The point about not necessarily needing all of the cutesy gadgets to bake in your home is such a welcoming and good point and it's nice that we have someone saying it out loud.
@MeepChangeling
2 жыл бұрын
Yeah but if you bake more than once a week... Get a good mixer or a food processor that can do mixing.
@AmericanDivaa
2 жыл бұрын
:o Right? I appreciated that message way more than I expected. I mean...yeah! A bowl, and a wooden spoon or whisk is really all you *need*. ^^
@Torlik11
2 жыл бұрын
@@MeepChangeling I agree, it's nice to have a reminder that you can cook without it but without going for the expensive stuff, a cheap basic hand mixer can make a world of difference. I got mine for 5$ at a second hand store and it made baking much more fun.
@ruffethereal1904
2 жыл бұрын
@@Torlik11 The hand mixer opens up so many great avenues like frosting, whipped cream, and homemade ice cream. I'm just lucky my dad bought a heavy-duty, big boy KitchenAid for my mom and now, I'm the one who keeps baking several times a week with doughs that would beat the ever loving daylights out of any lesser mixer.
@hodgeelmwood8677
2 жыл бұрын
I always say that if my grandmothers and great-grandmothers could bake without fancy gadgets, so can I.
@radar12564
2 жыл бұрын
I can't decide if I like it more when he's screaming about FLOOF POWDER or explaining things calmly like a lovely, experienced teacher. He's not the hero we wanted, but he's the hero we needed. ♥
@whatsit177
Жыл бұрын
I like the moo juice
@deborahhuxley8745
Жыл бұрын
His energy reminds me of dog (I'd say a good golden) who somehow learned to cook. The "floof powder" reinforces that. I love him. Good boi.
@MiniAngelMom
Жыл бұрын
I totally and wholeheartedly agree
@Zutzuuu
Жыл бұрын
I agree, but that tingling that I get when he screams "CIMANON" just cracks me up😆
@juliestewart3244
Жыл бұрын
EGGIESSSSS!!
@mannye
Жыл бұрын
Kathy passed away in 2019. It would be so nice to let her children know that her recipe is making so many people happy.
@everyoneytubes
Жыл бұрын
Condolences to you. I didn't know her. But I did have a friend in that building in 1976.
@kal1543
Жыл бұрын
Kathy is an amazing baking innovator! Love her dedication to send it in and share with everyone ❤️
@dp7650
Жыл бұрын
I didn't know you Kathy, but much love to you and your children.
@tazkrebbeks3391
Жыл бұрын
My condolences.
@bilindalaw-morley161
Жыл бұрын
I've just comments that nobody these days(yes I'm a Boomer) can imagine the happiness and pride she would have felt at her recipe being chosen. Perhaps if you get a thousand likes on a comment? Maybe. I hope someone can share this vid with her family. Thank you for letting us know.
@greerbriggs8421
10 ай бұрын
as an anthropologist, your dedication/fascination with seeing how people cooked and ate in the past (especially with these home cooking books) is a very familiar feeling you're studying this field in your own way with your own perspective that offers something I've not seen in many of my peers, food is a key aspect of culture and your hands on exploration and willingness to take others along this path with you is so interesting and human in a way that is often lost in this study Ɛ>
@Boyakishan
6 ай бұрын
How did you reverse your 3???
@IkutoH
6 ай бұрын
@@Boyakishan Probably a special character or a character from another language.
@nemesisofeden
6 ай бұрын
That's an incredibly interesting way of looking at it. He's a food archeologist that's influencing future generations to the potential of the past.
@objective_psychology
6 ай бұрын
@@Boyakishan Copying and pasting or using a custom keyboard shortcut
@terryhasseman5239
5 ай бұрын
Food and religion are something every society in history has had. Examining them definitely helps understand the cultures and people of the past (yes I'm late to the game, but my algorithm only started suggesting the long-form content of this channel yesterday after years of the shorts being watched and saved on my profile
@transwithnoplans
Жыл бұрын
You’re so chill in the longer videos. The TikToks you do are so chaotic that it’s such a weird shift. I came here expecting to witness a bar fight with lard and crying over gelatin, but I left with a new scarf and a mug of warm soup. Thank you very much.
@rltt379
Жыл бұрын
I like both, I feel like it could've been a little more chaotic and still feel natural though
@becky4183
Жыл бұрын
I love this and I agree with you!
@heidivaliev3706
Жыл бұрын
I love your videos!! Articulate, funny and adorable!😊
@Asstolfo96
Жыл бұрын
Eh- gies!
@0joshdude
Жыл бұрын
The biggest wipe lash or it a parlel unervers of him
@jenasorbera6707
Жыл бұрын
Dude. seriously. Im a retired pastey chef. The amount of information you give so perfectly in explaining the science and reason behind every step is perfect. Beautiful job you Joyous human.
@jenellehardin2670
Ай бұрын
I just stopped the video to comment that I NEVER KNEW WHY alternating wet and dry. After 60 years of baking.
@KatrinaBeasse
Ай бұрын
Me either, Jenelle. And I have been baking for 35 years!
@Christyleadbitter
2 жыл бұрын
Professional chef here with nine years patisserie experience. You’re initial explanation is perfect. Allowing the larger air bubbles to escape through slow heating process creates a tighter crumb giving you that slight fudge like texture especially when it comes looser batters like in this recipe.
@gh_007
2 жыл бұрын
Since the temp isn’t at full blast for the whole time, does the gradual heating of the batter before cooking temp is reached have any impact on the crumb/flavor? The larger bubbles rising and popping makes sense for the flatter top/bottom and tighter crumb, but doesn’t explain the fudgier texture to me. I’m wondering if the slow warming of the batter, with emulsified eggs and milk and starch creates a pudding-like interim phase that cooks at the full temp for a short amount of time? And is it possible that the slow heating helps create a flatter top/bottom by heating the whole cake through more evenly (vs. a blast of heat on the outside moving into the middle), much like how a wet fabric cage collar achieve flatter cakes for stacking? I’ve been baking (always from scratch, no boxes mixes for me!) since I was 11, but not a pro by any means. I began yeast and sourdough baking in 2018, and nerded out on different techniques, science behind gluten/starches, hydration levels, and impact of time/hydration/lipids on flour. I love learning new science-behind-the-baking stuff, and your thoughts would be appreciated!
@foegettergames252
2 жыл бұрын
Followup question, is there any particular reason cold oven baking isn't more popular? Is it primarily a concern for time? or just the prevalence of preheating?
@JonathonDezLaLour
2 жыл бұрын
@@foegettergames252 Cold oven baking does change the behaviour of the mix, and the end result can vary a lot by the type and age of the oven (older ovens tend to be slower to heat up, and non-fan ovens tend to have less equal distribution of heat) so pre-heating the oven is often the best way to make something come out reliably. There's also a lot of recipes that favour the lighter, more open, and generally less dense end results that come from baking in a pre-heated oven (speaking largely of cakes here). And some bakes just won't work at all if they can't start building their structure right away (cookies, flourless cakes, yorkshire puddings/popovers etc)
@jpunkins
2 жыл бұрын
@@gh_007 I think you're right, my guess is that the fudgier consistency is due to the combination of the denser crumb and the fact that it wasn't at full temp for the whole time so it didn't dry out as much. I think it might be a little closer if it was cooked at a slightly lower temp for slightly less time but I still don't think it would be "fudgy", just more moist and springy.
@suemetzger5302
2 жыл бұрын
@@JonathonDezLaLour popovers , the things I've learned. We grew up eating these delicacies for breakfast with obnoxious amounts of butter, then I had a spell were they just didnt rise , that lasted till I saw the flour my hubby bought was self rising, changed the recipe and almost killed me . If I can't make a decent popover, why live?
@deltahillcreative
Жыл бұрын
Many years ago when I queried her on such a topic, my grandmother explained to me that by starting in a cold oven, the cake has time to settle resulting in a "fluffier" texture. It also helps the cake develop a thicker crust meaning it lasts longer without going stale. As much as I love your short-form content Dylan, I absolutely adore these longer videos. It's really nice getting a more in-depth tutorial and your information delivery methods are on point.
@jemm113
Ай бұрын
Did she explain about time and temperature differentials if you wanted to adapt a recipe to a cold oven method?
@alainajohnson2021
2 жыл бұрын
I just made this cake with my grandma. She had never heard of this type of cake and was excited to make it with me. while it was cooking she took out one of her old recipe books from the 50's and we looked through and found some interesting cakes that were going to make next time we get together. Thank you Dylan for making the videos because now I am going to have a whole bunch of new memories to make with her!!!
@beatrizd.rodriguez9051
2 жыл бұрын
I am literally crying reading this post... Bless you and you grandmother... 😭😭😭
@bananapudding1367
2 жыл бұрын
Don't be shy drop some recipes 👀
@HeatherD831
2 жыл бұрын
This comment made my day, I lost my maternal Grandmother back in 2002 and my paternal Grandmother is on the other side of Canada so I don’t get to see her much.
@emilyrln
2 жыл бұрын
Awwww that's lovely!
@chimkinNuggz
2 жыл бұрын
1950s? Geez i wonder if any of the instructions included slaves
@CrackedWreckingBallProductions
Жыл бұрын
Dang, I wish you did more long-form content like this. Your passion comes through at a whole new level.
@baysidesue
Жыл бұрын
I agree, wholeheartedly!!
@Quantum36911
Жыл бұрын
Yes I agree! I love the chaotic energy and dark innuendos of the shorts, but this could be in a humanities curriculum, the passion and expertise in food culture really comes through, so well written
@sarahbartilson2915
Жыл бұрын
Came to say the same thing!
@angryhobbit5919
Жыл бұрын
Right?! This made my morning!
@im_munted
Жыл бұрын
i think so too, the shorts are fun and sporadic but this explains more
@codyuntch4850
2 жыл бұрын
Just wanted to share that an older lady shared one of your baking videos with a whole room of other older ladies at a self reliance conference we had a few months ago at our church. She went on for a few minutes about how wonderful your videos are and suggested everyone look up your channel. It made me laugh. Love your videos and your love of baking and history!
@cindyrobertson3798
Жыл бұрын
Another older church lady here! He's a hoot isn't he?
@alyssaohleyer8416
6 ай бұрын
My mother taught me a trick for measuring shortening. In a glass 2-3 cup measuring cup, add a cup of water. Then add enough shortening to displace the amount of water for the shortening measurement. So if you need 1/2 cup, you add shortening until the water reaches 1 1/2 cups. If you need 1 cup, add shortening until the water reaches the 2 cup line. Then, block the shortening and dump the water out. You now have your perfect amount even though it's a messy blob.
@clarkha99
3 ай бұрын
@alyssaohleyer8416 -- This is genius! Water displacement would be so perfect (and so much less messy). Thank you so much for sharing, and "thank you" to your mother 😇💞
@kristiswa
3 ай бұрын
Yeah, I learned that in 1963 in Home Ec. When did people forget it?
@vma862
2 ай бұрын
When feminism start 😐@@kristiswa
@sevenember3332
2 ай бұрын
I believe the use of hydrogenated fats started to be phased out around the mid to late nineties. Mainly because I don’t remember using it in any of my home ec type classes.
@lauralynpilakowski12
2 ай бұрын
@@sevenember3332 That is how my mother taught me as well! I was just telling my 22 year old son about that a couple of days ago!
@uniquelymadison
2 жыл бұрын
Chaotic Dylan is fun but calm Dylan is so cozy and just a delight to watch too. Its like baking with friend through a Face time or something. 😊
@Myako
2 жыл бұрын
"Chaotic Dylan" and "Calm Dylan", I love it! 😂😂👏🏻👏🏻
@BDylanHollis
2 жыл бұрын
I always aim for these to feel like you're baking with a friend :D It's the best type of baking!
@annechenlowey7462
2 жыл бұрын
Chaotic Dylan is an coffee-based cocktail at the rave, and Calm Dylan is a lovely cup of tea at the kitchen table. Both are fun, and have their times for the best experience.
@uniquelymadison
2 жыл бұрын
@@annechenlowey7462 😂
@uniquelymadison
2 жыл бұрын
@@Myako 😁
@augustaimperatrix
2 жыл бұрын
I said this the last time and I'm going to say it this time, because Dyllan deserves every last bit of praise I can offer: I love these longer videos. I love the way he talks, how invested he is in everything that comes with baking these recipes and of course I love his humor. Plus, I commented on the last longer baking video (as I said, similar to this comment) and all I got in response were genuinely nice comments, agreeing with me. I've never seen this before, especially on KZitem. No nagging, no insulting, nothing. It was just... rainbows, flowers blooming and bees humming in the comments beneath my own comment and it makes me happy every time I get a new notification.
@FutatabiRyouji
2 жыл бұрын
I concur
@pewnit
2 жыл бұрын
I legit thought I was gonna be in the minority that picked up on this, I think his personality on screen is extremely entertaining to watch which plays a huge role.
@anthonypetruzzi158
2 жыл бұрын
totally agree. his short videos are funny as hell, but these longer videos are something special.
@Jerepasaurus
2 жыл бұрын
He's an absolute gem and we're so lucky to have him in our day. I can never stop commenting and supporting this wonderful guy. ♥
@s1lentsymphony607
2 жыл бұрын
I could not agree more. He is something special to this world and this platform. Genuinely appreciate everything he does
@uSCOTTpwnd
2 жыл бұрын
I love your emphasis on accessibility in cooking. Not everyone can afford butter and not everyone has an electric mixer. Wish every cooking-based content creator was like this.
@IronMessenger
2 жыл бұрын
Unless one day he gets a big sponsorship from the fat cats at the mixer company! Then he will sell out just like all the others... You know who you are Mrs Ray. ;)
@maxperezcelani
2 жыл бұрын
i was just thinking the same
@XxNightmare128xX
2 жыл бұрын
Despite Crisco being used in a lot of recipes, try to use animal based fats like lard as substitutes. The vegetable and plant based ones play a significant role in heart related health issues.
@IlyaNLeo
2 жыл бұрын
I absolutely agree with you sweetheart At the same time im glad they arent ALL like this There can ONLY BE ONE DYLAN B HOLLIS AND I LOVE HIM JUST THE WAY HE IS.
@braydenwoods9432
2 жыл бұрын
If you enjoy his videos for that reason, I believe you would enjoy Adam Ragusea, as he also does all his recipes by hand (except homemade noodles).
@Odester117
2 жыл бұрын
Dylan is quickly becoming my favourite online personality. So wholesome and well mannered, not to mention the humour he brings to everything he does. Keep up the great work!
@nuclearbirds
2 жыл бұрын
“Wholesome and well mannered” Remember the candle salad?
@jamessockman5971
2 жыл бұрын
Agreed, love this man
@NoZenith
2 жыл бұрын
Check out Glen and Friends
@froggyrox42
2 жыл бұрын
He definitely gives me captain america if he didnt join the war and decided to dive into baking and homemaking instead vibes. He is wholesome and damned funny! 🤣
@jamessockman5971
2 жыл бұрын
@@froggyrox42 yo, I was going to comment "wow Steve Rogers knows his way around the kitchen" lol
@drewpickle2237
2 жыл бұрын
Seeing Dylan in his slower videos is extremely refreshing. They perfectly contrast his higher-octane TikTok cooking videos, and it widens the scope on how he actually acts. It shows that the way someone presents themselves isn't exactly how they actually are. Keep up the good work, and I do want to see more of these longer videos.
@TwilightStar91
2 жыл бұрын
He's like this in his TikTok Live sessions as well, he still has to talk fast to keep up with the chat but he's very lovely and sweet.
@galendeig6747
2 жыл бұрын
Exactly what I was thinking.
@rose77778888
2 жыл бұрын
I just told my son that I like him better this way. Although, I do enjoy the others.
@_rvth_
2 жыл бұрын
took the words right out of my mouth. love the candor and process in these videos.
@cathleencavanaugh2113
11 ай бұрын
I’m seeing this much later than the original air date. With that said I will weigh in on the cold oven bake. My grandmother was born in 1887 and worked in a boarding house as a 13yo. She was a fantastic baker and I learned pies, cakes and noodles from her. I didn’t preheat an oven til forced to in Home Ec class in the early 70’s. I think preheating the oven would have been considered a waste of money. I have recently found your channel. I truly am enjoying all the episodes as I try to go back and watch them all. Ty
@barefootalien
8 ай бұрын
Interesting... I do wonder if the not-preheating thing was economic in inspiration. Not long before _that,_ I'd think preheating would be absolutely mandatory, since it would involve building a fire.
@ElaineCullen-if8dr
Ай бұрын
@barefoo😊talien
@dougkunzelman5745
Жыл бұрын
I don't cook, I don't bake - I have no idea why KZitem suggested this video to me, and I have no idea why I decided to watch it. This is the first video from this guy I have seen and he totally cracks me up! He doesn't crack jokes, but he's hysterical. And now I want to try this cake!
@E23K1LL
Жыл бұрын
In 4 days I am sure you have seen his shorts by now, but he most certainly does make jokes. I strongly encourage you to check them out if you haven't already. They can be crass, but hilarious none-the-less.
@CuriousCat987
Жыл бұрын
you should watch him on TikTok
@theresalogsdon765
Жыл бұрын
What ever brought you to this Site, Gave you a few minutes of fun. It is always this way. He is a Real Character. Enjoy
@xxwintermoonxx1528
Жыл бұрын
He doesn't crack jokes he cracks eggs
@dougkunzelman5745
Жыл бұрын
@@theresalogsdon765 Thanks, I will. In fact, I made hid Peanut Butter Bread a couple nights ago and it was amazing!
@gaefaelevi6670
2 жыл бұрын
I will forever stand by my point that this man needs an official cooking show. Like maybe on normal TV, Netflix, Hulu, etc idc I just want one!
@billhanna2148
Жыл бұрын
No truer words 👍👏👏👏
@lorijudd2151
Жыл бұрын
I would completely vote for that!!!
@TheStorm45
Жыл бұрын
Yeah, except TV and stardom RUINS all the greats, it POISONS them...I wouldn't wish that curse on ANYONE. He's perfect just HOW and WHERE he is ❤💯
@TheSamantha51682
Жыл бұрын
I actually think I saw him on something that was Netflix or Hulu on of them...
@carolcalklumb2990
11 ай бұрын
My guys (I.e sons) sent your channel my way and, as usual, I love their gift. My mom (born 1927) had those cookbooks, that she and her 5 neighbors shared back and forth. Thank you! And you’re right again. I (born 1956) as a young married baker (1975 - way too young lol) had no mixer. Thank you again.
@alicial1239
Жыл бұрын
One more possible reason they used a cold oven: When a cold oven is heated, it heats very quickly. This cake has a lot of fat in it. So when the cake is in the fast-heating oven, the extra heat will FRY the edges before going into the baking stage at 350°. The hot stage gives every edge a crispiness that you usually only get on the top.
@F4sy
Жыл бұрын
This comment deserves a pin
@rexbeavers6746
Жыл бұрын
My oven takes about 15 to 20 minutes to heat so I don’t know how this would work depending on how long the preheat takes.
@seanmivey
Жыл бұрын
Yeah, the more I think about it, you're right. The radiant heat during the "cold" phase would more quickly crisp the edges (even in the pan). Kinda like a toaster oven. Yet the cake is still less "done" because it's at a much lower air temperature until the 12-minute mark.
@karleeadams
Жыл бұрын
Save on electricity 😅
@erikharrison
2 жыл бұрын
Starting with a hot oven gives you more "oven spring" - the water in the batter starts to steam, and the gasses expand, then the cake sets before it can deflate. Dylan's theory is exactly correct (well known in bread making). Thats why you get that classic pound cake dome with cracked top. And the margarine/crisco combo probably helps with that "fudgey" texture too - butter is about 15% water, so there is actually more fat in this than in a traditional pound cake.
@RaspK
2 жыл бұрын
You are quite correct; and for the trivia aficionados, butter is typically 82% fat, with a minor part of milk solids added, and the rest is water.
@marmitenot.
2 жыл бұрын
Thanks for the explanation!
@ginger_nosoul
2 жыл бұрын
@@RaspK you are correct, butter is made of butter and adds a butter flavor.
@knuckle12356
2 жыл бұрын
@@ginger_nosoul you are correct; better butters bake best by butter biters bitter battles better butter batter and the butter batter battles embitter bigger butter butlers. Basically.
@matter8293
2 жыл бұрын
@@knuckle12356 cheese
@cryosblaze5867
2 жыл бұрын
I love chaotic Dylan's energy, but calm Dylan just feels like the sorta guy I wanna have a nice cup of tea with and a chat.
@debbyherrick6676
2 жыл бұрын
I would love to have him as a friend 😉
@Zineeta
2 жыл бұрын
Yes I agree
@FlinnyWinny
2 жыл бұрын
Tea AND CAKE
@lalaj5831
2 жыл бұрын
Especially if he bakes.
@kodaaxolotlnerd9352
2 жыл бұрын
only seen this guy in passing while I was browsing Tik Tok, but this version of him feels kinda... Uncle Iroh-ish? In the way that he'll calmly explain how a cup of tea is made, or a baked good, and all the nuances that go into making it correct, and then being like "apply that knowledge for not just tea or baked goods"
@michaelburgess6004
2 жыл бұрын
When I heard "cold oven cake" I imagined him just setting a bowl of batter in a cold box until it magically turned into cake. I wanted to see that happen so bad.
@blakksheep736
2 жыл бұрын
Me too.
@peggywoods4327
2 жыл бұрын
Hahaha that was me too! As someone who used to bake professionally, I was highly intrigued. Now I want to bake one just experience "the crumb".
@michaelburgess6004
2 жыл бұрын
@@peggywoods4327 It certainly did look pretty good in the video. How come you don't bake professionally anymore?
@dawsie
2 жыл бұрын
😹😹it’s been decades since I had heard anyone talk about cold oven baking, this is a method I learned from my Mom and my GrandMother both and it was also the way I was taught in my cooking class at High School. They never preheated the oven before making up the ingredients for any type of cooking. I was over joyed at the fact he compared it to the pre-heated oven method only to be left disappointed by the texture of the pound cake. Heavy fruit cakes are best done in the cold oven method as it allows everything to firm up before it starts baking. Because the oven is cold the flour has the chance to absorb the liquid into every grain of flour, thus giving that moist creamy compact texture. In the pre-heated oven the flour does not get the chance to absorb the milk, eggs and butter into the flour and thus it gets burned off faster leave behind that crumbling teeter to the cake which is also dry. That pound cake is now only good for having with custard to help with the moisture content. I prefer a good pound cake over any type of sponge cake, but the best sponge cake I ever made was on a GirlGuide camping trip where we learned to use a straw Box to bake a sponge cake that was the first and only time I have ever made a sponge cake that was so moist but it did split and crumble due to not having any body to it.
@blakksheep736
2 жыл бұрын
@@dawsie Sounds great!
@KKRB3
2 жыл бұрын
I genuinely absolutely adore the high contrast of absolute Chaos(tm) in the shorts versus the very gentle, educational and downright soothing long-form videos - it makes for a perfect balance of video styles + twice as enjoyable for both personal 'chaotic-brain' days and 'want-soft-and-soothing' brain days! well done!! :D
@galeparker1067
2 жыл бұрын
Well said!!
@beleva09
2 жыл бұрын
Completely agree, it is my favourite aspect of Dylan's content You just can't really deal with the same amount of energy every day
@KKRB3
2 жыл бұрын
@@beleva09 Exactly!! And a creator can't *give* the same amount of energy every single video either, so it probably helps that he doesn't have to be "on" re: the chaotic energetic side all the time (since a number of other people here on YT have burnt themselves out that way), and instead can choose when to be Full Chaos(tm) and when to be soothingly low-energy. It's brilliant on both sides! :)
@lacytaylor1501
2 жыл бұрын
It reminds me a bit of Good Eats with Alton Brown's goofy skits but more serious yet still light hearted educating on the cooking process. I adore watching Good Eats and similar sort of silly yet serious food education shows so now I understand why I so enjoy this content.
@KKRB3
2 жыл бұрын
@@lacytaylor1501 SAME!!! Very well said!
@cybirmom
Жыл бұрын
My husbands grandmother made what everyone called "grandma cake." I searched for YEARS for the recipe, trying all kinds of pound cake recipes. All anyone knew was that it had a LOT of eggs and cooked "forever" starting with a cold oven. I finally found it. It was very similar to this cake, but had ONLY Crisco, no margerine, and 10 eggs. Love your "old recipes". a lot of them are what I remember from my childhood (I'm old).
@audreyhogan8285
Жыл бұрын
Those 10 eggs must be costing a fortune these days
@Mystery13x
Жыл бұрын
@@audreyhogan8285 a dozen eggs is only like $5?
@summersands8105
Жыл бұрын
If you're able, please share your recipe. I'd love to try it.
@maucat29
Жыл бұрын
@@Mystery13x Only $5 ?? Just a couple years ago they were commonly under $2 a dozen and sometimes cheaper than that. Five dollars for a dozen is not cheap for a lot of people.
@princessmimi6776
Жыл бұрын
@@Mystery13x um...no, more like $7.29 a dozen and I have 5 boys😢...
@tokkinvic
2 жыл бұрын
"You'd be surprised what you can get done with a bowl, a wooden spoon and a whisk" This singlehandedly motivated me to bake (I've always love to try it by myself!) but then I remembered I don't have the most crucial part... the oven. I guess I'll wait several years to work for my baking needs 😌 great vid as usual, Dylan!
@juliastock3771
2 жыл бұрын
There's some great cake recipes you can do on a stove top with steam for example!! That might be something fun for you to look into until then😊
@IsaacIsaacIsaacson
2 жыл бұрын
I bake small goods in my airfryer and it works really well. I've made cookies, even small sponges. :)
@natascha7868
2 жыл бұрын
@@juliastock3771 I think China and Japan have traditions of steamed cake (maybe some other asian countries too)
@ladyofthemasque
2 жыл бұрын
The Townsends channel has some examples of baking pies in a cast iron Dutch oven with coals from a fire. If you have a barbecue on your back porch or balcony, and some briquettes, this could be doable, and you can usually find Dutch ovens at thrift stores, Just remember to get a metal trivet to raise the pie or cake pans up off the bottom of the pot, and that you'll want to rotate the pot over the coals one way and the lid with the coals on it the other way every so often.
@anyjen
2 жыл бұрын
You can bake some cakes in a pan with a lid with really low heat, if the pan is thick.
@Jenny_Sama
2 жыл бұрын
Dylan is such a charming, engaging, down-to-earth fellow, the real treat isn't the pound cake, it's listening to him for 14 minutes ❤️
@Neiot
2 жыл бұрын
I know, right?
@AlfBecerra
2 жыл бұрын
You read my mine❤️
@vanessaduty1574
2 жыл бұрын
I agree he is such a doll! He makes me want to go through my gmas old church recipe books
@benjaminoechsli1941
2 жыл бұрын
I _love_ Dylan's longer videos. I was introduced to him as "a guy who bakes as part of his thesis on the science behind the art", so to see him explain parts that wouldn't fit in a one minute long video, as well as reminding us all that you don't need expensive gear to make a quality cake, is delicious. Thank you, sir. ^^
@TheMystic_239
2 жыл бұрын
I’m not sure if that’s why he bakes. He has a music degree in old-timey jazz. He just bakes cause he collects vintage and antique things, recipe books being one of them
@Evergreen085
Ай бұрын
My mom passed 20 years ago and for some reason this brings me back to when we used to cook together. Holy crap I'm happy watching this and enjoy his enthusiasm and love for cooking.
@debraboober608
Жыл бұрын
Dylan, I am 68 and quite familiar with those cookbooks! They had hardbacked editions in my school for Home Economics class and were phasing them out as our teacher was quite uninventive in the kitchen, so I am the proud owner of several of these cookbooks! So many of your recipes are ones I remember my grandmothers making! Both of them were very inventive in the kitchen! Keep doing what you are doing, you are bringing baking to a new generation!
@markclifford1857
Жыл бұрын
Hello 👋 Debra. How are you doing? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, where are you from? You seem like a real country girl
@parsleypalace3272
Жыл бұрын
I remember those, too!!!! When Dylan showed one, I got Sooooooooo happy!!!!!
@Kieron-Davies
9 ай бұрын
Could you please send me a link to find that book as I am struggling to find it
@arklytte
Жыл бұрын
I'm a retired chef, and while I'm not a baking expert (I was never a very good pastry chef, sadly), I can still dance the tune. And I can tell you from experience, both in cooking and baking, initial and continuing heat conditions can absolutely make a *world* of difference in the final product. I was 100% positive, watching this, that the second cake was going to end up less dense, less 'fudgey', and with a drier, more open crumb. It just made sense based on experience. Nevertheless, I really loved this video, and your baking vids in general. The pure crackhead energy of your tiktoks/shorts is absolute fantastic and wonderfully entertaining, but your deep dives have me absolutely hooked (and I'm genuinely devastated that is seems like you're not doing them anymore, since it's been months since you posted one). You have a way of explaining things that is both entertaining and informative, without talking down to the viewer, but you still get your message across very eloquently. It's honestly inspiring, and I truly hope to one day see more of this type of video for you (either that, or you with your own show on one of the various cooking channels :D). Also, also, I ADORE your 'you can bake with simple tools and get just as good results' comments!! Again, retired chef, so cooking is very near and dear to me, and, while, yes, I do have a few cooking gadgets in my kitchen, most of my stuff is no different than what you'd find in anyone else's reasonably well stocked kitchen...I just make sure my tools are the best quality I can afford, because a few good quality tools are worth more than all the high tech gadgets in the world. At the end of the day, cooking and baking are about technique, skill, and practice. Anyone can cook...or bake...wonderful things if they're willing to invest a little time and effort in learning, and they practice. Thank you for doing what you do Dylan! I've had the good fortune to study under some truly incredible chefs in my life, and you, sir, like they, have the soul of a teacher. That's a rare and precious gift, and not one to set aside lightly. Thank you, as well, for reigniting my desire to try to improve my own (not so awesome) baking skills.
@neta6304
Жыл бұрын
I agree Chef, with all you said. I just hope that Dylan sees your posting here.
@arklytte
Жыл бұрын
@@neta6304 Thanks! I appreciate that. And me too. :)
@ladytaz6137
Жыл бұрын
Being an ex CCA ( California Culinary Academy) student, I could not have said this soliloquy any better. Good luck in your efforts, sir.
@arklytte
Жыл бұрын
@@ladytaz6137 Thanks!! I've been working on some different kinds of homemade bread...mostly simple stuff so far. But I figure, if I can get the simple stuff down to where I can do it consistently, then I can move onto more advanced stuff. Picked up the King Arthur Flour baking bible and have started looking through it for inspiration as well. My wife and I have been having tons of fun trying out some new things, and our friends and neighbors love the homemade gifts we've been handing out. :)
@ladytaz6137
Жыл бұрын
@Ark Lyte I bet, yummy goodies are always welcome. 😋
@planningwithlyons9027
Жыл бұрын
I just have to say thanks!! You are so fun to watch I feel like it's live. But you are great for my ADHD. I want to become a better baker, BUT have the hardest time reading baking cook books that are super technical. I learned more about baking in this vid then trying to focus on a book. It's also great to see the stages to the end product. Thank you!!
@jinx2292
2 жыл бұрын
One of my favorite treats my family calls them "Forgetem's". Essentially if you have to use a bunch of egg yolks, but don't wanna waist the whites, you whisk them up with sugar and some vinalla till stiff peaks, then fold in chocolate chips. Preheat the oven to 450, scoop the cookies out, turn the oven off, put them in and forget. They'll cook as the oven cools, and they'll be done in 3-5 hours. Their like the texture of lucky charms marshmallows, and just super good!
@Kayjayoh
2 жыл бұрын
Ah, so meringue cookies!
@jillrice2577
2 жыл бұрын
Interesting!
@jailelitaker9921
2 жыл бұрын
That sounds so delicious!! I’m definitely going to try that!
@GaiusMarius65
2 жыл бұрын
My grandmother (and mom) made these. They were amazing. My grandma swore the secret was they had to be baked on cut up paper grocery bags.
@efolinsky
2 жыл бұрын
Literally a meringue cookie
@obiwankenobi1608
2 жыл бұрын
I love this guy's channel. He just makes the best cooking videos and I always love seeing them pop up
@BDylanHollis
2 жыл бұрын
Thank you most kindly :)
@ChthoniaTheInhuman
2 жыл бұрын
Alright then Slayer...
@obiwankenobi1608
2 жыл бұрын
@@ChthoniaTheInhuman Kirbo...
@animallover6307
2 жыл бұрын
it's a little sparkle of joy to see a new recipe! I've watched the rest to death❤️
@apriltaylor6607
2 жыл бұрын
I agree
@kammymarie13
2 жыл бұрын
I was really curious how it would differ going in a pre-heated oven so I'm SO glad you decided to try it out!! I love these longer in-depth videos so much!!
@avsiii7661
2 жыл бұрын
The reason the two methods came out different is because of timing. When baking cakes in a cold-start oven, cakes need more time to bake. And, the cake will come out more dense with smaller cavities. With smaller cavities, moisture does not cook away as fast. When baking a cake in a per-heated oven, cakes need less time to bake than a cold-start oven cake. And, cakes will come out more fluttery with bigger cavities than the cold-start oven cake. With bigger cavities, moisture cooks away a lot faster.
@vickialway6433
2 жыл бұрын
So like I thought, it's molecular right? 🤞🤞😀
@DoubleADwarf
2 жыл бұрын
Putting the cake in a cold oven probably means it comes up to temperature more gradually/gently too, as opposed to suddenly blasting it with high heat, which browns and sets the outside of the cake before the inside is finished cooking. Like tempering an egg vs. scrambling it. The egg is getting cooked both ways, but the latter isn't so great for a smooth texture.
@avsiii7661
2 жыл бұрын
@@vickialway6433 Ahhhh, yeeeaaah,, kind of. What happens, will, there a rule when baking a cake. That is when you finished mixing the cake, the cake need to be put in the per-heated oven as soon possible. The reason for this rule is because cakes has leavening agents. In this video, the recipe calls for 'Baking Powder' for it's leavening. It's a chemical reaction. The longer the cake is sitting, the more bobbles it starts to form. Just like bubbles, they start to pop. So, when the cake put in a cold start oven, the cake is going to come out with less and smaller cavities.
@avsiii7661
2 жыл бұрын
@@DoubleADwarf Noooo, a cold start oven with cake in it just gives the leavening agents time to react, losing its leavening power. And, also, a cake has a very moisture content which keeps it from burning too quickly before it's finished forming and setting. It's natural for cakes to start forming and setting from the outside first and finishing in the middle. And, finally, the tempering egg analogy just does not make any sense for what's happening when a cake is baking.
@jmercedesd
2 жыл бұрын
@@avsiii7661 This is fascinating, thank you for the explanation!
@Rendosian
2 жыл бұрын
The dichotomy of KZitem Dylan & TikTok Dylan is amazing! This was so cozy. I feel like my grandmother is in the kitchen baking and I’m anticipating the awesomeness of it. Love it.
@robynt.3035
2 жыл бұрын
Agreed!
@tterabyte_exe
2 жыл бұрын
The love this man has for the craft of baking is so admirable it makes me ENCHANTED and astonished. i love the talking, the cookbook and how he incorporated his little comments of what he is currently thinking (the metric system article) it makes the video feel like you're talking to a college teacher
@lindaheath784
2 жыл бұрын
I get the impression that he is very intelligent.
@aureaphilos
Жыл бұрын
My kid and I love your short-form videos - they are so funny - but I thoroughly enjoyed this longer format. It shows that you're much more thoughtful about what's involved with each recipe. Bravo
@xena91388
2 жыл бұрын
3:50 THANK YOU FOR TALKING ABOUT THIS!! There's too many people who are all like "OMG a stand mixer is the best thing ever go buy one now" like everyone watching the video can easily fork over $200-$500 at the drop of a hat. I bought a $15 hand mixer to help me with things like whipping egg whites but everything else I do by hand with a bowl, a spoon, the tiny whisk from my hand mixer, and sometimes a fork.
@annevoigt6653
2 жыл бұрын
The only reason I own one is because I inherited it. I would never have dropped that kind of money on one
@TherealDanielleNelson
2 жыл бұрын
@@annevoigt6653 Same here. I inherited my grandmother's stand mixer but for the longest time I used a handheld one or when my handheld one died a spoon.
@christianbrinkhoff5469
2 жыл бұрын
100% yes. I grew up dirt poor and that it was hard finding cooking or baking inspirations back then that did not use insane machines and aids that costed thousends uppon thousends and you always felt like I cant do this. So for Dylan to speak about this so passionatly braught me alot of comfort and hope in humanity. And its also why I love his vids!
@annevoigt6653
2 жыл бұрын
@@christianbrinkhoff5469 it also feels like I’m cooking with my ancestors. I have my great grandmothers mixers accessories. So it’s four generations of family cooking together.
@christianbrinkhoff5469
2 жыл бұрын
@@annevoigt6653 I can fully get that. I have a cup from my grandmother that she used you drink coffe in. When ever I have coffe in that mug i get fond memories. So I fully relate to that feeling.
@ayumizetsulover
Жыл бұрын
Dylan I gotta say, getting to hear you infodump about history and baking like this is a huge treat! I would watch videos like this all the time. Please make more! I feel like I'm learning so much, and it's so nice to see your education and knowledge of baking and it's history shine through as you talk! Your shorts are sweet and funny, but this has the same feel as tasting history, and I'm totally hooked.
@sarahdenkins3431
Жыл бұрын
Dylan hall is makes my day so much happier when I see his videos!uh-huh grahuh.. I meant to speak to you directly, Dylan Hollis! I love everybody you do! I cannot wait to get your book like smash point! Lol.. I didn't even mean to say smash point! Love you!
@garethkalum8297
Жыл бұрын
I enjoyed Dylan's shorts, but his longer videos are excellent. I really appreciate the extra history and baking info.
@ghomerhust
Жыл бұрын
these longer format videos are a treat that we don't get on his tiktok platform, which is where i first found him. been a fan for a long time now, only recently found his youtube channel. we pre-ordered the cook book a WHILE ago, cannot wait for that to show up so we can make some fun old food!
@MsWhite-gw4yp
6 ай бұрын
I love watching him get all nerdy over his baked goods! I am a science teacher who taught the science of baking for a few years and this brought me back! More videos like this please!!
@Mad-Dog-Majima
2 жыл бұрын
He’s so gentle, like a mother teaching their child how to make weird old recipes
@nimroddess_
Жыл бұрын
THANK YOU for actually testing the two baking methods side-by-side! The whole time you were discussing your thoughts on why the cold oven method gave the results it did, I was saying "Prove it! You need to test it!" And then you DID and it made me so happy! Please make more long-form videos like this, I am loving them all!!
@MeghanMarklesLies
Жыл бұрын
He should now test it with butter instead! I'll bet it's much better..
@angiegaa
Жыл бұрын
@@MeghanMarklesLies Thats what i was hoping he would do!
@deborahbranham-taylor6682
Жыл бұрын
I am going to make it with butter!
@MeghanMarklesLies
Жыл бұрын
@@deborahbranham-taylor6682 please tell us how it goes.
@lillynichols9884
Жыл бұрын
I'm so glad he did the side by side comparison - I would have felt lopsided for days, had he not!
@PollyEdwards1
2 жыл бұрын
I've made my aunt Gertrude's cheesecake recipe for over 40 years and it specifies a cold oven. Also, after it's done baking you do not open the oven door, instead you leave it overnight in the oven. It's a really dense New York style cheesecake made with ricotta. By baking in this way you get a nice crack in the top which we've always said was the proper way to do it.
@Lsidney98
2 жыл бұрын
That sounds absolutely delightful
@AusFirewing
2 жыл бұрын
Same with Australian Country-style pavlova. The meringie is a very different consistency because you let the thing continue cooking in a cooling oven. A sharp crust that cracks under pressure with a very chewy inside. Much different from the fluffy foam of a restaurant or supermarket pavlova.
@ciaralee9760
2 жыл бұрын
@@AusFirewing oh yes that's one I want to learn to make
@knifeyonline
2 жыл бұрын
@@ciaralee9760 well it's easy. Like most Australian things, designed so you can do it when you're slightly drunk.
@NachoAE360
2 жыл бұрын
Yum!!
@ChrisStoller
4 ай бұрын
This gentleman deserves his positive feedback! Man, such inspiring videos, Dylan, you have made me start to get close to my kitchen, my wooden spoon and my whisk. And I really love your content. Recently got your book, I will be taught to bake by the best teacher on the planet ever now; B.Dylan Hollis!! 🙌🙌🙌
@davidcyrus3581
2 жыл бұрын
How has this man not got a show on food network or something. This dude really fun to watch
@TheElfiestElf
2 жыл бұрын
And actually tells us WHY he'ss doing things.
@xtusvincit5230
2 жыл бұрын
Prolly the constant peeniile and aanaal humor.
@TheElfiestElf
2 жыл бұрын
@@xtusvincit5230 meh there's worse on TV these days.
@danielwinchester4759
2 жыл бұрын
If you like this, he did say he had two people inspiring him in this matter, I can't remember the first one, but he did say he tries to emulate them both. The second one is max miller, from tasting history with max miller.
@mgm9303
Жыл бұрын
He would have less control over content
@brendawilliams2818
Жыл бұрын
Recently I watched this clip and I wanted to say that my mom has always baked her pound cakes in a cold oven. I was very surprised and a little perplexed to find that every one didn't. I've been baking since I was about 8 years old and she always said that not only does it make the texture better but it also gives the cake time to build up the flavors. So good on you teaching all the " new" baker's discover what us oldies learned at are mother's knee. I just really love you channel!!! An by the way I just turned 64
@brucetidwell7715
Жыл бұрын
Wow! Maybe that was my great grandmother's "secret." Not that she kept it secret but it didn't get passed down with the recipe and mine have never been as good as hers.
@PrimroseFrost
Жыл бұрын
@@brucetidwell7715 Please let us know how it turns out if you try it again!
@sage4365
10 ай бұрын
An incredibly belated Happy Birthday!
@brendawilliams2818
10 ай бұрын
@@sage4365thank you
@DandyVee
5 ай бұрын
This is an old video so you probably won't see this, but I've been a fan for quite a while but I'm just now getting to watch your KZitem videos and I just want to say you're amazing ❤ You seem so genuine and I love that you're making cooking more accessible. You send such good messages and I'm so glad you share all of this with the world. Thank you 😊
@marianbrittain4153
2 жыл бұрын
Dylan, I'm just re-watching this Cold Oven Cake video and stopped at the margarine part to check the prices of margarine and what are the best margarines and holy moly the prices are so affordable. Thank you for putting out content that strives to be what regular folks and people without lots of money, might have. You are helping me want to bake once again. Thanks.
@melaniekeeling7462
2 жыл бұрын
Butter has gone through the roof.
@terencedodson9131
2 жыл бұрын
Margarine fed generations for a reason.
@Foolish188
2 жыл бұрын
The hardening of your arteries makes margarine and shortening unaffordable.
@JudojugsVtuber
2 жыл бұрын
@@Foolish188 it's very minimally less healthy than Butter. The tubs of margarine are also generally better for you than the sticks and i've found still work for most baking purposes.
@sadnlonelywithoutmydaughter911
2 жыл бұрын
Technically all margarine is is oil, water and preservatives. Junk. So that's why it's affordable cuz it's made with the crappiest oils and extremely refined... Whatever the gold label is your best bet if you use the stuff. My favorite store bought butter is kerrigold. You should look up discount stores where you are, you may be able to find the good stuff cheaper then margarine. I usually do still after this 40-60% inflation. I could tell Dylan used the same stuff I'm talking about. We as kids always had margarine and butter in the house as my Mom and Dad had 8 of us. I personally always used the butter every chance I got. The other kids got the gross stuff. Margarine on a SANDWHICH is just disgusting🤮
@littlepretzel5114
2 жыл бұрын
Everything in this makes me happy. Yes to your feelings on real community recipes (I collect these for this very reason) and yes to your reminding us we don’t need a $600 kitchenaid to bake. So much fun, thank you!
@laurenmascibroda851
2 жыл бұрын
My mom makes cold oven pound cake and I love it. Her recipe has lemon, orange, and almond extracts instead of coconut so it's lightly citrusy. She also bakes at 325 for 90 minutes and doesn't use baking powder so it depends on the creaming being really fluffy and airy. It's also very tasty if you put a little butter on a slice and lightly toast it in the oven so it's warm and just starting to get crispy on the edges
@DarrinsDaffs
Жыл бұрын
toasted pound cake is pretty much the best thing EVER!!!!
@jasonlee5317
13 күн бұрын
I’m so grateful that you tried both baking methods. I’ve cheated a few times when baking and found that starting from cold did aid in texture. I’m a novice and have little time to experiment in the kitchen but when I have, I found some interesting results.
@ladygrndr9424
2 жыл бұрын
As someone with a dairy allergy, I like finding recipes that work well with margarine. Thanks for sharing this gem!
@susanboyd6592
2 жыл бұрын
Have you contacted the Food Allergy and Anaphylaxis Network? My son is 18 now but when he was initially diagnosed with multiple food allergies they had a cookbook that every recipe stated what allergens they were safe for. I relied on that cookbook for his survival.
@damware20
2 жыл бұрын
you know you can replace butter and Margarine 1 to 1 in almost any cake or cookie Recipie. Milk And Cream could be substituted with coconut milk and cream and I cant tell the difference and I Hate Coconut.
@crazicountrygirl3166
2 жыл бұрын
Some people with dairy allergies can have ghee because there are no milk solids left in it.
@taraleemoran5525
2 жыл бұрын
We have a family "tradional" coffee cake that has to have a cold oven start. We had orders one year for family members and tried throwing the 2nd cake into the warmed oven (for just shorter time, right).. it didn't raise and somehow tasted horrible when we smelt it burning only half way through the cooking time. That was an experience . But this "pound cake" and the little asides (specifically the flour/sugar ratio) sound familiar to the family coffee cake.
@perkipushb
2 жыл бұрын
Can we get that recipe, please?
@divinelyengineered
2 жыл бұрын
my MILs fruit cake recipe (the BEST I've ever had) is a cold start, and it had a similarly tight crumb to this "pound cake."
@teneillesw.4312
2 жыл бұрын
@Jesus is LORD bro we are just baking
@jmicaha2655
2 жыл бұрын
@Jesus is LORD repent to my balls
@tyranictester
2 жыл бұрын
Coffee cake? Can we get the recipe good sir?
@PheazibbleKneads69
2 жыл бұрын
Can we just take a moment to appreciate how much fun this guy must be at grocery store. Running around with a shopping cart with this dude would be 🔥🔥🔥
@sunkissed1974
Жыл бұрын
I never thought about this, and now I can’t stop. My 18 year old daughter, husband and I are obsessed with Dylan.
@flyntwick
29 күн бұрын
Man, I love your shorts but they just don't have the same charm as your full-length episodes. Awesome work as always.
@LeesaDeAndrea
7 ай бұрын
I really like his calmer, more serious & more informative videos.
@frustratedfriar9632
Жыл бұрын
Hello Dylan, how are you? I'm a 70yr old Australian and I actually grew up eating a lot of the recipes you demonstrate here. Wow! Talk about a blast from the past! I even got to eat lots of things, cooked by great and great-great Aunties, who had actually baked these recipes during the 1st and 2nd world wars. I am now introducing these recipes to my 4 kids, as my late wife would have done I'm sure. Thanks for saving me a lot of time searching for these recipes.
@cynthiatestani
2 жыл бұрын
I always bake my cakes,cupcakes and pastries in a cold oven as my grandmas did. In my 40 years I have never burnt a batch. My husband just reminded me that I do this with lasagna, any casserole or anything that needs to cook in the oven (thawed or unthawed). No more frozen on the inside and burnt on the outside.
@tigrflowr
Жыл бұрын
I currently have this cake in my oven, I used the recipe from your cookbook (my inaugural bake from it). There's something extra cozy about being able to pair your video with the process
@lee-annkenyon4748
Жыл бұрын
When my Mom was alive, and for a few years after she died, I baked fairly regularly. Then life happened, and baking was a depressing reminder of happier times, so I stopped baking much. I'm so grateful to Dylan and others like him for reminding me of the real pleasure of baking and cooking.
@thevampirelover
2 жыл бұрын
I love these walkthroughs so much! The historical context is so interesting - particularly as someone who is not American - and the meticulous analysis of the process and the results is just fascinating. I'm rubbish at baking, but I love cultural deep-dives and cooking in general so these videos are just an absolute delight.
@giraffesinc.2193
2 жыл бұрын
I doubt you are rubbish if you are bothering to watch videos such as these! Give yourself credit!
@thevampirelover
2 жыл бұрын
@@giraffesinc.2193 oh I am xD I can cook just fine, and love it, but baking bread and cakes is a different beast. I can certainly still appreciate the craft though, even if I have no mind for it myself.
@betterthanbrooklyn5806
6 ай бұрын
Dude I love how clear your passion for baking is shown through these videos! I learn so much from them!
@vampstamp679
2 жыл бұрын
dylan, this was so fun! i watch all your tiktoks, but i gotta say i kinda prefer the youtube format- you’re really fun to watch, and i loved your little aside about mixing by hand! i mix everything by hand because it’s good for your wrist muscles, but accessibility is an even better reason
@pikachuneoncat6480
2 жыл бұрын
I also do it because while I have an electric mixer, it's always buried beneath everything else and I never wanna dig it out.
@therealopaartist
2 жыл бұрын
My mom says that electric mixers doesn’t have the same amount of love that doing it by hand does.
@rickamortist8665
Жыл бұрын
Dylan. I'm a Baker and I love your videos! My husband also loves them.☺️ But we aren't the only ones! Lately our 11 month old daughter likes to curl up in my arms and watch your videos and TikToks until she falls asleep. Her love of your videos started one night when she couldn't settle. I gave up on sleep on that night/ morning and started to watch KZitem.... When one of your videos came on, she stopped switching from playing and fussing. She crawled over to me, snuggled up and fell asleep to you! I just want to say THANK YOU. From one sleep deprived mama baker to another baker and comedian. Thank you.
@jocomfiresin6982
Жыл бұрын
Rickamortist is a momma? Why not Tricia? Same bit but the a actually fits.
@natalie9527
2 жыл бұрын
I absolutely love and adore these long-form videos. Even if they aren't as laugh-for-laugh funny as the shorts, they add more fascinating historical context to the recipes and some helpful tips for younger bakers like myself that are excited to learn the science behind these recipes that we often take for granted!
@song1of1fire1
2 жыл бұрын
Seconding this!
@sundarion0913
Жыл бұрын
So, I love your videos! This one in particular, I am a chef. The things you bring forward about everyday kitchens and not having gadgets and other points of this video are amazing. You almost give me "good eats vibes" explaining the small things. Your awsome keep it up I will keep watching!
@hellokristi
2 жыл бұрын
I love that you address the expense and lack of necessity of a stand mixer! I was so proud of my grown-up self when I could finally afford that KitchenAid, but it really is often so superfluous. Thank you for doing what you do!!
@AlatheD
2 жыл бұрын
I love that you did the comparison! It would have bothered me, too. I appreciate you pointing out that folks don't need all the fun and fancy kitchen gadgets. As someone who lives in Wyoming, I've also appreciated you making mention of the altitude here.
@elsawagner4149
Жыл бұрын
Yes, yes, yes! I agree.
@cindyserry2836
Жыл бұрын
I love these long versions. Dylan speaks so clearly and has a beautiful vocabulary- this is English at its finest! I thoroughly enjoy your content Dylan, and you inspire me to pull out some of my ancient cookbooks and give some things a try.
@sheilam4964
Жыл бұрын
@Cindy Serry - I agree with you that he speaks so clearly and has a beautiful vocabulary. It is like finding a long lost friend from back in the day. I miss those times when everyone spoke clearly and had a beautiful vocabulary.
@AutumnBreezers
Ай бұрын
This is my favorite video I have seen him do; humorous, informative, and I like that you are into the 'hands-on approach'! Also, your take on the gadgets and expensive items is spot on and welcomed!
@victoriadickey2583
2 жыл бұрын
Dylan has a lovely manner and joyful delivery and he's keeping old recipes and techniques alive and relevant. Too much of our lives are spent rushing to our destinations without enjoying the trip. Each video is a journey and thank you for taking us along for the ride.
@niccvier
2 жыл бұрын
Dylan is such a charming person, aside from the humour he's also very eloquent, has a pleasant, soft way of speaking and it's absolutely charming to see the fascination and effort he puts into this hobby. I can watch his videos endlessly, short or long Thanks for being awesome Dylan
@johannaverplank4858
2 жыл бұрын
I was a little kid in the 70's and I remember learning the metric system in school. It was a really big deal. I absolutely love your longer videos. Thanks!
@Starmadien2019
2 жыл бұрын
I wish it had stuck, trying to measure Imperial with all it's factors makes my brain hurt so much. Like how much is ¾ of a mile? 😟 But ¾ of 1000k is 750. 😃
@davidserlin8097
2 жыл бұрын
I remember in fourth grade we watched a educational TV show called “Meters Liters and Grams.” It was 1976 and we were all preparing for “the change.” But it never happened! And I don’t think I’ll ever be able to memorize the conversion formulas for centigrade, kilometers, and kilograms. Yet one more reason why Reagan will go down in infamy as a terrible president.
@kristenedel6075
2 жыл бұрын
I remember in grade school they never taught us the imperial system because "metric was coming" and only half heartedly taught us metric because it wasn't "here" yet and "easy to learn". By the time Reagan rescinded it, I was past the age that people usually learn weights and measures. So I am terrible at both systems. Thank goodness for conversion apps and google.
@johannaverplank4858
2 жыл бұрын
@@kristenedel6075 I make jewelry, and I have to use the metric system. Using parts of inches is just way too hard. It's so much easier to visualize and convert millimeters and centimeters. Meters and kilometers are still a challenge for me though.
@jimfishnteeth5217
6 ай бұрын
This is like the Bob Ross of cooking and I'm here for it. Love the fast paced humorous cooking shorts and the long vids, this is lovely.
@LuccaAce
2 жыл бұрын
I love a creator who remembers that some of their viewers don't have a lot of money. Similarly, I love the refusal to be elitist about anything. Great content, and a great heart behind it 💜
@tenchraven
2 жыл бұрын
I think the "cold oven" idea probably came about due to energy prices from 1975. If there is nothing in the oven, preheated might be "wasted energy". I'm glad you did this again preheated, to show the difference. On the first bake you has 12 minutes to reach temperature, so that plus 65 additional minutes to cook, so 77 minutes vs the 75 called for from cold. Doesn't really save anything economically, but the outcome is superior looking IMHO.
@melissajardee4918
2 жыл бұрын
I could totally understand your thoughts...but I could also see the possibility that company showed up out of the blue and dinner was already done and you have nothing to serve guests...so toss this beauty into the oven...Just a thought. I don't know how many times I've forgotten the preheat step...
@mimic1176
2 жыл бұрын
Since others have covered the difference between "flour, sifted" and "sifted flour" I'll let their good advice stand. I, however, wanted to mention an easy way to measure shortening volumetrically. I majored in Home Economics in high school (four years of sewing and cooking classes on top of everything else) back in the late 1960s to early 1970s. We were taught to use water in a measuring cup for shortening. For example, this recipe calls for 1/2 cup of shortening. Fill a 1-cup measure to the 1/2 cup line with cold water. Add shortening a bit at a time, pressing down lightly so that it's all under the water, until the level hits 1 cup. Then hold your hand or a large spoon over the top of the cup and dump out the water. Now you have damp but accurately measured shortening. You can use a larger measuring cup for larger amounts of shortening. Easy! I do appreciate knowing that 1/2 cup shortening weighs 95 grams, though. I'm making a note of that!
@mumther_chaos2824
2 жыл бұрын
This is how my grandmother taught me to measure shortening in 2003-2005 as a young newlywed woman!
@dyldev50
2 жыл бұрын
I love that he explains why you should do certain things, I never understood the point of alternating ingredients until now
@benvaun1330
2 жыл бұрын
Another great show to watch to actually learn is good eats with alton brown.
@Corybander
2 ай бұрын
Having only scene short snippets of your work prior, I was not prepared for how well presented this was. I enjoy the comic antics and manic energy of your short form videos, but the class here won me over. I'm subscribed.
@terrorfex1611
2 жыл бұрын
Baking it from a cold oven is to allow the batter to gradually warm up at the same time as the oven. The batter will set much differently because it is not being bombarded by heat which will cause more bubbles to form and change the texture of the cake, hence why the first was more fudgy. It also helps to retain more moisture in the cake because the gradual heat will prevent rapid evaporation.
@mailenekelly4056
Жыл бұрын
I learned this recipe from my great aunt. The size of the eggs is important, they should be medium or large. If you want to use butter just substitute one stick of butter for one stick of margerine. Using all butter adds too much fat and you with get a soggy layer at the bottom of the cake. It tastes good, but texture is odd.
@gutturf
Жыл бұрын
But butter has the same fat content as margarine, doesn't it? After you said this I looked it up since I was considering making this with all butter since I don't have any margarine or crisco. BTW, margarine these days no longer has hydrogenated oils, which is the component that supposedly made it unhealthy, and instead uses saturated fats like palm oil to harden it. Originally, though, margarine was made of ingredients like animal fat to make a cheap substitute for butter.
@brendarigdonsbrensden.8350
Жыл бұрын
@@gutturf you are incorrect about the fat content of margarine and need to look at the front label on packaging that clearly states % the rest is water and chemical stabilizers. True margarine is made from eggs and oil similar to mayonnaise but in a different way. If you can find solid blocks of margarine they are usually 80% or above oil content but unlike butter it is not countertop stable and should be kept refrigerated. Btw butter is 100% fat.
@katelynjohnsoncapitalcakes3587
Жыл бұрын
@Brenda Rigdon's Brens Den. unfortunately that's not correct. Butter is not 100% fat. It's about 80% fat. There are some such as land o lakes or Irish butter that have higher fat contents. Margarine has about 70% so you are replacing fat with fat, but you are actually decreasing the liquid content and increasing a tenderizer. The flour has less water, therefore in does increase the toughener percent creating a different crumb
@TessaOswin
Жыл бұрын
If you have odd shape eggs you can do it by weight. I have done so when my chicken having neighbour had really hound chickens and they had wildly different sizes.
@zooplbr
Жыл бұрын
I swear Dylan, this ol pepaw would just love to share coffee and convo with you! I dont know why Food Network hasn't approached you! Your ability to break down the process and make me feel as though I'm sitting in your kitchen is just wonderful to behold!
@lisaphares2286
Жыл бұрын
I would be afraid it would lose it’s fun and feel that you’re sitting around the kitchen keeping your friend company while he bakes a cake. The camera angles and the small kitchen just make this so cozy. I hope he can monetize this on youtube and through his cook books.
@clashingswordsproductions
Жыл бұрын
He already has the perfect title for his show as his Cook book title! Baking Yesteryear!
@terrilane2973
Жыл бұрын
You make this interesting and fun, I am not a baker, lol
@robinhalbert416
Жыл бұрын
Hope they do not. Love it this way. It's like cooking with a friend.
@a.m.3000
Жыл бұрын
I just finished preparing this cake (using my great grandmother's tube cake pan no less!!), and it is currently in the oven! I will report back once it is done baking + adequately cooled :) Edit: cake is out of the oven! It's beautifully golden on top, and smells AMAZING. I'm going to let it cool for a while, and then I'll turn it out of the pan. Very excited! Edit 2 (11/27/22): It is now the next day. The cake has been in existence for a mere 24 hours and is already 2/3's of the way gone. It's absolutely delicious -- the golden, crust-like exterior and soft inside is unusual for a cake but delightful nonetheless. Would highly recommend to those of you curious to try it to do so!
@patriciakinney2389
2 ай бұрын
I love these older recipes and the way you are bringing them back 🥰
@sarablike3515
2 жыл бұрын
Your energy in your longer KZitem videos reminds me of Alton Brown and Good Eats! You have the same way of making baking feeling approachable and I love how you contextualize recipes historically and scientifically! You really motivate and inspire the experimental baker in me haha. Side note, one of my favorite possessions passed down from my 95yo grandmother is a collection of cookbooks compiled by her church in the 50s and 60s and this is really making me want to dig back into them. Awesome video!
@horseshoe_nc
2 жыл бұрын
I got an Alton Brown vibe as well.
@brentbarr498
2 жыл бұрын
13:10 I can tell you from a visual stand point the "Cold Oven" version looks WAY more appetizing then the preheated version.. more dense.. and should be more flavorful if the theory holds... which from your response tells me it IS true! :)
@Aodhan_Raith
2 жыл бұрын
It's so crazy how vastly time, and temperature can affect food in regards to taste, and texture.
@dragoro3033
2 жыл бұрын
We miss you!!! It has been a while, and my dad and I really miss your content. Your recipes and fun shorts make baking seem a little less scary and your full videos make baking seem like a piece of cake (pun intended). I hope you are well!
@rachaelb.471
2 жыл бұрын
He has another channel wear he posts regularly!! Dylan’s Cooking Diaries m.kzitem.info/rock/cPsUJ8O84ibeRYXHf4Aqzgvideos
@geenarae
2 жыл бұрын
Idk if you're aware but he started another page, it's mostly just shorts but it's called Dylan's Cooking Diaries.
@CelestiaLily
2 жыл бұрын
@@geenarae i think that's a fan-channel, since they just upload what's not on his official KZitem channel (and also make specific playlists). They say on their "About" page to go follow Dylan elsewhere :D
@cianalewis3877
2 жыл бұрын
@@geenarae Yes the cooking diaries is a fan channel
@chelleyroberts
Жыл бұрын
The cold oven version looks perfect for slicing and using for strawberry shortcake
@1989Yamashita
2 жыл бұрын
As someone who likes to bake but doesn't know a thing about it, I really love how you very shortly and easily understandably explained some of the steps. Too often in videos do they tell you step 1, 2, 3, here's your cake, but to me it's a rarity that someone explains to me WHY I should do a thing a certain way. Keep being awesome. Also, the enjoyment and love for baking you have is really infectious and beautiful to see.
@AlexaFaie
Жыл бұрын
Yeah the why behind things is really important to understand because then you can know which of the "rules" are things you need to stick to to get a certain result and which ones can be bent or abandoned entirely. Like he only changed temperature as variable and mentions how making with butter could be even better, but the different fat content really does change the texture of the cake too. When I was little we often baked cakes with margarine (though technically not actual margarine - it was just a vegetable oil based spread designed for baking) and the texture is totally different from that of the same recipe but with butter in. It was sort of springy or bouncy whereas the butter didn't have that bounce in the same way. And we sometimes used the same cake recipe to cook in the microwave as a quick pudding which has the effect of steaming it (but quicker than done in a pan on the hob) and that gives a different texture too. Which does as Dylan mentions here change the flavour profile. Its really quite fascinating to me! Oh and if you are interested in more accessible explaining of the whys behind baking and haven't seen her channel before, I really recommend Ann Reardon here on youtube. She's a food scientist and also has a cookbook out which has some great examples of what happens if you change up ingredients of a recipe - things like can you really cut down the sugar in a recipe? Can you reduce the fat? How will that change the look, taste, and texture? She does a great job explaining how and why baking things work and also debunks a lot of unsafe "life hack" type videos. Oh and she has a mini series where she cooks in her miniature kitchen - its a dolls house scale kitchen with the "oven" being heated by a tealight candle! She even makes tiny eggs for the recipes. Its wonderful.
@BFMVPadgeLover
Жыл бұрын
I'm from Germany and in the 90s when I was a kid my mom always used to bake her cakes like that. She loved to use margarine in her cakes ("Sanella - baking with Love") and she never preheated the oven 😅 her cakes were absolutely amazing 💗
@mamiavodah1012
Жыл бұрын
You know that's interesting you mention this - my mom's family was German & she always used margarine & never preheated her ovens either! To this day I think it's weird to add butter to cakes & no one in our family preheats the oven!!
@bookmouse2719
Жыл бұрын
I always thought it was a waste of energy to preheat the oven.
@Pea_Green
Жыл бұрын
@@bookmouse2719 Ditto.
@sini234
Жыл бұрын
@@bookmouse2719i recently read an article written with the help of some food chemist, and they said it doesn’t make so big of a difference that the additional energy consumption is worth it generally. There is some exceptions - most things french, as a rule of thumb, or most things the baker is afraid of not getting right. Macarons would fit both categories :)
@davidparker5345
Жыл бұрын
Even if I never bake again it is still such fun to watch someone exuding so much enthusiasm and joy. You brighten my day. GBU and truly wish you the best.
@jordantripp371
2 жыл бұрын
I'm so glad I found your KZitem account after loving your TikToks. I made a cold oven pound cake today. It is my grandmother's recipe. She died in December and I have been learning her recipes out of remembrance and grief. Her cold oven is super cold, baked at 275 for at least an hour and a half. 2 cups margarine. 1 cup butter. A beautiful density and super sweet. Thank you for sharing old recipes. I agree. Its a bit of Americana history. Seeing what is going on in the kitchens of everyday people.
@thewhimsicalbaker
2 жыл бұрын
I am so sorry for your loss, Jordan, but what a beautiful way to honor your grandmother. Speaking from experience, she will always be with you- especially in the kitchen.
@jordantripp371
2 жыл бұрын
@@thewhimsicalbaker Thank you! Yes, in the kitchen is where she liked to be, too! No one left her house hungry!
@harmonyferreira6183
2 жыл бұрын
My favourite part of all your videos, including your shorts, is the way your face goes from bland to a smile when things taste good or better then you expected. It's just so beautifully human.
@abubarrie88
2 жыл бұрын
I think the difference comes from how the cold oven baking method reacts with the baking powder which is a leavening agent the open high temperature creates gas bubbles that causes baked goods to rise. However in a cold oven that reaction is lessened to a large extent that cake still rises and gas bubbles form they just aren’t large hence why the cold baked cake had a tighter crumb and denser fudgey like consistency.
@just-me5562
5 ай бұрын
It's really cool to see the two sides of Dylan, 1: we have wild Dylan yelling in the kitchen (who is hilarious and makes us laugh) 2: Calm and relaxed Dylan who resembles a kind friend making sweet for you when your sad both sides are equally as amazing and part of this beautiful man. Never stop baking Dylan
@crispyboi8239
2 жыл бұрын
I genuinely love how calming and knowledgeable calm Dylan is, it's truly a beautiful thing I happened to stumble upon today. Please NEVER stop making content I absolutely eat it up!!!!
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