hey brian , have you watched boiling point its a flim on Netflix. its a based on the busiest night at a new restaurant and everything is just going tits up basically, its a British flim . would love to hear your opinion because of you background as a chef and how much do you relate etc.
People love fried foods, people love cheese, and when you take a big fried cheese stick that is from Wisconsin, that draws the people in. According to a report from the food delivery company Door Dash, mozzarella sticks were the most-ordered game-day food during the 2020-21 N.F.L. season, outselling even chicken wings. I love mozzarella Sticks... happy hungry! Cheers, Domenico.
funny same here in Seattle Washington! XD I work at a bar restaurant, and especially on game days, MOZZIE STICKS ARE OUR NUMBER ONE SOLD APPETIZER, almost surpassing our phillies!
@@Rubenlostit It's right off the freeway from the 4th ave S super long road and bridge, you take a left on jackson street, one block down and there it is on the right :3 address is 200 S jackson st. Enjoy. DO NOT HAVE THEIR JALAPENO POPPERS WITH THEIR BUFFALO RANCH SAUCE, YOU WILL BECOME ADDICTED! xDDDD >.< They have quite the tasty strawberry wine there. Just ask for extra strawberry syrup, and OHHHHH MAAA GAWWWWWWD, get tipsyyyy
I'm making the first recipe tonight. The risotto balls sound great, but I'm really in the mood for the classic. Just picked up the couple things from the store that I didn't already have on hand. Can't wait to taste them! I want to also add that you're one of the only cooking channels that I actually make the recipes from, lol. Even as a former professional myself, I find myself not wanting to get into the overly complex recipes that some people post. If I'm buying an ingredient, I need to be able to confidently say that I'll use it in more than just one dish. With your channel that's never an issue. I usually have most of these items on hand.
Hey Brian! This video saved my life! No joke I tried making mozzarella sticks plenty of times for my family before and I always messed SOMETHING up until this video! They all love it and I appreciate it!
I've been searching for a good dipping sauce forever! My local pizza joint makes one that is delicious, but they're stingy with their portions and charge an arm and a leg for an extra 2 oz container. Can't wait to try your sauce (and the cheesy fried goodness as well).
This recipe or the weeknight one from "Not Another Cooking Show" are pretty similar, tomatoes, oil, garlic, fresh or dried basil and oregano, 20 minutes on the stove and boom. Best fast sauce you will ever have. It will be a bit sharper because it wasn't Sunday sauce cooked for 2351156 hours which I actually like more. Add sugar if it's too sharp for you. Cheers!
Since i do keto, i normally bake my cheese sticks. Only difference, I only batter once but I wet the sticks before the flour and pack the sticks very firmly in the panko. Comes out great every time
I've been doing similar balls for years but instead of rice I use a mashed potato/chopped bacon/minced broccoli/shredded cheddar mix as well as forming the ball around a cube of cheddar. It tastes like fried broccoli and cheddar soup. Also when I don't have panko I use a mix of crushed saltine + ritz crackers and it works just as well and might even have a better texture.
@@dragon6irl yeah I cooked it first and then let it dry out completely before mixing it in with the other ingredients. edit* im actually not sure if it's necessary though because I mince it up very fine so it retains none of its original texture. It ends up being just little green specs in the mix.
Love how real you keep it, Bri. You make me feel like I can conquer any recipe, and I've made a few already- I've yet to tackle bread/baguette but I'll get the courage sooner than later.
The way you maker arancini is almost exactly the same way we do at the restaurant I work at! Main difference is that we mostly just season it differently.
I used this guide to make the sticks, it was my first time deep frying anything ever! I used refined coconut oil to make it a bit healthier. My first batch was pretty good! However on my second batch I mismanaged the oil temperature. I let the oil temperature fall by 30°C 😢 so the cheese leaked out. Managing the temperature with electric stove is super tricky. Hopefully I'll improve.
this resteraunt where I used to live would make bout 2x2 inch cubes i think they just tossed them in flour and they would fry them while they are super cold some of the best ive ever had
I'm lactose intolerant, unfortunately. Looks really good though! I made your Al Pastor tacos last week and they were BOMB! And I made a triple batch of the marinade and froze it so I can make more again soon. Keep sending us 🔥🔥🔥!
Thank you for all the work you do. Loving this channel more everytime I come back. The spaghetti and meatballs video you posted two weeks ago was a huge hit at home.
The reason panko is so crunchy is not because of it not being so finely ground, it's because of the cooking method used to make it. It's actually really cool and you should check it out
Great recipe, thanks for the video! One question: How come you double dip the sticks/balls in the panko instead of the flour? Wouldn't a double breading of flour make a tighter seal for the cheese?
I made these and they were awesome But i made then in two occasions, one on a birthday and one on Superbowl Sunday. What he said about the Italian bread crumbs being too fine is 100% correct. It wasnt as crunchy and wasnt as crispy as using the more coarse ones
So my family has cook off’s during arguments, and we have to follow random cooking guides, I got deep fried mozzarella sticks! So I knew who to choose, I followed your guide, and well, now I have a new TV! THANK YOU BRIAN!!!!
For those who want to minimize waste: 1) When breading, use regular, flat plates. With the "dry" hand, spoon over just enough flour / breadcrumbs to cover that particular piece of cheese / schnitzel / whatever as you go. Be conservative with the eggs. Any leftover egg can be mixed with breadcrumbs and salt / cheese to create small fried pancakes. 2) You can try to shallow-fry instead of deep-frying. Use just enough oil to reach half the height of whatever you fry. Stay vigilant and flip when one side is golden brown. Since half of the surface is uncovered, cooking time will probably increase by a bit.
quick tip. if you want to get rid of that annoying blobs of egg drops, whisk your egg properly. maybe even use the hand blender for a minute. it'll be much easier.
I made these on Sunday for a neighborhood get together. They were gone in a flash and everyone said they were the best mozzarella sticks they have had. This is a keeper.
I'm not fond of deep frying at home but I HAD to do the beer battered fish and now I'm going to HAVE to do those risotto balls! I have burns crossing up my arms because the restaurant I worked at had a "family chicken night" while I was the fry cook.
Hey Bri! Amazing food! I am sooo hungry right now! Question: what do you do with your fry oil? How do you clean and store it? When is it time to go? Where does it go? Thanks! ✌️
Even the most famous chefs do the "Wet hand / dry hand" method of dredging. I'm glad to see that I'm not the only one who uses a fork... It's so much cleaner!
There's a chain of sushi restaurants (fast food sushi) here in Canada that makes a version of these balls. They add crab and/or shrimp in the middle of the ball and drizzle the fried result with terriyaki sauce and spicy mayo. Absolutely delicious!
definitely gonna try the risotto balls recipe, thanks bri! (also psst you might wanna plug your appearance on adam ragusea's podcast on your community page 😊)
“This looks dope! I’m totally doing this!” [evening arrives. Melts some mozzarella sticks in the microwave and eats them twirled on the tines of a fork] “I’ll still do that cool recipe. This was good though.”
Any thoughts about batter fried cheese sticks? Arby's does that, and although they changed something at some point, they used to be my absolute favorites. But so far I haven't been able to make batter fried mozzarella sticks work well at home.
I don't know if it meets your criteria but one time I took mozz string cheese and wrapped them in canned pizza dough and baked them. I was too afraid to fry because I wasn't able to get a good seal. I wanted to batter fry them but the 2 times I've attempted corndogs my batter exploded and fell apart in the oil and I didn't want that happening again.
@@clashwithkeen sounds like some delicious cheese stuffed breadsticks, but not exactly cheese sticks. I've explored a little in that direction, but not very far. It's always the same difficulty keeping the cheese contained.
Bri, this is pro level content, and it feels like you're poised to explode toward the 1M sub milestone. Just caught you on the Ragoose pod. Hopefully that accelerates the growth. Keep killing it.
risotto is one of my favorite things to cook!! Typically I use chicken broth rather than water to add a little more flavor in there. I also sauté up some onions to start with as well. Adds a nice touch of flavor as well.
awesome video! i agree in ways with the sediment that "youre already eating unhealthy, so why bother with worrying about oil?" id like to challenge that. there are alternatives to soybean oil which is terrible for you. if im already at the store buying ingredients for this meal its worth atleast looking into a better quality oil. just my 2cents
Mozzarella Sticks This heavenly, melty, crunchy dish comes to your red-checkered tablecloth straight from Little Italy. Put plainly, if you’re really hankering for mozzarella sticks when you’re in the actual country of Italy, there is one place you’ll find them-McDonald’s.
Brian, you have the power of both making me love you for good your content is, how fantastic your recipes actually taste, and how popular you've made me with my friends after they try out YOUR recipes when I make then. And hate you because of how hungry you make when I see your videos up. I need these mozzticks NOW!
In reference to 8:17 , I know that in many Risotto recipes, they usually use stock instead of water. Is it because it becomes too flavourful, or too salty?
Love you for this. Heart despises you for this. It’ll get over it. Also, Panko is always better for everything unless you do homemade breading. Panko is cooked via electric current which yields little to no crust on the bread, resulting in a more even browning.
I really love that you always use BOTH grams and pounds and celsius and fahrenheit when you do your voice overs. It makes it so much easier to understand. :) One thing if you want to step up your game is that is pretty common in european electric, digital modern ovens is for higher degrees we only have increments with five degrees. So most of the time we can never set the oven on e.g. 178 or 259 etc even if it converts to exactly that but to 180 or 260 etc. Thanks for a really great show. My most inspiring cooking channel on youtube right now.
wait this is my first time cooking uhm what do i do with the extra flour and bread crumbs its 11pm rn and ima leave them in the freezer overnight nd cook when i wake up cuz i watched two tutorials to make these edit: called my dad and he just to just put the extra in ziploc bags btw thx so much for the tutorial edit 2: they turned out great could have been better of i had some of the extra ingredients you mentioned like salt and parmesan but i let my brother, uncle, and dad try and they said they were good and i liked them too thank you
Man... I gotta' try those risotto balls. Awesome and easy to follow on the mozzarella sticks too! I tried using the regular seasoned Italian bread crumbs and yes, they tasted delicious, but they were falling apart and looked very sad LMAO.
Pastaria is amazing! Have not been to St. Louis in a while but my wife and I make a point to visit there every time. Have had the risotto balls and they are incredible. What year/years did you work there?
Hey Bri - love your channel! The delivery pizza dough is… dope! What’s the brand / size of the plastic container you use all the time to blend mayo / dipping sauces etc.?
Go to: thld.co/munkpack_brian_0422 and use code BRIAN to get 20% off your first purchase. Thanks to Munk Pack for sponsoring today’s video!
Couldn’t find the link to the restaurant
hey brian , have you watched boiling point its a flim on Netflix.
its a based on the busiest night
at a new restaurant and everything is just going tits up basically, its a British flim .
would love to hear your opinion because of you background as a chef and how much do you relate etc.
Can you do a rustic Italian loaf video
@@steviannaskitchen5562 Sponsor doesn't ship to Canada so sorry no using the sponsor code.
That made my mouth water and I am going to ask mom to help make this
My wife is pregnant, was craving something fried. I made both of these for her, she LOVED them. Thank you Brian.
thats nice
Aweeeee hell yeah dude
Yeah, mozzerella sticks are pretty easy to make, lol
Glad she loved them though
That means you got to do sex. Lucky!
People love fried foods, people love cheese, and when you take a big fried cheese stick that is from Wisconsin, that draws the people in. According to a report from the food delivery company Door Dash, mozzarella sticks were the most-ordered game-day food during the 2020-21 N.F.L. season, outselling even chicken wings. I love mozzarella Sticks... happy hungry! Cheers, Domenico.
You really wrote that whole paragraph to try and hide the fact that all you really wanted to say is “these are from Wisconsin!”
@@jobie2556 Yeah, they're extremely abundant here lol (I am from and in Wisconsin)
funny same here in Seattle Washington! XD
I work at a bar restaurant, and especially on game days, MOZZIE STICKS ARE OUR NUMBER ONE SOLD APPETIZER, almost surpassing our phillies!
@@angelinadash2396Actual good mozz sticks and phillies in seattle? Ive been searching for so long. I need to know where this bar is
@@Rubenlostit It's right off the freeway from the 4th ave S super long road and bridge, you take a left on jackson street, one block down and there it is on the right :3
address is 200 S jackson st. Enjoy.
DO NOT HAVE THEIR JALAPENO POPPERS WITH THEIR BUFFALO RANCH SAUCE, YOU WILL BECOME ADDICTED! xDDDD >.<
They have quite the tasty strawberry wine there. Just ask for extra strawberry syrup, and OHHHHH MAAA GAWWWWWWD, get tipsyyyy
I'm making the first recipe tonight. The risotto balls sound great, but I'm really in the mood for the classic. Just picked up the couple things from the store that I didn't already have on hand. Can't wait to taste them!
I want to also add that you're one of the only cooking channels that I actually make the recipes from, lol. Even as a former professional myself, I find myself not wanting to get into the overly complex recipes that some people post. If I'm buying an ingredient, I need to be able to confidently say that I'll use it in more than just one dish. With your channel that's never an issue. I usually have most of these items on hand.
Hey Brian! This video saved my life! No joke I tried making mozzarella sticks plenty of times for my family before and I always messed SOMETHING up until this video! They all love it and I appreciate it!
I've been searching for a good dipping sauce forever! My local pizza joint makes one that is delicious, but they're stingy with their portions and charge an arm and a leg for an extra 2 oz container. Can't wait to try your sauce (and the cheesy fried goodness as well).
This recipe or the weeknight one from "Not Another Cooking Show" are pretty similar, tomatoes, oil, garlic, fresh or dried basil and oregano, 20 minutes on the stove and boom. Best fast sauce you will ever have. It will be a bit sharper because it wasn't Sunday sauce cooked for 2351156 hours which I actually like more. Add sugar if it's too sharp for you. Cheers!
Since i do keto, i normally bake my cheese sticks. Only difference, I only batter once but I wet the sticks before the flour and pack the sticks very firmly in the panko. Comes out great every time
I've been doing similar balls for years but instead of rice I use a mashed potato/chopped bacon/minced broccoli/shredded cheddar mix as well as forming the ball around a cube of cheddar.
It tastes like fried broccoli and cheddar soup. Also when I don't have panko I use a mix of crushed saltine + ritz crackers and it works just as well and might even have a better texture.
Do you cook the broccoli first?
@@dragon6irl yeah I cooked it first and then let it dry out completely before mixing it in with the other ingredients.
edit* im actually not sure if it's necessary though because I mince it up very fine so it retains none of its original texture. It ends up being just little green specs in the mix.
That cheese pull was on a whole different level. The risotto balls look amazing!
Love how real you keep it, Bri. You make me feel like I can conquer any recipe, and I've made a few already- I've yet to tackle bread/baguette but I'll get the courage sooner than later.
The way you maker arancini is almost exactly the same way we do at the restaurant I work at! Main difference is that we mostly just season it differently.
im doing this at 5 am
🤣
I used this guide to make the sticks, it was my first time deep frying anything ever! I used refined coconut oil to make it a bit healthier. My first batch was pretty good! However on my second batch I mismanaged the oil temperature. I let the oil temperature fall by 30°C 😢 so the cheese leaked out. Managing the temperature with electric stove is super tricky. Hopefully I'll improve.
I love how you use the metric system aswell for measurements, its amazing
My man's is budget Joshua Weissman to the extreme, even the backdrop is extremely close
this resteraunt where I used to live would make bout 2x2 inch cubes i think they just tossed them in flour and they would fry them while they are super cold some of the best ive ever had
I made them with my mother and we loved them
When you plan your day so you’ll be free at noon to watch the new vid
😎
I’ve never seen anything in a TH-cam video more relatable then Brian’s groan when he spills the garlic over the side of the pan.
I'm lactose intolerant, unfortunately. Looks really good though! I made your Al Pastor tacos last week and they were BOMB! And I made a triple batch of the marinade and froze it so I can make more again soon. Keep sending us 🔥🔥🔥!
Lactase pills 🤪
@@ruffprophetproductions I have them...they work ok. not for straight mozzarella though, lol.
@@brettmoore6781 I feel you. It’s just some dairy stuff that our guts can’t hide from 😭
Hey I made those last week too. And yeah they were quite good.
Made the Risotto Balls last night for the fam, life altering my good!!! Thanks Bri
Thank you for all the work you do. Loving this channel more everytime I come back. The spaghetti and meatballs video you posted two weeks ago was a huge hit at home.
5:34 stares at the spider in the corner of the room, "im sorry young one"
I've actually been craving mozz sticks lately, so this is perfect timing Bri-guy!
maybe you're pregnant. or is that when you crave pickles?
"You should probably be breading and frying cheese at home more often."
No Bri, I don't want to die!
The amount of times I almost choked on mozzarella sticks as a kid is worrisome. 💀
This! This is why you're my favourite. Every video you make gets me hyped and my insulin running overtime!
The reason panko is so crunchy is not because of it not being so finely ground, it's because of the cooking method used to make it. It's actually really cool and you should check it out
Any advice on the best way to make the mozzarella balls ahead of time? Could I freeze them after breading, and fry them when ready? Thanks!
Great recipe, thanks for the video!
One question: How come you double dip the sticks/balls in the panko instead of the flour? Wouldn't a double breading of flour make a tighter seal for the cheese?
100% making these this weekend 🙌 thanks B-man
Is it better than pizza?
let me know how they turn out for you
I made this for my dad, my mom, and me and they were heavenly🤤😋
When you broke open the stick I verbally out loud went “omgggg mmmmm”. I’m sitting at work watching. Haha
🤣
Mozzarella sticks and onion rings are my two favourite vegetables.
I made these and they were awesome
But i made then in two occasions, one on a birthday and one on Superbowl Sunday. What he said about the Italian bread crumbs being too fine is 100% correct. It wasnt as crunchy and wasnt as crispy as using the more coarse ones
That looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I'm water fasting for 30 days. Craving so bad I just wanna look at food and fantasize. This 100% satisfied, thank you sir😭🤤
The risotto balls is what my great grandma used to make with left over rice. We called them torrejitas de arroz.
have been making left over risotto into balls for years but i stick a cube of cheese in the center.
Totally didn't realize you were in STL too! I am really enjoying watching your recipes and how easy you make them to follow.
So my family has cook off’s during arguments, and we have to follow random cooking guides, I got deep fried mozzarella sticks!
So I knew who to choose, I followed your guide, and well, now I have a new TV!
THANK YOU BRIAN!!!!
Damn bro, nice job
hi, a little tip
consider making a panierung
it's better for this kinda stuff than to do the flour-egg routine
For those who want to minimize waste:
1) When breading, use regular, flat plates. With the "dry" hand, spoon over just enough flour / breadcrumbs to cover that particular piece of cheese / schnitzel / whatever as you go. Be conservative with the eggs. Any leftover egg can be mixed with breadcrumbs and salt / cheese to create small fried pancakes.
2) You can try to shallow-fry instead of deep-frying. Use just enough oil to reach half the height of whatever you fry. Stay vigilant and flip when one side is golden brown. Since half of the surface is uncovered, cooking time will probably increase by a bit.
Or reuse frying oil, it does not have to be fresh, just not overuse it ;)
Yeah exactly, strain it and re use :)
Also instead of adding a whole egg on round 2 just add a lil water to the eggs as you go
i think u can a splash of milk or water in the egg so they're not too thick and clump up in the breadcrumbs
quick tip. if you want to get rid of that annoying blobs of egg drops, whisk your egg properly. maybe even use the hand blender for a minute. it'll be much easier.
Is this the same kitchen that Joshua Weissman uses? I’m confused
You have to share how you get your Dutch oven so clean after so much beating it goes through
Just made these. This are BY FAR the BEST cheese sticks I have ever had! Great job!!
I made these on Sunday for a neighborhood get together. They were gone in a flash and everyone said they were the best mozzarella sticks they have had. This is a keeper.
I'm not fond of deep frying at home but I HAD to do the beer battered fish and now I'm going to HAVE to do those risotto balls! I have burns crossing up my arms because the restaurant I worked at had a "family chicken night" while I was the fry cook.
As a 12 year old who loves to cook, i see this as an absolute win🗣️🗣️
it looks like hes in Joshua weissman's kitchen
Recipee for cheese sticks, marrnara and risotto in one. Thank you!
Crushing it again Brian! Thank you for all the awesome recipes!. Crushing it again Brian! Thank you for all the awesome recipes!.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Did the risotto balls and they were great! Thank you; keep up the good work.
Munk Pack is no joke, all their bars & cookies are amazing.
Ever try a piece of mozzarella inside the rice mixture?
3 layer.
The second ones are basically rice croquettes! had em many many times around here
Hey Bri! Amazing food! I am sooo hungry right now! Question: what do you do with your fry oil? How do you clean and store it? When is it time to go? Where does it go? Thanks! ✌️
Risotto looks tasty. When I finally move out of the college dorms, I want to try making it.
Even the most famous chefs do the "Wet hand / dry hand" method of dredging. I'm glad to see that I'm not the only one who uses a fork... It's so much cleaner!
Using wooden skewers is a great & compostable alternative. Plus, less dishes lol
Sounds great in theory, always ends up with battered glove hands. Fork all day.
if you put 3 of these on a stick , i'd try it
I will NEVER understand the TH-cam obsession with the cheese pull.
There's a chain of sushi restaurants (fast food sushi) here in Canada that makes a version of these balls. They add crab and/or shrimp in the middle of the ball and drizzle the fried result with terriyaki sauce and spicy mayo. Absolutely delicious!
So basically they make a gross version of these by adding seafood 🤮
definitely gonna try the risotto balls recipe, thanks bri! (also psst you might wanna plug your appearance on adam ragusea's podcast on your community page 😊)
youtube chefs would kill a child for a good cheese pull
“This looks dope! I’m totally doing this!”
[evening arrives. Melts some mozzarella sticks in the microwave and eats them twirled on the tines of a fork]
“I’ll still do that cool recipe. This was good though.”
Mozzarella sticks two ways: one’s a stick, one’s not 😂
Shocked halfway through this video that I am not subscribed to this channel already. So many great (but also reasonable to perform) recipes here.
Crushing it again Brian! Thank you for all the awesome recipes!
Any thoughts about batter fried cheese sticks?
Arby's does that, and although they changed something at some point, they used to be my absolute favorites. But so far I haven't been able to make batter fried mozzarella sticks work well at home.
I don't know if it meets your criteria but one time I took mozz string cheese and wrapped them in canned pizza dough and baked them. I was too afraid to fry because I wasn't able to get a good seal. I wanted to batter fry them but the 2 times I've attempted corndogs my batter exploded and fell apart in the oil and I didn't want that happening again.
@@clashwithkeen sounds like some delicious cheese stuffed breadsticks, but not exactly cheese sticks. I've explored a little in that direction, but not very far. It's always the same difficulty keeping the cheese contained.
I love mozzarella sticks
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
actually in brazil we have a copy-cat of this recipe 7:36 it's called "bolinho de queijo"
Bri, this is pro level content, and it feels like you're poised to explode toward the 1M sub milestone. Just caught you on the Ragoose pod. Hopefully that accelerates the growth. Keep killing it.
Did anyone else feel the air quotes around "sports restaurant"?
I'm kinda thinking of making this with garam masala as my spice of choice
Love your videos thanks for teaching us. You should be a professor.
risotto is one of my favorite things to cook!! Typically I use chicken broth rather than water to add a little more flavor in there. I also sauté up some onions to start with as well. Adds a nice touch of flavor as well.
"You don't want exploding cheese." Bri, I think you underestimate how violently American I am. I'm exploding that cheese!! 🤣🤣🤣
What do you do if you don't have a scale to measure the sticks? Can you use commercial cheese sticks?
awesome video! i agree in ways with the sediment that "youre already eating unhealthy, so why bother with worrying about oil?" id like to challenge that. there are alternatives to soybean oil which is terrible for you. if im already at the store buying ingredients for this meal its worth atleast looking into a better quality oil. just my 2cents
Mozzarella Sticks
This heavenly, melty, crunchy dish comes to your red-checkered tablecloth straight from Little Italy. Put plainly, if you’re really hankering for mozzarella sticks when you’re in the actual country of Italy, there is one place you’ll find them-McDonald’s.
Brian, you have the power of both making me love you for good your content is, how fantastic your recipes actually taste, and how popular you've made me with my friends after they try out YOUR recipes when I make then.
And hate you because of how hungry you make when I see your videos up. I need these mozzticks NOW!
My son has to eat gluten free and has not had a rice ball in years. Thanks for the recipe!
Omg 🤤
Love the risotto balls at Retreat. Can’t wait to attempt my own!
Just wondering what the use of water over stock is for? Risotto and arancini normally use stock for the liquid no?
Another classic. Great work. How about a thicker skinned potsticker recipe or possibly soup dumplings.
These look amazing....one of my favorite snacks
In reference to 8:17 , I know that in many Risotto recipes, they usually use stock instead of water. Is it because it becomes too flavourful, or too salty?
Love you for this. Heart despises you for this. It’ll get over it.
Also, Panko is always better for everything unless you do homemade breading. Panko is cooked via electric current which yields little to no crust on the bread, resulting in a more even browning.
I really love that you always use BOTH grams and pounds and celsius and fahrenheit when you do your voice overs. It makes it so much easier to understand. :)
One thing if you want to step up your game is that is pretty common in european electric, digital modern ovens is for higher degrees we only have increments with five degrees. So most of the time we can never set the oven on e.g. 178 or 259 etc even if it converts to exactly that but to 180 or 260 etc. Thanks for a really great show. My most inspiring cooking channel on youtube right now.
wait this is my first time cooking uhm what do i do with the extra flour and bread crumbs its 11pm rn and ima leave them in the freezer overnight nd cook when i wake up cuz i watched two tutorials to make these
edit: called my dad and he just to just put the extra in ziploc bags btw thx so much for the tutorial
edit 2: they turned out great could have been better of i had some of the extra ingredients you mentioned like salt and parmesan but i let my brother, uncle, and dad try and they said they were good and i liked them too thank you
Do you ever use broth when you’re making risotto? I’ve never used water before.
1:43 my guy started eating the egg yolk
im convincing myself i really like tinned kippers.
Man... I gotta' try those risotto balls. Awesome and easy to follow on the mozzarella sticks too! I tried using the regular seasoned Italian bread crumbs and yes, they tasted delicious, but they were falling apart and looked very sad LMAO.
Try freezing them to set the breading, I do that and they stay together.
Pastaria is amazing! Have not been to St. Louis in a while but my wife and I make a point to visit there every time. Have had the risotto balls and they are incredible. What year/years did you work there?
Hey Bri - love your channel! The delivery pizza dough is… dope! What’s the brand / size of the plastic container you use all the time to blend mayo / dipping sauces etc.?
Looks good. I'm curious, is your friend still opening the bagel shop in Webster? The last two times I drove by there, I didn't see any activity🤔
Looks like you might gain some of that weight back with that basket of fried deliciousness. 😂
haha probably