Nate, when baking, measuring by weight is technically the correct way of measuring, so just ignore the haters. I appreciate your and your technique, but more importantly the fact that you explain your reasoning
I was about to comment this. I just went through my baking class for my culinary arts degree and every single recipe was in weights. Like he mentions, you can compress flour into the cup at different levels. We did an exercise day one of my very first cooking class where we all measured a cup of flour and then weighed it and there was a massive range. This was our lesson in why going by weights is the way to go since you'll get the same amount of an ingredient every single time.
When Tkor let Callie and Nate go and changed the way it was I unsubscribed. I found Nate’s TH-cam channel subbed of course and found Callie’s twitch and followed her there
I’ve baked breads and pastries for 30 years and can add to the overwhelming chorus here saying that measuring by weight is the BEST way to go with baking. Volumetric measures vary way too much by humidity, consistency of ingredients, and all sorts of conditions that change how things like flour settle. Anyone who argues for volumetric measurement when you have a scale should be ignored.
Precisely. I learned how to cook from my German grandmother in Germany and my Italian grandmother in Italy. This resistance to learning a better way to do anything which isn't 'American' is cheating us of so much good food.
She's always a joy to see. I thought she and Nate worked perfectly her very first appearance on tkor so I'm so happy they still have projects together.
@@konversion Nate and Grant had great chemistry, Nate and Callie kicked it up even a notch higher. I know Mormons don't like gay people, but you'd think the profit of keeping one of the best duos on TH-cam together would outweigh their dislike.
Nate, considering that you've done 7 vidoes in this series and you put out one of these videos every 2-3 weeks you might want to put together a playlist for your 'same recipe: cheap vs expensive' videos.
A friend of mine was making cinnamon rolls or something similar and someone told them about the floss trick and they tasted mildly funky. . . She'd used ultra-mint flavored floss instead of plain. Woops!
I seriously love whenever you guys get together to do stuff. Do you guys plan these out in advance, or is it just a "Hey I'm baking stuff again, please come supervise so I don't die"-phone call that morning?
Nice work! Ever consider a gram scale to weigh the salt too? Different salt brands vary massively in sodium (by volume), and salt makes a huge difference in final taste. Just a thought.
Because this is the successor to The King Of Random. The original died. After Grant Thompson died, his channel died along with him. It's no longer The King Of Random. It's TKOR. TKOR is another big moneymaking business on TH-cam. They no longer care about their viewers. This channel, on the other hand, is literally the successor. P.S. If you don't agree with me, please reply, and I will discuss my reasoning.
@@remyllebeau77 But, then, it became another big business corporation, and they first kicked out Calli. Then they substituted her for someone more famous. Then in the end, they also kicked out Nate and Mark the Cameraman, and substituted them for another more famous person. Now, they just make Tik Tok style throwaway content for views and a quick buck...
food theory did an interesting episode on this topic. they mentioned that for some of the ingredients like flour and sugar, chefs would choose the more expensive brands, but for nearly everything else, they would go with the generic store brands
Lift top.... of the machine Golden pure gold that is just amazing nate 10/10 the fact Callie is just like Did he just legitimately specify the machine like bruh
Cheap box versus more expensive box (like store brand versus Ghirardelli), brand versus basic ingredients, brand vs. cheap box, basic vs. cheap box, brand vs. expensive box, basic vs. expensive box.
I love this series.... and, your other videos. Showing your mistakes is so relatable lol. But, the Cali episodes are such a treat. Especially since you guys are free to act and do as you want. Keep her visits, and thanks for the food science.
Pro bakers recommend measuring by weight because it's consistently accurate and repeatable. Very important in baking. And BTW... It is nice to see you guys together again in a video 😉
Interesting I have a machine with the same basic mechanical design and it instructs you to put the liquids in first , dry goods on top and then salt sugar and yeast in different corners.
I just can't get enough of the two of you. The content you create is just magical. I bet, if you produced a series of "Nate and Cali watch paint dry" I would watch all 20 episodes!
Love it when you two get together. Such good chemistry between you both. Brings back that feeling i had when i was a child watching children's TV lol. Always so jolly, the only difference is you guys are not condescending in anyway what so ever. Never stop being you guys
I love the chemistry between you two. You have so much fun working with each other. TKOR made a big mistake letting you go. Thank God you made this channel.
If you leave the cinnamon out and just use a lot of butter and brown sugar spread on the dough instead they come out as butterscotch scrolls. You don't add icing but they ate very nice hot topped with cream or ice cream
Personally with ingredients it all matters to your taste if you cant tell with the cheaper stuff get it. There are some things that I do buy store brand but theres other stuff that I will not buy store brand.
I'd say it's something that depends on what you are used to. Sure measuring by weight is more exact, but I remember how my mom free handed things like this, hardly bothering to measure any of the ingredients. But if you are baking commercially then exact measurements are really important. Same if you are baking something for the first time. Then you don't know exactly what consistency the dough should be so the more exact you are the better the result. Having said that I've heard professional bakers with more than 30 years experience say that you should always weigh the ingredients. They consider baking being closer to chemistry than art, while cooking is more art than chemistry.
Callie is welcome to make cinnamon rolls at my house anytime, knowing she won't eat the results. Come on over to Colorado, Callie! BTW nothing is better than a Callie side glance at the camera. A look that says it all. How would these compare to the canned version?
Dude this series is epic and eye opening, thank you for all the effort you put into it! I would love to see a plain loaf of white bread with most expensive vs least expensive rather than cheapest vs brand
If you want to get more precise with the brown sugar, weigh your sugar and calculate 3.5% and add that much molasses. That's essentially light brown sugar
Love this series (and whenever Calli is in videos too)! So odd that she doesn't like baked stuff, but loves making it. 😂 Although I guess I make a lot of projects only to try something and usually give away the result as I didn't want/need it, just wanted to do the process. So maybe we're all weird that way in some arena?
So glad the question changed to "Which do you like more" and not "which do you think was more expensive" since that phrasing feels much less prone to metagaming, and just hinges on preference
You should also try to do a 3rd batch that combines half of the cheapest and half of the most expensive ingredients to see if the taste will be inbetween the two batches
Hey! I love your videos, especially the brand vs basic, and thought it would be really nice if you could have a "hybrid" recipe, where the major ingredients are expensive brands(i.e flour, butter), but most are just regular, to see how much of a difference it can make, without wasting money on stuff like special salt, sugar water etc.
Weight IS generally the way to go for things like flour as it is generally more accurate, volumetric measurements can be affected by settling of ingredients, humidity etc. The exception to that being recipes designed around volumetric measurements, as altering some recipes from volumetrics to mass is difficult without screwing up the proportions (baking IS a science). Flour is usually sifted AFTER measuring anyway, but if you need to uncompact flour. A good way is to have it in a sealed container, lid on and give it a good shake.
Dear Nate. Thanks for these informative vids. They're awesome! And, you don't have a clue who I am, but I just wanted to compliment you and say that you seem a lot more relaxed and healthier of late. Cheers man 💪🍻
A lot of it comes down to if a person is used to eating rich or higher quality foods. If they are, they csn absolutly tell the difference in the quality. For me when my wife bakes with cheap butter, sugar and Eggs I can tell 100% of the time. But I grew up on a farm with organic milk, hand churned organic butter and organic free range eggs.
they're cute and the professional interest is always mutual. They complement together at every sentence. Thank you for working together so closely it is so lively.
You are 100% correct on weighing it. Bakers use weight as it's actually accurate. Now that I've watched more of the video... Use a BRUSH to add the icing glaze and these DO NOT go in the fridge! Store in an air-tight container. You can freeze them though. No fridge!
I'm sure others will have already mentioned this, but there is a huge difference in expensive versus cheap cinnamon. The cheap stuff, of which most is, is Cassia, while the real expensive stuff is Ceylon. There is a massive difference and probably what everyone noticed about the difference.
I don't know how many more of these you would do, but I would emphasize which ingredient is worth spending more for and perhaps make another batch with all cheap ingredients except for that 1 exception to prove it.
I literally made cinnamon rolls last night with my leftover scratch-made pizza dough. Time to re-evaluate if it's worth my time and money to make bougie pizza dough with which to make expensive cinnamon rolls out of the next day
The sifting is all about removing foreign material, clumps and aerating the flour. So yes weigh it out then sift it or sift it then weigh it if you can get a recipe that calls for weight. But please do sift it as it allows for more even mixing and moistening of the flour.
Pro tip. Adds tablespoon of heavy cream on top of each roll right before throwing them in the oven. Makes them super creamy and soft! They don’t get soggy at all. Most of the moisture cooks out. If you like soft creamy breads, you’ll thank me later.
Can confirm 👍 Dry crunchy top shell is not my preference & icing doesn't completely compensate. This gives you even soft gooey deliciousness throughout, which imho is the joy of cinnamon rolls. 😋
as i have said before, i loved the crossovers between Nate and Calli, in TKOR, but this is as good as those videos used to be, these are the future of your video duo, i love the work, and you guys are always great partners, hopefully you don't end the crossovers, but this is still comedic, happy, and even though it is tuesday the 14th for me, this video made my day, after the day it released :)
you do measure flour by weight when baking I dont know why folks would be mad. I also mill my own flour and grain size is the same, those bags were classified as all purpose which means all but the finest grains were already sifted.
I have no issue with weighing the flour, the real issue is everything else should go thru the same process. But where do we draw the line, do we separate a egg and weigh both the white and yolk separate
When baking, measure solids by weight and liquids by volume and use the metric system if you're going for accuracy. That's my professional (totally not professional) opinion as a world-class chef (in my own mind) for a 5-star restaurant (my kitchen at home) who cooks for the biggest celebrities in the world (my family and friends).
3 1/3 cups of AP or bread flour is 400g If its 00' pizza flour it comes out to 387g There are standard known conversions for virtually all ingredients GIYF.
It is nice when you have a choice, when you have food Allergies or Intolerances then it is a different matter. When it comes to weighing ingredients I prefer weight measurement, as Nate states there are different densities of flour.
😯 I dunno if it's really the case, but last video like this, I mentioned how my cousin's restaurant/bakery uses baker's grade commercial ingredients, but a freely available Betty Crocker recipe for cinnamon rolls, yet theirs tasting _vastly_ superior vs making them with store bought ingredients at home (same recipe)..... so I feel like maybe this one was loosely inspired by that 😊 (not exactly, since this is *_all_* store bought, but still will be interesting, as one key obviously difference taste-wise that I had originally mentioned, was in the cinnamon.) *_EDIT:_* _ I feel vindicated with your assessment that, at the very least, you'd go with the more expensive cinnamon! 🤘❤️_
As my instructor at culinary school said, always measure by weight when you can. Volume can be skewed by how densely the ingredients are packed, air pockets, heaping vs. level measure, etc.
Weighing the dry goods is fine, my only issue is I was taught that using a glass measuring cup was the proper way to measure liquids, so that one bothers me a little each time.
I love this series, but I think it would be super cool if you did this with non-food stuff too! Maybe various crafts and stuff, with your experience you could probably do comparisons way cooler than just "I bought two candle making kits and one is more expensive" that a lot of people do
Nate, when baking, measuring by weight is technically the correct way of measuring, so just ignore the haters. I appreciate your and your technique, but more importantly the fact that you explain your reasoning
I only recently started doing this. It was a massive game changer.
I was about to comment this. I just went through my baking class for my culinary arts degree and every single recipe was in weights. Like he mentions, you can compress flour into the cup at different levels. We did an exercise day one of my very first cooking class where we all measured a cup of flour and then weighed it and there was a massive range. This was our lesson in why going by weights is the way to go since you'll get the same amount of an ingredient every single time.
I'm honestly mystified that people are giving him crap over it. It's baking, you measure by weight.
most British recipes are written this way - you can usually tell US recipes by the use of cups etc
Here in Europa we never use cups or something always grams or so
Every time I see Callie working with Nate it makes me as happy as when I discovered TKOR years ago and it was just these 2 working together on screen.
I was around when TKOR was just Grant Thompson. RIP buddy, juice was not worth the squeeze with that hang-gliding accident…
Yeah, when I see them both on screen together I just cant help but smile!
They do have good chemistry
When Tkor let Callie and Nate go and changed the way it was I unsubscribed. I found Nate’s TH-cam channel subbed of course and found Callie’s twitch and followed her there
@@ljonesj Same here. Their chemistry is great. TKOR is not what it was.
I’ve baked breads and pastries for 30 years and can add to the overwhelming chorus here saying that measuring by weight is the BEST way to go with baking. Volumetric measures vary way too much by humidity, consistency of ingredients, and all sorts of conditions that change how things like flour settle. Anyone who argues for volumetric measurement when you have a scale should be ignored.
Precisely. I learned how to cook from my German grandmother in Germany and my Italian grandmother in Italy.
This resistance to learning a better way to do anything which isn't 'American' is cheating us of so much good food.
Also! Less measuring cups to wash lol I just use one spoon for dry stuff and one spoon for wet stuff, but most times i just pour from the bag
Yay, Callie cameo!!! I love it when you two make videos together, you guys have the best dynamic
couldn't have said it any better
Can we call them Callieos?
@@lostincyberspaceIII at least i'll happily call them Callieos! These two guys are iconic!
She's always a joy to see. I thought she and Nate worked perfectly her very first appearance on tkor so I'm so happy they still have projects together.
@@konversion Nate and Grant had great chemistry, Nate and Callie kicked it up even a notch higher.
I know Mormons don't like gay people, but you'd think the profit of keeping one of the best duos on TH-cam together would outweigh their dislike.
Nate, considering that you've done 7 vidoes in this series and you put out one of these videos every
2-3 weeks you might want to put together a playlist for your 'same recipe: cheap vs expensive' videos.
I love synonym rolls. Just like Grammar used to make.
nice
You should try lasagna. Great mix or meats, dairy, and pasta. I would want to see if cheap or expensive comes out on top.
I agree! Lasagna would be great! Maybe make noodles and buy them?
A friend of mine was making cinnamon rolls or something similar and someone told them about the floss trick and they tasted mildly funky. . . She'd used ultra-mint flavored floss instead of plain. Woops!
that doesnt sound too bad
I did wonder if he was using mint flavoured dental floss. 😆
Should have used cinnamon-flavoured floss
@@fredericapanon207 Really???!!! Is that such a thing?
@@linley-jane7878 Yup. Melaleuca makes cinnamon-flavoured dental floss.
Yes yes yes Nate and Calli the greatest TH-cam Duo ever and I love this series that you do great work keep it up
I just instinctively like every video that incudes Calli; I don't think it's possible for the two of you to make a bad video togeather.
I seriously love whenever you guys get together to do stuff.
Do you guys plan these out in advance, or is it just a "Hey I'm baking stuff again, please come supervise so I don't die"-phone call that morning?
Nice work! Ever consider a gram scale to weigh the salt too? Different salt brands vary massively in sodium (by volume), and salt makes a huge difference in final taste. Just a thought.
Its weird to have essentially a tkor cooking show, but feels right at the same time
Because this is the successor to The King Of Random. The original died. After Grant Thompson died, his channel died along with him. It's no longer The King Of Random. It's TKOR. TKOR is another big moneymaking business on TH-cam. They no longer care about their viewers. This channel, on the other hand, is literally the successor.
P.S. If you don't agree with me, please reply, and I will discuss my reasoning.
@@blenderbachcgi Well said. I think Nate was chosen by Grant as the one to take over the channel, and then later Callie came along.
@@remyllebeau77 But, then, it became another big business corporation, and they first kicked out Calli. Then they substituted her for someone more famous. Then in the end, they also kicked out Nate and Mark the Cameraman, and substituted them for another more famous person. Now, they just make Tik Tok style throwaway content for views and a quick buck...
@@blenderbachcgi Yeah I got tired of their content and left the channel.
Nate and Callie made Tkor fun. The new style and presenters are fake. I also left.
The world becomes a little better place every time Nate and Calli make a video together.
So happy when you two are on camera and doing fun stuff together! This is my fave so far!
food theory did an interesting episode on this topic. they mentioned that for some of the ingredients like flour and sugar, chefs would choose the more expensive brands, but for nearly everything else, they would go with the generic store brands
Lift top.... of the machine
Golden pure gold that is just amazing nate 10/10 the fact Callie is just like
Did he just legitimately specify the machine like bruh
I would still love to see brownies, brand vs basic AND box vs from scratch, so a four way comparison.
Cheap box versus more expensive box (like store brand versus Ghirardelli), brand versus basic ingredients, brand vs. cheap box, basic vs. cheap box, brand vs. expensive box, basic vs. expensive box.
I love the analysis at the end where you specify which expensive ingredients are most important
I love this series.... and, your other videos. Showing your mistakes is so relatable lol. But, the Cali episodes are such a treat. Especially since you guys are free to act and do as you want. Keep her visits, and thanks for the food science.
Nate: lift the top… of the machine
Callie: he said that, he said that out loud
Nate: 😁
Me:🤣😂
what is so funny about that, i dont get the joke...
@@SnipeR12341 lift the top AKA lift the shirt AKA flashing them
Awe you two together again! This feels right
argh for everyone's sake jut open a channel together already! we want to see you work together all the time ! it always gives amazing friendship vibe
So happy to see Calli back working with Nate.
Pro bakers recommend measuring by weight because it's consistently accurate and repeatable. Very important in baking.
And BTW... It is nice to see you guys together again in a video 😉
Interesting I have a machine with the same basic mechanical design and it instructs you to put the liquids in first , dry goods on top and then salt sugar and yeast in different corners.
Same with mine
My family raised goats for years. I agree goat milk is veil to drink, but works quite well for cooking/baking, and makes awesome homemade ice cream.
Great to see you two share the screen again. The great chemistry always keeps things fun!
I just can't get enough of the two of you. The content you create is just magical. I bet, if you produced a series of "Nate and Cali watch paint dry" I would watch all 20 episodes!
So wonderful to see you two together again! More please!
Love it when you two get together. Such good chemistry between you both. Brings back that feeling i had when i was a child watching children's TV lol. Always so jolly, the only difference is you guys are not condescending in anyway what so ever. Never stop being you guys
Calli: “I hate cinnamon rolls.”
Me: “So we’re breaking up. Is that what you’re saying?”
I love the chemistry between you two. You have so much fun working with each other. TKOR made a big mistake letting you go. Thank God you made this channel.
Alwaise have loved the good vibe between you 2!!!❤️❤️❤️
If you leave the cinnamon out and just use a lot of butter and brown sugar spread on the dough instead they come out as butterscotch scrolls. You don't add icing but they ate very nice hot topped with cream or ice cream
you can also freeze the rolled dough before cutting and then use a serrated knife
My favorite internet duo❤️
Depends on how much moisture is in the air at the time of mixing will effect the outcome too
Nate and Callie have the best chemistry of anyone on youtube.
Personally with ingredients it all matters to your taste if you cant tell with the cheaper stuff get it. There are some things that I do buy store brand but theres other stuff that I will not buy store brand.
Measuring by weight is the correct way to measure flour. For exactly the reasons you stated!
I'd say it's something that depends on what you are used to. Sure measuring by weight is more exact, but I remember how my mom free handed things like this, hardly bothering to measure any of the ingredients. But if you are baking commercially then exact measurements are really important. Same if you are baking something for the first time. Then you don't know exactly what consistency the dough should be so the more exact you are the better the result.
Having said that I've heard professional bakers with more than 30 years experience say that you should always weigh the ingredients. They consider baking being closer to chemistry than art, while cooking is more art than chemistry.
I love seeing Nate and Calli teaming up. It warms my heart.
Callie is welcome to make cinnamon rolls at my house anytime, knowing she won't eat the results. Come on over to Colorado, Callie! BTW nothing is better than a Callie side glance at the camera. A look that says it all. How would these compare to the canned version?
There's canned cinnamon rolls? /genq
Im glad they are both still work together
Thank you for doing simple Repices
Your friends are awesome! They take it seriously enough, but still have fun.
Really liking these videos. Always great seeing you and Calli back doing videos together.
Seing these 2 doing a video is such a treat. Thank you guys
Dude this series is epic and eye opening, thank you for all the effort you put into it! I would love to see a plain loaf of white bread with most expensive vs least expensive rather than cheapest vs brand
Love seeing yall work together!!!!
its great to see Callie and Nate working together again :)
Love these cheap v. expensive videos! Great to see Callie! Hope to see more with you two.
If you want to get more precise with the brown sugar, weigh your sugar and calculate 3.5% and add that much molasses. That's essentially light brown sugar
Love this series (and whenever Calli is in videos too)!
So odd that she doesn't like baked stuff, but loves making it. 😂
Although I guess I make a lot of projects only to try something and usually give away the result as I didn't want/need it, just wanted to do the process. So maybe we're all weird that way in some arena?
Calli is one of my favorite people on the planet and the fact that she likes baking things to feed others takes the cake 😉
YAY!! I’M HAPPY THIS VIDEO EXISTS
So glad the question changed to "Which do you like more" and not "which do you think was more expensive" since that phrasing feels much less prone to metagaming, and just hinges on preference
You should also try to do a 3rd batch that combines half of the cheapest and half of the most expensive ingredients to see if the taste will be inbetween the two batches
Hey! I love your videos, especially the brand vs basic, and thought it would be really nice if you could have a "hybrid" recipe, where the major ingredients are expensive brands(i.e flour, butter), but most are just regular, to see how much of a difference it can make, without wasting money on stuff like special salt, sugar water etc.
Weight IS generally the way to go for things like flour as it is generally more accurate, volumetric measurements can be affected by settling of ingredients, humidity etc. The exception to that being recipes designed around volumetric measurements, as altering some recipes from volumetrics to mass is difficult without screwing up the proportions (baking IS a science). Flour is usually sifted AFTER measuring anyway, but if you need to uncompact flour. A good way is to have it in a sealed container, lid on and give it a good shake.
Dear Nate.
Thanks for these informative vids.
They're awesome!
And, you don't have a clue who I am, but I just wanted to compliment you and say that you seem a lot more relaxed and healthier of late. Cheers man 💪🍻
Just gonna say that you two are a power team and I mostly stuck to the other channel for exclusively you 2. Keep up the great work!!
hurray callie, hurray ciminomonononom rolls. i love brand vs basic. i love watching you 2
Goat milk cornmeal porridge and hominy corn porridge are great, I grew up drinking these.
A lot of it comes down to if a person is used to eating rich or higher quality foods. If they are, they csn absolutly tell the difference in the quality. For me when my wife bakes with cheap butter, sugar and Eggs I can tell 100% of the time. But I grew up on a farm with organic milk, hand churned organic butter and organic free range eggs.
they're cute and the professional interest is always mutual. They complement together at every sentence. Thank you for working together so closely it is so lively.
You two, together! I so miss you.
Not, however, missing today's TKOR. You two and Grant WERE that show.
You should do more of the actual brand v basic like you did before and thank you I always enjoy the videos with the two of you together
You all are awesome together! Keep bringing her on Nate!
You are 100% correct on weighing it. Bakers use weight as it's actually accurate. Now that I've watched more of the video... Use a BRUSH to add the icing glaze and these DO NOT go in the fridge! Store in an air-tight container. You can freeze them though. No fridge!
The dynamic you two have is amazing!!!
I'm sure others will have already mentioned this, but there is a huge difference in expensive versus cheap cinnamon. The cheap stuff, of which most is, is Cassia, while the real expensive stuff is Ceylon. There is a massive difference and probably what everyone noticed about the difference.
THIS was the remark I was looking for! Fun fact - it's possible to be allergic to one and not the other.
Brand vs basic is your channel now
And its actually good content
i feel like nate and calli are def fw eachother on the low😂
I don't know how many more of these you would do, but I would emphasize which ingredient is worth spending more for and perhaps make another batch with all cheap ingredients except for that 1 exception to prove it.
I literally made cinnamon rolls last night with my leftover scratch-made pizza dough. Time to re-evaluate if it's worth my time and money to make bougie pizza dough with which to make expensive cinnamon rolls out of the next day
I saw Calli on the Discovery channel the other day and was like..hey, good for her!
The sifting is all about removing foreign material, clumps and aerating the flour. So yes weigh it out then sift it or sift it then weigh it if you can get a recipe that calls for weight. But please do sift it as it allows for more even mixing and moistening of the flour.
Pro tip. Adds tablespoon of heavy cream on top of each roll right before throwing them in the oven. Makes them super creamy and soft! They don’t get soggy at all. Most of the moisture cooks out. If you like soft creamy breads, you’ll thank me later.
Can confirm 👍 Dry crunchy top shell is not my preference & icing doesn't completely compensate. This gives you even soft gooey deliciousness throughout, which imho is the joy of cinnamon rolls. 😋
My day just got a little better seeing this collab!
as i have said before, i loved the crossovers between Nate and Calli, in TKOR, but this is as good as those videos used to be, these are the future of your video duo, i love the work, and you guys are always great partners, hopefully you don't end the crossovers, but this is still comedic, happy, and even though it is tuesday the 14th for me, this video made my day, after the day it released :)
Nate and Callie it’s the dream team !!!!
you do measure flour by weight when baking I dont know why folks would be mad. I also mill my own flour and grain size is the same, those bags were classified as all purpose which means all but the finest grains were already sifted.
Love you guys together!
I love a Nate video but a Calli and Nate video is the best 😍💜 xxx
Always love seeing you together keep up the good work nate
I have no issue with weighing the flour, the real issue is everything else should go thru the same process.
But where do we draw the line, do we separate a egg and weigh both the white and yolk separate
When baking, measure solids by weight and liquids by volume and use the metric system if you're going for accuracy. That's my professional (totally not professional) opinion as a world-class chef (in my own mind) for a 5-star restaurant (my kitchen at home) who cooks for the biggest celebrities in the world (my family and friends).
3 1/3 cups of AP or bread flour is 400g
If its 00' pizza flour it comes out to 387g
There are standard known conversions for virtually all ingredients GIYF.
It is nice when you have a choice, when you have food Allergies or Intolerances then it is a different matter. When it comes to weighing ingredients I prefer weight measurement, as Nate states there are different densities of flour.
Yayy for showing Callie again
Good to see you two again!
This made me so happy to watch you guys were my favorite part of Tkor
You should do the taste test like guga foods does one at a time so you can get the feedback from each one and reactions when they try the next
😯 I dunno if it's really the case, but last video like this, I mentioned how my cousin's restaurant/bakery uses baker's grade commercial ingredients, but a freely available Betty Crocker recipe for cinnamon rolls, yet theirs tasting _vastly_ superior vs making them with store bought ingredients at home (same recipe)..... so I feel like maybe this one was loosely inspired by that 😊
(not exactly, since this is *_all_* store bought, but still will be interesting, as one key obviously difference taste-wise that I had originally mentioned, was in the cinnamon.)
*_EDIT:_* _ I feel vindicated with your assessment that, at the very least, you'd go with the more expensive cinnamon! 🤘❤️_
As my instructor at culinary school said, always measure by weight when you can. Volume can be skewed by how densely the ingredients are packed, air pockets, heaping vs. level measure, etc.
Weighing the dry goods is fine, my only issue is I was taught that using a glass measuring cup was the proper way to measure liquids, so that one bothers me a little each time.
I've always wondered about expensive versus cheap thanks Nate.
I'm obsessed with the human being Callie is. She's just a wonderful personality
I love this series, but I think it would be super cool if you did this with non-food stuff too! Maybe various crafts and stuff, with your experience you could probably do comparisons way cooler than just "I bought two candle making kits and one is more expensive" that a lot of people do