Відео

I miss read the title as 'mouse excrement' and didn't bat an eye

On the topic of the glace temperature needing to be in a pretty narrow range, wouldn't cooling it while in an oven set to the target heat make that easier and less errot-prone?

Elastomeric respirator with NIOSH P100 as daily wear. Thoughts?

It's so sad to see you not upload here anymore. I really enjoyed the videos here

When I first glanced at your title. I thought it said mouse excrement!

My man doing a shokugeki with himself, mic drop

Educational

i managed this and for keeping the oven warm i just had a little 100w heater controlled by a thermostat. worked pretty damn well and the two loafs i made were GOOD.

I've enjoyed the videos. Bit heavy on the vocal fry for me though.

150g starter 250g warm water 25 oil 10 salt 25 sugar 500g flour

Make more content I’m begging you

Thank you for all the detailed explanations! Really appreciate it :)

spherification video coming?

This was quite helpful. My first go at deboning was a disaster and I just started ripping bits out since I was over it 😂 This is much more clear and detailed than any other video I’ve found. It’s appreciated.

It's a shame he didn't continue this channel.

I made this I have a few issues with your recipe I needed to double the gelatin amount for the first to cases my cookies took like 45 min to bake and had to redo three times not all for the same reason but it was it kept being underbaked and like a soggy rice crispy in the end I had to settle for it being fine but the interior being a little raw. my heated Swiss mergige curdled increadibily fast and would not develop air so I just made regular meringue and added cream of tarter (idk why you did not use cream of tarter for all there meringues) 15 - 30 min for a range for cooking is very large 1 - 3hr is a very large time window for setting in the freezer The goose berries are incredibly tart some people like that some people don''t I have not tried mine yet but I tried the raw goose berries mine were frozen. it would of been better to say that you can omit half of the ground cherries if you don't like it to tart. My cookie went from crisp to soggy and not hard within like 8 hr of sitting fix your cookie recipe to make it more shelf stable it would be nice to post a amazon link for molds Since your kind of branding this as a easy recipe most people including me don't have much expereicne with pipping bags so it would be nice for a quick run down of things to do like moving all the filling down and twisting it so it does not come out the other end and using the right tip size so it can actually go through I used way to small of a tip because of what you said in the video. It would of been nice for you to say how long your cookies were baked for in the oven so I would have reference for since the time estimate is very broad. a link to where to find goose berries (ground cherries) would be nice because I had to scour the internet my berries your frozen so would not blend mention that you have to thaw them HOW MANY BOWLS DOES THIS RECIPE REQUIRE: yes there is a few more things but I can't remember them overall good recipe just very expensive one

Made this tonight, make sure your banana is not green at all and hold torch upright using the tip of the flame so all the fuel is burnt. I used sugar, vanilla sugar ( vanilla bean blended to powder with sugar) and a tiny pinch of salt. Everything smells like sweet caramel vanilla candy. Served hot with vegan ice cream.

this video is the one that finally got me to do it, just made one and it is delicious

Raisin and dates were used for thousands of years - very popular when you dont mind the acidous flavor. Personally cider cultures are my favorite as they include pectin enzymes. Gotta try the Koji as well.

Oh please, oh please make more longform taste emporium videos! Let me elaborate: We recently discovered your thought emporium channel. Beautiful timing as our eldest just started uni - micro biology/chemistry and now we have a channel we can watch together. But our youngest, 15, definitely just… shuts down. Science tends to leave him cold. He’s dyslexic, ADHD and only cares for cooking. BUT science+cooking!!! And in video format! I can already see an insane amount of production in yor videos, but maybe even more science content could make it more “your'' content?. (like the old “heston's kitchen chemistry” series). One selfish suggestion? How does baking chickpea flour “denature” it, and how does this make it more “elastic”?. I know your explanation would be the one link I would share as a “how” and “why”

Food wars 😋....always favourite

I did something very similar to this but no base instead core: chocolate cream inner shell: chocolate sponge cake Outer shell: blackberry mousse Glaze: caramel and white chocolate mirror glaze (I made it look like a nebula right from deep space) It was amazing

man that intro is so sweet

I know it's really basic, but I really wanna see your take on the Perfect Chocolate Chip Cookie

8:53 The proportions are critical, then proceeds to show the quantity in teaspoons, that can be any random amount

Can you use grape juice instead of wine? Also, do you know if you can make cheese without buying starters?

The fact this channel has been hiding from me until your recent thought emporium video is outrageous! I wish youtube showed me sooner!

Bring the series back. This is fun and would love a second episode

I know this video is old enough for this comment just to be ignored, but where I live, due to Italian immigration,l me thinks, there's some yeast collectors enthusiasts. I even received, as was told me, a at least 12 generations old panetonne starter as a gift some years ago, but I let it die, as I didn't bake at the time... Yes, it was extremely fruity with raisins and dates aroma. I did a simple loaf from it. It was extremely fruity, light with really big bubbles, sour and delicious! I really pity let the culture die off... But some nonas told me they never keep starters! They just start a new one every now and then when needed, by weighting flour and mixing it BY HAND. Yup. They, without knowing, keep a microbiota of the yeast they need, and each one bake different panetonnes that are recognized by taste by their families!

Please continue making videos. Its been three years 😢

You are wrong about one thing: autolyse. Some people don't knead the ingredients, just mix then lightly, then leave them for some time (15-30 minutes) before folding the mixture once or twice then repeating the waiting and folding. It's especially useful for kids, elderly, and other people who do not have enough strength to knead the dough or who cannot use more strength for medical reasons (whether temporary or permanent). For example, kneading with a broken hand in a cast would make things worse, so lightly mixing the ingredients with a spoon then waiting for the water to get absorbed, then lightly mixing or folding the mixture again, taking as much time as you need, then repeating the waiting and slow mixing, would allow even people with broken hands to make bread. Or you might have cuts on both hands, which would get infected if you knead dough, so you can use the slow-and-steady method instead, to let your hands heal.

Demon core

Please, please, please start making videos again!! I love how you take the time to not just show a technique but also explaining the why.

It's a shame if stop making UA-cam videos. Your content was very good! I would love to see you make more dessert videos.

It's a shame if stop making UA-cam videos. Your content was very good! I would love to see you make more molecular gastronomy videos.

Thought man? Did you settle on your favorite yeast combo?

Thank you, took forever to find a decent video. Just started a new job and need to make these for a dessert. 😊

dang we need some more of this, how come its been 2 years?

bu bebe de bırseyı yapamasın!?

I wouldn’t eat anything that purple color.

I would like to see what weird dishes you could come up with. Maybe unconventional is a better word for it.

This is FRIGIN Awesome! There are so many vlogs out there on Over the Top restaurants (that don't last long) & where the presentation looks flawless but no mention of how they taste or fee on the pallet. In some cases, the patron doesn't even have a clue as to how to approach the dish. So, thanks for this Nouveau Rich expose.

In general brewers yeast are selected to not break down complex sugars (which give beers "body") and by extension starches, bakers yeast also aggregates much less in solution, which if used for beer makes it foggier and very dry. Flour naturally has enzymes which break down starches though, so it's not as much of an issue making bread.

Is the taste emporium coming back?!!

Try this with an egg you will regret it

Consumé alsolooks good

Damn that made me so hungry thanks… I need more ples

Ples more