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How to Make Scotch Eggs スコッチエッグの作り方 We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?v=j71ggLVEsU8 Thank you for your support! (serves 2) http://cookingwithdog.com/recipe/scotch-eggs/ 130g Ground Beef and Pork or single ground meat (4.6 oz) ⅓ tsp Salt Black Pepper, coarsely ground ½ tsp Japanese Worcester sauce or regular Worcester sauce ½ tsp Tomato Ketchup 15g Bread Crumbs (0.5 oz) ½ Small Beaten Egg 30g Cabbage Leaf, chopped (1.1 oz) 2 Soft-Boiled Eggs All Purpose Flour - Batter - ½ Beaten Egg 2½ tbsp All Purpose Flour Water Baby Salad Greens Cherry Tomatoes Parsley Leaves Mustard Frying Oil Order Francis Bento Box, Bento Bag and Chopsticks! http://cookingwithdog.com/bentoandco/ Order Francis T-shirts and Apron! http://cookingwithdog.com/merchandise/ "Cooking with Dog Assistant" is now available on iPhone and iPad! http://bit.ly/20memZB You might also enjoy ... Tiramisu http://youtu.be/UKjWws-a7ew Roast Beef http://youtu.be/9wLrpOhqbJc http://cookingwithdog.com http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://instagram.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog http://pinterest.com/cookingwithdog http://cookingwithdog.tumblr.com ※字幕を表示は動画下部にある [設定] アイコンをクリックして下さい♪ スコッチエッグの作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?v=j71ggLVEsU8 いつも応援していただき本当にありがとうございます！ ＜材料＞２人分 http://cookingwithdog.com/ja/recipe/scotch-eggs/ 牛豚合い挽き：130g（牛のみ、豚のみでも可） 塩：小1/3 粗挽き黒コショウ ウスターソース：小1/2 トマトケチャップ：小1/2 パン粉：15g 溶き卵：小1/2個分 キャベツ（みじん切り)：30g 半熟卵：2個 小麦粉 [衣] 溶き卵：1/2個分 小麦粉：大2と1/2 水少々 [付け合せ野菜] ベビーリーフ ミニトマト パセリ マスタード 揚げ油 フランシスのお弁当箱、巾着袋、お箸セットを注文！ http://cookingwithdog.com/ja/bentoandco/ フランシスのTシャツとエプロンを注文！ http://cookingwithdog.com/ja/merchandise/ iPhoneとiPadでアプリ「Cooking with Dog Assistant」が利用できます！ http://bit.ly/20memZB こちらもオススメです♪ ティラミス http://youtu.be/UKjWws-a7ew ローストビーフ http://youtu.be/9wLrpOhqbJc Music courtesy of Audio Network
Sorry this isn't the best cooking video...but like this for more cooking videos! This is super simply and great for a special treat (: Music: all credits go to danosongs.com "Magic Ghost" Instagram: makemebush13 FOLLOW ME ON TWITTER: http://twitter.com/#!/MakeMeBlush13 Links ♡ ❥ My Channel: http://www.youtube.com/user/MakeMeBlush13 ☆ ❥ Vlog Channel: http://www.youtube.com/user/MakeMeVlog13 ☆ ❥ Other Channel: http://www.youtube.com/user/TotallyMarvelous ☆ ❥Dailybooth: http://dailybooth.com/MakeMeBlush13 ☆ ❥ My Collab: http://www.youtube.com/user/GorgeousCollabersxo
How big is a large onion or a small tomato? Here’s why you should stop worrying about it. produce, shopping for produce, deborah madison, produce sizes, onion sizes, tomato sizes, how to adjust produce in recipes, vegetable sizes, voraciously, washington post food https://www.youtube.com/channel/UCd4_4MPV20qVj80Rm_cQHOw?sub_confirmation=1 I can’t tell you off the top of my head how large a large onion is. Or how hefty a medium tomato should be. That’s why it can be so maddening/frustrating/confusing when recipes call for a small, medium or large piece of produce and all you can do is stare at the supermarket bin and wonder. “Small, medium, large. That’s clothing size,” says vegetable expert and cookbook author Deborah Madison. “Vegetables don’t come small, medium, large.” While there are definitions using weights and diameters in “The Book of Yields” and “The Chef’s Book of Formulas, Yields and Sizes,” the typical home cook isn’t lugging a size chart down the produce aisle. And when it comes to cookbooks, one author’s medium might be another’s large, and so on. Medium might be the smallest you can find of certain vegetables anyway. Golf-ball-size shallots, I’m looking at you. [Ten fruits and vegetables you’re storing wrong] Madison, bless her heart, is someone who makes the effort to shed a little light on what she means when she refers to sizes. Leaf through her book “The New Vegetarian Cooking for Everyone” and you’ll find with each vegetable’s info page, a discussion of average sizes and what she means when she calls for a particular size. But not every cookbook author or other recipe source is as diligent, and not every recipe provides an equivalent volume or weight when specifying a particular size. What then? Good news: Most of the time, “It’s really not going to make a big difference in your recipe,” Madison says. A little more carrot in your minestrone, a little less onion in your fajitas — it’s okay. After all, one of the great things about savory cooking — as opposed to baking — is the ability to tweak a recipe without disastrous consequences. That being said, you have to use common sense. If you’re making baba ghanoush and you use a small eggplant instead of a big one, your results will not be the same. (Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post) Smalls of anything seem particularly hard to find these days at the grocery store: onions like globes, massive bell peppers. Even digging through the bin is unlikely to yield much variation. That’s not by accident. “We aim to be as consistent as possible when it comes to our produce,” says Al Rivera, the director of produce and floral at Giant Food. “We aim to have the produce in each specific category of fruits and vegetables to be similar in size.” Not all customers care about size, but Rivera says the company does see some patterns in purchasing. “We find that a family of four is usually more likely to look to buy larger size produce, while a family of two might be more inclined to buy smaller size,” says Rivera. “Though the science is not exact, the larger the family, more often the larger the produce bought.” If you’re in search of small produce, either because of a recipe or the number of people in your house, your best bet is a farmers market. When I went to one downtow
The Daily Show examines the role Fox News has had in the Trump presidency, from defending his child separation policy to Sean Hannity retaining Michael Cohen as his lawyer. Subscribe to The Daily Show: https://www.youtube.com/channel/UCwWhs_6x42TyRM4Wstoq8HA/?sub_confirmation=1 Follow The Daily Show: Twitter: https://twitter.com/TheDailyShow Facebook: https://www.facebook.com/thedailyshow Instagram: https://www.instagram.com/thedailyshow Watch full episodes of The Daily Show for free: http://www.cc.com/shows/the-daily-show-with-trevor-noah/full-episodes Follow Comedy Central: Twitter: https://twitter.com/ComedyCentral Facebook: https://www.facebook.com/ComedyCentral Instagram: https://www.instagram.com/comedycentral About The Daily Show: Trevor Noah and The World's Fakest News Team tackle the biggest stories in news, politics and pop culture. The Daily Show with Trevor Noah airs weeknights at 11/10c on Comedy Central.
These 5 recipes promise golden brown and delicious — no deep-frying required
easy fried green tomato recipes, easy quinoa cake recipes, easy crab cake recipes, easy fritter recipes, pan-fried recipes, chicken cutlet recipe, how to pan fry
Deep-frying can be intimidating. The vat of oil! Temperature control! The potential for splatters! Getting rid of the vat of oil! But pan-frying? That’s a cinch. With less oil/fat, you’ll still achieve golden brown and crispy perfection, as well as the satisfying sound of sizzles along the way. Here’s a batch of recipes from our archives that are ideal for summer eating: Fried Green Tomatoes With Avocado and Sour Cream, pictured above. Slices of green (unripe) tomatoes are cut into bite-size wedges, then coated in flour, an egg-mustard-buttermilk mixture, and finally, a cornmeal and flour mixture. Into a shallow bath of clarified butter they go; after about a minute per side, they emerge crisped and brown. (If you’ve got leftover butter after frying, let it cool in the pan, then strain and refrigerate for up to several weeks.) The avocado-spiked sour cream makes a nice foil for the tart tomatoes. (Dixie D. Vereen for The Washington Post) Sweet Potato and Pistachio Cakes. These little cakes need just 1 to 2 tablespoons of coconut oil to fry in, to become crunchy and nutty outside and creamy and sweet within. The tahini sauce is the cherry on top. (Deb Lindsey for The Washington Post) Mini Crab Cakes With Avocado Wasabi Sauce. The flavor of the crab shines with an embellishment of lime, ginger, cilantro and toasted sesame oil. Why use crab claw rather than jumbo lump? The recipe’s creator, Ellie Krieger, says: “It holds together more easily in a cake than larger lump crab, and it is less expensive.” (If you use lump crab, you may need to break up some of the chunks to make the cakes hold.) (Deb Lindsey for The Washington Post) Quinoa Cakes With Spinach and Sun-Dried Tomatoes. These are packed with flavor, thanks to oil-packed sun-dried tomatoes, scallions, ginger, lemon zest, spinach and Parmigiano-Reggiano. (The cakes’ crispy golden edges are a nice touch, too, of course.) If you’ve got leftovers, know that they taste great cold. (Stacy Zarin Goldberg for The Washington Post) Quick and Crispy Chicken Cutlets. Rather than the typical flour, egg and breadcrumb coating, these get a boost of flavor from mustard and an extra dose of crunch from panko bread crumbs. More from Voraciously: Make this one-pan Spanish Eggs and Potatoes, and you’ll learn how to fry A sweet and sour strawberry salad recipe that lets summer’s star fruit shine These griddled, nubbly corn cakes are the sleeper hit of summer meals