- Просмотров 21 129
Panfoolery
Добавлен 21 авг 2006
Welcome to my cooking journey. Try something you haven't before and dive down the rabbit hole of home cooking.
Influencer Recipes Midnight Pasta by Olivia Tiedmann
I came across this recipe on Instagram via Olivia Tiedmann's page.
Give her a follow here: oliviatied?hl=en
We hit 300! Thank you for subscribing to my journey so far. I have a few new ideas and equipment coming in soon to improve my production quality.
Much love.
Give her a follow here: oliviatied?hl=en
We hit 300! Thank you for subscribing to my journey so far. I have a few new ideas and equipment coming in soon to improve my production quality.
Much love.
Просмотров: 111
Видео
Chill Home Cooking: Steak with Mushroom Sauce | Relaxing Recipe Vibes
Просмотров 181Месяц назад
Thanks for joining me for dinner! Almost at 300 Subs Join my Cooking Journey. Make sure to Sub and Leave me a comment. If you're curious about the equipment I used check out the following links. (I am not currently affiliated with these links) See my whole carbon steel skillet collection: ruclips.net/video/BcZErPZksdk/видео.html Falk 20 cm Copper Core 1.8 qt Saucier: www.copperpans.com/copperco...
SLAYING Curry in my new Falk Copper Core Saucier
Просмотров 1602 месяца назад
For more information on Falk Copper Cookware head to copperpans.com. They are Belgian made THICK copper cookware including copper core (seen in the video). I did not really follow a recipe here but if enough people ask for one in the comments I'll lay it out. Music by Chillhop: chillhop.com/listen Blue Wednesday - Murmuration / bluewednesday Listen on Spotify: bit.ly/ChillhopSpotify
Borough Furnace makes AMAZING cast iron!
Просмотров 4152 месяца назад
Go check out Borough Furnace in Owego NY. They make made to order cast iron and are one of the only cast iron enameling companies in the US. This is the 10.5 Cast Iron skillet. boroughfurnace.com/ Extra Mention: Titanium spatula by Ben Tendick of BRT Bladeworks. brtbladeworks.com/ Thank you for watching! approaching 300 subs. Leave a comment, like and sub! much love!
I butchered my way through BEEF WELLINGTON.
Просмотров 6793 месяца назад
Thanks for watching! This was a lot more difficult than I'd imagined it to be. Should I tag @gordonramsay ? Oops.
My Hand Forged Carbon Steel Skillet Collection
Просмотров 1,5 тыс.7 месяцев назад
I'm trying this informal vlog kind of video out just for fun. This is just something I enjoy.. I bet I know some other people that would like this video too or think I'm out of my mind. @UncleScottsKitchen @Cook-Culture Makers Featured below with links. All makers are very limited on the quantity they can make at one time (with the exception being Smithey who seems to have become a large operat...
These 5 Tips Made Me A Detroit Style Pizza Pro!
Просмотров 911Год назад
Thank you all commenters from the last DSP video. This turned out so much better than my first few attempts and I'm so thankful for the feedback and dialogue. Please comment below if you learned something! Recipe for dough and information regarding the DSP pizza pan is in my previous video here: ruclips.net/video/-5kcjK5MBew/видео.html Shoutout for the background tune: "Artificial.Music - Faith...
Trying the $210 Highest Rated Cast Iron Skillet! (Amazing Nonstick Performance)
Просмотров 2,1 тыс.Год назад
This beautiful skillet was crafted by @smitheyironwareco.8080 smithey.com/collections/castiron/products/no-12-cast-iron-skillet See this pan featured in Americas Test Kitchen favorite cast iron skillets: ruclips.net/video/m-QJFyGtw0E/видео.html Note: This skillet was purchased at full price and was not sent to me by Smithey Ironware for promotional purposes. Spice Blend Used spiceology.com/pr...
Red Wine Braised Short Ribs - Slowcooking (4 hour cook)
Просмотров 409Год назад
Thanks for tuning in! This was a very rewarding dish to make and looks incredibly impressive. Most of what's needed can be found at Costco. Disclaimer: No paid promotions are in this video if I mentioned a product it's something I enjoy using. Ingredients - I hardly measured anything here. For the Short Ribs and Sauce 2-3 Pounds of marbled bone in short ribs (Dry Brined in Salt) Mirepoix - (Car...
Detroit Style Pizza is Amazing!
Просмотров 12 тыс.Год назад
The Pizza Bible: amzn.to/3Dtc4U7 Detroit Style Pizza Pan (Carbon Steel): bit.ly/3RlZko5 (you can purchase this pre-seasoned at an extra cost) @DSPCtv @DetroitStylePizzaCo Nonstick DSP Pan by Lloyd pan: amzn.to/3l348CI My video on seasoning/maintenance cookware: bit.ly/3Yhou9C Dough ingredients from Pizza Bible 4.5 grams of yeast 70 grams of warm water (80-85F) 435 grams of high protein flour 9 ...
Beef Shortrib Ragu - Slow Cooking
Просмотров 734Год назад
What you'll need: Beef Short Ribs I used around 2 pounds. season 30 min in advance 1 can of San Marzano or whole peeled tomatoes will do tomato paste 1 small onion I use yellow onion usually 3-5 oz each of carrots and celery 4 oz of bacon 1 standard glass of red wine. I used cabernet (around 1 cup) Bay Leaf Chili Flakes Salt Black Pepper Oven temp 350 Degrees. Cook time in oven 2-3 hour or unti...
I made pasta for the first time
Просмотров 4012 года назад
I used the same dough composition that Chef Billy Parisi used on his channel. Link to his website here: www.billyparisi.com/ For the dough: 560G of 00 flour 140G of semolina flour 7 eggs (1 per 100g of flour) If cooking homemade pasta doesn't need as long as dried pasta to cook. To boiling salted water you can add your fresh pasta for 2-3 minutes. Equipment Kitchenaid 5 Qt Artisan Stand Mixer a...
Panfoolery Ep.7 Braised Pork Quesadilla
Просмотров 1432 года назад
For the Pork Marinade & Rub 2-3 pounds of pork shoulder 1 TBSP Oregano 2 TBSP Garlic Powder 1TBSP Onion Powder a few gentle shakes of cayenne pepper. 1 Can of chipotle peppers in adobo sauce Juice of 3 limes 2-3 generous pinches of salt. (use 3 fingers with your thumb) Give your meat some time to really soak everything in or it will turn out bland. You can additionally salt the braising liquid ...
Panfoolery Episode 6 - Basil Chicken Fried Rice
Просмотров 2832 года назад
Ingredients: 1 chicken breast, day old rice, soy sauce, shaoxing wine, garlic, basil, oyster sauce, fermented soybean paste, oil for frying Main Equipment list Nonstick Pan: Madein Harbor Blue 12 inch Non stick bit.ly/3Lm8EUj Breville / Polyscience Control Freak Cooktop: amzn.to/38xNuVQ Culinary Tweezers: amzn.to/3NgCIlw Song As We Believed Artist Oakwood Station Licensed to RUclips by Epidemic...
Panfoolery Ep.5 Double Bacon Smash Cheeseburger
Просмотров 2352 года назад
Bun Recipe by Joshua Weissman (Thank you papa for the amazing recipe) link: www.joshuaweissman.com/post/burger-buns Burger Sauce Recipe by Food Network. It's not bad but make your favorite! www.foodnetwork.com/recipes/special-burger-sauce-3253748 Gear List: Finex No. 12 Cast Iron Skillet with Lid: bit.ly/356INAx Lodge Cast Iron Press: amzn.to/3quV3SK Breville Polyscience Control Freak: amzn.to/...
Looks good 👍🏼
Not bad! Stay tuned for my next show… with a guest we both know
Slay queen
Ouch?
Incredible!!!
Awesome!!
Thank you for watching! Cheers!
Yummmmmm
Ribeye is excellent 😍
looks so good and LOVE the beginning intro shots of the dish!!
Thanks fam. 😎
I'd sell my right foot to taste this
I guess that’s why you have 2? 🤔
🤤
Hola! Thanks for watching!
Should try out Butter Chicken to continue on with Indian food
This is actually pretty much what this was. It was delicious!
Thank you for sharing! I'm so glad you are enjoying the skillet.
Keep up the good work folks 🤠
Looks like it’d be great for some pancakes
100% yes great brunch skillet
That seasoning looks amazing
I appreciate that! I take pride in taking care of these beauties! Which one is your favorite?
+1 can you do a video on seasoning? Thx!
Sure! I’ll add it to my list 🤠
Favorite is the 3 Nail Ironware with the countersunk rivets! I'm a sucker for no rivets. Also will add my thumbs up to the Copper State Forge crowd, I've got a couple of their hybrid skillets, love the shape, and they're we're a pleasure to do business with.
3 nail is so sturdy. Good call. I may invest in a copper state one day it depends…. My cabinets are pretty full as you could imagine 😂
I woulf inhale it That just looks delicious
Sounds like a plan!
What would you give yourself out of 10? Looked pretty good to me.
I’ll give it maybe a 6.5. Actually tasted pretty good
In your opinion is the blu skillet ironware pan worth the money?
Depends. Overall verdict if money is your main concern then my answer would be no. You can achieve results just as well with a matfer or debuyer pan at a fraction of the cost. The surface feels really nice on the Blu skillet and it seasons a little better than commercially produced pans but your technique will make the bigger impact. If you love the story behind the piece and the artistic vision then that could be worth the money. It’s beautiful to look at
You should say what number heat you have it on
I usually start preheating on 2 or 3 for a while and don’t go past 5-6 after preheating.
Thank you for making this! I've been watching videos of each of these individually and it's nice to see them all in one video
They’re a lot of fun! Thanks for watching
A cooking competition would be nice. Maybe comparing a heavier skillet to a lighter skillet to show the differences in weight and performance.
I’ll consider that 👍 which were your favorite?
I liked the Stagecoach so much I bought it even though I can't use it until my kitchen is finished in the Fall. Maybe the Northwest Skillet (lighter) vs. the Stagecoach (heavier)?
I don’t know how heavy his newer designed skillets are. He’s very active on instagram. I’d reach out to him about weight of his current pans. He will respond
@@Panfoolery The one I just bought is 13" copper handle and weighs 6 lbs., 2 oz.
We’re gonna call this “three circles” 😂 lmao!
Love the leaf handle pan its stunning and my favorite! I will probably buy the smithy just because it’s easily available.
They’ve really thought out the design a bit more on the smithey as well. From mine to the ones they sell now the handle leverage is way better and the surfaces are now treated and textured making seasoning a better process. Good choice! If you like the leaf handle one in the future go visit stage coach forge website. Dedicated, kind, hardworking businessman in rural Oregon
I actually found it and bought the 9, 14, and wok with cooper. Also picked up the spoon and spatula. Beautiful so happy you made this video thank you! Oh got the lids to very excited.
That’s so cool! Have fun using them!
I have a couple of skillets from Copper State Forge. I love them and Tristan and Bill are great people!
I’ve seen those! Good lookin pieces. Thank you for watching ✌️
You didn't give the name of the last skillet with the copper handle. That was my favorite.
You’re so right! That’s stage coach forge in Oakland Oregon! I linked them in the description
@@Panfoolery Thanks, I will check it out.
Love your collection. The seasoning looks amazing! Beautiful carbon steel cookware.
Thanks for watching! Each one has a story. It’s such a cool niche kind of cookware. Hope it picks up in popularity over time
@@Panfoolery I’m sure it will. Speaking for myself, cooking wasn’t my forte but I’ve picked up new cookware, recipes and techniques to provide my family with healthy home cooked meals. The best part of these carbon steel pans is the simplicity of which they are made of, Iron and Oil. Wishing you the best and love the content
@luisj.castironcooking likewise! Shooting you a sub rn
THE XI on the 3 Nail's is the roman numeral 11...the size of the pan.
Thanks for sharing! That makes sense. Cool!
Wow! Now that's an investment in fine carbon steel artisan frying pans. I thought for sure you would have one from Santa Barbara Forge. I want to get one from them some day.
They’ve popped on my radar before. Nice looking stuff
How much is that 10 inch steak pan?👀👀👀
bluskilletironware.com/shop/10-french-skillet-6lbcg-gdprg-kdxgr-4nejp-h5j8a-z3kly-7tgg5 They have a lottery to get a chance to purchase one OR they have a once a year online sale.. usually in march or April!
The Athena is my favorite! Looks so cool on the outside!
Thank you for watching!
Nice video. I have the Smithey 12 and most recently the Deep Farmhouse Skillet (carbon steel). My 12 has now turned to a beautiful deep brown almost black from seasoning, but my skillet is just as fun to cook with. Highly recommend both
Hey thank you! Stay tuned I’m posting a video showcasing all my hand forged small craft pieces soon
Great video! I love my Smithey #10. Had for a couple weeks. So non-stick. Great heat retention. Worth it
Scrub daddy is the best. Great attitude about those negative comments.
Thanks for watching! I really enjoyed this project. Dialogue with the comments has proven valuable
Great pan. You're going to make a lot of great meals with it.
That’s the plan! Thank you for watching
Bro your videos are good I see you at 100k stay consistent 💪
That means so much! Thank you so much
Great video bro. Worthy of more viewers than this. Geez....
Thank you! I’m still young on this RUclips journey. It will take time to build viewership but I’m just enjoying the journey. Thank you for watching
@Panfoolery nah I'm not blaming you. I'm blaming these stupid algorithms. More eyes should be on this for sure
That was so satisfying to watch 😊
Thanks for watching!
No such thing as Detroit Style Pizza.
Says who?
Ooof
Detroit isn't even a real place😅
Again, great Pizza. I've been making Detroit Style for so long and after so many trials and errors, am still a huge fan of mixing actual butter and oil as the base, followed by a dusting of parma cheese. The butter will make it easier to stretch to the corners once its starts to solidify. (Make sure its salted butter) Taking your cheese right to the edge will make a huge difference. Cheers
Salted butter sounds great! I like the way your method sounds. I’ll give it a shot next time
Good job. Next time, add butter and oil as your base. Then, Sprinkle with Parma. Stretch your dough to the edge , rest and cover. Repeat this until the dough stays in place. Insuring you take the cheese to the edge is key. Cheers.
I really appreciate your feedback! I just did my remake video if you’re interested in seeing how I improved with comments much like yours ruclips.net/video/pJIprkMIYjE/видео.html
I like using butter flavored crisco spray for my pizza crusts.
I’m a believer now for sure!
Beautiful man and beautiful meal 👨 🥘 🎉
No you fam!
@@Panfoolery no you!
Another video let’s gooo
We back at it again!
looks great man
Thanks for watching!
Underrated channel
That’s kind of you to say! I’ll be posting again in a few days
Needs 3x more pep 👍
Remake coming soon! Lots of helpful feedback on this one
That's not how they make this style
Rip
Making a Detroit Style Pizza this weekend, dough is fermenting in the fridge as I type this. To stop the sticking, coat the pan with butter flavored crisco, works like a champ. You do not need to get fancy with the sauce, a can of cento San marzano’s, fresh basil, and a gram of salt per 100 grams of San marzano’s. An 800 gram can get’s 8 grams of salt. And the trick to a thicker sauce is adding a small can of tomato paste to the sauce. Also, don’t cook the sauce. I use this sauce for both my Neapolitan and Detroit style and it’s my wife’s favorite. Give it a shot.
Meant to thank you for this comment a while ago! Thanks for being so thoughtful and thorough really appreciate it
@@Panfoolery Your welcome, we’re making Neapolitan this weekend in the Ooni.
@@VinylTherapy yes!! I have a koda 16 it’s awesome thinking of doing some meat in it sometime too
@@Panfoolery We have the same one.
Love that you seasoned the pan properly before use - but try using lard from the fridge to coat before adding the dough. It will help to dough stick to the pan when raw (enabling you to pull the dough to the corners of the pan, and then will enable you to pop the finished pizza out once cooked (don't forget to use the lard up the edges of the pan as well as the base. I have never tried putting sauce on after cooking - so will be trying that.
Thank you so much! This is the comment I’ve been waiting for
Not enough cheese, put the sauce on before baking, the dough should be more hydrated for a focaccia like fluffiness. (Check out Chef John's Detroit pizza). I like that you did a different approach, and yes it looks yummy.
Will do! I plan on trying again with the ooni. I’ll likely document that as well! Thanks for the commentb
I’m making a few this weekend for the first time, I will be using a Lloyd 10x14 Detroit style pizza pan. I’m coating mine with corn oil. Hopefully it doesn’t stick.
I think the lloyd is nonstick coated right? If so you’ll be totally fine!
@@Panfoolery yes it is, ok good. Thanks
10/10 Pizza let’s go
we love a good pizza