Here is my take on fettuccine alfredo! I am going to show you the key trick to ensure you don’t end up with pasta that turns into a brick after sitting on the counter for 7 minutes.
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Let’s make some cheddar cheese soup! This is one of my favorite soups, especially when the weather is a little chilly outside. I am not a fan of the super heavy gloopy gloop punch you in the stomach with cheese version of this soup, but rather am a fan of a lighter version that showcases the sharpness of the cheddar, and honestly it’s pretty quick and simple.
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So I found this recipe recently for a fried tofu sandwich. This thing was amazing, it’s a vegan sandwich which is crispy on the outside, juicy on the inside, and had a really unique texture and flavor. The tofu block gets marinated in pickle juice and chili paste, giving the whole thing such a unique flavor. It does take a little time, but honestly, the process is pretty simple, and the eggless batter used to coat the tofu really was so cool. Ok so let’s get started. We are going to end up cooking the tofu twice, once in the pan to give some browning right before we marinate it and the second time when we deep fry it.
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So today I wanna make my own Big Mac because at home because as my cola video is a testament to I clearly have a problem with making things that I could easily buy. I do have to say this was a really fun project and it came out just as good if not better than the infamous burger. The burger tasted exactly like a McDonald's Big Mac, although in my opinion, the bun was even better. The secret sauce was spot on.
Color changing noodles that change with pH
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