Thomas you DESERVE a separate cooking channel. For how long, will you just go around solving kitchen conundrums???? We need, more than just that, from you. C'MON.
such a great channel i came cross.i liked how easily you solve all the issues.please solve my problem.. i tried bread hamburger buns recipes but my yeast didnt work well. i tried with instant and active yeast and looking forward to how fresh yeast cube can work. but before pls explain the tips and tricks of prefect soft buns..
One small conondrum : How do you keep the seeds of a vanilla pod well distributed in a panna cotta ? As mine cools in the fridge, they all sink to the bottom of the cup which is a pity given how pretty the are. Thanks Thomas !
When you're excited there's a new conundrum with Thomas, but you are Greek.. so you use phyllo almost everyday (tyropita, spanakopita, kolokithopota, etc) 😋😋
Phyllo has around a 9 month frozen shelf life when made. Always check the sell by/use by date before purchase, look for at least a few months left on the date.
I love watching you cook but I have one problem; I can't seem to get a good sear with meat like steak or chicken when I use a flat bottomed skillet. Can you help me with this conundrum?(pun intended)
My kitchen conundrum is pie crust.. the kind that doesn't need to be blindbacked .. can't get it right and it always gets soggy after adding the pudding and meringue and backing the top..
The shredded filo is used for a traditional syrupy desert - kadaif among other things. Dear Turkish people, kindly excuse my lack of knowledge on its spelling. all I know is that I love it!
it's originally an Arabic dessert not Turkish and it's called Konafa or in some dialects Kanafeh. I do not know what is the meaning of Kadaif in Turkish, but it sounds like Qatayef which is a different Arabic dessert.
Maybe. It has gotten into the Bulgarian language and cuisine through Turkish. Thank you for the clarification. Regardless, it is very tasty. Sweet but tasty non the less... I dare say better than baklava. ;)
Iva Kostova We spell it "Kadayıf" in Turkish, also I'm not sure about where it is actually made in first, but in Turkey it is a really common dessert :) You can eat the best künefe in Hatay in Turkey. (I also love künefe more than baklava, like you 😁) Sorry for my bad English 🙏🏼😊
I recommend a book called "The Joy of Vegan Baking" by Colleen Patrick Goudreau. I make stuff out of that book all the time and everybody (veg or non-veg alike) all enjoy them!
Here's a link to a spinach pie topped with phyllo ribbons that can be prepared, frozen, then baked later on. www.marthastewart.com/922826/freezable-spinach-pie
Am i really the only one angry (slight overstatement) he's calling it dough and not filo pastry.. if i'm not mistaken, dough has yeast and pastry doesn't?
This comment irritated me so much, that I actually researched that. (What is it with the perceived three dozen names for dough in english anyway): Dough is made out of flour and water (or other liquid), leavening like yeast or others can be used (as well as any flavouring and fat), but don't have to to make it a dough. Pastry on the other hand calls for flour, shortening and water, flavourings can be used. Filo is mostly made with flour and water, a liitle bit of olive oil or vinegar or egg yolks. Since the main part is water and flour and the fat part is not mandatory, it is, as far as I understand it, in fact dough not pastry.
amyndaful Wasn't out to irritate, I just wondered since I've only ever heard it called pastry (in more languages that just English). And I honestly was just asking if my assumption was correct, so I actually thank you for clearing up the difference between them :) Wikipedia's description doesn't help either argument though I have to say, it seems to contradict itself: "Filo (or phyllo) (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil; the pastry is then baked."
It was an interesting question (though wikipedia is ofc not the most reliable source for...anything), so no problem. [And for clarification, I wasn't annoyed by your comment, I just couldn't get the question out of my head. We have a very similar word in german, but obviously it doesn't mean the same thing.] Okay...that might be a bit much interpretation, but one could argue that filo sheets themself are dough, but with the addition of fat in the layering process become pastry (I mean look at puff pastry...technically it's a dough (flour, water, salt), but becomes pastry because you layer in a ton of fat, which is pretty much what you do with filo too. Only difference is that puff pastry is sold already layered and filo is not.).
Thomas, I'd love to see you doing all sorts of baking and cooking beyond conundrums - you deserve your own channel, always great tips and inspiration!
Something about Thomas' giving instructions is so pleasing, relaxing and encouraging! I love him! 😊
Thomas you DESERVE a separate cooking channel. For how long, will you just go around solving kitchen conundrums???? We need, more than just that, from you. C'MON.
MsScorpyscorp I love how he solves these "conundrums" I just want to see more of him too! +4 weekly content would be wonderful.
I feel so.strong today! I will not fear the phyllo dough! Thomas, you're the best!! You're the reason why I'm still subscribed. Happy V day 💕💕
His videos are the best, he's amazing
we love you so much Thomas
the sihredded filo usually used to make kunafa in middle east. it's so delicious😋😋😋😋
Damn, I want some künefe now.
Lalo Qud just going to say that now!!!!! it's super yummy!!!!
Exactly.. 😋😋😋
Thanks for the video! I will definitely try these cups, they look delicious :)
Thomas you are amazing!
such a great channel i came cross.i liked how easily you solve all the issues.please solve my problem.. i tried bread hamburger buns recipes but my yeast didnt work well. i tried with instant and active yeast and looking forward to how fresh yeast cube can work. but before pls explain the tips and tricks of prefect soft buns..
One small conondrum : How do you keep the seeds of a vanilla pod well distributed in a panna cotta ?
As mine cools in the fridge, they all sink to the bottom of the cup which is a pity given how pretty the are.
Thanks Thomas !
I hope he answers this. That's one of my biggest pet peeves in cooking anything, when everything starts sinking.
It's pretty darn ugly to have them all in the upper part as well... Having a uniform distribution is what makes it pretty imo
@@jacobjacob1262 3 years late but, aren't you supposed to use a fine sieve to get rid of any vanilla particles
looks amazing
Love you so much!!!
Bonjour. Chef. C'est très bien fait. c'est une bonne idée
When you're excited there's a new conundrum with Thomas, but you are Greek.. so you use phyllo almost everyday (tyropita, spanakopita, kolokithopota, etc) 😋😋
Kerasoula S. The way his is using it is still interesting even for a Greek (I'm Greek too :p)
Hi- I always enjoy your videos. Can you still use phyllo that has dry patches?
I saw you on Martha Bakes Saturday.
You just gave me a great idea...
Love you so much!! You and Sarah should get together and do a show!
hey thomas! please teach us how to make alligot properly... also how to store it and reusing it.. thankyou
Great video,thank you..can one put pizza topings in these cups..
Could you just come to my house and cook for me all the time. You are so relaxing to watch.
Hey, Thomas, could you solve a kitchen conundrum for me? I just can not understand how to make Croissant! Happy V Day!
How about baking with almond, coconut and hazelnut flours NO psyllium husk please any thoughts or advice?
Phyllo has around a 9 month frozen shelf life when made. Always check the sell by/use by date before purchase, look for at least a few months left on the date.
Can you please show us how to make baklava????
Thanks for the lesson. I've always messed it up because I didn't have any idea how to do it right. I wish I had the internet 50 years ago :)
"Do not phear the phyllo" - Thomas Joseph, 2017
I love watching you cook but I have one problem; I can't seem to get a good sear with meat like steak or chicken when I use a flat bottomed skillet. Can you help me with this conundrum?(pun intended)
How can you get perfect crispy pork belly? I do the scoring and the salting but it never is crispy enough
Thomas, how about some finishing sauces? Appetizers,Main,Desserts 😉
My kitchen conundrum is pie crust.. the kind that doesn't need to be blindbacked .. can't get it right and it always gets soggy after adding the pudding and meringue and backing the top..
How should we keep the rest of the unused phyllo
I am just wondering if anyone has seen the pencil on his right ear being ever used in any other videos, or is that only his style in the kitchen?
The shredded is Kunafa ☺
I just noticed Thomas' hands are so beautiful! They probably smell like flowers... xoxo
Can you refreeze the unused phylo?
Yes.
The shredded filo is used for a traditional syrupy desert - kadaif among other things. Dear Turkish people, kindly excuse my lack of knowledge on its spelling. all I know is that I love it!
it's originally an Arabic dessert not Turkish and it's called Konafa or in some dialects Kanafeh.
I do not know what is the meaning of Kadaif in Turkish, but it sounds like Qatayef which is a different Arabic dessert.
Maybe. It has gotten into the Bulgarian language and cuisine through Turkish. Thank you for the clarification. Regardless, it is very tasty. Sweet but tasty non the less... I dare say better than baklava. ;)
Iva Kostova We spell it "Kadayıf" in Turkish, also I'm not sure about where it is actually made in first, but in Turkey it is a really common dessert :) You can eat the best künefe in Hatay in Turkey. (I also love künefe more than baklava, like you 😁) Sorry for my bad English 🙏🏼😊
İpek Çalık thank you for the recommendation, I'll note it down for when I get back to traveling.
classic bloke .... looking a lot like Handy Smurf here ....
Thomas/food network/Martha, I’d love to hear him explain the cooking science of vegan baking...
I recommend a book called "The Joy of Vegan Baking" by Colleen Patrick Goudreau. I make stuff out of that book all the time and everybody (veg or non-veg alike) all enjoy them!
It's called " getayif " in Arabic " قطايف "
What brand phyllo dough is this?
I came to the comments just to get the same information. So far , not luck. 😥
making phyllo dough is actually freaking easy. you just need tons of flour and wide work surface and a good thin rolling pin.
How to do sugar free desserts please!
Tyler Joseph?
Here's a link to a spinach pie topped with phyllo ribbons that can be prepared, frozen, then baked later on. www.marthastewart.com/922826/freezable-spinach-pie
Conundrum: Nanaimo bars !!!
plss..try a homemade chocolate
1st to comment
2.
i thought Phyllo was a co worker
ah Gollash and Kunafa! where are my fellow Arabs?
Am i really the only one angry (slight overstatement) he's calling it dough and not filo pastry.. if i'm not mistaken, dough has yeast and pastry doesn't?
Ruth 1996 mimimi ;)
This comment irritated me so much, that I actually researched that. (What is it with the perceived three dozen names for dough in english anyway): Dough is made out of flour and water (or other liquid), leavening like yeast or others can be used (as well as any flavouring and fat), but don't have to to make it a dough. Pastry on the other hand calls for flour, shortening and water, flavourings can be used. Filo is mostly made with flour and water, a liitle bit of olive oil or vinegar or egg yolks. Since the main part is water and flour and the fat part is not mandatory, it is, as far as I understand it, in fact dough not pastry.
amyndaful Wasn't out to irritate, I just wondered since I've only ever heard it called pastry (in more languages that just English). And I honestly was just asking if my assumption was correct, so I actually thank you for clearing up the difference between them :)
Wikipedia's description doesn't help either argument though I have to say, it seems to contradict itself: "Filo (or phyllo) (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil; the pastry is then baked."
It was an interesting question (though wikipedia is ofc not the most reliable source for...anything), so no problem. [And for clarification, I wasn't annoyed by your comment, I just couldn't get the question out of my head. We have a very similar word in german, but obviously it doesn't mean the same thing.] Okay...that might be a bit much interpretation, but one could argue that filo sheets themself are dough, but with the addition of fat in the layering process become pastry (I mean look at puff pastry...technically it's a dough (flour, water, salt), but becomes pastry because you layer in a ton of fat, which is pretty much what you do with filo too. Only difference is that puff pastry is sold already layered and filo is not.).
Bro do you talk in your sleep?