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Elimin Hamuru ile (With Flour on My Hand) is actually a frequently used expression in daily Turkish dialect, is full version delivers the governing idea in a more outright fashion:’’ Do not tamper with a man’s job with flour on your hands.’’ Such a discourse constraining the status of women on the social sphere depicts a world where a stark dichotomy between ‘manly jobs’ vs ‘womanly jobs’ exists. In this world where the women are incapable to rival men in terms of power, they take the back seat and are portrayed as ‘homely’, ‘settled’ and ‘domestic’ creatures. Concept & Video: Dila Yumurtacı Thanks : Özgün Sönmez.+ More details
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www.mychef.tv/en Ingredients 125 grams flour, obtained from cookies with little gluten 100 grams butter a pinch of salt 40 grams powdered sugar 1 egg Preparation Arrange the flour as a bowl and mix with the butter, salt and egg until the mixture is grainy. Add the powdered sugar and knead. Massage the mixture to obtain a dough, then wrap in a plastic wrap and put in refrigerator for 2 hours. Particularly suitable for pies and cookies, the shortcrust pastry, once cooked, should be crumbly, melting in the mouth and neither hard nor elastic. A paste similar to this one, was already known in Venice after the year 1000, when people began to use the sugar cane imported from Egypt and Syria. But it is only towards the end of the seventeenth century that the preparation of the pastry was perfectioned in his appearance and substance, to the point of being transcribed on the first cookbooks. The shortcrust pastry is a mixture of flour and other ingredients such as salt, sugar, butter, eggs and flavorings (vanilla, vanillin or the peel of a citrus fruit), worked up to reach a firm consistency (always depending on the recipe and on the quantity of the ingredients that we're going to use). The different types are: shortcrust for biscuits, for tarts; whipped shortcrust, which is used to make small pastry products that will be extremely brittle and tending to creamy consistency, due to the high amount of butter; last but not least, is the "ovis mollis shortcrust" in which you use boiled yolks, obtaining crumbly and almost floury cookies.+ More details
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Great British Chefs - Cooking with kids Christmas - A guide demonstrating how to mix and knead bread dough+ More details
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No food is more universal than bread. Join Culinary Dietitian Gina Keatley as she rises early with the bakers in Brooklyn to create delicious and nutritious breads. We’ll satisfy our need to knead as we reconstruct a kitchen classic, Spoonbread with All of the Passion, None of the Pounds.+ More details
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"The sound of flour on skin, the echo of dripping water, the kneading of flesh. KNEAD is derived from intuition with a wish to convey bodily experience, liberated from analysis and with a different kind of story-telling." Idea/Producer/Script/Choreography: Disa Krosness Photo/Editing/Script: Carl Olsson Dance: Malins Sandberg and Anton Wretling Sound Design: Andreas Lundmark Screenings 2012: Vårrullen Film festival, Stockholm, SE U.Dance Film festival, London, UK Sans Souci Dance Film Festival, Boulder Colorado USA ASFF York, UK InShadows Festival, Lisbon, PL, En Route Dance film festival, Online Move be Moved 2013, Stockholm, SE+ More details
Everyone has tried or wants to try a no-knead bread recipe - but so many of the recipes need a dutch oven or special pan to bake in… Not this one; you can bake these loaves in any oven proof baking dish / pan. Ingredients: 4 cups (1000 mL) all-purpose unbleached flour 2 tsp (10 mL) coarse salt 2 cups (500 mL) lukewarm water (100ºF) 1 Tbsp (15 mL) sugar 2 tsp (10 mL) active-dry yeast room temperature butter for greasing the bowls In a measuring cup, dissolve the sugar into the water. Mix in the yeast and let it stand for about 5 minutes or until the mixture is foamy - just to ensure that the yeast is active. In a mixing bowl whisk the flour and the salt. Mix in the water / yeast to form a wet, sticky, 'ragged' dough. Transfer this mixture into prepared buttered bowl. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for an hour or so - it needs to dbl in bulk. Punch down the dough, recover, and allow to rise a second time. About an hour. Preheat the oven to 425ºF. Butter two oven-safe 1.5L bowls (or bread pans), divide the dough into two equal portions and place into your prepared bowls. Cover & let the dough rise for about 30 minutes. Bake for 10 minutes, then reduce the heat to 375º and bake for 22 to 25 minutes longer. Internal temp should be around 190ºF. Remove from the oven and turn the loaves onto cooling racks. let cool for 10 minutes before cutting.+ More details
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Touch is an animation triptych of ever-looping conté drawings and sound recordings, based on gestures observed in China. Because each loop lasts for a differing duration, one never experiences the same blended composition twice. Knead is inspired by an older gentleman and a young girl (perhaps his granddaughter) who I saw together on the train: she in his lap, they played with one another’s hands for most of the trip. Resonating singing bowls seemed apt to accompany the steadiness of their shared interest in physical contact. Please refer to http://lightgestures.wordpress.com for better insight.+ More details
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