You're suppose the whisk the eggs and pour 1 spoon at a time as you whisk the eggs. That's what it means. Not just pour one spoon at a time literally and not doing anything to the eggs. You're suppose to whisk and pour a spoon at a time as you go at intervals.
Honestly they were all pretty worth it but i kinda agree with the joshua review. If I’m buying a cookbook i want the recipe to be absolutely complete and well presented, otherwise whats the point
Right. I don't want to do the thinking for the author. And not everyone can do that, some people buy cookbooks because they can't cook well but still want to feed themselves at home. The fact that they couldn't get the measurements right when the metric system is so easy and precise...💀 (also, I don't believe that the unsweetened crème brûlée is sooo good, bfr.)
I agree. But Joshua has also just gotten super arrogant and unfunny lately. After a really rude comment he made about disabled people under his food gadgets video, I had to unsubscribe
Honestly I feel very conflicted about this video. Like, there can be reviews between 1 and 5 Stars. A cookbook with flaws are sadly very common. My father is a Chef, and he often talks about how most Chefs nowadays put untested recipes in their books. That youtube chef follow, is sadly not that surprising. It is common enough after all. I don't think Joshuas cookbook has to be a 1 star. But 3 or 4 stars, I think, would be utterly fair.
joshua's criticism is 100% valid lmao but for claire's, initially i was gonna agree but those product photos? looks like a bad flat cookie so like you knew what you'd be getting from the beginning...
@@ToweringPsychic I personally dislike thin and crispy cookies to the point where I would usually prefer to just skip the dessert than eat a crispy cookie, but you have to hold some level of responsibility if you chose a recipe titled that. I would never give a recipe a one-star review simply because it met the description of the title. Imagine making a recipe that's called "super spicy ghost pepper curry" then complaining about how you don't like spicy food.
I am not sure why, but Clair's cookie recepie worked great every time, cookies were not as flat and did not spread, but tbh I usually make a big batch and freeze them, because I like the "waves" looks. Maybe that is the reason they turned out this way? Clair also has an episode about making them, maybe there is a mistake in a book? @Honeysuckle
For Clarire's review, I think the reader is just not used to the crispy type cookies. I personally like this style very much. The edge is crispy and caramelized and the center is still a bit soft. It's heavenly.
I was one of Maangchi's early cheerleaders when she was just starting out. That was back when she still had time to personally vet and respond to every comment. She taught me how to make a crispier fried chicken, and with my homemade barbecue sauce, "Ambush!" how to make a great Yangnyeom Tongdak. Thanks for vindicating her, she's a treasure. ♥
@@ThatOneFemaleGamer I personally found her in 2016 and it was really cool to see someone who was so fun and still gave good cooking advice. Been a while since I watched her but glad she's doing well :D
While I also like her a lot, some of her recipes also did not work, despite following her instructions with the same ingredients exactly. However, her bulgogi recipe is the one I used, and is very good. Not sure how someone can messed up bulgogi anyway, the flavor profile is actually very simple.
She's STILL like that. I made a comment like, a month ago and she still liked it, replied, and pinned it. And often you'll see the pins are a recent commenter. She still engages with her audience
“Too young and inexperienced” remember they’re talking about the guy who placed third on season ten of Masterchef. Sure he didn’t win but top three is still very impressive
@@ultrademigod ...obviously. I can't afford to eat half the stuff they cook on that show. I'll sit here enjoying my delicious homemade dinners instead. Sure it may not win a competition but good food is good food.
One small safety tip for the Brûlée… set the pan with ramekins on the oven rack first. THEN add the boiling water. No need to try to carry/balance/not slosh scalding water on you on the trip from the counter to the oven. This was a fun video and I appreciate your honesty!
I may not particularly like Maangchi's cooking, but I adore her and everything she says. I would eat all that horrible chilli just to watch her be happy!
I think maangchi didn’t over season the meat because it’s a lettuce wrap to be eaten with salty samjang sauce. But maybe the reviewer didn’t eat it that way. Plus it also depends on how salty each person likes their food. They should have looked for a regular bulgogi recipe that is eaten with rice. That version would be more salty since it’s what’s going to season the rice too and you’re not adding samjang like you would in a lettuce wrap.
I love josh's videos for years, but lately I have felt he has gotten a big head and a little too opinionated with his delivery on things. Knowing there's multiple mistakes in these cookbooks really says something.
@@janae8427I'm glad I'm not the only one that noticed, I actually stopped watching because it didn't feel like a person just sharing a recipe anymore. It felt like "my way or the highway"
I stopped watching because there were HUUUGE displays of privilege and entitlement that just started giving me the ick. I used to find him funny and "relatable" when he started and as he grew it just got...lowkey shitty.
@@Katastr0phic_Katicorn I only watched videos when they were recommended but he spoke way too authoritatively about cuisines he was definitely not an expert in. It was very off-putting.
I think people should give stars that represent the issues or joy they experienced. For example, I would not expect something to get 5 stars when they leave out when to add an ingredient, even if it's easy to figure out where it should go. If the recipe was otherwise delicious and it was only minor stuff being forgotten, then that is 4 stars, not 5, in my book.
i think easy to figure out when to add it's kinda difficult unfair to some. I make a good amount of recipes but really i had never been that interested in creme brulee, prefer Mexican flan. So if i made this as my first creme brulee, I'll for sure not notice until I had already taken it out of the oven and by then i'll just get to see my bowl full of sugar wondering what did i missed. Like when you do a lego structure with instructions and yet you still have legos left afterwards.
@@mikewedge808 The quantity of sugar called for the recipe is more than the sugar needed for the crust, so even if that was the case the quantity of sugar would need to be fixed. So, either the issue happened in the steps missing the sugar or the ingredients including too much sugar.
i'm not a fan of giving 5* reviews for even the ones that clearly didn't deserve it like weissman's book. I for one would very much be annoyed if like that one reviewer said i had to troubleshoot recipes
@dianajmm9088 she did say that it could use some sugar though and that a step was clearly missed, she just sugarcoated it later by calling it a "minor mistake" for a 5* review to prove that 1* review was "wrong" Edit: my point is it didn't "come out perfect" and wasn't just not in the reviewers taste, she clearly would also like it to be sweeter, as it should be without the missed step (I guess in the ingredients the sugar is listed in a portion that is clearly to be add in and not just sprinkled at the end for the crust)
it's a drunk meal. it's common for people to crave oily/greasy foods when they're drunk or hangover. some people even think it helps take care of the hangover(it doesn't). if the book has a party vibe, it's likely those are meant to be drunk people meals
I've just had a flashback from my younger years reading this comment. As a student I came home from a party in the early hours and was starving, but no fast food places were open and I was too drunk to make anything. Because my shared house had other students in it that were broke, there was no food except a single jar of carbonara sauce in the cupboard, which I tried to eat with a spoon. I managed two mouthfuls before throwing up. Absolutely ghastly.
I understand that you didn't want to offend anyone but all of them get 5 out of 5? why even rate them? Especially the first one didn't deserve 5 stars. if you leave out ingredients in the instructions and there are wrong amounts that's just lazy bad work. It doesn't matter whether it's all on Josua or not. He gives his name and face to the book, so it's in his interest to double check everything.
I think it’s inspired by the youtuber Ryan Trahan who visits badly reviewed restaurants (also other places) and challenges himself to only leave 5 star reviews aka only focussing on the good things in a funny way. But I agree, it doesnt really work here… and doesn’t add any comedic value
Soups are one of my favourite thing to cook, so true. Nothing beats a good soup when ur feeling down or sick. And I love that you can easily prepare many portions
a certified nutrition councilor can’t figure out how to calorie count and figure out macros using a kitchen scale and nutritional labels? something here isn’t adding up.
@@nicole757 That still has nothing to do with the fact that including a serving size for a recipe is pretty standard and would be nice if it was included. Her being a nutritionist or not had nothing to do with that fact.
Nah, my complaint about that is a food nutritionist should have known a dish called "pepperoni fried rice" was gonna be greasy? And a food nutritionist should be able to figure out nutrition facts. This book doesn't seem to be marketed as a healthy cooking option, so frankly, they are allowed their opinion, but they should have thought a little harder before that review.
The Weissman review was pretty disingenuous. The metric conversations are all wrong, and forgetting an ingredient in the recipe is a big deal. Just because you didn't mind not adding the extra sugar doesn't mean it's a good book. How can anyone take your review seriously if you just hand wave blatant issues?
I haven't read his book myself and it wasn't mentioned here, but what are types of incorrect measurements? I ask because '1 cup' for example, is a different gram amount depending what country you're in. In the US 1 cup can be either ~236ml or 240ml, however in UK\NZ\South Africa 1 cup is 250ml, and for old recipes the UK imperial cup is ~284ml Similarly 1tsp can mean 20ml or ~15ml, depending if you're in Australia.
@@daemonbane1 yes, exactly this. Weissmen typically Googles the gram calculations, and thus, all of them are off. If you follow the recipes based on grams, your end result will be subpar or won't come out like you'd hope. Aside from that, ask 10 people to pour you 1 cup of flour, and you'll get 10 different gram amounts. Measurements, especially in baking, are very important for consistent results. Hand-waiving for "forgetting an ingredient" makes for a bad recipe, even if she didn't mind the end result. The reality is, a lot of people care about that.
You can't use a scale to measure mL. The "mistakes" in the conversions are probably because the conversions to metric were made by the proofreader, Bianca Bosman, who is based in the Neatherlands, where 1 cup is 250 mL, and those conversions to metric are intended for readers in countries where ingredients are sold in metric packages. So a carton of cream would be a multiple of a metric cup, and not of an American one. That's not a mistake, but it should be (and maybe is) explained in the Texture Over Taste book.
I use my scale to measure ml 🤷 it has a gr and ml setting. Obviously the ml isn't super accurate, but it works fine when I don't want to get out my measuring cup
@@lilacfunk Milk and water (for example) have different density, so 200ml of milk will not weigh the same as 200ml of water. So if you want to be very exact, it's not possible to use a scale to measure ML
@@lilacfunk scales by definition measure weight, not volume. Not every liquid has the same density, therefore a scale that claims to measure mL is lying to you.
@@kimtimmermans873 This is specially important on fats like cream, butter and oil. Canola and butter are 50 grams lighter per liter than water. This could potentially ruin recipes that need precision.
why should that be explained? i never seen a recipie explain how big a american stick of butter is and I can´t even buy sticks in my country. it´s 250g, 500 g or 1000g. thats it
My favorite part about Claire Saffitz's Dessert Person is that there's often a whole TH-cam video to go along with the recipe. I've been making her chocolate chip cookie recipe for years (with minimal adjustments) and have literally had family fight over the last one
@@nancyneyedly4587 No, they have a darker crisp ring around the outside but the center is thicker and chewy. The biggest difference between Claire's video recipe and I guess the one from her book is that the butter/sugar doesn't end up liquid; rather than mixing hot brown butter and a solid stick, you brown all of the butter and whisk it in a second bowl filled with ice.
Same, every time I use that recipe (following the vid) the cookies never turn out flat they’re also perfect and crinkly on top and not crispy at all. I think the sugar might be the problem, maybe they added the melted butter too soon to the sugar so it almost crystallized too quickly resulting in a very crispy cookie. After browning the butter I resolidify it in the freezer for a couple minutes and whip it up so that sugar doesn’t absorb as quickly. To be fair baking is a science and can not be improvised.
YES! Her chocolate cookies are the best! I’ve made them more or less 20 times already. I exchange baking soda and power from times to times, depend on what kind of cookies (soft or kinda crispy) i want to eat at that time.
I don’t understand how she can give Joshua’s book 5 stars, when the instructions are incomplete and the measurements are wrong. It affects her credibility.
She said at the beginning of the video that she was going to find a way to give every one of the books an honest 5-star review. I think it was a challenge she set herself.
She’s doing what Ryan Trahan does. No matter how bad it is, you HAVE to find a way to give them a five star, but it HAS to be honest. Its supposed to be a way not to destroy a business more than you already have, because the video itself gives enough criticism
I feel like Claire's book is the kind where you CAN NOT shortcut a recipe. Cooking tends to give you a bit of leeway to add your own innovations, baking *does not* If you do not complete every step how it's written you will not get a good product when you're baking.
The old adage that cooking is an art and baking is a science is absolutely true. In most cooking an experienced cook can operate off feels but baking is essentially a series of very specific chemical reactions that require precision inputs to achieve properly and a small change can throw the whole system off.
I listened to that recipe as the video went, and it is a pretty exacting recipe. I agree, it is not one that gives much leeway, and I am someone who has experience with baking enough to do my own experimental cooking in it (even in baking, once you know the rules, you know how to break them).
To the bulgogi complainer-- You cannot compare what you ate at a restaurant vs a homemade one. The restos prep those in advance & has msg & has other secret ingredients. It won't be exactly the same. But maangchi is the GOAT of korean home cooking. Do not ever diss her. We will come after you. 😁
Problem is also that people who eat a lot at such restaurants desentized their taste buds so they need more of everything. I had a friend who had to put extra salt on an already salty french fries, because he couldn't taste it.
I get irrationally angry when people throw books away. Donate them to the library or give them to friends/family/coworkers. Why would you throw a book away?? That's insane to me.
While I agree with you, sometimes a book has nowhere else to go. Our library doesn't accept donations and our thrift store has begun being much pickier about which books they accept. Friends and family and colleagues don't always want a certain book. There's only so many attempts you can make to try and clear out your belongings.
Actually most libraries don't take any books because they have way.too.many.books. Yes, throwing away things is wasteful and should be avoided but so many people have literally hundreds of old books that they have no use for. Unless it's childrens books or classics it's really difficult to sell/donate/gift them to somebody. I think the best way to reduce old books is to buy second hand yourself or read e-books. Sadly old books aren't that valuable unless they are really special.
For the Joshua Weissman measurement conversion error, it is obviously written in internationally standard measurements not USA standard measurements. The measurements are correct.
To add to this. When Australian and Canadian cookbooks use cups, teaspoons, and tablespoons, they standardize on 250 mL for a cup, 15 mL for a tablespoon, and 5 mL for a teaspoon.
As a European I appreciate the conversion from imperial into metric measurements. But it could easily be rounded to reasonable measurements. Normally metric recipes don’t have 473 ml or 16 gr. 😅 They should have rounded the measurements to make it more realistic.
That is extremely doubtful given that he's an American chef. There's also just no way he was actually advocating for his primary audience to use 1.06 packages of heavy cream. I also feel like she was just way too kind there in general. Not having sugar in your dessert recipe is not a minor error, and this is the second time he's put out an extremely poorly edited cookbook.
To me, it seems they intentionally rounded the measurements. Outside the US, you get 500 and 200ml packets of heavy cream, not 473 (2 US cups). The recipe says it's 2 cups or 500 ml, so I think it advocates for 1 package of cream, but that is slightly different depending on where you buy it. Of course, this could change the texture a little, but for me personally, not enough to matter. I would use 2 US cups in the US and elswhere 500ml anyway, no matter how they convert it because I won't waste that little of a product
As an American home cook of middling skills I've actually found recipes with weights far superior to the cup method. A scale and a bowl is all you need. You don't have to be constantly leveling out a bunch of various sized cups. that's a pain. It's also way more accurate for baking recipes.
If you're looking for another Korean youtuber (with a cookbook), the channel Aron and Clair is amazing!!!!!! I loved this fun idea of a video you should do this again!!!!
I'm sorry, but you agreed with all the 1 star reviews! Creme brulee: "you shouldn't be eating that much sugar anyway" aka this tastes egg-y because it's missing the sugar. You also tried to correct the recipe mistake preemptively by adding 2 teaspoons of sugar on top. Pepperoni fried rice: "This is late night after party food" aka hangover food which is greasy food! The cookies: "the crispy is really crispy" aka these came out overdone if you like a chewy cookie. For Maangchi you added a dipping sauce which was from a different recipe and is usually marked as optional, plus said the meat would taste better marinated - both corrections for lack of flavor. And lastly the BLT: "it's not that simple" which was the criticism of the book that the recipes are hard to make.
also molly's rice recipe called for a full cup of mayo. when you just use a drizzle on the plate, you are altering the recipe. Honeysucke made an edit "to taste" which is great, but the book calls for one cup. If all that mayonnaise was under the rice it would be pretty gross imo too.
the crispy chicken skin blew my mind. am I supposed to just have that lying around?! BLT should be making the best with little effort, not a 2 hour endeavor
@@ethanstewart9970 She reads the recipe "1 to 2 teaspoons" and then says "I'm going to do the maximum". She's going for the maximum because the custard itself doesn't have any sugar, so she's trying to save it.
I have most of these cookbooks. Joshua’s first book is better than his second but he’s a very technical chef to the point of nonsense so you have to kinda already know what you are doing. The odds I ever make anything from Molly’s book are low but I liked reading it and I like the vibe. Claire and I have very different ideas on the target textures of things so I have learned to really read the descriptions. Her pie crust is fantastic if you want what she wants- big and flaky. If you want thin and delicate this ain’t it. I have both of Maangchi’s books and korean in laws. This is very home cooked Korean food. If you want Korean restaurant in America food you aren’t going to get it because that isn’t what most Korean food tastes like. I don’t have Nicks cookbook. If you want a ridiculously great book get Carla’s That Sounds So Good.
@@toolbaggers josh focuses a lot on textures in his videos because he feels that texture isnt as focused on in enhancing the eating experience as much as flavour is. Naturally he's not going to neglect flavour
if I know cooking so well I don´t need to get info when to put something in something I make 1 time a year then I don´t need his cookbook becouse I allready know what to do
Yes! I totally agree that I often do not have the same tastes when it comes to textures as Claire, it's actually amazing how much texture variation you can get in baking and how much people's tastes vary in that regard.
YES to carlas book, the flatbread mushroom thing goes crazy but i really need to try do more from that book. also claires pie crust is unbeatable, so straightforward and simple.
I think that Josh could really do better. Wish you would give not only 5 stars - that would be so helpful. He doesn’t deserve neither 1 or 5, 3 or 4 is more like that.
She's a TH-camr and they very rarely give low scores or criticisms towards other TH-camrs especially if in the same genre - Cooking. The video is just for clicks as I knew from the start she wouldn't criticise the big players or people she knows within the community so not to upset their fragile fans
@@Mark-nh2hs yeeeeeah....😅 This video was randomly recommended for me. So I came in wondering if she'd give super honest reviews and she did exactly what I expected. Unfortunate but understandable.
@@Mark-nh2hs its because she challenged herself to give it a 5 star if it was unfit for a 1 star. even if the cookbook probably deserved a 2, its gonna get a 5 because basic math. 1
@@loopy-q1h What's the point of "challenging" yourself to ignore obvious shortcomings? The whole point of stars in reviews is to rate it on a scale. 5 stars implies that you have zero issues with the recipe. Intentionally ignoring an issue and still giving a 5 star review isn't a challenge, it's a fake review.
2:03 You made a critical mistake there, when saying "For the home chefs." You should rightly have said "For the US home chefs it would have been easier." For the rest of the world, your crazy cup system is a menace! Seeing that a large part of the youtube audience is probably NOT from the US, it makes perfect sense to have measurements in logical metric.
We use cups in Canada too, and honestly I'm so tired of hearing this. Folks across North America for generations have been making delicious pies, cookies, cakes, souffles, etc all with the cup system. Millions of us. No problem. Just because you don't use it, doesn't mean it hasn't worked perfectly well for over a century for other countries. And you know what? You can weigh all your ingredients to the milligram, but if your flour is very dry, you have to add more milk. If you live somewhere with a lot of rain and your flour is super hydrated, the precisely weighed out liquid in your recipe is too much. Cups or scale - a the end of the day, you just have to know how to bake. What the batter is supposed to look like. Then it doesn't matter if you use teacups and soup spoons.
@@mcowley895 yes, but we use metric cups (250 mL), tsp (5 mL) and Tbsp (15 mL). Which aren't even consistent across the metric world. You're only using these if the ratios are rough and it doesn't matter. Otherwise, metric is king, cups are trash (by weight is sooooooooooo much easier if you want to change the amounts, and do less washing). I am by no means a cook, or even a home cook. Cups are trash for those of us who can't just feel what's right.
I dont know why everybody loves Claire so much. Her time at bon Appetit she was such a toxic coworker. I guess maybe if she is just in her own kitchen now by herself its better?
So I appreciate the no nutritional information as someone healing from eating disorders it makes cooking fantastic and fun again and help to eat everything and after realize I never would’ve let myself have that in a past life. So thank you!
Which is funny, because the whatever whatever nutritionialist? sure sounds like one of those made up job titles used in California by people who have no actual qualifications.
Dunno about California, but I do know that if I was served that dish I would assume I had offended them in some way, make my excuses and leave. Ruining fried rice with fake aioli and fake salami is an insult to Asia, Italy, and Spain.
@@witchypoo7353a nutritionist is not the same as a dietician. Dieticians have to study at accredited universities for a period of 4 years to get their degree. Nutritionists claim to know as much as dieticians or know more than them but it's basically a con. Some nutritionists take a short course online and are perhaps misguided by that online "school", but a lot of so called nutritionists are grifters.
@@witchypoo7353 i thnk it means they went to a semester seminar about nutrition in college and then dropped out to be a nutrition counselor. basically what they do is plan your meal and then refer you to an actual dietition/nutritionist for professional advice. its the equivalent of andrew tate making his hustler's college. absolute scam/waste of money.
Call me basic, but a BLT is my favorite sandwich. And THAT BLT, with the lemon-maple-brown sugar bacon and the FRIED CHICKEN SKIN. OMG that looked amazing. Justice for Nick.
that's what i thought too! anything else was fair but forgetting ingredients is a totally deserved 1 review. Like i always trust the process on most cookbooks. I wouldn't even notice something was wrong until I had backed the whole thing.
I think she just didn't want to bring hate to herself. Hard to be honest when you have fans on the comments that will eat you alive if you hate their favorite chef. I like him too but i'll for sure not buy his book now, i'll stick with the videos.
@@denissecam1075 If I understood it correctly, the sugar wasn't missing, it was in the ingredient list, but they forgot to add the step where the sugar was added.
@@fredriktomte80 exactly. which is my issue. cuz how would i know where to add the "400 of sugar" if there is no step? i'll take it out of oven and be like "so what i was supposed to do with this much sugar?
I had to scroll too far to see this comment. First thing came to mind when watching. I dare say they are close, but this method is only accurate with water.
The conversions aren't precise because they're calibrated to container sizes. We can buy 2 cups in the US. In metric countries 0.5L would be a reasonable size. Nobody's going to sell a 473mL container anywhere that doesn't use imperial units.
Once when I made them I over worked the dough causing it to warm and rise in the bowl instead of the oven....maybe that's what happened here. ie it rose (chemically reacted) before they were cooked in the oven
Cookies can vary wildly depending upon the ingredients and/or mixing steps. Not all cookies will be fluffy mini cakes. Thin and crispy IS NOT a "mistake". This is exactly how the recipe should turn out. Now granted, there is much more science in baking than cooking and "just winging it" can be disastrous in baking. I have an engineering mindset and do enjoy the building process of following a recipe, but not everyone has the same approach. But even then I have had my share of bad results (mostly my own fault).
This is my go-to chocolate chip recipe and I never had a flat cookie, but I do some things differently than in the book. I chill the dough overnight covered in the bowl after mixing. The next day I let it sit at room temp for 15 minutes to let it soften enough to handle but not too soft to be sticky, and then scoop up 2 tbs balls (half of what the recipe says). Then I freeze the balls to have freshly baked chocolate chip cookies anytime. I bake them straight from the freezer. Seems like the combo of letting it chill in the fridge to set the dough and then freeze in individual balls helps the cookies to not spread. They are chewy on the inside and crispy on the outside. The brand of flour also can affect the cookie spread. I had cookies flatter than crepes from these celebrity TH-cam recipes until I switched to King Arthur AP flour.
I loved this vid! With regards to nutrition facts, I never look at those. As someone who actually tracks all my food, I would rather just calculate based on the ingredients I'm actually using. Macros can vary so much from brand to brand, and if you're someone who cares about nutrition, you can look at something like pepperoni fried rice and know if that's something that fits into your plan or not, and you can make substitutions on your own to get to where you need to be. I really wish this country did a better job of educating people on basic nutrition.
"I dun wanna mark up my cookbook with pen!" Bro, the most loved cook books have notes all over them as well as some kitchen scars. If you don't want to get it messed up, don't buy a books whos purpose is to instruct you with very hands on tasks. 😂
I'm a pastry chef. Please, do NOT temper your yolks like that. Ever! It's just ridiculous to do it like that. I'll keep this short as I can, but here is a quick rundown on prepping brulee and when to add the sugar. First, heat the cream, not quite to a boil. Next, stir the yolks until smooth. Then, stir in sugar to the yolks and mix until smooth. While stirring the yolk mixture, slowly pour in the cream. Mix until combined. Done. At work, I'll pass the mix through a fine mesh strainer. IMO that's optional at home. With all that said, I really did enjoy the video. I'd also be interested in seeing what your go-to cookbooks are. ✌🏿
@@PullthaleverKronk I said that because dropping in a spoonful at a time will take way longer than necessary. The process I described is the safe way they teach you in culinary school. Are they both ways safe? Yes. If you're driving, only going 10mph is safe. Going 45mph is also safe, and it gets you to your destination a hell of a lot quicker.
@@krdiaz8026 I understand the view on being safe. No one wants scrambled egg Brulee. The way I described to do it is what you learn in school. It's a fundamental technique used across many recipes. And when I say fundamental, I mean as a baking procedure, not a tool for a pro cooks. And, lastly, I try not to look it as teaching a home cook vs. pro cook. It's all cooking and baking. Solid technique works in any kitchen. Take care ✌🏿
@@KingBeef726 what's next, a prep cook saying they were taught THE way to dice onion in CULINARY SCHOOL, and dicing them thinly like Marco Pierre White to melt into sauces is RIDICULOUS and a waste of time? Joshua showed a michelin-technique for michelin creme brulee, you were taught a faster technique which is more relevant for normal restaurant/bakery-level brulee. They're both valid, there's more to cooking than what you were taught in culinary school
As a consumer, I find that videos like this showing that even the "worse" recipes turn out good give me a better idea of the overall quality of the cookbook.
Great video--watched it front to back! Thanks for doing the subtitles when you were reading off the recipes as well, it really helps me understand as I read along. I've really been enjoying your food tour videos too, I guess I really enjoy watching you rate and appreciate other peoples' food just as much as I enjoy watching you make your own recipes!
this is the first time i’ve seen one of ur long-form videos! i loved it. ur positivity is infectious. I love ur short-form stuff too, but damn! so much effort in this video and so well thought out. five stars! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Your review of the chocolate chip cookies was way too generous. I've made chocolate chip cookies multiple times, thicker ones, and I usually don't eat them five minutes after I've baked them, most of the time I eat them hours later or the next day, and they're not nearly as chewy as they were right after baking them, I bet just a couple of hours later those thin cookies were all crisp and no chew.
When I saw Maangchi in the list I lost hope for humanity for a second until you brought it back. Super entertaining video and from my own experience I have followed recipes that have not worked but trying them the second time turned out delicious so it really depends on specific factors, skills, timing etc.
If a chef doesn't like soup I have no problem with them leaving it out of their book. I do have a problem with a smarmy "joke" that essentially makes fun of the reader for even bothering to flip to the Soup section in the first place. "Oh, you thought you were going to find soup recipes here? Joke's on you, soup sucks and you're an idiot for wanting to make it!"
Most restaurants in America up the salt and sugar to satisfy American pallettes. Maangchis cookbook is likley more authentic to a Korean pallette and may seem "bland" to some.
That was such a fun video concept! I hope you will do more like this in the future if you can. I love that you are a good cook and you know your way around the kitchen, but you can approach a recipe de way someone who's inexperience would and see if you can make sense of it. Thanks for testing these cookbooks for us! :D I'm glad they were all up to your standard. Also, I am really not a sweet tooth, so knowing that Joshua Weissman's crème brûlée is plenty sweet with just the sugar on top makes me want to try it even more.
Aioli has been changed from it's original meaning to just a fancy term for "Flavored Mayonnaise". Aioli is a sauce using garlic as the emulsifier for eggs, in contrast to a mayonnaise that used an oil.
I'm so glad to see that more cookbooks are coming out withOUT the nutritional facts. For some people, those can trigger ED issues. So thank you for not putting it in your own book, and to the others as well.
Girl, this video is so refreshing, I am amazed to seeing this great support and the knowledge you have towards cookbooks. Now I need to create a cook book 🤣
I love that you made this video. I hope it reboots some of their sales, and yours as well. Bravo for your optimism and willingness to try these recipes. I'm really excited to try the cookie recipe. Thanks!!
Actually, it does exist depending on what state you live in. I know of someone with that title, and they are board certified, undergraduate and post graduate degree, and completed an internship. They're certified to create meal plans for people. Lol not to be confused with just a nutritionist who may not be board certified.
when someone says there is no flavor in something/bland, they 100% have their tastebuds blown out from eating flaming hot cheetos, takis, and mt dew. ill bet if that korean cook book had doritos and epic meal time tier stacking in it, she would have loved that recipe.
This video should have been titled "I tested 1-Star TH-camr Recipes and then gave them all 5 stars cause I'm scared of Backlash". I mean thats the point of rating it, if you're handing out 5 stars to books that leaving out ingredients then I question your culinary skills. If you think someone who can't cook leaves a 1 star review is bad, being able to cook and giving 5 stars to books that don't deserve it is no different. You were better off not rating them. I'm no chef but a book that leaves out ingredients? Fried rice that's all clumped together and cooked heavily on one end? All 5 stars? Coming from someone who is reviewing recipies adding extra vinegar to mayo cause it's not "bright" enough even though it deviates from the recipe and can't use proper measurement tools.
I really appreciate ur objective and unbiased approach to rating these cookbooks for urself. I’m with u, these recipes sound amazing. I would love to take a closer look at each of these chefs works
Ah, you started with the worst cook on youtube. It's absolutely painful to watch this creme brulee recipe. The vanilla bean and lavender aren't given enough time to steep properly, and how do you leave out an ingredient? You can't blame the proof readers or the recipe testers... that's entirely on the guy on the book. I had no idea Molly Baz was still cooking on the youtube... gonna have to check out her channel. I can see where the person complaining about the aesthetic of the book is coming from. Based on the pages shown it looks like she was going for a vintage 1970s aesthetic with a modern twist... and it's just not visually appealing.
so the sugar in the ingredients list for the lavender creme brulee seems to have ended up ontop of the cremebrulee.. so you did need sugar.. or am I misunderstanding something
Yes you are misunderstanding. In the ingredients it says 100 g of sugar, PLUS some for topping. That means you’re supposed to put sugar in the creme part and also as a topping. And the recipe instructions forgot to mention when you were supposed to add the sugar to the creme.
1:37 you've confused millilitres with grams. 2 cups of anything is always going to be 473 mL. there's no weight conversion going on there. it's just volume vs volume, not volume vs weight,
Your chocolate chip cookies recipe is amazing. I actually made a batch and brought it when I was presenting my documentary to my teacher. Gave some to my class too. It was not a bribe, just a thank you for being a great teacher.
@@elithluxe7568 Can I tell a story? The teacher deserved it!!! It was one of our final projects. The teacher was a sweetheart (he's still alive, just isn't teaching anymore) Like he taught politics, history AND production (so video/photography AND editing) He was also our homeroom teacher for a bit. Days he was not teaching he was travelling Asia or presenting sports commentary. One day he came to class a bit sad, said his best friend was not doing good and that he was stressed about it. Then he got a call that he passed away. This guy breathed in and out and finished the lecture while we were all in shock, urging him to just take a break or go see him. So it is safe to say he is VERY hardworking and passionate. My documentary was about the situation in Myanmar (it is supposed to be on my channel. but I interviewed some television personality and actual member of an organisation so I'm not sure if I can unprivate it) And as I said he loved travelling, history and politics, so my docu was right up his alley and I did not make it easy on myself...I gave the cookies at the end after my batch finished presenting to not make it like a bribe haha.
@@elithluxe7568 Can I tell a story? The teacher deserved it!!! So when I was going to media school in 2018-2021 this teacher would give politics, history and production (video/photography AND editing) PLUS was our homeroom teacher for a bit. He was an absolute legend, a sweetheart and *insanely* hardworking. When he was not teaching he'd be presenting sports commentary or traveling Asia or other countries with his daughters. One day he came to class a bit sad and said his best friend was not doing well. Soon he received a call, got back to the class, breathed in and out and continued the lecture, while we were all in shock and urging him to go see him. This guy was like a father to us. He'd give us his teachers ID, which functions like a keycard for the teachers lounges and payment method for the coffee machines and would allow us to get any drink. I was part of the more "different" crowd; the edgy skater boy who made music, the colourful and insanely pop cultured boy with the best music taste and fruits magazine esque clothing style and me... the angsty emo asian who doodles a lot lol, but he was not one of those "Those freaks!" people... He applauded us and cheered us on. He saw how creative we could be. LIKE A PROUD DAD! My documentary was the second to last final project/assignment we had. It was about the situation in Myanmar, which encompasses all the subjects he taught, so I did not make it easy on myself lol. On top of that I interviewed people actually in Asia so I stayed up till like 6 am... Despite all this stress I was researching cookie recipes, cause the end of school was near and I REALLY wanted to thank him and my newly found friends, who were gonna be presenting in the same time slot as me. and found hers, been subscribed for a while too so I trusted her. I don't really remember, but I think I gave the cookies at the end when our batch of like 4 students was finished presenting. I have such fond memories of that school, the best 3 years of my life honestly.
A lot of these 1 star reviews are definitely overdramatic - but i agree with the 1 star review for joshua, leaving out ingredients in instructions is very confusing and makes that recipe incomplete and its ridiculous that hes having those types of mistakes in his second cookbook
I Tested the BIGGEST TH-camr Recipes: th-cam.com/video/A-lUkJnsB88/w-d-xo.html
Your butter looked burnt not browned, but I like this video. Liked and Subscribed!
@@sbcroixI concur, the butter did get burnt that gives it a bitter taste to it.
Wow Ryan trahan looking far more feminine than normal
You're suppose the whisk the eggs and pour 1 spoon at a time as you whisk the eggs. That's what it means. Not just pour one spoon at a time literally and not doing anything to the eggs. You're suppose to whisk and pour a spoon at a time as you go at intervals.
So she is giving 5 stars to everything cuz she is a youtuber cook and is afraid to be honest just not to get negative comments from their fans....
Honestly they were all pretty worth it but i kinda agree with the joshua review. If I’m buying a cookbook i want the recipe to be absolutely complete and well presented, otherwise whats the point
Joshua is all kinds of fail lol
Right. I don't want to do the thinking for the author. And not everyone can do that, some people buy cookbooks because they can't cook well but still want to feed themselves at home. The fact that they couldn't get the measurements right when the metric system is so easy and precise...💀
(also, I don't believe that the unsweetened crème brûlée is sooo good, bfr.)
I agree. But Joshua has also just gotten super arrogant and unfunny lately. After a really rude comment he made about disabled people under his food gadgets video, I had to unsubscribe
... otherwise what's the point?*
Honestly I feel very conflicted about this video. Like, there can be reviews between 1 and 5 Stars.
A cookbook with flaws are sadly very common. My father is a Chef, and he often talks about how most Chefs nowadays put untested recipes in their books. That youtube chef follow, is sadly not that surprising. It is common enough after all.
I don't think Joshuas cookbook has to be a 1 star. But 3 or 4 stars, I think, would be utterly fair.
joshua's criticism is 100% valid lmao but for claire's, initially i was gonna agree but those product photos? looks like a bad flat cookie so like you knew what you'd be getting from the beginning...
Also the name was ‘Thin and Crispy Chocolate Chip Cookies’, so that person definitely should have known
@@ToweringPsychic I personally dislike thin and crispy cookies to the point where I would usually prefer to just skip the dessert than eat a crispy cookie, but you have to hold some level of responsibility if you chose a recipe titled that. I would never give a recipe a one-star review simply because it met the description of the title. Imagine making a recipe that's called "super spicy ghost pepper curry" then complaining about how you don't like spicy food.
I am not sure why, but Clair's cookie recepie worked great every time, cookies were not as flat and did not spread, but tbh I usually make a big batch and freeze them, because I like the "waves" looks. Maybe that is the reason they turned out this way? Clair also has an episode about making them, maybe there is a mistake in a book? @Honeysuckle
True. Especially the disappointment u get after putting trust to a name.
For Clarire's review, I think the reader is just not used to the crispy type cookies. I personally like this style very much. The edge is crispy and caramelized and the center is still a bit soft. It's heavenly.
I was one of Maangchi's early cheerleaders when she was just starting out. That was back when she still had time to personally vet and respond to every comment. She taught me how to make a crispier fried chicken, and with my homemade barbecue sauce, "Ambush!" how to make a great Yangnyeom Tongdak. Thanks for vindicating her, she's a treasure. ♥
I was the same! Waaay back in 2010-2011 when she was still relatively small. It felt so special to get a response from her (on her website too!)
Maangchi is untouchable. She's the ambassador of Korean cuisine for millions of people.
@@ThatOneFemaleGamer I personally found her in 2016 and it was really cool to see someone who was so fun and still gave good cooking advice. Been a while since I watched her but glad she's doing well :D
While I also like her a lot, some of her recipes also did not work, despite following her instructions with the same ingredients exactly. However, her bulgogi recipe is the one I used, and is very good. Not sure how someone can messed up bulgogi anyway, the flavor profile is actually very simple.
She's STILL like that. I made a comment like, a month ago and she still liked it, replied, and pinned it. And often you'll see the pins are a recent commenter. She still engages with her audience
“Too young and inexperienced” remember they’re talking about the guy who placed third on season ten of Masterchef. Sure he didn’t win but top three is still very impressive
TV cooks need to look good and be a TV personality where taste is secondary to views
Third is a fancy word for loser😋
@@ultrademigod Third on Masterchef is fancy word for good chef, actually.
@@no-qe9tb Each to their own.
Some of just have higher standards when comes to food I suppose
@@ultrademigod ...obviously. I can't afford to eat half the stuff they cook on that show. I'll sit here enjoying my delicious homemade dinners instead. Sure it may not win a competition but good food is good food.
One small safety tip for the Brûlée… set the pan with ramekins on the oven rack first. THEN add the boiling water.
No need to try to carry/balance/not slosh scalding water on you on the trip from the counter to the oven.
This was a fun video and I appreciate your honesty!
Thanks Dad...
@@YAWN.... Now go clean your room.
@@desmit6 nah, you clean it
I want to give the person who gave Maangchi's book a one star review, a one star review.
💯
Maybe… maybe… maybe they misread the amount of meat used. That might be the reason why theirs turned out bland
@@Leva12579 maybe they should read the instructions more carefully before giving someone a one star review
I may not particularly like Maangchi's cooking, but I adore her and everything she says. I would eat all that horrible chilli just to watch her be happy!
I think maangchi didn’t over season the meat because it’s a lettuce wrap to be eaten with salty samjang sauce. But maybe the reviewer didn’t eat it that way. Plus it also depends on how salty each person likes their food. They should have looked for a regular bulgogi recipe that is eaten with rice. That version would be more salty since it’s what’s going to season the rice too and you’re not adding samjang like you would in a lettuce wrap.
Joshua’s first book was riddled with errors to the point, most recipes were horrible to make. A second book has errors, too? Wow
I love josh's videos for years, but lately I have felt he has gotten a big head and a little too opinionated with his delivery on things. Knowing there's multiple mistakes in these cookbooks really says something.
@@janae8427I'm glad I'm not the only one that noticed, I actually stopped watching because it didn't feel like a person just sharing a recipe anymore. It felt like "my way or the highway"
I stopped watching because there were HUUUGE displays of privilege and entitlement that just started giving me the ick. I used to find him funny and "relatable" when he started and as he grew it just got...lowkey shitty.
@@Katastr0phic_Katicorn Rightt, I think the "fame" definitely got to him 'cause he just seems so stuck up recently
@@Katastr0phic_Katicorn I only watched videos when they were recommended but he spoke way too authoritatively about cuisines he was definitely not an expert in. It was very off-putting.
I think people should give stars that represent the issues or joy they experienced. For example, I would not expect something to get 5 stars when they leave out when to add an ingredient, even if it's easy to figure out where it should go. If the recipe was otherwise delicious and it was only minor stuff being forgotten, then that is 4 stars, not 5, in my book.
i think easy to figure out when to add it's kinda difficult unfair to some. I make a good amount of recipes but really i had never been that interested in creme brulee, prefer Mexican flan. So if i made this as my first creme brulee, I'll for sure not notice until I had already taken it out of the oven and by then i'll just get to see my bowl full of sugar wondering what did i missed. Like when you do a lego structure with instructions and yet you still have legos left afterwards.
So what if.... you were only supposed to use the sugar forbthe crust and not mix it into the custard?
@@mikewedge808 The quantity of sugar called for the recipe is more than the sugar needed for the crust, so even if that was the case the quantity of sugar would need to be fixed. So, either the issue happened in the steps missing the sugar or the ingredients including too much sugar.
agree uts a 4 star. agree with the rest tho, they do what they advertise
Watch a different video then
i'm not a fan of giving 5* reviews for even the ones that clearly didn't deserve it like weissman's book. I for one would very much be annoyed if like that one reviewer said i had to troubleshoot recipes
But you dont have to? She literally just did the recipe in this video and it came out perfectly, just not to the reviewer’s taste
@dianajmm9088 actually she troubleshooted the recipe and added the sugar despite the recipe not having the instruction to add sugar.
@ when did she add the sugar?
@@dianajmm9088 I was wrong she didn't add the sugar.
@dianajmm9088 she did say that it could use some sugar though and that a step was clearly missed, she just sugarcoated it later by calling it a "minor mistake" for a 5* review to prove that 1* review was "wrong"
Edit: my point is it didn't "come out perfect" and wasn't just not in the reviewers taste, she clearly would also like it to be sweeter, as it should be without the missed step (I guess in the ingredients the sugar is listed in a portion that is clearly to be add in and not just sprinkled at the end for the crust)
I'm just gonna say that if a book says "Texture Over Taste", I'm not buying it. I like tasting good food.
I agree in general, but I wonder if there is an untapped market for such a book for people with e.g. autism who struggle with food textures.
@@miragebarrage320 omg you people can't do anything
@@BritneyHIAMdisgusting comment
@@BritneyHIAM 'You people' like what? Physicians? People who own cookbooks? Females? People who like chocolate? What a bizarre behavior.
@@miragebarrage320 I think we both know...
The Molly Baz recipe looks like a 3 am struggle meal.
Yes! If it was a drunken recipes cookbook it’d be fine lol
Yes! I can hear Frankie Celenza's narration as he makes this recipe. LOL
it's a drunk meal. it's common for people to crave oily/greasy foods when they're drunk or hangover. some people even think it helps take care of the hangover(it doesn't). if the book has a party vibe, it's likely those are meant to be drunk people meals
@@Ray_Vun yeah, hangover is best cured by hydration
I've just had a flashback from my younger years reading this comment. As a student I came home from a party in the early hours and was starving, but no fast food places were open and I was too drunk to make anything. Because my shared house had other students in it that were broke, there was no food except a single jar of carbonara sauce in the cupboard, which I tried to eat with a spoon. I managed two mouthfuls before throwing up. Absolutely ghastly.
I understand that you didn't want to offend anyone but all of them get 5 out of 5? why even rate them? Especially the first one didn't deserve 5 stars. if you leave out ingredients in the instructions and there are wrong amounts that's just lazy bad work. It doesn't matter whether it's all on Josua or not. He gives his name and face to the book, so it's in his interest to double check everything.
I think it’s inspired by the youtuber Ryan Trahan who visits badly reviewed restaurants (also other places) and challenges himself to only leave 5 star reviews aka only focussing on the good things in a funny way. But I agree, it doesnt really work here… and doesn’t add any comedic value
I believe she mentioned from the beginning that if she likes the recipe, she will give it 5 stars.
She's a You Tuber! You only say nice things to your fellow You Tuber, lest you incur the wrath of other You Tubers' fans.
Yeah, this is my first and last time watching videos on this channel.
Exactly, what was the entire point of this video, though I stopped at the 8:00 minute mark when I realised that this is a biased video...
Soups lack texture and excitement? Well, *someone's* been making soups wrong.
definitely.
That comment alone means I won't buy that book.
nah, I don't like it either
@@jasonv.5938ikr, anyone who hate soups just haven’t ate/cook a delicious one lmao
Soups are one of my favourite thing to cook, so true. Nothing beats a good soup when ur feeling down or sick. And I love that you can easily prepare many portions
a certified nutrition councilor can’t figure out how to calorie count and figure out macros using a kitchen scale and nutritional labels? something here isn’t adding up.
Well...they didn't say they couldn't figure it out. They said it wasn't included.
@@danitho”but not having any idea of what a serving size should be” well idk “nutritionist” determine your tdee and fit it into your macros
@@nicole757 That still has nothing to do with the fact that including a serving size for a recipe is pretty standard and would be nice if it was included. Her being a nutritionist or not had nothing to do with that fact.
Nutrition counselor is a made up title. Sounds like they just wanted to slip that in for self promo lol.
Nah, my complaint about that is a food nutritionist should have known a dish called "pepperoni fried rice" was gonna be greasy? And a food nutritionist should be able to figure out nutrition facts. This book doesn't seem to be marketed as a healthy cooking option, so frankly, they are allowed their opinion, but they should have thought a little harder before that review.
Please do another one of these! I loved watching you cook the recipes
Will do!
The way you enunciate everything is oddly calming
Thank you!! 😊
Honeysuckle: "ergh, I have this urge to stir this"
Me: "mix mix mix!"
😄🫶🏼
That 100% would have been mixed in my kitchen
I mean, to be fair, it said there was no need. It didn't say NOT to. lol
The Weissman review was pretty disingenuous. The metric conversations are all wrong, and forgetting an ingredient in the recipe is a big deal. Just because you didn't mind not adding the extra sugar doesn't mean it's a good book. How can anyone take your review seriously if you just hand wave blatant issues?
The point was to see if it made it a one star result and it didn't.
So she left an honest 5 star review as she said she would.
@@aarond9036 it did
I haven't read his book myself and it wasn't mentioned here, but what are types of incorrect measurements?
I ask because '1 cup' for example, is a different gram amount depending what country you're in.
In the US 1 cup can be either ~236ml or 240ml, however in UK\NZ\South Africa 1 cup is 250ml, and for old recipes the UK imperial cup is ~284ml
Similarly 1tsp can mean 20ml or ~15ml, depending if you're in Australia.
@@daemonbane1 yes, exactly this. Weissmen typically Googles the gram calculations, and thus, all of them are off. If you follow the recipes based on grams, your end result will be subpar or won't come out like you'd hope.
Aside from that, ask 10 people to pour you 1 cup of flour, and you'll get 10 different gram amounts. Measurements, especially in baking, are very important for consistent results. Hand-waiving for "forgetting an ingredient" makes for a bad recipe, even if she didn't mind the end result. The reality is, a lot of people care about that.
@@aarond9036 5 star (highest rating) implies perfection, which this book is not. Thank you for proving my point further.
You can't use a scale to measure mL. The "mistakes" in the conversions are probably because the conversions to metric were made by the proofreader, Bianca Bosman, who is based in the Neatherlands, where 1 cup is 250 mL, and those conversions to metric are intended for readers in countries where ingredients are sold in metric packages. So a carton of cream would be a multiple of a metric cup, and not of an American one. That's not a mistake, but it should be (and maybe is) explained in the Texture Over Taste book.
I use my scale to measure ml 🤷 it has a gr and ml setting. Obviously the ml isn't super accurate, but it works fine when I don't want to get out my measuring cup
@@lilacfunk Milk and water (for example) have different density, so 200ml of milk will not weigh the same as 200ml of water. So if you want to be very exact, it's not possible to use a scale to measure ML
@@lilacfunk scales by definition measure weight, not volume. Not every liquid has the same density, therefore a scale that claims to measure mL is lying to you.
@@kimtimmermans873 This is specially important on fats like cream, butter and oil. Canola and butter are 50 grams lighter per liter than water. This could potentially ruin recipes that need precision.
why should that be explained? i never seen a recipie explain how big a american stick of butter is and I can´t even buy sticks in my country. it´s 250g, 500 g or 1000g. thats it
My favorite part about Claire Saffitz's Dessert Person is that there's often a whole TH-cam video to go along with the recipe. I've been making her chocolate chip cookie recipe for years (with minimal adjustments) and have literally had family fight over the last one
Do yours turn out like flat little crepes like in the video here?
@@nancyneyedly4587 No, they have a darker crisp ring around the outside but the center is thicker and chewy. The biggest difference between Claire's video recipe and I guess the one from her book is that the butter/sugar doesn't end up liquid; rather than mixing hot brown butter and a solid stick, you brown all of the butter and whisk it in a second bowl filled with ice.
@@MrKonnect Sounds yummy!🍪
Same, every time I use that recipe (following the vid) the cookies never turn out flat they’re also perfect and crinkly on top and not crispy at all. I think the sugar might be the problem, maybe they added the melted butter too soon to the sugar so it almost crystallized too quickly resulting in a very crispy cookie. After browning the butter I resolidify it in the freezer for a couple minutes and whip it up so that sugar doesn’t absorb as quickly. To be fair baking is a science and can not be improvised.
YES! Her chocolate cookies are the best! I’ve made them more or less 20 times already. I exchange baking soda and power from times to times, depend on what kind of cookies (soft or kinda crispy) i want to eat at that time.
I don’t understand how she can give Joshua’s book 5 stars, when the instructions are incomplete and the measurements are wrong. It affects her credibility.
She said at the beginning of the video that she was going to find a way to give every one of the books an honest 5-star review. I think it was a challenge she set herself.
Listen to what she said at the beginning.
@@Revelwoodie whats the point of a review if your result is set in stone?
im gonne give this video a dislike.
She’s doing what Ryan Trahan does. No matter how bad it is, you HAVE to find a way to give them a five star, but it HAS to be honest. Its supposed to be a way not to destroy a business more than you already have, because the video itself gives enough criticism
So it’s a fake 5star review
I feel like Claire's book is the kind where you CAN NOT shortcut a recipe. Cooking tends to give you a bit of leeway to add your own innovations, baking *does not* If you do not complete every step how it's written you will not get a good product when you're baking.
The old adage that cooking is an art and baking is a science is absolutely true. In most cooking an experienced cook can operate off feels but baking is essentially a series of very specific chemical reactions that require precision inputs to achieve properly and a small change can throw the whole system off.
I listened to that recipe as the video went, and it is a pretty exacting recipe. I agree, it is not one that gives much leeway, and I am someone who has experience with baking enough to do my own experimental cooking in it (even in baking, once you know the rules, you know how to break them).
To the bulgogi complainer--
You cannot compare what you ate at a restaurant vs a homemade one. The restos prep those in advance & has msg & has other secret ingredients. It won't be exactly the same. But maangchi is the GOAT of korean home cooking. Do not ever diss her. We will come after you. 😁
The audacity!!! Haha yes, we will… 😎
Problem is also that people who eat a lot at such restaurants desentized their taste buds so they need more of everything. I had a friend who had to put extra salt on an already salty french fries, because he couldn't taste it.
and things like koreans pear they most likely have access to. not even seen that in the 1 koreans supermarket when I went in there
... the restos prep those in advance and* have* MSG and *other secret ingredients.
The power of MSG cannot be underestimated. Also, lots of salt and sugar.
I get irrationally angry when people throw books away. Donate them to the library or give them to friends/family/coworkers. Why would you throw a book away?? That's insane to me.
While I agree with you, sometimes a book has nowhere else to go. Our library doesn't accept donations and our thrift store has begun being much pickier about which books they accept. Friends and family and colleagues don't always want a certain book. There's only so many attempts you can make to try and clear out your belongings.
@@bubblegumplastic Maybe online used book stores?
Especially cookbooks! Pretty much all of my cookbooks are from charity shops
Actually most libraries don't take any books because they have way.too.many.books. Yes, throwing away things is wasteful and should be avoided but so many people have literally hundreds of old books that they have no use for. Unless it's childrens books or classics it's really difficult to sell/donate/gift them to somebody. I think the best way to reduce old books is to buy second hand yourself or read e-books. Sadly old books aren't that valuable unless they are really special.
@@nanamille8676depends on the books. If they are recent maybe the library might and if it's a rare book too.
He skipped instructions about sugar and gets 5 stars? Wtf
Shes too nice 😂.
Well as someone who doesn't like too much sugar it makes sense.
She just doesn't wanna offend anyone in my opinion
Because she rate the taste not he recipe maybe ??? Anyway a cook even homecook would know when to add the sugar right?
@@tilebthe title literally is testing recipes though….
I think because she said if she likes it she will give it 5 stars ⭐️ she liked the recipe so she gave a 5 star review
For the Joshua Weissman measurement conversion error, it is obviously written in internationally standard measurements not USA standard measurements. The measurements are correct.
To add to this. When Australian and Canadian cookbooks use cups, teaspoons, and tablespoons, they standardize on 250 mL for a cup, 15 mL for a tablespoon, and 5 mL for a teaspoon.
As a European I appreciate the conversion from imperial into metric measurements. But it could easily be rounded to reasonable measurements. Normally metric recipes don’t have 473 ml or 16 gr. 😅 They should have rounded the measurements to make it more realistic.
That is extremely doubtful given that he's an American chef. There's also just no way he was actually advocating for his primary audience to use 1.06 packages of heavy cream.
I also feel like she was just way too kind there in general. Not having sugar in your dessert recipe is not a minor error, and this is the second time he's put out an extremely poorly edited cookbook.
To me, it seems they intentionally rounded the measurements. Outside the US, you get 500 and 200ml packets of heavy cream, not 473 (2 US cups). The recipe says it's 2 cups or 500 ml, so I think it advocates for 1 package of cream, but that is slightly different depending on where you buy it. Of course, this could change the texture a little, but for me personally, not enough to matter. I would use 2 US cups in the US and elswhere 500ml anyway, no matter how they convert it because I won't waste that little of a product
As an American home cook of middling skills I've actually found recipes with weights far superior to the cup method. A scale and a bowl is all you need. You don't have to be constantly leveling out a bunch of various sized cups. that's a pain. It's also way more accurate for baking recipes.
If you're looking for another Korean youtuber (with a cookbook), the channel Aron and Clair is amazing!!!!!!
I loved this fun idea of a video you should do this again!!!!
Thanks!! Their recipes are great!!!
Don't worry 'about it!
They are cute, funny, and down to earth. Their instructions are super easy to follow.
I'm sorry, but you agreed with all the 1 star reviews! Creme brulee: "you shouldn't be eating that much sugar anyway" aka this tastes egg-y because it's missing the sugar. You also tried to correct the recipe mistake preemptively by adding 2 teaspoons of sugar on top. Pepperoni fried rice: "This is late night after party food" aka hangover food which is greasy food! The cookies: "the crispy is really crispy" aka these came out overdone if you like a chewy cookie. For Maangchi you added a dipping sauce which was from a different recipe and is usually marked as optional, plus said the meat would taste better marinated - both corrections for lack of flavor. And lastly the BLT: "it's not that simple" which was the criticism of the book that the recipes are hard to make.
also molly's rice recipe called for a full cup of mayo. when you just use a drizzle on the plate, you are altering the recipe. Honeysucke made an edit "to taste" which is great, but the book calls for one cup. If all that mayonnaise was under the rice it would be pretty gross imo too.
@@asunbeam5479 I'm also wondering about the point of having the aioli, isn't the rice enough on its own?
the crispy chicken skin blew my mind. am I supposed to just have that lying around?! BLT should be making the best with little effort, not a 2 hour endeavor
the 2 teaspoons of sugar on top of of the creme brulee were literally directed for in the recipe. she legit states that.
@@ethanstewart9970 She reads the recipe "1 to 2 teaspoons" and then says "I'm going to do the maximum". She's going for the maximum because the custard itself doesn't have any sugar, so she's trying to save it.
I have most of these cookbooks. Joshua’s first book is better than his second but he’s a very technical chef to the point of nonsense so you have to kinda already know what you are doing. The odds I ever make anything from Molly’s book are low but I liked reading it and I like the vibe. Claire and I have very different ideas on the target textures of things so I have learned to really read the descriptions. Her pie crust is fantastic if you want what she wants- big and flaky. If you want thin and delicate this ain’t it. I have both of Maangchi’s books and korean in laws. This is very home cooked Korean food. If you want Korean restaurant in America food you aren’t going to get it because that isn’t what most Korean food tastes like. I don’t have Nicks cookbook. If you want a ridiculously great book get Carla’s That Sounds So Good.
Texture over taste is fundamentally backwards. Eat a good tasting meal and then get a back massage if you want to 'feel good.'
@@toolbaggers josh focuses a lot on textures in his videos because he feels that texture isnt as focused on in enhancing the eating experience as much as flavour is. Naturally he's not going to neglect flavour
if I know cooking so well I don´t need to get info when to put something in something I make 1 time a year then I don´t need his cookbook becouse I allready know what to do
Yes! I totally agree that I often do not have the same tastes when it comes to textures as Claire, it's actually amazing how much texture variation you can get in baking and how much people's tastes vary in that regard.
YES to carlas book, the flatbread mushroom thing goes crazy but i really need to try do more from that book. also claires pie crust is unbeatable, so straightforward and simple.
I think that Josh could really do better. Wish you would give not only 5 stars - that would be so helpful. He doesn’t deserve neither 1 or 5, 3 or 4 is more like that.
She's a TH-camr and they very rarely give low scores or criticisms towards other TH-camrs especially if in the same genre - Cooking. The video is just for clicks as I knew from the start she wouldn't criticise the big players or people she knows within the community so not to upset their fragile fans
@@Mark-nh2hs yeeeeeah....😅 This video was randomly recommended for me. So I came in wondering if she'd give super honest reviews and she did exactly what I expected. Unfortunate but understandable.
@@Mark-nh2hs It's pretty obvious when she measured ml of cream using a scale and somehow got pretty good results despite the video showing otherwise.
@@Mark-nh2hs its because she challenged herself to give it a 5 star if it was unfit for a 1 star. even if the cookbook probably deserved a 2, its gonna get a 5 because basic math. 1
@@loopy-q1h What's the point of "challenging" yourself to ignore obvious shortcomings? The whole point of stars in reviews is to rate it on a scale. 5 stars implies that you have zero issues with the recipe. Intentionally ignoring an issue and still giving a 5 star review isn't a challenge, it's a fake review.
I love that you did this. It's such a great way to support your community and offer a fair and honest perspective,
2:03 You made a critical mistake there, when saying "For the home chefs." You should rightly have said "For the US home chefs it would have been easier." For the rest of the world, your crazy cup system is a menace! Seeing that a large part of the youtube audience is probably NOT from the US, it makes perfect sense to have measurements in logical metric.
We use cups in Canada too, and honestly I'm so tired of hearing this. Folks across North America for generations have been making delicious pies, cookies, cakes, souffles, etc all with the cup system. Millions of us. No problem. Just because you don't use it, doesn't mean it hasn't worked perfectly well for over a century for other countries. And you know what? You can weigh all your ingredients to the milligram, but if your flour is very dry, you have to add more milk. If you live somewhere with a lot of rain and your flour is super hydrated, the precisely weighed out liquid in your recipe is too much. Cups or scale - a the end of the day, you just have to know how to bake. What the batter is supposed to look like. Then it doesn't matter if you use teacups and soup spoons.
@@mcowley895 yes, but we use metric cups (250 mL), tsp (5 mL) and Tbsp (15 mL). Which aren't even consistent across the metric world.
You're only using these if the ratios are rough and it doesn't matter.
Otherwise, metric is king, cups are trash (by weight is sooooooooooo much easier if you want to change the amounts, and do less washing).
I am by no means a cook, or even a home cook. Cups are trash for those of us who can't just feel what's right.
So first Claire and I thought HOW DARE THEY and then they came for MAANGCHI. Is nothing sacred?
Its pretty obvious that the review ignored the timing and probably baked it in like 2 hrs
They either didn't foĺlow instructions or they just hate the food becouse it's Korean food
Ngl with Claire's I made the cornbread as directed and it was bland af
I dont know why everybody loves Claire so much. Her time at bon Appetit she was such a toxic coworker. I guess maybe if she is just in her own kitchen now by herself its better?
@@TotalTimoTime Aw man, she was mean? I am so sad to hear that.
So I appreciate the no nutritional information as someone healing from eating disorders it makes cooking fantastic and fun again and help to eat everything and after realize I never would’ve let myself have that in a past life. So thank you!
That second person’s review just sounds like somebody who doesn’t like California was looking for a reason to be pissy about it.😂😂😂
Which is funny, because the whatever whatever nutritionialist? sure sounds like one of those made up job titles used in California by people who have no actual qualifications.
Definite facebook boomer vibes.
Dunno about California, but I do know that if I was served that dish I would assume I had offended them in some way, make my excuses and leave.
Ruining fried rice with fake aioli and fake salami is an insult to Asia, Italy, and Spain.
@@ultrademigod you went deep over rice and mayo 🤣🤣🤣 you might need a vacation lol.
@@Tavieme Mayo😳
She said “as a ‘certified functional nutrition counselor’ why would you make pepperoni fried rice anyway”
I said “subscribe” 😂😂😂
New here as well!!
I feel like a certified nutritional counselor should know how to use free apps to find the nutritional facts of a recipe.
What the hell does that even mean though? Is he nutritionist? Is he some kind of quack? I am dying to know
@@witchypoo7353a nutritionist is not the same as a dietician. Dieticians have to study at accredited universities for a period of 4 years to get their degree. Nutritionists claim to know as much as dieticians or know more than them but it's basically a con. Some nutritionists take a short course online and are perhaps misguided by that online "school", but a lot of so called nutritionists are grifters.
@@witchypoo7353 i thnk it means they went to a semester seminar about nutrition in college and then dropped out to be a nutrition counselor. basically what they do is plan your meal and then refer you to an actual dietition/nutritionist for professional advice. its the equivalent of andrew tate making his hustler's college. absolute scam/waste of money.
I know you like to do other stuff, but I really love you in the kitchen! I guess I’m resistant to change but I’m trying! Really enjoyed this!
Thank you!! So you don’t like the vlogs or food tours? But this was good?
@@honeysuckleI enjoy it all but I really gravitate to your cooking content. You’re the one who taught me how to make French macarons AGES ago! 💜
the only reason i clicked on this video was to see why was maangchi being shown in the thumbnail of 1 star recipe!! 🙄😳
Me too
Me tooo😂
Omg same!!😂
Same lmao
Call me basic, but a BLT is my favorite sandwich. And THAT BLT, with the lemon-maple-brown sugar bacon and the FRIED CHICKEN SKIN. OMG that looked amazing. Justice for Nick.
How do you 5 star a dessert recipe that leaves out the sugar?
that's what i thought too! anything else was fair but forgetting ingredients is a totally deserved 1 review. Like i always trust the process on most cookbooks. I wouldn't even notice something was wrong until I had backed the whole thing.
I think she just didn't want to bring hate to herself. Hard to be honest when you have fans on the comments that will eat you alive if you hate their favorite chef. I like him too but i'll for sure not buy his book now, i'll stick with the videos.
@@denissecam1075
If I understood it correctly, the sugar wasn't missing, it was in the ingredient list, but they forgot to add the step where the sugar was added.
I'm thinking she's following that one trend on you have to leave a five star review no matter what ala Ryan Trahan
@@fredriktomte80 exactly. which is my issue. cuz how would i know where to add the "400 of sugar" if there is no step? i'll take it out of oven and be like "so what i was supposed to do with this much sugar?
⭐️ ⭐️⭐️⭐️⭐️! Entertaining, informative, and love the not so subtle “clap backs”to the reviews!
ml is a measurement of volume not weight, the weighing scale only works when measuring water. 🤔 I'm confused.
I had to scroll too far to see this comment. First thing came to mind when watching. I dare say they are close, but this method is only accurate with water.
Fab idea for a series! I'm glad you are bold in trying new ways to keep your channel active and relevant!
It’s a new era!! 🎆
If the shipping costs to New Zealand wasn't expensive I would definitely buy Maangchi book, love love love her ❤❤❤
Have you visited her websight? She has all her recipes there along with her TH-cam videos.
Is there no ebook? You could print that😊
@@Heartabolical555 there is a Kindle addition on Amazon. Sadly its more than the hardback at the moment.
The conversions aren't precise because they're calibrated to container sizes. We can buy 2 cups in the US. In metric countries 0.5L would be a reasonable size. Nobody's going to sell a 473mL container anywhere that doesn't use imperial units.
15:10 Yeah those cookies are flat af. I'm not a good enough baker to tell you what went wrong....but those are flatter than a runny pancake.
Once when I made them I over worked the dough causing it to warm and rise in the bowl instead of the oven....maybe that's what happened here. ie it rose (chemically reacted) before they were cooked in the oven
Cookies can vary wildly depending upon the ingredients and/or mixing steps. Not all cookies will be fluffy mini cakes. Thin and crispy IS NOT a "mistake". This is exactly how the recipe should turn out. Now granted, there is much more science in baking than cooking and "just winging it" can be disastrous in baking. I have an engineering mindset and do enjoy the building process of following a recipe, but not everyone has the same approach. But even then I have had my share of bad results (mostly my own fault).
I’ve made the recipe multiple times and it has turned out exactly how hers look every time.
This is my go-to chocolate chip recipe and I never had a flat cookie, but I do some things differently than in the book. I chill the dough overnight covered in the bowl after mixing. The next day I let it sit at room temp for 15 minutes to let it soften enough to handle but not too soft to be sticky, and then scoop up 2 tbs balls (half of what the recipe says). Then I freeze the balls to have freshly baked chocolate chip cookies anytime. I bake them straight from the freezer. Seems like the combo of letting it chill in the fridge to set the dough and then freeze in individual balls helps the cookies to not spread. They are chewy on the inside and crispy on the outside. The brand of flour also can affect the cookie spread. I had cookies flatter than crepes from these celebrity TH-cam recipes until I switched to King Arthur AP flour.
@@retiredump7038 Strongly disagree. Her final result is an extremely flat cookie. This does not accurately reflect the pictures in the cookbook.
I love maangchi bulgogi. It's my go to quick and easy meal if I'm pressed for time. I've been cooking her recipes for many years.
Why did I think she was gonna say "very dumure" at 3:41😭
I loved this vid! With regards to nutrition facts, I never look at those. As someone who actually tracks all my food, I would rather just calculate based on the ingredients I'm actually using. Macros can vary so much from brand to brand, and if you're someone who cares about nutrition, you can look at something like pepperoni fried rice and know if that's something that fits into your plan or not, and you can make substitutions on your own to get to where you need to be. I really wish this country did a better job of educating people on basic nutrition.
"I dun wanna mark up my cookbook with pen!"
Bro, the most loved cook books have notes all over them as well as some kitchen scars. If you don't want to get it messed up, don't buy a books whos purpose is to instruct you with very hands on tasks. 😂
I'm a pastry chef. Please, do NOT temper your yolks like that. Ever! It's just ridiculous to do it like that. I'll keep this short as I can, but here is a quick rundown on prepping brulee and when to add the sugar. First, heat the cream, not quite to a boil. Next, stir the yolks until smooth. Then, stir in sugar to the yolks and mix until smooth. While stirring the yolk mixture, slowly pour in the cream. Mix until combined. Done. At work, I'll pass the mix through a fine mesh strainer. IMO that's optional at home.
With all that said, I really did enjoy the video. I'd also be interested in seeing what your go-to cookbooks are. ✌🏿
Care to share why it's ridiculous?
I think it's more for the home cook so they won't scramble the eggs. It's better to be safe than sorry.
@@PullthaleverKronk I said that because dropping in a spoonful at a time will take way longer than necessary. The process I described is the safe way they teach you in culinary school. Are they both ways safe? Yes. If you're driving, only going 10mph is safe. Going 45mph is also safe, and it gets you to your destination a hell of a lot quicker.
@@krdiaz8026 I understand the view on being safe. No one wants scrambled egg Brulee. The way I described to do it is what you learn in school. It's a fundamental technique used across many recipes. And when I say fundamental, I mean as a baking procedure, not a tool for a pro cooks. And, lastly, I try not to look it as teaching a home cook vs. pro cook. It's all cooking and baking. Solid technique works in any kitchen. Take care ✌🏿
@@KingBeef726 what's next, a prep cook saying they were taught THE way to dice onion in CULINARY SCHOOL, and dicing them thinly like Marco Pierre White to melt into sauces is RIDICULOUS and a waste of time?
Joshua showed a michelin-technique for michelin creme brulee, you were taught a faster technique which is more relevant for normal restaurant/bakery-level brulee. They're both valid, there's more to cooking than what you were taught in culinary school
As a consumer, I find that videos like this showing that even the "worse" recipes turn out good give me a better idea of the overall quality of the cookbook.
Just popping in to say I’ve been following you for years and absolutely love all the different/creative videos you’ve been doing lately
Thank you!! Which one have you enjoyed most?
@@honeysuckle I really enjoyed the one with Beyoncé’s new album as the theme. Great editing and the food looked bomb
I’m so happy I watched the whole thing. Positivity is awesome 🎉🎉🎉🎉
Great video--watched it front to back! Thanks for doing the subtitles when you were reading off the recipes as well, it really helps me understand as I read along. I've really been enjoying your food tour videos too, I guess I really enjoy watching you rate and appreciate other peoples' food just as much as I enjoy watching you make your own recipes!
this is the first time i’ve seen one of ur long-form videos! i loved it. ur positivity is infectious. I love ur short-form stuff too, but damn! so much effort in this video and so well thought out. five stars! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Great video and super educational. Taking the adage of “Don’t judge a book by its cover” and kicking it up a notch. And that BLT looked divine 🤤
So true... The BLT was amazing!! The crispy chicken skin added so much flavor.
Your review of the chocolate chip cookies was way too generous. I've made chocolate chip cookies multiple times, thicker ones, and I usually don't eat them five minutes after I've baked them, most of the time I eat them hours later or the next day, and they're not nearly as chewy as they were right after baking them, I bet just a couple of hours later those thin cookies were all crisp and no chew.
When I saw Maangchi in the list I lost hope for humanity for a second until you brought it back. Super entertaining video and from my own experience I have followed recipes that have not worked but trying them the second time turned out delicious so it really depends on specific factors, skills, timing etc.
what's the point of making this video if all the reviews are positive.
This is a video trend where the youtuber checks out a 1-rated thing and have to find something positive to say and leave 5 stars anyway
If a chef doesn't like soup I have no problem with them leaving it out of their book. I do have a problem with a smarmy "joke" that essentially makes fun of the reader for even bothering to flip to the Soup section in the first place. "Oh, you thought you were going to find soup recipes here? Joke's on you, soup sucks and you're an idiot for wanting to make it!"
lol what a jump LMFAO
Idk why this channel is so underrated, her videos are very entertaining and her voice itself sounds very calm.
Great concept! ❤❤I’m so happy to hear about my favorite Korean TH-camr Maangchi, I love her book.
is no one gonna talk about how she did the b-roll?! chefs kiss
Most restaurants in America up the salt and sugar to satisfy American pallettes. Maangchis cookbook is likley more authentic to a
Korean pallette and may seem "bland" to some.
The whisper of "it's only missing Kimchi" made me laugh. I agree.
That was such a fun video concept! I hope you will do more like this in the future if you can. I love that you are a good cook and you know your way around the kitchen, but you can approach a recipe de way someone who's inexperience would and see if you can make sense of it. Thanks for testing these cookbooks for us! :D I'm glad they were all up to your standard. Also, I am really not a sweet tooth, so knowing that Joshua Weissman's crème brûlée is plenty sweet with just the sugar on top makes me want to try it even more.
Aioli has been changed from it's original meaning to just a fancy term for "Flavored Mayonnaise". Aioli is a sauce using garlic as the emulsifier for eggs, in contrast to a mayonnaise that used an oil.
5 stars for that first one is completely unreasonable. You can't get stuff straight up wrong and get a perfect score.
To me your my # 1 favorite food TH-camr! 100% ! That’s no LIE!!
you're the best!! thank you!! xo
@@honeysuckle, Your welcome! I hope you and your family have a good week! ❤️
I'm so glad to see that more cookbooks are coming out withOUT the nutritional facts. For some people, those can trigger ED issues. So thank you for not putting it in your own book, and to the others as well.
5:29 that’s it! This video gets a thumbs up 👍
This video, the tone, the way things were talked about, everything about it feels like a warm hug. Well done :D
Loved this video!!! I'm a big fan of your cookbook as well and I look forward to your next!
Girl, this video is so refreshing, I am amazed to seeing this great support and the knowledge you have towards cookbooks. Now I need to create a cook book 🤣
Great video you deserve way more views, I love this series but I feel some of your 5 star reviews were way too nice haha
Sometimes reviewers dont take into consideration that a cookbook might not be beginner friendly😭
I like this concept of testing recipes. Great video! 😊
I love that you made this video. I hope it reboots some of their sales, and yours as well. Bravo for your optimism and willingness to try these recipes. I'm really excited to try the cookie recipe. Thanks!!
Your content recently has been *chef’s kiss* Wooww!!!
Thank you!! 🫶🏼🫶🏼
This video was actually really fun and edited super well
also loved this! you should continue this series, everything looks sooo good 😋
I really love this video! It's so refreshing to hear a positive take. And being supportive of other creators!
What is a certified health nutrition counsellor? 😂 sounds made up
Lollll like a certified nutritionist??
@@honeysuckle yeah definitely feels like there’s a reason they couldn’t just say that 😂 and “counsellor” isn’t a protected word for a profession
Actually, it does exist depending on what state you live in. I know of someone with that title, and they are board certified, undergraduate and post graduate degree, and completed an internship. They're certified to create meal plans for people. Lol not to be confused with just a nutritionist who may not be board certified.
Probably a Redditor, if you have to say “as a blah blah blah or someone who…” I automatically discredit what ever they are saying.
@@lelandgaunt9985bro hates informational context
when someone says there is no flavor in something/bland, they 100% have their tastebuds blown out from eating flaming hot cheetos, takis, and mt dew. ill bet if that korean cook book had doritos and epic meal time tier stacking in it, she would have loved that recipe.
This video should have been titled "I tested 1-Star TH-camr Recipes and then gave them all 5 stars cause I'm scared of Backlash". I mean thats the point of rating it, if you're handing out 5 stars to books that leaving out ingredients then I question your culinary skills. If you think someone who can't cook leaves a 1 star review is bad, being able to cook and giving 5 stars to books that don't deserve it is no different. You were better off not rating them. I'm no chef but a book that leaves out ingredients? Fried rice that's all clumped together and cooked heavily on one end? All 5 stars? Coming from someone who is reviewing recipies adding extra vinegar to mayo cause it's not "bright" enough even though it deviates from the recipe and can't use proper measurement tools.
I really appreciate ur objective and unbiased approach to rating these cookbooks for urself. I’m with u, these recipes sound amazing. I would love to take a closer look at each of these chefs works
Ah, you started with the worst cook on youtube. It's absolutely painful to watch this creme brulee recipe. The vanilla bean and lavender aren't given enough time to steep properly, and how do you leave out an ingredient? You can't blame the proof readers or the recipe testers... that's entirely on the guy on the book.
I had no idea Molly Baz was still cooking on the youtube... gonna have to check out her channel. I can see where the person complaining about the aesthetic of the book is coming from. Based on the pages shown it looks like she was going for a vintage 1970s aesthetic with a modern twist... and it's just not visually appealing.
I have to agree. That 70's vibe isn't easy to read and it's too chaotic. Sometimes simpler is better.
Disagree. Thought the book looked really fun!
Recipe reviews are one of the most consistent places where I find my faith in humanity goes to die.
so the sugar in the ingredients list for the lavender creme brulee seems to have ended up ontop of the cremebrulee.. so you did need sugar.. or am I misunderstanding something
Yes you are misunderstanding. In the ingredients it says 100 g of sugar, PLUS some for topping. That means you’re supposed to put sugar in the creme part and also as a topping. And the recipe instructions forgot to mention when you were supposed to add the sugar to the creme.
I'm impressed with the audio track in Spanish! Thank you for making your videos more inclusive!
This confirms my anti-Weissman bias.
how?
1:37 you've confused millilitres with grams. 2 cups of anything is always going to be 473 mL. there's no weight conversion going on there. it's just volume vs volume, not volume vs weight,
1:40 you can't just.....weigh out mL. It's a volume measurement.
Your chocolate chip cookies recipe is amazing. I actually made a batch and brought it when I was presenting my documentary to my teacher. Gave some to my class too. It was not a bribe, just a thank you for being a great teacher.
Lol cute that you had to mention that it’s not a bright. Your class must have appreciated and loved it. I would love if anyone gave me cookies
@@elithluxe7568 Can I tell a story? The teacher deserved it!!!
It was one of our final projects. The teacher was a sweetheart (he's still alive, just isn't teaching anymore) Like he taught politics, history AND production (so video/photography AND editing) He was also our homeroom teacher for a bit. Days he was not teaching he was travelling Asia or presenting sports commentary. One day he came to class a bit sad, said his best friend was not doing good and that he was stressed about it. Then he got a call that he passed away. This guy breathed in and out and finished the lecture while we were all in shock, urging him to just take a break or go see him. So it is safe to say he is VERY hardworking and passionate.
My documentary was about the situation in Myanmar (it is supposed to be on my channel. but I interviewed some television personality and actual member of an organisation so I'm not sure if I can unprivate it) And as I said he loved travelling, history and politics, so my docu was right up his alley and I did not make it easy on myself...I gave the cookies at the end after my batch finished presenting to not make it like a bribe haha.
@@elithluxe7568 Can I tell a story? The teacher deserved it!!!
So when I was going to media school in 2018-2021 this teacher would give politics, history and production (video/photography AND editing) PLUS was our homeroom teacher for a bit. He was an absolute legend, a sweetheart and *insanely* hardworking. When he was not teaching he'd be presenting sports commentary or traveling Asia or other countries with his daughters.
One day he came to class a bit sad and said his best friend was not doing well. Soon he received a call, got back to the class, breathed in and out and continued the lecture, while we were all in shock and urging him to go see him.
This guy was like a father to us. He'd give us his teachers ID, which functions like a keycard for the teachers lounges and payment method for the coffee machines and would allow us to get any drink.
I was part of the more "different" crowd; the edgy skater boy who made music, the colourful and insanely pop cultured boy with the best music taste and fruits magazine esque clothing style and me... the angsty emo asian who doodles a lot lol, but he was not one of those "Those freaks!" people... He applauded us and cheered us on. He saw how creative we could be. LIKE A PROUD DAD!
My documentary was the second to last final project/assignment we had. It was about the situation in Myanmar, which encompasses all the subjects he taught, so I did not make it easy on myself lol. On top of that I interviewed people actually in Asia so I stayed up till like 6 am... Despite all this stress I was researching cookie recipes, cause the end of school was near and I REALLY wanted to thank him and my newly found friends, who were gonna be presenting in the same time slot as me. and found hers, been subscribed for a while too so I trusted her.
I don't really remember, but I think I gave the cookies at the end when our batch of like 4 students was finished presenting.
I have such fond memories of that school, the best 3 years of my life honestly.
A lot of these 1 star reviews are definitely overdramatic - but i agree with the 1 star review for joshua, leaving out ingredients in instructions is very confusing and makes that recipe incomplete and its ridiculous that hes having those types of mistakes in his second cookbook
sometimes people just find reasons to hate that aren’t even justified, they just wanna hate on the authors for no reason 🙄
I love the B-roll reference for Joshua Weissman at 5:28 lol
Your ability to write intelligent and well thought out reviews is extraordinary. ❤