i know i am being pedantic, but Thomas… spell it, vin-ai-grette. not vinegar-ette. three syllables. you are too erudite to mispronounce such a basic term.
My conundrum is this: How do I know which baked goods need to be refrigerated or not? For example – brownies with cream cheese/egg/sugar layer swirled in the center. Thanks. Love all your videos!
Awesome, thorough description! I keep a version of this in my fridge at all times – in a mason jar so I can shake it up : ) It works really well with lemon juice and/or apple cider vinegar too!
can you make a video on like a full proof way for roast beef?i find it intimidating to put one whole hunk of beef in the oven… internal temperatures, uneven cooking, make sure the meat is not tough do you make it rare or cook until falling off the bone??
Interested to give roasted garlic a try as an emulsifier. Thanks for the tip!
i know i am being pedantic, but Thomas…
spell it, vin-ai-grette. not vinegar-ette. three syllables.
you are too erudite to mispronounce such a basic term.
Could you please post the recipe in the description or show a link to the recipe in your website?
My conundrum is this: How do I know which baked goods need to be refrigerated or not? For example – brownies with cream cheese/egg/sugar layer swirled in the center. Thanks. Love all your videos!
Awesome, thorough description!
I keep a version of this in my fridge at all times – in a mason jar so I can shake it up : ) It works really well with lemon juice and/or apple cider vinegar too!
how long would this dressing stay fresh for if stored in the fridge?
How does this have two dislikes? Haha this is like, the most thoroughly explained tutorial in all the land..
can you make a video on like a full proof way for roast beef?i find it intimidating to put one whole hunk of beef in the oven… internal temperatures, uneven cooking, make sure the meat is not tough do you make it rare or cook until falling off the bone??
good afternoon! there any way that you do the option to Spanish subtitles? greetings from Seville!
Mmmm… now all you need is a nice big fat T-bone to finish it off.
How long would that leftover vinaigrette last?
Can you make a lot of this before hand and store it? or will the oil separate?