Nina In The Kitchen

Пікірлер

@2TSB222 7 сағат бұрын

THANK YOU

@LidiaDinges 13 сағат бұрын

I love the size👍

@sherylchapman4168 2 күн бұрын

I have to add the yeast mixture after the water for best results.

@rachelhuhta8981 3 күн бұрын

Seems so easy but I couldn't figure this out myself. Thank you!

@EdouardPicard0224 5 күн бұрын

You're one hell of a cook Nina, you're fucking killing it out here xoxo

@deborahfournier7640 5 күн бұрын

You guys don't have your own original recipes bcs you just " borrow"them from other cultures wherever you decide to live! The truth.

@ninainthekitchen1455 5 күн бұрын

@deborahfournier7640 not always. There are plenty of recipes on my channel that are original. Others are recipes that I demonstrate. This recipe is a fusion of the two. This is a cake that I have a recipe for, but when I was on vacation and my sister wanted to make it, I did this from memory. I got some of it right. Some was not part of the original recipe, but it was delicious. That fusion cake is what you see in this video.

@AmericaFirstNow 5 күн бұрын

The manual that I read says to turn the screw to the left to raise the bowl.

@ninainthekitchen1455 5 күн бұрын

@@AmericaFirstNow My mixer's screw doesn't move left at all.

@mikalliz2167 12 күн бұрын

Thank you. I never knew you could use a food processor. And yes its very fast and smooth

@ninainthekitchen1455 10 күн бұрын

@mikalliz2167 Hi Mika, the processor does make pizza making very easy. I started playing with other dough recipes, and now I make choux pastry in the processor. It never fails! Here's the video if you'd like to try that. kzbin.info/www/bejne/f4mmdp6ebrWnmJYsi=_2yKTqIwt-3g2A-d Enjoy!

@damionrobinson8919 12 күн бұрын

Well I be dam!! Thank you Nina!!!

@aidasa6595 13 күн бұрын

Thank you!!! This is just what I needed ❤

@treatb09 14 күн бұрын

Ya... too much sugar. But thats how cheesecake should look. Im planning on making a small one for my parents for thanksgiving and ill modify this recipe a bit. We made one when i was a child cause i loved cheesecake. It took us forever and used too much lemon... one of the few times ive ever cooked with my mother. Im thinking of a vanilla reduction sauce too, for the top. Why do you use the water in that big pan? As an insulator? So it doesnt cook the crust ?

@ninainthekitchen1455 13 күн бұрын

@treatb09 hi treat! Thanks for writing. The first thing that you should know is that, although I love dessert, I don't care for things that are too sweet. Taste as you go, then decide. The reason for the water bath, aka Bain Marie, is to prevent the cake from cracking. The moisture in the oven helps tremendously. So, the answer is yes, it is used as insulation. Happy Thanksgiving. Enjoy!

@tsiciliano61 15 күн бұрын

I made this recipe today only I made rolls to go with beef and barley soup. This recipe is definitely a keeper. It was delicious!!!!!

@ninainthekitchen1455 15 күн бұрын

@tsiciliano61 thank you for taking the time to write. Beef and barley soup sounds like a perfect paring for this bread. I have to say, I haven't thought to make these as rolls. I'll have to try that. 👍

@sd4301 27 күн бұрын

Thank you so much Nina♥ I love your video. Made the pizza dough for the first time in the food processor and the process was super easy compared to manual kneeding. Cleaning the food processor was easy and fast too. Agreed with the other comment. You are a gifted cooking instructor. Instructions are clear and detailed; you give great tips too.

@ninainthekitchen1455 26 күн бұрын

@sd4301 thanks so much for writing. This made my day!

@pjcash1167 29 күн бұрын

My mxer came with the 5.5 qt and a 3qt bowl. How do I attach the 3qt bowl?

@ninainthekitchen1455 29 күн бұрын

I am not familiar with the mixer that you're referring to. Try going online to find your mixer's owners manual or call the contact information number.

@LindaHoffman-yc6ez Ай бұрын

I bake a lot of bread and this bread recipe is excellent. Only added extra 3 Tblsp to the dough batter

@ninainthekitchen1455 Ай бұрын

@@LindaHoffman-yc6ez thanks for writing. I'm so glad that you enjoy this bread. Cheers 🥂

@merchman1 Ай бұрын

Wow, you make me want to start using my food processor and begin making my own homemade pizza. Thanks for sharing this recipe. What kind of processor are you using? I have a basic Black and Decker food processor. Thanks

@ninainthekitchen1455 Ай бұрын

@merchman1 Hi merch, I am using a Breville 16 cup processor. I had a Cuisinart and was perfectly happy with it. Then, the Breville came into the kitchen where I taught cooking classes.... I had to have it! Lol Whatever you use is fine. Making your own dough is a huge step forward in quality and flavor. The processor makes it so easy that you may never get takeout again. Let me know how it goes. Enjoy!

@lauraforconi9111 Ай бұрын

CAKE BOSS JOE, CLASSIC CRUMB W CAKE HE HAS THE BEST VIDEO WITH YEAST THAT YOU MENTIONED. HE HAS AN AMAZING ONE. ALSO LOOK FOR NEW JEARSY CRUMB CAKE , AND ALSO YOU WILL HAVE THE TWO LADIES FROM, TEST KITCHEN. MY BEST, I SABELLA

@kanesainsbury7230 Ай бұрын

Making this for a family dinner on Sunday but with gluten free flour and dairy free butter! We have great df butter blocks in the uk so hopefully will all go well. Thanks for the great video, you have a very warm presence, a great teacher!

@ninainthekitchen1455 Ай бұрын

@@kanesainsbury7230 please let me know how your bake goes. Enjoy!

@neild735 Ай бұрын

Excellent instructional video! I bake a rye loaf using a rye sourdough starter but use more of a no-knead recipe and have to let the dough ferment overnight. Have you ever tried making this bread using a sourdough starter? Thanks!

@ninainthekitchen1455 Ай бұрын

@@neild735 I keep a sourdough starter, but I have never used it with this bread. I grew up in South Jersey eating Ginsberg rye bread. This bread is how I remember that childhood bread. When we have corned beef in the house, I have to have this bread! 😁 Thanks for writing... enjoy!

@active1685 Ай бұрын

Great idea! Thanks!

@paulgdlmx Ай бұрын

Well done, I have been doing this for eons and it is absolutely the best, easiest and tastiest method for pizza. Hope everyone follows you.

@SoulM8dSunshine Ай бұрын

Why are you adding milk to the egg whites…it’s no longer Jewish rye bread if you can’t have it with meat.

@GrimescapeStereoTierGrantor-5 Ай бұрын

Your site does not work can you post the recipe somewhere?

@TheFakeyCakeMaker Ай бұрын

Shame you can't get the brown out.

@legabin9408 2 ай бұрын

Thank you for sharing your recipe ❤

@ninainthekitchen1455 2 ай бұрын

@@legabin9408 Thank you for writing. Enjoy!!

@nicm238 2 ай бұрын

Shoutout Nina for changing how I’ll eat hotdogs forever, so good

@ninainthekitchen1455 2 ай бұрын

@nicm238 thanks for writing, you've made my day! 😘

@SparklSeoul 2 ай бұрын

Thank YOU Nina! I will be baking bread for the first time especially using the mat too, very helpful!

@ninainthekitchen1455 2 ай бұрын

Best wishes on your first loaf of bread! Even if it isn't perfect, homemade bread is always better than anything that you'll buy in a store.

@SparklSeoul 2 ай бұрын

@@ninainthekitchen1455 It went PERFECT! It was pretty delicious and buttery although the kneading felt like forever haha. But I’m having my homemade bread from now on. So much better than in store! Thank you so much!!!!!!

@ninainthekitchen1455 2 ай бұрын

@SparklSeoul Sparkl... you have made my WEEK!!! Not only will your bread taste better, but it hasn't got 37 ingredients, so it's much healthier than store bought, and there are delicious breads made at hone that you will never see for sale in stores. Welcome to the breadhead world! 😍😂🤗😘🥂

@DVTOM 2 ай бұрын

A cheap $1 splatter shield works great to do it without the rick of them falling in.

@tsmurray1967 2 ай бұрын

Has this recipe been updated? I’ve tried it twice, and each time the dough is very very wet. I followed the weight measurements for the flour, and it always comes out extremely sticky. I always end up adding way more bread flour just to get it to come together. Just wondering if there’s an update somewhere?

@ninainthekitchen1455 2 ай бұрын

@tsmurray1967 Hi Ts, working with rye flour is very different from any other bread dough. It is very sticky. In the video, I instructed the viewers to wet anything that touches the dough. That includes hands or utensils. I hope this helps. Please let me know.

@suebean3873 2 ай бұрын

Those are awesome tips Nina. Thank you so much. I just got mine and have not even used it once, so thank you for that. I appreciate you.

@tsiganed 2 ай бұрын

Thank you. And it was good after 3 months in the refregerator. So, I could eat them after growing season.

@vitoria.yt.c 3 ай бұрын

I CAN'T WAIT TO MAKE THIS IN MY CHANNEL 😍 I HAVE BEEN CRAVING FIG TART AND I LOVE NUTS SO SO SO MUCH!!!!!!!

@bsk1460 3 ай бұрын

NY City Rye Bread has a Sour in it. Do not see any Sour in this formula.

@entity8019 3 ай бұрын

Absolutely kicking myself here! 😂

@jackiefromm276 3 ай бұрын

Thank you very much the various ways to adjust my mixer. I appreciate your video. Jackie from Maryland!!!

@mariannatrapani5859 3 ай бұрын

Exactly a round zeppole is not a zeppole. Love it that you said that. Thank you

@TartanMicrobe 4 ай бұрын

So many useful tips! Also as European appreciate metric, so few Americans do this. Learned quite a few things. Thank you.

@Sangiovisi 4 ай бұрын

That’s not steamed milk

@graciethankful4643 4 ай бұрын

Halom ❤😊 I'm originally a New Yorker down in SC the rye is BLAH😮 your great 👍 😊 I'm making this God bless

@ninainthekitchen1455 4 ай бұрын

@graciethankful4643 HI Gracie! The reason that I started working on this recipe is exactly why you are trying this. BLAH BREAD! I'm from NJ and grew up with delicious breads, which included Ginsberg rye. Enjoy! 😋

@shelleyminehart7409 4 ай бұрын

You are brilliant

@supertrucker99 4 ай бұрын

It's 1tspn yeast One TBSPN SUGAR PINCH SALT 2 TBSPN SOFET BUTTER 2 CUPS FLOUR 1/2C CAKE FLOUR ONE CUP WATER 1/3 C MILK. PUT IT IN A ZIPLOC AND LET STAND ONE HOUR . deflate ...drop into square pan let rise... topping then baked. Some use apple acquire bits or crumbs and nut and cinnamon streusel...any u like..😊

@ninainthekitchen1455 4 ай бұрын

@@supertrucker99 I love a yeasted dough. I'll give this a try. Thanks for the recipe!

@Jgreenst08054 4 ай бұрын

I normally make crumb cake from German recipes but have had great success with ones such as from Sally's Baking Addiction. So I was surprised at how dense this came out. Most recipes include both baking powder and baking soda but I get that this one has just baking soda because of the buttermilk. Still, 1/4 teaspoon seems like a record-low amount. I'd like to see one that's more like Stew Leonards' Crumb Cake, which is just amazingly light. That's clearly a chiffon cake and that's what I was looking for when I came here, but I thought the reverse creaming technique might give similar results, but no. I have used that technique with superb results when making King Arthur Flour's Golden Vanilla Cake recipe.

@ninainthekitchen1455 4 ай бұрын

@Jgreenst08054 HI J, I don't believe that I've ever had anything other than a dense NY or NJ crumb cake. I'm curious as to what part of the country you're from. Maybe the density is a regional thing.

@Jgreenst08054 4 ай бұрын

@@ninainthekitchen1455 We live in NJ near Philly; my wife's from NYC and Long Island so we're up there all the time visiting relatives/friends in Massapequa. I was looking for a Stu Leonard's crumb cake texture (you have to try that if you ever get a chance!). Anyway, I decided to give this recipe another try and this time it came out amazing! It didn't take nearly the time you specify; only 25 minutes in my calibrated oven at 145°C convection (equivalent to 160°C normal). I used a heavy 8x8 USA pan, added 10g more flour, 7.5 g less buttermilk and two whole eggs, plus 1/2 tsp baking powder. The added moisture along with Kerrygold butter made the reverse creaming work better. It's still a dense cake but super tender and the texture is now perfect! Topping recipe was perfect as is!

@ninainthekitchen1455 4 ай бұрын

@@Jgreenst08054 Thanks for the update, I will have to play with this recipe a little. I'm glad that it worked out for you.

@susankennedy6653 2 ай бұрын

Cook’s Country ( show on public broad casting) makes a crumb cake with yeast! They call it ‘crumb buns’👍

@ninainthekitchen1455 2 ай бұрын

@@susankennedy6653 Hi Susan, I just streamed that episode. I love yeasted breads, so that bread is going into my "must do this" list. Enjoy!

@Blackimmnetwork 5 ай бұрын

Nina, I was very happy to have found your video. What a great teacher you are and you have a wonderful personality.

@Kingleer69 5 ай бұрын

You lot have Israel-ed Rye bread also. Shameless lot

@nicolebacon3230 5 ай бұрын

pastrami on rye, best samwich ever

@daphnekosi4179 5 ай бұрын

My attachment is not coming off? What to do

@bryanpelaez5552 5 ай бұрын

Wow! I’m watching this video three years after posting. I just got a new kitchen aid and this advice is fantastic! Exactly what I needed. Thank you for your effort to make this video!!!

@ninainthekitchen1455 5 ай бұрын

Bryan, thanks for writing. You are very welcome!

@photoshopace 5 ай бұрын

Conflict between recipe and the demo. Demo says 1 1/2 C rye flour and 1 1/2 c flour. recipes list 3 cups of each. Which is correct?

@ninainthekitchen1455 5 ай бұрын

In the video, I demo making half of the recipe. The full recipe is written out for you. The full recipe makes 2 two pound loaves. I mentioned it in the video.

@garypostell5268 5 ай бұрын

How much shortening? Tried to use the link to the recipe but it wasn’t working.

@ninainthekitchen1455 5 ай бұрын

The shortening is 1/2 cup, or 95 grams.

@garypostell5268 5 ай бұрын

Good old box grader with frozen butter?

Ең жақсы KZbin

Пікірлер