- Видео 46
- Просмотров 184 768
Sugar Glider Kitchen
США
Добавлен 18 ноя 2019
Hello, Sweet People! I'm Gesine (hard “G”, rhymes with subpoena). I'm a pastry chef, baking instructor, a NYT bestselling cookbook author and host of Food Network’s Baked in Vermont. It isn't easy getting into my in-person classes here at Sugar Glider Kitchen, they book out in minutes, so I'm bringing a little bit of Vermont baking and cooking here to you. Join me Fridays.
Transform Your Thanksgiving Pies And Puff Pastry With ONE Ingredient
Gesine is putting butter to the test in the ultimate quick puff pastry experiment! She makes two batches-one with cold butter and one with room temp butter-to uncover which method creates the flakiest, most delicious results. Dive into her expert process and discover why cold butter might just be the secret to your best Thanksgiving pies and puff pastry yet!
00:00 Introduction
00:38 Making The Dough-With Cold Butter!
07:39 Crusts Are Tough!
14:13 Same Dough, Warmer Butter
18:28 Happy Puff, Sad Puff
23:23 So, Do You Really Need Cold Butter?
New episodes every Friday at 10am EST!
Subscribe to my RUclips
www.youtube.com/@sugargliderkitchen/?sub_confirmation=1
Follow me on Instagram
gesine...
00:00 Introduction
00:38 Making The Dough-With Cold Butter!
07:39 Crusts Are Tough!
14:13 Same Dough, Warmer Butter
18:28 Happy Puff, Sad Puff
23:23 So, Do You Really Need Cold Butter?
New episodes every Friday at 10am EST!
Subscribe to my RUclips
www.youtube.com/@sugargliderkitchen/?sub_confirmation=1
Follow me on Instagram
gesine...
Просмотров: 2 993
Видео
Recreating The Iconic Olympic Village Chocolate Muffins At Home
Просмотров 6 тыс.День назад
Watch as Gesine tackles the challenge of recreating the viral Olympic Village chocolate muffins without ever tasting them! Dive into her creative process and learn how she crafts the perfect recipe based purely on research and expertise. 00:00 Introduction 00:50 Pastry Forensics: Olympic Muffin Edition 07:19 How To Incorporate All Of Your Ingredients 12:41 How To Perfectly Top Your Muffins 14:2...
Baking Science: Cold vs. Room Temperature Butter (Why It Matters)
Просмотров 2,6 тыс.14 дней назад
In today’s video, Gesine tests a key baking variable: butter temperature! She makes her famous golden eggs twice-once with room temperature butter and once with cold butter-to show how this simple detail can dramatically impact texture. Follow along as Gesine explains how butter temperature affects structure, fluffiness, and overall taste, giving you the tips you need to achieve perfect results...
All Flours Are Not Equal: Here’s Why Flour Swaps Fail
Просмотров 2 тыс.21 день назад
Ever wondered why a simple flour swap can totally mess up your recipe? In this video, Gesine dives into the science of flour types by making strudel with different flours to show why you can’t just grab any flour off the shelf and expect the same results. From protein content to absorption rates, every flour behaves differently-and understanding why can save you from baking disasters! Whether i...
The Ultimate Cake Comparison: Why Weighing Your Flour Matters
Просмотров 3,9 тыс.Месяц назад
Ever wonder why your cakes don't turn out as light and fluffy as you'd like? In this video, Gesine Bullock-Prado breaks down one of the most common baking mistakes - how you measure your flour! Watch as Gesine shows the difference between weighed flour vs. dipped flour and explains why weighed flour is the key to perfecting your cake every time. Whether you're a novice baker or a seasoned pro, ...
Maple Makes it!
Просмотров 7822 года назад
Three Vermont maple recipes that just go to show you, maple is more than just the stuff that makes pancakes epic. Maple makes just about everything better.
Franzenbrotchen with Gesine
Просмотров 2,9 тыс.3 года назад
FRANZBRöTCHEN Using Gesine’s Milk Bread Dough made with Platinum Yeast •Prepare the Milk Bread Dough but only mix for 5 minutes. Refrigerate. For the Milk Bread Dough Recipe and full video tutorial: bit.ly/3uRGIPJ. •Make the Butter Block = 2 sticks (226g) European (high fat) butter mixed with 2 tablespoons all purpose flour. Spread on a half piece of parchment that’s been folded in half and the...
Yeasted Cheesecake Bundt with Gesine
Просмотров 9783 года назад
Raspberry Cheesecake Bundt using Gesine’s Milk Bread Dough #ad #PlatinumMoments #redstaryeast #gotmilkbread 1. Get the base dough recipe here: bit.ly/3uRGIPJ 2. Follow the recipe through to placing the dough in the refrigerator for ½ hour to allow it to firm in order to shape the dough. Follow these Bundt shaping directions from that completed step. 3. Spray a 10-cup Bundt pan (I used Nordic Wa...
Wool Bread with Gesine
Просмотров 2 тыс.3 года назад
Wool Bread using Gesine’s Milk Bread Dough using Red Star Yeast. #ad Get the base Milk Bread dough recipe here: bit.ly/3uRGIPJ 1. Follow the recipe through to placing the dough in the refrigerator for ½ hour to allow it to firm in order to shape the dough. Follow the Wool bread shaping directions from there. Line the sides and bottom of a 10” cake pan or ring with parchment and place on a sheet...
The Isolation Baking Show Episode 12: THE FINALE!
Просмотров 5 тыс.4 года назад
The Isolation Baking Show Episode 12: THE FINALE!
The Isolation Baking Show Episode 11 extra extra
Просмотров 1,5 тыс.4 года назад
The Isolation Baking Show Episode 11 extra extra
The Isolation Baking Show Episode 11: Gesine's Yeasted Plum Cake and Jeffrey's Checkerboard Sablé
Просмотров 6 тыс.4 года назад
The Isolation Baking Show Episode 11: Gesine's Yeasted Plum Cake and Jeffrey's Checkerboard Sablé
The Isolation Baking Show Episode 11 extra: Gesine's Yeasted German Plum Cake Dough Mix
Просмотров 2,2 тыс.4 года назад
The Isolation Baking Show Episode 11 extra: Gesine's Yeasted German Plum Cake Dough Mix
The Isolation Baking Show Episode 10: Golden Durum Bread & Chocolate Strawberry Cream Puff Cake
Просмотров 3,6 тыс.4 года назад
The Isolation Baking Show Episode 10: Golden Durum Bread & Chocolate Strawberry Cream Puff Cake
The Isolation Baking Show Episode 9 EXTRA! The Brioche Mix!
Просмотров 1,5 тыс.4 года назад
The Isolation Baking Show Episode 9 EXTRA! The Brioche Mix!
The Isolation Baking Show: Episode 9 Jeffrey & Gesine go French!
Просмотров 4,6 тыс.4 года назад
The Isolation Baking Show: Episode 9 Jeffrey & Gesine go French!
Mother's Day Special Tarts and Truffles
Просмотров 2,9 тыс.4 года назад
Mother's Day Special Tarts and Truffles
The Isolation Baking Show: Episode 7
Просмотров 3,4 тыс.4 года назад
The Isolation Baking Show: Episode 7
The Isolation Baking Show: Episode 4 EXTRA! The challah dough mix!
Просмотров 1,8 тыс.4 года назад
The Isolation Baking Show: Episode 4 EXTRA! The challah dough mix!
Isolation Baking 3 :The Sourdough Episode
Просмотров 10 тыс.4 года назад
Isolation Baking 3 :The Sourdough Episode
The Isolation Baking Show: Episode 2
Просмотров 8 тыс.4 года назад
The Isolation Baking Show: Episode 2
The Isolation Baking Show with Jeffrey and Gesine (Episode One)
Просмотров 17 тыс.4 года назад
The Isolation Baking Show with Jeffrey and Gesine (Episode One)
I have a question 🙋♀️? Where I live in Quebec, Canada we cannot buy cake flour. Yikes!!!!! Would you have the recipe to make it at home using unbleached white flour? Thanks. 🙏 ❤
@@dianefontaine8918 unbleached white flour will work! It likely has a similar protein content to King Arthur unbleached cake flour (10%), which is what I use!
@ thank you SO much. 😊 👍🤗🩷❤️
I think I can apply this dough method to your flaky bacon bruschetta recipe. Thank you so much for this video. ❤😊
@@elizabethfierro4518 yes indeed!
Paper Spanks! Love it❤
I took this class with you and it was wonderful to see a review. Love these you tubes. Thank you.
Great explanation. I wish I had had teachers like you in school.
Yay!!🎉🎉As a loyal viewer of your tv show, I am thrilled that I'm able to, once again, watch your presentations.❤ All the best from Essex, Connecticut
so glad to see you on You Tube.. I missed your TV show!!! welcome back..
So glad to see you Gesine!
No one wants play doh dough!!
Interesting class that pastry looks divine.
Sandra Bullock’s sister. Both beauties. ❤
I need to work on my shimmy. These look amazing!
How much sugar and salt went into the flour? 🙏🏻looking forward to class in December 🎉
no sugar. 1 teaspoon fine sea salt.
The peaches looked amazing - we struck out all summer (cantaloupes, too), so now of course I'm craving a fruit I can't have!
Fabulous! Interesting that it was a mistake and that they were open-minded and didn't throw it out. I'm wondering about using a little cranberry sauce on top of the filling? Or apple pie filling... Would pumpkin pie filling bake inside the Danish shell without oozing out first? It's so liquid, maybe not a good idea. Happy Thanksgiving and thanks for the happy lessons.
Can you do a video on replacing seed oils with another ingredient? My favorite chocolate cake is your Jackie Oh cake but we are trying to remove seed oils from our diet.
that's easy enough, you can use avocado oil or coconut oil.
Oh my word, I'd sell my husband for that muffin! 😂
yum!!!
The sound effects are just the icing (ganache) on (in) the cake (muffin). Love it.
I’m so enjoying your show‼️wondering what these lovely French chocolates you used cost?😁🤪
I get them in bulk at a discount as a professional. For 5 kg of the ganache chocolate, it's about $100. It's definitely more expensive when you buy retail. 😩
"Hey, Lennie, the lab says they found a partial on the Valrhona bag. They also found drops of a sticky substance, maybe maple syrup. We traced it back to a place in Vermont.” “Let’s pay them a visit.” Dun dun.
Why does every chocolate cake recipe seem to include coffee? I do not like coffee and can 99% of the time notice the coffee taste. Is there a way around it?
Yes! You can use water instead. Warm to hot water. Coffee is a sympathetic ingredient to chocolate, enhancing the flavor, but some people called "super tasters" or people who really don't care for coffee, can be overwhelmed by the flavor while others don't taste it at all and just get the effects of the enhancements. Coffee also has acids present that help with the leavening in the baking soda, so you can add a 1/2 teaspoon more of a weak acid into the soured milk to make up for it.
@ thank you! I am a super taster actually, so that explains it. I used to be able to identify the wine type, region and year/era when I was able to drink, just from the smell - I live surrounded by three wine regions in Australia, Adelaide. I can still taste when food I don’t like has been cut with the same knife as food I’m eating without that ingredient. It’s my sad super power.
@@funkyk5086 you've got a those extra taste buds!
I am one minute into this friggin video and I LOVE IT!!! Love the science behind the baking AND the woman explaining everything so far is doing an amazing job!
Those look SO good!...and I LOVE the" Law & Order" sound effects...always learn so much from these videos...and they are fun and entertaining...the ooey gooey nature of these has me🤤
looks great. if. you cant afford french chocolate what should you use if you want to try these?
You can use Guittard or Ghirardelli bittersweet chocolates, which are readily available at the grocery store. I mention that in the recipe in the description! They aren't couverture but they will work beautifully for ganache either way.
@ yes maam sorry i saw that after i posted the question. ooops
For the cocoa, make sure what you get says "Dutched" or "Dutch process" on the packaging. it's almost always available in the baking aisle at the store.
@@cindyjohnson2835 no worries!!!
Ooooh. Mmmmmm!!!
Get in me belly maintenant! 😍😍😍 Merci beaucoup! I will attempt for the Thanksgiving holiday. P.S. I can name that show in 2 sounds 😉😂
Ever wonder what it’s like to recreate a viral recipe without tasting it? Gesine took on the challenge of remaking the Olympic Village chocolate muffins using only her baking expertise and intuition. Would you try this at home? 🍫✨
Sorry the sounds effects are just irritating
❤
I've been waiting for this!! Can't wait to give it a try!
Wonderful video!
Using a scale is actually easier and less things to clean! What is room temperature, in your opinion? We keep a cool house, around 65 degrees.
For baking, room temperature is between 68ºF and 72ºF. The latest video is all about the baking science behind room temperature!
‘Just…eww’ 🤣 gluten free is so hard to work with!
You are such a great teacher! ❤
This is the full form video ruclips.net/video/EcA09g87eIg/видео.htmlsi=amDHfmf84wuRYgXO with all the info.
As expected, this was Egg-cellent! I love how you explain the theory behind things. It helps me to remember - especially as I get older 👵🏼
got the answer I needed not even 2 minutes in-my butter is likely waaaaay too warm for creaming with sugar. Thanks! WAIT! what if my egg is too warm
I love you Gesine so much♥️,And thank you for this video
Very good class I think all your subscribers we learned a lot about science in baking. Thanks Gesine❤
I love these instructional videos!
Sometimes, I've had butter, eggs, and milk out at room temperature and then something has come up and precluded me from baking. I've left the butter out another day, but I've discarded the eggs and milk and set new out. Am I just being wasteful?
eggs should be absolutely fine!!! They can be out for days. Milk will spoil pretty quickly, depending the weather.
A comparison would be nice as an example
Check out that main channel. This short is just a teaser of the comparison video.
@@sugargliderkitchensoooo do you say what temp IS room temperature??
@@iwannalaugh2964for room temperature, it’s whatever temp your room/kitchen is, all you have to do is let the butter sit for a while, then it will become room temp and softer. 😊
@@iwannalaugh2964 I give you the exact temp!
@@iwannalaugh2964 I DO!
love the videos
What about sifting dry ingredients? When is this required?
This is a great question (and I talk about it in the next video!!!!). But since you asked, here's the deal: in modern baking, sifting is rarely done because flours don't contain the "particulate" that was once present in flours (think the outer husk of wheat and bugs) and anti-caking agents make for a fine powder rather than clumps. However, if you find that your flour is clumpy, sift it! Also, instead of sifting, in order to disperse things like leavening and salt, stirring or whisking the flour is important to make them evenly dispersed. Sifting doesn't disperse, it just settles the ingredients on top of each other in layers rather than evenly distributing. For some foam cakes, like genoise, where flour is added at the end, sifting is helpful to make folding in the dry into the foam easier. Hope that helps and make sure to watch next Friday when I make a chocolate cake and sift to take care of something very specific!
Thank you, ivebeen watching cooking/baking shows for years. Watching you I finally realized ive been watching recipe shows. This is the first time im actually learning something! Thank you!!!
Always excited to see a new video from you! This was so helpful, especially having more specifics as to what room temperature is.
So good! Thanks, Gesine!
Yes!!!
I always weigh, and … I made the KA sourdough discard “muppets” (english muffin/crumpets) that you demo’d early in the pandemic every morning for a couple of years. Thank you.
I’m happy to see you back on RUclips! You’re one of my favorite bakers!