For a number of years, he wasn't. From the comments section on the last video, it seems he got laid off when they were acquired by Breville, and has only recently been rehired. I'm super happy they did, Nick is awesome!
OMG this looks so amazing! Never thought about adding miso to a dessert and it makes senses here: umami, saltyness to enhance all the other ingredients... I'll definetly give it a try! Thank you so much for keeping this channel up, it means a lot for all cooks and people around the world who are interested and want to improve in cooking.
Yeah but he'd be pissed that the dude is asking home cooks use a stand mixer, make an italian merengue with perfectly cooked sugar syrup, chocolate with a bain marie, etc, etc. I am never making brownies that need me to be watch three bowls at the same time lmaooo
Thank you for ALL the incredible content and knowledge you have provided throughout the years. Very grateful for you effort and passion. You guys rule.
@@sacoto98 I haven’t! I’ve always been extra and did the full 3 days 😂 I’m currently prepping the chef steps brownies today though and I’m super excited!
When you make an "italian meringue" but have yolks as well, you're making paté a bombe/zabaglione. Usually that's just the yolks, but it's definitely not a meringue.
@@bostonbesteats364 I commented before he said it, but I let my comment stand because it has a proper name. Paté a bombe usually only has yolks, sabayon/zabaglione is usually made on a bain marie, but either is a better definition for what he made. I’d probably go with sabayon, because of the lack of structure.
I unsubbed from this channel a life time ago when all they did was sous vide.. Glad this was recommended to me and to see this guy still around. resubbed.
@simplegateaux a pate bombe doesn't have egg whites so how would that be more correct than calling it an Italian meringue. What he's doing is some middle ground version of the two so whatever he called it would be equally right and equally wrong.
I don't think anyone knows what just happened, but this brownie video may just created a new category for brownies. And they also just levelled up pastry as a whole
Soooo... I don't have an international credit card nor do I have $69 to buy the premium studio pass to see the ingredient list for this, but I've saw in the video one quick glance on the proportions of ingredients. I just want to know if those proportions amount to weight (grams, ounces, pounds, etc...) or volume (cups, spoons, pints, gallons, etc...)
Confused. But as a pastry chef, I have to say that a normal Italian meringue doesnt have egg yokes. It probably works for this, but just needed to say that.
Grant's grooming is something else. Even the hand motions are identical
It's weird yo. My first instinct is to say he's being directed but he mirrors his mannerisms so naturally. Very uncanny.
I legit thought they either were a couple or siblings and one was albino
glad I wasn’t the only one
To be fair, who wouldn't want to be a little like Grant?
One of the prerequisites to work there must be that you have to be a mini-Grant! 😂
i was real worried this guy no longer worked for them. glad to see hes still makin classics
For a number of years, he wasn't. From the comments section on the last video, it seems he got laid off when they were acquired by Breville, and has only recently been rehired. I'm super happy they did, Nick is awesome!
Or maybe this is reused footage ?
He had to learn how to whistle sound effects like the mustached dude
Lol not the only one being worried about him .. don’t know what it is but this guy is fun
I don't even know what to make of this madness. Insane chef steps!
Will it air fry? Haha
I can't tell what's more hypnotizing, the umami bomb magical brownies or his code-switching big bi energy. I love them both so much
Woah. You’re really channeling Grant here. The hand movements, the whistling, everything. I love it!
The Nutritionist: Ight Imma head out.
OMG this looks so amazing! Never thought about adding miso to a dessert and it makes senses here: umami, saltyness to enhance all the other ingredients... I'll definetly give it a try! Thank you so much for keeping this channel up, it means a lot for all cooks and people around the world who are interested and want to improve in cooking.
this is what chefsteps is all about... love it!
There's nothing to love about the paywall though…
@@pixelised is that still the case? I was considering buying a membership but have seen these comments everywehere. They still haven't fixed it?
@@sebbeasant1868 What do you mean? What do you want to see fixed?
@@sebbeasant1868 Yes, they still have their various subscription pay-walled recipes. This is one of them.
@@bmartin2949 baker’s percentages are provided here, that should be a good enough jumping off point for an experienced cook
Adam ragusea: boiling sugar will break down the fructose so youll not getting the shiny top
Nick: watch me
Chef steps are the only people I trust, kenji too
Adam is a contrarian
Adam Ragusea is a great resource! for what not to do
1) you would need to boil the sugar for a long time to fully break it down
2) There is sugar in the chocolate
i'm so glad chefsteps is back at it like old times. you guys were gone for a while and i got scared.
I love this kid! I thought he was gone from chef steps, glad to see he’s still whipping up recipes for me to randomly watch at 2 am
6:16 By the way, this not a meringue we call it "pâte à bombe" in french when you use the whole egg ;)
what does "leche ma bite" mean? My uncle always says it to me
This guy reminds me of the little George in Stuart little movie
I remember that waffle iron episode. want more chef steps!
I like Nick’s energy. And these are definitely getting made.
Adam Ragusea would be proud of that glass top
Adam is my new go to chef now since you have to pay for all the chefsteps recipes now. I've been with them since day one and own two joules.
Yeah but he'd be pissed that the dude is asking home cooks use a stand mixer, make an italian merengue with perfectly cooked sugar syrup, chocolate with a bain marie, etc, etc. I am never making brownies that need me to be watch three bowls at the same time lmaooo
@@dastardlyexpressions lol so true. That's why I love Adam. I hate doing the dishes😅
I love watching your videos for both the quality of food and the personalities presenting the recipe/techniques. Cheers.
been a while since I've seen such an insightful cooking video. Well done!
Thank you for videos!! actually lost your channel for long time, but I remembered the name and now gonna watch all in one row😚
Okay, new to ChefSteps and I LOVE IT- I must have more videos with this guy!!
I remember watching this guy teach how to make peking duck like 6-7 years ago. he looks the exact same haha
the guy is taking on mannerisms from the other guy
Exactly. A gayer, gingerier version. Be your own man.
maybe its some kind of parody
Nick was one of the OG chefsteps boys, has acted this way the whole time.
@@PAPERSCHOOL Nah not even, he was way more formal.
Or vice versa
Please Nick, never leave us again
Thank you for ALL the incredible content and knowledge you have provided throughout the years. Very grateful for you effort and passion. You guys rule.
it's called meringue when it's just egg whites, if it's whole eggs isn't it called
"pâte à bombe"? just ask
Yes, your point is valid. Use of whole egg and sugar syrup, to pasteurize and stabilize whole egg mass called: "Pâte à Bombe"
You are correct!
Yes it is...
12:18 that a diss to the 100hr brownie? lol, idk.
I picked up on that too 😂
Pretty sure it is. Maybe a 3 day brownie is that much better, but how pretentious does it really sound?
I’ve made them a couple of times and can confirm they are the best brownies I’ve ever had! I’m eager to try to chefsteps recipe soon and compare
@@TheZhen1994 have you tried the same recipe but without the long resting?
@@sacoto98 I haven’t! I’ve always been extra and did the full 3 days 😂 I’m currently prepping the chef steps brownies today though and I’m super excited!
You see! This is the very reason everyone loves Nick! He’s crazy 😜 ! And on the other side he’s very original! Gotta love him!
not everyone
All I can say is: absolutely worth the wait!
The brownie whisperer...is whispering to his brownies. Get along, little brownie! So making these.
felt like I watched a 2 minute video. SO MUCH GOOD STUFF. long live chef steps, please make more videos
So glad I found this channel. Nick reminds me of Alton Brown.
“how you incorporate the sugar”
Adam Ragusea anyone?
never heard of adding miso, but i understand the reasoning. i'll try anything at least once :)
thats what she said! jokes aside it tastes really really good!!
anything? ;)
Thought Nicky left ChefSteps, glad to see him baaaack aaahhhhh
Italian meringue = mind blown. Solid gamechanger for brownies.
When you make an "italian meringue" but have yolks as well, you're making paté a bombe/zabaglione. Usually that's just the yolks, but it's definitely not a meringue.
You must have missed: "Again, it's not a true meringue because of the yolk, so it's much thinner."
@@bostonbesteats364 I commented before he said it, but I let my comment stand because it has a proper name. Paté a bombe usually only has yolks, sabayon/zabaglione is usually made on a bain marie, but either is a better definition for what he made. I’d probably go with sabayon, because of the lack of structure.
@@gab.lab.martins Bain-marie has a hypen in it
@simplegateaux You are easily irritated. Get a life
I love the editing on this video ngl
the brownie mountain in the opening shot really shocks the senses
I like how he tell you how to be picky as f**k about ur brownies and how he’s not judgy when you just can’t with those extra miles
9600 calories!!! Pure delicious insanity! Just made them for a birthday party. Everybody loved them.
Nice, a new interesting cooking channel I can watch when I'm bored! :)
My mouth is literally watering
Hey GRANT! Please bring back BEN! He and Nick and yourself are truly crazy together!
Of the best time-spent watching a cooking video.
Nick is the greatest. All my homies love Nick.
Thats a mad good looking brownie! Done right.
This is the MOST advanced brownie recipe I have ever seen. I am about it.
Finally, classic chef steps is back! with no pushy, product placement ads of a video
No, they make you pay for the recipes instead…🙄 Bring on the (useful) product placement anytime!
I love the nerdyness of this channel!
I might try it without the miso though 😂
What can I say.......AMAZING!
Adam Ragusea: And I took that personally
That's what I was thinking the whole time.
I unsubbed from this channel a life time ago when all they did was sous vide.. Glad this was recommended to me and to see this guy still around. resubbed.
Made this yesterday. They are as good as you make them look. Folks: get the miso, use the miso if at all possible.
What kind of miso did you buy? I have no idea 🤷🏼♀️
Do you mind writing the ingredients and amounts?
I’m making some testa with dissolved sugar.. would you share the sugar + water proportions / measurements? Thankss
@@nimaryan8710 671g sugar, 250g water for the syrup
Yeeeeess! Stoked to make these! Any adjustments for higher altitude?
When you said Italian Merengue I didn't expect yolks...
My eyes bugged out also
He said "Italian Merengue Style"
@simplegateaux lol you're going to nit on that but let BAYN marie go? The pate a bombe doesn't have whites, does it?
@simplegateaux a pate bombe doesn't have egg whites so how would that be more correct than calling it an Italian meringue. What he's doing is some middle ground version of the two so whatever he called it would be equally right and equally wrong.
The music makes me feel like I'm back in church with my grandma
Wow that looks delicious and appetizing! Hope you could also make more donuts recipes with different glazes, designs and toppings 😍❤️
I don't think anyone knows what just happened, but this brownie video may just created a new category for brownies. And they also just levelled up pastry as a whole
I legit have been trying to make the perfect brownies. I am going have to try this variation
it is good to see nick again, he is my spirit animal.
It looks yummy. This is basically a molten cake recipe that’s baker through. Similar methods.
wouldn't it be good idea to not melt the butter with the chocolate, but first brown it in a pan to create some nutty flavor?
Made it, ate it. Highly recommend it.
Fantastic impression of Grant Crilly! Hope he feels flattered. Wife prefers individuality but I found this hilarious!
Best brownies I’ve ever had.
Citing Alton Brown twice is always nice.
I love the fact that there is a Craftsman toolbox is nestled in amongst the cookbooks!
put your butter in the bowl before the chocolate so it wont burn as easy
Very cool! There are some pretty big differences between types of miso (eg., red vs white vs yellow, etc.). What type works best with brownies?
outstanding preso - thank you:-)
Thank you chefs, amazing research, will make it definitely, as many of yours and modernist cuisine recipes, 👏👏👏👍👌
How ll u try
The measurements is not there
The Gospel music at the beginning (and throughout) set the stage for this culinary revival meeting...
Yeeeesssss
I love this guy!!! I do like it a lot his recipe!!!!!!!! I had a great time watching this video
TIL, you can make meringue with the yolks left in.
AGUANTE EL DULCE DE LECHE LOCO 🇦🇷🇦🇷🇦🇷
Presenting skills have come a long way since the apartment ribs.
That's the cleanest oven ever!
I think when I bought mine, it was dirtier... 😅
Love this guy, great video!
what about swirling in some tahini as well?
mi pueblo.... whats the oven temp for the baking?
Look who’s back
Soooo... I don't have an international credit card nor do I have $69 to buy the premium studio pass to see the ingredient list for this, but I've saw in the video one quick glance on the proportions of ingredients. I just want to know if those proportions amount to weight (grams, ounces, pounds, etc...) or volume (cups, spoons, pints, gallons, etc...)
Chefsteps always has grams
Oh my god those look amazing.
I love this guy.
Looks amazing but it's also frustrating that your recipe is behind a paywall. I'm not signing up for a monthly thing for ONE recipe I want.
Great video as always but just a quick question: Isnt this technically a pate bombe since it includes yolks instead of a meringue??
What is the internal doneness temperature supposed to be?
Always the best!
Love this yummy recipe I subscribed immediately 😘😘😘😘😘
Confused. But as a pastry chef, I have to say that a normal Italian meringue doesnt have egg yokes. It probably works for this, but just needed to say that.
There seems to be no name for this crossbreed between an Italian meringue and pate a bombe.
this was so educational, thank you :)
Thank you.
Do you recommending adding bloomed espresso powder to the mix ?
Where do i get the recipe? o.O
what’s tyler oakley doing over there
So excited to cook it)
That crazy genius 💕💕
This is more akin to a Pâté à bombe than an Italian meringue, but certainly an interesting addition to a brownie
it's as close to a pate a bombe as it is to an italian meringue, no? no whites in pate a bombe, no yolks in meringue
The Gospel Music in the beginning lmao
So could one use a sv instead of a double boiler