I think a stained sheet pan is kind of seasoned, which is good, because the less direct contact between your food and metal at high temperatures, the better.
I enjoy watching someone who gets this happy and energetic in her work. She not only excels at cooking, her teaching is obviously a passion as she educated her audience.
I'm so proud of Sohla and her loyal colleagues who quit Bon Appetite. You and your colleagues ROCK! The new B.A. tube is empty of character and expertise. I'll follow you wherever you go. Major Fan Boy, Fergal.
My mom soaks the nuts she roasts in saltwater for about a day. Then she roasts them at 170 F for like 8 hours till it has the desired texture. It makes nuts have an amazing texture, especially pecans and pine nuts. They become all buttery and melt in your mouth.
@@valf156115 I just asked my mom how to make it, and she said 1 tablespoon per pound of nuts, except for pecans which she does 2 teaspoons. Add enough water to cover the nuts, plus a little extra as they will absorb the water and expand. Soak them for 7 hours, or overnight. Bake them at 150 F for 24 to 36 hours (doesn't have to be continuously, if you wanna bake something else or you don't want to have your oven on at night, take them out and put them back in when you are ready). Supposedly cooking nuts this way also makes them easier to digest.
@@calebnowland9272 i do the same thing. it makes them SO buttery and also beautifully crispy rather than hard like nuts roasted at higher temps can get. and, there are 2 behind-the-scenes benefits / reasons for following this method: 1) soaking in salt water reduces the amount of phytic acid in the nuts, which is an antinutrient, a substance that binds with minerals and reduces the amount of nutrients you get from your foods. by reducing / removing it, it means you're getting the full benefit of the nutrition in the nuts. (phytic acid can cause some people digestive issues, usually only in large amounts, so that's why it also makes them easier to digest.) and 2) roasting them at no higher than 150F prevents denaturing of the natural oils present in the nuts. this is especially true / important for nuts high in delicate omega-3s like walnuts, but generally the case for all nuts.
@@jraaccounts Yeah those are exactly the reasons why she started doing them. She has IBS so she is very health conscious, especially when it comes to digestion. Also thanks for the detailed explanation. When she tried to explain it I never quite fully understood.
In my many years of toasting nuts I never knew that a lower oven temp (325) for a longer time (20-25 minutes) would make such a perceptible difference. Sohla is a great teacher!!
Sohla's love of her kitchen is so wholesome, and I resonate with it completely. Kitchens are happy places. Also, it is beautiful and you definitely pop in front of that color scheme!
I always come to your channel to learn, Sohla and you never disappoint. I also love how you are not trying to use this channel to sell everything but the kitchen sink like so many others. This makes everything you say 1000 times more authentic. A lot of RUclipsrs should watch and learn :)
Hey Sohla, I am such a fan. I love watching your instincts, your experiments, and your encouragement to help us do the same! Wishing you so much success, whatever that means to you.
I love the energy Sohla brings everywhere she goes, it's just comforting and entertaining, she also gives such good advice and it's crazy! Love her so much since the first video I found of her, hope she continues to grow and her content reaches more people.
As a kid my job when mum made her rum cake, was to get the skins off the almonds- basically sit them in boiling hot water for about a minute, then squeeze, the almonds pop right out!........then once they are peeled you can go ahead and roast/toast them!🤷♀️👍🏻
Watching Sohla enjoy cooking, experimenting with flavors, ingredients and techniques is SO MUCH FUN TO WATCH!!!! It's okay to make mistakes and get crazy and not be too serious. I love her attitude. That's what cooking should be all about and finally there is an honest and talented chef who doesn't do the same old boring cooking recipes that are safe and basically just 5 recipes with boring unimaginative versions. What would Sohla do on Iron Chef America? I bet some crazy sh*t that looks like a mistake, but ends up creative imaginative and tasty that would make Julia Child shed a tear of happiness.
Sohla is riding the high of the Ferrero Roche cookie. I truly believe she loves the pecan-oat-blueberry cooke best...but the journey to get there was a trip in itself. (And, yes...you really do "pop" against the new green cabinets👍)
Oddly just had a convo with my family about how organic nut butters aren’t that great tasting. But here comes Sohla to prove me wrong. 😜 Will have to give these ideas a try.
Homemade nut butter’s the best. I really love almond and pecan as well as almond and hazelnut. Also pumpkin seed. What she didn’t mention is that when you initially put the nuts in the food processor it sounds like a machine gun.
Question: if I freeze a nut butter in a block shape, is it possible to use for a laminated dough? Mad idea: savoury parmesan biscuit laminated with pinenuts butter and served with a basil spread... pesto genovese turned into a biscuit or a cracker, why not?
The almond one with the milk chocolate essentially becomes a set nut based ganache. This is how nut based fillings are made in confectionary especially bon bons.
You are right, especially french pralines or swiss ones that are creamier smoother, belgian uses higher content cocoa. The most basic filling is made from almonds or hazenuts and sugar so basically tastes like Nutella.
Been working on almond butter but haven't gotten it this smooth. Found the long toast is more flavorful. Tried sunflower butter. The oil releases quickly may combine the two. Sunflower would be a good first time butter.
It sounded like the Ferrero Rocher crispy layers stayed crispy after re-baking. Yay! I will try this next Christmas! When I was having radiation for breast cancer, after my treatment, my husband and I “toasted” (groan!) with a Ferrero Rocher, folded the gold foils, and created an “x” on a calendar, counting down the remaining treatment days.
Love combination of almonds and apricots. Have to try this. Just want to point it out that tahini is made from seeds and pine nuts are also seeds. Which is perfect because if it can be made with seed butter too than sunflower is also good option.
I was watching this video and though man what would be good is some Mexican hot chocolate with those cookies. Then bam I thought why not do a Pumpkin nut butter with Mexican chocolate for a take on Nutella by way of Mexico? Mexico has its own Vanilla and adding in some cinnamon and a little chili would be great. Anyone else think so?
Great thinking! If you need further inspiration, check out Rick’s hot chocolate episode :) ruclips.net/video/bIsD0bV3shU/видео.html Thanks for watching - and sharing your great ideas
I believe I’ve seen nut butter recipes where xanthum gum or guar gum was used, I assume to keep emulsified? Do thr butters you’re making here settle and oil separates to top or do they stay mixed?
Sohla is the best. She has an amazing youtube future....in two years she should make her own channel at the same time she releases a cookbook. This is an old video because there is nothing in the little shelf over her shoulder yet ;) there is an older video where she talks about it looking empty and she made them put some stuff in the "wine rack" shelf ;)
Ha! We love when people watch multiple episodes and notice details like that - but actually, she took everything out so she could repaint and install the new backsplash! So this is, in fact, a new kitchen and a new ep! Thanks for the watch and the comment
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Sohla will go to the ends of the earth to make me believe that something is fun... and i have NO CHOICE but to believe her
Sohla is taking over RUclips and I'm not mad...Love Sohla!
What are the chances of seeing another Ottawa comment 🙌🏻
We demand more Sohla!
@@PleasureOfTheTaste Ottawa is also a city in Illinois.....That's not the one I'm from but just sayin
She’s all over the place. Glad she’s getting her shine finally
Ditto!!! Sohla is the best.
I'm sick and tired that we aren't discussing the fact that Sohla has major Bob Ross energy.
Bob Ross wishes he had Sohla energy.
youre right and you should say it
YEEEES!!!
So true 🤣
Yes, she is just a natural upper, a day brightener, like a cup of coffee and a Bob Marley song at 9 am on a sunny Sunday.
Feeling so comforted by Sohla’s relatable stained sheet pan that’s totally fine and ok.
I think a stained sheet pan is kind of seasoned, which is good, because the less direct contact between your food and metal at high temperatures, the better.
Lol I felt the same!!! I practically breathed a sigh of relief !
Right? I was like...that looks like MY sheet pan. I love seeing a pan that has been used before.
And warped. Like mine!
@@camilledvorak7151 I also really appreciated the fact that her sheet pans were also warped lol
At 5:04, I love that scraping the bowl got not just a callback to the pound cake episode, but also a full-on flashback clip. A+ work there.
very informative. also I like yur blouse
Especially loved it as that's the only other one I have watched so far. Lol. Felt in the loop!
Excited for you for the new kitchen! Hope your oven is more regulated, though we all love how "real" you are!
Sohla and Ham need a show. They are the cutest couple.
I enjoy watching someone who gets this happy and energetic in her work. She not only excels at cooking, her teaching is obviously a passion as she educated her audience.
Even as she talks softer than normal the true joy she gets from cooking shows. Sohla its truly excited to cook.
One dough, multiple flavors... Why have I never done that? This is why we need you in our lives, Sohla!!
Hi , how are you doing today?
I'm so proud of Sohla and her loyal colleagues who quit Bon Appetite. You and your colleagues ROCK! The new B.A. tube is empty of character and expertise. I'll follow you wherever you go. Major Fan Boy, Fergal.
"Think of a flavor, a dessert, or place you wanna go and turn it into nut butter." ... I could imagine Bob Ross saying this. ;-)
Bob Ross in his soothing, calm and magical voice: "Think of a flavor, dessert or place you wanna go and paint it. Happy painting".
i love her SO MUCH she’s so pure and sweet :,)
My mom soaks the nuts she roasts in saltwater for about a day. Then she roasts them at 170 F for like 8 hours till it has the desired texture. It makes nuts have an amazing texture, especially pecans and pine nuts. They become all buttery and melt in your mouth.
How much salt to water? Never heard of this technique before!
@@valf156115 I just asked my mom how to make it, and she said 1 tablespoon per pound of nuts, except for pecans which she does 2 teaspoons. Add enough water to cover the nuts, plus a little extra as they will absorb the water and expand. Soak them for 7 hours, or overnight. Bake them at 150 F for 24 to 36 hours (doesn't have to be continuously, if you wanna bake something else or you don't want to have your oven on at night, take them out and put them back in when you are ready). Supposedly cooking nuts this way also makes them easier to digest.
caleb nowland so interesting thank you so much!
@@calebnowland9272 i do the same thing. it makes them SO buttery and also beautifully crispy rather than hard like nuts roasted at higher temps can get. and, there are 2 behind-the-scenes benefits / reasons for following this method: 1) soaking in salt water reduces the amount of phytic acid in the nuts, which is an antinutrient, a substance that binds with minerals and reduces the amount of nutrients you get from your foods. by reducing / removing it, it means you're getting the full benefit of the nutrition in the nuts. (phytic acid can cause some people digestive issues, usually only in large amounts, so that's why it also makes them easier to digest.) and 2) roasting them at no higher than 150F prevents denaturing of the natural oils present in the nuts. this is especially true / important for nuts high in delicate omega-3s like walnuts, but generally the case for all nuts.
@@jraaccounts Yeah those are exactly the reasons why she started doing them. She has IBS so she is very health conscious, especially when it comes to digestion. Also thanks for the detailed explanation. When she tried to explain it I never quite fully understood.
In my many years of toasting nuts I never knew that a lower oven temp (325) for a longer time (20-25 minutes) would make such a perceptible difference. Sohla is a great teacher!!
Hi , how are you doing today?
Always a good day when there’s a new Sohla video
Sohla's love of her kitchen is so wholesome, and I resonate with it completely. Kitchens are happy places. Also, it is beautiful and you definitely pop in front of that color scheme!
Sohla! We'd love a full kitchen tour!!
Clem is not the ONLY reason I watch this, but she is a pretty big part of it ;D
I always come to your channel to learn, Sohla and you never disappoint. I also love how you are not trying to use this channel to sell everything but the kitchen sink like so many others. This makes everything you say 1000 times more authentic. A lot of RUclipsrs should watch and learn :)
Your hair looks so fantastic today. So glossy, shiny and swing-y
I was JUST about to comment that too!!! I want a grwm video from sohla
It's all the nut butter, I swear.
The shine is CRAZY!!!
I would love to know her hair care routine. It’s hella shiny!
I'm so comforted by the trays Sohla uses
Macadamia Nuts, with Coconut and dried pineapple?
Hazelnuts with some fresh ground coffee beans?
Dan, your comments get better and better! :) Love how you’re going off-script! Thanks for sharing great ideas
I love how her nut roasting pans are dented and funky like she uses them ALL THE TIME! Real cooks have grungy pans
Hi , how are you doing today?
Hey Sohla, I am such a fan. I love watching your instincts, your experiments, and your encouragement to help us do the same! Wishing you so much success, whatever that means to you.
She is the honest, real cook, that we’ve been waiting for.
"You can choose your own adventure"
Sohla is the Bob Ross of cooking :)
I love the energy Sohla brings everywhere she goes, it's just comforting and entertaining, she also gives such good advice and it's crazy! Love her so much since the first video I found of her, hope she continues to grow and her content reaches more people.
Sohla is so wholesome I love watching her all over RUclips 😍👏🏻
Sohla .. your whole existence gives me life!! 💕
First moment of this video I thought "Wow, she really pops in front of the green!" and then...
I hate regular ASMR, but Sohla works on me the way ASMR is supposed to.
Hi , how are you doing today?
Sohla you are just a gift to this world you make me excited to be in the kitchen
Rest recipe and love the creative combos! Of course, love Sohla’s presentation as always + the Clem cameo.
It is always pure joy seeing Sohla having fun
Omg I’ve been making sunbutter cookies because I have insane allergies and can only use about 3-6 ingredients. This is awesome!
SOHLA HAS CURED MY DEPRESSION
This wonderful woman taught me more about cooking in 3 videos than I learned in my lifetime.....
As a kid my job when mum made her rum cake, was to get the skins off the almonds- basically sit them in boiling hot water for about a minute, then squeeze, the almonds pop right out!........then once they are peeled you can go ahead and roast/toast them!🤷♀️👍🏻
I just love this series the concept behind it is so great
On a Sohla binge and it is pure therapy 💌
Thanks, Sohla! I’ve always wanted some kind of alternative to store bought nut butters, and I love your combinations.
Thanks so much for watching, Victoria!
Such a beautiful personality! I really like the way she is showing the recipe ❤️
Watching Sohla enjoy cooking, experimenting with flavors, ingredients and techniques is SO MUCH FUN TO WATCH!!!! It's okay to make mistakes and get crazy and not be too serious.
I love her attitude. That's what cooking should be all about and finally there is an honest and talented chef who doesn't do the same old boring cooking recipes that are safe and basically just 5 recipes with boring unimaginative versions.
What would Sohla do on Iron Chef America? I bet some crazy sh*t that looks like a mistake, but ends up creative imaginative and tasty that would make Julia Child shed a tear of happiness.
Her kitchen is gorgeous now 🤩💜
Sohla's energy is amazing; so happy to see her videos all over the place!
Sohla is riding the high of the Ferrero Roche cookie. I truly believe she loves the pecan-oat-blueberry cooke best...but the journey to get there was a trip in itself. (And, yes...you really do "pop" against the new green cabinets👍)
Thank you Sohla for realistically showing us how to cook! Love this series
love these videos
Im gonna try this and use it for my nut pie recipee. The butter will go in the filling and in the crust it should be pretty awesome. Thanks!
This is amazing. I never thought to make fancy butters before!! 😮😍
Oddly just had a convo with my family about how organic nut butters aren’t that great tasting. But here comes Sohla to prove me wrong. 😜 Will have to give these ideas a try.
I love seeing Sohla thrive on THIS platform
Homemade nut butter’s the best. I really love almond and pecan as well as almond and hazelnut. Also pumpkin seed. What she didn’t mention is that when you initially put the nuts in the food processor it sounds like a machine gun.
Sohla always makes me feel more confident about my cooking
Sunflower seed butter w/ peanut butter in a flourless cookie. Jam in the thumb print.
Yum!
I see Sohla and I subscribe. It's simple!
Question: if I freeze a nut butter in a block shape, is it possible to use for a laminated dough?
Mad idea: savoury parmesan biscuit laminated with pinenuts butter and served with a basil spread... pesto genovese turned into a biscuit or a cracker, why not?
The almond one with the milk chocolate essentially becomes a set nut based ganache. This is how nut based fillings are made in confectionary especially bon bons.
Yum!!!!
You are right, especially french pralines or swiss ones that are creamier smoother, belgian uses higher content cocoa. The most basic filling is made from almonds or hazenuts and sugar so basically tastes like Nutella.
Been working on almond butter but haven't gotten it this smooth. Found the long toast is more flavorful. Tried sunflower butter. The oil releases quickly may combine the two. Sunflower would be a good first time butter.
It sounded like the Ferrero Rocher crispy layers stayed crispy after re-baking. Yay! I will try this next Christmas! When I was having radiation for breast cancer, after my treatment, my husband and I “toasted” (groan!) with a Ferrero Rocher, folded the gold foils, and created an “x” on a calendar, counting down the remaining treatment days.
Thank you so much for sharing, Emma! Hope you love these!
Sohla is Life!
expletives are the best seasoning and i'm here for it :D
this is revolutionary
BIG love Sohla for real. Been a fan since that bulls*#^ at BA. youre the best girl
Love combination of almonds and apricots. Have to try this. Just want to point it out that tahini is made from seeds and pine nuts are also seeds. Which is perfect because if it can be made with seed butter too than sunflower is also good option.
Please, please, PLEASE, do an episode on ice cream in time for the summer!
I Love the kitchen!!
Not your basic cooking show 👍🏻. Love it !
Ok so hear me out.... almond joy nut butter, add powdered sugar and a smidgen of salt until play dough texture. Encase in tempered chocolate.
Joyous almond buckeyes! Nice
The banana bread nut butter using dried bananas is genius!!!
That new kitchen is sooo beautiful!!!
Hi , how are you doing today?
Love the tips in this video! I've been making sugar-free nut butters at home for diabetic family members, so these tips are super helpful ^^
I was watching this video and though man what would be good is some Mexican hot chocolate with those cookies. Then bam I thought why not do a Pumpkin nut butter with Mexican chocolate for a take on Nutella by way of Mexico? Mexico has its own Vanilla and adding in some cinnamon and a little chili would be great. Anyone else think so?
Great thinking! If you need further inspiration, check out Rick’s hot chocolate episode :) ruclips.net/video/bIsD0bV3shU/видео.html Thanks for watching - and sharing your great ideas
can't go wrong w sohla and a green kitchen
Yay. Good teacher.
OMG you have a robot-coupe in you HOUSE whatta legend!
Thank you Sohla
she is 1. energetic 2. an expert 3. so fun to watch she's a triple threatt
Sohla, you POP regardless of the background, but I do love the green!
Sohla is an inspiration-made sun butter for the first time.
so Sohla.....I smile when I see her.
We love you Sohla!!!💯💯💯
I believe I’ve seen nut butter recipes where xanthum gum or guar gum was used, I assume to keep emulsified? Do thr butters you’re making here settle and oil separates to top or do they stay mixed?
Sohla makes me feel like I can do this.
I just found u, Sohla! U are adorableand captivating. And now I’ll have to make these bc they’re stuck in my head.
I love this 💜
Well now I know what I was doing wrong with my nut butter. I kept trying to add oil and stuff at the beginning. Thanks!! Gonna try again!
I do love nut butters and cookies and cookies made from nut butters 😋 but sohla should def still reveal how she makes her hair that shiny. Im jelly 🥺
Sohla is the best. She has an amazing youtube future....in two years she should make her own channel at the same time she releases a cookbook.
This is an old video because there is nothing in the little shelf over her shoulder yet ;) there is an older video where she talks about it looking empty and she made them put some stuff in the "wine rack" shelf ;)
Ha! We love when people watch multiple episodes and notice details like that - but actually, she took everything out so she could repaint and install the new backsplash! So this is, in fact, a new kitchen and a new ep! Thanks for the watch and the comment
@@food52 NOICE!
blueberry pie is my favorite too! ahh, is there anything i don't love about sohla? i can't think of a thing.
I need to try the almond joy butter like yesterday
How would you use the chai spread?? Or the thick one w a bunch of different nuts ?
sohla and ham are truly relationship goals
Sohla, you’re such a great teacher! Can you also tell us how to make different kinds of nut milk?
I commented on that kitchen two months ago! I finally feel so validated and heard! Thank you! lol
tried to make those - reduced the amount of sugar twice and still afraid of an insulin coma. this is waaay too sweet for eating!
Sohla is so cute 🥺 the excitement about the green 😂
Sohla's the baddest of all badasses.
Thank you so much for this video! I have an addiction to nut butter and I'm so excited to make my own now!
I love that she shows that she has the same oven I have✨