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@ilmeemintz: Reply to @eeemiliasss0 ultimate guide to Portion Control on my YouTube #portioncontrol #weightloss #plate

Ilmee Mintz
Ilmee Mintz
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Region: CA
Friday 11 February 2022 21:36:20 GMT
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Comments

craec5
Cocoa :
How do you make ur roasted cabbage
2022-02-12 14:43:41
1
diane19533
Diane Santino :
what are some carbs you use
2022-02-12 19:40:38
1
szlmsm
susanluvsM :
Very helpful
2022-03-06 13:18:28
0
szlmsm
susanluvsM :
Can you provide link to portion control
2022-03-06 13:19:39
0
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the c*ntiest, crispiest, sexiest foccacia RECIPE 4 cups (512 g) all-purpose flour or bread flour, see notes above 2 teaspoons (10 g) kosher salt 2 teaspoons (8 g) instant yeast, see notes above if using active dry 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water butter for greasing 4 tablespoons olive oil, divided flaky sea salt, such as Maldon 1 to 2 teaspoons whole rosemary leaves, optional INSTRUCTIONS Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) line a baking sheet with olive oil Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise). Bake at 425F for 25/30mins or until the underside is golden and crisp.
the c*ntiest, crispiest, sexiest foccacia RECIPE 4 cups (512 g) all-purpose flour or bread flour, see notes above 2 teaspoons (10 g) kosher salt 2 teaspoons (8 g) instant yeast, see notes above if using active dry 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water butter for greasing 4 tablespoons olive oil, divided flaky sea salt, such as Maldon 1 to 2 teaspoons whole rosemary leaves, optional INSTRUCTIONS Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) line a baking sheet with olive oil Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise). Bake at 425F for 25/30mins or until the underside is golden and crisp.




S/o to this lit crew for showing me some love💙 @tyrellclark21 @moneybagglewisa @nappy_head_nation @zxdd.tdg
S/o to this lit crew for showing me some love💙 @tyrellclark21 @moneybagglewisa @nappy_head_nation @zxdd.tdg

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