Secret Italian Recipes (Season 4, Episode 16)

[@LucilleArnold-nh4uu]

I would love to make focaccia. It looks absolutely delicious. !!!

[@RubyTwilite]

I absolutely LOVE Rayna Jhaveri's voice and diction. She should narrate documentaries, such an impeccable voice.

[@battiekoda]

I love that he microwaves the broth! No pretentiousness about having to "simmer for hours. The microwave is the devil!"

[@rachelwise148]

Amazing show again, keep bring the dishes. Milk Street team is a delight to watch. Would not know of Milk street unless on youtube.

[@geezermann7865]

It's been on PBS and Create. I didn't know they had a YT channel.

[@geezermann7865]

Glad to see they are reducing things down. If one reduces up, it doesn't work. Always reduce down, not up.

[@1tinac]

I really love the trips, and amazing recipes that Milk Street is bringing. I want to try the shrimp dish yum

[@dr.sayf.a]

That Focaccia recipe is FANTASTİC

[@catherinewong7108]

This was sooooo easy to make and tasted delicious

[@craigb2279]

Would using regular active dry yeast instead of instant yeast call for any changes?

[@irvinglopez4630]

Erika Bruce, Your Olive Oil Chocolate Cake ROCKS 😋 👍 👌

[@eroskaw5423]

kimball, you did it. this episode made me switch from the test kitchen to milk. a most different kind of show. this reminds me of the really high end 4 day cold fermentation pizza. yum. hats off, kimball

[@Cyndithia68]

So easy and was the best.

[@maryjurczyk375]

I don’t have a heavy duty mixer. I used the dough blade in my 20 some year old food processor. It seemed to turn out very well. The proofing only took about 4 hours even though my kitchen was not particularly warm. The suggestion to roast the tomatoes seems like a great idea. I dipped the focaccia in a extra virgin olive oil splashed with balsamic vinegar with a dash of Himalayan salt. Yum! I checked the recipe and the video several times. So there is a second proofing of 4 hours...which did not take that long. Thank you for the recipe.

[@jgfinny]

I did not see a second proofing. Only one for 5-1/2 to 6 hours. It rises and then falls by itself and rises again.what did you see??

[@sheilamooney7049]

I'd like to try my processor too. How long did you process the dough ? 2 times 5 minutes as in vidéo? Thanks!

[@corneliusdinkmeyer2190]

That sounds great!!!

[@karlenewarner8170]

How can anyone that appreciates good food seriously dis on the video! Fregola is a pasta that is so underused! Can’t wait to try these recipes!

[@geezermann7865]

Do you mean the thumbs down? I see zero thumbs down, and zero thumbs up. Is this something new that YT is doing?

[@karlenewarner8170]

Didn’t mean thumbs down.

[@carolyngordin6091]

THANK YOU CHRIS KIMBALL FOR YOUR GREAT WORK WITH CANCER

[@theresaiwright7085]

My son and I love your show.Happy New Year's. 🎉🎉🎉

[@andrewringquist2800]

What temp are folks baking this at? I don't see that mentioned anywhere. Thanks!

[@geezermann7865]

The focaccia? She said 500 degrees. And she used a baking stone to set the pan on.

[@Phyllyps-Levine]

SUBSCRIBED!!!!!

[@carldombek922]

I've made this focaccia about four times now and it's every bit as good as they say. Couple things, though. First, because of the 90% water to flour ratio, I added more water to the two cups, which weighed in at 447 grams. I actually went to about 460 grams, because I had 92% in my head. Worked really well. Second, I've been using our 12-inch cast iron pan, placing it on an inverted 1/2 sheet pan. We don't have a stone or steel but found this works quite well. The surface area of the pan (Pi x R squared) is 113 square inches compared to 117 for the 9x13 pan so (apparently) close enough. Now, I have to figure out how to put garlic slices on top and keep them from getting overcooked...

[@tomatojuice12]

Hi Milk Street - what happens, at 21:30, if you actually dump in all of the broth at once? Did you guys test this? Thanks!

[@stubbornstormtrooper3286]

I'm making it rite know it looks sooooooooo. Goooooooood

[@stubbornstormtrooper3286]

I'm getting hungry

[@leeman6514]

I made the focaccia and thought the results were fantastic - I will definitely make again. Is there an easy way to size up the recipe? I have a grandma pizza pan that I would like to use.

[@ladybhive1210]

I love the show milk Street when they had that flowerless cake I made that that it was awesome! ☺️

[@kingoffongpei]

4:15 "This is a recipe... fo' caccia"

[@grown-ups4370]

Okay!!! Now I’m all in… The focaccia, did it for me.

[@dianel.9703]

I love your research.

[@braddavis8822]

Okay. I know flour can take different amounts of liquid. I know different factors can change the amount of water you add to your flour ranging from altitude, to age of flour, and dryness of climate.. But I measured everything out to the exact specifications explained. But I dough took almost 2 and 1/2 cups of water before it was even close to what you see in the video.. any tips? I haven't baked yet it still has a few hours to rize but I'm worried about the end texture.

[@jennifergraham612]

Abound time this is on you tube.

[@justaquestion5080]

what is the model of the mixer

[@ccbowers]

I get not wanting too much liquid on the bread, but the seeds and 'juice' contains much of the flavor of the cherry tomato

[@ccbowers]

Recently, I sliced some cherry tomatoes in half, added a little oil and put them in the oven for 30-45 minutes at a lowish 275-300F. Removes some of the excess moisture and concentrates the tomato flavor. I think it would work well for this recipe.

[@dm9078]

I made this everyone loved it!

[@joannharrington5083]

Do you bake at 500 degrees for 20 minutes if I wanted to bake at 400 degrees how long

[@eroskaw5423]

try adding more olive oil before serving. there is this place in pasadena that is really really good. it is also crunchy and full of olive oil.

[@passiveagressive4983]

I always query Bayleaves, do they actually make a difference 🤔

[@gmlyla]

No.

[@geezermann7865]

Kimball doesn't think they are worth adding.

[@cynthiawilson8294]

Yes, when they’re fresh and you add enough. The flavor and aid to digestion are especially fine in beans & chicken soup. I pick, wash and freeze them every fall. The dried ones need to be trashed after 6 months.

[@carolyngordin6091]

THANKS FOR THE FREE TRIPS TO ITALY

[@passiveagressive4983]

Any bread that I don’t have to knead -I’ll make it 👍🏾

[@MsMars.]

That is one really chubby focaccia! I imagine that you don't dimple the dough before you bake it because it won't hold an indentation due to the high water content? Any tips on how to create gluten structure when you don't have a stand mixer? I mean, clearly you can't knead this wet dough by hand. Would several sets of stretch and folds be possible with this dough?

[@maggieariotti8640]

I made this and it completely stuck to the bottom of the pan. There was no possible way to remove it from the pan to cool. I used an aluminum pan, plenty off olive oil and put it on the hot baking stone. What did I do wrong?

[@corneliusdinkmeyer2190]

You should have used a cast iron skillet. Did you have copious amounts of olive oil in the pan before adding the dough?

[@RubyTwilite]

Oohh that foccacia is just calling for some black oil cured olives too!

[@jackdorsey4850]

Mr.Kimball, I am a tenderfoot with cooking. What is the difference between focaccia & pizza?

[@flameon58]

Focaccia was really good but will cut the salt down next time I make it.

[@sittingstill3578]

What? The sugar is not a food for yeast because you can still taste it in the bread when it’s baked. The yeast eats the sugars from the flour. I realize that this is a fast focaccia recipe because I’ve made a version that takes three days using a pre-ferment that rests in the fridge for at least 12 hours. There is so much flavor from the bread alone that you don’t need toppings. You can add a ton of flavor to a dough just by resting in the fridge. I’ve put a basic pita dough in the fridge for 3 days and the result is amazing. It develops a rich, tangy, sourdough flavor.

[@geezermann7865]

Now this was a comment worth reading, thanks.

[@nchumley]

Beware! Weigh the flour! The recipe on the website calls for 500 grams of flour. This equals just 2 and 1/2 cups of King Arthur bread flour. I wasted a batch of dough by just using my measuring cups to measure the recommended 3 and 2/3 cups flour and it was WAY too dry. Also #scrapethebowl

[@robertsterner2145]

King Arthur says a cup of flour should weigh 120 g, so 3 2/3 cups is 440 g

[@nchumley]

@@robertsterner2145 That was not my experience at all this weekend.

[@robertsterner2145]

@@nchumley Perhaps not, but the KAF website says 1 cup of flour is 120 g.

[@carldombek922]

Agree with Nate; weigh the flour. I weigh the water, too. Two cups weighed in at 447 grams, so I went to 460, which gives a 92% water-to-flour ratio. A little higher than the 90% they state, but worked really well.

[@ronzack4572]

About time you started using KZbin for these videos. As far as I'm concerned, you can post them ALL here, and forget about PBS entirely. 2021 will be the year of ON DEMAND video, we simply can't re-arrange our lives around what time our favorite TV shows are on anymore.

[@geezermann7865]

I was rearranging my life to make sure I didn't miss these shows on the rare days they air on Create. I just discovered yesterday that he has a YT channel with them. Yay.

[@mariapenilla8206]

I agree about rhayna, beautiful

[@dcrossification]

Could you please use weight (preferably grams) instead of measurements? Thanks.

[@SanJoseDale]

I just made this focaccia exactly per the recipe. It didn’t turn out good at all. The top, sides and bottom were crispy, but didn’t get nearly the rise I would have expected. Very disappointed.

[@smoll8746]

I could do without the slow motion shots.

[@annholley3540]

😍😍😍😍

[@carlajackson3137]

I have never wanted to crumble a crispy pork product over something so bad as the Fregola n my life.

[@jgfinny]

your written recipe and the video recipe hav a couple discrepencies: written recipe calls for 8 tabelspoons olive oil divided: video shows 4 tbl. divided, written shows 1-3/4 tsp salt, divided, video uses 2 tsp. not period.

[@blakethomas3342]

Written recipe uses table salt while the vid uses kosher, and u definitely want more if u opt for kosher. Also they use more than 4 tbl spoons in the vid for sure

[@jgfinny]

@@blakethomas3342 ok you are correct. I see 4 more spoons in the baking pan. Thxs.

[@ravingcyclist624]

So, this is life after America's Test Kitchen?

[@geezermann7865]

Yep. He sold off ATK, and started Milk Street four years ago. I never liked him on ATK, and his dumb remarks we were forced to listen to. He has toned it down somewhat here, but why the name Milk Street? I love almost all of his cooks on this show, and there are some amazing, tasty, and easy recipes.

[@vi9763]

So how is this different in style to ATK,? The entire feel of this show is the same, right down to the cheesy humor.

[@herbalsamosa2714]

Hello!!🍄 Wonderful Greeting!!🧒👧 Attentive Aware that Human are Living Existences as well as Animals & Plants!🐣 Meats, Eggs, Milk, Milk Products such Butter/Cheese Are from End of Other Derserving Living Life or Deserving Nutrients for Childs of Animals as well as Plant Spouses!🧑‍🤝‍🧑👭 Best to Stop Eating Products from Living Life as well as Little Spouse!👼 Life Truly Exist, Nature Living Laws Truly Exist, Karma Truly Exist!🧙‍♀️ Start Clean Healthy Living Life, From Nature Vegetables, Nature Fruits, Nature Grains as well as Nature Organic Products!🍐🥝 Appreciate and Greatful Mind/Heart toward Nature & Plants' Efforts as well as Farmers!🎅 Just Because of Every Person Less/No Attentive, Less/No Care, No Self Reflection/Correction, NO Truly Mean Truth Ways of Living Life! 🧘‍♂️ Start Changing for better ways of Living! Good Luck and Try your best!🍈

[@lindajoe9862]

It has to be "00" flour only from Italy

[@orffrocks5667]

Fregola sounds like a Yiddish word :)

[@RDrakeSans1]

Why does *EVERY* American cook/cooking show think that the excessive use of garlic in any Italian dish is normal???

[@trae4529]

What’s excessive?

[@trae4529]

They didn’t even use garlic

[@RDrakeSans1]

@@trae4529 Then you're not paying attention

[@Knulppage]

I actually learned that Italians aren't heavy with the garlic from Milk Street. I recall hearing that they might just smash the garlic and allow it to flavor the oil, removing it when it imparts its flavor. I may have the details wrong, but it makes sense.

[@Knulppage]

By the way, I wouldn't consider that amount of garlic to be excessive. Looked like a couple cloves. Maybe 3.

[@michaelquinn3878]

these are hardly "secret" recipes. Oh well...

[@eroskaw5423]

you need american foccaccia. skip the olives. use pepperoni and linguica. yum.

[@TheArteditors]

3 2/3 flour to 2 cups water isn't 90% hydration. get your facts right. if you refuse to switch to grams just go by ounces, how hard is it?

[@mikeadalcinjr]

is it two cups in weight that could explain it

[@TheArteditors]

@@mikeadalcinjr no. because the amount of flour stated if converted to weight it still is less in weight than the water ratio. whatever

[@ccbowers]

Easily triggered by baking ratios, apparently. The ratio does seem to be off a bit. Depending on the flour used, the measurements the video describes works about to about 95% hydration.

[@nchumley]

Instead of 3 and 2/3 cups flour, they should have recommended 500 grams by weight. I screwed up a batch of dough using just my measuring cups and not weighing out the flour.

[@geezermann7865]

@@nchumley Where do I go to weigh my flour? The Post Office? They should have used the proper cup ratios/amounts.

[@alansnipes3101]

Unfortunately, Milk Street seems to only be capable of making Pasta dishes with 12 ounces of pasta, which no store sells, so I will not be making any of your pasta recipes. No, I will not measrue 12 oz and keep the extra 4.. How unuser friendly can you be?

[@geezermann7865]

I just make it with the full package. Phooey on their recipe.

[@taroman7100]

I cannot stand the pasty Chris Kimball. He was better off staying with original Test Kitchen.

[@adele3264]

Please stop using the term "israeli couscous", the proper name is the original Palestinian term, "Maftoul".

[@geezermann7865]

They can call it whatever they want.