very great tips. Thanks Thomas, you always make our lives easy. ^_^ can you tell us for how long we should cook the steak in the oven to get the well done one.
Great tips on grilling! I have a conundrum.... What do these different types of fats do in baking: Lard, Oil, Shortening, Butter I never know what to use because of all the types of fats and recipes there are. What textures do they give to the food? Which one has strong flavorings? Etc. I hope you can answer this Thomas! :)
Hi Guys! I just prepared a grilled skirt beef but it turned to be super tough. It was very difficult to eat, what can I do to make it tender?or is it the meat? Thanks for your recipes . I've prepared the pancakes you and Sarah suggested and they were delicious!!
With a cut like skirt steak make sure that you do not cook it past medium. If you cooked it at the right temp and it is still chewy, then make sure you are cutting the steak against the grain. This means that you are not cutting along the muscle fibers of the meat, but across them.
hai thomas, can you tell me the trick to get the perfect fluffy and crumbly cake that using fresh fruit for the ingredients (banana, strawberry, or maybe apple)? cause the fruits have so much water and sometimes the cake turns out to be sooo hard (like a shoe sole) in the center of the cake ._. oh, and is there any different between baking soda & baking powder? thaanks so much :D
i have a problem with banana bread. It starts puffing gorgeously in the oven, and suddenly around the last 20 minutes of the baking process, it starts deflating and I end up with this thing that is compressed, flat and raw-ish in the middle and darkish brown almost burnt, hard thing around the edges. Also it has like this sticky thing on top but only the part in the middle that looks raw. Any help and advice is welcome
Do anyone knows at what temp u should put the steak in the oven?? And for how long? I do have the iron grill pan for that but i feel its a lil hard to use!
Sometimes my cupcake liners get oily, esp at the bottom of the cupcake. Also, after a few hours the liners may not stick to my cupcake and it "opens up". I don't think it's the recipe that at fault cause even w the same recipe, not all the cupcake faces this problem ...
I buy mine in the jar from the store that has been marinated already. Discard the water first then add 1 or 2 clove of garlic (minced) dill (chopped) and plain Greek yogurt, a pinch of salt. Very delicious and my family's favorite salad. Enjoy! 😉
HELP!! My Risotto isn't creamy! It's either a gluey mess, or the rice just swells leaving nothing in between. Is it the broth, the heat, the rice? what?!
Too much salt; pepper needs to be fresh ground while the steak is resting. Steak and cooked way to long, by the time that has rested it is going to be too well done. Don't oil the griddle, if it has been seasoned correctly you don't need and the oil will burn and give flavour that you have not planned.
Thomas Joseph and Sarah Carey on the same channel makes me happy. Very happy!
omg love thomas that tip on two screws wow dah. . . my food would always turn
now vola' so happy thank's
Can you tell us how to determine the ripeness of some common fruits and vegetables? Also what season is best for each?
Great series! Thanks for sharing indoor tips !
Thank you so much for the tips.I will definitely want to try this.
Thanks for the great tips! Very helpful!
Just watched the guy from the test kitchen do stuff with left over polenta, I would like to see you grill it. Thanks, Scott
Great tips as always!
Great tips! Nothing worse than a steamed steak at a bbq!
As always great tips.
very great tips. Thanks Thomas, you always make our lives easy. ^_^
can you tell us for how long we should cook the steak in the oven to get the well done one.
Great tips on grilling! I have a conundrum....
What do these different types of fats do in baking:
Lard, Oil, Shortening, Butter
I never know what to use because of all the types of fats and recipes there are. What textures do they give to the food? Which one has strong flavorings? Etc.
I hope you can answer this Thomas! :)
What temperature do you finish cooking the steak in the oven? how long?
I hope you could make an episode about substitutions
Excellent, thanks.
Could you enlighten us all on the science behind getting perfect macarons?
Kobraximus Stay tuned! French Macarons are coming your way in a few short weeks!
Great tips. Only thing I would add is to put wax paper in the pan below the steak and rack for waaay easier cleanup!
Hi Guys! I just prepared a grilled skirt beef but it turned to be super tough. It was very difficult to eat, what can I do to make it tender?or is it the meat?
Thanks for your recipes . I've prepared the pancakes you and Sarah suggested and they were delicious!!
With a cut like skirt steak make sure that you do not cook it past medium. If you cooked it at the right temp and it is still chewy, then make sure you are cutting the steak against the grain. This means that you are not cutting along the muscle fibers of the meat, but across them.
Tabita Gnagniko Couldn't have said it better myself!
Thanks!! I'll give it a try.
hai thomas, can you tell me the trick to get the perfect fluffy and crumbly cake that using fresh fruit for the ingredients (banana, strawberry, or maybe apple)? cause the fruits have so much water and sometimes the cake turns out to be sooo hard (like a shoe sole) in the center of the cake ._. oh, and is there any different between baking soda & baking powder? thaanks so much :D
Please could you do, how to make the perfect meringue, mine is always cakey
i have a problem with banana bread. It starts puffing gorgeously in the oven, and suddenly around the last 20 minutes of the baking process, it starts deflating and I end up with this thing that is compressed, flat and raw-ish in the middle and darkish brown almost burnt, hard thing around the edges. Also it has like this sticky thing on top but only the part in the middle that looks raw. Any help and advice is welcome
How to bake the perfect and best macaroon? Thanks
Cruffin recipe please please please!
what can you make out of about to expire milk?
Do anyone knows at what temp u should put the steak in the oven?? And for how long? I do have the iron grill pan for that but i feel its a lil hard to use!
libny peralta A 350-375 degree F oven will do. Cook by temperature (invest in an digital instant-read thermometer) not by time.
thank uu!!
Sometimes my cupcake liners get oily, esp at the bottom of the cupcake. Also, after a few hours the liners may not stick to my cupcake and it "opens up". I don't think it's the recipe that at fault cause even w the same recipe, not all the cupcake faces this problem ...
How do I make cactus salad noplaes salad?
I buy mine in the jar from the store that has been marinated already. Discard the water first then add 1 or 2 clove of garlic (minced) dill (chopped) and plain Greek yogurt, a pinch of salt. Very delicious and my family's favorite salad. Enjoy! 😉
HELP!! My Risotto isn't creamy! It's either a gluey mess, or the rice just swells leaving nothing in between. Is it the broth, the heat, the rice? what?!
How do you keep a burger from shrinking on the grill?
Jennifer Culwell I don't think theres anyway to stop that, because thats just how meat reacts to heat
Gillian Terry The shrinking is from the fat content. Put a thumb dent in the middle to keep it from puffing up.
Hi
I shall look at the fat ratio more closely.
Chicken that is to dry when cooked.
"Must Have Grilling Tips"... with no grill. SMH.
Too much salt; pepper needs to be fresh ground while the steak is resting. Steak and cooked way to long, by the time that has rested it is going to be too well done. Don't oil the griddle, if it has been seasoned correctly you don't need and the oil will burn and give flavour that you have not planned.