Erin Answers Your Biggest Baking (and Non-Baking!) Questions | Bite Size
ฝัง
- เผยแพร่เมื่อ 5 มิ.ย. 2024
- Food52’s resident baking BFF Erin McDowell answers all of your biggest baking (and non-baking!) related questions in this episode of #BiteSize. From pie crusts to croissants, butter, aioli, and everything else in between, we dove deep into the comments section to unearth your most burning issues. Did we miss any? Ask away in the comments!
For more Bake It Up a Notch: f52.co/35Anu7b
More of Erin’s recipes on Food52.com: f52.co/3gEBHFj
Additional episodes for reference:
10 Ways to Make Your Pie Look Like a Pro’s: f52.co/3h8SKj8
How to Make Yeasted Puff Pastry: f52.co/35SNrPk
How to Make Cold Set Pies: f52.co/3gRq52P
How to Make Pie Dough and Crust: f52.co/3h3nstN
How to Make Puff Pastry: f52.co/3qqfBuo
For more reads:
How to Get Clean, Perfect, Beautiful Slices of Pie: f52.co/3xL19Qe
Everything You Need to Know About Pie Crusts: f52.co/2UCu2Qv
How to Make Puff Pastry, According to the Fearless Baker: f52.co/3choqzq
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:00:34 I always have problems with graham cracker crusts in a cold set pie...what am I doing wrong?
00:05:18 I've had trouble with mixing yeast directly into the flour without "dissolving" in liquid first...is that just the brand of yeast?
00:07:27 How do you remove pie weights?
00:08:39 Can you please share tips on re-warming finished pies?
00:10:40 Why does it have to be butter to cook in pastry rather than margarine?
00:12:29 Can these [pie crimping methods] be used for a double crust?
00:13:16 Is it possible to grind up garlic enough, like in a garlic aioli, and use that to make garlic croissants?
00:14:32 Isn't the key to great croissants...butter that is high in fat percentage ie 82% or European type butter?
00:15:15 I've seen another video where the person grates the butter into the rough puff pastry instead of cutting it into small cubes. Has anyone tried that method?
00:16:14 I think everyone in the comments section wants to know where she got her croissant button cardigan
00:16:54 Is there a concern of cracking when taking a cold ceramic pie pan from refrigerator and placing it into a hot oven?
00:18:14 Do you still layer the cakes while still cold/frozen or when completely thawed? Do you add simple syrup after it's thawed?
00:19:06 What is the black thing on the pedestal called?
00:19:46 Do you use cake straps [cake strips]?
00:20:57 Do you have any advice on portioning [puff pastry] out for use/freezing when it's done?
00:21:45 So if I overproof the dough. What do I do with it? Still bake it? Or is it not good anymore?
00:22:30 Is that a worm tattoo?
00:23:06 What do you do with all the part bake stages and all the baked demo food?
00:24:12 How do we...knot the scarf around the head for sweaty bakers?
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Have more questions? Let us know below!
Hi, just wondering, when we refresh the pie shouldn't we make small holes in the aluminium foil? Because of the humidity in the dough we want to eliminate
You mentioned your favorite poem. What is your favorite poem?
Thanks for all the answers! You're my favorite guru!
As an aside, there is a commercial for legal zoom on television that uses your intro music. I salivate like Pavlov's dog thinking that it's you! 🙂
What metal pie plate do you recommend?
How would you substitute sourdough starter in a recipe that calls for active dry yeast/traditional yeast? Asking for my sister who has an allergy to commercial yeast
Erin is truly a breath of fresh air. She makes baking approachable and fun. I've been lucky enough to do a cooking class with her (on another network/ channel) and she was just as delightful and helpful live/ cooking along.
Can't wait for my copy of The Fearless Baker to arrive to accompany my Book on Pie.
I fall more in love with Erin with each Instagram post and video 😭
Our Patron Saint of Pies and Pastries
Thank you so much Erin for these wonderful videos. I’m 63 years old and I grew up in my family’s bakery. I’m still Learning new things. You are such a wonderful teacher. Every video I learn something new.. I wish you had your own show. Love from Philly❤️
Erin’s videos are my comfort viewing. Thanks Erin and Food52 for making these upbeat, excellent tutorials!
I get so excited when I see a new Erin video pop up! She is one of my favorite people!
SAME!!! I just saw this on recommended when I refreshed YT and gasped "finally!"
I love Erin too. She is so much fun to watch and so knowledgeable.
Erin is more effective than any of my anti-depressant medications. Thanks, Butter Babe!
The thing I have found about pie weights lifting layers of crust is that it might mean you haven't baked for long enough, so the dough touching the pan at the bottom is cooked and the pastry touching the pie weights isnt quite set so it pulls apart when the weights are lifted. Another 5 min usually helps.
A tip that works for me when I have trouble with a crumb crust sticking is take a shallow rimmed baking pan and fill about halfway up with hot water and set the pie plate in the hot water. Watch so you don’t melt your filling! Set the pie plate on a towel to dry and your pie slices will come out cleanly.
Erin is so generous with her knowledge! This was such a sweet Bite Size. Thank you EJD, Chicago loves you 💕
who else is enjoying a Friday evening here? haha
I could listen to you teach all day! You’re the exact kind of teacher I need… Happy and excited about what they do for a living… I watched your frosting episode and all of it looks so yummy and delicious… And I hate frosting! (my mom would frost cakes with a mixture of pudding and Cool Whip)
Her enthusiasm is contagious
The first question said "cold set pie"
I think they were referring to a non baked graham cracker crust which I have seen in a few recipes.
It’s just a joy when you upload videos, the one thing that had the greatest influence on my baking was the revelation of ….having “enough” pie weights …. Always had the side of the pie slumping forwards despite using pie weights……. Once i filled my pie to the top, what a discovery.. so thank you for that …..P.S. I hate margarine to and only use butter… lovely Welsh butter.
Great episode! I love the combination of your charming personality, great knowledge and experience, and instructive skills. Always a joy watching and learning from you!
Erin, Thank you for your kindness, cheerfulness and expertise!!
Ohh, each time Erin grabs a whole pie from the pan and it holds together: ooh, brings me joy! hahahah About margarine 10:49, it's true for the domestic margarine. I don't know in the USA, but exist culinary/pastry margarine which is a "substitute" for butter in their physical-chemical properties. Well, the flavor won't be the same, but it'll work.
I somehow only found Erin’s content a few weeks ago, but I absolutely love it! It’s like the video version of “Joy of Cooking”. So much helpful info for every baking level. I’ve been baking since I was little, and own a baking business, but watching the videos, I think, “Ok, check. I do that.” “Yes, I knew that...” “Oh! I’m going to try that next time!” “Wow, that must be what went wrong before…”
And, even with the things I knew how to do, she explains the WHY, and that is so interesting! Now, I just want to be her BBF: Baking Best Friend 😂 Thank you, Erin!
All great but I especially love the bandana tutorial! I want mine up for barn chores and think I'm going to try it.
Thank you, Erin for what you do! Your videos are always so informative, so helpful and so easy to understand. You are God's give to bakers everywhere!
OMG, your a Kansas girl! I love that! The sunflower wall decor makes sense now. And I love your content on Food52
You are marvelous. My cheeks hurt from grinning and smiling through this entire video. I tend to do a lot of smiling during your other videos. I have make a couple of your pies, still work on techniques. Thank you for warming this older lady’s heart and sharing your wonderful talent with us. ❣️❣️❣️
Erin, you are such a great teacher! Love all your videos. 😁
So, I’ve been binge watching these and Erin is SO fun and helpful. Didn’t think it could get better but just saw we share a home state. Yay KS!!!
You are so much fun to watch. I love your upbeat fun personality. Keep the videos coming
Erin, I absolutely adore you and your content! Your videos are so informative and you clearly LOVE baking. How I would love to spend an afternoon baking with you, it would be such a joyful way to spend a day! Keep up the good work and thank you so much! 🤗
I love all of these videos as an aspiring home baker that can't afford to take pastry classes. Thank you so much for all of the free help you share with every video! ♡♡♡
Still lovely repices cooking and the making a pie looks great and 🥧🥧🥧😁🤗
Erin has gotten me so excited about baking again. Thanks for being so down to earth and relatable!
Love all the BIUAN episodes!! Thank you Erin!!
Love these episodes! You're a legend!
I love these videos by Erin. She is great!!
i love baking so much, and i'm actually studying in a culinary school, but since i found your videos i learn so much more than i do at my school, and it's always so much fun and motivating and inspiring. My thought at the end of every video is "i wish to be like her (and sohla) one day," but i doubt it! thank you so much for sharing everything with us
Erin is the best. Keep up the great work!
You are just adorbs. Love your videos!
I love Erin ❤️ another great episode
Love you, Erin!!!! 👏🏼💕
I always enjoy Erin's videos☺
Miss Erin
You are so smart and charming! I loove your shows! Thank you for sharing your great knowledge! Love, Pilar
A NEW BITE SIZE BABYYYYY
I love your sign “Fresh Baked Pies Served Daily.” I have the exact same one in my kitchen, and I’ve had delivery people or workmen ask if I really do bake pie everyday. LOL! We’re empty-nesters, so the answer is no to that, though I think my husband wouldn’t mind too much if I did. Enjoy your videos! Thanks, and cheers!
Hello Erin. Here in France, we have butter croissants but also what is called ordinary croissants, those are made with margarine (they are cheaper and without cholesterol). As you said the normal butter in France is 82% fat but the butter used for puffed pastry is 84% (it is called "beurre de tourage" or dry butter). Thanks for your show.
I find a lot of GC crust recipe don't have enough butter and or enough crushed crackers- so I am glad you talked about that- cuz a recipe I just used wanted the crust to be pressed all the way to top- an adorable 6x3" springform- the recipe I was using was for this size pan-
I used an air fryer parchment liner they are making now for par bakes- works well
Erin is adorable, good to get to know her better
Love the video!! Thank you.❤
A beautiful human being oozing Vanilla-bean.💃 (an almost Pun)
Thank you for these videos. My baking is improving. Months ago I tried making croissants. They tasted horrible and now I'm scared to try again but I'm slowly working up my courage. ❤️
Tin Foil! Brought back memories of my grandmothers cooking. Haven't heard that term in years.
I have a very practical question - since you (and many other bakers) work directly on your marble and granite countertops, what do you use to clean them? Do you use a chemical cleanser and then rinse with water? A very diluted bleach solution? Also, I absolutely adore your theme music - it (and you) make me very happy.
I LOVE YOU! You’re my baking inspiration ! Keep up the good work in Hawaii there is a cake called “chocolate dobash” cake and I’m looking for the recipe for it. It’s a cooked chocolate frosting/ pudding. Do you have any idea what I’m asking for?
Love the bandana tutorial. I’m ready to use this technique to keep those pesky, whisky hairs out of my face, grrr.
Love your videos. I have been baking and cooking for eons but have learned a lot from you, thank you❣️
I'm from Kansas! I LOVE your videos!
Thank you so much for featuring my question! You are a treasure.
I love your passion for butter! 😍🤣 I also have strong anti-margarine feelings!
That part of the video was hilarious 😂. Her hand gestures in addition to her tirade was hilarious 😂 NO MARGARINE!
I love Erin so much 🥰
She reminds me of Sookie St James from Gilmore Girls
9:53 is the reason ejm must be protected at all costs
You are informative, delightful.
Sorry I missed a and a.
I'm such a fan. I live in the foothills of the Rocky Mountains in Colorado. I sometimes struggle with high altitude baking. Sometimes my cakes sink in the middle even after making adjustments. I NEVER get a dome in my cakes or cupcakes. It's very frustrating.
baking tips, fashion tips, she does it all!
Erin, you are my fav 52!! Do you ever use pie birds. I love mine.
Would you do an episode on sourdough. I really want to get started using a sourdough starter but don't really know the basics. Thanks!
Thank you for the tip about protecting the ceramic pie plates from heat shock! I have been using a baking steel. I put the pie plate on parchment paper and then a cookie sheet but still put it on a rack above the baking steel. I liked your tip about starting the plate out on a rack and then lowering it to the steel after 10 minutes or so. Do you actually take the rack out of the oven for this or is the rack just high enough that the pie will fit under it when you put it right on the steel? Your videos and instruction are the best!
oh no! I missed the info re ceramic pie plate protection! what's the skinny?
@@moonbabyprime I think it was to not put a pie plate into a hot oven straight from the freezer.
I always think crumb crust should be like wet sand when you make it. The type you would use to make a sandcastle with.
Hi! Is it possible to bake macaroons on a glass plate? The glass plates are the flattest in my home and they could give them a much straighter start.
We love you erin!!! 🤗 I had all of these questions I have a lot of hair and want to pull it back. I thought the tattoo on your arm was a dough hook 🪝 lol good to know! 😂 always made me see you as a pirate ☠
In all the recipes, how do I know if it is intended for a regular pie plate or deep pie plate?
Sweet Erin is back
Erin no matter how many times I make pastry using different recipes etc it always comes out hard! What am I doing wrong 🤔 great videos 👍
What can u do when you forgot to grease tube pan an cake tares up. Do I throw away or is there something else I can do
I’m looking for more zero waste baking tips! I use silicone baking sheets and shower caps for proving bread… any others? What about zero waste freezer storage methods? Ie without plastic wrap or tinfoil
As I'm looking into, ghee is just one step before browned butter, right?
Erin, I LOVE you 🥰🥰
I wish I had watched this about crumb crusts before I made my cheese cake today LOL
what is your "butter ring" for?
cannot find "our stories" website for that cardi! :(
SWISS BUTTERCREAM QUESTION: We often have this issue, once we let the Swiss buttercream sit for a while in room temperature, or even after thawing it from fridge, it just goes tasteless, you can only taste butter, all the flavours just dies down. Then we have to a lot of mixing or whipping to bring it back to life, happens after piping or layering as well. Is this a common issue? What to do to avoid it?
(Doesn't happen when we add some fruit curd to it, but with coffee, vanilla, cinnamon etc)
I LOVE HER.
Is there a recipe for the key lime pie?
Recipe for key lime pie please!
❤❤❤
Where can I find that rhubarb pie recipe? Thanks!
Totally agree on the margarine. It's absolutely disgusting, tastes gross, is full of chemicals, is totes unnatural and butter is just always better. LOL
Popovers... did you do an episode on it?
Since overproved items tend to be a little wider and flatter, I imagine an overprooved croissant would be great for sandwiches. Maybe even better in some ways than a "propper" croissant sandwich.
My fav human
Yes! And yes margarine is not good :)
I would LOVE to know the artist responsible for the theme song, and the song’s title!
loved this post (lesley)
I have grated garlic for pastry and it works fine, just use a fine micro plane. I have tried garlic powder; that I would not recommend
Where can I find that rhubarb pie recipe???
The velocity at which I clicked
There's something I want to say about margarine, and that you can't substitute it the other way, either. My husband has a lot of family recipes from his mother and grandmother that specifically use margarine. When we tried to make those recipes with butter (specifically a cookie recipe we make around christmas time), they did not taste or feel right at all.
A lot of these older recipes were developed during the Great Depression/WW2 timeframe, when butter was too expensive and people really tried to find substitutes (like with apple sauce cakes, or carrot cakes when sugar became expensive). Since they were developed with margarine in mind, switching out for butter didn't automatically make the recipe better. I think margarine has its place in baking, but not as a direct substitute by any means.
I would say that now, as butter is not expensive anymore, for healthy reason it would be good to avoid the margarine and just use butter even though the flavor changes a bit
@@mariagarcia2690 A pound of butter is $3. A pound of margarine is 80 cents. That's a huge difference, especially for low income families. And it's not just flavor that it effects. Texture is a huge factor as well. The only real option is to throw away the recipe and use one formulated using butter, so say goodbye to grandma's cookies.
And I've never heard anyone advocate for butter as a healthy food. If you're looking for healthy food, I'm not sure a show about pastries is really the right place for it.
@@DuyNguyen-yx2vd I butter is not bad! And to have a cookie a week isn’t bad either. And yes, the options is to test several recipes until to find something similar to the old recipe and that’s it. and no need to buy 10$ in butter. Just make small quantities. This is also way better than buying cookies in the supermarket.
Look very delicious 🤤 😋🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧
She needs her own TH-cam channel
❤️❤️👍🏽🎈
OH CRAP.. just put in a cold blind bake on the bottom shelf in the oven in a glass plate
Hi Hello Ma’am good evening I am one of your followers and watching your video doing cooking and I love the way you explain everything wow and I like the way you do your hair too my favourite
Baking specially the chocolate Devils chocolate chocolate and chocolate my family love it so delicious first time ever that I have done it was perfect and I wish I can meet you in person
My name is Mel thank you.
And I would like to know if you do teaching online cooking or baking thank you again and I looked forward to hearing from you soon,
Regards,
Mel,
We want filed donuts plz ..
I want to move to your neighborhood!