Mi primer libro de cocina y el Pan más rico sin Amasar 💛 Pan, libro y Vlog

Hello, good morning, how are you? The first thing I want to tell you in this video is that my new book, The Power of Your Kitchen, is now available for pre-order. It's a book about preserves where I'm going to teach you how to make all the preserves that we make here at home. It's divided by vegetables, including, I don't know, tomatoes, how to make tomato powder, sun-dried tomatoes, canned tomatoes, tomato sauce, then zucchini, everything that can be made with zucchini, zucchini powder, zucchini jam, well, it's all divided by vegetables, all the preserves that I make for my home, and then, in addition, there's everything in a section with more recipes, with preparations, with dishes that you can make from these preserves. Dishes as simple as mashed potatoes with a fried egg. And this puree is made with dehydrated potatoes, or the classic French fries with ketchup, a squash country, it's all there. There are many recipes to enjoy and also many recipes to preserve your harvests. This book is already on pre-sale for all of Chile, even Gotar stock comes with a little Christmas gift. It comes with a beautiful postcard with an envelope, with a mix of my favorite seeds from this home garden of ours. A little piece of our home that I hope goes to your homes. And then, in addition, we are going to open a pre-sale for foreigners, for those outside of Chile, where they will be able to buy it without seeds because, for legal reasons, seeds cannot be sent everywhere, but it will be at a reduced price so that they can buy it in pre-sale and receive it at the end of March, beginning of April, because we don't want to get the timing wrong and we don't want to let them down. But we believe that the book will be ready just in time for them to receive it and take advantage of the abundance of autumn, that last part of those harvests that come out and they can take advantage of all that abundance and from the northern hemisphere they can start preparing the pots, preparing the jars, getting ready to receive the abundance later on. I hope you liked this news. I am very excited. Um, and I will leave the link below, obviously, so that you can buy it in pre-sale. I'm probably going to kick the can down the road with this because I'm going to do something super non-traditional in this video, but I'm going to show you how we've been making sourdough for the last 2 or 3 weeks. No, I know, honestly, I don't know if I deserve an award for having chosen, developed a way of making bread that fits our lifestyle, like with all the things we have to do during the day, like how kids like bread. And I'm going to explain to you why we decided to completely change the way we make bread. Or I don't know if I deserve that award that I was telling you about or if I really deserve a slap on the wrist from all the people who make really good bread and who are going to be super offended by this. But anyway, today I'm going to show you this super mega mega mega lazy way of making sourdough bread. If you have picky kids who don't like the hard crust, which I find delicious, of sourdough bread, that crispy crust, and you're constantly asking them to make the bread whiter, less wholemeal, less I don't know what, but you still want to eat healthy bread, and you still want to stop buying bread at the supermarket because it has so many added ingredients. Then maybe this recipe is for you, if not, it doesn't matter, you can skip this video, we'll watch something else another day. The first thing is that I'm going to feed my sourdough starter and in order to feed it, I'm going to use this leftover sourdough starter. And I obviously don't want to waste this leftover sourdough starter because we're going to waste flour. So we're going to make some savory pancakes. Today I was planning on making some Chinese fried cabbage. Uh, we call it Chinese, it probably isn't Chinese either. See, I'm just making things up here. But then I've cut up the cabbage, the ginger, the garlic, the vegetables, everything. Let's make a fried egg, which is a very common dish that we make here at home, and we're going to serve it with some savory pancakes. I'll show you how I make them. So, well, for these savory pancakes, I'm going to use the same recipe for both sweet and savory. So, I add, I don't know, chives to the savory ones, some kind of nice flavor, sesame oil. I can also make some kind of sweet and sour dressing to spread it on, things like that. But in general, I always start by chopping the chives that I have here. This is the part for the Egyptian onions. Look, this one here is the Egyptian onion or the three step onion, the walking onion. And for example, here is a really good example of a walking onion that is already a little bigger. The bottom part is the same as any other scallion, except that at the top it starts to sprout other little onions. I don't know if you can see it well or if you can see how other little onions start to sprout at the top. So this is like a small scallion in itself. It's another small scallion that came out of the tip. And here this one is doing the same thing. If you look inside here, what's going to happen is that this is going to open up and these little onions are going to form, which are usually like 3 or 4. Then, when this gets too heavy, the onion bends completely and somehow falls to the ground due to the weight. And in the soil these little onions develop roots and self-plant in the ground, and then another one of these little onions comes out. And for example, if you don't have the option of letting the onions grow on their own, that is, bending over and transplanting themselves to other places, what you can do is take them out and put them in a small glass with a little bit of water for 1 or 2 days. For example, I take these out like this, I'm going to put them in a small glass with water, they're going to grow roots and then I'll put those roots in another garden. These little onions with roots, I'll put them in another garden to be able to continue expanding them. So, these are onions that never really run out. I've always had them here since we arrived at this house. And so this is my onion for everything. Well, and everything. Eating healthy bread, eating something, eating healthy food, basically it used to be much easier because children were younger, the truth is that they had fewer options, they didn't know as many other foods either, so there was no such thing as, like, it's not that I don't like this, I don't know, the truth is that it's getting harder. As a mother, I used to say, oh, of course, but children are suddenly picky because, uh, I don't know, because they haven't been given the right thing, because they haven't been given. It's very easy to judge, even if you don't want to do it. It's very easy to judge as a mother and say like, oh, suddenly this child doesn't eat because he doesn't like it, because they're not made to eat well or because their parents aren't good at eating vegetables, so they don't eat vegetables, etc., etc. It's easy to play along without knowing what's going on. So, well, I want to tell you that I deeply regret all the times I judged someone because their children were picky. Because in reality, children are growing up and want fewer things that you prepare, they want more things that they buy. They want bread that is soft, bread that doesn't have to be chewed for so long, they want bread that is whiter, less wholemeal, because it is less acidic, because I don't know what. I mean, there is always going to be something that they want more of. And the truth is that as a mother and as a cook in this house, I love taking on the challenge of cooking something new. I love it, but what I don't like are those faces that say, um no, or when they leave food on my plate. I don't know, there are few things that annoy me as much as when people don't eat their food and waste it. That's why we had to start making this type of bread. Let's find some asparagus too. I really cut myself. I can't even show it to you because it will give you a dark edge. So come on, so that's how the savory pancakes turn out. This one has chives, a little bit of asparagus and the cool thing is that the baking soda makes them crispy and soft. It's like a cloud. These are super light like a cloud. Very tasty. And we can make a sauce or something. How about that? Daddy shark. Oh, well, then we only turn the pancakes over when we see that they're all full of bubbles like this. And they're, oh, it's really burnt, but oh well. There, no. It will be necessary. It will be necessary to break the table. Besides. No more. Tasty. In the head and three, silly Ollie. Everyone wants to eat. No, no, not everyone. Food. Only you. Only you want to eat. Very, very hot. I'm going to give you a pancake too. Okay. With your pancake and it's just that, my love, this is all cabbage. I mean, it's not like you're really going to get very full. It's almost over. I already helped myself. Oh, tomato. So many colors. So many colors in your mind. It's so delicious. Yeah. The pancakes have peanuts. And what is that? What is that? I can add a little peanut to the cabbage. Yes. It has chives and peanuts and asparagus. It also has asparagus. Oh, and I don't know what else it has. I'm absolutely sure that this Vogue is going to end tomorrow because in the part of feeding the sourdough and waiting for it to be good, it doesn't take long. Look, this one has hidden the eggs from me. It won't let me harvest. It had four eggs hidden. We've reached the end of the day and my sourdough has risen. But what matters to me is not that it rises. Here I'm going to shoulder all the bakers in the world. I don't care if it rises or not. I only care that it looks active. I mean, I don't care if it rose this far or if it just rose this far. I just want little bubbles so that it's alive. Nothing more. Uh, actually, I just want it to be concave. And so I'm going to use the scale from the food processor to weigh the ingredients, but you could use a regular scale. Let's start with the sourdough starter. I'm going to weigh 200 grams of it. And if you notice, I just popped a bunch of bubbles doing this. But if you notice, the sourdough starter is active. There are bubbles and if I put it like this, I can see, at least. I don't know if you can see it in the video. But the sourdough starter is concave. That is to say, it's not sunken like it's starving. There's no liquid on top. It hasn't risen in heaps either, but it hasn't risen like it's overflowing or anything like that. But it's active and I can see it because there are bubbles and because I feel like it wants to rise. So, having seen that, I'm going to go with my sourdough starter and I'm going to weigh 200 grams of it. Now I want 600 grams of water. I went over by 7 grams. It doesn't matter either. And now you'll see why this isn't really that important. I think it works really well with two chopsticks. Uh, I don't have that professional sourdough stirrer that's like a wire spiral. I don't have it, but it doesn't matter. Two chopsticks work really, really well. So I'm going to stir this, dissolve the sourdough a little bit here, and then I'll go back to the scale. I have two types of flour here. Flour. They're both from the supermarket. In fact, they're from different supermarkets. I have strong flour and I have regular wheat flour. I'm going to start with the strong flour. I have to make 1 kilogram of flour because I'm making this recipe in double batch. The truth is that this recipe is for 500 grams of flour, 300 grams of water, 100 grams more or less. And here, if you like whole wheat bread, you can mix it with a little whole wheat flour. You can use rye flour, you can use other flours. What can vary a little bit is the amount of water that the flour absorbs. I'm going to make it with white flour now because what I really want to show you is the type of bread that my children like right now, who are preteens and are at that stage in their childhood when they are choosing what they like to eat. And I can't give them everything whole wheat or perfectly made because either they don't like it or I don't have time to make it. I'm simply going to take my sourdough out of the scale and then add the salt right away. Another thing that shouldn't be done is to add the salt directly. It's like a handful of salt, very little. And what I'm going to do now is take all this out and mix it with the chopsticks. And you can knead this bread in the food processor. I'm showing you the simple, loose bread that doesn't require any special tools. This can also be a fork. It doesn't matter. And so what I'm going to do now is I'm going to mix it and the only thing I want is for the flour here not to be dry. That's all. I just want all the flour to be wet. I'm doing it at this time precisely because I'm getting to this step. I'm going this way, removing what's on the edge with the two sticks together. Suddenly it starts to weigh a little, but it's all good. All we want is for nothing. More. A hummingbird on the keyboard. Ah. This is very hot. Ow, ow, ow, ow, ow, ow. The bread is ready. Hey, hold on tight. I have an audience here waiting. Let's cut it like this first. An anxious audience. An anxious audience waiting. Look how nice. I can see what's left inside this little bread. Hey, can you take it out of my hands? Do you want bread with avocado? We have a happy girl eating sourdough bread. She's very happy. What is this? What do you like about this versus the other? The other one is more sour and crunchy. I don't like my bread to be hard. It's harder. Come on. And that's how these little breads come out that look a lot like ciabatta. I don't want to say ciabatta because I don't want the ciabatta expert to scold me, but they look a lot like it. Inside they're full of air, bubbles, super light, because after all it's a great bread, right? But it's much easier to make. And the kids like it better here. At least it's incredible. So I don't know if I'll ever make a hogasa again, maybe for very specific occasions, but this one suits me much better for every day. It's huge. The truth is that it doesn't weigh that much, but I think it's time to put some kind of hammock or something on it. And the one that comes here too. And I think the rest are going to come out from above. Look at these arches. They're beautiful with that flower. It's made of beans. Very pretty. Like this one is almost pure squash. Here they come. Here comes one that I think is going to grow. See? And that one over there is almost pure by another. What's up? We're resting there on the edge and it looks at me. Yes, I'm resting here. And look at that sunflower over there. It's huge. This is the tomato of the healthy. So-called competition. And I don't dare leave it any longer. That's it, that's it, it's soft, huh? And I don't dare leave it on the plant any longer because I think at some point it could get stolen. I think Juanito might steal it because it's already red, so we're going to try it. And that's it, the time has come to try the tomato of the healthy competition. Which turned out not to be the tomato we were talking about, but it is the Kardashian. That's what it's finally going to be named. Well, this tomato was called purple karbash, like purple pumpkin, because it was a large tomato shaped like a pumpkin and purple, but well, something else turned out. We all have the same and the time has come to try them. This is what finally came out, this is the real Kardashian. And the other one will be the purple karbash, the one that it really was. So, I'm going to take out some of the diatom woos that it has and I'm going to proceed to try it. Maybe I can even declare myself a winner of the healthy competition. I'm fed up. Peppa, Juan already appreciates eating tomatoes, but they are not the sweetest and fruitiest tomatoes in the world. In fact, the one I tried the other day was tastier. It is still appreciated to eat tomatoes and I know that I won the competition, I appreciate that too. Having finished this tasting, I'm going to end this video here. I hope you like this recipe for weak bread. Hey, I wanted to share it with you many days ago and I hadn't had time, like, to make the bread or whatever, to record it. That's what makes bread so special, it ultimately requires a routine. It's not just mixing two things and adding instant yeast, although even bread with instant yeast has to be given a while, maybe an hour to let it set, and so on. For me, the easiest thing in the world is to mix it at the end of the day and in the morning have something to cut and put in the oven so we can eat fresh, warm, freshly baked bread in the morning. That's priceless and the process is really, really short, and no one should give me a bad look from my children. No one should give me a bad look because the bread is hard or because it's a little sour, because it's too much like this or that or whatever. So I think it's a good recipe to share and for you to try at home if you dare. It used to be easier, it used to be easier to give them whatever I prepared and I didn't get any complaining looks or anything. But as children grow up, they pick up the tricks because they develop their own personalities. Saying, mania, sounds bad, but it's a way of simply saying, hey, there are things they don't like anymore, there are things they do like. Um, and then there are also things that friends don't like. So, they start to explore a bit of belonging and saying, I like this because everyone else likes it or I don't like this because no one in my group likes it. Well, this is when these personalities start to develop and I think these are things that need to be respected and as a mother, although it's hard for me and it makes me angry when they leave food on the plate, you know? And when they tell me, I don't want this. Or, when I'm not going to eat this vegetable because I find it in some kind of mess or whatever. I try to think of myself at that age and the truth is that I think that sometimes you can make a small effort to reach out and meet in the middle and make sourdough bread, but a sourdough bread that they like. So, I hope you liked this video. There was an idea for a recipe for food with lots of vegetables, some sourdough pancakes to use up the leftover sourdough, the recipe for the bread itself and the taste of tomato from healthy competition. Thank you so much for joining me today. I'm going to leave you the link, remember, so you can buy my book. My first official cookbook. It's on pre-sale and I hope you like it. The truth is that it's made with so much, so much love. It's the same vibe as the last book. It has a lot of thoughts inside, in addition to the recipes. It's not just a tutorial, it's like the continuation of a year in my garden. I already showed you a little bit about what a full year in the garden is like. And now, what do we do with all that we harvest? What do we do with all that abundance that we're so grateful to receive now? Well, preserve it, honor those harvests, bring out their flavors, and share it with those we love the most throughout the year in delicious and simple recipes. I'm going to send you a big kiss, new, have a nice week and I'll see you in another video. Bye, bye. Wait, wait, wait, stop, stop, stop, don't leave yet. I can't end this video without telling you another piece of wonderful news. The documentary Zoom about the story of Viumos Chacrana has just been released. It's called Zoom Agronomists by Deformation. The producer is Poopy. Please go and watch it. I'll leave it down below so you can enjoy it a lot. There are several chapters. The first chapter is beautiful. I hope you love it as much as I did. I almost cried when I watched it. So that's it. I love telling stories about people who are making the world a better place, and I think you're really going to love it. I'll leave it down below, and I hope I can also leave it here on this screen. Now, yes, bye, bye.