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Foodqood by Giallozafferano
@gzfoodqoodNO 186
gr24.39M
followers1.23K
videos6936.97M
views427.76M
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gzfoodqood's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
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#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
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Croissant recipe for 12 pieces: Ingredients For the Pre-dough: • 165 g of all-purpose flour • 165 ml of warm water or milk • 7.5 g of fresh yeast For the Dough: • 735 g of all-purpose flour • 375 ml of room temperature milk • 27 g of fresh yeast • 15 g of salt • 37.5 g of granulated sugar • 37.5 g of brown sugar • 30 g of honey • 15 g of melted butter For Laminating: • 540 g of butter For Brushing: • 1 large egg yolk • 30 ml of fresh cream Procedure 1. Pre-dough Preparation: Dissolve the yeast in warm water or milk. Add flour, mix well, and let it rise covered until it doubles in size. 2. Dough Preparation: To the pre-dough, add the remaining yeast, half of the milk, both sugars, honey, all the flour, salt, the rest of the milk, and melted butter. Cover and rest for 30 minutes. Knead briefly, add more flour if needed, and rest for another 15 minutes. 3. Butter Preparation: Roll the butter between two sheets of parchment paper to form a 9-inch square. Chill in the fridge. 4. Dough Forming: Briefly work the dough and shape it into a long form. Chill in the fridge for 12 hours. 5. First Lamination: Roll out the dough, place the butter in the center, roll out and fold in four. Freeze for 15 minutes. 6. Second Lamination: Roll out the dough again and fold it in three. First freeze, then refrigerate. 7. Shaping the Croissants: Roll out the dough, cut into triangles, roll to form croissants, and let rise in a humid environment for about 2-2.5 hours. 8. Baking: Brush with egg yolk and cream. Bake in a preheated oven at 428°F, add ice cubes to lower the temperature to 338°F and bake for about 25 minutes.. . @GialloZafferano
01:27#cucinaitaliana Beef Ragù Ingredients: • 4.4 lbs beef • 2 onions • 2 carrots • 2 celery stalks • 1 tablespoon tomato paste • 2 cups tomato pulp • Salt, pepper • Rosemary • Basil Fresh Pasta Ingredients: • 1 cup flour • 1 tablespoon semolina • 3 tablespoons eggs (out of shell) • 1 tablespoon egg yolk Béchamel Sauce Ingredients: • 4 cups milk • 6 tablespoons butter • 6 tablespoons flour • Nutmeg • Salt, pepper Preparation: For the Ragù: 1. Mince the beef. 2. Sauté onions, carrots, and celery in a pan. 3. Add minced beef, tomato pulp, tomato paste, salt, and pepper. 4. Add a bouquet of rosemary and basil, then simmer on low heat for about 3 hours. For the Pasta: 1. Mix flour, semolina, and eggs into a dough. Knead for a few minutes. 2. Let the dough rest for at least 2 hours. 3. Roll out the dough, cut into rectangles, and boil in water for about 3 minutes. For the Béchamel Sauce: 1. Melt butter in a saucepan, stir in flour. 2. Gradually pour in milk, season with salt, pepper, and nutmeg. Bring to a boil, stirring until it thickens. Assembling the Lasagna: 1. In a baking dish, spread a layer of béchamel sauce. 2. Add a layer of fresh pasta, then the ragù. 3. Sprinkle with Parmesan and distribute about 2 ounces of mozzarella per layer. 4. Repeat for at least 4 layers. 5. Bake at 350°F for 30 minutes. Final Touch: 1. Once baked, let the lasagna cool, then cut into squares. 2. Dip squares in beaten egg, then in breadcrumbs. 3. Cook in an air fryer until golden and crisp.⬤ @GialloZafferano
01:29#cucinaitaliana Chicken Penne with Mushrooms and Broccoli Ingredients: • 3 chicken thighs, diced • Salt and pepper, to taste • 1 tablespoon of mixed herbs • 1/2 teaspoon of paprika • A drizzle of olive oil • 1/2 onion, chopped • 50 g of sliced champignon mushrooms • 100 g of cream cheese • 100 g of broccoli • 100 g of penne or pennette pasta • Fresh basil, for garnish Directions: 1. Marinate the chicken pieces with salt, pepper, mixed herbs, paprika, and a drizzle of olive oil for about 30 minutes. 2. In a skillet, sauté the chicken over medium-high heat for 5 minutes. 3. Add the chopped onion and sliced mushrooms, cook for a couple of minutes. 4. Stir in the cream cheese and a little water. Let it cook for 10 minutes until the sauce thickens. 5. Cook the pasta in boiling salted water. In the last 2 minutes of cooking, add the broccoli to the pasta water. 6. Drain the pasta and broccoli, and add them to the chicken and mushroom sauce. 7. Mix well with fresh basil and serve hot. @GialloZafferano
01:04#cucinaitaliana Strawberry Panna Cotta Recipe: For the Panna Cotta: • Cream: 2 cups • Sugar: 1/3 cup • Gelatin: 2 sheets (or 8g) • Vanilla: 1 tablespoon Steps for Panna Cotta: 1. Soften gelatin in cold water. Heat cream, sugar, and vanilla until hot but not boiling. Remove from heat, add gelatin, and stir until melted. 2. Pour into glasses and let it cool. Then, refrigerate until firm. For the Strawberry Topping: • Strawberries: 1 cup, chopped • Water: 1/2 cup • Gelatin: 1 sheet Steps for Strawberry Topping: 1. Soften gelatin in cold water. Heat strawberries and water without boiling. Add gelatin and stir until melted. 2. Let it cool, then pour over the firm panna cotta. Refrigerate until set. @GialloZafferano
00:38#cucinaitaliana Blueberry Macarons Ingredients: For the Macarons: • 150 g almond flour • 150 g powdered sugar • 110 g egg whites (split into two 55 g parts) • Purple food coloring paste • 150 g sugar • 50 ml water • 15 g sugar For the Blueberry Compote: • 20 g sugar • 2 g NH pectin • 100 g blueberry puree • 10 ml lemon juice For the Blueberry Ganache: • 180 g white chocolate (Ivoire 35% from Valrhona preferred) • 60 ml fresh cream • 30 g blueberry puree • 10 ml lemon juice Directions: 1. Macarons: Sift almond flour and powdered sugar into a bowl. Add 55 g egg whites and the food coloring. Boil 150 g sugar with 50 ml water and cook until it reaches 118°C. Beat the remaining 55 g egg whites with 15 g sugar, then pour in the hot sugar syrup, beating until shiny. Fold some of the meringue into the almond mixture, then gently fold in the rest. Pipe onto a baking sheet and bake at 150°C for 8-10 minutes. 2. Blueberry Compote: Mix sugar and pectin. Heat blueberry puree and lemon juice to 40°C, add sugar with pectin, bring to a boil and cook for a few minutes. Let cool. 3. Blueberry Ganache: Melt chocolate in a double boiler. Boil cream, blueberry puree, and lemon juice, then pour over chocolate. Stir until smooth. Blend with an immersion blender and cool in the fridge for a few hours. 4. Assembly: Match up the macaron shells. Pipe a ring of ganache on half of the shells, fill with blueberry compote, and top with another shell. Keep in the fridge for at least 24 hours before serving. #khalidelmahi @giallozafferano
01:11#cucinaitaliana Ingredients: • 3 potatoes, thinly sliced (about 2 mm) • 1 onion, julienned • Salt and pepper to taste • 1 tablespoon of semolina flour • 1/2 tablespoon of oregano • 1 square of puff pastry • Egg wash • 100 g of tomato • 150 g of mozzarella Procedure: 1. Prepare the potatoes: Mix the sliced potatoes and onion with salt, pepper, flour, and oregano in a bowl. Spread on a baking tray and bake in a preheated oven at 365°F for 30 minutes. 2. Create the base: Let the potatoes cool completely. Lay a square of puff pastry over them, prick it, and brush with beaten egg. 3. Final gratin: Bake again until the surface becomes crispy. After turning it over, spread the base with tomato, add the mozzarella, and gratinate until the cheese becomes golden and bubbly. 4. Serve: Your potato pie is ready to be enjoyed, crispy and delicious. @GialloZafferano
00:54#cucinaitaliana #eggplant Cutlets Recipe A delightful twist on the classic cutlet, these eggplant cutlets are crispy on the outside and tender on the inside. Served with a sweet and sour sauce, they offer a perfect balance of flavors that will tantalize your taste buds. Ingredients: • 2 eggplants • 150 g of rice flour • 200 ml of water • 1/2 teaspoon of paprika • 1/2 teaspoon of salt • Breadcrumbs for breading • Oil for cooking • Sweet and sour sauce for serving Instructions: 1. Baking the eggplants: Wrap the eggplants in parchment paper and then in aluminum foil. Bake in a preheated oven at 392°F (200°C) for about 30 minutes. Allow them to cool, then peel and flatten them to a thickness of about one centimeter. 2. Preparing the batter: Mix the rice flour with water, paprika, and salt until you get a smooth batter. 3. Breading: Dip the eggplants in the batter and then in the breadcrumbs. 4. Cooking: Fry the breaded eggplants in a pan with hot oil, about 10 minutes per side, until they turn golden. 5. Serving: Serve the eggplant cutlets with sweet and sour sauce. . . #khalidelmahi @GialloZafferano
00:36#cucinaitaliana Vegetarian Sandwich Whip up this flavorful Vegetarian Sandwich, featuring golden fried hummus balls and topped with creamy sour cream and vibrant bell pepper sauces for a mouthwatering meal. Hummus • 300g of dry chickpeas: soak in water overnight, then drain. • 1 onion: roughly chopped. • A bunch of parsley. • Seasonings: ½ teaspoon of salt, ½ teaspoon of oregano, ½ teaspoon of cumin, ½ teaspoon of baking soda. • Process: Blend the chickpeas, onion, and parsley until smooth. Mix the seasonings into the blended mixture. Form small balls from the mixture and fry until golden. Sour Cream Sauce • 150g of sour cream. • 50g of crushed Greek cheese. • Seasonings: salt and a drizzle of olive oil. • Process: Mix the sour cream with the Greek cheese, add salt to taste and a drizzle of olive oil. Bell Pepper Sauce • 200g of bell peppers: blended into a puree. • Seasonings: 1 tablespoon of salt, ½ teaspoon of chili powder, a drizzle of olive oil, and 1 tablespoon of soy sauce. • Process: Blend the bell peppers with the salt and chili powder, then season with olive oil and soy sauce. @GialloZafferano #khalidelmahi
01:10A melt-in-your-mouth delight: Beef tenderloin with spiced butter. Ingredients for the Tenderloin: • Beef tenderloin, 9 ounces • Thyme • Butter For the Spiced Butter: • 1/2 red onion, julienne • Soy sauce • 1 tablespoon muscovado sugar • Butter, 9 ounces, cubed • 1/2 teaspoon paprika For the Side: • Mushrooms, as needed • Salt and pepper • Olive oil • Cherry tomatoes Instructions: 1. Cook the Tenderloin: Sear the beef tenderloin in a pan with some butter, 5 minutes per side. Season with thyme. Finish cooking in the oven at 212°F for 5 minutes, then let it rest for about 10 minutes. 2. Make the Spiced Butter: Sauté the julienne red onion until soft, then add some soy sauce and muscovado sugar to caramelize. Let the onion cool down. In a blender, combine the cubed butter, caramelized onion, and paprika until smooth. Chill the spiced butter and form quenelles. 3. Prepare the Side: Sauté mushrooms in a pan with olive oil, salt, and pepper. Add cherry tomatoes at the end to warm them slightly. 4. Plate: Serve the rested beef tenderloin topped with one or more spiced butter quenelles. Serve with sautéed mushrooms and cherry tomatoes. . . @GialloZafferano #khalidelmahi
00:53Simplicity meets flavor: #Spaghetti with homemade #meatballs. Ingredients for Meatballs: 350 grams of ground beef 1 bread roll, diced and soaked in 150 ml of milk Salt and pepper to taste 1/2 teaspoon of chili powder 1 grated garlic clove 1 egg 20 grams of grated Pecorino Romano 20 grams of grated Parmigiano Reggiano For the Sauce and Spaghetti: 1/2 chopped onion Olive oil 200 grams of tomato pulp 10 basil leaves, plus more for garnish Salt 200 grams of spaghetti Instructions: Meatballs: Mix beef with bread, seasonings, garlic, egg, and cheeses. Shape into 40-50 gram meatballs. Cook: Fry meatballs for 10 minutes; set aside. Sauce: Sauté onion in oil, add tomato, basil, salt. Cook 5 minutes. Combine: Cook meatballs in sauce for 30 minutes. Spaghetti: Boil spaghetti until al dente; drain. Toss: Mix spaghetti with sauce, add basil as needed. Plate: Serve spaghetti with sauce, topped with meatballs and garnished with basil. @GialloZafferano #khalidelmahi
01:15TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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