Auto news on Youtube Nov 18 2018

beauty talks, another video in the channel this time bringing you there

graal online classic and bringing it to you the new store that gives revolution

Open this is my first event. here so let's go

enter here to be watching, the wind of thanksgiving

better known as turkey event

the location on the map is here where this written revolution, will be appearing

arrow and for you to find yourself better beauty, then coming here to

see what arrived again, beauty will have 3 doors

entering here the first time for us to be watching we will have

food here in we'll have more food too

To be buying, let's have a pet for home.

approach for you to see better

Let's have this 3500 hat here too.

here we will also have a belt

Now, let's go to the next door.

here is going to have more food here will also have furniture

to the house

will have another hat and here we will have four hats also for

you're buying if you want, come here to get better

you will see

here is going to have another pet

We'll be going to the next door.

we enter here at the last door that goes have that hat here, it looks like a hat

very cool wizard

Beauty down here is going to have more food is also going to have

other food and I think it's that personal

We will also have the mount of 10k gralats

very cool, so these were the items that arrived here at Graal

classic, you'll probably be arriving at the others graal also more if

I'll bring it to you, for who wants to enter here in my guild

I'll be recruiting

jaguars, you who want to get money in guild house

She'll be open for you to be. taking money

who wants to send message inside the game beauty

so this is it people stay with God I base everything and I was.

For more infomation >> 🦃TURKEY - NOVA LOJA - Graal Online Classic 2018 - Duration: 4:32.

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Two Classic Rebuilt And Updated Cottage With Beautiful Lakeside Sunsets And Cool Breezes - Duration: 4:55.

Two Classic Rebuilt And Updated Cottage With Beautiful Lakeside Sunsets And Cool Breezes

For more infomation >> Two Classic Rebuilt And Updated Cottage With Beautiful Lakeside Sunsets And Cool Breezes - Duration: 4:55.

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Foolproof Creme Anglaise (Classic Vanilla Custard Sauce) - Duration: 5:35.

Hi and Welcome to bold baking basics, this is where we get stuck into the fundamentals

of baking.

These ideas will get you baking with confidence, anytime, anywhere.

A creme anglaise or a custard vanilla sauce is baking 101 but it can be a little bit tricky.

I'm gonna show you a step-by-step recipe to make sure that you make successful creme anglaise.

Also, just in case you curdle your creme anglaise, I'm gonna show you a fantastic trick to bring

it back together.

Okay let's get started in a nice heavy bottomed saucepan.

So first I'm gonna add in my whole milk, you a make sure that it's whole milk so it's nice

and fatty for better flavor, and then I'm gonna pour in some cream.

Now you can use any type of cream you want for creme anglaise, it doesn't have to be

whipping cream.

And if you don't want to use cream, you can use all milk.

Here I have a little bit of sugar for sweetness, and then lastly a very important ingredient

in a creme anglaise is a vanilla pod with all that lovely flavor and seeds.

So what you want to do is take a little knife, split it down the middle, and scrape out those

seeds.

Now I have a link on my website of where you can buy vanilla pods online, it's really really

easy and they're inexpensive.

I don't want you to be paying $10 a vanilla pod, that'd break my heart.

Okay just pop that into the pot, and the pod as well, now all you want to do is just turn

this on to roughly a medium heat, and let it slowly come to a simmer.

So while that is slowly coming to a simmer, we're not going to rush it, we're gonna let

it do its thing, we are going to mix together our egg yolks.

So in this bowl I have my egg yolks, and a little bit of sugar.

Now with a hand whisk you just wanna mix these two ingredients together.

Now make sure you do this in a medium sized bowl, because we're going to be adding some

of that hot mix into this, you wanna make sure that it's big enough.

Okay lovely.

Now I can see my mix is just about to come to a simmer, we do not want it to boil, this

is perfect, so now we're gonna turn it off the heat.

So now here is what we're gonna do.

We're gonna let this mix infuse, let the vanilla flavor come out of the pod and flavor the

cream and milk.

So we just wanna put it over to the side for around 20 minutes and let it just chill.

So it's been 20 minutes, I can smell the lovely vanilla in my kitchen, so now it's time to

introduce the hot mix into the eggs.

Now here's what we're going to do.

I'm going to take a ladle of the hot mix, and pour it over the egg mix.

And then really quickly go ahead and whisk those two together.

Now this method is called tempering, and the reason that you do it is because in a kitchen

you never want to add hot into cold, something of two very different temperatures together.

Because they can curdle, crack, do all sorts of funny stuff.

So you want to make sure they're roughly the same temperature.

That's why we add a little bit of hot into this to warm them up.

Add around two to three ladles of milk just to get your eggs nice and warm.

And then once that's all mixed up, we're going to take this mix and pour it back into the

pan.

So now turn your saucepan on to a medium low heat, and we are very gently going to cook

this custard until it thickens, it just takes a few minutes, don't try to crank up the heat

to try to make it go faster, because you'll end up with sweet scrambled eggs.

So once you put your anglaise back on the pot you want to make sure that you're stirring

constantly, because you don't want it to overlook and stick to the bottom of the pan.

So just stand here and keep it moving.

Also at this point I don't use a whisk anymore, I use a wooden spoon and I'll tell you why.

You can feel the bottom of the saucepan with a wooden spoon, and you can't always feel

it with a whisk.

You want to know what's going on.

In the kitchen you always want to know what's going on.

So just use a wooden spoon and you'll be able to feel if your eggs are sticking a little

bit or if it's nice and clean down there.

While you're waiting for this to thicken, just note that you don't want to see bubbles

of water, you do not want it boiling, just over steady heat, getting nice and warm and

thick.

Now this is actually ready, it's been around 7-8 minutes or so, and just look at that,

you see the way it coats the back of the spoon, it's gotten noticeably thicker, this is perfect.

Here I have a water bath, and I'm just gonna put the saucepan into the water bath, and

this will just help the mix cool down and will also stop cooking the eggs.

So you won't have to worry about them.

So while our creme anglaise is cooling down I want to show you what you can do if, just

if you happened to curdled your creme anglaise.

I'm sure you won't, but if you know somebody that does, this is a tip that you can tell

them.

So as you can see here I've got a creme anglaise that I cradled, it's really lumpy, and you

probably think there is nothing you can do about it.

Well, you're wrong, check this out.

See this guy?

This guy is your best friend in the kitchen, just watch this, I'm gonna put it in, and

you're just gonna emulsify the creme anglaise back together, and in a few seconds, you'll

see it start to become really smooth and as good as new.

So once your creme anglaise is cool we're going to pour it through a strainer, the reason

that we do this is because we want to get it really lovely and smooth, remove any little

lumps, and also remove the vanilla pod.

My sieve is nice and clean which means I did a good job, there's no lumps or anything in

there.

And then you see this guy?

Don't throw him away, give him a little bit of a rinse under the tap, dry him out, and

then stick him in your sugar and you'll have vanilla flavored sugar.

So there you have it, a beautiful homemade creme anglaise, this will last in your fridge

for up to 5 days.

Whenever you're ready to enjoy this, pour it on cobblers, crisps, and one of my favorites,

over a bowl of fruit.

For lots more bold baking basics just like this one, head over to my website, and I'll

see you back here really soon for more Bigger Bolder Baking.

For more infomation >> Foolproof Creme Anglaise (Classic Vanilla Custard Sauce) - Duration: 5:35.

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Graal online Classic Happy Turkey Day 2018🦃🤗 - Duration: 3:33.

Hi guys, youtube here

a video for you and before you talk about Today's content subscribes to the channel

Like to strengthen the video share active but

The location is right here Where is my head blinking a lot?

crazy, this, bro, I was seeing here at the news mano has arrived action day

to shop in the Classic very crazy This is it, so people here

Revolution, let's go to See how that beauty shop is coming in

here in has a pie I do not know if I had it before

well crazy and here in has turkey here hand 2 500 that a pet

To put it in your house you have a turkey food if you like to eat

Peru, I think well but this hat It's really cool here, I think I'm going

buy it later and have this belt here from the mirror, you look

with a big freak here, cool and other foods that are

selling here hand and here to this side here we have another door that sells other

items that most crazy pie a mano has a bed of piru

well I really have a toy here is very crazy piru and we have

other hat also 3500 each one is cool too

An apple This is a very cool pie here.

same and here we have another hat that I do not

had seen and here also has another store I'm talking to Piru here too.

Man, let's go up here. There is a food here.

witch here from turkey day also

we have a tail of the hand for put on your back if you want to have a turkey

on the back and mano buy this one beauty

and here as you can see it sells the piru mount costs 10k eu

I bought it, let's test it out. as she and mano remembering that she did not

walk on the water, let's test I'll go look for her here.

Where is my turkey mount? here hand we go up in turkey here

running with crazy turkey here As you can see, the water does not enter the

turkey does not like to go into the water just likes to run crazy here and

before I finish the video here I go send a salve to the boy for him

very crazy but this guys content is very simple and I hope

You liked the one like to fortified video share active

bell Caverinha