so cute how excited you guys got and hugged each other lol makes me think you guys would have loved being 5 years old playing with a play kitchen together
i think food is a great way to learn about chemistry. Thanks for this! I wish more recipes were like this. Instead of blindly following instructions, I love to understand how ingredients interact with one another.
Your show has been my favorite for years, love you ladies and all the others on this show. It is great and I am so happy I started watching You tube.. I still watch channel 2 in Boston too..
Thank you, thank you, thank you for bringing back one of my all time favorite classic desserts, Baked Alaska (neck ‘n neck is bananas foster & creme brûlée)!!! I am always surprised that so many people don’t even know exactly what it is. I’ve even asked about it at a few quite high end restaurants and have been met with a bewildered, puzzled look then had to explain. Can’t wait to make your recipe 😍
Thank you for BAKING the cake and not torching it! I gabe been trying to find a tutorial on baking it and have only found the torch version! I am SOOO goung to try this!
Just can't say it enough- enjoying the recipes, Science behind and these great people. Dan, Brigette and Julia. Please come to the Philippines! Try our Adobo!
What was wrong with the kitchenaid attachment bowl? Speaking of, can you please do an attachment series? There are so many kitchenaid gadgets to add to the mixer, not to mention other companies that make attachments for kitchenaid stand mixers as well 🙏🏻🥰
Lynn's Paradise Cafe (now closed 😭) used to have the best Baked Alaska. It was ice cream, cake, and meringue. However, it also had a layer of fresh fruit. So, so good.
Absolutely awesome video, perfect for newbie pastry chefs & anyone who loves desserts. I really like the explanations from the chef regarding why and how things are done! Thank you ATK! 🍰💛
Everyone on the show seems much more relaxed without Chris there. I think stress levels are going down on the show and they are starting to hit their own strides. They are finding their new normal and I think it's great.
Janet I don't agree with your assessment. Chris Kimball was fired because he, the founder, and the board of directors saw the company moving in different directions. Not that he was this ogre of a boss. I liked Chris I think he stabilized the show.
Joe Ees Actually Chris was the one who only cared about money. He was dead set against showing anything to the public at all until they had paid to join. He did not believe in giving anyone freebies.
Thank you for a lovely video. Question please...how would you re-wrap and freeze your remaining Baked Alaska and how long will it keep? Thank you again!
I would guess that you could treat it like a frozen lemon meringue pie, stored in a freezer-friendly container to keep out air, but not crushing the meringue topping and that it would be best to eat it sooner rather than later.
When I was a very little boy I always wondered why there was no baked Hawaii. Nevertheless, I've never eaten baked Alaska, maybe I'll give it a go now.
I'm not sure why my brain did this but I read this as how to bake a snow stopping Baked Alaska and I sat there for about 15 seconds trying to figure out exactly what that meant before I realized my mistake
The ending summary of the directions left out the part where you cut it in half and put the two parts that weren't covered in the cake circle together to form a larger log
I think you missed one important component to the ice cream makers. Speed. The KitchenAid allows you to adjust the speed and when you're coming to the finishing point of your ice cream increasing the speed can make for a better ice cream.
Tom Lothian Incorrect. To churn ice cream most modern ice cream makers require a slower churning. KitchenAid ice cream maker attachment is the same function you’re supposed to keep the mixer at its slowest speed.
Jochi Raider is Italian the meringue were the eggs are not heated before putting in the oven I think the swiss is cooked to 160 for these raw egg concerned people
Try both and see what you think. According to Gordon Ramsay, the Italian meringue is really good for putting on ahead of time and freezing. Its more stable. Don't know if the Swiss would hold up to being frozen.
So...... is the spit (the 2 raspberries you both did over the bowl) part of the recipe? I chose to leave out the gross spit and it came out perfect. Thanks for the video.
Anyone else see the RUclips channel Eater do the same ice cream maker test and declare the old school bucket with ice method the best overall for the price and texture of ice cream that can be made. If you haven't, I'd suggest going and watching it, because the one they suggested didn't even come close to making ice cream when they used it. Here's the link to the video, ruclips.net/video/QUw2-P8y8CY/видео.html
LOST I checked it out, but they specifically ignore key manufacturer instructions for the machines in order to start them at the same time for "fairness". Without a doubt ATKbtested this under the manufacturer instructions to a T, therefore proucing different results.
Nearly 20 years ago now, my older sister Sarah decided on a whim to make a Baked Alaska, (neither of us had ever eaten one nor seen one in person) but she wanted it to have a patriotic color scheme of red, white and blue for the 4th of July Independence Day festivities. She baked a red velvet cake, probably from a boxed cake mix, as I can't recall ever eating a Red Velvet Cake on any other occasion, which she had for the "red" component, topped it with a HUGE mountain of vanilla ice-cream for the "white" component, and then used liquid food coloring to tint the meringue blue for the final trifecta of colorful components. I don't think that she'd ever made a meringue before. We only had an electric handheld mixer and not a fancy stand mixer, and Sarah has to be one of, if not the most impatient person I know, so I don't think that she beat the egg whites long enough because it didn't look right. Not to mention that July in Madera, California is like living on the surface of the sun with temperatures easily reaching between 105°F - 117°F, so our blazing hot kitchen with the darn oven preheating didn't help with keeping the room temperature down to help with beating the egg whites. (If the oven gets used during the height of summer, then it had better be a really, really special occasion!!!) She slathered her blue meringue on top of the ice-cream, trying to make artistic swoops, put it in the oven to toast the meringue, mind you I don't think she used the broiler, but you can guess how it turned out as Sarah's Patriotic-Themed Baked Alaska is still a source of amusement. The Baked Alaska, in its sloppy melted colorful mass of goop, was probably one of the least appetizing things we had seen up to that point. I applauded her efforts, laughed as any sibling would, and tasted her disaster anyways because she had worked so hard on it. We didn't have RUclips, nor Pinterest back then. I don't think Facebook had even started yet come to think of it, so we didn't have as many resources as there are available now! We had only recently gotten cable TV, so my sister may have seen or heard about the Baked Alaska on one of those shows. With ATK's excellent instructions and visual tutorial I am sure that your Neapolitan Baked Alaska will be much more successful and appealing than my sister's first-and-only attempt!!!
i love the show, glad i found it ..however..knowing all three components of the baked Alaska...i think the ratio of meringue to the rest of the components is a bit off.. way to much meringue in my humble opinion
Mitch... I agree Mitch, these people seem to be acting, it is very apparent. Their camaraderie, their give-and-take, seems to be very forced. I feel very awkward, just watching them. I miss Chris!
HoneyedHylian... So do I! It's just me at home, so it is very convenient for me to make one small batch. It also gives me the opportunity to make several different flavors without having a lot of one kind, as well as experimenting on different recipes.
My issue with this episode, and others is that they're now redoing old recipes, and re-reviewing gadgets- which is totally fine, except they've run out of ideas. They used to say when they were updating a review, but with the ice cream maker, they chose the exact same one as they did years ago, but they didn't say so. This was my favorite show on TV, but I'm afraid that without Chris, it has gone stale.
Riss G I beg to differ. While I like Chris, felt he was knowledgeable and personable but his style and approach seemed heavier. They have lightened the mood and set of the show. I assume to attract younger veiwers. I have watched for years. Usually replays at 3am on our local PBS station at work on break. As for redoing old recipes, yes cooking changes. New foods, new technologies, new tastes, new ideas on health benefits and damage. Look at eggs they were demonized for several decades only to have the research clear them and butter. And now demonizing the "fake" foods. I enjoy the new show. Is it the same yes and no. I think there is strength in both.
Riss G... I agree Riss, it is very stale, and seems very rehearsed. It comes across as bad acting! I fear that without Chris, or at least finding someone else who has a similar spontaneous flow, this show may fail! I certainly hope not, as this show went a long way on teaching me how to cook many years ago.
Boyyyy loook hair in those cakes being made there and cousin has this white people hair that falls out all over the place (sorry to offend best way I could say it if not correct me) so hmmmm enjoy that hair lol.
Please have all of your cooks put their hair up. I grew up in the restaurant business and even when I cook alone at home....my hair is up. It is so disgusting to see hair hanging down. All I can think of, is hair in the food. Love to show though. Just, put that hair up Lisa. EW! 😕
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
You two ladies are awesome and it's obvious you love what you do.
so cute how excited you guys got and hugged each other lol makes me think you guys would have loved being 5 years old playing with a play kitchen together
i think food is a great way to learn about chemistry. Thanks for this! I wish more recipes were like this. Instead of blindly following instructions, I love to understand how ingredients interact with one another.
I love these two ladies. They are so good at what they do. I never can decide which one I like the best (they are both so similar 'Perfection '
Your show has been my favorite for years, love you ladies and all the others on this show. It is great and I am so happy I started watching You tube.. I still watch channel 2 in Boston too..
I am absolutely loving ATK , So much great info , I've learned so much !!! Thank you , Thank you
Iii
Thank you, thank you, thank you for bringing back one of my all time favorite classic desserts, Baked Alaska (neck ‘n neck is bananas foster & creme brûlée)!!! I am always surprised that so many people don’t even know exactly what it is. I’ve even asked about it at a few quite high end restaurants and have been met with a bewildered, puzzled look then had to explain. Can’t wait to make your recipe 😍
Thank you for BAKING the cake and not torching it! I gabe been trying to find a tutorial on baking it and have only found the torch version! I am SOOO goung to try this!
Just can't say it enough- enjoying the recipes, Science behind and these great people. Dan, Brigette and Julia. Please come to the Philippines! Try our Adobo!
"An Ice Cream Hedgehog" These two are the absolute knowledgeable, witty best
So Beautifully Done & With Such Passion ❤❤❤❤❤
I love your formate, real information and details. Thanks so much.
I made this, it was amazing
5:01 yay! i like dan souza from americas test kitchen
I love this show, you rock ladies
What was wrong with the kitchenaid attachment bowl? Speaking of, can you please do an attachment series? There are so many kitchenaid gadgets to add to the mixer, not to mention other companies that make attachments for kitchenaid stand mixers as well 🙏🏻🥰
Oh yes, PLEASE!!😀👏🏼
Lynn's Paradise Cafe (now closed 😭) used to have the best Baked Alaska. It was ice cream, cake, and meringue. However, it also had a layer of fresh fruit. So, so good.
Buenísimo 👍👍👍👍👍👏👏👏👏👋👋👋👋👋🇪🇨
Absolutely awesome video, perfect for newbie pastry chefs & anyone who loves desserts. I really like the explanations from the chef regarding why and how things are done! Thank you ATK! 🍰💛
Everyone on the show seems much more relaxed without Chris there. I think stress levels are going down on the show and they are starting to hit their own strides. They are finding their new normal and I think it's great.
Janet I don't agree with your assessment. Chris Kimball was fired because he, the founder, and the board of directors saw the company moving in different directions. Not that he was this ogre of a boss. I liked Chris I think he stabilized the show.
I agree with you everyone seems way more at ease now.
Joe Ees
Actually Chris was the one who only cared about money. He was dead set against showing anything to the public at all until they had paid to join. He did not believe in giving anyone freebies.
Janet Pressley-Barr
I think it was because Chris was their boss.
Sweet ! 🍯 💝
I like dan souza on americas test kitchen
Tell Bridget she can make baked Alaska at my house anytime she chooses....
Too DANGEROUS To Try!! Ice Cream, Cake Dome, Meringue & Fire!
I like my old hand crank ice cream maker. Metal canister freezes great! You just need ice, salt and a good arm to turn the crank!
Thank you for a lovely video. Question please...how would you re-wrap and freeze your remaining Baked Alaska and how long will it keep? Thank you again!
I would guess that you could treat it like a frozen lemon meringue pie, stored in a freezer-friendly container to keep out air, but not crushing the meringue topping and that it would be best to eat it sooner rather than later.
I could go for a whole year of this.
For folks who aren't particularly fans of coffee ice cream, I think a salted caramel would probably go pretty nicely here.
This recipe would also eliminate the sharp alcohol bite from the baked Alaska that's flambe at the table! Looks delicious!
How did the kitchenaid ice cream maker compare to the other competition?
There's a component to it that needs to be frozen first.
When I was a very little boy I always wondered why there was no baked Hawaii. Nevertheless, I've never eaten baked Alaska, maybe I'll give it a go now.
Was the chiffon cake accidentally slightly overbaked? I noticed that it cracked as bridget rolled it around the ice cream.
I'm not sure why my brain did this but I read this as how to bake a snow stopping Baked Alaska and I sat there for about 15 seconds trying to figure out exactly what that meant before I realized my mistake
9:10 that’s what she said.
The ending summary of the directions left out the part where you cut it in half and put the two parts that weren't covered in the cake circle together to form a larger log
My fav doll pickles are Claussen !!
How i wish !!!how to be you both!🤔🤔
You're so amazing!😚😚
The blurring on the ice-cream pint didn’t fool me-I can tell that’s Häagen-Dazs brand ice cream.
I think you missed one important component to the ice cream makers. Speed. The KitchenAid allows you to adjust the speed and when you're coming to the finishing point of your ice cream increasing the speed can make for a better ice cream.
speed = less ice and more cream
Tom Lothian Incorrect. To churn ice cream most modern ice cream makers require a slower churning. KitchenAid ice cream maker attachment is the same function you’re supposed to keep the mixer at its slowest speed.
I have always made this with an italian meringue, any ideas on why they used a swiss instead?
Jochi Raider is Italian the meringue were the eggs are not heated before putting in the oven I think the swiss is cooked to 160 for these raw egg concerned people
Italian is the one where you make a sugar syrup (@~220 f) and mix it with egg whites while beating. The syrup fully cooks the eggs.
ok thx
Try both and see what you think. According to Gordon Ramsay, the Italian meringue is really good for putting on ahead of time and freezing. Its more stable. Don't know if the Swiss would hold up to being frozen.
Yea she loves it 9:10 😉
So...... is the spit (the 2 raspberries you both did over the bowl) part of the recipe? I chose to leave out the gross spit and it came out perfect. Thanks for the video.
"Well That guy sure was hard " ,,, LOL !!! am i the ONLY ONE who caught that ?? ... ahem
Omelette norvégienne à l'américaine !
Hello
9:10 "This guy's nice and hard".
I do not have the skill to make baked Alaska. I will help prepare it and I want to eat it all up!
Anyone else see the RUclips channel Eater do the same ice cream maker test and declare the old school bucket with ice method the best overall for the price and texture of ice cream that can be made. If you haven't, I'd suggest going and watching it, because the one they suggested didn't even come close to making ice cream when they used it. Here's the link to the video, ruclips.net/video/QUw2-P8y8CY/видео.html
LOST I checked it out, but they specifically ignore key manufacturer instructions for the machines in order to start them at the same time for "fairness". Without a doubt ATKbtested this under the manufacturer instructions to a T, therefore proucing different results.
Not a big fan of coffee ice cream. I'll probably use strawberry and go for a Neopolitan look.
Nearly 20 years ago now, my older sister Sarah decided on a whim to make a Baked Alaska, (neither of us had ever eaten one nor seen one in person) but she wanted it to have a patriotic color scheme of red, white and blue for the 4th of July Independence Day festivities. She baked a red velvet cake, probably from a boxed cake mix, as I can't recall ever eating a Red Velvet Cake on any other occasion, which she had for the "red" component, topped it with a HUGE mountain of vanilla ice-cream for the "white" component, and then used liquid food coloring to tint the meringue blue for the final trifecta of colorful components. I don't think that she'd ever made a meringue before. We only had an electric handheld mixer and not a fancy stand mixer, and Sarah has to be one of, if not the most impatient person I know, so I don't think that she beat the egg whites long enough because it didn't look right. Not to mention that July in Madera, California is like living on the surface of the sun with temperatures easily reaching between 105°F - 117°F, so our blazing hot kitchen with the darn oven preheating didn't help with keeping the room temperature down to help with beating the egg whites. (If the oven gets used during the height of summer, then it had better be a really, really special occasion!!!) She slathered her blue meringue on top of the ice-cream, trying to make artistic swoops, put it in the oven to toast the meringue, mind you I don't think she used the broiler, but you can guess how it turned out as Sarah's Patriotic-Themed Baked Alaska is still a source of amusement. The Baked Alaska, in its sloppy melted colorful mass of goop, was probably one of the least appetizing things we had seen up to that point. I applauded her efforts, laughed as any sibling would, and tasted her disaster anyways because she had worked so hard on it. We didn't have RUclips, nor Pinterest back then. I don't think Facebook had even started yet come to think of it, so we didn't have as many resources as there are available now! We had only recently gotten cable TV, so my sister may have seen or heard about the Baked Alaska on one of those shows.
With ATK's excellent instructions and visual tutorial I am sure that your Neapolitan Baked Alaska will be much more successful and appealing than my sister's first-and-only attempt!!!
That cutting board is da shizz!
can we put cornflour instead of cornsyrup?
I love how they blur the label. Like we can't tell.
Using coffee ice cream ruined the dessert
How to make it for a diebate person
You don't.
@@Elisheval I understand why, but BUMMER!
I was taken aback by how they spit on each other over the food they were making.However the first spitter….got her comeuppance didn’t she lol
i love the show, glad i found it ..however..knowing all three components of the baked Alaska...i think the ratio of meringue to the rest of the components is a bit off.. way to much meringue in my humble opinion
What! "There's too much meringue" said nobody ever! If you want less meringue on the one you make, knock yourself out!
but not too flimsy.
Damn I need get in these lady level no woundr they look full
mm mmmmm soft peaks.
First
hahahhahahah hechog. cake
Second!
I need FIRE! Lite up that bad boy!
why is she explaining to the other woman? is the other a student? seems so fake and unnatural.
Vegan recipes please. No, I'm not vegan, but I love idea of adding vegan recipes to my diet.
I have a challenge for you both...please make a vegan version of this baked Alaska.😃
Ugggg I miss Chris..... dialog just does not have the same snap.
Mitch...
I agree Mitch, these people seem to be acting, it is very apparent. Their camaraderie, their give-and-take, seems to be very forced. I feel very awkward, just watching them. I miss Chris!
i wouldn't pick that ice cream maker !! since when does anyone make ONE batch of ice cream - that is insaaaane. pay the bucks !!
I do all the time.
HoneyedHylian...
So do I! It's just me at home, so it is very convenient for me to make one small batch. It also gives me the opportunity to make several different flavors without having a lot of one kind, as well as experimenting on different recipes.
My issue with this episode, and others is that they're now redoing old recipes, and re-reviewing gadgets- which is totally fine, except they've run out of ideas. They used to say when they were updating a review, but with the ice cream maker, they chose the exact same one as they did years ago, but they didn't say so. This was my favorite show on TV, but I'm afraid that without Chris, it has gone stale.
Riss G I beg to differ. While I like Chris, felt he was knowledgeable and personable but his style and approach seemed heavier. They have lightened the mood and set of the show. I assume to attract younger veiwers. I have watched for years. Usually replays at 3am on our local PBS station at work on break. As for redoing old recipes, yes cooking changes. New foods, new technologies, new tastes, new ideas on health benefits and damage. Look at eggs they were demonized for several decades only to have the research clear them and butter. And now demonizing the "fake" foods. I enjoy the new show. Is it the same yes and no. I think there is strength in both.
Riss G...
I agree Riss, it is very stale, and seems very rehearsed. It comes across as bad acting! I fear that without Chris, or at least finding someone else who has a similar spontaneous flow, this show may fail! I certainly hope not, as this show went a long way on teaching me how to cook many years ago.
Boyyyy loook hair in those cakes being made there and cousin has this white people hair that falls out all over the place (sorry to offend best way I could say it if not correct me) so hmmmm enjoy that hair lol.
Please have all of your cooks put their hair up. I grew up in the restaurant business and even when I cook alone at home....my hair is up. It is so disgusting to see hair hanging down. All I can think of, is hair in the food. Love to show though. Just, put that hair up Lisa. EW! 😕