I love this recipe!I made this last week and baked for one batch. the leftover dough I put in freezer and bake it today.(thraw at room temperature around 45 mins , roll them up and all the steps).it works and taste so crispy.i and my husband can't stop eating it.thank you so much!even this recipe already few years ago!😂
Beautiful 😍❤️❤️ super cute crisp saltine crackers tasty 😋🤤 n perfect measurements simple ingredients which are easily available in home budget friendly 🥰👍👍👏🏼👏🏼
Thank you so much Bill Bottoms and your Mum. Delighted to help, we find it’s easier to watch a recipe being cooked, to check textures and consistencies than reading a cook book. I am able to add little hints and tips along the way, you may already know them but if you didn’t, you might find them useful in your kitchen too. I’m so pleased you found us, thank you very much for your lovely feedback, for watching and of course for subscribing. We hope you enjoy our little food journey. From my family to yours we hope you have a safe, healthy happy Christmas, surrounded by family and friends, sharing delicious food and lots of laughter.;-))🎄
Thank you for the feedback Maud, I have been to Vegas many times and the last time was about 18 months ago. I was surprised at how much it had changed, it's huge now. So many hotels being demolished and City has sprawled right out into a massive urban layout. It was Richos first time there so he was quite surprised that my description didn't fit the present day Las Vegas. We didn't have time to see a show but we accidentally stayed in a hotel which hosting a Burlesque Convention and that was really 'interesting' . Richos and I come from quite a rural place here in Australia so the bright lights and colourful costumes were most unusual to us. We adored our drive over the Sonora Pass , through Death Valley out to Vegas, Hoover Dam, over to The Grand Canyon and back to Los Angeles very much. It was a fantastic trip and I would love to do it all again in a wink. Richos and I love the desert scenery so much you certainly live in a stunning area. Thank you for mentioning where you live, you have brought back a flood of the warmest memories to us about our visit there. It is al we ays wonderful to hear where our lovely viewers com we from. Thank you for we watching and hope you have a spectacular week weekend.;-))
That’s wonderful, yes some ovens do have a quirky tendency to concentrate heat in different areas. Seems like you have found the perfect way to avoid this problem. We’ll done. Delighted you enjoyed the recipe and thank you for the most helpfully and friendly feedback.;-))
Delightful Ms.Jae I love cooking with my grandie, I’m sure your Grandie will enjoy this recipe too. Thanks for the great feedback, nothing better than sharing recipes and cooking with youngsters. Thanks for watching and taking the time to leave your lovely comment.;-))
Thank you very much for your feedback. Its hard to show how really crispy and tasty they are on a video but they keep much better than store bought ones. We absolutely love them in our Salted Caramel Saltine Recipe. Very economical too.
I've been wanting to make saltine toffee candy with homemade saltine crackers instead of store bought. I'm wondering if the dough could be baked as one big cracker covering the pan. That way I could skip the cutting of individual crackers. Have you ever tried thàt?
Thank you for your question Janet, no I haven’t tried baking it as a single sheet and you could do it of course but I would break the cooked sheet into large shards before adding the toffee, that way the molten toffee would get a chance to slide in amongst the pieces, joining them back together and then mingling over under and through the crisp biscuits. I prepared the recipe for this presentation, to show the finished product cooked from scratch but also to allow people the opportunity to use store bought saltines if that was more suitable for them. I hope that helps, thank you very much for watching. Stay safe and well and we hope you enjoy a wonderful Christmas. Thanks fir watching.;-))
@@CheekysKitchen Hey, Thank you so much for answering my question, on Christmas Eve (when I imagine you have other things you'd rather be doing) and so quickly too, on a post you made 7 years ago! Very impressive. I'm going to try this and I'll let you know what happens. Merry Christmas!
Thank you Janet, you’re right I’ve been baking up a storm but I do try to attend to my viewers requests and needs as soon as possible. Hope you have a wonderful Christmas and thank you for your lovely feedback.🎄🎅🏻💐🍾
I used sourdough discard with a little salt and baking soda mixed in to make the crackers. I spread it over the pan on a silicone baking sheet, sprinkled with some course salt, and baked at 300° Fahrenheit for 30 minutes, then pressed a bench scraper into the partially cooked dough to make separate squares. Then baked for about 40 more minutes until crackers were crispy. The top looked better than the bottom, so I flipped over the crackers before spreading on the hot toffee mixture. It worked! I think a true saltine cracker like your recipe would have tasted better though. It was a good experiment.
Thank you very much for your suggestion, as I invent most of my own recipes, I will get onto your request as soon as I can. Leading up to Christmas I have lots of baking and prepping to do for family and friends but I have put your ideas to the top of my to do list. Thanks for watching and hope you have a safe happy, healthy Christmas.;-))
Good for you Nicole. Glad you enjoyed it. I love it when we make a recipe that tastes as good or even better than store bought.its the the simple things that ate so satisfying. I’m sure your next batch will be even prettier . I don’t know if you are into it but the salted caramel saltine recipe we shared using this as an ingredient is beyond amazing. I’m a bit frightened to cook it too often because I seriously can’t leave it alone. Just sayin’ ! Lol thanks for the fab feedback and for watching.;-))
si lo siento no hablo español. Me alegra que hayas disfrutado de mi receta. Espero que se mantenga sano y salvo. Disfruta tu fin de semana y te agradezco mucho que lo veas. Saludos desde Australia🇦🇺 Venezuela 🇻🇪
Awesome recipe mam surely going to try it, hats off for ur recipes and keep posting such new recipes but mam I have a query for you that can I use sunflower oil in place of olive oil if not available in hand 😊🙌🙌🙏
Thank you very much for your kind feedback Chandrasekhar kumar, I am delighted you are enjoying our recipes. You most certainly can use sunflower oil as a substitute for olive oil in this recipe. Thanks for watching.;-))
Thank you for your question, of course you can add a bit of sugar to your recipe if that is your preference. No recipe is set in stone and we encourage to adjust ours to suit you, sometimes the addition of seeds, spices or whole meal flours to add variety and interest. They won’t be strictly Saltines but they will be lovely crisp and tasty just the same. Thanks for watching and we hope you stay safe.;-))
Thank you so much. I will try this recipe because it's look so delicious and crunchy. I really like the crunchy snack like this. :) This recipe also doesn't need butter or eggs. But can I prepair the dough and then store it or store the leftover dough in Freezer for the next baking? If you can, please answer me. Thank you so much! P/s: Sorry for my bad English!!!
Thank you for watching and your lovely comment Annade. You can freeze this for later use. Just allow it to come to room temperature before attempting to roll it. Gkad you like it.;-))
Thank you for your delightful feedback Jen. I don't know where you live but thermochefs, and a large number of different thermochefs cookers/ blenders are available in kitchenware shops, large department stores, through direct marketing, in the case of thermomix and online. Bellini make one, kenwood and moulinex too I believe. Sorry I couldn't be more help but thanks for your enquiry and for watching.;-))
Hi, I am trying to make your recipe at the moment, I must comment about your measurements. In most recipes the ingredients are usually measured in cups, tablespoons and teaspoons so it was difficult to follow your recipe exactly. I hope my crackers come out properly.
Thank you for your great feedback John. I have a handy conversion chart on my channel. It’s easy to screenshot, print or download. I have an international audience like all RUclips creators and unfortunately there can be differences between sizes of cups, spoonfuls, metric to imperial. I cup of sugar can weigh differently to another due to the moisture content for example. An apple or banana can vary in size and therefore weight significantly. Most caterers and chefs rely on weights to ensure consistent results every time. Here in Australia nobody has a clue what a stick of butter is or Gas Mark 4 for temperatures. I considered superimposing conversions within my presentations and I have actually done that on a few recipes but have found it to be a bit confusing to follow a recipe that is moving quickly, which can make it easy to mistake the two different quantities required for conversion. I am truly sorry for the inconvenience. I have tried lots of different ways to deliver a user and viewer friendly format, without too much fuss and bother and without being too boring or drawn out but still including the necessary steps to ensure success. I sincerely appreciate you taking the time to provide such helpful and constructive advice, I will continue to attempt to make my uploads more user friendly and every improvement has often been suggested by friendly polite viewers like yourself I hope you Crackers turn out great too, just like the bought ones, if not better and if you have a sweet tooth, highly recommend you check out my saltine caramel Bark made using these crackers it is so delicious it really should be illegal lol. Thanks for watching, hope you are having a fabulicious weekend and are staying safe and well.;-))
Thank you for the feedback. Different countries use different sized cups. For instance a US gallon is 3,4 litres, whereas an imperial gallon is 4.5 litres. Definitely notice the difference the petrol/gas pump but also a n recipe which calls for a gallon of milk. I try to stick to weights as much as possible because that is more universal, that way the the ratios are consistent throughout the ingredients. A carrot can weight between 100 grams up to 350 grams. That’s why I try to use weights wherever possible. I hope that helps and thanks for watching.;-))
شكرًا جزيلاً على ردك. مع وجود العديد من اللغات المختلفة في العالم ، سيكون من الصعب ترجمتها لكل ثقافة ، لقد قمنا بإدراج المكونات الموجودة أسفل الوصفة حتى يتمكن الآخرون من ترجمة قائمة المكونات إذا رغبوا في ذلك. نستخدم وزنًا قياسيًا للقياسات بدلا من قياسات الكأس حيث أن حجم الكؤوس تختلف عالميا. آمل أن يساعدك ويشكرك كثيرًا على المشاهدة. shkrana jzylaan ealaa radka. mae wujud aledyd min allughat almukhtalifat fi alealam , sayakun min alsaeb tarjamatuha likuli thaqafat , laqad qumna bi'iidraj almukawanat almawjudat 'asfal alwasfat hataa yatamakan alakharun min tarjamat qayimat almukawanat 'iidha raghabuu fi dhalik. nastakhdim wznana qyasyana lilqiasat badalaan min qiasat alkas hayth 'ana hajm alkuuws takhtalif ealamiaa. amul 'an yusaeidak wayushkuruk kthyrana ealaa almushahadat.
No you don’t have to use a Thermochef, you can make it in a stand mixer or even by hand. I adapted this recipe for use in the a Thermochef to help my audience get the most out of their appliance. This recipe is great to make the home made saltine chocolate caramel crackers/bark. It’s more delicious than you can imagine. Thanks for your question and for watching .;-))
Yes you can Maya. These are very easy to make and taste just like the real thing. don't forget to check out our Saltine Bark it's amazing, thanks for watching and you enquiry.;-))
Thank you very much for your enquiry Tina, I use extra virgin olive oil for taste, crispness and to ensure the dough is not sticky to work with. It needs to be rolled out very thin and the oil assists the dough in maintaining that integrity for handling and baking. I can assure you that the bowl does contain 40g , I don’t scrape it out or rinse it as later in the video a little water is added to the oil for brushing prior to sprinkling with salt. There is not much oil left clinging to the bowl but probably about a teaspoon or so. It helps to simplify the recipe without adding another measurement of oil for the brushing. This step may cause confusion and possibly cause the ingredient to be left out of the dough making process.i thank you for your comment and May I say you are very wise to question something that creates doubts. I hope this information has helped dispel those doubts and you are able to create these exact results in your own kitchen.we appreciate your feedback and I’m sure will find it very useful also. Thank you very much for watching.;-))
I am not familiar with the Thermochef here in the US. Does it intentionally warm while mixing, or does it do so incidentally, due to the warmth of its motor? We have no warning mixers here that I have ever heard of or seen before.
+HappyQuailsFarm hello thank you for the enquiry. The Thermochef actually cooks food as it blends or mixes it. Whilst food will warm whilst being mixed at high speed, due to friction of the fast spinning blades, it won't actually cook. This machine will boil water, steam foods and cook stews, soups risottos and custards. We have over 400 additional recipes on our channel demonstrating its many uses. It is an extremely reliable, versatile and a useful bench top kitchen appliance. I am not sure what appliances are available like it in the US because it's runs on 240 volts which is not suitable for your domestic household current. Hope that helps and thanks so much for the comment.;-))
+GoFuckYourself you are most welcome, glad to help. The little bits of dough left over are amazing in our saltine caramel saltine bark. If you've got a sweet tooth or know someone who has that's a treat not to be missed. Thanks for watching, have a great weekend!;-D
Thank you Maya, I did tell you they were good and well worth the effort. I'm so glad you enjoyed them and thank you very much for watching and your comment.;-))
Thanks for this! God bless you. And, God loves y'all. He sent His ONLY Son to take the punishment of the sins of humans. Jesus Christ died and rose up again, not to condemn, but to justify you, if you let Him in. Please believe in Jesus Christ to save you from sin, depression, and all your troubles. Let Him into your heart and life as Lord and Savior. You'll be glad you did because He'll save you! John 3:16, Romans 8:9 (Holy Bible).
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I love this recipe!I made this last week and baked for one batch. the leftover dough I put in freezer and bake it today.(thraw at room temperature around 45 mins , roll them up and all the steps).it works and taste so crispy.i and my husband can't stop eating it.thank you so much!even this recipe already few years ago!😂
Outstanding feedback! Thank you! Don’t forget to make the salted caramel crackers with these crackers. It’s amazing.;-) thanks for watching.;-))
Beautiful 😍❤️❤️ super cute crisp saltine crackers tasty 😋🤤 n perfect measurements simple ingredients which are easily available in home budget friendly 🥰👍👍👏🏼👏🏼
Thank you so much delighted you enjoyed the recipe. Thank you so much for taking the time to leave such lovely feedback and for watching.;-))
From my Mom: thank you for complete recipes and directions. I subscribed
Thank you so much Bill Bottoms and your Mum. Delighted to help, we find it’s easier to watch a recipe being cooked, to check textures and consistencies than reading a cook book. I am able to add little hints and tips along the way, you may already know them but if you didn’t, you might find them useful in your kitchen too.
I’m so pleased you found us, thank you very much for your lovely feedback, for watching and of course for subscribing. We hope you enjoy our little food journey.
From my family to yours we hope you have a safe, healthy happy Christmas, surrounded by family and friends, sharing delicious food and lots of laughter.;-))🎄
What a treasure recipe!. Thank you, from Las Vegas, Nv
Thank you for the feedback Maud, I have been to Vegas many times and the last time was about 18 months ago. I was surprised at how much it had changed, it's huge now. So many hotels being demolished and City has sprawled right out into a massive urban layout. It was Richos first time there so he was quite surprised that my description didn't fit the present day Las Vegas. We didn't have time to see a show but we accidentally stayed in a hotel which hosting a Burlesque Convention and that was really 'interesting' . Richos and I come from quite a rural place here in Australia so the bright lights and colourful costumes were most unusual to us.
We adored our drive over the Sonora Pass , through Death Valley out to Vegas, Hoover Dam, over to The Grand Canyon and back to Los Angeles very much. It was a fantastic trip and I would love to do it all again in a wink. Richos and I love the desert scenery so much you certainly live in a stunning area. Thank you for mentioning where you live, you have brought back a flood of the warmest memories to us about our visit there. It is al we ays wonderful to hear where our lovely viewers com we from. Thank you for we watching and hope you have a spectacular week weekend.;-))
Made these today and they are wonderful! I kept rotating pan every five minutes and the browned evenly.
That’s wonderful, yes some ovens do have a quirky tendency to concentrate heat in different areas. Seems like you have found the perfect way to avoid this problem. We’ll done. Delighted you enjoyed the recipe and thank you for the most helpfully and friendly feedback.;-))
Lovely crispy 👌 salty crackers.Thanks.
Thank you for the great feedback, delighted you enjoyed it, thanks for watching.;-))
thank you sooo much Cheeky! I can't wait until my Grandaughter comes over to help bake these she will be so Happy!!
Delightful Ms.Jae I love cooking with my grandie, I’m sure your Grandie will enjoy this recipe too. Thanks for the great feedback, nothing better than sharing recipes and cooking with youngsters. Thanks for watching and taking the time to leave your lovely comment.;-))
Great idea
Thank you very much Carina. Glad you enjoyed it. Thanks for watching and happy New year;-))
Thank you very much for your feedback. Its hard to show how really crispy and tasty they are on a video but they keep much better than store bought ones. We absolutely love them in our Salted Caramel Saltine Recipe. Very economical too.
I've been wanting to make saltine toffee candy with homemade saltine crackers instead of store bought. I'm wondering if the dough could be baked as one big cracker covering the pan. That way I could skip the cutting of individual crackers. Have you ever tried thàt?
Thank you for your question Janet, no I haven’t tried baking it as a single sheet and you could do it of course but I would break the cooked sheet into large shards before adding the toffee, that way the molten toffee would get a chance to slide in amongst the pieces, joining them back together and then mingling over under and through the crisp biscuits. I prepared the recipe for this presentation, to show the finished product cooked from scratch but also to allow people the opportunity to use store bought saltines if that was more suitable for them. I hope that helps, thank you very much for watching. Stay safe and well and we hope you enjoy a wonderful Christmas. Thanks fir watching.;-))
@@CheekysKitchen
Hey, Thank you so much for answering my question, on Christmas Eve (when I imagine you have other things you'd rather be doing) and so quickly too, on a post you made 7 years ago! Very impressive. I'm going to try this and I'll let you know what happens. Merry Christmas!
Thank you Janet, you’re right I’ve been baking up a storm but I do try to attend to my viewers requests and needs as soon as possible. Hope you have a wonderful Christmas and thank you for your lovely feedback.🎄🎅🏻💐🍾
I used sourdough discard with a little salt and baking soda mixed in to make the crackers. I spread it over the pan on a silicone baking sheet, sprinkled with some course salt, and baked at 300° Fahrenheit for 30 minutes, then pressed a bench scraper into the partially cooked dough to make separate squares. Then baked for about 40 more minutes until crackers were crispy. The top looked better than the bottom, so I flipped over the crackers before spreading on the hot toffee mixture. It worked! I think a true saltine cracker like your recipe would have tasted better though. It was a good experiment.
What w great recp thank you from Algeria ❤😙
Thank you very much for your lovely comment. We are always happy to know where our viewers live. Greetings from Australia and thanks for watching.;-))
looks delicious, thank you
Would love to see you have a go at Ritz Bickies and Arnotts BBQ Shapes. 🙂
Thank you very much for your suggestion, as I invent most of my own recipes, I will get onto your request as soon as I can. Leading up to Christmas I have lots of baking and prepping to do for family and friends but I have put your ideas to the top of my to do list.
Thanks for watching and hope you have a safe happy, healthy Christmas.;-))
Thanks!
You’re most welcome bronze fennel, glad you enjoyed it. Thanks for watching and taking the time to comment.;-))
Wow interesting.. Will try
Thank you very much, I’m glad you like it, thanks for watching and taking the time to comment.;-))
I just made this. It's not as pretty as yours but tastes amazing I'll definitely make this more instead of going to the stores for it now
Good for you Nicole. Glad you enjoyed it. I love it when we make a recipe that tastes as good or even better than store bought.its the the simple things that ate so satisfying. I’m sure your next batch will be even prettier . I don’t know if you are into it but the salted caramel saltine recipe we shared using this as an ingredient is beyond amazing. I’m a bit frightened to cook it too often because I seriously can’t leave it alone. Just sayin’ ! Lol thanks for the fab feedback and for watching.;-))
I like how you did the five holes much easier!! I cant wait to make these!
Thank you
You are welcome. Glad you enjoyed it. Thank you for watching.;-))
I'm eating the crackers right now and they're literally great❤️
I know, I knew you’d like them. Thanks for watching and taking the time to leave such awesome feedback.;-))
@@CheekysKitchen of course you're very welcome
Thank you🥰😋
thank you!! looks awesome!!!
Thank you very much. Glad to help. Thanks for watching and your lovely comment. Merry Christmas.;-))
@@CheekysKitchen🎉🎁🎄welcome!merry x'mas
Se ven buenísimas, y crocantes,me encantó la receta, lástima que no está en castellano el vídeo , vivo en Belén Venezuela
si lo siento no hablo español. Me alegra que hayas disfrutado de mi receta. Espero que se mantenga sano y salvo.
Disfruta tu fin de semana y te agradezco mucho que lo veas.
Saludos desde Australia🇦🇺 Venezuela 🇻🇪
Thanks
You’re most welcome, thanks for watching.;-))
Thank u so much
+Shaimae Guaje you are very welcome, glad you like it and thanks for watching .;-))
Awesome recipe mam surely going to try it, hats off for ur recipes and keep posting such new recipes but mam I have a query for you that can I use sunflower oil in place of olive oil if not available in hand 😊🙌🙌🙏
Thank you very much for your kind feedback Chandrasekhar kumar, I am delighted you are enjoying our recipes. You most certainly can use sunflower oil as a substitute for olive oil in this recipe. Thanks for watching.;-))
@@CheekysKitchen ,thnx respected mam, looking forward for your new recipes 🙏🙏🙏
Hello Mam it's looking so tempting.Mam plz tell me can we add a tablespoon of sugar in it.
Thank you for your question, of course you can add a bit of sugar to your recipe if that is your preference. No recipe is set in stone and we encourage to adjust ours to suit you, sometimes the addition of seeds, spices or whole meal flours to add variety and interest. They won’t be strictly Saltines but they will be lovely crisp and tasty just the same. Thanks for watching and we hope you stay safe.;-))
Thankyou mam for reply.you are very down to earth.stay safe.god bless you mam:)
Thank you very much for your kind comment Purnima Verma. We hope you enjoy our recipe. Thank you very much for watching.;-))
Thank you so much. I will try this recipe because it's look so delicious and crunchy. I really like the crunchy snack like this. :) This recipe also doesn't need butter or eggs. But can I prepair the dough and then store it or store the leftover dough in Freezer for the next baking? If you can, please answer me. Thank you so much!
P/s: Sorry for my bad English!!!
Thank you for watching and your lovely comment Annade. You can freeze this for later use. Just allow it to come to room temperature before attempting to roll it. Gkad you like it.;-))
can i use others oil, like corn oil or original olive oil？Nice vid；）
Hi, lovely recipe! Well explained.
where can I buy that blender that you are using it ? Thanks Jen
Thank you for your delightful feedback Jen. I don't know where you live but thermochefs, and a large number of different thermochefs cookers/ blenders are available in kitchenware shops, large department stores, through direct marketing, in the case of thermomix and online. Bellini make one, kenwood and moulinex too I believe. Sorry I couldn't be more help but thanks for your enquiry and for watching.;-))
I wanted that information, also. Thank you
Glad you like it Maud. Thank you for the lovely feedback.;-))
Hi, I am trying to make your recipe at the moment, I must comment about your measurements. In most recipes the ingredients are usually measured in cups, tablespoons and teaspoons so it was difficult to follow your recipe exactly. I hope my crackers come out properly.
Thank you for your great feedback John. I have a handy conversion chart on my channel. It’s easy to screenshot, print or download. I have an international audience like all RUclips creators and unfortunately there can be differences between sizes of cups, spoonfuls, metric to imperial. I cup of sugar can weigh differently to another due to the moisture content for example. An apple or banana can vary in size and therefore weight significantly. Most caterers and chefs rely on weights to ensure consistent results every time. Here in Australia nobody has a clue what a stick of butter is or Gas Mark 4 for temperatures. I considered superimposing conversions within my presentations and I have actually done that on a few recipes but have found it to be a bit confusing to follow a recipe that is moving quickly, which can make it easy to mistake the two different quantities required for conversion. I am truly sorry for the inconvenience. I have tried lots of different ways to deliver a user and viewer friendly format, without too much fuss and bother and without being too boring or drawn out but still including the necessary steps to ensure success.
I sincerely appreciate you taking the time to provide such helpful and constructive advice, I will continue to attempt to make my uploads more user friendly and every improvement has often been suggested by friendly polite viewers like yourself
I hope you Crackers turn out great too, just like the bought ones, if not better and if you have a sweet tooth, highly recommend you check out my saltine caramel Bark made using these crackers it is so delicious it really should be illegal lol.
Thanks for watching, hope you are having a fabulicious weekend and are staying safe and well.;-))
Put 300 grams to cups in Google and it will tell you it is 1-1/2 cups and so on
Thank you for the feedback. Different countries use different sized cups. For instance a US gallon is 3,4 litres, whereas an imperial gallon is 4.5 litres. Definitely notice the difference the petrol/gas pump but also a n recipe which calls for a gallon of milk. I try to stick to weights as much as possible because that is more universal, that way the the ratios are consistent throughout the ingredients. A carrot can weight between 100 grams up to 350 grams. That’s why I try to use weights wherever possible.
I hope that helps and thanks for watching.;-))
شكرا جزيلا ممكن تكتبي المقادير بلعربي الطريقه واضحه لاكن المقادير غير معروفه ونحتاجها بلمكاييل المعياريه الي هي كوب كامل
نص كوب
ربع كوب وشكرا
شكرًا جزيلاً على ردك. مع وجود العديد من اللغات المختلفة في العالم ، سيكون من الصعب ترجمتها لكل ثقافة ، لقد قمنا بإدراج المكونات الموجودة أسفل الوصفة حتى يتمكن الآخرون من ترجمة قائمة المكونات إذا رغبوا في ذلك. نستخدم وزنًا قياسيًا للقياسات بدلا من قياسات الكأس حيث أن حجم الكؤوس تختلف عالميا. آمل أن يساعدك ويشكرك كثيرًا على المشاهدة.
shkrana jzylaan ealaa radka. mae wujud aledyd min allughat almukhtalifat fi alealam , sayakun min alsaeb tarjamatuha likuli thaqafat , laqad qumna bi'iidraj almukawanat almawjudat 'asfal alwasfat hataa yatamakan alakharun min tarjamat qayimat almukawanat 'iidha raghabuu fi dhalik. nastakhdim wznana qyasyana lilqiasat badalaan min qiasat alkas hayth 'ana hajm alkuuws takhtalif ealamiaa. amul 'an yusaeidak wayushkuruk kthyrana ealaa almushahadat.
Do i have to use that machine? because i don't have it
No you don’t have to use a Thermochef, you can make it in a stand mixer or even by hand. I adapted this recipe for use in the a Thermochef to help my audience get the most out of their appliance. This recipe is great to make the home made saltine chocolate caramel crackers/bark. It’s more delicious than you can imagine. Thanks for your question and for watching .;-))
@@CheekysKitchen thank you so much
You are very welcome. Hope you enjoy them.;-))
Can I use vegetable oil
Yes you certainly can. Thank you for your question and for watching.;-))
can i use kitchen machine for it (mixer(not hand))and sorry for wrong grammar:")
Yes you can Maya. These are very easy to make and taste just like the real thing. don't forget to check out our Saltine Bark it's amazing, thanks for watching and you enquiry.;-))
40g seems to be too much for oil, are you sure it's 40g? In the video it doesn't look like 40g at all.
Thank you very much for your enquiry Tina, I use extra virgin olive oil for taste, crispness and to ensure the dough is not sticky to work with. It needs to be rolled out very thin and the oil assists the dough in maintaining that integrity for handling and baking. I can assure you that the bowl does contain 40g , I don’t scrape it out or rinse it as later in the video a little water is added to the oil for brushing prior to sprinkling with salt. There is not much oil left clinging to the bowl but probably about a teaspoon or so. It helps to simplify the recipe without adding another measurement of oil for the brushing. This step may cause confusion and possibly cause the ingredient to be left out of the dough making process.i thank you for your comment and May I say you are very wise to question something that creates doubts. I hope this information has helped dispel those doubts and you are able to create these exact results in your own kitchen.we appreciate your feedback and I’m sure will find it very useful also. Thank you very much for watching.;-))
I am not familiar with the Thermochef here in the US. Does it intentionally warm while mixing, or does it do so incidentally, due to the warmth of its motor? We have no warning mixers here that I have ever heard of or seen before.
+HappyQuailsFarm hello thank you for the enquiry. The Thermochef actually cooks food as it blends or mixes it. Whilst food will warm whilst being mixed at high speed, due to friction of the fast spinning blades, it won't actually cook. This machine will boil water, steam foods and cook stews, soups risottos and custards. We have over 400 additional recipes on our channel demonstrating its many uses. It is an extremely reliable, versatile and a useful bench top kitchen appliance. I am not sure what appliances are available like it in the US because it's runs on 240 volts which is not suitable for your domestic household current. Hope that helps and thanks so much for the comment.;-))
Will make your creamcrackers.mi thought cream is added to the dough
Thank you very much for watching. Glad you like our recipe. Thanks for the feedback too.;-))
can I ask you, why you use olive oil ?
why not melted butter ?
or can I use melted butter ?
answer me please, coz I want to make it
thank you so much
+GoFuckYourself you are most welcome, glad to help. The little bits of dough left over are amazing in our saltine caramel saltine bark. If you've got a sweet tooth or know someone who has that's a treat not to be missed. Thanks for watching, have a great weekend!;-D
can i use all purpose flour:)
Yes you can, Maya. Thanks for watching.;-))
+cheekyricho can i use kitchen machine pleasee
Yes you can . You can make this in a blender, stand or hand mixer or by hand too. Hope this helps.;-))
+cheekyricho thank you so much it tastes like store once:D
Thank you Maya, I did tell you they were good and well worth the effort. I'm so glad you enjoyed them and thank you very much for watching and your comment.;-))
Thanks for this! God bless you.
And, God loves y'all. He sent His ONLY Son to take the punishment of the sins of humans. Jesus Christ died and rose up again, not to condemn, but to justify you, if you let Him in.
Please believe in Jesus Christ to save you from sin, depression, and all your troubles. Let Him into your heart and life as Lord and Savior. You'll be glad you did because He'll save you!
John 3:16, Romans 8:9 (Holy Bible).
Thank you very much, glad you like it. Thanks for watching and May God Bless You too.;-))🙏🏻