I may or may not have read this wrong and imagined Andrew hanging from the ceiling like a vampire with a giant pile of eggs underneath him... In my defense it is 2am
I really like that the babish team keeps mistakes in the video, like the egg whites that didn't fluff up, and that they made extra desserts with the leftover eggs!!
YES! its so refreshing to see that even the professionals make mistakes, and that those mistakes can be salvaged into something and dont have to be trash!
It does feel a little silly they didn't point out how risky it is to separate all eggs from one big bowl. Even a small amount of egg yolk can keep egg white from fluffing, that's why people do them one-at-a-time.
Can we please talk about how normal it is for this channel to make mistakes, use them for the audience to learn, AND not waste as much food as possible? Like that's such an easy thing to cut out and they just don't and it's so cool
I love that they keep the mistakes in the video (because mistakes are human and we need to normalise that as a society) and also show how to find the silver lining in the cloud (pun intended).
About the origin of this kind of cakes... It seems that they were created in old monasteries in Portugal. Later the recipe was brought to Japan in the XVI century during the discovery age. We call it "pão de ló".
Insane that a cake that ridiculous was created in a monastery, given the earthly decadence of it all. Then again, there were plenty of monastaries in Medieval Europe that weren't too big on the whole asctetic life of prayer and contemplation, many of them peopled by younger sons of nobility who weren't going to inherit who were given over to the church as a tithe but still expected the same quality of life they had experienced growing up.
Babish in his best Ron Swanson, "Wait. I'm worried that what you heard was 'Give me a lot of eggs.' What I said was, 'Give me ALL the eggs you have.' Do you understand?"
I absolutely hate food waste so every time you guys say that the extra is being taken home by the crew and you make something new with the leftover ingredients, I am filled with delight 💖
Almost makes you wonder if Andrew was rolling through sabotaging things Dropping egg yolks into the whites when nobody is looking, turning down the oven, resetting timers.
FYI. Castella's original recipe come from the Portuguese traders when they first visited Japan in the 16th century. In Portugal, the cake is called "Pão de Ló". Its a very common cake here. Can be made in a few different ways, but by and large its a rather simple and unimpressive sponge cake. Its also, as far as i can tell, not originally from Portugal, as the same base recipe or some slight variations could be found throughout Europe.
It’s always nice to see how this channel ensures no food goes to waste. Food wastage is one of my biggest pet peeves as someone who’s experienced a lot of food insecurity (and still does) so it’s a relief to come here and not have to worry about food being unnecessarily chucked away like I unfortunately see in a lot of cooking videos.
Nah, I would say Babish's video for Red Dead Redemption II would probably be more expensive since he made a stew using multiple meats, including bear meat, which isn't common and probably is expensive. Sadly, the gaminess of the bear ruined the whole dish because it overwhelmed everything else 😅. But Babish got fully into character and actually went out into the woods, even putting on a western accent, lol. Really fun episode (please don't ask me to find it, it was years ago).
I love how you show what you're doing with the mistakes and leftovers. Changing plans when things don't go exactly right is a very useful skill in the kitchen
the local store must have thought you were feeding an army with the amount of milk, condensed milk, evaporated milk and eggs you must have bought for this.
Once my mom messed up a Pudim (brazilian pudding). The taste was amazing but the consistency wasn't. She made ice cream with it, the best homemade ice cream I've ever tasted. Never tasted it again because she never missed a Pudim again. Maybe next time you could make ice cream out of a mistake :)
Episodes like this are so much more interesting to me. It's cool seeing people try different things, adjust, research, and try again. And thank you for not throwing away 108 eggs.
The Castella cake was initially introduced to Japan by the Portuguese, but it’s strayed from its European roots to accommodate Japanese tastes. Tempura is also from Portuguese. It came from catholic missionaries as a food they prepared for lent “ad tempora quadragesima”
Clouds feel like chilly thick mist or one of those really light misty rains. (rocky mountain visits sometimes you can drive trough them and I absolutely stuck my hand out the window)
honestly as much as I love watching these videos, my heart hurts seeing all the eggs wasted in the underbaked castella cake 🥺 I'm perfectly fine with watching videos without Alvin having to make everything GIGANTIC in order to minimize food waste 😭
This. Everyone has been talking about how amazing it is that they don't waste food by *gasp* actually EATING it when it's done, but what about cavalierly throwing away 54 eggs by not being careful about the structural integrity of your monstrosity of a cake before taking off the braces?
For real! I was like "He's not gonna use that for meringue, is he? That's way too much yolk mixed in... Hmm... well, maybe he won't be doing that and it'll be fine...?" Lo and behold... 🙃
Flashbacks to 10yr old me 'ruining' 5 eggs worth of whites when one yolk immediately broke into the bowl. You learn pretty early to transfer your clean whites to another bowl between cracks.
@@XavierTheNeonTiger yeah Alton Brown used a little 'quarantine bowl' to catch each white before moving it to the big bowl. though he loves using extra bowls. Basically the lesson here is, if you don't want to ruin _grosses_ of eggs, study, pay attention, and look up "things that can go wrong while baking X" beforehand.
I genuinely love the fails in this video, it's actually really encouraging for making stuff myself. Also love taking the leftover eggs and making even more desserts with them.
I remember watching Alvin on Tasty. His vids where honestly my favorite to the point where I really only watched those ones. Its so nice to see him thriving here doing still those kinds of vidoes he enjoys!
i would've cried with so much going wrong- and yet, you guys made everything work! thank you for not letting anything going to waste and for sharing your learning process with us!
50% of the time I am happy to see a new BCU video and only then realise it is an Alvin video. Can we give that man his own channel? I am here only for Andrew.
Clouds are actually just well water vapor and if it is raining then it's probably just cold water vapor so touching a cloud will probably just feel like touching steam hot or cold 6:04
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
I can only imagine Alvin walking up to Andrew, head hung down, asking if he can have 54 more eggs... twice.
😂
3 times!
I give Alvin credit for not wasting food. This food experiment couldn't have been cheap.
I may or may not have read this wrong and imagined Andrew hanging from the ceiling like a vampire with a giant pile of eggs underneath him... In my defense it is 2am
Thrice
I really like that the babish team keeps mistakes in the video, like the egg whites that didn't fluff up, and that they made extra desserts with the leftover eggs!!
Agreed.
YES! its so refreshing to see that even the professionals make mistakes, and that those mistakes can be salvaged into something and dont have to be trash!
It does feel a little silly they didn't point out how risky it is to separate all eggs from one big bowl. Even a small amount of egg yolk can keep egg white from fluffing, that's why people do them one-at-a-time.
It also teaches people how imporant it is to be really careful with some of those steps.
They got to do it, as long as they keep Alvin in.
If you have leftover castella cake, you can fry slices of it in some butter and it basically turns into instant french toast.
That sounds amazing. Maybe add some cinnamon with it as well.
“Remember, it’s ok to get a little bit of white in the yolks, but never a little bit of yolk in the whites” - Chef John (I think)
Yeah, does not take a lot of yolk to make whites unwhippable
Surely you're yolking!
@@HiddenWindshield I dunno, that sounds white to me.
Chef John is the alpha and omega of foodtubers.
@@Smithers888 your confidence is eggcellent!
"the cake was not done baking yet" Understatement of the year!
Beautiful episode
And I'm just sitting here thinking: "They could have checked that with the toothpick test..."
@@ARabidPie They did. You see a skewer (or maybe it's a knife) go in and come out fine at 8:40
Can we please talk about how normal it is for this channel to make mistakes, use them for the audience to learn, AND not waste as much food as possible? Like that's such an easy thing to cut out and they just don't and it's so cool
Literally all the food they say they bring home will go into the trash as soon as they turn the cameras off but keep telling yourself that
@@Eulangelo wow! your life must be very sad!!
@ you can literally watch him pack food away into carry-out containers multiple times throughout the video... what are you on my guy
@@Eulangelo Just because you're an incredibly wasteful person doesn't mean everyone else is.
I love that they keep the mistakes in the video (because mistakes are human and we need to normalise that as a society) and also show how to find the silver lining in the cloud (pun intended).
About the origin of this kind of cakes... It seems that they were created in old monasteries in Portugal. Later the recipe was brought to Japan in the XVI century during the discovery age. We call it "pão de ló".
Was it named after Castile, because Portugal at time was part of the Iberian Union?
@@lucinae8512 nah, the name comes from "claras em castelo", which is the way the egg whites are beaten
That explains why they’re so popular in Nagasaki.
I think most baked goods in Japan were introduced by the Portuguese.
Insane that a cake that ridiculous was created in a monastery, given the earthly decadence of it all. Then again, there were plenty of monastaries in Medieval Europe that weren't too big on the whole asctetic life of prayer and contemplation, many of them peopled by younger sons of nobility who weren't going to inherit who were given over to the church as a tithe but still expected the same quality of life they had experienced growing up.
Babish crew: Goes to store
Babish Crew to store staff: Eggs please
Store Staff: How many?
Babish Crew: Yes.
Babish in his best Ron Swanson, "Wait. I'm worried that what you heard was 'Give me a lot of eggs.' What I said was, 'Give me ALL the eggs you have.' Do you understand?"
@@RichCsigs "Please and thank you."
Babish Crew singlehandedly responsible for the rise in egg prices
I absolutely hate food waste so every time you guys say that the extra is being taken home by the crew and you make something new with the leftover ingredients, I am filled with delight 💖
Goodness, the Babish chaos factor was present in the kitchen for this one.
Almost makes you wonder if Andrew was rolling through sabotaging things Dropping egg yolks into the whites when nobody is looking, turning down the oven, resetting timers.
@@FarFromtheSuns
I want to believe that so bad. I want it with bodycam footage.
So many fails but I love Alvin for including them 💛😊 homie is a kitchen improv genius
Rachel is 100% the backbone of this kitchen. Without her these boys would be in constant crisis.
I think every baker out there professional or not, has had a day were just nothing seems to be going right. Refreshing to see it, great job team!
I really love seeing the mistakes. And the side projects to make sure nothing gets wasted.
All the shout outs to Rachel, the real MVP of the Babish Team!!!!
❤️❤️❤️❤️ team effort always!!
A beautiful and messy baking journey, very inspiring
If they bake and make mistakes you can too!
I love how this devolved into making many desserts out of the scraps.
Shoutout to Alvin, who is just so entertaining and such a value add to this channel - Babs is lucky to have him.
I'm honestly kinda more invested in the flan than the jiggly cake. Really wanna see how that turns out!
The flan was AMAZING
I’d like to see the behind the scenes of this episode, like a BOTCHED BY BABISH style.
I second this!
accidents with alvin
they used half the cities egg supply for this video
I really appreciate you guys showing how to use scraps and mistakes to decrease food waste
FYI.
Castella's original recipe come from the Portuguese traders when they first visited Japan in the 16th century.
In Portugal, the cake is called "Pão de Ló".
Its a very common cake here. Can be made in a few different ways, but by and large its a rather simple and unimpressive sponge cake.
Its also, as far as i can tell, not originally from Portugal, as the same base recipe or some slight variations could be found throughout Europe.
12:38 The final product reminds me of that succulent loaf of bread Aladdin and Abu share with those kids in the alley 😂
Amazing episode. Not only did you show off all the trial and error, but you also turned those errors into other treats (and errors)
It’s always nice to see how this channel ensures no food goes to waste. Food wastage is one of my biggest pet peeves as someone who’s experienced a lot of food insecurity (and still does) so it’s a relief to come here and not have to worry about food being unnecessarily chucked away like I unfortunately see in a lot of cooking videos.
Castella cake seemed to be the best cake for me since it has no cream involved whatsoever. So thank for baking this cake, Alvin and the crew!
With the egg prices I heard in the US, this might be the most expensive project in the history of the Babish Culinary Universe :D
About $3.25 per dozen for large eggs in Minneapolis/St. Paul, Minnesota where I am.
Nah, I would say Babish's video for Red Dead Redemption II would probably be more expensive since he made a stew using multiple meats, including bear meat, which isn't common and probably is expensive. Sadly, the gaminess of the bear ruined the whole dish because it overwhelmed everything else 😅. But Babish got fully into character and actually went out into the woods, even putting on a western accent, lol. Really fun episode (please don't ask me to find it, it was years ago).
8$ for 60 eggs in the Midwest
Egg prices have slowly returned to normal in most areas. About $1.50 per dozen where I live.
@maromania7 Wow. Here in Canada the cheapest I can find is over $4/doz and some are over $8
Can’t make a cake without cracking cracking 54 eggs. I’d be lying if I say I didn’t enjoy the multiple attempts. Bravo.👏🏽
"Anything with Alvin" truer than ever, since this time he actually made anything and everything at the same time XD
I absolutely love this episode. The mistakes are on camera and just lovely. Shows that everything doesnt always go to plan!
Spiritually speaking, working here on Alvin's filming days must feel like the chocolate factory scene from I Love Lucy
The slow, calm, complete chaos that is this show is wonderful.
I love how Alvin always manages to turn his scraps and mistakes into snacks for the whole crew
I love how you show what you're doing with the mistakes and leftovers. Changing plans when things don't go exactly right is a very useful skill in the kitchen
These were great - and i love the different iterations, it made the video feel so much realer in terms of learning
Babish crew is going to have enough dessert after this episode for the next two weeks! xD
the local store must have thought you were feeding an army with the amount of milk, condensed milk, evaporated milk and eggs you must have bought for this.
"a little vanilla" - dumps the rest of the bottle 🤣😂
Once my mom messed up a Pudim (brazilian pudding). The taste was amazing but the consistency wasn't. She made ice cream with it, the best homemade ice cream I've ever tasted. Never tasted it again because she never missed a Pudim again. Maybe next time you could make ice cream out of a mistake :)
Episodes like this are so much more interesting to me. It's cool seeing people try different things, adjust, research, and try again. And thank you for not throwing away 108 eggs.
The Castella cake was initially introduced to Japan by the Portuguese, but it’s strayed from its European roots to accommodate Japanese tastes.
Tempura is also from Portuguese. It came from catholic missionaries as a food they prepared for lent “ad tempora quadragesima”
Clouds feel like chilly thick mist or one of those really light misty rains. (rocky mountain visits sometimes you can drive trough them and I absolutely stuck my hand out the window)
Its so amazing that Alvin gets to continue the big foods here, like in the olden days 🤪🥰
honestly as much as I love watching these videos, my heart hurts seeing all the eggs wasted in the underbaked castella cake 🥺 I'm perfectly fine with watching videos without Alvin having to make everything GIGANTIC in order to minimize food waste 😭
This. Everyone has been talking about how amazing it is that they don't waste food by *gasp* actually EATING it when it's done, but what about cavalierly throwing away 54 eggs by not being careful about the structural integrity of your monstrosity of a cake before taking off the braces?
The way my heart dropped when i saw the yolks break 😭
For real! I was like "He's not gonna use that for meringue, is he? That's way too much yolk mixed in... Hmm... well, maybe he won't be doing that and it'll be fine...?" Lo and behold... 🙃
yeah i dont think cracking them all into a big bowl then separating is the move
Flashbacks to 10yr old me 'ruining' 5 eggs worth of whites when one yolk immediately broke into the bowl.
You learn pretty early to transfer your clean whites to another bowl between cracks.
@@schmecklin377I reckon this is why Cakes by MK uses three bowls for egg separation :P
@@XavierTheNeonTiger yeah Alton Brown used a little 'quarantine bowl' to catch each white before moving it to the big bowl. though he loves using extra bowls.
Basically the lesson here is, if you don't want to ruin _grosses_ of eggs, study, pay attention, and look up "things that can go wrong while baking X" beforehand.
The first time I ever heard of a castella cake was from samurai champloo and I've wanted one ever since
I love love love showing all the different trials and tribulations on the way
the texture of the chocolate cake looks absolutelly amazing
I feel like a better title is "Giant Jiggly Castella Cake (and several side quests)"
That overcooked flan is looks like a combo of clotted cream and dulce de leches. Which sounds delicious tbh
Babish supplying the egg farms with yearly profits. Great video.
I really like this. Show the mistakes and then regroup and make it again.
Welcome to Botched by Alvin^^ Seriously though, I like it when they include their mistakes.
in this episode they cracked 164 eggs and somehow managed to use all of them
that’s fantastic
20% actual recipe & 80% of "Oh no we f.cked up, what do we do?!?!?!"
"A little bit of vanilla." Proceeds to pour the rest of the bottle's content in the batter. Yep, that's Babish alright.
I absolutely love that you show the mistakes.
Love that you rescued as much as you could.
Glad to see that even pros struggle with baking fails! Thanks for keeping honest.
Glad you show using of the leftovers, one of my favourite parts of your serieses.
Dungeon Meshi when??? The veggie tart with the red pepper crust please!
Fun fact (courtesy of max miller) castella cake came to east asia via the Portuguese, along with tempura
Now THAT'S an eye catching thumbnail
That was one rollercoaster of an episode....
This felt like watching Bob Ross. There were no mistakes, just happy accidents.
I’ve come to love the random side dishes Alvin makes along the way sometimes.
I genuinely love the fails in this video, it's actually really encouraging for making stuff myself. Also love taking the leftover eggs and making even more desserts with them.
Seriously, there were so many egg yolks in the whites I don’t know how you thought it was going to whip
I remember watching Alvin on Tasty. His vids where honestly my favorite to the point where I really only watched those ones. Its so nice to see him thriving here doing still those kinds of vidoes he enjoys!
I like how they try to cheat the recipe and it fails; then when they do it right it's so satisfying 😊
Jiggly! The best kind of cake! 🤤🤤🤤🤤🤤
oh yeah😏
I love the Alvin episodes so much! Not only do we get the mistakes but also ways to repurpose them.
what a phenomenally chaotic episode
Literally Anything with Alvin. Get one recipe and transform it into anything
I dont remember when Andrew brought Alvin aboard, but i love his videos. Great addition to the cast.
i would've cried with so much going wrong- and yet, you guys made everything work! thank you for not letting anything going to waste and for sharing your learning process with us!
In this episode, the BWB team empties a chicken farm of their entire stock.
Have you every tried cooking Ponyo's Milk Tea & Ramen noodles?
I love that we get to see the mistakes! And the fix its!
oh gosh, I love it! And I really love all the mistakes made in the making, it was absolutely fun!
That was a wonderful video. The resiliency of this chef scientist is unmatched. Bravo!
I love the visual of the glass bowl that spontaneously generates egg yolks. Somebody's nightmare, I'm sure!
I can finally live my dream of eating memory foam
Rachel really is the MVP of this whole channel Shes always helping out even with the annoying and tedious stuff
Just loving the fact that everyone gets cake to take home like a celebration.
50% of the time I am happy to see a new BCU video and only then realise it is an Alvin video. Can we give that man his own channel? I am here only for Andrew.
I so appreciate you guys sharing your mistakes!!! We're learning along with you guys!!
So many misadventures! I wish I could have been there to nibble on all of these!
If you've ever walked through a thick, misty fog, you've walked through a cloud because that is exactly what a thick, misty fog is.
I used to watch this channel for babish voice overs and the amazing food he has cooked. miss you babish.
In this episode of Anything with Alvin, Alvin literally makes anything and everything
Clouds are actually just well water vapor and if it is raining then it's probably just cold water vapor so touching a cloud will probably just feel like touching steam hot or cold 6:04
In home economics in the 80’s we separated eggs, whites used for angel food cake and yokes for pound cake.
_jiggly_
_cake_
Didn’t expect any English Channel to make these classic 古早味蛋糕 of Taiwan.
Mistakes Were Made: The Cake Arc
Anything With Alvin "Go Ahead" Count:
27 "go ahead"s (1.9 "go ahead"s per minute).
This isn't poor Alvin's day. May the chickens show mercy on him.
I was screaming as you got egg yolk mixed with the whites... all those eggs...