Homemade Chrain
Mar 21, 2013 by Ruth Joseph and Simon Round | photo by Isobel Wield | 23
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Homemade Chrain Recipe
Jewish Traditional Cooking | Kyle Books, 2013
I make chrain for Pesach. It’s easy with a food processor, and the results are glorious. I will never buy it again. Double or triple the quantities, if you wish.–Ruth Joseph and Simon Round
LC Chrain? What's That? Note
What’s chrain, you ask? It’s a heck of a memorable condiment traditionally found on the holiday table come Passover and, in eastern Europe, Easter. Its bracing robustness is most terrific alongside rich dishes such as deviled eggs, gefilte fish, and roasted hen, although it also works admirably as a dip with crudités. Depending on the precise proportion of ingredients that the cook chooses, the condiment’s characteristics are either that of a magenta beet relish spiked with a touch of horseradish or a clear-the-sinuses horseradish paste with a tinge of pink—suit yourself, tweaking and tasting as you make it.
Lurking in some of your minds is no doubt the question, Why make it when I can buy it? In response, we have only to quote LC recipe tester and chrain aficionado Sema Stein: “Although a veteran chrain user, this was the first time I have made it myself. The result was delicious with a serious bite to it. I must say, it is the best chrain I have ever had.” Tasting, it seems, is believing.
HOMEMADE CHRAIN RECIPE
Quick Glance 15 M 1 H Makes about 2 cups
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INGREDIENTS
3 medium beets, unpeeled but scrubbed
1-by-3-inch piece fresh horseradish, peeled and roughly chopped, or more to taste (may substitute prepared horseradish to taste)
2 tablespoons cider vinegar (or substitute balsamic vinegar)
1 tablespoon olive oil
1 1/2 to 2 teaspoons salt
1 to 1 1/2 teaspoons granulated sugar
1 garlic clove, peeled (optional)
DIRECTIONS
1. Place the whole, unpeeled beets in a large saucepan and add enough water to cover. Bring to a boil and cook until tender, 30 to 45 minutes. Drain the beets and rinse them under cold running water until they’re cool enough to handle. Using your fingertips, slip off the skins. Then coarsely chop the beets. (You should have about 4 cups, give or take a little.)
2. Place the chopped beets along with the remaining ingredients in a food processor and process until the desired consistency. (Consider adding the smaller amount of salt and sugar for starters, then toss in more if desired.) Taste and adjust the amount of horseradish accordingly. Cover and refrigerate the chrain for up to 1 week.
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Homemade Chrain Recipe © 2013 Ruth Joseph | Simon Round. Photo © 2013 Isobel Wield. All rights reserved.
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Filed Under: 5 ingredients, gluten-free, healthy eating, recipes, sides | veggies, testers choice, vegan, vegetarian, easter, jewish, passover
Recipe Testers ReviewsRecipe Testers Reviews
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Testers Choice
Sema Stein
Mar 21, 2013
Though a veteran chrain user, this was the first time I’ve made it myself. The result was delicious, with a serious bite to it. I must say, it’s the best chrain I’ve ever had. I will not be buying chrain again. The end result was a beet paste with very small chips of visible white horseradish. I processed the mixture for what seemed like a long time, but wasn’t able to reduce the horseradish root to a paste. I stopped processing due to concern that the beet would become too mushy and not hold up against the gefilte fish that it was paired with. I used cider vinegar and I’d increase the sugar to 1 1/2 teaspoons and reduce the salt to 1 1/2 teaspoons. I didn’t use the garlic.
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Testers Choice
Eydie Desser
Mar 21, 2013
The flavor is good, but the consistency is very different than the beet-colored horseradish you get in a jar. There was an issue with the recipe for me: it called for 3 medium-size beets and a 1-by-3-inch piece of horseradish. I think it had too much beet compared to the amount of horseradish for my taste, but the ratios I used created a very spicy result. The amount of beet I added gave the chrain a more gelatinous consistency than the grainy horseradish consistency I’m used to. The other recipes I found showed a higher ratio of horseradish to beet. But the flavor was good. I used cider vinegar, which imparted the right flavor. No need for the sugar, though, unless spicy isn’t what you want.
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Testers Choice
Connie Lewis
Mar 21, 2013
The color of this alone makes this a winner. The chrain also clears out the sinuses very efficiently. And it’s delicious in small doses.
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Testers Choice
Ellen Fuss
Mar 21, 2013
I’ve always purchased red horseradish to use alongside gefilte fish, but never considered making it until I saw this recipe. Armed with a very fresh and aromatic horseradish root that I purchased at the greenmarket, I headed to my kitchen, got the food processor out, and put the beets on to boil. After reading some of the comments I opted to use a larger piece of horseradish, about 4 inches long. I ended up using about 2 teaspoons salt and 1 1/2 teaspoons sugar along with cider vinegar. I opted to omit the garlic. The chrain was delicious and intensely hot, though the beets added sweetness as well as turning the dish a magnificent color. I made it two days before Passover and stored it in a glass jar in the refrigerator, and there was no significant loss of intense flavor. (In fact, a week later my remaining chain is still hot and delicious.) This was a perfect addition to my Passover table and an excellent accompaniment to gefilte fish. It’s also a great accompaniment to matzoh, and we even enjoyed adding a bit of it to chicken salad. The key is definitely a fresh, flavorful horseradish root—the one I purchased at the greenmarket was definitely a superior product to those available at my local supermarket. Also, when opening the food processor, be very careful as the aroma is truly overwhelming. Last, when I work with beets I always cut them on a stack of newsprint to avoid staining my cutting boards and I wear rubber gloves to avoid staining my hands.
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Testers Choice
Sita Krishnaswamy
Mar 21, 2013
An easy recipe which has multitude of applications. Starting as a humble dip, it could easily be a condiment or stirred into some soups or stews or added to hummus or just eaten by itself with some fresh pita or naan bread. I used about 2 tablespoons prepared horseradish as fresh was not available to me. Personally, I would add a little more horseradish and a splash of lemon next time I make this.
CommentsComments
janis
Mar 21, 2013 at 8:32 am
Reminds me of my grandmother. You can bet I will be making this to go with my attempt at Gefilte fish.
REPLY
Renee Schettler Rossi
Mar 21, 2013 at 8:50 am
Wonderful, Janis! We’d love to hear from you after you make it. The swell thing is that you can add horseradish to taste, so you can make it just like your grandmother’s….
REPLY
Vicki Bensinger
Mar 21, 2013 at 9:09 am
This is very exciting. I recently purchased 5 jars of homemade Charain from a women in Colorado that I had tried while vacationing there last summer. She makes numerous flavors accented with Orange zest along with several others. They’re wonderful and had planned to take a couple jars to my moms on Monday. However, now I’ll have to bring my homemade version, thanks to you, with one of the jars I purchased for comparison. Can’t wait to try this.
REPLY
Beth Price
Mar 21, 2013 at 5:49 pm
Lovely, Vicki. Please let us know if you add in a bit of orange zest or other flavorings.
REPLY
Vicki Bensinger
Mar 21, 2013 at 9:16 am
It sounds like it might me best if you puréed the horseradish on its own first to get it going then add the beets so it comes out close to the same consistency. Just a thought.
REPLY
Beth Price
Mar 21, 2013 at 5:55 pm
I’ll pass your thoughts on to our testing crew, Vicki. Thanks!
REPLY
Suzanne Fortier
Mar 21, 2013 at 9:28 am
My Polish family serves a relish that is similar, called chrzan, for Easter (pronunciation is pretty similar to the Yiddish). My aunt would boil the beets, but my uncle roasts them in their skins. Either way is fine. They both would grate the beets and horseradish on a box grater till tears ran down their faces! Chrzan stands up well to rich meats and is great with the traditional Easter fare of ham, kielbasa, and boiled eggs.
REPLY
Renee Schettler Rossi
Mar 21, 2013 at 8:25 pm
We’d heard rumors of a similar recipe traditional at Easter, Suzanne, so many thanks for clarifying that. I can only imagine the memories you have of witnessing those tear-stained faces as a child. Many thanks for making this recipe nondenominational.
REPLY
Abbe@This is How I Cook
Mar 21, 2013 at 11:46 am
I make horseradish every year but never knew it was called chrain. I do it a bit simpler though, just a beet for color, the horseradish and a touch of vinegar. Maybe some salt. Not sure it is the recipe that counts. What counts is getting lucky with a good hot horseradish to clear the sinuses!
REPLY
Beth Price
Mar 21, 2013 at 5:51 pm
Sounds like you might need a box of tissue on the side, Abbe!
REPLY
stuofnankinchowmien
Mar 21, 2013 at 5:49 pm
OK, as typical for a Jewish reader, I also have a recipe for chrain. Mine I got from a 96-year-old Jewish bubbie, which makes it VERY authentic. Except for the preparation, which is very modern. You buy a long horseradish root, and if it’s not firm you wet it well and put it very wet into a plastic bag for a few days and it will absorb the water and refresh itself. If it’s hard when you buy it, then start here. Take your 2 medium-size raw red beets and peel them. Your hands will be red, but then all your friends will know what you’ve been doing. Your sink will also be red if you peeled the beets into the sink and then you will have to use cleanser and rub a cut lemon on the porcelain. This is getting to be work. But aren’t you supposed to suffer on Passover? Cut your beets into chunks. Peel the horseradish and cut it into long strips. Set your Kitchen Aid stand mixer on the counter and attach the grinder with the small holes. If you don’t have a grinder, go to the store and buy horseradish already made, it’s easier, quicker and less cleanup, and it tastes fine. Take a plastic bag. A long one, like the kind a newspaper might be delivered in or a big resealable baggie. Open one end and tie it up to the open end of the grinder. The other end, cut open and let it drop into a big quart pickle jar or canning jar like a Kerr or Ball jar. Start the motor on the grinder and start putting the horseradish and beets down the shoot and you will see the perfectly ground texture coming out into the bag and dropping into the jar. When you are done, take a long spoon and mix in white vinegar and some water to wet the mixture and then add salt and some oil, but just a little splash and then a little sugar. Mix well and let sit for a day and mix again and adjust salt and sugar. The color will be pink the first day and turn deep deep beet red as the days go by.
REPLY
Renee Schettler Rossi
Mar 21, 2013 at 8:35 pm
stu, i could sit and listen to you tell stories such as this all day long. all. day. long. many thanks for sharing, i love the spirit behind this recipe.
REPLY
Anna
Mar 22, 2013 at 6:23 am
This is a popular side dish in Eastern Europe. Horseradish root (“hren”) is commonly added to jars when preserving vegetables for winter.
REPLY
Beth Price
Mar 22, 2013 at 8:32 am
I love this, Anna. What other vegetables are commonly used?
REPLY
Anna
Mar 22, 2013 at 2:35 pm
Basically horseradish is used as batonnets in all kinds of pickles (dill, sauerkraut, insanely good sauerkraut-filled peppers, green tomatoes, cauliflower, carrots etc.) My grandmother preserved whole green peppers only with horseradish and tap water and never failed, all were good and firm when taken out to be stuffed. She put a couple of batonnets inside every pepper and then tucked them one inside the other, making sort of a “pepper tower”. Needless to say, we are not talking 16 ounces here, but 10 to 20 liters (3 to 6 gallons) or even wooden barrels for sauerkraut.
REPLY
חגית
Mar 25, 2013 at 7:50 am
My mother makes two kinds of chrain: one with cooked beetroots and one with raw. You need to very finely grate the horseradish, and the beetroots as well, but separately. Mix them by pulses in the magimix. And season them at the end with sugar and salt dissolved in vinegar. No need for oil, especially not olive oil. Divide into small amounts in glass jars to keep the sharpness.
REPLY
Renee Schettler Rossi
Mar 25, 2013 at 10:43 am
Thank you, your mother’s chrain sounds fabulous, and we so appreciate you sharing her tried-and-true techniques. I’m certain I’m not the only one who appreciates them and will be incorporating them into my next batch….
REPLY
Eva Farragher
Mar 27, 2013 at 2:28 am
Wayyyyy over here on the other side of the planet, in .au, my Polish-origin mother also makes this Easter specialty. Fresh horseradish root used to be hard to come by, so she has always used the jarred variety. Like Miss Fortier above, it is eaten traditionally on Easter Sunday bruch with the various divine Polish sausages and boiled eggs, and ham. Thank you for posting this recipe, I will share it with her and compare notes, then look forward to our Easter feast!
REPLY
Beth Price
Mar 27, 2013 at 9:04 am
Can’t wait to hear, Eva. Will you make some for her to compare?
REPLY
Lori Lynn
Mar 29, 2013 at 8:00 pm
My cousin Vicki makes the chrain for Passover. Hers rocks, so I never bother to try to make it on my own, but I think I’ll make it for other times during the year. Why not? We adore it! Keeping the recipe…
LL
P.S. Pinned to my Jewish Holidays board.
REPLY
Beth Price
Mar 30, 2013 at 9:49 am
Lovely, Lori Lynn and thanks for the pin!
REPLY
Richelle de Wit
Mar 31, 2013 at 5:51 am
No horseradish available here in inland Spain, would wasabi do, tastewise???
REPLY
Renee Schettler Rossi
Mar 31, 2013 at 8:45 am
Ooooh Richelle, I’d hesitate before using wasabi. It’s similar to horseradish and yet quite different in the particular type of heat that it packs. But I like the way you’re thinking. Can you perhaps find some jarred prepared horseradish and use a spoonful or so of that?
REPLY
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Health Hacks
Nine good reasons for eating two eggs a day
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"Don't eat eggs every day. It'll raise your cholesterol!" Those of you who love eating eggs have probably heard this too many times to remember. Eggs are also considered a no-go if you want to lose weight. However, a number of studies have shown that there's actually no reason to give up your breakfast boiled egg or favorite omelet. It turns out that eating two or three eggs a day can work wonders for your health. Hard to believe, right?
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Take a look at these nine facts and never feel bad about eating eggs again:
1. You're lowering the risk of cardiovascular diseases.
A hen's egg contains 400 mg of cholesterol — quite a high amount. High cholesterol levels greatly increase the risk of heart attacks and cardiovascular diseases. Contrary to popular opinion, however, eggs don't increase cholesterol levels. This is because your body slows down its own cholesterol production when large amounts of cholesterol are consumed. It's also important to know that only a third of the cholesterol deposited in our blood vessels comes from the food we eat. Most of it is actually produced by the body itself.
This has been demonstrated in a study by the Biomedical Research Center in Baton Rouge, Louisiana. For the experiment, 152 overweight subjects were split up into three groups. Those in the first group could eat anything they wanted for breakfast, subjects in the second group were served two eggs, and subjects in the third group ate bagels every morning. The results left scientists astounded: in addition to losing 65% more weight and 35% more belly fat than those in the bagel group, the egg-eaters saw no change to their cholesterol levels.
The high number of omega-3 fatty acids found in eggs also lowers triglyceride levels in your blood. As higher triglyceride values increase the risk of cardiovascular diseases, consuming eggs can also decrease the likelihood of suffering from these diseases.
2. You're lowering the risk of birth defects from a lack of folic acid.
An egg contains 0.7 mcg (micrograms) of vitamin B9, also known as folic acid. A lack of folic acid during pregnancy could cause serious damage to an unborn child's central nervous system. In the worst case scenario, the spinal cord and brain are left deformed. That's why eating eggs is a good way to keep your folic acid levels up.
3. You're slowing down the aging process.
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A study at Charité, a medical center in Berlin, Germany, has shown that eating free-range eggs can slow down the aging process and prevent skin cancer. Researchers Dr. Karoline Hesterberg and Professor Jürgen Lademann found that free-range hens' eggs contain high levels of yellow organic pigments. These pigments are rich in carotenoids (antioxidants), which can slow down the aging process. The body can't produce carotenoids itself, so we need to get them from our food. They have a very important role in capturing free radicals and making them harmless.
But first you need to know how to prepare the eggs correctly before you can benefit from their rejuvenating effect: "A cooked egg contains more valuable carotenoids than a raw one due to chemical changes when it's heated up," said Professor Lademann.
4. You're lowering the risk of cancer.
A study published in "Breast Cancer Research" has shown that eating eggs every day can reduce a teenage girl's risk of later developing breast cancer by 18%. As well as being abundant in amino acids, minerals, and vitamins, eggs bind together the female hormone estrogen in the body. With increased estrogen levels seen as a possible trigger for breast cancer, this could explain why eggs may help in preventing the disease.
5. You're doing your skin, hair, and liver a favor.
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Eggs are rich in biotin, vitamin B12, and protein. These nutrients are the key to healthy hair and radiant skin. It's also good to know that protein and sulfur bonds found in egg yolks play a particularly important role in revitalizing dull and fragile hair.
Eggs also contain high amounts of lecithin which helps protect your bowels and assists your liver to detox your body.
6. You're making sure your eyes stay healthy.
Did you know that eating eggs can be highly beneficial to your sight? High amounts of vitamin A, lutein, and zeaxanthin are found in eggs. Vitamin A is important for light/dark vision, while lutein and zeaxanthin protect the eye from free radicals and play a significant role in your color and daytime vision.
Low levels of lutein and zeaxanthin increase the risk of suffering from eye tissue damage and conditions such as macular degeneration or cataracts.
7. You're losing weight faster.
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Carbohydrates have a higher glycemic index than proteins. Foods with a high glycemic index make your blood sugar level skyrocket. Your raised blood sugar level then drops very quickly, leaving you feeling very hungry. Those of you wishing to lose weight should therefore opt for foods that have a low glycemic index. This is where eggs come in, as they have a glycemic index of 0 — perfect for filling yourself up and losing weight. It's also worth knowing that the body needs considerably more energy to digest proteins than it does for carbohydrates and fats.
8. You're protecting your brain and maintaining a healthy metabolism.
Eggs contain choline, a nutrient that is necessary for various metabolic processes in the body, including those involving fats. Choline is transformed into the neurotransmitter acetylcholine, responsible for transmitting stimuli in your brain and nervous system. As well as having a detrimental effect on your memory, a lack of choline may result in pregnant women giving birth prematurely or the unborn child not weighing enough at birth. Eating two eggs a day is the simple way to ensure that you're getting enough choline in your diet.
9. You're keeping your bones healthy and calcium levels up.
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Most people know that vitamin D and calcium are very important for your bones and teeth. A study by the National Center for Biotechnology Information in Bethesda, Maryland, has now also confirmed this. Researchers found that calcium and proteins work together closely to maintain calcium levels and ensure that metabolic processes in your bones are kept healthy. Eggs are also rich in vitamin D, which helps your body absorb calcium in a more efficient way.
As you can see, eggs are in no way hazardous to your health. However, you need to make sure that you buy eggs from free-range farms because eggs from caged hens often contain drug residues. The federal government's Dietary Guidelines for Americans states that eating an egg a day does not result in increased blood cholesterol levels, nor does it increase the risk of cardiovascular disease in healthy people. However, a healthy person can even eat two or three eggs a day without worrying about any adverse effects to their health. This excludes diabetics and people suffering from heart problems, who should limit their intake to three eggs a week.
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Barberry rice (zereshk polow) recipe - Iranian (Persian) Cuisine
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Published on Feb 8, 2015
Known as "celebration rice" or "jewelled rice", this is often cooked for weddings. It is made with wild, red barberries (zereshk), which give the dish its jewel-like appearance and an exotic, slightly tart taste. It is usually served with chicken, as it is in this recipe – the chicken, while delicious, is considered the accompaniment and the rice is the centrepiece.
Ingredients
4 cups long-grain rice, rinsed
3 tbsp salt, plus 1 tsp salt extra
3 pinches saffron threads
sugar
½ tsp turmeric
¼ tsp sweet paprika
½ tsp baharat
¼ tsp pepper
2 garlic cloves, crushed
1 tbsp lemon juice
250 ml hot water
1 chicken, quartered
1 onion, sliced
olive oil
1 large potato, sliced (like potato scallops)
4 tbsp butter
1 cup dried barberries, rinsed
2 tbsp almonds, cut into slivers, for decoration
2 tbsp pistachios, cut into slivers, for decoration
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Soaking time 1 hour
Put the rice and salt in a bowl and cover with water. Soak for 1–2 hours.
Meanwhile, place the saffron and a generous pinch of sugar in a mortar and grind to a fine powder. Place in a cup and fill three-quarters full with hot water. Set aside.
Combine the spices, pepper and extra salt in a small bowl. Add the garlic, lemon juice, hot water and 1 tbsp of the saffron water. Stir well.
Preheat the oven to 160°C. Wash the chicken pieces, pat dry and place in a deep baking tray. Scatter with the onion and pour over the spice and garlic mixture. Cover with foil and bake for 1 hour.
Drain the rice, add to a pot or large saucepan and cover with water. Add 2–3 tbsp of olive oil if desired to stop the grains sticking to each other. Boil the rice for 10–15 minutes or until al dente. Drain in a colander.
Put the pot back on the stove and add 3–4 tbsp of oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam (about 3–5 minutes), then turn the heat to low and wrap the lid in a tea towel (covering the underside) and place back on the pot. The tea towel catches the condensation, stopping it from dripping back onto the rice. Leave to steam for 45–60 minutes. By the end you should have perfect, fluffy, separated rice.
Heat half the butter in a frying pan and add the barberries. Sauté for a few minutes then add 2 tbsp of sugar and 2 tbsp of the saffron water. Stir briefly then remove from the heat.
Place a layer of rice on a serving platter, followed by a sprinkling of barberries, nuts and a little saffron water. Keep layering, mounding up into the shape of a cone. Leave some barberries and nuts for the top. Melt the remaining butter and mix together in a bowl with the remaining saffron water. Mix in a cup of rice.
Arrange the chicken quarters around the platter then spoon the saffron rice on top of the mound. Add a final sprinkling of barberries and nuts.
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Top comments
Logia1978
Logia19781 year ago
Iranians have best rice and best grilled meat (kabab) of the world......
Reply 37
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Rob Sevilla
Rob Sevilla11 months ago
persian food is amazing...miss it.....
Reply 15
blo l
blo l1 year ago
I love Iranian food my favourite
Reply 15
View all 2 replies
rose essence
rose essence1 year ago
you can add rose water to the barberry for a better taste.
Reply 11
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Farzad T.V.
Farzad T.V.9 months ago
Iranian Food Is An Art!!! ☀
··٠٠••●●❥❥
Reply 7
نور
نور1 year ago
I love persian food!! 😀
Reply 7
Danielle Jimenez
Danielle Jimenez1 year ago
Def trying this
Reply 6
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Taaffeite Fdo
Taaffeite Fdo1 year ago
That's some pro cooking
Reply 5
chek887
chek8878 months ago
خیلی خوب بود ولی با توجه به اینکه ملیتهای دیگه هم این ویدیو را می بینند اگر دستکش دستت می کردی بهتر میشد
Reply 3
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Reverend Soquet
Reverend Soquet2 years ago
Very good recipe :D
Just doing it the Iranian way :D
Reply 3
50julieng
50julieng1 year ago
Beautiful rice dish so impressive. Thank you for the video!
Reply 3
Marietta Barajas
Marietta Barajas1 year ago
Omg I love this recipe..!
Reply 3
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Shaylin Monk
Shaylin Monk9 months ago
I need this
Reply 2
Lilu P
Lilu P7 months ago
It would nice to have the recipe, otherwise what's the point!
Reply 2
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Chucky Hagelo
Chucky Hagelo10 months ago
Nadia has a sexy ass voice
Reply 2
BlackfireVatsal
BlackfireVatsal5 months ago
looks so beautiful minus chicken
Reply 3
jemohseni
jemohseni6 months ago
i feel so blessed to have had this kind of food in my life since i was a child
Reply 1
Fariba Abbasi
Fariba Abbasi7 months ago
عالی بود دستت طلا
Reply 2
View reply
Aryan-Persian
Aryan-Persian2 years ago
my mom makes the best zereshk polo in the world. same as this one
Reply 1
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Lili Boller
Lili Boller3 weeks ago
i love iranian culture and food ... from Switerland
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FRIED CHICKEN
ALISON ATTENBOROUGH EPICURIOUS JUNE 2014
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Fried Chicken / Johnny Miller
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Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
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YIELD4 servings
INGREDIENTS
1 quart buttermilk
3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons kosher salt
Freshly ground pepper
Peanut oil, for frying
Special Equipment
Deep-fry thermometer
PREPARATION
Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
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Black Bean Brownies – No Flour Required!
6th September 2012 By Chocolate Covered Katie 2,388 Comments
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Black Bean Brownies – the ultra fudgy and decadent chocolate treat.
image: http://chocolatecoveredkatie.com/wp-content/uploads/2012/09/black-bean-brownie.jpg
The famous chocolate fudge black bean brownies recipe from @choccoveredkt... (500k + repins) http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
image: http://chocolatecoveredkatie.com/wp-content/uploads/2015/09/pin-it-e1441245481357.png
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Edit: Thank you to everyone who has been asking…
After more than a year in the works, Katie’s NEW Cookbook is finally available!
Based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points.
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I know what you’re thinking.
“Why would I want to eat a ‘healthy’ brownie when I could be eating a deep, dark, rich, fudgy, and chocolatey brownie instead?”
But what if the deep, dark, rich, chocolate brownie is the healthy brownie?
image: http://chocolatecoveredkatie.com/wp-content/uploads/2015/09/pin-it-e1441245481357.png
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No, not in a dream world. These black bean brownies are healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they’ve been tested on three different groups of people used to “normal” desserts. For the ultimate test, my roommate brought two pans of the black bean brownies into work and set them down on the table without revealing the secret or saying they were healthy.
She came home with no brownies left… but with five requests for the black bean brownie recipe!
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black bean brownies
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I know some of you have been disappointed by mediocre black bean brownies you’ve tried in the past, which is why it’s taken me so long to come up with my own recipe:
I’ve tried some awful black bean brownie recipes in the past, too. For example? Don’t think you’ll get brownies by adding cocoa powder to my Healthy Cookie Dough Dip and baking it.
Trust me. You’ll get cardboard.
I wanted a recipe that would not let people down; a recipe that could stand up to a regular sugar-and-flour brownie in a competition.
And these really do!
image: http://chocolatecoveredkatie.com/wp-content/uploads/2012/09/black-bean-brownies-recipe.png
Flourless Black Bean Brownies - Rich, FUDGY better-than-boxed brownies, one of the most popular recipes I've EVER made! @choccoveredkt http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
Also, huge thanks to everyone who’s been sharing these on Instagram!
If you make them and want to share, I am @ChocolateCoveredKatie on Instagram.
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Black Bean Brownies
Total Time: 15m
Yield: 9-12 brownies Print This Recipe 4.93/5
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Ingredients
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g) (See nutrition link below for substitutions)
1/4 tsp salt
1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
optional: more chips, for presentation
Instructions
Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!
View Black Bean Brownies Nutrition Facts
image: http://chocolatecoveredkatie.com/wp-content/uploads/2012/09/chocolate-covered-katie-brownies.jpg
chocolate covered katie brownies
To anyone who wants to like the brand new Chocolate Covered Katie facebook page, I will seriously love you forever!!
The Chocolate Covered Katie Facebook Page
More Healthy Brownie Recipes:
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Sweet Potato Brownies
image: http://chocolatecoveredkatie.com/wp-content/uploads/2013/05/zucchini-brownies.jpg
Rich, chocolatey, moist, fudgey brownies from @choccoveredkt with a secret ingredient – zucchini! The recipe is to die for! http://chocolatecoveredkatie.com/2013/05/31/healthy-chocolate-fudge-zucchini-brownies/
Zucchini Brownies
image: http://chocolatecoveredkatie.com/wp-content/uploads/2017/01/microwave-brownies.jpg
The Best Vegan Brownies
(No crazy ingredients)
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Just Released – my new cookbook:
More About The Cookbook
4.93/5 (635)
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Filed Under: Healthy Brownies and Baked Goods
Tagged With: beans, chocolate, gluten-free, healthy recipes, soy free
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COMMENTS
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Erica {EricaDHouse.com} says
6th September 2012 at 2:33 pm
I am a die hard black bean brownie fan! I know that they don’t taste the best but they are close enough for me to enjoy guilt-free. I’m sure your recipe will blow the other’s I’ve tried out of the water though – can’t wait to try and trick my bf again with them 🙂
REPLY
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Alex @ Brain, Body, Because says
6th September 2012 at 4:28 pm
That’s how I am – I’d rather have 10 “healthy” brownies than 1 “guilty” brownie 😀
REPLY
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Meagan says
1st June 2015 at 9:21 am
I’m the same as you. I get satisfied from one rich, decadent brownie, than from an entire tray of something that tastes only OK. Actually, I made the black bean brownies from Happy Herbivore and they literally tasted of vomit- no joke! So yeah, I’d rather eat the real thing and enjoy it, then have to choke something down that is a “treat”.
REPLY
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Renee says
7th February 2016 at 1:53 pm
There is nothing “okay” about this recipe, they are flat out delicious. There is no sacrifice here…just chocolatey goodness.
5/5
Recipe Rating 5/5
REPLY
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Alicia van Niekerk says
4th April 2017 at 7:22 am
Can you freeze them?
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Jason Sanford says
4th April 2017 at 8:47 am
Yup!
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Dawn says
26th August 2016 at 8:08 pm
These definitely are NOT just “ok” , these are Incredible! I’ve made black bean brownies before but a different variation but these top the cake by far!! Not kidding – Must try! My sister-in-law made them for me with melted chocolate chips that she spread on top of them instead of putting them inside. They were so moist and chewy, like a fudgey brownie should be. Only way I want to eat them now, a big Wow for sure!! Thaaanks Katie!
REPLY
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Laurie says
19th September 2016 at 10:40 pm
I also thought HH’s black bean brownies were awful. One bite and into the trash the entire batch went.
REPLY
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Grumpy old cook says
30th September 2016 at 8:57 pm
Really, Laurie? Who does that? You spent 30-40 minutes making brownies and you chucked them after one bite?! Are you sure you like brownies?
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S says
25th September 2016 at 2:55 pm
I’d rather look up things I know I don’t like and complain about them than just eat my normal unhealthy brownie.
REPLY
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Kim says
24th February 2017 at 7:57 pm
Does anyone have the saturated fat content for this recipe? Trying to calculate WW Smart Points.
REPLY
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RSchnell says
9th March 2017 at 2:14 pm
I made mine into 16 brownies and put the recipe into My Fitness Pal – 6.5 grams of fat for 1/16 of the recipe… 8.6 grams for 1/12 and 11.5 for 1/9. Hope that helps!
REPLY
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Felicia Cesternino says
5th June 2017 at 7:15 pm
Do you have the actual smartpoints for these?
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Jason Sanford says
7th June 2017 at 9:09 am
Hi, it looks like this is an older recipe, but maybe try this link? http://www.calculator.net/weight-watchers-points-calculator.html
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Emily says
2nd May 2017 at 10:29 pm
I ate all of them in one night!
REPLY
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Tanya @ Playful and hungry says
6th September 2012 at 6:02 pm
They are different – but definitelly a great treat!
REPLY
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Nancy Tatman says
31st July 2015 at 3:37 pm
I need a recipe for black bean chocolate cake.
REPLY
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Unofficial CCK Helper says
6th August 2015 at 12:12 pm
Try this one. It is so good! http://chocolatecoveredkatie.com/2015/02/02/flourless-chocolate-chip-brownie-pie/
REPLY
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Nic says
25th January 2016 at 10:18 pm
Sorry so late, but I love this one for an easy and mostly healthy chocolate cake recipe: http://www.joybauer.com/recipes/chocolate-baby-cakes-with-vanilla-avocado-icing
REPLY
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Victorea says
23rd March 2017 at 11:15 am
I do not like black beans, but I’ve made this recipe 3 times and it is awesome! Last night I added chopped pecans to the top with the chocolate chips–Oh My Goodness!!!! I have been on low-carb diet for 8 years because of medical reasons and thought I would never be able to eat brownies again………This is great!!!
REPLY
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Emily says
2nd May 2017 at 10:29 pm
They are so good! WITH CHOCOLATE CHIPS
REPLY
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Maryea @ Happy Healthy Mama says
6th September 2012 at 2:36 pm
I have tried (and liked) black bean brownies, but not without flour. I’ll bet these are super moist and fudge-y. I’ll definitely give these a try! 🙂
REPLY
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Rachel says
6th September 2012 at 2:36 pm
Can’t wait to try these! I never tried a black bean brownie because it just never seemed appealing but these look really good!
REPLY
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carol siesco says
26th March 2017 at 7:15 pm
Top with a dollop of cool whip. Yummy.p
REPLY
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Bailey @ Onederland or Bust! says
6th September 2012 at 2:37 pm
OMG! I must try these!
REPLY
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Jennifer says
6th September 2012 at 2:42 pm
You just made my day. I’ve always wanted to try black bean brownies but I’ve always been a little suspicious of the recipies that I see. I know, though, that I can always trust Katie!!!
REPLY
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Katie @ Peace Love & Oats says
6th September 2012 at 2:50 pm
I haven’t tried them yet but you may have convinced me with your confidence in these!
REPLY
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Sarah says
6th September 2012 at 2:53 pm
Hi Katie,
You don’t know me but I work with Emily, and I was actually one of the ones who asked her for the recipe when she brought in the brownies! She came in today and told us you’d posted the recipe on this link and that there was a secret to the brownies, so of course I had to come here right away and see what the secret was.
I think I fell off my chair when I read what’s in them! Having already tried them I know they are good but reading through the ingredients, I still can’t believe there were beans in there! I’ve never tried beans in brownies and have no idea how you’d come up with such a thing, but they really are good and now knowing the secret I am going to have to make them tonight and see if I can tell now that I know they are in there.
Sorry for the long comment, and thanks for the brownies!
REPLY
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jeanne says
7th September 2012 at 6:46 pm
you should try the blondies…with garbanzo beans!
REPLY
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Dot says
1st October 2016 at 3:22 pm
Does anyone have the recipe for blondes with garbanzo beans
REPLY
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Julie Dove says
1st October 2016 at 3:28 pm
http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
REPLY
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Zelda says
6th September 2012 at 2:55 pm
Is the nutrition for 9 or 12 brownies?
REPLY
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Diana says
7th September 2012 at 12:40 am
OoO I know this answer because I calculated them too. Its 12.
REPLY
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Lynn says
24th January 2016 at 3:52 pm
I guess it would depend on what your definition is of a ‘real brownie’; to me, THESE are real.
5/5
Recipe Rating 5/5
REPLY
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Abigail @ They're Not Our Goats says
12th April 2016 at 9:31 pm
But just think, these calories were nutritive! Better to have more calories from good foods than less calories from foods that don’t nourish your body. 🙂
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Krystal says
6th May 2016 at 6:23 pm
I think it’s really not about the calories. It’s about the quality ingredients that you’re putting into your body. Instead of sugar and flour, you’re getting beans and coconut oil and honey. making more calories but it’s much better for you.
5/5
Recipe Rating 5/5
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Christie says
25th January 2016 at 12:05 pm
Hi!
The brownies are delicious!
Do you happen to have a weight in grams for each serving?
5/5
Recipe Rating 5/5
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chrissy says
23rd February 2016 at 12:08 pm
ditto this question. do you have a gram measurement for the nutrition info?
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Lisa C. says
6th September 2012 at 3:13 pm
I’ve never wanted to try black bean brownies before (although I love your blondies). But you convinced me. Making these today! Oh yes I am!
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Lauren says
6th September 2012 at 3:23 pm
OMG these look perfect! I can’t wait to make them! I’m so glad that you had lots of people try them – even people who eat “normal” desserts. 🙂 The key is always to have non-vegans try them, without disclosing that they are vegan, and see what the verdict is.
So excited!
Lauren
http://www.brooklynnatural.blogspot.com
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Laura M says
6th September 2012 at 3:23 pm
I’ve never heard of black bean brownies! I’ve always wanted to try your blondies made with chickpeas too, but I don’t have a food processor. I think it’s about time I made a new investment (or put it on my birthday wish list!)
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Amber says
6th September 2012 at 6:24 pm
def invest in one! I kept putting it off but finally broke down a year ago and I use it all the time. Not just for Katie’s recipes but my other favorite thing is to shred/slice veggies that I don’t use quick enough and are going to go in the trash, and stick them in the freezer! And Katie’s recipes are so easy it takes longer to wash the processor than to dump everything in and blend it!
REPLY
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Laura M says
7th September 2012 at 12:12 am
Alright! I think that’s the kick I need!
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Lanakila says
9th October 2012 at 4:25 am
I have this food processor and the only complaint I have is that it is really loud when it runs. Beats trying to use a blender though!
http://www.sears.com/shc/s/p_10153_12605_00873338000P?sid=IDx20070921x00003a&ci_src=14110944&ci_sku=00873338000
REPLY
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Nay says
10th January 2015 at 8:05 pm
I do not have a foodprocessor either… I just made them and used a hand mixer
These blondies are soooo good!! I still can’t believe how healthy they are.. I used
Quick oats and they taste like oatmeal toll house bars! Thanks for sharing the recipe
REPLY
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Amanda says
6th September 2012 at 3:36 pm
First of all, Happy Birthday! I hope you have a great day.
Second, I’ve never tried a “bean” brownie in general, but I would love to make one. I already like black beans, so the idea really isn’t the scary. Except, I don’t have a food processor. Good news, I can get one free! Which would be great, except I don’t know if their big enough for your recipes (my soul purpose for getting one). I’ve actually wanted to ask you about the size for awhile, but it seemed odd to question on a recipe without any mention of food processor. I have the option of either a 3 or 4 cup one (both Cuisinart), so are those big enough (or too big)? Or is one better than the other or should I wait until I can get something bigger?
Either way as soon as I get one, your chocolate chip cookie dough dip is first on my list to make, then probably your nutella than this….. I’m already dreaming of how these will taste.
(….and chocolate chips should never be optional)
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Chocolate-Covered Katie says
10th September 2012 at 3:03 pm
I think mine is like a 10 cup, and I’d highly recommend getting something that big unless you want to make things in multiple batches.
REPLY
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Amanda says
10th September 2012 at 3:32 pm
Thanks. I’ll definitely just wait until I can get a larger one then.
REPLY
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Serena says
23rd February 2014 at 5:21 pm
Hey! I know this is a super late comment but I have a really mini food processor and I love it because I only make stuff for me (and whoever happens to be around at the time lol) so I don’t need to make giant batches =)
REPLY
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Briana says
13th June 2017 at 7:05 pm
Is a food processor completely necessary? I don’t have one. And I don’t have the funds for one. Thanks!
REPLY
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Carol says
29th June 2017 at 6:18 pm
I got a food processor for less than $15 at Aldi to see if I’d use it before buying a fancy one. I use it 3-5 times a month so when it breaks I’ll invest.
REPLY
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Barb says
6th September 2012 at 3:38 pm
I can’t wait to make these! Is the nutrition info for 9 or 12 brownies? Just curious! I always trust your opinion, and I’ve been wanting to try out the black bean brownies for a while now!
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Diana says
7th September 2012 at 12:40 am
I calculated it myself, and its 12
REPLY
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Tara @ Chip Chip Hooray says
6th September 2012 at 3:43 pm
SIGH. I really need to get a food processor. 🙁
REPLY
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alloyjane says
12th September 2012 at 7:26 pm
I FOUND A WORKAROUND TO THE LACK OF FOOD PROCESSOR!!!
The thing to do if you only have a blender is to grind your dry ingredients, set them aside, then pre-smash your beans with the wet ingredients, and then blend that wet mixture by itself. Put the bean mixture back in the bowl and then sift the dry into the wet like normal. See? Easy peasy pudding and pie.
The results? FAN-FREAKING-TASTIC! It’s not any more work than fighting the blender in batches and it’s cheaper than a food processor if buying appliances is not one of your priorities. But if you’re of the bean persuasion, the texture will never not remind you of beans, no matter how smooth. Just like people sensitive to coconut can ALWAYS tell when a coconut product has been used, people who eat a lot of beans will recognize the feel. It’s not an issue, it’s just one of those recognizable things. Hopefully this helps!
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Han says
6th January 2014 at 2:43 am
Thanks so much for this! It worked perfectly! :)))
REPLY
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Sadye says
3rd March 2014 at 10:52 pm
Thanks so much for the guidance — I think you hit the nail on the head! These are delicious, and I bet that the chocolate chips in there would’ve distracted anyone I was trying to sneak the beans past 🙂 Great work, Katie!
REPLY
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Joy says
20th February 2015 at 3:18 am
Just made these and they came out great! I have only ever tried one other Black Bean Brownie recipe and it was just ok. These are phenomenal! I cannot taste the black beans at all, even in the batter before baking. Love, love, love these. Also, added some chocolate protein powder to kick up the protein for pre-/post-workout fuel. This will be on regular rotation! I can’t wait to give it the fiance test, I swear he is the pickiest eater EVER.
REPLY
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Joy says
20th February 2015 at 3:21 am
Sorry, forgot to say that Alloyjane’s tip to blend separately then combine worked amazingly in my small blender.
REPLY
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Christi says
5th January 2013 at 7:18 pm
I just made this in my cheap little food chopper (was around $10), not even a food processor lol. Its a bit more labor intensive..I process the oats first then add in everything gradually and mix it a little bit with a spoon every now and then, adding a little almond milk to get it to blend a little easier, but its still fairly quick and easy and come out to my satisfaction! I love this recipe and the batter is amazing! 🙂
REPLY
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Anonymous says
27th April 2013 at 4:30 am
I was even sneakier trying to avoid buying a food processor- just put the beans in a sieve and push them through with a spoon. Came out lovely and smooth and isn’t too hard at all because they’re relatively soft anyway 🙂 hope that helps!
REPLY
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Ellie says
6th September 2012 at 3:48 pm
Thanks for writing the metric units! Although it’s fairly quick and easy to convert cups and oz, it’s really useful and makes a difference when it’s already there. I will definitely try this recipe 🙂
REPLY
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Kelsey says
6th September 2012 at 3:51 pm
These look so amazing! I too, have wanted to try black bean brownies but was pretty worried about how they’d turn out. But I know if it’s your recipe it’ll be awesome! Thank you so much for this!
REPLY
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Kelsey says
6th September 2012 at 5:23 pm
Oh my dear goodness gracious. I just made these and they are gooooood! I made them in a blender since I don’t have a food processor, and I could see where they’d benefit from a smoother texture, but really they’re amazing as is. I also used 1 tsp butter extract (which I bought for your cake batter shake, which I love!) instead of 2 tsp vanilla, since I was out. I don’t think I’ve ever made a recipe the day it came out, but I’m glad I did on this one– wow, it’s good.
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Bethany @ Bananas for Smoothies says
6th September 2012 at 3:57 pm
I’ve only made them once – I used Mama Pea’s recipe on her blog. They were really good! Nice and fudgy tasting 🙂 I can’t wait to try these ones!!
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Erin says
29th December 2015 at 9:57 am
These are super delicious, Katie! This recipe has become a go-to favorite for my vegan family. Thank you!
5/5
Recipe Rating 5/5
REPLY
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Lauren (PB&G) says
6th September 2012 at 4:09 pm
Miss Katie, you are my hero!! I’ll need to cook up some black beans so I can try these!
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Jessica says
6th September 2012 at 4:28 pm
Sounds delicious! Can’t wait to try! Would you be able to turn your mention of white bean blondies into a link to the recipe? I did a search but couldn’t find them. Thanks!
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Jessica says
6th September 2012 at 4:35 pm
Oops, never mind…found your link at the bottom of the blog! Thanks! Can’t wait to try both!
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Mozzie says
6th September 2012 at 4:51 pm
Black beans? hmm, help me here 🙂 normal black coloured beans, or canned? i used to make some red bean recipes, but i always used canned ones. Sorry for stupid questions, but i simply have never seen such thing.. and the recipe looks really good and i want to try it 😀
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Jen says
6th September 2012 at 6:28 pm
Canned!
REPLY
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Kim says
6th February 2016 at 3:36 am
OMG. This is a winner. I never, ever leave comments but had to make an exception. They are easy and wonderful taste.
Thanks you
5/5
Recipe Rating 5/5
REPLY
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Coralie says
23rd March 2016 at 11:18 pm
You are Great !!! Such fun…..
Love what you do with Chocolate
5/5
Recipe Rating 5/5
REPLY
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Suzy VanDyke says
22nd July 2016 at 11:09 pm
Thanks for the recipe! I googled black bean brownies because I didn’t have any chocolate. I had to make a few substitutions – subbed regular flour for the oat flour and had to add a little more oil, subbed regular brown sugar in for maple syrup. I also had to make my own baking powder with baking soda and cream of tartar. It all came out fine! I think it would have been yummier with chocolate chips on top but I’m still happy with it.
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Copyright © 2017 · Chocolate Covered Katie
Read more at http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/#VyBKElaXhj0dUc53.99
https://youtu.be/XonNy7s2Nhk
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Published on Feb 21, 2017
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This is it! The no-messing, re-usable, almost foolproof way to make Long Egg. Should you ever be crazy enough to want to. Why would you want a long egg anyway? Well, the main use is in a Gala Pie (a long pork pie baked in a loaf tin and often cut into slices for picnics). Or you could just slice the egg and lay it out on a platter and amaze your friends with how every slice is exactly the same size.
If you use an immersion circulator to heat your cooking water, you'll be able to achieve egg that has the perfect texture for the whites, and a yolk that is as firm or as runny as you like.
Want to try it yourself? [ Affiliate links follow ]
Get an Anova Precision cooker: http://amzn.to/2rs6cnU
And a Rubbermaid container to use with it: http://amzn.to/2swJU3C
EARLY LONG EGG EXPERIMENTS: https://www.youtube.com/watch?v=G0TMV...
RECENT LONG EGG EXPERIMENTS: https://www.youtube.com/watch?v=8AO41...
LONG SCOTCH EGG: https://www.youtube.com/watch?v=Ayu7N...
GALA PIE: https://www.youtube.com/watch?v=ZCAv3...
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KeefCooks
Pinned by KeefCooks
KeefCooks1 month ago
Right, there's a lot of people out there (especially in America) concerned about the food safety of some of the materials used. The waste pipe and endcap are polypropylene, which is food safe. It looks exactly like PVC, which is not food-safe. The small mdf spacers I made are not food-safe, and I wouldn't recommend you do that. However, this was a quick one-off demo made a few months ago, and I am most definitely still alive. Thank you for your concern.
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Darcy Tellier
Darcy Tellier5 hours ago
well done sir!
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Jerome Tyrone
Jerome Tyrone1 hour ago
What a nice old man :)
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Jeff Richtman
Jeff Richtman4 months ago
This guy reminds me of Adam Savage from Tested / Mythbusters. I didn't even know I wanted to know how to make a long egg, but I've watched every video he has on the egg-spermints. And now I want to try it.
Reply 656
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CPTANT
CPTANT1 month ago
I only now realized that the fact that you can pour raw eggs gives you the artistic freedom to form them into almost any shape you want.
So much potential.
Reply 172
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Allen Han
Allen Han5 days ago (edited)
quite an eggceptional thread. I've been battered with eggcitement.
Reply 17
Tiana Seastrunk
Tiana Seastrunk3 days ago
CPTANT reading all these replies was so egghausting but i just couldnt eggnore them
Reply 4
Chris The Butcher and Friends
Chris The Butcher and Friends1 month ago
Keef there some cracking comments on here I've just spent the last 20 mins pissing myself
Reply 97
KeefCooks
KeefCooks1 month ago
Chris The Butcher and Friends LOL I spent about 5 days reading them all, replying to most of them and deleting a few!
Reply 14
Chris The Butcher and Friends
Chris The Butcher and Friends1 month ago
The price of going viral Dad. Anyway keef we have this little cooking channel called Cowbridge Kitchen its very good but he's struggling just wondered if you could give him a little cheeky shoutout
Reply 5
Deeves Rave
Deeves Rave1 month ago
At 6:25 i can hear his stomach growl...😂
Reply 76
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Calvin Fernandes
Calvin Fernandes5 hours ago
I thought it was my tummy
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SirRandalMan
SirRandalMan2 hours ago
ether that or he farted. ether way thoes eggs will make him fart after he eats it.
Reply 1
Vanessa Bader
Vanessa Bader1 month ago
It's cute how he get's so happy when he saw that it worked :D
Reply 66
edenleviathan
edenleviathan4 months ago
You made me laugh and smile. I really enjoyed how happy cooking makes you.
Reply 424
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Andy Nguyen
Andy Nguyen1 month ago
HAHHAH LOLZ
Reply 3
rodster3600
rodster36004 weeks ago
I cried laughing man, something about his enthusiasm and honest video style that i loved xD
Reply 6
Kaladhar Battepati
Kaladhar Battepati1 month ago
I can't help but stare with my mouth wide open at your awesome mouthstache & goatee. You are wearing them well, Keefy :D Cheers from Canada xo
Reply 38
KeefCooks
KeefCooks1 month ago
Thank you sir!
Reply 24
KERNEL SANDERS
KERNEL SANDERS2 weeks ago
this shit crazy....he looks just like me
Reply 33
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Snyper
Snyper16 hours ago
KERNEL SANDERS kernel is spelled colonel you degenerate
Reply
KERNEL SANDERS
KERNEL SANDERS15 hours ago
Snyper Snyper is spelled Sniper you im·be·cile
Reply 2
Vinny V
Vinny V1 month ago
Now make a GIANT EGG and tiny egg.
Reply 22
KeefCooks
KeefCooks1 month ago
I really don't think so Vinny!
Reply 67
49th
49th4 weeks ago
I have thought about long egg every day since seeing this video. My life is torture.
Reply 19
KeefCooks
KeefCooks4 weeks ago
Sorry about that! Welcome to my world.
Reply 17
Michael Eugene Romero
Michael Eugene Romero1 month ago
Colonel Sanders teaches us how to cook a long egg...
Reply 213
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MarcDEN
MarcDEN1 week ago
Michael Eugene Romero igot a razer buddy here 😂😂😂
Reply 4
vqey2
vqey23 days ago
Guess he's not interested in the chickens anymore .
Reply 2
UNDESCRIBABLE ANNOYANCE
UNDESCRIBABLE ANNOYANCE1 month ago
Am I the only one thinking he looks like kernel sanders
Reply 10
KeefCooks
KeefCooks1 month ago
No #1220: https://www.youtube.com/watch?v=rdjWmMlaGCY
Reply 11
Manuel J
Manuel J1 month ago (edited)
The KFC Colonel knows it's cooking. Listen to his words of wisdom and learn his amazing cooking
Reply 8
KeefCooks
KeefCooks1 month ago
#1207: https://www.youtube.com/watch?v=rdjWmMlaGCY
Reply 3
Jc Ymbol
Jc Ymbol1 month ago
3:00 is that a pokeball stuck in water?
Reply 8
KeefCooks
KeefCooks1 month ago
Nope
Reply 6
grassynole07
grassynole073 weeks ago
I eggspected more from the comments section
Reply 7
KeefCooks
KeefCooks3 weeks ago
The good stuff kind of gets buried in a mixture of people calling me a poisoner and people telling me I look like Colonel Sanders.
Reply 21
Nikanaiko
Nikanaiko4 months ago
Hahah, I found the original long egg-speriment video a couple of weeks ago when I was browsing through science videos and I'm bizarrely proud of you for having done it. Good job, mate.
Reply 214
View all 7 replies
liquid kahraba
liquid kahraba3 weeks ago
u look like burgerking dude
Reply 7
KeefCooks
KeefCooks3 weeks ago
Get it right: KFC: #1267: https://www.youtube.com/watch?v=rdjWmMlaGCY
Reply 9
-bk- snake
-bk- snake3 weeks ago
why am i watching this ?
Reply 6
KeefCooks
KeefCooks3 weeks ago
Because you are a person of great discernment who enjoys learning new things.
Reply 13
-bk- snake
-bk- snake2 weeks ago
i dont know you just remind me of my father T_T
Reply 1
Mickaneena Bails
Mickaneena Bails3 weeks ago
it is 2 am. what am I doing.
Reply 5
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Published on Jul 11, 2017
hello friends today we are making Mayo garlic dip Recipe In this Mayo garlic dip recipe you will find easy and tasty garlic sauce recipe.I will show you how to make easy ,tasty and delicious Mayo sauce recipe at home with stey by step .learn easy method of mayo garlic dip recipe bu cooking with uzma babar in this video in urdu language.
mayo garlic sauce recipe
mayo garlic sauce
quick garlic sauce
mayo garlic dip recipe in urdu
mayo garlic dip at home
mayo garlic dip for fried fish
mayo garlic recipe for fried chicken
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Oscar del Rosario
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newandfresh
newandfresh14 hours ago
thank u uzmababar for sharing this recipe
Reply 1
Cooking With Uzma Babar
Cooking With Uzma Babar13 hours ago
+newandfresh most welcome
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Sobai Babar
Sobai Babar14 hours ago
nice sauce
Reply 1
Cooking With Uzma Babar
Cooking With Uzma Babar13 hours ago
+Sobai Babar thank u
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Semua foto oleh penulis.
FOOD
This Man Wants to Remind Indonesia That Food Comes From the Earth, Not an App
ADI RENALDI
Jul 10 2017, 7:00pm
Oh, and he fed Obama too.
Bumi Langit is more than a mere restaurant to owner Iskandar Waworuntu. It's a physical representation of his entire philosophy on food and the earth—one that was distilled after years of traveling throughout Indonesia to learn about farming, permaculture, and the natural balance of the ecosystem in the country's fields and paddies, not the classroom.
"Farming is a way of living that involves every kind of aspect of your life," Pak Is, as his friends call him, told me. "Food is the most fundamental aspect of life. You are what you eat."
The restaurant, which is located about 20 kilometers from downtown Yogyakarta in the hills of Imogiri, was more crowded than usual when I arrived. Former US President Barack Obama had just eaten lunch at the spot a few days earlier during his post-presidency holiday in Indonesia. Obama's visit helped Bumi Langit achieve a level of popularity not usually bestowed on restaurants that come with their own credo and a commitment to organic farming—outside Bali's yoga and spiritualism mecca of Ubud, of course.
The newfound popularity was a windfall for a traditionally minded restaurant that serves old-school Javanese food. But it was also a lot of work for a place that hosts educational tours for school children and runs its own organic, permaculture farm as well.
"I feel very humbled by the Obama's visit," Pak Is told me. "Now the restaurant has become more crowded, so I have to be careful."
Bumi Langit is one of the pioneers of permaculture in Indonesia. The agriculture practice, which works with the land in its natural state to create a more holistic form of farming, is slowly gaining traction in Indonesia—a country that before independence was a mostly agrarian nation. Today, agriculture employs more than 40 percent of the total workforce, and is responsible for more than 14 percent of the Gross Domestic Product. But a lot of that workforce labors on large-scale industrial palm oil, coffee, and pulpwood plantations owned by multinational corporations.
Pak Is is talking about a more down-to-earth homestead kind of farming here. Back in 1995, Pak Is, then a teenage boy, dropped out of school and embarked on a journey through Java and Sumatra to learn as much as he could about permaculture farming. He told me that the only way to learn how to actually farm was on the farms themselves. The skills he learned on the road—and the self-discovery—could never be found in a classroom, Pak Is told me.
When he returned to Jogja, Pak Is took a job at Bengkel Teater, which was founded by the city's famed activist, writer, and director WS Rendra. Pak Is told me that he enjoyed the work, but he couldn't shake his love of farming. Permaculture was his true passion, he said. Pak Is sees farming as a self-sustaining economic model, one that isn't trapped in the typically exploitative systems of capitalism and world trade.
He found three acres of land in the Imogiri hills outside downtown Jogja in 2006 and established the Bumi Langit community. Initially, people laughed at Pak Is. His land was barely fertile, and the whole endeavor seemed destined to fail. Pak Is wasn't born into a family of farmers, and few had time for a city guy who came down to Imogiri with all these ideas about "holistic farming."
But Pak Is drilled deep wells and used the permaculture techniques he learned on the road to make the ground fertile. His farm tried to limit the use of chemicals, composted excess food and organic scrap, and turned animal manure into biogas. By the time Pak Is opened his own restaurant, the locals weren't laughing anymore.
Pak Is took the ethics of his farm further, taking a similar approach to his own life. He never uses plastic, makes his own soaps, and keeps his farm off the electrical grid. Most of the time, Bumi Langit uses solar power. But during the rainy season, when the skies are dark with clouds, the farm still needs to rely on a diesel generator, he admitted.
He offered to show me around his farm. Bumi Langit is a beautifully natural place. The farm is surrounded by the forest. The buildings are constructed in traditional Javanese architecture out of wood grown specifically for the house so that they doesn't tax the nearby forests. The farmland itself is built out of irrigated terraces. Chickens wander free range everywhere. A pond of fish sat next to some of the vegetables.
The whole place looked like an idyllic farm, aside from the fact that I didn't see that many people around working. Pak Is told me that Bumi Langit wasn't able to produce the same amount of food as a larger, more industrial farm. He kept things small and manageable to maintain the ethics of the place.
"We're in a state where we're not in charge of our food," he explained. "We no longer know where our food comes from. We have become more dependent on the industry."
Pak Is opened the Bumi Langit restaurant in 2014 on the advice of a friend who said he felt bad always eating Pak Is' food without paying for it. It's far from one of the most-popular spots in Jogja—a city with a rich culinary scene and a steady stream of new tourists. It's also far from expensive. The 12-person Obama party ate for less than Rp 4 million ($298 USD)—or about $24 USD a person for a totally organic handmade meal. It's more pricy than a meal at the local warung, but still far less than a fancy meal at one of the city's trendy tourist spots.
I stopped to eye the menu on the way out the door. They were serving Ayam Goreng Bahagia and Ayam Geprek Kecombrang. I chose the second dish, eating perfectly fried chicken with kecombrang flowers that are apparently good for your health. I then ate fruit jam kefir and mango ice cream made from pure coconut milk for dessert.
For a brief moment I felt like Obama. And that's not half bad.
FARMING
BARACK OBAMA
INDONESIA
YOGYAKARTA
ORGANIC FOOD
BUMI LANGIT
JOGJA
PERMACULTURE
