Відео

Yes, you can absolutely swap the parsley for whatever fresh or dried herbs you have on hand. Chives or thyme would be delicious! I hope you enjoy it!!

@@ChefDanielle It turned out pretty good, not great but good. I had to swap to red wine, which threw off the colour a good bit, but my daughter soon to be nine loved that. Wife didn't protest the colour, but would have preferred more protein (I could envision a garlic butter shrimp side or topping) and more vegetables. Then again, she's one of those people who think skill and dedication are the only obstacles for making tasty food from cauliflower stems and fish oil....

Mistakes I think I made: - Reduced the stock too much when I made it. When I took it out of the fridge, it was a jelly, not really fluid. This made it harder than it should have been to get the rice to absorb it nicely. At one point, I had to add water to get by. - Not enough mushrooms. This, I had anticipated, so in a futile effort to please the wife, I served it as a side/topping and only took a little of them for myself. - Should have started a bit earlier, and should have thought of buttered white bread as a side before I did. I was about 30 minutes overdue with dinner, which is enough to get my wife into the silently angry state I have come to know and, from time to time, even enjoy. Improvements I might have made: - Drizzle a little truffle oil on top after served. Truffle oil has been good with mushrooms before, and this was no exception. - Replaced some of the camembert with another cheese (this time it was Danish "gräddost", a cheese we usually have around x-mas, probably mostly because of the red packaging). This, I suppose, made it more child-friendly, as children are hopelessly picky eaters.

Check your speakers. www.cookingclarified.com/2013/05/how-to-pack-a-picnic/

@@ChefDanielle -- I'm a broadcast and studio engineer, I know my speakers.

I wouldn't recommend using an egg wash on cookies but you can sprinkle your cookies with a little sugar before baking. The sugar, when baked, will give then a nice sparkle.

what about the small ones? You do those like this too?

You are more than welcome to get your free information elsewhere!

It's highly subjective yes, but if you are trying to add it to a broth or soup that's supposed to have a light color you probably wouldn't want your mushrooms to make it look muddy.

Thanks for the suggestion. The pepper and vinegar amounts are fine. You are free to add less to your version.

Hi Deni, You can freeze whipped cream. Drop mounds of whipped cream (you can also use a piping bag to pipe it into shapes) onto a sheet tray lined with parchment. Freeze until solid then transfer the frozen mounds to a freezer bag. When you’re ready to use them, remove from freezer and let thaw for 15-20mins. Hope this helps!

Chef Danielle -Oh you’re wonderful. Made my day. Thanks so much!

Hi there, for breading I would stick with just egg to help your breading adhere better. Thanks for stopping by!

@@ChefDanielle your welcome thanks

Thanks 😊

PERIOD!!!!

What?

Its water... not seasoning

Ppl didn't GET the opportunity of cooking knowledge that you feel like you have. Not to mention you're here after watching the video.🙄

@@blakewilliams5344 missed the point

You’re welcome!

I hope you love it as much as we do! Enjoy!

UA-cam addiction

Here are a few tips to keep your dough from sticking and crumbling. 1. Make sure your dough is chilled. Cold dough is less likely to stick. 2. Make sure your rolling pin, work surface and the surface of the dough are all lightly floured. The flour will also keep it from sticking. 3. Be sure you haven’t added too much flour to your dough when you mixed it. Too much flour produces a dry dough. If your dough is too dry, sprinkle it with a little cold water and knead it gently until it comes together

Chef Danielle thanks alot ❤

You might also try rolling it between two pieces of parchment paper.

You’re welcome! I’m glad it helped!

Chef Danielle please do more, same way simple instruction but wait how much is a splash ?

www.cookingclarified.com/2013/05/how-to-pack-a-picnic/

A splash isn’t an exact measure, which is why you won’t find it on your measuring cups and spoons. 1-2 teaspoons of water will suffice for your eggwash. Happy cooking!

so is it one or two?

Again, a splash is not an exact measurement. Add one OR two teaspoons and your egg wash will be ready for brushing on your baked goods!

TheBlueAlienKat depends on how egg washy you want it..

🤣

You’re so welcome, Grace!!! I hope you love it as much as I do!!

Measurements here, Edwin: www.cookingclarified.com/2013/10/tips-for-perfect-tart-dough/ Thanks for watching!!

thanks for the measurements!

How much butter? Plz tell me in grams

Thank you

Thank you im tired of these people taking forever to explain a simple 5 second thing

Hi Dave, Sorry 30 seconds was too long to wait for the free information I’ve shared. Use the search function to find other creators who might produce content more to your liking. Have a great day!

Chef Danielle 🤡🤡🤡

Of course! Here you go: www.cookingclarified.com/2013/05/how-to-pack-a-picnic/

Thanks

Mallock lmao

@@samueldella-maggiore5092 🤣

Thank you!! I'm glad it was helpful. Let me know how your pot pie turns out!