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Good brownies don't come from boxes, they come from the heart. By that I mean, lots of good butter, and made completely homemade. SUPPLIES USED: 8x8 Brownie Pan Cocoa Powder INGREDIENTS: 3/4 cup (170g) butter, melted 1.25 cups (282g) granulated sugar 1/2 cup (73g)flour 3/4 cup (80g) cocoa pow 1/2 teaspoon (3g) salt 1.5 tsp (2g) instant espresso 2 eggs 1 tablespoon (10g)vanilla extract 4oz (113g) dark chocolate chopped Top with flakey salt INSTRUCTIONS: Whisk flour, cocoa powder, sea salt and espresso powder and set aside. In medium large bowl add sugar, melted unsalted butter, room temperature egg one at a time, and 1 tbsp (10 g) vanilla extract. Mix in flour mixture with the wet ingredients until nice, smooth and glossy. Fold in dark chocolate. Add mixture to greased parchment lined 8x8 baking pan Bake at 350 degrees F, 175 C 35-40 minutes or until toothpick inserted comes out clean. Let cool to room temp before cutting. Use a metal pan over glass when baking to make cutting friendlier. Top with flakey salt.

You can make homemade spices out of ordinary ingredients that you already have! Not only that but we use a similar method to make our own beef jerky using our own spices! Homemade spices and homemade beef jerky, as easy as you can make it. SUPPLIES USED: Dehydrator INGREDIENTS: Herbs: Herbs 115 (46c) 5-10 hours Pepper/chili powder: 130f (54c) 8-16 hrs Tomato and onion skins: 130f (54c) 8-12 hrs Garlic Powder: 130f (54c) 8-12 hrs Mushrooms 130f (54c) 8-12 hours Beef Jerky: 2.5 pound (1.2kg) beef eye of round 1 cup 236ml soy sauce 1/2 cup 118ml honey 1/2 cup 118ml Worcestershire sauce 2 tsp (4g) Dried thyme 1 tsp (7g)Mushroom powder 1 Tbsp (7g) Garlic powder 2 tsp (5g) Serrano powder INSTRUCTIONS: Marinate overnight. Dehydrate @ 165F-170F Method: **need a Dehydrator Place the desired herbs onto a dehydrator sheet. Place the sheet into dehydrator at 115F for 5-10 hours. Toss into a blender and blend until a smooth powder forms. Pepper/Chili Powder Take the peppers, remove the stems and seeds, or keep seeds for a spicer version. Line the peppers out on a sheet and place in a dehydrator set to 130F for 8-16 hours. Toss into a blender and blend until a smooth powder forms. Tomato and Onion Skins Powder Place the skins of the tomatoes and onions and place onto a dehydrator sheet. Place the sheet into dehydrator at 130F for 8-12 hours. Toss into a blender and blend until a smooth powder forms. Garlic Powder Method: Slice the garlic cloves using a mandolin. Place garlic slices onto a dehydrator sheet. Place into the dehydrator set to 130F for 8-12 hours. Toss into a blender and blend until a smooth powder forms. Mushroom Powder Place the mushrooms onto a dehydrator sheet and place onto a dehydrator sheet. Place the sheet into dehydrator at 130F for 8-12 hours. Toss into a blender and blend until a smooth powder forms. Lemon & Lime Powder Method Place the zests of lemons and lime onto a dehydrator sheet and place onto a dehydrator sheet. Place the sheet into dehydrator at 95F for 4-8 hours. Toss into a blender and blend until a smooth powder forms.

Yes you need egg yolks to make eggnog. In my opinion this is so easy to make that I think more people should be making their own eggnog instead of buying it. The Holidays can make everyone a little crazy, but it's easier to relax when you're sitting with a nice chilled glass of homemade eggnog. SUPPLIES USED: Whole Nutmeg Vanilla Bean Strainer INGREDIENTS: 3 cups (710ml) whole milk 1/2 vanilla bean or 1.5 teaspoon (6g) vanilla extract 6 egg yolks 1 cup (220g) granulated sugar 1tsp (3g) cinnamon Heaping 1/4 tsp (1g) cloves 1tbsp plus 2tsp (7g) ginger powder 1.5tsp (4g) ground nutmeg *ideally fresh ground* 1/4cup cup (60ml) rum, brandy, or cognac *optional but recommended* 1.5 cups (354ml) heavy cream INSTRUCTIONS: Bring milk to a simmer. While the milk is simmering, have the egg yolks and sugar ready in a separate bowl and using an electric mixer, whip them until they are light in color. Once the milk has simmered, slowly temper the milk into the egg yolk mixture by gradually scooping in a little at a time until milk has fully combined with the egg yolk mixture. Think about the process of making pastry cream, they are practically identical. Add vanilla bean. Consistently stir for 10-15 minutes using a spatula in low heat to prevent curdling. Do not boil. Look for a nappe consistency (coats the back of a spoon when you run your finger through it. Strain through a fine mesh sieve in a metal bowl. Place on ice water bath. Add cinnamon, clove, ginger powder, nutmeg, rum/brandy, and heavy cream. Store and serve as needed. To finish, add extra whipped egg whites, alcohol, or more nutmeg as desired in a glass.

Fettuccine Alfredo is obviously better when it’s homemade. But... is there a best of all-time version? Turns out... there are multiple versions. INGREDIENTS: Fettuccine al Burro 14 oz 400g pasta Fettuccine 1/2 cup (115g) unsalted butter, softened 2 cups 250g grated parmigiano reggiano Salt and pepper to taste American Regular 14 oz (400g) Fettuccine 1/2 cup unsalted butter (could use MSG butter) 1 1/4 cup heavy whipping cream 5 cloves garlic, finely minced 2 tsp finely chopped thyme Salt and pepper to taste 2 cups parmigiano reggiano Black peppercorn Healthy 14 oz pasta Fettuccine 2.5 cups cauliflower florets 1 cup milk (cows or nut milk) 1 tablespoon unsalted butter 1/2 cup grated parmigiano 3 cloves garlic 2 teaspoons finely chopped thyme Salt and pepper to taste INSTRUCTIONS: Fettuccine al Burro Method: Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until done. In a large bowl, add softened unsalted butter and season with pepper. Reserve ¾ cup of pasta water. Drain the pasta. Immediately add pasta to the large bowl and toss with the butter vigorously. Once butter is melted, add in grated parmigiano reggiano. Toss until combined using pasta water as needed to melt the cheese. Season with salt and pepper. Serve in a bowl topped with additional parmigiano reggiano. American Fettuccine Alfredo Method: Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until done. In a large pan, add heavy whipping cream and unsalted butter set to medium heat. Constantly stir the pan until all the butter has melted. Increase the heat slightly and bring to a gentle simmer. Simmer, stirring occasionally, for 3-4 minutes or until lightly thickened. Cut off the heat and add in parmigiano reggiano, chopped thyme, and finely chopped garlic. Vigorously stir together until thoroughly combined. Season to taste with salt and pepper. Reserve ¾ cup of pasta water. Drain the pasta. Add pasta to the alfredo sauce. Toss and using pasta water as needed to fully emulsify. Place in a bowl. Top with grated parmigiano reggiano and a crack of black peppercorn before serving. Healthy Method: Remove the stems and chop a head of cauliflower (roughly 2 cups worth). Place into a medium sauce pot, add in milk and unsalted butter. Bring to a boil over medium heat. Once boiling, reduce the heat to medium-low and simmer for 12-15 minutes covered. Remove from heat and add cauliflower to a blender with garlic, chopped thyme, grated parmigiano reggiano, and season to taste with salt and pepper. Blend on high until smooth. Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until done. Reserve some pasta water. Drain the pasta. Place pasta into a bowl and cover with cauliflower sauce. Toss until thoroughly coated. Place into a bowl, topped with parmigiano and salt and pepper before serving.

Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, steam, and enjoy! EQUIPMENT: Bamboo Steamers INGREDIENTS: For Bao Dough: 1 cup water 2 teaspoons (6g) yeast 2 1/2 cups (381) bread flour 1/2 cup (78g) corn starch 5 tbsp (70g) sugar 2 teaspoons (12g) fine sea salt 2 tablespoons (28g) pork fat or butter For BBQ Pork (Char Siu) Filling: 2cups (320g) char siu 2tbsp (30ml) cooking oil 2 shallots, finely diced 2 tablespoons (30ml) oyster sauce 1.5 tablespoons (22ml) soy sauce 2 teaspoon (8g) sugar 1/2 cup (118ml) water 2 tbsp (19g) flour INSTRUCTIONS: Bread Dough Mix yeast in water that is warmed up between 98 F or 36 c. Let sit for 10 minutes. In a stand mixer bowl, add the bread flour, cornstarch, sugar, and sea salt. Whisk together at first to incorporate all ingredients then add yeast and water mixture in the bowl gradually. If needed or too dry, add 1 tbsp of water but not too much. Add 2 tbsp or 28 g of softened unsalted butter or softened pork fat. Mix 8 to 10 minutes until smooth and looks cohesive, gently shape dough into a ball. In a greased bowl, put inside, damp towel, let rise for 1.5 hr or 2.5 times its size. Char Siu Filling Cut charsiu into small pieces. In a medium saucepot, heat cooking in medium heat. Toss in shallots, then saute until translucent. Add sugar, oyster sauce, soy sauce, water, flour and let it thicken until it looks like a glaze. Fold in char siu. Remove from the sauce pot and let cool. Shaping Shape dough into a long log, 18 in long. Ideally you would get 12-14 pieces of dough. Roll over the cut side. Do an 8 turn roll by rolling an eighth of the dough turning it, then rolling it again, leaving a thick center and a thin outside leaving a little bubble in the center for the filling. When rolled out with a rolling pin, the dough should be 4-5 inches in diameter. Add enough filling so that there is a half inch border around the whole bao. Pleat by pinching the dough then pressing it on the pinched edge repeatedly until the bao closes. Cut 3.5 in squares of parch paper. Put them below the bao so that they do not stick in steamer basket while cooking. Steamer basket setup: 2 inches of water and bring to a boil. Place steamer basket on top of the pot of boiling water without having the basket touch the water. 12 mins.

Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some porks shoulder and you've got it! Hope you guys enjoy this one!! EQUIPMENT: Dark Soy Sauce Red Fermented Bean Curd INGREDIENTS: 3 pounds (1300g) boneless pork shoulder 3 tablespoons (37g) brown sugar 1.5 teaspoon (3g) Chinese five spice  2 tablespoons (30g) shaoxing rice wine or sherry 1 tablespoon (14g) dark soy sauce reg fine 2 tablespoon (38g) hoisin sauce 1 tablespoon 14g red bean curd or fermented black bean curd 1 teaspoon (6g) sesame oil 2 teaspoons (10g) fine sea salt *optional but necessary for color - Slightly over 1/8 tsp of red food coloring For Glaze: 3 tablespoons (44ml) marinade 3 tablespoons (44ml) honey INSTRUCTIONS: Cut pork into flat pieces 2 in thick or 5-6 cm To make the marinade, toss all the ingredients in a sauce pot, warm up and let cool. Set aside 3 tbsp 44 mm of marinade in container for roasting day. Marinade meat overnight. On roasting day, preheat oven to 425 F. To the marinade, add 3 tbsp or 44 ml of honey. Set up a baking sheet with foil wrapped on the bottom with a little water to prevent fully scorching the drippings with a rack on top. Place pork on top of rack and cook in the oven for 20 minutes on side. Flip another for 20 minutes while basting, and then flip/baste while roasting for five more minutes with a total of three basting sessions. Take out of the oven and rest for 10 minutes. Slice and serve as needed.

You need 2 ingredients to make good Sauerkraut. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. EQUIPMENT: Kitchen Scale Mason Jar Airlocks Mason Jar Fermentation Weights INGREDIENTS: Ratio: 2% salt from total weight of cabbage Green Cabbage 2% kosher salt INSTRUCTIONS: Cut cabbage in half, and then in quarters. Slice out core. Slice thinly as possible Weigh on scale, the multiply the total weight of cabbage by .02 to determine the salt needed. Bruise cabbage so it releases a lot of liquid. This is about a 2-5 minute process. When transferring into a tight container, include the liquid. Firmly press down so that the liquid covers the top of the product. Cover with crumpled plastic wrap with a weight inside. Use airlock to let air out. If not, burp daily. Do not screw way too tight or it will explode. Check product after two weeks. Reserve in fridge, and use as needed.

You only need 3 ingredients for homemade jam (no pectin!). Fruit, sugar, and lemon juice (or really any other acid). If you've got those things, then you have everything you need to make your own homemade jam. EQUIPMENT: Jars Potato Masher INGREDIENTS: Guideline: Any fruit at any amount. Basic sugar to fruit ratio is: 1/4 (52g) cup-2/3 cup (136g) granulated sugar per pound (450g) of fruit 1/2 teaspoon (2ml) acid per pound of fruit (lemon, vinegar, other citrus juice) INSTRUCTIONS: Peel fruit then cut into small pieces. Toss in sugar, leave for 1-2 hours or overnight in the fridge wrapped in plastic to macerate. Start at 52g sugar per pound of fruit. Add more after the macerating process if necessary. *Simmering time will vary based on the amount of fruit used. For 1 pound of fruit expect it to take around 15-20 minutes. Optional for raspberries: ½ cup (104g) sugar for every pound of fruit. Put macerated fruit in pot, add 2 tbsps of acid to activate pectin, the chemical that activates the thickening of fruit. Cool in a metal bowl and ice bath set up. OPTIONAL: Strain seedy berry jams through sieve or chinois if needed Store and use as needed.

Making these homemade pretzels is one of the easiest baking projects I think I've ever undertaken. They can be made super fast since there isn't much rise time needed, and they don't require a ton of skill to make. EQUIPMENT: Food Scale Diastatic Malt Powder INGREDIENTS: Dough: 4 cup flour (632g) 1g diastatic malt powder (optional) 12g salt 1.5. tablespoons (13g) instant yeast 1.5 cups (365g) water percent lukewarm water @ 95f 35c 1.5 tablespoon (21g) butter softened Lye Solution (please use a food scale to be accurate here): 1000g cold water 30g lye beads (this equates to a 3% solution) Baking Soda Alternative to Lye (be aware that your pretzels will be different in color and flavor if you go this route): 1000g cold water 60g baking soda INSTRUCTIONS: Primed Yeast Mix yeast and water. Let sit in warm area ten minutes before using. Dough Incorporate yeast and water mix into dry ingredient bowl using medium-low speed. Gradually add butter, then mix 2-3 more minutes until fully mixed and elastic. Proof for 15 minutes with damp towel on top. Divide do into 8 pieces weighing 127 g. Lightly shape dough in a fat log 4 in or 1 cm long. Place in baking sheet greased with oil. Cover with damp towel or plastic wrap and let rest for 5 minutes. When shaping pretzel dough, start from center, increase pressure as you reach ends to get a tapered effect until getting a long tapered torpedo 20 in or 50 cm long (think about a giant earthworm here, fat in the middle skinny on the ends). Take the two ends, bring them together, gently cross over each other. Twist end pieces once, gently bring it down to front and attach those legs to the base line on oiled sheet tray, cover and proof for 30 min. Put in fridge to cool, prep lye solution LYE SOLUTION: 1000 g cold water to 30g of food grade lye beads. Whisk until all are dissolved. IMPORTANT: USE GLOVES! Drop in solution 10 seconds per side. Place on wire rack setup over drain excess lye mixture. Make sure rack is greased otherwise it sticks. Slash base or thickest part of pretzel with razor blade Finish with flaky salt, then bake at 425 F or 218 C for 15-20 min or until golden brown.

If you want to know how to brew beer, but don't know where to start then you came to the right place. I wouldn't say it's the easiest thing in the world but it's also not that hard once you actually do it and see for yourself. EQUIPMENT: Full Brewing Kit Full Brewing Kit INGREDIENTS: Grain Sack Ingredients: 1.5 lb (680g) Belgian pilsen 12 oz (340g) German wheat 12 oz (340g) Aromatic malt 8 oz (226g) special roast (lovibond 50) 4 oz (113g) Caramunich malt The Boil Ingredients: 3 gallons (11.5 liters) water (plus 4cups (1 liter) for draining) 5 pounds (2.25kilo) pilsen light liquid malt extract .5 oz (14g) sorachi hops (added at the beginning) 1 oz (28g) styrian goldings hops (added with 15 minutes remaining) 65g galangal or ginger 10g coriander seeds, toasted 3g grains of paradise, toasted INSTRUCTIONS: Method: Fill your grain sack with your assortment of grains: 1.5 pounds of Belgian Pilsen, 12 ounces of German wheat, 12 ounces of aromatic wheat, 8 ounces of special roast and 4 ounces of caramunich malt. Tie off your sack and drop it into 3 gallons of water which has been heated to 160 degrees Fahrenheit. Make sure to dunk it in and out to make sure it’s hydrated. Let your grains steep for one hour, maintaining that temperature by checking in every 10 minutes. While your grains are steeping, sanitize your carboy and your airlocks. Once your grains are done steeping, lift your sack out of the water and strain 4 cups of hot water through the bag until it stops dripping. Discard the grains and bring your liquid to a boil. Add in 5 pounds of Pilsen light liquid malt. As soon as the liquid comes to a boil, set your timer for an hour and toss in ½ an ounce of Sorachi hops. Let your mixture boil for that hour; and when 20 minutes are remaining add in your spices: 3 grams of grains of paradise, 10 grams of coriander, 65 grams of peeled and sliced galangal. Wrap your spices in cheesecloth and tie it off with kitchen twine. Toss your bag into the boiling wort, then at the 10 minute mark add one ounce of Styrian Goulding’s hops; finishing out the boil. Once your time is up, let your wort cool down to 80 degrees fahrenheit. Once cooled, funnel in your sanitized carboy using your sanitized funnel. Top it off with enough water to reach the 5 gallon mark. Take your yeast bag and cut it open using sanitized scissors. Pour it directly into your beer, then add your prepared airlock and its stopper. Make sure it’s fully licked down on your carboy; letting it ferment at room temperature in a dark area with no sunlight for 14 days. Once you’ve hit your 14 days, sanitize your bottles and prime them all with priming sugar. Using a sanitized auto siphon and bottle filler, attach your racking cane to the siphon and the other end to a bottle filler. Carefully place the siphon in your beer and begin pumping your beer through the siphon into the bottom of a beer bottle. Once you’ve reached the top of the bottle, pull your siphon out. Repeat with remaining bottles. Using a bottle capper, cap your bottles and place back in a dark place; letting them condition at room temperature for 3 weeks. Once your 3 weeks have passed, place in the fridge for 24 hours.

Okonomiyaki are the Japanese Street Food Pancakes of your dreams. No not the fluffy pancakes that you've seen float around the internet, these are better. EQUIPMENT: Bonito Flakes Nonstick Pan INGREDIENTS: For Okonomiyaki Batter: 1 cup (152g) all purpose flour 1/2 teaspoon (3g) kosher salt 1/4 teaspoon (1g) baking powder 4 eggs 1/2 cup (120ml) dashi 1/2 large head cabbage 2 tablespoons (30g) red pickled ginger chopped (beni shoga) 1/4 pound shrimp, poached and cut into small bite sized pieces *optional* 1/2 cup (30g) agedama/tenkasu (tempura scrap) 1 bunch thin sliced green onion For Homemade Okonomiyaki Sauce: 2 tablespoons (53g) lacto ketchup or regular ketchup 2 tablespoons (28ml) Worcestershire sauce 1 tablespoon (14ml) soy sauce 1 tablespooonn 14g honey 2 teaspoons (8g) molasses For Toppings: Bonito Flakes Thin sliced green onion Thin chiffonade nori INSTRUCTIONS: Batter Mix flour, baking powder, salt, whole eggs and dashi. Lumps are ok. Season your green cabbage with salt, and squeeze the water out of it. Poach your shrimp in a bit of dashi. Cool off and cut into small pieces Toss cabbage, shrimp, pickled ginger, agedama and onion whites in batter. To cook the pancake, start a nonstick pan with a cooking spray in medium heat. Add thin strips of pork belly. Flip pancake and brush with sauce. Flip pancake again and brush the other side with sauce. Once pancake is done, finish with one last drizzle of sauce, finish with bonito flakes, kewpie mayonnaise, sliced green onions and nori. Okonomiyaki Sauce Mix all ingredients in a bowl. Store and use as needed.

This recipe is one of the most used bases of Japanese food; the humble Dashi (Japanese Sea Stock). There are many kinds but this is the most common one. It's the same broth that you use to make homemade miso soup, tempura sauce, and much much more. EQUIPMENT: Kitchen Scale Katsuobushi Kezuri (slicer) INGREDIENTS: Dashi Ingredients: 1qt (950ml) filtered cold water 4 (2inch) (10g) pieces kombu 1.25 cup (12g) bonito flakes Miso Soup Ingredients: 1 qt (950ml) Dashi 2.5 Tbsp (60g) miso Salt to taste Cubed soft tofu Thin sliced green onion INSTRUCTIONS: Dashi Method: Shave your Katsuobushi into thin slices either using a bonito kuzuri or a knife. Take 4 2-inch pieces of kombu and combine that with 1 quart of cold water in a small sauce pot. Let it soak for 25-30 minutes or until completely softened. Heat the pot over medium-high heat and right before it simmers, cut the heat down to low. Maintain a constant temperature of 170 degrees Fahrenheit. Add in your bonito flakes and continue to steep in the hot liquid for 15 minutes. Remove the kombu and strain the liquid through a mesh strainer. Miso Soup Method: Heat up your dashi in a small sauce pot until it begins to simmer. Place a mesh strainer on the pot. Add 2 ½ tablespoons of miso paste to your strainer and whisk together until it dissipates. Add tofu and sliced green onions to your bowl if desired. Serve.