Chef Frank makes Sesame Cookies with Beth

[@diminob]

I LOVE COOKING AND BAKING WITH YOU CHEF!

[@ProtoCookswithChefFrank]

I do too.

[@jodicastillo4695]

Yassssss!!!!❤ You both!!! Happy Holidays !!!!

[@ProtoCookswithChefFrank]

Happy holidays!

[@ramces9857]

Happy holidays frank i love to see a new video of you, have a wonderful day

[@ProtoCookswithChefFrank]

Happy holidays!

[@ramces9857]

The question of Beth... But why???😂😂😂😂

[@ProtoCookswithChefFrank]

🤣🤣

[@medelmouraille]

My favorite kind of videos. Also glad to see beth back

[@lavenderamberli]

I've been looking for easy to make cookies to make a cookie box! Thanks so much for this recipe! It's great seeing Beth!

[@ProtoCookswithChefFrank]

You are so welcome!❤️

[@justmutantjed]

Oh dang, I haven't seen Beth since I unsubbed from epi a few years ago! Lovely to see she's still doing stuff. Happy holidays, Chef Frank, and to everyone else too!

[@ProtoCookswithChefFrank]

She is an amazing cook & person.

[@Puuppanalle]

What a sweet, fun and mind-warming video from two very special, sweet persons 🤗 Thank you both!! I can't stop smiling 🙂 Happy Holidays and Wonderful Winter days for you both!! 🙂🎁🎄

[@Joxxerfoxy]

Omg hello Beth! Merry Christmas to you both, Frank and Beth ❤️

[@ProtoCookswithChefFrank]

Happy holidays!❤️

[@TheRoofWatchers]

omggg chef proto learning from Beth 💖💖💖🥹🥹 perfect way to start my day

[@TheRoofWatchers]

I have toasted sesame seeds but they're black... do you think that would be okay

[@darkfireeyes7]

LOVE this video. I just got one of those mixers for Christmas, and the trick to prevent wabble is to get the sides on, then push FIRMLY down on the back of the bowl until it clicks loudly into place. Looks like you figured that out though lol. Beth is 100% right about every individual's oils. It's also the bacteria on our skin. Scientists have known for years that each of us have an individual smell caused by very individual colonies of bacteria on our skin. It even varies depending on the area of the body. It's as individual as a fingerprint.

[@maromania7]

oooh! I was making the ingredients list for my holiday desserts right now, perfect timing! I'll have to try these!

[@ecstaticryan4369]

I live their dynamic so much! I love how they can bounce off and learn off each other know matter how much they already know

[@schloaf3789]

You gave off this intimidating demeanor when I first saw you on Epicurious, but now that I've watched your videos I've learnt that you're a really awesome guy! Love the work Chef Proto!

[@winscho2014]

Chocolate and sesame cookies in one day, this is amazing! The best guest, the best chef level 2, thank you for inviting her chef Frank! Happy holidays ❤

[@ProtoCookswithChefFrank]

Our pleasure!

[@turbografx16]

We always get together to watch both you and Beth whenever a new video drops!

[@doeeyes_tv]

Excellent 👌 Awesome recipe. Happy Holidays

[@ProtoCookswithChefFrank]

Thanks.

[@JimmyBrazy]

Nice!

[@LARKXHIN]

Ive never heard of these, they look good 😮

[@vahneb7260]

Thank you and God bless ❤you

[@Vey_T.V.]

Yay! Love you both! And it is so nice to see you together 😊🍀

[@ProtoCookswithChefFrank]

😊 thank you

[@xxPenjoxx]

Oh my gosh, they look delicious

[@ProtoCookswithChefFrank]

Thank you.

[@andrewh2341]

The difference between the sesame seeds is hulled vs natural (not hulled). Natural sesame still has the hull on making them larger and more tan, hulled sesame is like a McDonald’s bun seed. Most commercial bakers use natural as it’s cheaper and has a little more flavor.

[@seanrwhalen]

That's really interesting, I never knew that

[@ProtoCookswithChefFrank]

Thanks for the information. I won’t make the mistake again.

[@elenam6605]

I made these! From old school Italian family - Deliciosa!!! I made 2 tweaks... added about 2 tbs sesame oil to the batter when creaming sugar. I also toasted sesame seeds... BUT added a good pinch of pink sea salt once cooled to kick up the flavor!! Bellisimo!

[@DanAuerbachmusic]

Did you try the recipes?

[@JetstreamGW]

"New York city water has something about it that makes it better..." Food Theory did a thing on this if I recall correctly. From what I remember, it's higher fluoride content, lower chlorine content.

[@ProtoCookswithChefFrank]

I’m not sure what it is, but it’s just better.

[@LisaMarieGlover]

I came across both of you on Epicurious and really love your videos. So nice to see you working together. I'm really looking forward to making these yummy looking cookies with my 6 year old son over here in Leeds, UK. Keep up the good work! XX

[@ProtoCookswithChefFrank]

Awesome! Thank you!

[@MatthiaGryffine]

We need to see gingerbread cookies too

[@andrewbunch2394]

Great video! I'm looking forward to trying this

[@christinerepoff4808]

Delicious !

[@ProtoCookswithChefFrank]

Thank you

[@VerhoevenSimon]

Such a lovely episode, I hope to see more of these! (maybe some easter eggs next year?)

[@MrSandshadow]

5:35 i love the pinky finger!

[@lostinmyspace4910]

Absolutely...the Christmas cookies in the tin were sesame seed cookies, S cookies with pink frosting, and soft yellow cookies with half cherry on top.

[@alexisstockard3078]

yummy

[@annschiraldi1751]

Beautiful ❤❤

[@DanAuerbachmusic]

Did you try the recipes?

[@dadarmwn]

when you said sesame cookies, I was thinking about barazek. it's a sesame cookie from Syria/Levant region but with different ingredients and cooking technique.

[@ProtoCookswithChefFrank]

I love that sesame seeds are found in so many cultures.

[@limalicious]

There is a huge difference between a cup of flour, sifted, and a cup of sifted flour.

[@steve66062]

How do you sanitize your granite/quartz for making pasta on?

[@ProtoCookswithChefFrank]

No need to sanitize. It’s such a hard material that a good cleaning with soapy water is enough.

[@blackham7]

I'm here from your epicurious videos, as a university student they've been really helpful. I had a question about knife cutting though, when I'm slicing rounded food like tomatoes would I use my longest knuckle closest to my fingernail to guide the knife since I also have to grip onto the food while slicing through it?

[@ceegee8959]

Beth is the master? the best regina cookies are at court street pastry, Frank.

[@ProtoCookswithChefFrank]

I’ll have to try them sometime.

[@danfisher3517]

Hi Chef Frank, what is your favorite Spicy🌶️🔥 mustard? I want to try it on my protocooks cheeseburgers. My favorite recipe!!

[@OuryLN]

can you use black sesame?

[@ProtoCookswithChefFrank]

Never have but I’m sure it would work

[@v.a.d.4188]

Where can I find the recipe

[@ProtoCookswithChefFrank]

In the description.

[@JetstreamGW]

"As a chef, we're always trying to speed things up..." I mean, that makes sense for a drop cookie, but these aren't _really_ drop cookies. You're having to dredge the dang things, it'd actually slow it down!

[@ProtoCookswithChefFrank]

Slow is sometimes better.

[@jakorocks1]

🩵🩵🩵🩵🩵

[@jackiewalsh6678]

I enjoy watching both your videos on KZbin. But haven't seen anything from Beth in months...is she ok?

[@moegermain9409]

Oven temp?

[@ProtoCookswithChefFrank]

350 F

[@nickknez8294]

When are you gonna make some new videos Frank?

[@Joxxerfoxy]

I like the way Beth pronounces “coffee”. It reminds me of a resident who lived at the assisted living home I used to work at. We would always have joke arguments about how “coffee” was supposed to be pronounced. “It’s pronounced CAWfee!” “It’s cooawwfee!”

[@ProtoCookswithChefFrank]

Brooklyn in the house