If I sold my car, I think I could get that Hobart and that food processor but then...they would literally take up half of my horizontal and vertical kitchen space. I'll consider it.
I noticed that in her other videos as well. I think they purposely don't add the specific measurements because at the end of the day, its her business and she wouldn't want copycat stores making money off her recipe. I am also guessing there might be an ingredient missing so it will look similar in the video but won't taste exactly the same when recreated.
"That cheese caramelizes on the top" wrong term. Caramelization takes place between sugar molecules, you can't describe something caramelizes just because it melts. she needs to read up on her food science 🤔
Shadsy The Hedgehog there are different chef. If you like your meat treated better, you go for Gordon. If you want sweets and vanillas, you go with Cristina
Every pastry chef is versed to bake bread. They didn't spend years in culinary school to not be good in baking. That's why every pastry chef can be called a baker, but not every baker can be called a pastry chef. A simple google search would confirm this. And on the video, she was actually pretty skillful in handling the dough. What are you hating on?
You can call it hate if you'd like. But, the fact of the matter is...I'M a pastry chef and I can ASSURE you that everything you said was completely wrong. You may get exposure to bread in culinary school and you're required to be proficient in basic bread making but that is a far cry from being skilled with bread. It takes years of working in proper boulangerie (which is very distinct from a patisserie, look it up) to master bread, just as it takes years of work in a patisserie to master pastry and years in a top restaurant to master plated dessert. They are all very different disciplines and very very few chefs master them all. Christina Tosi has a restaurant pedigree, a very impressive pedigree....but it includes a very limited bread repertoire. I am very skilled in viennoiserie, french pastry and bread....I can recognize a practiced boulangere when I see one.
She stirred the yeast in water an activated it so the salt is not a problem because if you mix salt and yeast together it will halter the activation. So yeah, activate the yeast before adding salt.
She is a master.....
Masterchef?
Of diarrhea
she is so fucking beautiful and a great cook
I would like these appliances during the holidays lol. Or just have her cook 👨🍳
Super!
Something explosive and irresistible 😂😂😂
Ummmmm..
Cristina: did a dough in mins
Me: wow, I can only finish finding my ingredients after 1hr
The recipe links don't work. When I try to click on the link, the video stops playing.
If I sold my car, I think I could get that Hobart and that food processor but then...they would literally take up half of my horizontal and vertical kitchen space. I'll consider it.
the only issue is to wash such heavy equipment single handedly
alma sapphire If you have machinery like this then you have a person or team dedicated to the cleaning and maintenance of it all.
While everyone on master chef vids are salty about her in this video ppl say love and shit 🤔 this world is hard to understand send help
I hope to make enough money to have a Hobart kitchen one day. I want all their commercial stuff and I will feel like a fuckin boss
Hobart is the best. My church has a big floor model that never gets used and it hurts my feelings.
That is what the mixers 4.It mixes on low,then gradually to med.
ohhhh masterrrrr
😍😍 that looks amazing
May I ask for the exact model name or model number of Hobart Legacy mixer that was used on this video pls? Thank you
Any other filling, instead of potato? Less carbs?
Joan Vargo you can probably make a zuccini and carrots gratin. Or with mushroom and leek maybe
www.hummingbirdhigh.com/2012/09/momofuku-milk-bar-bagel-bombs.html
She is so cute
Yummy
Where are the measurements?
I noticed that in her other videos as well. I think they purposely don't add the specific measurements because at the end of the day, its her business and she wouldn't want copycat stores making money off her recipe. I am also guessing there might be an ingredient missing so it will look similar in the video but won't taste exactly the same when recreated.
To taste
Nick Lam I think we have to buy her cookbook
Mother dough:
- 550 g bread flour
- 12 g kosher salt
- 3.5 g active dry yeast
- 370 g water
The HOBART POTATO LAUNCHER 3000
Came here from masterchef
Raiyan Wald Came here from Masterchef
Song
Of music
Au Gratin recipe? Maybe google will help.Unless a kind sir madam or other knows where it is.
I've combed through YT, never could find it, I'm don't believe that whoever edited the video linked the gratin video.
Ana Olson is great also
Must suck to be allergic to gluten lol
Hmm can the yeast activate without sugar (food for the yeast)?
Rachel Loo Yeast is alive so in order when u "reactivate" it sugar is used as the food for the yeast so the dough can raise
Ah I see! Hmm but I didn't see her adding in any sugar in the dough recipe! How does the yeast reactivate then?
There's sugar in the flour.
Rachel Loo ya that's why she was whisking it for a different way to activate it
@@kooki85 What?!? There's no sugar in flour.
I think I'd rather have the two separately thh
Garth i
My inner fat chick is SCREAMING!!!
Looks like those chinese traditional siew pau 😂
Nice and krusty
Shaggy mess🤣🤣🤣🤣
Click here for gratin recipe is broken
If i baked like that i wouldn't be as thin as she is!
well known chef? I"ve been doing these recipes for a while now...
She's the bae
Drool
"That cheese caramelizes on the top" wrong term. Caramelization takes place between sugar molecules, you can't describe something caramelizes just because it melts. she needs to read up on her food science 🤔
Maybe she's talking about the color which resemble caramel.
I think I prefer Ramsay.
Shadsy The Hedgehog there are different chef. If you like your meat treated better, you go for Gordon. If you want sweets and vanillas, you go with Cristina
@@victoriannecastle Yeah I know my comment was only sarcasm
Nice....but you can tell she's not a bread baker.
PatisserieBoy She's a pastry chef. Wdym?
There's a difference between pastry chef and bread baker....its just pretty clear she isn't versed in bread. Not surprising.
Every pastry chef is versed to bake bread. They didn't spend years in culinary school to not be good in baking. That's why every pastry chef can be called a baker, but not every baker can be called a pastry chef. A simple google search would confirm this. And on the video, she was actually pretty skillful in handling the dough. What are you hating on?
You can call it hate if you'd like. But, the fact of the matter is...I'M a pastry chef and I can ASSURE you that everything you said was completely wrong. You may get exposure to bread in culinary school and you're required to be proficient in basic bread making but that is a far cry from being skilled with bread. It takes years of working in proper boulangerie (which is very distinct from a patisserie, look it up) to master bread, just as it takes years of work in a patisserie to master pastry and years in a top restaurant to master plated dessert. They are all very different disciplines and very very few chefs master them all. Christina Tosi has a restaurant pedigree, a very impressive pedigree....but it includes a very limited bread repertoire. I am very skilled in viennoiserie, french pastry and bread....I can recognize a practiced boulangere when I see one.
Are you aware of how many top pastry chefs don't do any actual baking? Its staggering.
infomercialnot a fan
nice recipe
Starch on starch! No thank you!
Monique O. Yeee hahaha guilty pleasure
You must be fun at Thanksgiving 😁
Uhm not a good idea to mix the salt and yeast at one go.
Noor Shimaka shes a world known chef look at masterchef duh
Potatoes FTW IKR AND IT TURNED OUT AMAZING
Noor Shimaka, you really think you know better then her? Lol
She stirred the yeast in water an activated it so the salt is not a problem because if you mix salt and yeast together it will halter the activation. So yeah, activate the yeast before adding salt.
She is a master chef she bends the dough to do what she wants