Doing potatoes again. I've only tried to record this like I don't know three times four times
One of my viewers gave me a suggestion to use the meat slicer
Terrific idea we are going for a little thicker this time see if I can focus in there for you
Yeah
So a little thicker, it's Gonna hold up a little bit better
as I explained
In the first video when you cut them this way right, then that thickness works real well
But when you cut lengthwise that thickness does not work at all
Obviously, so I just want to just show you how super-easy this is as long as you're careful
Never want to get your hand near the blade while it's moving
So yeah, you could end up
Shutting it off quite a few times, but it's worth it
And as long as you keep a firm even pressure on it. There you go
you just get these terrific slices and
then these are going to be blanched now these are thicker, so I will blanch these for five minutes and
then set them out on trays I
needed to get this done because it's
time
um
I'm considering doing my celery the same way, and I'll tell you why there's a gal. I think heather follows her
She hasn't made a video in forever
If I can find the video, I'll put it in a card up here
She does all of her vegetable slicing for dehydrating on a meat slicer. It's the craziest thing
and
if you're not familiar with the process of
Dehydrating celery, I will leave a link to my video up there as well
But if you get a chance, I can't remember the name of the channel, but I will definitely find it for you
To look her up. She's pretty amazing and um
she
Like I said she does everything
With meat slicer now, you just have to play around with the dial until you find the thickness you want
So I'm going to finish these up. I'm gonna blanch them
I'm gonna get them on the trays and when they come out which will probably be much later
But when they come out, I'm going to show you how they turned out okay?
All right guys. We're back
Um the potatoes turned out nicely. Okay if you can
If it's Gonna let you see it. Yeah
turned out terrific
The meat Slicer was a fantastic idea. I have to say I have plans for doing more
I mean, I you know I used my meat slicer quite a lot but not for veggies
But thing that was super convenient, and it turned out terrific, but all right
So I have a recipe for you for scalloped potatoes
It's Bethlo fees
recipe
You just had to know that yeah in my search. I was gonna find her on the top of the list and I trust them
So I'm going to do a half a recipe for you today
Um because I've not made it yet. We're making it together first the full recipe will be
down in the description box
BEv's Channel is right up here
Um and for those of you that want more dehydrating
recipes and how to dehydrate Bev's an excellent resource
so
We're gonna make this little guy cuz I'm thinking I can fit it in there
the original recipe calls for three cups of
nope
Oops, I'm sorry hold on my alarms going off
Sorry guys. I have alarm set for the
for the baby to record things that
She can watch here
that was a
An alarm to record a paw patrol episode because they don't have TV at their house
They have netflix than that, but you know they're young couple they're just getting started so that was one one of their ways of cutting
Costs, so I settled harms for these little hour-long shows and things that come up so that she can watch
Them here anyway, so the potatoes came out wonderful
We're gonna do it in this little guy, okay the original recipe called for 2 and 3/4 cup milk
I have 11 ounces which is 1 cup and
then half of 3/4 now
if I did this right
3/4 of a cup
Is 6 ounces and half of that is 3 ounces right? I?
Hope I did that right
We'll find out
Alright, so to this. We are going to add
Well, let's put it in this little one so we can
Mix it a little bit better
It calls for two. We are going to add
one Tablespoon of
flour
Just Gonna mix that up
Let's see if I can get you down a little better. Okay. I'm gonna mix this up I
don't like lumps I
know a lot of people just take all of it and put it in there together and I
Don't have good luck with stuff like that. So I try to avoid once all right Bev use potato starch
I'm using the corn starter
Again, we're Gonna mix
And just fyi guys you know I buy the lactose free milk
At Walmart I buy their brand and I'm so utterly thrilled with it. I
Can't even tell you I can drink milk again. It's so nice
alright, so we need a
1 teaspoon, so would be converted would be 1/2 teaspoon dried mustard
1/2 teaspoon of Salt Which would be
We'll just do a quarter
As you can always add 1 Gator
And I use Kosher
cuz to me
it's just as safe as
the pink salts in that and I
Have a quarter teaspoon of pepper. You know buying the fancy salt is just not in my budget
So we've got a quarter teaspoon of pepper 1/4 teaspoon of salt 1/2 teaspoon of dried mustard
1/2 teaspoon of garlic of course, that's up to you if you want to
Really garlic it up, and I should mention as BEv did
that
You can add cheese to this and make it a rotten as well
Excuse me. I think I got pepper
Okay, no measurement on the parsley. She used tribes
in the original video
But then she also did a video on scalloped potatoes in a jar?
Which she did and you know instead of just leaving her channel? I'll leave that recipe
Scalloped potatoes in a jar
um
And she added
powdered milk to this so literally all you had to do was pour water on it and put the butter cubes on and
You're done right, and I think she was doing it for her kids for her boys
which gave me this great idea to prepackaged this and
Put it in bags. Just like I did my stuffing and you know if you want to know how to do that
I'll leave a um
I'll leave a link to my stuffing video
where I packaged up all of the
dry ingredients and the stuffing and the dehydrated vegetables that I used with instructions in
Mylar bags zip locks this time and so that way I'll have to do is crack open a mylar bag
Pour the liquids in I'm done
Everything it was done for me
all right Mm-Hmm, so
Now what we've got left is our potatoes
Okay
our onions, and I'm gonna do a
hers calls for one large onion, I'm using the dried onion, so it's just gonna be a sight thing honestly because
I
Don't want too much to be in it cuz then hubble loses money
so this is one and a half cups and
you know you have to be careful with stuff like this because this is not by volume or by weight it's by volume, so
Bev didn't give me a weight. She just said three cups of
the potatoes
but I had a volume measurement of the liquid so
just gotta play around if it doesn't work therefore if it's a little too dry or not a
Little too soupy or whatever. We're just gonna play around till we get it, right?
When you get it right, that's when you take your weight measurement
of the potatoes okay, and then you go from there because
you know getting a volume measurement of these it's not easy all right, so I'm just going to
do that
If I was gonna, make au gratin at this point, I think I'd put a layer of cheese down there
You know what this is a test batch. He's not even eating this one. Let's live it up
But I did want to make this without the cheese first because I don't know
If I'm gonna have to make some liquid adjustments because of the cheese. I don't know so all right, so
Now we have our liquid. We're gonna pour this on top and
I know, it seems like a lot but
keep in mind
we are
Rehydrating something so it's Gonna use all that liquid
alright now after this a
Lot of that spice kind of settled in the bottom
Want it to kind of be everywhere?
Okay after that now the butter is two tablespoons
Which I think you could totally eyeball it. That's just how I feel
so
And she just cut it up into little quarters you know
Out there
Now this is smaller. I'm just going on
There we go well now I think that's probably enough this can go on my butter dish
all right, so we are going to
cover this
and what she did was
Sorry guys. I don't have a lip for these little guys she covered it
And then the last five minutes, she took the top of that cover off, so I'm going to pull you know what?
We might not be cooking it that long. I forgot well
Just because it's smaller doesn't mean it's gonna cook less time
We'll just have to keep an eye on it, so I
will check this at
You know I'm thinking it's gonna take the same amount of time all right, so I'm gonna do this for 35 minutes
I'm going to take the lid the cover off at 35 let it go
Through the last five minutes without a cover let it sit for five minutes, and I'm doing this
in
my toaster oven
It's easy it's convenient. It doesn't heat my house up. We're no longer having
Triple-digit days, but
93-94 is about the average for us right now
so this is set on 350 and so the
Least amount of hard work that my air conditioner has to do the better. I like it
So I'm going to set this for
35 minutes, and I'm going to bring you back when
It's time to look at it. Okay guys, so I had to cook it a
little bit Longer
about seven minutes longer, but I'm wondering if maybe
Well my toaster ovens been giving me problems
So next time I will probably make this in the oven, but it looks pretty darn good. It's
Yep, all the potatoes are nicely cooked and if you threw some
cheese in this
It would certainly make a great or gratin, so I'm gonna plate this up for you. Oh
Yes, look at that. Oh
goodness
So yeah this actually cooked about seven minutes longer. I would try it with the original setting but
do it in an oven because it might be that the oven just works better or my
toaster ovens on its last leg which I've been noticing problems with it anyway, so
The buttons have been having a hard time
Mmm, yummy all right, so look at that isn't that beautiful
All right, so there's our potato first potato
Do this with cheese or without?
if you wanted a little
A
Deeper color to it. I would say add some tumeric to it because that would certainly be pupp the color a little bit
and
I will look for another recipe, but
Go ahead and try this one. I'm certain that you will enjoy it it looks absolutely delicious
I have some leftover meatloaf, and I'm going to have a nice lunch
All right guys
Give me a thumbs up if you like this
Thank you for watching I appreciate your viewership and until the next video
I'll see you later. Bye

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