The point about not necessarily needing all of the cutesy gadgets to bake in your home is such a welcoming and good point and it's nice that we have someone saying it out loud.
@@MeepChangeling I agree, it's nice to have a reminder that you can cook without it but without going for the expensive stuff, a cheap basic hand mixer can make a world of difference. I got mine for 5$ at a second hand store and it made baking much more fun.
@@Torlik11 The hand mixer opens up so many great avenues like frosting, whipped cream, and homemade ice cream. I'm just lucky my dad bought a heavy-duty, big boy KitchenAid for my mom and now, I'm the one who keeps baking several times a week with doughs that would beat the ever loving daylights out of any lesser mixer.
Chaotic Dylan is an coffee-based cocktail at the rave, and Calm Dylan is a lovely cup of tea at the kitchen table. Both are fun, and have their times for the best experience.
Considering that Dylan is from Bermuda where the highest speed limit is 35km/h (22mph) and the lower is 25km/h (15.53mph) in cities/towns the description of Dylan @100mph is ironic! For those metric incapable, 100mph is equivalent to 160.93km/h!
As an introvert who can be around high energy people but it wears me out really fast. I appreciate the calmer Dylan. I do get the level of high energy in his shorter form videos, which is probably partially due to the length of the video and the attention span that he's expecting from the people who watched the short form videos. He's adjusting for the audience that he's expecting for that type of content. Which shows intelligence as a content creator.
I kinda prefer calm Dylan. I mean, I don't hate chaotic Dylan, his blind baking jokes get me every single time, but his more calm, curious, almost educator like demeanor is.. nice.
when Dylan become chaotic, the video tend to be funnier to watch and full of jokes. but when calm Dylan rose up, it become more educational and that's good. you see, not a lot of baking channel give many information of the recipe (like the history or something else). then Dylan as one of many, give us that and that's quite nice to get.
I can't decide if I like it more when he's screaming about FLOOF POWDER or explaining things calmly like a lovely, experienced teacher. He's not the hero we wanted, but he's the hero we needed. ♥
I've just comments that nobody these days(yes I'm a Boomer) can imagine the happiness and pride she would have felt at her recipe being chosen. Perhaps if you get a thousand likes on a comment? Maybe. I hope someone can share this vid with her family. Thank you for letting us know.
as an anthropologist, your dedication/fascination with seeing how people cooked and ate in the past (especially with these home cooking books) is a very familiar feeling you're studying this field in your own way with your own perspective that offers something I've not seen in many of my peers, food is a key aspect of culture and your hands on exploration and willingness to take others along this path with you is so interesting and human in a way that is often lost in this study Ɛ>
Food and religion are something every society in history has had. Examining them definitely helps understand the cultures and people of the past (yes I'm late to the game, but my algorithm only started suggesting the long-form content of this channel yesterday after years of the shorts being watched and saved on my profile
Dude. seriously. Im a retired pastey chef. The amount of information you give so perfectly in explaining the science and reason behind every step is perfect. Beautiful job you Joyous human.
You’re so chill in the longer videos. The TikToks you do are so chaotic that it’s such a weird shift. I came here expecting to witness a bar fight with lard and crying over gelatin, but I left with a new scarf and a mug of warm soup. Thank you very much.
Professional chef here with nine years patisserie experience. You’re initial explanation is perfect. Allowing the larger air bubbles to escape through slow heating process creates a tighter crumb giving you that slight fudge like texture especially when it comes looser batters like in this recipe.
Since the temp isn’t at full blast for the whole time, does the gradual heating of the batter before cooking temp is reached have any impact on the crumb/flavor? The larger bubbles rising and popping makes sense for the flatter top/bottom and tighter crumb, but doesn’t explain the fudgier texture to me. I’m wondering if the slow warming of the batter, with emulsified eggs and milk and starch creates a pudding-like interim phase that cooks at the full temp for a short amount of time? And is it possible that the slow heating helps create a flatter top/bottom by heating the whole cake through more evenly (vs. a blast of heat on the outside moving into the middle), much like how a wet fabric cage collar achieve flatter cakes for stacking? I’ve been baking (always from scratch, no boxes mixes for me!) since I was 11, but not a pro by any means. I began yeast and sourdough baking in 2018, and nerded out on different techniques, science behind gluten/starches, hydration levels, and impact of time/hydration/lipids on flour. I love learning new science-behind-the-baking stuff, and your thoughts would be appreciated!
Followup question, is there any particular reason cold oven baking isn't more popular? Is it primarily a concern for time? or just the prevalence of preheating?
@@foegettergames252 Cold oven baking does change the behaviour of the mix, and the end result can vary a lot by the type and age of the oven (older ovens tend to be slower to heat up, and non-fan ovens tend to have less equal distribution of heat) so pre-heating the oven is often the best way to make something come out reliably. There's also a lot of recipes that favour the lighter, more open, and generally less dense end results that come from baking in a pre-heated oven (speaking largely of cakes here). And some bakes just won't work at all if they can't start building their structure right away (cookies, flourless cakes, yorkshire puddings/popovers etc)
@@gh_007 I think you're right, my guess is that the fudgier consistency is due to the combination of the denser crumb and the fact that it wasn't at full temp for the whole time so it didn't dry out as much. I think it might be a little closer if it was cooked at a slightly lower temp for slightly less time but I still don't think it would be "fudgy", just more moist and springy.
@@JonathonDezLaLour popovers , the things I've learned. We grew up eating these delicacies for breakfast with obnoxious amounts of butter, then I had a spell were they just didnt rise , that lasted till I saw the flour my hubby bought was self rising, changed the recipe and almost killed me . If I can't make a decent popover, why live?
My mother taught me a trick for measuring shortening. In a glass 2-3 cup measuring cup, add a cup of water. Then add enough shortening to displace the amount of water for the shortening measurement. So if you need 1/2 cup, you add shortening until the water reaches 1 1/2 cups. If you need 1 cup, add shortening until the water reaches the 2 cup line. Then, block the shortening and dump the water out. You now have your perfect amount even though it's a messy blob.
@alyssaohleyer8416 -- This is genius! Water displacement would be so perfect (and so much less messy). Thank you so much for sharing, and "thank you" to your mother 😇💞
I believe the use of hydrogenated fats started to be phased out around the mid to late nineties. Mainly because I don’t remember using it in any of my home ec type classes.
I just made this cake with my grandma. She had never heard of this type of cake and was excited to make it with me. while it was cooking she took out one of her old recipe books from the 50's and we looked through and found some interesting cakes that were going to make next time we get together. Thank you Dylan for making the videos because now I am going to have a whole bunch of new memories to make with her!!!
This comment made my day, I lost my maternal Grandmother back in 2002 and my paternal Grandmother is on the other side of Canada so I don’t get to see her much.
My best friend's 91 yo aunt told me a few years ago that baking cakes starting with a cold oven would result in them being more moist, especially pound cakes. I've been using cold ovens for cakes ever since and it really does make a difference in texture and overall moisture!
I wonder if that’s the secret when we taste supermoist , almost steamed , dense cakes. But I makes me wonder if sponge cakes would also be superior this way- they may end up a little too mushy/ soggy
@@creativesea.design I'd note a difference between moist and dense, cakes both dense and fluffy can be too dry. I'd associate moist more with softness, though density and dryness can both lead to needing the aid of a beverage.
Yes I agree! I love the chaotic energy and dark innuendos of the shorts, but this could be in a humanities curriculum, the passion and expertise in food culture really comes through, so well written
I absolutely love this format. Dylan has such a great speaking style, which I say as someone who has taught public speaking at college level. The way he presents information is top notch, and the fact he follows up on his curiosity creates a fantastic discussion point. Honestly, he’s on par with class Alton Brown for his deep dives on these topics in long form. His shorts are fun but long form is engaging.
It's lovely to see someone who doesn't let the pressure to create content diminish their love for baking, I wish all content creators had his unstoppable humour and enthusiasm.
He's creating for fun, not profit. What ruined youtube was "Wait I can make money doing that?! :O" and now everyone treats this place like a business or a career instead of a social media site for sharing videos.
Many years ago when I queried her on such a topic, my grandmother explained to me that by starting in a cold oven, the cake has time to settle resulting in a "fluffier" texture. It also helps the cake develop a thicker crust meaning it lasts longer without going stale. As much as I love your short-form content Dylan, I absolutely adore these longer videos. It's really nice getting a more in-depth tutorial and your information delivery methods are on point.
Bro, you're way more professional in a homely manner than some of the "network" bakers on tv and it makes a huge difference. You don't seem hollow and soulless in fact. Please never stop making these 😉
Just wanted to share that an older lady shared one of your baking videos with a whole room of other older ladies at a self reliance conference we had a few months ago at our church. She went on for a few minutes about how wonderful your videos are and suggested everyone look up your channel. It made me laugh. Love your videos and your love of baking and history!
I love your emphasis on accessibility in cooking. Not everyone can afford butter and not everyone has an electric mixer. Wish every cooking-based content creator was like this.
Unless one day he gets a big sponsorship from the fat cats at the mixer company! Then he will sell out just like all the others... You know who you are Mrs Ray. ;)
Despite Crisco being used in a lot of recipes, try to use animal based fats like lard as substitutes. The vegetable and plant based ones play a significant role in heart related health issues.
I absolutely agree with you sweetheart At the same time im glad they arent ALL like this There can ONLY BE ONE DYLAN B HOLLIS AND I LOVE HIM JUST THE WAY HE IS.
In the WW2 era, my grandmother had to run a farm with one old man and a few kids. Grampa was "froze in" to war work as a molder in a tank factory. She had 2 cows and had to sell half her chickens for gas to run a borrowed tractor to plant the crop that year. The family survived on smeerkaas, eggs, wild dandelion greens, and homemade bread. Butter was too expensive an ingredient, even if you made your own. She took to to the market, where she sold it, and bought oleo and flour. The oleo came looking like lard, with a little packet of yellow powder you could mix in if you wanted to make it yellow, like butter. Thank you for representing for the common folk, sweetie.
Seeing Dylan in his slower videos is extremely refreshing. They perfectly contrast his higher-octane TikTok cooking videos, and it widens the scope on how he actually acts. It shows that the way someone presents themselves isn't exactly how they actually are. Keep up the good work, and I do want to see more of these longer videos.
only seen this guy in passing while I was browsing Tik Tok, but this version of him feels kinda... Uncle Iroh-ish? In the way that he'll calmly explain how a cup of tea is made, or a baked good, and all the nuances that go into making it correct, and then being like "apply that knowledge for not just tea or baked goods"
3:40 "I just really love to bake" I felt this in my CORE. I'm "the baker" of my family, always making cakes and cookies. My family sometimes wants me to make box cakes or premade cookie doughs, but I find that to be so soul crushing. I don't think these are bad products, but when I want to bake, I want to BAKE. I do 't want to open a box and just add water and an egg. I want to have flour and sugar and butter, and put it in an oven and know that I'm the one that literally transformed it into a dessert. I use electric mixers because the joints in my hands are. Bad. But I enjoy baking.
Dylan is quickly becoming my favourite online personality. So wholesome and well mannered, not to mention the humour he brings to everything he does. Keep up the great work!
He definitely gives me captain america if he didnt join the war and decided to dive into baking and homemaking instead vibes. He is wholesome and damned funny! 🤣
I don't cook, I don't bake - I have no idea why TH-cam suggested this video to me, and I have no idea why I decided to watch it. This is the first video from this guy I have seen and he totally cracks me up! He doesn't crack jokes, but he's hysterical. And now I want to try this cake!
In 4 days I am sure you have seen his shorts by now, but he most certainly does make jokes. I strongly encourage you to check them out if you haven't already. They can be crass, but hilarious none-the-less.
Apart from all the wonderful things everybody is saying about Dylan's longer videos, I have to say I love how his experiments with his baking are also really accessible - there's a lot of cooking videos on TH-cam that do things like deconstruct and combine and whatnot, but it's surprisingly refreshing to have him just change the baking method slightly and observe the results!
I came across a pie crust recipe that said to use a food processor to cut the fat and flour together and even noted that it would not turn out the same without using a food processor. I didn't own one so I ignored that, used my grandma's old hand-held pastry cutter and the crust turned out beautifully. I'm sure a fork would have worked too. You are right, you don't need fancy stuff to make a recipe, just use what you have.
Yay for grandma's pie crust recipes! Mine has the best cooking instruction I've ever seen in a recipe. This is just after cutting the fat into the dry ingredients. "Turn on the faucet gently just until the water doesn't break up into droplets right away. Then, with loose fingers, floomph the dough very gently while swiping the bowl under the water, letting it all absorb between swipes. Do this until it feels right." 'Floomph' is so very much like her, heh. Before she passed, I had her walk me through what "feels right" means, and it turned out to be even more fascinating! It's when the dough, under that gentle, loose-fingered, floppy-wristed floomphing, magically goes from a bowl of loose crumbs to a single ball of dough. You really can feel as it's about to happen, and you start doing quicker and quicker swipes through the water for less and less until _poof._ It's a ball. Soooo crispy and flaky... and then I improved on it even further by switching from shortening to butter (which needs some extra cooling and resting steps so the butter doesn't soften beyond being able to be cut with the dry ingredients).
My mom was a professional baker in the 70's and she taught me that when a recipe called for 'sifted flour' it meant to measure it after sifting. When you weigh out a cup of unsifted flour and a cup of sifted, you'll find that there's a significant difference. There is much less sifted flour in the cup. You might want to try the recipe again, this time measuring after sifting. You might end up with a less dense, more fluffy cake with a more pleasant crumb. And just a fun historical fact: sifting flour was a necessity for baking for most of history. This took out the large, hard grains and the bugs. Yes, the bugs had to be sifted out before using. This was normal. When I was a child we lived in the Alaskan bush for a time. No running water. One room cabin. Wood stove. The flour was contaminated with ants. My mom didn't have a sifter and we weren't due for another airdrop of supplies for days. Her answer? She stewed some raisins and made raisin cinnamon rolls to hide the ants. It worked like a charm. Everyone enjoyed them and got a bit more protein than they bargained for. Raisin bread was on the menu daily until the next delivery. I do know she ordered a sifter for her kitchen shortly after that.
You can also use a spoon to loosen up the flour before you put it in the cup, then sift it. On a side note, I would not do this for all recipes, as I did try it with cookies, and it left the dough a bit too runny.
I love the story about the ants! I teach FCS, and I will be sharing that tidbit. One of our English teachers always gets chocolate covered ants for the students to try when the read Lord of the Flies... 😉
I was once a broke grad student making breakfast for a bunch of friends who had crashed at my place after a full night of playing nerdy board games. (We were broke; no money to go out for entertainment!) My friend was helping me make cheese grits and started to throw them out when she found bugs in the canister. She was positively horrified that I barely blinked and just told her to add a bunch of pepper to disguise the bugs. We all survived our peppery, buggy grits.
@@sherrymerrill6317 when ur recovering ur anything BUT happy speaking as someone who has been on fentanyl , oxycontin , suboxone. I'm currently detoxing from prescribed meds due to pain & ... when ur in recovery ur not ON opiods. Ur sober. So of course u haven't seen it cuz everyone is sobering up & it sucks physically & for some (i cant relate) emotionally
Ya know, I love the high energy humour you put into the tiktok length videos... And now seeing this, it just cements the idea that we need to get you a Cooking/Food Network show of your own. The neat collector aspects you brought up, the weird history glimpses, the positive "go bake even without gadgets", and the peek at the science were all better than full production shows I've seen. Yeah, I did a bit of baking before seeing your videos. But I do a lot more now. Thank you!
His shorts are entertaining but I really enjoy the longer versions where he talks a bit more about the culture of the time and science of the recipes. He’d be great on Food Network. He’s like a funnier, gay Alton Brown.
I’m seeing this much later than the original air date. With that said I will weigh in on the cold oven bake. My grandmother was born in 1887 and worked in a boarding house as a 13yo. She was a fantastic baker and I learned pies, cakes and noodles from her. I didn’t preheat an oven til forced to in Home Ec class in the early 70’s. I think preheating the oven would have been considered a waste of money. I have recently found your channel. I truly am enjoying all the episodes as I try to go back and watch them all. Ty
Interesting... I do wonder if the not-preheating thing was economic in inspiration. Not long before _that,_ I'd think preheating would be absolutely mandatory, since it would involve building a fire.
One more possible reason they used a cold oven: When a cold oven is heated, it heats very quickly. This cake has a lot of fat in it. So when the cake is in the fast-heating oven, the extra heat will FRY the edges before going into the baking stage at 350°. The hot stage gives every edge a crispiness that you usually only get on the top.
Yeah, the more I think about it, you're right. The radiant heat during the "cold" phase would more quickly crisp the edges (even in the pan). Kinda like a toaster oven. Yet the cake is still less "done" because it's at a much lower air temperature until the 12-minute mark.
I love how Dylan actually explained the physics of baking and why/how certain ingredients & methods matter & change the way recipes turn out; that kind of thing has always been something that vexed me a little, because I never really got it and no one I asked could explain it, so I’m delighted that now I understand! Thanks, Dylan!
Reminds me of "Good Eats," which was a favorite of mine growing up. Highly recommend if you want more of the science behind baking, and cooking in general.
Try that with a tsp of nutmeg, and leave out the coconut flavoring. Yum. I have a cold oven recipe I've used for years. Mom and grandmom taught me to not only cook from scratch, but to adapt them if i wanted to.
I absolutely love how you thought about we poor folks. Yes, it's true that many of us can't afford simple luxuries such as a $400 mixer. Nor a lot of "special" ingredients. Margarine, unfortunately is a staple in my household. Thank you for just being the wonderfully kind person you are.
It’s a staple in my kitchen also, it’s a great substitute for people with life threatening dairy allergies. I’m not sure if we are used to the taste and texture but can’t tell the difference between butter in cakes and Marg in cakes. I have a fancy mixer but it is annoying to wash another appliance so I don’t use it. I’m also wondering if this person was going through hardship and used a cold oven to conserve power and came out with this tasty cake.
@@Leah-ic1et I grew up with margarine because my sister and I had dairy allergies as kids. Margarine is also used in Kosher cooking, because you're not supposed to mix meat and milk, so it's a good substitute for butter in meat dishes.
I inherited my Mom's kitchen Aid that is now 30 years old. Thankfully those kitchen Aid stand mixers were built to last it is dang heavy though and the leaver arm does not raise the bowl as high as it used to.
Tbh I like taking my agression out on my baked goods as the stand mixer is a pain to set up and the hand mixer is my great grandma's from the 1960's so it's very heavy. But if you really want a a mixer the hand crank ones work just as good and are usually $15-20
I’m incredibly happy you started this longer-form type of content. While your shorts/tik toks are definitely entertaining, I feel like you’ve really done something special with these longer videos. They allow you to dive into the history of, methodologies of, and your personal philosophy on baking, which are topics you’re clearly passionate about, but are hard to fit into 60 seconds. In these videos, that passion is very clear and it’s infectious. I don’t have any real interest in baking, but these videos really draw me in regardless, and always provide me something to learn. Hopefully you enjoy making them as much as you seem to, because I think I speak for a lot of your viewers when I say I can’t wait to see more
Agreed! He is a wonderful presenter! Dylan, I adore you! I would love to show my students ANY topic (age appropriate, of course, or I could get myself in big trouble) you film! Your impish facial expressions and adorable outfits make my heart sing, along with your general manner. Your family should be quite proud of your general zest for knowledge. You can teach me ANYTHING and I will absolutely listen!
My guys (I.e sons) sent your channel my way and, as usual, I love their gift. My mom (born 1927) had those cookbooks, that she and her 5 neighbors shared back and forth. Thank you! And you’re right again. I (born 1956) as a young married baker (1975 - way too young lol) had no mixer. Thank you again.
My husbands grandmother made what everyone called "grandma cake." I searched for YEARS for the recipe, trying all kinds of pound cake recipes. All anyone knew was that it had a LOT of eggs and cooked "forever" starting with a cold oven. I finally found it. It was very similar to this cake, but had ONLY Crisco, no margerine, and 10 eggs. Love your "old recipes". a lot of them are what I remember from my childhood (I'm old).
@@Mystery13x Only $5 ?? Just a couple years ago they were commonly under $2 a dozen and sometimes cheaper than that. Five dollars for a dozen is not cheap for a lot of people.
If the other comments aren't enough, let me add on with mine: I absolutely adore and look forward to your longer form videos, especially as a beginner cook excited to explore more recipes I feel that it's easier to absorb instructions as you are bringing us through the process, explaining the techniques and steps used. Plus the vibes are immaculate, I just enjoy such videos so much. Please do not leave out long form videos 😊
"You'd be surprised what you can get done with a bowl, a wooden spoon and a whisk" This singlehandedly motivated me to bake (I've always love to try it by myself!) but then I remembered I don't have the most crucial part... the oven. I guess I'll wait several years to work for my baking needs 😌 great vid as usual, Dylan!
The Townsends channel has some examples of baking pies in a cast iron Dutch oven with coals from a fire. If you have a barbecue on your back porch or balcony, and some briquettes, this could be doable, and you can usually find Dutch ovens at thrift stores, Just remember to get a metal trivet to raise the pie or cake pans up off the bottom of the pot, and that you'll want to rotate the pot over the coals one way and the lid with the coals on it the other way every so often.
I’m a 21 year old man, and I’ve always loved cooking and baking, but watching your videos, and learning about vintage recipes, it’s completely boggled my mind. It makes me so happy, cause while I love cooking, I hate that a lot of modern recipes need super specific tools or ingredients. Vintage recipes feel more accessible, and… it reminds me of memories I had when I was young, reading the Babysitter’s Club and thinking about what my life will be like. Instead of recipes from faceless people along the internet, I feel more like I’m reveling in the recipes of past generations, passing them on to the next.
Starting with a hot oven gives you more "oven spring" - the water in the batter starts to steam, and the gasses expand, then the cake sets before it can deflate. Dylan's theory is exactly correct (well known in bread making). Thats why you get that classic pound cake dome with cracked top. And the margarine/crisco combo probably helps with that "fudgey" texture too - butter is about 15% water, so there is actually more fat in this than in a traditional pound cake.
@@ginger_nosoul you are correct; better butters bake best by butter biters bitter battles better butter batter and the butter batter battles embitter bigger butter butlers. Basically.
I genuinely absolutely adore the high contrast of absolute Chaos(tm) in the shorts versus the very gentle, educational and downright soothing long-form videos - it makes for a perfect balance of video styles + twice as enjoyable for both personal 'chaotic-brain' days and 'want-soft-and-soothing' brain days! well done!! :D
@@beleva09 Exactly!! And a creator can't *give* the same amount of energy every single video either, so it probably helps that he doesn't have to be "on" re: the chaotic energetic side all the time (since a number of other people here on YT have burnt themselves out that way), and instead can choose when to be Full Chaos(tm) and when to be soothingly low-energy. It's brilliant on both sides! :)
It reminds me a bit of Good Eats with Alton Brown's goofy skits but more serious yet still light hearted educating on the cooking process. I adore watching Good Eats and similar sort of silly yet serious food education shows so now I understand why I so enjoy this content.
Yesss! Your explanation for not using a stand mixer makes my heart swoon. Thank you for being the most humble and honest baker around. Also, mixing things by hand, is so stress relieving. Bad day at work? Mix. Feeling sad? Mix it out, boo.
I said this the last time and I'm going to say it this time, because Dyllan deserves every last bit of praise I can offer: I love these longer videos. I love the way he talks, how invested he is in everything that comes with baking these recipes and of course I love his humor. Plus, I commented on the last longer baking video (as I said, similar to this comment) and all I got in response were genuinely nice comments, agreeing with me. I've never seen this before, especially on TH-cam. No nagging, no insulting, nothing. It was just... rainbows, flowers blooming and bees humming in the comments beneath my own comment and it makes me happy every time I get a new notification.
I legit thought I was gonna be in the minority that picked up on this, I think his personality on screen is extremely entertaining to watch which plays a huge role.
“Kathy..oh dear 😮” I chocked when you showed the last name!!! 😂😂😂😂 you truly are an amazing person!! If only we had more yous in the world! Love your baking and personality ❤️❤️❤️❤️
I _love_ Dylan's longer videos. I was introduced to him as "a guy who bakes as part of his thesis on the science behind the art", so to see him explain parts that wouldn't fit in a one minute long video, as well as reminding us all that you don't need expensive gear to make a quality cake, is delicious. Thank you, sir. ^^
I’m not sure if that’s why he bakes. He has a music degree in old-timey jazz. He just bakes cause he collects vintage and antique things, recipe books being one of them
Dylan - you are loved by all here in my home. I was raised with everything starting in a cold oven. Nobody could afford the extra gas or electricity for heating the oven with nothing in it. Very simple reasoning. Most recipes I learned were geared toward that. Good job! Keep teaching us!
Dylan, I am 68 and quite familiar with those cookbooks! They had hardbacked editions in my school for Home Economics class and were phasing them out as our teacher was quite uninventive in the kitchen, so I am the proud owner of several of these cookbooks! So many of your recipes are ones I remember my grandmothers making! Both of them were very inventive in the kitchen! Keep doing what you are doing, you are bringing baking to a new generation!
Hello 👋 Debra. How are you doing? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, where are you from? You seem like a real country girl
Like you speculated for the first cake, the higher starting heat for the pre-heated cake means that more of the water content of the cake turned to steam during the formative period of baking. This resulted in more lift (the higher dome), bigger air pockets in the cake (the looser crumb), and more of that water leaving the cake (the drier cake). Anyway, I'm really appreciating these longer-form videos. You're doing a great job!
You know honestly the thought of steam (and likewise the water content) didn't even cross my mind as a reason for the difference; this was very informative, thank you!
Its for the opposite reason you want things like your pizza dough and bread to go into a high heat oven or in this case pre heated oven. Since we want to create these larger air pockets. I just love the idea of doing the reverse for a pound cake.
Came here to say exactly this. Starting at an already high temp allows it to heat faster thereby allowing for more moisture loss. And margarine has a LOT of moisture in it.
The cold-oven "secret" absolutely came from this lady accidentally not turning the oven on, frantically shoving the cake in and turning the oven on and praying, and realizing that the cake turned out okay after all.
Dylan, I remember my Grandmother buying margarine in a bag: it came with some food colouring inside and one would have to knead the oleo (yep, that's what she called it) until the food colouring was dispersed throughout the bag, giving it a sickly yellow appearance that was supposed to mimic butter. When she got a new bag of oleo and I was visiting, it was my job to knead the bag of oleo. Fun times 😜
That's hilarious! I knew there were laws requiring grocers to not sell margarine that looked like butter, but I didn't know this is how they got around it 😂
That was the result of dairy industry opposition to margarine, the dairy industry lobbied and managed to pass some state and some federal laws regarding the colour of the margarine to make it seem unappealing to the customers. It’s fascinating actually, if I’m not wrong some Canadian providences only stopped enforcing those laws in the last ten years or so.
3:50 THANK YOU FOR TALKING ABOUT THIS!! There's too many people who are all like "OMG a stand mixer is the best thing ever go buy one now" like everyone watching the video can easily fork over $200-$500 at the drop of a hat. I bought a $15 hand mixer to help me with things like whipping egg whites but everything else I do by hand with a bowl, a spoon, the tiny whisk from my hand mixer, and sometimes a fork.
@@annevoigt6653 Same here. I inherited my grandmother's stand mixer but for the longest time I used a handheld one or when my handheld one died a spoon.
100% yes. I grew up dirt poor and that it was hard finding cooking or baking inspirations back then that did not use insane machines and aids that costed thousends uppon thousends and you always felt like I cant do this. So for Dylan to speak about this so passionatly braught me alot of comfort and hope in humanity. And its also why I love his vids!
@@christianbrinkhoff5469 it also feels like I’m cooking with my ancestors. I have my great grandmothers mixers accessories. So it’s four generations of family cooking together.
@@annevoigt6653 I can fully get that. I have a cup from my grandmother that she used you drink coffe in. When ever I have coffe in that mug i get fond memories. So I fully relate to that feeling.
it's all down to chemistry, by spending less time at a high temp, the cold oven cake forms looser bonds which creates that almost fudgy consistency that you talk about, it also helps that it means it retains much more of it's moisture, by the time it would leave the cake a crust is already forming, thus keeping the moisture in; whereas in the preheated version (especially at the same high temp) it both forms stronger bonds, and much sooner too, it also pushes the moisture out before a crust forms all the way around. As to why a stronger bond could form a more crumbly cake, think about a rubber band left in the sun, and then you pull it as hard and quick as you can, the bonds are stronger but that means much less flexibility thus the bonds snap rather than stretch, causing it to crumbly not fudgy
So could you add a pre determined amount of time and do this with a store bought cake mixture as well to make it more fugdy? Because one of the reasons I'm not a cake fan as much is because it is so crumbly. Just wondering if it was just that way because of the butter and Crisco or if it'd do that without it too
@@PaniniYT yes you can! It's my trick and it's made it a lot more enjoyable. I also only put about half-3/4 the recommended oil. When time to ice it, it doesn't fall apart on you as much. The oil helps make it moist, no need if you don't bake the moisture out lol
@@deth3021 actually really similar to meat. Exposure to high heat pushes out moisture faster, due to a stronger structure (muscle fiber tensing). Which is why searing is typically done for short intervals (couple min per side). The crust formed by high heat actually doesn't keep in moisture, this has been tested. And is why seared meats are often basted or rested in a fat, or roasted meats are covered/wrapped in foil, to protect/ reuptake some of that juice. Instead, the purpose of searing is maillard browning and the flavor that develops from that. The purpose of preheating for meat is likely to reduce the amount of time that is spent in the danger zone between cold and cooked. For tender juicy meat low temp for a long time is the way.
@@PaniniYT if you like fudgey cakes try a box of lemon pudding mix and a box of yellow cake mix 1 1/4 cup water* 1/3 cup oil and 4 eggs cook for 40 mins at 350 makes the most moist cake I have ever had it's like straight fudge and if you use the jello brand pudding then you can't taste the lemon at all *edit: it's 1 and 1/4 cups water not 1/4 cup whoops
I would just like to say, I recently baked his version of this cake that he put in his cookbook and it is as delicious as he describes. His version is almond flavored and pound cake-like. I baked it for my brother's going away party during his 2 week home recruitment before he was stationed in El paso. I'm very pleased to say that everyone enjoyed it. I was ecstatic to even get the thing out of the pan, and even more pleased to find it tasted as good as it looked. I also found that it tasted good with fruit and when I go back and attempt it again, I might make a fruit compote or jelly for the topping. 10/10
I feel like dylan is like the one guy everyone loves to visit and he is just the nicest person to be around and will make a cake or cookies just to share them with everyone and love seeing the smiles on their faces when he makes delicious foods.
Even when Dylan isn't trying to be funny, he's still a joy to watch, I remember when I first started watching, my husband still works I'm retired, he woke from my out of control laughter and put me out the bed room, which was also funny 😅 😄 😀
Hey me too. Same reason or just don't see the need to waste so much energy. Thinking of what he said, this might be the reason why my (rare) baking products all come out so nicely. 🤔
I would recommend alternating wet and dry ingredients, beginning with dry and ending with dry. It's supposed to help improve the crumb of the cake by covering the starches with the lipids and then absorbing the remaining liquid in the end. It makes a difference in muffins for sure. 😊
On what you said about recipe periodicals, there is a community of historians, cultural reenactors, and culinary anthropologists that 100% agree with you on this point. Particularly from periods where professional chefs and their recipes were not made for lower classes to prepare or consume, we have to consider the source when drawing conclusions based on recorded information. Recipes by an average person for the average person are invaluable.
I remember 1976. We were still fighting an "energy crisis." The cold oven method would have been sold as "energy efficient," much like Jimmy Carter's encouragement to "wear a sweater" during winter. Love your handle, Browncoat.
As a cultural anthropologist (in training), I 100% agree. What the average person was doing, versus the perceived "elites", is much better at informing us what the culture as a whole was doing.
Had a recipe for cookies from the 60s or 70s published in "Grit Magazine" that was a guaranteed purple ribbon at the state fair every year. Even though the magazine was considered a pretty "hick" periodical.
Your point about the expensive kitchen gadgets really struck a chord with me. I can't count the amount of recipes I had to click away from because of how fancy and expensive the equipment was. Often, these recipes don't even provide an alternative solution for those who don't have that kind of equipment. Thank you for shining a spotlight on this. And thank you for keeping it simple!
seconded...everything but meringues and whipped cream, etc, I do by hand with a fork and/or silicon spatula regardless of what it calls for. No issues so far, but my goodness would a food processor make my life so much easier. I also sew (in the middle of making a dress right now) and I don't own a sewing machine. Sometimes you just got to take the long way around.
@@ariadne0w1 I borrowed my grandma's sewing machine to stitch together my cloak, but stretchy faux fur doesn't agree with sewing machines, so most of it ended up being hand stitched by myself. Gave me so much more respect for people who hand stitch replicas of historical clothing. Especially those who do it frequently.
@@ariadne0w1 That gave me some comfort preparing to take up sewing by hand this summer! :D I have no room nor I am willing to shell out for a machine just starting out
@@bluefox5331 It certainly takes longer, but given how many clothes I also have that's a good thing. Also makes for a more impressive humble brag. "Oh this old thing? I sewed it myself...by hand"
My mom passed 20 years ago and for some reason this brings me back to when we used to cook together. Holy crap I'm happy watching this and enjoy his enthusiasm and love for cooking.
I use the pre-heat time to warm up leftovers. When that buzzer goes off, the food is heated. Good for foods don't do well in microwaves, even if it takes longer.
It's lovely to watch you in a longer, chiller, more grounded recipe video. I love the hilarious fast-paced vintage recipe shorts, but this feels like so much more of a genuine experience. It's the first time I properly grasped the extent of your passion for baking, as well as how thoughtful and gentle you seem to be alongside the chaos. I look forward to seeing more from you
My Grandmother’s pound cake uses sour cream instead of milk and a mix of vanilla and lemon extracts. It’s fantastic! The crumb is tight, but the best part is the crispy top. Because of this, she uses a springform tube pan and doesn’t flip it over. Pound Cake 3 cups sugar, less 3 tablespoons 1/2 lb. butter 6 eggs, one at a time 3 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sour cream 1 teaspoon Vanilla extract 1 teaspoon Lemon extract Cream sugar and butter well. Add eggs one at a time. Beat well. Sift dry ingredients and add alternately with sour cream. Add Vanilla and Lemon extract. Pour in a 10-inch greased tube cake pan. Cook 1 hour and 10 minutes at 325 degrees.
I just have to say thanks!! You are so fun to watch I feel like it's live. But you are great for my ADHD. I want to become a better baker, BUT have the hardest time reading baking cook books that are super technical. I learned more about baking in this vid then trying to focus on a book. It's also great to see the stages to the end product. Thank you!!
Can we just take a moment to appreciate how much fun this guy must be at grocery store. Running around with a shopping cart with this dude would be 🔥🔥🔥
Dylan, my mom made a cake for my sisters birthday and it didn’t rise very well. I told her “your floofers could be outdated.” You have made a new word my friend, thank you.
The dichotomy of TH-cam Dylan & TikTok Dylan is amazing! This was so cozy. I feel like my grandmother is in the kitchen baking and I’m anticipating the awesomeness of it. Love it.
This gentleman deserves his positive feedback! Man, such inspiring videos, Dylan, you have made me start to get close to my kitchen, my wooden spoon and my whisk. And I really love your content. Recently got your book, I will be taught to bake by the best teacher on the planet ever now; B.Dylan Hollis!! 🙌🙌🙌
One of my favorite treats my family calls them "Forgetem's". Essentially if you have to use a bunch of egg yolks, but don't wanna waist the whites, you whisk them up with sugar and some vinalla till stiff peaks, then fold in chocolate chips. Preheat the oven to 450, scoop the cookies out, turn the oven off, put them in and forget. They'll cook as the oven cools, and they'll be done in 3-5 hours. Their like the texture of lucky charms marshmallows, and just super good!
When I heard "cold oven cake" I imagined him just setting a bowl of batter in a cold box until it magically turned into cake. I wanted to see that happen so bad.
😹😹it’s been decades since I had heard anyone talk about cold oven baking, this is a method I learned from my Mom and my GrandMother both and it was also the way I was taught in my cooking class at High School. They never preheated the oven before making up the ingredients for any type of cooking. I was over joyed at the fact he compared it to the pre-heated oven method only to be left disappointed by the texture of the pound cake. Heavy fruit cakes are best done in the cold oven method as it allows everything to firm up before it starts baking. Because the oven is cold the flour has the chance to absorb the liquid into every grain of flour, thus giving that moist creamy compact texture. In the pre-heated oven the flour does not get the chance to absorb the milk, eggs and butter into the flour and thus it gets burned off faster leave behind that crumbling teeter to the cake which is also dry. That pound cake is now only good for having with custard to help with the moisture content. I prefer a good pound cake over any type of sponge cake, but the best sponge cake I ever made was on a GirlGuide camping trip where we learned to use a straw Box to bake a sponge cake that was the first and only time I have ever made a sponge cake that was so moist but it did split and crumble due to not having any body to it.
I was really curious how it would differ going in a pre-heated oven so I'm SO glad you decided to try it out!! I love these longer in-depth videos so much!!
I currently have this cake in my oven, I used the recipe from your cookbook (my inaugural bake from it). There's something extra cozy about being able to pair your video with the process
If you like this, he did say he had two people inspiring him in this matter, I can't remember the first one, but he did say he tries to emulate them both. The second one is max miller, from tasting history with max miller.
@@moonrabbit815 My grandmother's lemon pound cake is also pretty similar to this, it was my absolute favorite cake growing up. Her recipe is 1c butter, 2c sugar, 4 eggs, 1tsp lemon extract, 1tsp vanilla extract mixed until fluffy. Then 3c flour, 3/4tsp salt, 1/2tsp baking soda, 1/2tsp baking powder mixed until well blended. Add 1c buttermilk (she would also sub sour cream sometimes if she didnt have buttermilk) stir until just blended. Then bake at 350 for about an hour (usually she didn't time it just kept an eye on it until it was done). We would eat it without anything on it but occationally she would sprinkle powdered sugar or top it with stawberries. She would also freeze it so she always had it on hand for when we came to visit.
This very calm and collected vibe was something I wasn't expecting since my only exposure to Dylan has been through his short videos. But I have to say, I'm really enjoying it. And I also appreciate that it's not completely toned-down, and that his eccentricities are still sprinkled in throughout this video at various points. Bottom line is, you're an awesome creator Dylan. Both your shorts and normal videos are thoroughly enjoyable to watch. Keep it up!
My grandmother loved cold oven cakes, because she knew exactly what time to come back to it. She could pop the tube pan in the oven and come back 75 minutes later. She had a recipe very similar to this but she left out the coconut extract and added a third a cup of cocoa powder for a wonderfully dense chocolate cake, or divide the batter for a marble cake with that tight crumb. She also used two sticks of unsalted cow butter but kept the Crisco. If she didn’t have a clock, she would pull her pound cakes out at 205°. I love your enthusiasm in every episode, and did not realize I had not subscribed yet. I rectified that mistake moments ago!!!!!
That sounds amazing. I'm interested in getting into baking myself. I'm now semi-retired (or fully, and I'm just lying to myself about finding a part time job I don't hate). The idea of a dense, rich chocolate cake or even a marble cake (which I adore) sounds like something I want to try.
@@anio1349 Typo. If she didn't have a CLOCK around, she would pull it out when the internal temperature reached 205F (96C). That is the proper internal temperature for a cake like this.
Dylan I gotta say, getting to hear you infodump about history and baking like this is a huge treat! I would watch videos like this all the time. Please make more! I feel like I'm learning so much, and it's so nice to see your education and knowledge of baking and it's history shine through as you talk! Your shorts are sweet and funny, but this has the same feel as tasting history, and I'm totally hooked.
Dylan hall is makes my day so much happier when I see his videos!uh-huh grahuh.. I meant to speak to you directly, Dylan Hollis! I love everybody you do! I cannot wait to get your book like smash point! Lol.. I didn't even mean to say smash point! Love you!
these longer format videos are a treat that we don't get on his tiktok platform, which is where i first found him. been a fan for a long time now, only recently found his youtube channel. we pre-ordered the cook book a WHILE ago, cannot wait for that to show up so we can make some fun old food!
I am in love with your longer and more detailed format! Please keep them coming! It's great to have the side stories like metrics and the addition of full names, addresses and phone numbers. I am 69 and remember when no one worried about giving out that information or locking your house and car.
THANK YOU for actually testing the two baking methods side-by-side! The whole time you were discussing your thoughts on why the cold oven method gave the results it did, I was saying "Prove it! You need to test it!" And then you DID and it made me so happy! Please make more long-form videos like this, I am loving them all!!
this actually reminds me a lot of the opposite baking method, "forgotten cookies", which are just meringue cookies that you leave in a cooling oven overnight! personally, I've only ever made meringue cookies the normal way and I keep forgetting to actually try the forgotten ones to see the difference
I've literally only ever made meringue cookies over night and I didn't really ever consider that you could make them "normally" lolol which is silly like of course you can lol
@@bunk-o2495 same here! My mom called them night night cookies because you supposedly could ONLY make them overnight in a cooling oven... Was shocked when I learned you could make them in only a few hours!
Yep. Best "cooking show" ever. I always wondered why you alternated the milk and flour. Dude your approach is so refreshing, enjoyable, articulate and informative!! May all your toothpicks come out clean!
These full episodes though! Sweetly surprised how different they are from the shorts I've been seeing. I just subscribed to Dylan and this is the first full episode I happened to watch as it was randomly top of my feed today. So delightful and unexpectedly different from his also delightful shorts. First of all Dylan as so adorable it's like watching a red panda baking or something. Except with cute fashion. I just can't. But then he swoops in with this charming history AND science double whammy insight on this recipe and I am absolutely smitten. So pleased to have found my next youtube obsession to binge.🤩
The women in my family have been making "cold oven pound cake" for years. It has that dense texture that your cold oven cake had. It's moist and fudge as you stated. My aunt made so many, that she was able to make it from memory. Her twist was that she loved lemon. She made the most wonderful lemon pound cake!
Have you contacted the Food Allergy and Anaphylaxis Network? My son is 18 now but when he was initially diagnosed with multiple food allergies they had a cookbook that every recipe stated what allergens they were safe for. I relied on that cookbook for his survival.
you know you can replace butter and Margarine 1 to 1 in almost any cake or cookie Recipie. Milk And Cream could be substituted with coconut milk and cream and I cant tell the difference and I Hate Coconut.
I'm a retired chef, and while I'm not a baking expert (I was never a very good pastry chef, sadly), I can still dance the tune. And I can tell you from experience, both in cooking and baking, initial and continuing heat conditions can absolutely make a *world* of difference in the final product. I was 100% positive, watching this, that the second cake was going to end up less dense, less 'fudgey', and with a drier, more open crumb. It just made sense based on experience. Nevertheless, I really loved this video, and your baking vids in general. The pure crackhead energy of your tiktoks/shorts is absolute fantastic and wonderfully entertaining, but your deep dives have me absolutely hooked (and I'm genuinely devastated that is seems like you're not doing them anymore, since it's been months since you posted one). You have a way of explaining things that is both entertaining and informative, without talking down to the viewer, but you still get your message across very eloquently. It's honestly inspiring, and I truly hope to one day see more of this type of video for you (either that, or you with your own show on one of the various cooking channels :D). Also, also, I ADORE your 'you can bake with simple tools and get just as good results' comments!! Again, retired chef, so cooking is very near and dear to me, and, while, yes, I do have a few cooking gadgets in my kitchen, most of my stuff is no different than what you'd find in anyone else's reasonably well stocked kitchen...I just make sure my tools are the best quality I can afford, because a few good quality tools are worth more than all the high tech gadgets in the world. At the end of the day, cooking and baking are about technique, skill, and practice. Anyone can cook...or bake...wonderful things if they're willing to invest a little time and effort in learning, and they practice. Thank you for doing what you do Dylan! I've had the good fortune to study under some truly incredible chefs in my life, and you, sir, like they, have the soul of a teacher. That's a rare and precious gift, and not one to set aside lightly. Thank you, as well, for reigniting my desire to try to improve my own (not so awesome) baking skills.
@@ladytaz6137 Thanks!! I've been working on some different kinds of homemade bread...mostly simple stuff so far. But I figure, if I can get the simple stuff down to where I can do it consistently, then I can move onto more advanced stuff. Picked up the King Arthur Flour baking bible and have started looking through it for inspiration as well. My wife and I have been having tons of fun trying out some new things, and our friends and neighbors love the homemade gifts we've been handing out. :)
I love your comments about electric mixers. I have made my own bread and whipped egg yokes and refuse to use an electric mixer. Having the right shape bowl, strong wooden spoons and wisks as well and a strong right arm are all you need. For 50 years I have done this and never regretted not having a mixer.
The point about not necessarily needing all of the cutesy gadgets to bake in your home is such a welcoming and good point and it's nice that we have someone saying it out loud.
Yeah but if you bake more than once a week... Get a good mixer or a food processor that can do mixing.
:o Right? I appreciated that message way more than I expected. I mean...yeah! A bowl, and a wooden spoon or whisk is really all you *need*. ^^
@@MeepChangeling I agree, it's nice to have a reminder that you can cook without it but without going for the expensive stuff, a cheap basic hand mixer can make a world of difference. I got mine for 5$ at a second hand store and it made baking much more fun.
@@Torlik11 The hand mixer opens up so many great avenues like frosting, whipped cream, and homemade ice cream. I'm just lucky my dad bought a heavy-duty, big boy KitchenAid for my mom and now, I'm the one who keeps baking several times a week with doughs that would beat the ever loving daylights out of any lesser mixer.
I always say that if my grandmothers and great-grandmothers could bake without fancy gadgets, so can I.
Chaotic Dylan is fun but calm Dylan is so cozy and just a delight to watch too. Its like baking with friend through a Face time or something. 😊
"Chaotic Dylan" and "Calm Dylan", I love it! 😂😂👏🏻👏🏻
I always aim for these to feel like you're baking with a friend :D It's the best type of baking!
Chaotic Dylan is an coffee-based cocktail at the rave, and Calm Dylan is a lovely cup of tea at the kitchen table. Both are fun, and have their times for the best experience.
@@annechenlowey7462 😂
@@Myako 😁
This guy has maxed out charisma. He just makes me smile
He dumped str for it, worth every penny
@@benduso2327 Yeah not a single point in straight, it's how I roll too
I agree he does have plenty of charisma and his use of language is intriguing as well as his presentation. All in all very enjoyable.
Couldn't agree more..a joy to watch 👌
Charisma 100000000000000000000000000000000000000000000000000000000
I had no idea that Dylan could be anything less than 100 miles an hour, this is a very pleasant and relaxing surprise.
Considering that Dylan is from Bermuda where the highest speed limit is 35km/h (22mph) and the lower is 25km/h (15.53mph) in cities/towns the description of Dylan @100mph is ironic! For those metric incapable, 100mph is equivalent to 160.93km/h!
youtube does allow you to speed up Dylan ... which I do ;)
Ya this is seriously weird seeing him calm
You know he was running laps around the house between takes 🏃🏃🏃
As an introvert who can be around high energy people but it wears me out really fast. I appreciate the calmer Dylan. I do get the level of high energy in his shorter form videos, which is probably partially due to the length of the video and the attention span that he's expecting from the people who watched the short form videos. He's adjusting for the audience that he's expecting for that type of content. Which shows intelligence as a content creator.
Anyone else love calm Dylan as much as chaotic Dylan? both are versions of himself I'd watch all day
First I'm seeing calm Dylan after watching his shorts for a while. I'm actually very relieved that he can be calm.
I kinda prefer calm Dylan. I mean, I don't hate chaotic Dylan, his blind baking jokes get me every single time, but his more calm, curious, almost educator like demeanor is.. nice.
Agreed. I love him his chaotic self reminds me of me lol cause I totally do a lot of the same weird shit lol
A part of me wishes he used costumes lol
when Dylan become chaotic, the video tend to be funnier to watch and full of jokes. but when calm Dylan rose up, it become more educational and that's good.
you see, not a lot of baking channel give many information of the recipe (like the history or something else). then Dylan as one of many, give us that and that's quite nice to get.
I can't decide if I like it more when he's screaming about FLOOF POWDER or explaining things calmly like a lovely, experienced teacher. He's not the hero we wanted, but he's the hero we needed. ♥
I like the moo juice
His energy reminds me of dog (I'd say a good golden) who somehow learned to cook. The "floof powder" reinforces that. I love him. Good boi.
I totally and wholeheartedly agree
I agree, but that tingling that I get when he screams "CIMANON" just cracks me up😆
EGGIESSSSS!!
Kathy passed away in 2019. It would be so nice to let her children know that her recipe is making so many people happy.
Condolences to you. I didn't know her. But I did have a friend in that building in 1976.
Kathy is an amazing baking innovator! Love her dedication to send it in and share with everyone ❤️
I didn't know you Kathy, but much love to you and your children.
My condolences.
I've just comments that nobody these days(yes I'm a Boomer) can imagine the happiness and pride she would have felt at her recipe being chosen.
Perhaps if you get a thousand likes on a comment? Maybe.
I hope someone can share this vid with her family. Thank you for letting us know.
as an anthropologist, your dedication/fascination with seeing how people cooked and ate in the past (especially with these home cooking books) is a very familiar feeling
you're studying this field in your own way with your own perspective that offers something I've not seen in many of my peers, food is a key aspect of culture and your hands on exploration and willingness to take others along this path with you is so interesting and human in a way that is often lost in this study Ɛ>
How did you reverse your 3???
@@Boyakishan Probably a special character or a character from another language.
That's an incredibly interesting way of looking at it. He's a food archeologist that's influencing future generations to the potential of the past.
@@Boyakishan Copying and pasting or using a custom keyboard shortcut
Food and religion are something every society in history has had. Examining them definitely helps understand the cultures and people of the past (yes I'm late to the game, but my algorithm only started suggesting the long-form content of this channel yesterday after years of the shorts being watched and saved on my profile
Dude. seriously. Im a retired pastey chef. The amount of information you give so perfectly in explaining the science and reason behind every step is perfect. Beautiful job you Joyous human.
I just stopped the video to comment that I NEVER KNEW WHY alternating wet and dry. After 60 years of baking.
Me either, Jenelle. And I have been baking for 35 years!
You’re so chill in the longer videos. The TikToks you do are so chaotic that it’s such a weird shift. I came here expecting to witness a bar fight with lard and crying over gelatin, but I left with a new scarf and a mug of warm soup. Thank you very much.
I like both, I feel like it could've been a little more chaotic and still feel natural though
I love this and I agree with you!
I love your videos!! Articulate, funny and adorable!😊
Eh- gies!
The biggest wipe lash or it a parlel unervers of him
Professional chef here with nine years patisserie experience. You’re initial explanation is perfect. Allowing the larger air bubbles to escape through slow heating process creates a tighter crumb giving you that slight fudge like texture especially when it comes looser batters like in this recipe.
Since the temp isn’t at full blast for the whole time, does the gradual heating of the batter before cooking temp is reached have any impact on the crumb/flavor?
The larger bubbles rising and popping makes sense for the flatter top/bottom and tighter crumb, but doesn’t explain the fudgier texture to me. I’m wondering if the slow warming of the batter, with emulsified eggs and milk and starch creates a pudding-like interim phase that cooks at the full temp for a short amount of time?
And is it possible that the slow heating helps create a flatter top/bottom by heating the whole cake through more evenly (vs. a blast of heat on the outside moving into the middle), much like how a wet fabric cage collar achieve flatter cakes for stacking?
I’ve been baking (always from scratch, no boxes mixes for me!) since I was 11, but not a pro by any means. I began yeast and sourdough baking in 2018, and nerded out on different techniques, science behind gluten/starches, hydration levels, and impact of time/hydration/lipids on flour. I love learning new science-behind-the-baking stuff, and your thoughts would be appreciated!
Followup question, is there any particular reason cold oven baking isn't more popular? Is it primarily a concern for time? or just the prevalence of preheating?
@@foegettergames252 Cold oven baking does change the behaviour of the mix, and the end result can vary a lot by the type and age of the oven (older ovens tend to be slower to heat up, and non-fan ovens tend to have less equal distribution of heat) so pre-heating the oven is often the best way to make something come out reliably. There's also a lot of recipes that favour the lighter, more open, and generally less dense end results that come from baking in a pre-heated oven (speaking largely of cakes here). And some bakes just won't work at all if they can't start building their structure right away (cookies, flourless cakes, yorkshire puddings/popovers etc)
@@gh_007 I think you're right, my guess is that the fudgier consistency is due to the combination of the denser crumb and the fact that it wasn't at full temp for the whole time so it didn't dry out as much. I think it might be a little closer if it was cooked at a slightly lower temp for slightly less time but I still don't think it would be "fudgy", just more moist and springy.
@@JonathonDezLaLour popovers , the things I've learned. We grew up eating these delicacies for breakfast with obnoxious amounts of butter, then I had a spell were they just didnt rise , that lasted till I saw the flour my hubby bought was self rising, changed the recipe and almost killed me . If I can't make a decent popover, why live?
My mother taught me a trick for measuring shortening. In a glass 2-3 cup measuring cup, add a cup of water. Then add enough shortening to displace the amount of water for the shortening measurement. So if you need 1/2 cup, you add shortening until the water reaches 1 1/2 cups. If you need 1 cup, add shortening until the water reaches the 2 cup line. Then, block the shortening and dump the water out. You now have your perfect amount even though it's a messy blob.
@alyssaohleyer8416 -- This is genius! Water displacement would be so perfect (and so much less messy). Thank you so much for sharing, and "thank you" to your mother 😇💞
Yeah, I learned that in 1963 in Home Ec. When did people forget it?
When feminism start 😐@@kristiswa
I believe the use of hydrogenated fats started to be phased out around the mid to late nineties. Mainly because I don’t remember using it in any of my home ec type classes.
@@sevenember3332 That is how my mother taught me as well! I was just telling my 22 year old son about that a couple of days ago!
I just made this cake with my grandma. She had never heard of this type of cake and was excited to make it with me. while it was cooking she took out one of her old recipe books from the 50's and we looked through and found some interesting cakes that were going to make next time we get together. Thank you Dylan for making the videos because now I am going to have a whole bunch of new memories to make with her!!!
I am literally crying reading this post... Bless you and you grandmother... 😭😭😭
Don't be shy drop some recipes 👀
This comment made my day, I lost my maternal Grandmother back in 2002 and my paternal Grandmother is on the other side of Canada so I don’t get to see her much.
Awwww that's lovely!
1950s? Geez i wonder if any of the instructions included slaves
My best friend's 91 yo aunt told me a few years ago that baking cakes starting with a cold oven would result in them being more moist, especially pound cakes. I've been using cold ovens for cakes ever since and it really does make a difference in texture and overall moisture!
I'm going to test this out.
I bake my breakfast casserole starting in a cold oven and honestly it's just fine.
I wonder if that’s the secret when we taste supermoist , almost steamed , dense cakes.
But I makes me wonder if sponge cakes would also be superior this way- they may end up a little too mushy/ soggy
What I find interesting is the concept that moist cakes are better, I am used to fluffier being better and dense being something of a lower value :))
@@creativesea.design I'd note a difference between moist and dense, cakes both dense and fluffy can be too dry. I'd associate moist more with softness, though density and dryness can both lead to needing the aid of a beverage.
Did she have any recommendations for changing times or temperatures with that method? Curious to give it a try.
Dang, I wish you did more long-form content like this. Your passion comes through at a whole new level.
I agree, wholeheartedly!!
Yes I agree! I love the chaotic energy and dark innuendos of the shorts, but this could be in a humanities curriculum, the passion and expertise in food culture really comes through, so well written
Came to say the same thing!
Right?! This made my morning!
i think so too, the shorts are fun and sporadic but this explains more
I absolutely love this format. Dylan has such a great speaking style, which I say as someone who has taught public speaking at college level. The way he presents information is top notch, and the fact he follows up on his curiosity creates a fantastic discussion point. Honestly, he’s on par with class Alton Brown for his deep dives on these topics in long form. His shorts are fun but long form is engaging.
Same :) plus, his voice is so soothing, I’ve been using his long videos as sleep aids, and they’ve worked a treat.
You need berries and whipped cream. And real butter.
Listening to Dylan is like hanging out with happy Golden Retriever that knows how to bake. Its comforting.
Mr. PeanutButter Bread, but more grounded.
Oh goodness- that’s spot-on.
😅😂😅yes ❤😊
I'd go more high strung, like border collie, or Irish setter, but yes. Nice boy😊
True! But maybe a Chihuahua!!! Lol love him!
It's lovely to see someone who doesn't let the pressure to create content diminish their love for baking, I wish all content creators had his unstoppable humour and enthusiasm.
He's creating for fun, not profit. What ruined youtube was "Wait I can make money doing that?! :O" and now everyone treats this place like a business or a career instead of a social media site for sharing videos.
I will forever stand by my point that this man needs an official cooking show. Like maybe on normal TV, Netflix, Hulu, etc idc I just want one!
No truer words 👍👏👏👏
I would completely vote for that!!!
Yeah, except TV and stardom RUINS all the greats, it POISONS them...I wouldn't wish that curse on ANYONE. He's perfect just HOW and WHERE he is ❤💯
I actually think I saw him on something that was Netflix or Hulu on of them...
Many years ago when I queried her on such a topic, my grandmother explained to me that by starting in a cold oven, the cake has time to settle resulting in a "fluffier" texture. It also helps the cake develop a thicker crust meaning it lasts longer without going stale.
As much as I love your short-form content Dylan, I absolutely adore these longer videos. It's really nice getting a more in-depth tutorial and your information delivery methods are on point.
Did she explain about time and temperature differentials if you wanted to adapt a recipe to a cold oven method?
Bro, you're way more professional in a homely manner than some of the "network" bakers on tv and it makes a huge difference. You don't seem hollow and soulless in fact. Please never stop making these 😉
Agreed!
Bless! He's my favorite baker
I too, greatly enjoy watching you bake.
I enjoy you honest reaction to the finished product.
He, at least, doesn't have a lot of dad jokes to throw to us (serious cultural question: Do TV cooks do that outside of Spain XD?).
@@JeshuaMorbus I would say that Alton Brown, who many would consider the king of American cooking shows, is full of dad jokes.
Just wanted to share that an older lady shared one of your baking videos with a whole room of other older ladies at a self reliance conference we had a few months ago at our church. She went on for a few minutes about how wonderful your videos are and suggested everyone look up your channel. It made me laugh. Love your videos and your love of baking and history!
Another older church lady here! He's a hoot isn't he?
I love your emphasis on accessibility in cooking. Not everyone can afford butter and not everyone has an electric mixer. Wish every cooking-based content creator was like this.
Unless one day he gets a big sponsorship from the fat cats at the mixer company! Then he will sell out just like all the others... You know who you are Mrs Ray. ;)
i was just thinking the same
Despite Crisco being used in a lot of recipes, try to use animal based fats like lard as substitutes. The vegetable and plant based ones play a significant role in heart related health issues.
I absolutely agree with you sweetheart
At the same time im glad they arent ALL like this
There can ONLY BE ONE DYLAN B HOLLIS
AND I LOVE HIM JUST THE WAY HE IS.
If you enjoy his videos for that reason, I believe you would enjoy Adam Ragusea, as he also does all his recipes by hand (except homemade noodles).
In the WW2 era, my grandmother had to run a farm with one old man and a few kids. Grampa was "froze in" to war work as a molder in a tank factory. She had 2 cows and had to sell half her chickens for gas to run a borrowed tractor to plant the crop that year. The family survived on smeerkaas, eggs, wild dandelion greens, and homemade bread.
Butter was too expensive an ingredient, even if you made your own. She took to to the market, where she sold it, and bought oleo and flour. The oleo came looking like lard, with a little packet of yellow powder you could mix in if you wanted to make it yellow, like butter.
Thank you for representing for the common folk, sweetie.
Seeing Dylan in his slower videos is extremely refreshing. They perfectly contrast his higher-octane TikTok cooking videos, and it widens the scope on how he actually acts. It shows that the way someone presents themselves isn't exactly how they actually are. Keep up the good work, and I do want to see more of these longer videos.
He's like this in his TikTok Live sessions as well, he still has to talk fast to keep up with the chat but he's very lovely and sweet.
Exactly what I was thinking.
I just told my son that I like him better this way. Although, I do enjoy the others.
took the words right out of my mouth. love the candor and process in these videos.
There's a simple joy to watching someone expound so eloquently, enthusiastically and entertainingly on a subject he so obviously loves.
I love chaotic Dylan's energy, but calm Dylan just feels like the sorta guy I wanna have a nice cup of tea with and a chat.
I would love to have him as a friend 😉
Yes I agree
Tea AND CAKE
Especially if he bakes.
only seen this guy in passing while I was browsing Tik Tok, but this version of him feels kinda... Uncle Iroh-ish? In the way that he'll calmly explain how a cup of tea is made, or a baked good, and all the nuances that go into making it correct, and then being like "apply that knowledge for not just tea or baked goods"
3:40 "I just really love to bake"
I felt this in my CORE. I'm "the baker" of my family, always making cakes and cookies. My family sometimes wants me to make box cakes or premade cookie doughs, but I find that to be so soul crushing. I don't think these are bad products, but when I want to bake, I want to BAKE. I do 't want to open a box and just add water and an egg. I want to have flour and sugar and butter, and put it in an oven and know that I'm the one that literally transformed it into a dessert.
I use electric mixers because the joints in my hands are. Bad. But I enjoy baking.
Dylan is quickly becoming my favourite online personality. So wholesome and well mannered, not to mention the humour he brings to everything he does. Keep up the great work!
“Wholesome and well mannered”
Remember the candle salad?
Agreed, love this man
Check out Glen and Friends
He definitely gives me captain america if he didnt join the war and decided to dive into baking and homemaking instead vibes. He is wholesome and damned funny! 🤣
@@froggyrox42 yo, I was going to comment "wow Steve Rogers knows his way around the kitchen" lol
I don't cook, I don't bake - I have no idea why TH-cam suggested this video to me, and I have no idea why I decided to watch it. This is the first video from this guy I have seen and he totally cracks me up! He doesn't crack jokes, but he's hysterical. And now I want to try this cake!
In 4 days I am sure you have seen his shorts by now, but he most certainly does make jokes. I strongly encourage you to check them out if you haven't already. They can be crass, but hilarious none-the-less.
you should watch him on TikTok
What ever brought you to this Site,
Gave you a few minutes of fun. It is always this way. He is a Real Character.
Enjoy
He doesn't crack jokes he cracks eggs
@@theresalogsdon765 Thanks, I will. In fact, I made hid Peanut Butter Bread a couple nights ago and it was amazing!
Apart from all the wonderful things everybody is saying about Dylan's longer videos, I have to say I love how his experiments with his baking are also really accessible - there's a lot of cooking videos on TH-cam that do things like deconstruct and combine and whatnot, but it's surprisingly refreshing to have him just change the baking method slightly and observe the results!
I came across a pie crust recipe that said to use a food processor to cut the fat and flour together and even noted that it would not turn out the same without using a food processor. I didn't own one so I ignored that, used my grandma's old hand-held pastry cutter and the crust turned out beautifully. I'm sure a fork would have worked too. You are right, you don't need fancy stuff to make a recipe, just use what you have.
Cake was invented hundreds of years before electricity, so it's silly for them to try to tell people that they can't make one without it.
Yay for grandma's pie crust recipes!
Mine has the best cooking instruction I've ever seen in a recipe. This is just after cutting the fat into the dry ingredients.
"Turn on the faucet gently just until the water doesn't break up into droplets right away. Then, with loose fingers, floomph the dough very gently while swiping the bowl under the water, letting it all absorb between swipes. Do this until it feels right." 'Floomph' is so very much like her, heh.
Before she passed, I had her walk me through what "feels right" means, and it turned out to be even more fascinating! It's when the dough, under that gentle, loose-fingered, floppy-wristed floomphing, magically goes from a bowl of loose crumbs to a single ball of dough. You really can feel as it's about to happen, and you start doing quicker and quicker swipes through the water for less and less until _poof._ It's a ball.
Soooo crispy and flaky... and then I improved on it even further by switching from shortening to butter (which needs some extra cooling and resting steps so the butter doesn't soften beyond being able to be cut with the dry ingredients).
also two butter or dull edged knives, criss crossing them, how I originally learned to make it ; )
I loved my pastry cutter! My crusts always turned out flaky.
@@gwirgalon3758Same, in home economics!
My mom was a professional baker in the 70's and she taught me that when a recipe called for 'sifted flour' it meant to measure it after sifting. When you weigh out a cup of unsifted flour and a cup of sifted, you'll find that there's a significant difference. There is much less sifted flour in the cup.
You might want to try the recipe again, this time measuring after sifting. You might end up with a less dense, more fluffy cake with a more pleasant crumb.
And just a fun historical fact: sifting flour was a necessity for baking for most of history. This took out the large, hard grains and the bugs. Yes, the bugs had to be sifted out before using. This was normal.
When I was a child we lived in the Alaskan bush for a time. No running water. One room cabin. Wood stove. The flour was contaminated with ants. My mom didn't have a sifter and we weren't due for another airdrop of supplies for days.
Her answer? She stewed some raisins and made raisin cinnamon rolls to hide the ants. It worked like a charm. Everyone enjoyed them and got a bit more protein than they bargained for. Raisin bread was on the menu daily until the next delivery. I do know she ordered a sifter for her kitchen shortly after that.
That sifted flour explanation makes so much sense yet it had never occurred to me. Thank you for explaining!
You can also use a spoon to loosen up the flour before you put it in the cup, then sift it.
On a side note, I would not do this for all recipes, as I did try it with cookies, and it left the dough a bit too runny.
I love the story about the ants! I teach FCS, and I will be sharing that tidbit. One of our English teachers always gets chocolate covered ants for the students to try when the read Lord of the Flies... 😉
Wow...I had a good chuckle....thanks for sharing...
I was once a broke grad student making breakfast for a bunch of friends who had crashed at my place after a full night of playing nerdy board games. (We were broke; no money to go out for entertainment!) My friend was helping me make cheese grits and started to throw them out when she found bugs in the canister. She was positively horrified that I barely blinked and just told her to add a bunch of pepper to disguise the bugs. We all survived our peppery, buggy grits.
I love how his eyes glitter when he's talking about baking
And it's not the light reflecting there's like joy in them and mild amusement
I agree. You can see his passion and other emotions clearly. This is why I enjoy his content so much.
Opiods do that
Bruh why'd you have to ruin it like just let us be happy
@@bleachbomb1369 actually they don't. I worked in recovery for over 5 years and most of the people we encountered on opioid were anything but happy.
@@sherrymerrill6317 when ur recovering ur anything BUT happy speaking as someone who has been on fentanyl , oxycontin , suboxone.
I'm currently detoxing from prescribed meds due to pain & ... when ur in recovery ur not ON opiods. Ur sober. So of course u haven't seen it cuz everyone is sobering up & it sucks physically & for some (i cant relate) emotionally
Ya know, I love the high energy humour you put into the tiktok length videos... And now seeing this, it just cements the idea that we need to get you a Cooking/Food Network show of your own.
The neat collector aspects you brought up, the weird history glimpses, the positive "go bake even without gadgets", and the peek at the science were all better than full production shows I've seen.
Yeah, I did a bit of baking before seeing your videos. But I do a lot more now. Thank you!
I whole-heartedly agree! I would start watching tv again if Dylan was on food network!
His shorts are entertaining but I really enjoy the longer versions where he talks a bit more about the culture of the time and science of the recipes.
He’d be great on Food Network. He’s like a funnier, gay Alton Brown.
I agree you need your own show
I would love to see him as a judge on Nailed It if they ever bring it back.
Oh God yes that would be great
I’m seeing this much later than the original air
date. With that said I will weigh in on the cold oven bake. My grandmother was born in 1887 and worked in a boarding house as a 13yo. She was a fantastic baker and I learned pies, cakes and noodles from her. I didn’t preheat an oven til forced to in Home Ec class in the early 70’s. I think preheating the oven would have been considered a waste of money. I have recently found your channel. I truly am enjoying all the episodes as I try to go back and watch them all. Ty
Interesting... I do wonder if the not-preheating thing was economic in inspiration. Not long before _that,_ I'd think preheating would be absolutely mandatory, since it would involve building a fire.
@barefoo😊talien
One more possible reason they used a cold oven: When a cold oven is heated, it heats very quickly. This cake has a lot of fat in it. So when the cake is in the fast-heating oven, the extra heat will FRY the edges before going into the baking stage at 350°. The hot stage gives every edge a crispiness that you usually only get on the top.
This comment deserves a pin
My oven takes about 15 to 20 minutes to heat so I don’t know how this would work depending on how long the preheat takes.
Yeah, the more I think about it, you're right. The radiant heat during the "cold" phase would more quickly crisp the edges (even in the pan). Kinda like a toaster oven. Yet the cake is still less "done" because it's at a much lower air temperature until the 12-minute mark.
Save on electricity 😅
I love how Dylan actually explained the physics of baking and why/how certain ingredients & methods matter & change the way recipes turn out; that kind of thing has always been something that vexed me a little, because I never really got it and no one I asked could explain it, so I’m delighted that now I understand! Thanks, Dylan!
Reminds me of "Good Eats," which was a favorite of mine growing up. Highly recommend if you want more of the science behind baking, and cooking in general.
YEP
I learned it when I took chemistry in highschool lol
@@sleepyinseattle1209 Yes - reminds me of a combination of "Good Eats" and "Bill Nye the Science Guy". Love the videos!
Dylan is such a charming, engaging, down-to-earth fellow, the real treat isn't the pound cake, it's listening to him for 14 minutes ❤️
I know, right?
You read my mine❤️
I agree he is such a doll! He makes me want to go through my gmas old church recipe books
Try that with a tsp of nutmeg, and leave out the coconut flavoring. Yum. I have a cold oven recipe I've used for years. Mom and grandmom taught me to not only cook from scratch, but to adapt them if i wanted to.
I absolutely love how you thought about we poor folks. Yes, it's true that many of us can't afford simple luxuries such as a $400 mixer. Nor a lot of "special" ingredients. Margarine, unfortunately is a staple in my household. Thank you for just being the wonderfully kind person you are.
It’s a staple in my kitchen also, it’s a great substitute for people with life threatening dairy allergies. I’m not sure if we are used to the taste and texture but can’t tell the difference between butter in cakes and Marg in cakes. I have a fancy mixer but it is annoying to wash another appliance so I don’t use it. I’m also wondering if this person was going through hardship and used a cold oven to conserve power and came out with this tasty cake.
I grew up with margarine and I always liked how spreadable it is!
@@Leah-ic1et I grew up with margarine because my sister and I had dairy allergies as kids. Margarine is also used in Kosher cooking, because you're not supposed to mix meat and milk, so it's a good substitute for butter in meat dishes.
I inherited my Mom's kitchen Aid that is now 30 years old. Thankfully those kitchen Aid stand mixers were built to last it is dang heavy though and the leaver arm does not raise the bowl as high as it used to.
Tbh I like taking my agression out on my baked goods as the stand mixer is a pain to set up and the hand mixer is my great grandma's from the 1960's so it's very heavy. But if you really want a a mixer the hand crank ones work just as good and are usually $15-20
I’m incredibly happy you started this longer-form type of content. While your shorts/tik toks are definitely entertaining, I feel like you’ve really done something special with these longer videos. They allow you to dive into the history of, methodologies of, and your personal philosophy on baking, which are topics you’re clearly passionate about, but are hard to fit into 60 seconds. In these videos, that passion is very clear and it’s infectious. I don’t have any real interest in baking, but these videos really draw me in regardless, and always provide me something to learn. Hopefully you enjoy making them as much as you seem to, because I think I speak for a lot of your viewers when I say I can’t wait to see more
As a former teacher, I'd love to see this man teaching college. His research and presentation is delightful.
Agreed! He is a wonderful presenter! Dylan, I adore you! I would love to show my students ANY topic (age appropriate, of course, or I could get myself in big trouble) you film! Your impish facial expressions and adorable outfits make my heart sing, along with your general manner. Your family should be quite proud of your general zest for knowledge. You can teach me ANYTHING and I will absolutely listen!
My guys (I.e sons) sent your channel my way and, as usual, I love their gift. My mom (born 1927) had those cookbooks, that she and her 5 neighbors shared back and forth. Thank you! And you’re right again. I (born 1956) as a young married baker (1975 - way too young lol) had no mixer. Thank you again.
My husbands grandmother made what everyone called "grandma cake." I searched for YEARS for the recipe, trying all kinds of pound cake recipes. All anyone knew was that it had a LOT of eggs and cooked "forever" starting with a cold oven. I finally found it. It was very similar to this cake, but had ONLY Crisco, no margerine, and 10 eggs. Love your "old recipes". a lot of them are what I remember from my childhood (I'm old).
Those 10 eggs must be costing a fortune these days
@@audreyhogan8285 a dozen eggs is only like $5?
If you're able, please share your recipe. I'd love to try it.
@@Mystery13x Only $5 ?? Just a couple years ago they were commonly under $2 a dozen and sometimes cheaper than that. Five dollars for a dozen is not cheap for a lot of people.
@@Mystery13x um...no, more like $7.29 a dozen and I have 5 boys😢...
If the other comments aren't enough, let me add on with mine: I absolutely adore and look forward to your longer form videos, especially as a beginner cook excited to explore more recipes I feel that it's easier to absorb instructions as you are bringing us through the process, explaining the techniques and steps used. Plus the vibes are immaculate, I just enjoy such videos so much. Please do not leave out long form videos 😊
Hear hear! I agree! I like the shorts quite a bit, but adore and love the longer videos, more please?!?!?!?
This exactlt!
His personality translates so much better than the minute long ones👌
He needs his own show on tv!
@@karaadams9381 people need to let TV die, he needs a show on Netflix or just to get regular sponsors on TH-cam
"You'd be surprised what you can get done with a bowl, a wooden spoon and a whisk"
This singlehandedly motivated me to bake (I've always love to try it by myself!) but then I remembered I don't have the most crucial part... the oven. I guess I'll wait several years to work for my baking needs 😌 great vid as usual, Dylan!
There's some great cake recipes you can do on a stove top with steam for example!! That might be something fun for you to look into until then😊
I bake small goods in my airfryer and it works really well. I've made cookies, even small sponges. :)
@@juliastock3771 I think China and Japan have traditions of steamed cake (maybe some other asian countries too)
The Townsends channel has some examples of baking pies in a cast iron Dutch oven with coals from a fire. If you have a barbecue on your back porch or balcony, and some briquettes, this could be doable, and you can usually find Dutch ovens at thrift stores, Just remember to get a metal trivet to raise the pie or cake pans up off the bottom of the pot, and that you'll want to rotate the pot over the coals one way and the lid with the coals on it the other way every so often.
You can bake some cakes in a pan with a lid with really low heat, if the pan is thick.
I’m a 21 year old man, and I’ve always loved cooking and baking, but watching your videos, and learning about vintage recipes, it’s completely boggled my mind. It makes me so happy, cause while I love cooking, I hate that a lot of modern recipes need super specific tools or ingredients. Vintage recipes feel more accessible, and… it reminds me of memories I had when I was young, reading the Babysitter’s Club and thinking about what my life will be like. Instead of recipes from faceless people along the internet, I feel more like I’m reveling in the recipes of past generations, passing them on to the next.
Starting with a hot oven gives you more "oven spring" - the water in the batter starts to steam, and the gasses expand, then the cake sets before it can deflate. Dylan's theory is exactly correct (well known in bread making). Thats why you get that classic pound cake dome with cracked top. And the margarine/crisco combo probably helps with that "fudgey" texture too - butter is about 15% water, so there is actually more fat in this than in a traditional pound cake.
You are quite correct; and for the trivia aficionados, butter is typically 82% fat, with a minor part of milk solids added, and the rest is water.
Thanks for the explanation!
@@RaspK you are correct, butter is made of butter and adds a butter flavor.
@@ginger_nosoul you are correct; better butters bake best by butter biters bitter battles better butter batter and the butter batter battles embitter bigger butter butlers. Basically.
@@knuckle12356 cheese
I genuinely absolutely adore the high contrast of absolute Chaos(tm) in the shorts versus the very gentle, educational and downright soothing long-form videos - it makes for a perfect balance of video styles + twice as enjoyable for both personal 'chaotic-brain' days and 'want-soft-and-soothing' brain days! well done!! :D
Well said!!
Completely agree, it is my favourite aspect of Dylan's content
You just can't really deal with the same amount of energy every day
@@beleva09 Exactly!! And a creator can't *give* the same amount of energy every single video either, so it probably helps that he doesn't have to be "on" re: the chaotic energetic side all the time (since a number of other people here on YT have burnt themselves out that way), and instead can choose when to be Full Chaos(tm) and when to be soothingly low-energy. It's brilliant on both sides! :)
It reminds me a bit of Good Eats with Alton Brown's goofy skits but more serious yet still light hearted educating on the cooking process. I adore watching Good Eats and similar sort of silly yet serious food education shows so now I understand why I so enjoy this content.
@@lacytaylor1501 SAME!!! Very well said!
Yesss! Your explanation for not using a stand mixer makes my heart swoon. Thank you for being the most humble and honest baker around.
Also, mixing things by hand, is so stress relieving. Bad day at work? Mix. Feeling sad? Mix it out, boo.
I said this the last time and I'm going to say it this time, because Dyllan deserves every last bit of praise I can offer:
I love these longer videos. I love the way he talks, how invested he is in everything that comes with baking these recipes and of course I love his humor.
Plus, I commented on the last longer baking video (as I said, similar to this comment) and all I got in response were genuinely nice comments, agreeing with me. I've never seen this before, especially on TH-cam. No nagging, no insulting, nothing. It was just... rainbows, flowers blooming and bees humming in the comments beneath my own comment and it makes me happy every time I get a new notification.
I concur
I legit thought I was gonna be in the minority that picked up on this, I think his personality on screen is extremely entertaining to watch which plays a huge role.
totally agree. his short videos are funny as hell, but these longer videos are something special.
He's an absolute gem and we're so lucky to have him in our day. I can never stop commenting and supporting this wonderful guy. ♥
I could not agree more. He is something special to this world and this platform. Genuinely appreciate everything he does
“Kathy..oh dear 😮” I chocked when you showed the last name!!! 😂😂😂😂 you truly are an amazing person!! If only we had more yous in the world! Love your baking and personality ❤️❤️❤️❤️
I _love_ Dylan's longer videos. I was introduced to him as "a guy who bakes as part of his thesis on the science behind the art", so to see him explain parts that wouldn't fit in a one minute long video, as well as reminding us all that you don't need expensive gear to make a quality cake, is delicious. Thank you, sir. ^^
I’m not sure if that’s why he bakes. He has a music degree in old-timey jazz. He just bakes cause he collects vintage and antique things, recipe books being one of them
Dylan - you are loved by all here in my home. I was raised with everything starting in a cold oven. Nobody could afford the extra gas or electricity for heating the oven with nothing in it. Very simple reasoning. Most recipes I learned were geared toward that. Good job! Keep teaching us!
Dylan, I am 68 and quite familiar with those cookbooks! They had hardbacked editions in my school for Home Economics class and were phasing them out as our teacher was quite uninventive in the kitchen, so I am the proud owner of several of these cookbooks! So many of your recipes are ones I remember my grandmothers making! Both of them were very inventive in the kitchen! Keep doing what you are doing, you are bringing baking to a new generation!
Hello 👋 Debra. How are you doing? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, where are you from? You seem like a real country girl
I remember those, too!!!! When Dylan showed one, I got Sooooooooo happy!!!!!
Could you please send me a link to find that book as I am struggling to find it
Like you speculated for the first cake, the higher starting heat for the pre-heated cake means that more of the water content of the cake turned to steam during the formative period of baking. This resulted in more lift (the higher dome), bigger air pockets in the cake (the looser crumb), and more of that water leaving the cake (the drier cake).
Anyway, I'm really appreciating these longer-form videos. You're doing a great job!
You know honestly the thought of steam (and likewise the water content) didn't even cross my mind as a reason for the difference; this was very informative, thank you!
Its for the opposite reason you want things like your pizza dough and bread to go into a high heat oven or in this case pre heated oven. Since we want to create these larger air pockets. I just love the idea of doing the reverse for a pound cake.
Came here to say exactly this. Starting at an already high temp allows it to heat faster thereby allowing for more moisture loss. And margarine has a LOT of moisture in it.
The cold-oven "secret" absolutely came from this lady accidentally not turning the oven on, frantically shoving the cake in and turning the oven on and praying, and realizing that the cake turned out okay after all.
As all good recipes begin.
You better believe it! 😂 With company on the way.
"The most exciting phrase to hear in science, the one that heralds new discoveries, is not 'Eureka' but 'That's funny.'” - Isaac Asimov.
So it's a miracle
Almost all non-major discoveries are purely accidental, and even then some of the major ones are as well
Recently discovered this guy, so entertaining, and couldn’t put my finger on who he reminded me of, till today!
Bill Nye! Anyone else, or just me?
Dylan, I remember my Grandmother buying margarine in a bag: it came with some food colouring inside and one would have to knead the oleo (yep, that's what she called it) until the food colouring was dispersed throughout the bag, giving it a sickly yellow appearance that was supposed to mimic butter. When she got a new bag of oleo and I was visiting, it was my job to knead the bag of oleo. Fun times 😜
That's hilarious! I knew there were laws requiring grocers to not sell margarine that looked like butter, but I didn't know this is how they got around it 😂
Ah, yes, oleo. A needed vocab term for using my grandmother's old telephone company cookbooks XD
That was the result of dairy industry opposition to margarine, the dairy industry lobbied and managed to pass some state and some federal laws regarding the colour of the margarine to make it seem unappealing to the customers. It’s fascinating actually, if I’m not wrong some Canadian providences only stopped enforcing those laws in the last ten years or so.
@@BDylanHollis It gets better. In some areas it was coloured pink! 99% Invisible did an episode about it last year. Episode 462
Yes! My mom reminisced about this all of the time - in fact my family uses the word oleo instead of margarine because of how those bags were marked.
3:50 THANK YOU FOR TALKING ABOUT THIS!! There's too many people who are all like "OMG a stand mixer is the best thing ever go buy one now" like everyone watching the video can easily fork over $200-$500 at the drop of a hat. I bought a $15 hand mixer to help me with things like whipping egg whites but everything else I do by hand with a bowl, a spoon, the tiny whisk from my hand mixer, and sometimes a fork.
The only reason I own one is because I inherited it. I would never have dropped that kind of money on one
@@annevoigt6653 Same here. I inherited my grandmother's stand mixer but for the longest time I used a handheld one or when my handheld one died a spoon.
100% yes. I grew up dirt poor and that it was hard finding cooking or baking inspirations back then that did not use insane machines and aids that costed thousends uppon thousends and you always felt like I cant do this.
So for Dylan to speak about this so passionatly braught me alot of comfort and hope in humanity.
And its also why I love his vids!
@@christianbrinkhoff5469 it also feels like I’m cooking with my ancestors. I have my great grandmothers mixers accessories. So it’s four generations of family cooking together.
@@annevoigt6653 I can fully get that. I have a cup from my grandmother that she used you drink coffe in. When ever I have coffe in that mug i get fond memories. So I fully relate to that feeling.
it's all down to chemistry, by spending less time at a high temp, the cold oven cake forms looser bonds which creates that almost fudgy consistency that you talk about, it also helps that it means it retains much more of it's moisture, by the time it would leave the cake a crust is already forming, thus keeping the moisture in; whereas in the preheated version (especially at the same high temp) it both forms stronger bonds, and much sooner too, it also pushes the moisture out before a crust forms all the way around. As to why a stronger bond could form a more crumbly cake, think about a rubber band left in the sun, and then you pull it as hard and quick as you can, the bonds are stronger but that means much less flexibility thus the bonds snap rather than stretch, causing it to crumbly not fudgy
So could you add a pre determined amount of time and do this with a store bought cake mixture as well to make it more fugdy? Because one of the reasons I'm not a cake fan as much is because it is so crumbly. Just wondering if it was just that way because of the butter and Crisco or if it'd do that without it too
So it's the opposite to meat? As normally with meat you want the preheated oven or pan to create a skin to keep the juices in?
@@PaniniYT yes you can! It's my trick and it's made it a lot more enjoyable. I also only put about half-3/4 the recommended oil. When time to ice it, it doesn't fall apart on you as much. The oil helps make it moist, no need if you don't bake the moisture out lol
@@deth3021 actually really similar to meat. Exposure to high heat pushes out moisture faster, due to a stronger structure (muscle fiber tensing). Which is why searing is typically done for short intervals (couple min per side). The crust formed by high heat actually doesn't keep in moisture, this has been tested. And is why seared meats are often basted or rested in a fat, or roasted meats are covered/wrapped in foil, to protect/ reuptake some of that juice. Instead, the purpose of searing is maillard browning and the flavor that develops from that.
The purpose of preheating for meat is likely to reduce the amount of time that is spent in the danger zone between cold and cooked.
For tender juicy meat low temp for a long time is the way.
@@PaniniYT if you like fudgey cakes try a box of lemon pudding mix and a box of yellow cake mix 1 1/4 cup water* 1/3 cup oil and 4 eggs cook for 40 mins at 350 makes the most moist cake I have ever had it's like straight fudge and if you use the jello brand pudding then you can't taste the lemon at all
*edit: it's 1 and 1/4 cups water not 1/4 cup whoops
I would just like to say, I recently baked his version of this cake that he put in his cookbook and it is as delicious as he describes. His version is almond flavored and pound cake-like. I baked it for my brother's going away party during his 2 week home recruitment before he was stationed in El paso. I'm very pleased to say that everyone enjoyed it. I was ecstatic to even get the thing out of the pan, and even more pleased to find it tasted as good as it looked. I also found that it tasted good with fruit and when I go back and attempt it again, I might make a fruit compote or jelly for the topping. 10/10
I feel like dylan is like the one guy everyone loves to visit and he is just the nicest person to be around and will make a cake or cookies just to share them with everyone and love seeing the smiles on their faces when he makes delicious foods.
that, or have them taste whatever he is making for tiktok that day xD
Even when Dylan isn't trying to be funny, he's still a joy to watch, I remember when I first started watching, my husband still works I'm retired, he woke from my out of control laughter and put me out the bed room, which was also funny 😅 😄 😀
Did you gladly leave to continue watching the video? I know I did when my husband kicked me out! 😂
My wife does all her cakes cold oven style. Mostly because she forgets to preheat. Love every one -perfect crumb! Keep it up!
ahahah That's exactly what I do too xD Give your wife a hug from me, a fellow forgetful baker
Hey me too. Same reason or just don't see the need to waste so much energy. Thinking of what he said, this might be the reason why my (rare) baking products all come out so nicely. 🤔
I would recommend alternating wet and dry ingredients, beginning with dry and ending with dry. It's supposed to help improve the crumb of the cake by covering the starches with the lipids and then absorbing the remaining liquid in the end. It makes a difference in muffins for sure. 😊
Also recommend adding the flavorings to the milk...better incorporation into the batter with less mixing.
I love this guy's channel. He just makes the best cooking videos and I always love seeing them pop up
Thank you most kindly :)
Alright then Slayer...
@@ChthoniaTheInhuman Kirbo...
it's a little sparkle of joy to see a new recipe! I've watched the rest to death❤️
I agree
On what you said about recipe periodicals, there is a community of historians, cultural reenactors, and culinary anthropologists that 100% agree with you on this point. Particularly from periods where professional chefs and their recipes were not made for lower classes to prepare or consume, we have to consider the source when drawing conclusions based on recorded information. Recipes by an average person for the average person are invaluable.
I remember 1976. We were still fighting an "energy crisis." The cold oven method would have been sold as "energy efficient," much like Jimmy Carter's encouragement to "wear a sweater" during winter. Love your handle, Browncoat.
@@PeggyWebb By my pretty floral bonnet, someone got the reference 😁
As a cultural anthropologist (in training), I 100% agree. What the average person was doing, versus the perceived "elites", is much better at informing us what the culture as a whole was doing.
Had a recipe for cookies from the 60s or 70s published in "Grit Magazine" that was a guaranteed purple ribbon at the state fair every year. Even though the magazine was considered a pretty "hick" periodical.
@@jonahkirkhartericson5387 Do you still have the recipe
Your point about the expensive kitchen gadgets really struck a chord with me. I can't count the amount of recipes I had to click away from because of how fancy and expensive the equipment was. Often, these recipes don't even provide an alternative solution for those who don't have that kind of equipment. Thank you for shining a spotlight on this. And thank you for keeping it simple!
seconded...everything but meringues and whipped cream, etc, I do by hand with a fork and/or silicon spatula regardless of what it calls for. No issues so far, but my goodness would a food processor make my life so much easier. I also sew (in the middle of making a dress right now) and I don't own a sewing machine. Sometimes you just got to take the long way around.
@@ariadne0w1 I borrowed my grandma's sewing machine to stitch together my cloak, but stretchy faux fur doesn't agree with sewing machines, so most of it ended up being hand stitched by myself. Gave me so much more respect for people who hand stitch replicas of historical clothing. Especially those who do it frequently.
Don’t even get me started with homemade pasta
@@ariadne0w1 That gave me some comfort preparing to take up sewing by hand this summer! :D I have no room nor I am willing to shell out for a machine just starting out
@@bluefox5331 It certainly takes longer, but given how many clothes I also have that's a good thing. Also makes for a more impressive humble brag. "Oh this old thing? I sewed it myself...by hand"
My mom passed 20 years ago and for some reason this brings me back to when we used to cook together. Holy crap I'm happy watching this and enjoy his enthusiasm and love for cooking.
I am LOVING your longer form content. I came for the EGGY and stayed for the education. Thanks Dylan
I can attest to the cold oven method for bacon as well. You get a lot less bacon shrinkage as well.
@@DulcetFox Pray tell, how does one do this cold oven bacon?
I use the pre-heat time to warm up leftovers. When that buzzer goes off, the food is heated. Good for foods don't do well in microwaves, even if it takes longer.
Eggucation, one might say >_>
Oh really?! I’m gonna have to try that! The things we learn!!! Thank you!
It's lovely to watch you in a longer, chiller, more grounded recipe video. I love the hilarious fast-paced vintage recipe shorts, but this feels like so much more of a genuine experience. It's the first time I properly grasped the extent of your passion for baking, as well as how thoughtful and gentle you seem to be alongside the chaos. I look forward to seeing more from you
I've only ever seen the shorts before- this longer video is very nice. I love the passion he has for baking.
Agreed!
Thanks for making it to where I don’t have to say anything more
My Grandmother’s pound cake uses sour cream instead of milk and a mix of vanilla and lemon extracts. It’s fantastic! The crumb is tight, but the best part is the crispy top. Because of this, she uses a springform tube pan and doesn’t flip it over.
Pound Cake
3 cups sugar, less 3 tablespoons
1/2 lb. butter
6 eggs, one at a time
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
Cream sugar and butter well. Add eggs one at a time. Beat well. Sift dry ingredients and add alternately with sour cream. Add Vanilla and Lemon extract. Pour in a 10-inch greased tube cake pan. Cook 1 hour and 10 minutes at 325 degrees.
Thank you for sharing!!
It sounds nice! I use sour cream in my chocolate cakes, it makes them incredible. :D
Sounds awesome! Will try it soon since we love pound cake. 😉
I’ll have to try this soon! Thank you so much for sharing
Thanks for sharing I will try this!!
I just have to say thanks!! You are so fun to watch I feel like it's live. But you are great for my ADHD. I want to become a better baker, BUT have the hardest time reading baking cook books that are super technical. I learned more about baking in this vid then trying to focus on a book. It's also great to see the stages to the end product. Thank you!!
Can we just take a moment to appreciate how much fun this guy must be at grocery store. Running around with a shopping cart with this dude would be 🔥🔥🔥
I never thought about this, and now I can’t stop. My 18 year old daughter, husband and I are obsessed with Dylan.
Dylan, my mom made a cake for my sisters birthday and it didn’t rise very well. I told her “your floofers could be outdated.” You have made a new word my friend, thank you.
Just make sure to always say floofer because fluffer is another profession -entirely.-
@@TheElfiestElf 😂😂
@@TheElfiestElf there's no accounting for taste 🤷♂️🤶
Hello, please, what is a floofer? I'm dying to know, if you don't mind telling me?
@@meredithwatterson6471 the 'floofers' or 'floor powder' is baking powder.
The dichotomy of TH-cam Dylan & TikTok Dylan is amazing! This was so cozy. I feel like my grandmother is in the kitchen baking and I’m anticipating the awesomeness of it. Love it.
Agreed!
This gentleman deserves his positive feedback! Man, such inspiring videos, Dylan, you have made me start to get close to my kitchen, my wooden spoon and my whisk. And I really love your content. Recently got your book, I will be taught to bake by the best teacher on the planet ever now; B.Dylan Hollis!! 🙌🙌🙌
One of my favorite treats my family calls them "Forgetem's". Essentially if you have to use a bunch of egg yolks, but don't wanna waist the whites, you whisk them up with sugar and some vinalla till stiff peaks, then fold in chocolate chips. Preheat the oven to 450, scoop the cookies out, turn the oven off, put them in and forget. They'll cook as the oven cools, and they'll be done in 3-5 hours. Their like the texture of lucky charms marshmallows, and just super good!
Ah, so meringue cookies!
Interesting!
That sounds so delicious!! I’m definitely going to try that!
My grandmother (and mom) made these. They were amazing.
My grandma swore the secret was they had to be baked on cut up paper grocery bags.
Literally a meringue cookie
When I heard "cold oven cake" I imagined him just setting a bowl of batter in a cold box until it magically turned into cake. I wanted to see that happen so bad.
Me too.
Hahaha that was me too! As someone who used to bake professionally, I was highly intrigued. Now I want to bake one just experience "the crumb".
@@peggywoods4327 It certainly did look pretty good in the video. How come you don't bake professionally anymore?
😹😹it’s been decades since I had heard anyone talk about cold oven baking, this is a method I learned from my Mom and my GrandMother both and it was also the way I was taught in my cooking class at High School.
They never preheated the oven before making up the ingredients for any type of cooking. I was over joyed at the fact he compared it to the pre-heated oven method only to be left disappointed by the texture of the pound cake.
Heavy fruit cakes are best done in the cold oven method as it allows everything to firm up before it starts baking. Because the oven is cold the flour has the chance to absorb the liquid into every grain of flour, thus giving that moist creamy compact texture. In the pre-heated oven the flour does not get the chance to absorb the milk, eggs and butter into the flour and thus it gets burned off faster leave behind that crumbling teeter to the cake which is also dry. That pound cake is now only good for having with custard to help with the moisture content. I prefer a good pound cake over any type of sponge cake, but the best sponge cake I ever made was on a GirlGuide camping trip where we learned to use a straw Box to bake a sponge cake that was the first and only time I have ever made a sponge cake that was so moist but it did split and crumble due to not having any body to it.
@@dawsie Sounds great!
I was really curious how it would differ going in a pre-heated oven so I'm SO glad you decided to try it out!! I love these longer in-depth videos so much!!
I currently have this cake in my oven, I used the recipe from your cookbook (my inaugural bake from it). There's something extra cozy about being able to pair your video with the process
How has this man not got a show on food network or something. This dude really fun to watch
And actually tells us WHY he'ss doing things.
Prolly the constant peeniile and aanaal humor.
@@xtusvincit5230 meh there's worse on TV these days.
If you like this, he did say he had two people inspiring him in this matter, I can't remember the first one, but he did say he tries to emulate them both. The second one is max miller, from tasting history with max miller.
He would have less control over content
My grandmother's lemon pound cake is almost exactly this recipe. And it is always made in a cold oven. Everyone who tastes it raves about it.
if you don't mind my asking, which ingredients in that differ from this one? I love lemon cakes so I'd love to try her recipe :)
@@moonrabbit815 My grandmother's lemon pound cake is also pretty similar to this, it was my absolute favorite cake growing up. Her recipe is 1c butter, 2c sugar, 4 eggs, 1tsp lemon extract, 1tsp vanilla extract mixed until fluffy. Then 3c flour, 3/4tsp salt, 1/2tsp baking soda, 1/2tsp baking powder mixed until well blended. Add 1c buttermilk (she would also sub sour cream sometimes if she didnt have buttermilk) stir until just blended. Then bake at 350 for about an hour (usually she didn't time it just kept an eye on it until it was done). We would eat it without anything on it but occationally she would sprinkle powdered sugar or top it with stawberries. She would also freeze it so she always had it on hand for when we came to visit.
@@aclynne thank you so much! I actually have some leftover buttermilk I didn't know what to do with so I'll use it for this haha
Just know I am baking granny’s cake this weekend…..woo hoo!
This very calm and collected vibe was something I wasn't expecting since my only exposure to Dylan has been through his short videos. But I have to say, I'm really enjoying it. And I also appreciate that it's not completely toned-down, and that his eccentricities are still sprinkled in throughout this video at various points.
Bottom line is, you're an awesome creator Dylan. Both your shorts and normal videos are thoroughly enjoyable to watch. Keep it up!
my thoughts exactly!!
Yas
I love these longer videos for the information he shares, the reasons why certain things are done or ingredients used.
This guy has an extensive vocabulary. He gets his point across because he has incredible communication via his vocabulary. I wish I was smarter.
sign up for an email/text word of the day!! I like Word Daily:)
My grandmother loved cold oven cakes, because she knew exactly what time to come back to it. She could pop the tube pan in the oven and come back 75 minutes later. She had a recipe very similar to this but she left out the coconut extract and added a third a cup of cocoa powder for a wonderfully dense chocolate cake, or divide the batter for a marble cake with that tight crumb. She also used two sticks of unsalted cow butter but kept the Crisco. If she didn’t have a clock, she would pull her pound cakes out at 205°. I love your enthusiasm in every episode, and did not realize I had not subscribed yet. I rectified that mistake moments ago!!!!!
That sounds amazing. I'm interested in getting into baking myself. I'm now semi-retired (or fully, and I'm just lying to myself about finding a part time job I don't hate). The idea of a dense, rich chocolate cake or even a marble cake (which I adore) sounds like something I want to try.
"If she didn't have a click"
What does that mean???
And why at 205° ?
@@anio1349 Typo. If she didn't have a CLOCK around, she would pull it out when the internal temperature reached 205F (96C). That is the proper internal temperature for a cake like this.
@@ericmgarrison LOL, thank you!
I tried making this with vanilla and hazelnut extract. Quite tasty, and I REALLY wanna try making marble cake next time.
Dylan I gotta say, getting to hear you infodump about history and baking like this is a huge treat! I would watch videos like this all the time. Please make more! I feel like I'm learning so much, and it's so nice to see your education and knowledge of baking and it's history shine through as you talk! Your shorts are sweet and funny, but this has the same feel as tasting history, and I'm totally hooked.
Dylan hall is makes my day so much happier when I see his videos!uh-huh grahuh.. I meant to speak to you directly, Dylan Hollis! I love everybody you do! I cannot wait to get your book like smash point! Lol.. I didn't even mean to say smash point! Love you!
I enjoyed Dylan's shorts, but his longer videos are excellent. I really appreciate the extra history and baking info.
these longer format videos are a treat that we don't get on his tiktok platform, which is where i first found him. been a fan for a long time now, only recently found his youtube channel. we pre-ordered the cook book a WHILE ago, cannot wait for that to show up so we can make some fun old food!
I am in love with your longer and more detailed format! Please keep them coming! It's great to have the side stories like metrics and the addition of full names, addresses and phone numbers. I am 69 and remember when no one worried about giving out that information or locking your house and car.
THANK YOU for actually testing the two baking methods side-by-side! The whole time you were discussing your thoughts on why the cold oven method gave the results it did, I was saying "Prove it! You need to test it!" And then you DID and it made me so happy!
Please make more long-form videos like this, I am loving them all!!
He should now test it with butter instead! I'll bet it's much better..
@@MeghanMarklesLies Thats what i was hoping he would do!
I am going to make it with butter!
@@deborahbranham-taylor6682 please tell us how it goes.
I'm so glad he did the side by side comparison - I would have felt lopsided for days, had he not!
this actually reminds me a lot of the opposite baking method, "forgotten cookies", which are just meringue cookies that you leave in a cooling oven overnight! personally, I've only ever made meringue cookies the normal way and I keep forgetting to actually try the forgotten ones to see the difference
thats funny
I've literally only ever made meringue cookies over night and I didn't really ever consider that you could make them "normally" lolol which is silly like of course you can lol
@@bunk-o2495 same here! My mom called them night night cookies because you supposedly could ONLY make them overnight in a cooling oven... Was shocked when I learned you could make them in only a few hours!
My mom always did them over Easter because of the religious analogy with leaving Jesus un the tomb. We called them Easter cookies.
The true forgotten meringue cookies lmao
Yep. Best "cooking show" ever. I always wondered why you alternated the milk and flour. Dude your approach is so refreshing, enjoyable, articulate and informative!! May all your toothpicks come out clean!
Aw! What a sweet wish! ♥
I also learned the secret of the alternating milk/flour addition.
These full episodes though! Sweetly surprised how different they are from the shorts I've been seeing. I just subscribed to Dylan and this is the first full episode I happened to watch as it was randomly top of my feed today. So delightful and unexpectedly different from his also delightful shorts.
First of all Dylan as so adorable it's like watching a red panda baking or something. Except with cute fashion. I just can't.
But then he swoops in with this charming history AND science double whammy insight on this recipe and I am absolutely smitten. So pleased to have found my next youtube obsession to binge.🤩
The women in my family have been making "cold oven pound cake" for years. It has that dense texture that your cold oven cake had. It's moist and fudge as you stated. My aunt made so many, that she was able to make it from memory. Her twist was that she loved lemon. She made the most wonderful lemon pound cake!
yep! i clicked on this video thinking “isn’t that just a pound cake?”
yes, I was thinking this cake was missing lemmon and would be perfect for it.
As someone with a dairy allergy, I like finding recipes that work well with margarine. Thanks for sharing this gem!
Have you contacted the Food Allergy and Anaphylaxis Network? My son is 18 now but when he was initially diagnosed with multiple food allergies they had a cookbook that every recipe stated what allergens they were safe for.
I relied on that cookbook for his survival.
you know you can replace butter and Margarine 1 to 1 in almost any cake or cookie Recipie. Milk And Cream could be substituted with coconut milk and cream and I cant tell the difference and I Hate Coconut.
Some people with dairy allergies can have ghee because there are no milk solids left in it.
I'm a retired chef, and while I'm not a baking expert (I was never a very good pastry chef, sadly), I can still dance the tune. And I can tell you from experience, both in cooking and baking, initial and continuing heat conditions can absolutely make a *world* of difference in the final product. I was 100% positive, watching this, that the second cake was going to end up less dense, less 'fudgey', and with a drier, more open crumb. It just made sense based on experience.
Nevertheless, I really loved this video, and your baking vids in general. The pure crackhead energy of your tiktoks/shorts is absolute fantastic and wonderfully entertaining, but your deep dives have me absolutely hooked (and I'm genuinely devastated that is seems like you're not doing them anymore, since it's been months since you posted one).
You have a way of explaining things that is both entertaining and informative, without talking down to the viewer, but you still get your message across very eloquently. It's honestly inspiring, and I truly hope to one day see more of this type of video for you (either that, or you with your own show on one of the various cooking channels :D).
Also, also, I ADORE your 'you can bake with simple tools and get just as good results' comments!! Again, retired chef, so cooking is very near and dear to me, and, while, yes, I do have a few cooking gadgets in my kitchen, most of my stuff is no different than what you'd find in anyone else's reasonably well stocked kitchen...I just make sure my tools are the best quality I can afford, because a few good quality tools are worth more than all the high tech gadgets in the world.
At the end of the day, cooking and baking are about technique, skill, and practice. Anyone can cook...or bake...wonderful things if they're willing to invest a little time and effort in learning, and they practice.
Thank you for doing what you do Dylan! I've had the good fortune to study under some truly incredible chefs in my life, and you, sir, like they, have the soul of a teacher. That's a rare and precious gift, and not one to set aside lightly. Thank you, as well, for reigniting my desire to try to improve my own (not so awesome) baking skills.
I agree Chef, with all you said. I just hope that Dylan sees your posting here.
@@neta6304 Thanks! I appreciate that.
And me too. :)
Being an ex CCA ( California Culinary Academy) student, I could not have said this soliloquy any better. Good luck in your efforts, sir.
@@ladytaz6137 Thanks!! I've been working on some different kinds of homemade bread...mostly simple stuff so far. But I figure, if I can get the simple stuff down to where I can do it consistently, then I can move onto more advanced stuff.
Picked up the King Arthur Flour baking bible and have started looking through it for inspiration as well. My wife and I have been having tons of fun trying out some new things, and our friends and neighbors love the homemade gifts we've been handing out. :)
@Ark Lyte I bet, yummy goodies are always welcome. 😋
He’s so gentle, like a mother teaching their child how to make weird old recipes
I love your comments about electric mixers. I have made my own bread and whipped egg yokes and refuse to use an electric mixer. Having the right shape bowl, strong wooden spoons and wisks as well and a strong right arm are all you need. For 50 years I have done this and never regretted not having a mixer.