Different cultures and regions have their own variations of the tablespoon measurements, often influenced by historical practices and local culinary traditions.
Read more https://lttr.ai/AatVs
Different cultures and regions have their own variations of the tablespoon measurements, often influenced by historical practices and local culinary traditions.
Read more https://lttr.ai/AatVs
Our conversion chart simplifies measurements, ensuring accurate and delicious results in your culinary adventures.
Read more https://lttr.ai/AW7fw
I learned a valuable life lesson today: Microwaving 4 frozen hamburger patties at the same time is a bad idea.
Sure, it’s possible. But it’s way more involved than just two patties. And messier. I wanted to be lazy, but wound up having to really work for it.
Also, don’t use paper plates. Yeesh.
Wound up with three delicious cheeseburgers after I had my way with it, but it definitely took some dedication and I feel throwing the patties over the grill would’ve been easier. (But again, I was trying to salvage a lazy experiment gone wrong.)
How Many Teaspoons In A Tablespoon (+ Free Conversion Chart)
▸ https://lttr.ai/APgTo
And here we go adventurers, here's her royal majesty herself, #pizza
In order:
- Margherita with mozzarella fiordilatte
- Tuna and Tropea's onions
- Mozzarella fiordilatte, taleggio and provola (three fromages on top)
After the first leavening, it's "staglio" time, aka cutting the dough in mini dough, carefully avoiding to knead them more and interrupting the leavening.
In this phase you can also roll the dough (carefully, though) for air to enter inside it. Cover again with a damp kitchen towels and make it rest for the second and last leavening, known as "appretto".
"puntata" means the first leavening right after kneading the dough. The duration of the first leavening depends on the total leavening time, for a 9h total I tend to leave the dough leavening for ~2h
#GoodMorning adventurers!!
Today's toot is late as yesterday, but for good reasons!
My #Sunday is all about making my partner happy, so I started early in the #kitchen preparing dough for #pizza. For this evening, we will feast!
This is the "puntata". In two hours "staglio" and then "appretto" for other 6 hours.
I'll explain the concepts (poorly, I'm not a professional chef) in a following toot.
How are you doing this fine #sunday adventurers?
Have a photo of "puntata"!