This wasn't frustrating at all, this was hilarious! As someone who bakes constantly, watching someone who doesn't was super interesting. Never thought about all the terms and unspoken rules in baking.
right!! i never noticed how much of baking comes from practice and observing how different ingredients and techniques affect a recipe and then applying that knowledge to future recipes. it's not just following the recipe exactly there's a lot of intuition that can really make or break your result
this was a very fun stream- would love to see more simplybakelogical...... also ik its not baked but would love to see you try making stuff like ramen, salads and maybe even desserts!
I love to see both in your "regular life", it's like hanging out with you while I do ____ (the task of the moment). Besides is fun to see Ben being goofy/funny and annoy you 🤭
I love Cristine's sass at the "sugar is wet" debate. I'm no expert baker here, but I've seen sugar added into different stages depending on what you are making and why. It could be added to the dry ingredients, or it could be mixed with the fat like the butter, or it could be mixed with the eggs like you did here. Each one contributes to a different type of structure and moisture content in the final product. Every recipe will be different. The important thing is that it's fun to make and tasty in the end.
Sugar is a wet ingredient because it's hygroscopic and soaks up all the wet ingredients and blends with them. APPARENTLY. This is all I know lol. I'm not debating 😆
@@RavenSchreit right! And for the muffin method, you often blend sugar with the wet to dissolve it fully, so that when you finally add the flour and other dry ingredients, you can mix it as little as possible to minimize gluten structure. Baking does have a science to it. It's interesting to see how little changes in the way you combine ingredients can affect the outcome.
Yeah sugar is actually a wet ingredient but in a solid state. Think about how when you heat sugar- even with nothing else added to it- it turns to a liquid state. Typically sugar is whipped with the butter because it adds air and fluffiness to the end product. If you add the sugar with solid ingredients you will usually end up with a much denser end product.
Baking is like precise chemistry to get the result you want. The reason you use different cups for wet and dry is because the dry cups measure up to the very tippy tippy top, so you can fill the cup and level it with a straight edge across the top. That way, you have EXACTLY 1 cup (or 1 tsp or 1/4 cup, etc lol). The liquid cup has extra space at the top so the liquids won't spill on their way to being put in the mixture (and liquids are self-leveling). Thank you for sharing your time out of your comfort zone :)
I can only imagine the chaos Ben & Julien caused at Saf & Tyler’s wedding 😂 I love it 😂❤️ I want to know more 😂😂😂 Also, I love how much Cristine and Ben love each other 🥺 they have the same energy on camera and know how to push each other’s buttons lol please bake more 😂🙏🏻
I am "perfect spoon Hayley" haha! Used to live in Ottawa and went to uOttawa for 2 years so it's really cool seeing your vlogs/videos in the city and knowing those places. I live in Paris, France now but still miss good old Ottawa from time to time
I think in the future it would be so cool if you post the ingredients/recipe on your Twitter before your stream starts so that we can follow along and bake with you guys!
Only caught the very end of this stream. Thank you for uploading so quickly! ❤ My husband is having me wait til Xmas to open up my collection box....ugh it is sitting in my closet! Such a tease.
My little Yorkie of twelve years by my side passed away yesterday and this has genuinely made me smile and laugh. I’m loving the chaotic love through the screen. Thank you
I actually do bake and I know all of the minor little rules that Ben mentioned but I'm on team Cristine, "It's basically fine." My creations still come out delicious with that mentality.
Baking is a scientific process. While sugar is technically considered a “dry” ingredient, it must be mixed with “wet” ingredients, like butter, eggs, vanilla, etc.
Thank you Beyyyyyyennnn for the shout out!!!❤❤❤❤❤❤❤❤ You and Cristine are such inspirations!! Thank you for the entertainment and making my day!!!!!!! XOXOXOXOXOXOXOXO
I absolutely LOVE this schedule Cristine!! I can finally take part in the stream 😍 thank u for listening to our feedback also: Ben already does know about the „crack and egg on your head“ thing 😅 Cristine told him about it in the tea cake baking video a few years ago👀 am I too invested in Cristine‘s videos? yes, yes I am
1:10:00 "a little sucky-sucky?" 🤣 I am amused at how absolutely prudish Cristine seems to be in these live streams, while Ben rightfully pushes her buttons a bit. She has obviously found an amazingly supportive man to be her common law partner; she shouldn't have any fear of displaying a little affection, or doing some of the goofy, suggestive things that Ben proposes🍌
I used to work in an office full of old “happy wife happy life” guys. It was so gross. They were my dads age and some even had the audacity to make comments “I wish my wife was as cool as you” (so glad I left that company culture!) never let your coworkers complain about their wife to you, shoot even a few of the young men in the office were made uncomfortable by the old guys.
i didnt bake but i did my nails with Black Holo Wish, Naughty List and Solar Unicorn Skin. they look amazing how i did them. now i have to repeat it with the other hand lol
RE Menchie going under the covers, I DEFINITELY recommend what my parents do with their cat Tilly (Mathilde Hauslion, full name - very close to Menchie in looks!): write a little sign called 'CAT' and put it on top of the covers if you see her go under 😂
Sugar is typically added to the wet ingredients so it dissolves before being combines, because the flour added won't allow the sugar to incorporate if it's not added to the wet ingredients before the dry are added
@@glittery_cucumber sugar is typically measured in cups or partial cups and salt in teaspoons, to melt a teaspoon or less of salt it takes very little water, to melt even a quarter cup of sugar takes actual water not just dampness that would be ok for salt, if that makes sense
You guys should check out Evan&Kaitlyns banana muffin recipe! It's also pretty easy but they look really food (even without the tea haha) Great stream! Love just watching you guys chill and chat
I would add some like almond extract always amplify something that doesn’t have a really profound flavor in it that you’re baking this is why I love baking because I can make it the way I wanna make it and it’s always top notch and everybody’s always asking me for the recipe for everything I bake including my family
Simply - whys it for liquids it's glass? Girl what do most people drink water out of at home?😂 Most people don't drink out of thin metal cups, they drink from glass. I know this item is not for drinking out of but it makes sense the way I explained😂
I think the chatter who said your glass bowl is so round meant that it's very spherical on the sides compared to like your metal bowl that goes straight down then rounds at the bottom, or ones for pasta that go diagonal
So I'm painting while I'm watching this and I have some negative space that I'm not quite sure what to do with so I said to my painting (as one does), "What should I do with you?" and immediately after, Cris reads, "Put us in the oven," and I just thought other people should know how god awful my timing is
To kick up the banana flavor & for egg allergy or vegans replace each egg with an extra banana. Banana are an egg replacement in baking. You can also sub oil/butter for banana as well. I use 6- 7bananas in my muffins & they are phenomenal. I get requests for them often. Some cinnamon helps add to it too & I like to do an oat crumble if I'm not doing chocolate chips.
Cristine: that's how my boots looked like when i was in elementry school they got covered in.. me: *thinking it's white powder* Cristine: ...snow. me: *knowing that it's just me and my f'd up mind lmao*
Looking over the recipe, it does not say when to add in the sugar. However, sugar is in the ingredient list between the canola oil and the butter. Deductive reasoning suggests it does, indeed, go into the wet ingredients with the oil, vanilla extract, etc.
I think that part of the reason the tea didn't add as much flavour as it could was because the tea was in a bag and didn't have enough room to expand. I would try again, leaving the tea loose in the water and then straining it (like the instructions said) because then all of the tea will be able to become saturated properly.
I wonder if it's an Aries thing or misophonia. I cannot stand when my boyfriend has a video going on the tv and another on his phone. It makes me angry.
