For Brigadeiro, 2 things. 1. You didnt cook it enough, you gotta cook it for ~20mins on low heat until it gets really THICC (it will seem like a coherent mass, not quite liquid), just beware of the bubbles throwing boiling chocolate at you. 2. You gotta chill them before rolling, like let chocolate cool and 30mins in fridge, and I wouldn't use gloves to roll them, my way is Soup Spoon for getting a bunch of almost equal chunks ready, and buttered hands to roll them.
@spidercat8365
9 ай бұрын
omg it's a Brasil reference
@Kishuy
9 ай бұрын
Also you can use spoons to make the balls instead of your hands which have heat and make it melt a little a sticker
@isadora2244
9 ай бұрын
Some extra tips: You can cook the brigadeiro over medium heat, you just need to keep mixing so it doesn't burn or stick to the bottom of the pan. To know if the brigadeiro is ready, it has to start to come away from the bottom of the pan. You can test this by passing the spatula in the middle (making a division between the two sides of the pan) and if the brigadeiro takes a while to come together, it's good. You can also tell that it's getting ready when you lift the spoon or spatula and the brigadeiro starts to fall little by little, in pieces (but this way there's a chance that you'll take it out too soon, so keep mixing until you think it's done and then mix for another 1 minute). An extra tip to make it taste more like chocolate: when it's almost done, add 50g of chopped chocolate per can of condensed milk (if you use two cans, add 100g of chocolate)
@pryter1
9 ай бұрын
@guilhermelopes986 already said it, but if you feel like you already past the mark and now the brigadeiro is too hard after cooling a little bit, you can put a tiny bit of milk (really tiny, like a teaspoon) and it comes back to a more loose consistency when you mix it back up on the heat
@Lackthelazy
9 ай бұрын
Gringo fazendo brigadeiro é uma bagunça Man ☠️☠️☠️
@klievurt
9 ай бұрын
As an ex-baker the biggest advise i can give for desserts is to stop using raw sugar it creates large crystals when cooled back down creating that granular texture. Caster or powdered sugar is best for anything where a smooth texture is the goal. raw sugar should be fine for baked goods such as cookies and brownies and will even give more flavour but it's definitely not for something like a pudding/flan (or chocolate moist cake).
@cezza6474
9 ай бұрын
As a Brit (don’t quote me on this) Americans don’t have caster sugar, only ‘sugar’ or ‘powdered’ sugar
@faaizx
9 ай бұрын
@cezza6474 powdered sugar is ground even finer than caster sugar so im not sure it'd make a difference?
@pinkusdean1178
9 ай бұрын
@@faaizx I don't bake much but to my knowledge powdered sugar often has cornflower mixed in to stop it from clumping + cause it's so fine it means the measurements will be off as it's denser (thinking chefs clarifying cosher salt vs table, its salt but a teaspoon of cosher is different than a teaspoon of table)
@majetsejam1212
9 ай бұрын
@@cezza6474 as an american you've clearly never seen a grocery store
@fioletowysmok798
8 ай бұрын
Thank you for this tip. I'm not baking too often but I will keep this in mind 😊
@icepicmusic4324
9 ай бұрын
3:27 “im going to spread it out evenly and stab the spatula into your heart” lmao 😂😂😂
@saranya4062
9 ай бұрын
For the first recipe, it's best to premix agar powder with the granulated sugar, because agar agar will absorb liquid quickly and can stick to each other instead of dissolving, thats why the pudding didn't hold shape and agar agar bits are everywhere. Also, agar agar dissolving point is 90c, so higher heat next time should do the trick. Hope this helps 🫶
@a_l_e_k_sandra
9 ай бұрын
This is why normal people just use regular gelatine which is cow's bones and connective tissue.
@mello_639
Ай бұрын
@@a_l_e_k_sandraI personally don’t mind what gelatin is made of- but a lot of people do lol
@a_l_e_k_sandra
Ай бұрын
@@mello_639 I know, but there is still a lot of people who have no idea what gelatine is made of. Also, agar agar based sweets may give you raging diarrhea. Look up famous vegan gummy bear reviews, that shit is legendary (pun intended)
@wErzeuio
9 ай бұрын
"today we're making Mexican hot chocolate" *uses Dominican chocolate*
@marysolmedina2897
9 ай бұрын
Yeah I was gonna say that's not mexican is from PR & DR 🤣
@mana-uv7cz
8 ай бұрын
Thank you!!!!!!
@xanmontes8715
7 ай бұрын
Ah, is mexican chocolate better?
@mana-uv7cz
7 ай бұрын
@@xanmontes8715 depends on who you ask, personally I think Cortez is best. Abuelita has a variety of spices with it.
@xanmontes8715
7 ай бұрын
@@mana-uv7cz Oh... I am taking notes.
@smartperson1
9 ай бұрын
Someone already mentioned to not use raw sugar. The other (smaller) issue would be to use chocolate bars instead of chocolate chips. Chocolate chips are not good for melting; they typically have more cocoa solids and less cocoa butter in order to retain their form when baking. That would also contribute to the first recipes being grainy.
@DeathMetalDerf
9 ай бұрын
You were absolutely born for this, man. Please don't ever change.
@beeko618
8 ай бұрын
In case no one has told you, the transition was absolutely stunning. Incredible work.👏👏👏
@oxdu
9 ай бұрын
First recipe: slightly changes the recipe, slightly fcsk it up, reflects on the reason, says maybe it's because of that change. I love this channel.
@AnaDognini
9 ай бұрын
Here's how you make brigadeiros: you should add the condensed milk and cocoa powder in a pan and mix it really well before turning the stove on (at this point you can also add a little bit of heavy cream if you wish for the consistensy to be more "liquid", and this is good for pouring on top of cakes or pies). I like to do this to avoid the possibility of there being cocoa lumps in the final result. After that, try to cook the mixture on medium/low heat (avoid using high heat because the condensed milk is mainly sugar, meaning that it burns really easily). Mix it thoroughly, like your life depends on it unitl you see it starts bubbling. I like to cook for one more minute or so after it starts boiling but not for too long, in order to avoid burning the brigadeiro. At this point you'll notice it's not sticking to the bottom of the pan anymore, meaning that the sugar in the condensed milk has caramelized and your brigadeiro is basically ready. Turn the stove off, add a nub of butter (when I mean nub, I mean nub, like don't add too much). Pass the mixture to a flat plate, like the flattest plate you can find, this way it'll cool faster. Then, let it cool in the refrigerator for a couple of hours (I usually leave it overnight, but you don't need to cool it for this long). After cooling, the brigadeiro mixture should look really sticky. You then spread a little bit of butter on your palms so that the mixture won't stick to your hands (you could use oil, but it tastes kinda disgusting) and then form medium-sized balls (the ones you made in this video were a little bit too big, maybe use a tablespoon to measure), rolling them real nice with your palms. You can roll the brigadeiros in sprinkles or whatever you wish for, but I prefer to use cocoa powder, not too much, just enough to cover the balls. Please notice me.
@doppod2262
9 ай бұрын
for the first chocolate "cake" recipe add a couple tablespoons of the sugar to the agar agar and mix them together. this will help the agar agar distribute more evenly into the mixture
@peacewisewealth
9 ай бұрын
It also seemed like the chocolate curdled? or was it just the agar agar?
@Phustercluck
9 ай бұрын
@@peacewisewealthhe didn’t mix it properly, didn’t bring to a high enough heat to completely dissolve and activate the agar agar, and he used chocolate chips, which are designed to not melt smoothly. He should have used couverture chocolate, like the original recipe.
@anfer-k2i
9 ай бұрын
@@Phusterclucknot exactly the case here, the amount of heat use and time in high heat of choco chips was too high and long (for it needed to make the agar agar harden), therefore the choco got break out alot and the texture is uneven. I've tried it before when adding the milk/cream with choco chips together and heated at the same time, the texture is not as smooth and really hard to get it set. Unlike milk first then choco chips. I dont think it's the chocochip fault here
@krippkeeper
8 ай бұрын
@@anfer-k2i Chocolate chips are usually specifically made to keep their structure. You can not temper them like bakers chocolate or chocolate wafers. You can melt them but they are not going to be as smooth or incorporate into cakes like this or a ganache properly.
@anfer-k2i
8 ай бұрын
@@krippkeeper idk I did something similar to this with choco chips in my place and it was smooth though
@thismustbeisaac
9 ай бұрын
Dude that egg transition genuinely made me laugh, that was hilarious
@Gentkop
9 ай бұрын
This dude needs to get to 2mil his cooking is interesting and funny at the same time
@bczarrockbeast6264
9 ай бұрын
Dude for sure. I learn best while simultaneously laughing. He has the formula for success down pat.
@lavenderiris9744
9 ай бұрын
Too famous usually leads to degradation of the comments section and fans. I hope it doesn’t happen to his channel.
@chemicalvamp
9 ай бұрын
At least your dad left heavy cream before he went out for milk all those years ago.
@Sierra_Magoli
5 ай бұрын
I love this comment lol 😂
@spidercat8365
9 ай бұрын
good job pookie 😊😊 the food today looks edible
@РомаЗайцев-ш4р
Ай бұрын
Sadly not radioactive... 🤑😓
@LinacchiUwU
9 ай бұрын
I tried the moist cake recipe today! It was my first time baking anything, and it went very much okay! I used a bit too big of a sheet pan and it came out very thin (around 1.5cm) and I might be coping, but it's very tasty, with the bottom being moist and gooey and the top being crunchy. I added a bit of melted chocolate to it and I think because of that I baked it for over 40 minutes, because no matter how long it's been the toothpick came out kinda wet, but it was most definitely cooked through.
@noonecares6285
9 ай бұрын
4:22 wait why did i expect theres gonna be a chocolate recipe with some pasta involved
@Npc-npc-npc-npc-npc
27 күн бұрын
I saw this at 4:22
@Instanence
9 ай бұрын
I made the no-bake peanut butter one. I tempered the chocolate though. Honestly a pretty solid recipe. I enjoyed it too.
@hazmi4mi
9 ай бұрын
You know it's good when he swings left to right while eating it 8:35
@fouadgamerdz9468
9 ай бұрын
Where did the water in the upper left corner come from? 10:12
@blastlightstar
9 ай бұрын
I LOVE HAZELNUT CRACKLES. When I was roasting hazelnuts all the time to snack on, I'd carry them over to somebody and say something like "listen to this" and hold up the hazelnuts. They'd think it was just me being weird, until they heard the ACTUAL HAZELNUT NOISES. 10/10 harmless jape highly recommend. Also the hazelnuts taste great
@s0me_Weirdo
9 ай бұрын
4:13 that’s crazy 😭
@yumnicorn
9 ай бұрын
In my experience making agar agar, it is better to mix the powder while the water is cold. When you dump it in hot water, it instaneously cooked and won't disperse well into the liquid, hence it's cooked as granules and gives that texture
@Raven-dy1gr
9 ай бұрын
1:35 WHY THIS LOOKS LIKE A PIECE OF GROUND ?
@musawareee
9 ай бұрын
0:57 ✨AGAÆAGÆUGH✨
@rip_dragondarealone
Ай бұрын
i heard agar-agar-agar
@ivoryvaughn7466
9 ай бұрын
2:25 Lmfao no💀😭
@РомаЗайцев-ш4р
Ай бұрын
Shut the hell up, that was the smoothest transition of all times!
@christophermanning5711
17 күн бұрын
I’m weak asl😂😂😂
@GuilhermePulice
9 ай бұрын
as a Brazilian, the brigadero got me, but your efford always amazes me and wins, cheers man, your low ball efford is a isnpiration!
@niki420yuh
9 ай бұрын
I never get excited when someone posts, but it brings me a slight joy when I see a new upload from you 🤷🏼♀️
@skitoles
9 ай бұрын
I love how all videos are just fun to watch even though I have no plans on trying any of your recipes.
@MaidLucy
9 ай бұрын
The frustrating thing about non stick pans is that they will become sticky again if you don't treat them right. I usually avoid using it because my stainless steel pan can be abused way more! (higher heat etc)
@Har-tj1mt
9 ай бұрын
pan abuse
@piscye1806
9 ай бұрын
I'm reporting you to police😢
@TheJWElite
9 ай бұрын
7:05 It's "staple" in your diet not "stable" unless you're...horsing around.
@Found-kara
4 күн бұрын
I literally love you
@horlick-t3t
9 ай бұрын
i like how you give us thorough instructions like we will follow your cooking
@ivoryvaughn7466
9 ай бұрын
3:16 AYO?🤨📸
@РомаЗайцев-ш4р
Ай бұрын
What is wrong? A pie with cream, a cream-pie. Or i dont know something?...
@Eat-SD
9 ай бұрын
This video made my day. Your positive energy is contagious!❤❤❤
@LykeArgy
9 ай бұрын
9:35 yeah i knew that already, beacuse of my all time favorite recipe, you put cocoa powder in a cup and peel a banana and just dip it in the cocoa powder and eat, you should try that one, it's the simplest recipe ever
@mochii_dxrling8605
9 ай бұрын
You’re doing great pooks, but the food ain’t 😊 Edit: im not new here ik he can’t cook 😞😞😞😞
@arrowguy0226
9 ай бұрын
You must be new here
@WuSmJce
9 ай бұрын
You must be new here
@arkesh110
9 ай бұрын
Hey you, you’re finally awake. You were trying to cross the border right? Walked right into that Imperial ambush same as us and that thief over there.
@toryanddana
9 ай бұрын
You must be new here
@vixianas8827
9 ай бұрын
That edit made it worse.
@AliceHasenkohl
9 ай бұрын
The chocolate cake reminded me a lot of the chocolate cake in the Mathilda movie! Looked delicious!
@romellapersaud
9 ай бұрын
You're doing an amazing job...keep up the great work I really enjoy your videos!🤧❤
@why_all_the_username_taken
7 ай бұрын
best transition ive seen it was so clean my guy
@yugrajsingh8490
9 ай бұрын
2:11 WAYY TOO OUT OF POCKET ☠️☠️☠️
@aarzookamboj5612
9 ай бұрын
This channel is perfect for beginners. You’ll know what not to do
@KenGud
9 ай бұрын
Why are these videos always so great. 😭😭
@MasterBepis
9 ай бұрын
4:33 A sign of a true cook
@Gintis120
9 ай бұрын
Your videos are so interesting and satisfying to watch ♥️
@Lackthelazy
9 ай бұрын
Brigadeiro ☠️☠️☠️☠️
@beasticle1199
9 ай бұрын
@ 0:40 I thought I was having a stroke right there lmfao
@rip_dragondarealone
Ай бұрын
same lmao
@omarbasha4206
9 ай бұрын
For some reason I was waiting for you to upload a video this whole day I checked your channel like 15 times until now You're just awesome
@thepointlessdude8087
9 ай бұрын
Everytime this guy posts, my day just gets a bit better.
@伏見猿比古-k8c
9 ай бұрын
You don't add agar agar when the mixture is already heated that will just creat lumps. You need to mix it, let is stand for a few minutes then mix it again before heating the mixture and contue mixing as you cook.
@singularbear8656
9 ай бұрын
Wow, how good you are at handling balls
@Demi_Di36
9 ай бұрын
12:15 bro got whisper by nuts 💀
@Miko-hime
9 ай бұрын
I made the PB bars, they were so good I ate everything at once!!
@dongfish6970
8 ай бұрын
13:14 im pretty sure he was scratchin his ass
@asnek8167
9 ай бұрын
Agar agar needs to get pretty damn hot and for a decent while. Agar agar sets with a decrease in temperature. One way to check if its gotten hot enough is to take a bowl of cold water and a spoon, dip the spoon in to get a film of stuff on it, put the bottom of the spoon on the cold water’s surface, if it solidifies its ready.
@realdragon
9 ай бұрын
5:40 in Poland we call this cake "pickaninny". That's actually no joke
@Jugoslavija
9 ай бұрын
07:59 you said "gluten free, no baked (or something) *AND VEGAN* " bro you put butter in it xD
9 ай бұрын
i love how every dish looks either radioactive or broken :3
@ap.pl.e
9 ай бұрын
But you can’t even make the desserts without his direction can you?
@piscye1806
9 ай бұрын
@@ap.pl.eyou ok?
@ap.pl.e
9 ай бұрын
@@piscye1806 ??? Yall talking abut his food radioactive while you guys can’t do better. Appreciate his cooking
@heikemichael4469
9 ай бұрын
It’s always a good day when future canoe drops
@ditz3nfitness
9 ай бұрын
8:30, I made these once with added chocolate protein powder, and I tell ya, adding that made it even better! 😋🍫
@malorika
9 ай бұрын
seeing the pasta at the 3rd recipe scared me so badly
@Niyaaa2434
9 ай бұрын
11:12 babe that's looking like poop 💩
@zen74958
8 күн бұрын
Ikr babe
@bobaorc7839
9 ай бұрын
1:46 Current mood, could use a hug lmao
@sodiumhydrocarbonate4707
8 ай бұрын
Same
@yo-nyxie883
2 ай бұрын
Hope you doing well
@bobaorc7839
2 ай бұрын
@@yo-nyxie883 still here, lots of people have to do lots of things they don't want to and i'm not special
@ChildishBerbino
9 ай бұрын
Love the slight change-up in editing style with all of the ASMR cuts at the beginning
@scytheria7
9 ай бұрын
“Chocolate, in the chip form” poetic as always, Mr. Canoe
@SK-cd8gq
9 ай бұрын
Idk why but the way he says coco powder is so cute 😭💗
@redheadsg1
9 ай бұрын
3:51 FINALY I FOUND SOMEONE that thinks the same thing about food than me ! Thank you for saying that.
@nightfuzzy3848
9 ай бұрын
As a chocolate lover this video made me happy
@be555a
9 ай бұрын
8:19 looks like a hash block 😂
@jaesthetic5511
8 ай бұрын
Do matcha recipes! Love your work and you could always make this a seriss
@JustKaso
9 ай бұрын
Have you ever made something and had the right ingredients for it?
@jmondal9148
9 ай бұрын
Just one video from Future Canoe makes my day 10x better
@getuliogabriel3522
9 ай бұрын
11:02 yes, yes i am, and i hate you
@anthonyzeedyk406
5 ай бұрын
FutureCanoe, you are my favorite comedian. Edit: Just to be clear, this is because I think your jokes are hilarious, I think you're also a very talented chef.
@ditz3nfitness
9 ай бұрын
8:11, YUM! 😋
@Jodabomb24
9 ай бұрын
Just so you know, expiration dates on packages are almost always lies c: they rarely have anything to do with how long a product stays good and in some cases they are literally just based on vibes trust your nose and your eyes and you'll be fine
@xxgimmexkixxes
9 ай бұрын
Finally someone understands 😃❤️❤️
@tahahaider5836
9 ай бұрын
They are just a safe estimate.
@bczarrockbeast6264
9 ай бұрын
Agreed I've had stuff go off before the date as well.
@Miss_Kisa94
9 ай бұрын
You can actually use milk that's off by a few days as a substitution for buttermilk. During the great depression women would buy off milk for just a few pennies and use it to bake all kinds of things.
@conaldeugenepeterson2147
9 ай бұрын
@@Miss_Kisa94I’ve used milk up to a 10 days past the expiration date. As long as it doesn’t smell off or taste funny, it’s still good. Also for the buttermilk substitute, you have to add a tablespoon of vinegar or lemon juice to 1 cup of milk.
@ajaan4591
9 ай бұрын
Nicokado avocado and futurecanoe are the only KZitemrs that dont make me hungry
@m_hk2146
9 ай бұрын
10:12 he can't hold him self 😂😂 in the back
@n76543
9 ай бұрын
eclairs are not difficult at all, i think the most challenging part for you would be the piping part and even that is pretty forgiving. try it!
@snosibsnob3930
9 ай бұрын
It depends on your oven. I find you need to fuck around with the temperature a lot to get the choux to properly puff.
@samcr8101
3 ай бұрын
very smooth transition
@trafishscott6969
9 ай бұрын
5:37 DID I SEE IT WRONG???
@michellezein9999
9 ай бұрын
When making brigadeiro, first mix the condensed milk with the cocoa powder, then add the butter and melt the butter on the stove (this makes a difference). You need to cook the brigadeiro more for it to roll into balls, it's till nappé point more or less, it should be already thick on the stove. Careful to not cook too much and don't stop stirring or else it burns and ends up with a lot of hard bits in the mixture. You should try it again!
@SpillDaBeansJoe
8 ай бұрын
if you hear that its the police coming to get me for the way I cut it LOL 5:29
@eshirodrigues
9 ай бұрын
Other people already did it, but as a true Brazilian I always feel the need to comment whenever Brazil is mentioned anywhere. There's different types of brigadeiro depending on the consistency, there's the more soft and liquidy one, that we call "brigadeiro de panela"(pan brigadeiro), bc we eat it straight out of the pan(we are very creative with names) and there's the ones with a thicker consistency, that is the traditional brigadeiro, that gringos call "brigadeiro balls", bc they are shaped like balls(they are also very creative with names). The consistency will depend on how long you're going to cook it for, I don't really know for how long you should do it tho, what we usually do to know if the brigadeiro is thick enough is scrape the bottom of the pan(one straight line in the middle, like you're dividing an ocean of chocolate), if you can see the bottom of the pan on the division for more than like 1-2 seconds it means it's probably thick enough. Leave it in the fridge for a few hours before rolling them. There's no need for gloves, I think it's probably more difficult this way and we usually use butter on the hands so it's less sticky. I hope my deep knowledge and expertise on Brazilian cuisine helped, you're welcome.
@ink_jess
8 ай бұрын
I based my enjoyment of your videos on how you say "one through teen" (one through ten) and then at 6:02 my whole world shattered.
@cvntdestroyer6969
9 ай бұрын
Ayyyy thats awesome that you found Cacao guy. I've tried a few of his recipes but honestly his videos are so soothing
@derAlphabet
9 ай бұрын
6:58 I feel overwhelmed by your display of emotions, that even came without a trigger warning. Please don't do it again!
@per-don
8 ай бұрын
??
@Laundry_Basket_III_Jr.
20 күн бұрын
“There a lot less sticky when there cold” couldn’t agree more
@arkzok
9 ай бұрын
2:30 JOJOJJJOJOOJJJO REFERRCRENCE?????!?!???!??
@60neodymium60
5 ай бұрын
jarp
@arkzok
5 ай бұрын
@@60neodymium60 whad
@jveda4029
7 ай бұрын
“rate it one through tÊeèn”
@Sadia_fay
3 ай бұрын
Hahaha tÊeén'" ?! What that mean?
@Trainbows
9 ай бұрын
4:40 no way you used olive oil in that cake bro 🤦♀️
I like when he says "don't ask me how i found out" after saying something ominous
@ezequil5702
9 ай бұрын
You should make Glühwein, a German mulled wine. I just made some today, and I loved it. Would love to see your thoughts on it!
@ezequil5702
9 ай бұрын
It's traditionally made during Christmas, btw!
@mendigoalado5988
9 ай бұрын
BRAZILIAN HERE, AND YEAH IT KINDA TRIGERS ME THE WAY YOU BUTCHERED THE BRIGADEIRO, BUT THATS MY FALT FOR EXPECTING SOMETHING DIFERENT. LOVE YOUR VIDEOS, PLEASE KEEP MAKING THEN
@pur3_kill.
9 ай бұрын
why ur house leaking on your stove at 10:16 dawg 😭😭
@priyalrajboom
9 ай бұрын
i always like his videos before even watching it cuz i know he's gonna be hilarious
@mitologames7076
9 ай бұрын
For the Brigadeiro you Should use a finer chocolate powder or just pass through a fine strainer, and let a little more time in the low fire, just until look like a thick cream. and you can use a little of butter to roll the Brigadeiro if you want you can also eat without rollig just spread in a plate and let cool, in some Places here you eat without the sprinkles.
@tara_2k8
9 ай бұрын
Watching futurecanoe vids when you're in fasting really helps
@Lasplagas1
Ай бұрын
The half eaten pie had me in tears 🤣
@mikeoxmaul3526
9 ай бұрын
i was so disappointed when there was no song at 6:51 :(
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