Apple cider vinegar is used in tons of different cuisines and despite the fact that there is a permanent glut of apples in the marketplace, cider vinegar is stupidly expensive. This is how to make it at home. You can go directly to the printable recipe on our website http://whats4chow.com/2016/02/18/homemade-apple-cider-vinegar-make-real-healthy-apple-cider-vinegar-at-home/ This is episode #382 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 203656 Whats4Chow
Perfect Hotdog rolls / buns are really easy to make, and despite the long rising times are well worth the effort. The full printable recipe is on our website http://whats4chow.com/2014/12/12/perfect-hotdog-rolls-soft-and-flavorful-hotdog-buns-easy-recipe-by-whats4chow-com/ This is Episode #211 with Whats4Chow.com - for updates and notifications, please subscribe to our channel.
Views: 125300 Whats4Chow
Hi and welcome to the monumentous 500th episode with Whats4Chow.com To celebrate today, we're going to make a batch of really good orange wine. The process is very simple, however you will be looking at at a good few weeks of patience before you can enjoy the fruits of your labor. You can find the full printable recipe on our website http://whats4chow.com/2016/11/13/how-to-make-strong-orange-wine-super-charged-orange-wine-18-abv/ This is episode #500 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 36716 Whats4Chow
KFC Fried Chicken Secret Recipe Kfc fried chicken is legendary, and there must be hundreds of websites and videos claiming to have cracked the secret recipe of 11 herbs and spices. Others get into deep discussions about how the chicken is pressure fried. For the full recipe in printable format, please visit our website http://whats4chow.com/2014/10/07/kfc-fried-chicken-secret-recipe-original-recipe-secret-ingredients-how-to-make-kfc/ This is Episode #178 with Whats4Chow.com - for notifications & updates please subscribe to our channel. In our next episode we will cover KFC wings and KFC Chicken Burger Patties. Over time I have tried many of these copycat recipes and can only say that it was one disappointment after the next. None of them even came close to the real thing. Today I will reveal to you the actual secret behind the legendary taste, aroma and texture of this iconic chicken. Before I continue, I would just like make a point. Whats4Chow.com is the FIRST TO PUBLISH THIS, and I am sure that there will be a load of other channels copying my video within a very short time of this being published. Unfortunately there is nothing I can do to prevent this, but to those free loaders out there that will inevitably copy my work, please have the decency to give our channel and website the credit it deserves for finally decoding the mystery of the world's finest chicken brand. Let's get started by saying that it is not the secret blend of 11 herbs and spices, and it is not the use of pressurized deep fryers, or the type of oil or shortening used to do this. The secret to the insanely good flavor, texture and aroma is in the preparation of the chicken before it even coated. In fact, using this method the chicken tastes very close to the real thing even without the 11 herbs and spices! Click here to go directly to the printable recipe - http://whats4chow.com/2014/10/07/kfc-fried-chicken-secret-recipe-original-recipe-secret-ingredients-how-to-make-kfc/ This is Episode #178 with Whats4Chow.com - for notifications and updates, please subscribe to our channel. In our next 2 episodes, we will cover KFC Fried Chicken Wings and KFC Chicken Burgers -- make sure to subscribe to get updates!
Views: 751435 Whats4Chow
TVP or textured vegetable protein has become an important source of protein for vegetarians and vegans. It is also used in sausages and other meat products as a moisture retainer, as well as in powdered form in many breads. Today we're making TVP burger patties. You can find the printable recipe on our website http://whats4chow.com/2016/04/28/how-to-make-tvp-vegetarian-burger-patties-textured-vegetable-protein-burger-patties/ This is episode #421 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 25120 Whats4Chow
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious. For the full recipe in printable format please visit http://whats4chow.com/2014/06/15/phoenix-prawn-tails-crispy-deep-fried-prawns-in-tapioca-batter/ For more videos like this, please subscribe to our channel for immediate updates. Ingredients For the batter: 150g All purpose flour 75ml Tapioca flour (can substitute cornflour) 7.5ml Baking powder 235ml Water 2.5ml Salt 30ml Oil Other: 24 Medium prawns, peeled, deveined, head off, tail intact Instructions Sift the flour, tapioca flour and baking powder into a larger mixing bowl. Add the water and whisk this to a smooth batter. Allow this to stand for 30 minutes. While the batter stands, peel and devein the prawns leaving the tails intact. To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn. Half fill your pan with oil and heat to 190c / 375f. Add the salt and remaining oil to the batter and whisk until totally combined. Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil. Fry the prawns for 3 minutes, remove and drain on kitchen paper. Serve immediately with the dipping sauces and accompaniments of your choice.
Views: 101549 Whats4Chow
In our previous distilling episode we built a basic pot still. Today we're going to distill a batch of fermented wash and learn how to make the cuts or separations between the foreshots, heads, hearts and tails during the run. You can find the printable version on our website http://whats4chow.com/2016/10/30/distilling-alcohol-making-cuts-and-fractions-learning-to-blend-better-alcohol/ This is episode #492 with Whats4Chow.com - please subscribe for notifications and updates. In our previous distilling episode we built a basic pot still. Today we're going to distill a batch of fermented wash and learn how to make the cuts or separations between the foreshots, heads, heats and tails during the run. If you have followed this series, you will remember that sugar wash does not produce methanol, and also only insignificant quantities of acetones and aldehydes. For this reason, if you're distilling sugar wash, the only thing you really need to remove is the foreshot, and even this is not absolutely necessary, but will improve the flavor of your product. Although I am using sugar wash, I am going to demonstrate the cuts as if I were using a fermented mash. By mash, I mean and fermented wash that contains bio-matter, whether this be raisins, grain, spices or even unrefined sugar. As soon as a wash contains biomass, it becomes a mash, and we have larger quantities of acetone, methanol and aldehyde. These need to be removed during the distillation to ensure a safe and pleasant tasting product. Starting with the foreshots, or acetone. The acetone starts emerging from the still when the head temperature reaches 50c or 122f. This is when you turn on the cooling pump. The calculation is simple. For every 5 liters of mash, you will collect 30ml of foreshot. If you're distilling a 25 liter batch, you will collect 150ml of foreshot. This acetone cannot be used for anything and is discarded. From here onwards, the distillate is collected in 100ml fractions. These are measured using your alcohol meter as you go. The heads will contain alcohol levels of over 80%, with a percentage of this comprising methanol, or wood alcohol. When the alcohol reading drops below 80%, your collection of heads is complete. Keep the 100ml heads samples separate and put them aside. Continue distilling and collecting 100ml samples until the alcohol reading drops below 65%. This lot of samples is the good stuff, and is called the hearts. These can be combined and put aside. The next lot of samples is called the tails. You will continue to collect 100ml samples until the acohol level drops below 20%. By this stage the head temperature of the still will be approaching 95c or 203f. Turn the off the heat but leave the cooling system running until the still cools down. Keep the 100ml samples from tails separate and put these aside. Cover all of the distillate with lint free towels and allow this stand ovenrnight. This allows any unpleasant tasting volatiles to evaporate. The following day, sniff and taste each sample of heads, and blend the decent samples with hearts in quantities that you see fit. Repeat this with tails. Any samples that don't get blended into the finished product can be saved and added to your next distilling run. It is important to note that the head temperature of the still must not exceed 95c or 203f. This is how we cut the aldehyde out of the mix. Aldehydes smell and taste terrible and will ruin your blend. As far as the blending process is concerned, this is very much a matter of personal taste... there is no right or wrong blend. After a few batches, your nose and taste will become more adept and your blends will become more and more refined. Most impotantly, have fun, and feel to send any questions through to me via our Youtube Channel.
Views: 16797 Whats4Chow
Capicola or cured and dry-aged pork neck is absolutely amazing. The outstanding aroma and robust, rounded flavor, make this one of the most popular Italian cured meats. You can find the printable recipe on our website http://whats4chow.com/2016/03/10/how-to-cure-age-capicola-homemade-capicola-perfect-charcuterie/ This is episode #398 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 72012 Whats4Chow
In your efforts to make the perfect gourmet burger, you will need a perfect burger bun that stands up to the challenge - a bun that's not too heavy, not too light, not too dense, but not too airy, and most importantly, a bun that has loads of flavor! Look no further.... this is that bun -- the perfect burger bun! For the full printable recipe, please visit our website http://whats4chow.com/2014/05/29/best-gourmet-burger-buns/ For more "Learn to Cook" videos, please subscribe to our channel! Make your own homemade burger buns now! Ingredients For the Dough - Step 1: 235ml Milk 30ml Cream 1 Tbs Demarara sugar 2 Tsp Yeast For the Dough - Step 2: 375g Strong flour 2 Tsp Salt 1 Tbs Butter 1 Egg, lightly beaten Finishing: 1 Egg, Lightly beaten Instructions Step 1: In a small saucepan, combine the milk, cream and sugar. Heat this to 40c. Remove from the heat and sprinkle the yeast over the surface of the mixture. Allow this to stand for 10 minutes. Step 2: In a large mixing bowl, combine the flour and salt. Add the butter and rub this into the flour until it resembles fine bread crumbs. Pour in the yeast mixture and 1 egg. Mix this until a sticky dough comes together. To Knead: Lightly flour your work surface and turn out the dough. Knead the dough firmly but gently for 10-15 minutes until smooth and elastic. Place the dough back into the bowl, cover with a damp towel and allow the dough to rise for 90 minutes. Turn the dough out after 90 minutes, knead very briefly, and form this into a sausage shape. Divide the dough into 6 equal portions. Form the portions into buns and transfer them to a lightly oiled baking sheet. Cover the buns with a damp towel and allow them to rise for another 90 minutes. To Bake: Preheat your oven to 200c or 400f. Paint the buns with the egg and sprinkle the tops with sesame seeds. Bake the buns for 15 minutes until well risen and golden brown. Remove the buns from the oven and transfer them to a wire rack to cool.
Views: 147185 Whats4Chow
Apple Jack has been around since the beginning of America. Ice distilled from apple cider there was no need for infrastructure or elaborate equipment, which made it the perfect solution for those times. The term jacked up comes directly from apple jack where the ice distilling process jacks up the alcohol content resulting in an apple brandy with an alcohol content anywhere between 20% and 50% ABV. Today, with the exception of a handful of craft distillers, apple jack is made with a blend of apple cider and commercial alcohol. The printable instructions can be found on our website http://whats4chow.com/2016/07/13/how-to-make-apple-jack-ice-distilling-apple-cider-at-home/ This is episode #451 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 29711 Whats4Chow
Cape Malay Pickled Fish, or Kerrievis, is a traditional South African Malay dish. Served well-chilled, this pickled fish makes and amazing summer meal or starter course. You can find the full recipe on our website http://whats4chow.com/2015/08/16/cape-malay-pickled-fish-traditional-cape-town-kerrievis-a-delicious-summer-meal/ This is episode #318 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 13742 Whats4Chow
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish. For the full printable recipe, please visit http://whats4chow.com/2014/06/17/homemade-thai-prawn-crackers/ To recieve immediate updates on all our new videos, please subscribe to our channel! Ingredients 1 Tbs Chopped garlic 1 Tbs Salt 1 Tsp Ground white pepper 100g Prawn meat 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier) Pinch of caster sugar 1¾ cups Tapioca flour 1 Tbs All purpose flour 4 Tbs Boiling water Oil for deep frying Instructions Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl. Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste. Mix this in, then knead it into a stiff dough. Pour the boiling water into the other bowl of flour, mix this into a stiff dough. Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough. Roll this dough into a sausage shape 40mm in diameter. Line your steamer with a strip of foil, place the dough on top of this. Pour water into your wok to a depth of 50mm, heat this to a rapid boil. Place the steamer into the wok and steam the dough for 25 minutes. Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours. Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle. To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f. Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.
Views: 65429 Whats4Chow
The secret to crispy deep-fried calamari is in the coating. This recipe fr deep-fried calamari rings is quick and easy, and our step-by-step video demonstration will ensure your success. For the full recipe, please visit our website http://whats4chow.com/2014/04/30/crisp-deep-fried-calamari-rings/ For more "Learn to Cook" videos, please subscribe to our channel! Ingredients 500g Calamari rings ⅔ Cup Corn Flake crumbs 2 Cups strong flour 1 Tbs Salt 1 Tbs sugar 2 Tsp Cayenne pepper 1 Tsp Garlic powder 1 Cup cornflour 2-3 Eggs lightly beaten Lemon wedges to garnish Oil for frying Instructions For the Coating: Combine the corn flake crumbs, flour, salt, sugar, cayenne and garlic powder in a large bowl Measure a cup of cornflour into another bowl Lightly beat 2-3 eggs in a third bowl To Coat the Rings: Working with a few rings at a time, drench the rings in the cornflour Dip the rings in the egg, and then drop them into the coating mixture Shake them around until they are coated, then transfer them to a flat platter. Make sure the rings are not touching. Repeat until all of the rings are coated. Allow the rings to stand for at least 20 minutes before proceeding Half-fill your frying pan with oil. Heat the oil to 180c / 350f Using a skewer, scoop the rings up one by one and lower them into the oil. Repeat until the surface area of the pan is covered with rings. Fry the rings for 90 seconds per side, then remove and drain on kitchen towel. Repeat with the remaining rings To Serve: Arrange the calamari on platters, garnish with the lemon wedges and serve with the accompaniments of your choice
Views: 159346 Whats4Chow
Homemade Phyllo Pastry. In this episode we make a batch of perfect phyllo / filo pastry at home. This pastry is very versatile and has as many uses as it has spelligs and pronunciations. Youn find the full printable recipe on our website http://whats4chow.com/2015/01/21/homemade-phyllo-pastry-how-to-make-perfect-filo-fillo-phyllo-pastry-the-easy-way/ This is episode #232 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 122617 Whats4Chow
This episode is Part 1 where we're going to ferment a high alcohol sugar wash. In part 2, tomorrow, we will distill it using the stock pot distilling technique we looked at in the previous distilling episode. Vodka is by definition pure ethanol in water... it has not distinctive smell or flavor. However, this only true for vodkas that have been distilled using refraction, or column stills. When vodka is distilled using a pot still, or in this case a stock pot still, a portion of the aroma and flavor of the fermented liquid does pass on to the distilled product. This will give every different type of pot stilled vodka its own distinctive taste and aroma. We are going to make a fermented sugar wash which ideal for producing vodka. Sugar wash has become increasingly popular with distillers as it produces no methanol, and insignificant quantities of fusel oils. It is the perfect wash for beginner distillers, and especially when using a stock pot still where it is really inconvenient trying to remove heads and tails during the process. You can find the printable recipe on our website http://whats4chow.com/2016/08/10/how-to-ferment-sugar-wash-to-make-vodka-part-1/ This is episode #466 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 49121 Whats4Chow
Imagine making your own cellophane sweet wrappers that are edible, and if you don't eat them will dissolve within days in the trash can. This is a foolproof way to make your own perfect edible candy wrappers. You can find the full printable recipe on our website http://whats4chow.com/2016/07/19/how-to-make-edible-candy-wrappers-edible-cellophane-making-edible-bioplastic/ This is episode #454 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 13372 Whats4Chow
Crumbed mushrooms is a standard classic served across the globe. It is perfect as a cocktail snack, starter or accompaniment to a main course. This recipe will give you a coating that sticks very well, maintains its crispiness, and has loads of flavor. For the full printable recipe please go to http://whats4chow.com/2014/06/22/crumbed-mushrooms-how-to-make-crispy-golden-crumbed-mushrooms/ This is episode #102 of Whats4Chow.com - for updates please subscribe to our channel! Ingredients 12 Button mushrooms ½ Cup Tapioca flour ½ Cup finely crushed cornflakes mixed with ½ cup all-purpose flour 2 Eggs Oil for frying Instructions Using a soft brush, clean off any mulch or dirt on the mushrooms - do not wash Dunk the mushrooms in the egg until totally coated. Drench the mushrooms in the tapioca flour to get a good covering all over. Dunk the mushrooms in the egg again to wet all of the tapioca flour. Drench the mushrooms in the corn flake mixture to get a good thick coating. Transfer the mushrooms to a platter and allow the coating to set for 20 minutes. Half-fill your pan with oil and heat this to 180c or 350f. Carefully add the mushrooms to the pan, cap side down. Fry like this for 2 minutes, then tip the mushrooms onto their sides. Fry like this for 2 minutes, then turn the mushrooms over onto their other sides. Fry for a final 2 minutes, remove and drain on kitchen paper. Serve immediately with the dipping sauce of your choice.
Views: 14087 Whats4Chow
You will have to go far to find a dish as tender and tasty as this red cooked pork knuckle. Our video demonstration will have you cooking up a storm in no time. If you're a fan of eisbein, take it a step further and try the pinnacle of pork knuckle recipes, red cooked pork knuckle! For the full recipe in printable format please visit our website at http://whats4chow.com/2014/03/27/red-cooked-pork-knuckle/ For more "Learn to Cook" videos please subscribe to our channel! Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce. Ingredients 2 x 750g Pork knuckles (NOT pickled) For the master sauce 4 Spring onions, bruised 4cm (1½+ inch) Ginger cut into rounds 2 Tbs Szechuan peppercorns 100ml Light soy sauce 1Tbs (15ml) Oyster sauce 1Tbs (15ml) Hoisin sauce 1Tbs (15ml) Hot chilli sauce 1 Liter good quality chicken stock Water to cover For the sauce: 1 Cup of the reserved master sauce 2 Tsp Cornflour dissolved in a little water 1 Tbs Sugar 1 Tbs White wine vinegar 2 Tbs (30ml) Good quality tomato sauce Instructions For the knuckles Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone Place the knuckles in a pot along with all of the master sauce ingredients Bring the pot to the boil and continue to boil for 60 minutes Reduce the heat and simmer the pot for a further 60 minutes Remove from the heat and transfer the pork to a roasting pan Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered Remove from the oven and transfer the knuckles to a carving board The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles. Carve the meat thinly and arrange on platters For the sauce Strain the master sauce and measure 1 cup of the strained sauce Add this and all of the other sauce ingredients to a pan over medium heat Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy. Spoon the sauce over the pork and serve
Views: 15626 Whats4Chow
Gluten, as protein replacement, is a large part of the Chinese vegetarian and vegan diet. This demonstration will show you how to extract pure gluten protein from bread flour, and exactly how to prepare a wonderful meal using the gluten. This recipe is a tasty treat, and everyone should try this at least once in their lives. Although is is a little time-consuming, this recipe is very simple if you follow our step-by-step guide. For the full recipe, Chinese Mock Duck, in printable format, please go to our website http://whats4chow.com/2014/07/12/chinese-mock-duck/ For notifications and updates, please subscribe to our channel. Ingredients To make the gluten: 1kg All-purpose bread flour (strong bread flour) 1 Tsp Salt 550ml Warm water To coat the gluten: ⅓ Cup Tapioca flour (can substitute cornflour) Oil for frying Other: 1 Green Pepper, cut into short strips For the sauce: 100ml Vegetable stock 2 Tbs / 30ml light soy sauce 2 Tsp / 10ml Rice wine 1 Tsp / 5ml Soft brown sugar ½ Tbs / 7.5ml Tapioca flour dissolved in a little water Instructions To make the gluten: Combine the all-purpose flour and salt in a mixing bowl and pour in the warm water. Mix this together with a wooden paddle until a dough starts to come together. Using your hands compress the dough together until all of the flour combines into a single mass. Turn the dough out onto your work surface and knead the dough for 5 minutes until it is smooth and elastic. Place the dough back into the bowl, cover with a damp tea towle and allow this to rest for 60 minutes. Remove the dough from the bowl. Wash the dough under cold running water, pressing, squeezing and pulling the dough as you do this. Continue this action for about 5 minutes until the water runs clear, and you have about 300g of spongy gluten. Squeeze as much water from the gluten as possible, then place this on a platter while you prepare the rest of the ingredients. The other ingredients: Combine the stock, soy sauce, rice wine and sugar in a jug, and stir this until the sugar is totally dissolved. Cut the pepper in to short strips. Mix the ½ tablespoon of tapioca flour with a little water. Measure ⅓ cup tapioca flour into a bowl. To continue: Place the gluten on a cutting board, roll it into a sausage shape and cut it into bite-sized pieces. Dredge the gluten pieces in the tapioca flour, place them on a platter - don't allow them to touch, they will stick together. Heat your wok to smoking hot, add 30ml of oil and fry the gluten in batches until golden brown. Remove from the wok and continue until all of the gluten is cooked. Add a little more oil between batches if necessary. Add the green pepper to the wok and fry for 3 minutes until the edges are starting to brown. Add the sauce mixture to the wok and bring this to a boil. Return all of the gluten to the wok and toss this until everything is coated with the sauce. Pout in the tapioca slurry and continue to stir-fry for 60 seconds, and the sauce is thick and glossy. Remove from the heat, transfer to platters and serve immediately.
Views: 28685 Whats4Chow
In yesterday's episode we fermented a pure sugar wash using turbo yeast and refined white sugar. In the second part today, we're going to take the partially cleared wash and distill this in a stock pot still. If you missed our episode on stock pot distilling please click the onscreen link now before continuing. You can go directly to the printable instructions on our website http://whats4chow.com/2016/08/11/distilling-vodka-from-sugar-wash-part-2-sugar-wash-fermentation-distilling-vodka/ This is episode #467 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 28652 Whats4Chow
Today I am going to show you a cool trick to making skinless pork sausages, and the only equipment you'll need is a few plastic bread bags and a school ruler. To mince the meat you'll need a mincer, or simply get the butcher to mince it for you. You can find the printable recipe on our website http://whats4chow.com/2016/04/05/how-to-make-perfect-skinless-pork-sausages-simple-skinless-sausage-trick/ This is episode #411 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 12087 Whats4Chow
Queso Blanco is a fresh Mexican white cheese. The term fresh refers to the cheese not being aged. It can be eaten the same day it is made. The outstanding feature of Queso Blanco is that it does not melt when cooked, making it the ideal protein to add to soups, stews, stir-fries and even grills. The full recipe is on our website http://whats4chow.com/2015/01/06/queso-blanco-how-to-make-mexican-white-cheese-fresh-mexican-same-day-cheese/ This is Episode #225 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 39608 Whats4Chow
For as long as I can remember I have had a fascination and love for foods enclosed in pastry. After months of research and development, and over a year of field-testing, today is the launch of our amazing pie making system. The system is suitable for large households, restaurants, hotels, home industries, catering businesses, take-outs and pie shops... really any place that needs a lot of pies. Manufacturing pies by hand has always been a laborious task, and using industrial pneumatic and hydraulic machinery is cost inhibitive. This system enables you to assemble up to 1000 pies per day and is totally scaleable by adding additional units as your operation grows. Please click http://www.thundafund.com/project/piemakingsystem to see the launch page for all of the product details and pricing. Thanks for joining us today, please like, subscribe and share and we'll see you on the launch page.
Views: 12434 Whats4Chow
In today's episode we're looking at a remarkable thickener called xanthan gum. This powder is classified as a hydrocolloid, and is bipolar, but not in a bad way. Bipolar means that it grabs water-based liquids and oil-based liquids simultaneously, creating suspension. You can find the printable recipes on our website http://whats4chow.com/2016/06/24/the-real-secret-to-amazing-salad-dressings-xanthan-gum-the-thickener-of-the-future/ This is episode #443 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 7754 Whats4Chow
Sometimes you just don't have the time or energy to wait 2 hours for dough to rise. This recipe will make life much easier - make your burger buns is just over 30 minutes!!! The full printable recipe is on our website http://whats4chow.com/2015/03/12/super-quick-burger-buns-make-your-own-burger-buns-in-just-over-30-minutes/ This is episode #261 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 22789 Whats4Chow
Beef bacon, corned beef and pastrami are all very similar in the way that they are produced and as a result this episode will cover all 3. The differences between the different meats comes in the way they are finished off and this will be explained as we go. The full printable recipe is on our website http://whats4chow.com/2016/07/09/how-to-make-beef-bacon-kosher-beef-bacon-corned-beef-pastrami/ This is episode #449 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 10452 Whats4Chow
Pepperoni is an all-time favorite. This cured and fermented sausage is absolutely loaded with flavor and aroma. You can find the printable recipe on our website http://whats4chow.com/2016/12/01/how-to-make-pepperoni-spicy-and-aromatic-homemade-pepperoni/ This is episode #510 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 33594 Whats4Chow
KFC coleslaw is quite unique in its flavor, with a thin, tangy sauce that barely glazes the cabbage. This is how to make it at home!!! The full printable recipe is on our website http://whats4chow.com/2015/07/11/how-to-make-kfc-coleslaw-kfc-coleslaw-recipe-the-real-deal/ This is episode #306 with Whats4Chow.com - Please subscribe for notifications and updates.
Views: 17318 Whats4Chow
Desiccating fruit is a great way of preservation, and this works very well with apples. This process can be done very easily at home without any additives like sulphur dioxide. You can find the printable instructions on our website http://whats4chow.com/2016/11/08/how-to-dry-apple-slices-in-your-oven-make-dried-fruit-at-home/ This is episode #495 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 16833 Whats4Chow
A few weeks back we made edible candy wrappers. Today's episode is all about edible film. This was first presented by Chef Ferran Adria in 2009, and is an extremely versatile ingredient, especially considering that it can be heat sealed. This opens up a whole new range like liquid filled ravioli and flavored oil sachets that simply melt when placed in water based dishes like soups. You can find the printable recipe on our website http://whats4chow.com/2016/10/12/clear-edible-heat-sealable-film-how-to-make-chef-ferran-adrias-clear-film/ This is episode #479 with Whats4Chow.com - please subscribe for notifications and updates. You can check out the commercially available product here - http://www.molecularrecipes.com/techniques/edible-film-create-amazing-see-through-recipes/
Views: 8837 Whats4Chow
Tabasco sauce is legendary and has become a household name in just about every country across the world. Today we're going to make the Jalapeño version of Tabasco, but if you have access to Tabaso chillis, you can use these if you prefer. This recipe does not take 3 years like the original Tabasco recipe does, but will yield a sauce that tastes almost exactly the same as the legend. You can find the printable recipe on our website http://whats4chow.com/2016/03/18/how-to-make-jalapeno-tabasco-sauce-making-green-tabasco-sauce-at-home/ This is episode #403 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 23178 Whats4Chow
Roostekoek are the traditional barbecue buns served at South African barbecues, or braais. There is a trick to achieving light, well textured roostekoek, with a beautifully soft inside and slightly crispy outside. You can find the printable recipe on our website http://whats4chow.com/2015/11/15/traditional-south-african-roostekoek-best-barbecue-buns-recipe-bread-rolls-on-the-barbecue/ This is episode #350 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 6901 Whats4Chow
These Thai Sticky Chicken Wings are quick and easy to make. Sporting all the flavors of the East, these wings are perfect as a starter, snack, or main course. For the full printable recipe, please visit our website http://whats4chow.com/2014/05/25/thai-sticky-chicken-wings/ For more "Learn to Cook" videos, please subscribe to our channel. Ingredients 900g / 2lb Chicken wings For the Marinade: 250ml Light soy sauce 2Tbs Fresh ginger, finely chopped 2Tbs Coriander leaf, finely chopped 2Tbs Fresh garlic, finely chopped 2Tbs Chilli sauce Juice of half a lemon For Cooking: 4Tbs / 60g Butter ½ Cup honey Instructions Cut the wing tips from the wings and discard. Cut through the center joint of each wing. Place the wings in a large mixing bowl and add all of the marinade ingredients. Mix this until everything is well coated, and allow the chicken to marinade for 2 hours in your refrigerator. Remove the wings from the refrigerator and drain of the liquids by straining in a colander. Heat your wok over high heat, add the butter and all of the wings. Stir this briefly until the garlic and ginger are fragrant, then add the honey. Bring the wok back to a boil and fry for 10 minutes, stirring every minute for the first 7 minutes, then continuously for the remaining 3 minutes. The wings will be glossy and well coated with a thick sticky glaze. Transfer the wings to serving platters and serve immediately.
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How to pickle onions. With the festive season just over 2 months away now is the perfect time to start making pickled onions. These make a simple and tasty accompaniment to any meal and are the perfect ingredient to liven up salads. You can go to the printable recipe on http://whats4chow.com/2015/10/14/how-to-pickle-onions-homemade-pickled-onions-recipe-make-pickled-onions-at-home/ This is episode #340 on Whats4Chow.com - please subscribe for notifications and updates.
Views: 30701 Whats4Chow
Droewors is South Africa's version of beef jerky sausage, or possibly it may be the other way around considering droewors has been around since the mid 1600s. The principal for droewors and jerky is identical except for the spices used to flavor the meat. You can find the printable recipe on our website http://whats4chow.com/2016/05/15/how-to-make-droewors-south-africas-version-of-beef-jerky-sausage/ This is episode #425 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 10186 Whats4Chow
Tarragon chicken is an absolute classic of French cuisine. Traditionally baked whole in a Dutch oven or casserole, this method results quicker and more even cooking, with flesh that is far more moist and has a better infusion of flavor. For the full printable recipe, please visit our website http://whats4chow.com/2014/10/28/traditional-french-tarragon-chicken-how-to-make-the-best-tarragon-chicken-ever/ This is episode #187 with Whats4Chow.com - for notifications and updates, please subscribe to our channel!!!
Views: 25231 Whats4Chow
Over Valentine's we showed you how to make elegant balloon molded chocolate cups. Today we're looking at how to make a similar cup using silicone muffin molds. You can find the printable instructions on our website http://whats4chow.com/2016/02/19/silicone-molded-chocolate-cups-how-to-mold-chocolate-cups-in-silicone-muffin-molds/ This is episode #384 with Whats4Chow.com -- please subscribe for notifications and updates.
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In the previous episode we made panko crumbs. Now we're going to use these to make amazingly crispy deep-fried chicken wings. You can find the printable recipe on our website http://whats4chow.com/2016/07/22/panko-chicken-wings-how-to-make-crispy-deep-fried-panko-chicken-wings-at-home/ This is episode #457 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 8629 Whats4Chow
Chicken Cordon Bleu is an all-time favorite. It is quick and simple to make, and if you use a good quality ham and cheese, it is packed with flavor. The recipe for the gourmet cheese sauce is in our next video - please subscribe to receive this notification. The full recipe can be found on our website http://whats4chow.com/2014/06/30/chicken-cordon-bleu-crispy-crumbed-chicken-stuffed-with-ham-and-cheese/ Ingredients 2 x Boneless, skinless chicken breasts 2 Slices hickory ham 30g Grated mature cheddar mixed with 30g grated mozarella ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour ½ Cup Tapioca flour (can substitute cornflour) 2 Eggs, lightly beaten 100g Butter Instructions Roll out 40cm / 6 inches of cling wrap. Place one of the breasts in the center of the plastic, fold the plastic over. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick. Repeat this with the second breast. Trim the slices of ham so that they are just slightly smaller than the chicken breasts. Place the hams slices on top of the breasts and top each with half of the cheese. Fold the chicken over to enclose the ham and cheese. Dredge the breasts in the tapioca flour making sure to get a good coating all over - especially the edges. Dredge the breasts in the egg, making sure to wet all of the tapioca flour. Dredge the breasts in the cornflake mixture to get a good thick coating. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes. Heat your pan over medium heat and add the butter. When the butter starts to bubble, carefully slide the breasts into the pan. Fry the breasts for 4 minutes per side, then balance them on the fat edge and fry for a further minute. Remove the chicken from the pan and serve immediately with our gourmet cheese sauce and the accompaniments of your choice.
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How to Smoke Salt. Smoked salt is really easy to make in a hot or cold smoker. Smoked salt adds a whole new dimension to grilled foods, fried foods and even salads. You can find the printable recipe on http://whats4chow.com/2015/09/29/how-to-smoke-salt-part-5-of-smoking-and-curing-foods-smoke-daddy-cold-smoke-generator/ This is episode #333 with Whats4Chow.com - Please subscribe for notifications and updates.
Views: 6321 Whats4Chow
A couple of episodes back I mentioned that we would be covering a basic course in home distilling. This is the first episode of this series. Before we continue, distilling is illegal in some countries, so please check with your local authorities before getting involved in this. In any event, the process is very interesting, and the science and understanding behind it will at the very least, enrich your life. You can find the printable version on our website http://whats4chow.com/2016/07/06/freeze-distillation-ice-distillation-the-simplest-form-of-distilling-alcohol/ This is episode #448 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 49967 Whats4Chow
How to make chicken liver pate'. This step-by-step video demonstration shows you exactly how to make traditional chicken liver pate' with brandy or cognac. This liver pate is great with melba toast or crackers, and is perfect for boeff en croute. The full chicken liver pate recipe is available on our website in printable format - http://whats4chow.com/2014/03/16/traditional-french-chicken-liver-pate/ For more "Learn to Cook" videos, please subscribe to our Channel! This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'. Ingredients 500g Chicken livers 80ml Brandy 90g Unsalted butter 1 Onion, finely chopped 1 Garlic clove, finely chopped 1 Tsp Fresh chopped thyme 60ml Cream Instructions Preparation: Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2 Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours Chop the onion, garlic and thyme. Measure out the butter in 2 lots of 45g Measure out the cream To cook the livers Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent Drain the livers retaining the brandy Add the livers and the thyme to the pan and simmer for a further 5 minutes Pour in the reserved brandy and continue simmering for another 2 minutes Remove the pan from the heat and allow to cool for 5 minutes Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor) Add the butter and blend again until the butter is incorporated and the mixture is smooth Pour in the cream and stir it by hand until totally incorporated Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.
Views: 17468 Whats4Chow
In our previous distilling episode we unboxed and assembled the mighty Grainfather. Today we're going to put it through its paces as we mash a full load of grain to make a classic all-grain whisky. You can find the full transcript on our website http:Whats4Chow.com This is episode #554 with Whats4Chow -Please subscribe for notifications and updates. To make this simple whisky, we need 3 kilograms of peated malt and 4 kilograms of pale malt. You will also need a sachet of Still Spirits whisky distillers yeast, a Still Spirits Turbo clearing kit and 4 kilograms of sugar or dextrose. Before starting, make sure the thermometer housing is properly fastened and that the joint at base of the recirculation riser pipe is secure. Add 20 liters of water to the pot. Set the temperature on the controller to 68c and flip the switch for the element to the boil position. To get everything going, switch the main switch on at the base of the unit. Pour the sugar into the pot and give it good stir until totally dissolved. Position the extendable overflow pipe in the boiler sleeve, place the sleeve in the boiler and fit the overflow stopper to the top of the pipe. This prevents grain from spilling into the overflow pipe as we pour it into the pot. Pour the grain into the pot in small batches, stirring between each addition to make all of the grain is wet and there are dry clumps. Once all of the grain is added, remove the overflow stopper and insert the top mesh plate. Press the plate down until it just touches the mash. Don't go any further as compressing the mash will impede circulation of the wort through the grain. Seat the overflow inlet sleeve onto the overflow pipe. This will keep the perforated plate level. Place the lid on the boiler and attach the recirculation bridge making sure the tube goes through the hole in the lid. Turn on the pump. By this stage the temperature will have stabilized at around 68c and this process needs to continue as is for 60 minutes. Set the switch at the base of the unit to the mashing position. At first the overflow will be very apparent. As the grain gets saturated, more and more of the wort will drop through the perforated plate and will filter through the grain instead going directly through the overflow. After 60 minutes, turn off the pump, allow the recirculation bridge to drain and remover the the recirculation bridge. Remove the lid and use the stainless steel handle to lift the boiler sleeve upwards. Swivel the boiler sleeve and rest the small triangular feet on the rest inside the top of the boiler. at this stage the grain will have settled considerably. Press the upper perforated plate down until it sits on top of the grain. Pour in 5 liters of water to rinse or sparge the grain. Do this a little at a time, as flooding the top grain will cause the process to block. Once all of the water has been added, allow the grain to drain for 60 minutes. Once the draining has completed, re-attach the recirculation bridge with the bridge facing outwards. Place the plastic tube in the fermentation vessel and turn on the pump. Allow the wort to cool to 35c then add the Still Spirits whisky yeast. Give it a good stir, then screw on the lid with the airlock in place. Transfer the fermentation vessel to a warm shady place to ferment. Depending on the ambient temperature, this could take anything from 7 to 10 days to complete. To purger the pump on the Grainfather, fill the boiler with 15 liters of water. Place an empty container under the recirculation pipe and switch on the pump. This will effectively wash out the pump and the recirculation riser and bridge. Rinse out the boiler and wash the inside with a mild detergent. Rinse again and you're done. Join us next week for part 2 of this whisky saga when we clarify the wort and distill this in the Grainfather using the alembic lid.
Views: 3433 Whats4Chow
These drumsticks get the King's treatment - first tunnel boned, then stuffed, then coated with a special seasoned coating, then deep-fried to golden perfection. This video demonstration will show you how tunnel bone the drumstick, fill it, coat it and fry it. Deep-Fried Stuffed Chicken Drumsticks For the full printable recipe, please go to our website http://whats4chow.com/2014/09/19/stuffed-deep-fried-chicken-drumsticks-deep-fried-stuffed-chicken-drumsticks-easy-cocktail-meals/ This is Episode #168 with Whats4Chow.com - for notifications and updates, please subscribe to our channel.
Views: 5082 Whats4Chow
Mrs HS Ball's Chutney is one of South Africa's greatest contributions to the culinary world. In SA it is a household name, and it is also exported to North America, the UK, Europe, Australia and New Zealand. This is how to make your own Mrs Balls chutney at home. You can find the printable recipe on our website http://Whats4Chow.com -- or below in this description! This is episode #571 with Whats4Chow.com - please subscribe for notifications and updates. Ingredients 650g Dried peaches 250g Dried Apricots 1 Liter + 1.25 liters Brown grape vinegar 2.5kg White sugar 500g Onion chopped 120g Salt (Kosher, non-iodated) 75ml Cayenne pepper 30ml Dried chilli flakes Instructions To start, place 650g of dried peaches and 250g of dried apricots in a large bowl. Pour a liter of brown grape vinegar over the dried fruit. Stir the fruit around briefly to separate and get everything submerged. Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time. The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl. Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef. Tip the ground fruit into a bowl, add the reserved syrup and stir this in. To continue, chop 500g of onion, measure 120g of salt, 75ml of cayenne pepper and 30ml or 2 tablespoons of dried chilli flakes. Place all of these along with the ground fruit into a large pot. I am using a digital pressure cooker without the lid. Pour in 1.25 liters of brown grape vinegar and stir until everything is well combined. Pour in 2.5kg of white sugar and stir this until the sugar has dissolved. Bring the por to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well. Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you're done. Enjoy your chutney with any type of curry, with burgers, hot dogs.... in fact just about any food enjoys a splash of Mrs Balls chutney.
Views: 2290 Whats4Chow
In our previous 2 episodes covering distilling we looked at freeze distillation which relied on the massive disparity between the freezing point of water and the freezing point of alcohol. Today's episode takes us to the next step in the evolution of distillation.... the pot still. You can find the printable version on our website http://whats4chow.com/2016/07/28/how-to-make-a-reverse-pot-still-quick-easy-reverse-distilling-at-home-stock-pot-distiller/ This is episode #460 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 16883 Whats4Chow
A simple demonstration on how to debone a chick leg and thigh. This is the quickest and easiest way to debone a chicken leg and thigh (chicken quarter). Find this recipe in printable format on http://whats4chow.com/2014/02/08/how-to-debone-a-chicken-thigh-leg/ For more "Learn to Cook" videos like "How to Debone a Chicken Quarter", please subscribe to our channel!
Views: 11259 Whats4Chow
Mushroom jerky makes a great tasty snack, and works brilliantly chopped and sprinkled over salads and soups. With the exception of the drying time, mushroom jerky is quick and really simple to make. You can find the printable recipe on our website http://whats4chow.com/2016/07/24/how-to-make-mushroom-jerky-how-to-make-mushroom-biltong-vegan-and-vegetarian-mushroom-jerky/ This is episode #458 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 2759 Whats4Chow
Here's another legendary KFC Dish - KFC Mash & Gravy!!! This recipe is the REAL deal - FIRST from Whats4Chow.com!!! The full printable recipe is on our website http://whats4chow.com/2015/07/05/kfc-mash-gravy-how-to-make-kfc-mash-gravy-at-home-the-real-deal/ This is episode 303 with Whats4Chow.com - please subscribe for notifications and updates.
Views: 76368 Whats4Chow
Crispy,golden French fried onions make a perfect accompaniment, garnish or snack. Lightly coated then fried to golden perfection, these will have people lining up for seconds. Sometimes called shoe-string onions, these crispy fried onion rings have become the thing of legends!!! The full printable recipe is on our website http://whats4chow.com/2014/11/20/french-fried-onions-deep-fried-shoe-string-onions-glorious-crispy-fried-onions/ This is Episode 200 with Whats4Chow.com - please subscribe for updates and notifications.
Views: 9976 Whats4Chow