Can I add a tip....super dark baking pans need to be factored in! These will make your cookies cook faster so keep an eye on them or lower the temperature by 25 degrees!
is that a real thing? bc my cookies turned way darker probably bc of my oven being hotter than what the thing actually says, but maybe it's because I also have a black oven tray
My scale is my most valuable baking tool. I used cups up until about 5 years ago and it definitely improved my baking. Sifting made a big difference too. I used just a whisk for a while, that works too, untill I started watching John's videos then I switched to a sieve and that improved my baking even more. Johns recipes and videos have definitely improved my baking skills overall and gave me more confidence.
That was excellent, common sense advice. It reminded me of the bad habits that have crept into my baking over the years. Any baker should watch this at least once a year.
You literally changed my baking life. I never realized the flour weight thing. I’ve been PACKING my measuring cups. It’s what I was taught. Never again. I’m investing in a scale soon thank you!!
Buying a scale really changed my life. Now I can easily divide recipes down for two people, bake a fourth of a box of brownies or a box cake. It's a delight. I can't believe I lived so long without it.
I love how you posted this video a day after I burnt my batch of cookies at the bottom of the oven, because I decided to save time and put all batches at once in there XD Glad to know I ain't the only one doing this, and definitely just going to bake each batch one at a time in the center of it.
A lot of bakers here on RUclips dip their cups in the flour to measure. You can’t see how they’re not PACKING the measuring cup…you can’t see that they’re really fluffing it and measuring it with the cup. It really does a disservice to learners.
Getting a scale completely changed my baking game. Way less cleanup, consistent results, and sifting became much easier because I just sift the flour/sugar into the bowl until it's the right weight. It's also great for dividing dough and other mixtures. It even measures floz and ml👍
I’m always astonished by comments that indicate that the recipe wasn’t good, but go on to state that they decided to use replacements for multiple ingredients! Ex: 2 eggs vs. 4 eggs, swapped out AP flour for self-rising (& Vice versa), used oil in place of butter, and my favorite of all - decided it wasn’t important to allow the dough to rise! They shouldn’t complain if they didn’t follow the recipe! Thank you for the suggestions! Use of a scale was my #1 change that brought my baking to the next level.
I totally agree! Drives me crazy. My other pet peeve: Rating a recipe when they did not make it! “This recipe won’t work because (blah blah blah).” Then just scroll on by!! We don’t need their opinion. 😃
I'm actually making his flan recipe right now for my cousins birthday tomorrow my aunt requested it because they absolutely love it ♥️😊 Thank you so much I have learned a lot from this channel 😊
YES!! Thank you we needed this! I will be watching this again and sharing it with everyone! Sometimes even a seasoned Baker needs a reminder! I get so aggravated when my cookies don't turn out correctly ❣️🍪🥛
So interesting how basic tips and tricks my mom Taught me as a child you’re teaching people now. I don’t mean to upset anyone who didn’t know as a child I’m just appreciating my mom at this very moment 💗💗💗
A recipe that appeals to young and old ❤️🌺 The best chef of all time, I love your recipes and even your workspace, Thank you for this wonderful recipe and these tips.
Love you but BEST BEFORE is NOT the same as Expired! Food waste is a huge problem! Please do not perpetuate the myth that best before date means anything to do with expired. All you have to do is drop a 1/2tsp of the baking soda or baking powder into 1/4cup hot water (and vinegar if testing baking soda) and look for a bubbling reaction - if there’s fizzing, it’s still good to use!
I want to say that You are the PERFECT Instructor. If ALL the Teachers in the World Instructed the way that you do we would be the Luckiest People in the Universe. THANK YOU for your Wonderful Recipes, for sharing your Family and Stories with us and for putting the effort into doing these Videos. God Bless YOU, and all your Loved Ones.
Hey John, not really relevant to this video BUT: I just wanted to thank you for all your content. I've been watching you and following your recipes for a while and today my now husband and I celebrated our wedding in our backyard
Thank you so much, John 🥰. I feel like I've made most of these mistakes with baking in general. The biggest one is expired baking powder and baking soda... I don't buy these ingredients often 🙈. But, I'll definitely update my inventory and use the old ones for cleaning 😁. I'm so excited to try baking more often now 🙌🏽. Thank you again John, your videos and recipes are a God send ❤️. And yes, a scale makes a HUGE difference. I definitely learned that the hard way 🙈🤣
Fantastic and very informative video! For your point about locating oven hotspots, you said to use cheap bread spread in the oven to find the hotspots. I was told that spreading a layer of flower across a cookie sheet and then baking that is the best way to find hotspots. Did you know about this method or do you feel the bread method works best for you?
Many valid points, and thank you! I do not have a scale yet, but I feel like I'm doing enough in the kitchen that I now need one. Also, thank you for reminding us that expired baking soda and powder can be used for cleaning! I knew this, but have forgotten. This is why I watch your videos!
I did NOT even think about dates on my baking powder ! Why didn’t I think of that ? John your a sensation My bicarbonate of soda is always ok because I buy in bulk pharmaceutical grade as I make my own cleaning solutions so it’s bought new every month great tips ❤️❤️❤️
Hi. I am a new baker and I know baking is all about getting the measurements right. So, when using a scale, does the weight of the vessel your using to hold your ingredients also appear on the scale? And if so, must I deduct the weight of the vessel? I'm confused about that. Thank you for helping me on my bakers journey. Love your channel.
John - I gotta say- I likely make more than half of those mistakes. I love the tip of using a cookie cutter to make the cookies rounder! Do you have any tips on how to make the perfect imprint on thumbprint cookies?
Hi, I have always fluffed up my flour and leveled it, what I did notice is that you didn't mention when weighing your flour that you should know how much your bowl or cup weighs first. There are some people who are first-time cooks who might not figure that out. I have also have seen young cooks using a liquid measuring cup for their dry ingredients (could be the other way around too). A pet peeve of mine is when someone leaves a good portion of say cake batter in the mixing bowl and then didn't understand why their cake didn't turn out. Now on to the cookies, I have been baking a very long time since I was 13 and took Home Economics Classes all the way through until I graduated in 1977. Fast forward to when I was married and baking cookies for my children plus extra children that always seem to be there the days I baked, I have always baked a dozen cookies at a time to save time, but I have always used a slightly larger cookie sheet too. Then fast forward to 4 grandchildren later, still needed to bake a dozen at a time.
I think all scales have a tare function these days, and if not, just put the bowl in the scale before turning the scale on. That way you only weigh the flour and not the bowl. But as i said all scales should have a tare button so just press that everytime so the scale will reset before weighing out a new ingredient
I had a happy ingredient switch. My grocery store had zero regular white sugar. They ran out for the holiday. I bought cane sugar. Oh my. What a great result. My Toll House Chocolate Chips turned out fantastic. There was no white sugar grainy crunch. I am a convert to cane sugar.
Thank you so much for always sharing your recipes ang tips, John! Because of you, I become more interested in baking. I believe you always have the most delicious recipes, that's why I just stick to them and don't mind on attempting others' recipes 'cause yours is more than enough!
wow its 1:59am in the Philippines i have been waiting for your vlogs thanks for all the infos and for the best recipe you have sharing and this is one of the best cookies ever
Finally a video we all needed. I’ve definitely had stuff go wrong and wondered what I did wrong. Great tips to always remember, plus it helps to know your measurements. So I have a list I keep on hand when someone doesn’t give the recipe in grams. Thank you so much for the tips 👍🏼👍🏼❤️
@@YTBurner i googled them, or when I watch his videos I make sure to write them down. Some recipes are off by 1 gram. But that could be the brand of ingredient they are using. Hope that helps
Great info! Should I use my convection feature when baking cookies? If so, how do I adjust the temperature? I learned the hard way that cupcakes don’t like convection, but not sure about cookies. Thanks!
Thanks. I needed this. I recently bought an LG convection oven and I feel like I have to re learn temperatures all over again. I know it bakes 25 degrees lower, but I am so used to my old oven with elements. I do like how this ovens browns a golden even color if I make something covered in cheese, but I have to get used to it to bake.
I just found this channel and this is my first video from it that I'm watching, and I know I'm going to binge so many more after this because he explains things so well, and my peaked-in-elementary-school brain wants to say thank you
Thanks so much for your great videos! Now my question: the last mistake you stated was related to flour. My husband has awesome memories of his grandmother’s sugar cookie. But it has no clear amount regarding flour. My mother always put a cookie in the oven and if it held its shape it had enough flour. However, I’m working with a stand-up mixer so it is a lot easier to mix and Therefore easier to add too much. Plus these cookies are roll out cookies. How do I know when to stop adding flour??
Thank you! I need all the help. I just recently got a scale and I'm so glad I did. It comes especially helpful when I make bread. Thank you again for sharing.
John! I learned the hard way! How do i clean my oven from the burned butter puddle that now reminds me of its existence every time i turn on my oven !?
Hi John can you make a BRAZO DE MERCEDES.. i want to try making it for my mother, it's her favorite but i think i need you expertise in some parts... *can i use powdered sugar instead of granulated sugar in meringue? *How to make the perfect custard for filling? *How ro roll the meringue without cracking? BTW I love your channel...love to watch you make something, anything... No dull moments..
Only ingredients I really make sure are high end are real vanilla extract (and only for vanilla recipes, adding 1tsp of fake/artificial vanilla to a chocolate cake vs the real deal is indistinguishable), chocolate disks or melts for choc chunk cookies since they're better than chips, real fresh fruit to make my own jams/compotes/flavors, good cocoa be it regular or black Dutch, and of course all of the kitchen equipment which makes a world of difference ;) Edit: Also adding unsalted butter and salt is consistently better and more precise than salted butter, not really a splurge more of a substitution which often goes overlooked
I would really love if you did a cookie recipe for people (like me) who can't eat butter because of high cholesterol 😕 I'm having a hard time finding something sweet but that has no fat in it, speacially butter, and I love cookies so that's something that I would be happy to find 😊🍪
You can replace the butter in lots of recipes with applesauce, sometimes banana and also avocado (obviously, these would need to be dark chocolate to hide the green color). Just Google butter substitute in cookies and I think that would give you a good place to start. Good luck!
The butter temperature is very tricky. I live in a tropical country where the weather is always warm (even if it was raining) so whenever the recipe calls for room temperature butter, I always keep it cooler or else the dough will be oily.
More videos like this would be awesome! As always, this was an amazing video! 🤩 By the way Recipe video request- French Onion soup/Broccoli cheese soup! 😙 Any of these would be great in the winters now!
Hi John, brilliant video, I’ve baked for years and have still learnt more! I love the tip with the white bread to test the oven for hot spots, great idea. ….thank you xxxxxx
What about sugar cookies that spread out into a puddle losing their shape? They’ve been chilled for different amounts of times, the whole batch at one time in the fridge, cut into shapes and chilled, left in the fridge overnight, etc… Even pre made dough does the same. The house I moved into is old. Even though it’s been updated there is still humidity. I really never think to remember if it’s humid when baking. I’m almost to the point of not wanting to bother baking anymore. Any suggestions?!
What sort of fat are you using? Typical American butter has more water content than European or Irish and butter flavored Crisco tends to hold up nicely. Have you checked your oven temp? Less heat = more spreading. You want them to bake fast so they can set
Do you have any tips on adjusting a cookie recipe for a high altitude? BE I appreciate the tip about using a biscuit round to form the oven baked cookies and also switching the pans in the oven. I knew about that but have forgotten about doing it, also the freezing hint!
I’m making cookie boxes for all my friends and family, and it’s gonna amount to about three hundred cookies, so thank you so much for the valuable info!!
You can simply test the baking soda and baking powder since they do last past the expiration date... Test baking soda by sprinkling a little bit in an acid like vinegar and if it fizzes it is good.... same thing with baking powder, drop half a teaspoon into hot water (since there is an acid like cream of tartar in it) if it fizzes it is good! I have tested months past the expire date and all was fine.
One you left out was substituting butter in recipes that margarine companies have created, or the reverse. The recipes were created for best results with their products.
Thank you so much for doing this! I was wondering about the expired leavening agents. Is this what causes air bubbles to form on top of my Chocolate chip cookies?
We are always taught to sift the flour first, then measure so you don't need to weigh it. Also, we are a high elevation so even if it's heavy, it works out cause otherwise we have to add extra flour.
These are the best looking cookies I have ever seen. Presented by a great looking host! Thanks for the tips. I learned something to help my baking. Cheers.
On the kitchen scale I would recommend reviewing them first. I made the mistake of buying a cheap kitchen scale that had the logo for The Biggest Loser on it. If you were waiting in grams it was fine but I was using an Alton Brown donut recipe that called for 23 oz of flour and after a certain weight the thing switched to pounds and ounces. It had no setting for just ounces.
John, thank you for these awesome cooking baking tips!!!!! I LOVE ALL of your recipes and use them frequently. Thanks to you I get many compliments on your baking creations. Wishing you and your family a very happy holiday season!!!! 🎅🏼🎄❤️🧁🍰🍪🍞
I think that my first top mistake is putting cane sugar instead of white sugar, because we never have white sugar and my second is to fail at measuring accurately baking soda because the amount is so tiny. My third is probably that I'm never sure of getting them out of the oven at the right time, because they never seem ready so I let them too long, or since I'm scared of doing the same mistake, I put them out too soon.. it's really hard to tell for me.
Remember they will continue to bake for a second on the baking sheet when you remove them from the oven. Also get a small set of measuring spoons so you can measure the tiny amounts. Look for a set that goes as low as 1/8 tsp
This was a wonderful video great insight with the scale. Could you show us how to make oatmeal peanut butter bars or cookies? As always thanks for your time.
Can I add a tip....super dark baking pans need to be factored in! These will make your cookies cook faster so keep an eye on them or lower the temperature by 25 degrees!
In C or F?
Yes! I never hear people mention this. It’s important though.
is that a real thing? bc my cookies turned way darker probably bc of my oven being hotter than what the thing actually says, but maybe it's because I also have a black oven tray
@@LaurieeI think it’s kinda like if you wear dark clothes when it’s hot outside. It retains more heat if I’m not mistaken.
i wish i knew this before i burnt a whole batch :( my baking tray is literally black
My scale is my most valuable baking tool. I used cups up until about 5 years ago and it definitely improved my baking. Sifting made a big difference too. I used just a whisk for a while, that works too, untill I started watching John's videos then I switched to a sieve and that improved my baking even more.
Johns recipes and videos have definitely improved my baking skills overall and gave me more confidence.
I definitely need to invest in both of those things!
That was excellent, common sense advice. It reminded me of the bad habits that have crept into my baking over the years. Any baker should watch this at least once a year.
Agreed 😂
That idea about putting the bread in the oven to check for hot spots is so simple but brilliant. I would never have thought of that. Love this.
I'm doing this! I just bought a new oven, and it never occurred to me to find the "hot spots".
I learnt it had a hot spot the hard way I was baking and the front was perfect but the back was burnt to a crisp
You literally changed my baking life. I never realized the flour weight thing. I’ve been PACKING my measuring cups. It’s what I was taught. Never again. I’m investing in a scale soon thank you!!
THE COOKIE CUTTER TRICK IS SO GENIUS
Buying a scale really changed my life. Now I can easily divide recipes down for two people, bake a fourth of a box of brownies or a box cake. It's a delight. I can't believe I lived so long without it.
I love how you posted this video a day after I burnt my batch of cookies at the bottom of the oven, because I decided to save time and put all batches at once in there XD Glad to know I ain't the only one doing this, and definitely just going to bake each batch one at a time in the center of it.
thank u for sharing all these tips and your baking recipes.
A lot of bakers here on RUclips dip their cups in the flour to measure. You can’t see how they’re not PACKING the measuring cup…you can’t see that they’re really fluffing it and measuring it with the cup. It really does a disservice to learners.
I've been scooping and leveling the top for years. I never thought about using a scale as most recipes aren't in metric. Great tip
Getting a scale completely changed my baking game. Way less cleanup, consistent results, and sifting became much easier because I just sift the flour/sugar into the bowl until it's the right weight. It's also great for dividing dough and other mixtures. It even measures floz and ml👍
I’m always astonished by comments that indicate that the recipe wasn’t good, but go on to state that they decided to use replacements for multiple ingredients! Ex: 2 eggs vs. 4 eggs, swapped out AP flour for self-rising (& Vice versa), used oil in place of butter, and my favorite of all - decided it wasn’t important to allow the dough to rise! They shouldn’t complain if they didn’t follow the recipe!
Thank you for the suggestions! Use of a scale was my #1 change that brought my baking to the next level.
ruclips.net/video/xXwgcTvjG6o/видео.html
I totally agree! Drives me crazy. My other pet peeve: Rating a recipe when they did not make it! “This recipe won’t work because (blah blah blah).” Then just scroll on by!! We don’t need their opinion. 😃
I'm actually making his flan recipe right now for my cousins birthday tomorrow my aunt requested it because they absolutely love it ♥️😊
Thank you so much I have learned a lot from this channel 😊
YES!! Thank you we needed this! I will be watching this again and sharing it with everyone! Sometimes even a seasoned Baker needs a reminder! I get so aggravated when my cookies don't turn out correctly ❣️🍪🥛
Using bread for detecting hotspots in the oven is brilliant! I’m definitely trying that
So interesting how basic tips and tricks my mom
Taught me as a child you’re teaching people now. I don’t mean to upset anyone who didn’t know as a child I’m just appreciating my mom at this very moment 💗💗💗
Good info for people that usually make cookies from a bagged mix. Most of us scratch cookie bakers know this stuff, but great advice!!
A recipe that appeals to young and old ❤️🌺 The best chef of all time, I love your recipes and even your workspace, Thank you for this wonderful recipe and these tips.
Thank you so much 🙂
@Preppy Kitchen You're welcome chef 😍😍
You're welcome
My oven heats below temperature by 10 degrees. My oven thermometer has saved me every time. I love your channel!
Love you but
BEST BEFORE is NOT the same as Expired!
Food waste is a huge problem! Please do not perpetuate the myth that best before date means anything to do with expired.
All you have to do is drop a 1/2tsp of the baking soda or baking powder into 1/4cup hot water (and vinegar if testing baking soda) and look for a bubbling reaction - if there’s fizzing, it’s still good to use!
I want to say that You are the PERFECT Instructor. If ALL the Teachers in the World Instructed the way that you do we would be the Luckiest People in the Universe. THANK YOU for your Wonderful Recipes, for sharing your Family and Stories with us and for putting the effort into doing these Videos. God Bless YOU, and all your Loved Ones.
Hey John, not really relevant to this video BUT:
I just wanted to thank you for all your content. I've been watching you and following your recipes for a while and today my now husband and I celebrated our wedding in our backyard
Thank you so much, John 🥰. I feel like I've made most of these mistakes with baking in general. The biggest one is expired baking powder and baking soda... I don't buy these ingredients often 🙈. But, I'll definitely update my inventory and use the old ones for cleaning 😁. I'm so excited to try baking more often now 🙌🏽. Thank you again John, your videos and recipes are a God send ❤️. And yes, a scale makes a HUGE difference. I definitely learned that the hard way 🙈🤣
I thought you were going to mention the differences between salt like kosher, sea salt, and table salt. Great tips!
Fantastic and very informative video!
For your point about locating oven hotspots, you said to use cheap bread spread in the oven to find the hotspots. I was told that spreading a layer of flower across a cookie sheet and then baking that is the best way to find hotspots. Did you know about this method or do you feel the bread method works best for you?
Many valid points, and thank you! I do not have a scale yet, but I feel like I'm doing enough in the kitchen that I now need one. Also, thank you for reminding us that expired baking soda and powder can be used for cleaning! I knew this, but have forgotten. This is why I watch your videos!
I did NOT even think about dates on my baking powder ! Why didn’t I think of that ? John your a sensation
My bicarbonate of soda is always ok because I buy in bulk pharmaceutical grade as I make my own cleaning solutions so it’s bought new every month great tips ❤️❤️❤️
Wow I,m guilty of all these cookie mistakes . Thanks so much for your brilliant pointers.
Hi. I am a new baker and I know baking is all about getting the measurements right. So, when using a scale, does the weight of the vessel your using to hold your ingredients also appear on the scale? And if so, must I deduct the weight of the vessel? I'm confused about that. Thank you for helping me on my bakers journey. Love your channel.
You can form the dough into a log before freezing. I cut off discs rather than form balls. It still works.
John - I gotta say- I likely make more than half of those mistakes. I love the tip of using a cookie cutter to make the cookies rounder!
Do you have any tips on how to make the perfect imprint on thumbprint cookies?
Hi, I have always fluffed up my flour and leveled it, what I did notice is that you didn't mention when weighing your flour that you should know how much your bowl or cup weighs first. There are some people who are first-time cooks who might not figure that out. I have also have seen young cooks using a liquid measuring cup for their dry ingredients (could be the other way around too). A pet peeve of mine is when someone leaves a good portion of say cake batter in the mixing bowl and then didn't understand why their cake didn't turn out. Now on to the cookies, I have been baking a very long time since I was 13 and took Home Economics Classes all the way through until I graduated in 1977. Fast forward to when I was married and baking cookies for my children plus extra children that always seem to be there the days I baked, I have always baked a dozen cookies at a time to save time, but I have always used a slightly larger cookie sheet too. Then fast forward to 4 grandchildren later, still needed to bake a dozen at a time.
I think all scales have a tare function these days, and if not, just put the bowl in the scale before turning the scale on. That way you only weigh the flour and not the bowl. But as i said all scales should have a tare button so just press that everytime so the scale will reset before weighing out a new ingredient
I had a happy ingredient switch. My grocery store had zero regular white sugar. They ran out for the holiday. I bought cane sugar. Oh my. What a great result. My Toll House Chocolate Chips turned out fantastic. There was no white sugar grainy crunch. I am a convert to cane sugar.
Thank you so much for always sharing your recipes ang tips, John! Because of you, I become more interested in baking. I believe you always have the most delicious recipes, that's why I just stick to them and don't mind on attempting others' recipes 'cause yours is more than enough!
wow its 1:59am in the Philippines i have been waiting for your vlogs thanks for all the infos and for the best recipe you have sharing and this is one of the best cookies ever
Finally a video we all needed. I’ve definitely had stuff go wrong and wondered what I did wrong. Great tips to always remember, plus it helps to know your measurements. So I have a list I keep on hand when someone doesn’t give the recipe in grams. Thank you so much for the tips 👍🏼👍🏼❤️
Hello! May I ask for a link where you got your list?
@@YTBurner i googled them, or when I watch his videos I make sure to write them down. Some recipes are off by 1 gram. But that could be the brand of ingredient they are using. Hope that helps
@@yeverino1970 I see. Thanks!
Great info! Should I use my convection feature when baking cookies? If so, how do I adjust the temperature? I learned the hard way that cupcakes don’t like convection, but not sure about cookies. Thanks!
I think it's a good idea to reduce the stated temperature by 20 degrees Celsius ? ( Would that be 40 degrees F ? ) when using convection mode
Thanks. I needed this. I recently bought an LG convection oven and I feel like I have to re learn temperatures all over again. I know it bakes 25 degrees lower, but I am so used to my old oven with elements. I do like how this ovens browns a golden even color if I make something covered in cheese, but I have to get used to it to bake.
The baking soda hint helped me. I never check the date on that stuff.
I just found this channel and this is my first video from it that I'm watching, and I know I'm going to binge so many more after this because he explains things so well, and my peaked-in-elementary-school brain wants to say thank you
Thank you for all of these amazing and helpful videos, you always inspire me to bake and improve 😁
Now I have some more confidence with baking. And I can get to know my oven; that bread trick is GENIUS! Thank you 💙
thank you jhon you're so sweet, I always was burning my cookies
Thanks so much for your great videos! Now my question: the last mistake you stated was related to flour. My husband has awesome memories of his grandmother’s sugar cookie. But it has no clear amount regarding flour. My mother always put a cookie in the oven and if it held its shape it had enough flour. However, I’m working with a stand-up mixer so it is a lot easier to mix and Therefore easier to add too much. Plus these cookies are roll out cookies. How do I know when to stop adding flour??
I liked the idea of testing for hot spots in the oven with the use of white bread slices. Thank you.
Thank you! I need all the help. I just recently got a scale and I'm so glad I did. It comes especially helpful when I make bread. Thank you again for sharing.
Excellent video...I am sharing this with our grandson, he loves to bake ❤❤
My cookies always come out amazing thanks to you I've learned everything you mentioned down to a t!
Shaping the cookies after baking?? Genius!
Wow 😃!!! Muy bien galletas 🍪🍪🍪👍🏻👍🏻👍🏻 excelente variedades muchas gracias 👏👏👏Chef John
John! I learned the hard way! How do i clean my oven from the burned butter puddle that now reminds me of its existence every time i turn on my oven !?
Hi John can you make a BRAZO DE MERCEDES.. i want to try making it for my mother, it's her favorite but i think i need you expertise in some parts...
*can i use powdered sugar instead of granulated sugar in meringue?
*How to make the perfect custard for filling?
*How ro roll the meringue without cracking?
BTW I love your channel...love to watch you make something, anything... No dull moments..
You are a good instructor your students were very lucky to have you
Perfect time for this👍🏽. Question, will high end💰 ingredients really change the outcome? Which ingredients should we splurge on?
Only ingredients I really make sure are high end are real vanilla extract (and only for vanilla recipes, adding 1tsp of fake/artificial vanilla to a chocolate cake vs the real deal is indistinguishable), chocolate disks or melts for choc chunk cookies since they're better than chips, real fresh fruit to make my own jams/compotes/flavors, good cocoa be it regular or black Dutch, and of course all of the kitchen equipment which makes a world of difference ;)
Edit: Also adding unsalted butter and salt is consistently better and more precise than salted butter, not really a splurge more of a substitution which often goes overlooked
I would really love if you did a cookie recipe for people (like me) who can't eat butter because of high cholesterol 😕 I'm having a hard time finding something sweet but that has no fat in it, speacially butter, and I love cookies so that's something that I would be happy to find 😊🍪
You can replace the butter in lots of recipes with applesauce, sometimes banana and also avocado (obviously, these would need to be dark chocolate to hide the green color). Just Google butter substitute in cookies and I think that would give you a good place to start. Good luck!
@@cyrena65 Thank you very much, I'll make sure I try those!
The butter temperature is very tricky. I live in a tropical country where the weather is always warm (even if it was raining) so whenever the recipe calls for room temperature butter, I always keep it cooler or else the dough will be oily.
Great baking tips Preppy and thank you for all your wonderful recipes,, have been following you a year now from Athens, Greece thank you so much♥️🇬🇷
Been there ❣️ Greetings... beautiful country ... amazing food!
@@ramonaearnest4709 warm greetings to you my dear from sunny Athens today❤️
@@evahantzi Hope to return to Greece someday! My daughter in law has relatives there in the Peloponnese mountains!
My oven thermometer and scale are the most important baking tools! Lots of great advice. I'll have to give the white bread hot spot test a try.
More videos like this would be awesome!
As always, this was an amazing video! 🤩
By the way
Recipe video request- French Onion soup/Broccoli cheese soup! 😙 Any of these would be great in the winters now!
When I get a notification that you have uploeded a video, my happy time begins 📸❣️🍊♥️🥳😘 🥰🤩❤️
Good day John.
Thank you so much. These reminders truly great help for me and to us.
This is helping me a lot and even more today that I'm making gingerbread cookies. Tysm!
Hi John, brilliant video, I’ve baked for years and have still learnt more! I love the tip with the white bread to test the oven for hot spots, great idea. ….thank you xxxxxx
If you did some merchandise say t-shirts with "Whisk, Whisk, Whisk" on it, I'd totally buy it.
We are all human.we make mistakes once in a while. Thanks for sharing these
What about sugar cookies that spread out into a puddle losing their shape? They’ve been chilled for different amounts of times, the whole batch at one time in the fridge, cut into shapes and chilled, left in the fridge overnight, etc… Even pre made dough does the same. The house I moved into is old. Even though it’s been updated there is still humidity. I really never think to remember if it’s humid when baking. I’m almost to the point of not wanting to bother baking anymore. Any suggestions?!
What sort of fat are you using? Typical American butter has more water content than European or Irish and butter flavored Crisco tends to hold up nicely. Have you checked your oven temp? Less heat = more spreading. You want them to bake fast so they can set
Do you have any tips on adjusting a cookie recipe for a high altitude? BE I appreciate the tip about using a biscuit round to form the oven baked cookies and also switching the pans in the oven. I knew about that but have forgotten about doing it, also the freezing hint!
I’m making cookie boxes for all my friends and family, and it’s gonna amount to about three hundred cookies, so thank you so much for the valuable info!!
Great info as always-- but I'm wondering where you are hanging the oven thermometer from-- looks like the cooking element-- is that right?
Fabulous baking tips. I’m sure I’ve made all of these faux pas at some point. Not anymore! Thank you. 💖
You can simply test the baking soda and baking powder since they do last past the expiration date... Test baking soda by sprinkling a little bit in an acid like vinegar and if it fizzes it is good.... same thing with baking powder, drop half a teaspoon into hot water (since there is an acid like cream of tartar in it) if it fizzes it is good! I have tested months past the expire date and all was fine.
That is a beautiful kitchen! Elegant and efficient.
SO helpful!!! Cookie baking is truly an art 🥰
One you left out was substituting butter in recipes that margarine companies have created, or the reverse. The recipes were created for best results with their products.
Thank you so much for doing this! I was wondering about the expired leavening agents. Is this what causes air bubbles to form on top of my Chocolate chip cookies?
We are always taught to sift the flour first, then measure so you don't need to weigh it. Also, we are a high elevation so even if it's heavy, it works out cause otherwise we have to add extra flour.
I really appreciate your channel! I made your peanut butter cookies & they were sooo good🔥 I’m def making them for parties
I'd never heard of rubbing zest into sugar to make citrus sugar that brings out the oils. I will try that for orange muffins.
Over soften melted butter is a very common mistake and many times the butter separates I'm helping a huge impact on the outcome.
It's really helpful 😍 Thanks for sharing 🙏😍
These are the best looking cookies I have ever seen. Presented by a great looking host! Thanks for the tips. I learned something to help my baking. Cheers.
On the kitchen scale I would recommend reviewing them first. I made the mistake of buying a cheap kitchen scale that had the logo for The Biggest Loser on it. If you were waiting in grams it was fine but I was using an Alton Brown donut recipe that called for 23 oz of flour and after a certain weight the thing switched to pounds and ounces. It had no setting for just ounces.
This was very insightful. Thank you
Don’t forget about over mixing!
Getting a scale is the first thing any aspiring baker should do!
How do you account for the weight of the measuring cup? I’ve never used one.
Thank you John for demonstrating it help a lot
I Love watching all of your videos, I have learned Sooo Much from YOU!! Thank You!❤❤
That flour advance is very interesting actually!! I would think “oh, just add more flour” lol but uh, that’s a huge mistake. I love these videos ❤️
Cut butter in small slices to soften quickly. Cuts down on the wait time. Happy New Year!
So awesome John! Sincerely appreciate all the helpful tips! The more I know about baking/cooking, the more confident I feel in the kitchen.
Wow....Thank you Mr. preppy 👌
What kind of sprinkles that don't bleed do you recommend !? Thank,you!
This was really good advice and tips . Really appreciate this John
Saved a ton of your cookie recipes on my playlist to make over the holidays. Thank you for your videos! Love them!!
I also tried your banana nut bread recipe last week for the first time and my family loved it!! Thank you again! :)
Hi! Thanks for the tips.
Btw, when baking cookies, is it better to set the oven with fan force? Thx a lot
YES YES YES we need more series like these!!
Thank you chef for your teachings!!! Greetings from Spain in Europe😍🌺🌹🌷👏🏽👏🏽👏🏽🍁🍁🍁🍁🍁
John, thank you for these awesome cooking baking tips!!!!!
I LOVE ALL of your recipes and use them frequently. Thanks to you I get many compliments on your baking creations.
Wishing you and your family a very happy holiday season!!!! 🎅🏼🎄❤️🧁🍰🍪🍞
I think that my first top mistake is putting cane sugar instead of white sugar, because we never have white sugar and my second is to fail at measuring accurately baking soda because the amount is so tiny. My third is probably that I'm never sure of getting them out of the oven at the right time, because they never seem ready so I let them too long, or since I'm scared of doing the same mistake, I put them out too soon.. it's really hard to tell for me.
Remember they will continue to bake for a second on the baking sheet when you remove them from the oven. Also get a small set of measuring spoons so you can measure the tiny amounts. Look for a set that goes as low as 1/8 tsp
@@AdrienneCM10 Yes, the baking time is still tricky. Thanks I will think about getting a small set of measuring spoons!
This was a wonderful video great insight with the scale. Could you show us how to make oatmeal peanut butter bars or cookies? As always thanks for your time.