Behind the Scenes of the Beginning Stages of Recipe Testing
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- Опубликовано: 30 май 2023
- #acrehomestead #cookwithme #homemadefood #groceryhaul
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For your freezer and pantry inventory, try keeping a white board right above the freezer. You can add items when you buy or harvest them, erase them when you use them up, and keep a list of what you need to order right in the same place. Also keeps you from having to dig through the freezer to do an inventory.
Perfect idea! I’m definitely going to do this. Thanks for sharing.
I love this Idea.
I finally broke down and ordered a freeze-dryer yesterday. I gave them your name so you can get credit for the purchase. I'm so excited every time you post.
Congratulations! Thanks so much and I hope you love it! Mine is running right now :)
I came here to fine the link!!
You will not regret it! We absolutely love ours! We are getting long in the tooth now and will not be able to have a garden before many more years due to our age as well as arthritis so we were thrilled when we first heard about the Harvest Right Freeze Dryer from Jason and Brooke at Cog Hill Farm (prior to my finding Becky). I have osteoarthritis, degenerative disc, rheumatoid arthritis and ankylosing spondylitis so lifting the canner on and off the burner was quickly becoming something that caused me to be in severe pain after a big canning day. I have three burners and 9 canners - packed 3 got them going, while they were going packed next three, first 3 off, next three on and got third set ready so by the time the third set of canners was coming off, the first set had depressurized and was ready to be loaded again. So needless to say, the freeze dryer is much more friendly to my back. 😊
I so wish I could. But not right now.
@@tammyrasmussen3878 me too! I’m holding out for the big one like Becky says! 😂
Becky, I want you to know that I retired last year from my third career and spent a year doing absolutely NOTHING. You have inspired me to get off my bu.. and get things done. I have a garden in the ground this year and getting all kinds of produce out of it already. I guess I was just totally exhausted. Thank you so much for helping me to get motivated!
Me too exactly! 🎉❤😂😅
You need time to decompress
Amen ! You needed time off ! Me too ! I thought I would go back but then Covid hit and NOPE I am done ! Glenda in Mesa happily retired and growing a garden
@@williamwarren9448 in Mesa, AZ?
@@gingerhammock8400 yes … hubbies account
Becky: "One thing at a time, right?"
As she does 10 things at a time.
Ladybug, you are an inspiration! I'm just now starting to freeze celery, carrots, onion, etc., because I usually lose a lot to waste when I cook - it's just me - so I'm looking forward to having that as a recipe help.
How did I not know you were in Washington? 😂 Hi from the Northwest! Ms. Becky, I’m a college kid getting ready to move into my first apartment with an actual kitchen, and I just wanted to let you know I’ve been taking lots of notes. It’s been a real joy and comfort to find someone creating healthy, fun batch and freeze meals that tickle my interest. I’m so excited to start testing out recipes in a couple months! Thank you!
I've had a container of vanilla sugar going for many years. Every time I use a vanilla bean, I tuck it into the sugar after it dries (usually overnight, on the counter). I just keep topping the jar off with more spent vanilla beans and sugar. Great for baking!!
I do the same ahah
Some vanille beans in alcool because its always Nice, and then they end up in the sugar
I should actually buy some fresh ones they been there for years ahah
Excellent idea! Thank you.
@@Cylabirdy even really old, desiccated vanilla bean pods can impart their wonderful flavor and aroma to sugar. They just keep on going and going. Just keep them in there and add more pods when you have them. I also have a ton of old beans in my supply of homemade vanilla extract, which is continually topped off with more beans and vodka. Vanilla beans are expensive so I'm glad they have more than 1 life! - lol.
I'm not sure why she dehydrated the vanilla bean; if using sugar. It could be white... icing. We're the beans too moist? Maybe needed if you grind it up, into a 100% vanilla powder.
One bean can make a lot of sugar. (I refill my container when it gets low.)
When all the beans from my container are really out of steam, I will dump the rest of my container into a blender and crush sugar with beans together.
I am from Germany and in our recipes we don't use vanilla extract. They call for vanilla sugar.
I just
wanna be you when I grow up ...but I'm 68...guess I'll have to shoot for my next life!
You are like the Energizer bunny!!! And you accomplish so much in a day!!!
Carry on sweet Becky! Wishing you so much of everything nice in your life!!!!
♥️🍃🤗🍃♥️
Just a tip for the dried vanilla beans… use the back of a spoon instead of the knife. It won’t cut into the dried pod. That’s what I do.
Dear Becky, over her in Austria nobody uses Vanilla extract but only Vanilla sugar - you can buy it ready to use, or make it as you did: used up vanilla beans out in sugar and shaken. As you are pouring the vanilla seeds out with the sugar, no need to „infuse“. It won’t get better, but worse as the vanilla loses flavor / airs out. Use it right away!
Also, you can grind up the vanilla beans with sugar, this is actually how you buy it over here.
same here in Germany
Great tips! Thank you.
Can’t wait to see how everything turns out. 💖
What do you do then, if what you're making doesn't call for sugar or you don't want sugar in what you're making?
Visited your country in 2018. We visited Hallstatt. It’s one of the places we have travelled that I would go back in a heartbeat. Beautiful place and wonderful friendly people. We had gone to Prague my husbands birthplace and then Hallstatt then Switzerland.
Yesterday I was busy in the kitchen. Chicken thighs were only 87 cents a pound. I made Becky's Honey chipotle chicken and the Greek chicken. My husband Robert did the marinade taste testing together. OMG everyone those recipes are the bomb! Can't wait to use these 2 mains down the road. I have adopted Becky's motto of future me will be happy with past me! I love it! I've been experimenting with different bread recipes myself. My husband and I love sandwiches made with an Italian bread recipe. I also made hamburger buns out of the same Italian bread recipe. So darn delicious. Happy cooking and baking everyone, Debbie Lavigne
@@maryarcher8484???
When it comes to freezing your rolls, I highly recommend freezing already baked rolls. I do it with a lot of enriched yeasted products, bread sticks, challah, rolls, and then you just put them in a microwave for a couple seconds and they come out GREAT, and I generally hate the microwave, I hardly use it. But it works really well to defrost a roll or two. I think it's way better than waiting for many many hours for the cold dough to proof. I use Claire Saffitz's recipe for chives rolls
I cook mine until barely done but not browned. Cool and freeze. Thaw and heat in hot preheated oven till browned. Using the brown and serve roll idea. I do cinnamon rolls this way also.
I've missed 46 videos while my life was in total chaos! I'm excited and grateful to say I get to watch again soon as things appear to be settling down now, thank God. I hope Baby Acre is doing great! Blessings to you all. ❤ God is good.
Crescents and doughnuts freeze beautifully. I make them up as normal and freeze them right before cooking, then pull them out and cook them frozen. Perfect. I have found that they will keep several months in the freezer, no more.
When you go to make your hamburger buns use your jar rings as molds. The wide mouth for quarter pounders and the small ones for regular sized. Just make sure you spray the rings before putting your dough in it. Then let it rise in the rings before baking
That is a brilliant idea!
Also, if you take ice cold water and add it to the freeze dried yogurt, continuously stirring, it will reconstitute back into a nice creamy yogurt. I’ve tried it in the past with mine. Another thing you will love is to make guacamole (add everything you would add to your guacamole) then you can freeze dry it in those silicone muffin cups. You can pull out a cup at a time, add cold water and have just a small amount of guacamole to use for say taco Tuesday or something. You will be amazed 😊
I wonder if you could dehydrate it ?
I absolutely love this! Having dough ready to bake off into bread is a game changer (for me anyway). I am amazed and impressed at your tenacity to get the end result you’re looking for. Your progress is going to be a blessing to many! Thank you for sharing!
Sometimes failed bread can still be nice heavily buttered and dipped into soups! Thank you for the video!
Wow Becky,
The science you apply to cooking and baking is so impressive.
I love it when you explain why one way is better than the other.
Also love it when you list all the ingredients. You’re a one woman cooking school. 😊
I love that you took us with you on your recipe testing. You should do this all the time. Your show truly brings me so much joy. Thank you!
Hey Becky, you can also blend the whole vanilla beans with sugar and you get pretty damn good vanilla sugar. That is at least what I do and it is super good! Greetings from Germany 🥰👋🏻
I used to go to a German Deli as a teenager to buy the little packets of vanilla sugar! Then I found out I could make my own.
Greetings from California.🥰
The vanilla sugar is great to use when making kombucha! 😋
I wondered if you could just pulverize them in the vitamin
Vitamix
Oooh Donna, that sounds amazing! 😋❤😊
I just freeze dried 40 pounds of Vidalia onions. So handy. Made some into onion powder and did a taste test with an unopened store purchased and the taste difference was amazing. Even my hubby couldn’t believe it. Now he wants to do more home FD spices for cooking
You are never too old to learn something new. I am 60 and I learn and I am inspired by your videos. Thank you. I look forward to watching your videos.
Thank you Becky for doing all the work of recipe testing for us.
I have an old recipe for brown and serve rolls that you freeze. They are baked at a low temperature to cook them then you just pull out how ever many you want and brown them in the oven. They are great and the recipe makes about 3 dozen so I don't have to do them often.
Sounds awesome-can you share the recipe? ❤
Yes please! Share the recipe ☮️💟 Nana
Yes please
Omg I’d love this recipe
Me too!
Thank you for sharing your wonderful recipes, hauls, gardening and canning with us. You're an inspiration to us and I appreciate your wisdom and journey you've bestowed to us. You're truly blessed. Sending blessings to you and your family. Have a wonderful day and see you tomorrow.
Awesome video Becky. Ty for bringing us along while you test your recipes. This was fun. Have a wonderful day.🤗
Thank you for doing the work it took to make this video. Instead of being a look "from" the kitchen, it seemed like a look "into" the kitchen. I learned a lot, as I always do.
Thank you becky for everything you do
Currently freeze drying two trays of corn and two trays of green beans, LOVE using them in my soups and stews!!! This past weekend I made a stock pot of homemade chicken broth and we’ll be freeze drying that next week, 5 chicken carcasses, onion peels and ends, carrot peels and ends, celery scraps and garlic, got 4 trays worth and will be freeze drying them and powdering them to use for months to come!!
You are my hero! I am so thankful for people like you who make life easier for people like me! Recipe testing is not my thing. Looking forward to the sandwich bread you come up with.
Thanks Becky for easy peasy prep for busy moms. Much appreciated blessings on Acrehomestead.
Enjoy watching your video’s so much thought and work goes into them Thank you all your hard work
Thank you for all you do Becky, appreciate all the hard work you put into your videos. Absolute highlight of my day is watching a new upload 💗
I'm so excited about the yogurt bites. Thank you for the hard work you put in to every video.
Love your smaller, double stacked spice jars! Hope you show us your kitchen cleaning and organization. You inspire me when I watch you do yours. Mine gets semi done each time I watch you do yours.
Love that you test several different variations so that I do not have to!! Thank you!!
I loved today’s video recipe testing. Love all your videos. They are always so interesting.
Wow can't wait for your PDF. Thanks for taking your time to research. Keep doing what you are doing.
Becky, you are so smart!! I grew up doing all the things of gardening, canning and freezing with my mom and my sweet aunt, but I got away from the basics. So happy I found you because you have so motivated me to get back to the basics. Thank you for sharing your love food with us!!
I like how you make you use up all you have. That was a good idea with the vanilla. Nothing goes to waste. Wish I could do that myself. Love to watch you
This is great! I'm glad you did this. It gave me the idea and courage to try some testing on a few of my recipes. This is so much fun.
Love your videos Becky, you inspire me and others to the true enjoyment of gardening and testing out your wonderful recipes. Love and Light to you and your family.💜💜💜💜💜
I like your dish washer with the 2nd top tray
Thank you for all you do for us! It takes a long time to do what you do for us! Thank you for all your time! Are you making a cookbook?
Super interesting! Thank you for sharing your testing process with us.
I have also been experimenting a bit with the French bread recipe. It's incredibly quick, easy and delicious as is but then I tries par baking a loaf (about 15 minutes) then freezing. When I want to use it, I pull it out of the freezer and let it sit at room temperature for 20-30 minutes then bake (at 400 degrees) for about 7-10 minutes. Voila! Extremely fast French bread! I thank your sister for the recipe and you, for sharing it!
Thank you for doing all the tests! Super grateful! I love it and I learn a lot!❤😊
Over the years I have found that wrapping your cheese with Saran Wrap first and then foil it keeps for months and doesn’t mold or go bad. I’ve tried many different ways and this was the only that works for me.
Thank you! We just recently just made the decision to make ALL our bread products by ourselves and this will be so much help. I hate having to clean up after every week. I only have so many bowls big enough for proofing so I never get to double my recipes and I was about to start doing my own recipe testing to figure out how to freeze dough. Thank you.
Becky, my sister and I have been working to come up with the perfect loaf recipe for sandwich bread and we actually adapted your one hour roll recipe and came up with a loaf that stays soft and spongy for a week, and the dough doesn't get hard and thick like most homemade loaf breads. I don't know how to send the modified recipe on this comment section, so if you want it let me know how to send that to you. Thanks. Love your videos.
That has been my struggle. I want bread that stays soft and smooth for longer than 1 day
Can you copy the text and paste it in? I would love to have it.❤
I’d love that recipe!!!
I would love it also! I love her recipe for this so I’m sure the one you created is amazing ❤
I’m going to jump on this train and say “me too”. I would love the recipe as well! Have you tried freezing and thawing?
Thanks for showing us the testing portion. It's very interesting!
Thank you so much Becky for your recipes! You are so right! The pie crust, pizza dough and biscuits in the freezer have been a game changer! I’m so looking forward to the rolls and bread freezer recipes. I make bread and rolls at least once or twice a week and having them in the freezer ready to go! Wow so so excited. Thank you again for sharing your time with us. 🦋
I appreciated this lesson about the different ways to experiment with rolls. Great job Becky
I have made dinner rolls four times now!!! Everyone loves loves loves them Becky!!
I absolutely love all your videos!!! And I love the way your eyes light up when you taste something you like!! What a wonderful video!! Thanks so much ❤ ~TracyLynn~
Thank you for all your hard recipe work-Appreciate you!
Becky❤ you are amazing for doing all this work to help the rest of us! I'm quickly realizingi would really like another freezer!
I've committed myself to canning as much as I can from my freezers so I have room for my harvest. But now I want room for breads and such. I tried your pie crust recipe-AMAZING and super easy. I know why you double the recipe. 🥰💞
Haven’t finished watching but I wanted to say I am loving the behind the scenes of recipe testing! I learnt from a pastry chef on RUclips (I think the video was about piping macarons) that if you use a pencil or a sharpie on baking paper, you can flip it and use the other side to lay the dough. The lines will still be visible and there is no transfer to the food. 😊
This was a great video. I can't wait to see how the rolls turn out, and what the best way to do them is. We make quiche quite often. I like to do several at a time, and bake, cool and freeze them. I just pull them to defrost in the morning, and give them a quick warm up when we are ready to eat. Thanks so much for all your wonderful ideas!
Love the Americas Test Kitchen American Samdwich bread recipe. I make it weekly. We love it.
I look forward to my lunch breaks & down time to watch your videos!
Thank you Becky. I look fwd to you sharing the pdf of bread recipes. You are the best! 💯🫶🏻🌷💐
My FAVORITE type of video by far!!! 😃👍
What a fun video. Love getting to hang out with you. You always make us feel like we are sitting there in the kitchen with you. 😊
My family loves you Becky!!!
Idea for vanilla bean: scrape them first then dehydrate the seeds and then mix those in. OR ... blend the whole pod in the blender and then add to sugar OR freeze dry them (although idk if that will work because of the alcohol) and crumble with sugar. Ive never done it but seeing how much you loved the vanilla sugar and how much struggle you had with scooping around them and with the moisture wicking ... some things to try. And the. You should be able to use it right away and not have to have it sit to marinade in the vanilla essence
I started freezing cooked bacon because of you and I ❤ it. So useful for BLT’s and recipes that I just need a few strips.
Excited to see how all this turns out - especially the sandwich bread.
I’ve been using your 1 hr dinner roll recipe and forming them into hamburger buns. Truly so much better than what we’d buy at the store and I love how easy it is
I really enjoyed watching you do these test
I can NOT wait for the results of the bread tests. I need some basics in our freezer and will love to learn from your experiments.
I am really excited with this video. I tried to make bread dough. I froze the batch , then I took it out one day and I also gave half the batch to my son. and it was quite a failure. No rise at all. So can't wait for your recipes. Great Job and THANK YOU.
This is so fascinating Becky thanks for sharing your knowledge I have made your cookies and of course the pumpkin spice coffee creamer ❤
Thank you for always sharing such great methods of meal preps. I use lemon verbena herbs in sugar....shakes often....great used in hot teas.
Great video! I’m looking forward to your news letter to see the recipes and I’m thinking I’m going to give it a try. Thank you for inspiring us, Becky!
I wish I were this organized. It is super hot here in Indiana. We were at 90⁰ the last few days. I LOVE all of the recipes and just everything you do. Thank you for sharing with us.
I love the transition where you carryon on talking from the last clip to the beginning of the next clip 🙌🏻
Loved this video and found what you did fascinating. Look forward to more like this. Thank you!
Great instructions & you got so much accomplished! Thanks for sharing! Blessings to all 🤗💜🇨🇦
It's so funny hearing you say "heat wave". We live in Louisiana where it's basically Summer 9 months of the year. Hot, humid, miserable weather! A friend of mine who lives in Washington State came to visit in April one year. She said she literally "lost her breath" when she stepped off the airplane because it was so hot and humid. She said she will never come back when it's hot. LOL. We are already close to 100 degrees everyday. I stay inside as much as possible. Can't wait to get the best recipe for the rolls! Thanks Becky for all you do for us. Have a great day!
Love your videos Becky❤️
Gerber makes yogurt bites. My grandkids loved them when they were babies.
Becky I enjoyed your video especially seeing you make all these meals ❤
I have a container of vanilla sugar that I have just been adding more beans or sugar to for several years. Very lovely in all baked goods. You can also grind the beans with a bit of sugar and then mix that into a larger container of sugar as well. You definitely see the flecks I. The sugar that way as well. I have given vanilla sugar as Christmas gifts in the past. It was a well received gift.
You know what I like about your video they are lengthy I can’t learn if it’s scrunched in 5 min thanks for very detailed instructions and ideas.
Thank you for doing all of this!!❤️♥️
To take the pie crust one step closer to "ready to use", no flour or mess..... Mix up dough in mass, roll it out and freeze with wax paper inbetween. When you need it take out as many layers you need , let it come to room temperature and walla! No mess! Tupperware pie keepers are perfect size keepers. Just a thought. Even though you are keeping note I don't know how you keep it straight! Amazing.
That quiche looks so good. I can’t wait to see how the rolls comes out.
Next round of the vanilla bean reuse , cut and scrape the pods before you dry them to get the seeds out .
or , you can whizz the current "sugar beans" up into powder and mix that into sugar.
maybe cut that woody end bit off before doing this and discard .
Thank you Becky❤
I loved this episode. Thank you.
Thats so interesting Becky thank you for sharing all your conclusions with us Ill think about it next time I want to freeze dough 🌻
You can grind the dried vanilla pods and make vanilla powder. Works like vanilla seeds but not as strong since it is dried and been used with alcohol. Then you can take the powder and use it like a vanilla. I have never done this but was told this by a family member.
We have been making all our own bread for a while and we just freeze the loaves once they are baked. It works wonderfully!!!
Oh my Goodness, I asked you about bread rolls and here is a video of you testing them, yay I look forward to THE PDF. 😊
Hi Becky , You can grind up your dried vanilla pods super fine in a coffee grinder or one of those super blenders and add the powder to your sugar or add the powder to any number of things like your coffee before brewing it.....
Becky,
Red Star Yeast and King Arther Baking sites have great recipes to spark your creativity.
Has anyone else been like super motivated this year in their garden? I don’t know what it is, but I expanded my raised bed garden, I’m planting things that I’ve never planted before, and they even bought some fruit trees and started my own compost area. I’ve always garden a little bit, but is anyone else just really stepping up their game this year? I’m not sure why I have a feeling this way, but I like it.
Becky …..I made those 1 hour dinner rolls with dinner tonight ….OMGGGGGG I seriously could have thrown dinner away and just ate them all ….hubby said whatever you do, don’t lose that recipe !!!!! Thank you so much !!!!!!
The sandwich bread in the America's Test Kitchen cookbook you recommend is really good! I never do the step of adding water in the oven, and it turns out great! I freeze the slices in sets so I can pull out just enough for a sandwich. It thaws beautifully in the microwave or after being left on the counter.
Hi Becky… Have you considered taking the dried vanilla beans and putting them a blender to make vanilla bean powder? You can mix in your sugar to make a potent vanilla sugar. That same vanilla power can be used to dust cakes, cookies , drinks etc. Have a good day and sending a smiles back at you and the family:).
My instinct told me to just blend the used vanila beans before adding to the sugar, so it can incoporate more into the sugar. But I don't know, if that's the way to go..?
It's great seeing you use "leftover waste" and try to get as much out of it as possible! I love how you're willing to experiment and not let failure bring you down! There you go, Becky!! :)