I watch your channel Religiously and have never been let down by one of your recipes. I don't usually comment, but my Family and I sincerely thank you (and Hector) for taking the time and producing these videos (and over the top delicious foods/desserts). Queen of Cheesecakes level * Achieved Keep them coming! Thanks again, guys!!
I hope your channel grows beyond measure! The name you chose is as creative as your dishes and personality! Love the name! You're real! Stay real in this fake, pretentious world.
You got my husband and I hollarin over here! Your whole vibe is on point! But I have two questions for you... 1. Please tell me the reason you're against Goya because I'm missing something and girlfriend needs to be informed. 2. Can you PLEASE do a vlog for Tembleque? The way you break everything down into these simple authentic steps makes my life easier! Thank you!!
I'll answer the Goya question now. I'm not a huge fan of the brand for a few reasons: they're just not that great. They pretty much have the loyalty of most Hispanic Caribbeans because it's generational, but there are plenty of other brands that taste better (even some store brands) and they're not worth the money, in my opinion. Second, they don't support Latinx food writers like they should. Most of the time they aren't willing to pay for what they're asking recipe developers to do or they hire content creators that aren't even Hispanic. Third: the CEO's comments about the Orange Guy being a blessing from God was beyond the pale. For the head of a corporation who's main source of income are Hispanics to say that about a man who threw paper towels at Puerto Ricans when they were suffering the aftermath of hurricane Maria sealed it for me. And, yes, I will put a tembleque tutorial on my list of videos. It's takes a while to get them up, so in the meantime, here's my recipe: senseandedibility.com/tembleque-coconut-pudding-from-puerto-rico/
@@SenseandEdibility Marta, like so many of "us" I was raised on Goya seasonings / products. Once the CEO made those ridiculous comments about the orange menace, I too dropped them and implemented a full ban on all Goya products. When able, I would love your short list of seasonings that would replace items such as Sazon, etc. I am new to your channel. Thus far I have only watched this video and your pernil video, which was perfection and took me back home to my beautiful mother's kitchen. And they say "you can't go back home". Wrong! Food and love are the way back home. Thank you for taking me back to both. I believe I heard you say that you have a homemade adobo recipe? I will be sure to check that, and all the rest, out! Gracias Marta. Eres tremenda!
Girl I subscribed the moment you said tres leches cake is not made with box cake. That was it!! new subscriber. You provide quality content and you seem like such a vibe ❤
@@SenseandEdibility hi, I'm a new subscriber and I'm looking for the Puerto Rican potato salad. I left this comment on your gandules recipe. Will you make one?
Love your channel!!!! I made this cake with my sister in law for my brother's birthday! It turned out awesome! Haha😂, there's a fun story with it because we didn't have a mixer and had to improvise with a drill and a fork to whip everything 😂😂😂😂. It turned out awesome! I am learning how to cook/bake because I want to be able to share and make fun foods for friends and family 😀.
Love you! Your honesty and love for cooking shines thru. Keep it coming! Your like “that favorite Titi “ that I don’t have. We watch you together ( my husband & kids). Yes, girl I want them to learn how to cook their heritage foods. Thank you for taking the time to put these videos. And yes tell us about where you grew up, your kids, your life journey that lead here and now. God bless! ❤️
I know I see a recipe with a box mix I stop watching and it got me to you I was looking at your chocolate tres leches cake it got me looking at your recipes.
You are quite a treasure! I watched your video on pernil last night and now I'm ready to tackle it! This beautiful tres leche cake will be my downfall, because after I make it I will close myself off from the world and devour the whole thing! Thank you for your channel!!!
You are just fabulous!! I just found your channel. Watched a few videos so far and will be catching up on all of them!! I absolutely love the flavors of Puerto Rican foods, and the way you go through the recipes, are so very helpful. And yes, my mouth is watering!!!! Your recipes, I'm sure, are going to become some of my "go to" favorites !!!!! Thank you !!!!
Girl, you had me GOINGGG. You’re serious as can be too. I could not stop laughing at your tutorial @ like 29 seconds……. On a serious note your cake look delicious and I know it is bc I make this cake and my family loves it. It does not last long period. I make my cake “FROM SCRATCH EVERYTIME (I PROMISE I DO) I MAKE IT from scratch BC ITS A VERY EASY CAKE TO MAKE. Thanks for your tutorial and sharing your recipe for your tres leches cake… I’ll be trying out your recipe before the week is out bc I know it’s so delicious.
Just finished making Coquito following your directions from your previous video. It's soo good! Can't wait to try it after a couple days in the fridge! This cake looks awesome also! I'll have to give it a try soon! Thanks for sharing your recipes!!
Thank you Marta ♥️ I made your coquito for my Dominican/Puerto Rican friend & her family and they loved it. I started with making the FRESH coconut milk. Go me 😊 I bottled it and added my own label “thanks Marta!” ♥️ I followed up with this Tres Leche cake. The first sponge cake was a colossal fail 🤣 but the 2nd one turned out great. The whipped cream is to die for. I just ate a piece and WOW! Looking forward to making your other recipes.
I really appreciate what you do because me personally a chef should learn not only to cook, but to also bake and you do an awesome job in what you do, so keep up the good work! I wanted to ask you also if you have already your own cookbook.
Chica, eres un soplo de aire fresco! Soy un nuevo suscriptor después de esa receta de pernil - y ahora está receta! Gracias por lo que haces. Aficionado de por vida!
Fire recipe! Made it yesterday and it received good reviews- thank you. Two quick questions: 1. I noticed that although that I poked many holes in my cake there were spots (not many) that were "dry" or not as filled with coquito as other parts were - have you noticed this at all? 2. Is there a way to make the sponge cake richer and still have it easily absorb the coquito? Maybe another egg yolk or two? Thanks again. Subscribed.
I’m glad you enjoyed it. The way you pour the coquito and make the holes is what causes the spots of dryness. You need ensure you’re poking in a systematic way (a pattern), then pour the coquito evenly over the cake. Adding more eggs won’t do any thing but cause it to taste eggy and it’ll be dense. Instead, you can half the coquito mixture and add more to the cake. Hope this helps.
Your opinions on tres leches cake are the only correct ones. 😄 Loved the video! I'm thinking this would be a nice treat for el Día de Reyes. Hope mine comes out good!
Lmaaoo! Omggg! Your intro! 🤣🤣🤣 but i agree!! I cannot wait to try your recipe for tres leches!! Ive tried several and that all sucked! And i hate people who likes the tres leches from a fancy supermarket cuz i’m like…. That’s not authentic 😭😭😭 cuz there was so liquid, no cinnamon, 😭😭😭😭 soo i gotta show people what a true tres leches cake really is!!! 🤣😭
Master Chef Marta Felicidades 🥂 you pretty 😍 and i like your recipe of tres leches,.thank you so much for sharing your skills and thoughts about it i agree 💯 %Thank you again. Im from New Jersey Boricua 🇵🇷. God bless you 🙏 and a Happy New Year for you and family.🎉🎊🍾🥂
When I was about 13. I was already cooking for awhile and knew I was pretty good at it, so I worked in restaurants and went to a vo-tech high school with a culinary arts program before I went to culinary school. Thanks so much for the kind words, too!
You either had some egg yolk in there or the bowl had grease in it. Were you mixing at the proper speed? There’s captions on my videos in case you don’t catch everything I’m saying.
I have a question. I am getting my feet wet when it comes to baking anything and this will be the second time I'm going to make this awesome cake! And my math is horrible lol. I'm making 3 cakes, one with rum, one with rum flavor, and the other without alcohol. They are going to be 3 individual cakes. I'm figuring that I can take this cake recipe and put them in 3 separate molds. What size molds would you suggest? And would you suggest making 3 separate coquito mixtures so that they can be equally moist? I just worry that if I make the one coquito mixture and take a little bit to make the rum flavor cake, and the no alcohol cake, the cakes won't be moist enough.
Honestly, if you're new to baking, you should make these as three separate cakes. Don't try to combine the batter, just make cake one (as is) and move on to cakes 2 and 3 separately. That's the best way to guarantee nothing goes awry.
Are any adjustments necessary for the cake for high altitude? Cakes from scratch are usually a whole different animal at high altitude. It doesn't rise, which would be problematic especially with sponge cakes.
Most of the time what causes issues in rise at altitude is the amount of leavener in the cake batter. Since there's no chemical leaveners here, the only issue I can see would be the amount of flour or sugar would need adjusting. Since I haven't developed or tested the recipe for high altitude baking (since I physically can't). I would say to make the recipe as is.
There is a difference, yes. All-purpose has a higher protein content which means it will become tough if it’s over mixed. You can make cake flour by taking 1 level up of all-purpose flour. Remove 2 level tablespoons from that cup of flour and replace it with 2 level cups of cornstarch. Sift this together and you’ll have 1 cup of cake flour.
@@SenseandEdibility ooo! Thank you! I honestly didn't know that there was a difference! Last time I made these cakes my friends loved them, but I did notice they were slightly on the tougher side and I remember using all purpose flour then. They honestly were great other than being on the tough side. I found some Cake flour this time, and I'm excited to see how they turn out this time! Thank you!!!
The very first time I made tres leches it was with box mix and it was toooooo sweet 🤢 and mushy. Nope. This cake needs to be from scratch and a little bit more egg based so that it gets structure. Thank you fir this recipe.
Azzzclan if she wants to agree with you and file a complaint, i welcome her to do that. Lets wait to see how that works out for you muffin... i just called you a muffin, ill wait to see how you respond muffin....muffin.....lol
@@kgc1911lmao!!!! These people have no idea what the word “racist” means. They just say these things to shut you up. I never thought I’d live in a world where if you called someone by their ETHNICITY, then you’d be accused of being racist 😒🤦🏾♀️
DarkEmpress81 exactly, my 23andme says im 1% spanish and Portuguese, does that mean i cant call myself spanish cause its only 1% or does that count? Im mixed black and white, does that mean im racist against half myself? Lol... its pure craziness these days. Im on here to compliment the wonderful cook on how great her recipe is and im met with a muffin that is worried about what i call my wife lol...
You wouldn't want to be married to me because I'd hem you up talking about me on RU-vid, LOL!!!! No, but I'm sure you can cook everything you love just fine and she can help. Enjoy!
