![hAnger Management](/img/default-banner.jpg)
- Видео 84
- Просмотров 58 435
hAnger Management
Великобритания
Добавлен 17 июл 2019
It’s only in the last couple of years I’ve learned to cook. Largely by necessity, but laterally by design. Thought I would share some of the recipes I’ve created on my journey.
I’m a full time carer for my disabled wife. For many complicated reasons this forced me to step up my cooking game. All my life, until very recently, all I could prepare was boxed food. I couldn’t eat vegetables unless they were pureed. I’d never followed a recipe for a meal.
My cooking journey truly began around Nov 2017. It started with of all things, a knife sharpening video. After much research and the purchase of a few Japanese whetstones my kitchen knives were sharper than they ever had been. From this one small step, my cooking journey started.
Once my knives were sharp I realised how much more pleasure could be gained in food preparation and with the purchase of the stones, I had promised myself to try and cook from a recipe book.
I’m a full time carer for my disabled wife. For many complicated reasons this forced me to step up my cooking game. All my life, until very recently, all I could prepare was boxed food. I couldn’t eat vegetables unless they were pureed. I’d never followed a recipe for a meal.
My cooking journey truly began around Nov 2017. It started with of all things, a knife sharpening video. After much research and the purchase of a few Japanese whetstones my kitchen knives were sharper than they ever had been. From this one small step, my cooking journey started.
Once my knives were sharp I realised how much more pleasure could be gained in food preparation and with the purchase of the stones, I had promised myself to try and cook from a recipe book.
How to Freeze Celery to Preserve it & reduce Food Waste
Useful Info before starting
Due to its high water content celery is supposedly difficult to freeze.
Following is the method I use and its a problem I’ve never experienced. Freeze the celery as soon as you can from when it comes into the house.
The crisper the celery is when freezing the better.
If not frozen correctly, it will be mushy and flavourless, but its not something I have experienced by strictly adhering to the following method.
Prep
Slice off the root end off of the celery and discard. Separate the stalks and wash them thoroughly under running water to remove all grit and dirt. Use a scrubbing brush to make sure they are thoroughly clean.
If any of the stalks are soft use them up, ra...
Due to its high water content celery is supposedly difficult to freeze.
Following is the method I use and its a problem I’ve never experienced. Freeze the celery as soon as you can from when it comes into the house.
The crisper the celery is when freezing the better.
If not frozen correctly, it will be mushy and flavourless, but its not something I have experienced by strictly adhering to the following method.
Prep
Slice off the root end off of the celery and discard. Separate the stalks and wash them thoroughly under running water to remove all grit and dirt. Use a scrubbing brush to make sure they are thoroughly clean.
If any of the stalks are soft use them up, ra...
Просмотров: 41
Видео
Seitan Korma Lightning Recipe Vegan (almost)
Просмотров 73 месяца назад
Feral Angel Waltz ISRC: USUAN2100010 Uploaded: 2021-06-10 Ingredients Seitan 1 batch (660g) of go to Spicy Seitan 50g Almonds (blanched) Garlic 3 Cloves / ¾ Frozen Chopped Block Ginger 4cm Root or 1 Block Frozen Crushed Cardamon Pods x5 Onion x1 Cannonball or 2 large Yoghurt (Natural) 250ml / 1 cup Vegan Double Cream 250 ml / 1 cup Ground Cumin 3 Tsp Table salt 1 Tsp Vegetable Oil 3 Tbsp Serve ...
Seitan Korma Experienced Home Chef Recipe Vegan (almost)
Просмотров 683 месяца назад
Ingredients Seitan 1 batch (660g) of go to Spicy Seitan 50g Almonds (blanched) Garlic 3 Cloves / ¾ Frozen Chopped Block Ginger 4cm Root or 1 Block Frozen Crushed Cardamon Pods x5 Onion x1 Cannonball or 2 large Yoghurt (Natural) 250ml / 1 cup Vegan Double Cream 250 ml / 1 cup Ground Cumin 3 Tsp Table salt 1 Tsp Vegetable Oil 3 Tbsp Serve with plain boiled rice Garnish with Dried Coriander Leaf a...
Seitan Korma - Beginners Recipe - Vegan (almost)
Просмотров 243 месяца назад
Ingredients Seitan 1 batch (660g) of go to Spicy Seitan 50g Almonds (blanched) Garlic 3 Cloves / ¾ Frozen Chopped Block Ginger 4cm Root or 1 Block Frozen Crushed Cardamon Pods x5 Onion x1 Cannonball or 2 large Yoghurt (Natural) 250ml / 1 cup Vegan Double Cream 250 ml / 1 cup Ground Cumin 3 Tsp Table salt 1 Tsp Vegetable Oil 3 Tbsp Serve with plain boiled rice Garnish with Dried Coriander Leaf a...
Freezing Cabbage How To Lightning Instructions
Просмотров 153 месяца назад
Krampus Workshop ISRC: USUAN1900029 Uploaded: 2019-12-09 Ingredients 1 med Round White Cabbage - 1.1 - 1.3Kg Prep Wash the cabbage, then remove (only if necessary) any outer leaves than are looking and feeling a bit drab and/or soft. You have the option to either quarter the cabbage and freeze it in segments or to shred the cabbage and freeze as loose leaf. Too quarter the cabbage, set the cabb...
Freezing Cabbage How To
Просмотров 913 месяца назад
Ingredients 1 med Round White Cabbage - 1.1 - 1.3Kg Prep Wash the cabbage, then remove (only if necessary) any outer leaves than are looking and feeling a bit drab and/or soft. You have the option to either quarter the cabbage and freeze it in segments or to shred the cabbage and freeze as loose leaf. Too quarter the cabbage, set the cabbage on its flat cut off root stem and half straight down....
Bosch SPS53E12GB/23 Dishwasher Lid Removal
Просмотров 9854 месяца назад
How to remove the top / lid from this model of Bosch dishwasher and possibly similar models.
Large Pan Loaf Soft Crust Lightning Recipe
Просмотров 314 месяца назад
Moonlight Beach ISRC: USUAN2000005 Uploaded: 2020-10-21 Ingredients 825g Very Strong White Bread Flour 3¼ Tsp Fast Action / Easy Bake Yeast (10.5g) 1⅝ Tsp Salt (13.5g) 1⅝ Tsp Sugar (7.5g) 2½ Tbsp - 30ml Olive Oil 540g Tepid Water (app 20-25˚C) 35.5cm x 12cm x 12cm square sided Pullman bread tin Pre-heat the oven to 180˚C. If you have one place a pizza stone on the middle shelf of the main oven....
Large Pan Loaf Soft Crust Recipe For Expericed HomeChef's Bakers HD 1080p
Просмотров 344 месяца назад
Ingredients 825g Very Strong White Bread Flour 3¼ Tsp Fast Action / Easy Bake Yeast (10.5g) 1⅝ Tsp Salt (13.5g) 1⅝ Tsp Sugar (7.5g) 2½ Tbsp - 30ml Olive Oil 540g Tepid Water (app 20-25˚C) 35.5cm x 12cm x 12cm square sided Pullman bread tin Pre-heat the oven to 180˚C. If you have one place a pizza stone on the middle shelf of the main oven. Method Measure out 750g of flour into a large mixing bo...
Large Pan Loaf Soft Crust Recipe For Beginners (35.5cm x 12cm x 12cm square sided Pullman)
Просмотров 204 месяца назад
Ingredients 825g Very Strong White Bread Flour 3¼ Tsp Fast Action / Easy Bake Yeast (10.5g) 1⅝ Tsp Salt (13.5g) 1⅝ Tsp Sugar (7.5g) 2½ Tbsp - 30ml Olive Oil 540g Tepid Water (app 20-25˚C) 35.5cm x 12cm x 12cm square sided Pullman bread tin Pre-heat the oven to 180˚C. If you have one place a pizza stone on the middle shelf of the main oven. Method Measure out 750g of flour into a large mixing bo...
Spanish Omelette lightning Recipe HD 1080p
Просмотров 584 месяца назад
"Moonlight Beach" ISRC: USUAN2000005 Uploaded: 2020-10-21 (makes 3 portions) Ingredients Gram Flour - 180g Smoked Paprika - 2 Tsp Table Salt - 1 Tbsp Chilli Flakes - ¼ Tsp Small Waxy Potatoes (such as New Jersey) - 225-250g Frozen/Fresh Broccoli - 100-125g Frozen/Fresh Asparagus - 75-100g Red Bell Pepper - x1 Cherry Tomatoes - 120-140g Red/Brown Onion - 1 Med Spring Onion (syboes) - 2 Ind (opti...
Spanish Omelette Experienced HomChef Recipe - Vegan
Просмотров 244 месяца назад
(makes 3 portions) Ingredients Gram Flour - 180g Smoked Paprika - 2 Tsp Table Salt - 1 Tbsp Chilli Flakes - ¼ Tsp Small Waxy Potatoes (such as New Jersey) - 225-250g Frozen/Fresh Broccoli - 100-125g Frozen/Fresh Asparagus - 75-100g Red Bell Pepper - x1 Cherry Tomatoes - 120-140g Red/Brown Onion - 1 Med Spring Onion (syboes) - 2 Ind (optional) Garlic - 2-4 cloves or ½-1 Frozen crushed block Wate...
Spanish Omelette Beginner/Newbie Recipe
Просмотров 674 месяца назад
(makes 3 portions) Ingredients Gram Flour - 180g Smoked Paprika - 2 Tsp Table Salt - 1 Tbsp Chilli Flakes - ¼ Tsp Small Waxy Potatoes (such as New Jersey) - 225-250g Frozen/Fresh Broccoli - 100-125g Frozen/Fresh Asparagus - 75-100g Red Bell Pepper - x1 Cherry Tomatoes - 120-140g Red/Brown Onion - 1 Med Spring Onion (syboes) - 2 Ind (optional) Garlic - 2-4 cloves or ½-1 Frozen crushed block Wate...
Mu Shu Tortilla Burritos Lightning Recipe HD 1080p
Просмотров 55 месяцев назад
Sergio's Magic Dustbin ISRC: USUAN2300012 Uploaded: 2023-12-23 Check out both my seitan and flour tortilla recipes, if you want to make EVERYTHING used in this recipe. Ingredients 6x Flour Tortillas (see own recipe) 360-400g Seitan (see Go To recipe) 210-240g cabbage (About a quarter of a head) 190-210g 1x Lrg Carrot 4 Spring Onion (syboes) ¼ Cup Hoisin sauce, plus extra for serving ¼ Cup water...
Mu Shu Tortilla Burittos Experieced HomeChef Rceipe HD 1080p
Просмотров 35 месяцев назад
Check out both my seitan and flour tortilla recipes, if you want to make EVERYTHING used in this recipe. Ingredients 6x Flour Tortillas (see own recipe) 360-400g Seitan (see Go To recipe) 210-240g cabbage (About a quarter of a head) 190-210g 1x Lrg Carrot 4 Spring Onion (syboes) ¼ Cup Hoisin sauce, plus extra for serving ¼ Cup water 1 Tbsp Sesame Oil 2 Tbsp Venerable oil Prep You can use shop b...
Mu Shu Tortilla Burritos Complete Beginners Recipe HD 1080p
Просмотров 195 месяцев назад
Mu Shu Tortilla Burritos Complete Beginners Recipe HD 1080p
Mushroom Pie Recipe - Lightning Fast Edit
Просмотров 235 месяцев назад
Mushroom Pie Recipe - Lightning Fast Edit
Mushroom Pie Experienced HomeChef HomeCook Recipe
Просмотров 265 месяцев назад
Mushroom Pie Experienced HomeChef HomeCook Recipe
Mushroom Pie Pitched for Complete Novice Home Chef Recipe
Просмотров 725 месяцев назад
Mushroom Pie Pitched for Complete Novice Home Chef Recipe
Bosch SPS53E12GB/23 Dishwasher Sump Seal Replacement Kit
Просмотров 8 тыс.7 месяцев назад
Bosch SPS53E12GB/23 Dishwasher Sump Seal Replacement Kit
Stir Fried Tofu & Basil Recipe - Superb for novice/beginner cooks
Просмотров 13Год назад
Stir Fried Tofu & Basil Recipe - Superb for novice/beginner cooks
Gado Gado Salad Recipe - Easy & Tasty Peanut Sauce - Beginner/Novice Home Cook Friendly
Просмотров 35Год назад
Gado Gado Salad Recipe - Easy & Tasty Peanut Sauce - Beginner/Novice Home Cook Friendly
Kale Pesto Linguine Recipe - Ideal for Novice & Experienced Home Cooks
Просмотров 29Год назад
Kale Pesto Linguine Recipe - Ideal for Novice & Experienced Home Cooks
Fantastic Bagels recipe - Beginner Friendly
Просмотров 29Год назад
Fantastic Bagels recipe - Beginner Friendly
Brown Lentil and Roasted Butternut Squash Linguine Recipe - Novice Cook Friendly
Просмотров 34Год назад
Brown Lentil and Roasted Butternut Squash Linguine Recipe - Novice Cook Friendly
Stuffed Peppers Fusion Recipe - (Italian & Indian) - Beginner Friendly
Просмотров 19Год назад
Stuffed Peppers Fusion Recipe - (Italian & Indian) - Beginner Friendly
Puff Pastry Pizza Tart Recipe - Great for beginners or experienced cooks
Просмотров 35Год назад
Puff Pastry Pizza Tart Recipe - Great for beginners or experienced cooks
Bell Pepper & Goats Cheese Lasagne Recipe - New / Inexperienced / Novice Cook Ready
Просмотров 14Год назад
Bell Pepper & Goats Cheese Lasagne Recipe - New / Inexperienced / Novice Cook Ready
Seitan Tikka Masala Recipe - Tasty but easy
Просмотров 39Год назад
Seitan Tikka Masala Recipe - Tasty but easy
Tikka Paste Recipe - Easy - Beginner - So Much better than jarred stuff
Просмотров 447Год назад
Tikka Paste Recipe - Easy - Beginner - So Much better than jarred stuff
Thanks for the video. When mine started leaking, I simply tightened the rwo screws and it stopped for 2 years. It recently started leaking again, so I tightened them again, and it stopped again. I'll just keep kicking the can down the road like this until I want a new dishwasher.
I made this and it's the best seitan I've ever made. Cooked a hearty 'beef stew' for the family. They loved it. I'm going to finish my cuppa and whip up another batch. Thank you!
Nice one. i'm really glad that you liked. This is what I call my 'go to' seitan. If I'm needing a seitan meat substitute for say something like a curry, or tortilla filling I use this one. I do have specific burger seitan's etc on the channel as well if they might interest you too. Happy cooking.
Really really needed this many thanks man!!!
You are welcome. I'm glad it helped you out.
Will give that a bash big man, cheers.
Good luck my friend. Theri not very difficult, only place you can really go wrong is letting yet tatties get too soft/wet.
@@hAngerManagementcheers buddy. is there any light oiling of the frying pan required?
@@DavieGlasgow Not for the initial cook whilst making them. Just use a dry non-stick pan. When you come to cook them for eating then yeah use a little oil in frying pan or even slap them in the toaster or under the grill. You'll get a slightly different mouth feel if you toast them, rather than fry them. Some days I prefer it one way, others days.........
@@hAngerManagement superb mate. Will keep you posted this weekend 👍
Looks great ❤
Guid Scots accent there ( Glasgow?) This looks great , going to make a batch x
Hope you enjoy them and damn good guess on the accent.
Finally! Someone who cooks them the right way not in oil or butter but just on a hot surface, floured! So many people are frying them and its just not the right traditional method that i know! Well done on being one of the few on youtube that actually know how to make thse the correct way!
I would understand frying after they are made when you want to eat them, but frying them in the process of making them, that's just not right.
Nice to hear the scottish accent again, I will have to make some tottie scones.
Someone on twitter had a photo of vegan Lorne "saussadge" My brain immediately wanted juicy, fatty, savoury lorne with brown sauce in a bap. Found you. Hanger management ha ha. Will share. Cheers
Great video just fixed mine and all OK so far, id advise buying 2 seals as you will probably break the first one also try cut the nibs on the post on both top and underside of the hole with a small knife as this is what tore my first seal .keep up the great videos
Saved me lots of money, thank you!! Ps my seal seemed too large aslo!
Cool. I'm really, really glad the vid helped out. Yeah, someone else has mentioned that too, so I'm guessing its just the way they are, but it did get me very worried whilst fitting it.
Same here, but works like a charm. Thx✌🏻
@@indyh2204 Yup definitely seems to be a consistent thing with the appearance of it being 'too large', but more importantly I'm glad you got yours sorted as well.
2 big likes 🎉🎉🎉🎉 Very nice sharing 👍
Thanks
Hi from a Lancashire lass. Loved your video. Our Mum used to make what she called potato cakes. Same ingredients and method but then she baked them on a floured tray in a hot oven. We had them sliced through the centre and butter on the middle .... heaven. Have tried making them myself a few times ... never as good as Mum's but improving. Mum also said the type of potatoes you get can affect the proportions you need ... some retain more water than others. Also the quality of the flour can affect the recipe. She also made Corned Beef Pinwheels ... make a batch of potato pastry; roll out an oblong maybe half an inch thick (1.27 cm). Chop corned beef after removing excess fat and mix to a paste consistency with something moist eg tomato sauce, some kind of gravy or sauce ... you decide ... you then spread the moistened corned-beef mixture all over the potato pastry. Now roll it up at the short side so it's like a Swiss roll. Then cut the "Swiss roll" into slices up to one inch thick. Place flat side down on floured tray. You can paint with egg or milk if you want (to help them brown). Hot oven. Sorry, can't remember how long for so you'll just have to keep an eye on them. These pinwheels are great served hot with a salad. Or in a buffet. Maybe others will have variations on this recipe.
Wow thank you for the detail on the pinwheels. Can't say I have come across them before. Yeah different potatoes can effect the outcome more than others, floury is better than waxy for potato choice. The biggest trick is not cooking them to far. If they get too soft, then its much harder to get the right result. The Irish also have a variant with again basically the same ingredients, but made quite a bit thicker, I think they call them potato cakes.
@@hAngerManagement I hope you can try them out sometime. And if so, maybe post your views on here? Happy cooking, mate 👨🍳👨🍳😋😋
Thanks for the tip about not overboiling the spuds .. yes, I can see how that might affect the mix and it's happened to me ... then you're adding more flour in to thicken into a proper dough ... result is hard cakes. So I'm going to try and remember your words next time I make a consignment of potato cakes ... it's not often now that I get my hands in a baking bowl ... maybe once every Preston Guild 😹😹
Yes exactly very sharp edges to cut your fingers. Have a look at my video as I opted to seat the seal with sump off. Lot easier and safer 😊
Wow it looks great!! I've never seen anyone make a pan loaf before. Very clever!
Why thank you. It has a deliciously soft and light mouth feel. Much more enjoyable than shop bought bread. On the downside once you get used them you can't easily go back to shop bought mass manufactured stuff. LOL
@@hAngerManagement I'm way too lazy to make this myself but you never know, one day! You make it look easy and you know it's a loaf with no rubbish. Thanks again 😊
This looks amazing thanks!!! Great video and well explained 😊
Thank you very much. If you make it, then I hope you enjoy it as much as we do.
Seriously confused things with changing the ingredient amounts. Will not be able to do this and yet it looks great. He should have just reduced the potatoes!
Thanks for the fast reply. Yes! It's OK now. I took a few Q-tips, wetted them, pulled out the silicone ring a little, pushed down the sump with a stick and sweeped the area as good as I could with the Q-tips and it was a LOT of unwanted clogged stuff in there! It's not leaking now. Maybe you - and all others - should add this little extra procedure to the job, it just takes an extra few minutes. Btw: I almost ruined the ring, got a little jack in it. It didn't snap, though. But apperently it is good anyway.
I love the larger quantity of fadge! Thanks for the measurements!
Thanks for the nice video. I have just followed it but it still leaks. Even worse now. Could it be that I have dried dirt/washing powder in there making the new seal ring not tightening enough? I could see quite a lot in that space but it is hard to clean it.
Hi there. I saw another youtubers video that suggested dirt lodged in there could be a problem, so if you can find a way to get in and clean it out it may do the trick. I think from memory they used pokey stick and thin cloth. Best of luck though and sorry so far you haven't got the problem sorted.
You never removed the old seal?
The old seal (too my knowledge) is not removable as its fitted directly to the sump.
Hello, I have got to the bit where I got the seal ring in but you're right, it seems to large. Mine is 182mm diameter, I have tried several times but it hasn't gone Pop yet! Did you try any tips at all?
Yeah, it was really really fiddly. It seemed to align itself after quite a bit of fiddling about and pushing it into place with the round end of the skewer I was using. When it did eventually go, it really was like a popping as it just sprang away. If I remember correctly I was pressing near the door side when it all came true. What I can say is that its been on twice a day every day since the repair and its still working perfectly.
Hiii again! I just tried again and it actually just went Pop! So what I did was lifting the sump bit a little because I was trying to get it in by a different tool!! Thank you so so much for your video! We first had an E14 and fixed the leak, then the E15 problem turned up! Fixed it and the leak happened again! So I'm trying to seal it! 😊😊😊😊 thank you so much for your video!!
@@ThiUK-ye9fc Nice one. As Hannibal from the A-Team used to say "I love it when a plan comes together" On my machine I replaced the door seal first (unfortunately never thought to film the process though) as it had completely disintegrated, but even though it was knackered it turned out the bigger problem was the sump seal. Fingers crossed thats you fully up and running now. Stay safe.
Lift, as in pulling it from above or pushing it from below?@@ThiUK-ye9fc
Great video.. Why seitan and not ground beef?
At 22:21 do not use the kit. Use a roll of plumbers putty. The putty will provide a good seal. Also do not remove the front door. If you slide the unit out, you can lift the insulation and look in from the side to see if the sump contact is the source of the leak. Under the sump is a foam float with a switch. Dry out the area under the sump. It is a one hour job if you use the putty and dry out the water from the side. It is a five hour job if you do it his way and that gasket is a disaster.
Hey there and thank you for your input. The more feedback that's given the better the knowledge pool for everyone. Even in cases like this where we disagree, the viewers can read the comments and make up their own minds with the extra advice thats been provided. I would absolutely not use plumbers putty (I did consider it, along with the idea of maybe using silicone sealant), but once it dries hard, you will not be able to open up the sump again should you get a recurrence of the problem from another area. The seal should it go at a future point in time can though be replaced. If not using the seal repair kit., my next choice would be a full sump replacement, but that costs even more and takes longer to fit. Was the seal as easy to fit as other videos on it I watched suggested, no it wasn't, but its why I show that in the video. I'm now over a month since the repair, with the dishwasher going on twice a day, everyday at least and I have had no issues. As far as I can tell with this particular model, as I explain in the video the only way to access and see the underside of the dishwasher is to remove the door cover panel. I am not removing the door, only the cover panel, as this gives access to the two torx screws that you otherwise cannot access. Which then allows the removal of the plate at the bottom and allows you in to dry the underside of the machine. As for time wise the video is pretty much a real time example of how long it took me to to the replace the seal and repair the machine, so hardly the 5 hours you claim it would take. The only thing missing was my initial drying out of the underneath of the machine, which took around 10 mins and if I'm being very generous 15 mins, most of which can be accounted for in the time wasted on me faffing about and trying work past a camera and slow down to look through its screen to make sure that everything I'm doing is still in the shot
my grandpa who came from Edinburgh, l remember him that the thicker they were the richer one was, and the thinner the poorer you were,, needless to say l make mine about 3/4 cm. l do the same except we put an egg in ours. l usually will do 5kg, so we have enough for the winter,, and then we fry ours in bacon fat, let me say that l don't remember if that is the way my grandpa did them, but l know my dad did, and that is the way l do them and my son now makes them. He thrives for them when they come for a visit. For me they bring back good memories. We live in Canada and to even first to find them is hard, and 2 if you want to buy them there like $7 dollars for 4 of them. ridiculous. so l just make my own
Hey thanks for the feedback. That will be absolutely true with regards thickness. You can absolutely and many will use egg as binder and frying them in some form of fat is 100% the typical way for the final cook and yup they are divine that way. I whacked them in my toaster more to show that they can be cooked off that way too. I don't think though that I made it clear that frying them is the traditional way (and the way most people will still do it) to give them their final cook. I can't remember the price in the shops here, its been a while since I bought any shop made ones, but compared to making your own (which are far superior) its massively more economical to make them yourself. Thank you again, its wonderful to hear of family recipes that have been handed down through multiple generations.
Food of the gods!
Vegan lorne!? 🤣
Nice mate thanks for recipe I will defiantly try it. I like the fact your home smells of it. It will give you the felling your on holiday on some hot Indian village.
Cool and thank you and yeah the house smells delicious after making it.
Just found your channel. Loving the seitan recipes. Think steak might be our dinner tonight. Greetings from Cornwall ❤
Why thank you very much. I also have a fantastic steak sauce recipe on the channel that goes really with the steaks. Assuming you do make them, you can alter the firmness of the seitan somewhat by the length of time they are refrigerated. The longer they cool and set up, the firmer they are (too a point). Enjoy and thank you for watching. ruclips.net/video/3x1ecooByZE/видео.html&ab_channel=hAngerManagement
@hAngerManagement thank you for the great tips, the sauce looks good I will make that to go with it too ❤️❤️❤️
@@FluffysMum You are welcome. Yeah, the sauce is loveellllly.
@@hAngerManagement ❤️❤️❤️
Looks great!! I've never tried a peanut sauce but I will!
Thank you. If I remember correctly I discovered it about 6 months before the pandemic hit and it rapidly (probably instantly) became my favourite salad dressing. If you like peanut butter, I'm pretty sure you will love it, but do make sure to use a natural peanut butter.
😈 *Promo SM*
Never saw them in a toaster...my Mam used to flip them into the hot pan after she fried the streaky bacon. Lovely. Fried egg on top I'm the scone and awa' ye go. From Greenoch in Clydebank
If flip between traditional frying them and toasting. Gives a very different mouth feel, but both are equally enjoyable. Tends to be the one that I have frozen that hit the toaster more often than not.
This looks great!!
Thank you much appreciated. Dead easy too make as well, 😀
These look awesome!
Thank you very much Francesca. I'll try to get a new batch made in the next week or so, so that I can film the actual recipe part and get an edited vid put together and uploaded soon after. The beauty of the recipe I use is thats its an extremely versatile recipe that lets you play heavily with the spice mix and the even the choice of bean thats in it and you still get the same results when it comes to the finished look and texture of the burger.
These look amazing! Gonna try this tonight
Olive oil in a Scottish roll? It should be lard rubbed into the flour laddie! Apart from the m that it looks a good recipe though 😊
promosm 🤣
Looks great I'll definitely try This!
Cool, hope you enjoy it. It's a bit more work to use the dried lentils over tinned ones, but its worth it for the finished mouth feel.
@@hAngerManagement I haven't got on well with dried lentils too well in the past but want to give them another try as so much cheaper!! Thanks again
How do you store the bacon? Can you freeze this? How long is the storage life?
Hi DeAnna. Yes you can freeze it. I have had it the freezer for up to just over a month and half. Not yet had it in there any longer than that, as by then its always been used up. In the fridge I have had in there for just under a week (covered) again with no issues. My gut feeling is that would it be good to freeze for much longer, but with all being eaten before then I can't say how much longer (yet).
This looks so delicious! Can't wait to try and share!
Hey DeAnna, Glad you like the look of it. It works really well with either my standard seitan recipe from one of my earliest vids or with the washed flour method seitan. Both give it a slightly different mouth feel., which is nice as it lets you have a variation on the bake. Same goes for the bacon, you can either use the starch bacon that you make from left over washed flour seitan or it can be made with a normal vegan bacon. I do have have recipe for that and its on my 'to do' list to get a video made for it.
Had some of this as a child, made by my Scottish girl friend's mother. It was the nicest thing I've ever tasted but also the sweetest. So sweet that it hurt my throat. I think I'll leave that memory in tact and not make it for myself, having lost my sweet tooth a long time ago. Perhaps I'll wait until I have grandkids to spoil.
Haha, I totally get where you are coming from. If it helps the 'little with a twist ingredient",ie the paprika, drops off some the sweetness levels to a much more rounded flavour-set. Its still sweet, after it is still tablet, but a lot less so with the paprika.
can’t wait to try this! do you think it’s okay to freeze it post-bake pre-fry?
Absolutely. Its exactly what I do with every batch I make. If your microwave has a defrost function, that also works well for speedy defrosting. Enjoy!
I enjoyed your cooking recipe!! Food looks delicious >,<
😏 p͓̽r͓̽o͓̽m͓̽o͓̽s͓̽m͓̽
Thanks!
Coconut condensed milk can be used, I believe there is also a vegan condensed milk, but fuck Nestle
These look so good!
Thank you so much and sorry for the tardy reply.
How to complicate measurements
❤️