kvalifood - maxm - comments

by: Anonymous

Machine.

Hello, My name is Americo and I'm looking yours videos from Brazil. About the machine wich is the brand and/or model? Thanks Americo

by: Anonymous

halved recipe

It is a bad idea as the measurements for rolling out, thickness etc. will not fit anymore. - max

by: Anonymous

ricotta cheese

I started off with 1 litre of full-fat milk. After straining out all the liquid, I ended up with 160 grams of firm ricotta cheese. Initially, I was disappointed with this yield but after some research, it looks like this is normal. Cheers, keithy

by: Anonymous

Pinterest?

not an option?

by: Anonymous

Nutrition

Yes, I cut and measured the slices, and divided the number of slices up in the total ingredients. - max

by: Anonymous

you're right!

no one noticed! I love your recipes and you're so funny. I even went off with a friend, picking uncultivated almonds for marzipan - boy were they hard to open, and we ate and ate, and then discovered they're full of natural cyanide! :) but the marzipan was fantastic. So, thanks, and stay funny.

by: Anonymous

danish dough

I am not really sure what dough you mean. But generally I have a Kitchen Aid, which is a stand mixer, and a Ankarsrum Assistant Kitchen Machine (Just called an "Assistent" in Denmark) that has a rotating bowl. - max

by: Max M Rasmussen

HOME MADE MARSHMALLOWS

Thank you. I never just copy other peoples recipes, but always make them repeatedly until I understand how to get them right every time. So I don't post recipes that often, but they are always as thorough as possible.

by: Anonymous

Stir fry

Hi I really enjoy your videos. At the Asian restaurants in the U.S., I see that they parboil the vegetables for a minute or so first. Then they are stir frying them very little, just for color, rather than to cook them. I find that works well..

by: Anonymous

Sugar by weight.

Thanks for the prompt answer! I also rather do the formulas by weight so I guess I will go with the 225gr then. Just FYI if you want to give it a try, 1c of granulated sugar weights 200gr or 8oz. if you are using icing or powder sugar then 1c. is 120gr or 4oz. That goes if you are using standard dry measurements cups, if you are using liquid measurement cups then your weight will vary. Those are internationally used numbers for cooking and or baking. Cheers from Argentina!

by: Anonymous

Yum

I grew up eating this! So excited to find the recipe. Thank you

by: Anonymous

Cake Cream?

This is probably pastry cream as it is used in Boston Cream pies as well.

by: Anonymous

Great, thanks!

I made a wet pizza dough using someone else's recipe but she didn't explain how to stretch it out...so I made a big mess of it in the end. Thanks for your clear and excellent video. Now I can try again with more confidence. :)

by: Anonymous

Cº to Fº typo

There is a minor typo in your oven temperature description in the "Home and Professional Oven Differences" section. You wrote "300°C and 600°C (570°C and 1110°C)" when you meant to write "300°C and 600°C (570°F and 1110°F). Tom in Skopelos Thanks for your hard work!

by: Anonymous

We miss you, Max!

Hope you come back soon.

by: Anonymous

Hollandaise sauce

I made this for the first time this morning to make Eggs Benedict for my Sweetie for our Valentine's breakfast...it turned out delicious!! Your video really made all the difference. Thanks so much for sharing your recipes, time, and knowledge. Happy Valentines Day!!

by: Anonymous

Is it possible with cooking cream?

Hi Max, I'm Rika from Sumatra-Indonesia, its very difficult to get heavy whipping cream here, accidently I found cooking creme with special price in supermarket today. Do you think it will work to make mascarpone cream cheese with it? Thanks :)

by: Anonymous

Whole grain flour

Yes, you can make a whole grain bread and it will rise fine. But it will be a *lot* more compact than a bread made with only white flour. - max