Instead of heavy cream you can always add a small nubb of butter to finish the soup of, it creates a rounded soup and makes it shine, and it taste great! thanks for the recipe Thomas
I post your videos in my online culinary classes often, I am a firm believer it takes mistakes to learn what NOT to do or what to do differently with my HS culinary students. THANK YOU SO MUCH, THEY ARE VERY HELPFUL
Can you please explain different types of salts? Rock salt, sea salt, kosher salt, Himalayan pink salt, celery salt etc and where they can be used? Thank you :) #kitchenconundrums
Can Kitchen Conundrum team put together a vegan conundrum series? We are in desperate need of those. I tried hash brown from the series and that came out so good.. Wish there were more in the series to try..
Please could you explain when baked items should be left to cool in the pan and when they should be removed immediately, or when you should wait 10 min or whatever before removing it. Thanks.
Omg. Thanks for this video. I had the most amazing asparagus and brocolli soup at a local restaurant. It was so good I wanted to know how to make that soup. With this video I can now. THANK‼️
Or you could use an immersion blender to blend the vegetable puree with a veloute sauce, that way you don't have to worry about messing with a blender. :-)
This was wickedly good... I did spinach for a friend. I want to do the mushrooms for me. I'm just wondering... do I put the mushrooms in the blender and then strain like the spinach?
My mom always made "strawberry-jello" cake. She used a boxed, white cake mix, a box of strawberry jello, eggs, oil, frozen strawberries, etc. Once removed from the oven, it always fell - this was a sheet cake. It still tasted good but the presentation was always bad. I still like to make this cake, but each time it falls, even though it passes the "toothpick" test when done. I have been baking for about 45 years and have not figured this problem out. Can you help? Thomas, I love your show!
Hi i used buttermilk on a passion fruit cake since the recepi asked for it .but I realised that the cake once baked shrinks back quite a bit. Is that how it is or did I do something wrong?
All very nice, but most important is the temperature of your heating device. As I can see, you start bloody low (2) with butter... It would be very nice and much helpful if you could let us know on what temperatures you do the stuff 😁
I would love suggestions for turning this into a cheese soup. I have been looking for a good cheese soup for years. They all have turned out to thick, more like a dip or not cheesy enough.
i have a baking conundrum, If I'm making tarts, and I want to add in oreo to add a bit if twist, do I just replace with a part of the flour or should I add some more of the ratio of other substance?
just the flour should have you covered, though I would go easy with how much oreo you add. I assume you're talking about the pastry for the tart shell?
could you maybe make a conundrum on makin hamburger buns? Every time I try them, they come out too dense, too dry or flat. there seems to be no way of getting them right. Maybe you could demystify?
Can you add measurement for ingredients in metric system ? I am really lost with all this different cup, spoons, oz etc having all ingredients in grams would be great.
Kitchen conundrum: there's so much of butter used in French cooking, can we replace it with olive oil instead which is healthier or a flavorless oil like canola oil? Replacing butter with margarine or even low Cal butter variants is not something I'm gung-ho about. What would you do in this situation?
butter is actually good for you - I mean ghee would be my go to before the others you mentioned. margarine is just so icky you know. But man good fats will do you well - id say use the butter
best soup tutorial! but I wish you strange American people wouldn't taklk about 'tablespoons' of butter! Is that level, heaped, mounded..... The spinach wasn't in tablespoons!
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Instead of heavy cream you can always add a small nubb of butter to finish the soup of, it creates a rounded soup and makes it shine, and it taste great! thanks for the recipe Thomas
I love how Thomas teaches more on the concepts of cooking instead of just showing recopies to follow. perhaps one of my favourite shows.
I post your videos in my online culinary classes often, I am a firm believer it takes mistakes to learn what NOT to do or what to do differently with my HS culinary students. THANK YOU SO MUCH, THEY ARE VERY HELPFUL
Can you please explain different types of salts? Rock salt, sea salt, kosher salt, Himalayan pink salt, celery salt etc and where they can be used? Thank you :) #kitchenconundrums
Love your presentations, loaded with information, and enthusiasm. Thank you.
I love him so much! Keep doing the good jobs Thomas
Can Kitchen Conundrum team put together a vegan conundrum series? We are in desperate need of those. I tried hash brown from the series and that came out so good.. Wish there were more in the series to try..
Thomas you explained so well!
Just amazing!!! i'm sooooo happy i found your channel! So much to learn! Thank you for your dedication and all the tips and tricks!
Looks very appetizing, good teacher. Thanks
Thank You Dear Chef Thomas for Complicated Receipt on the Green Soup !👍 🍜⭐⭐⭐⭐⭐.
Extremely informative. I loved learning a whole category rather than just one recipe!
You're like the dinner version of Preppy Kitchen and I love it
I just made this soup and it came out DELICIOUS!! Thomas made it very easy to follow along, thank you for the post!
Love Thomas' videos as he explains/teaches so much. Though chicken broth is traditional for veloute, would vegetable broth work as well?
yes
I think veggie broth would work perfectly. I use it all the time when making a potage.
Thank you so much. I am learning how to cook from you!
Thank you Thomas, it is going to rain here in Pebble Beach today, so I'm going to make a broccoli soup. Looks so good!
Please could you explain when baked items should be left to cool in the pan and when they should be removed immediately, or when you should wait 10 min or whatever before removing it. Thanks.
sugar & spicebox when it's still too hot don't remove the baked good from it's pan?
Pretty much allow things to cool enough to handle, and remove it from the pan, else the steam will make it soggy. Sorry for the necro reply.
The soup looks so delicious thank you for sharing your tips with us 😆
Yes thank you for this! Funny timing i'm actually eating creamy pea soup whilst watching this :)
Brilliant Thomas .. Love your #KitchenConundrums
Omg. Thanks for this video. I had the most amazing asparagus and brocolli soup at a local restaurant. It was so good I wanted to know how to make that soup. With this video I can now. THANK‼️
I ADORE THOSE VIDEOS... KEEP IT UP
Good job. I appreciate the good information.
can i use purple cauliflower? and also can i use some cheese like parmesan or cheddar? or what cheese can you recommend if i want to add some?
Or you could use an immersion blender to blend the vegetable puree with a veloute sauce, that way you don't have to worry about messing with a blender. :-)
i love all your videos! i love you!
This was wickedly good... I did spinach for a friend. I want to do the mushrooms for me. I'm just wondering... do I put the mushrooms in the blender and then strain like the spinach?
Looks delicious and easy. I'm going to try making mushroom soup.
Hi Thomas, Can I check with you which is "better"? Potato + butter or Flour + butter? Thanks alot!
Just finished lunch. The broccoli soup was a huge hit! Next time I would only use 1 1/2 lbs not two pounds of broccoli. Thank you again.
Can you explain what kind of pots, pans, utensils and kitchen appliances are required in any basic kitchen?
i have tried this and my, does it take time until u wash and clean spinach!!! But the taste is... out of this worl. Compliments!
Kitchen Conundrum: How Thomas keeps his hair like that
Also, how can he be so cute?
also how can he be so entertaining?
could you use squash as well? like pumpkin or butternut? also do you need to add cream?
What temperature do you cook the caramel if you are making a croquembouche?
He is beyond pleasant 🙌🏻🙏🏻 teaches me so much 💁🏼🧀🍷💘
Can you use the same procedure for chicken or beef soup?
How about butternut-quash ravioli. Or different flavored pasta dough with appropriate sauce for them. PLEASE!
what's your favorite roulade stuffing?? or what's the best?
My mom always made "strawberry-jello" cake. She used a boxed, white cake mix, a box of strawberry jello, eggs, oil, frozen strawberries, etc. Once removed from the oven, it always fell - this was a sheet cake. It still tasted good but the presentation was always bad. I still like to make this cake, but each time it falls, even though it passes the "toothpick" test when done. I have been baking for about 45 years and have not figured this problem out. Can you help? Thomas, I love your show!
Any non-dairy suggestion to replace the heavy cream and how the substitute would affect texture/taste of soup?
coconut cream? I don't think it will change the texture too much but I know about flavour. either way they'll taste great I think
+AnastasiaSilvi *I don't know about flavour
Oh yes that could work. I shall experiment. Thanks!
Hi i used buttermilk on a passion fruit cake since the recepi asked for it .but I realised that the cake once baked shrinks back quite a bit. Is that how it is or did I do something wrong?
The winter time, I'll make soup in the dead of summer.
do you have a video about all the mother sauces?
All very nice, but most important is the temperature of your heating device. As I can see, you start bloody low (2) with butter... It would be very nice and much helpful if you could let us know on what temperatures you do the stuff 😁
catam696 Temperature is the key
Could you kindly explain how to keep fried spring rolls crispy for about 5 /6 hours
so how much milli in the end of cooking for serving size by the way? i need it as my basic recipe for mass production
Hi Thomas, how do I make a cheese cake without a spring form pan?
Vegetable Stock would work as well especially if I were to make a roasted red pepper bisque
that's beautiful!
I would love suggestions for turning this into a cheese soup. I have been looking for a good cheese soup for years. They all have turned out to thick, more like a dip or not cheesy enough.
i have a baking conundrum, If I'm making tarts, and I want to add in oreo to add a bit if twist, do I just replace with a part of the flour or should I add some more of the ratio of other substance?
just the flour should have you covered, though I would go easy with how much oreo you add. I assume you're talking about the pastry for the tart shell?
I would like to know about sugar cooking stages and temperature pls
can u show substitute for eggs while baking cake?
Could you do eggs Benedict or French toast next if it hasn't been done already?
how to make delicious sauces like in restaurants
Hi! I'd like to know how to make pasta with lentils' flour instead of reular flour.
is that really important to use salted water to blanch vegetable? what is the diffrent btw non salted and salted water for blanching vegetable?
I would’ve used an hand blender as it’s easier in the washing. Great method to thicken soup By using a veloute sauce
Nice, never knew how to make soup! Pretty simpel to be honest, kinda shocked :D Thanks a lot!
is this the same process to make Cheese. Broccoli soup?
hey, does anybody know if i can replace heave cream with milk?
Hot roux, cold milk, no lumps
#foodwishes
Hello, can you solve this problem? My ice cream comes out icy after using churning. My ratio from milk to cream is 2:1
what is the ratio of flour to butter to stock to produce the right consistency for the velouté?
i do 2 parts flour 1 part butter
he uses a 1:1 ratio which is typical
Anyone else watching this just for Thomas and not his recipes? :)
Can meat be used instead?
I am trying ... and trying hard, but am not been able to make that perfect brownies the kind I want
could you maybe make a conundrum on makin hamburger buns? Every time I try them, they come out too dense, too dry or flat. there seems to be no way of getting them right. Maybe you could demystify?
Can we mix spinach and broccoli ?
Hande Aysel I've done this before its really yummy I also added a pinch of nutmeg
Spinach is ready in my (shaded) garden ... now just waiting for cool soup weather. It's 95 degrees here now. Ugh!
you could do a Gazpacho
Could you show us how to stuff chicken breast? Thank you so much!!!
I'm bad at French. What's the thickened stock again? Veloutte?
Jho Salvador very close. Velouté.
Oreyos Thank you!
I have been trying for ages to make cinnamon swirl bread that doesn't separate when baking and leave a giant tunnel through the loaf. Any tips?
Sam Warren it's pretty normal for the bread to separate because the cinnamon sugar melts during baking and becones molten.
Sam Warren it's pretty fun to unravel the bread don't ya think? :3
you should look up " laurainthekitchen ..she is great and has all kinds of simple recipes including the cinnamon swirl bread
Can you make pudding? I never get it right
please give me a good recipe and tutorial on how to glaze a cake
can you please do a tutorial for an eggless cake ? please..
megha gupta Search their channel they've done it
rollercoaster24 really ? thank you so much for the information ! I'll definitely check ! 👍😊
Beef wellington plz
and subscribe! great videos. I take my stock very seriously (big risotto chef here)
anyone gets goose bumps with the scratchy sound?
somehow this video is left out of the playlist: Kitchen Conundrums with Thomas Joseph
do you need that pencil?
kitchen conundrum: how to stop sweating like crazy in the kitchen
Can you add measurement for ingredients in metric system ? I am really lost with all this different cup, spoons, oz etc having all ingredients in grams would be great.
You could convert the measurements via google.
Thomas can you cook me some
Here us my conundrum. How to peel a hard boiled egg without half the egg being stuck to the shell!
roasted potatoes #kitchenconundrums
anyone else hear that buzzing?
Great job Chef! I shared your master recipe on my cooking site called Cooking Up a Storm with Miss Polly. Com.
So many dirty dishes 😂 great vid tho I love your videos
haha definitely the worst part about cooking and baking
Tri's Patisserie yes definitely
Why is Donald Trump so orange? #kitchenconundrums
stefan frederick must be the sauce he's made himself
have lots of carrots dude :) .
where's the egg yolk?
Kitchen conundrum: there's so much of butter used in French cooking, can we replace it with olive oil instead which is healthier or a flavorless oil like canola oil? Replacing butter with margarine or even low Cal butter variants is not something I'm gung-ho about. What would you do in this situation?
you can use any oil, but the flavour of the oil need to suit the vegetables you’re using
Lisa there are oils like canola oil which actually impart no flavor to the food
Dheeraj Bhaskar yes, but if the oil has a flavour it will give your dish a new depth of flavour, put yes you can use flavourless oil
If that flavor goes with rest of the food of course, it's not a problem
butter is actually good for you - I mean ghee would be my go to before the others you mentioned. margarine is just so icky you know. But man good fats will do you well - id say use the butter
best soup tutorial! but I wish you strange American people wouldn't taklk about 'tablespoons' of butter! Is that level, heaped, mounded..... The spinach wasn't in tablespoons!
lol perfect hair tho
i was expecting the pencil falling in the entire video
why do you always have a pencil on your ear? Just some random question, sorry
this si not healthy and diet-friendly enough, sorry. I just use a potato to thiken it and some low fat milk for creamyness. Much better.
He put so much salt
yo is Martha Stewart still in jail??!?