Good Morning! Would love to do future Bread Q&A episode. Let me know all your questions here!
@laurenschenck5355
2 жыл бұрын
What is your favorite bread 🍞 recipe? What is the hardest bread 🥖 to make? Do you enjoy making any bread or no? Hugs 🤗 xoxo 😘
@tristonmatthew8546
2 жыл бұрын
What are some things that can be added into just a regular country loaf or Italian style crusty bread? Looking to add depth and get different flavors!
@kjdude8765
2 жыл бұрын
@@tristonmatthew8546 depth of flavor comes from a longer fermentation time. Cut the amount of Yeast in half and double the bulk proofing time. Or do the final rise in the fridge.
@bearshthebear2202
2 жыл бұрын
Any tips to improve my bread making?
@filipstrba9709
2 жыл бұрын
Do I really need sourdough starter?
@cynonowo
2 жыл бұрын
claire panicking about the brioche while the crew just keeps filming the swing.... poetic cinema
@karensings
2 жыл бұрын
Then she said, “Add a comment about your burning bread questions for a future episode!” 😂
@christophermabee5045
2 жыл бұрын
This moment was *chefs kiss*
@TheSwami514
2 жыл бұрын
Her voice was so frantic but she moved with zero haste lol
@persondessert9366
2 жыл бұрын
the different backgrounds, claire yelling for archie to turn off the oven, claire running for the chickens… this video is a cinematic masterpiece
@BudBonkerson
2 жыл бұрын
omg you got two questions in how do you feel rn
@persondessert9366
2 жыл бұрын
@@BudBonkerson oh wow hello! i was shaking for 2 hours, no joke. i was freaking out on my twt. those were legitimate questions tho, like i really have been facing those problems so im very very very glad claire answered them 🥺
@literallynoone275
2 жыл бұрын
I would kill for an episode of you cooking with Vinny!
@joshuaybanez2084
2 жыл бұрын
Where do I sign the petition?!
@mallorykane2843
2 жыл бұрын
i wanna see her BIL learn another recipe, he was pretty cool
@taylorsumner1933
2 жыл бұрын
I agree!
@andien8760
2 жыл бұрын
I think it would be a great April Fools for him to do the baking instead of her, and have her do the edits.
@kawaiiPandaMe
2 жыл бұрын
This!
@AllegraVivace
2 жыл бұрын
Having Claire out with the chickens while answering people's questions is everything. Love these episodes.
@ShannonAndy
2 жыл бұрын
Claire RUNNING into the house to take the brioche out of the oven *quite literally* made my life.
@vialle100
2 жыл бұрын
Classic Claire XD
@ahmedwijanarko8861
2 жыл бұрын
okay give the person who named this segment clare-ified, a HUGE raise
@kikimtn
2 жыл бұрын
If I recall from the last episode, the concept came from one of her teachers growing up. Claire asked a lot of clarifying questions lol.
@ryannordheimer
2 жыл бұрын
I love how Wes Andersonian the burning brioche interlude was. I could watch every Claire video 100 times over if they were filmed like that entirely
@fooduzzi
2 жыл бұрын
10:42 "burning bread questions" lol. Love these episodes! So helpful.
@ColorMyWorld250
2 жыл бұрын
came here to comment the same thing but thought i can't be the only one hahahaha
@rasydanfitri4302
2 жыл бұрын
Realising the brioche is still in the oven moment is VERY relatable 😂 some moments just came to you so suddenly 🤣
@joshuaybanez2084
2 жыл бұрын
Claire forgetting the brioche in the oven is THE MOOD!!!!
@rominafourcade9730
2 жыл бұрын
I've never felt more identified with something
@literallynoone275
2 жыл бұрын
It’s literally me when it’s midnight and I realize I have an essay due in the morning type of feels lmao
@tati.l.
2 жыл бұрын
Claire asking one of her cats to turn off the oven: *i don't bat an eye* Claire asking Archie to turn off the oven: "BUT ARCHIE'S VISION IS IMPAIRED HOW IS HE THE RIGHT CHOICE--"
@pd96851
2 жыл бұрын
😭
@Bo_Lew
2 жыл бұрын
Regarding the "uses for leftover egg whites" question: cocktails! Whiskey sour, white lady, gin fizz, and on and on. E.g.: Any time I'm making spaghetti carbonara, that means my wife and I will be having a couple of frothy cocktails while the noodles boil :-) Thank you, Claire--I loved this Q&A!
@emilyd9676
2 жыл бұрын
"The brioche is still in the oven!" I have a feeling this will become a classic.
@Thalassa8795
2 жыл бұрын
Thank you for answering my question! And yes, replacing smell with touch does make sense, it's a sense I don't use often enough in my baking. Time to develop some heat-resistant hands, haha! Something I have been doing myself: setting a timer 10-15 minutes earlier than called for in the recipe to make sure I check the browning and don't burn anything without noticing. It's not suitable for all recipes, but it certainly saved me a few times. (Sidenote: I made the almond poppy seed cake, the ricotta cake and the coffee coffee cake over Christmas break, and all three turned out fantastic! The almond poppy seed was an absolute hit with my family.)
@KandBacres
2 жыл бұрын
Great question fhank you for asking her! I have lost my smell and taste since having covid and I am so lost. Something can be burning and I can't smell it at all. It is super depressing but I am trying to take it as a challenge for becoming better based on my other senses. Not sure if you are in the same boat but I was stoked to hear the question asked!
@Thalassa8795
2 жыл бұрын
@@KandBacres I am not, I am a congenital anosmic (= I was born without a sense of smell), but I mentioned in my original comment that the question is especially relevant now with covid. I am so sorry to hear that! It must be such a shock to suddenly lose two of your senses. My taste is not really affected by my absence of smell, but I don't think my taste will ever be as detailed as those who can smell. Food wise, I focus a lot on combining multiple textures in my dishes to make them more interesting and satisfying. On the practical side of not being able to smell: get all the detectors! Especially for smoke and gas. I also rely heavily on timers for baking, as mentioned above, and will never leave my stove when I'm cooking to avoid burning something. I also try to not wear a shirt for more than two days (I'm in a relatively cool climate), just in case it smells. If you have someone you live with who can smell, use them as your tester for everything that could possibly smell bad (e.g. expired food). The butter I bake with and my milk are plant based, as they last much longer once opened in my experience and that lessens the risk of consuming expired products. I check my stuff as often as possible to prevent food waste, but I also try not to feel guilty when I throw away food of which I'm not sure whether it's still good (it helps I eat mostly vegetarian). Wouldn't want to give myself food poisoning just because I can't smell. A tip that works for me and maybe also for you: use bath products with salt in them (usually called 'sea breeze' or something). If they are strong enough, it should 'tickle' your skin and the inside of your nose (just like the 'smell' of bleach will for example), which gives you the 'experience' of smelling without actually doing so. Whoops, sorry for the essay! Hope this helps you in some way, and that your smell and tast will come back in the future.
@007whiterussian2
2 жыл бұрын
im in college and I have 1 of those pyrex 2 cup glass measuring cups with all the marks on it, so what i do to re use the same measuring cup is I will measure the flour out first then white sugar then brown sugar then any liquids so I can re use the cup without washing it inbetween and if a little sugar gets into the wet or what ever it usually doesnt matter cause wet and sugars get combined most of the time! I dont have to make a ton of dishes and its been working great for me following the dessert person recipes.
@sloanekeilty855
2 жыл бұрын
I made your walnut maple buns on the weekend and received the compliment of "best buns ever consumed" so thank you!!!!!
@gabrielruan7095
2 жыл бұрын
i'm from brazil, i don't cook, i don't bake but i watch every recipe of yours, even the Q&A videos i guess it calms me down
@Brooksie603
2 жыл бұрын
I appreciate seeing little mishaps in the kitchen because it happens to everyone and I think those who aren’t as experienced in the kitchen get discouraged when they don’t get something right away. Seeing people who do it for a living having issues shows them that is normal and just keep going.
@ashleyfwtx
2 жыл бұрын
Claire realizing the brioche was still in the oven is the most relatable thing that has ever happened in a KZitem video.
@gabsofine
2 жыл бұрын
I have a very challenging low end gas oven (no digital display, no light, no window) and I leave a pizza stone on the very bottom to keep the heat more even and rely on an additional thermometer in the oven. I think preheating gas ovens for a veeerryyy long time is important to let them level out! And I generally check on things at the low end of the recommended cooking time and rely a lot on smell to sense doneness so I'm not opening the door so much
@puddingoes
2 жыл бұрын
I don't know why I love her but she's so genuine and true that it makes me happy and at peace ! Would be nice if she could bring back Gourmet Makes but with a spin ! ♥
@mayarosales09
2 жыл бұрын
This episode is just so much free serotonin 😍 the best thing in 2022 so far
@breathebeloved
2 жыл бұрын
Claire, thank you for your answer to the question someone asked regarding baking without a sense of smell. Five months ago, I lost my sense of smell to Covid, and I found that you described quite well the challenge of learning to rely on other senses, like sight and touch. There is no substitute for a sense of smell, unfortunately, but I'm grateful that you were able to speak on it.
@KandBacres
2 жыл бұрын
Me too! I'm a home baker who does baking for local farmers markets and I am 1 year in and now I cant smell or taste anything! I think it will challenge me but I did mybfistbtlday of scent free baking testing a new technique for puff pastry/lamination and although not smelling it was terrible the visual results and textural success made it a positive experience. The kitchen was very smoky but I couldn't smell it so I guess thats a win?
@geraldineconway1865
2 жыл бұрын
I’m dealing with Covid side effects atm but thankfully I never lost my taste or smell. I have lost my voice though.
@emilyjones5062
Жыл бұрын
Watching this for the second time, knowing Claire has forgotten the brioche in the oven, makes her prior response to being organized and focusing on one thing at a time so funny 😂 I love how real her KZitem channel is!
@nilsnieuwejaar3769
2 жыл бұрын
Someone was concerned that their oven temperature dropped when opening the door. One way to minimize that is to leave a pizza stone (or pizza steel) in the oven all the time. It will hold onto the heat of the oven, and help get it back to temp quickly as soon as the door is shut. It also helps smooth out the swings in temperature that every oven has - even when the door is shut.
@leire5072
2 жыл бұрын
I 100% agree with Claire: Spanish tortilla is one of the best dishes ever
@myerklamb8529
2 жыл бұрын
7:41 This made me start cackling like a goose and my dog ran into the room to make sure everything was okay 😆
@mickale1099
2 жыл бұрын
Vegan here and can/have binged watched all episodes of Claire! Would love to see “accidental” vegan bakes or recipes easily modified to be vegan! Love you Claire!
@KandBacres
2 жыл бұрын
Omg I am so glad I read the comments!! Meee! I am a home baker who stumbled upon baking as a source of income in rural nova scotia, I bake and sell at local farmers market. I watch Claire's videos like 5 times for each thing I try, I am here to say vegan croissants are possible! ( vegan becel plant based unsalted baking sticks...crucial). It is cool to see other vegans taking her great instruction and making it animal product free! Thats awesome!
@anniesuecanalin2639
2 жыл бұрын
Can we have a Claire Q&A?! All about you, how you got into baking, favorite books, etc.?!
@tati.l.
2 жыл бұрын
When I have a bunch of egg whites left from a recipe I often make a merengue and incorporate fresh strawberries in it (if it's Strawberry season), and put it in the freezer. It turns into a super simple but lovely icy dessert, perfect for Summer.
@amanda_untamed
2 жыл бұрын
Hi Claire!! Thank you so much for all your work. I’m baking through the entirety of Dessert Person in 2022. I’m 6 recipes in so far! Tonight I made tarte tatin for my anniversary. I just wanted to say thank you in general, but particularly thank you for making the book lie flat when it’s open. That has helped so much!
@nattlee6692
2 жыл бұрын
Bread question: how do you know when you have kneaded the bread enough vs too much? And the same question for proofing times? I tend to bake and cook more by sensory perception (site, smell, touch) and am having trouble with my break being too dense.
@MissRusso09
2 жыл бұрын
For the kneading take a golf ball size of dough and gently pull it apart. It should stretch out to a thin pane light can pass through. If it tears it's not ready. Check out Claire's video on nyt cooking sourdough
@acermortuus8550
2 жыл бұрын
Claire realizing mid-explanation that the brioche needed to come out was peak Claire. Love it
@pmberkeley
2 жыл бұрын
For the person asking about the reusable pastry bags, I've been using the Pampered Chef silicone pastry bags for ages now. Haven't broken (although they'll slip the gasket if you use something too strong in them). They're easy to clean and easy to use. Highly recommend.
@nicolem2680
2 жыл бұрын
Claire forgetting her brioche in the oven is a real mood
@loleezi
2 жыл бұрын
Bread Question: When you need to adjust the timeline of your dough prep, at what points can you put the dough in the fridge to slow the rise, and when can you not/when might you over proof it. Curious for both batards and for something like brioche.
@lisettecollins9977
2 жыл бұрын
Hi Claire, love these episodes! Wondering if you can talk us through the different type of sugars and when to use them: brown, granulated, powdered, Demerara, muscavado, coconut etc.
@awells327
2 жыл бұрын
I’ve been binge watching, but for whatever reason just subscribed today. As a very new baker, I really appreciate Claire’s instructions. She makes everything seem much more doable!
@jenniferspaeth2757
2 жыл бұрын
This made my day! I am so glad you continued filming when she went to get the brioche! Not only did we get to see how pretty the cabin is but it was an excellent plot point.
@scootertron8332
2 жыл бұрын
They make these reusable bowl covers that look like shower caps that work very very well. I can even open them up to cover dough sitting on the counter. For the egg whites, you can freeze them for later use or use them for an egg wash :)
@abar4047
2 жыл бұрын
My boyfriend got me the Dessert Person cookbook for Christmas, I’ve already made like 6 things!! I can wait to see what you come up with next! :) Also happy new year to you and your awesome crew, and thank you for all the amazing videos y’all make!
@alvikay
2 жыл бұрын
every video is a little bit magical, a pinch of informative and a generous cup of wonderful. thanks for keeping us all baking through last year and no doubt this year too. x
@darrenoconnor6109
2 жыл бұрын
I would love to hear your opinions on kitchen design and what elements of it you hope to incorporate into the cabin such as layout finishes and storage
@BlueyMcPhluey
2 жыл бұрын
that brioche moment is true art, you can't plan something that good 7:30
@sadden05
2 жыл бұрын
How can you tell when bread is proofed appropriately? Additionally what does an under and over proofed dough look like and how does that impact the final bake?
@bkd69ster
2 жыл бұрын
Coupla questions for a future episode... 1) I have a little Twinkie branded baking gadget, but the included recipe turns out a cake with a fine crumb, like a pound cake, while I think Twinkies are more similar to madelines in crumb size. What elements determine the final texture of a cake's crumb? 2) What's the formula for substituting a liquid sweetener, like honey, or maple syrup, or barley syrup, or agave, or what have you in place of the liquid and sugar in a recipe? 3) When do we get the animated Claire show?
@mikectong
2 жыл бұрын
The changing scenery is everything and giving very Survivor confessionals
@claudiaramos6376
2 жыл бұрын
I love the Q&A song!! I feel like it has a country vibe. 1.)Do you can? Any tips for a beginner 2.)Do you make your own broth/stock I’m curious because I’m on a broth kick rn trying to learn more in order to make meals faster 3.) Cutting boards! I am always throwing them out they are probably under 15$ each. I am considering purchasing a fancy one that last longer. Any suggestions, is it necessary? 4.) I just bought a really expensive knife set I’m curious on your knife setup and maintenance if any. 5.) Do you have a favorite dessert?
@dollysumrow1062
2 жыл бұрын
I love that your kitchen is normal, like most of your audience. We can relate to how you do things.
@Xeno1798
2 жыл бұрын
Lil tip! When frying items use the same rule of bumping the temp up a bit for the preheat then dropping it down to the actual temp (For my fryer I go up 10-15 degrees). This helps to reduce the amount of time needed to reheat the oil when frying multiple batches of large or a lot of small items.
@myaserrano8063
2 жыл бұрын
Oh my god the glass pan thing makes so much SENSE all my brownies and coffee cakes turn out so weirdly baked and yeah that makes sense
@TheSwauzz
2 жыл бұрын
For Claire-ified bread ep: How do you adjust the wet ingredients if you live in a really humid area? Is there a rule of thumb for bread recipes I haven't done yet or am I stuck messing up until I learn what feels correct?
@LittleMissLonely13
2 жыл бұрын
That cabin is gorgeous! Claire, you're living my dream (especially with those cute chickens).
@cassiebeal9646
2 жыл бұрын
I think sight is your best bet for telling whether something is done or not if you can't smell. Keep an eye on it around the general time it's supposed to be done, and use a knife to test things like cakes! If it's really dark, it's burnt. If it's pale/blond/close to the color of the original batter, it could probably use longer in the oven.
@Reefspidey
2 жыл бұрын
You should give us a tour of all those plants you have on your patio!
@marinapolanco2541
2 жыл бұрын
Claire’s existence is truly a gem. The way she is makes me feel like I’m just hanging out with a friend rather than watching a video. Been spending a lot of time home baking, thank you Claire for making me feel like baking is something I could achieve. Any chance we could get a video talking about vegan baking and in what recipes non dairy items can be replaced for dairy and texture would remain the same?
@soniashapiro4827
2 жыл бұрын
Yes please. Vegan baking!
@isabellaceballos4050
2 жыл бұрын
I just wanted to thank you for inspiring me to go into the culinary field. After working through dessert person I decided to enroll into culinary school this year. Any advice to starting out?
@familyengineering5591
2 жыл бұрын
Ur probably illegal. So youll get a full ride scholarship wherever you go. Make sure to mention your illegal immigrant status as much as you can so admissions will for sure give you the biggest package. 👍
@plantita3183
2 жыл бұрын
@@familyengineering5591 Ewww wtf your comments on Claire’s channel are so weird, such a creep. Why are your bugging her about getting kids, weirdo
@plantita3183
2 жыл бұрын
Also good luck in culinary school, ignore that other guys comment!!
@isabellaceballos4050
2 жыл бұрын
@@plantita3183 thank you 🥰
@familyengineering5591
2 жыл бұрын
Im being serious
@Harlieelove
2 жыл бұрын
Hiiiiii ♥ love u ♥Some questions for Claire-ified: First of all, Flatbread?? Please?? Next, what even is baking? How do you know which flours, sugars, fats, to put together, and cooking times? I'm reminiscing to a time when I made mug-cake in the microwave and I'm hoping you will expand on quick LOW EFFORT baked goods? Perhaps an air fryer series?
@tess6536
2 жыл бұрын
You bring me so much joy, whether it be baking video or a Q&A like this.
@KandBacres
2 жыл бұрын
So glad for the smell question! As someone who has lost total smell and taste (i can feel certain things like acid/spice but no flavour) from covid recently as a home baker i feel so devastated. I am hoping I can use this experience to become even better with a sensory handicap.
@jojocatattack
2 жыл бұрын
So much fun to see you in the wild with the chickens. A win is when you call your chickens and they come to you for a cuddle. My great nieces carry them around like babies.
@kaemincha
2 жыл бұрын
the vibes are so good
@katierobinson5464
2 жыл бұрын
Meeting your chickens is everything I needed on a snowy Thursday!
@rick454p
2 жыл бұрын
I've done the same as your brioche, but mine was banana bread. I went out to work on a project and remembered it about an hour late. That is when I learned banana bread is still good when over cooked, just chisel off the charcoal and enjoy.
@TheBereangirl
2 жыл бұрын
Lol ...ice cream fixes most things.😂
@ryanaspelund9247
2 жыл бұрын
I always seem to get mixed answers to my pie questions, so I’d love some input: How do I know when to blind bake a crust vs. baking it with the filling? For fruit pies, is it best to cook the filling before it goes in the crust? Can I blind bake a crust before adding a lattice top?
@heathergleiser
2 жыл бұрын
In case Claire doesn’t see this, I’d point you in the direction of Erin McDowell’s series Bake It Up A Notch on KZitem and her book The Book On Pie. She covers all those questions in hour-long lessons that are easy to understand.
@kjdude8765
2 жыл бұрын
You blind bake a crust for any pie that cooks less than an hour. So any custard style pie. Fruit pies bake long enough to cook the crust. The filling question really depends on the filling itself and the fruit. I would stick to the recipe or be prepared for unexpected results. Yes you can add lattice to a blind baked pie if it'll spend at least 30-45 minutes cooking. You may need to really bump the heat at the end to darken the lattice strips.
@lizcarstensen639
2 жыл бұрын
The title for the video is GENIUS
@TheBereangirl
2 жыл бұрын
Lol...Claire remembering the brioche in mid discussion and running to the stove in panic...yeah, that's par for the course for me.😜
@NiamhAllStar21
2 жыл бұрын
Got dessert person for Christmas, so excited!!
@mollyross888
2 жыл бұрын
claire becoming a crazy chicken lady is everything i ever needed
@Jade.S1
2 жыл бұрын
Would love an episode on gluten free baking if possible
@kelarisa
2 жыл бұрын
please thank the brioche for triggering drama, we need more of that crazy energy in these episodes (sorry claire i love u)
@ZAKUHRY
2 жыл бұрын
Would love to see a challenge type video. I know they were never your favorite on BA but they are something I know your audience would looveee. Suggestion since you have your cabin, baking a birthday cake outside.
@rahulmooley3298
2 жыл бұрын
SHE ANSWERED MY QUESTION YAYYYYYYY
@sarahnash7174
2 жыл бұрын
Why do I always feel like you need a hug??? Sending you one anyhow, if only to ease my own mind 🙈 fabulous, hilarious video thank you 💜
@xaychotic
2 жыл бұрын
"Harris and the Chickens" would be an awesome band name.
@LeeCurrid
2 жыл бұрын
Just when we thought we were getting a calm and serene video, we get the surprise chaos and panic of the brioche in the oven, hahaha
@tati.l.
2 жыл бұрын
I've already been using the deli container tip for my mise en places - as an amateur baker I measure out EVERYTHING and get all my ingredients out and ready before I actually start making a recipe. Those containers are a great way to stay organized in the kitchen, even if it means more things to clean later (no dishwasher for me, sadly. 😭)
@niki20072
2 жыл бұрын
Remember that there are a fair amount of things that don't really need to be washed if they are just used for dry ingredients. A lot of things you can just wipe out or rinse out (in my opinion). Measuring spoons that are used for things like salt, baking powder/soda can be wiped off and put back. Something I like to do when measuring things out is to read through the recipe and note the things that are going to be combined in the recipe and then you can measure all those things into one container as long as you can keep track of what you have and haven't measured out... lol.... I do a container for wet and a separate one for dry ingredients, just to be clear. Hope that might help.....
@tati.l.
2 жыл бұрын
@@niki20072 thanks, I appreciate the tips.😊
@natwandering
2 жыл бұрын
I just love your cabin! need to see more of it!
@chaozzah
2 жыл бұрын
If you want to know things for sure, find out what the temperature needs to be for a product to be done to your likeness and just temp it. Guarantee consistent results!
@lucysrz3496
2 жыл бұрын
For the egg whites question, my sister has a little baking business and she often makes pastry cream so she always has a lot of egg whites leftovers. Whenever she makes a cake she replaces the full eggs with the egg whites and oil or butter, at the end of the day yolk is fat so you can just easily replace it with another fat. I think she does around 10-15 grams per yolk.
@xyzpdq1122
2 жыл бұрын
I really needed this today ❤️
@yeseniagonzalez7878
2 жыл бұрын
I love videos like this we need more !!
@jacobhochfelder6479
2 жыл бұрын
question for the next Claire-ified: Is there a good rule of thumb for knowing when it’s possible to substitute dairy products for each other? i.e. whole milk vs nonfat milk vs buttermilk… or sour cream vs cream cheese vs creme fraiche vs yogurt vs greek yogurt etc… It can be annoying to buy a whole thing of buttermilk knowing I’m only going to use like half a cup
@kjdude8765
2 жыл бұрын
A 1/3 to 2/3 sour cream (or plain Greek yogurt) to milk ratio works pretty well to substitute for buttermilk. But in general it's very recipe specific as to what substitutions will work. Unfortunately.
@dancing_fig
2 жыл бұрын
I'd love it if there were an overall guide! In the meanwhile, I've got another, more liquidy buttermilk substitute for baking that I've used for eons: for 1C buttermilk, use 1C whole milk + 1T vinegar or lemon juice, letting it sit for 5-10 minutes until it starts to curdle. As for the others, it depends on what you're using them for. Cream cheese is trickiest, since it's *so* much thicker than the others. (But neufchatel cheese is a great substitute if you can't find cream cheese at the store.) However, for anything that'll be baked, I think you can generally substitute each in for the others. Especially in recipes where it's a small component, and not the main flavor. Sour cream is just a more tangy creme fraiche, though, so a 1:1 substitution is fine there. If subbing in a thicker item for something more liquidy, you can thin it out with more of a liquid that's already in the recipe, or with milk until it's the right consistency. If subbing in something more liquidy for a thicker item, then you can strain it through a clean dish towel or a sieve + coffee filter combo until the texture looks right. Or you can remove some other liquid from the recipe if you feel confident you know what the final look of the batter should be, but this is a trickier option, since it can have a bigger effect on the flavor.
@hannahmaeponce9259
2 жыл бұрын
we always love a claire-ified episode 💖
@vanessarosero4402
2 жыл бұрын
LOVE!! The intro music
@dinodinosaur
2 жыл бұрын
So 00:48 was a foreshadowing? A sign of things to come 😂
@annahiggins342
2 жыл бұрын
Hi Claire! I love your descriptions and explanations. You answer all the questions I have, sometimes before I even fully realize my question! That being said, my Claire-ified question is how to avoid cracking in my water-based powdered sugar glazes? I try to keep them as thick as possible, but I keep seeing them look perfect upon drizzle, but then a few hours later, they look cracked and terrible. Does the texture of the cake I’m glazing make a difference at all? Also, just saying-I now say “MMM” without realizing it and I’m not mad about it.
@JanicaDotP
Жыл бұрын
Claire saying she'll be answering all of our "burning baking" questions and then actually having a brioche pottentially burning in the oven.
@pegparrish3512
2 жыл бұрын
Happy New Year to you and everyone involved with these wonderful videos! This was an especially fun episode with scenes around the “cabin” grounds, the chickens, the swing, the brioche in the oven!! 😂. 2022 will be an exceptional year if the rest of the videos are similar, no matter what season Vinny deems it to be! Thanks for the genuine laughs. 😘
@anyname13579
2 жыл бұрын
Omg I absolutely lost it when Claire ran for the brioche. If that's not me I don't know what is.
@TheSimplyCooking
2 жыл бұрын
Egg whites can be frozen, I do this all the time. Just note on the bag how many are in there. Or freeze one at a time in a silicone muffin liner and put the discs in a bag.
@katie-vq4op
2 жыл бұрын
This was so adorable!!!! Love Claire so much ❤❤
@pamlloyd808
2 жыл бұрын
Thing one and thing two, I love it
@k.a.u.4599
2 жыл бұрын
I still have waxed canvas piping bags from my grandmother that I use - though today I'll line them in really bad quality plastic piping bags, and that combo has resulted in less breakage/waste of plastic but also cleanliness.
@scorpleeon
2 жыл бұрын
Archie fail lol no opposable thumbs. Loved the episode and brioche disaster interlude!
@MeKsTeR330
2 жыл бұрын
I recently made the Fruitcake from Dessert Person! It was so good, but I wanted to know a few things. 1) Where should the hardened, iced cakes be stored? Do they need to be refrigerated or will they be fine in a cool dry place? I haven't been able to find anyone to gift them off to so now I'm set for next year lol. 2) Why is there a layer of marzipan if the entire thing is covered in icing? It was very difficult to roll out thin enough to cover the cakes and I couldn't really taste it in the final product. I do now have a whole bunch of yummy marzipan in my fridge tho :D
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