At the point in the video when you had beat the icing in the stand mixer but before you added anything else, you asked what did the consistency remind you of - at that point with the ingredients used (corn syrup instead of sorghum and excluding whiskey) and then cooling and beating it, you had what was called penuche in my family. If you had placed it in a greased pie plate and refrigerated it, you would have had a fudge-like candy. A couple of dollops of peanut butter could have been added after the beating. In the days of 50 cents allowance, my father used to pay me $2.00 to make this (mom could never get hers to set). Mouth-watering video! Thank you! All the best, Donna
When the water is all cooked out of the butter, but it is not yet brown, it has changed at the molecular level and has become ghee, used extensively in Indian cooking. If you're doing this to make ghee, rather than as part of a recipe for something else, pour off the ghee, leaving the brown solids behind (they turn brown just before the butterfat browns, it's a primary sign that it's done), and it is ready to fry with, use in baking, or add to stews or casseroles for flavor. I pour it through a fine sieve to make sure the solids are removed. It is shelf-stable, and will keep at room temperature for a month or two, or in the fridge for a long time. And it has a high smoke point, good for frying at temperatures where butter will burn. If you let it cook longer, until the butterfat browns, like it does in this video - that's still ghee, still very usable, still tasty, still shelf-stable, just browner than traditional ghee makers like. The browned (not burnt) butter solids are very tasty too, with a strong buttery caramel flavor, and can be used in baking or in other dishes. Or, I confess, eaten with a spoon as a guilty pleasure. Where I live, commercial ghee is hard to get, so I make my own, cooking a kilo of butter at a time. I like the flavor, what it adds to food, the convenience, and the fact that it's shelf stable for so long at room temperature (even here, where room temperature is fairly high). There are lots of videos on making ghee - but they are mostly overly complex. The method shown here is simple and works great - although that was not Glen's intent. As a side note, I use a slightly lower temperature to cook it than here, but that just lets me end it at just the right point more easily. Glen's method is great.
So glad you mentioned kefir as a buttermilk substitute. I have been using kefir for 3 or 4 years now as a buttermilk substitute since I make my own milk kefir. We definitely enjoy it more than vinegar and milk which is what I used to do because it was all I had.
I use plain kefir in my baking all the time as a substitute for things like milk, buttermilk, yogurt, sour cream, etc. It's pretty versatile and, unlike most milk products, it will usually last in the fridge for like 3-4 months instead of two weeks.
Glen: Nice cake. But really loved the Canadian Coast Guard ship cap in today’s video HMCS William Hall Nec timemus nec vacillamus (Latin for 'We do not fear or falter') We do not fear or falter might be a catch phrase for your cooking philosphy. Respectfully, W.S.
@@258hal Thanks for the clarification. It was the designation as AOPV 433 as an offshore patrol vessel and her call sign CGWH that lead me to believe she was a Canadian coast guard vessel instead of a Canadian navy vessel Respectfully, W.S.
Thanks for everything Glen! Been watching you since before Pandemic started. Now my toddlers watch you too. “Hi Jules!” & “Hi friends!” are common saying from my two-year old. Try memberships, I’ll be there.
Some times I do not like watching your video because I drool so much. This cake is one of them it looks wonderful. Your wife is the lucky women in the world to get to eat all this food. Please keep up the great videos I know they are a lot of work. We do love them.🦩
I always like seeing what is happening in the pan when there is visual/audible point where I should do something. But somehow I didn’t think “now take it out of the hot pan” before. This will help. Looks so good!
This recipe sounds heavenly! 😍 The browned butter must add such a rich flavor, and that frosting with a splash of whisky is pure genius. Can’t wait to try this out! 🍰🔥
Thanks for the detail with browned butter, I have a tendancy to shy away from those recipes. Cake looks great and the icing --can't wait to try something different
Just saw a video and she used dry milk powder. She browned it in a non stick pan on low, stirring constantly. Let it cool and put it in a jar. She tested it in a cake mix from a box and it did make a noticeable difference. I'm going to try it with cookies. She only used a couple tablespoons for a box cake.
I hadn't noticed it before (though the paddle's been discussed), but that flex edge paddle you use also having a curve to push the ingredients down is a brilliant idea.
Buttermilk can also be used when making whipped potatoes or scalloped potatoes to give an almost sour cream flavor with less fat, so using up a liter of buttermilk isn't too hard. Once I make this cake and a batch of buttermilk biscuits, I will probably have just enough to make one of those potato recipes.
This is fabulous. We used all brown sugar and sour cream buttermilk. And added 2 T whiskey in cake with vanilla...no icing for us. Thanjs for a great lesson on brown butter!
There were several times this past winter when it was impossible to get buttermilk. I used yogurt instead and it worked great. I even used vanilla yogurt for scones and it was nice. I now keep dried buttermilk on hand, add it to the dried ingredients and then add the liquid. Much easier than keeping buttermilk on hand.
Growing up on a farm and churning alot of butter, liquid left over from the churning process is basicly skimed milk with bits of butter floating in it, that's buttermilk. The stuff you buy at the store is cultured buttermilk I use the dry powdered buttermilk that you can just mix with water and it's similar to natural buttermilk.
I've seen a lot of baking recipes using brown butter, never cooked one. The only thing I have ever used browned butter was to make what we call " Macaronia Orphana" which is just spaghetti with browned butter and mizithra cheese, pecarino romano will also work if you cannot get mizithra. The cake looks great, just the right amount of icing. Love your show.
Glen, I'll be honest, I haven't the slightest clue what your hat says, but I think to most Canadian's it is distinctively aboriginal. Loving the apron by the way. Would you consider monetizing your knowledge? A master class would be most brilliant
Before you started adding the icing sugar/powdered sugar to the frosting, the consistency was rather like a soft caramel stage. And I can imagine that is exactly what it tastes like too. And to comment on those who mentioned penuche. My dad loved it. He never got his to set up properly like my grandma did. It was always an iffy confection. Very dependent on the weather type of candy.
This reminds me of a cake-version of Ms. Mary Bobo's Town Square Chess Squares. Especially when you mentioned adding whiskey to the icing (which I have added to the squares as well!)
Glen you are the first person to say that about buttermilk, here in argentina the stores dont sell it. So ive always "made it" with lemon juice and milk. Thanks!
No way could I make this cake let alone have it in the house. I'd eat all the icing out of the bowl. If I had the cake, I'd eat the entire cake by myself. 😋
OMG I wish I was in your kitchen I bet the smell of that cake is 😄😄😄😄❤️❤️❤️ I use buttermilk in my cakes It’s a raising agent In England the supermarket sells in 300ml pots I wish tech would invent smelly vision ❤️❤️❤️❤️❤️
mmmmm Love browned butter. I make my own ghee too, but in our family we have a recipe for dumplings and traditionally over several generations you serve them with browned butter. mmmmmm so good.
When you said that you weren't sure if the butter's colour change would show up on camera it could be seen in streaks as you stirred it, from the butter coming up on top of the foam.
Tried the milk with vinegar/lemon juice thing a few times as a buttermilk substitute, wasn`t really my thing. After I have seen Glen`s video a few years back about substitutions for buttermilk I tried kefir and was convinced. I think he said about it, that kefir is everything, that north american buttermilk wants to be ;). Kefir is certainly easier to get for me in Germany.
I'm secretly debating getting a T-shirt made up that says ... 'Everything's Better with Browned Butter' : ) jk btw BUT the 1st time I tried Mashed Potatoes at our friends over 20 years ago - to find out they had Browned Butter in them - I was SOLD ! : )
I was having a cup of tea while watching, and I wanted to reach through the screen to grab a piece to go with it! Thanks Glenn! I will be making this cake!😍😋🥰 PS Just curious, why did you add the vanilla to the frosting when you had added the rye?
I agree that milk plus vinegar is not the same as buttermilk, but milk plus a good vinegar does do wonderful things in a cake or a quick bread in a pinch. I'm big on the Filipino vinegars, sugarcane or coconut or whatnot
ha, I was thinking I don't like buttermilk but I would use Kefir, which I always have in the fridge. It's so much better, for my tase buds ;) and then Glen pulles the Kefir card, too xD
You can buy the buttermilk, and freeze the remainder in 1/2 cup or 1 cup increments to use later for something like Ranch dressing. Homemade beats Hidden Valley anyday.
I was going to say this, too. All that work to add depth through browning of the butter, and he *doesn't* toast the pecans? I'd eat the cake anyway; it looks delish!
I buy powdered buttermilk. It must sit in fridge awhile to really become buttermilk. I much prefer cake with very little frosting also. My family prefer the frosting to the cake!
Glen, I need a clarification: The video shows white & brown sugar added to the butter for the batter, but ingredients list just says 1.5 C. granulated sugar. Would 3/4 C. of brown sugar and 3/4 C. of white sugar be about the right ratio for the batter? Thanks! (from another pilot)
Best brown butter demonstration I've seen. Thanks😂
It really was, right?
At the point in the video when you had beat the icing in the stand mixer but before you added anything else, you asked what did the consistency remind you of - at that point with the ingredients used (corn syrup instead of sorghum and excluding whiskey) and then cooling and beating it, you had what was called penuche in my family. If you had placed it in a greased pie plate and refrigerated it, you would have had a fudge-like candy. A couple of dollops of peanut butter could have been added after the beating. In the days of 50 cents allowance, my father used to pay me $2.00 to make this (mom could never get hers to set).
Mouth-watering video! Thank you! All the best, Donna
Thanks for sharing the memories 😊
I love penuche. My mother could make a batch of it that was to die for. I love a good penuche even more than chocolate fudge.
@@genie5251 Me too! Now I've made my own mouth water and I'm thinking a batch would be a good Labor Day project.
@@llchapman1234 🙂
Es el jocoque un buen sustituto del buttermilk?
When the water is all cooked out of the butter, but it is not yet brown, it has changed at the molecular level and has become ghee, used extensively in Indian cooking. If you're doing this to make ghee, rather than as part of a recipe for something else, pour off the ghee, leaving the brown solids behind (they turn brown just before the butterfat browns, it's a primary sign that it's done), and it is ready to fry with, use in baking, or add to stews or casseroles for flavor. I pour it through a fine sieve to make sure the solids are removed.
It is shelf-stable, and will keep at room temperature for a month or two, or in the fridge for a long time. And it has a high smoke point, good for frying at temperatures where butter will burn. If you let it cook longer, until the butterfat browns, like it does in this video - that's still ghee, still very usable, still tasty, still shelf-stable, just browner than traditional ghee makers like. The browned (not burnt) butter solids are very tasty too, with a strong buttery caramel flavor, and can be used in baking or in other dishes. Or, I confess, eaten with a spoon as a guilty pleasure.
Where I live, commercial ghee is hard to get, so I make my own, cooking a kilo of butter at a time. I like the flavor, what it adds to food, the convenience, and the fact that it's shelf stable for so long at room temperature (even here, where room temperature is fairly high). There are lots of videos on making ghee - but they are mostly overly complex. The method shown here is simple and works great - although that was not Glen's intent. As a side note, I use a slightly lower temperature to cook it than here, but that just lets me end it at just the right point more easily. Glen's method is great.
So glad you mentioned kefir as a buttermilk substitute. I have been using kefir for 3 or 4 years now as a buttermilk substitute since I make my own milk kefir. We definitely enjoy it more than vinegar and milk which is what I used to do because it was all I had.
Same here
Love drinking kefir and adding to overnight oatmeal.
How do you make your kefir, would like to try making it.
Thank you😊
Winner, winner, Chicken wants some CAKE!! And a big glass of milk!
I was sorry we couldn't actually see Chicken.
I use plain kefir in my baking all the time as a substitute for things like milk, buttermilk, yogurt, sour cream, etc. It's pretty versatile and, unlike most milk products, it will usually last in the fridge for like 3-4 months instead of two weeks.
I thank you for your comment. I did not know this but now will give it a go.
Great tip!
Glen: Nice cake. But really loved the Canadian Coast Guard ship cap in today’s video
HMCS William Hall Nec timemus nec vacillamus (Latin for 'We do not fear or falter')
We do not fear or falter might be a catch phrase for your cooking philosphy. Respectfully, W.S.
+1 re: the cooking philosophy. As a funny, southern homecook I watch on TH-cam says, "Don't be scared! Just get in there!" 😂
Thank you. I couldn't read his cap. Since the only clue was "it's Canadian" I figured it was "rout the mouse out of the spout".
Thank you! I zoomed in and was like, I don't even know what language that is. 😂
Actually is a Navy (RCN) vessel
@@258hal Thanks for the clarification. It was the designation as AOPV 433 as an offshore patrol vessel and her call sign CGWH that lead me to believe she was a Canadian coast guard vessel instead of a Canadian navy vessel Respectfully, W.S.
Thanks for everything Glen! Been watching you since before Pandemic started. Now my toddlers watch you too. “Hi Jules!” & “Hi friends!” are common saying from my two-year old. Try memberships, I’ll be there.
I totally agree about not overdoing frosting. Cupcakes in my youth were not 50% frosting, as they are these days.
In my family, the cake is only there to keep the icing from sticking to the fork, lol!
Well fine, I'll make this tonight
OMG. I'll be right over. I actually whimpered a few times during the video. 😂
😂
😂😅😊
YES! This comment perfectly describes my feelings! When he was making that frosting?? Let’s just say that I needed a moment alone 😅
@@julieschneider5973 This. 💯this!
Bwahahaha
I was waiting for the buttermilk substitute rant and you did not disappoint!
you had me at browned butter! So delicious, often unknown or underrated, until tasted!
My mouth is watering. How I wish I could pop into the studio and grab a slice. 🤤
To bad my grandma died 😢 she loved pecan cake 🎂 I'm going to cook this in her memory! 😎
I’m impressed, I know you don’t like to frost a cake. Well done.
Some times I do not like watching your video because I drool so much. This cake is one of them it looks wonderful. Your wife is the lucky women in the world to get to eat all this food. Please keep up the great videos I know they are a lot of work. We do love them.🦩
I'm all over this one! And....We NEED to see more of Chicken the Cat.
Nothing is better than browned butter!
Yes, delicious! We made it this weekend for Labor Day! Not a crumb left! Should have made two!!!!!!❤
I always like seeing what is happening in the pan when there is visual/audible point where I should do something. But somehow I didn’t think “now take it out of the hot pan” before. This will help. Looks so good!
This looks like just the ticket for my taste buds. Thanks
Vanilla.... measured with love, just like I like to do.
This recipe sounds heavenly! 😍 The browned butter must add such a rich flavor, and that frosting with a splash of whisky is pure genius. Can’t wait to try this out! 🍰🔥
Oh boy. You had me at brown butter pecan cake! Then he said whiskey! I nearly jumped into the tv.
This looks absolutely to die for - oh the yumminess 🌺🧡💚🌺💚🧡🌺
Thanks for the detail with browned butter, I have a tendancy to shy away from those recipes. Cake looks great and the icing --can't wait to try something different
Just saw a video and she used dry milk powder.
She browned it in a non
stick pan on low, stirring constantly. Let it cool and put it in a jar. She tested it in a cake mix from a
box and it did make a noticeable difference.
I'm going to try it with cookies. She only used a couple tablespoons for a box cake.
Glen: What does that look like to you?
Me: Really smooth peanut butter. Hang on, that would be absolutely delicious on a peanut butter cake.
I hadn't noticed it before (though the paddle's been discussed), but that flex edge paddle you use also having a curve to push the ingredients down is a brilliant idea.
Buttermilk can also be used when making whipped potatoes or scalloped potatoes to give an almost sour cream flavor with less fat, so using up a liter of buttermilk isn't too hard. Once I make this cake and a batch of buttermilk biscuits, I will probably have just enough to make one of those potato recipes.
Looks like a soft caramel. ❤ We have a bottle of maple and bourbon syrup. OMG it's the best! I would use that in this frosting.
Thanks so much. Now I know what cake to make for my mums birthday next week. 👍
I like your HMCS William Hall hat with Inuit letters
The half recipe for the frosting looks perfect.
That is an absolutely beautiful cake, Glen. Outstanding work.
This is fabulous. We used all brown sugar and sour cream buttermilk. And added 2 T whiskey in cake with vanilla...no icing for us. Thanjs for a great lesson on brown butter!
So enticing - that will be the next cake I’ll bake. Thank you 🤗
Making my mouth water -- I want that cake! I love pecans, I love brown butter, I love molasses flavor.
There were several times this past winter when it was impossible to get buttermilk. I used yogurt instead and it worked great. I even used vanilla yogurt for scones and it was nice. I now keep dried buttermilk on hand, add it to the dried ingredients and then add the liquid. Much easier than keeping buttermilk on hand.
Made this cake today. Amazing- super sweet. Tastes like a New Orleans Praline.
Oh man. Now you've done it. Beautiful result.
Growing up on a farm and churning alot of butter, liquid left over from the churning process is basicly skimed milk with bits of butter floating in it, that's buttermilk. The stuff you buy at the store is cultured buttermilk I use the dry powdered buttermilk that you can just mix with water and it's similar to natural buttermilk.
I've seen a lot of baking recipes using brown butter, never cooked one. The only thing I have ever used browned butter was to make what we call " Macaronia Orphana" which is just spaghetti with browned butter and mizithra cheese, pecarino romano will also work if you cannot get mizithra. The cake looks great, just the right amount of icing. Love your show.
I made spruce tip syrup this spring. What an amazing flavour that is. That would be awesome in this. Now I am going to have to make it.
24:05 the dread use to hit when I was in school and had a job I didn’t enjoy. I love what I do now, so the dread is long gone 🎉
You always make some really delicious looking cakes.
Glenn, uour cake looks Amazing, I want a slice!!! Yummo!!
Julie's sarcastic "Really?" when you mentioned wanting to tweak the cake recipe made me chuckle for well over an hour
Cannot wait! I had saved a recipe for same name cake a few weeks ago.
Glen, I'll be honest, I haven't the slightest clue what your hat says, but I think to most Canadian's it is distinctively aboriginal. Loving the apron by the way. Would you consider monetizing your knowledge? A master class would be most brilliant
looks divine! winner, winner...but not chicken's dinner! 😉😹😻
😄
Looks like you've provided the answer to "What kind of cake am I going to bake next?"
Oh wow that looks amazing ☕ a slice for me please 😋
Before you started adding the icing sugar/powdered sugar to the frosting, the consistency was rather like a soft caramel stage. And I can imagine that is exactly what it tastes like too. And to comment on those who mentioned penuche. My dad loved it. He never got his to set up properly like my grandma did. It was always an iffy confection. Very dependent on the weather type of candy.
This reminds me of a cake-version of Ms. Mary Bobo's Town Square Chess Squares. Especially when you mentioned adding whiskey to the icing (which I have added to the squares as well!)
It reminded me of caramel! Looks fantastic!!
Mmmmmm! If it's like Macintosh toffee, I'm in!
Man! That looks tasty!
Glen you are the first person to say that about buttermilk, here in argentina the stores dont sell it. So ive always "made it" with lemon juice and milk. Thanks!
No way could I make this cake let alone have it in the house. I'd eat all the icing out of the bowl. If I had the cake, I'd eat the entire cake by myself. 😋
Thank you for this!y great Grandmother made one similar
Yes Glen, kefir is waaaaay better thank buttermilk😊
Love the cake ❤
OMG
I wish I was in your kitchen
I bet the smell of that cake is 😄😄😄😄❤️❤️❤️
I use buttermilk in my cakes
It’s a raising agent
In England the supermarket sells in 300ml pots
I wish tech would invent smelly vision
❤️❤️❤️❤️❤️
The cake looks divine! Thanks for brown butter demo. Somehow, I think I’ll still burn it.
Thank you for that lesson!
Yum! 🤤
Bourbon would be awesome in this
Yummy ❤
mmmmm Love browned butter. I make my own ghee too, but in our family we have a recipe for dumplings and traditionally over several generations you serve them with browned butter. mmmmmm so good.
My dad would die for this. I may make this with a splash of bourbon and a bit of cream cheese added to the icing.
When you said that you weren't sure if the butter's colour change would show up on camera it could be seen in streaks as you stirred it, from the butter coming up on top of the foam.
Yum❤
Glen: What does that look like to you? Me: Cajeta...I definitely want to make this cake.
I buy powdered buttermilk, works great
Same! I keep a little bit in a glass jar in the fridge, and the bulk of it in the freezer to keep it as fresh as possible, given I use it so rarely.
I wish I could reach through the screen and grab a piece. ❤️
@ Glen 4:10 for some men it is.
😂
Tried the milk with vinegar/lemon juice thing a few times as a buttermilk substitute, wasn`t really my thing. After I have seen Glen`s video a few years back about substitutions for buttermilk I tried kefir and was convinced. I think he said about it, that kefir is everything, that north american buttermilk wants to be ;). Kefir is certainly easier to get for me in Germany.
I'm secretly debating getting a T-shirt made up that says ... 'Everything's Better with Browned Butter' : ) jk btw BUT the 1st time I tried Mashed Potatoes at our friends over 20 years ago - to find out they had Browned Butter in them - I was SOLD ! : )
The consistency looks like Dulce de Leche.
Thank you!😊
Yum………….watching this, I was mentally taking stock on what I have on hand….. LOL
I was having a cup of tea while watching, and I wanted to reach through the screen to grab a piece to go with it! Thanks Glenn! I will be making this cake!😍😋🥰 PS Just curious, why did you add the vanilla to the frosting when you had added the rye?
Oops. sorry Glen. My friend has two “n”s in his name.
I agree that milk plus vinegar is not the same as buttermilk, but milk plus a good vinegar does do wonderful things in a cake or a quick bread in a pinch. I'm big on the Filipino vinegars, sugarcane or coconut or whatnot
Excellent video. Thank you.
You guys are so cute 🥰
The cake looks awesome- added it to my list 😊
ha, I was thinking I don't like buttermilk but I would use Kefir, which I always have in the fridge. It's so much better, for my tase buds ;) and then Glen pulles the Kefir card, too xD
You can buy the buttermilk, and freeze the remainder in 1/2 cup or 1 cup increments to use later for something like Ranch dressing. Homemade beats Hidden Valley anyday.
Love Kefir 😋
That caramel looks just like dulce de leche!
LOL. I"m known, in my circle, as the one who scrapes off most of the frosting on cakes!
❤❤❤
Yum
Do you toast your pecans before baking with them? I find that gives a really lovely, more noticeable pecan flavor.
I was going to say this, too. All that work to add depth through browning of the butter, and he *doesn't* toast the pecans? I'd eat the cake anyway; it looks delish!
We use little liquid milk or other fresh dairy they often go bad, so I keep powdered buttermilk and non-fat dry milk in the pantry.
I buy powdered buttermilk. It must sit in fridge awhile to really become buttermilk. I much prefer cake with very little frosting also. My family prefer the frosting to the cake!
This cake could be called Pecan Penuche Cake. Or substitute pralines and it's Praline Penuche Cake.
Oh that looks really good. The frosting looked like straight up caramel.
Glen, I need a clarification: The video shows white & brown sugar added to the butter for the batter, but ingredients list just says 1.5 C. granulated sugar.
Would 3/4 C. of brown sugar and 3/4 C. of white sugar be about the right ratio for the batter?
Thanks! (from another pilot)
Is the butter measured before or after the browning? Is European butter better?
Before browning