Homemade Jello | Jello With Agar Agar | How To Make Jello Without Gelatin | Halal Jelly
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TODAY'S RECIPE IS Homemade Jello | Jello With Agar Agar | How To Make Jello Without Gelatin | Halal Jelly
INGREDIENTS :
WATER - 3 CUP
SUGAR - 1 CUP
AGAR AGAR POWDER - 1 & 1/2 TSP
ORANGE COLOR & ORANGE ESSENCE - 1/4 TSP ( BOTH )
BANANA COLOR & YELLOW ESSENCE - 1/4 TSP ( BOTH )
RED COLOR & STRAWBERRY ESSENCE - 1/4 TSP ( BOTH )
GREEN COLOR & LEMON ESSENCE - 1/4 TSP ( BOTH )
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MUSIC:
Summer Vibes by Simon More
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Music promoted by Audio Library
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Anti-Aging Jello - Healthy Dessert Recipe
FULL RECIPE:
Jenny Jones shows you to make easy anti-aging jello using health-promoting juice.
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Home Made Jelly With Agar Agar | Without Gelatin | बच्चों की मनपसंद जैली | Jello Recipe
#jellyrecipe#agaragarjelly#snehakitchऩen
Home made jelly with agar agar ,बच्चों की मनपसंद जेली सिर्फ 5 मिनट में बनाये, jello recipe Bachon ke liye jelly unko buhat pasand hai aap gharpar banake dijiye
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Ingredients
1/4 cup agar agar powder ( 2 tbsp )
1/4 cup water
2 cup water
1/2 cup sugar
1/4 tsp orange essence
4to5 drops orange colour
1/2 tsp strawberry emulsion or
1/4 tsp strawberry essence
4 to 5 drops strawberry colour
1/4 tsp vanilla essence
4 to 5 drops green colour
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Jelly with agar agar, homemade jelly, homemade jello,jello recipe,jelly recipe, pudding, summer recipe, dessert how to make jelly,easy jelly recipe,jelly without gelatin, gelatin free jello,jelly,jello,agar agar, snehakitchen
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No-stick Neapolitan pizza — 75% hydration
Thanks to Hot Ash for sponsoring this video! Order your 3-in-1 wood-fired pizza oven, grill and smokeless fire pit here:
***RECIPE, MAKES FOUR 10 IN (25 CM) PIZZAS***
700g bread flour
9g active dry yeast
15g salt
525g water
1 14 oz (400g) can San Marzano tomatoes (or similar product)
olive oil
salt
.5-1 lb (225-450g) fresh mozzarella
fresh basil leaves
Combine the flour, yeast, salt and water in a bowl, and mix with a big wooden spoon until it gets too dry to stir. Kneed with your hands until it gets too wet to work. Go back to the wooden spoon and use it to kneed the dough as best you can until you see it starting to go smooth and stretchy. Cover the bowl with a wet towel and let it rise for an hour or two on the counter.
Take the spoon and use it to punch down the dough, then kneed it a few more minutes to get it as smooth and stretchy as you can. Lay out a couple big sheets of parchment paper on your counter. Divide the dough into four balls and place them on the parchment, spaced far enough apart that they could double in size and not touch. I like to use scissors to portion it out, and if it's too sticky to handle, try wetting your hands, rather than flouring them.
Get each dough ball in a roughly round shape on the parchment, but don't stress too much about shape. Cover each dough ball in a big bowl or anything else that can serve as a dome, and let rise for at least a couple more hours, and as many as five.
Make your sauce by removing the tomatoes from the canning liquid (I discard the liquid) and either crushing them with your hands or pureeing them smooth. Stir in olive oil and salt to taste.
Prep your oven. In this video I used a pizza stone in a wood-fired pizza oven at about 650 F (340 C) though some people prefer more char on Neapolitan-style pizza and bake at upwards of 1,000 F. If you're using a normal domestic oven inside, I would simply crank it as high as it goes and preheat a pizza stone or steel in there for a full hour.
When you're ready to bake, flour your hands and the tops of the dough balls. Press the center of the ball flat, and then slowly widen it outward without deflating the outer ring of dough. Since it's stuck to the parchment, this might take a minute, but keep nudging it and it will gradually spread.
Top with a spare amount of sauce and a few chunks of fresh mozzarella. Optionally, you can brush the outer ring of dough with a little olive oil. Take your scissors and cut off the excess parchment around the pizza, so that it's sitting on a circle of parchment not much water than the pizza.
Transfer it to your cooking surface and cook right on the parchment. When the pizza is done, top it with fresh basil leaves, and peel off the parchment paper.
Savory Lime Cheese Jello -- You Made What?! -- Retro Recipe
Making a lime cheese gelatin mold recipe circa 1954, but more importantly, what does it taste like? Find out on this episode of You Made What?! on Emmymade in Japan. New videos every Thursday and Saturday!
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Lime Cheese Jello original recipe can be found here:
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How Jellied Eels Are Made In East London | Regional Eats
If you had to name one staple food of the East End of London, it would no doubt be jellied eels. Jellied eels and London have a history that is hundreds of years old, going back to the times when the eel population was thriving in the River Thames. Today, despite the eels disappearing from the river, a handful of local merchants remain. One of these is Barneys, an East End institution, run by Mark Button, by his father Eddie before him — Mark’s son has even gotten involved. Despite the challenges, Mark believes that jellied eels are far from being on the verge of disappearing.
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MORE REGIONAL EATS VIDEOS:
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How Jellied Eels Are Made In East London | Regional Eats