Baking tips everyone should know!

[@AdrienneCM10]

I tell everyone about oven thermometers. Been using one for years, it changed my baking life!

[@PinkShips-h9r]

I first got one in the seventies. They're important if you like to bake!

[@neilbarnett3046]

Of course, it's possible that your oven thermometer is inaccurate and the oven is right.

[@joshs5577]

@@neilbarnett3046That’s what calibration is for. Most thermometers will have 100°C marked out so you can put it in boiling water and check to see how much it has deviated over time

[@cheetah8cheese_715]

If you care about exactness though, it’s important to remember that water boils at different temperatures depending on your elevation. Where I live water, boils at 95° Celsius.

[@DebbieOta]

​@@neilbarnett3046sssssssssssss

[@LyricBossYT]

I always appreciate when short videos are actually informative

[@jjtrejo4125]

it’s really amazing😂

[@RealTeaChick]

@@munnoh-tw6yw gosh Debbie-downer. Not everyone has the attention span of a -squirrel!

[@unowen7591]

@@munnoh-tw6yw Speak for yourself.

[@KhaoticDeterminism]

for the density… he can say that it weighs less for the same volume despite taking up the same volume there is less matter #cooking #physics #kitchen

[@mauricioraigosaclavijo8833]

​@@munnoh-tw6yw good information lives with you

[@swisscheeseplease97]

That butter hack really helped me. I’ve been microwaving my butter and it always turned out too liquidy. Thank you!

[@AMcDub0708]

There’s a setting on the microwave specifically for softening (not melting) butter and cream cheese.

[@AlysaDunn-r6o]

if you need it softened quicker than 10 minutes you can also put it between a couple sheets of parchment paper and roll it out paper thin

[@Depechez]

if you cube it'll be softer in no time... I usually put butter in a oven that is preheating to melt it

[@britneywendel3305]

If you use the microwave do a small burst or bursts of time and stir until uniform.

[@melindamercier6811]

Lower the power setting on your microwave when softening the butter. And only do 10 second bursts. Doesn’t melt fast at all that way.

[@alexallen126]

Idk who you are or why I get your videos, but I love them. All of your tips are actually REAL TIPS that can be used in day to day cooking. Not just Tik tok BS. Much respect to that for sure.

[@Laylagirl-777]

Ikr? Tic toc is the worst! It’s so bad that I am on strike using Tic toc! Too much bs on there. No thanks.

[@tanner3806]

EL COOK!!!!

[@Bobwenthewen]

@@Laylagirl-777 TURN TO CHRIST! START FOLLOWING GOD!

[@Bobwenthewen]

@@tanner3806 TURN TO CHRIST! START FOLLOWING GOD!

[@RAKAWILDFANG]

One thing one of my old baking teachers taught me, you know how parchment paper tends to curl up annoyingly? She said just to cut the size you want, then crumple it all into a ball and uncrumple it. now it won't curl up and can be used easily!

[@veragelever346]

Thank you for sharing!!!👍

[@Leannot35]

Cool thank you as long as I can remember it now

[@missgramirez4446]

I only crumble corners of parchment paper works too

[@wendykidd]

Great idea! Thanks for sharing.

[@karleighl6889]

I read wetting it also works

[@TereBrown-n1e]

Great tips! You don't actually have to submerge the butter in the warm water.... You can just put hot water in the glass long enough to heat it up, dump the water out and invert the warm glass over the standing stick of butter for a few min....❤

[@onetravelingdiva]

thats how i do it 😊

[@godsgirl1031]

Came here to say this

[@UhOhUmm]

You can microwave butter for 10 seconds, flip it and do a little more and it will be soft. No need to wait 10 minutes and get it wet.

[@puyopop3085]

​@@UhOhUmmbutter doesn't absorb water so it's not that big a deal

[@kharmachaos667]

i've tried this and it only softens thje very outside of the butter. i guess it depennds on your ambient temp too

[@anthonysanchez4402]

Holy shit I’ve never thought of the oven thermometer… I swear mine is always off ! Defiantly added to my next shopping list

[@jamiebruner8463]

DEFIANTLY. IN DEFIANCE OF THE OVEN THERMOMETER

[@jaimedelacruz]

"Defiantly" 😂 your great 😭

[@MovableNu]

I had an oven that was ALWAYS 75 degrees off, but it could be up or down. An oven thermometer saved many a cake for me!

[@chicagotypewriter2094]

@@MovableNumy ovens always 15 degrees off for sweet things and normal for other stuff! And it’s newer so it doesn’t have sensible dials and drives me insane!

[@rani.andretti]

Defiantly 😂😂

[@dontjudgemycuriosity]

WHEW!! I have cooked and baked for over twenty years and was taught by my parents who both went to a culinary school program. I learned at least five things from this, which is unusual for me. Instant subscribe!

[@4eyezwhitedragon]

Dude could be a teacher, I don't even like baking but hearing him give tips just makes me happy to learn

[@samhennessy7108]

The one about the egg is false tho.

[@knowledge3743]

@@samhennessy7108If you mean the floating egg thing, no, that one is absolutely true. If the egg goes bad a bunch of gasses form inside ==> floating egg Very simple and reliable way to check your eggs!

[@ftauau]

😂😂

[@kiyoponnn]

could be? he is literally teaching the audience right now

[@biggiebaby3541]

Needs to learn how to bake first.

[@jackwilliamtaylor5656]

I made cookies yesterday, added a small pinch of salt before forming and baking, they were SO GOOD!! Solid tip

[@EnergeticSpark63]

hi

[@user-rz7cm2we3x]

My Mum told me to put salt on the egg yolks while making a pastry - it allegedly makes them more yellow😊

[@cherylb5871]

I don't like extra salt most of the time

[@EnergeticSpark63]

@@cherylb5871 hey

[@user-rz7cm2we3x]

@: Too much salt is not good, but salt is important for health. It all depends which salt you are using. The healthiest and most valuable is the grey one, rock salt, because it contains micro-elements, minerals which are good for health *and* which preserve foods. The worst is the pure NaCl - the one obtained from the sea water. I don’t even like the taste of it, and besides it is not as potent as the grey one - you need to use more of it to really taste it. And too much salt is dangerous - for people with high blood pressure, for kidneys, etc. and it allegedly can cause cancer (in digestive tract). But a pinch of salt is necessary in pastry to preserve it. And salt enhances sweet taste by contrast, I think.

[@chimken185]

I appreciate how detailed you are. You just giving away all these tips.

[@Sonja14athome]

I have learned more about baking watching this short video than I have learned in the past 10 years. Thank you so very much!

[@mickzalis]

If your egg is floating it’s just an older egg. Necessary for some recipes. Learn first, then teach. Pretending to be a professional chef should be illegal! You just admitted to being an idiot!

[@Bpaynee]

Speaking as a home cook to a pro cook, any info on efficiency is especially appreciated. The difference matters to me, but I don't have so much room for trial and error 😅 what aspects of what tools, how to reuse things are all appreciated ☺️ thank you so much for sharing your knowledge 🙌🤝

[@threezysworld8089]

I'm no pro cook but one thing I know is you especially need one good chef's knife. Not too big, too many people think bigger is better when bigger means more cumbersome and less maneuverability. Not too small either, a nice medium sized chef's knife that's solid and has a little weight to it. You'll use that knife like 75% of the time, the rest are more like "specialty knives" like pairing knife, bread knife etc. Another thing is season food with a purpose. You're not trying to throw sh*t against the wall to see what sticks, you're trying to hit that perfect balance where you taste just enough of everything. Do not be afraid to add a little acid to something savory, if you do it just right it takes the flavor to another level. I once added the perfect amount of lemon juice and pepper flake to some Alfredo pasta and it was amazing. Same thing like he said adding salt to sugar. Lots of cooks don't understand that sweet and savory pair well because it's counterintuitive (even though it really isn't).

[@pattyq429]

@@threezysworld8089yes!! Same with adding a touch of sugar to heat. It brings out the flavor of the peppers you’re using and also brings up the level of heat a bit. Just a pinch like with the salt to cookies. My chicken mole recipe is everyone’s favorite bc it’s not bitter and it’s spicy but they can’t put their finger on my secret and it’s a spoonful of sugar. That’s it.

[@threezysworld8089]

@@pattyq429 One of the big ones I learned was to put up some salt in my French toast batter. It's on Texas toast. When you start hitting that center of the bread and it's this gooey, sweet, salty; combo, with syrup, it's amazing 🫨🫨😎😎

[@pattyq429]

@@threezysworld8089 yesss yummy!! Just makes it better!!

[@HoosierHmstrdr94]

Chicken breeder here! A floating egg is older, but not necessarily bad. The older an egg is, the larger the air sac will be, causing it to float. Crack one egg at a time into a bowl to check for freshness. 🥚

[@shoechew]

Chicken breeder named Fowler? Nice.

[@HoosierHmstrdr94]

@@shoechew Thx for noticing! LOL

[@YeshuaKingMessiah]

Facts!

[@HoosierHmstrdr94]

@@YeshuaKingMessiah Blessings!

[@brilliantsunshine1373]

Once they are cracked, how do I tell the fresh raw egg from a not-fresh raw egg? Do they look or smell different?

[@xanedire]

You dropped this 👑

[@betsybookie]

Thanks! You make me smile!

[@CourtneyCribbs-s8v]

My mom used to pour boiling water in a cup leave it for a minute and pour it out. Then she put the cup over the stick of butter upside down and let it soften. It works like a charm!

[@aunt_b3365]

Thanks!

[@patriotgrammy5273]

That’s what I do as well. If I put the butter in warm water, I’m afraid that water will get in the butter which could potentially ruin what you are baking.

[@Mystress1980]

@@patriotgrammy5273 Butter is a fat, which means it won't mix with water without an emulsifier. In most places, butter isn't sold in sticks like this, so cutting what you need off a full lb block, and measuring by water displacement is the easiest way to get that 1/2 cup. Sure, you might get a couple of drops of water in your mix, because it was sitting on top, but I've never had a baking recipe that's THAT fussy.

[@1christianGal]

Wow, that’s genius!

[@Jellybellyjellybean]

Nah bro just microwave it on high for 9 seconds then flip it over and microwave for another 9 seconds lol

[@meyague]

by the way, eggs that float aren't necessarily bad. a good tip is to crack them open in a small bowl to check first. throwing perfectly good eggs is a waste of money

[@abijahdixon2771]

I keep my eggs forever as it's just me lol but he probably does it a bit more after doing it in a comercial setting.

[@BelindaShanle]

My dogs get the bad eggs, so no waste here😃

[@sharon70418]

I disagree. I'd rather be cautious than sick.

[@meyague]

@@sharon70418 so break them into a bowl before using or discarding them.

[@sharon70418]

@@meyague no thank you. Not if they float.

[@petermcgill1559]

He is very easy and comfortable in front of the camera. Pleasant to listen to.

[@TheAll5555]

The butter tip is golden! Thank you 🙏

[@onebluemoon.268]

Here's the opposite tip freeze your butter and grate it with the cheese grater in your flour mixture when making pie crust makes it super even flaky pie crust.

[@Guerrilla727]

Better tip. Frozen stick of butter in the microwave. 5 seconds on one side then rotate to the next side. Do this 7 or 8 times and you'll have nice room Temp butter without waiting 10 mins.

[@marinemom70]

I put hot water from my electric kettle into a tall glass, let it sit for a few minutes, dump it out then put the warmed glass over the stick of butter & let it sit while o do a couple of other things in the kitchen. My Gramm taught me that when I was a child.

[@jasonMulgado-lg1vr]

“That if you confess with your mouth, "Jesus is Lord," and believe in your heart that God raised him from the dead, you will be saved.” Romans 10:9 “Si confiesas con tu boca al Señor Jesús, y crees en tu corazón que Dios le levantó de los muertos, serás salvo” Romanos 10:9 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.” John 3:16 “Porque de tal manera amó Dios al mundo, que ha dado a su Hijo unigénito, para que todo aquel que en él cree, no se pierda, mas tenga vida eterna.” Juan 3:16

[@ilovemesomuch.]

One of the best shorts I’ve seen in a while

[@claytonchambers357]

@@ilovemesomuch. Jesus loves ya

[@WayneCribb]

A very talented young man. And personable.

[@KSue322]

And very handsome!

[@djpatrikk]

You just elevated my baking life. Thank you!!

[@morpheus_9]

Heh. Elevated your *baking* life… hehe

[@bobdavis1168]

God bless and thank you for your loving kindness !!! Love your humor !!! ❤❤❤

[@kimberlyearly8918]

The butter and cream cheese trick is amazing and so helpful!! Thanks!

[@ankushkala7999]

No its doesn't work.... I tried 10 times....butter melts into water and mix with it

[@kimberlyearly8918]

@@ankushkala7999 Your water must've been too hot.

[@moonkitten5934]

I usually use the microwave for the butter and keep my cream cheese in the fridge .

[@moonkitten5934]

I usually use the microwave for the butter and keep my cream cheese in the fridge .

[@RandoMuser-h1o]

i just keep my butter out of the fridge.

[@janefan1216]

Love your tips! You make everything accessible amd explain the "why's" which I love.

[@Facetiously.Esoteric]

He just advised you how to get food poisoning. He is an imbecile and dangerous. I teach servsafe. He just violated numerous health codes.

[@AvAtalig-l2q]

Thanks for giving us a tip and why we need to Swifty our flour

[@sukai121]

Yesss

[@AnthonyLeighDunstan]

Except there was no “why” with yeast not liking salt because it’s a baker’s myth. I say that as a chef and baker myself. Check chain baker channel. He busts the myth wide open.

[@Facetiously.Esoteric]

@AnthonyLeighDunstan You also might want to look up the difference between anecdotal evidence and verifiable evidence. The reasons his experiment wasn't proof are numerous. Beginning with most yeasts sold now are specific strains that are salt resistant. Because people used to destroy their yeast with it. So, we have genetically modified it to be resistant. Google halotolerant yeast. As a baker, you should know you use salt as an inhibitor to control overproduction in the yeast. This is simple science and well known. I suggest you buy a few books or take some classes. Start with ' On Food and cooking, the science and lore of the kitchen' by Harold McGee. Current edition. Or see if you can get access to libraries like Cornell's Food Science program.

[@JDesch-wq9zh]

Congrats on the gold!!! Love the education you give us El cook

[@virginiacampos7250]

El baker

[@Harshyy-z7g]

That cookie's were really looking delicious ✨

[@alirak9261]

This is so useful even for casual home cooks. Thank you! 🙏

[@carreenbogden]

The “softening” tip really helped me…and that dangling thermometer! Such amazing tips! Thank you, Jose! Love your channel…

[@Emarq31]

Just make sure you don't bring frozen food to temperature using the same technique

[@ariatysonbey6386]

A better way to soften butter is to take a glass, fill it with boiling water, the dump the water. After placing the glass upside down over the butter; it will soften without getting it wet.

[@zyxgirlfriend]

@@ariatysonbey6386oh that actually sounds really good

[@claytonchambers357]

@@carreenbogden Jesus loves you

[@claytonchambers357]

@@Emarq31 Jesus loves you

[@AriannaAyers]

My favorite thing to make for dinner is reservations, but even I can get behind these cooking tips!

[@Veronica-jl5wm]

😅 good one👍

[@deborahhenderson149]

Ahh what a lovely young chap you are.I like how knowledgeable you are in your field of work and also you are proud to be helping people by teaching these tips. TY. Keep smiling.

[@fatemaalbalooshi1980]

Great tips 👍please continue these episodes thanks 🙏🏻

[@Matwew21]

Brother I'm gonna need a recipe for that cookie ngl

[@SkettiKandie]

Fr

[@stonerhino83]

Make a batch of chocolate chip & caramel cookies, stack 3 of them together, then break in half.

[@Maeee8398]

@@stonerhino83this was a very detailed recipe. Will definitely try it next time

[@adammichael9759]

​@@stonerhino83two, just two. Back to back. -contrarian

[@PS-bs8oe]

😂​@@Maeee8398

[@swell_gal]

El Baker!...LOVE IT! 😍 And love your tips! Keep on posting. Than you

[@maimegoulart7732]

I wanna see more baked recipes Jose', please!!!!! I love baking!

[@mariamdawoodkhan]

3 years of baking lessons in one video. Great job

[@joy9073]

The tip about the yeast and salt is accurate when we use fresh yeast Dry yeast has no problem getting mixed with salt and other ingredients.

[@jpaxonreyes]

It's not even true for fresh yeast. You'd have to use far too much salt to kill the yeast.

[@cranshawmccaw]

yep, never had a problem adding salt with dry yeast. Yeast still did its job.

[@Athalwolf13]

If one wants to make really sure , add some sugar (like. no more than a pinch) . It really helps getting the yeast going

[@nelsonfox3]

Thank you! I just made bread yesterday and had no issues and I was wondering if somehow I could’ve made even better had I not added the salt to the water.

[@danielbrowniel]

I never tested this but I was told that salt mixed with the yeast and sugar causes the development to be delayed which is desirable when you are doing a huge batch of dough for a pizza place.

[@shereemorgan1430]

He needs his own cooking channel! His personality it phenomenal!

[@saoirse_flies]

I thought... I thought this was his cooking channel...

[@bm_peep48]

@@saoirse_flies💀💀

[@faizadoutie5998]

Agree 💯

[@thatlovelydancerIlao]

I agree 💯

[@thatlovelydancerIlao]

I melt my butter like that but sometimes I micro, lack of patience in busy times lol. Thank you for the tips. Very informative baker❤

[@naomiemoore5725]

So refreshing to see a handsome young man that knows how to cook and bake properly. These are all handy tips that my family taught us. Thank you for sharing. You make a perfect role model.

[@claytonchambers357]

@@naomiemoore5725 Jesus loves ya

[@naomiemoore5725]

​@claytonchambers357 Thank you so much. Never a doubt in my mind. ❤

[@shiny2423]

Yes, he's very handsome. 😊

[@claytonchambers357]

@ Jesus loves you

[@jesseewalker5147]

When stoves (ranges) had pilot lights, I used to set the butter on top of the stove above the pilot light and volia, softened butter. I do miss having a pilot light.

[@stonytina5177]

I once had a butane-fuelled water-heater with a pilot light. One cylinder would last three weeks. Then I decided to switch off the pilot light and just manually light the thing when needed. One cylinder would last well over three months. Pilot lights are such an incredibly wasteful feature.

[@morpheus_9]

@@stonytina5177wow!! That doesn’t surprise me at all. Think about it, the gas is flowing ALL the time with a pilot on. There is really no need for it on a stove.

[@sianwarwick633]

Your electric oven has a pipe that lets out air, under one of the burners. Try putting a Corel plate on top of the burner. Don't turn on the burner. Heat the plate. Put the butter on it. Turn butter once after 5 mins.

[@juanalee4687]

I miss that pilot light also. While cooking, It warmed up the dinner plates in the oven this helped keep our meals from getting cold while eating.

[@ambermiyuki7476]

❤

[@Shadowblaze200]

Bro, as someone who always forgets to take out the butter to soften before baking, that warm water tip is so clutch. Thank You

[@itsOZone]

You can also put it in the microwave for 5-10 seconds intervals at a time

[@justinblin]

Yeah I do the microwave thing, it’s a lot faster, but there’s also a risk of making a melted mess if you get impatient like me 😅

[@jonathanchacon3405]

You dont have to dubk it in water, pour how water in a cup let it sit for a minute and then dump the water stick the butter in and flip the cup

[@Fitz1993]

Just set your microwave to 30% power and then let it go for like 30seconds. You might have to experiment, different power microwaves take slightly different times, but all of them have adjustable power levels. Way better than dunking a stick of butter in fucking water...

[@Hellenisticdog]

Or you can get a butter tray and always have One butter out at all times so that it is at room temperature. I love my butter tray

[@jeffmarin7356]

This was actually top tier baking knowledge thank you!

[@kiraveil8115]

Also browning your butter for certain recipes instead of using room temp is a total game changer. I always brown my butter for cookies and brownies

[@peppercat8718]

So good with brown butter mmm mmm mmm 🤌🏼

[@tweetybird2851]

Can you do that with shortbread cookies? I wanted to try it with my brown sugar shortbread cookies but not sure how that would affect the integrity of the dough.

[@kiraveil8115]

@tweetybird2851 you can! Your cookies will simply be a darker golden color than their usual signature yellow and the taste will be a bit nuttier, but the consistency of your dough will not be affected:)

[@nikolaantonijevic6048]

How to brown butter?

[@kiraveil8115]

@ heat up your butter on medium heat in a saucepan while whisking often. Your butter will turn a golden color and it will start to smell very nutty. That’s when you know it’s done:) but be careful because butter can easily burn

[@TheDankGiraffe]

A quicker way to soften butter that my friends dad taught me, is to microwave it for 4 seconds, then turn it once, and microwave it for 4 seconds again, and turn it once more. Repeat this process until you've done all four sides, and it should be almost fully softened, but not melted (there may be a little bit of melting, but it won't be a lot). Best food hack I've ever been taught.

[@DoeDoKu]

Depends on the microwave for sure!! My butter starts melting at about 12 seconds, ill try it with 3 seconds and see if it works! Great tip

[@Solalola11]

I use the microwave trick too, but I'll probably be switching to this method, that way I can just leave it and prep other things, instead of having to babysit the microwave

[@libbylandscape3560]

I’m guilty of MW-ing butter until the center is a melted puddle with solid ends. You’d think I’d learn, but my ex-husband use to complain about it, and I left him a good 10-12 years ago. 😅

[@TheDankGiraffe]

@@libbylandscape3560 Lmao, wild turn at the end, but I relate 😂

[@suran396]

Same Seems way safer. ​@@Solalola11

[@rebeccaching5928]

You are so awesome ❤ I've been baking for way many years and forgetting to get ingredients to room temp or soften is frustrating. You taught me something new.❤❤❤❤

[@aliciaguzman953]

He is 🤍

[@dgro]

this is a lot of info for 1 short. this feels totally unique

[@carolynd3151]

Mr "el baker/cook" Your tips are sooooo cool & sooooo true!! Thanks for sharing!!

[@nickcappetti1103]

I think this was the most educational short I’ve ever watched. Thank you.

[@diabolicallink]

This is seriously good advice that I’ve slowly learned over the years. It would have made a world of difference if I knew them earlier

[@BuckShot456789]

I love your content man. Genuine and uplifting. Some of these other YT chefs have unchecked egos, but youre more down to Earth. Stay humble bro!😊

[@emeraldsperidot9095]

🤩 Great to know. Thanks for sharing!!💚

[@wabdih]

actually so much useful information here. A lot of this stuff took me many years to accumulate

[@sscarcliff]

Actually useful information for a change, without irrelevant click bait. Love it!

[@DanielleBaum]

yes to the oven thermometer! one place I lived nothing seemed to be coming out right. I bought that exact model and discovered that even if it said it was getting to 400 it was barely topping 270. showed that to my apt complex and was able to get a new oven that reached temp. so. so. so much better

[@elrey8876]

*MAKE SURE* you buy the right kind of thermometer. As a rookie I once bought the kind you're only meant to use when you take something out of the oven - and stick it in to check the temp. I put it in the oven and a bit later heard the crack as the glass face broke. I don't know what would have happened if I left it in there, but it wasn't working after that and went in the bin.

[@gustavorodriguex349]

Most thermometers like those aren’t ideal for felling oven temperature due to them taking longer to reach the actual temperature inside the oven which is why when calibrating some techs use a meter with a thermocouple it’s way more accurate plus most ovens today go higher then temperature they are set to to compensate for the time the oven doors open

[@suran396]

My oven runs cool. I always add 5 - 7 degrees and also turn it off and restart it whenever I open the door so it starts up right away again. Otherwise, it both loses 15 degree AND waits another 2 minutes to register the change.

[@Autonomous15]

@@elrey8876 wtf, that's some stupidity af.

[@carolynd3151]

My daughter lives in Maine and need a thermometer in her oven. Temperatures are different there.(?)

[@Hello-b9c]

Thank you so much, El Baker 👍🏼👍🏼👍🏼👍🏼

[@timefoolery]

This was truly informative! Thanks ❤❤❤

[@JennWatson]

This guy is IT!!! ❤

[@aliciaguzman953]

Yes🤍

[@suecampbell4811]

No wonder I LOVE you! My grandparents owned a bakery! Grandpa's cookies were the best! Ok his cakes were great too. Don't get me started on the bread!

[@waynemiller6156]

Awesome tips man👍

[@Kayla_Kimbrell]

Those thermometers are great for the fridge too. My Nanny and poppa kept one in the oven, fridge, freezer, deep freezer, and carport fridge and freezer.

[@keyfiender799]

LOVE IT. Subbed, you're the first cook I've followed. Thank you, I will not forget any of these tips, and i need inspiration

[@annatheodoropoulos5070]

That cookie looks to die for! Recipe would be awesome!

[@RandoMuser-h1o]

IKR!

[@lt3468]

kzbin.infoF0zEhDNRUzI?si=52XJ2bpg7gk2oFUW

[@saminazafar9096]

@@RandoMuser-h1o

[@itskennyjohnson]

This was so much fun! Glad to see WGGP make its return, and I hope it comes back on a regular basis!

[@davidward588]

Thanks so much for the knowledge brother ❤❤❤

[@georgebrian9570]

Love the no waste message 🤙🏿

[@AlexPerazaTV]

He said to throw out eggs that float. Eggs that float are still safe to eat.

[@alplayxdpereehal]

a floating egg is not optimal for baking, so don't use the egg for it.@@AlexPerazaTV

[@AlexPerazaTV]

@@alplayxdpereehal they are still safe for baking.

[@singleskin-yt3680]

@@AlexPerazaTVyes but they are not good for baking they still work just not as well which if you want a good bake you would follow his advice. Stop trying to be right and accept when your being a cunt for no reason

[@alplayxdpereehal]

i didnt mean safe, i meant optimal for the texture and taste@@AlexPerazaTV

[@glendagarcia6194]

Awesome tips that make sense. Also love your use and reuse ♻️ no waste messaging. 👏🏻👏🏻👏🏻

[@BobTheBlobfish28]

Fun fact: If you swipe from right to left in the shorts, it will take you to the shorts tab of the channel.

[@gloriagi9499]

Baking is dark magic, nothing will ever change my mind. Utmost respect to bakers

[@LiveYourLifeWithJoy]

And poisoning would be light magic?! 🙆‍♂️😆🤪🤪🤪😇🙏

[@ebychuks9797]

Why??

[@jenaejenae-l3o]

​@@ebychuks9797not everyone gets it. My first pie crust was better than my mom's bc I followed the same recipe she used. Where it said to cut in shortening until it was the size of peas, she'd cut that crap in until it looked like Bisquick. She didn't understand why you shouldn't do that. 😂 She was invited to join Mensa, but identifying that good baking is a result of chemical reactions...her IQ left the building on that one. Some ppl just can't for some reason.

[@urwholefamilydied]

nothing will change your mind?? LOL. You've obviously never tried it then. You measure shit out, mix it together, and throw it in the oven set to the correct temp. for the correct amount of time. That's your "black magic".

[@Earenda]

It’s not that difficult when you have good recipes, quality ingredients, some basic knowledge, and a few skills. I’m just a home baker but all my friends die for my chocolate cake, cookies, and crêpes, probably because I use French recipes :)

[@Amen.22]

I have the same plastic container that he put the butter in. It’s from a Bella blender. It’s a small blender mostly used for making smoothies. I have 3 different cups, the one shown here is the biggest, there’s one about half that size and one small one for grinding coffee, spices, or grains. The smallest one has a special blade for grinding. Screw the cover on with the blade built in, turn it upside down and put it on the base. I’ve had it for about 10 years and it still works great.

[@WsgCLY]

Thanks man, keep making these amazing videos ❤

[@RavenStorm1031]

Smacking the butter snd cream cheese was personal 😂😂😂

[@BoT-ez5lw]

🙂👍🏻 I also use water to warm up ingredients. My tip - put them in a plastic bag first and they won't get soggy. Der Bäcker

[@abbyz13]

Just put a warm cup over it, no need to waste plastic….

[@SuperMiIk]

Well butter Is naturally water resistant, and the wax paper it comes wrapped in keeps it even more dry. So no bag needed

[@willah4106]

​@@abbyz1301⁰

[@littlebird3022]

The sifting was originally to sift out the bugs. And eggs that float are still good, usually. That’s why you shouldn’t crack egg directly into your mixing bowl. Love your channel!

[@patriciabeetschen1329]

I want that cookie recipe! Good tips btw!

[@me-pz5yi]

Yes, it looks so good!!!

[@SSa-eo7kt]

Look up oatmeal chocolate chip recipe on his page

[@rmoran.5696]

Your TIPS are greatly appreciated.

[@vyoletrose3218]

Thank you for all this valuable info ❤

[@kelseylapinski6415]

Love your channel. Great everything! Good energy in what you are doing.

[@Derpy_hackerYT]

Another trick for softening sticks of butter if you dont want it drenched in water is take a cup a little longer then the stick of butter and run it under hot water till the cup heats up a lot, then put the cup over the stick of butter, which traps the heat inside and speeds up the process. But great tips definitely giving you a follow!

[@faith6802]

I tried putting the butter in water and the stick slipped out of the wrapper into the water when I went to take it out. I'll try this next time instead

[@wildheart5086]

So hot water bath for metal bowl. Then take it out of water. dry it. Put butter or cream cheese on flat surface and place the bowl over it. Let sit a few minutes. Will soften.

[@ChasingCrispyCrunchASMR]

Also.. Browning butter with desserts.. Yum.

[@zNumberOneNobody]

I love your content keep it up fren

[@AgentTexes]

I always just put the butter in my pocket as I’m cleaning the area or prepping.

[@zwenkwiel816]

i put it in my mouth

[@lorilaw2604]

😂😅🤣

[@susanmercurio1060]

Better wrap it carefully so that when it melts in your pocket it doesn't get all over.

[@Deltabreeze9]

“A man with one watch always knows what time it is. A man with two watches is never sure.”

[@JDubya96]

Jose, you are a rock star chef and baker! Thank you for these tips and tricks!

[@TheLiteralLatest]

I love your channel! Your personality and the tips you give are just golden.

[@Iamhome365]

Another way to soften butter quick - grate it! Oh and just sieve the flour directly into the bowl!

[@888SpinR]

Grate idea

[@daytonapeanut]

That, or just cut it into cubes

[@pamelah6431]

Oh, grate advice.

[@suran396]

I like to sieve all my dry ingredients together, so they are already in the bowl when I start to sift. Sometimes, I just spoon it in and keep it over the bowl, but if I am going to use the parchment paper anyway I do what he did here.

[@Glazer209]

The bit about weight is super important, but the example of water vs oil doesn’t work well because obviously the recipe is gonna call for the right volume and it’s difficult to get that wrong. Where weight makes a world of difference is measuring flour or other ingredients. The weight of a cup of flour can vary wildly based on how much you pack it into the cup, but 500g of flour is 500g no matter what you do

[@rohlehr]

I use the egg trick but never thought about it for butter! Thanks El Baker 😅

[@lightrealmrapono]

The butter one is so important cuz I don't have the time to wait for it to soften and it's a nightmare to use it cold

[@s.r6331]

Take it out ahead of time. The bakery I worked at had 2 trays min of soft butter they left out overnight.

[@cheflazy]

A TIP FOR YEAST: Yeast actually thrives off of the sugars and moist environments. So just as a little bit of sugar to give it a kickstart when activating the Yeast. Also if you are doing a bread or dough recipe that calls for yeast, when you have the yeast and sugar in a mug, add a little bit of flour to give it some carbs aswell. This helps the dough recipe to breath and proof more consistently

[@thegrinch0614]

Before I could even finish this short I ordered myself an oven thermometer! Thanks for the great tips!

[@emnem1212]

I think you need to make this into a series 👏🏼👏🏼

[@PaperPulse]

The volume vs weight thing is more about varying densities between the same object like how packed flour can be not the varying densities between things like water and oil

[@karinmartinazimmer2463]

A typical American problem. The rest of the world uses gram or mililiter.

[@johnnyperry1471]

@@karinmartinazimmer2463 liters have the same issue. With fluid it is usually calculated by ingredient but for powders they gain weight depending on how you put it into the container so flour can get really far off. Measure with grams not liters.

[@karinmartinazimmer2463]

@@johnnyperry1471 With milk or water the difference is small enough not to matter. Also because I use whole meal flour I have to add more fluids anyway.

[@stephenlurie821]

​@@karinmartinazimmer2463 I don't think you understand basic science.

[@karinmartinazimmer2463]

@@stephenlurie821 For me it works perfectly. I still find the American way of measuring funny. Growing up in Germany I never had any idea measuring could be so difficult.

[@KB-jc4fx]

Bad eggs can sink and good eggs can float. It may mean that its not as fresh as other eggs but you will smell a bad egg as soon as you crack it. Don't waste your eggs people!

[@ChristochatBTW]

Nah I learned this in culinary school, you can soften butter to room temperature, up to a pound at a time, simply by throwing it in a metal bowl and putting it in the microwave on defrost, soft in 2 minutes tops, with minimal melting

[@MoinCoin]

The Demoman:

[@patriciadelamarter3604]

Metal in a microwave!?? Oh sure!

[@vormic]

This is the du Pont method

[@tg7048]

This gentleman needs a show on TV. Great personality. Funny. The food🤌🏼🤌🏼His wife is gorgeous. She could appear as a guest from time to time. I know I’d watch. This is one of my favorite channels. ❤

[@OnePlusOneEqualsOnePlusOne]

Combine flour, salt, and water before adding in the yeast to jump start the fermentation before adding in the rest of the flour. -A traditional baker I once learned from after being dragged out of the hot kitchen. Dumb-down IQ for simple 5kg bread dough with 60% hydration: 1) mix 3 liters of water + 15g of salt + 2 kilogram of flour. 2) add in 100 grams of yeast or amount depending on the type of bread being made, then stir for all the yeast to get wet in the batter. 3) wait 5 to 10 minutes. Yeasts make their own food from wet flour faster than your hard ass sugar glucose hard to break down resulting in 15 to 30 minutes wait time. Yeasts do not die from contact to salt immediately, they get stuck in between the salt crystal formed around them when too much was added in which they starve to death. Usually around 30 minutes to 6 hours time for them to completely die of. 4) after all of the Yeasts has begun fermentation, add in the remaining 2 kilogram of flour and mix. 5) simple no-knead version done. For kneaded version, knead them.

[@deathbloom27]

Someone made my work team a batch of chocolate chip cookies and they put sea salt on top and it didn't just take it to the next level, it took it to the highest level. I couldn't believe it, everyone was raving about it all day. I didn't even realize it was just a chocolate chip cookie at first, it tasted like some fancy, gourmet cookie.

[@calm1047]

He said mixing yeast and salt together is not good! Of course, you can sprinkle sea salt on cookies and candy!

[@carollynt]

Everyone is putting sea salt on cookies. It’s getting old.

[@easyy376]

Putting a little salt on sweet stuff is so underrated.

[@paulgannon7749]

Is the idea to literally sprinkle a little salt on the top of each cookie when on the cookie sheet or just add salt to the mixture and let it spread evenly throughout?

[@erinpaterson9220]

I NEED YOUR COOKIE RECIPE PLEASE🥲🙏