perhaps whole playlist like : how to adult presents "how not to starve" (basic cooking). other topics that you could do whole subcategory are basic sewing, basic gardening/lawn maintains, minor household repair, pet safety (for yourself, others and your pet) or basic child care (for your own or others)
YES. I made John yelling "OMG it's burning" the notification sound for the timer on my phone. It is great for cooking as well as timing my workouts.....
"Are you kidding me right now? Just tell me how much!" This is why I got a cheap scale and always use gram measures now when baking. But now I need to go through the extra effort of converting cup recipes to grams, because this is America, which is fun.
Cooking becomes much easier when you realize that all of our measurements are arbitrary. There is no exact measurement that is the perfect amount for the recipe; as long as you aren't wildly off, it will be fine.
5:20 i cannot say this enough: deglaze. your. pans. Those 10-30 seconds can provide you with some of the best & easiest sauce's you'll ever make to go with your meal. 2-4cl of water/person, or maybe some wine, maybe some water+beer/wine? You can even add a bit of milk to the water, and some spices to accent the flavors! Those 10-30 seconds are a f*cking art into itself and EVERYONE should practice this art! It takes a minute to prepare -when you have nothing to do but wait for the meat to be ready- and tastes godlike. Love, a way too fanatical amateur cook.
also, even if you're not going to use the sauce (not that there are many good reasons not to) adding liquid while the pan's hot (or adding water and briefly returning the pan to the heat) can help loosen burnt on stuff to speed up cleaning
Separating eggs: use a coffee cup or something else small and do them one at a time. Then pour each egg white into a larger container as you go. You don't want to have five perfectly separated egg whites ruined by a little speck of yolk from egg #6. Also, the magic ingredient that makes baking powder different from baking soda is an acid. You'll use baking soda in recipes where there's already something acidic to activate it, like buttermilk or a bit of lemon juice or vinegar.
packing density can really affect volume measurements, e.g. 1 gram of coarse salt takes up more volume than 1 gram of fine salt, due to coarse salt having more air between the salt grains, it can really mess up baking if you add a teaspoon of fine salt instead of a teaspoon of coarse salt. using weight then 1g of coarse salt is the same amount of salt as 1g of fine salt (although they'll occupy different volumes, but the actual amount of salt is the same), so it is advisable to use weight over volume when possible for solids (liquids will always pack most efficiently, so for that volume is fine), if not, make sure you carefully check if you've got the same coarseness the recipe asks for
How to separate eggs, according to my husband the cook: take an empty water bottle, squeeze it, use the suction to pull out the yolk after you've broken the egg into a bowl.
Old adult here, and full disclosure, this cooking thing is still hit and miss for me. For a while there I found myself in a kitchen slaving over the microwave buttons more often than not. But I'm making my way back, baby! So, I gotta be honest... I hate touching uncooked meat. Problem, I enjoy eating a perfectly cooked rib-eye or snacking on homemade chicken nuggets. So, when I saw one of those auto-play videos on Facebook for how to roast a whole chicken in a bundt pan, I just had to do it. SO easy! My first try was, well a "first try." My next attempt, today, was AMAZING! Just the right sized veggies to cook evenly with the bird. I actually bought fresh rosemary sprigs, and also conquered my garlic smashing and seasoning insecurities. There was even enough juices collected at the bottom of the pan to store and refrigerate for later use. SO good! I can't believe how easy it is to make, crazier yet, who goes 50-some years never having roasted a chicken!? Also, brining... who knew?
Many cookbooks also have glossaries or even sections explaining terms and techniques, and libraries will frequently have cookbooks available if you can't afford your own or don't have space to store them. Getting a binder and putting in copies of recipes you like is a really good personal resource that you can use for the rest of your life. There are fancy ways to do this, but you can make a basic version yourself using old or on-sale school supplies.
Egg separating tips: 1. use a plastic (disposable) water bottle to suck the yolk out of the bowl (go look for a video. there are tons of them) 2. crack the egg onto your fingers, let the white slip through the cracks. the yolk will be left on your fingers so long as they were close enough together.
Great video! Tip: crack the egg on the counter instead of the rim of the bowl. Less likely to break the yolk. Again! Love your video and your adorable personalities!❤️❤️❤️❤️
For Brits: "broiling" is just what americans call "grilling"; we don't really have a separate word for what americans call "grilling", on a griddle it's kinda like frying but without oil/fat other than the meat's own fat (I guess we might sometimes call it braising) but otherwise we don't distinguish between whether the indirect dry heat's coming from an element above or charcoal below. We also often call "double boiler" a "bain marie"
A sieve can be combined with a whisk to reach almost the same levels of sifting as a sifter, in the case that you have specialist flours that clumps together more than average. It can be a bit unwieldy so just make sure that everything else is stable so you don't throw flower over the kitchen when reaching for a falling bowl or similar.
The yolk of an egg will fit perfectly into a shallow table spoon (the kind you put on the table, not the kind you measure with) - if you press the edge of the spoon against the side of the bowl and tip, you can usually drain the white into the bowl without losing the yolk. Once you get the hang of doing it that way separating eggs get super easy. I always, ALWAYS bake mise en place, with all my tools laid out and my ingredients measured out into small bowls - it's just so much easier to have it all ready to go. Meanwhile my family makes fun of me for "pretending you're on one of those cooking shows" XD On the other hand I outright refuse to waste my time sifting flour even though the people on those cooking shows keep saying how important it can be.
you really shouldn't crack eggs on the side of a bowl, it's much better to do it on a flat surface like the counter or a plate. doing it on the side of the bowl can push shards of the shell up into the egg
The flat service method invariably leads to a less desirable crack for me, and usually more egg yolk spilled on the surface. Bowl cracking may not be the "right" way, but it works much better for me.
You can also separate the white from the yoke by cracking the egg as normal and then using something like a plastic bottle to pick up the yoke with suction. This way you're less likely to break the yoke and less likely to make a mess. I personally use little silicon dressing things that are meant to go in a lunch box. Really anything with a narrow mouth that you can squeeze to produce suction will work.
The easiest way to separate a yolk from a white in an egg is to wash a plastic water bottle to use. First, crack your egg in bowl. The whole egg, yolk and all. Then, squeeze the water bottle and place it over the yolk. Release the squeeze and the yolk will go right into the mouth of the bottle! Easy separation and easy storage if you want to use the yolk later for something else!
If you can get over the ickiness factor, the easiest way to separate egg yolks is to just crack the egg into your open hand and let the white run through your fingers. It's also a good idea to seperate your whites into one bowl, then pour them into a bigger bowl, so if you mess up and break a yolk, you only contaminate one egg worth of whites instead of the whole batch.
I decided to take a break from the Crash Course Chemistry videos by learning some new cooking terms...this is the last place I expected to find him, but I just can't escape Hank Green!
Good tip for cracking eggs so you don't break the yolk and don't get as many bits of shell into the bowl: crack the egg on a flat surface like the counter or a table instead of on the edge of the bowl.
For separating egg yolks, I've seen some chefs do what you guys did, some chefs use a waterbottle to suck it out, some chefs just crack it in their hand so the white runs through their fingers while the yolk just stays. I think the simplest option is just getting a spoon and scooping it out.
I cooked my boyfriend pancakes and on accident I mixed up “Baking Powder” with “Baking soda” 😂 they tasted so bad but he ate all of them because he knew I was upset about messing up.... :( #TrueLove
I've always found it easier to separate yolks and whites by just dumping the egg into my hand and spreading my fingers just a bit. The white just kinda falls apart through my fingers and the yolk stays behind.
That's my favorite method too. I always get the best success from it. The catch is that your hands need to be freshly washed with soap and water to make sure that none of the oils or other potential contaminants on your hand get into the egg whites.
tips regarding the eggs: if you need to fluff up the eggwhites it is important that everything you use is fat free, so make sure you properly clean the bowls/utensils you're using, or might not be able to get the desired results. when seperating more than 1 egg it can be smart to use 3 bowls: seperate above bowl 1, then deposit yolk in bowl 2, and move the whites from bowl 1 to bowl 3 before starting your next egg above bowl one. this way if your yolk accidentally breaks you have only wasted one eggwhites instead of all of what you had already done (especially if you need to fluff the whites, because yolks are fatty and will keep it from properly fluffing up)
Yeah after working in a restaurant and occasionally having to separate 100+ eggs practice really does make it easier. Though when you're separating that many eggs at a time you do it differently.
BTW, there's a thing you can buy to help with separating egg yolks. It looks like a small measure cup, but it can be placed on a bowl and you just release your egg into it and the white yolk goes through the slots around the bottom edge of the cup.
For the egg yolk, if you use a water bottle thats a little squishy/scrunchy you can just suck the egg yolk up into with without sucking up the egg white.
First learn to where a chefs cap Hair should not fall outside of it And please respect the chef cap because many people are making their career as a chef and a chef cap is their CROWN
This is a great example of why I never follow any recipe and just make my own. It really doesn't have to be that complicated. Just boil some whole grains/beans/whatever, add some vegetables (like kale, spinach or carrots), add fat (like nuts, seeds or avocados), and then some spice (like salt) or other flavor enhancer (like nutritional yeast). You can figure out all the other details with some practice and common sense.
I think it would be fun to make a video on how to do basics of cooking. Things like, how you make a roux or stock or rice. simple stuff that makes your food more adult than say "Kraft mac and cheese" or "processed ramen".
seven of these I didn't know, one other I've had wrong my whole life and I'm 32 with 2kids (one with a special diet even!) and own my own company. I'm as adult as I can be lol. please make another! there's still things in recipies where I go "whaa?" and get more wrinkles and grey hairs
frostyw I'm not sure about measuring by weight, but the difference between a measuring cup meant for liquids and one meant for dry ingredients is that the one for wet ingredient is measuring out very slightly more per measurement to allow for some of the ingredient to stick to the side of the cup. If you use a dry measuring cup for wet ingredients, you'll get slightly less than you need, and if you use one for liquids with dry ingredients you'll get slightly more than you need. This can affect baking, because baking is food chemistry, and being precise is important to getting the right chemical reactions to happen.
People keep giving the empty bottle advice and I am here thinking "Do you know how hard it is to clean the inside of that water bottle? Why would you want to add more bacteria to your eggs? Just use your hands or a spoon please!"
I always used to seporate egg in the shell, now i crack the egg into a clean hand and let the whites slip through my fingers. Sound gross, but i never break a yolk!
double boil.... that's just boiling something twice (like tomato's for pasta sauce) what you guy's meant is called 'au bain marie', and a tip for separating eggs, just break em in a bowl, get an empty bottle, squish it, hover over the yolk, and release the squish but nice video for the non cooks among us
The bottle method is really a gimmick, once you get the hang of separating eggs in their shells it's much quicker and less mess. The trick to doing it in the shells is to tilt both halves so that the angle between them is small, and roll the yolk from side to side slowly.
When I'm separating eggs I always do it over a small bowl and then dump it into bigger one before doing the next egg. That way if I break the yolk on one I've only ruined that one egg and not the other 3, cause murphys law says that it's gonna be the last one that breaks into all the other successful ones...
Here's a link to a a cooking glossary on the Poorcraft comic. www.gocomics.com/poorcraft/2017/01/16 so you can see this written down. :) They also have lots of tips for living on your own on the cheep.
we don't, we just give mass measurements instead for lots of things. The big reason for this is that lots of ingredients (such as flour and sugar) are powders; this means they can compress and the same volume can be a different amount of it depending on various conditions, mass gives you an actual measure of the amount of the ingredient
Sara Melnick how do you even measure cheese by volume? That depends so much on how you cut/grate it. In general, liquids are pretty much the only thing that should be measured in volumes, anything else cannot be accurately measured as a volume (because it depends on cutting, compression or other things) and should be measured by weight (or maybe number)
Sara Melnick I'm still baffled by the idea of measuring even grated cheese by volume. Unless it's all grated to the same fineness and all the same softness, the same volume of grated cheese could be a wildly different amount. IDK, I was already baffled by the idea of measuring flour in cups not by weight but cheese seems even worse...
Thank You I was so confused when I looked up how to cook videos and they said to bring the water to a simmer then lower the heat. On video to me It just completely looked like boiled water so I would boil tf out of water the drop the heat which now I see is WRONG😂 but I had no context like wtf is a simmer?
perhaps whole playlist like : how to adult presents "how not to starve" (basic cooking). other topics that you could do whole subcategory are basic sewing, basic gardening/lawn maintains, minor household repair, pet safety (for yourself, others and your pet) or basic child care (for your own or others)
Minor household repair is definetely needed!!!
Loving that Dear Hank and John reference 😂😂
Sunny Cai now it only lacks a subtle reminder that we are only here for a short while.
+
Hello fellow Ryan
YES. I made John yelling "OMG it's burning" the notification sound for the timer on my phone. It is great for cooking as well as timing my workouts.....
"Are you kidding me right now? Just tell me how much!" This is why I got a cheap scale and always use gram measures now when baking. But now I need to go through the extra effort of converting cup recipes to grams, because this is America, which is fun.
Cooking becomes much easier when you realize that all of our measurements are arbitrary. There is no exact measurement that is the perfect amount for the recipe; as long as you aren't wildly off, it will be fine.
5:20 i cannot say this enough: deglaze. your. pans.
Those 10-30 seconds can provide you with some of the best & easiest sauce's you'll ever make to go with your meal.
2-4cl of water/person, or maybe some wine, maybe some water+beer/wine?
You can even add a bit of milk to the water, and some spices to accent the flavors!
Those 10-30 seconds are a f*cking art into itself and EVERYONE should practice this art!
It takes a minute to prepare -when you have nothing to do but wait for the meat to be ready- and tastes godlike.
Love,
a way too fanatical amateur cook.
also, even if you're not going to use the sauce (not that there are many good reasons not to) adding liquid while the pan's hot (or adding water and briefly returning the pan to the heat) can help loosen burnt on stuff to speed up cleaning
Domyras and it helps with cleaning your pan at the end.
Separating eggs: use a coffee cup or something else small and do them one at a time. Then pour each egg white into a larger container as you go. You don't want to have five perfectly separated egg whites ruined by a little speck of yolk from egg #6.
Also, the magic ingredient that makes baking powder different from baking soda is an acid. You'll use baking soda in recipes where there's already something acidic to activate it, like buttermilk or a bit of lemon juice or vinegar.
packing density can really affect volume measurements, e.g. 1 gram of coarse salt takes up more volume than 1 gram of fine salt, due to coarse salt having more air between the salt grains, it can really mess up baking if you add a teaspoon of fine salt instead of a teaspoon of coarse salt. using weight then 1g of coarse salt is the same amount of salt as 1g of fine salt (although they'll occupy different volumes, but the actual amount of salt is the same), so it is advisable to use weight over volume when possible for solids (liquids will always pack most efficiently, so for that volume is fine), if not, make sure you carefully check if you've got the same coarseness the recipe asks for
Laura Anderson true, I was just using salt as an example, it applies to any solid, including flour
How to separate eggs, according to my husband the cook: take an empty water bottle, squeeze it, use the suction to pull out the yolk after you've broken the egg into a bowl.
These videos always put a smile on my face
Old adult here, and full disclosure, this cooking thing is still hit and miss for me. For a while there I found myself in a kitchen slaving over the microwave buttons more often than not. But I'm making my way back, baby! So, I gotta be honest... I hate touching uncooked meat. Problem, I enjoy eating a perfectly cooked rib-eye or snacking on homemade chicken nuggets. So, when I saw one of those auto-play videos on Facebook for how to roast a whole chicken in a bundt pan, I just had to do it. SO easy! My first try was, well a "first try." My next attempt, today, was AMAZING! Just the right sized veggies to cook evenly with the bird. I actually bought fresh rosemary sprigs, and also conquered my garlic smashing and seasoning insecurities. There was even enough juices collected at the bottom of the pan to store and refrigerate for later use. SO good! I can't believe how easy it is to make, crazier yet, who goes 50-some years never having roasted a chicken!? Also, brining... who knew?
Brining chicken makes a world of difference!
Absolutely.
The purpose of sifting is to aerate the flour, not just get rid of any lumps. Aerated flour gives a lighter fluffier end product.
I watch a ton of cooking videos already so I thought I wouldn't learn anything but I actually did. I would definitely watch another video like this
I love how there's outtakes at the end of HtA.Makes an already fun video even funner
I love this channel! 😍
Many cookbooks also have glossaries or even sections explaining terms and techniques, and libraries will frequently have cookbooks available if you can't afford your own or don't have space to store them. Getting a binder and putting in copies of recipes you like is a really good personal resource that you can use for the rest of your life. There are fancy ways to do this, but you can make a basic version yourself using old or on-sale school supplies.
Yeah this is super helpful. Another cooking glossary would do wonders for me!
Egg separating tips:
1. use a plastic (disposable) water bottle to suck the yolk out of the bowl (go look for a video. there are tons of them)
2. crack the egg onto your fingers, let the white slip through the cracks. the yolk will be left on your fingers so long as they were close enough together.
Great video! Tip: crack the egg on the counter instead of the rim of the bowl. Less likely to break the yolk. Again! Love your video and your adorable personalities!❤️❤️❤️❤️
Fun way to learn. Very helpful. Thank you.
For Brits: "broiling" is just what americans call "grilling"; we don't really have a separate word for what americans call "grilling", on a griddle it's kinda like frying but without oil/fat other than the meat's own fat (I guess we might sometimes call it braising) but otherwise we don't distinguish between whether the indirect dry heat's coming from an element above or charcoal below. We also often call "double boiler" a "bain marie"
A sieve can be combined with a whisk to reach almost the same levels of sifting as a sifter, in the case that you have specialist flours that clumps together more than average. It can be a bit unwieldy so just make sure that everything else is stable so you don't throw flower over the kitchen when reaching for a falling bowl or similar.
The yolk of an egg will fit perfectly into a shallow table spoon (the kind you put on the table, not the kind you measure with) - if you press the edge of the spoon against the side of the bowl and tip, you can usually drain the white into the bowl without losing the yolk. Once you get the hang of doing it that way separating eggs get super easy.
I always, ALWAYS bake mise en place, with all my tools laid out and my ingredients measured out into small bowls - it's just so much easier to have it all ready to go. Meanwhile my family makes fun of me for "pretending you're on one of those cooking shows" XD On the other hand I outright refuse to waste my time sifting flour even though the people on those cooking shows keep saying how important it can be.
you really shouldn't crack eggs on the side of a bowl, it's much better to do it on a flat surface like the counter or a plate. doing it on the side of the bowl can push shards of the shell up into the egg
+
The flat service method invariably leads to a less desirable crack for me, and usually more egg yolk spilled on the surface. Bowl cracking may not be the "right" way, but it works much better for me.
I get the yoke everywhere when I crack it on the counter, so I just crack it on the bowl.
you can also use the egg shell to pick up broken shell bits
Such an important video. Wish I had this years ago!
You can also separate the white from the yoke by cracking the egg as normal and then using something like a plastic bottle to pick up the yoke with suction. This way you're less likely to break the yoke and less likely to make a mess. I personally use little silicon dressing things that are meant to go in a lunch box. Really anything with a narrow mouth that you can squeeze to produce suction will work.
The easiest way to separate a yolk from a white in an egg is to wash a plastic water bottle to use.
First, crack your egg in bowl. The whole egg, yolk and all. Then, squeeze the water bottle and place it over the yolk. Release the squeeze and the yolk will go right into the mouth of the bottle! Easy separation and easy storage if you want to use the yolk later for something else!
If you can get over the ickiness factor, the easiest way to separate egg yolks is to just crack the egg into your open hand and let the white run through your fingers. It's also a good idea to seperate your whites into one bowl, then pour them into a bigger bowl, so if you mess up and break a yolk, you only contaminate one egg worth of whites instead of the whole batch.
I decided to take a break from the Crash Course Chemistry videos by learning some new cooking terms...this is the last place I expected to find him, but I just can't escape Hank Green!
Sear, roux, stock, sweat, shock, season, and marinate could all be used in a single meal.
1:18 Hank Green's laugh cleared my pores and got my parents back together
make more for sure this was great cleared up alot
for breading/dredging you may also here pane (pronounced pah-nai) and you may also hear the broiler called the grill
I know my way around a head of garlic, but I'm glad I'm learning the words now.
Hank! Make a youtube cooking/chemistry show!!
more please
Good tip for cracking eggs so you don't break the yolk and don't get as many bits of shell into the bowl: crack the egg on a flat surface like the counter or a table instead of on the edge of the bowl.
Brilliant! You beautiful people hath done it again!
Love it, would definitely watch more cooking HTA.
Needed this
For separating egg yolks, I've seen some chefs do what you guys did, some chefs use a waterbottle to suck it out, some chefs just crack it in their hand so the white runs through their fingers while the yolk just stays. I think the simplest option is just getting a spoon and scooping it out.
This video made me aware that I need to see a video collab between Alton Brown and Hank Green. The antics that would ensue!
Oh my, after watching this, I feel like now I'm familiar with more cooking terms in English than in my native language.
I cooked my boyfriend pancakes and on accident I mixed up “Baking Powder” with “Baking soda” 😂 they tasted so bad but he ate all of them because he knew I was upset about messing up.... :( #TrueLove
I've always found it easier to separate yolks and whites by just dumping the egg into my hand and spreading my fingers just a bit. The white just kinda falls apart through my fingers and the yolk stays behind.
That's my favorite method too. I always get the best success from it.
The catch is that your hands need to be freshly washed with soap and water to make sure that none of the oils or other potential contaminants on your hand get into the egg whites.
tips regarding the eggs:
if you need to fluff up the eggwhites it is important that everything you use is fat free, so make sure you properly clean the bowls/utensils you're using, or might not be able to get the desired results.
when seperating more than 1 egg it can be smart to use 3 bowls: seperate above bowl 1, then deposit yolk in bowl 2, and move the whites from bowl 1 to bowl 3 before starting your next egg above bowl one. this way if your yolk accidentally breaks you have only wasted one eggwhites instead of all of what you had already done (especially if you need to fluff the whites, because yolks are fatty and will keep it from properly fluffing up)
yes do another this was great
my grandma had a sifter exactly like that one. I used to play with it when I was a kid.
Haha, I love it. How to seperate an egg and sous-vide in one video - tooootally the same level, yeah. ^_~
Yeah after working in a restaurant and occasionally having to separate 100+ eggs practice really does make it easier. Though when you're separating that many eggs at a time you do it differently.
BTW, there's a thing you can buy to help with separating egg yolks. It looks like a small measure cup, but it can be placed on a bowl and you just release your egg into it and the white yolk goes through the slots around the bottom edge of the cup.
please do another one!
I use an empty plastic bottle to separate yolk! I use it to gently suck the yolk and move it to another bowl!
Sous vide 🤔 learned something today 😊
Yes thank you this is a life-saver
This was great! Hank cooks! kind of
Great! Keep it up!
This feels high level.
For the egg yolk, if you use a water bottle thats a little squishy/scrunchy you can just suck the egg yolk up into with without sucking up the egg white.
Is he that one popular sci guy here on TH-cam? THE ROOTS!
First learn to where a chefs cap
Hair should not fall outside of it
And please respect the chef cap because many people are making their career as a chef and a chef cap is their CROWN
Really helpful.
This is a great example of why I never follow any recipe and just make my own. It really doesn't have to be that complicated. Just boil some whole grains/beans/whatever, add some vegetables (like kale, spinach or carrots), add fat (like nuts, seeds or avocados), and then some spice (like salt) or other flavor enhancer (like nutritional yeast). You can figure out all the other details with some practice and common sense.
There is another term and it's: winging it! That is where the real cooking starts
Will you do a baking and/or a vegetarian version of this video where you follow the process from beginning to end?
I am definitely not going to remember any of this information until i actually need it.
Yes
You should do one on meal planning! And Resisting going out to eat
Please make more on cooking stuff.
Super-easy way to separate your eggs: crack them into your hand and let the white flow through your fingers into the bowl.
I'd heard of "heaping" before, but this is the first I've ever heard of "scant!" :0
how to separate egg white and yolk? break the egg on a plate and use an empty bottle to suck out the yolk, done
I think it would be fun to make a video on how to do basics of cooking. Things like, how you make a roux or stock or rice. simple stuff that makes your food more adult than say "Kraft mac and cheese" or "processed ramen".
Seeing an unbroken egg yolk is the most beautiful thing in the world
seven of these I didn't know, one other I've had wrong my whole life and I'm 32 with 2kids (one with a special diet even!) and own my own company. I'm as adult as I can be lol. please make another! there's still things in recipies where I go "whaa?" and get more wrinkles and grey hairs
for a month, i thought this was the how to basics troll youtube channel and never watched these videos
Learning to make a roux :) I know, but it's a helpful skill to have
it would have been useful to mention a few knife cuts but this is a great reference!!
*in my best Thor impression* "ANOTHER"
What are the differences between liquid and dry measures, like 4 oz of milk vs 4 oz of chocolate chips?
frostyw I'm not sure about measuring by weight, but the difference between a measuring cup meant for liquids and one meant for dry ingredients is that the one for wet ingredient is measuring out very slightly more per measurement to allow for some of the ingredient to stick to the side of the cup. If you use a dry measuring cup for wet ingredients, you'll get slightly less than you need, and if you use one for liquids with dry ingredients you'll get slightly more than you need. This can affect baking, because baking is food chemistry, and being precise is important to getting the right chemical reactions to happen.
Caramelize?
Heaping !
I never understood that
People keep giving the empty bottle advice and I am here thinking "Do you know how hard it is to clean the inside of that water bottle? Why would you want to add more bacteria to your eggs? Just use your hands or a spoon please!"
I always used to seporate egg in the shell, now i crack the egg into a clean hand and let the whites slip through my fingers. Sound gross, but i never break a yolk!
Oh hey it’s the crash course guy
double boil.... that's just boiling something twice (like tomato's for pasta sauce)
what you guy's meant is called 'au bain marie', and a tip for separating eggs, just break em in a bowl, get an empty bottle, squish it, hover over the yolk, and release the squish
but nice video for the non cooks among us
To *double-boil* something is to boil it twice. A *double boiler* is the apparatus described in the video.
Good catch! Pardon our mistake, and thank you for the separating tip!
-Sarah
The bottle method is really a gimmick, once you get the hang of separating eggs in their shells it's much quicker and less mess. The trick to doing it in the shells is to tilt both halves so that the angle between them is small, and roll the yolk from side to side slowly.
When I'm separating eggs I always do it over a small bowl and then dump it into bigger one before doing the next egg. That way if I break the yolk on one I've only ruined that one egg and not the other 3, cause murphys law says that it's gonna be the last one that breaks into all the other successful ones...
Can you guys do a vid on pumping gas?
Here's a link to a a cooking glossary on the Poorcraft comic. www.gocomics.com/poorcraft/2017/01/16 so you can see this written down. :) They also have lots of tips for living on your own on the cheep.
Can you explain why so many European recipes give volume measurements in grams?
we don't, we just give mass measurements instead for lots of things. The big reason for this is that lots of ingredients (such as flour and sugar) are powders; this means they can compress and the same volume can be a different amount of it depending on various conditions, mass gives you an actual measure of the amount of the ingredient
I get that for baking ingredients but I've seen it even for cooking ingredients (cheese, etc)
Sara Melnick how do you even measure cheese by volume? That depends so much on how you cut/grate it. In general, liquids are pretty much the only thing that should be measured in volumes, anything else cannot be accurately measured as a volume (because it depends on cutting, compression or other things) and should be measured by weight (or maybe number)
tristan it was grated cheese. I think I was mostly surprised bc in the us we measure practically everything by volume.
Sara Melnick I'm still baffled by the idea of measuring even grated cheese by volume. Unless it's all grated to the same fineness and all the same softness, the same volume of grated cheese could be a wildly different amount. IDK, I was already baffled by the idea of measuring flour in cups not by weight but cheese seems even worse...
food ,laundry,cleaning , clogged sinks ,
The person on the "Hang In There" poster is no longer hanging in there. oh no!
It's better to just use your hand for separating whites and just use your fingers to pinch it off
pls do more
GET GORDON RAMSEY ON THE SHOW!!!!!!!!!!!!!!!!!!!! pls
Condensed milk also is, well, more condensed XD, but I guess anyone that buys some in the store can see that.
I cannot see myself cooking with a scientific flask, just can't.
Be careful with these terms outside the US. Some are still good, some are not
Easiest but kinda gross way to separate eggs is to crack eggs then use your fingers to keep yolk while the whites drain into a bowl
Good Lord is there anything hasn't hasn't taught me
Thank You I was so confused when I looked up how to cook videos and they said to bring the water to a simmer then lower the heat. On video to me It just completely looked like boiled water so I would boil tf out of water the drop the heat which now I see is WRONG😂 but I had no context like wtf is a simmer?
Erm...you can just crack the egg into the bowl, and then use the shell to scoop out the yolk.