I Made A Clear Pie
ฝัง
- เผยแพร่เมื่อ 27 พ.ย. 2024
- If I'm being transparent (see what I did there), this was a rather pointless yet fun video to make. I mean, why turn your lemon meringue pie clear when you can just make the usual version? Because it's fun...that's why.
A great lemon meringue pie has several simple components: a buttery, flaky crust, a sweet and smooth lemon curd filling, and a light, frothy torched meringue on top. And with this clear lemon pie we'll be making today, that's exactly what I'm trying to mimic. Everything will remain unchanged except the filling, which may prove difficult.
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![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Like this for a clear high five
Yes chef
3
hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Forth
Yo nick
THIS is what we need more from content creators. Not too long, not misleading, and straight to the point videos. Respect to you
Idk it felt like someone talking to me like a toddler. There are advantages to a slower pace.
5 bots in One comment wow
Dirty jokes are nice bruh
This is actually false information. The Pie is Translucent not transparent.
Exactly and Someone with Star Quality. Someone worth watching.
This is such a weird sponsor, but respect to Nick for getting that bag
How is it weird ?
Yeah it’s not weird that shit saved my life when I had covid
@@jordanbrown674 it’s weird because you never see them sponsor TH-camrs, you always see like nord VPN or like honey, but never emergency
@@652Zayy I don’t mean the product is weird, I just mean it’s weird to see that company sponsor a TH-camr, like usually you see NORD VPN, or honey sponsor TH-camrs or something, it’s just a weird sponsor
@@ryderburton7161 yeah I can see that for-sure lol
Nick, one way to help with the soggy bottom, is after prebaking, brushing the crust with a beaten egg and baking for an additional 5-15 minutes. Until shiny. Creates a barrier. (And make the bottom a little thicker)
Such a great idea, thank you.
@@daisybuchanan8205 is your name from gatsby?
But....I like a soggy bottom. Moist.
@@timz3419 yeah, I love that book, thanks for noticing.
I’ve seen a recipe like this before but before the liquid went into the crust, some piping gel was brushed on the crust which created a barrier. That might help with sogginess.
But....I like a soggy bottom.
@@MrAlwaysRight lol to each their own.
Smart! Love this idea
@@NickDiGiovanni how is the king pesto?
@@NickDiGiovanni yeah, how is pesto?
Dude genuinely i have watched a lot of your vids and love the way u add funny moments in between while u cook. Quality content.
As for the soggy crust, after I took out the pie weights, I would’ve spread on a thin layer of beaten egg and blind baked it more. The crust was already a little pale except for the edges when you took it out anyway, but also the egg is going to bake up and create a nice thin barrier that can hopefully combat that moisture while it’s setting up.
That's what I call a perfect American pie 🙃😉
I think I'll stick to normal lemon meringue pie... I really like that you can use the entire egg, the yolks for the custard and the whites for the meringue. Less waste and delicious!
Nick is the type of chef that could use a water bottle as rolling pin and still have that aesthetic look😍
I disagree
Kudos to Nick for not firing Manny today lol .
I actually do use Emergen-C all of the time. It really helps in the winter and during outbreaks.
why do i feel like thus is a bot
@@ArsenalTheProtogen because it has a memoji photo. that’s why.
“You can also use a slightly larger torch”
*proceeds to pull out a flamethrower*
Let's just all appreciate nick, he puts in so much work into every video, the editing takes hours. we all love you nick. Great job on your work😁
I think he has an editor.
This is so beautiful . I'm seriously In love with this guy.... No like fr tell me ladies who don't want a man so handsome plus knws how to cook so well ✨😭 he is a husband material ✨✨✨✨✨
1:29 nick is the only person with the power to make pouring a spoon of water into a blender looks delicious
Bro dropped the best NileRed cooking video like we’re not going to notice
So essentially lemon flavored water pie…Nick never fails to surprise me 😅
Hello, my name is Noah and I just wanted to spread the word to you by saying Jesus and God love you very much it says in Revelation 21:3 “Look! God's dwelling place is now among the people, and he will dwell with them. They will be his people, and God himself will be with them.” God is there for you and he sent his one and only son to die on the cross for everyone. If you choose not to believe thats on you. I hope you soak this in. God bless.
We always use EmergenC in my home. Now I can support Nick by buying a ton from his Description. Plus there’s Pie! Win win situation right here
Took it one time and it made me sicker than I’d ever been. Won’t ever take that again
@@nicksrandomness2774 We only use the orange one. And it’s ALOT of Vitamin C in one packet so maybe your body wasn’t used to it. Sorry that happened to you bro
Next time maybe add a thin layer of sugar candy as a protective layer between the crust and mixture. The same mixture for coating those fruits. Like you put the crust in an epoxy coat but with candy
For that you have to dip the product/candy into ice cold water to get the hard candy shell.
I know that he was saying how the texture was a bit too gelatinous rather than the usual texture of lemon curd, but one way to fix this would be to use a different substance to gelatinise it. The substance you use to gelatinise something is the thing that effects its texture and by using pectin instead of gelatine you could get it to be a texture closer to lemon curd than jelly (or jello if your American) as pectin is the thing that makes jams and lemon pie filling gelatinised and is found naturally in most fruits, however it’s usually in quite low amounts which is why jams need to be thickened by adding and cooking sugar so that it gelatinises easier but you can buy pure pectin and add that to give it the texture you want while still keeping it clear and transparent. This is also the reason why home made jam is runnier than store bought jam as factories usually add extra pectin to make it thicker.
I feel like Nick must have a barber on call 24/7. Dude always has a fresh skin fade.
People who hate your videos don’t know what they are talking about! Keep cooking 🧑🍳! You are the best !😊😊😊
0:28 Or ELSE what? 🤔
Rumor has it he is still wondering to this day 😔
@@FrZigleyep probably lol 😂😂😂
Oh he will kill you by oiling up 😊
I miss when videos were about actual cooking like this one. I really like how you explain everything here.
“PLEASE”Could you try to make Prinzregententorte cake. It is a Bavarian torte. It is delicious 🤤
stop spamming
Wow
This man gets more views in 1 second then I do in 1 year 😂, luv u nick ❤️
Keep at the grind man, you'll get there
It's still so entertaining to watch Nick explain the sponser.
Your recipes never cease to amaze me ❤️👏🏾
I LIVE for these creative moments!!
For The sogginess 1st rest the filling in another vessel of the same size a the crust and then add the set filing on top of the crust
im rlly looking forward to his videos everyday
*Soon we will be able to purchase real transparent food.*
*I wonder what Nick will gonna be cooking then. With transparent kitchen tools.*
🤔🤔🤔
How soon?
rolling a pie crust w/ a bottle is tantamount to sacrilegious.
I wonder if the devs know about this glitch. It’s not too game changing so it could take a while
You watch too much TH-cam
I was quite surprised im 13 and I pulled of a beef wellington followed your video for the recipe thanks nick i was planning on buying a new knife and I wanted to ask for some recommendation. As someone who loves cooking these videos are amazing keep up the work
I love your pfp
we miss you manny
Watching Nicks videos really makes my day and I'm far from a cook
my favourite dessert is a lemon meringue pie
This man woke up and just thought how he could make his first recipe transparent. He’s definitely a youtuber
Tbh Im so thankful Nick posts so often
Yeah it's certainly great after ghosts videos and fake news
I just don't want to make the stuff he makes but, I always see he's videos for that entertaining parts 😍😍♥️♥️♥️
You are able to make the crust not soggy by adding a certain clear chemical mixture. I forget what it is but it can be cooked or fried and is a membrane like thing. It is edible and clear as well as tasteless so it won’t do anything to the pie except keep the crust dry
you can't convince me that THIS is suppost to taste good.
It’s not. Clear pies are about the looks. I speak from experience.
Finally, a reason to use that Butter Extract
I just had so much anxiety watching him pour the clear “liquid” into the crust it felt like pouring water on bread.
Challenge: make the crust and meringue clear too!!
Whos watching 2024?
Me
not me
Not me
not me
Not me
I hope you know how much of an inspiration you are for future cooks.
*Merry 🎄christmas🎄 to everyone who's watching Nick!*
*Friendly Demon blesses you with luck, prosperity, happiness and superpowers! Stay safe!*
😈🎅
Manny lost the rolling pin? You're fired
Who’s watching in 2024🎉🎉
I would not be eating the pie after this 6:53
I love you man ❤️❤️you are just like a goofy Gordan Ramsey 😂 !!!
And I love cooking food !!! The 2 things that I love, you and food !!!! 😋😋
You are the best at teaching people cooking recipes!
8:36 What is he doing??
I'm a former professional chef, and now just a father of two very carb-enthusiastic children. To keep the crust from getting soggy when I make gelatin-based or just wet-filled pies, I brush my crust with egg yolk when I blind bake it, and then with butter right when it gets out of the oven. If I'm making a pie crust that doesn't get blind baked first, I brush it with egg yolk before it goes in, and I refrigerate it until the yolk starts to firm up.
”I hope that whoever found this comment stays safe, healthy and financially blessed in these hard times” ♥️ bf
@@kopilambada-9151 'Colder body' tf are you, a necro?
@@george_da4860 its a scam corn page.
Well yeah lol like a snow golem
A little cornstarch in the crust should make for a better gel crust interface decreasing sog
Speaking of Emergen C, when I was young I chugged 5 of them each day because it tasted like fanta and I went to a Emergen C Center.. Anyone else had this tasty issue? :)
I see a few issues with this recipe:
1. Crust was over mixed. It should have been more of a shortbread cookie type crust as opposed to so doughy
2. Rolled out too thin.
3. Baking temperature was too high
4. Should have baked with either baking beads of beans on top of the parchments. Sugar contains moisture especially when heated
5. After removing the parchment, brush the bottom with a beaten egg white. Put a pie guard on top and bake an additional few minutes.
6. You can also try to seal the dough by spreading a thin layer of strained apricot jelly/jam on top
7. Add a little more gelatin to the water so it’s firmer
8. A little less meringue so it doesn’t weigh the gelatin bottom down. The ratio of crust to filling to meringue was off
Cool please make a video showing us a better recipe
2030
Nick, we have a lot in common I feel like, we kinda look alike and I love cooking and experimenting with food, keep up the great work cause you make my day with your awesome videos
I guess I wasted my time 😅😅
? why
How?…
6:55 had me on chockhold he looked like he fell in love
Great improv with the water bottle! alot of ppl dont have rolling pins and to see someone like you use a water bottle is very inspirational! :)
This guy is my inspiration for being a decent cook in life when I grow up.
Nick’s eyes are tearing up. GET SOME SLEEP 😂😂😂
Dude evolved the Great Depression water pie to great heights!
That was very interesting, who knew you could make a clear pie.
2:21 idk why but i just started screaming gyat at the lemons
08:22- would be better pink than non-color
Hey I work in a pie shop and I’m a baker there and thing I noticed was your blind bake should go back in the oven after the edges a browned so the whole pie crust should be a light toasty brown color not just the edges around the crust and that your gelatin mixture might’ve been to warm still when putting it in so it could have steamed it’s self. Just some thought hope they work for you.
Honestly, this 2 makes my day even more great!
A clear pie looks so good right now.
To combat making the crust soggy maybe you can have a mold to pour the gelatin into and then transfer it to the crust after it firms up?
This is so soothing. Thank You Hon.
Manny is actually a goated cameraman
Yknow what may have helped? Since the pie crust has little water content, you could freeze it before you pour in the gelatin, and put it in the fridge. Since it's frozen, maybe that'll help with making it slightly less soggy?
Why was the ratatouille painting blurred??? I love it!
That's so cool
New achievement: Clear pie!
I always wonder what new food he is gonna make in the next.I mean ,he almost made all the good ones already
Yall don't sleep on that EmergenC, that shit works wonders tbh 💯💯🚫🧢
you could try coating the inside of the crust with some kind of chocolate or sugar layer to combat the sogginess of the crust. idk tho, just a suggestion
I’ve used emergen c for 10 ish years now, it’s extremely good and effective
Omg when he looks up as he jiggles on b-roll I can't. I'm preginnit 💚
Nice haircut nick
Water bottle as a rolling pin…. That’s a great idea… and a transparent jelly cake… it’s awesome…. I like your videos and pls feel free to make more of them…. Greetings from a German chef…. 😉😉
Nick back at it again with his hand signs
Never forget us OG's nick ! congrats on the success #before300k!
2:13 WAS CRAZY
ps love you nick
7:44 what the disclaimer should’ve said: don’t try this at home like seriously nick is just really dumb and doesn’t care if his home lights on fire
Maybe set the gel, blend it to it is brokken gel, then i Think you Will achieve that lemoncurdy texture ! :)
I really do enjoy your videos Nick the next time you make this recipe try cooling the gelatin mix a little bit before you put it into the pie crust🤤👍
I fail to cook a good meal whilst your making full invisible pies😂😂😂
A suggestion, maybe add a bit of lemon zest on top after you toast it, to really finish it off. Looked great though!
I can’t believe that nick didn’t do one hand egg crack while separating the egg whites and here i am learning how to do one hand egg crack 😞
And those eyes are gorg😊
These videos are fire!