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KITCHEN HEAD with Steve Gammill
Registrace 25. 01. 2023
Sous Vide Brisket
Sous Vide barbecue is an easy way to cheat at looking like a pit master. This recipe is perfect for beginner sous vide cooks and beginner meat smokers, or maybe you're a food obsessed maniac like me who has to try every method of cooking they can find. Either way, enjoy the video!
zhlédnutí: 63
Video
Homemade Kolaches
zhlédnutí 66Před 5 měsíci
Make breakfast from scratch with this sweet or savory kolaches recipe. You don't have to be a baking expert to impress your family and friends with this easy to follow video on pigs in a blanket, meat and cheese, or a fruit filled favorite! DOUGH: 1 cup Milk 1/4 cup Luke Warm Water 3.5 g Yeast 1/4 cup Butter 1 egg 2/3 cup sugar 3/4 tsp Salt 550 g Flour BLUEBERRIES: 1 cup Blueberries 1 Tbsp Suga...
One Pan Steak Pasta
zhlédnutí 134Před 7 měsíci
This easy steak alfredo Pasta is great for home cooks that want to get a little fancier and have an inexpensive gourmet meal at home. Date night at home, or a meal your whole family will love- or meal prep if you really wanna treat yourself. Ingredients 1 cup cherry tomatoes 1 Tbsp blackening seasoning 5 cloves minced garlic 2 tablespoons olive oil 7 sprigs fresh thyme 2 1/2 Tbsp kosher salt 8 ...
Homemade Roasted Garlic Butter
zhlédnutí 161Před 7 měsíci
This easy roasted garlic butter recipe is for those who want to go beyond the freezer aisle and give their friends and loved ones something better. on a steak, dinner roll or toasted onto your new garlic bread obsession. give this a try and you wont look back.
Same Day Pizza Dough
zhlédnutí 64KPřed rokem
Ready to make your first pizza from scratch or try out that new pizza stone or pizza steel? This is the video I wish I had when I was starting out. This is a simple and easy pizza recipe that will yield next level real pizzeria style results. you may never order delivery again. Ingredients: Dough: 300g AP Flour (divided) 200g Cold Water (66%) .75g Instant Yeast(.25%) 3g Sugar (1%) 6g Diastatic ...
Easy Spinach Dip Appetizer
zhlédnutí 458Před rokem
This dip is perfect for game day, entertaining friends, or impressing your family at the next holiday or gathering. It's easy to make but it tastes delicious! This spinach dip is full of flavor and on the spicy side, but if you're like me, you might have one side of your family that loves spice and one that doesn't. You can always dumb this down by removing as much of the seasonings and hot sau...
"Maybe some jack off on Facebook..." I'm dying over here, because it's a true statement! 😂🤣
Very impressive video. Great pizza.
You can use the padal for a FAN
What is .75 g instant yeast if I’m right this is a lot of yeast for small though🧐
What is .75 g instant yeast if I’m right this is a lot of yeast for small though🧐
“ makes me feel alive again “....best, most relatable quote
Thanks!
How long are those 3 bench kneads Steve? In process,going to knead until the ball tightens up.5-6 kneads,about right? As I wait during the rest periods,another question comes to mind. Not a lot of total knead time that we see frequently in other recipes say 10-15 min for gluten development. Anyways, sticking to the recipe.😊
got to try this looks so good ! thanks
Bro steven
Cheddar Cheese on pizza. Sigh.
You had me at “garbage bag”. Thanks for sharing, I’ll use your method for my next brisket.
May I suggest for any future slicing close-ups that you place your camera (or yourself) on the other side of the counter from where you (or your camera) were positioned in this video. One should never cross ones hands when slicing, it's dangerous. The same goes for using power tools as well, don't cross your arms when cutting. Also, you might want to revue the Cook's Country (America's Test Kitchen channel) episode on home barbeque brisket as they found it better to bring the brisket to a higher temperature for better tenderness (over 2 years and 500 pounds of test briskets to perfect their recipe). czcams.com/video/azwKFQKAqxs/video.html
I probably shouldn't have watched this while eating a crummy Subway sub for lunch... anyways, that looks delicious!
How is '00' flour 'fancy' when it says on the pack 'FOR PIZZA'S AND PASTA'? 😂 Seems a tad lazy to me calling it Fancy.
Somebody help me...😢 8 min 500'C then..?
Great video . I've been doing my pizza in cast iron pan . And I cook the dough on stove top just until the bottom gets golden , then I add toppings and put it in the oven at 500 degrees . I've been doing it this way because when I use my stone , my bottom never browns at all .. any suggestions? And what size pizza does this recipe as is make ?
This will make a 16" pie. For a cast iron, I would cut the recipe in half. It's funny because i have the opposite problem where my bottoms get too burnt before my cheese is properly melted. Make sure you are leaving your stone in there for a long time and at a very hot temp before you launch your pizza and it should be fine. the stone should be slightly hotter than the oven.
Thank you. I will try this, hopefully I can use stoneground flour and vegetarian? Thanks so much for inspiring with that crust, don’t eat that sausage however crust and other toppings look great!
I made your pizza recipe and it came out beautiful! Mama Mia!!❤
I've used your method the last few and had really good results so thank you for sharing. Could you tell me at what point you put it in the fridge please, I'm going to have to make a few a head of time when people come around. Thanks
Sorry for the late response. you can put it straight into the fridge without effecting the crust. i do it all the time. Then to reheat, i put it into a cold oven and take it out when the oven reaches 400-425 degrees.
You should try using warm water. Since this is a quick dough, you would want a quicker fermatation
Your pizza is the first that seems real and something I would make and serve to others in my kitchen. The only difference I would do is grate the parmesan/romano cheese rather than get it in a green canister. Trust me, it's superb! I saved this video because of the pizza method you used.
you're totally right. I'll stop letting my laziness get the best of me.
Enjoyed your style and the pizza looks great!😊
😂 That part with spinach plucking with friends and family was priceless. Éducational, to the point, and really enjoy the funny comments while your cooking! New subscriber - keep 'em coming.
i've followed the measurements to the gram and when kneading the dough it got so sticky that i could use that as cement between bricks. no idea how your hands remained so dry.
a lot of it is just practice and moving quickly. Try using a wooden spoon to mix it until you basically have to switch over to your hands, then dump it out and let the counter do a lot of the work.
since I started making this dough 4-5mo ago my wife no longer wants any other type lol everybody loves it! if you want to do a few days of ferment in the fridge would you do it after the stretch and folds? or after the initial mix of all ingredients?
directly after the kneading. and just make sure you give it enough time to come to room temp before starting and you should be good.
This is the best video of a handsome man over explaining something that I have ever seen in my life.
Hard to get through this-- Im gone
What is the size o the steel, and where did you get it?
16 inch. It's a Dough Joe. i bet they're on Amazon
This is my 2nd attempt at thia recipe and the dough is always way to sticky, i dont know what im doing wrong
The stickiness should go away through the kneading process. But you could always reduce the water or add more flour and then once you get the hang of it, go back to the original recipe.
great video loved the water shaking cracked me up trying your recipe now wish me luck.😊
You got this!
The dough was fantastic bravo!
"Every part of the pizza is the best part" is a killer quote
'Promo SM' 🤔
2:14 subscribed and liked
So this is what I did ,my oven looks just like yours but mine is probably older and all broken up inside ,so anyways that last pizza i made the other day ,I decided to use a cookie sheet with a piece of parchment paper sprayed lightly with olive oil.then I put my pizza dough on there and flattened it with a rolling pin,then I decided to shape it until it had some good plump crust .then I brushed on some garlic sauce I had from domino's pizza lol after I did that I poked holes in my dough with a fork so it wouldn't become a loaf of bread haha then I sprinkled on some herbs with garlic powder,black pepper then added my own home made sauce that was made almost like yours but I added brown sugar and a splash of honey omg I love sweet pizza sauce.then I set my crappy electric oven to 475 and pre heated it ,after I added my cheese I put pizza in for exactly 15 minutes,let me say ,usually I keep opening my oven to look at it but not this time,I made sure I didn't open it,let me tell you,this was the BEST tasting pizza I ever made.cant wait to try this recipe,again thank you
Every time I tried making pizza dough,and I've tried about 6 other channels and all failed on my part I'm sure.anyways I think I know the secret to a great tasting pizza .usually I let my dough rise and then put in frig,but the other day I made a same day pizza dough,kind of like this one,and omg I ate the whole pizza,it was a small one,😂kinda 🤣🤣so what I'm trying to say is ,if I try out your recipe,and I'm going to as soon as I'm done commenting to you,I will def let you know if it was as good as my last one.thank you for sharing,I'm excited to try this with cold water,can't wait yessss❤
Omg I love Parm,so yes I'm going to make it and try it just like this recipe,wish me luck😜
I think you should precise that is a very basic dough and the guys you describe on facebook with their Biga on 48 hours will make a whole different pizza. To be honest, you look to have good skills and you want to make it easier for "Pizza Newbe" But you need to tell people that is not going to be a good Pizza, and a good pizza is not that hard to make, but it require a bit of preparation ( at least 24 hours ) Anyway, entertaining video, thank you
you are right. i might even think about changing the name of the video to "bad pizza for no one.'
@@kitchenheadshow It's up to you mate.
Solid vid and being from Texas doesn't hurt either!
that wasnt anywhere near a teaspoon of black pepper. Grind out what you think that was and measure it. Three or four twists.. maybe getting close to 1/8 teaspoon.
Sir, mind telling us whats your room temperature for the 3hours proofing
70° F
Very simple way, I love it and will try it.
Funny comments about your dog's favourite Pizza. Nice video and the Pizza looks awesome. Thanks
Great recipe! Doubled it for a gathering and came out amazing!!
I like the idea of pizza the same day and looks really good in the end , second time watching time to give it a try .. Thanks !!
Great love your videos and the one day pizza god bless you and your family ❤
❤
You lost me at cream 😞
By my count that is one sheet pan to roast the tomatoes, a pot to boil the pasta and then the pan to make your sauce. 3 pans total. Could you have just named this steak pasta and left off the one pan?
ya got me.
Is it possible to freeze the finished dough ball .?
yes but i would fridge it for a couple days or let it sit on the counter for a couple hours first. freezing it will kill at least some of the yeast. it will still rise when you cook it but it wont proof and ferment like it did before the freeze so do that part first and then when you're ready, just thaw completely and bake.