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Thanks! I also found an online store here in Greece with Asian ingredients that is very convenient and quite cheap, only 3$ for shipping 5kg of food in total! https://www.salamat.gr/EN

I must say it wasn't bad. I have mixed feelings. Though it was definitely a taste I've never tasted before. Well, this was a very simple dish so it is probably normal to taste simple as well. Maybe next time I could make something with more flavor, maybe by using more spices than just curry...

I bought the ingredients today and planning on making the dish tomorrow. I will report back when it's done :)

I decided to do this recipe (The YouTuber is the most famous winner of the Greek Master Chef show and he is pretty popular). Tomorrow is Monday here in Greece so I will be on my way to buy the ingredients :)

I've done it when I was in college. I spent literally a year eating fast food every day. Now I regret it every day :P

Well, I got bored of Greek food, I eat it all my life. I want to learn new stuff! I didn't know that! There is a very popular chef here in Greece that makes YouTube videos and sometimes he makes foreign foods adjusted with ingredients that you can find in a Greek grocery shop. Asian foods...

I've been all over the internet lately watching Japanese curry videos and recipes and every single one of them is different. So I'm overwhelmed. I guess curry is a creative dish that you build upon it. I would like to discuss the basics of a curry dish as well as the technical stuff of cooking...

The things that I find challenging while cooking are sauces and spices combinations. Even though you can follow recipes you can really mess up the flavor when using spices, something I always do when I'm not following a recipe letter by letter. I also work in a Hotel kitchen (not as a cook)...

Yes, I noticed that about the eggs too. I've seen recipes that use 4 eggs / kg and others with 2/kg. Here in Greece eggs weight about 60-90 grams (from my experience, weighting them without the cell). I'm going to use 20eggs, I believe it will work. 60eggs are too much, I will get scolded for...

The problem is at home or in any home recipe, they measure everything in cups so I can't do the math. Plus I don't have the time right now or the ingredients to measure everything and figure it out.

Hello. I'm working in a hotel Kitchen and only for tomorrow I don't have the ready crepe powder that I usually have to make crepes and I must make my own using ingredients. I know how to make a 0,5kg crepe in my house but I don't know what analogies to choose for a 10kg recipe. I've noticed...

Unfortunately, I can't because when I'm leaving I have 5 minutes to not miss the bus. But If I have time, I will try to make two of these recipes in the morning and leave one in the fridge, and then I will try to keep it like that every day. Though yesterday for 9hours straight we had too much...

I managed to figure it out. The recipe for the crepes says to use 11kg of water for 10kg of crepe (solid form that includes milk). The mixture was too watery that was making a mess when trying to cook it. It seems that the recipe has in mind letting the mixture rest in the fridge for about a...

No. I only make crepe and waffle mixtures. The crepe is ready (everything in a 10kg bag in solid form) and you just add it to the mixer with water. The waffle mixture is made completely by me following the chef's recipe. The waffle recipe is the following: 10 eggs 1kg sugar 1/2lt sunflower...

What about vegetable oil (sunflower oil to be precise) or melted butter?

I'm an engineering student working part-time in a hotel kitchen. Recently I had a disagreement with the Chef who told me that liters are the same as kilograms and anything I can measure in liters I can measure with a scale. He put me in charge of making crepe and waffle mixtures and he just...

Today I started working at a 5-star Hotel and I'm responsible for making the preparations and serving the customers for a small pool restaurant that serves crepes, waffles, hotdogs, toasts, cold sandwiches, ice cream, and popcorn. I had no experience at all, just home cooking and the Chef just...

I think I understand now what the chef was doing and what I did wrong. Usually, a broth needs an hour to be made correctly, but this chef makes videos for people who can't usually wait an hour for just making some broth. Most people who watch this chef are college students, and we need quick...

Νο, Ι didn't use the chicken bouillon cube. Also, I didn't boil the chicken at all, we had leftover meat (not chicken) already cooked, and this is what I used for the dish. Basically, I didn't boil any meat while making the broth, only the veggies and without the chicken cube.

But if you use all the carrot and the zucchini for the broth, what are you going to use for the actual dish? Are you going to use a different carrot? By the way, in the video, he says: "Anything that you would originally throw away from the veggies (the skin of the peeled carrot, the hard parts...

10 minutes (after the water was boiling) I haven't made one, but if you want the Greek Chef's video, this is it: https://www.youtube.com/watch?v=WRRUMfMJ6pY And this is the recipe (Translated with google translate): Recipe Website English Translated

I used one of each one, except the onion (I used half). Well, this is how much the recipe said to use (but for two meals lol :chef::chef::chef:) The water was about two water glasses 500ml I think.

Yes, I overdid it a little with the vegetables. Probably this gave a very strong flavor + the ginger and this is why it was undrinkable... I also opened a new thread for the ramen problem.

I made the noodles myself (even that I over-boiled them a little they were still good!!!) but the problem was in the vegetable broth that I made. I followed a recipe of a Greek Chef who makes YouTube videos about making Asian food with ingredients you can find in Greece. I used the following...

I will open another thread for the ramen. I did something terribly wrong, the broth was undrinkable!!!