I Love you, i've always wanted to know the chemistry behind recipes and it takes forever to find each one, to get the perfect or almost perfect result, and this is amazing work, thank you for sharing!
NIce video! My experience (years):I never have bothered to let the panade cool at all before adding the eggs nor transfer to another bowl nor have I ever bothered to beat the panade with anything but a wooden spoon & they always puff a lot and come out really good. Made it like this because years ago nobody told me to let cool or use a mixer, so I wasnt trying to be contrary, that's just how it happened. Also, I suggest a 1 cup flour recipe; the half cup just isn't enough! they taste so good!
@rustydog1236 Wow, that's interesting! This is a great example of scientific fact versus actual kitchen trial and error. As I've discussed in the video, there are reasons why I do what I do to make these cream puffs and I encourage it so first timers are successful at it! However there is no exact wrong or right way, which is why with your experience you were able to make your method work as well! Thanks for sharing your input!
You have made my understanding of this method so freeing and 'un-perplexing'. All the chemistry and explanations were exactly what I was looking for and appreciate, because once I understand those things, everything else is easier.
@SuperKnowledgeSponge Thank you for your support! Cyberbullying is a prevalent issue that occurs all too often in our society, so thanks for acknowledging it and saying something about it.
What a lot of shit! Cooking is fun, it's chemistry all right but your video shoud be somewhere else. Who cares about the whole process a boiling egg goes through as long as you get it right? I bet you cannot even spread butter on your toast. Piss off!!!
This is really annoying. I was looking for a good video to share w/ my sister, it's a shame to have to wade through all this nonsense. did you just use a the rhetorical question "Why do we wait for the water to boil you ask?" OMG yes you did. I thought the definition of "coagulate" was pretty annoying too. Please slap the person with the guitar for me . . .
I have seen multiple recipes regarding this tasty treat, but yours by far has been the most informative. I will watch more of your videos. BTW, keep talking like a nerd. It lets the rest of use know how the cooking process really works. Thanks
@brendankevinsmith Thanks! I hope this vlog encourages you to try the recipe! I'm working on getting my videos back on that nerdy track so I'm glad someone appreciates it!
I Love you, i've always wanted to know the chemistry behind recipes and it takes forever to find each one, to get the perfect or almost perfect result, and this is amazing work, thank you for sharing!
ZoyaYasmin 8 hours ago
thanks for answering all the questions I ask myself while baking!Great video!Im suscribing!
chinouyamale 1 month ago
@chinouyamale Thanks a lot! :)
Najamalatoff 1 month ago
I enjoyed the food science aspect of your video, but your German pronunciation needs some Übung.
misenmisplace 1 month ago
@misenmisplace Yeah, I'm not German and I don't speak it much but thanks!
Najamalatoff 1 month ago
NIce video! My experience (years):I never have bothered to let the panade cool at all before adding the eggs nor transfer to another bowl nor have I ever bothered to beat the panade with anything but a wooden spoon & they always puff a lot and come out really good. Made it like this because years ago nobody told me to let cool or use a mixer, so I wasnt trying to be contrary, that's just how it happened. Also, I suggest a 1 cup flour recipe; the half cup just isn't enough! they taste so good!
rustydog1236 4 months ago
@rustydog1236 Wow, that's interesting! This is a great example of scientific fact versus actual kitchen trial and error. As I've discussed in the video, there are reasons why I do what I do to make these cream puffs and I encourage it so first timers are successful at it! However there is no exact wrong or right way, which is why with your experience you were able to make your method work as well! Thanks for sharing your input!
Najamalatoff 3 months ago
You have made my understanding of this method so freeing and 'un-perplexing'. All the chemistry and explanations were exactly what I was looking for and appreciate, because once I understand those things, everything else is easier.
unsureofthis67 4 months ago
@unsureofthis67 That's fantastic! I'm glad I could help :)
Najamalatoff 3 months ago
very impressive vlog ! Thz!
ranlsy 4 months ago
@ranlsy Thank you! I hope it was helpful for you.
Najamalatoff 4 months ago
Why hate on a person who takes a scientific approach?
I think it is great that she gives good instructions, even if it is too clear for your liking.
It is better to be clear than to be vague.
So stop being whiny bitches who can't even make any good videos worth watching. >:) People like you take up valuable space on Youtube.
SuperKnowledgeSponge 4 months ago
@SuperKnowledgeSponge Thank you for your support! Cyberbullying is a prevalent issue that occurs all too often in our society, so thanks for acknowledging it and saying something about it.
Najamalatoff 4 months ago
What a lot of shit! Cooking is fun, it's chemistry all right but your video shoud be somewhere else. Who cares about the whole process a boiling egg goes through as long as you get it right? I bet you cannot even spread butter on your toast. Piss off!!!
almiscar2 5 months ago
This is really annoying. I was looking for a good video to share w/ my sister, it's a shame to have to wade through all this nonsense. did you just use a the rhetorical question "Why do we wait for the water to boil you ask?" OMG yes you did. I thought the definition of "coagulate" was pretty annoying too. Please slap the person with the guitar for me . . .
demiglaceful 5 months ago
Is this the same dough at tim horton's where they make the honey crullers?
lycheesack 6 months ago
@lycheesack I've never been to Tim Horton's so I can't say! But I like the sound of crullers...that might be my next recipe experiment! :)
Najamalatoff 6 months ago
I love all your recipes. Please upload more when you can.
Fitange 7 months ago
This is prob one of the best videos I've seen on YouTube. Wonderful!! Thank you
Fitange 7 months ago
@Fitange Thank you for watching this vlog and the others :) I appreciate the comments!
Najamalatoff 7 months ago
I have seen multiple recipes regarding this tasty treat, but yours by far has been the most informative. I will watch more of your videos. BTW, keep talking like a nerd. It lets the rest of use know how the cooking process really works. Thanks
brendankevinsmith 9 months ago
@brendankevinsmith Thanks! I hope this vlog encourages you to try the recipe! I'm working on getting my videos back on that nerdy track so I'm glad someone appreciates it!
Najamalatoff 9 months ago
Really the best explained and well done video!
I am sure the baking you do must be special, since you are taking real care of them like the great research on this video.
Thanks.
foodsenses 9 months ago
@foodsenses I genuinely appreciate your words; they are encouraging :) Thank you!
Najamalatoff 9 months ago
This video offers the most straight forward directions ever! Also a huge plus: I find the narrator's voice hot!
jaynnguyen82 10 months ago
i have to say.. this is the most useful video ever... you answer every question that pops into my head throughout the video. AWESOME JOB!
carmiePANSY 10 months ago
@carmiePANSY Thank you! If there is anything you'd like to know how to do or learn more about, please feel free to offer any recipe suggestions!
Najamalatoff 10 months ago
wow, you must be a "science person" with everything so precise, with the ability to cook! <3
98hahelos 11 months ago
@98hahelos Thanks so much for watching and for the kind comment :)
Najamalatoff 11 months ago