Worst thing about workin in a bakery is everyone will tell you how good it smells when they walk in but your nose has gotten used to it and u dont smell it anymore
@@samhennessy7108If you mean the floating egg thing, no, that one is absolutely true. If the egg goes bad a bunch of gasses form inside ==> floating egg Very simple and reliable way to check your eggs!
@@MovableNumy ovens always 15 degrees off for sweet things and normal for other stuff! And it’s newer so it doesn’t have sensible dials and drives me insane!
Chicken breeder here! A floating egg is older, but not necessarily bad. The older an egg is, the larger the air sac will be, causing it to float. Crack one egg at a time into a bowl to check for freshness. 🥚
Speaking as a home cook to a pro cook, any info on efficiency is especially appreciated. The difference matters to me, but I don't have so much room for trial and error 😅 what aspects of what tools, how to reuse things are all appreciated ☺️ thank you so much for sharing your knowledge 🙌🤝
My mom used to pour boiling water in a cup leave it for a minute and pour it out. Then she put the cup over the stick of butter upside down and let it soften. It works like a charm!
That’s what I do as well. If I put the butter in warm water, I’m afraid that water will get in the butter which could potentially ruin what you are baking.
@@patriotgrammy5273 Butter is a fat, which means it won't mix with water without an emulsifier. In most places, butter isn't sold in sticks like this, so cutting what you need off a full lb block, and measuring by water displacement is the easiest way to get that 1/2 cup. Sure, you might get a couple of drops of water in your mix, because it was sitting on top, but I've never had a baking recipe that's THAT fussy.
When stoves (ranges) had pilot lights, I used to set the butter on top of the stove above the pilot light and volia, softened butter. I do miss having a pilot light.
Just set your microwave to 30% power and then let it go for like 30seconds. You might have to experiment, different power microwaves take slightly different times, but all of them have adjustable power levels. Way better than dunking a stick of butter in fucking water...
The sifting was originally to sift out the bugs. And eggs that float are still good, usually. That’s why you shouldn’t crack egg directly into your mixing bowl. Love your channel!
Those thermometers are great for the fridge too. My Nanny and poppa kept one in the oven, fridge, freezer, deep freezer, and carport fridge and freezer.
Except there was no “why” with yeast not liking salt because it’s a baker’s myth. I say that as a chef and baker myself. Check chain baker channel. He busts the myth wide open.
@AnthonyLeighDunstan You also might want to look up the difference between anecdotal evidence and verifiable evidence. The reasons his experiment wasn't proof are numerous. Beginning with most yeasts sold now are specific strains that are salt resistant. Because people used to destroy their yeast with it. So, we have genetically modified it to be resistant. Google halotolerant yeast. As a baker, you should know you use salt as an inhibitor to control overproduction in the yeast. This is simple science and well known. I suggest you buy a few books or take some classes. Start with ' On Food and cooking, the science and lore of the kitchen' by Harold McGee. Current edition. Or see if you can get access to libraries like Cornell's Food Science program.
A better way to soften butter is to take a glass, fill it with boiling water, the dump the water. After placing the glass upside down over the butter; it will soften without getting it wet.
yes to the oven thermometer! one place I lived nothing seemed to be coming out right. I bought that exact model and discovered that even if it said it was getting to 400 it was barely topping 270. showed that to my apt complex and was able to get a new oven that reached temp. so. so. so much better
*MAKE SURE* you buy the right kind of thermometer. As a rookie I once bought the kind you're only meant to use when you take something out of the oven - and stick it in to check the temp. I put it in the oven and a bit later heard the crack as the glass face broke. I don't know what would have happened if I left it in there, but it wasn't working after that and went in the bin.
Most thermometers like those aren’t ideal for felling oven temperature due to them taking longer to reach the actual temperature inside the oven which is why when calibrating some techs use a meter with a thermocouple it’s way more accurate plus most ovens today go higher then temperature they are set to to compensate for the time the oven doors open
My oven runs cool. I always add 5 - 7 degrees and also turn it off and restart it whenever I open the door so it starts up right away again. Otherwise, it both loses 15 degree AND waits another 2 minutes to register the change.
A quicker way to soften butter that my friends dad taught me, is to microwave it for 4 seconds, then turn it once, and microwave it for 4 seconds again, and turn it once more. Repeat this process until you've done all four sides, and it should be almost fully softened, but not melted (there may be a little bit of melting, but it won't be a lot). Best food hack I've ever been taught.
I use the microwave trick too, but I'll probably be switching to this method, that way I can just leave it and prep other things, instead of having to babysit the microwave
I’m guilty of MW-ing butter until the center is a melted puddle with solid ends. You’d think I’d learn, but my ex-husband use to complain about it, and I left him a good 10-12 years ago. 😅
Another trick for softening sticks of butter if you dont want it drenched in water is take a cup a little longer then the stick of butter and run it under hot water till the cup heats up a lot, then put the cup over the stick of butter, which traps the heat inside and speeds up the process. But great tips definitely giving you a follow!
I tried putting the butter in water and the stick slipped out of the wrapper into the water when I went to take it out. I'll try this next time instead
@@AlexPerazaTVyes but they are not good for baking they still work just not as well which if you want a good bake you would follow his advice. Stop trying to be right and accept when your being a cunt for no reason
You are so awesome ❤ I've been baking for way many years and forgetting to get ingredients to room temp or soften is frustrating. You taught me something new.❤❤❤❤
I like to sieve all my dry ingredients together, so they are already in the bowl when I start to sift. Sometimes, I just spoon it in and keep it over the bowl, but if I am going to use the parchment paper anyway I do what he did here.
The bit about weight is super important, but the example of water vs oil doesn’t work well because obviously the recipe is gonna call for the right volume and it’s difficult to get that wrong. Where weight makes a world of difference is measuring flour or other ingredients. The weight of a cup of flour can vary wildly based on how much you pack it into the cup, but 500g of flour is 500g no matter what you do
A TIP FOR YEAST: Yeast actually thrives off of the sugars and moist environments. So just as a little bit of sugar to give it a kickstart when activating the Yeast. Also if you are doing a bread or dough recipe that calls for yeast, when you have the yeast and sugar in a mug, add a little bit of flour to give it some carbs aswell. This helps the dough recipe to breath and proof more consistently
Another option I learned to soften cold and hard butter is to take a bowl that fitts easily on top of the butter and heat it up in the microwave, than while using gloves, put the bowl upside-down on the butter and leace it there for like a minute and than the butter should be soft or at least softer than before😊😊😊
I have the same plastic container that he put the butter in. It’s from a Bella blender. It’s a small blender mostly used for making smoothies. I have 3 different cups, the one shown here is the biggest, there’s one about half that size and one small one for grinding coffee, spices, or grains. The smallest one has a special blade for grinding. Screw the cover on with the blade built in, turn it upside down and put it on the base. I’ve had it for about 10 years and it still works great.
Other ways to soften butter. Put it in the microwave on defrost. When you turn the oven on to preheat it, but the butter in an oven proof bowl. Use a grater to grate the butter. If you don’t need it right now, put it somewhere on your body in a ziplock bag. Your body heat will soften it while you’re getting other things done.
by the way, eggs that float aren't necessarily bad. a good tip is to crack them open in a small bowl to check first. throwing perfectly good eggs is a waste of money
Bad eggs can sink and good eggs can float. It may mean that its not as fresh as other eggs but you will smell a bad egg as soon as you crack it. Don't waste your eggs people!
Is the idea to literally sprinkle a little salt on the top of each cookie when on the cookie sheet or just add salt to the mixture and let it spread evenly throughout?
The volume vs weight thing is more about varying densities between the same object like how packed flour can be not the varying densities between things like water and oil
@@karinmartinazimmer2463 liters have the same issue. With fluid it is usually calculated by ingredient but for powders they gain weight depending on how you put it into the container so flour can get really far off. Measure with grams not liters.
@@johnnyperry1471 With milk or water the difference is small enough not to matter. Also because I use whole meal flour I have to add more fluids anyway.
@@stephenlurie821 For me it works perfectly. I still find the American way of measuring funny. Growing up in Germany I never had any idea measuring could be so difficult.
Someone made my work team a batch of chocolate chip cookies and they put sea salt on top and it didn't just take it to the next level, it took it to the highest level. I couldn't believe it, everyone was raving about it all day. I didn't even realize it was just a chocolate chip cookie at first, it tasted like some fancy, gourmet cookie.
Thank you. Example: Sometimes eggs have some irregularities. Each egg has an air bubble, it can be bigger or in a different spot than usual and an egg might flow even if it's fresh enough to eat. Just crack the egg separately and see for yourself. Don't waste food.
The reason older eggs float is because some of the water weight inside has evaporated and been replaced by air. Floating is an indicator of age, not necessarily bad quality. Want your eggs to last longer? Coat them in vaseline. It is an old seafaring trick to make eggs last for an entire ocean voyage. They can go for months unrefrigerated like that.
Floating eggs are not always bad. Bakers save more time and less risk by just tossing the potentially bad floater eggs. Crack one open in a separate container and give it a sniff. If you can hardly smell anything, then you can cook it right up. Just don't hard boil the floating eggs since some can still be bad and can end up being masked by cooking it before cracking. Cooking bad eggs will still have chemicals from the bacteria breaking down the egg, which can still make you sick.
I'm gonna have to pass on that. Risking a week long stomach virus to save 25 cents per bad egg is not worth it. 😨 Floaters get introduced to el trash can.
Worst thing about workin in a bakery is everyone will tell you how good it smells when they walk in but your nose has gotten used to it and u dont smell it anymore
As a gyno it's the case with every occupation 💀
@@sussybaka6921 yo? 💀
@@sussybaka6921😂😂
@@sussybaka6921😂 good one
@@sussybaka6921fucking hell 😭😭😭.
I always appreciate when short videos are actually informative
it’s really amazing😂
@@munnoh-tw6yw gosh Debbie-downer. Not everyone has the attention span of a -squirrel!
@@munnoh-tw6yw Speak for yourself.
for the density… he can say that it weighs less for the same volume
despite taking up the same volume there is less matter
#cooking #physics #kitchen
@@munnoh-tw6yw good information lives with you
Dude could be a teacher, I don't even like baking but hearing him give tips just makes me happy to learn
The one about the egg is false tho.
@@samhennessy7108If you mean the floating egg thing, no, that one is absolutely true.
If the egg goes bad a bunch of gasses form inside ==> floating egg
Very simple and reliable way to check your eggs!
😂😂
could be? he is literally teaching the audience right now
Actually useful information for a change, without irrelevant click bait. Love it!
Holy shit I’ve never thought of the oven thermometer… I swear mine is always off ! Defiantly added to my next shopping list
DEFIANTLY.
IN DEFIANCE OF THE OVEN THERMOMETER
"Defiantly" 😂 your great 😭
I had an oven that was ALWAYS 75 degrees off, but it could be up or down. An oven thermometer saved many a cake for me!
@@MovableNumy ovens always 15 degrees off for sweet things and normal for other stuff! And it’s newer so it doesn’t have sensible dials and drives me insane!
Defiantly 😂😂
Chicken breeder here! A floating egg is older, but not necessarily bad. The older an egg is, the larger the air sac will be, causing it to float. Crack one egg at a time into a bowl to check for freshness. 🥚
Chicken breeder named Fowler? Nice.
@@shoechew Thx for noticing! LOL
Facts!
@@YeshuaKingMessiah Blessings!
Once they are cracked, how do I tell the fresh raw egg from a not-fresh raw egg? Do they look or smell different?
The butter and cream cheese trick is amazing and so helpful!! Thanks!
No its doesn't work.... I tried 10 times....butter melts into water and mix with it
@@ankushkala7999 Your water must've been too hot.
I usually use the microwave for the butter and keep my cream cheese in the fridge .
I usually use the microwave for the butter and keep my cream cheese in the fridge .
i just keep my butter out of the fridge.
Speaking as a home cook to a pro cook, any info on efficiency is especially appreciated. The difference matters to me, but I don't have so much room for trial and error 😅 what aspects of what tools, how to reuse things are all appreciated ☺️ thank you so much for sharing your knowledge 🙌🤝
Brother I'm gonna need a recipe for that cookie ngl
Fr
Make a batch of chocolate chip & caramel cookies, stack 3 of them together, then break in half.
@@stonerhino83this was a very detailed recipe. Will definitely try it next time
@@stonerhino83two, just two. Back to back. -contrarian
😂@@Maeee8398
My mom used to pour boiling water in a cup leave it for a minute and pour it out. Then she put the cup over the stick of butter upside down and let it soften. It works like a charm!
Thanks!
That’s what I do as well. If I put the butter in warm water, I’m afraid that water will get in the butter which could potentially ruin what you are baking.
@@patriotgrammy5273 Butter is a fat, which means it won't mix with water without an emulsifier. In most places, butter isn't sold in sticks like this, so cutting what you need off a full lb block, and measuring by water displacement is the easiest way to get that 1/2 cup. Sure, you might get a couple of drops of water in your mix, because it was sitting on top, but I've never had a baking recipe that's THAT fussy.
Wow, that’s genius!
Nah bro just microwave it on high for 9 seconds then flip it over and microwave for another 9 seconds lol
That cookie looks to die for! Recipe would be awesome!
IKR!
I appreciate how detailed you are. You just giving away all these tips.
3 years of baking lessons in one video. Great job
When stoves (ranges) had pilot lights, I used to set the butter on top of the stove above the pilot light and volia, softened butter. I do miss having a pilot light.
You just elevated my baking life. Thank you!!
The tip about the yeast amd salt, is accurate when we use fresh yeast
Dry yeast has no problem to get mixed with salt amd other ingredients.
It's not even true for fresh yeast. You'd have to use far too much salt to kill the yeast.
yep, never had a problem adding salt with dry yeast. Yeast still did its job.
Bro, as someone who always forgets to take out the butter to soften before baking, that warm water tip is so clutch. Thank You
You can also put it in the microwave for 5-10 seconds intervals at a time
Yeah I do the microwave thing, it’s a lot faster, but there’s also a risk of making a melted mess if you get impatient like me 😅
You dont have to dubk it in water, pour how water in a cup let it sit for a minute and then dump the water stick the butter in and flip the cup
Just set your microwave to 30% power and then let it go for like 30seconds. You might have to experiment, different power microwaves take slightly different times, but all of them have adjustable power levels. Way better than dunking a stick of butter in fucking water...
Or you can get a butter tray and always have One butter out at all times so that it is at room temperature. I love my butter tray
This is so useful even for casual home cooks. Thank you! 🙏
One of the best shorts I’ve seen in a while
The sifting was originally to sift out the bugs. And eggs that float are still good, usually. That’s why you shouldn’t crack egg directly into your mixing bowl. Love your channel!
Those thermometers are great for the fridge too. My Nanny and poppa kept one in the oven, fridge, freezer, deep freezer, and carport fridge and freezer.
Love your tips! You make everything accessible amd explain the "why's" which I love.
He just advised you how to get food poisoning.
He is an imbecile and dangerous.
I teach servsafe. He just violated numerous health codes.
Thanks for giving us a tip and why we need to Swifty our flour
Yesss
Except there was no “why” with yeast not liking salt because it’s a baker’s myth. I say that as a chef and baker myself. Check chain baker channel. He busts the myth wide open.
@AnthonyLeighDunstan You also might want to look up the difference between anecdotal evidence and verifiable evidence.
The reasons his experiment wasn't proof are numerous. Beginning with most yeasts sold now are specific strains that are salt resistant. Because people used to destroy their yeast with it. So, we have genetically modified it to be resistant. Google halotolerant yeast. As a baker, you should know you use salt as an inhibitor to control overproduction in the yeast. This is simple science and well known. I suggest you buy a few books or take some classes. Start with ' On Food and cooking, the science and lore of the kitchen' by Harold McGee. Current edition.
Or see if you can get access to libraries like Cornell's Food Science program.
The slapping of stuff in the quickly pulling of items on your videos pretty hilarious 😂😂😂
I tell everyone about oven thermometers. Been using one for years, it changed my baking life!
The “softening” tip really helped me…and that dangling thermometer! Such amazing tips! Thank you, Jose! Love your channel…
Just make sure you don't bring frozen food to temperature using the same technique
A better way to soften butter is to take a glass, fill it with boiling water, the dump the water. After placing the glass upside down over the butter; it will soften without getting it wet.
@@ariatysonbey6386oh that actually sounds really good
yes to the oven thermometer! one place I lived nothing seemed to be coming out right. I bought that exact model and discovered that even if it said it was getting to 400 it was barely topping 270. showed that to my apt complex and was able to get a new oven that reached temp. so. so. so much better
*MAKE SURE* you buy the right kind of thermometer. As a rookie I once bought the kind you're only meant to use when you take something out of the oven - and stick it in to check the temp. I put it in the oven and a bit later heard the crack as the glass face broke. I don't know what would have happened if I left it in there, but it wasn't working after that and went in the bin.
Most thermometers like those aren’t ideal for felling oven temperature due to them taking longer to reach the actual temperature inside the oven which is why when calibrating some techs use a meter with a thermocouple it’s way more accurate plus most ovens today go higher then temperature they are set to to compensate for the time the oven doors open
My oven runs cool. I always add 5 - 7 degrees and also turn it off and restart it whenever I open the door so it starts up right away again. Otherwise, it both loses 15 degree AND waits another 2 minutes to register the change.
Great tips 👍please continue these episodes thanks 🙏🏻
actually so much useful information here. A lot of this stuff took me many years to accumulate
A quicker way to soften butter that my friends dad taught me, is to microwave it for 4 seconds, then turn it once, and microwave it for 4 seconds again, and turn it once more. Repeat this process until you've done all four sides, and it should be almost fully softened, but not melted (there may be a little bit of melting, but it won't be a lot). Best food hack I've ever been taught.
Depends on the microwave for sure!! My butter starts melting at about 12 seconds, ill try it with 3 seconds and see if it works! Great tip
I use the microwave trick too, but I'll probably be switching to this method, that way I can just leave it and prep other things, instead of having to babysit the microwave
I’m guilty of MW-ing butter until the center is a melted puddle with solid ends. You’d think I’d learn, but my ex-husband use to complain about it, and I left him a good 10-12 years ago. 😅
@@libbylandscape3560 Lmao, wild turn at the end, but I relate 😂
Same
Seems way safer. @@Solalola11
This is seriously good advice that I’ve slowly learned over the years. It would have made a world of difference if I knew them earlier
You dropped this 👑
The best short videos I've ever seen.
This was actually top tier baking knowledge thank you!
🙂👍🏻 I also use water to warm up ingredients. My tip - put them in a plastic bag first and they won't get soggy.
Der Bäcker
Just put a warm cup over it, no need to waste plastic….
Well butter Is naturally water resistant, and the wax paper it comes wrapped in keeps it even more dry. So no bag needed
@@abbyz1301⁰
Wait that parchment paper hack is genius!
YOU ARE FABULOUS !
THANK-YOU 🕯️
This guy is IT!!!
❤
this is a lot of info for 1 short. this feels totally unique
Genius! I will use these tips. Thank you!
Excellent tips! Please keep them coming!
I think this was the most educational short I’ve ever watched. Thank you.
Another trick for softening sticks of butter if you dont want it drenched in water is take a cup a little longer then the stick of butter and run it under hot water till the cup heats up a lot, then put the cup over the stick of butter, which traps the heat inside and speeds up the process. But great tips definitely giving you a follow!
I tried putting the butter in water and the stick slipped out of the wrapper into the water when I went to take it out. I'll try this next time instead
Direct and to the point with great information. Thanks
Appreciate your time and all the info-tips you give to us!
I always just put the butter in my pocket as I’m cleaning the area or prepping.
i put it in my mouth
😂😅🤣
Better wrap it carefully so that when it melts in your pocket it doesn't get all over.
“A man with one watch always knows what time it is. A man with two watches is never sure.”
Great job cuz,keep that momentum,you're awesome
BRILLIANT TIPS❣️ Thank you!!!
Love the no waste message 🤙🏿
He said to throw out eggs that float. Eggs that float are still safe to eat.
a floating egg is not optimal for baking, so don't use the egg for it.@@AlexPerazaTV
@@alplayxdpereehal they are still safe for baking.
@@AlexPerazaTVyes but they are not good for baking they still work just not as well which if you want a good bake you would follow his advice. Stop trying to be right and accept when your being a cunt for no reason
i didnt mean safe, i meant optimal for the texture and taste@@AlexPerazaTV
You are so awesome ❤
I've been baking for way many years and forgetting to get ingredients to room temp or soften is frustrating.
You taught me something new.❤❤❤❤
You are fantastic, keep being you my friend!
BRO Learned so much in a single short
Another way to soften butter quick - grate it! Oh and just sieve the flour directly into the bowl!
Grate idea
That, or just cut it into cubes
Oh, grate advice.
I like to sieve all my dry ingredients together, so they are already in the bowl when I start to sift. Sometimes, I just spoon it in and keep it over the bowl, but if I am going to use the parchment paper anyway I do what he did here.
This was truly informative! Thanks ❤❤❤
He needs his own cooking channel! His personality it phenomenal!
‘If your stuff is cold, warm it up’. Thanks for the advice 😂
Thanks so much for the knowledge brother ❤❤❤
I love your content man. Genuine and uplifting. Some of these other YT chefs have unchecked egos, but youre more down to Earth. Stay humble bro!😊
Wow! Hispanic baker! This is awesome sauce! I've learned a lot from him! Thanks a lot brochacho!
I really enjoy your videos.
The bit about weight is super important, but the example of water vs oil doesn’t work well because obviously the recipe is gonna call for the right volume and it’s difficult to get that wrong.
Where weight makes a world of difference is measuring flour or other ingredients. The weight of a cup of flour can vary wildly based on how much you pack it into the cup, but 500g of flour is 500g no matter what you do
A TIP FOR YEAST:
Yeast actually thrives off of the sugars and moist environments.
So just as a little bit of sugar to give it a kickstart when activating the Yeast.
Also if you are doing a bread or dough recipe that calls for yeast, when you have the yeast and sugar in a mug, add a little bit of flour to give it some carbs aswell.
This helps the dough recipe to breath and proof more consistently
Another option I learned to soften cold and hard butter is to take a bowl that fitts easily on top of the butter and heat it up in the microwave, than while using gloves, put the bowl upside-down on the butter and leace it there for like a minute and than the butter should be soft or at least softer than before😊😊😊
Awesome tips that make sense. Also love your use and reuse ♻️ no waste messaging. 👏🏻👏🏻👏🏻
I have the same plastic container that he put the butter in. It’s from a Bella blender. It’s a small blender mostly used for making smoothies. I have 3 different cups, the one shown here is the biggest, there’s one about half that size and one small one for grinding coffee, spices, or grains. The smallest one has a special blade for grinding. Screw the cover on with the blade built in, turn it upside down and put it on the base. I’ve had it for about 10 years and it still works great.
My new favorite channel
Thanks for this info!! Please keep posting!!
Your kitchen knowledge is unmatched 😂✊
I want that cookie recipe! Good tips btw!
Yes, it looks so good!!!
Look up oatmeal chocolate chip recipe on his page
I like the butter tip, never would have thought of that. THANKS
Love this video! Great information, entertaining presenter!
Other ways to soften butter. Put it in the microwave on defrost. When you turn the oven on to preheat it, but the butter in an oven proof bowl. Use a grater to grate the butter. If you don’t need it right now, put it somewhere on your body in a ziplock bag. Your body heat will soften it while you’re getting other things done.
Thanks man, keep making these amazing videos ❤
I knew these, but your voice is why I subscribed.
by the way, eggs that float aren't necessarily bad. a good tip is to crack them open in a small bowl to check first. throwing perfectly good eggs is a waste of money
I love your content keep it up fren
Love your channel. Great everything! Good energy in what you are doing.
Thanks for the knowledge and tips about cooking!
I really like these helpful hints. Keep them coming.👍💕☺️
The butter one is so important cuz I don't have the time to wait for it to soften and it's a nightmare to use it cold
Take it out ahead of time. The bakery I worked at had 2 trays min of soft butter they left out overnight.
Before I could even finish this short I ordered myself an oven thermometer! Thanks for the great tips!
The warm water for heating butter is going to be LIFECHANGING for me thank you so much dude
Pro tip! Thanks chef!
Bad eggs can sink and good eggs can float. It may mean that its not as fresh as other eggs but you will smell a bad egg as soon as you crack it. Don't waste your eggs people!
Putting a little salt on sweet stuff is so underrated.
Is the idea to literally sprinkle a little salt on the top of each cookie when on the cookie sheet or just add salt to the mixture and let it spread evenly throughout?
These was really good tips..honestly
Lots of good information here. Thank you.
The volume vs weight thing is more about varying densities between the same object like how packed flour can be not the varying densities between things like water and oil
A typical American problem. The rest of the world uses gram or mililiter.
@@karinmartinazimmer2463 liters have the same issue. With fluid it is usually calculated by ingredient but for powders they gain weight depending on how you put it into the container so flour can get really far off. Measure with grams not liters.
@@johnnyperry1471 With milk or water the difference is small enough not to matter. Also because I use whole meal flour I have to add more fluids anyway.
@@karinmartinazimmer2463
I don't think you understand basic science.
@@stephenlurie821 For me it works perfectly. I still find the American way of measuring funny. Growing up in Germany I never had any idea measuring could be so difficult.
I love your channel! Your personality and the tips you give are just golden.
Thanks for these very helpful Tips!
This is soto the point and doesn't look like just bs. Thanks!
Lan Lam from America's test kitchen talks about low power microwaves which help softening butter quickly as well 👍
Someone made my work team a batch of chocolate chip cookies and they put sea salt on top and it didn't just take it to the next level, it took it to the highest level. I couldn't believe it, everyone was raving about it all day. I didn't even realize it was just a chocolate chip cookie at first, it tasted like some fancy, gourmet cookie.
He said mixing yeast and salt together is not good! Of course, you can sprinkle sea salt on cookies and candy!
Love hearing good tips, thank u
Loved all these tips!
Part 2😅
If an egg floats it is not necessarily bad, crack it open and inspect it first, then throw it away. Most eggs are still ok to eat, but cook them well
Funny that you didn't mention how they smell or taste. Which is usually bad. The floating test wins for me.
Thank you. Example: Sometimes eggs have some irregularities. Each egg has an air bubble, it can be bigger or in a different spot than usual and an egg might flow even if it's fresh enough to eat. Just crack the egg separately and see for yourself. Don't waste food.
The reason older eggs float is because some of the water weight inside has evaporated and been replaced by air. Floating is an indicator of age, not necessarily bad quality. Want your eggs to last longer? Coat them in vaseline. It is an old seafaring trick to make eggs last for an entire ocean voyage. They can go for months unrefrigerated like that.
@@danclay8229inspect means smell, cook, then taste. A bad egg will smell awful right when you crack it open
I was saying the same thing, I have eaten eggs that float before recently. smell is going to be your biggest indicator.
So happy you learned how to do these things.
GREAT hints . . . Instantly subscribed 👏
Floating eggs are not always bad.
Bakers save more time and less risk by just tossing the potentially bad floater eggs.
Crack one open in a separate container and give it a sniff. If you can hardly smell anything, then you can cook it right up. Just don't hard boil the floating eggs since some can still be bad and can end up being masked by cooking it before cracking. Cooking bad eggs will still have chemicals from the bacteria breaking down the egg, which can still make you sick.
I'm gonna have to pass on that. Risking a week long stomach virus to save 25 cents per bad egg is not worth it. 😨 Floaters get introduced to el trash can.