@@tristonmatthew8546 depth of flavor comes from a longer fermentation time. Cut the amount of Yeast in half and double the bulk proofing time. Or do the final rise in the fridge.
@@BudBonkerson oh wow hello! i was shaking for 2 hours, no joke. i was freaking out on my twt. those were legitimate questions tho, like i really have been facing those problems so im very very very glad claire answered them 🥺
Claire asking one of her cats to turn off the oven: *i don't bat an eye* Claire asking Archie to turn off the oven: "BUT ARCHIE'S VISION IS IMPAIRED HOW IS HE THE RIGHT CHOICE--"
Regarding the "uses for leftover egg whites" question: cocktails! Whiskey sour, white lady, gin fizz, and on and on. E.g.: Any time I'm making spaghetti carbonara, that means my wife and I will be having a couple of frothy cocktails while the noodles boil :-) Thank you, Claire--I loved this Q&A!
Thank you for answering my question! And yes, replacing smell with touch does make sense, it's a sense I don't use often enough in my baking. Time to develop some heat-resistant hands, haha! Something I have been doing myself: setting a timer 10-15 minutes earlier than called for in the recipe to make sure I check the browning and don't burn anything without noticing. It's not suitable for all recipes, but it certainly saved me a few times. (Sidenote: I made the almond poppy seed cake, the ricotta cake and the coffee coffee cake over Christmas break, and all three turned out fantastic! The almond poppy seed was an absolute hit with my family.)
Great question fhank you for asking her! I have lost my smell and taste since having covid and I am so lost. Something can be burning and I can't smell it at all. It is super depressing but I am trying to take it as a challenge for becoming better based on my other senses. Not sure if you are in the same boat but I was stoked to hear the question asked!
@@KandBacres I am not, I am a congenital anosmic (= I was born without a sense of smell), but I mentioned in my original comment that the question is especially relevant now with covid. I am so sorry to hear that! It must be such a shock to suddenly lose two of your senses. My taste is not really affected by my absence of smell, but I don't think my taste will ever be as detailed as those who can smell. Food wise, I focus a lot on combining multiple textures in my dishes to make them more interesting and satisfying. On the practical side of not being able to smell: get all the detectors! Especially for smoke and gas. I also rely heavily on timers for baking, as mentioned above, and will never leave my stove when I'm cooking to avoid burning something. I also try to not wear a shirt for more than two days (I'm in a relatively cool climate), just in case it smells. If you have someone you live with who can smell, use them as your tester for everything that could possibly smell bad (e.g. expired food). The butter I bake with and my milk are plant based, as they last much longer once opened in my experience and that lessens the risk of consuming expired products. I check my stuff as often as possible to prevent food waste, but I also try not to feel guilty when I throw away food of which I'm not sure whether it's still good (it helps I eat mostly vegetarian). Wouldn't want to give myself food poisoning just because I can't smell. A tip that works for me and maybe also for you: use bath products with salt in them (usually called 'sea breeze' or something). If they are strong enough, it should 'tickle' your skin and the inside of your nose (just like the 'smell' of bleach will for example), which gives you the 'experience' of smelling without actually doing so. Whoops, sorry for the essay! Hope this helps you in some way, and that your smell and tast will come back in the future.
im in college and I have 1 of those pyrex 2 cup glass measuring cups with all the marks on it, so what i do to re use the same measuring cup is I will measure the flour out first then white sugar then brown sugar then any liquids so I can re use the cup without washing it inbetween and if a little sugar gets into the wet or what ever it usually doesnt matter cause wet and sugars get combined most of the time! I dont have to make a ton of dishes and its been working great for me following the dessert person recipes.
Claire, thank you for your answer to the question someone asked regarding baking without a sense of smell. Five months ago, I lost my sense of smell to Covid, and I found that you described quite well the challenge of learning to rely on other senses, like sight and touch. There is no substitute for a sense of smell, unfortunately, but I'm grateful that you were able to speak on it.
Me too! I'm a home baker who does baking for local farmers markets and I am 1 year in and now I cant smell or taste anything! I think it will challenge me but I did mybfistbtlday of scent free baking testing a new technique for puff pastry/lamination and although not smelling it was terrible the visual results and textural success made it a positive experience. The kitchen was very smoky but I couldn't smell it so I guess thats a win?
Watching this for the second time, knowing Claire has forgotten the brioche in the oven, makes her prior response to being organized and focusing on one thing at a time so funny 😂 I love how real her TH-cam channel is!
Someone was concerned that their oven temperature dropped when opening the door. One way to minimize that is to leave a pizza stone (or pizza steel) in the oven all the time. It will hold onto the heat of the oven, and help get it back to temp quickly as soon as the door is shut. It also helps smooth out the swings in temperature that every oven has - even when the door is shut.
Vegan here and can/have binged watched all episodes of Claire! Would love to see “accidental” vegan bakes or recipes easily modified to be vegan! Love you Claire!
Omg I am so glad I read the comments!! Meee! I am a home baker who stumbled upon baking as a source of income in rural nova scotia, I bake and sell at local farmers market. I watch Claire's videos like 5 times for each thing I try, I am here to say vegan croissants are possible! ( vegan becel plant based unsalted baking sticks...crucial). It is cool to see other vegans taking her great instruction and making it animal product free! Thats awesome!
When I have a bunch of egg whites left from a recipe I often make a merengue and incorporate fresh strawberries in it (if it's Strawberry season), and put it in the freezer. It turns into a super simple but lovely icy dessert, perfect for Summer.
Hi Claire!! Thank you so much for all your work. I’m baking through the entirety of Dessert Person in 2022. I’m 6 recipes in so far! Tonight I made tarte tatin for my anniversary. I just wanted to say thank you in general, but particularly thank you for making the book lie flat when it’s open. That has helped so much!
Bread question: how do you know when you have kneaded the bread enough vs too much? And the same question for proofing times? I tend to bake and cook more by sensory perception (site, smell, touch) and am having trouble with my break being too dense.
For the kneading take a golf ball size of dough and gently pull it apart. It should stretch out to a thin pane light can pass through. If it tears it's not ready. Check out Claire's video on nyt cooking sourdough
For the person asking about the reusable pastry bags, I've been using the Pampered Chef silicone pastry bags for ages now. Haven't broken (although they'll slip the gasket if you use something too strong in them). They're easy to clean and easy to use. Highly recommend.
Bread Question: When you need to adjust the timeline of your dough prep, at what points can you put the dough in the fridge to slow the rise, and when can you not/when might you over proof it. Curious for both batards and for something like brioche.
Hi Claire, love these episodes! Wondering if you can talk us through the different type of sugars and when to use them: brown, granulated, powdered, Demerara, muscavado, coconut etc.
They make these reusable bowl covers that look like shower caps that work very very well. I can even open them up to cover dough sitting on the counter. For the egg whites, you can freeze them for later use or use them for an egg wash :)
My boyfriend got me the Dessert Person cookbook for Christmas, I’ve already made like 6 things!! I can wait to see what you come up with next! :) Also happy new year to you and your awesome crew, and thank you for all the amazing videos y’all make!
every video is a little bit magical, a pinch of informative and a generous cup of wonderful. thanks for keeping us all baking through last year and no doubt this year too. x
How can you tell when bread is proofed appropriately? Additionally what does an under and over proofed dough look like and how does that impact the final bake?
Lil tip! When frying items use the same rule of bumping the temp up a bit for the preheat then dropping it down to the actual temp (For my fryer I go up 10-15 degrees). This helps to reduce the amount of time needed to reheat the oil when frying multiple batches of large or a lot of small items.
For Claire-ified bread ep: How do you adjust the wet ingredients if you live in a really humid area? Is there a rule of thumb for bread recipes I haven't done yet or am I stuck messing up until I learn what feels correct?
I think sight is your best bet for telling whether something is done or not if you can't smell. Keep an eye on it around the general time it's supposed to be done, and use a knife to test things like cakes! If it's really dark, it's burnt. If it's pale/blond/close to the color of the original batter, it could probably use longer in the oven.
I just wanted to thank you for inspiring me to go into the culinary field. After working through dessert person I decided to enroll into culinary school this year. Any advice to starting out?
Ur probably illegal. So youll get a full ride scholarship wherever you go. Make sure to mention your illegal immigrant status as much as you can so admissions will for sure give you the biggest package. 👍
Hiiiiii ♥ love u ♥Some questions for Claire-ified: First of all, Flatbread?? Please?? Next, what even is baking? How do you know which flours, sugars, fats, to put together, and cooking times? I'm reminiscing to a time when I made mug-cake in the microwave and I'm hoping you will expand on quick LOW EFFORT baked goods? Perhaps an air fryer series?
So glad for the smell question! As someone who has lost total smell and taste (i can feel certain things like acid/spice but no flavour) from covid recently as a home baker i feel so devastated. I am hoping I can use this experience to become even better with a sensory handicap.
So much fun to see you in the wild with the chickens. A win is when you call your chickens and they come to you for a cuddle. My great nieces carry them around like babies.
I've done the same as your brioche, but mine was banana bread. I went out to work on a project and remembered it about an hour late. That is when I learned banana bread is still good when over cooked, just chisel off the charcoal and enjoy.
Would love to see a challenge type video. I know they were never your favorite on BA but they are something I know your audience would looveee. Suggestion since you have your cabin, baking a birthday cake outside.
I've already been using the deli container tip for my mise en places - as an amateur baker I measure out EVERYTHING and get all my ingredients out and ready before I actually start making a recipe. Those containers are a great way to stay organized in the kitchen, even if it means more things to clean later (no dishwasher for me, sadly. 😭)
Remember that there are a fair amount of things that don't really need to be washed if they are just used for dry ingredients. A lot of things you can just wipe out or rinse out (in my opinion). Measuring spoons that are used for things like salt, baking powder/soda can be wiped off and put back. Something I like to do when measuring things out is to read through the recipe and note the things that are going to be combined in the recipe and then you can measure all those things into one container as long as you can keep track of what you have and haven't measured out... lol.... I do a container for wet and a separate one for dry ingredients, just to be clear. Hope that might help.....
If you want to know things for sure, find out what the temperature needs to be for a product to be done to your likeness and just temp it. Guarantee consistent results!
For the egg whites question, my sister has a little baking business and she often makes pastry cream so she always has a lot of egg whites leftovers. Whenever she makes a cake she replaces the full eggs with the egg whites and oil or butter, at the end of the day yolk is fat so you can just easily replace it with another fat. I think she does around 10-15 grams per yolk.
question for the next Claire-ified: Is there a good rule of thumb for knowing when it’s possible to substitute dairy products for each other? i.e. whole milk vs nonfat milk vs buttermilk… or sour cream vs cream cheese vs creme fraiche vs yogurt vs greek yogurt etc… It can be annoying to buy a whole thing of buttermilk knowing I’m only going to use like half a cup
A 1/3 to 2/3 sour cream (or plain Greek yogurt) to milk ratio works pretty well to substitute for buttermilk. But in general it's very recipe specific as to what substitutions will work. Unfortunately.
I'd love it if there were an overall guide! In the meanwhile, I've got another, more liquidy buttermilk substitute for baking that I've used for eons: for 1C buttermilk, use 1C whole milk + 1T vinegar or lemon juice, letting it sit for 5-10 minutes until it starts to curdle. As for the others, it depends on what you're using them for. Cream cheese is trickiest, since it's *so* much thicker than the others. (But neufchatel cheese is a great substitute if you can't find cream cheese at the store.) However, for anything that'll be baked, I think you can generally substitute each in for the others. Especially in recipes where it's a small component, and not the main flavor. Sour cream is just a more tangy creme fraiche, though, so a 1:1 substitution is fine there. If subbing in a thicker item for something more liquidy, you can thin it out with more of a liquid that's already in the recipe, or with milk until it's the right consistency. If subbing in something more liquidy for a thicker item, then you can strain it through a clean dish towel or a sieve + coffee filter combo until the texture looks right. Or you can remove some other liquid from the recipe if you feel confident you know what the final look of the batter should be, but this is a trickier option, since it can have a bigger effect on the flavor.
Hi Claire! I love your descriptions and explanations. You answer all the questions I have, sometimes before I even fully realize my question! That being said, my Claire-ified question is how to avoid cracking in my water-based powdered sugar glazes? I try to keep them as thick as possible, but I keep seeing them look perfect upon drizzle, but then a few hours later, they look cracked and terrible. Does the texture of the cake I’m glazing make a difference at all? Also, just saying-I now say “MMM” without realizing it and I’m not mad about it.
Happy New Year to you and everyone involved with these wonderful videos! This was an especially fun episode with scenes around the “cabin” grounds, the chickens, the swing, the brioche in the oven!! 😂. 2022 will be an exceptional year if the rest of the videos are similar, no matter what season Vinny deems it to be! Thanks for the genuine laughs. 😘
I still have waxed canvas piping bags from my grandmother that I use - though today I'll line them in really bad quality plastic piping bags, and that combo has resulted in less breakage/waste of plastic but also cleanliness.
I recently made the Fruitcake from Dessert Person! It was so good, but I wanted to know a few things. 1) Where should the hardened, iced cakes be stored? Do they need to be refrigerated or will they be fine in a cool dry place? I haven't been able to find anyone to gift them off to so now I'm set for next year lol. 2) Why is there a layer of marzipan if the entire thing is covered in icing? It was very difficult to roll out thin enough to cover the cakes and I couldn't really taste it in the final product. I do now have a whole bunch of yummy marzipan in my fridge tho :D
Question for a future Claire-ified video! Is it okay to halve a recipe? Are there certain types of bakes that would not work as well if the recipe was halved?
Hi Claire! Can you talk about how to adjust bake times and temperatures when baking in a convection oven vs conventional oven? And also about halving/reducing your layer cake recipes? I love the cakes but a 3 layer, 8-9 inch cake is a lot for one household. I've adjusted them down to 3 layers of 6 inch cakes but halving the cake recipe isn't always perfect and I never know how much frosting I will need!
The amount of ingredients drops the volume of the total finished cake. But surface area (for frosting) drops less than volume so for half the volume you would still need about 2/3 of the frosting. In fact it's 62%.
Claire-ified Questions! Is it possible to have an episode showing us a little bit of your chicken coop chickens? And maybe cute cat moments from everyone’s cats? Like a meet the animals of Dessert Team. I’d love to see an episode with Sue Li again, making something she loves and then plating for her profesh pictures? That’d be cool to see! The fun and chaos of that video reminded me of hanging with friends. Loved it. I know these aren’t technique questions but just wanted to drop my love for this channel. Love the vids, thank you for the efforts and editing treasures y’all include. 💞
Clair - just starting my bread journey…what makes a quick rise vs a slow rise? Sometimes I want a quick pizza dough and I think it’s adding more yeast….but not sure.
I've gotten used to my glass pan to make brownies because for the longest time it was all I had available in the right size to make a proper batch - since brownies are forgiving I haven't noticed a problem with underbaking in the center, but I've also gotten the hang of my oven and know for how long I should leave them in to get a good result.
My husband's French family takes the leftover egg whites (from creme pate) for a simple homemade financier cake in a small dish. Would love to see your recipe for these! There's really no need for a special pan either. Thank you for all the addicting videos that have kept me occupied during a difficult time. :)
I am super passionate about baking but I have chronic back pain. It's hard for me to stand on my feet for multiple hours. Do you have any tips for reducing back pain while baking? Specifically, with the more time consuming or difficult recipes, like caramel, tarts, cakes, etc.?
My husband got me the Dessert Person book for Christmas and I absolutely love it!! This may be a long shot but do you have a recipe for King Cake? I am from New Orleans and the King Cakes I have made some from scratch in the past but I feel like they can still be better.
And THAT is why we love Claire so much! She's a brilliant chef but sometimes she forgets about the brioche. Please Claire I need a T-shirt that says, "and can be tightly..OH MY GOD THE BRIOCHE IS STILL IN THE OVEN!!"
Good Morning! Would love to do future Bread Q&A episode. Let me know all your questions here!
What is your favorite bread 🍞 recipe? What is the hardest bread 🥖 to make? Do you enjoy making any bread or no? Hugs 🤗 xoxo 😘
What are some things that can be added into just a regular country loaf or Italian style crusty bread? Looking to add depth and get different flavors!
@@tristonmatthew8546 depth of flavor comes from a longer fermentation time. Cut the amount of Yeast in half and double the bulk proofing time. Or do the final rise in the fridge.
Any tips to improve my bread making?
Do I really need sourdough starter?
claire panicking about the brioche while the crew just keeps filming the swing.... poetic cinema
Then she said, “Add a comment about your burning bread questions for a future episode!” 😂
This moment was *chefs kiss*
Her voice was so frantic but she moved with zero haste lol
the different backgrounds, claire yelling for archie to turn off the oven, claire running for the chickens… this video is a cinematic masterpiece
omg you got two questions in how do you feel rn
@@BudBonkerson oh wow hello! i was shaking for 2 hours, no joke. i was freaking out on my twt. those were legitimate questions tho, like i really have been facing those problems so im very very very glad claire answered them 🥺
I would kill for an episode of you cooking with Vinny!
Where do I sign the petition?!
i wanna see her BIL learn another recipe, he was pretty cool
I agree!
I think it would be a great April Fools for him to do the baking instead of her, and have her do the edits.
This!
Having Claire out with the chickens while answering people's questions is everything. Love these episodes.
Claire RUNNING into the house to take the brioche out of the oven *quite literally* made my life.
Classic Claire XD
okay give the person who named this segment clare-ified, a HUGE raise
If I recall from the last episode, the concept came from one of her teachers growing up. Claire asked a lot of clarifying questions lol.
I love how Wes Andersonian the burning brioche interlude was. I could watch every Claire video 100 times over if they were filmed like that entirely
10:42 "burning bread questions" lol.
Love these episodes! So helpful.
came here to comment the same thing but thought i can't be the only one hahahaha
Realising the brioche is still in the oven moment is VERY relatable 😂 some moments just came to you so suddenly 🤣
Claire forgetting the brioche in the oven is THE MOOD!!!!
I've never felt more identified with something
It’s literally me when it’s midnight and I realize I have an essay due in the morning type of feels lmao
Claire asking one of her cats to turn off the oven: *i don't bat an eye*
Claire asking Archie to turn off the oven: "BUT ARCHIE'S VISION IS IMPAIRED HOW IS HE THE RIGHT CHOICE--"
😭
Regarding the "uses for leftover egg whites" question: cocktails! Whiskey sour, white lady, gin fizz, and on and on. E.g.: Any time I'm making spaghetti carbonara, that means my wife and I will be having a couple of frothy cocktails while the noodles boil :-)
Thank you, Claire--I loved this Q&A!
"The brioche is still in the oven!"
I have a feeling this will become a classic.
Thank you for answering my question! And yes, replacing smell with touch does make sense, it's a sense I don't use often enough in my baking. Time to develop some heat-resistant hands, haha! Something I have been doing myself: setting a timer 10-15 minutes earlier than called for in the recipe to make sure I check the browning and don't burn anything without noticing. It's not suitable for all recipes, but it certainly saved me a few times. (Sidenote: I made the almond poppy seed cake, the ricotta cake and the coffee coffee cake over Christmas break, and all three turned out fantastic! The almond poppy seed was an absolute hit with my family.)
Great question fhank you for asking her! I have lost my smell and taste since having covid and I am so lost. Something can be burning and I can't smell it at all. It is super depressing but I am trying to take it as a challenge for becoming better based on my other senses. Not sure if you are in the same boat but I was stoked to hear the question asked!
@@KandBacres I am not, I am a congenital anosmic (= I was born without a sense of smell), but I mentioned in my original comment that the question is especially relevant now with covid. I am so sorry to hear that! It must be such a shock to suddenly lose two of your senses. My taste is not really affected by my absence of smell, but I don't think my taste will ever be as detailed as those who can smell. Food wise, I focus a lot on combining multiple textures in my dishes to make them more interesting and satisfying.
On the practical side of not being able to smell: get all the detectors! Especially for smoke and gas. I also rely heavily on timers for baking, as mentioned above, and will never leave my stove when I'm cooking to avoid burning something. I also try to not wear a shirt for more than two days (I'm in a relatively cool climate), just in case it smells. If you have someone you live with who can smell, use them as your tester for everything that could possibly smell bad (e.g. expired food). The butter I bake with and my milk are plant based, as they last much longer once opened in my experience and that lessens the risk of consuming expired products. I check my stuff as often as possible to prevent food waste, but I also try not to feel guilty when I throw away food of which I'm not sure whether it's still good (it helps I eat mostly vegetarian). Wouldn't want to give myself food poisoning just because I can't smell.
A tip that works for me and maybe also for you: use bath products with salt in them (usually called 'sea breeze' or something). If they are strong enough, it should 'tickle' your skin and the inside of your nose (just like the 'smell' of bleach will for example), which gives you the 'experience' of smelling without actually doing so.
Whoops, sorry for the essay! Hope this helps you in some way, and that your smell and tast will come back in the future.
im in college and I have 1 of those pyrex 2 cup glass measuring cups with all the marks on it, so what i do to re use the same measuring cup is I will measure the flour out first then white sugar then brown sugar then any liquids so I can re use the cup without washing it inbetween and if a little sugar gets into the wet or what ever it usually doesnt matter cause wet and sugars get combined most of the time! I dont have to make a ton of dishes and its been working great for me following the dessert person recipes.
I made your walnut maple buns on the weekend and received the compliment of "best buns ever consumed" so thank you!!!!!
i'm from brazil, i don't cook, i don't bake but i watch every recipe of yours, even the Q&A videos
i guess it calms me down
Claire realizing the brioche was still in the oven is the most relatable thing that has ever happened in a TH-cam video.
This episode is just so much free serotonin 😍 the best thing in 2022 so far
Claire, thank you for your answer to the question someone asked regarding baking without a sense of smell. Five months ago, I lost my sense of smell to Covid, and I found that you described quite well the challenge of learning to rely on other senses, like sight and touch. There is no substitute for a sense of smell, unfortunately, but I'm grateful that you were able to speak on it.
Me too! I'm a home baker who does baking for local farmers markets and I am 1 year in and now I cant smell or taste anything! I think it will challenge me but I did mybfistbtlday of scent free baking testing a new technique for puff pastry/lamination and although not smelling it was terrible the visual results and textural success made it a positive experience. The kitchen was very smoky but I couldn't smell it so I guess thats a win?
I’m dealing with Covid side effects atm but thankfully I never lost my taste or smell. I have lost my voice though.
Watching this for the second time, knowing Claire has forgotten the brioche in the oven, makes her prior response to being organized and focusing on one thing at a time so funny 😂 I love how real her TH-cam channel is!
Someone was concerned that their oven temperature dropped when opening the door. One way to minimize that is to leave a pizza stone (or pizza steel) in the oven all the time. It will hold onto the heat of the oven, and help get it back to temp quickly as soon as the door is shut. It also helps smooth out the swings in temperature that every oven has - even when the door is shut.
I 100% agree with Claire: Spanish tortilla is one of the best dishes ever
7:41
This made me start cackling like a goose and my dog ran into the room to make sure everything was okay 😆
Vegan here and can/have binged watched all episodes of Claire! Would love to see “accidental” vegan bakes or recipes easily modified to be vegan! Love you Claire!
Omg I am so glad I read the comments!! Meee! I am a home baker who stumbled upon baking as a source of income in rural nova scotia, I bake and sell at local farmers market. I watch Claire's videos like 5 times for each thing I try, I am here to say vegan croissants are possible! ( vegan becel plant based unsalted baking sticks...crucial). It is cool to see other vegans taking her great instruction and making it animal product free! Thats awesome!
Can we have a Claire Q&A?! All about you, how you got into baking, favorite books, etc.?!
When I have a bunch of egg whites left from a recipe I often make a merengue and incorporate fresh strawberries in it (if it's Strawberry season), and put it in the freezer. It turns into a super simple but lovely icy dessert, perfect for Summer.
Hi Claire!! Thank you so much for all your work. I’m baking through the entirety of Dessert Person in 2022. I’m 6 recipes in so far! Tonight I made tarte tatin for my anniversary.
I just wanted to say thank you in general, but particularly thank you for making the book lie flat when it’s open. That has helped so much!
Bread question: how do you know when you have kneaded the bread enough vs too much? And the same question for proofing times? I tend to bake and cook more by sensory perception (site, smell, touch) and am having trouble with my break being too dense.
For the kneading take a golf ball size of dough and gently pull it apart. It should stretch out to a thin pane light can pass through. If it tears it's not ready. Check out Claire's video on nyt cooking sourdough
Claire realizing mid-explanation that the brioche needed to come out was peak Claire. Love it
For the person asking about the reusable pastry bags, I've been using the Pampered Chef silicone pastry bags for ages now. Haven't broken (although they'll slip the gasket if you use something too strong in them). They're easy to clean and easy to use. Highly recommend.
Claire forgetting her brioche in the oven is a real mood
Bread Question: When you need to adjust the timeline of your dough prep, at what points can you put the dough in the fridge to slow the rise, and when can you not/when might you over proof it. Curious for both batards and for something like brioche.
Hi Claire, love these episodes! Wondering if you can talk us through the different type of sugars and when to use them: brown, granulated, powdered, Demerara, muscavado, coconut etc.
They make these reusable bowl covers that look like shower caps that work very very well. I can even open them up to cover dough sitting on the counter.
For the egg whites, you can freeze them for later use or use them for an egg wash :)
My boyfriend got me the Dessert Person cookbook for Christmas, I’ve already made like 6 things!! I can wait to see what you come up with next! :) Also happy new year to you and your awesome crew, and thank you for all the amazing videos y’all make!
every video is a little bit magical, a pinch of informative and a generous cup of wonderful. thanks for keeping us all baking through last year and no doubt this year too. x
that brioche moment is true art, you can't plan something that good 7:30
How can you tell when bread is proofed appropriately? Additionally what does an under and over proofed dough look like and how does that impact the final bake?
The changing scenery is everything and giving very Survivor confessionals
Lil tip! When frying items use the same rule of bumping the temp up a bit for the preheat then dropping it down to the actual temp (For my fryer I go up 10-15 degrees). This helps to reduce the amount of time needed to reheat the oil when frying multiple batches of large or a lot of small items.
Oh my god the glass pan thing makes so much SENSE all my brownies and coffee cakes turn out so weirdly baked and yeah that makes sense
For Claire-ified bread ep: How do you adjust the wet ingredients if you live in a really humid area? Is there a rule of thumb for bread recipes I haven't done yet or am I stuck messing up until I learn what feels correct?
That cabin is gorgeous! Claire, you're living my dream (especially with those cute chickens).
I think sight is your best bet for telling whether something is done or not if you can't smell. Keep an eye on it around the general time it's supposed to be done, and use a knife to test things like cakes! If it's really dark, it's burnt. If it's pale/blond/close to the color of the original batter, it could probably use longer in the oven.
I just wanted to thank you for inspiring me to go into the culinary field. After working through dessert person I decided to enroll into culinary school this year. Any advice to starting out?
Ur probably illegal. So youll get a full ride scholarship wherever you go. Make sure to mention your illegal immigrant status as much as you can so admissions will for sure give you the biggest package. 👍
@@familyengineering5591 Ewww wtf your comments on Claire’s channel are so weird, such a creep. Why are your bugging her about getting kids, weirdo
Also good luck in culinary school, ignore that other guys comment!!
@@plantita3183 thank you 🥰
Im being serious
Hiiiiii ♥ love u ♥Some questions for Claire-ified: First of all, Flatbread?? Please?? Next, what even is baking? How do you know which flours, sugars, fats, to put together, and cooking times? I'm reminiscing to a time when I made mug-cake in the microwave and I'm hoping you will expand on quick LOW EFFORT baked goods? Perhaps an air fryer series?
So glad for the smell question! As someone who has lost total smell and taste (i can feel certain things like acid/spice but no flavour) from covid recently as a home baker i feel so devastated. I am hoping I can use this experience to become even better with a sensory handicap.
So much fun to see you in the wild with the chickens. A win is when you call your chickens and they come to you for a cuddle. My great nieces carry them around like babies.
the vibes are so good
Meeting your chickens is everything I needed on a snowy Thursday!
I've done the same as your brioche, but mine was banana bread. I went out to work on a project and remembered it about an hour late. That is when I learned banana bread is still good when over cooked, just chisel off the charcoal and enjoy.
Lol ...ice cream fixes most things.😂
The title for the video is GENIUS
Got dessert person for Christmas, so excited!!
claire becoming a crazy chicken lady is everything i ever needed
Would love an episode on gluten free baking if possible
Would love to see a challenge type video. I know they were never your favorite on BA but they are something I know your audience would looveee. Suggestion since you have your cabin, baking a birthday cake outside.
SHE ANSWERED MY QUESTION YAYYYYYYY
Why do I always feel like you need a hug??? Sending you one anyhow, if only to ease my own mind 🙈 fabulous, hilarious video thank you 💜
"Harris and the Chickens" would be an awesome band name.
I've already been using the deli container tip for my mise en places - as an amateur baker I measure out EVERYTHING and get all my ingredients out and ready before I actually start making a recipe. Those containers are a great way to stay organized in the kitchen, even if it means more things to clean later (no dishwasher for me, sadly. 😭)
Remember that there are a fair amount of things that don't really need to be washed if they are just used for dry ingredients. A lot of things you can just wipe out or rinse out (in my opinion). Measuring spoons that are used for things like salt, baking powder/soda can be wiped off and put back. Something I like to do when measuring things out is to read through the recipe and note the things that are going to be combined in the recipe and then you can measure all those things into one container as long as you can keep track of what you have and haven't measured out... lol.... I do a container for wet and a separate one for dry ingredients, just to be clear. Hope that might help.....
@@niki20072 thanks, I appreciate the tips.😊
I just love your cabin! need to see more of it!
If you want to know things for sure, find out what the temperature needs to be for a product to be done to your likeness and just temp it. Guarantee consistent results!
For the egg whites question, my sister has a little baking business and she often makes pastry cream so she always has a lot of egg whites leftovers. Whenever she makes a cake she replaces the full eggs with the egg whites and oil or butter, at the end of the day yolk is fat so you can just easily replace it with another fat. I think she does around 10-15 grams per yolk.
I love videos like this we need more !!
question for the next Claire-ified:
Is there a good rule of thumb for knowing when it’s possible to substitute dairy products for each other? i.e. whole milk vs nonfat milk vs buttermilk… or sour cream vs cream cheese vs creme fraiche vs yogurt vs greek yogurt etc… It can be annoying to buy a whole thing of buttermilk knowing I’m only going to use like half a cup
A 1/3 to 2/3 sour cream (or plain Greek yogurt) to milk ratio works pretty well to substitute for buttermilk. But in general it's very recipe specific as to what substitutions will work. Unfortunately.
I'd love it if there were an overall guide! In the meanwhile, I've got another, more liquidy buttermilk substitute for baking that I've used for eons: for 1C buttermilk, use 1C whole milk + 1T vinegar or lemon juice, letting it sit for 5-10 minutes until it starts to curdle.
As for the others, it depends on what you're using them for. Cream cheese is trickiest, since it's *so* much thicker than the others. (But neufchatel cheese is a great substitute if you can't find cream cheese at the store.)
However, for anything that'll be baked, I think you can generally substitute each in for the others. Especially in recipes where it's a small component, and not the main flavor. Sour cream is just a more tangy creme fraiche, though, so a 1:1 substitution is fine there.
If subbing in a thicker item for something more liquidy, you can thin it out with more of a liquid that's already in the recipe, or with milk until it's the right consistency.
If subbing in something more liquidy for a thicker item, then you can strain it through a clean dish towel or a sieve + coffee filter combo until the texture looks right. Or you can remove some other liquid from the recipe if you feel confident you know what the final look of the batter should be, but this is a trickier option, since it can have a bigger effect on the flavor.
we always love a claire-ified episode 💖
LOVE!! The intro music
So 00:48 was a foreshadowing? A sign of things to come 😂
Hi Claire! I love your descriptions and explanations. You answer all the questions I have, sometimes before I even fully realize my question! That being said, my Claire-ified question is how to avoid cracking in my water-based powdered sugar glazes? I try to keep them as thick as possible, but I keep seeing them look perfect upon drizzle, but then a few hours later, they look cracked and terrible. Does the texture of the cake I’m glazing make a difference at all?
Also, just saying-I now say “MMM” without realizing it and I’m not mad about it.
Claire saying she'll be answering all of our "burning baking" questions and then actually having a brioche pottentially burning in the oven.
Happy New Year to you and everyone involved with these wonderful videos! This was an especially fun episode with scenes around the “cabin” grounds, the chickens, the swing, the brioche in the oven!! 😂. 2022 will be an exceptional year if the rest of the videos are similar, no matter what season Vinny deems it to be! Thanks for the genuine laughs. 😘
This was so adorable!!!! Love Claire so much ❤❤
Thing one and thing two, I love it
I still have waxed canvas piping bags from my grandmother that I use - though today I'll line them in really bad quality plastic piping bags, and that combo has resulted in less breakage/waste of plastic but also cleanliness.
Archie fail lol no opposable thumbs. Loved the episode and brioche disaster interlude!
I recently made the Fruitcake from Dessert Person! It was so good, but I wanted to know a few things.
1) Where should the hardened, iced cakes be stored? Do they need to be refrigerated or will they be fine in a cool dry place? I haven't been able to find anyone to gift them off to so now I'm set for next year lol.
2) Why is there a layer of marzipan if the entire thing is covered in icing? It was very difficult to roll out thin enough to cover the cakes and I couldn't really taste it in the final product. I do now have a whole bunch of yummy marzipan in my fridge tho :D
Silky chickens are so freaking cute!!
Egg whites - chiffon and Japanese sponges.
Egg whites - go in cocktails! My favourite is a Gin Sour, a nice way to unwind after (or while ha) baking up a storm
Clarified question! Any tips on baking in a small kitchen where it’s not possible to add more counter space?
Question for a future Claire-ified video! Is it okay to halve a recipe? Are there certain types of bakes that would not work as well if the recipe was halved?
Hi Claire! Can you talk about how to adjust bake times and temperatures when baking in a convection oven vs conventional oven? And also about halving/reducing your layer cake recipes? I love the cakes but a 3 layer, 8-9 inch cake is a lot for one household. I've adjusted them down to 3 layers of 6 inch cakes but halving the cake recipe isn't always perfect and I never know how much frosting I will need!
The amount of ingredients drops the volume of the total finished cake. But surface area (for frosting) drops less than volume so for half the volume you would still need about 2/3 of the frosting. In fact it's 62%.
Claire-ified Questions!
Is it possible to have an episode showing us a little bit of your chicken coop chickens? And maybe cute cat moments from everyone’s cats? Like a meet the animals of Dessert Team.
I’d love to see an episode with Sue Li again, making something she loves and then plating for her profesh pictures? That’d be cool to see! The fun and chaos of that video reminded me of hanging with friends. Loved it.
I know these aren’t technique questions but just wanted to drop my love for this channel. Love the vids, thank you for the efforts and editing treasures y’all include. 💞
No, to the animals. A little bit is fine, but not a whole video. Wrong channel.
Silkies are my favorite chickens too!!!
Thank you Claire!
Clair - just starting my bread journey…what makes a quick rise vs a slow rise? Sometimes I want a quick pizza dough and I think it’s adding more yeast….but not sure.
Claire love you so much and the fabulous video team. Claire remembering the brioche and freaking out is peak relatability
I've gotten used to my glass pan to make brownies because for the longest time it was all I had available in the right size to make a proper batch - since brownies are forgiving I haven't noticed a problem with underbaking in the center, but I've also gotten the hang of my oven and know for how long I should leave them in to get a good result.
This episode is perfect.
My husband's French family takes the leftover egg whites (from creme pate) for a simple homemade financier cake in a small dish. Would love to see your recipe for these! There's really no need for a special pan either. Thank you for all the addicting videos that have kept me occupied during a difficult time. :)
What's creme pate? Crème pâtissière ?
I am super passionate about baking but I have chronic back pain. It's hard for me to stand on my feet for multiple hours. Do you have any tips for reducing back pain while baking? Specifically, with the more time consuming or difficult recipes, like caramel, tarts, cakes, etc.?
Love these cabin videos ☺️
My husband got me the Dessert Person book for Christmas and I absolutely love it!! This may be a long shot but do you have a recipe for King Cake? I am from New Orleans and the King Cakes I have made some from scratch in the past but I feel like they can still be better.
Ugh, Claire. I love you too much.
Claire’s baking senses started tingling lol
She really just said “burning bread questions” after forgetting the brioche in the oven.
My favorite day of the week because of you Claire xoxo 😘
And THAT is why we love Claire so much! She's a brilliant chef but sometimes she forgets about the brioche. Please Claire I need a T-shirt that says, "and can be tightly..OH MY GOD THE BRIOCHE IS STILL IN THE OVEN!!"