I love the fact that it rhymes! On another note, I also love how Shrimp gets into different things, his content is so natural and is obvious that he does it because he enjoys it.
I always wait with bated breath when Jenny tries something, wondering if she'll say "it's nice" or if she'll say "yeah, alright" 😊 She reminds me of my late grandpa, he would always say "it's pretty good" when he liked a meal.
6:33 Molten sugar isn't just almost twice as hot as boiling water (180C / 360F), but it's also sticky. Where most liquids just run straight off your hand, sugar sticks to your skin. I once made caramel custard, and a drop of the caramel splashed onto my finger. It had cooled down and hardened after less than a second before I was able to get it off. 5 years later, I still have a very visible scar.
Very good point. Also I think many people would react to molten sugar on their finger by putting it to their mouth, probably also burning their lips and tongue
@Atomic Shrimp best first aid tip for something like that is HOT water as QUICKLY as possible, it hurts a bit but it lets you get the sugar off, and then SLOWLY cool the water down till its tepid, at which point, aloe and burn creme, plus bandage it. At least thats what the boy scouts taught. It might be old info, but putting cold water on straight away not only shocks the sugar hardening it making it harder to come off without taking skin with it, as well as shocks the nerves and skin and can lead to increased pain and scaring.
you really need to make more things in those tiny pans since they can both create miniature foods but also some problems that require a lot of thinking to overcome
A one day challenge, where the challenge is not budget, nor proscribed ingredients - but everything has to be prepared using tiny pans. "I've got a ribeye steak! Oh."
@@brianartillery Budget challenge where you have to cook everything in the tiny pans but also can only buy things that fit in the tiny pans in their raw/packaged form
I made some awesome stovetop rice pudding last night, using coconut milk, and the risotto method, slightly modifying it, by adding some corn starch into a little bit extra coconut milk, along with some cinnamon, vanilla, sugar, a pinch of salt, to make it extra rich and pudding like after it set. Today when i ate some i topped it off with some spiced (cayenne pepper, and some salt) cinnamon sugar, ohhh it was good. Just figured id share lol.
I also have one of these tiny skillets. I got mine as a gift, with a mix for one large cookie instead. I also experimented with it, found it to get hot very easily, and now my main use for it is as a salamander. I heat it up and then either use it as a lid to heat things from the top, or hold it manually to melt sprinkled sugar, clumpy glaze, or what have you. I find it particularly useful to harden the top of a fried egg to make it turn more easily, without breaking the yolk.
9:50 Here is when the bag of tricks of your experience as a seasoned IT manager shows through: Declaring a bug en-passant to be feature. Well played! 😉
I believe that was the first time I've ever heard Jenny laugh. Jenny has a beautiful laugh. I like that you're trying to use the little cast iron skillets. I hope you can make a lot of different things in them.
Yours and Jenny's little giggle over her calling the pears 'apples' was adorable. I think if I had those little pans I would try maybe baking mini skillet garlic breads or pizzas? The speed the skillet warms up might be a bit of a boon there, because a super crisp underside is what you're after. I'd also be tempted to use the little fake-induction tool I have for my moka pot to try and manage the heat from the gas stove, which is why you use one for a moka pot, too. I've loved all the little skillet experiments so far though!
If you mix some water with the sugar you can control it better. The water boils away as the sugar gets up to temperature. In your left pan especially the edge got way more done than the centre.
Love the alliteration!! As ever keep up the good work. Can't wait for the spring and summer videos in your new garden. We will learn as you do if there is any surprises along the way.
That looks absolutely fantastic. I'm loving these wee pans, obstacles and all. Very glad you got one for Jenny too, really easy to make non spicy versions of dishes.
Love the video on tiny pans. Many thanks to Jenny as well. As part of your team to get these videos to us. Always a quiet one behind us, with true back up. Thanks Jenny. Hugs for Eva. Greetings from Dimboola, in Victoria, Australia 🇦🇺.
I have always had a passion for baking, so when my friend mentioned his favorite dessert was Tarte Tatin, I jumped at the opportunity to impress him with my culinary skills. I mean, how hard could it be? I've watched countless videos and read several recipes, and I was confident I could make it perfectly. So I set out to gather all the ingredients, including the necessary equipment. As I started to prepare the dish, I realized I was missing one key item - a cast iron skillet. Undeterred, I substituted it with a regular pan, thinking it wouldn't make a difference. I began by caramelizing the sugar, but as I stirred, I noticed the sugar wasn't melting evenly. I shrugged it off, thinking it was just a minor hiccup. However, as the sugar started to darken, it quickly became apparent that I had made a grave mistake. The sugar was burning, and the entire kitchen was filled with an acrid smoke. I frantically tried to remove the pan from the heat, but it was too late. The sugar was ruined, and my Tarte Tatin was off to a horrible start. Next, I added the sliced apples and arranged them neatly on top of the caramel, but as I went to place the dough on top, it started to shrink and pull away from the sides of the pan. I was flabbergasted - this was not how it was supposed to be. I tried to salvage the situation by patching the dough, but it was too late. The apples were starting to slide, and the filling was leaking out of the pan. Desperate, I put the pan in the oven, hoping that the heat would fix everything. However, as the Tarte Tatin baked, it became clear that my efforts were in vain. The dough had puffed up, and the apples were falling apart. The caramel, which was supposed to be a golden brown color, was now burnt and black. When I took the Tarte Tatin out of the oven, I was greeted by a disaster. The filling was burnt, and the crust was a mess. I had never been so disappointed in my life. My friend arrived shortly after, and I sheepishly served him the Tarte Tatin. He took one bite and made a face, and I could tell he was trying to be polite as he forced a smile and said, "It's... interesting." In the end, my Tarte Tatin was a complete failure. My passion for baking had been shattered, and I was left feeling embarrassed and defeated. It was a harsh lesson, but I learned that even the simplest of dishes can go horribly wrong if you don't pay attention to the details. From that day on, I promised myself to never make the same mistakes again, and to always follow recipes to the letter.
I feel for you!! I remember optimistically setting out to make croissants in my early 20s when I was living in Paris- full of the confidence of youth, I mean, how hard could it be? As it turned out, extremely hard!! 😂 As were my croissants, resembled bullets more than the light, airy pastry I could easily skip down and pick up from my local patisserie, made by a baker with 20 years experience! 😂 Humbled much!
Why on earth did you serve it up? You doubled down and lost at every stage. Finally making your friend eat it is a bit like self diagnosing your own borderline personality disorder right there at the table . Love the story, had me in stitches.
Tarte Tatin is not made with slice of apple, but with chunks. If the apples are small, I will use half apples, else quarter apples. Tarte Tatin is a very rustic thing, no need to be delicate with it. Because I am French, I have had tartes Tatin all my life, no one would take too much time preparing one. As for the caramel, prepare it with water and sugar, it diminishes the risks of burning because the caramel takes longer to get brown. You can also cook it in a microwave.
Mike Jenny (Eva, though no sweets for her) Tarte Tatin was a clever idea of what to make in those....teeny tiny pans. Even a full sized TT, I never try to make the caramel in the same pan I bake it in. Caramel is so problematic I like to have a light coloured, thick pan, where i can SEE what's happening and always under brown it. (or give up altogether and put a bit of a brownish sugary syrup in the pan, like agave). Pears are one of my absolute favorite fruits so that made me very happy to see that. The rough puff pastry was just a joy to watch. The drippage was scarey... All round a clever bake, fun to watch. Thanks, Jim Oaxaca, Mexico. how bout tiny ham and cheese biscuits...they won't leak as much. 😄
I really enjoyed this. Had a really stressful day at work, however I knew I had a new Atomic Shrimp vid to to view in my watch list. Was looking forward to it, it didn't disappoint. Thank you.
Shrimpy, I think the sugar might have had to much moisture in it. I too live in a house with a damp kitchen, If you keep your dry ingredients in kilner type jars or jam jars, put a little silica gel packet inside them. It helps a lot. If you also get the ones that come in paper sachets rather than plastic, you can 'recharge' them by drying out in a low oven.
this channel is my comfort channel. I dont seek out this content all the time, not like it's a video that's been edited a lot with a script, that's been planned for months in advance or something. but whenever im bored and I cant find a video to watch or a thing to do I know I can come to this channel and listen to his soothing voice while he cooks or does anything else.
I think these pans would make a good budget challenge - the 'budget' being the physical size of cooking instruments - seems like it could make for some interesting dishes if they all have to be small?
That looks fantastic - especially for a tiny pan creation! Also nice little twist there with the pears, although no idea which I would prefer - apples or pears
I have one of those tiny pans. The use of a simmer ring helps control the heat much much better. You know, one of those round metal things that has lots of holes in it and has a bamboo type handle.
I like your attitude towards cookery. A rough guide to quantity but with a focus on how what’s cooking looks and behaves. Thinking about the underlying process is a sign of a good cook in my view.
I just spent the last 2 hours shoveling and snowblowing. Finally getting breakfast, and I see Atomic Shrimp has a new video. It's a little reward for my hard work!
I really enjoy your videos Mr.Shrimp I always look forward to the end of the week because of them. You've taught me the art of improvisation with your videos but especially the budget challenges.
Oooohhhh yum yum yum, those mini skillets are fab for individual/2 person sharing portions. maybe a cut in the middle before baking like when doing a pie.
I have never baked a pastry before, but the simplicity of this recipe inspired me to create my own Blueberry Tarte Tatin! It was really easy to make (although I cheated with store-bought frozen pastry) and extremely delicious. Thanks for the inspiration
Shrimps done well in this mini series of mini pans! Personally I'm more impressed that shrimp can actually balance the skillet on the hob. When I got a similar one about a decade ago for individual round fried eggs (for burgers) I couldn't even get it to stay on the hob.
My husband and I spotted TWO mini cast iron skillets with cookie making ingredients for $10 in Aldi here in Alabama, and we both mentioned Atomic Shrimp lol
@@RebelRed really surprising. I'll have a look at their US website to check out prices - I have a LIDL near me in the UK, but the two are basically interchangeable in terms of approach. Although I hear that Aldi are doing some interesting beers these days at competitive pricing.
@@capitalb5889 I use to have both near me when I lived in the U.K., Lidl is slightly cheaper than aldi I find but quality is still excellent. Apparently they’re a pair of warring brothers, that’s why you always find them close together and they undercut each other on prices 😂 whether that’s true or not I’ve no idea but it’s a fun story. I’ve not tried their beer. They excel at confectionary & baked goods imo.
@@RebelRed I'm afraid that's an urban myth, but a good story. The German brother story probably goes back to the Puma and Adidas brands, which were founded by brothers. You probably find their stores close together for socio economic reasons.
Shrimp! I keep meaning to tell you that I found an edible lichen in my local Indian grocery. It’s called dagad phool, or black stone flower. I haven’t had a chance to cook with it yet but it seemed like something you’d be interested in!
Tiny cornbread, made with bacon grease and has tasty inclusions like jalapeños, bacon bits, cheese, maple syrup, green onions, nuts, herbs, fruit etc. 👌 Or perhaps tiny cob loaf? Using the pan as a little preheated hotplate for the baking.
Earlier this week I had a tiny plum Tarte tatin with cinnamon ice-cream. That was a delicious combination. Also, if the tiny pans get very hot very quick they might work as a tiny wok for Asian stir-frying
Perhaps heating them on a hotplate or even inside a larger pan. Really enjoyed this, the problem solving is perhaps better than the result, tasty though it is. Thanks for the content.
Time for a sewing project! Make some insulated covers for the handles. If you look up cast iron pan handle covers, you'll see what I mean (Basically a cross between a sock and an oven mitt)....
You're doing amazing things in a backpacking pan that's meant just to cook a simple meal.It's the nature of cast iron to retain heat so I would have maybe cut the heat off a little earlier and let them finish without opening the door til they looked done.I have seen professional chefs finish delicate dishes in a hot box to avoid burning.These would probably cook two nice little personal bannocks or,used as dry griddles a single tortilla each.They can also be turned upside down over embers and the flat surface used for something that isn't runny like a flatbread.That might even work on a burner,heat ,turn off heat,dry griddle a tortilla or flatbread.
you're really getting your money's worth out of the tiny skillets. i love it. Considering i'll bet a ton of people who get those kits use the skillet once then never again , or throw it away, this makes me happy to see them getting so much good use out of them.
Are the pans as thick walled as a normal cast iron or thinner? If you said how thick I missed it sorry. Would like to compare against what we have. I didn't think the thickness of the cast increased or decreased with size
It would be interesting to see if you did this again whether just putting butter and sugar into the cold pans with uncooked pears and pastry on the top and then baked as before, would be a perfect temperature for the caramel to form? Quicker too! Also a tip with rolling any kind of dough into a round which I think would also work with pastry.... not really sure...apply slightly more pressure with the right hand as you roll back and forth and the dough will rotate clockwise under the rolling pin giving you a circle. I’m Asian and we do that with chapattis. I really enjoy your videos, especially the cooking and budget challenge ones!
It's possible, especially with these small pans - I did consider doing one of them where I just assemble everything raw and bake it, but I felt like it probably needed a little bit of a start
From weird stuff in a can to small stuff in a pan, such fun content. Love it!
Poetic!
I love the fact that it rhymes! On another note, I also love how Shrimp gets into different things, his content is so natural and is obvious that he does it because he enjoys it.
Oh that rhym was spot on!
I always wait with bated breath when Jenny tries something, wondering if she'll say "it's nice" or if she'll say "yeah, alright" 😊
She reminds me of my late grandpa, he would always say "it's pretty good" when he liked a meal.
She didn’t disappoint when she said “I think it’s alright” at the end 😂
6:33 Molten sugar isn't just almost twice as hot as boiling water (180C / 360F), but it's also sticky. Where most liquids just run straight off your hand, sugar sticks to your skin. I once made caramel custard, and a drop of the caramel splashed onto my finger. It had cooled down and hardened after less than a second before I was able to get it off. 5 years later, I still have a very visible scar.
Very good point. Also I think many people would react to molten sugar on their finger by putting it to their mouth, probably also burning their lips and tongue
@Atomic Shrimp best first aid tip for something like that is HOT water as QUICKLY as possible, it hurts a bit but it lets you get the sugar off, and then SLOWLY cool the water down till its tepid, at which point, aloe and burn creme, plus bandage it. At least thats what the boy scouts taught. It might be old info, but putting cold water on straight away not only shocks the sugar hardening it making it harder to come off without taking skin with it, as well as shocks the nerves and skin and can lead to increased pain and scaring.
@@stapuft interesting. I did not know that
@@AtomicShrimp Best thing for burns - neat lavender oil. Takes pain away totally.
_Twice_ as hot as boiling water would be 746C, but yes it is very hot.
you really need to make more things in those tiny pans since they can both create miniature foods but also some problems that require a lot of thinking to overcome
100% agree
A one day challenge, where the challenge is not budget, nor proscribed ingredients - but everything has to be prepared using tiny pans.
"I've got a ribeye steak! Oh."
@@brianartillery Budget challenge where you have to cook everything in the tiny pans but also can only buy things that fit in the tiny pans in their raw/packaged form
I enjoy watching the experimentation.
at this rate, Mike might open a michelin star restaurant, already got the portion size down!
I made some awesome stovetop rice pudding last night, using coconut milk, and the risotto method, slightly modifying it, by adding some corn starch into a little bit extra coconut milk, along with some cinnamon, vanilla, sugar, a pinch of salt, to make it extra rich and pudding like after it set. Today when i ate some i topped it off with some spiced (cayenne pepper, and some salt) cinnamon sugar, ohhh it was good. Just figured id share lol.
I also have one of these tiny skillets. I got mine as a gift, with a mix for one large cookie instead. I also experimented with it, found it to get hot very easily, and now my main use for it is as a salamander. I heat it up and then either use it as a lid to heat things from the top, or hold it manually to melt sprinkled sugar, clumpy glaze, or what have you. I find it particularly useful to harden the top of a fried egg to make it turn more easily, without breaking the yolk.
Just coming back to say thanks a lot for this rough puff pastry recipe, I've used it a few times now to good effect. Cheers.
Oh man “un-rolling” the pastry really tickled me! I’ve really enjoyed the tiny pan videos Thank you Mike
If those tiny pans get hot very quickly, they'd probably make really good naan bread or roti - Tawar/tawa/tava style
Lovely idea !
Great idea, peshawari would be great
You just gave me a great idea! I got a couple of these pans on sale after christmas, and this is a really nice idea to try, thank you!
9:50 Here is when the bag of tricks of your experience as a seasoned IT manager shows through: Declaring a bug en-passant to be feature. Well played! 😉
This terrific tutorial thoroughly taught me to tackle a tough task! That Teeny Tiny Tarte Tartin was totally tremendous. Thanks!
10:50 the ‘Fray Bentos Effect’ …. Soggy disguised as crispy.
I believe that was the first time I've ever heard Jenny laugh. Jenny has a beautiful laugh. I like that you're trying to use the little cast iron skillets. I hope you can make a lot of different things in them.
We all love Jenny cameos 😄
I think she's getting more comfortable with the camera. Don't blame her, must be strange
If you want to use the cuttings of the puff pastry just put a bit of cheese on them and bake for a quick hearty snack.
Mini kitchen utensils are amazingly cute. They really make you think before cooking.
It's like those miniature cooking channels but medium sized.
I am really enjoying this mini series on these mini dishes. The tarts look lovely, actually! Very tasty looking indeed.
Yes, I'm a fan of small pan!
@@zljmbo Small pan fan!
Yours and Jenny's little giggle over her calling the pears 'apples' was adorable. I think if I had those little pans I would try maybe baking mini skillet garlic breads or pizzas? The speed the skillet warms up might be a bit of a boon there, because a super crisp underside is what you're after. I'd also be tempted to use the little fake-induction tool I have for my moka pot to try and manage the heat from the gas stove, which is why you use one for a moka pot, too. I've loved all the little skillet experiments so far though!
If you mix some water with the sugar you can control it better. The water boils away as the sugar gets up to temperature. In your left pan especially the edge got way more done than the centre.
GREAT tip, thats a trick i use so often, i forget most people dont know it.
@@stapuft And if you screw up and go too slow/leave cystals you just get sugar again:)
Thanks for the tip, I always end up with too dark of a caramel before the rest is even melted.
I came to comment this too. It might take a little longer, but I get much more consistent results
You can also use various diffusers on gas hobs to control the heat on odd size pans which can also help.
Love the alliteration!! As ever keep up the good work. Can't wait for the spring and summer videos in your new garden. We will learn as you do if there is any surprises along the way.
That looks absolutely fantastic. I'm loving these wee pans, obstacles and all. Very glad you got one for Jenny too, really easy to make non spicy versions of dishes.
The casual mention and acknowledgement of the "Fray Bentos Effect" fills me with joy!
Love the video on tiny pans. Many thanks to Jenny as well. As part of your team to get these videos to us. Always a quiet one behind us, with true back up. Thanks Jenny. Hugs for Eva. Greetings from Dimboola, in Victoria, Australia 🇦🇺.
Tiny pans really getting worked!
Keep up the good work fella and, as always, stay safe!
I have always had a passion for baking, so when my friend mentioned his favorite dessert was Tarte Tatin, I jumped at the opportunity to impress him with my culinary skills. I mean, how hard could it be? I've watched countless videos and read several recipes, and I was confident I could make it perfectly.
So I set out to gather all the ingredients, including the necessary equipment. As I started to prepare the dish, I realized I was missing one key item - a cast iron skillet. Undeterred, I substituted it with a regular pan, thinking it wouldn't make a difference.
I began by caramelizing the sugar, but as I stirred, I noticed the sugar wasn't melting evenly. I shrugged it off, thinking it was just a minor hiccup. However, as the sugar started to darken, it quickly became apparent that I had made a grave mistake. The sugar was burning, and the entire kitchen was filled with an acrid smoke. I frantically tried to remove the pan from the heat, but it was too late. The sugar was ruined, and my Tarte Tatin was off to a horrible start.
Next, I added the sliced apples and arranged them neatly on top of the caramel, but as I went to place the dough on top, it started to shrink and pull away from the sides of the pan. I was flabbergasted - this was not how it was supposed to be. I tried to salvage the situation by patching the dough, but it was too late. The apples were starting to slide, and the filling was leaking out of the pan.
Desperate, I put the pan in the oven, hoping that the heat would fix everything. However, as the Tarte Tatin baked, it became clear that my efforts were in vain. The dough had puffed up, and the apples were falling apart. The caramel, which was supposed to be a golden brown color, was now burnt and black.
When I took the Tarte Tatin out of the oven, I was greeted by a disaster. The filling was burnt, and the crust was a mess. I had never been so disappointed in my life. My friend arrived shortly after, and I sheepishly served him the Tarte Tatin. He took one bite and made a face, and I could tell he was trying to be polite as he forced a smile and said, "It's... interesting."
In the end, my Tarte Tatin was a complete failure. My passion for baking had been shattered, and I was left feeling embarrassed and defeated. It was a harsh lesson, but I learned that even the simplest of dishes can go horribly wrong if you don't pay attention to the details. From that day on, I promised myself to never make the same mistakes again, and to always follow recipes to the letter.
I feel for you!! I remember optimistically setting out to make croissants in my early 20s when I was living in Paris- full of the confidence of youth, I mean, how hard could it be? As it turned out, extremely hard!! 😂 As were my croissants, resembled bullets more than the light, airy pastry I could easily skip down and pick up from my local patisserie, made by a baker with 20 years experience! 😂 Humbled much!
Why on earth did you serve it up? You doubled down and lost at every stage. Finally making your friend eat it is a bit like self diagnosing your own borderline personality disorder right there at the table . Love the story, had me in stitches.
@@phigster7422 I have no idea, I was just desperate and might have been slightly inebriated.
@@AmbrosiusVanDerCastel
Poor thing! 😂
Tarte Tatin is not made with slice of apple, but with chunks. If the apples are small, I will use half apples, else quarter apples.
Tarte Tatin is a very rustic thing, no need to be delicate with it.
Because I am French, I have had tartes Tatin all my life, no one would take too much time preparing one.
As for the caramel, prepare it with water and sugar, it diminishes the risks of burning because the caramel takes longer to get brown. You can also cook it in a microwave.
Mike Jenny (Eva, though no sweets for her) Tarte Tatin was a clever idea of what to make in those....teeny tiny pans. Even a full sized TT, I never try to make the caramel in the same pan I bake it in. Caramel is so problematic I like to have a light coloured, thick pan, where i can SEE what's happening and always under brown it. (or give up altogether and put a bit of a brownish sugary syrup in the pan, like agave). Pears are one of my absolute favorite fruits so that made me very happy to see that. The rough puff pastry was just a joy to watch. The drippage was scarey... All round a clever bake, fun to watch. Thanks, Jim Oaxaca, Mexico. how bout tiny ham and cheese biscuits...they won't leak as much. 😄
I love watching your kitchen creations. Thank you!
these little pans are starting to grow on me now, would love to see more uses of them in future videos, cheers!
I think they look absolutely scrumptious, and I'd love to make a mini tart myself!
You could use something like a tea light for a lower heat once the pan is up to temperature on the gas. Nice rough puff!
"The Fray Bentos Effect" is a great name for a sci-fi novel.
I really enjoyed this. Had a really stressful day at work, however I knew I had a new Atomic Shrimp vid to to view in my watch list. Was looking forward to it, it didn't disappoint. Thank you.
Shrimpy, I think the sugar might have had to much moisture in it. I too live in a house with a damp kitchen, If you keep your dry ingredients in kilner type jars or jam jars, put a little silica gel packet inside them. It helps a lot. If you also get the ones that come in paper sachets rather than plastic, you can 'recharge' them by drying out in a low oven.
Was just about to go to sleep and you post a new video...nice! Should probably sleep but I will not.
Loved seeing the coloured handle knife again, takes me back to when I first started watching the channel ❤
Bravo Mike for your determination to make those pans work!
this channel is my comfort channel. I dont seek out this content all the time, not like it's a video that's been edited a lot with a script, that's been planned for months in advance or something. but whenever im bored and I cant find a video to watch or a thing to do I know I can come to this channel and listen to his soothing voice while he cooks or does anything else.
Really loving the content you're making with the tiny pans.
The Tarte Tatin looks amazing!
Challenge: Make an entire day's meals using nothing but the mini cast iron pans to cook in. That would be fun to watch!
I think these pans would make a good budget challenge - the 'budget' being the physical size of cooking instruments - seems like it could make for some interesting dishes if they all have to be small?
That looks fantastic - especially for a tiny pan creation! Also nice little twist there with the pears, although no idea which I would prefer - apples or pears
I'm glad my smallest pan is a bit larger and deeper, about the right size for a fried egg - two will fit but only just.
I bet that was as every bit as wonderful as it looks!
Bravo, very well done. You’re right crème fraiche would go lovely with this délice.
Truly tricky, tempting teeny tiny taste tatin tastes totally terrific!
I see what you did there!
I have one of those tiny pans. The use of a simmer ring helps control the heat much much better. You know, one of those round metal things that has lots of holes in it and has a bamboo type handle.
Definitely a success! Well done, Mike! It was indeed very interesting! 😀
Two pan special
It was very interesting! I love how adventurous you are in the kitchen.
This was a lot of fun! Now you've gone and done it --I have to make a full-size one now!
If I ever get a tiny pan (I'm sure my little sis would love this sort of thing), I now know who to go to for recipes!
I like your attitude towards cookery. A rough guide to quantity but with a focus on how what’s cooking looks and behaves. Thinking about the underlying process is a sign of a good cook in my view.
Very nice. Can't wait to try it. Incidentally I've never had great success getting upside down pudding out - but it still tastes great.
Project idea: Some kind of tea-light stove to better suit the pan size?
Looks good. I look forward to seeing what else you can do in the skillets.
I just spent the last 2 hours shoveling and snowblowing. Finally getting breakfast, and I see Atomic Shrimp has a new video. It's a little reward for my hard work!
a little splash of water at the start might help even out the caramel and stop the edges burning before the middle melts
I really enjoy your videos Mr.Shrimp I always look forward to the end of the week because of them. You've taught me the art of improvisation with your videos but especially the budget challenges.
That looks absolutely amazing! Simple and easy :)
Oooohhhh yum yum yum, those mini skillets are fab for individual/2 person sharing portions. maybe a cut in the middle before baking like when doing a pie.
Such cute little personal size tarts!
I didn't know about rough puff, I'm going to have to try that sometime.
I would love to see you make a normal sized version and mini size at the same time to really highlight the challenges
Love these miniature food episodes. You are really getting mileage out of those tiny pans.
I have never baked a pastry before, but the simplicity of this recipe inspired me to create my own Blueberry Tarte Tatin! It was really easy to make (although I cheated with store-bought frozen pastry) and extremely delicious. Thanks for the inspiration
Sitting here with a cup of tea my mouth was watering!!!!
Looks lovely Shrimp! Nice pans btw 🫡
Shrimps done well in this mini series of mini pans! Personally I'm more impressed that shrimp can actually balance the skillet on the hob. When I got a similar one about a decade ago for individual round fried eggs (for burgers) I couldn't even get it to stay on the hob.
I put a cooling rack on the burner so the pan doesn't tip.
@@catslove3884 Fair play to you on that! I wouldn't have thought it myself... But yeah, great solution!
My husband and I spotted TWO mini cast iron skillets with cookie making ingredients for $10 in Aldi here in Alabama, and we both mentioned Atomic Shrimp lol
You have Aldi in the US? Wow - didn't know. The US grocery market is very hard for foreign firms to crack.
@@capitalb5889 yes, Aldi has taken the US by storm, no sign of Lidl yet tho!
@@RebelRed really surprising. I'll have a look at their US website to check out prices - I have a LIDL near me in the UK, but the two are basically interchangeable in terms of approach. Although I hear that Aldi are doing some interesting beers these days at competitive pricing.
@@capitalb5889 I use to have both near me when I lived in the U.K., Lidl is slightly cheaper than aldi I find but quality is still excellent. Apparently they’re a pair of warring brothers, that’s why you always find them close together and they undercut each other on prices 😂 whether that’s true or not I’ve no idea but it’s a fun story. I’ve not tried their beer. They excel at confectionary & baked goods imo.
@@RebelRed I'm afraid that's an urban myth, but a good story. The German brother story probably goes back to the Puma and Adidas brands, which were founded by brothers.
You probably find their stores close together for socio economic reasons.
That pastry sounded delicious when the spoons cut through it.
I'm glad you tried again. More tiny pan adventures, please.
Oh no. Tiny iron pans are like tribbles. He has two of them now. Soon, there will be hundreds. lol
Shrimp! I keep meaning to tell you that I found an edible lichen in my local Indian grocery. It’s called dagad phool, or black stone flower. I haven’t had a chance to cook with it yet but it seemed like something you’d be interested in!
Finally, you've found a use for these pans.
Looks stonking! Have a great weekend!
Tiny cornbread, made with bacon grease and has tasty inclusions like jalapeños, bacon bits, cheese, maple syrup, green onions, nuts, herbs, fruit etc. 👌
Or perhaps tiny cob loaf? Using the pan as a little preheated hotplate for the baking.
Earlier this week I had a tiny plum Tarte tatin with cinnamon ice-cream. That was a delicious combination. Also, if the tiny pans get very hot very quick they might work as a tiny wok for Asian stir-frying
I find your videos so calming. Thank you 👍
Looks delicious & thanks Atomic shrimp 🥮😋🤗
Dang! I wanted to see the pastry crust part, how it came out with the layers! Looked delicious, and not hard to do, thanks!
Great job Mr. Shrimp. If only I had a tiny pan or two :)
I have only one. I'm envious of Mr. Mike's second one! :-)
@@knlazar08 try a thrift store.
You have no idea how much I love these videos at the end of the night 🌃 💕
Perhaps heating them on a hotplate or even inside a larger pan. Really enjoyed this, the problem solving is perhaps better than the result, tasty though it is. Thanks for the content.
Good Job, I think a dash of all spice or cinnamon would be nice on that tart also.
Time for a sewing project! Make some insulated covers for the handles. If you look up cast iron pan handle covers, you'll see what I mean (Basically a cross between a sock and an oven mitt)....
You're doing amazing things in a backpacking pan that's meant just to cook a simple meal.It's the nature of cast iron to retain heat so I would have maybe cut the heat off a little earlier and let them finish without opening the door til they looked done.I have seen professional chefs finish delicate dishes in a hot box to avoid burning.These would probably cook two nice little personal bannocks or,used as dry griddles a single tortilla each.They can also be turned upside down over embers and the flat surface used for something that isn't runny like a flatbread.That might even work on a burner,heat ,turn off heat,dry griddle a tortilla or flatbread.
If the pan heats too quickly could you use it to cook over a smaller heat source like a candle or a gel fuel stove?
you're really getting your money's worth out of the tiny skillets. i love it. Considering i'll bet a ton of people who get those kits use the skillet once then never again , or throw it away, this makes me happy to see them getting so much good use out of them.
Are the pans as thick walled as a normal cast iron or thinner? If you said how thick I missed it sorry. Would like to compare against what we have. I didn't think the thickness of the cast increased or decreased with size
‘The rest I’ll use for something else’ … CHEESE STRAWS!!😋
I think they look so beautiful and such a pretty colour 😊
Even though you prepare dishes far beyond my skill (or palate) I am strangely fascinated by those videos. You, sir, must be some kind of sorcerer.
Nice idea. Glad you're getting your money's worth out of the pan
I made this with apples tonight! When we’ll and the kids loved it thanks! Wasn’t able to tiny ones but was still good!
your videos are so soothing to listen to. I also like it when Jenny guest stars.
It would be interesting to see if you did this again whether just putting butter and sugar into the cold pans with uncooked pears and pastry on the top and then baked as before, would be a perfect temperature for the caramel to form? Quicker too! Also a tip with rolling any kind of dough into a round which I think would also work with pastry.... not really sure...apply slightly more pressure with the right hand as you roll back and forth and the dough will rotate clockwise under the rolling pin giving you a circle. I’m Asian and we do that with chapattis. I really enjoy your videos, especially the cooking and budget challenge ones!
That was definitely a success Mr Shrimp I like how you & Mrs shrimp had a laugh about the apples, I mean pairs 🤣😁
Now we need a video of you making a full one.
Alright pudding. I could hear the birds outside. Up north we only get crows very rarely get Jackdaws. Mmm sounds of the south 👍 awesome 👍
@Atomic Shrimp
I wish you would make some more of your extreme budget challenges. I really enjoy them
If you put the sugar down on bottom before caramalizing wouldl it caramelieze while the fruit and pastry is baking?
It's possible, especially with these small pans - I did consider doing one of them where I just assemble everything raw and bake it, but I felt like it probably needed a little bit of a start