Tried the pizza dough with the folding method and it is phenomenal! We're big fans of pizza crust with nothing more than pizza sauce over it and this is the way to go about it.
Shaking the pan for sauces is super important. In Spain, it's the secret to combining everything in a smooth, silky sauce. Cod cocochas with "pil pil" sauce rely on this technique for an amazing sauce.
I made the kombucha muffins twice already with my own twists, they are so easy to make and also yummy. Now I have a perfect no-fuzz snack recipe that is fun to make and doesn't mess up everything. ♥️ Thank you so much for making 2020 so much more bearable. ♥️♥️♥️🙏
You may want to take a look at using parchment paper for roasting that chicken and then its skin. It won't affect the browning and will sure help in getting product off the pan and in cleanup.
I have a friend Bill that takes the skin off the chicken. Like you did. Then gives it a quick frie . Comes out like a chicharon . Hope I spelled that right 😊
The recipe calls for unsalted, and that’s part of the appeal of this tip, but don’t let that hold you back. If all you’ve got is salted, use that! Thanks for watching! food52.com/recipes/83285-skillet-scallion-recipe
The shaking your pan thing might be true (I am not arguing about it) but shaking such a heavy pan like this Staub one is NOT recommended and NOT good for a ceramic electric cooktop. You might damage you stove/cooktop and your pan.
That shaking not stirring explanation is proper pseudoscience nonsense. Please research properly before uploading, it makes me not trust this channel's uploads.
The shaking your pan thing might be true (I am not arguing about it) but shaking such a heavy pan like this Staub one is NOT recommended and NOT good for a ceramic electric cooktop. You might damage you stove/cooktop and your pan.
Your daughter is the real MVP of this year. Loved all of her cameos!
What a lovely round up. Thanks for welcoming us into your home 😊
You and all the people at food52 have made the year that much easier to handle. Thanks so much for all you guys do!!!
Thank you for your recipes ...Good teacher and excellent Speeker .Stay well be safe.Your family is awesome.
You are such a calming influence, which is greatly appreciated. You are exactly what we needed this year. Best wishes for continued success!!
Tried the pizza dough with the folding method and it is phenomenal! We're big fans of pizza crust with nothing more than pizza sauce over it and this is the way to go about it.
Nice, can't wait to try myself, glad to hear it works well :)
No cheese
Love your recipes and videos !!!!!!
Good job done kristen
That was great! Thanks for sharing it all. 😊🥰
Shaking the pan for sauces is super important. In Spain, it's the secret to combining everything in a smooth, silky sauce. Cod cocochas with "pil pil" sauce rely on this technique for an amazing sauce.
Just tune in couple of weeks and I’m totally a FAN!love your simplicity and practicality and genuine recipe!
That "shaken not stirred" tip was originally in "The James Bond Cookbook: No Time to Fry".
I made the kombucha muffins twice already with my own twists, they are so easy to make and also yummy. Now I have a perfect no-fuzz snack recipe that is fun to make and doesn't mess up everything. ♥️
Thank you so much for making 2020 so much more bearable. ♥️♥️♥️🙏
love learning from you and always looking for easy recipes or good tips - thank you so much! keep making videos :) happy new year!
Love food 52 thank you for some amazing recipes that have become my favorites. ⚡️💥🌟✨☄️happy new year!!!!
How did I now know you had a podcast, or maybe I forgot through a fog of pregnancy brain.. so excited!!!
Well heck you made me cry! Love your videos. Happy New Year
seek 07:55 I've used ginger ale in muffin, pancakes, cupcakes forever for the 'fluff'
4:48 Crispy chicken croutons? 🤔 They're more like cracklings... Chicken chicharrón! 😂😂
Anyway, thank you, Kristen & Food52, and happy 2021!
You may want to take a look at using parchment paper for roasting that chicken and then its skin. It won't affect the browning and will sure help in getting product off the pan and in cleanup.
Making that pizza this weekend...
I do this! My family is in love.
Feeling the 'the baby woke up' reality. Here's to all the parents who did double (sometimes triple) duty this year!
I have a 7 week old at home, I dont know how any parent eats breakfast before 6pm haha... hugs
I have a friend Bill that takes the skin off the chicken. Like you did. Then gives it a quick frie . Comes out like a chicharon . Hope I spelled that right 😊
Happy New Year!
To you, too! Thanks for watching
Happy New Year🎊🎈🎉❤
I am SO on board with literally everything-- except the scallions without salt. I salt anything that enters my body.
Do you salt your water?
Can you cover that southern lemon pepper chicken? My husband is always talking about it, but I can't find a recipe that is even remotely close
love your show
love your channel
Jomez pro music in the background 👀
do you use salted or unsalted butter for the scallions?
The recipe calls for unsalted, and that’s part of the appeal of this tip, but don’t let that hold you back. If all you’ve got is salted, use that! Thanks for watching! food52.com/recipes/83285-skillet-scallion-recipe
The shaking your pan thing might be true (I am not arguing about it) but shaking such a heavy pan like this Staub one is NOT recommended and NOT good for a ceramic electric cooktop. You might damage you stove/cooktop and your pan.
I'm Alone 😍😥
First😌
That shaking not stirring explanation is proper pseudoscience nonsense. Please research properly before uploading, it makes me not trust this channel's uploads.
It's used in other cultures
I could not watch due to the vocal fry. Nails on chalkboard to my ears.
Guess you should just move on then. 🙄
Turn off sound read captions, Karen
The shaking your pan thing might be true (I am not arguing about it) but shaking such a heavy pan like this Staub one is NOT recommended and NOT good for a ceramic electric cooktop. You might damage you stove/cooktop and your pan.