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Making pizza in your ricecooker?! #shorts



Did you know that you can make pizza in your rice cooker? #cooking #recipe #pizza

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“Making pizza in your ricecooker?! #shorts” üzerine 42 yorum

  40. Mhm, cool… now heres a recipe for some brownies
    you must begin by establishing the optimal thermal environment for uniform heat transfer by calibrating your oven's internal digital thermostat precisely to 350°F (175°C) and manually positioning your primary heavy-gauge wire oven rack into the exact geometric center of the oven cavity to ensure radiant heat circulates with absolute uniformity above and beneath the baking vessel. Select an 8×8 inch square baking pan constructed preferably of light-colored, heavy-duty aluminum to prevent dark metal from absorbing heat too aggressively and prematurely hardening the outer crust, then meticulously coat every square millimeter of the pan’s interior walls and bottom floor with a small pat of room-temperature unsalted butter or non-stick baking spray before pressing a precise strip of unbleached parchment paper firmly into the pan with a generous 2-inch overhang draping over two opposing parallel rims to create a mechanical sling mechanism. Construct a classic double boiler system by filling a heavy-bottomed saucepan with exactly one inch of filtered water and placing a heavy, completely dry, heatproof glass bowl directly on top, ensuring the bottom surface of this bowl remains suspended at least half an inch above the waterline so conductive heat will not spike dangerously high and instantly seize your chocolate. Turn the stovetop burner to a medium-low setting to bring the water to a gentle simmer, then deposit exactly (frac{1}{2}) cup (85 grams) of premium, high-quality dark bittersweet chocolate bar containing roughly 60% to 70% cacao solids that you have meticulously chopped into uniform, pea-sized shards alongside exactly (frac{1}{2}) cup (1 stick or 113 grams) of high-grade unsalted butter pre-sliced into individual half-inch cubes to accelerate the liquefaction process. Stir the mixture continuously and methodically in a figure-eight pattern with a heat-resistant silicone spatula until both ingredients collapse into a rich, glossy, dark mahogany liquid emulsion, then immediately kill the stovetop heat and let this molten lipid-cacao mixture rest on a room-temperature trivet for roughly 5 to 7 minutes until it feels pleasantly warm to the touch but is no longer hot enough to thermally shock the upcoming egg proteins. In a separate, completely clean, extra-large glass mixing bowl, combine precisely 1 cup (200 grams) of fine-granulated white sugar, 2 large whole chicken eggs pulled from the refrigerator early enough to reach a perfect room temperature of approximately 70°F (21°C), and 1 teaspoon of pure Madagascar Bourbon vanilla extract. Grasp a heavy-duty, multi-wire balloon whisk and beat this egg-and-sugar mixture with intense, high-velocity circular motions for a minimum of 180 seconds without stopping to execute a critical two-fold scientific process where the physical friction dissolves the jagged sugar crystals while forcing air into the egg proteins to create a thick, voluminous ribbon matrix that transforms from a translucent, gritty fluid into an opaque, highly viscous, pale ivory-cream foam, which serves as the singular secret behind generating the legendary, paper-thin, glossy, crinkly top crust. Hold the bowl of whipped eggs firmly with one hand while grabbing the bowl of warm, melted chocolate-butter mixture with the other, and slowly pour the liquid chocolate down the inner sidewall of the egg bowl in a steady, hairline stream while simultaneously using your whisking hand to rapidly and continuously agitate the receiving mixture to execute a gradual introduction technique known as tempering that prevents the residual thermal energy from instantly scrambling the raw eggs. Once your chocolate-egg emulsion is remarkably smooth and cohesive, discard your wire balloon whisk entirely to avoid overworking the flour and developing excessive gluten, then suspend a fine-mesh stainless steel sieve directly over the top rim of your large bowl to sift in exactly (frac{1}{2}) cup (60 grams) of unbleached all-purpose flour, (frac{1}{3}) cup (30 grams) of premium unsweetened Dutch-processed cocoa powder, (frac{1}{2}) teaspoon of fine crystalline sea salt, and exactly (frac{1}{4}) teaspoon of pure instant espresso powder, tapping the side of the sieve repeatedly to remove any stubborn lumps of cocoa powder. Pick up a wide, flexible rubber or silicone baking spatula and employ an ultra-gentle folding technique by cutting your spatula straight down through the exact vertical center of the batter, sweeping the blade outward along the curved perimeter wall, and lifting the bottom batter up and over the top dry ingredients while rotating the bowl 90 degrees with each stroke just until the dry flour and cocoa pockets are barely integrated and no white streaks remain. Drop exactly (frac{1}{2}) cup (85 grams) of semi-sweet chocolate chips or hand-chopped chocolate chunks cut from a solid baking bar directly into the heavy batter and give the mixture exactly three or four final, lazy folds with your spatula just to distribute the solids evenly through the sticky mass. Lift the mixing bowl and scrape every ounce of the thick, sluggish brownie batter into the center of your parchment-lined pan, using the flat face of your spatula to gently coax and spread the mixture outward into all four square corners to establish a uniform, perfectly flat, horizontal top surface across the entire vessel. Open your preheated oven door swiftly to slide the baking pan directly onto the center rack, close the door firmly, and set a digital countdown timer for exactly 35 minutes, making sure you do not open the oven door at all during the first 30 minutes of baking to prevent fluctuating air currents from disrupting the delicate setting of the internal structure. Around the 35-minute threshold, open the oven door and insert a long wooden toothpick straight down at a clean 90-degree angle directly into the absolute geographic center of the brownie pan, checking to see that the skewer emerges with a few moist, sticky, gooey crumbs clinging tightly to its surface rather than completely clean or coated in wet liquid batter. Immediately remove the baking pan from the oven using heavy-duty oven mitts and place it flat down onto a raised wire cooling rack, leaving the brownies completely undisturbed at room temperature for a minimum of 60 to 120 minutes so that the melted chocolate fats and sugar structures can slowly recrystallize into a remarkably dense, fudgy consistency that holds its shape perfectly. Once the cool-down phase is absolute, firmly grasp the protruding tabs of your parchment paper sling on either side of the pan to lift the entire solid block of brownies straight up and lower it gently onto a heavy cutting board before peeling the paper clean away from the outer edges. Retrieve a heavy, exceptionally sharp 8-to-10-inch chef’s knife, prepare a tall container filled with steaming hot water alongside a clean microfiber cloth, and dip the steel blade into the hot water for 10 seconds to heat the metal before wiping it completely dry to execute a single, firm, downward slicing motion without sawing back and forth. Dip the blade back into the hot water and wipe it perfectly clean of any sticky residue between every single cut as you slice the block into four even rows and four even columns, culminating in exactly 16 perfectly symmetrical, intensely chocolatey, ultra-fudgy, gargantuan-flavored brownie squares ready for consumption.

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