"Crisco: Its digestible!" Still the greatest official slogan ever.
@MJ-jq4kc2 жыл бұрын
and also probably the most false. Crisco is crystalized cotton seed. probably the one thing your body has the most trouble digesting. so it stores it in fat cells. hence making the person consuming it, fatter. the process that is involved in its creation also makes it a carcinogen.
@XxLelunaMeloaxX2 жыл бұрын
even better when you learn about the connection between Crisco, gays, disco and lube~
@BlueIdiotPie2 жыл бұрын
like I know the original slogan of Crisco is "it's digestible" bc in the Victorian era all other brands of lard were made out of things the human digestive system *couldn't* process and so made for some Very Bad times on the toilet (or "toilet" depending on how you want to look at it) while Crisco was made out of pig fat [edit: cottonseed oil, it's make out of cottonseed oil, not pig fat] and thus genuinely digestible by humans, but seeing "it's digestible" just tickles me every time
@AZyzk2 жыл бұрын
@XxLelunaMeloaxX I can't dissociate those 😋😄
@MJ-jq4kc2 жыл бұрын
@@BlueIdiotPie no, crisco is not pig fat. pig fat is pig fat, crisco is crystalized cotton seed. literally.
@mannye Жыл бұрын
Kathy passed away in 2019. It would be so nice to let her children know that her recipe is making so many people happy.
@everyoneytubes Жыл бұрын
Condolences to you. I didn't know her. But I did have a friend in that building in 1976.
@kal1543 Жыл бұрын
Kathy is an amazing baking innovator! Love her dedication to send it in and share with everyone ❤️
@dp7650 Жыл бұрын
I didn't know you Kathy, but much love to you and your children.
@tazkrebbeks3391 Жыл бұрын
My condolences.
@bilindalaw-morley161 Жыл бұрын
I've just comments that nobody these days(yes I'm a Boomer) can imagine the happiness and pride she would have felt at her recipe being chosen. Perhaps if you get a thousand likes on a comment? Maybe. I hope someone can share this vid with her family. Thank you for letting us know.
@torymiddlebrooks Жыл бұрын
I had no idea that Dylan could be anything less than 100 miles an hour, this is a very pleasant and relaxing surprise.
@kathrynwitte3398 Жыл бұрын
Considering that Dylan is from Bermuda where the highest speed limit is 35km/h (22mph) and the lower is 25km/h (15.53mph) in cities/towns the description of Dylan @100mph is ironic! For those metric incapable, 100mph is equivalent to 160.93km/h!
@MrBnwest11 ай бұрын
youtube does allow you to speed up Dylan ... which I do ;)
@rynodragon231611 ай бұрын
Ya this is seriously weird seeing him calm
@stevenazar994010 ай бұрын
You know he was running laps around the house between takes 🏃🏃🏃
@wewendela9 ай бұрын
As an introvert who can be around high energy people but it wears me out really fast. I appreciate the calmer Dylan. I do get the level of high energy in his shorter form videos, which is probably partially due to the length of the video and the attention span that he's expecting from the people who watched the short form videos. He's adjusting for the audience that he's expecting for that type of content. Which shows intelligence as a content creator.
@greerbriggs84219 ай бұрын
as an anthropologist, your dedication/fascination with seeing how people cooked and ate in the past (especially with these home cooking books) is a very familiar feeling you're studying this field in your own way with your own perspective that offers something I've not seen in many of my peers, food is a key aspect of culture and your hands on exploration and willingness to take others along this path with you is so interesting and human in a way that is often lost in this study Ɛ>
@Boyakishan5 ай бұрын
How did you reverse your 3???
@IkutoH5 ай бұрын
@@Boyakishan Probably a special character or a character from another language.
@nemesisofeden5 ай бұрын
That's an incredibly interesting way of looking at it. He's a food archeologist that's influencing future generations to the potential of the past.
@objective_psychology4 ай бұрын
@@Boyakishan Copying and pasting or using a custom keyboard shortcut
@terryhasseman52394 ай бұрын
Food and religion are something every society in history has had. Examining them definitely helps understand the cultures and people of the past (yes I'm late to the game, but my algorithm only started suggesting the long-form content of this channel yesterday after years of the shorts being watched and saved on my profile
@valkeakuulas2 жыл бұрын
The point about not necessarily needing all of the cutesy gadgets to bake in your home is such a welcoming and good point and it's nice that we have someone saying it out loud.
@MeepChangeling2 жыл бұрын
Yeah but if you bake more than once a week... Get a good mixer or a food processor that can do mixing.
@AmericanDivaa2 жыл бұрын
:o Right? I appreciated that message way more than I expected. I mean...yeah! A bowl, and a wooden spoon or whisk is really all you *need*. ^^
@Torlik112 жыл бұрын
@@MeepChangeling I agree, it's nice to have a reminder that you can cook without it but without going for the expensive stuff, a cheap basic hand mixer can make a world of difference. I got mine for 5$ at a second hand store and it made baking much more fun.
@ruffethereal19042 жыл бұрын
@@Torlik11 The hand mixer opens up so many great avenues like frosting, whipped cream, and homemade ice cream. I'm just lucky my dad bought a heavy-duty, big boy KitchenAid for my mom and now, I'm the one who keeps baking several times a week with doughs that would beat the ever loving daylights out of any lesser mixer.
@hodgeelmwood86772 жыл бұрын
I always say that if my grandmothers and great-grandmothers could bake without fancy gadgets, so can I.
@uniquelymadison2 жыл бұрын
Chaotic Dylan is fun but calm Dylan is so cozy and just a delight to watch too. Its like baking with friend through a Face time or something. 😊
@Myako2 жыл бұрын
"Chaotic Dylan" and "Calm Dylan", I love it! 😂😂👏🏻👏🏻
@BDylanHollis2 жыл бұрын
I always aim for these to feel like you're baking with a friend :D It's the best type of baking!
@annechenlowey74622 жыл бұрын
Chaotic Dylan is an coffee-based cocktail at the rave, and Calm Dylan is a lovely cup of tea at the kitchen table. Both are fun, and have their times for the best experience.
@uniquelymadison2 жыл бұрын
@@annechenlowey7462 😂
@uniquelymadison2 жыл бұрын
@@Myako 😁
@deltahillcreative Жыл бұрын
Many years ago when I queried her on such a topic, my grandmother explained to me that by starting in a cold oven, the cake has time to settle resulting in a "fluffier" texture. It also helps the cake develop a thicker crust meaning it lasts longer without going stale. As much as I love your short-form content Dylan, I absolutely adore these longer videos. It's really nice getting a more in-depth tutorial and your information delivery methods are on point.
@jemm1136 күн бұрын
Did she explain about time and temperature differentials if you wanted to adapt a recipe to a cold oven method?
@Varizen8711 ай бұрын
I absolutely love this format. Dylan has such a great speaking style, which I say as someone who has taught public speaking at college level. The way he presents information is top notch, and the fact he follows up on his curiosity creates a fantastic discussion point. Honestly, he’s on par with class Alton Brown for his deep dives on these topics in long form. His shorts are fun but long form is engaging.
@monroerobbins75518 ай бұрын
Same :) plus, his voice is so soothing, I’ve been using his long videos as sleep aids, and they’ve worked a treat.
@carolharris23576 ай бұрын
You need berries and whipped cream. And real butter.
@undertalefan5867 Жыл бұрын
This guy has maxed out charisma. He just makes me smile
@benduso2327 Жыл бұрын
He dumped str for it, worth every penny
@tybofborg Жыл бұрын
@@benduso2327 Yeah not a single point in straight, it's how I roll too
@raphaelbernard7954 Жыл бұрын
I agree he does have plenty of charisma and his use of language is intriguing as well as his presentation. All in all very enjoyable.
Dude. seriously. Im a retired pastey chef. The amount of information you give so perfectly in explaining the science and reason behind every step is perfect. Beautiful job you Joyous human.
@jenellehardin267012 күн бұрын
I just stopped the video to comment that I NEVER KNEW WHY alternating wet and dry. After 60 years of baking.
@user-bt4wo8ko2i3 күн бұрын
Me either, Jenelle. And I have been baking for 35 years!
@koitsenka Жыл бұрын
In the WW2 era, my grandmother had to run a farm with one old man and a few kids. Grampa was "froze in" to war work as a molder in a tank factory. She had 2 cows and had to sell half her chickens for gas to run a borrowed tractor to plant the crop that year. The family survived on smeerkaas, eggs, wild dandelion greens, and homemade bread. Butter was too expensive an ingredient, even if you made your own. She took to to the market, where she sold it, and bought oleo and flour. The oleo came looking like lard, with a little packet of yellow powder you could mix in if you wanted to make it yellow, like butter. Thank you for representing for the common folk, sweetie.
@alyssaohleyer84165 ай бұрын
My mother taught me a trick for measuring shortening. In a glass 2-3 cup measuring cup, add a cup of water. Then add enough shortening to displace the amount of water for the shortening measurement. So if you need 1/2 cup, you add shortening until the water reaches 1 1/2 cups. If you need 1 cup, add shortening until the water reaches the 2 cup line. Then, block the shortening and dump the water out. You now have your perfect amount even though it's a messy blob.
@clarkha992 ай бұрын
@alyssaohleyer8416 -- This is genius! Water displacement would be so perfect (and so much less messy). Thank you so much for sharing, and "thank you" to your mother 😇💞
@kristiswaАй бұрын
Yeah, I learned that in 1963 in Home Ec. When did people forget it?
@vma862Ай бұрын
When feminism start 😐@@kristiswa
@sevenember3332Ай бұрын
I believe the use of hydrogenated fats started to be phased out around the mid to late nineties. Mainly because I don’t remember using it in any of my home ec type classes.
@lauralynpilakowski1229 күн бұрын
@@sevenember3332 That is how my mother taught me as well! I was just telling my 22 year old son about that a couple of days ago!
@amethystcat68442 жыл бұрын
My best friend's 91 yo aunt told me a few years ago that baking cakes starting with a cold oven would result in them being more moist, especially pound cakes. I've been using cold ovens for cakes ever since and it really does make a difference in texture and overall moisture!
@chrsd25362 жыл бұрын
I'm going to test this out. I bake my breakfast casserole starting in a cold oven and honestly it's just fine.
@Puglover1302 жыл бұрын
I wonder if that’s the secret when we taste supermoist , almost steamed , dense cakes. But I makes me wonder if sponge cakes would also be superior this way- they may end up a little too mushy/ soggy
@creativesea.design2 жыл бұрын
What I find interesting is the concept that moist cakes are better, I am used to fluffier being better and dense being something of a lower value :))
@Armorlord042 жыл бұрын
@@creativesea.design I'd note a difference between moist and dense, cakes both dense and fluffy can be too dry. I'd associate moist more with softness, though density and dryness can both lead to needing the aid of a beverage.
@Armorlord042 жыл бұрын
Did she have any recommendations for changing times or temperatures with that method? Curious to give it a try.
@radar12564 Жыл бұрын
I can't decide if I like it more when he's screaming about FLOOF POWDER or explaining things calmly like a lovely, experienced teacher. He's not the hero we wanted, but he's the hero we needed. ♥
@whatsit177 Жыл бұрын
I like the moo juice
@deborahhuxley8745 Жыл бұрын
His energy reminds me of dog (I'd say a good golden) who somehow learned to cook. The "floof powder" reinforces that. I love him. Good boi.
@MiniAngelMom Жыл бұрын
I totally and wholeheartedly agree
@Zutzuuu Жыл бұрын
I agree, but that tingling that I get when he screams "CIMANON" just cracks me up😆
@juliestewart3244 Жыл бұрын
EGGIESSSSS!!
@jadecoolness101 Жыл бұрын
3:40 "I just really love to bake" I felt this in my CORE. I'm "the baker" of my family, always making cakes and cookies. My family sometimes wants me to make box cakes or premade cookie doughs, but I find that to be so soul crushing. I don't think these are bad products, but when I want to bake, I want to BAKE. I do 't want to open a box and just add water and an egg. I want to have flour and sugar and butter, and put it in an oven and know that I'm the one that literally transformed it into a dessert. I use electric mixers because the joints in my hands are. Bad. But I enjoy baking.
@LittleBlue0019 ай бұрын
I came across a pie crust recipe that said to use a food processor to cut the fat and flour together and even noted that it would not turn out the same without using a food processor. I didn't own one so I ignored that, used my grandma's old hand-held pastry cutter and the crust turned out beautifully. I'm sure a fork would have worked too. You are right, you don't need fancy stuff to make a recipe, just use what you have.
@LogjammerDbaggagecling-qr5ds7 ай бұрын
Cake was invented hundreds of years before electricity, so it's silly for them to try to tell people that they can't make one without it.
@barefootalien7 ай бұрын
Yay for grandma's pie crust recipes! Mine has the best cooking instruction I've ever seen in a recipe. This is just after cutting the fat into the dry ingredients. "Turn on the faucet gently just until the water doesn't break up into droplets right away. Then, with loose fingers, floomph the dough very gently while swiping the bowl under the water, letting it all absorb between swipes. Do this until it feels right." 'Floomph' is so very much like her, heh. Before she passed, I had her walk me through what "feels right" means, and it turned out to be even more fascinating! It's when the dough, under that gentle, loose-fingered, floppy-wristed floomphing, magically goes from a bowl of loose crumbs to a single ball of dough. You really can feel as it's about to happen, and you start doing quicker and quicker swipes through the water for less and less until _poof._ It's a ball. Soooo crispy and flaky... and then I improved on it even further by switching from shortening to butter (which needs some extra cooling and resting steps so the butter doesn't soften beyond being able to be cut with the dry ingredients).
@gwirgalon37586 ай бұрын
also two butter or dull edged knives, criss crossing them, how I originally learned to make it ; )
@emilyflotilla9315 ай бұрын
I loved my pastry cutter! My crusts always turned out flaky.
@emilyflotilla9315 ай бұрын
@@gwirgalon3758Same, in home economics!
@Christyleadbitter2 жыл бұрын
Professional chef here with nine years patisserie experience. You’re initial explanation is perfect. Allowing the larger air bubbles to escape through slow heating process creates a tighter crumb giving you that slight fudge like texture especially when it comes looser batters like in this recipe.
@gh_0072 жыл бұрын
Since the temp isn’t at full blast for the whole time, does the gradual heating of the batter before cooking temp is reached have any impact on the crumb/flavor? The larger bubbles rising and popping makes sense for the flatter top/bottom and tighter crumb, but doesn’t explain the fudgier texture to me. I’m wondering if the slow warming of the batter, with emulsified eggs and milk and starch creates a pudding-like interim phase that cooks at the full temp for a short amount of time? And is it possible that the slow heating helps create a flatter top/bottom by heating the whole cake through more evenly (vs. a blast of heat on the outside moving into the middle), much like how a wet fabric cage collar achieve flatter cakes for stacking? I’ve been baking (always from scratch, no boxes mixes for me!) since I was 11, but not a pro by any means. I began yeast and sourdough baking in 2018, and nerded out on different techniques, science behind gluten/starches, hydration levels, and impact of time/hydration/lipids on flour. I love learning new science-behind-the-baking stuff, and your thoughts would be appreciated!
@foegettergames2522 жыл бұрын
Followup question, is there any particular reason cold oven baking isn't more popular? Is it primarily a concern for time? or just the prevalence of preheating?
@JonathonDezLaLour2 жыл бұрын
@@foegettergames252 Cold oven baking does change the behaviour of the mix, and the end result can vary a lot by the type and age of the oven (older ovens tend to be slower to heat up, and non-fan ovens tend to have less equal distribution of heat) so pre-heating the oven is often the best way to make something come out reliably. There's also a lot of recipes that favour the lighter, more open, and generally less dense end results that come from baking in a pre-heated oven (speaking largely of cakes here). And some bakes just won't work at all if they can't start building their structure right away (cookies, flourless cakes, yorkshire puddings/popovers etc)
@jpunkins2 жыл бұрын
@@gh_007 I think you're right, my guess is that the fudgier consistency is due to the combination of the denser crumb and the fact that it wasn't at full temp for the whole time so it didn't dry out as much. I think it might be a little closer if it was cooked at a slightly lower temp for slightly less time but I still don't think it would be "fudgy", just more moist and springy.
@suemetzger53022 жыл бұрын
@@JonathonDezLaLour popovers , the things I've learned. We grew up eating these delicacies for breakfast with obnoxious amounts of butter, then I had a spell were they just didnt rise , that lasted till I saw the flour my hubby bought was self rising, changed the recipe and almost killed me . If I can't make a decent popover, why live?
@Sassafrass95 Жыл бұрын
Anyone else love calm Dylan as much as chaotic Dylan? both are versions of himself I'd watch all day
@Saohesc Жыл бұрын
First I'm seeing calm Dylan after watching his shorts for a while. I'm actually very relieved that he can be calm.
@The_Big_Jay Жыл бұрын
I kinda prefer calm Dylan. I mean, I don't hate chaotic Dylan, his blind baking jokes get me every single time, but his more calm, curious, almost educator like demeanor is.. nice.
@drunkenhippie69 Жыл бұрын
Agreed. I love him his chaotic self reminds me of me lol cause I totally do a lot of the same weird shit lol
@flamedance58 Жыл бұрын
A part of me wishes he used costumes lol
@ruditya4219 Жыл бұрын
when Dylan become chaotic, the video tend to be funnier to watch and full of jokes. but when calm Dylan rose up, it become more educational and that's good. you see, not a lot of baking channel give many information of the recipe (like the history or something else). then Dylan as one of many, give us that and that's quite nice to get.
@frustratedfriar9632 Жыл бұрын
Hello Dylan, how are you? I'm a 70yr old Australian and I actually grew up eating a lot of the recipes you demonstrate here. Wow! Talk about a blast from the past! I even got to eat lots of things, cooked by great and great-great Aunties, who had actually baked these recipes during the 1st and 2nd world wars. I am now introducing these recipes to my 4 kids, as my late wife would have done I'm sure. Thanks for saving me a lot of time searching for these recipes.
@lauraroberson993711 ай бұрын
Try that with a tsp of nutmeg, and leave out the coconut flavoring. Yum. I have a cold oven recipe I've used for years. Mom and grandmom taught me to not only cook from scratch, but to adapt them if i wanted to.
@augustaimperatrix2 жыл бұрын
I said this the last time and I'm going to say it this time, because Dyllan deserves every last bit of praise I can offer: I love these longer videos. I love the way he talks, how invested he is in everything that comes with baking these recipes and of course I love his humor. Plus, I commented on the last longer baking video (as I said, similar to this comment) and all I got in response were genuinely nice comments, agreeing with me. I've never seen this before, especially on KZbin. No nagging, no insulting, nothing. It was just... rainbows, flowers blooming and bees humming in the comments beneath my own comment and it makes me happy every time I get a new notification.
@FutatabiRyouji2 жыл бұрын
I concur
@pewnit2 жыл бұрын
I legit thought I was gonna be in the minority that picked up on this, I think his personality on screen is extremely entertaining to watch which plays a huge role.
@anthonypetruzzi1582 жыл бұрын
totally agree. his short videos are funny as hell, but these longer videos are something special.
@Jerepasaurus2 жыл бұрын
He's an absolute gem and we're so lucky to have him in our day. I can never stop commenting and supporting this wonderful guy. ♥
@s1lentsymphony6072 жыл бұрын
I could not agree more. He is something special to this world and this platform. Genuinely appreciate everything he does
@alainajohnson20212 жыл бұрын
I just made this cake with my grandma. She had never heard of this type of cake and was excited to make it with me. while it was cooking she took out one of her old recipe books from the 50's and we looked through and found some interesting cakes that were going to make next time we get together. Thank you Dylan for making the videos because now I am going to have a whole bunch of new memories to make with her!!!
@beatrizd.rodriguez90512 жыл бұрын
I am literally crying reading this post... Bless you and you grandmother... 😭😭😭
@bananapudding13672 жыл бұрын
Don't be shy drop some recipes 👀
@HeatherD831 Жыл бұрын
This comment made my day, I lost my maternal Grandmother back in 2002 and my paternal Grandmother is on the other side of Canada so I don’t get to see her much.
@emilyrln Жыл бұрын
Awwww that's lovely!
@chimkinNuggz Жыл бұрын
1950s? Geez i wonder if any of the instructions included slaves
@cathleencavanaugh211310 ай бұрын
I’m seeing this much later than the original air date. With that said I will weigh in on the cold oven bake. My grandmother was born in 1887 and worked in a boarding house as a 13yo. She was a fantastic baker and I learned pies, cakes and noodles from her. I didn’t preheat an oven til forced to in Home Ec class in the early 70’s. I think preheating the oven would have been considered a waste of money. I have recently found your channel. I truly am enjoying all the episodes as I try to go back and watch them all. Ty
@barefootalien7 ай бұрын
Interesting... I do wonder if the not-preheating thing was economic in inspiration. Not long before _that,_ I'd think preheating would be absolutely mandatory, since it would involve building a fire.
@ElaineCullen-if8dr20 күн бұрын
@barefoo😊talien
@carolcalklumb299010 ай бұрын
My guys (I.e sons) sent your channel my way and, as usual, I love their gift. My mom (born 1927) had those cookbooks, that she and her 5 neighbors shared back and forth. Thank you! And you’re right again. I (born 1956) as a young married baker (1975 - way too young lol) had no mixer. Thank you again.
@indigoaunaturale2 жыл бұрын
The cold-oven "secret" absolutely came from this lady accidentally not turning the oven on, frantically shoving the cake in and turning the oven on and praying, and realizing that the cake turned out okay after all.
@mx_nana_banana2 жыл бұрын
As all good recipes begin.
@that_auntceleste58482 жыл бұрын
You better believe it! 😂 With company on the way.
@75ur152 жыл бұрын
"The most exciting phrase to hear in science, the one that heralds new discoveries, is not 'Eureka' but 'That's funny.'” - Isaac Asimov.
@wesleythomas71252 жыл бұрын
So it's a miracle
@blazerfox222 жыл бұрын
Almost all non-major discoveries are purely accidental, and even then some of the major ones are as well
@michaelburgess60042 жыл бұрын
When I heard "cold oven cake" I imagined him just setting a bowl of batter in a cold box until it magically turned into cake. I wanted to see that happen so bad.
@blakksheep7362 жыл бұрын
Me too.
@peggywoods43272 жыл бұрын
Hahaha that was me too! As someone who used to bake professionally, I was highly intrigued. Now I want to bake one just experience "the crumb".
@michaelburgess60042 жыл бұрын
@@peggywoods4327 It certainly did look pretty good in the video. How come you don't bake professionally anymore?
@dawsie2 жыл бұрын
😹😹it’s been decades since I had heard anyone talk about cold oven baking, this is a method I learned from my Mom and my GrandMother both and it was also the way I was taught in my cooking class at High School. They never preheated the oven before making up the ingredients for any type of cooking. I was over joyed at the fact he compared it to the pre-heated oven method only to be left disappointed by the texture of the pound cake. Heavy fruit cakes are best done in the cold oven method as it allows everything to firm up before it starts baking. Because the oven is cold the flour has the chance to absorb the liquid into every grain of flour, thus giving that moist creamy compact texture. In the pre-heated oven the flour does not get the chance to absorb the milk, eggs and butter into the flour and thus it gets burned off faster leave behind that crumbling teeter to the cake which is also dry. That pound cake is now only good for having with custard to help with the moisture content. I prefer a good pound cake over any type of sponge cake, but the best sponge cake I ever made was on a GirlGuide camping trip where we learned to use a straw Box to bake a sponge cake that was the first and only time I have ever made a sponge cake that was so moist but it did split and crumble due to not having any body to it.
@blakksheep7362 жыл бұрын
@@dawsie Sounds great!
@JohnSmith-gg7qh9 ай бұрын
Dylan - you are loved by all here in my home. I was raised with everything starting in a cold oven. Nobody could afford the extra gas or electricity for heating the oven with nothing in it. Very simple reasoning. Most recipes I learned were geared toward that. Good job! Keep teaching us!
@Niquiunique10 ай бұрын
Recently discovered this guy, so entertaining, and couldn’t put my finger on who he reminded me of, till today! Bill Nye! Anyone else, or just me?
@vociferonheraldofthewinter22842 жыл бұрын
My mom was a professional baker in the 70's and she taught me that when a recipe called for 'sifted flour' it meant to measure it after sifting. When you weigh out a cup of unsifted flour and a cup of sifted, you'll find that there's a significant difference. There is much less sifted flour in the cup. You might want to try the recipe again, this time measuring after sifting. You might end up with a less dense, more fluffy cake with a more pleasant crumb. And just a fun historical fact: sifting flour was a necessity for baking for most of history. This took out the large, hard grains and the bugs. Yes, the bugs had to be sifted out before using. This was normal. When I was a child we lived in the Alaskan bush for a time. No running water. One room cabin. Wood stove. The flour was contaminated with ants. My mom didn't have a sifter and we weren't due for another airdrop of supplies for days. Her answer? She stewed some raisins and made raisin cinnamon rolls to hide the ants. It worked like a charm. Everyone enjoyed them and got a bit more protein than they bargained for. Raisin bread was on the menu daily until the next delivery. I do know she ordered a sifter for her kitchen shortly after that.
@NachoAE3602 жыл бұрын
That sifted flour explanation makes so much sense yet it had never occurred to me. Thank you for explaining!
@graceomalleygrimm97762 жыл бұрын
You can also use a spoon to loosen up the flour before you put it in the cup, then sift it. On a side note, I would not do this for all recipes, as I did try it with cookies, and it left the dough a bit too runny.
@kristineream36832 жыл бұрын
I love the story about the ants! I teach FCS, and I will be sharing that tidbit. One of our English teachers always gets chocolate covered ants for the students to try when the read Lord of the Flies... 😉
@thrumylens12 жыл бұрын
Wow...I had a good chuckle....thanks for sharing...
@KSBondi132 жыл бұрын
I was once a broke grad student making breakfast for a bunch of friends who had crashed at my place after a full night of playing nerdy board games. (We were broke; no money to go out for entertainment!) My friend was helping me make cheese grits and started to throw them out when she found bugs in the canister. She was positively horrified that I barely blinked and just told her to add a bunch of pepper to disguise the bugs. We all survived our peppery, buggy grits.
@CrackedWreckingBallProductions Жыл бұрын
Dang, I wish you did more long-form content like this. Your passion comes through at a whole new level.
@baysidesue Жыл бұрын
I agree, wholeheartedly!!
@Quantum36911 Жыл бұрын
Yes I agree! I love the chaotic energy and dark innuendos of the shorts, but this could be in a humanities curriculum, the passion and expertise in food culture really comes through, so well written
@sarahbartilson2915 Жыл бұрын
Came to say the same thing!
@angryhobbit5919 Жыл бұрын
Right?! This made my morning!
@pillow7306 Жыл бұрын
i think so too, the shorts are fun and sporadic but this explains more
@i.lowlife Жыл бұрын
I would just like to say, I recently baked his version of this cake that he put in his cookbook and it is as delicious as he describes. His version is almond flavored and pound cake-like. I baked it for my brother's going away party during his 2 week home recruitment before he was stationed in El paso. I'm very pleased to say that everyone enjoyed it. I was ecstatic to even get the thing out of the pan, and even more pleased to find it tasted as good as it looked. I also found that it tasted good with fruit and when I go back and attempt it again, I might make a fruit compote or jelly for the topping. 10/10
@asmrkatyaa7 ай бұрын
Yesss! Your explanation for not using a stand mixer makes my heart swoon. Thank you for being the most humble and honest baker around. Also, mixing things by hand, is so stress relieving. Bad day at work? Mix. Feeling sad? Mix it out, boo.
@transwithnoplans Жыл бұрын
You’re so chill in the longer videos. The TikToks you do are so chaotic that it’s such a weird shift. I came here expecting to witness a bar fight with lard and crying over gelatin, but I left with a new scarf and a mug of warm soup. Thank you very much.
@rltt379 Жыл бұрын
I like both, I feel like it could've been a little more chaotic and still feel natural though
@becky4183 Жыл бұрын
I love this and I agree with you!
@heidivaliev3706 Жыл бұрын
I love your videos!! Articulate, funny and adorable!😊
@Asstolfo96 Жыл бұрын
Eh- gies!
@0joshdude Жыл бұрын
The biggest wipe lash or it a parlel unervers of him
Жыл бұрын
Listening to Dylan is like hanging out with happy Golden Retriever that knows how to bake. Its comforting.
@garysouza772 Жыл бұрын
Mr. PeanutButter Bread, but more grounded.
@eleanorfielding2114 Жыл бұрын
Oh goodness- that’s spot-on.
@pam8962 Жыл бұрын
😅😂😅yes ❤😊
@tinaw.5538 Жыл бұрын
I'd go more high strung, like border collie, or Irish setter, but yes. Nice boy😊
@angelafranklin2267 Жыл бұрын
True! But maybe a Chihuahua!!! Lol love him!
@monroerobbins755110 ай бұрын
I’m a 21 year old man, and I’ve always loved cooking and baking, but watching your videos, and learning about vintage recipes, it’s completely boggled my mind. It makes me so happy, cause while I love cooking, I hate that a lot of modern recipes need super specific tools or ingredients. Vintage recipes feel more accessible, and… it reminds me of memories I had when I was young, reading the Babysitter’s Club and thinking about what my life will be like. Instead of recipes from faceless people along the internet, I feel more like I’m reveling in the recipes of past generations, passing them on to the next.
@MizzNee796 Жыл бұрын
i appreciate seeing recipes made how i remember 'homemade' being prepared as a child. I can remember my grandmothers main gadgets were bowls, measuring spoons, a tin flour sifter and a metal egg beater that had gears on them. I wish I could have those same items now...i can remember seeing those items in my mother and grandmothers kitchens for DECADES...they don't make items to last like that anymore.
@scottdebrestian9875 Жыл бұрын
Lehman's Hardware in Kidron, Ohio has lots of old-fashioned non-electric kitchen gadgets (it's in Amish country).
@catcolb119 ай бұрын
I have all of my grandmother's gadgets. Love them.
@BumChops2 жыл бұрын
It's lovely to see someone who doesn't let the pressure to create content diminish their love for baking, I wish all content creators had his unstoppable humour and enthusiasm.
@MeepChangeling2 жыл бұрын
He's creating for fun, not profit. What ruined youtube was "Wait I can make money doing that?! :O" and now everyone treats this place like a business or a career instead of a social media site for sharing videos.
@codyuntch4850 Жыл бұрын
Just wanted to share that an older lady shared one of your baking videos with a whole room of other older ladies at a self reliance conference we had a few months ago at our church. She went on for a few minutes about how wonderful your videos are and suggested everyone look up your channel. It made me laugh. Love your videos and your love of baking and history!
@cindyrobertson3798 Жыл бұрын
Another older church lady here! He's a hoot isn't he?
@IslandMarigold Жыл бұрын
I would recommend alternating wet and dry ingredients, beginning with dry and ending with dry. It's supposed to help improve the crumb of the cake by covering the starches with the lipids and then absorbing the remaining liquid in the end. It makes a difference in muffins for sure. 😊
@laurab575011 ай бұрын
Also recommend adding the flavorings to the milk...better incorporation into the batter with less mixing.
@louhooker67132 күн бұрын
The comment about "not everyone can own a mixer" has really struck me because i am one of those people. And i dont think ive have gotten back into baking if i hadn't seen someone like Dylan doing it all by hand Thanks for spreading the love if baking in a way that anyone could do, regardless of gadgets
@willemroux3212 жыл бұрын
Bro, you're way more professional in a homely manner than some of the "network" bakers on tv and it makes a huge difference. You don't seem hollow and soulless in fact. Please never stop making these 😉
@elizabethculver5552 жыл бұрын
Agreed!
@stefhanieinsinga-ash20932 жыл бұрын
Bless! He's my favorite baker
@DK-fq4bn2 жыл бұрын
I too, greatly enjoy watching you bake. I enjoy you honest reaction to the finished product.
@JeshuaMorbus2 жыл бұрын
He, at least, doesn't have a lot of dad jokes to throw to us (serious cultural question: Do TV cooks do that outside of Spain XD?).
@marzbarz722 жыл бұрын
@@JeshuaMorbus I would say that Alton Brown, who many would consider the king of American cooking shows, is full of dad jokes.
@gaefaelevi6670 Жыл бұрын
I will forever stand by my point that this man needs an official cooking show. Like maybe on normal TV, Netflix, Hulu, etc idc I just want one!
@billhanna2148 Жыл бұрын
No truer words 👍👏👏👏
@lorijudd2151 Жыл бұрын
I would completely vote for that!!!
@TheStorm45 Жыл бұрын
Yeah, except TV and stardom RUINS all the greats, it POISONS them...I wouldn't wish that curse on ANYONE. He's perfect just HOW and WHERE he is ❤💯
@TheSamantha51682 Жыл бұрын
I actually think I saw him on something that was Netflix or Hulu on of them...
@planningwithlyons902711 ай бұрын
I just have to say thanks!! You are so fun to watch I feel like it's live. But you are great for my ADHD. I want to become a better baker, BUT have the hardest time reading baking cook books that are super technical. I learned more about baking in this vid then trying to focus on a book. It's also great to see the stages to the end product. Thank you!!
@Evergreen08512 күн бұрын
My mom passed 20 years ago and for some reason this brings me back to when we used to cook together. Holy crap I'm happy watching this and enjoy his enthusiasm and love for cooking.
@alicial1239 Жыл бұрын
One more possible reason they used a cold oven: When a cold oven is heated, it heats very quickly. This cake has a lot of fat in it. So when the cake is in the fast-heating oven, the extra heat will FRY the edges before going into the baking stage at 350°. The hot stage gives every edge a crispiness that you usually only get on the top.
@F4sy Жыл бұрын
This comment deserves a pin
@rexbeavers6746 Жыл бұрын
My oven takes about 15 to 20 minutes to heat so I don’t know how this would work depending on how long the preheat takes.
@seanmivey Жыл бұрын
Yeah, the more I think about it, you're right. The radiant heat during the "cold" phase would more quickly crisp the edges (even in the pan). Kinda like a toaster oven. Yet the cake is still less "done" because it's at a much lower air temperature until the 12-minute mark.
@karleeadams Жыл бұрын
Save on electricity 😅
@dougkunzelman5745 Жыл бұрын
I don't cook, I don't bake - I have no idea why KZbin suggested this video to me, and I have no idea why I decided to watch it. This is the first video from this guy I have seen and he totally cracks me up! He doesn't crack jokes, but he's hysterical. And now I want to try this cake!
@E23K1LL Жыл бұрын
In 4 days I am sure you have seen his shorts by now, but he most certainly does make jokes. I strongly encourage you to check them out if you haven't already. They can be crass, but hilarious none-the-less.
@CuriousCat987 Жыл бұрын
you should watch him on TikTok
@theresalogsdon765 Жыл бұрын
What ever brought you to this Site, Gave you a few minutes of fun. It is always this way. He is a Real Character. Enjoy
@xxwintermoonxx1528 Жыл бұрын
He doesn't crack jokes he cracks eggs
@dougkunzelman5745 Жыл бұрын
@@theresalogsdon765 Thanks, I will. In fact, I made hid Peanut Butter Bread a couple nights ago and it was amazing!
@ChrisStoller3 ай бұрын
This gentleman deserves his positive feedback! Man, such inspiring videos, Dylan, you have made me start to get close to my kitchen, my wooden spoon and my whisk. And I really love your content. Recently got your book, I will be taught to bake by the best teacher on the planet ever now; B.Dylan Hollis!! 🙌🙌🙌
@kellybedzz2618 Жыл бұрын
These full episodes though! Sweetly surprised how different they are from the shorts I've been seeing. I just subscribed to Dylan and this is the first full episode I happened to watch as it was randomly top of my feed today. So delightful and unexpectedly different from his also delightful shorts. First of all Dylan as so adorable it's like watching a red panda baking or something. Except with cute fashion. I just can't. But then he swoops in with this charming history AND science double whammy insight on this recipe and I am absolutely smitten. So pleased to have found my next youtube obsession to binge.🤩
@uSCOTTpwnd2 жыл бұрын
I love your emphasis on accessibility in cooking. Not everyone can afford butter and not everyone has an electric mixer. Wish every cooking-based content creator was like this.
@IronMessenger2 жыл бұрын
Unless one day he gets a big sponsorship from the fat cats at the mixer company! Then he will sell out just like all the others... You know who you are Mrs Ray. ;)
@maxperezcelani2 жыл бұрын
i was just thinking the same
@XxNightmare128xX2 жыл бұрын
Despite Crisco being used in a lot of recipes, try to use animal based fats like lard as substitutes. The vegetable and plant based ones play a significant role in heart related health issues.
@IlyaNLeo2 жыл бұрын
I absolutely agree with you sweetheart At the same time im glad they arent ALL like this There can ONLY BE ONE DYLAN B HOLLIS AND I LOVE HIM JUST THE WAY HE IS.
@braydenwoods94322 жыл бұрын
If you enjoy his videos for that reason, I believe you would enjoy Adam Ragusea, as he also does all his recipes by hand (except homemade noodles).
@yourgaysubstituteteacher86162 жыл бұрын
I'd love to see him make Dandelion Jelly. I swear to God it tastes exactly like honey. Ingredients: 1 cup fresh, yellow dandelions 2 cups water Boil for three minutes then strain. Turn to medium heat and stir in 3 tablespoons of pectin, half a teaspoon of vanilla, and 1 tablespoon of lemon juice. Bring to a boil. Pour in 1 1/2 cups of sugar and stir. Boil for three minutes. Pour into jars, wipe the rim, close and seal the jar, let stand and solidify. I hope he sees this and at least tries it!
@tigerkitten83522 жыл бұрын
Commenting in hopes he sees this comment and makes this jelly. Gotta get this boosted!
@Lagravia2 жыл бұрын
My father used to make dandelion wine, it was A LOT like honey
@JimmyBean20202 жыл бұрын
Now I need to try this!
@thexalon2 жыл бұрын
Dandelions were introduced and spread in the USA very intentionally as a food plant. A lot of people don't know how incredibly edible they actually are.
@yourgaysubstituteteacher86162 жыл бұрын
@@thexalon I didn't know that. I'll make sure to tell the people who introduced the recipe to me. Thanks
@tigrflowr11 ай бұрын
I currently have this cake in my oven, I used the recipe from your cookbook (my inaugural bake from it). There's something extra cozy about being able to pair your video with the process
@turquoiseandcoral8 ай бұрын
I liked what you said about choosing not to use stand mixers 😊 I love to bake, too, and so I love the process. It's a sort of meditation, also feeling the batter texture change to cream with patience. When I could afford a stand mixer I would look at it and walk away. I also think about bakers creating pastry and cakes in the 1800's all from scratch and if they can create those fluffy beauties w/o a stand mixer - well, I can try, too 🥰
@aw83882 жыл бұрын
As a former teacher, I'd love to see this man teaching college. His research and presentation is delightful.
@CG-cs2sw2 жыл бұрын
Agreed! He is a wonderful presenter! Dylan, I adore you! I would love to show my students ANY topic (age appropriate, of course, or I could get myself in big trouble) you film! Your impish facial expressions and adorable outfits make my heart sing, along with your general manner. Your family should be quite proud of your general zest for knowledge. You can teach me ANYTHING and I will absolutely listen!
@drewpickle22372 жыл бұрын
Seeing Dylan in his slower videos is extremely refreshing. They perfectly contrast his higher-octane TikTok cooking videos, and it widens the scope on how he actually acts. It shows that the way someone presents themselves isn't exactly how they actually are. Keep up the good work, and I do want to see more of these longer videos.
@TwilightStar912 жыл бұрын
He's like this in his TikTok Live sessions as well, he still has to talk fast to keep up with the chat but he's very lovely and sweet.
@galendeig67472 жыл бұрын
Exactly what I was thinking.
@rose777788882 жыл бұрын
I just told my son that I like him better this way. Although, I do enjoy the others.
@_rvth_2 жыл бұрын
took the words right out of my mouth. love the candor and process in these videos.
@DebWHNPАй бұрын
I am in love with your longer and more detailed format! Please keep them coming! It's great to have the side stories like metrics and the addition of full names, addresses and phone numbers. I am 69 and remember when no one worried about giving out that information or locking your house and car.
@sundarion0913 Жыл бұрын
So, I love your videos! This one in particular, I am a chef. The things you bring forward about everyday kitchens and not having gadgets and other points of this video are amazing. You almost give me "good eats vibes" explaining the small things. Your awsome keep it up I will keep watching!
@inguaz54802 жыл бұрын
Apart from all the wonderful things everybody is saying about Dylan's longer videos, I have to say I love how his experiments with his baking are also really accessible - there's a lot of cooking videos on KZbin that do things like deconstruct and combine and whatnot, but it's surprisingly refreshing to have him just change the baking method slightly and observe the results!
@bekcorvus8232 жыл бұрын
it's all down to chemistry, by spending less time at a high temp, the cold oven cake forms looser bonds which creates that almost fudgy consistency that you talk about, it also helps that it means it retains much more of it's moisture, by the time it would leave the cake a crust is already forming, thus keeping the moisture in; whereas in the preheated version (especially at the same high temp) it both forms stronger bonds, and much sooner too, it also pushes the moisture out before a crust forms all the way around. As to why a stronger bond could form a more crumbly cake, think about a rubber band left in the sun, and then you pull it as hard and quick as you can, the bonds are stronger but that means much less flexibility thus the bonds snap rather than stretch, causing it to crumbly not fudgy
@PaniniYT2 жыл бұрын
So could you add a pre determined amount of time and do this with a store bought cake mixture as well to make it more fugdy? Because one of the reasons I'm not a cake fan as much is because it is so crumbly. Just wondering if it was just that way because of the butter and Crisco or if it'd do that without it too
@deth30212 жыл бұрын
So it's the opposite to meat? As normally with meat you want the preheated oven or pan to create a skin to keep the juices in?
@yaniquebisson71522 жыл бұрын
@@PaniniYT yes you can! It's my trick and it's made it a lot more enjoyable. I also only put about half-3/4 the recommended oil. When time to ice it, it doesn't fall apart on you as much. The oil helps make it moist, no need if you don't bake the moisture out lol
@Weehapaa2 жыл бұрын
@@deth3021 actually really similar to meat. Exposure to high heat pushes out moisture faster, due to a stronger structure (muscle fiber tensing). Which is why searing is typically done for short intervals (couple min per side). The crust formed by high heat actually doesn't keep in moisture, this has been tested. And is why seared meats are often basted or rested in a fat, or roasted meats are covered/wrapped in foil, to protect/ reuptake some of that juice. Instead, the purpose of searing is maillard browning and the flavor that develops from that. The purpose of preheating for meat is likely to reduce the amount of time that is spent in the danger zone between cold and cooked. For tender juicy meat low temp for a long time is the way.
@hellothere702 Жыл бұрын
@@PaniniYT if you like fudgey cakes try a box of lemon pudding mix and a box of yellow cake mix 1 1/4 cup water* 1/3 cup oil and 4 eggs cook for 40 mins at 350 makes the most moist cake I have ever had it's like straight fudge and if you use the jello brand pudding then you can't taste the lemon at all *edit: it's 1 and 1/4 cups water not 1/4 cup whoops
@lovetolaugh1956 Жыл бұрын
I love that you made it both ways. I also love that you use regular kitchen tools to bake since many of us don’t have fancy mixers. Love you & your videos. You are adorable.
@kristiswaАй бұрын
We were taught never to measure/dump ingredients into the mixing bowl directly, in case we dumped in too much by mistake. And we were taught to break each egg first into a small measuring cup, in case it had gone bad, and then pour each one individually into the mixing bowl.
@Odester1172 жыл бұрын
Dylan is quickly becoming my favourite online personality. So wholesome and well mannered, not to mention the humour he brings to everything he does. Keep up the great work!
@nuclearbirds2 жыл бұрын
“Wholesome and well mannered” Remember the candle salad?
@jamessockman59712 жыл бұрын
Agreed, love this man
@NoZenith2 жыл бұрын
Check out Glen and Friends
@froggyrox422 жыл бұрын
He definitely gives me captain america if he didnt join the war and decided to dive into baking and homemaking instead vibes. He is wholesome and damned funny! 🤣
@jamessockman59712 жыл бұрын
@@froggyrox42 yo, I was going to comment "wow Steve Rogers knows his way around the kitchen" lol
@tokkinvic2 жыл бұрын
"You'd be surprised what you can get done with a bowl, a wooden spoon and a whisk" This singlehandedly motivated me to bake (I've always love to try it by myself!) but then I remembered I don't have the most crucial part... the oven. I guess I'll wait several years to work for my baking needs 😌 great vid as usual, Dylan!
@juliastock37712 жыл бұрын
There's some great cake recipes you can do on a stove top with steam for example!! That might be something fun for you to look into until then😊
@IsaacIsaacIsaacson2 жыл бұрын
I bake small goods in my airfryer and it works really well. I've made cookies, even small sponges. :)
@natascha78682 жыл бұрын
@@juliastock3771 I think China and Japan have traditions of steamed cake (maybe some other asian countries too)
@ladyofthemasque2 жыл бұрын
The Townsends channel has some examples of baking pies in a cast iron Dutch oven with coals from a fire. If you have a barbecue on your back porch or balcony, and some briquettes, this could be doable, and you can usually find Dutch ovens at thrift stores, Just remember to get a metal trivet to raise the pie or cake pans up off the bottom of the pot, and that you'll want to rotate the pot over the coals one way and the lid with the coals on it the other way every so often.
@anyjen2 жыл бұрын
You can bake some cakes in a pan with a lid with really low heat, if the pan is thick.
@aureaphilos Жыл бұрын
My kid and I love your short-form videos - they are so funny - but I thoroughly enjoyed this longer format. It shows that you're much more thoughtful about what's involved with each recipe. Bravo
@silivrengamer Жыл бұрын
Btw, my mom always used one stick butter and one stick margarine to make tollhouse cookies and they were always FANTASTIC. I intend on making them that way myself now that she has passed on.
@vee80992 жыл бұрын
I absolutely love how you thought about we poor folks. Yes, it's true that many of us can't afford simple luxuries such as a $400 mixer. Nor a lot of "special" ingredients. Margarine, unfortunately is a staple in my household. Thank you for just being the wonderfully kind person you are.
@Leah-ic1et2 жыл бұрын
It’s a staple in my kitchen also, it’s a great substitute for people with life threatening dairy allergies. I’m not sure if we are used to the taste and texture but can’t tell the difference between butter in cakes and Marg in cakes. I have a fancy mixer but it is annoying to wash another appliance so I don’t use it. I’m also wondering if this person was going through hardship and used a cold oven to conserve power and came out with this tasty cake.
@curiousKuro162 жыл бұрын
I grew up with margarine and I always liked how spreadable it is!
@jenniferstrover12762 жыл бұрын
@@Leah-ic1et I grew up with margarine because my sister and I had dairy allergies as kids. Margarine is also used in Kosher cooking, because you're not supposed to mix meat and milk, so it's a good substitute for butter in meat dishes.
@falconlore96662 жыл бұрын
I inherited my Mom's kitchen Aid that is now 30 years old. Thankfully those kitchen Aid stand mixers were built to last it is dang heavy though and the leaver arm does not raise the bowl as high as it used to.
@ayajade66832 жыл бұрын
Tbh I like taking my agression out on my baked goods as the stand mixer is a pain to set up and the hand mixer is my great grandma's from the 1960's so it's very heavy. But if you really want a a mixer the hand crank ones work just as good and are usually $15-20
@ThePhoenix198 Жыл бұрын
There's a simple joy to watching someone expound so eloquently, enthusiastically and entertainingly on a subject he so obviously loves.
@arlettasloan64532 күн бұрын
And, thank you for making a very good point. I was arguing with keto people, quite a bit, that no people in the 60's and 70's were not eating low fat or meat in only small increments. They were quite often eating real close to keto (steak, salad) but also that plus high starch that is cheese or butter-filled and increasing amounts of processed goods
@MsWhite-gw4yp4 ай бұрын
I love watching him get all nerdy over his baked goods! I am a science teacher who taught the science of baking for a few years and this brought me back! More videos like this please!!
@cryosblaze58672 жыл бұрын
I love chaotic Dylan's energy, but calm Dylan just feels like the sorta guy I wanna have a nice cup of tea with and a chat.
@debbyherrick66762 жыл бұрын
I would love to have him as a friend 😉
@Zineeta2 жыл бұрын
Yes I agree
@FlinnyWinny2 жыл бұрын
Tea AND CAKE
@lalaj58312 жыл бұрын
Especially if he bakes.
@kodaaxolotlnerd93522 жыл бұрын
only seen this guy in passing while I was browsing Tik Tok, but this version of him feels kinda... Uncle Iroh-ish? In the way that he'll calmly explain how a cup of tea is made, or a baked good, and all the nuances that go into making it correct, and then being like "apply that knowledge for not just tea or baked goods"
@calihoyer14152 жыл бұрын
I love how Dylan actually explained the physics of baking and why/how certain ingredients & methods matter & change the way recipes turn out; that kind of thing has always been something that vexed me a little, because I never really got it and no one I asked could explain it, so I’m delighted that now I understand! Thanks, Dylan!
@sleepyinseattle12092 жыл бұрын
Reminds me of "Good Eats," which was a favorite of mine growing up. Highly recommend if you want more of the science behind baking, and cooking in general.
@jameskahre84882 жыл бұрын
YEP
@chevgage62102 жыл бұрын
I learned it when I took chemistry in highschool lol
@amyormsby8412 жыл бұрын
@@sleepyinseattle1209 Yes - reminds me of a combination of "Good Eats" and "Bill Nye the Science Guy". Love the videos!
@chelleyroberts Жыл бұрын
The cold oven version looks perfect for slicing and using for strawberry shortcake
@sandybrown1439 Жыл бұрын
Hi Dylan. I grew up not preheating the oven. I don't know if it was to save gas or to save the energy or I would forget. I don't know but I never preheated my oven when I was baking and maybe that's why my baked goods always turned out great. Thank you for this comparison. It was very informative. Love watching you.
@erikharrison2 жыл бұрын
Starting with a hot oven gives you more "oven spring" - the water in the batter starts to steam, and the gasses expand, then the cake sets before it can deflate. Dylan's theory is exactly correct (well known in bread making). Thats why you get that classic pound cake dome with cracked top. And the margarine/crisco combo probably helps with that "fudgey" texture too - butter is about 15% water, so there is actually more fat in this than in a traditional pound cake.
@RaspK2 жыл бұрын
You are quite correct; and for the trivia aficionados, butter is typically 82% fat, with a minor part of milk solids added, and the rest is water.
@marmitenot.2 жыл бұрын
Thanks for the explanation!
@ginger_nosoul2 жыл бұрын
@@RaspK you are correct, butter is made of butter and adds a butter flavor.
@knuckle123562 жыл бұрын
@@ginger_nosoul you are correct; better butters bake best by butter biters bitter battles better butter batter and the butter batter battles embitter bigger butter butlers. Basically.
@matter82932 жыл бұрын
@@knuckle12356 cheese
@honeyhrt82 жыл бұрын
I love how his eyes glitter when he's talking about baking And it's not the light reflecting there's like joy in them and mild amusement
@sherrymerrill63172 жыл бұрын
I agree. You can see his passion and other emotions clearly. This is why I enjoy his content so much.
@bleachbomb13692 жыл бұрын
Opiods do that
@thekrunkerman33362 жыл бұрын
Bruh why'd you have to ruin it like just let us be happy
@sherrymerrill63172 жыл бұрын
@@bleachbomb1369 actually they don't. I worked in recovery for over 5 years and most of the people we encountered on opioid were anything but happy.
@bleachbomb13692 жыл бұрын
@@sherrymerrill6317 when ur recovering ur anything BUT happy speaking as someone who has been on fentanyl , oxycontin , suboxone. I'm currently detoxing from prescribed meds due to pain & ... when ur in recovery ur not ON opiods. Ur sober. So of course u haven't seen it cuz everyone is sobering up & it sucks physically & for some (i cant relate) emotionally
@DJKBELL8 ай бұрын
Your show reminds me of older seasons of ‘Good Eats’- early 2000s. (Which is one of my favorite cooking shows of all time) You light up the baking world! I love your enthusiasm for baking, and love learning about all these vintage recipes!!
@just-me55624 ай бұрын
It's really cool to see the two sides of Dylan, 1: we have wild Dylan yelling in the kitchen (who is hilarious and makes us laugh) 2: Calm and relaxed Dylan who resembles a kind friend making sweet for you when your sad both sides are equally as amazing and part of this beautiful man. Never stop baking Dylan
@Jenny_Sama2 жыл бұрын
Dylan is such a charming, engaging, down-to-earth fellow, the real treat isn't the pound cake, it's listening to him for 14 minutes ❤️
@Neiot2 жыл бұрын
I know, right?
@AlfBecerra2 жыл бұрын
You read my mine❤️
@vanessaduty15742 жыл бұрын
I agree he is such a doll! He makes me want to go through my gmas old church recipe books
@missjazzybaby882 жыл бұрын
“Kathy..oh dear 😮” I chocked when you showed the last name!!! 😂😂😂😂 you truly are an amazing person!! If only we had more yous in the world! Love your baking and personality ❤️❤️❤️❤️
@patmanchester80457 ай бұрын
I love your comments about electric mixers. I have made my own bread and whipped egg yokes and refuse to use an electric mixer. Having the right shape bowl, strong wooden spoons and wisks as well and a strong right arm are all you need. For 50 years I have done this and never regretted not having a mixer.
@DandyVee4 ай бұрын
This is an old video so you probably won't see this, but I've been a fan for quite a while but I'm just now getting to watch your KZbin videos and I just want to say you're amazing ❤ You seem so genuine and I love that you're making cooking more accessible. You send such good messages and I'm so glad you share all of this with the world. Thank you 😊
@bookfanatic2 жыл бұрын
My Grandmother’s pound cake uses sour cream instead of milk and a mix of vanilla and lemon extracts. It’s fantastic! The crumb is tight, but the best part is the crispy top. Because of this, she uses a springform tube pan and doesn’t flip it over. Pound Cake 3 cups sugar, less 3 tablespoons 1/2 lb. butter 6 eggs, one at a time 3 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sour cream 1 teaspoon Vanilla extract 1 teaspoon Lemon extract Cream sugar and butter well. Add eggs one at a time. Beat well. Sift dry ingredients and add alternately with sour cream. Add Vanilla and Lemon extract. Pour in a 10-inch greased tube cake pan. Cook 1 hour and 10 minutes at 325 degrees.
@angieodonoghue96542 жыл бұрын
Thank you for sharing!!
@LeoMidori2 жыл бұрын
It sounds nice! I use sour cream in my chocolate cakes, it makes them incredible. :D
@ksharpe81372 жыл бұрын
Sounds awesome! Will try it soon since we love pound cake. 😉
@darksentinel0822 жыл бұрын
I’ll have to try this soon! Thank you so much for sharing
@jaybira772 жыл бұрын
Thanks for sharing I will try this!!
@vanitystreak2 жыл бұрын
If the other comments aren't enough, let me add on with mine: I absolutely adore and look forward to your longer form videos, especially as a beginner cook excited to explore more recipes I feel that it's easier to absorb instructions as you are bringing us through the process, explaining the techniques and steps used. Plus the vibes are immaculate, I just enjoy such videos so much. Please do not leave out long form videos 😊
@tiffanyfennimore5342 жыл бұрын
Hear hear! I agree! I like the shorts quite a bit, but adore and love the longer videos, more please?!?!?!?
@samspielmann77042 жыл бұрын
This exactlt!
@CrungySpungus2 жыл бұрын
His personality translates so much better than the minute long ones👌
@karaadams93812 жыл бұрын
He needs his own show on tv!
@Daggoth652 жыл бұрын
@@karaadams9381 people need to let TV die, he needs a show on Netflix or just to get regular sponsors on KZbin
@roadie97755 ай бұрын
I like how we honor our friends, family, and, neighbors when we dust off old recipes and enjoy them today. Though many are gone to be with our lord a bit of their love remains in every bite.
@cmowery72 Жыл бұрын
The cookbook arrived today! I am having so much fun reading it. I just bought a 3-pound block of cream cheese, so it came just in time. How sweet that you dedicated it to your grandma! I have already done a few of the recipes after seeing them here on YT, but look forward to trying more, starting with the PB&J Cheesecake.
@xena913882 жыл бұрын
3:50 THANK YOU FOR TALKING ABOUT THIS!! There's too many people who are all like "OMG a stand mixer is the best thing ever go buy one now" like everyone watching the video can easily fork over $200-$500 at the drop of a hat. I bought a $15 hand mixer to help me with things like whipping egg whites but everything else I do by hand with a bowl, a spoon, the tiny whisk from my hand mixer, and sometimes a fork.
@annevoigt66532 жыл бұрын
The only reason I own one is because I inherited it. I would never have dropped that kind of money on one
@TherealDanielleNelson2 жыл бұрын
@@annevoigt6653 Same here. I inherited my grandmother's stand mixer but for the longest time I used a handheld one or when my handheld one died a spoon.
@christianbrinkhoff54692 жыл бұрын
100% yes. I grew up dirt poor and that it was hard finding cooking or baking inspirations back then that did not use insane machines and aids that costed thousends uppon thousends and you always felt like I cant do this. So for Dylan to speak about this so passionatly braught me alot of comfort and hope in humanity. And its also why I love his vids!
@annevoigt66532 жыл бұрын
@@christianbrinkhoff5469 it also feels like I’m cooking with my ancestors. I have my great grandmothers mixers accessories. So it’s four generations of family cooking together.
@christianbrinkhoff54692 жыл бұрын
@@annevoigt6653 I can fully get that. I have a cup from my grandmother that she used you drink coffe in. When ever I have coffe in that mug i get fond memories. So I fully relate to that feeling.
@jinx22922 жыл бұрын
One of my favorite treats my family calls them "Forgetem's". Essentially if you have to use a bunch of egg yolks, but don't wanna waist the whites, you whisk them up with sugar and some vinalla till stiff peaks, then fold in chocolate chips. Preheat the oven to 450, scoop the cookies out, turn the oven off, put them in and forget. They'll cook as the oven cools, and they'll be done in 3-5 hours. Their like the texture of lucky charms marshmallows, and just super good!
@Kayjayoh2 жыл бұрын
Ah, so meringue cookies!
@jillrice25772 жыл бұрын
Interesting!
@jailelitaker99212 жыл бұрын
That sounds so delicious!! I’m definitely going to try that!
@GaiusMarius652 жыл бұрын
My grandmother (and mom) made these. They were amazing. My grandma swore the secret was they had to be baked on cut up paper grocery bags.
@efolinsky2 жыл бұрын
Literally a meringue cookie
@ArchTeryx009 ай бұрын
Seriously, I think Dylan should go pro. He's a fantastic chef and just as fantastic a presenter, the recipes are interesting (if sometimes nauseating) and the whole format is just top notch. As an amateur chef I learn a lot AND have a good laugh at the same time. You're great, Dylan!!
@nala78298 ай бұрын
He wrote a book!
@carolnorton255111 ай бұрын
You "only started baking in 2020".....really? You must be a fast learner. I have been baking for 60 years, albeit sporadically, but I have learned more from you than from anyone else. Thank you !
@cybirmom Жыл бұрын
My husbands grandmother made what everyone called "grandma cake." I searched for YEARS for the recipe, trying all kinds of pound cake recipes. All anyone knew was that it had a LOT of eggs and cooked "forever" starting with a cold oven. I finally found it. It was very similar to this cake, but had ONLY Crisco, no margerine, and 10 eggs. Love your "old recipes". a lot of them are what I remember from my childhood (I'm old).
@audreyhogan8285 Жыл бұрын
Those 10 eggs must be costing a fortune these days
@Mystery13x Жыл бұрын
@@audreyhogan8285 a dozen eggs is only like $5?
@summersands8105 Жыл бұрын
If you're able, please share your recipe. I'd love to try it.
@maucat29 Жыл бұрын
@@Mystery13x Only $5 ?? Just a couple years ago they were commonly under $2 a dozen and sometimes cheaper than that. Five dollars for a dozen is not cheap for a lot of people.
@princessmimi6776 Жыл бұрын
@@Mystery13x um...no, more like $7.29 a dozen and I have 5 boys😢...
@VoodooRogue Жыл бұрын
Ya know, I love the high energy humour you put into the tiktok length videos... And now seeing this, it just cements the idea that we need to get you a Cooking/Food Network show of your own. The neat collector aspects you brought up, the weird history glimpses, the positive "go bake even without gadgets", and the peek at the science were all better than full production shows I've seen. Yeah, I did a bit of baking before seeing your videos. But I do a lot more now. Thank you!
@jenniferdistler2136 Жыл бұрын
I whole-heartedly agree! I would start watching tv again if Dylan was on food network!
@stevenmendes111 Жыл бұрын
His shorts are entertaining but I really enjoy the longer versions where he talks a bit more about the culture of the time and science of the recipes. He’d be great on Food Network. He’s like a funnier, gay Alton Brown.
@carriehart6370 Жыл бұрын
I agree you need your own show
@Tarabara Жыл бұрын
I would love to see him as a judge on Nailed It if they ever bring it back.
@janetteknox5149 Жыл бұрын
Oh God yes that would be great
@John0815904 күн бұрын
I have discovered cold oven baking by mistake. In one of my previous jobs, I preheated the oven, but it shut down while I'm making the chocolate cake batter. I didn't notice. Luckily it was a buffet restaurant and the cooks and bakers are encouraged to make different dishes as long as it tastes good. The cake turned out like this. Tighter crumb, more moist and not rounded. I have tried it in a variety of cakes that uses the creaming method of mixing and I get the same results. I concluded that if you want a tight crumb with an almost fudgy type of texture, you can do this with cakes that is mixed using the creaming method (fat, sugar, then eggs, etc. ) and for the muffin method (dry ingredients plus wet ingredients) However for light airy cakes that involves whipping the eggs to make a structure, I wouldn't recommend. I haven't tried it, but i guess it will make your cake sink.
@thedwarf412111 ай бұрын
I appreciate all of your videos. I'm rewatching them while I have chemotherapy treatments. You are an equal part of my healing process so thank you. I just wanted to share a short story... when I first came across you about a year ago I hadjust lost my grandfather whom I took care of and was my best of friends. Just like now, your many shorts and videos brought me through the fear and loneliness. I appreciate you and thank you for being my hero. I hope one day to get a copy of your book signed.
@yukey2587 Жыл бұрын
When my mother gave me her mother and grandmothers recipes for Christmas cakes (fruit and pound) she INSISTED that I not use a mixer. She said it just didn't taste right, because there was no heart or love in it. She passed away a year ago at 90. She was right. Listen to old ladies!
@Vivi7178 ай бұрын
first of all, how I ended up here before I get to the point why i just subscribed this gentleman without even checking his other contents! I was going through a bunch of mug painting and glazing tutorials, and almost every time after painting on the product they are telling me to "cold oven" it and that lead me to search what even is cold oven? and now that i clicked on this video, his first appearance was just so charming! "but because these showcase what is actually going on in every day kitchens of ordinary people like you and I" and YES! thank youuuuu!!!!
@ZaidMohammedAlShaheed7 ай бұрын
Bro! you just blew my mind! my mother used to make cake a lot and her cake was fluffy AF! my friend's mother on the other hand she does but her cake was far more dense and I noticed once that she did not preheat her oven, she just tossed it in there! while my mother preheats the oven and almost religious about it! NOW THIS MAKES SENSE!
@lettuce34842 жыл бұрын
I’m incredibly happy you started this longer-form type of content. While your shorts/tik toks are definitely entertaining, I feel like you’ve really done something special with these longer videos. They allow you to dive into the history of, methodologies of, and your personal philosophy on baking, which are topics you’re clearly passionate about, but are hard to fit into 60 seconds. In these videos, that passion is very clear and it’s infectious. I don’t have any real interest in baking, but these videos really draw me in regardless, and always provide me something to learn. Hopefully you enjoy making them as much as you seem to, because I think I speak for a lot of your viewers when I say I can’t wait to see more
@benjaminoechsli19412 жыл бұрын
I _love_ Dylan's longer videos. I was introduced to him as "a guy who bakes as part of his thesis on the science behind the art", so to see him explain parts that wouldn't fit in a one minute long video, as well as reminding us all that you don't need expensive gear to make a quality cake, is delicious. Thank you, sir. ^^
@TheMystic_239 Жыл бұрын
I’m not sure if that’s why he bakes. He has a music degree in old-timey jazz. He just bakes cause he collects vintage and antique things, recipe books being one of them
@gracie979797Ай бұрын
I was taught as a kid that sifted flour meant flour measured after sifting, meaning that usually you'd sift it into the measuring cup, then cut down through the flour in the cup and level it off. You measure the unsifted flour and then sift it. I baked mostly from Fannie Farmer and old Better Homes & Garden cookbooks as a kid - everything came out well with flour measured that way.
@to4196 Жыл бұрын
I love that you collect old magazine and church cookbooks! I have quite a few myself, my parents have about 2,000 cookbooks, magazine and such. It’s led to fun meals and an insight into life Keep baking good sir!
@ChroniclerC2 жыл бұрын
Like you speculated for the first cake, the higher starting heat for the pre-heated cake means that more of the water content of the cake turned to steam during the formative period of baking. This resulted in more lift (the higher dome), bigger air pockets in the cake (the looser crumb), and more of that water leaving the cake (the drier cake). Anyway, I'm really appreciating these longer-form videos. You're doing a great job!
@thepeppermintkid12 жыл бұрын
You know honestly the thought of steam (and likewise the water content) didn't even cross my mind as a reason for the difference; this was very informative, thank you!
@spencergellner54712 жыл бұрын
Its for the opposite reason you want things like your pizza dough and bread to go into a high heat oven or in this case pre heated oven. Since we want to create these larger air pockets. I just love the idea of doing the reverse for a pound cake.
@EphemeralLuna2 жыл бұрын
Came here to say exactly this. Starting at an already high temp allows it to heat faster thereby allowing for more moisture loss. And margarine has a LOT of moisture in it.