Dessert People! So excited for our first guest, Sue Li! Make sure you stick around to the end to catch a bonus episode featuring a delicious meatball recipe that Sue has loved since childhood. See you next week!
this was the most “delightfully insane” way to start my morning. Sue Li was the perfect first, in-person guest on this channel! can’t wait to see who all the other dessert people will be!!
Whether it was intentional or not, I love this format for having a guest. Make one dessert recipe of your choosing and then one of theirs. It was nice to see Claire learn a recipe that Sue loves and is the expert of. Also Sue is just a gem.
In Sue Li's recipe videos, she talks a lot about how food can be comforting and how much these recipes are a source of comfort in her life. Claire has talked about being a Dessert Person means seeing food as more than just nutrition, but also food as a source of joy. These are such good philosophies on food.
Omg Sue is a character!! There’s something insanely endearing about someones who’s so obviously talented & capable, but still so hilariously anxious. Extremely relatable 🖤
Honestly. Like you have 2 people who went to culinary school, they're two of the best in their fields and yet they are a chaotic messes together. I love it.
Dear Claire, we know this channel is called dessert person, but it's also cool if you make other things you enjoy not in the book. FYI It was nice change of pace to just make random meatballs lol.
Key point about the Pearl Meatballs: Sue is using glutinous rice (also known as sweet rice) for the pork meatballs. It's very different than regular rice - it gives that sticky plump quality in the end :)
I absolutely loved how Claire and Sue did NOT want to bake but wanted to make meatballs instead, along with Vince’s response “It’s called Dessert People…” lmao *one of the funniest episodes, we need more of Claire and Sue together
Ok. I thought someone would have pointed it out already. the pistachio paste and sesame seed paste are all OIL. the Oil is breaking the meringue. They did not under whip it or over fold it.
Yes, I only learned how to make meringue recently but the one thing all the recipes emphasise is that you can't have any fat on the egg whites or they don't foam properly. Oils contain a lot of fat.
@@TheMrgreylee I've made mousses and it doesn't deflate when I add the yolks (fat) and chocolate (also fat) I now it's not indestructible But I don't think once it's beaten fat can make it drop
If you have the video on high quality on pc you can actually read most of the recipe and piece together the rest from what they were saying but it'd definitely be nice to get the recipe
Pearl Meatballs (zhen zhu wan zhi) 2 cups of short grain sweet rice, soaked overnight 2 pounds (900grams) 5 scallions, chopped 2 tablespoons of chopped ginger 1/2 teaspoon sugar 2 tablespoons soy sauce Generous pinch of kosher salt (approx 2 teaspoons diamond kosher salt or 1 teaspoon Morton's) 2 eggs Soak rice overnight, spread onto a plate or sheet tray. Combine remaining ingredients in a large bowl and gently mix to combine. Form balls with a spoon and your palm and roll in rice to coat completely. Prepare steamer and steam balls until rice is translucent and meat is cooked, about 12-15 minutes.
Keep hiring Sue! She’s awesome and embodies all the times we loved Claire when she was also just anxious, nervous, and all about just enjoying the process while taking us on the ride.
Honestly this whole episode really was like a Gormet Makes lite, but without Claire being completely stressed (a good thing!). Mistakes happened, Claire got to bounce off of someone, there's a tangent somewhere in the middle where someone is making something else. Lot of old vibes and it was very entertaining. I don't expect every ep of dessert person/people to be like this since the format is intentionally loose to allow freedom, but I really enjoyed this.
The cookie failure actually made me feel way better… I love meringue cookies but after failing like, three times in a row I just kind of gave up and I buy them from Trader Joe’s now… when I saw this episode I was like, it’ll be fun to see how someone good at this does these. And then they also failed and I was like… oh maybe these are just fussy cookies. So maybe I’ll try again as soon as we stop having 100+ degree weather every day and I feel like turning my oven on again.
This is one of the most fun episodes I've ever watched! Can't wait for more Dessert People! Sue Li's really funny I hope she'll make a reappearance too! Lots of love from Singapore!
For reals - Sue Li will forever have MVP status because of her amazing BTS footage from the Dessert Person shoot which she posted on her instagram on pub day.
I honestly find it so refreshing to see that they include and post videos where the end result isn’t always perfect. Because that really just is cooking/baking in life. Sometimes it works out and sometimes it doesn’t, even if you’ve made the recipe many times 😊🤷🏻♀️ It still is all fun in the end!
Who ever edits this videos does an amazing job. Love the comedy. Those pork and rice meatballs look delicious. Being a vegetarian, I will have to taste them via thru the ladies. Those cookies I will definitely give it a go.
Ugh please bring sue back again she’s great! Love the energy she brought and love the little bit of chaos that was added and how you guys just laughed about if prob one of my favorite episodes
For all of y’all asking for the meatball recipe, just freeze the video on 14:21 and see the recipe scribbled in sue’s handwriting! Feeling lazy? haha ok, here, i wrote it down for you: 2 cups short grain sweet rice ? (a little scribbly, I’d go for 1lb by the looks of it) ground pork 5 scallions 2 tablespoons grated ginger 1/2 teaspoon sugar 2 tablespoons soy sauce Kosher salt 2 eggs note: I am not affiliated with sue li nor has she allowed me to re-write this little scribbled note of hers which she probs didn’t think would end up public in any way, so… proceed with caution! (I won’t. Totally making this tomorrow)
You can fix it, it's called regenerating the meringue, if it deflates you can just whipp it again, if you have a torch you can use it to heat the bowl, meringue in contrast with other creams and preparations whips better when warm, in fact italian meringue gets to be pretty hot, anyways also the best proportion for meringue is 1 part whites 2 parts sugar, you can disolv dissolvee the sugar in the whites before whippin
