Hey, I'm a big fan of your videos, it's a shame to see that you stopped making them. I think one thing that may be holding your videos back from success is that you have a really long intro. I would start your video with "Have you ever stopped by..." and cut out the fifteen seconds that came before that. I really want to see you succeed, I love your scientific approach to thinking and cooking!
It's more a European thing, but I've seen it in recipes for English scones, meringue, and caramel. It's useful for anything that you want smoother or more delicate.
Hey, I'm a big fan of your videos, it's a shame to see that you stopped making them. I think one thing that may be holding your videos back from success is that you have a really long intro. I would start your video with "Have you ever stopped by..." and cut out the fifteen seconds that came before that. I really want to see you succeed, I love your scientific approach to thinking and cooking!
What kinds of recipes call for caster sugar? Most of the recipes I've used have just asked for regular granulated or brown.
It's more a European thing, but I've seen it in recipes for English scones, meringue, and caramel. It's useful for anything that you want smoother or more delicate.