I am so very happy to have found Martha Stewart's RUclips, I have been watching Ms. Stewart since I was a pre-teen. I love the sound of her voice, and not to mention just how much I have learned from her over the years.
Hey .. Martha, and everyone else Moniee-Mon , is listening thanks for the info and videos. Keep doing what'cha do best God bless you 🙏 🙌 ❤ 💖 Monica Smith
Dear Martha, almost fainted when you mentioned frico, because we live in Friuli North East of Italy, where It comes from. Enjoying you videos. GOD BLESS YOU
Thank you Martha Stewart. I had been making mac and cheese for my son using the double cheese Ragu sauce as the cheese sauce. But since my heart attack, I've become aware of the high sodium content in most of the frozen, boxed, and canned or jar foods in the grocery store. Watching this very inspiring show, I now see how I can make delicious wonder creamy cheese sauce for mac and cheese and maybe even stuffed potatoes. :)
These are wonderful videos. Yes, Martha looks great, but they are not new. These are old videos, but as relevant, pleasant and entertaining as ever. I suppose that is called classic.
Miss Martha 🌹 I have learned so much from your teaching those sauce are needed ☺️ I am living in linden town Guyana south America I always share your videos especially on baking job well done thanks for sharing
I really enjoy your videos Martha, my 9 year old granddaughter loves really good food because from the time she was a baby she has been taken on many trips and has eaten in very good restaurants where she developed her tastes, she wants to be part of your family so she can eat your food. One time while on a Cruise where she ordered her favorite meal night after night of grilled salmon with grilled asparagus, there was a family with two teenagers sitting next to our table the mother watched her eat compared to what her children were eating. The lady’s daughter had a serving of a disgusting fake macaroni and cheese, French fries and and a hamburger on a bun compared to my little one devouring her salmon and asparagus, the lady said she would give anything if her daughter would eat like our little girl who was only 3 years old eating with a sophisticated palate. We said these are our little one chooses these foods herself. I can see her growing up like you.
I whisk my hollandaise on the stove together. Beat up the yolks with some lemon juice and water ad step by step the butter (room temperature). But the pan back and forth from the heat. Steam is a good indicator. If you see steam upcoming from the sauce it starts to get too hot. Knob of butter away from the heat will cool it down. It is not that difficult. But I have to say - I love the Bain Marie.
I helped at a Norwegian Christmas church supper once in Minnesota. It was nice, but the only good thing about the lutefisk was the butter sauce. Your butter sauce looks perfect.
Really GREAT video , great instructions , very good clear instruction, done by an absolute top of the ladder ,top notch , extreme professional , really Martha you really are so classy thank you! …. for sharing ❤️
Hi Martha thank you so much for teaching us how to make this wonderful sauces just want to share Dr. Gundry recommend to take seeds out the tomatoes cause they have lectins harmful for your digestive system 😊
Midwestern Italian-American here. We never, ever use a bechamel in our lasagna; just meat or marinara sauce and seasoned ricotta. But there's a Greek-American noodle casserole called pastitsio that definitely includes bechamel.
I know, great question! I'd say 3 days, tops. I was thinking that I'd probably put the date on the plastic container, too. Was anyone else worried for the egg yolks when she stopped to write???✍😅 I know she's an ol pro, but I'd probably have screwed that up!
@@MarthaStewart Oh I have been a follower of your’s for decades. Thank you so much for your answer and all of the happiness that your work has brought to my life.
I freeze my extra egg whites and they keep for quite a long time! Always label your containers with the contents and the date(s) you prepared and/or froze the products. (Sometimes I'll make something, allow it to cool to room temperature prior to refrigerating it, then refrigerate it overnight, and then portion out what I want to freeze the following day. This way, the food cools more gradually as you don't want to put hot food directly into the freezer, plus I can plan and portion out the food into easy-to-thaw amounts.) An easy way to use up a bunch of egg whites is to make an Angel Food Cake, a Schaum Torte, or a Pavlova, served with your favorite berries or other seasonal fruits, such as stone fruits, either fresh or even frozen and made into a simple sauce. Enjoy and happy cooking and baking!!!
Did Martha add an egg yolk that had blood in it when she was making the blender hollandaise? Or did she have cayenne on her finger from the previous hollandaise?🧐 What's the consensus on blood spots? I was always taught to throw them out. I have homegrown eggs too and I can't stand if there's anything extra in them. Thoughts?
It was cayenne. The only thing a blood spot means is the egg was fertilized. If you only have hens and no roosters, then there might be something wrong for the egg to have discoloration.
I saw this over a decade ago, “one big meatball meal” has been an inside joke with my friend ever since we first saw this. I can’t believe I found the video!
The Junior League cookbook "Forum Feasts" has a great recipe for Mock Hollandaise which is delicious and a lot easier to make. I can't tell the difference in taste from "real" hollandaise. It calls for 1 egg yolk, 1/2 t. salt, 1/2 t. sugar, 1/8 t. pepper 1 1/2 t, lemon juice and 1/2 c. sour cream. Heat; stir to thicken; serve.
I like my Eggs Benedict to have a little bit of a kick so I add a bit more than a pinch of cayenne pepper to my hollandaise and make mine a happy hollandaise. Not too much but just enough to be noticed that it’s not your run of the mill.
It looks like the OXO Good Grips brand, but America's Test Kitchen did a thorough testing on food mills and they named the Küchenprofi K0966002820 Professional Stainless Steel Food Mill Silver, Large as their winner.
I freeze my extra egg whites and they keep for quite a long time! An easy way to use up a bunch of egg whites is to make an Angel Food Cake, a Schaum Torte, or a Pavlova, served with your favorite berries, either fresh or even frozen and made into a simple sauce. Enjoy and happy cooking and baking!!!
The food mill removes the seeds and hard fibers that are sometimes present in the center. The blender doesn't. That changes both the taste and the texture. You could push the cooked tomatosauce through a sieve with a wooden spoon, if you haven't got a food mill. It's a lot more work than using a blender but it will get a better result, similar to using the food mill. You discard the seeds, skins and fibrous stuff that doesn't get pushed through, same as with the food mill.
I am so very happy to have found Martha Stewart's RUclips, I have been watching Ms. Stewart since I was a pre-teen. I love the sound of her voice, and not to mention just how much I have learned from her over the years.
We're glad you found us as well! Be sure to subscribe so you never miss a new upload! 😊
I love how she ALWAYS ALWAYS scrapes down her bowls
Waste not, want not. 😉
Yes!!!
Her mother was the queen of scraping the bowl. Reminds me of my beloved mom.
I just love watching her. She explains things so well and I really like I learn something when I watch her videos. Thank You
Thank you for watching! 😊
Hey .. Martha, and everyone else Moniee-Mon , is listening thanks for the info and videos. Keep doing what'cha do best God bless you 🙏 🙌 ❤ 💖 Monica Smith
Classy lady teaches classic essentials ‼️ you are a treasure 🥰 I am glad I find you 💖 from 🇨🇦
WE LOVE MARTHA
Lovely sauce recipes, definitely. I can’t wait to try them. Most striking to me, though, is how fantastic Martha looks. Beautiful!
Excellent video!!! Great tip on using a glass or porcelain bowl over the simmering water. I agree the metal gets too hot. Stay well ♥️
Amazing how these tasty sauces are easy to make and enjoy
Dear Martha, almost fainted when you mentioned frico, because we live in Friuli North East of Italy, where It comes from.
Enjoying you videos. GOD BLESS YOU
Watching from the Philippines. Binge watching MS.. I learned so much Martha thank you
Hello to the Philippines! 👋 Thank you for watching!
Martha is a top rate teacher!!!!❤
Thank you Martha Stewart. I had been making mac and cheese for my son using the double cheese Ragu sauce as the cheese sauce. But since my heart attack, I've become aware of the high sodium content in most of the frozen, boxed, and canned or jar foods in the grocery store. Watching this very inspiring show, I now see how I can make delicious wonder creamy cheese sauce for mac and cheese and maybe even stuffed potatoes. :)
I hope you continue to do well! Take care
@@maiden411 - Thank you, that's very kind of you. I appreciate that. Wishing you well and many blessings. :)
Fantastic Professor Martha!
So Elegant. Mac and cheese.
👍 verry much your show thank you
This is five star recipe. Thanks for sharing.
Good information 🙏
These are wonderful videos. Yes, Martha looks great, but they are not new. These are old videos, but as relevant, pleasant and entertaining as ever. I suppose that is called classic.
Thank you Martha.
Her resepis are so simple and such a gorgeous presentation, love it!
ALWAYS GOOD TO SEE YOU MARTHA.
Just Fantastic! My first class in cooking school was soups and sauces. This was refreshing to see.
WOW that Mac n cheese looks out of this world!!!❤️
Miss Martha 🌹 I have learned so much from your teaching those sauce are needed ☺️ I am living in linden town Guyana south America I always share your videos especially on baking job well done thanks for sharing
Looks so appetizing! ❤️❤️❤️
I knew how to do all of them, but I stop by to see you anyway, because I love your cooking so much. C' etait super!
Omgosh; I just picked up English muffins today🤗 I'll try this in the morning. Thanks, Martha
Absolutely so wonderfully good. I love watching Martha. She makes everything perfectly. Easy to understand. Mouth watering sensational..
Thank you Martha, my kids will thank you! You got them all in one episode 💕💕
martha pushes covID govt narrative
I love the this! Master Chef/ Baker Martha Stewart is wonderful. We thank her profusely. Again, thank you, Master Chef / Baker Martha Stewart.
Perfect Sauces ! Many thanks; again, thank you.
I am learning so much, u show and explain everything so welll, thanku
I really enjoy your videos Martha, my 9 year old granddaughter loves really good food because from the time she was a baby she has been taken on many trips and has eaten in very good restaurants where she developed her tastes, she wants to be part of your family so she can eat your food. One time while on a Cruise where she ordered her favorite meal night after night of grilled salmon with grilled asparagus, there was a family with two teenagers sitting next to our table the mother watched her eat compared to what her children were eating. The lady’s daughter had a serving of a disgusting fake macaroni and cheese, French fries and and a hamburger on a bun compared to my little one devouring her salmon and asparagus, the lady said she would give anything if her daughter would eat like our little girl who was only 3 years old eating with a sophisticated palate. We said these are our little one chooses these foods herself. I can see her growing up like you.
Thank you so much for sharing those fantastic sauce.🥰🙏🏼
The yum starter sauces. Would love to see some of the meat-based sauces like veloute or espagnole
Thanks, you rock...
Martha surprised me when she whipped out that gargantuan meatball at the end. She has a whimsical side, doesn't she?
Thank you Martha.. Your the best! I certainly will try all the sauces..
I’m learning so much. Thank you for sharing.❤️❤️❤️
Thanks so much for sharing.
Thanks for watching! 😊
Thanks Again and Again Martha 💞💞🙏
I love your show thank you very much for sharing Martha
Well, I’d probably never have thought of just one large meatball with marinara sauce. (No carbs).
Good video on 3 basic sauces. We need them all.
😆
I whisk my hollandaise on the stove together. Beat up the yolks with some lemon juice and water ad step by step the butter (room temperature). But the pan back and forth from the heat. Steam is a good indicator. If you see steam upcoming from the sauce it starts to get too hot. Knob of butter away from the heat will cool it down. It is not that difficult. But I have to say - I love the Bain Marie.
Thank you Martha for the wonderful recipes I love it.
Thank you very much love. Definitely going try a few of these.. Peace and blessings 🙏 🙏
I'm in love!!! So informative and delicious - Thank you Martha!!
Glad you liked it!!
Hello martha, I’m from Saudi Arabia ,and i love your videos and your cooking you’re so amazing❤️
Your amazing Martha 💙
This is so amazing! I want to try them.
Have you tried the recipes yet?
@@Sugarsugar-24 No, I haven't. I'm going to try it soon. :)
It looks like the clip of Martha chopping was sped up but it's not 🤣😂 kitchen queen!
I've never seen a porcelian pot, and now I want one
I helped at a Norwegian Christmas church supper once in Minnesota. It was nice, but the only good thing about the lutefisk was the butter sauce. Your butter sauce looks perfect.
Wonderful recipe
Martha is my life saver ❤️👍🏽😭
Hello 👋 how are you doing today
Very very. Good
Love it ❤
Musaka?!
What a surprise to hear that word, that's the exact pronunciation we use in Croatia for this awesome old dish.
Until now I have never seen anyone make hollandaise sauce in a blender. Leave it to Martha to make the classics more relevant for the modern cook.
Wow ❤️ method ❤️ dear Martha
Really GREAT video , great instructions , very good clear instruction, done by an absolute top of the ladder ,top notch , extreme professional , really Martha you really are so classy thank you! …. for sharing ❤️
Glad you enjoyed it
Hi Martha thank you so much for teaching us how to make this wonderful sauces just want to share Dr. Gundry recommend to take seeds out the tomatoes cause they have lectins harmful for your digestive system 😊
Good video.
What a heavenly meatball.
Excellent; thank you🌞
Delicious recipe 👍
Love your tips.
I like sweet basil in mine also.
Wow 👏 👍👍👍👍
Salud 🥂!
Midwestern Italian-American here. We never, ever use a bechamel in our lasagna; just meat or marinara sauce and seasoned ricotta. But there's a Greek-American noodle casserole called pastitsio that definitely includes bechamel.
In Italy, many lasagne contain bechamel.
Home economics..Martha Stewart 101 aka Professor Stewart.
What are some specific wines that you would recommend to cook with? Variety and brands.
Mmm hollandaise sauce
How high of heat do you reduce the Beur Blonc? Thank you
Yum
I will no more buy pasta sauces and I will put my Vitamix a whole lot and I need a manual food mill. 👍 Martha.
Fantastic! Would you do a Thermidor lobster?
friendly tip, you can store your hollandaise sauce in a pre heated water thermos
Great recommendation! Thanks for sharing it!
@@maiden411 welcome
Monica S , is listening thanks
I'm hypnotized by that meatball. Does she have the recipe for it anywhere?
Hello there! Thank you for watching. Here is a recipe for Martha's classic meatballs:
ruclips.net/video/pX_BEhU0238/видео.html 🍝
@@MarthaStewart Thank you!
Martha can you make a nice tasty sauce without butter and eggs ??? Thank you
Dear Miss Martha,
How long is it safe to keep separated egg yolks and whites refrigerated in containers after they’ve been cracked?
I know, great question! I'd say 3 days, tops. I was thinking that I'd probably put the date on the plastic container, too. Was anyone else worried for the egg yolks when she stopped to write???✍😅 I know she's an ol pro, but I'd probably have screwed that up!
3-4 days in an airtight container! Thank you for watching!
@@MarthaStewart Oh I have been a follower of your’s for decades. Thank you so much for your answer and all of the happiness that your work has brought to my life.
I freeze my extra egg whites and they keep for quite a long time! Always label your containers with the contents and the date(s) you prepared and/or froze the products. (Sometimes I'll make something, allow it to cool to room temperature prior to refrigerating it, then refrigerate it overnight, and then portion out what I want to freeze the following day. This way, the food cools more gradually as you don't want to put hot food directly into the freezer, plus I can plan and portion out the food into easy-to-thaw amounts.) An easy way to use up a bunch of egg whites is to make an Angel Food Cake, a Schaum Torte, or a Pavlova, served with your favorite berries or other seasonal fruits, such as stone fruits, either fresh or even frozen and made into a simple sauce. Enjoy and happy cooking and baking!!!
Did Martha add an egg yolk that had blood in it when she was making the blender hollandaise? Or did she have cayenne on her finger from the previous hollandaise?🧐 What's the consensus on blood spots? I was always taught to throw them out. I have homegrown eggs too and I can't stand if there's anything extra in them. Thoughts?
It was cayenne. The only thing a blood spot means is the egg was fertilized. If you only have hens and no roosters, then there might be something wrong for the egg to have discoloration.
I wish I had a buck for every time I watched her cooking something a-MAZ-ing looking and thought to myself, "You're killin' me, Matha."
Facts
I saw this over a decade ago, “one big meatball meal” has been an inside joke with my friend ever since we first saw this. I can’t believe I found the video!
May I offer a tip? Rather than scraping the sharp side of your knife while gathering the chopped food, flip the knife and use the other edge.
Thank you I like this! It will save the blade and protect the hands.
Sauce that isn't hot, but still good.
I love you your so classy ... 🥰 the best of the best 👌
The Junior League cookbook "Forum Feasts" has a great recipe for Mock Hollandaise which is delicious and a lot easier to make. I can't tell the difference in taste from "real" hollandaise. It calls for 1 egg yolk, 1/2 t. salt, 1/2 t. sugar, 1/8 t. pepper 1 1/2 t, lemon juice and 1/2 c. sour cream. Heat; stir to thicken; serve.
I like my Eggs Benedict to have a little bit of a kick so I add a bit more than a pinch of cayenne pepper to my hollandaise and make mine a happy hollandaise. Not too much but just enough to be noticed that it’s not your run of the mill.
Anyone know brand of that specific food mill?
It looks like the OXO Good Grips brand, but America's Test Kitchen did a thorough testing on food mills and they named the Küchenprofi K0966002820 Professional Stainless Steel Food Mill Silver, Large as their winner.
One advice , don’t watch this video when you haven’t eaten yet , because you won’t stop watching and your appetite will be keep going High .
"no carbs tonight. Just m e a t b a l l"
Darn, I shouldn’t have gotten rid of my French Mouli.
How long can you keep egg whites in the fridge ?
Four days in an airtight container! 🥚
I freeze my extra egg whites and they keep for quite a long time! An easy way to use up a bunch of egg whites is to make an Angel Food Cake, a Schaum Torte, or a Pavlova, served with your favorite berries, either fresh or even frozen and made into a simple sauce. Enjoy and happy cooking and baking!!!
Traducir en latinoamericano por favor saludos de Mexico
Carbs in marinara sauce from tomatoes
I start with Great Value Powder Mixes, that’s all you need!
Hello 👋 how are you doing
I would like Martha to do a tik tok of her eating fast food.
🥴🥴 FUNNY!! I can only imagine her reactions.
For the marinara is it ok to put the cooked tomatoes into the blender opposed to a food mill? 🍅
The food mill removes the seeds and hard fibers that are sometimes present in the center. The blender doesn't. That changes both the taste and the texture.
You could push the cooked tomatosauce through a sieve with a wooden spoon, if you haven't got a food mill. It's a lot more work than using a blender but it will get a better result, similar to using the food mill. You discard the seeds, skins and fibrous stuff that doesn't get pushed through, same as with the food mill.