Will wd40 work

Hi, I love vegan mayo but when I am out of chick pea juice. I use pinto or cannellini juice. Works just as good. Thanks for the recipe, it reminded me that I need mayo 🌷🇬🇧🌷 Maria

I’ve never used miso ….your ideas are exactly what I needed! Thank you!,

Chickpea juice has preservative in it Disodium EDTA. I would rather go with the organic Avocado oil or extra virgin olive oil. 😊

I need to try this recipe. I’ve been mostly using Kewpie mayonnaise from Japan. I just heard about Duke’s mayonnaise. I bought some recently but I haven’t used it yet. It would be nice to make my own. Do you prefer the lemon juice or the vinegar?

So I though the lady was kind of cute, so I decided to make "nutritional yeast" dressing. um...I didn't know the difference between nutritional yeast & bread yeast. Yeah...they aren't the same. I should have know that something was wrong because the consistency of lady's dressing and my dressing were different despite following the proportions in her recipe. Her dressing was liquid, but my dressing was a poorly-emulsified paste. I added vinegar until my consistency matched her dressing. I justified this action because the lady was approximate with her measurements: "about a teaspoon of miso", "squeeze in some maple syrup", "honey...not very much", "grainy mustard...a fair bit", etc. Although Traditional Chinese Medicine (TCM) is often bakers yeast , & my Chinese friends eat packets of TCM, I was fairly sure I wouldn't die from the nice lady's recipe. Still, I checked Reddit & learned that nutritional yeast & bread yeast are different. Perhaps I am a recluse and am the only one to make this mistake, but I write this comment to inform the viewership.

girl which one is better

this made my mouth water omg

I wonder how Dutch mayo and Japanese mayo get their sweet rich taste. I wonder if they add sugar or more egg. I’d love to see you make all different kinds of mayo ❤I really enjoyed this video you have a good personality 😊

That loop is beyond smooth.

Hellman’s mayo is disgustingly tastes like lemon plastic sewing machine lubricant oil.

You keep saying steam, but you're actually boiling all the things. Both are tasty, but different methods

Aquafaba is a treasure. Ive only experienced it in chocolate mousse, and it was great! I gotta try this and other things with it.

Miracle Whip has that tangy zip!

Ingredients: - 1.5 tsp dijon - 1 tsp vinegar or lemon juice - 1/2 tsp salt - 1 cup oil Full blog post here: howtomakedinner.com/blog/mason-jar-mayonnaise/

Thanks a lot, amazing recipe. ❤❤❤

I've had a heavier stainless fry pan for 30 years and noticed recently that even stainless will not last forever. I have abused that thing so badly though so it is little wonder. Noticed recently some micro pitting on the cooking surface. Not sure but I think it may have gotten so hot from oil burning on pan for hours accidently left unattended - oil turned to carbon and that carbon reached such high temps that it altered the alloy such that micro-rusting could occur. Still, SS is the most durable pan, and with practice, oil, and proper temp I can easily get eggs to slide around in pan "like no-bodies business". Regarding carbon steal, I remember my father mastered a beat up one without a handle (those WW ll vets were crafty that way). Still remember his advice on cooking eggs low and slow, bacon hot and fast. This was of course before microwaves - dad's method of heating up leftovers was so simple and effective (put a little water in the bottom of the pan, slap leftovers in pan, crank up the burner and cover - steam would get things perfectly hot in no time).😎

For the egg, you can pop a steamer basket on top and steam the egg. It should take 7 minutes or more for hard boiled.

Booooo not even getting all the corn!

Lmfao I really was cutting it wrong tho, great video

the color tells me your using to little heat. my carbon pans are pitch black, but my wok isnt black all the way up, as my electric stove doesnt give enough umpfff. love cast iron and carbon steel, use it for everything :)

Rutabaga soup with apple and cheddar feels like something you'd eat if you'd like to feel really immersed in your Skyrim playthrough.

It was bred by swedish farmers in the late middle ages specifically to grow well in cold northern climates. And it's quite nutritious and rich in vitamin C. Which is something that's hard to come about in the winter. It's definitively a good survival crop. And with modern tech it can be cooked to be really good. I had a reindeer steak cooked in vodka with a side of rutabaga turnips once in a swedish restaurant. It was pretty good.

Awesome tip! Thank you !

Wow! All four look delicious! I 💚 parsnips! 😋🤤 I have had chocolate zucchini cake & beetroot cake,but never even heard of,let alone seen,or tasted parsnip cake! By the way,UK all spice is pretty much the same as pumpkin spice in North America.

Can we leave the dough in the fridge longer than an hour? If we are not ready to use it yet

Thx for this 🙂 stopped watching at the cookies um don't eat them , but toast an butter for a middle of night snack is my go to and can't wait to try it with miso , P.S just made ranch dressing for salad for dinner this morning and before watching this added a small amount of yellow miso and it really works , sneaking in healthy ingredients is one of those fun parts about cooking for me and it seems for you to , Thx again , o an made the dressing ahead so it has time to age before dinner lol

Thanks! I seasoned my big DeBuyer in the oven; I think I burned off the protective coating, but it hasn't been missed. (You probably want good ventilation if you're doing the same) After a bunch of use, it's got a nice dark complexion; some it might be carbon build-up that has naturally become part of the seasoning layer.

@2:59 - Which pan is that? It looks like it's not well seasoned, and it doesn't seem to flat on the bottom! (it's wobbling as it's being wiped) [edit: Ah, I see at around @8:38 it's a larger Matfer, which may have been overheated.. I have the opposite - a very small matfer that I use for eggs, and a large (12" I think) DeBuyer for most other things. I believe the DeBuyer is thicker and more resistant to warping; it's definitely solid.]

Why measure garlic? If the recipe says 3 cloves, use 6, unless they're small, then make it 9!

Excellent. So well explained, and no crazy distracting music. Very well done, thank you.

Sounds great. I’d try a bit of nutritional yeast for color and benefits❤

If your cloves are kinda small ... well round up 😂

I finally made this recipe and everyone loved it!

I love it, I'm vegan so I don't add butter I use olive oil and sometimes crushed garlic and chilli

Thanks for the vid

Great recipes and ideas!! Thank you for sharing.

Fixing a spining pan can require a bloody great smack upon / against something unforgiving. Q: do you possess a rubber mallet? Matfer redisgned their pan press to prevent base bulging during the heat associated with the seasoning process - just ask Uncle Scott. Sambal Oelek - amazing stuff. De Buyer (flat bottomed) wok - on my lust list

Anchovy stuffed olives! Where can i buy those? Sounds amazing

Look up simple living Alaska. You look and sound like aerial

Nice video very enjoyable. Could you please tell me what brand of rice cooker you used, and does it also cook brown rice?

You call out “lively” water but what is the temperature of the water? Thanks

When in America - please kindly use "cups" along with, or instead of "grams" in your recipes. Thank you.

Making this again tonight! With broccoli and chicken leftovers.

forgotten flatulence

FYI: That’s not the right shrimp paste.

Yeay, glad to see you cut cheeks from the lime, they are so much easier to sqeeze and spritz from. They are prettier on the plate too. Attention to detail counts.

I love her voice and I SIMPly find her gorgeous. Food obviously looks perfect. Her parsnip soup is the bomb.

Huge HTK fan. I've made a few dishes and always delish. One lament, lime leaves used to be easy to get and around here now, they're nowhere. Love what you made but won't be doing the tamarind thing, lol. Thanks for sharing this. I think you cook in a manner that most of us employ and that's reassuring.

Some serious ASMR going with the pepper slicing! The chicken curry looks like it would possibly work for us - just have to find room for the extra ingreds. in my kitchen.