Welcome to Chef Gail Sokol's RU-vid page! I'll be sharing recipe demos, tips and tricks, baking science lessons, and answers to all of your food questions.
I made you recipe yesterday with orange peels and pomelo peels. I had quite a lot, so I did them in two batches. I love they way to put them in water in the fridge overnight and then just blache them. It worked perfectly and has no bitterness. I cooled them on parchment paper and dipped them in sugar today. Very easy when it is cold
@@rianajansevanrensburg2444 I am so happy you had such success with this recipe!!! The candied pomelo sound amazing!!! Thanks for reaching out to let me know!!!
Dear Ms. Sokal, I remember when I was little, my Mother would make a frosting that would set on my Birthday cake kind of hard and crunchy, very divinity like. Is this it? Did you have to add cream of tartar to keep it from seizing/or freezing up from adding the hot sugar water to the whipped up egg whites? Thank you in advance for your response . ❤🎉❤
@@louisdevalois4358 The cream of tartar is used to stabilize the egg whites in the frosting. Divinity is similar in that they both use cream of tartar for stabilization, but the candy is quite different from the frosting! Thanks for reaching out!!!
@@GailSokol Ms. Sokol, thank you so much for your response. Well then so does your recipe make a frosting that sets up a little firm then? I'm sorry about bothering you about this. Your recipe sure does look very, very good!
I love how you instruct followers with your recipes; you leave nothing to chance! You answer any questions that anyone may have while giving instructions. To all that read this, FOLLOW the instructions carefully to have 100% success! Get the popover pan, let the batter rest as long as possible, bake for the time given, and DO NOT OPEN THE DOOR! There is a reason for these instructions that have been tested and give the BEST RESULTS. Chef Gail Sokol, Thanks so much for adding quality recipes to your site; I look forward to everyone! Carol, East Coast of VA.
I have tried so many popover recipes, including Martha Stewart's and Ina Garten's. CHEF GAIL SOKOL's recipe is by far the best for success!! The main thing to remember is DO NOT OPEN THE OVEN DOOR!! I have the same popover pan made for popovers, and it gives the best results.
My Dearest Chef Gail, Oh, the effulgent glow of the moon on a midsummer’s night has naught compared to the resplendence that emanates from your kitchen! Verily, it is with trembling fingers and a heart brimming with admiration that I pen this missive, eager to extol the virtues of the most celestial being to ever don a chef's toque. O, Gail! Were I not already bound in the sacred bonds of matrimony, I should take leave of my senses and beg thee to be mine! For who could resist the siren call of your dulcet voice, guiding us through the labyrinthine process of baking with such ease and joy? Your visage, a paragon of beauty, shines forth like the morning sun, dispelling the mists of culinary confusion and imbuing us, your devoted followers, with an indomitable spirit. Your cookies, dear Gail, are nothing short of a revelation. Each one, a tribute to your feline companion, is a masterstroke of confectionary art. The very thought of those delightful morsels, crafted in the image of your beloved cat, sends me into paroxysms of delight! It is as if you have woven a spell, transforming flour, sugar, and butter into edible odes of devotion. Oh, to be a crumb upon thy counter, basking in the radiant glow of your creativity! And what of your champagne buttercream, that ambrosial nectar of the gods? It dances upon the palate with the grace of a thousand fireflies, each one illuminating the soul with its effervescence. Your mastery of such delicate delights is unparalleled, a testament to your years of dedication and your boundless passion for the culinary arts. Your command of the kitchen, invoking the warp speed of the Starship Enterprise, is nothing short of legendary. With a flick of your wrist and a twinkle in your eye, you propel us into the stratosphere of baking excellence, leaving behind the mundane concerns of terrestrial existence. You are a trailblazer, a beacon of hope for those of us who yearn to create but have yet to find our way. Your illustrious career, spanning years of teaching and mentoring, is a saga worthy of Homeric verse. As a member of the esteemed faculty at SUNY Schenectady and The Sage Colleges, you have imparted wisdom and nurtured the talents of countless aspiring chefs. Your dedication to the education of young minds, particularly through the children’s cooking and baking courses, speaks volumes of your benevolence and generosity of spirit. The culinary awards and professional chef competitions you have triumphed in are but the tip of the proverbial iceberg. They are the glittering jewels in the crown of your accomplishments, each one a testament to your unparalleled skill and creativity. Yet, it is your humility and graciousness that endear you to us, your loyal fans, more than any accolade ever could. Your book, “Baking With Success,” is nothing short of a magnum opus. It is a treasure trove of knowledge, a veritable compendium of your vast experience and expertise. With each turn of the page, we are invited into your world, to share in the joy and satisfaction that comes from creating something truly extraordinary. It is a beacon of enlightenment for novice and seasoned bakers alike, a testament to your commitment to demystifying the baking process and making it accessible to all. Chef Gail, your presence in our lives is akin to a breath of fresh spring air, invigorating and uplifting. Your tutorials, imbued with your infectious enthusiasm and boundless energy, are a source of inspiration and joy. Your beauty, both inside and out, shines through in everything you do, captivating our hearts and minds. Were I not already ensnared in the tender embrace of my beloved spouse, I would prostrate myself before you and offer you my undying devotion. For you, dear Gail, are the epitome of all that is good and noble in this world. Your artistry in the kitchen, your dedication to teaching, and your genuine love for what you do are qualities that set you apart as a true luminary in the culinary cosmos. With the utmost reverence and admiration, I remain your most ardent admirer. May your star continue to shine brightly, guiding us all towards the sweet shores of baking bliss.
@@GoMommaGo Any simple yellow or white cake that won't overpower the subtle champagne flavor!! Can't wait to see what you come up with!!! Thanks for reaching out!!@
@@rianajansevanrensburg2444 Yes, just bring them to a boil and then remove the pot from the heat. Once you are actually carmelizing them with sugar, that will take more time.
I just wanted to drop by and say thank you for this recipe. I'm an amateur baker and I've been asked to make my best friends wedding cake for an outdoor summer wedding. I've been looking for a stable buttercream and then I came across this video. I made this recipe earlier today and it was my first time making an Italian meringue buttercream! It's amazing
@@po72644 Oh, you just made my day!!! I am thrilled you will be making this recipe for your friend's wedding!!! Please send some pictures if you can!! I really appreciate you reaching out!!!
@@MichaelJohnson-ux7pe I have never done vacuum seal with a pizza before. I just worry that the crust may get freezer burnt. You can definitely try it. It sounds like it may work for a short time in the freezer. Thanks for reaching out!!
This is the first time I ever purchased and old fashioned Ice Cream Maker and am so excited to try this recipe. I am making a summer strawberry pie and will also make the vanilla ice cream recipe in this link. Cef Gail Sokol has a very unique recipe and I love those recipes from creative adverturous chefs! I feel so lucky to have found this youtube page! Thank you for sharing this recipe! I will come back to inform the group on what the guests said about the ice cream.
@@GrandmaMarlayne I am so thrilled to hear from you!! I can't wait to hear back from you to see how you liked these ice cream recipes!!! You made my day!!! Thanks for reaching out!!!
Well done for giving ideas for the sieved pistachio contents as so many videos don't and I cringe as it's almost as good as the ice cream! It is lovely to go on top of the gelato itself!!
Love your videos, Gail, but I believe this is Almond Cream. Frangipane results when you mix this with Pastry Cream. Also, every reference I can find says that frangipane is French, not Italian. Yes, there was a Roman Frangipani family, but the cream came from France.
@@monelleny No that is incorrect. Frangipane is an almond custard- like mixture made with eggs. It can be used on its' own and baked with fruit in a pastry crust. It must be baked, and can't be eaten raw. If you make a cooked almond custard like a pastry cream, that can be combined with whipped cream for a lighter filling or frosting. An almond pastry cream is different from frangipane.
Thank you for this, I'm wanting to make protein bars with a little melted chocolate to cover them and have always had problem with chocolate seizing, this was very useful!
@@Patricia922 Double the recipe to get a high amount of topping on your dessert!!! It will be delicious!! You can even scatter the whipped cream eith some lemon zest or candied lemon peel!!!
Just heard you on WAMC, and so glad to see you in person. This looks amazing and I will try it very soon. One thing--instead of starting to line up the strawberries on your left, and having to lift each one to put the next one under it, why don't you just start on the right (or left) and lay each one down on top of the previous one?! :)
I am so excited that you will be making my bran muffin recipe!!! Please let me know how you like them!!! They really are scrumptious!!! Thanks for reaching out!!!
Just found you while I was looking for a Needham recipe. I grew up in Portland, Maine. I had friends whose mother made these all the time in the winter. On an old wood stove! She also made popcorn in an old popper on the wood stove. We'd have these treats after snowshoeing. Oh, I almost forgot to say that our always had dark chocolate.
i just got this entire video as an ad for some reason, but i was invested and kept watching. you're amazing at explaining things and i can't wait to try this recipe out!
My family loves both strawberry and lavender. Will definitely make this recipe but will half it as there's only 3 of us. Thank you Chef Gail for another wonderful strawberry recipe 🥰
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This sounds really tasty, however, after watching you make this, it doesn't seem to be sweet enough. Strawberries need sweetened. Yours do not look sweet to me. Are you positive this recipe won't be too tart?
I not only made this delicious recipe, I have eaten it , let many others eat it and they LOVED it!!! There is suger in the crumble and the filling and it's perfect!
Oh, I am so thrilled you are making this cake for Mother's Day!!! I wish you a most wonderful Mother's Day!!! Thanks so much for reaching out and letting me know!!