Hey there, welcome to Homebody Eats! My name is Jesssica. This RU-vid channel was created as a way to teach you how to master skills, culinary concepts, and high-quality dishes in your home kitchen.
On this channel, you'll find recipes that will actually teach you how to cook. With each recipe you cook, you'll learn something new like 'what is a béchamel sauce' or 'best techniques for cooking pizza in a home oven.'
You'll learn to cook by understanding the history of a dish, why culinary professionals use certain techniques in the kitchen, and how the ingredients you select affect the final dish.
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Check out my signature course, The Macaron Baking Experience: homebodyeats.com/the-macaron-baking-experience-tdo
I honestly didn't have much issue with that! What kind of fruits are you planning on using? Maybe also pat them dry then plate right before your event! 🙂
Hi!! Store in a sterilized dark-colored bottle with a sealed lid (you can reuse the bottle the oil came in) away from light and heat. The infused olive oil should last for 2+ months. If there are any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it.
Did you repeat the process two additional times? Between that and allowing the rosemary to sit while the oil cools, that should do the job! Mine is always very potent! Keep me updated if you need more help!
@@HomebodyEats I actually only did it once but I am going to do it as you showed me I would imagine the intensity of flavor is much greater. Thank you for the great tips.
This is just not true. I agree that there is an ideal temperature and time to bake at, although the bake time varies by the size of the macarons. What is tricky is that the more mixed the macaron batter is in macaronage/the wetter the batter, the more material there is per macaron. So less mixed macarons of the same size as more mixed macarons have less total batter in them and would take less time to bake even looking the same size as more mixed macarons because of the density. All the way up to a true 320 is totally manageable and none of these results are truly indicators of oven temp nearly as much as they are of improper technique. I don’t mean this to come across harshly, but I’ve made thousands of these cookies for years, and with proper technique and a keen understanding of the science combined with feel from experience, proper results can be achieved at different temperatures for different times baking, within a range. This information can be misleading, and it also counts on your oven to be true temp and have been recently tested with multiple oven thermometers. It’s never a bad idea to run experiments and share results, but I would genuinely say that this is somewhat misleading.
I am happy to make a video demonstrating different baking temps and times, and compare those control groups to more or less mixed dough in macaronage. What I didn’t mention in the previous comment is the importance of the stiff-peak process. I have had so much great success in mixing much longer at slower speeds before increasing, then gradually increasing speed in mixer from 4 to 6, then finally for much less time at 8. There is a fear that the batter will be overmixed as one gains experience forming stiff peaks, where semi-stiff peaks can be illusive and feel that it’s time to move on to macaronage. Pulling the whisk away at different speeds shows invaluable information about the quality of the peaks. A slow pull will yield too short of peaks, a fast pull will yield too long of peaks. The ideal peak length to check for stiffness is roughly 2 inches or 5cm. If this peak stands tall and proud, it is time to move on. One of the most positive impactful skills I learned for macaronage was the stand mixer macaronage, if one has access to a stand mixer. This process is very particular and cannot be done wrong or it is a sure fire means to ruining the batter. SUGAR BEAN has many many videos where you can see her exact approach to the stand mixer macaronage, infinitely better than any tutorial of the process. I watched countless videos of hers and rewound the footage until I could copy her exact process. What I learned that is if don’t correctly, the batter will mix more evenly throughout and yield more reliable batter in the end. And finally, drying. Don’t rush the drying. It’s muuuch safer to let the tops dry after piping for what feels like too long, rather than for too short of time. On humid days, I set the sheets of macarons on the stove top under the microwave fan. If this isn’t accessible, getting the house AC on and/or a fan moving air around the room from a distance can help quite a a bit. The most beautiful shells are usually when the macaronage is mixed a bit past what seems comfortable, where the batter rests almost flat and shiny after a minute or two of resting unmixed. You will know it’s mixed to this exact amount when the batter doesn’t spread more than 1/8th-1/4th inch or .32-.64cm after piping, and the sheet won’t need to be vibrated, bumped or otherwise. Just let them rest. However, they will take longer to dry than what some are used to. Depending on the humidity and if air flow, AC, or a fan are used, anywhere from 30 minutes to 2 hours. Don’t bake until you can not only touch the tops without sticker, but actually lightly run your finger across the top without sticking or pulling batter down with it. Hope some of this info helps someone out there trying to master their craft
You're definitely correct that not having a true understanding of the other macaron baking techniques (i.e. proper meringue or macaronage) is going to exacerbate the problems. However oven temperature is super important for nailing the texture and ensuring the macarons aren't hollow inside. And everyone's oven temperature is going to vary slightly!
It's really important to nail the techniques if you want full macaron shells. Here are the most important things to work on: Make sure your meringue has reached stiff peaks, be sure you perfectly macaronaged (mixed) the dry ingredients into the meringue (it should be a lava like consistency), and fine tune your oven temperature. I've got some articles on my website if you need more help! Good luck, you got this!! ☺️
Doesn't look like you added enough oil and parsley is non-negotiable. The bottom of your pan should be covered in oil. Just doesn't seem like there's enough emulsion.
I wanted a white russian but they had no cream so I asked something white and they had none so I got it without cream and it was ok. But as soon as I sat down I saw the girl in front of me with a creamy white glass, so I asked and she told me it was bailey’s. I came back to the bar and asked it and it was perfect. So I decided I invented a cocktail and named it Le Balley’s wich in my opinion sounds better
