Strawberry galette easy no-pan pie
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Date: 2020-05-01
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Comments and reviews: 9
ImperialShadow
The Ten Ragusea Commandments: 1. If food can be purple, it should be purple. 2. White Wine good everything else mediocre. 3. Crust good. 4. Season the cutting board, not the steak. 5. If there's an easier way of doing something hard to get similar results, do that. It's still very tasty. 6. Dont trust everything you see from pro chefs. 7. Vinegar leg must be on the right. 8. British terminology good, long live the empire. 9. Make sure you have a goatee in the mirror universe. 10. Good dough must rise for a week.
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The Ten Ragusea Commandments: 1. If food can be purple, it should be purple. 2. White Wine good everything else mediocre. 3. Crust good. 4. Season the cutting board, not the steak. 5. If there's an easier way of doing something hard to get similar results, do that. It's still very tasty. 6. Dont trust everything you see from pro chefs. 7. Vinegar leg must be on the right. 8. British terminology good, long live the empire. 9. Make sure you have a goatee in the mirror universe. 10. Good dough must rise for a week.
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Holy_Mess
I like that you did the dough without a gadget. I hate using a machine unless it's absolutely necessary. Whoa, whoa, whoa. You don't wash your pan because you use parchment? BIG yuck. They're not oil proof, dude. Fat can hold bacteria and that could be bad news. I'm thinking the combination of maybe a little too much lime juice, the wine and the tang of the sour cream could have brought into that Kool-Aid territory. That's a lot of acid. Came out looking great, Adam.
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I like that you did the dough without a gadget. I hate using a machine unless it's absolutely necessary. Whoa, whoa, whoa. You don't wash your pan because you use parchment? BIG yuck. They're not oil proof, dude. Fat can hold bacteria and that could be bad news. I'm thinking the combination of maybe a little too much lime juice, the wine and the tang of the sour cream could have brought into that Kool-Aid territory. That's a lot of acid. Came out looking great, Adam.
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Guest
I'm almost 40 and this is the first time I ever heard someone refer to a galette as a pie. But then again some call pizzas pies. But also when I think galette - I think buckwheat pancake filled with like mushroom and ham, the savoury alternative to a crepe. This kind usually has some sort of prefix.
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I'm almost 40 and this is the first time I ever heard someone refer to a galette as a pie. But then again some call pizzas pies. But also when I think galette - I think buckwheat pancake filled with like mushroom and ham, the savoury alternative to a crepe. This kind usually has some sort of prefix.
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Klape
hey Adam, I really love your videos! You boosted my cooking skills and more importantly my interest in cooking to the max! You changed my life and I love seeing you getting something out of it aswell. Just so you know, I am deeply thankful and I wish we could have met somehow, you seem awesome
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hey Adam, I really love your videos! You boosted my cooking skills and more importantly my interest in cooking to the max! You changed my life and I love seeing you getting something out of it aswell. Just so you know, I am deeply thankful and I wish we could have met somehow, you seem awesome
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bonehead0816
for someone who has scientific explanations for damn near everything, the whole stone is cold, it will keep the butter from melting statement was a surprise. The stone will only be as cold as anything else in the kitchen, a wooded surface would be the exact same temperature.
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for someone who has scientific explanations for damn near everything, the whole stone is cold, it will keep the butter from melting statement was a surprise. The stone will only be as cold as anything else in the kitchen, a wooded surface would be the exact same temperature.
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Yan
Hi Adam, I appreciate your videos come with english subtitles. Would you consider to enable adding subtitles from non english viewers like me? Your cooking is so genuine and not pretentious, IMHO it s a pity my fellow citizens are missing this experience.
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Hi Adam, I appreciate your videos come with english subtitles. Would you consider to enable adding subtitles from non english viewers like me? Your cooking is so genuine and not pretentious, IMHO it s a pity my fellow citizens are missing this experience.
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TheRandomHighFive
A cafe I used to work at had galettes, I never bothered asking how to make them but now I know! The one thing I did bother to ask how to make was the house bread pudding, and it surprisingly was made with the dough from our cinnamon rolls.
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A cafe I used to work at had galettes, I never bothered asking how to make them but now I know! The one thing I did bother to ask how to make was the house bread pudding, and it surprisingly was made with the dough from our cinnamon rolls.
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Drank
if you use a white wine bottle as a rolling pin, the white wine that was in the glass infuses in the dough and gives it an extra kick. you can also get a nice crunch if you go a little too hard on the bottle, so dont worry about it being fragile.
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if you use a white wine bottle as a rolling pin, the white wine that was in the glass infuses in the dough and gives it an extra kick. you can also get a nice crunch if you go a little too hard on the bottle, so dont worry about it being fragile.
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Joesphi
I made an apple pie version of this, it was alright, I've learned some lessons for the next time I make them though, such as have butter that is cold before you need to use it, because I spent a solid half hour waiting
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I made an apple pie version of this, it was alright, I've learned some lessons for the next time I make them though, such as have butter that is cold before you need to use it, because I spent a solid half hour waiting
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