Fat
Dough

Kneading The Dough: If you have a stand mixer, that will be great. Use a hook attachment, start at a slow speed and gradually increase the speed. Once you see the dough pulls away clean from the side of the mixing bowl, you know that you got all the measurements of ingredients right and the kneading process is done. If you don't have a stand mixer, not to worry. You can get the same result from kneading with your hands. After combining all the ingredients with a spatula, set the spatula aside and get your hands into the mixture and start kneading inside the mixing bowl. Most of the time, a recipe will call for transferring the dough onto a floured working surface and start kneading. But, I find that kneading inside the bowl will ensure that all the crumbs of flour will be kneaded into the dough without adding additional flour. To check whether the dough is kneaded properly, we do a "window-pane" test: Pinch a small piece of the dough, flatten it out with the palm of your hand or a rolling pin to about 1/8 inch thick. Rise the flattened dough to a light or sunlight. If the dough is translucent and you are able to see the shadows of your fingers, the dough is kneaded properly. If not, continue kneading until the dough has passed the test. Knead in the small test piece back into the dough and form into a ball. The Shaping Process: It took me almost a year of practice to get the shape almost as round as a circle. Try not to use any rolling pin (unless you are making Roman Pizza), as the rolling pin will knock all the wonderful air out of the dough. We have the best tools in the world - our hands. Dust working surface lightly with flour. Flatten the dough out with the palm of your hand. Lift the dough up and pinch 1/4 inch away from the edge of the dough with your thumbs and fingers as you swirl the dough in a circular motion. This will create that iconic pizza border. Place the dough down on the working surface. Using your fingers, gently pull and stretch the dough in a circular motion, leaving that 1/4 inch border. Continue pulling and stretching until the dough has become relatively larger in size. Lift the dough up. Using your knuckles (like you are in a boxing match, LOL!), gently stretch the dough while swirling in a circular motion. At this stage, your dough is at its most vulnerable stage, which means, if you stretch it too much or too harshly, there will be holes. If there is/are holes, gently pinch up the holes. As soon as the middle is translucent, stop stretching. So there, you have successfully shaped a pizza with your hands! All it takes is patience and practice. You can always form the dough back into a ball if you feel the shape isn't right or the holes are too big to be pinched and sealed. Let the dough ball relax for about 15 minutes, before start shaping again.

In my perception, I honestly do not believe in the microwave; it causes radiation to your food. I still prefer the old fashion method of a double boiler. A double boiler is usually used to melt chocolate. You can of cause purchase a double boiler at Amazon whereby there are 2 pots stack on top of each other. But here, I am gonna show you how to create a double boiler in a home kitchen without a fancy store-bought double boiler. First off, you will need a heatproof bowl; one that is wide enuff for your pot. I would highly recommend using a metal bowl as it is a good conductor of heat. Secondly, fill a pot with about 1 to 2 inches of water. You have to make sure that when the water start to simmer, the water will not touch your bowl. This is very crucial because the chocolate or other ingredients will burn instead of melting when the high-temperature water touches your bowl. Thirdly and lastly, you would wanna use medium-low heat. Place the bowl of chocolate or ingredients on top of the pot and let the simmering water, steam and heat do their magic. A simple technique and trick to create a double boiler.

Jump To Recipe Jump To Video Quite a handful of you lovely people has been asking about this awesome spice blend ever since I used it for my cottage pie. It originated from a North African country, Morocco. This is a super underrated spice blend packed fulla aromatics and flavors. It is a great rub for seared or roast meat. It is traditionally used in Morocco mainly for stews and tajines. In closing it is a great spice blend to have on hand and please do not buy those expensive store-bought ones. Make this spice blend and it makes all the difference. Ingredients: (Make 1/2 Cup) Black Peppercorns, 1 TBSP Allspice Berries, 1 TBSP Cloves, 3 Green Cardamom, 3 Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Preferably True Cinnamon, 1 Inch Nutmeg Freshly Grated, Pinch Ginger Powder, 1 TSP Turmeric Powder, 1 TSP Smoked Paprika, 1 TSP Cayenne, 1 TSP Sea Salt, Pinch Demerara Sugar, Pinch Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Please visit my "How To Make Turmeric Powder" if you are intrigued about making your own. In a skillet over medium heat, add black peppercorns, allspice berries, cloves, green cardamom, coriander seeds, cumin seeds and cinnamon. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms. Grate in nutmeg. Add in ginger powder, turmeric powder, smoked paprika, cayenne, salt & sugar. Give it another blitz. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to store my spices in the freezer so that they will last longer. Recipe Video:

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