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Why so much sugar on everything why can it be natural

I prefer the wet curing method rather than the dry zipbag method

Put the 8" Spring form pan in a 9" cake pan then put that in the water bath.

This is one i will definitely try. Thank you Sarah

Isn’t she great!

You forced me to subscribe! Lol

Thank you baby gurl, you know how to freakin bring da flavor! Lol

that looks delicious

How do you prepare the tentacles?? I came here for tentacle prep and didn't get it..

Parece deliciiso essa torta de abóbora feito por joseph.... Eu comi essa torta quando fui para Michigan, e fui convidada para almocar nesse dia de ação de graça , pela nossa grande amiga, Mary ❤, e seu filho mais velho Thomaz, de apenas 14 anos , nos surpreendeu com essa receita de torta de abóbora ( pepikn pir)... Simplesmente deliciosa , maravilhosa, eu pensei q nao iria gostar , mas amei, que perfeição de torta ! Hoje vim aqui procurando por uma receita , e me deparei aqui com esse mestre de cozinha , e me apaixonei por ele rsrs....muito gostoso ouvi lo, e aprendi mais uns truques de cozinha , muito bom .... Sou brasileira🇧🇷 fui visitar minha filha , meus netinhos, e conhecer a terceira netinha Charlotte, americana q nasceu nos Estados de Michigan. na cidade de Holland. 2023 ....

Real men make quiche

1. Steak doesn't need herbs added to it during sous vide. You can add a little salt & pepper if you want, but even that is unnecessary. 2. Adding oil or butter when cooking steak impairs the flavour.

Was that a Freudian slip or just self-denial? She made ham & egg but went to the oven to see if the ham & cheese crepes were done 😂

Thank you

Linked recipe does not match the recipe used in the video.

Too much talking

Umm.. Ever heard of microplastics? It's a fact that heating up food in plastic, food grade polyethylene (PE) or not... will still dissolve microplastic particles into your food. The jury is still out how these plastic chemicals affect your system, but many studies link them to decreased GPAF in the brain, neurodegenerative disease, early stage Alzheimer's. If you have a choice, it may best NOT to ingest this much plastic.

I wanted to try this recipe but the recipe's measurements are NOT in grams so I think I'm gonna pass. 😂 I don't use measuring cups anymore when baking cause that just means more dishes to wash and more mess in the kitchen. If you bake with a recipe that uses grams, all you need is 1-2 mixing bowls, a kitchen scale, and a spatula.

So soft man /// man up

Clarified butter smoke point is 450F. Pour it through a sieve and cheese cloth.

I like watching his videos because he is such a good teacher and explains every detail of the process. It also doesn't hurt that he is so handsome!

It’s called Yorkshire pudding in uk

Thank you, i want to make this for my friend as a gift ! I think she'll like it

Hi Joseph, big big fan here in Europe! Can you give me metric measurements of the graham crackers? I generally substitute with digestives or cookies!

Such useful tips, thank you

This is the video I was looking for!

Some people do not like sour cream, if this is the case you can substitute Greek yogurt, it works just as well.

thank you. i new to cook

how about pork?

Just to mention, the temperature of your butter and eggs WILL affect your final product.

Use parchment paper in the METAL loaf pan - they aren't made to freeze - I use plastic containers.

Fast and simple, thanks

Who decides what temperatures to use???

This recipe is SO GOOD and I’m not a fan of meatloaf…. It has successfully converted me into a meatloaf maniac

This is my FAVORITE ! ! !

you went to fast slow down you supposed to be helping not impress us with your chef skills

Too much bla bla bla

This looks amazing

$$$ cuanto

Hi Thomas. I miss seeing you on RUclips!! Please start posting new récipes!!! Thank you 🙏 🥰

Is that temperature of 375 in Fahrenheit? Because I got lost in this, because the translation showed it to me in Celsius and that's a lot for these cupcakes.

Thank you💖

Can one grade the butter?

Wow, gorgeous dude making gorgeous food😃🤙 Excellent presentation

My system is glitching, so I'm watching a Q&A while reading comments about soda spreads and powder puffs. I have no idea which video I'm commenting on, so I guess we'll find out

Mine are bonding in the fridge now!

When you bloom it does it add liquid to the recipe. Basically my recipe calls for half a cup of liquid if I Bloom the gelatin in half a cup of liquid do I still have to add another half a cup to my recipe ? Or is it already inside of the bloomed gelatin?

my cheesecake came out crumbly?

Thank you so much 👏

I went to a wine tasting and they just put the bottle in a bucket of ice and turned it and it got cold