Making a Year's Worth of Potato Gnocchi | What We Eat In A Week | Pantry Challenge Week 4
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AcreHomestead #FreezerMeal #PantryChallenge #MealPrep #BulkCooking Products Mentioned – Finex Cast Iron …
"I've done better". LOVE it. So real, rather than "faking it" for the camera saying how wonderful it is when that isn't what you really think.
You convinced me to try to make Gnocchi. My Italian husband appreciated it. I used some potatoes on the verge of going bad and tried something new. I enjoy watching your video and get inspiration of trying new things.
I use my rolling pin to pound chicken
Someday I am getting a meat pounder 😂
I really enjoy your videos. And I have implemented several of your ideas.
Schnitzel, looks lovely. I love sweet and sour cabbage as I call it. No to a butter sauce though, too fatty x
If you want to use up your frozen peas, they make great snacks for teething babies. My kids still eat them frozen to this day because of that. 🤣
It’s like Christmas candy/cookies making at our house
You speak of shelling peas, or English peas.
I remember sitting on the porch, listening to audio stories on the radio and shelling peas!
I also remember how they gave the horse hives. Lol!
That was a fun time. Well, not for Queenie the horse.
I so wish you were my neighbor. I love your channel.
Thank you for having great manners, maybe its just me, but I hate when people est extremely loudly and talk with their mouth full. You do not, do not get me wrong, just a little would be just fine but we all know what I mean, right? Thank you for being you😘
Dear Becky, when you are making Schnitzel you are doing it just right, they need to float in oil and when you drop them into the pan-shake the pan once in a while, so the oil floats over the top-before you turn them and do the same. Just a tip from a german girl😉 this gives them the distinct wavy breading. Always served with a slice of lemon (or your caper lemon sauce is great, more italian fusion style-I do the same sometimes), fried parsley is great too, also very chef-german. Lots of love from Germany😘
Always gotta put things in oil away from yourself, not towards yourself.
After 2 failures, I found your cinnamon roll recipe from a few episodes back. Oh my word! They're SO good! Thay 1 recipe made enough to freeze 7 servings for my family, give the same amount to my sister-in-law (8 people), and treat my parents as well!
All of that to sat this: Thank you for sharing your time in the kitchen! It's so inspiring to see what you make and how you incorporate your homemade and homegrown goods. And the recipes…..so good! (Already made the Greek marinated chicken!)
As a German: that cabbage has to boi muuuuuuch longer. And it needs red wine, cinnamon, bay leave and cloves as well as some red jelly (not grape!)
I make big batches 2x per year and freeze it. By now my friends beg me for some red cabbage. 😂
I just want to come over and help you cook I feel like you could teach me so much ðŸ˜
I use a rolling pin to pound out cutlets, works really well without any risk of shattered glass
Looks really delicious. I always mix crumbled nachos or chips into the breadcrumbs … you can also add cornflakes… which makes them extra crunchy.
Hi Becky, Love your videos! Just wanted to say that in my home country, Argentina, we call schnitzels "milanesas" and they are traditionally made with beef, but they can also be made with chicken (we do skip the flour part though hehe). When I make them, I like to add a spice mix we call provensal (which is a mix of herbs such as thyme, oregano, other greens and dehydrated garlic) or just fresh parsley and garlic to my egg mixture! Keep growing your culinary skills! 🙂
I also love getting new kitchen gadgets for gifts! They are so practical and will def be used. prefered over useless gifts. though I could have done without a hotdog toaster lol
It’s cold here today and breezy a perfect day for soup. I’m learning so much from you and can’t wait to begin eating better real food.
I love making gnocchi out of squash as well! Butternut squash gnocchi with mushrooms in a brown butter and sage sauce is to die for.
I am so grateful for your channel
Used oil can be reused but you want to refrigerate it to prevent it from going rancid
Try using a small sauce pan for you meat mallet.
Quartz is also a natural stone but if you put a hot dish it will scorch it! Just to clarify and nobody tries it.
I am making mashed potatoes for dinner. I got out extra potatoes so I can try some gnocchi with the leftovers. You inspired me to try something new! Love your videos. Keep them coming.
Looks great Becky! I think I'm going to add some red pepper puree to mine… but I'm doing it right now! Thank you once again for sharing!
Becky this was a great fun video, you take the fear out of all these big recipes. Thank you again for an inspiring goals in the kitchen.
I was making tea in a glass pitcher and it broke and I had second degree burns and cuts on my stomach from it!! Be careful with glass!
A rolling pin works for a meat tenderizer as well. I used glass but not on stone. Just wood or plastic.
I'm going to make Gnocci! I've had it store bought and didn't like it but I know I'll like this! the soup looks so warming for a winter night!
I love when you taste the food! Your eyes are bright and expressive and you nod your head in approval.😀
those roasted veg looks amazing
That looks really good and sounds like Josh enjoyed as well.
I was not sure what time temp to fry chicken. I did know about the internal temp. this information is from deep-fry temperature from the taste at home.
Oil temperature Time Internal temperature
Battered fish
365 °F 3 to 5 minutes 145 °F
Catfish nuggets
365 °F 3 to 5 minutes 145 °F
Chicken wings
375 °F 8 to 10 minutes 165 °F
Chicken strips and chicken tenders
350 °F 3 to 5 minutes 165 °F
Churros
375 °F 2 to 4 minutes
Crispy Fried Chicken
375 °F 12 to 15 minutes (finish cooking in a 200 °F oven, if needed) 165 °F
Doughnuts
375 °F 2 to 4 minutes
Egg rolls
350 °F 4 to 6 minutes
Empanadas
360 °F 2 to 4 minutes
Falafel
350 °F 4 to 6 minutes
French fries
325 °F then 400°F Blanch first at 325°F for 3 to 4 minutes; then fry at 400°F for another 3 to 4 minutes
Hush Puppies
365 °F 2 to 3 minutes
Mozzarella sticks
350 °F 2 to 3 minutes
Onion Rings
375 °F 2 to 4 minutes
Oysters
375 °F 1 to 2 minutes 130 °F
Potato chips
375 °F 8 to 10 minutes
Prawns
350 °F 3 to 4 minutes 130 °F, until the flesh is white, opaque and firm.
Samosa
350 °F 8 to 10 minutes
Turkey
375 °F 3 to 5 minutes per pound 165 °F
Vegetables
375 °F 1 to 2 minutes