I once made Alton Brown's angel food cake and the only problem I had was trying to figure out what to do with all those leftover yolks. It was really good. I haven't tried this version yet.
Store bought angel food cake tastes nothing like homemade, mmmmm the crisp outside and chewy inside YUM 😋 I worked in a nursing home for years and couldn’t believe that diabetics could eat angel food cake ( not the whole thing) I am sorry but that one they made had NO crisp outside, the best part!
The only angel food cake I’ve ever had was store bought white dry sponge styrofoam crap... so I never cared for it but as with most things I’m sure homemade is better.
I did a combination of both recipes and it turned so salty that we couldn't eat it. Probably my fault but both videos lacked measurement of salt for the water. I didn't put salt on anything else but the water. At least some water/salt ratio would be useful than just saying "as salty as the sea"
This may be a bit too much, considering the planning ahead and time the video would take, but I'd be fascinated to see you do one of Brad's recipes on It's Alive.
Powdered Sugar actually does work a bit better in making whipped cream vs. granulated sugar. The cornstarch in the powdered sugar to help prevent clumping also helps to thicken the whipped cream.
Next time, I think it would be best if you make your Bon Appetit recreation as soon as the original is uploaded. Like, immediately. That's likely a reason why your Pop Tart was a success, so make sure to act quick for them views!
When making a whipped cream or butter cream frosting, the difference in using granulated sugar vs powdered sugar is simply that sometimes the granulated sugar will fail to fully incorporate thus making the whipped cream have a gritty texture. Using powdered sugar usually ensures a smooth and sand free texture. Also, the ratio of egg whites in that jiggly Japanese cheese was definitely off, however even just the freshness of the eggs can effect the lack of or presence of an egg flavor.
My grandparents used to make Angel food cake all the time too...except their’s was never moist lol that’s why I never liked it, it didn’t have much flavor, was dry & so light that it felt like I ate nothing
I'm bothered by the fact you said "make sure there weren't any big air pockets in the middle and the corners...." the CORNERS 🤔🤔 it's a round pan there aren't any corners 😂😂😂
BA is far superior than Tasty, If Rie joined BA Tasty would be over forever lmao, she's one of the only cooks I really like from Tasty, not the only one but still, she's the best
I think you want an ungreased pan more for the ability of the batter to climb the side, less so for the issue of falling out of the pan. What you have is a bundt pan, Claire is using a tube pan, two different pans.
I've successfully made an angel food cake in a loaf pan for those who do not have the proper pan. Don't be afraid! It's just harder to get out... But it still works.
My husband’s favorite cake. And the store bought cakes aren’t a touch on home made. Buy the 2-part pan if you don’t have one. I got mine at a yard sale.
With heavily egg based desserts, to reduce the eggy flavour you need to wait for them to fully cool. Like, absolutely not even slightly warm cooled. I guess the issue with the jiggly cheesecake is that they tend to solidify of collapse by then.
Are you related to NileRed? You both look alike and sound so similar and are very skilled in a particular area of life. I would believe it if you said it was true.
