Jacksons Job baking channel is intended to be for fun. Learn to bake along with us by watching Jackson create new recipes and trying out old classics. We will leave in the flaws made along the way and show you how to fix, accept or hide them. We will teach you how to create simple, tasty dishes without the need of fancy equipment, expensive ingredients or a lot of fuss. Need more help with baking? Just ask away. We love to help you learn from our mistakes.
There will also be Appalachian dishes from time to time featured. This baking channel will have a modern twist to classic dishes by emphasizing flavor over fat and sugar. By making small changes, you have delicious country cooking in a much healthier way. Bringing in outside influences such as using oil over lard and reducing sugar while choosing fresh ingredients allows you to continue to enjoy local favorites without the guilt.
Jackson don’t care! He’s an OG gangster on the treat scene. He knows his human mother will be providing him tasty treats on the other side… seriously, it’s hard losing a friend. I can’t even call them pets anymore cause they aren’t. They are friends and members of the family. But this dog KNEW you loved him. Look at his face. So happy and content. Jackson is a good boy!
This response was just what I needed to hear as it’s been an incredibly rough day. Thank you, Jeremy, for making me smile and laugh at your description of my little man. It really does suit him as he had a very big personality. He was my world and I’m rather lost without him. You are right, they are great friends and better family.
For melting the butter without a microwave you can do ( 2 ways ) 1: a heavy stove pan and put hot water….. then put the butter in a measuring cup ( small one ) then put the water in the heavy stove pan add on to the butter 2: put the butter in a heavy stove pan And that’s it Well you will obviously need to turn on the stove to do it ! I put it on 5 So yeah Thanks for reading ! If this was helpful ( optional ) 👇
It’s been several decades, so I don’t remember. However, you can get them on Amazon and EBay in addition to many online stores. I know that the church used to be able to order them as well.
That is dependent on the individual recipe, unfortunately. This method shows you how to make the dough manageable once there was too much liquid added. In general, I have found using 60-65% hydration rate to be a good starting point for most beginners to have a successful dough. So for every 100 grams of flour, you’d add 60-65 mL or grams of water.
You certainly make your dogs happy with these treats. I enjoyed watching even though I have no need to make dog treats. Great video, thanks for sharing.
Hi Roxanne! What a cutie! Hello Maggie and Raymond, too! So cute. Thanks for the treats recipe... I might try this sometime for my cats... though neither likes cheese much. They love crunchy treats! Tashi is recovering well from her tumor surgery yesterday... I pray she stays free of them for at least six months... or longer!
That's great news about the surgery for Tashi! Good job, girl! Maybe you could skip the cheese and add tuna juice in place of the water? I should try this for Luke and Scout!
I think they might be good for a Gidget treat too🤣 cheesy, crunchy and no added salt! I'm happy to see Raymond getting on, like Buddy. Buddy just had a bad couple of weeks but day before yesterday he started to perk up again. He's doing pretty well today, he went to the back door and want to go out in the yard. First time in 10days Randy didn't carry him outside. That what he did the last time when he turned the corner and started showing improvement. I'm always worried but ever hopeful. ❤
Give Buddy a hug for me! We do the same with Raymond. Enjoy every moment he’s still bumbling around like a happy old man. I will say a little prayer for Buddy. If you reduce the flour to one cup, use whole wheat flour and reduce the water to just bring the cheese, oil and water together, you’ll get some great cheese crackers. 😁
These crackers ironically caused Rox to go on a hunger strike and she didn’t want to eat her dog food for weeks. We had to hand feed her to just to get her to eat before we figured out she was trying to hold out for these crackers! We now feed them very sparingly. 🤣
@@Jacksonsjob Oh wow,Roxanne had a plan..to rule Mom and Dad😊 I have rice flour,I've kept in the frig since the pumpkin crackers I need to try a small batch as gifts🎁🎁🎁Thanks Sara 😊
It’s always a pleasure to see your video uploads. Maybe I could modify it for Marylin Monroe Fox. Or maybe I can make a field mouse kebab as a side order.
The thought makes me have so many questions. Would the fox hold the stick like corn on the cob? Would he eat the stick and get hurt? I wonder if a fox can eat dairy or rice or oil? So many questions.
@@Jacksonsjob Well isn’t mother fox milk dairy? A lot of prepared dog food has rice added to the mix. The oil is rendered fat from the roast. The only thing that it had added to it was a bit of salt and pepper al dente.
@@nzs316 Fun fact: most cats are lactose intolerant and can't drink cow's milk. So maybe not a good recipe for a fox unless the cheese results in zero lactose in the end. :D
I’m actually dealing with a lot of new health issues, but I’m trying my best to look on the bright side. How are you doing, my dear friend? It’s fabulous to hear from you!
@@Jacksonsjob like you, dealing with health issues. Lost all sense of balance for about 3 weeks in late march (I couldn't even stand up straight) but its slowly getting better. Still walking with a cane, but at least I've upgraded from the walker and Ran only has to catch me every now and again. 🙌🏻 getting old isn't for the faint of heart, because its always something. 🤷♀️😆
@@Jacksonsjob no. At least not so far. Dr Torres changed 2 if my meds in January, one because they discontinued it and one because my blood work showed it had quit working for me. I had taken it a long time, and sometimes your body gets use to a medication so its quits working. So I'm doing the "changing medicines so I feel lousy" routine. 🙄 I go back in july for more blood work and to see what's what.
@@gidget8717 It appears we are in the same boat. They don't fix you up like they show on those medical shows, do they? It takes years sometimes and in the end they say "we don't know exactly."
This is a good way to handle over-hydrated dough. Over-proofed dough, however, can end up looking and feeling very similar but it is unfortunately beyond fixing. The one time I seriously over-proofed some dough, I mean overnight on a pretty warm night, it ended up looking much like this but there was no reviving it. I couldn't throw it away so I poured it into a glass loaf pan and baked it anyway. It actually wasn't unpleasant, I kind of liked it, sort of like a bland cornbread, though it certainly didn't look very appealing. Didn't brown at all.
Did you know can actually revive most over proofed dough? ☺️ You will need to re-awaken the yeast by adding a food source and flour is a great way to do this. The amount of flour needed is significantly more than what this method uses and in the end. For instance, you may end up with two loaves instead of one.
Now I want to make pancakes, you got me hungry! 😀 It's good to see you back and always enjoy watching your videos. I have been making pancakes on an electric griddle. It sure is nice and roomy and I can make 2 or 3 pancakes at a time but now I want to try the cast iron pan and I will the next time I make pancakes. I've been a little reluctant to use cast iron cookware on the glass top stove, I know it can scratch it easily and scratches can turn into breaks. Have you had any problems using the cast iron cookware on your stove? I suppose being very careful about setting the cookware down easily and not sliding it around will help keep it from scratching. I'm interested in what your thoughts are about this. Thanks for another great video and I hope you are doing great. You sound good so hope all is well. Take care.
On the cast iron and the glass stovetop: some of our family’s pans have a raised ring on them and they are super prone to scratching the glass just the way they are designed. I would never recommend those. But the smooth bottom ones (the one I used is actually a newer lodge pan) are pretty safe as long as you are not dragging them across the surface. Feel the bottom of the pan. If it’s rough, there’s more of a chance to scratch the glass. But if it’s smooth, it’s about the same as putting a stainless steel or nonstick pan on the surface. The first scratch I got was actually from a super smooth stainless steel pan. The trick is to sit the cast iron down gently and lift it up and away after. You are more at risk of dropping and shattering the stovetop than anything with how heavy those are than them sliding around and scratching up the surface. But they can and do cause micro scratching if they are slid around. So far, the scratches I have gotten from the cast iron are superficial and very minor in comparison to other pans over the years. I tend to have more issues with lightweight pans as they skedaddle all over the place. I’ve got to admit, I made pancakes on an electric griddle for years and years because of how fast you can make them and don’t mind them. But if you like crispy pancakes, the cast iron really makes a difference. If we still had a large extended family, I’d likely still be making them on a griddle. Usually what I do now is make one, give it to my husband, make mine, and then by the time the third one is ready, he’s ready for a second pancake. We alternate pancakes so they are always right off the skillet hot. It’s rare we even eat a stack of pancakes. 🥞 Good to hear from you! Hope you aren’t in a middle of a drought and a heat wave like us. It’s miserable!
Hello my favorite baker! Funny you make the video about pancakes. I've been craving pancakes and have made them several times the past couple weeks. Always use a cast iron skillet, and make it similar to yours but have not tried adding sugar or vanilla. Now I've got to try that. We pretty much always top our pancakes with butter and maple syrup. My first pancake never turns out as good as the second, now I wonder if it's because I didn't let the batter sit a few minutes? Have to try that too, thanks! ❤
Hello, Karen! You can add up to 1 tbs of sugar per pancake. After that, they start to become too sweet. I love maple syrup with butter! Now you make me wonder about sticky buns with maple syrup, butter and pecans. 😁 The first pancake in my experience is a phenomenon. I think it’s a combination of preheating, letting the batter relax and a bit of luck. 🤣 I have found the bit of sugar helps the first pancake come out more often. When I leave it out, it is a bit of guesswork getting the heat just right.
@@trinleywangmo You are welcome! Hope you are doing well today, Trinley! I'm more of a berries kind of person, but I love sorghum and molasses with them on occasion. :D
So nice to have you back. I just came back from spending eight days in the country and my Sarah deer was nowhere to be found.… Maybe she didn’t make it through the winter, maybe the coyotes got her or hoping that she has a young one and she’s secluded herself. In the interim I made a huge pork roast with the thick rind of fat and that huge bone that I put out for the local fox that has three kits. I filmed the fox during the night with my trail cam and got some pretty interesting footage on behavior. Now it’s time for pancakes! Have a great day.
Hopefully she is seclusion with a few little foal to care for and will reemerge later this year. The deer 🦌 in our area have been up in the mountains more and less in the neighborhoods. Just saw one for the first time in several weeks peeking out from the thick of the trees on our walk yesterday. So cool about the fox and her kits. I think they dined better than I have in a long time. 🤣
@@Jacksonsjob Slight modification I didn’t make pancakes but I did make French toast and maple syrup!. I’m gonna try and upload it via fox video clips. It’s amazing to see on film all the things that go bump in the night. So nice to have you back again.
@@nzs316 French toast sounds great, Neil! I actually prefer it over pancakes. Maybe I should do a video on that sometime, haha. I'll have to keep an eye out for your video!
Delightful recipe! They're waiting to become muffins in the oven as I type this! You deserve far more subs on this channel. Hope things are going well... I'm going to be just fine in a hour once these puppies cool down! Thank you for posting/sharing this recipe!
If it helps, I was teenager before I even started making yeasted breads. Most of the breads I was taught growing up were quick breads like this or scones, biscuits, pancakes, flat breads. Yeast was very pricey when I was younger and it was cheaper to make breads with rising agents such as baking soda or baking powder. I'm glad this was helpful for you!
Hi how many minutes you usually whip your egg whites to soft peaks? Just for me to have an idea when to stop😅 I already tried your recipe last week and it really came out great then sadly this week I tried it again twice and it always came out looks like my meringue is weak because of the microbubbles texture of my macs.
It really depends on the temperature of the eggs, the type of mixer and beaters used. If they are at room temperature, and using a hand mixer with the regular beaters, it takes roughly 3 1/2 minutes on a low speed and 2 1/2 minutes on a medium low speed. If they are colder such as straight out of the fridge, it can take 10 minutes or longer. I am personally not a fan of stand mixers as they seem to make more unstable french meringues unless you are scraping the sides on occasion. Try adding the sugar in the very beginning to see if that eliminates your microbubble issue. By adding the sugar all at once before even starting the mixer, it will slow down the process and helps ensure the sugar is well dissolved. Then mix on a medium low speed. The more you practice, you'll find your rhythm and you'll be more and more successful. Hope that helps!
@@Jacksonsjob Wow, I didn't expect you respond to my question so right off that bat thanks for taking the time to reply. Your recipe really brings out again my inner love for making this monster cookies, I actually started making macs way back 2021, I even started selling them, but I used other french recipes it was great at first then all of a sudden after several months of using that recipe, I don’t know what happened, batch after batch of making macawrongs really got into me, I felt frustrated then I stop making them BUT last month I accidentally found YOU here in youtube after watching your Videos right then and there I felt something that my innerself telling me that “I have to try this one” then I gave it a shot then that’s why Im here now loving again this devilicious macarons. Im from Philippines by the way. I will definitely update you after I try tomorrow.
Hi! Again, so here’s an update. I tried the troubleshooting you mentioned yesterday regarding my weak merengue. I followed every detail, and I even used a hand mixer instead of the stand mixer (just to get it right), and I think the issue was solved. BUT as we all know, macs is macs so there’s another issue that arises. 😅 I checked the humidity in my area, and it's only 75%, but my macs don’t dry even if I’ve waited for about 2hrs. They’re still sticking on my fingers, so I decided to used hair blower to fasten the drying process. So I baked them @130C for 23min. (I baked at lower temp due to heating issue with my oven). So the 1st tray came out volcano like, the 2nd tray is loopsided, the 3rd and 4th trays are also volcano like. My oven is convention (up & down heating source) and I bake in the middle rack. I watched your video again, and I think the culprit in this one is my over macronage?
Hi there! From the Philippines, that is wonderful! Such a lovely part of the world. My brother used to date a girl from one of the coastal areas decades ago and she would show us photos of her town. The landscape was stunning. Thats so fun to hear about how you started with macarons. You will get back to selling again! If not my recipe, you will find one that suits you. I promise! So the volcano shaped shells in your instance: did any of them have feet? Since you turned down the heat in your oven, I am going with the resting period and humidity being the driving factor. It’s what causes mine to occur. Forcing the shells to dry with a hair dryer or fan sounds like a great idea (I’ve tried it myself) but it often does what you experienced. Lopsided shells mostly mixed with volcanoes. Tiny feet if you are lucky. When it comes to your humidity, are you using a silicone mat or parchment paper? Anytime the humidity gets high here, I use parchment on top of the silicone mats. The mats tend to prevent the French meringues based shells from drying out properly in constant humid climates like it can be where I live. During the sticky days of summer, if I don’t use parchment, it takes hours and hours for them to dry. With parchment, usually 90 minutes drying and then turn on oven to let it preheat while they dry some more is enough even with 99% humidity. What I’m going to do is ask another friend, follower of this channel and macaron lover her oven drying method. She’s from UK area, so it may be a delay until she responds. She’s had a lot of success with it, so I’ll ask to share it with you. That may be an option for you. She makes them constantly and has surpassed my skill level, especially with flavors. So I’m sure she will be happy to help. I’ll respond her when I hear back.
Yeah, you should consider visiting some places here. We have tons of stunning places here to experience. Hopefully, this year I will get back to selling again! 🤞 On the volcano shells, yes, some of them have little feet and some are lopsided. Oh, so maybe that's why my macs don't dry properly because I'm using a silicone mat. I'll try again tomorrow with parchment paper. Let's see what will happen. Oven drying with a French recipe? Wow, that's a big help! I've read about oven drying, but never tried it. Most oven drying I encounter are Swiss and Italian recipes which I'm afraid to try because of the heating process. I'll be patiently waiting for her positive response. I’m excited to try. 🥰 Thank you a lot.🥹 I really owe you this one even though my macs aren't good yet, but Atleast I have someone to talk to regarding the mishaps of this delicate cookie. Unlike before, I don't have anyone to ask. 🥰
Hello Sarah, just wanted to thank you for several of your tips for making great cinnamon rolls. I watched my mother for years make them, but didn't really pay attention to all of the tools she used. I have struggled with using a metal bench scraper to cut the individual rolls. As you said they were scrunched up and I ended up having to reshape each roll. What a difference that serrated knife made! I did find that I had to wipe it off a few times in between rolls. I was using a buttermilk dough, so it was a bit sticky. Thank you also for stating the internal temperature, I was just baking them by look, and usually got mixed results. I liked the fact that you also suggested shaping the dough into your rectangle even before using the rolling pin. Such a common sense thing that I didn't think of 😯. Thanks again!
Hello Aymezee, you are very welcome! 🤗 Buttermilk cinnamon rolls are the best! Those are my favorite kind. I hope the tips help you make them extra special. I love that you have so many memories of your mom making them over the years. That’s what is so special about baking. All the memories you make.
Found this after fighting with my pizza dough for 40 minutes. I already did the husband thing, but I'm going to try this next time. It's a good thing I found this channel, I wanted to try some American recipes, anyway.
Oh no! We’ve all been there. Usually you can fix too sticky of dough in about 5 minutes using this method. If it’s soupy, 10 minutes. About the same amount of time starting over worst case scenario.
You could, but it will likely stick unless you have some sort of barrier. You could try lightly coating it with oil. I have never tried it on steel, so I am not more help I’m afraid.
Same! It was a great show. I have no idea how this recipe got associated with so many Breaking Bad fans, but I love all the witty comments left and chats with everyone!
@Jacksonsjob I guess, because this is how the props were made for show, except they used corn syrup. There are tutorials out there that show us how to make it, but I couldn't since I had no syrup, so I searched if there is a way to make it without syrup and I found this video which I'm glad it exists and it helped alot of people 🙏❤️😊
That’s too cool they used corn syrup candies for the props! I’m so glad you explained how you got here. I bet many people don’t have corn syrup floating around in their pantry, me included. I’m just glad to help a fellow Breaking Bad fan out! 😁
Hi! I've tried a recipe more than 10 times and just 2 or 3 times my macarrons had feet and the other times no one didn't come well. Then i saw your video i realized that i was overmixing and maybe the macarrons werent resting enogh. Well, after all this i hope you can answer, why the macarrons had not feet? I apologize for my english, i hope you can understand me 😅😅
Hello, Diana! Personally for me, feet won’t happen for two reasons: I didn’t rest the batter long enough to dry or the oven temperature was too low and couldn’t burst the shell in time before it baked on the outside. If you are using Celsius, try 150C (300F) and the middle or bottom third rack. When resting them, try waiting 90 minutes and then turn on the oven to preheat. Have you tried my recipe? Many find success with it. I hope this information helps. Let me know if you need more help. By the way, your English was great. 😊
If it doesn’t, I’m here for you until you get it right! They are so tricky to learn and I’m sure you’ll get it with persistence. I just made macarons tonight ironically for the first time in many moons and they actually turned out. They aren’t the prettiest but they have feet and are full. 🤣😊😂
😊 She’s the highlight of our day! Just a joyful little pup. 😁 I saw your other comment but it’s not showing up. The mat is called cook time on Amazon. I’ve bought a few over the years and they have been pretty consistent. Whatever you do, don’t purchase the Amazon ones. They are hit or miss in performance and have a peculiar off gas type smell as they heat up in the oven.
Great recipe, just one question. How long do you mix the butter and sugar together? I ask this because when i mix them, it turns grainy and soupy. So, any advice 😅
It is a bit arbitrary based on the strength of the person and how firm the butter was to start. It generally takes me a little over 4 minutes, but I’m pretty weak. If it is soupy, the butter is likely a little too warm. You could try chilling it in the fridge for 15 minutes and then beat the mixture again. I hope that helps. Sorry for the delay. I was sleeping. 😴 🤣
I love making these egg noodles! I like mine at 1" wide and half to 3/4" thick, that's how our Momma taught us (5 girls) to make them. We also added chicken to ours.
Now one new issue what I have is after combing dry ingredients to meringue and just to mix uniformly ingredient I am getting flowing consistency, I not even started folding it, as soon I just combing almond flour mixture to meringue iam there with piping consistency, so many folding so much to get the consistency why I am not Please advise
If I am understanding correctly, the flow consistency is already pretty fluid by the time all the almond flour and powdered sugar is absorbed? If this is the case, then try adding the dry ingredients in stages. Instead of adding it all at once, try adding 1/4 at a time. See if that helps you. If not, you may want to heat your egg whites a little longer until you get the hang of it. I hope this helps.
@@Jacksonsjob thanks for your immediate reply. Meringue looks good stiff, when I add mixture it still looks ok, when I mix just to combine it looks bit loose so I check before I start folding and it falls without breaking with no effort And my macarons all crack like volcano type I tried 8 to 10 times with all possibilities reading many RU-vid tips and tricks
Have you tried my recipe? I only go to soft peak meringue. The stiffer your meringue, the less room for error you have as it does not expand in the oven and can collapse more easily when folding. If you want to try my recipe, watch these two videos I am linking and then give it a go. I recommend resting 60-90 minutes prior to turning on the oven since you are having volcanoes as well, maybe closer to the 90 minute mark. If you do decide to try my recipe after watching the videos and are still having issues, contact me and I will troubleshoot each issue until you are successful. Macarons are tricky and sometimes you just need someone to help guide you through each problem. I can do that with my recipe as it’s the one I’m the most experienced with and there are some really terrible recipes out there as you are finding out. I am not sure of your time zone, but I’m about to head to sleep so I won’t be able to guide you more tonight. But I usually check my comments daily as health allows. Do let me know if you need more help after trying my recipe. Or if it worked, I would appreciate feedback! Have a pleasant evening. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_15WTg4_Qfg.html How to Macaronage - Experimenting with Macarons ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QeiQf-5JxVk.html
Thanks once again for your timely response. I live in sydney Australia yes I tried your recipe and it took for me to dry the macaron for 4 hrs then, may be due to long time outside it did crack, then with same recipe i tried oven drying and Swiss method both not came so perfect
Four hours is likely too long. What is the humidity like in your area typically? I’ve made them in 99% humidity and they only needed 2 hours to dry. Try dropping the temperature 10C and add a couple minutes to the bake time. Do you have access to a blender or food processor? If so, try pulsing the almond flour and powdered sugar together and then sift it. See if that helps at all.
