Chef Frank Learns~Peanut Brittle~featuring Chef Tracy
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- Опубликовано: 18 окт 2024
- Although I have been a professional chef for a long time I realize there are still a bunch of things that I do not know. I have asked my friend & colleague Track Wilk to teach me how to make candy. In this video we make Peanut brittle.
Find Chef Tracy:
Tracy Wilk
Pastry Chef/Instructor
Founder of #BakeItForward
Believer in sprinkles
@cheftracywilk
Www.ChefTracyWilk.com
Partie Chef-www.chefsdepartie.com
makes enough for 6-8 people who love sweets
400 g sugar
115 g unsalted butter
85 g light corn syrup
120 g water
4 g baking soda
8 g kosher salt
340 g unsalted roasted peanuts
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this is the collab of the century we don’t deserve
Have you seen Twoset Violin and Davie504's collab?
@@tuttiflooti you are a man of culture as well I see
Marvel: "Infinity War Is The Most Ambitious Crossover Event In History!"
Chef Frank: "Hold my knife."
Correction: "Hold my salt" because he is the saltmaster
We are not worthy
Hold my whittled spoon
@@joeyk107 holding Chef Frank's Knife is an inSALT.
Chef Tracy! It's so nice to see another friendly face from Epicurious! Not a big fan of sweets but I loved watching you coach Chef Frank thru candy making. This channel gets better and better.
Guest chefs! Wonderful idea. Most chefs don't "do everything". More please!
"I don't like how you stir" - a few minutes later - *stirs very fast* :D
Can only assume it was at a different, less dangerous stage.. that or they were looking out for idiots like us
I love how the epicurious roster is a family in itself
💜LOVE💜 this collaboration AND the fact that you emphasize that you're still learning, Chef!!! 💜💜💜 Wish we could have seen the baking soda reaction in the caramel. Looking forward to sharing the chemistry fun with Our Little Sous. We have a bag of pistachios to use up, so this will be perfect. Know any good chocolatiers? Would be wonderful to learn to sculpt chocolate with you! 💜
we will do chocolate one day.
Check out Hercules Candy on youtube, they make brittle and the reactions (they show it there) is bonkers the first time you see it. They make it in big copper kettles and it's amazing, I don't want to spoil it for you, but yeah- go watch for some mind bending😄✌️
I'm a simple girl. I see 2 level 3 chefs, I click upvote.
I'm a simple guy. I see a comment saying, "I'm a simple girl. I see 2 level 3 chefs, I click upvote," I click upvote.
Sprinkling Joy: Sounds like a great cookbook title. I see a preface that discusses your efforts to support essential / healthcare workers during these times, and perhaps a regular RUclips series😊
I love this having other people on that are experts in certain things! Would definitely want to see more of this kind of video!
Personally for me with candy making I would use a thermometer to monitor this. Tracy does it by eye but she's a professional pastry chef, I don't trust my eyes that much and Fahrenheit doesn't lie. Also try adding just a little bit of cayenne pepper to peanut brittle, yum.
With sugar work a thermometer is always recommended, but with brittle/toffee it's quite easy to tell by look and more importantly, the feel
I was agreeing with you tell you used the F word .... Fahrenheit
:P
You heard her its chemistry! So use Kelvins like any chemist worth his salt.
@@damjanusljebrka5482 Sure, just point me to the candy thermometer I can buy that measures Kelvin and I'll be happy to :P
That's the very popular gifts to relatives when you came from Baguio City in the Philippines
i love watching your videos chef frank, and this collab with chef tracy was amazing!! i'm also a huge fan of bon appetit but since it seems that they won't be making videos anymore, having your content as a professional chef (and featuring another professional chef in this video!) is amazing and i've been learning so much from you. i love cooking and i love the presence of pro chefs on youtube! thanks chef frank :)
Thanks so much
I just love that "plain old water" in the ingredients :D
Thank you, Chef Frank and Chef Tracy. I enjoy listening to professionals discussing their craft. Because of your level of knowledge, you flesh out advanced discussion on topics novices would overlook.
The collaboration we dont deserve
I LOVE how positive the two of you are. Also, "I have no concept of time. It's COVID!" killed me.
Coming from an industrial setting of making peanut brittle this is pretty much spot on! we use to use blanched peanuts and add them in the beginning to roast them ourselves also added shredded coconut in the final stages for an added texture. I can also attest a burn from this stuff is a nightmare, i once got a good part of my arm covered in just 110 degree sugar. well done Chef Frank, looking forward to your take on it
I LOVED this collaboration, it was wonderful to see chef Frank learning new things and can feel we're learning together. Such a great video, chef Tracy is a brilliant chef too
Frank: I have chef hands
Me: OOOOOH! I'm not alone 😱😂
My friends are always skeptical about chef hands being a real thing until they see me cooking.
We always called them Hot Hands. My mom didn't believe in the idea of Hot Hands until she dropped the Thanksgiving turkey pulling it out of the oven, and I just picked it right up off the floor and put it on the cutting board.
Great collaboration! Chef Tracy explained everything wonderfully. Now I'm craving peanut brittle covered in dark chocolate! 😋
Awesome! Chef Frank, I'm so glad you brought Chef Tracy on, I got to see a whole other side of her. Bake it forward is an amazing initiative!
Best crossover episode ever
..the legends..assemble 😱
Really enjoyed the collab, can't wait to see Tracy back again.
Pastry is a true science, indeed! ❤️🔔
Man, you really made such an awesome channel. Such a great way to expand the channel and in such a cool and humble way. Never stop learning!!
Also “neutral white sugar” was my nickname in high school
mine too
You are using metric system!!!!!!! OMG LOVE IT!!!
No doubt, friendships based on the shared passion for food are amongst the best!! Fantastic video, Frank and Tracy!
When Tracey talks about stirring
Frank learned a new move *Frank panick*
Thank you so much for asking her to explain the "why" with each ingredient. As you know that is so critical when teaching, whether it be baked goods or savory. Most people on RUclips just throw the ingredients together without explaining how each ingredient works with the other as well as why you use certain ingredients.
That is what we want to get across with our videos. Thank for watching.
I didnt expected this collab but now I need it more than ever
Thank you, Chef Frank and Chef Tracy. I'm so happy!!! I just found your channel tonight and binge watched every single video!!! Can you teach me how to make a good skirt steak?
Cool video series idea. Its fun seeing ya hang out with your friends Chef, you loosen up abit more.
I really enjoyed watching yall make candy from the safety of my couch.
Thank you for going through all of the ingredients for an explanation of what each does. One of my favorite things about baking is the science behind it.
This collab made my 2020 alot better!
Nice to see you will be doing some great collabs!
I'm trying to make this recipe, but I only have plain new water 😭😭😭
No worries, just leave some out overnight. Or if you're in a hurry, it's available at most specialty shops.
I’d like to see her show you (and me) how to make boston creme donuts. That would be amazing.
Omg this collab is everything
Did I hear cookbooks mentioned? What about yours Frank (esp. if it comes with an apron...)?
I've seen most of your videos on this channel, but I really liked the collaboration in this video. That's in spite of not personally being a big fan of sweets. However, peanut brittle is near the top of the list of sweets to me.
Anyway, great video and I have enjoyed all of your videos on this channel. You've always been my favorite chef on the 4 Levels and ingredient swap videos on the Epicurious videos. Keep up the good work.
Frank, What an idea!!! Bring in people, share, learn, YEAH!!
Love watching you learn along with us.
Love this!! You guys are awesome!! Also, the explanations are excellent!!! Thanks!!!!
I'm glad I'm not the only one constantly mixing up baking powder and baking soda!
Yummy! Love caramels, brittles & (accidental) toffees... especially with coffee... I think maybe it's time to invest in some silicone pads... that looked much easier
My family has always made peanut brittle during the holiday season. It’s easy enough to make - the main thing is to watch the thermometer. If it doesn’t doesn’t get hot enough, it will be so sticky it will pull your teeth out by the roots. If it gets too hot, it will scorch. Get a candy thermometer, watch like a hawk, and you’ll be fine.
Chef Frank Learns is a great idea for a series! Very eager to watch more
This is the wholesome content i needed today. You guys are saints.
This is the best video EVER!! The four levels squad are my all time fave 💙💙💙
Thank you for a great video Chef Frank. I really appreciate you having Track on and talking us through how to make the peanut brittle at a level that is easy for me to understand.
This is a fantastic idea!! More of these please!
Bless you Tracy!
Great video Frank!!!!
Absolutely love this video 📹 ❤ 👏
This is a popular candy in South India called "kadalai mittai" (literally peanut candy). Nice to see a different recipe for it.
Do you know the recipe for the Indian version?
@@ProtoCookswithChefFrank Couldn't find an English video. Here's a video in the Tamil Language. The ingredients are peanut, Jaggery (instead of sugar) and ghee (clarified butter) ruclips.net/video/U6yn2hUe3xk/видео.html
this is the most amazing video i used to be scared of making caramel now im a master because of this video thanks
@Chef Tracy - what a great lesson! LOVED it! #alreadysubsribed
I took over making almond brittle for the extended family with the passing of the family member who used to supply it all for us. I've lost track of how many dozens (I really don't want to think of how high the number is) of pounds I've made over the years. Mine only has four ingredients: butter, sugar, almonds, and corn syrup. Now I'm going to need to make some more test batches just to see if baking soda will have an effect or not. Time to get back into the kitchen and then of course find some people to sample the experiments / results. :)
Carrying on family traditions is so important
I’ve never had peanut brittle before but it looks amazing and now I really want it
Baguio City: hmmmm, nice
Me at 2am watching this: why did I even lurk here I can't even go to Baguio rn during these dire times...
Like having a guest chef! Can we please learn about honeycomb next time Tracy's on please?
Check out Sohla making honeycomb on Babish: ruclips.net/video/XXnlVlkkkxM/видео.html
I think she teaches him how to temper chocolate as well.
Sohla is the chocolate whisperer!
@@leostein128 Thanks :)
that peanut brittle looks so tasty. gonna give this a try this weekend. Learned so much from this. thanks chefs
Such an informative discussion! This is a great format and I hope you do more like this.
Love it. Again slightly techy, but not intimidatingly so... keep em coming.
this is great content frank, please more of this. If you can (during this pandemic) get more experts in and have them explain everything in this very informative format.
*Need salt T-shirt, When for sale???*
The link is in the description
Is it only me or does chef frank looks like the big show...
Weeeeeeeeellllllll!!!!
Me toooooo
Hi Frank!!! I have two questions. Would you recommend substituting half the water content in the recipe for the same mass of muscato wine? I thing it could add some nice fruity acid notes as well as some fizz to help make more air bubbles in the final product. Question 2: Would you recommend adding citrus zest to the caramel once off heat to add zesty aroma? Thank you for the great video, I loved watching a thorough explanaition of the significance of each ingrediant :)
I think you could do both.
Thanks frank!
i loved the discussion of how the different ingredients change the final product! amazing video, hope you will film with Tracy some time in the future again, she is so knowledgable
Thank you for having Chef Tracy on! I'm getting into pastry and the explanations for everything is really helpful.
thanks for the video chef!!! gonna make it for my birthday tomorrow :D
I love making candy. Peanut brittle is an easy one to start with and the recipe I use is almost exactly what you used. Hard peppermints are on my list to learn. The fun thing about candy making is you really don't need much besides the tools shown in this video and a candy thermometer, so it's really accessible for a beginner.
Great to watch you. I am on month long diet and it is like a small masochism thou :) Especially when I watched yesterday ravioli :)
the end result looks so professional and actually not too difficult to make, I will definitely try it! Great idea to bring more experts!
Spanish peasants for brittle is the best
This is all so wholesome.
Just wholesome 😭❤️
I wish I could have seen the moment the baking soda hit the caramel. Really enjoying your content! :)
Thanks Frank
In Brazil we call that pé de moleque (the literal translation would be kid’s feet, but also it is a pun with “pede, moleque = ask, kid” for when the kids would steal the candy while it was cooling down by the window).
This is so cool! Nice to see some collab from ICE!
"Yeah, butter"
Hey Frank, the German channel Pietsmiet makes cooking videos every Thursday. 5 men around 30 years old, only regular cooking skills to survive. Everyone cooks for himself at his own home. Sometimes they make special episodes: no recipe, only ingredients. Now they had the idea to have a special guest showing how it should be done. I think you would fit perfectly to this group :D I dont think language will be problem. You should send them a mail, it would be absolutely gorgeous if you could teach them a few things :P
I am watching this, and it is breaking my heart... My grandmother would give them at least two "bless your hearts". Not a single spanish raw peanut, old pressure cooker, metal spoon, or disposable pie pan in sight! So many amazing nights spent running and bagging peanut brittle that was "so good, people with dentures can eat it".
I really enjoyed your complicity with chef Tracy, bring over all your friends from ICE :) The recipe looks yummy, usually I see caramel being made with heavy/double cream instead of butter but it gets added later in the process once the sugar is brown and it requires some dangerous stirring as it foams a lot. Those battle scars sure looks scary :|
Lonavala's Maghanlal Chikki, having this since I was a kid and love it. 🤤
Loved this! 😍
Can you add vanilla bean to the mix? like the paste or a bean? super great episode - thanks again for your posts.
Ohhhhhhhhhhh nice collab
Yeah... first time I tried cooking some caramel, about a year ago. In my infinite wisdom I decided to check if it already solidifies or not, so I lifted a little bit of the caramel on the spatula and touched it with my fingertips.
My fingertips were burning for.. at least two weeks I think.
Thankfully, no visible scars remain since then.
A big IF here, but I'm planning ahead for if I have Celiacs, I get my tests done this week and should know my results day of the test. My husband's a Sailor, so I go months without seeing him sometimes, but, I want to be able to plan meals we van both eat and that he will enjoy when he's home. #1 dish I need to figure out is Chicken & Dumplings, it's the only thing he's ever asked me to make and if I can figure out gluten free dumplings, I know I can make a really good chicken stock. Should I just make gnocchi? I mean, they're potato dumplings, right?
That might work well. Make gnocchi with potato starch or instant mashed potatoes as the “flour”
This was awesome :)
Mmm I love peanut brittle ^_^ I feel bad for anyone who has peanut allergies :( you're missing out!!!
Hey Frank, since you've mentioned that you spent some time in Spain, are you familiar with Ajoblanco? Can you bring it to the channel? :) thks
Love this video!
Thank you!!
i want chef frank and gabi from epicurious, that would be awesome!!
That already happened ruclips.net/video/yAbXRFvvyFY/видео.html
what im talking about is in chef frank's channel, 😆
Steam is horrible! I burnt my whole arm with steam one day while cleaning a plancha..👀😫
I think a lot of the problem with steam is that you just don't see the danger and even if somebody warns you...you don't *really* believe them. 'Yeah, whatever, I've had a steam facial, yada yada'
Until it's too late.😫
@Kathryn Hamblin Exactly! 😂
Steam is no joke and the really dangerous steam is invisible, because it's too hot for it to condense.
Steam burns do hurt pretty bad and leave nasty marks x_x
Hot candy is definitely one of the most dangerous thing in the kitchen if it get into your skin, even directly washing under running water wont immediately stop the burning, it take some time for the water to disolve and lower its temperature, for oil aleast you can quickly rinse it away cause its runny
hey! Do you think you could put chocolate chips in when you are rolling it out?