Check for edible ferns in your area that are not protected. In Poland for instance it's Eagle fern. You can eat the pastoral-like young shoots in spring, but they have to be boiled, and you shouldnt' be eating a lot of them. Check with your local wild food specialists!
Fiddlehead ferns are for sure a hyper-local New England/Northeastern US thing, but you usually have to go to a specialty grocery store to find them, and they are typically only available for a few weeks in the spring. Definitely a rare ingredient!
@echoberson - Fiddlehead season should start soon. I'm sure the produce offerings change due to regional demand, but I just got them at a generic Stop & Shop. So worth a look for anyone in New England, who has that chain and is interested. Just remember to cook them before eating and to make sure they're all still tightly furled.
I am under the impression that the farmer is resourceful in Stardew Valley, hence why they are able to make so many different recipes despite those recipes being made in what doesn't looks like a full on professional kitchen, or the recipes seem confusing compared to how they would be cooked irl(chocolate cake). This video felt immersive because you are technically using as much as you can(notably the risotto) with limited resources much like the farmer.
when I saw the trigger warning I was like, “how bad can he actually be at making a omelette, I’m sure it’s fine.” But no it turns out that was fully warranted lmao. Very funny though
@@uselessgamestuff You should try menemen, it is meant to be scrambled plus it stops tasting so eggy with all the ingredients you add. (I hate omelets)
it's very commonly said that the first pancake of the batch never turns out so I am completely and utterly impressed that your first pancake EVER turned out pretty damn good! congrats :)
The pancake contained baking soda instead of baking powder. With nothing acidic for the baking soda to react with, I'm sure those pancakes tasted like soap and bitter tears
There's a super consistent way to make perfect omelettes. If you use a much smaller pan with a lid, like the one used for the maple bars at 13:41. Just add your eggs to some oil, add whatever veg or toppings you want and then put the lid on. Keep it on medium heat and the omelette will steam itself. They cook really evenly and puff up as well.
Someone gave me the same advice and I got a small pan just for eggs and it made omelettes and scrambled eggs so much easier. Way more even cooking when you don't have to try and get the burner to try and evenly heat a big pan.
i note with the parsnip soup you could've used a good stock to add flavor, also you could do a quick pickling with the vinegar to add a nice funk to the veggies
The reason for the poi not having the purple-ish color is that traditionally it's steamed which allows the corm (outer skin) to basically turn it purple Also when poi is served it's usually more watered down to make the paste (that is essentially the base of poi) last a lot longer! ^༥^
For the maple bars, I really recommend deep frying any doughnuts. It can be scary at first but really makes it easier to cook properly rather than pan frying like you showed in the video.
Hey, I live in one of the areas where fiddlehead ferns can be foraged wild. ...I also thought they were just made up for the game, so imagine my surprise when I saw them in person! I don't think they are even grown commercially, and the foraging window for them is pretty small, so even in areas where they exist, they are pretty niche and stupid expensive. But I have tried them, and can report... Yeah, not worth it beyond saying you got to cook/try it. They look really cool, but taste like a weaker version of asparagus. So if you have any other recipes to do yet that feature fiddleheads, asparagus is the best replacement.
Thanks! That's interesting. Luckily it's the only fiddlehead dish on the list. And I'm glad I didn't know this before otherwise I may have needed to make an asparagus risotto and I'm not sure that's good
It could be delicious! Saute some asparagus chunks, then toss them in the risotto at the end. Or roast them and serve on top. Unless you don't like asparagus, in which case.. yeah spinach is cool.
"green bean hotpot" is a very us midwestern dish, but also common during thanksgiving. its basically greenbean casserole made with condensed mushroom soup and topped with (bought) fried onions. it's interesting that you interpreted it as a bean stew, and used lima beans instead of the greenbeans you used later ("green" meaning immature as well a sthe color, so using the whole pod while it's tender). so you could make a fancier version by making a mushroom bechemel sauce, then cooking that and frying up some onions yourself.
It's so fascinating to see what different countries call different ingredients! As an American, the beans used for the bean hotpot weren't what I know as kidney beans OR green beans, those were lima beans!
okay little tip, making a rue for creamy soups adds allot to the dish and also adding leeks with your onions in soups like parsnip and potato soup can also add allot of flavor, and using chicken broth instead of water also adds more flavor (or veggie stock)
One of my favorite vids recently has been a randomly-recommended one of an actual chef just roasting Stardew recipes on a tier list of how good/bad they would taste IRL, on the basis of their recipes. Needless to say, things like Algae Soup, Seafoam Pudding, and the Strange Bun did not score very well lol
the joja mart sponser was so clever hahaha For an omelette: use a non stick pan if possible, and yes put buttter, place the eggs in the pan, and gently move your spoon from outer edge towards the center, all the way around, don't do it too fast, as you do this move the pan so that the liquid egg fills the spaces you leave, once it starts to get harder to do it (wihout the egg just breaking or there isn't enough liquid left) put your toppings and put a lid, and do it on low heat now just until the top cooks, then gently fold in half as you put on the plate
My mom made banana pudding layering Jello Instant Vanilla Pudding, Nilla Wafer cookies, and bananas. I never saw it with meringue before so that was a very class move! Your meringue was a bit soft, but if you had beaten it just a little longer it would have held stiffer peaks. Looks great anyway!
If anyone wants a recipe for British style (thin) pancakes - 1 cup milk, 1 cup flour, 1 large egg. If you like having things in your pancake (e.g. blueberries, chocolate chips...), 1/4 cup of it tends to work. Whisk the ingredients together 'till there's no lumps, pop a bit of butter in the pan and cook through.
This video is delightful!! You’re making me want to try this challenge!! Quick tip for y’all: for the shrimp cocktail de-vein your shrimp!! (You do this by making a small slit down the back and remove the “vein”) I’ll give you a hint- the “vein” does not contain blood but something far more unsavory 💩
Armchair cook here, with entirely unsolicited (and late!) advise: It looks to me like your "flame" is too strong most of the time. Concrete example are the fried bass browning too quickly for the first bits (overheated oil), the risotto where both sweating the onions was more like stir frying them (some parts are too browned, others are still not translucid) and the simmering looked too vigorous, and the hash browns cooking and browning unevenly. That sushi looked gorgeous, next time you make some maki try adding a bit of cheese cream, its acidity works wonders paired with salmon and avocado!
You're right! I almost always use high heat, I think I got that from my student days when faster=better. Slowly learning to dial it down haha. There are cheese rolls on the big pile, I just thought it would be nicer to focus on salmon+avocado which is considered a classic by most. I have a long running bet that Nintendo will eventually publish "Pokemon: Salmon and Avocado", you mark my word
I like the striped ravioli. I'm thinking of stealing that idea and doing a herring bone pattern. I've often found that non-stick pans stick like crazy so I don't bother using them. My technique is to use an emulsion of butter and oil on the bottom of the pan and then put the eggs in, as well as to spray some non-stick oil on the spatula. If the spatula is really slick then it makes it easier to flip stuff. Just don't let the butter and oil go too long or you'll regret it. Put the eggs in once you see little fractal patterns in the oil from the butter fat.
Thanks for the advice! I did make a herringbone pattern ravioli but it really didn't hold well together at the center of the arrow. But it sort of worked. I also tried making small round holes in the black pasta and replacing them with discs of white pasta, but then when flattening them in the roller they became ellipses, not very pretty. The best has been the striped one
@@uselessgamestuff Next time, try making one color solid and only striping the other to do herring bone, and wrap around to the other side. It'll hold together better that way.
As a tip for omlett in the future, do not scramble. Heat your pan to medium heat, pour the beaten eggs in and then just... wait. give it time. Put on a lid and let it simmer in there. if you want to add ingredients, either put them in the batter beforehand or throw them on right after pouring
Scrambling is not necessarily wrong tho - iirc, traditionally, for a french omelet you wanna stir and scramble the egg mixture repeatedly - the trick is to not overdo it. You want lots of tiny curds of already-set egg, but enough liquid egg mixture to set in between the curds. As soon as you reach that point, make sure everything is evenly distributed by shaking the pan a bit, then letting it sit until the base layer has solidified. Then, you fold the outer edges toward the middle, which leaves you with a nice crust on the outside, some tasty curds + runny eggs on the inside. It is a lot more tricky to get this to work though than just pouring the egg and letting it sit, putting a lid on to steam the upper layer of egg that is not in direct contact with the pan.
Canadian here. I have a family tradition each spring to go to my grandad cabin near the river and pick fiddlehead ferns in the wood. It brings me such joy each time, and it barely makes a dent into all the ferns left to grow all summer long. It breaks my heart to know that it's so difficult for Europeans to get their hands on it. I naively thought that ferns were those kind of plants growing all around the world and that everyone knew how delicious they are when young and boiled.
Omlets are ironically one of the hardest things to make well. A good hack is using mayo when you first blend the eggs. It lets the fat be spread through the eggs. Also, poi tends to be eaten with things that are insanely salty and fatty like SPAM.
A good non-stick frying pan should allow you to cleanly lift the omelet out of the pan. If your omelet is sticking, then it's time for a new frying pan.
That would mean purchasing this type of non-stick pan every two years, while exposing yourself and the environment to PFAS. It's more advisable to instead invest in a pan that remains non-stick forever and also works on eggs - carbon steel
For not being much of a cook, you made a lot of great looking dishes! I am wondering about the baking soda/powder in the donuts recipe, as it seems you put yeast in there. The banana pudding mixture is indeed a creme diplomate, just without gelatin. I am impressed that you knew the term, because I didn't until recently, when I made it in class! (I'm in college for baking, fyi) I believe rhubarb pie is usually made with sugar, a bit of starch, and loads of sugar, in a pie crust. Rhubarb is so tart that it needs piles of sugar, or to be cut with a sweet fruit like strawberries. Your pie might have been sour, but it certainly looked great. I am especially impressed by your doughnuts, as it was your first time doing them. I will admit that I haven't made yeasted doughnuts yet, as I am nervous about the rising times, and the frying aspect. I think this is my sign to make some soon... Very excited to watch the sumemr video next!
Thanks a lot! I did do a little bit of research for most recipes (especially everything with "-pudding" in the name as those are basically non-existent in France), hence knowing about the Diplomats and their cream. Currently editing the Autumn video!
Hey, fellow pastry major here! One thing I’ve learned about frying anything while working prep and line at a professional kitchen is to respect the oil. Make sure to control your frying temperature very carefully, especially if you intend on making filled donuts, as you want to minimize the risk of leaving a mass of raw dough on the inside (common occurrence when my class learned). Yeast donuts are a labor of love, but with some patience I’m sure that you’ll be able to perfect them! ☺️
For future endeavors with rhubarb: Those looked like they weren't ripe yet - while still sour, they taste a lot better when the stalk is almost completely red.
10:45 For sashimi, prepare the fish into saku blocks before slicing, this gives the pieces a more uniform shape. 11:00 Dip your hands into cold water to avoid rice sticking to them.
the way you actually made every single recipe, ALONE, as someone who is NOT a cook is so impressive and your work really paid off!! great video i really enjoyed it! :D
This is very impressive, pushing yourself to cook so many new things with an open mind and determination is really awesome! Cannot wait to watch the other part!
Haha, that's the fanciest banana pudding I've ever seen! In the US, if you're not using an instant mix, pudding is usually just cornstarch, sugar, milk and flavoring, chilled until firm. Those brown peaks did impress though :^D
I really wish this was more popular. Editing is on point, humour is good, and overall vibe is just magnificent. Feels like something I could've come along in early youtube, some unexplainable heartwarming feeling. Good luck to you beautiful man!
Hi!!! No clue if you'll read this, just have a bit of omelet advice. When I scramble up my eggs, I add a bit of water/milk, it can make the omelet a bit more fragile, but also super fluffy and good. I think a key is having a consistent medium heat, the amount of butter the second time was perfect too! Slowly pull your spatula in from the edges towards the center, rotating the pan each time a bit to form a nice thicker layer of egg on the bottom. Another thing ive noticed that can help, is turning the heat to low after doing the initial spatula pulling at the edges, and adding a lid to your pan to help the top finish cooking. From there, I recommend salt and pepper, then doing the exact rolling thing you just tried!!! It should work better :)) Another tip if you wanna be sure it cooks well and comes out of the pan is using a lil butter around the edges of the pan before placing the lid on it !!! Sorry if any of that way confusing
I got some sushi tips! 1 Brush the maki rolls with a little bit of vinegar to make them more pliable and stick together better 2 keep a little bowl of water so you can wash your fingers if they start to get sticky 3 our family usually soaks the salmon in a little lemon juice bath before placing it in the rolls
Dipping your hands in salt water before messing with cooked rice helps keep the stickiness away ! And then just dipping again when if it starts to feel sticky again ! My grandma does this when she makes rice balls !
This might be heresy but I find it is often easier to make an omelette in a smaller piece of cookware like a small pot (so it's thicker,especially around the edges), and cover it up while you cook at medium to low heat - this way you can leave it to cook without bothering it until it's solid enough to fold. Great video :D
For any recipe that requires both butter and sugar, add them together first and mix until well combined, then add whatever else. I wouldn't suggest using less solid butter because some recipes rely on a firm butter, especially dough. Using soft butter can create a stickier dough that can fool you into adding too much flour to compensate for, which isn't good.
In the uk, what you bought for the hotpot are what we would call butter beans. Usually greenbean means string beans, like you used with the breaded bass
For the rhubarb pie, I baked the rhubarb with a mix of water and sugar until it was soft and caramelised then pop it in the pastry. Sort of made the rhubarb a bit jammy but sort of kept its shape somewhat. Also I added a bit of fireball whiskey to my baked rhubarb and it gave it a yummy warm cinnamon-ee flavour. Really fun video btw :D
I found this video in my recommended and wow!! I instantly fell in love with your approach to this and it’s so refreshing to see a channel where not everything is ‘professional’, but you clearly have a lot of fun and passion with what you do. I hope you enjoy making these recipes as much as I enjoyed watching you do it!!
Southern American here, we use these vanilla wafers for the biscuits in banana pudding. For Googling purposes, the brand name for these is Nilla wafers.
Ah yes I think I've had those before. Unfortunately as a Frenchman I'm legally obligated to remain partial to our historic Lefèvre-Utile biscuit company
A tip for making sushi, or any other dish involving rice and your hands! If you slightly wet your hands (run em under the tap really quick or dip your fingers in a bowl of water), the rice won't stick, and you'll have a much easier time of it.
tip to make spreading sushi rice more easy: keep a little bowl of water nearby and dip your fingers in before touching the rice, that makes it stick less to your fingers. may need to be repeated through out the process. that aside, lovely video! I feel inspired to recreate some stardew recipes myself now.
only 1500 subs? Really? maybe that's due to change. Good edits, no bad audio (at least 5 mins in so far), and a good idea that you obviously worked fairly hard on. You've got the stuff, man.
When I was in Culinary II in High School, my Culinary teacher said that while handling with rice (we were making California Rolls) we should wet our fingers each time we add the rice to the seaweed, so next time if you try making sushi and dealing with rice, make sure every time you want to add more rice to the seaweed, wet your fingers
I laughed when I saw the amount of maki rolls you made. I remember when I was a kid my mom and I got a sushi making kit and we ended up making a ton of sushi. Maybe as much as you made possibly a little bit more. I ended up eating so much that I got sick and then I couldn’t eat sushi again for like 10 years. I love it again now.
For the omelette you are not supposed to mixed it but keep it steady and only when it is already well cooked you can turn it on it self and add stuff on it like mushrooms
The way he cooked the omelet is the classic French way of preparing an omelet, where you mix the egg while it cooks to intentionally get as small a curd as possible. Both ways are good and valid :)
Don't know why the fact that you're european makes this video much more enjoyable for me. I don't know in what part of the continent you live in, but seeing ingridients that I'd use because they're local for me makes me weirdly happy. I also love the fact that you don't try to make yourself or your cooking look spotless. Cooking gets messy, mistakes happen, especially if you're making something for the first time. From one home cook to another I wish you good luck and hope to see more!
I noticed the peaks on your meringue peaks were drooping a bit more than you may want for a desert topping, from my limited meringue knowledge that can be fixed by just mixing the meringue a bit longer. The consistency you got would probably have worked great for a taiwanese castella cake though!
the reason why the peaks for the meringue weren't as tall is because you beat it to soft peaks and not stiff peaks. you would have had to beat the egg whites for longer
Fun video! Always interesting to see folks interpret American recipes, esp with very little context (although as someone who grew up in the south, the idea of warm banana pudding is unsettling lol)
A quick tip for preventing the sushi rice from sticking to your hands: dip them in very cold water before touching the rice! or put a little bit of oil on your fingers. the water absorbed by the rice will repel it and it won't stick!
I don't know if anyone has already said this. But in regards to the sticky parts, when dealing with sticky rice, it's prudent to keep a bowl of room temperature water nearby, dip your fingers in between paste and rice won't stick to your fingers. And as for dough, you need to flour whatever surface you're working on and keep your hands coated to keep it from becoming a mess.
i love this so much!! seeing people expiriment and learn while they cook is one of my favorite things :) seeing you enjoy the maple bars even though you made mistakes made me super happy!!
Tip for the omelette: don’t scramble the eggs while in the pan. Just let them cook but oil or butter the skillet beforehand so you can reach under the egg with a spatula if your pan isn’t nonstick. This will make it all come together and look nicer. Source: I’ve been making omelettes since I was little.
The jojamart sponsor was so good ahaha
What a sellout, doesn't think about the poor junimos
A man's gotta pay for that Return Scepter
From 200 grams to 150!?!?!? What a scam!
There was a way you could help the junimos while burning Pierre's business to the ground, I would.
"I'm not much of a cook" says the guy using actual vanilla pods and filleting fish.
Very well done!
Yeah but that's why I mute the sound of the cooking segments: I'm screaming the whole time
LET HIM COOK 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🗣
Yes chef
Cringe
@@justanotherthrowaway6136 i take serious offense.
I'll be honest, I live in north america and I thought that fiddlehead ferns were just a made-up plant. That spinach risotto looks lovely though!
If you search for images of it they still look like made up plants tbh
Check for edible ferns in your area that are not protected. In Poland for instance it's Eagle fern. You can eat the pastoral-like young shoots in spring, but they have to be boiled, and you shouldnt' be eating a lot of them. Check with your local wild food specialists!
I've gotten fiddlehead ferns from my grocery store in New England. They tasted a lot like asparagus.
Fiddlehead ferns are for sure a hyper-local New England/Northeastern US thing, but you usually have to go to a specialty grocery store to find them, and they are typically only available for a few weeks in the spring. Definitely a rare ingredient!
@echoberson - Fiddlehead season should start soon. I'm sure the produce offerings change due to regional demand, but I just got them at a generic Stop & Shop. So worth a look for anyone in New England, who has that chain and is interested. Just remember to cook them before eating and to make sure they're all still tightly furled.
I am under the impression that the farmer is resourceful in Stardew Valley, hence why they are able to make so many different recipes despite those recipes being made in what doesn't looks like a full on professional kitchen, or the recipes seem confusing compared to how they would be cooked irl(chocolate cake). This video felt immersive because you are technically using as much as you can(notably the risotto) with limited resources much like the farmer.
I guess that's true haha. Not sure the creator of the game thought about it that far but it's a nice point
They have the magic touch!
when I saw the trigger warning I was like, “how bad can he actually be at making a omelette, I’m sure it’s fine.” But no it turns out that was fully warranted lmao. Very funny though
It's a lost cause, I don't like omelets that much anyway
@@uselessgamestuff You should try menemen, it is meant to be scrambled plus it stops tasting so eggy with all the ingredients you add. (I hate omelets)
I did not see any trigger warning where was it???
@@Autism_Forever 5:26 beneath the clip playing it says "trigger warning: i am not good at omelets"
@@nicothefae Thanks ♥ As long as it tastes good :) it's food not jewelry doesn't need to be pretty :) I cook ugly food. Tastes good though.
This matches the cozy vibes of Stardew so well. You're not some professional chef, you're just a farmer working in their kitchen to make good food.
it's very commonly said that the first pancake of the batch never turns out so I am completely and utterly impressed that your first pancake EVER turned out pretty damn good! congrats :)
Movie magic! If you inspect the pan there has clearly been pancakes in the pan previously
It's less commonly known that we who cook say that, so no one questions when or where the first pancake has disappeared.
The pancake contained baking soda instead of baking powder. With nothing acidic for the baking soda to react with, I'm sure those pancakes tasted like soap and bitter tears
There's a super consistent way to make perfect omelettes. If you use a much smaller pan with a lid, like the one used for the maple bars at 13:41. Just add your eggs to some oil, add whatever veg or toppings you want and then put the lid on. Keep it on medium heat and the omelette will steam itself. They cook really evenly and puff up as well.
Someone gave me the same advice and I got a small pan just for eggs and it made omelettes and scrambled eggs so much easier. Way more even cooking when you don't have to try and get the burner to try and evenly heat a big pan.
i note with the parsnip soup you could've used a good stock to add flavor, also you could do a quick pickling with the vinegar to add a nice funk to the veggies
the recipe does include vinegar, which he seems to have overlooked
Okay… can we talk about that striped ravioli though?! FANCY AF, I am impressed.
The reason for the poi not having the purple-ish color is that traditionally it's steamed which allows the corm (outer skin) to basically turn it purple
Also when poi is served it's usually more watered down to make the paste (that is essentially the base of poi) last a lot longer! ^༥^
Ah, thanks for the details!
For the maple bars, I really recommend deep frying any doughnuts. It can be scary at first but really makes it easier to cook properly rather than pan frying like you showed in the video.
Hey, I live in one of the areas where fiddlehead ferns can be foraged wild. ...I also thought they were just made up for the game, so imagine my surprise when I saw them in person! I don't think they are even grown commercially, and the foraging window for them is pretty small, so even in areas where they exist, they are pretty niche and stupid expensive.
But I have tried them, and can report... Yeah, not worth it beyond saying you got to cook/try it. They look really cool, but taste like a weaker version of asparagus. So if you have any other recipes to do yet that feature fiddleheads, asparagus is the best replacement.
Thanks! That's interesting. Luckily it's the only fiddlehead dish on the list. And I'm glad I didn't know this before otherwise I may have needed to make an asparagus risotto and I'm not sure that's good
It could be delicious! Saute some asparagus chunks, then toss them in the risotto at the end. Or roast them and serve on top. Unless you don't like asparagus, in which case.. yeah spinach is cool.
Asparagus is literally my favorite vegetable to have in risotto.
"green bean hotpot" is a very us midwestern dish, but also common during thanksgiving. its basically greenbean casserole made with condensed mushroom soup and topped with (bought) fried onions. it's interesting that you interpreted it as a bean stew, and used lima beans instead of the greenbeans you used later ("green" meaning immature as well a sthe color, so using the whole pod while it's tender). so you could make a fancier version by making a mushroom bechemel sauce, then cooking that and frying up some onions yourself.
It's so fascinating to see what different countries call different ingredients! As an American, the beans used for the bean hotpot weren't what I know as kidney beans OR green beans, those were lima beans!
yeah, I expected him to use young beans (the entire pod), which is what is meant commonly when saying "green beans"
In the UK we call those butter beans.
@@Albinojackrusseluh I think those were what we call broad beans, butterbeans are way smoother and pale yellow
Surprised that this hasn't gotten more traction here. This is excellent, hopefully the algorithm picks this up.
Don’t sell yourself short at all as a cook, I think you did a really great job! As long as you enjoyed making and eating, that’s all that matters!
okay little tip, making a rue for creamy soups adds allot to the dish and also adding leeks with your onions in soups like parsnip and potato soup can also add allot of flavor, and using chicken broth instead of water also adds more flavor (or veggie stock)
in this context “rue” is actually spelled roux!! and this is a great tip! :)
A gamedev, a chef AND a poet 🤩
Roses are red.
Pasta is ready.
I didn't make it to bed.
Squid ink ravioli.
Pure poetry.
Stardew valley recipes be like:
Eggplant Parmesan
ingredients:
Eggplant
Tomato
One of my favorite vids recently has been a randomly-recommended one of an actual chef just roasting Stardew recipes on a tier list of how good/bad they would taste IRL, on the basis of their recipes. Needless to say, things like Algae Soup, Seafoam Pudding, and the Strange Bun did not score very well lol
the joja mart sponser was so clever hahaha
For an omelette: use a non stick pan if possible, and yes put buttter, place the eggs in the pan, and gently move your spoon from outer edge towards the center, all the way around, don't do it too fast, as you do this move the pan so that the liquid egg fills the spaces you leave, once it starts to get harder to do it (wihout the egg just breaking or there isn't enough liquid left) put your toppings and put a lid, and do it on low heat now just until the top cooks, then gently fold in half as you put on the plate
My mom made banana pudding layering Jello Instant Vanilla Pudding, Nilla Wafer cookies, and bananas. I never saw it with meringue before so that was a very class move!
Your meringue was a bit soft, but if you had beaten it just a little longer it would have held stiffer peaks. Looks great anyway!
Now that 1.6 is out we need an IRL version of their Cookbook
Its available for pre-order!
19:45
this is great! clearly a lot of work went into making this and i think it's criminally underrated
If anyone wants a recipe for British style (thin) pancakes - 1 cup milk, 1 cup flour, 1 large egg. If you like having things in your pancake (e.g. blueberries, chocolate chips...), 1/4 cup of it tends to work. Whisk the ingredients together 'till there's no lumps, pop a bit of butter in the pan and cook through.
This video is delightful!!
You’re making me want to try this challenge!!
Quick tip for y’all: for the shrimp cocktail de-vein your shrimp!! (You do this by making a small slit down the back and remove the “vein”)
I’ll give you a hint- the “vein” does not contain blood but something far more unsavory 💩
Armchair cook here, with entirely unsolicited (and late!) advise: It looks to me like your "flame" is too strong most of the time. Concrete example are the fried bass browning too quickly for the first bits (overheated oil), the risotto where both sweating the onions was more like stir frying them (some parts are too browned, others are still not translucid) and the simmering looked too vigorous, and the hash browns cooking and browning unevenly.
That sushi looked gorgeous, next time you make some maki try adding a bit of cheese cream, its acidity works wonders paired with salmon and avocado!
You're right! I almost always use high heat, I think I got that from my student days when faster=better. Slowly learning to dial it down haha.
There are cheese rolls on the big pile, I just thought it would be nicer to focus on salmon+avocado which is considered a classic by most. I have a long running bet that Nintendo will eventually publish "Pokemon: Salmon and Avocado", you mark my word
I like the striped ravioli. I'm thinking of stealing that idea and doing a herring bone pattern. I've often found that non-stick pans stick like crazy so I don't bother using them. My technique is to use an emulsion of butter and oil on the bottom of the pan and then put the eggs in, as well as to spray some non-stick oil on the spatula. If the spatula is really slick then it makes it easier to flip stuff. Just don't let the butter and oil go too long or you'll regret it. Put the eggs in once you see little fractal patterns in the oil from the butter fat.
Thanks for the advice!
I did make a herringbone pattern ravioli but it really didn't hold well together at the center of the arrow. But it sort of worked. I also tried making small round holes in the black pasta and replacing them with discs of white pasta, but then when flattening them in the roller they became ellipses, not very pretty. The best has been the striped one
@@uselessgamestuff Next time, try making one color solid and only striping the other to do herring bone, and wrap around to the other side. It'll hold together better that way.
As a tip for omlett in the future, do not scramble. Heat your pan to medium heat, pour the beaten eggs in and then just... wait. give it time. Put on a lid and let it simmer in there. if you want to add ingredients, either put them in the batter beforehand or throw them on right after pouring
I was always taught to throw them on when it was almost done then fold it, this is a great tip for some veggies
@@sethezrathegodofbread Yeah, that can work very well too! It's just important to not do anything beforehand
Scrambling is not necessarily wrong tho - iirc, traditionally, for a french omelet you wanna stir and scramble the egg mixture repeatedly - the trick is to not overdo it. You want lots of tiny curds of already-set egg, but enough liquid egg mixture to set in between the curds. As soon as you reach that point, make sure everything is evenly distributed by shaking the pan a bit, then letting it sit until the base layer has solidified. Then, you fold the outer edges toward the middle, which leaves you with a nice crust on the outside, some tasty curds + runny eggs on the inside. It is a lot more tricky to get this to work though than just pouring the egg and letting it sit, putting a lid on to steam the upper layer of egg that is not in direct contact with the pan.
Canadian here. I have a family tradition each spring to go to my grandad cabin near the river and pick fiddlehead ferns in the wood. It brings me such joy each time, and it barely makes a dent into all the ferns left to grow all summer long. It breaks my heart to know that it's so difficult for Europeans to get their hands on it. I naively thought that ferns were those kind of plants growing all around the world and that everyone knew how delicious they are when young and boiled.
I'm not a stardew or a baking person but I really enjoyed this for some reason
Love this idea for a series! Really looking forward to seeing the other seasons.
thank you concernedape for not adding fugu to the recipe tab
Omlets are ironically one of the hardest things to make well. A good hack is using mayo when you first blend the eggs. It lets the fat be spread through the eggs. Also, poi tends to be eaten with things that are insanely salty and fatty like SPAM.
A good non-stick frying pan should allow you to cleanly lift the omelet out of the pan. If your omelet is sticking, then it's time for a new frying pan.
That would mean purchasing this type of non-stick pan every two years, while exposing yourself and the environment to PFAS. It's more advisable to instead invest in a pan that remains non-stick forever and also works on eggs - carbon steel
@@bubblegumplasticor good ol seasoned cast iron!!
For not being much of a cook, you made a lot of great looking dishes! I am wondering about the baking soda/powder in the donuts recipe, as it seems you put yeast in there.
The banana pudding mixture is indeed a creme diplomate, just without gelatin. I am impressed that you knew the term, because I didn't until recently, when I made it in class! (I'm in college for baking, fyi)
I believe rhubarb pie is usually made with sugar, a bit of starch, and loads of sugar, in a pie crust. Rhubarb is so tart that it needs piles of sugar, or to be cut with a sweet fruit like strawberries. Your pie might have been sour, but it certainly looked great.
I am especially impressed by your doughnuts, as it was your first time doing them. I will admit that I haven't made yeasted doughnuts yet, as I am nervous about the rising times, and the frying aspect. I think this is my sign to make some soon...
Very excited to watch the sumemr video next!
Thanks a lot! I did do a little bit of research for most recipes (especially everything with "-pudding" in the name as those are basically non-existent in France), hence knowing about the Diplomats and their cream.
Currently editing the Autumn video!
Hey, fellow pastry major here! One thing I’ve learned about frying anything while working prep and line at a professional kitchen is to respect the oil. Make sure to control your frying temperature very carefully, especially if you intend on making filled donuts, as you want to minimize the risk of leaving a mass of raw dough on the inside (common occurrence when my class learned). Yeast donuts are a labor of love, but with some patience I’m sure that you’ll be able to perfect them! ☺️
19:05 most beautiful poem I've ever heard
For future endeavors with rhubarb: Those looked like they weren't ripe yet - while still sour, they taste a lot better when the stalk is almost completely red.
Those were a bit too ripe actually, they were the last of the season. I guess it's a variety that doesn't get fully red
10:45 For sashimi, prepare the fish into saku blocks before slicing, this gives the pieces a more uniform shape.
11:00 Dip your hands into cold water to avoid rice sticking to them.
Can I just say this has been the most heartwarming cooking video I've ever seen?
the way you actually made every single recipe, ALONE, as someone who is NOT a cook is so impressive and your work really paid off!! great video i really enjoyed it! :D
using pierre as a code for the joja ad was a d*ck move i love it
I love that little packet of squid ink! Looks much more convenient that buying a whole jar
This video has been the best moment of my week. I can tell you put your heart in every detail and silly joke. Amazing job buddy, thank you so much
This is very impressive, pushing yourself to cook so many new things with an open mind and determination is really awesome! Cannot wait to watch the other part!
That banana pudding looks seriously good
The meringue trick is really effective haha
The effort for this is just 👌
The banana pudding is very similar to our Brazilian pavê, even in the layering of the cream and biscuits! And the meringue gave it THE visuals! 🤤😁
Haha, that's the fanciest banana pudding I've ever seen! In the US, if you're not using an instant mix, pudding is usually just cornstarch, sugar, milk and flavoring, chilled until firm. Those brown peaks did impress though :^D
This is really ambitious, and I think you did great!
I really wish this was more popular. Editing is on point, humour is good, and overall vibe is just magnificent. Feels like something I could've come along in early youtube, some unexplainable heartwarming feeling.
Good luck to you beautiful man!
didnt even watch it yet and this is my favorite video ever
Hi!!! No clue if you'll read this, just have a bit of omelet advice. When I scramble up my eggs, I add a bit of water/milk, it can make the omelet a bit more fragile, but also super fluffy and good. I think a key is having a consistent medium heat, the amount of butter the second time was perfect too! Slowly pull your spatula in from the edges towards the center, rotating the pan each time a bit to form a nice thicker layer of egg on the bottom. Another thing ive noticed that can help, is turning the heat to low after doing the initial spatula pulling at the edges, and adding a lid to your pan to help the top finish cooking. From there, I recommend salt and pepper, then doing the exact rolling thing you just tried!!! It should work better :)) Another tip if you wanna be sure it cooks well and comes out of the pan is using a lil butter around the edges of the pan before placing the lid on it !!! Sorry if any of that way confusing
Doing all those recipes is a remarkable effort. You've cooked more in eight month that I did in ten years X'D
10:56 Good to hear the cat got to enjoy some of your hard work too lmao - my one also loves being in the kitchen when I'm cooking fish.
I got some sushi tips!
1 Brush the maki rolls with a little bit of vinegar to make them more pliable and stick together better
2 keep a little bowl of water so you can wash your fingers if they start to get sticky
3 our family usually soaks the salmon in a little lemon juice bath before placing it in the rolls
Dipping your hands in salt water before messing with cooked rice helps keep the stickiness away ! And then just dipping again when if it starts to feel sticky again ! My grandma does this when she makes rice balls !
This might be heresy but I find it is often easier to make an omelette in a smaller piece of cookware like a small pot (so it's thicker,especially around the edges), and cover it up while you cook at medium to low heat - this way you can leave it to cook without bothering it until it's solid enough to fold.
Great video :D
If you made a recipe book for all these, I would buy it instantly!
This was super cool! Love the editing with the game vibes in between cooking.
Your honesty about the mistakes are so charming. Thanks for the nice content. ❤
For any recipe that requires both butter and sugar, add them together first and mix until well combined, then add whatever else. I wouldn't suggest using less solid butter because some recipes rely on a firm butter, especially dough. Using soft butter can create a stickier dough that can fool you into adding too much flour to compensate for, which isn't good.
In the uk, what you bought for the hotpot are what we would call butter beans. Usually greenbean means string beans, like you used with the breaded bass
For the rhubarb pie, I baked the rhubarb with a mix of water and sugar until it was soft and caramelised then pop it in the pastry. Sort of made the rhubarb a bit jammy but sort of kept its shape somewhat. Also I added a bit of fireball whiskey to my baked rhubarb and it gave it a yummy warm cinnamon-ee flavour. Really fun video btw :D
Yeah that's a good approach, I would definitely look into doing that if I wasn't going for "looks good in a video" first
Also for pancakes if you melt some butter and put that in the mix, they turn out much better too.
Holy balls, amazing work! 🍲
I really love how much you incorporate the game and gameplay to give it a narrative, it was a very exquisite video! I enjoyed every second
I found this video in my recommended and wow!! I instantly fell in love with your approach to this and it’s so refreshing to see a channel where not everything is ‘professional’, but you clearly have a lot of fun and passion with what you do. I hope you enjoy making these recipes as much as I enjoyed watching you do it!!
Southern American here, we use these vanilla wafers for the biscuits in banana pudding. For Googling purposes, the brand name for these is Nilla wafers.
Ah yes I think I've had those before.
Unfortunately as a Frenchman I'm legally obligated to remain partial to our historic Lefèvre-Utile biscuit company
A tip for making sushi, or any other dish involving rice and your hands! If you slightly wet your hands (run em under the tap really quick or dip your fingers in a bowl of water), the rice won't stick, and you'll have a much easier time of it.
The dishes actually look really delicious...!! Nice video 😊
Everything looked very tasty plus the editing and subtitles were top notch! Excited for part two :)
Super entertaining to watch you make everything by hand! Kudos
tip to make spreading sushi rice more easy: keep a little bowl of water nearby and dip your fingers in before touching the rice, that makes it stick less to your fingers. may need to be repeated through out the process.
that aside, lovely video! I feel inspired to recreate some stardew recipes myself now.
This is the best series on this website
only 1500 subs? Really? maybe that's due to change. Good edits, no bad audio (at least 5 mins in so far), and a good idea that you obviously worked fairly hard on. You've got the stuff, man.
When I was in Culinary II in High School, my Culinary teacher said that while handling with rice (we were making California Rolls) we should wet our fingers each time we add the rice to the seaweed, so next time if you try making sushi and dealing with rice, make sure every time you want to add more rice to the seaweed, wet your fingers
I laughed when I saw the amount of maki rolls you made. I remember when I was a kid my mom and I got a sushi making kit and we ended up making a ton of sushi. Maybe as much as you made possibly a little bit more. I ended up eating so much that I got sick and then I couldn’t eat sushi again for like 10 years. I love it again now.
For the omelette you are not supposed to mixed it but keep it steady and only when it is already well cooked you can turn it on it self and add stuff on it like mushrooms
The way he cooked the omelet is the classic French way of preparing an omelet, where you mix the egg while it cooks to intentionally get as small a curd as possible. Both ways are good and valid :)
I tried both ways and I'm terrible at both ¯\_(ツ)_/¯
@@Ottomagne I know since I'm also French and my grandma do his technique how ever she doesn't scramble it very much
Don't know why the fact that you're european makes this video much more enjoyable for me. I don't know in what part of the continent you live in, but seeing ingridients that I'd use because they're local for me makes me weirdly happy.
I also love the fact that you don't try to make yourself or your cooking look spotless. Cooking gets messy, mistakes happen, especially if you're making something for the first time. From one home cook to another I wish you good luck and hope to see more!
I noticed the peaks on your meringue peaks were drooping a bit more than you may want for a desert topping, from my limited meringue knowledge that can be fixed by just mixing the meringue a bit longer. The consistency you got would probably have worked great for a taiwanese castella cake though!
For the rhubarb pie you could also toss the rhubarb in sugar
YES! Been looking for a sdv cooking video since unsurpassableZ
the reason why the peaks for the meringue weren't as tall is because you beat it to soft peaks and not stiff peaks. you would have had to beat the egg whites for longer
I didn’t even think about the lighting and camera quality until you mentioned it at the end so it can’t be bad at all
I can tell you put a ton of work, time, and energy into this video. Amazing!!!
Fun video! Always interesting to see folks interpret American recipes, esp with very little context (although as someone who grew up in the south, the idea of warm banana pudding is unsettling lol)
I thought Alex liked the complete breakfast best :) good job on the recipes!
I'd really love to see you do this with other games! this series is so fun
Love that you wore a yellow hoodie the whole time like your avatar haha
A quick tip for preventing the sushi rice from sticking to your hands: dip them in very cold water before touching the rice! or put a little bit of oil on your fingers. the water absorbed by the rice will repel it and it won't stick!
Wow! Amazing video!! Excited to binge the next few.
I don't know if anyone has already said this. But in regards to the sticky parts, when dealing with sticky rice, it's prudent to keep a bowl of room temperature water nearby, dip your fingers in between paste and rice won't stick to your fingers. And as for dough, you need to flour whatever surface you're working on and keep your hands coated to keep it from becoming a mess.
i love this so much!! seeing people expiriment and learn while they cook is one of my favorite things :) seeing you enjoy the maple bars even though you made mistakes made me super happy!!
Wholesome content king, COOK ON MY FRIEND!! 🤩🤠
Youre really not bad at cooking, mistakes are gonna happen, thats how you get better
Given how much specialised equipment he has, he seems to be at least a seasoned amateur cook. Like the pasta rolling machine.
Tip for the omelette: don’t scramble the eggs while in the pan. Just let them cook but oil or butter the skillet beforehand so you can reach under the egg with a spatula if your pan isn’t nonstick. This will make it all come together and look nicer. Source: I’ve been making omelettes since I was little.
I love this concept and am now very inspired to try something similar!