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Nina In The Kitchen
United States
เข้าร่วมเมื่อ 26 เม.ย. 2016
I am a newly retired chef-instructor and foodie. I believe that to be a great chef you must understand quality ingredients and technique. The recipes on this channel are simple and delicious allowing the food to speak for itself. Technique and tips are emphasized to keep you safe and expand your kitchen creativity.
Whether you enjoy baking or cooking I explain everything step by step, and viewers are always welcome to ask questions. Please, join me in the kitchen to make some magic happen!
Whether you enjoy baking or cooking I explain everything step by step, and viewers are always welcome to ask questions. Please, join me in the kitchen to make some magic happen!
Pastry Cream Tutorial
Creamy, luxurious pastry cream is very easy to make. there are many uses and so many ways to flavor it that you may want to always keep it on hand.
The recipe is below.
Pastry Cream
5 egg yolks, from large eggs
3 tablespoons corn starch
1/2 cup granulated sugar
a pinch of salt
2 cups Half and Half
3 tablespoons cold, unsalted butter
1 tablespoon vanilla extract
In a medium, heavy bottomed saucepan, off heat, whisk the egg yolks, cornstarch, salt and half of the sugar. When throughly mixed, place the saucepan over medium heat and begin to add the half and half in a steady stream. Whisk constantly until the mixture thickens. This takes about 5 to 7 minutes. When thick bubbles begin to burst on the surface, change to a silicone spatula and remove from the heat. Add the cold butter and vanilla. Stir until the butter melts. Strain the pastry cream through a fine mesh sieve into a medium bowl. Press plastic wrap onto the surface to prevent a skin from forming and refrigerate for 4 hours before using. Pastry cream thickens as it chills. Enjoy!
For tips on pastry cream, please watch the video.
The recipe is below.
Pastry Cream
5 egg yolks, from large eggs
3 tablespoons corn starch
1/2 cup granulated sugar
a pinch of salt
2 cups Half and Half
3 tablespoons cold, unsalted butter
1 tablespoon vanilla extract
In a medium, heavy bottomed saucepan, off heat, whisk the egg yolks, cornstarch, salt and half of the sugar. When throughly mixed, place the saucepan over medium heat and begin to add the half and half in a steady stream. Whisk constantly until the mixture thickens. This takes about 5 to 7 minutes. When thick bubbles begin to burst on the surface, change to a silicone spatula and remove from the heat. Add the cold butter and vanilla. Stir until the butter melts. Strain the pastry cream through a fine mesh sieve into a medium bowl. Press plastic wrap onto the surface to prevent a skin from forming and refrigerate for 4 hours before using. Pastry cream thickens as it chills. Enjoy!
For tips on pastry cream, please watch the video.
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Nina, I was very happy to have found your video. What a great teacher you are and you have a wonderful personality.
You lot have Israel-ed Rye bread also. Shameless lot
pastrami on rye, best samwich ever
My attachment is not coming off? What to do
Wow! I’m watching this video three years after posting. I just got a new kitchen aid and this advice is fantastic! Exactly what I needed. Thank you for your effort to make this video!!!
Bryan, thanks for writing. You are very welcome!
Conflict between recipe and the demo. Demo says 1 1/2 C rye flour and 1 1/2 c flour. recipes list 3 cups of each. Which is correct?
In the video, I demo making half of the recipe. The full recipe is written out for you. The full recipe makes 2 two pound loaves. I mentioned it in the video.
How much shortening? Tried to use the link to the recipe but it wasn’t working.
The shortening is 1/2 cup, or 95 grams.
Good old box grader with frozen butter?
It would be great if you could tell me how much fucking flour this recipe needs fuck you
What kind of flour do you use?
I use King Arthur flour. My mother always used all-purpose flour, and I tend to do the same. It gives you a tender crumb. Bread flour will give you a chewy crust. More like what you get in a pizzeria. I also make sourdough crusts, and very occasionally, I will use 00 flour. In that order! 00 flour does not burn easily, so I use that when I grill pizza.
@@ninainthekitchen1455 Thank you for the useful information.
Just use a scale
Personally, I always use a scale. Most people don't.... at least not in the USA.
Whhhaaat! Brilliant!
Thank you...a good Jewish Mother...just like my ancient Mum...sadly now baking bread in heaven...thank you again...S H Cohen
Wohhhhh wohhhhh very impressive and clear demonstration ❤❤❤❤🎉🎉🎉🎉
You are a great teacher thank you! 🙏🏽😎❤️🔥💯
Hot dog looks raw
This is so clever 🤣😂 I hate myself for not thinking of these life hacks.
You never know when a hack will hit you!🤣
I just adjusted mine after 30 years, using KA dime method and it worked perfectly. C
Those are ‘franks’ you are cooking. They will not become “hot dogs” until the sausage hit the bun. [+]
You're a great teacher...thank you!🙏
Thanks for info.
Are the weight measurements in the description correct? With 680g water and 669g flour (309g rye + 360g AP) this dough is OVER 100% hydration.
Yes, they are correct. Remember, Rye is a grass, not a grain. It hydrates differently than wheat flours.
I actually asked the lady at Costco at the food court how they do it. She opened up that metal box steamer and showed me that the water was on the bottom but the Buns were in a basket about 2 and 1/2 to 3 ft above the water. She said the trick is warmth but not to get the steam it will just make your bun wet
That was very nice of her. I doubt that everyone gets that kind of treatment at Costco. You must be a charmer!
Nice video! I can't wait to try it with some deli-style tuna salad.
This looks so delicious and easy I might have to get some pecans and make this today.
You won't be disappointed 😁
Just made your pizza dough recipe after watching your wonderful presentation on how to! Is your ingredient amount here just for ONE pizza? Can it be divided for a thinner crust and get two pizzas out of the recipe? Thanks!
Hi Nina, i just cut the ends off of a celery stalk, learned that from you. Thinking about you and hope, all is well and under control as far as physical well being. Much ❤ from Oregon!
Hi Ursula! It's great to hear from you! I'm involved in synchronized swim and love it because water is very healing. Much love back, and as always.... cheers dahling 🥂🍾
@@ninainthekitchen1455 🍷 Wie immer, pfeifen wir aus dem letzten Loch. 🤓
@@ursulathomas113 lol
Thanks for sharing the tips. I think we all have the same problem. Why don’t kitchen fix the problem themselves as this is very common problem. Earlier I had a smaller bowl there was absolutely no problem.😢. I used to be great kitchen aid fan. But now no more. When I moved to a new house and decided to buy all new appliances of kitchen aid, but unfortunately within a year or two, one after another appliances all stopped working. I would never suggest anyone to go for kitchen aid
I'm sorry that you had a bad experience with KitchenAid products. You aren't alone. I still like my mixer, but for anything heavy, like bread dough, I use a Bosch mixer. KitchenAid mixers can't handle the weight. 😖
@@ninainthekitchen1455 I highly appreciate your tips. I use it for kneading the dough for bread. I have replaced my dishwasher with Bosch. No more kitchen aid.
My attachments are 6" from the bottom of the bowel . We've never been able to use this KitchenAid mixer - absolutely worthless .
Clockwise or counter clockwise ????????everybody says different
It's supposed to turn counterclockwise. My personal mixer doesn't turn counterclockwise at all.
thank you so much Mine turns only counter clockwise but still no touch to dime. BTW I haven't use my mixer yet🙏
@volganashahbazi My first KitchenAid mixed the bowl much better than these newer mixers. I don't understand the reason behind designing a beater that doesn't mix the bowl. Everyone has this issue. Other than that, it is a great kitchen appliance to have. I hope that you enjoy your mixer for a very long time.
Thanks a lot for replying. I wish you all happiness Ms.❤
You are amazing! I’ve been cooking for 25 years and still find so much to learn from you, new subscriber!
Thank you Julia! One thing that I love about being in the kitchen is that there is always something to learn. It never ends. Enjoy!
I remember flying Air France and enjoying a beautiful green lentil salad with tiny pieces of carrots
Hi Julia! Welcome to my kitchen. Enjoy!
Thanks for sharing the recipe! Learned from you about the history of this crumb cake that I probably should've known being born in Brooklyn. haha. But yeah, loved all the lil tips (molasses as a quick stopgap measure); using foil to line the pan similarly to parchment paper; and using REVERSE CREAMING method for this cake. It really does add a level of tenderness that makes it next level! Again appreciate the share and step-by-step guide w a lil bit of Origin story thrown in there!
Hi, how much salt please? Will give this a try. Many thanks
If you are following the video recipe, I used 1 teaspoon of kosher salt. I have the full recipe posted below the description. I did that so that you can copy/paste to your word processor and print a copy. In the video, I mentioned that I am making half of the full recipe. It seemed like a good idea at the time.... I got that wrong! Either way, it's great bread. Enjoy!
Thank you so much for this recipe and great video! Gotta try this! Thanks for sharing!
Great tip, thanks for sharing!
Good tip, thanks for sharing!
Awesome tip thank you so much for sharing!
Great tip! Thank you for sharing!
Great tip! Thank you for sharing!
Great tip! Thank you for sharing!
Great tip thank you!
Great tip! Thank you so much for sharing!
Great tip! Thank you for sharing!
Thank you for sharing this great video!
Great tip! Thanks for sharing!
Thanks for the tips!
Thank you for sharing this great tips video!
Great video! Thank you for sharing. Really have to try this!
Nice video. TY. I'll be making pizza dough for calzone. Really couldn't be much easier.
Thanks for writing, I love your dog's face!
@ninainthekitchen1455 That's not my dog, but I'd love to have a Wired Haired Pointing Giffon as a companion. They're a hunting breed with the sweetest disposition. Some call them Griffs, but they're universally known as "The Happy Breed." They rarely have a bad day.
@MissionForward3 I'm a dog lover, but I'm not familiar with that breed. I know of the short haired pointers. Even though they look similar, the griffon looks like a great dog to have as a best bud. 👌
@ninainthekitchen1455 Yes. The German Short haired pointers do look similar. But German pointers are more businesslike. Probably a little better for hunters because they're more aggressive. Griffs are more laid back. But like their German cousins, once they catch a scent, they'll be off nose to the ground, and you might think you'll never see them again.
@@MissionForward3 Well, they sound like a great companion dog. I hope that you get to spend time with your own Griffon. BTW, how did your dough turn out?