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I agree with all the Hungarians. This may be good but it ain't Hungarian. And I'm Italian!

This is excellent! Thanks so much for posting!

Sounds like Leonard Cohen's monastery soup!

Nice

Where have you been all my life ❤

What a waste of eggs 🤣

Interesting, whats the difference between modern day bagels?

excellent video thanks, have a nice thanksgiving

Place a pizza stone or similar under your cooking pan to prevent burning.

Def going to try this. Great recipe & tutorial.

Love it

If you want to add fruit or flavors, etc.. at what point in the process should you do that?

Yum

Yum

Yum

Yum

Im totally gonna flex a fail on my bacon onion broth

Nothing Hungarian about this recipe !

For a little extra flavor, shred or finely dice an onion and mix it with the egg whites before adding!

I'm confused about the cup of boiling water. First he says to put it in the box at the beginning. Then later he says he doesn't recommend putting in boiling water as it cuts down on fermentation time. Which is it? (Please help a learner.)

You have a very nice relaxing voice. I enjoyed learning how to make these. The look like they would be sooo yummo

Thanks for,the explanation of what a proofing box is. I am just getting started into the Baki g world and this helps a lot.

Delightful to have from a former New Yorker! Just wondering why some NY-style recipes suggest that the type of malt that should be used is non-diastatic, rather than diastatic?

This stupid broth looks like beggars version of cabbage in boiled water.

Couple questions you don't use a Diga / Poolish & when you boil it is it supposed to be barley malt ?

Good idea, i would use my seed starting heat pad. It has a thermostat on it to maintain any temp you set it to.

You just brought an entire industry to its knees in my eyes lol Thank you. I'm trying to make croissants at home so this is essential!

Excellent recipe Thank you so much. 😊

3 hours to cook plus time to prepare, not worth it.....go out to a good restruant and order this.

Why not use the oven with a low watt bulb and pan with water for moisture if desired?

Put the dough in the microwave with the warm water. There is your proofing box.

You forgot the paprika!!! Definitely not Hungarian!

Just stick it in the Microwave with a jug of hot water and shut the door. Don't turn it on. This works great for incubating yogurt as well. No extra crap is needed and most people have a micro. Problem solved.

How did anyone even think to do this

Does this have to be narrated in a voice more suitable for a film trailer? Can't this person speak normally?

Thanks for the help Liam Neeson!

Feel absolutely foolish for getting rid of skin & fat trimmings for years . No more thank you !

Very similar to my Styrofoam egg incubator. It's got channels on the bottom to hold water, a heating element, a wire rack, very accurate waffer thermostat, and plexiglass window's.

I made a similar proofing box years ago with a couple modifications. I purchased a small pet lizard heating pad from Amazon. I carved out just enough of a side opening on Styrofoam for a piece of plexi glass from a dollar store picture frame for a peek a boo window to check on rise without opening box. I used school glue to secure. It's still in really nice condition. No mold because like you said keep door ajar when not using.

How long do you cook the cabbage? Martha Stewart and her mother take it out, peel the easy leaves, then put it back in the water. DO that over and over again.

Hi, sorry, but this is not made based on a typical Hungarian recipe. We make it with sauerkraut and the meat recipe is not like that either. The traditional Hungarian stuffed cabbage has a different recipe. I learned the original recipe from my great-grandmother. I don't want to troll, just to clarify that this is not a HUNGARIAN recipe. Try the original recipe next time. You'll be surprised how much tastier it is. 😊

Great explanation! I will definitely try! Thank you

I came to learn how to render chicken fat. Instead learned that Duke Nukem is a youtuber

I’m from Cleveland and these are the best! I tried this recipe last night and thought I followed to a T but my biscuits turned out flat. Delicious, but flat. Wonder what I did wrong.

Awesome video... Straightforward, and to the point.

Grew up eating this as a side dish (although I could honestly make a meal out of it if there was enough in the bowl). My Ma always used schmaltz to fry the onions and mushrooms (rendered chicken fat for those who aren't familiar). She (and subsequently I too) used to always buy the Manischewitz 'egg barley' at the grocery store -- never sure why they didn't used the Yiddish name for it except maybe to be more ecumenical? -- but since the pandemic I can't find it in stores, at least not on the far Southside of Chicago nowadays. My Ma also used to make it from scratch in a pinch and this video shows a pretty similar technique. I didn't really know the ratio of flour and egg so I happened upon this while searching the good old Google. This cooks up wonderfully satisfying. Thanks for posting it.

One thought, get a timer for the heating pad, so it can auto shut off after a certain time. Or, get an integral thermostat.

IT IS ILLEGAL TO MAKE OR SELL BLEACHED FLOUR IN EUROPE. WILL THIS RECIPE STILL WORK oK IF THE PLAIN FLOUR IS NOT BLEACHED

I have used the heating pad for many years but never added moist. Another improvement for my pizza making. Thank you!!!

Materials:- Styrofoam cooler Wire rack Food thermometer Heating pad Small cup or Beaker