Ann Reardon from How to Cook That showed a way to properly make chocolate mousse with water and chocolate in a debunking video if you wanted to give it another try with her method! She's a cook and a food scientist.
I was about to comment this when the recipe didn't work! I love that how to cook that not only debunks false recipes, but also gives instructions on how to make the recipes in a way fhay works.
Sugar Geek Show has some great videos on water ganache. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-46t9wupwogg.htmlsi=s6DTF4LpbzKTBuEc ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-blIU7yEAcUc.htmlsi=M8VCXM4WuVUZ2q8y
Hi Rachel! Pretty experienced baker here- spreading shortbread can be done with the bottom of a measuring cup that is generously coated in flour. Also, it helps to dump out the dough into small pieces all around the pan and then use the floured measuring cup to squish the pieces down to connect them together. It also helps to refrigerate the dough as working with it cold is much easier! Also, to my knowledge, powdered sugar is used in shortbread doughs to maintain its structure and color as regular granulated sugar contributes to browning and makes baked goods spread, while the corn starch in powdered sugar helps keep shortbreads blonde and more firm :)
Thank you so much for these tips! I’ve actually been making that pop tart recipe for a year now because it’s a friend group favorite and the shortbread spreading is the WORST PART. Can’t wait to try new techniques!
If you want a real 2 ingredient chocolate mousse recipe: silken tofu and chocolate! Sounds crazy but it’s so simple, packed with protein and so creamy, highly recommend 👌🏽
Chris is totally right. You can definitely add cream to the gochujang sauce. Here in Korea it's really popular to add cream this type of gochujang sauce and call it "Rosé". It helps with the spice and it's so yummy! You can use this rosé sause with korean tteokbokki rice cakes, ramyun noodles, udon noodles, pasta, even pan braise some chicken in it (they call it rosé jjim-dak). Add salt and pepper to taste. If you're feeling extra, even a little msg is good too ;)
Interesting. I saw that two ingredient mousse recipe too, but what I saw was hot water, chocolate, you stir them together until smooth, put it in the fridge to set up, then whip until fluffy, ramekin, then refrigerate until set.
How To Cook That did a video on it, she showed you can do it, but you need drastically less water than what that person shows! Using hot water and repeatedly whipping it would do nothing, if it's watery you can't whip air/consistency into water, it just needs a completely different chocolate-water ratio
Rachel, I don't know if you'll read this, but I just wanted to say thank you. I have anxiety and get panic attacks, and watching your videos really helps me to calm down and feel like things are going to be okay. There are very few things that actually work when the dread hits, but your videos are comforting. No matter what you're doing or talking about, your presence is enough. Sorry if that's corny, but I mean it. Thank you
I love your description of Pop tart " Look Christopher, I have some thing with some stuff!" You should write for a food magazine! lol Always fun and entertaining!
Shortbread tip! I typically don’t parchment the bottom since there is so much butter, but in the case that I have to, I drop the dough down in dollops instead of a giant mass, and then basically connect the dots until the base of the pan is covered. Also, if you have a small offset spatula, give that a whirl!
For brown sugar I highly recommend a Prepworks Prokeeper container with the clay puck. The puck gets soaked in water and then keeps the moisture level better to keep the brown sugar soft.
Butter hack…take a glass and put hot water in it then pour it out and put it on top of the butter you need at room temp. The heat from the glass warms it and makes it soft. I use it a lot. I always forget to take it out of the fridge!
Mythical Kitchen tested this hack and found the microwave worked the best. I just use less power, like 50 percent, and put it on for 10-20 seconds at a time.
My favorite pop tart is the Confetti cupcake, hot (edges almost burnt lol). I can eat most fruit pop tarts cold or hot. You should do a pop tart challenge. To see which ones you like the best. lol.
One trick for the shortbread dough is to put it down and then put a second square of parchment on top, that way you can squish it down with your hand and not have it stick to everything. Then once it's spread, peel off the parchment.
Any time I have to add a filling and it says to divide the dough and put the filling in between I always put a third of it on the bottom and 2/3 on top. I feel like if you have a good base, it’s putting the second layer on top of that filling that’s harder so I give myself more to work with and it seems to work out pretty well. I do this especially when I’m making a homemade coffee cake. I also put six or nine dollops then spread, I feel like the dollops make it easier to spread if that makes sense.
Have you checked the height of the head? You might need an adjustment. Your manual will tell you how but it’s the screw you see when you lift the head of the mixer.
Tip to make working with your pop tart dough even easier: Put each half into a gallon size ziplock bag and use your rolling pin to roll it into shape. Cut the bag open and flop it into your pan! 👍🏾👍🏾
I have a summer salsa recipe that is my favorite that I think you should try!!! Avocado salsa! 6 roma tomatoes diced 4 avocados, diced 1 onion diced 1 can black beans, rinsed 1 can sweet corn, drained 1 Tbs cilantro, fresh 1 envelope zesty dry Italian dressing 1 Tbs olive oil Lime juice to taste Mix and enjoy!
First time posting, though I've been watching and loving your videos for over a year. I just bought the blue puffy-sleeved dress from your other channel a few weeks ago, and I love it! And the eye mask massager does help ease my chronic headache and migraine symptoms. Thank you Rachel! (And family!)
For future reference- a second sheet of non stick or butter Parchment will let you flatten/smooth out shortbread - you can even use a rollling pin on the parchment to make it nice and smooth
For spreading the dough out. Use a butter wrapper! It’s greased and waxy and works perfectly. And you’re reusing something that’s gonna be trash! I always use one when spreading out Rice Krispie squares.
Christopher's suggestion of the cream in the gochjang noodles tastes delicious! I've been making Korean gochjang noodles and tteobokki for years. Adding the cream makes the noodles taste like rose tteobokki
Shortbread is a pain in the patootie to spread out. My Great Great Aunt taught me to make a fist, and then use the flat space between your hand and knuckles to pat it down. It really does work. I think part of the magic, is that when you use your fingers to spread it out, they are transferring a lot of heat to the shortbread. Shortbread is easier to handle when it is cold.
the cinnamon sugar poptarts are so good cold or toasted. but the fruit ones blueberry and strawberry specifically are so good toasted and a little salted butter on them
If your beater isn't reaching the bottom of the bowl, you can lower the beater. At least on my KitchenAid mixer, there is a screw in the neck of the mixer that you can adjust to raise or lower the beater.
Spreading shortbread hack, pile into pan into gobs, lay parchment over top, and then squish down with another square pan that can nest into your cake pan.
Not sure if you did something similar before, but I think it'd be neat to see you make a video testing subscribers' family recipes/desserts - you can post a link to a little google doc/submission thing where you let people submit recipes for a dish that's been in the family/loved by the family for a long time and then pick which ones you think would be fun / interesting to do.
I can’t believe this channel has less subscribers than your other channel! I mean I guess people knew you first by the other one but I found you through this channel and I so prefer this channel, enjoy them both but this one even more, so rooting for you and this channel 🎉🎉
I made the bagel thing this morning for my husband but changed it to a sweet version- I used a blueberry bagel, brushed a very thin layer if blueberry jam on the bagel slits before i put in blueberry cream cheese, substituted the garlic and oragono and those spices with added cinnamon and then I took the little chunks of bagel I cut out and made them all French toast in a pan with nuts and dusted with icing sugar for garnish after it was done baking. I still did the egg/butter dip etc before baking
The poptart bar looks so yummy, thats my sons favorite flavor too. Maybe i will have to surprise him with it. Also, cheddar bagel , Yum. Our local Piggly Wiggly store makes Asiago cheese bagels and they are delicious for mini air fryer pizzas !
The chocolate mousse works when you combine 100grams of dark chocolate and 150grams of hot water and then whisk it over an ice bath with a Hand mixer.. First it's super liquidy and splashes a lot but after like 5 to 10 minutes it becomes a delicious mousse🎉
The bagel is a version of Korean cream cheese garlic bread. Use soft bread rolls and cut six deep slits into the top. Stuff with sweetened cream cheese, dunk into garlic butter eggs (no mayo, parmesan or oregano) and bake. So good!
The mousse recipe (chocolate and water) is originally from Alton Brown. But it was done a bit differently. My mum and I made it over 10 years ago. It was mousse but it was not sweet enough for me.
Those noodles look great. I saw a chocolate and water recipe from The Caketoonist that pours hot water onto chocolate. Which I was taught would break the sauce rather than make it, but it’s an entirely different method.
Question Rachel, have you ever made butter tart squares? Made them for the first time at Christmas and they were a little finicky setting up. Just curious as a fellow Canadian
If you put a heel of bread in your brown sugar it will stay soft and not clumpy. Just swap it out for a fresh one every once in a while when the bread gets hard.❤️❤️
