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@@michelecurtis887 <<whispers>> maaaaagic ✨

@@michelecurtis887 😉 The cake mix is dense enough that it doesn’t run out the bottom! The overlap of the tube and the round part that it sits in is actually like an inch. Heavy center tube equals no leaking 😊

Loving this series and I just subscribed.

@@bearpawz_ HA!!! That was an absolutely heavenly joke 😉 🤦🏻‍♀️ 😆

@@NatSews One of the tricks I’ve learned is to understand the science behind whatever you’re baking … and then try your tweaks on some other part of the recipe so you don’t impact the main thing that makes the recipe function like it’s supposed to. It does take a ton of trial and error, I totally agree, but I love that you’re brave and still try! 🙌🏼

@@StillwaterKitchen thank you !! I will have to get myself more familiar with the reactionary science and then try again haha. Will be following the series 😌

@@NatSews Let me know if you get stuck - I love a challenge and would be happy to (try to) help! 💛

@@markstubeworld uhhhh yes pls brilliant idea!

@@StillwaterKitchen 😋 I'm going to try it next week!

@@markstubeworld Pls report back!

@@TuckerSP2011 It’s at the bottom of the description box but also here in case you can’t find it! For the pumpkin mixture, I added 2/3C pumpkin + 1T pumpkin pie spice + 1tsp each cardamom and ginger. Vid shows how I worked in the pumpkin to the egg whites 😊 sallysbakingaddiction.com/angel-food-cake/#tasty-recipes-71596

@@GoldenAngelX5 It was a LOT of angel food cake!! Normally I’m up for a challenge but in this case, two went to friends and the third stayed in my household and was enjoyed with morning coffee 😉 It had eggs and pumpkin in it so was basically breakfast (that’s how that works, right?)

@@StillwaterKitchen can’t argue with that logic 🤪

🤘🏼

@@shadowgirl8038 Thank you so much for the feedback! Glad you liked it! 💛

@@GoldenAngelX5 It was (shockingly 😆)!!

@@nanettemacy9376 Shortening is definitely more forgiving! 😊

@@dshe8637 That method works, too! The grit doesn’t get pushed into cut leeks though - it just falls to the bottom of the bowl or is swept away by the water, just like with your method 😊

@@alisonhealy5104 It’s vaguely citrusy on its own but it’s not something I could identify by taste in the final dish, especially since it’s used in pretty small amounts. I’ve never had it turn something grainy. If you’re making meringue, sounds like the culprit might be sugar if it’s grainy! Slower incorporation of the sugar / longer mix on the egg whites or finer ground sugar might be two things to try :)

@@prihaps 😂

@@universallyunique 💛 🙏

@@DJRiotNinja yup! Good call!

@@secondconflict570 Yes, it is!! I just love food facts, and also wine 😂

@@TheboyInPurple915 Dogs might even be better than pancakes 😉

@@sharono.6814 ooooh, yes I can!! Great suggestion! You’re looking to learn to make stock, yes?

@@sharono.6814 Hiiii to you In Germany!!! Thank you! I love Germany - have driven around much of the country but still so much to explore the next time I’m there :)

@alexstaats5885 The history of that name is interesting actually! Cornmeal cakes like these are often attributed to the Shawnee people, which some historians think evolved into “Johnny” cakes. Either way they’re frequently believed to be American Indian in origin, though a ton of cultures have something similar. I’m def not an expert though, but they are absolutely delicious with the syrup - you’re right 😉

@@Meggs23 I love him!! I actually filmed the whole process but when I was editing it it’s exactly because of legends like him that I didn’t include it. I’m like a toddler with safety scissors compared to Sir Pepin 😉

@@nursedarra I’m so glad to have you here! Thank you for your comment and welcome! 😊 💛

@@MemaNiChoi24 Sounds like your way works well for you! That’s great. To clarify, rinsing chopped leeks doesn’t impact their flavor 😊

@@GoldenAngelX5 💯

@@darnellw41 I’ve been to a lot of places around the world but never NZ!!! It’s very, very high on my shortlist. Can’t wait to try your pies when I get there! 😊

same reason it still has the roots. keeps it from going bad (drying up/shrivel) for longer and if you want to , you can put the roots into water. the chlorpolasts (thats why the top is so green) will produce enough energy for the leek to prolong its "freshness" for quite some time. also some people eat the roots (some fry them) and the green top part anyway. not like its inedible, just weird texture.

@@roxannerodriguez7075 Yes, you can def interchange leeks and onions, in equal amounts! I find that I can almost always replace onions with leeks, but sometimes I can’t replace leeks with onions. Leeks are more mellow and act slightly differently so just know that when you substitute you’ll get a bit of a different flavor. Onions may also be cheaper, depending on where you live. I didn’t use the green leaves in this recipe but you can absolutely use them! They’re edible and delicious, but they’re better for things like soups and stews and stocks, I find. These particular leaves went into a ziplock in my freezer that I keep all my veg scraps in, ready for the next time I make stock :) If you want to see what I did with the leeks, check out the full vid here! ruclips.net/video/vkVJB1k5iqo/видео.html

@@kliersheed thank you!

@@StillwaterKitchen thank you so much. That was a lot of info. 😊 I'll check out the video for sure!

@@patricechavez4992 Interesting! Curious - Why do you wash your meat?

It's recommended not to wash chicken because it sprays bacteria around the kitchen

@@StillwaterKitchen SEEN WHAT HAPPENS IN BUTCHER AREA..

@@debbyparker5431 I second this comment 😉

@@debbietusman3933 In this case, I’m all for it 😉

@@StillwaterKitchen ABSOLUTELY! Me too.

@@christinebuckley7822 Jacques is a legend!! I aspire to his knife skills (and all of his other cooking and baking skills, too) 🥰

@@Brianna-qq1oc 🙏

@@janetp5956 Thank you!! Those flavors are a winner. You’re right - It needed a bit of spice for sure but happy to report that my most discerning (and not-afraid-to-share-her-opinion) friend had no notes. It was a hit! 💛

💛

@@bearpawz_ Thank YOU!! 💛

@@AnthonyLeighDunstan When you’re rolling it out I assume? Several things you might try! First, measure carefully to make sure you’re starting from the right spot. Different types of flour act differently so be sure to use what’s called for in the recipe. If you think it’s too cold, the heat of your hands should help to mold it back together - use your palms to gently work the cracks and see what happens. If that doesn’t work, your dough may not be hydrated enough, so the next time add some more water (just a wee bit - tablespoon or two!). You may need to leave it to chill in the fridge for a bit longer as the flour will hydrate more over time. I’ve also had more cracking when I roll from a ball vs from a disc shape (aka flatten it a bit before you leave it to chill) and when I roll toward myself vs away (away is better). Finally, shortening is easier for me to work with than all butter so that might be a place to start. Have you tried any of those things? Curious to hear how you solve it - keep me posted, I have no doubt you’ll get it figured out!! 😊

@@janetp5956 Me toooo…such a sleeper of a veggie in my opinion. Did you know that they were super popular in Ancient Rome but might even date back to the ancient Egyptians? Random food history is my fave 🤓

@@Christine.Colbert Thank you!! Yummmmm cobbler!! Now I’m hungry for dessert 😉 Blind baking is useful to avoid a soggy bottom so sounds like the pies you made didn’t require it to stay firm! Even better when you get to skip a step I think. Maple pumpkin sounds delicious. I love pie 😂

​@@StillwaterKitchen❤ I subscribe because you speak as nice as an English teacher 😂 I ❤ watching cooking videos but I don't have a kitchen

@@Maharani-w3r Wow, what a nice compliment! Thank you! My mom would be proud - she was an English teacher for a few years many moons ago before I was born 💛 I’m sorry to hear you don’t have a kitchen but happy that you join me in mine 😊

@@StillwaterKitchen you are very welcome ❤️

@@GS-st9ns Love it!! 😊

@@meghanshea7852 Why thank you so much! What a nice comment. 😊 Yay for sweater weather 🥰