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KING OF TASTE
Germany
เข้าร่วมเมื่อ 9 ส.ค. 2020
King of Taste is bringing our love of food to you. Middle Eastern cuisine is our specialty however we love all types of delicious food, especially when cooked over an open fire.
I am Edris (originally from Afghanistan) and my wife Emily (originally from the USA) are now living in Germany. Through our travels, we’ve had the privilege of tasting many different foods and experiencing many different ways of eating. We are passionate about food and we love the process of preparing meals and we want to share that process with you. We hope you enjoy our videos as much as we enjoyed making them.
Please subscribe so you can see more of what’s cooking.
I am Edris (originally from Afghanistan) and my wife Emily (originally from the USA) are now living in Germany. Through our travels, we’ve had the privilege of tasting many different foods and experiencing many different ways of eating. We are passionate about food and we love the process of preparing meals and we want to share that process with you. We hope you enjoy our videos as much as we enjoyed making them.
Please subscribe so you can see more of what’s cooking.
Carrot Cake
INGREDIENTS:
For The Cake:
3 cups flour
1 tbsp. baking powder
1 ½ tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
1 tsp. salt
1 cup vegetable oil
1 ½ cup brown sugar
1 cup white sugar
6 eggs
¾ cup applesauce
2 tsp. vanilla (sugar or extract)
4 cups finely grated carrots
For The Frosting:
2 cups cream cheese
1 cup butter softened
1 tsp. vanilla (sugar or extract)
4 cups powdered sugar
INSTRUCTIONS:
For The Cake:
Preheat the oven to 350°F (180°C). In a mixing bowl sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside. In a large mixing bowl mix the oil with the brown and white sugar. Add eggs one at a time, making sure to mix after each addition. Add the applesauce and vanilla and mix. Add the grated carrots and mix until well combined. Add the dry ingredients one cup at a time until just combined. Grease and lightly flour three 9” (22cm) round cake pans. Divide the cake batter between the three pans. Bake at 350°F (180°C) for 30 minutes. I bake the cakes one at a time as I find the cakes will bake more evenly. Test with a toothpick. If the toothpick comes out gooey, return the cake to the oven and bake another 5 minutes or until the toothpick comes out clean. Allow the cakes to cool for 15 minutes before removing them from the pan. Allow the cakes to cool completely. Using a large bread knife level the cakes, removing any rounded top they might have.
For The Frosting:
Cream together the butter and cream cheese. Add vanilla and powdered sugar. Whisk ingredients together until silky and lump-free.
To build the cake place one layer of cake on a cake plate. Place a large dollop of frosting on the cake and spread it over the top of the cake. Add another cake layer on top making sure to center with the first cake layer. Add more cream cheese frosting and spread over the second layer. Repeat with the third layer. Add frosting to the sides of the cake (spreading a thin layer of frosting on the sides will achieve the raw look that I used). Use an icing spatula or the back of a long knife to smooth the frosting out. Decorate with chopped walnuts or pecans if desired. Cool before serving as this will help the frosting set up.
For The Cake:
3 cups flour
1 tbsp. baking powder
1 ½ tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
1 tsp. salt
1 cup vegetable oil
1 ½ cup brown sugar
1 cup white sugar
6 eggs
¾ cup applesauce
2 tsp. vanilla (sugar or extract)
4 cups finely grated carrots
For The Frosting:
2 cups cream cheese
1 cup butter softened
1 tsp. vanilla (sugar or extract)
4 cups powdered sugar
INSTRUCTIONS:
For The Cake:
Preheat the oven to 350°F (180°C). In a mixing bowl sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside. In a large mixing bowl mix the oil with the brown and white sugar. Add eggs one at a time, making sure to mix after each addition. Add the applesauce and vanilla and mix. Add the grated carrots and mix until well combined. Add the dry ingredients one cup at a time until just combined. Grease and lightly flour three 9” (22cm) round cake pans. Divide the cake batter between the three pans. Bake at 350°F (180°C) for 30 minutes. I bake the cakes one at a time as I find the cakes will bake more evenly. Test with a toothpick. If the toothpick comes out gooey, return the cake to the oven and bake another 5 minutes or until the toothpick comes out clean. Allow the cakes to cool for 15 minutes before removing them from the pan. Allow the cakes to cool completely. Using a large bread knife level the cakes, removing any rounded top they might have.
For The Frosting:
Cream together the butter and cream cheese. Add vanilla and powdered sugar. Whisk ingredients together until silky and lump-free.
To build the cake place one layer of cake on a cake plate. Place a large dollop of frosting on the cake and spread it over the top of the cake. Add another cake layer on top making sure to center with the first cake layer. Add more cream cheese frosting and spread over the second layer. Repeat with the third layer. Add frosting to the sides of the cake (spreading a thin layer of frosting on the sides will achieve the raw look that I used). Use an icing spatula or the back of a long knife to smooth the frosting out. Decorate with chopped walnuts or pecans if desired. Cool before serving as this will help the frosting set up.
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Both of you guys look really great thanks for the video. Can't wait to try it. 😊
What is the pull temperature in degrees?
Superb
I guess the shank normally the easy part to be moist and pulling apart. I'm not sure this will be the case with the thigh
Very simple yet Amazing 🤤
Alhekoskesh dahano begor oonvar ridamtomokhet iranikosmaqz
You didn't mention anything about the temperature which makes this whole video pointless. Plz mention that in your next video.
300f. 2:12 minutes into the video
my favorite simple breakfast is exactly this. Thank you for the video!
great videos!
Great video! I have a leg of lamb in the freezer and I am going to follow your video to make it
amateur
that looks great .... thanks for sharing this with us. will cook it tomorrow for christmas dinner !
160°C is really low. But if it works, it works.
❤ did just about 3hrs max....but for a goat leg.... 6 hrs will dry it.. came out soft...
What is the oven set on?
I like how you pick the softest part of the entire lamb and go "watch this" 😅😅
Tried this today! It was absolutely fall apart delicious 🤤! The whole family loves it. Thank you so much for such an amazing recipe ❤
You are sooo welcome 🤗
Im going to make the lamb on your recipe. I think it will go on the same flavor, what type of wine do you put in on it? Is it Rkcateli?
Stab it to let the air out 🤣🤣🤣 you supposed to let it rest not poke it
He was just finished with the braising portion as he said that right before the 2 hour broil portion to set the bark. You don't rest it in between. Those holes help a lot with braising and reverse searing larger roasts such as this one. You rest proteins when they're completely done cooking to normalize internal temps for slicing as the blood and juices will then be evenly redistributed and not bleed out all over your cutting board.
What about juice at the bottom of the pn is the wine flavor very strong? Id like to remove the fat and add lemon juice and make a gravy?
No wine flavour you won’t even recognise it. Wine is there just to make this soft. And I don’t think removing fat is a good idea. Lemon juice should not be sooo bitter.
Gonna try this recipe for raster, do u recommend any lemon tho?
No I don’t like it so much, please be careful that’s your Raster won’t get dry! Be patient and give it the time it needs
That is the best looking lamb I have ever seen. I think I’m gonna make it this way. Exactly this way because I know the way you cook. It looks delicious. My mouth is watering.
Do it and let me know how it goes.
Looks really good.
Thanks bro
The meat looks REALLY good cooked that way. My goal this weekend is to have crispy skin on the duck I plan to cook. Doesn't slow cooking take away from having crispy skin? Please let me know a.s.a.p. Thanks so much. Great video!
Thanks! Of course it takes longer for the skin to crisp up but as long as you flip it back onto its back and hour or two before it’s done it should crisp up nicely.
1/13/2023 I just bought a whole lamb at Costco (USA) for $174. It comes it a box without a head, bottom feet and coat. Very good deal for 2023 ... I am going to do the recipe now with wine too :-) Cheers
and no insides (heart, lungs and stomach etc...) Still a good deal, I wonder now!
How did it go?
Thats a shoulder not a leg
That Wasa leg bro lol
Love this! Cute video mA!
Thanks 😊
Lamb is tender to start with. Why cook it so long
In Afghanistan we like to eat our meat with the spoon, we don’t like to use knifes and forks 😂 that’s why it should be very soft
You mean your hands
Use gloves man..!! Why you feeding her without gloves for sanitary reasons?
There is no taste with gloves 🧤🤣🤣🤣
Best video I seen so simple great job
Thanks a lot
Looks delicious!
Thanks
Wow, way cool opening!!!!!! How many takes? Love it
Well just a few times 😂😂😂
Reading the instructions you don’t eat the meat, beans or potatoes?
No not with this 😝
A Muslim showing food cooking with white wine 😆
Thanks a lot for your comment 😍😘
whats the problem with that the dudes not getting drunk off of white wine as a marinate lmao...I swear extreme Muslims like you make me question my own faith
You going to take this lamb on a date first. You massaged it for a long time
😂😂😂
you put it in the oven with fool on it but we when you took it out, the foil was gone? when did you remove it?
After 2 hours
Bro…isn’t wine Haram?! Why not use an alternative?
I am not muslim but you can definitely use Alkohol free beer 🍺
isnt alcohol only haram coz it intoxicating? Alcohol in recipes burn away and there is nothing left.
Exactly.
you two disgust me. what did rabbits ever do to you?
Slow roasting gives delicious meat but I have found impossible to slice.
You have to cook it right
Recipe please. I really want to try this!
Everything is in the description
They definitely cannot cook smalahode. They don't even know how to eat the eyes. They are like a cherry 🍒 plum, but we normally don't swallow the stone in the middle. 😅😅😅😅
Greetings from Singapore. Great I’m going to try this this weekend. I would add some pepper or chilly powder to give some heat. Awesome recipe
Hi greeting from Germany :) . Yeah go ahead do it it taste good :)
A damp tea towel under that board will keep it still 😁
Ja man 😝
Wow. I see now why they call you the king of taste
Thanks 😘
ناقصكم طرشي حبايب
In this video, the author very simply and easily cooks a delicious and juicy leg of lamb in the oven. He did well. Here is his video th-cam.com/video/mDfuqmEBgsI/w-d-xo.html
Cabeza people. Tacos de Cabeza are literally the most tender, flavorful & succulent meat in general not just on the goat Not lambs head or sheeps head, lmao!
맛있어 보이는군요!
👍
Excellent recipe! Me and my husband love it, thank you :)
You are welcome 🤗
I started to watch your video until you removed the best food - the fat. That turned me off. Nutritional value of the duck is in the fat. The delivery is painfully slow.
Take the fat, giblets, neck, a little onion, carrot, celery and some spices/herbs boil to make a stock. Then add pan drippings and some roux. Perfect gravy for duck and some dumplings. Also, how about you produce a video of your duck recipe. Your comment was painfully slow and non-productive.
I will keep it next time 😍