- Видео 25
- Просмотров 62 137
CuisineFiend
Великобритания
Добавлен 30 июл 2019
Love food, enjoy cooking. Recipes for people who can be bothered to spend some time in the kitchen.
Hot cross buns
Cuisine Fiend: Hot cross buns, traditionally baked for Good Friday and sold two for a penny as the old song goes, hot cross buns are what the English Easter is about. Full recipe at www.cuisinefiend.com/240/hot-cross-buns-2
Просмотров: 90
Видео
Poilane style bread
Просмотров 5 тыс.3 года назад
Cuisine Fiend: How to make pain Poilâne, whole grain stoneground artisan sourdough bread. Poilâne-style miche is a large rustic loaf made with natural sourdough leavening. Full recipe at www.cuisinefiend.com/300/poilane-style-sourdough
How to stuff and roll turkey breast fillet
Просмотров 7 тыс.3 года назад
Cuisine Fiend: Boneless turkey breast fillet butterflied, stuffed and rolled up to a perfect roast joint for Christmas. Did I say how easy it is to carve? Full recipe at www.cuisinefiend.com/811/stuffed-turkey-roll
How to shape Swedish Lucia buns
Просмотров 4713 года назад
Cuisine Fiend: St Lucia buns, vibrant with saffron and elegantly twisted, are Swedish Christmas time bakes. Lucia Day and Lucia buns go back to the history of Lucia, an early Christian martyr. Full recipe at www.cuisinefiend.com/803/st-lucia-buns
Schiacciata with grapes
Просмотров 1273 года назад
Cuisine Fiend: Schiacciata con l'uva (pronounced ‘ski-a-char-ter’ and meaning 'squashed'), Tuscan grape focaccia is a sweet version of the flat bread, with grapes and raisins. Full recipe at www.cuisinefiend.com/90/schiacciata-di-uva
Prawn and chorizo paella
Просмотров 1143 года назад
Cuisine Fiend: This is an absolutely foolproof recipe for paella and the added ingredients can be varied. Use paella rice (Bomba or Calasparra), keep to the timings and it will take you just about half an hour to make amazing paella. Full recipe at www.cuisinefiend.com/396/paella
Plum cake with streusel
Просмотров 683 года назад
Cuisine Fiend: This is the best and the easiest plum cake with streusel topping. Fancy sounding 'streusel' is nothing other than our crumble topping and plums can be swapped for any other soft fruit. Full recipe at: www.cuisinefiend.com/23/plum-cake-with-streusel
How to clean sprats
Просмотров 6 тыс.3 года назад
Cuisine Fiend: You can leave the sprats intact, head on and guts in and eat them whole. For the squeamish, the easiest technique is to lop off heads and drag out the intestines as you do it. Recipe at www.cuisinefiend.com/668/sprats
Bagels
Просмотров 344 года назад
Cuisine Fiend: Homemade bagels - it's not a huge project or a task only for proficient bakers. Basic, plain bagels are surprisingly easy to make at home: prepare the dough the night before and cook them the next morning. Full recipe at www.cuisinefiend.com/13/bagels New York bagel experience at home!
How to assemble cinnamon raisin challah buns
Просмотров 1184 года назад
Cuisine Fiend: Cinnamon and raisin buns rolled up from challah dough are not too sweet and perfect for breakfast. Assemble, freeze and get in the oven the night before for a breakfast treat! Full recipe at www.cuisinefiend.com/789/cinnamon-raisin-challah-buns
Sourdough baguettes
Просмотров 9394 года назад
Cuisine Fiend: French style baguettes on sourdough levain. Easy, once you get the hang of handling, stretching and folding the dough. Fermenting over thirty-six hours results in a chewy, crusty and airy sourdough baguette. Full recipe at www.cuisinefiend.com/314/sourdough-baguettes
Malthouse bread
Просмотров 2 тыс.4 года назад
Cuisine Fiend: Light malthouse bread made with half and half malthouse (malted grain) flour and white bread flour. Basically - the bread 'with bits', it's as tasty as it's healthy. Full recipe at www.cuisinefiend.com/2/malthouse-bread
Ginger snaps
Просмотров 424 года назад
Cuisine Fiend: Thin and super-crunchy, spicy and melting, old fashioned ginger snaps are a snap to make! Grab that jar of stem ginger from the back of the cupboard and put the syrup to good use. Full recipe at: www.cuisinefiend.com/786/ginger-snaps
Baked meatballs Korean barbecue style
Просмотров 594 года назад
Cuisine Fiend: Baked meatballs with sweet and salty glaze, flavoured with Korean barbecue-style seasoning. With old fashioned Ritz crackers to bulk out the beef mix! Full recipe at www.cuisinefiend.com/766/baked-meatballs
Courgette ribbon salad
Просмотров 5494 года назад
Cuisine Fiend: Raw courgette ribbons marinated with lemon and tossed with raisins, almonds, pistachios and nori flakes - a gorgeous courgette salad made with just a vegetable peeler. Full recipe at www.cuisinefiend.com/708/courgette-ribbon-salad
Thank you
ROLLS
Very clear video. Thanks!
No seasoning in the turkey meat itself
Just salt.
Sprinkle it with salt like you have a death wish!! 😅😅😅
Absolutely!
Can these be frozen?
Yes they can.
I would have loved to have seen them cut open. Can the sugar be removed / reduced? Can you taste the sugar/ sweetness in the finished bread? I don't like bread that is sweet. I might give these a try, they look lovely x
You can't taste the sweetness at all, and the sugar helps a good rise.
most bread has sugar thats why its a heavy carb food
Would help if you told us the measurements
The link to full recipe is below the video.
A good enough recipe , but the music is far too loud , hence very , very irritating. Carry on , thank you - save the piano for The Keystone Cops / Laurel + Hardy etc : shudder .
You are Dutch ? Close enough to England to know " Bacon Betty " !!😊
Hi, How can I keep them soft longer?. Thanks.
They freeze very well. Defrosted overnight, they'll be like fresh.
Can I please ask the reason for the cornflour and can 5his be left out. Thank you.
Cornflour makes the crumb of the baps softer but you can leave it out. In which case increase the total amount of flour to 540g.
Love the cutting technique but this gave me absolutely no guidance 😂
Awful music. Completely unnecessary.
Made these today, and did the long ferment option and when everything was combined, needed an additional 1/4 cup or so of flour as mine was a pretty wet dough. They turned out so good! Rolled them smaller, got 12. Perfect size for a breakfast sammie.
Couldnt watch the music is too LOUD!
I specifically what this video to see what they look like inside (The Crumb) and you didn't cut one into. Fail.
Did u cover with foil, temp in degrees for cooking etc
Oven 190C/425F/gas 5, rack in the middle. Roast, loosely covered with foil for 20 minutes per 500g of weight. Then turn the heat up to 220C/475F/gas 7 and take off the foil. Roast for 20-25 minutes until the bacon is crisp. Cover with the foil again and rest in a warm place for 20-30 minutes. I've added the link to full recipe now.
Doesn't take much to put ingredients in description. Boo.
I finished the bread today. It was beautiful. Tastes great but I also had a problem with the scoring being too wide after baked. I wonder if I should make the cut less deep the next time.
I'm happy to hear that! Scoring is always my problem, but this dough indeed does open up a lot in the oven.
if it doesnt rise sideways it will rise up or crack in random places all over the loaf
I’m into the second day and the dough is in the fridge. A beautiful dough consistency, so far. Living in Orlando, FL, I used less water in the final mix, 265g.
Troppo poco pomodoro e poco formaggio..... dosi impasto?
Thanks. I made a recipe with belly pork but preparing shoulder would be better.... thanks.
But soredough very sore its hard eat it it can be bad for make tooth enamle destroys faster and faster watch out my brothers
Good i like bugetes
Baps,,, I love it,, I like trying new things and will definitely try this, it really looks good. Thanks for sharing. New subscriber 👍
This doesn't match my viewing of Poilane method. You seem to be using a normal sourdough approach. Poilane bake the bread i believe in a single day, 5 or 6 hours from start to finish. No overnight refrigeration. Another major difference is that i dont think that poilane use a starter. The method is to simply carry forward dough (including a sourdough culture) from one bake to the next, remembering that they are baking constantly from one batch to the next. Possibly they balance it with fresh yeast. In any event you have achieved an excellent result.
Thank you. And so I call mine 'Poilane style' exactly for those reasons. My starter method is supposed to approximate the 'old dough' which obviously I didn't have. As I'm not a professional baker, I don't bake often enough to justify keeping a chunk of mother dough for the next time.
Nice video!:)
Thank you!
The music is great but adding maple syrup to an already sweet fennel is beyond comprehension. It takes away the natural flavor of the vegetable.....it’s a pity but to each his own....
Is spelt used in the official Poilane loaf? I hadn't expected that. Beautiful rise on the loaf you showed.
Thank you! I don't think the official Poilane recipe is published anywhere - maybe I'm wrong? I find a little spelt works in the overall mix to bring it close to the original.
@@CuisineFiend Apollonia Poilane has a new cookbook out. Maybe the recipe is in there? I haven't seen it yet. I have had bread from her bakery though. It's uniquely dense in a way that hints at grains other than wheat being used. I knew there was some rye in it, but spelt was an interesting possibility.
@@Lawman212 I'll have to check it out!
Cinnamon sugar, chocolate chips, raisins, almond slivers. What are the green things?
Those are a few pistachio slivers I added with the almonds. How observant!
Thank you for your video, we’ll be trying it this weekend. Will you please consider turning down the music? It’s very hard to hear your comments. Thank you!
Thanks for the comment! I can’t adjust the volume on this video any more now it’s published but will make a good note for future videos.
@@CuisineFiend thank you-can’t believe we haven’t seen your channel before! We subscribed immediately. Mmmm
@@janisalbinson8435 that's so kind! I've only started recently and have a lot to learn.
The full recipe with ingredients and amounts is available at www.cuisinefiend.com/2/malthouse-bread
Would be good to have the measurements...
Great looking loaf! Have you tried using baking parchment paper to help transferring the loaf from the basket to the dutch oven?
I have, and it works well too.
I use parchment all the time. Works beautifully
Nice video. I invite you to find an alternative to plastic film! Thanks
Good point. I have also used shower caps which are reusable - should have done it here!
Baps
Baps!
What are the weight measurements please .
Hi Andrea, the link to full recipe is in the description underneath the video.
Looks absolutely delicious! <3
Oh yes it is!
Isnt this suppose to be semolina dough?
Semolina flour is generally used for pasta. Pizza and the likes come out best made with Italian flour type 00 which is soft and finely milled.
@@CuisineFiend cool thanks for the response
My fiance is from upstate New York and I know he's gonna be ecstatic when I make these for him. Thank you!
Yes, it's a recipe saving me the cost of a flight to New York or Montreal for a decent bagel!
Oh wow, these look so amazing! Ty for sharing!!
Update, made it last night. There were no leftovers.
I hope you didn't eat on your own.
@@CuisineFiend I did not, I made it for my parents and it is now in the rotation of things we make. As presented, kimshi and rice were the thing to round out the meal. Next time I will use pork and garam masala. I did put some Wasabi in the glaze. Worked well.
@@mandelbrot5 wasabi - that's a great idea.
Making this this week.
Great advice! Veggies like this are wonderful fresh. Really like the raisins as well. Simple, fresh and elegant. Greetings from Toronto looking forward to more recipes friend
Thank you Geoff!
Definitely need to try this recepy myself! Thank you for the great video again 😃✨
Hope you like it!
BAPS
Yeah baps!
That slow-mo fold tho!
These videos are absolute delight to watch, you have great talent and the content quality is excellent. Keep on doing this, you're going to be so amazing! :)
Oh no, you're too kind! I'm only just learning.
awesome edit wow
Thanks 😄 I'm still learning