Doughnuts | Basics With Babish Live

Hello everyone, welcome back to the

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. Sorry I didn't do a little introduction like I normally do. I realized it was boring, so let's go full steam ahead. I'm going to close this. below so you can see what they're saying what's up guys we have 5,000 people here welcome everyone any newcomers this is the

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where every two weeks I do live what we did last week with babish, so if you want to cook. much you can if you can't the live streams are always saved on YouTube and you can join in at any time and cook with me on the internet which is the way it was meant to be.

Thank you all so much for joining us. What's wrong with everyone? I also want to point you to the join button next to subscribe under the video window, which is to join as a channel member, where you can get access to behind the scenes outtakes, early access to the bonus episodes. episodes all kinds of good stuff sneak peeks of upcoming episodes for example so far since we started the channel channel memberships two weeks ago we posted an exclusive episode sorry emojis and tags yeah sorry friend Sawyer , so we're in the other room. We present them all to you in a moment, just reminding me that it's another thing you have access to as a channel member, our special emojis and stickers, stickers that commemorate how long you've been a member and special my face emojis that express specific emotions and until now. daddy memberships, we've released an exclusive episode, some behind the scenes stuff, too early episodes and someone's been on for two weeks, so there's a lot of good stuff on the way, plus all the exclusive content that's been created for Patreon over the years. the last two years.

You'll have access as I publish it, so join in if you'd like. I see we already have some new members. Thank you so much guys. I see we also have a super chat here. tuna fide gay 55, whatever they are, thank you. You know, yeah, I was hoping I could make some time at Morgan's night mm-hmm, here we go, you're okay girl, you're okay, boy, that's my boy anyway, in the other room we go up to my Fraser. and that sore Jacob, I'm sorry I'm going to stop doing that, we have Sawyer in the other room, anyone who has joined the live streams in the past will know Sawyer, he's accompanied by our friend Ari, friends of the wedding, say hello, hello.

What's wrong with everyone? Thank you very much for all the new memberships. It's already great to see since Andrew said we have Ari in the studio tonight. Quick hello to Ari, there he is live and in person, another thick kid to eat a new donut or two. thick boy in the house we have two super talks here son of a pizza maker I remind you $10 thank you very much Andrews son of a pizza maker of a pizza maker you still have a pizza maker Can I please have another greeting for me? youtube channel and I make all kinds of homemade pizza and you should come to Chicago.

I was just in Chicago and here's a shout out to your YouTube channel, pizza son, guys go check it out, thanks so much for your super chat, bro Andrew Mantha, buddy Andrew, what's up? I made five Canadian dollars, so 30 US cents. I'm kidding, shut up and take my Google survey money and thanks, I'll do it and I'm just kidding about that, that's a no, it's really dated. Joke, it's like a 90's joke. I'm pretty sure the Canadian dollar is stronger than the US dollar today. Let's see what happens, friends. Thank you very much for coming and hanging out.

You're from Chicago. Chicago is a good city. I was there doing something. for the Chicago Food and Wine Festival or what was that, there's a bone The Appetit food wasn't the Wine Festival and I did a little presentation there, it was fun. I got to hang out next to the beam, the big metal beam that you guys have there, it's amazing. I don't know, it's called infinite ray. I don't realize it, but I'm sure at some point a million people are about to tell me that Palestine loves me, thank you. Hey guys, a couple of greetings, Sawyer, are you here?

He, I'm five foot nine, okay, okay, he's totally average height, he's perfectly normal, we have a new super chat abby ford - pounds - english pounds beautiful, thank you, we have a new member, we have a new super chat Lindsay Gillis ten Canadian dollars, thank you. Love your channel, you inspired me to cook it. I love food. Greetings from Canada. Can you do a dab for us? So, first, thank you. That's really nice. I love to hear that. I love that you are inspired to cook for anyone considering cooking. the first time, try it, watch some of the videos above.

There are some easy and fun techniques for texting in Lindsay. I'm very happy to know that I can do that. Can I touch you, not in the traditional sense, but if you send? some concentrates maybe give you dabs Nik Gert is $5.00 Babs dad dad noticed me senpai hi Nick so we have a 50 pound super chat with the british cook Wow, that's extremely generous, thank you so much british cook, I couldn't stand it. I miss this, I don't want to miss this, that's two, that's two puns this week in one sentence and I appreciate it, so thank you so much British rocker, thank you so much for the super generous chat JC Productions, thank you for your super Chad.

I just want to say hello, you keep me hungry. I love making people hungry. A super 5 pound talk from the points. This is just what I need for my Friday morning at work. How are you from Australia? Oh, it's morning. They are rare. here at night, that's strange, I'm a good man, how are you? How are things in Australia? I love it I was about to say hello Australia I've never been there, I'm dying to go there. We would love to, we would love to one day, kamikaze Kirk, hello from Brisbane Australia I'm learning a lot from watching you Thank you, it's very nice to listen to kamikaze Kirk and thanks for Jenna's donation for the super chat.

Thank you all for the new members, thank you for joining and for any friends who are participating. memberships are a new feature guys, I can hear you there. Memberships are a nice feature like a mute button on the microphone if you want there is a red button if you had it you can mute it oh but you noticed your headphones right? I don't know, but it's your headphones, okay, okay, or you could find your headphones if you press silent mode on your phone anyway, sorry, sorry, technical problems guys, so today we're going to do donuts , we are going to make two different types of donuts, this is a big challenge, oh we have some very generous super chats here wkb karma five five dollars thank you, thank you for everything you do, you are great, you are very kind, thank you very much, friend AJ, hello, Halim love your videos, £20 donation that's it. very very kind thank you all so much for the super chats thank you for the memberships you make the channel possible I can't thank you enough for your generous contributions to the show Nicholas Wolf asks when are you doing a Skyrim episode soon so many people are asking for boiled cream delights and What else was there that is like the most famous, boiled cream delights.

I don't remember the other ones from Skyrim and we have Nicholas Wolf, so I'll soon pledge $15 from Dave the Taco Guy playing with my kids. Semaj and Jen, yes, I love you, that's very nice, please say hello. I'm glad you like the show. 10 euros of Christ weight. We are worried, if it's okay, I don't know what that means, but 10 euros, thank you very much. many greetings from Greece keep up the good work thank you, that's very kind hello from the United States hello from New York City, that's where we are for anyone who doesn't know and thank you all very much for the super generous talks that I'm going to have to cook.

I won't be able to read them for long though, but I swear we'll take notes on who says what and when we have breaks. I'll be able to answer any and all pressing questions on impertinent topics Remington M $5 thanks We'd love to cook with you, but I'm not sure your recipe would work at 9,800 feet. Things don't seem to work so easily up here. Well, it's true, cooking at different altitudes is a big challenge. I'm not sure if this would be the case. That's a big problem because we're just frying and I think cooking at altitude has more to do with water, like the boiling point of water changes or something.

I am very uninformed right now, so please no one pay attention to what I say. I'm saying okay guys, so why don't we start making some donuts? Is there anything else we should touch on about Jake before we start moving here? No, I think you understood. Ask any questions you may have with your cooking questions. let us know his favorite Wegmans, you know, normal live streaming stuff, yeah, I was going to ask. Is there any clock stereo in the house that has been made known because that's what we appreciate you, we appreciate all of you, but We also appreciate Rochester, what is the one, let's see, that we have?

Oh, we have a bunch of super chests since I just said I can't read them. Anthony Moore a lot. $1.99. Thank you very much, thank you for what you do. You love learning new things. to cook with you how about some Godfather spaghetti to go with those cannolis I love you I love you too Anthony and I love your name we were watching The Sopranos a moment ago so I keep thinking about Tony saying, hey, it's a retirement community today what we have? cateura morocco v canadian dollars thank you very much what is the recommended alcoholic beverage to drink while making canadian donuts?

I mean, I'd say whiskey goes with almost anything, right? I am organizing an occasion. I'm out of whiskey. It has to be the first time, so now I wanted to relax a little for the broadcast. I just have some gin lemonade here that I make with pineapple seltzer, gin, and a little bit of lemon. It's a really delicious refreshing drink. a bit of a drink, especially since it's about to get really hot in here and you should have the air conditioning on. I'll turn it on once it gets hot here hmm so that's what I recommend goo goo ba mo 5 euros I love it about Italy thanks to the people it's a great job thank you very much goo goo a mo Nicholas wolf Alice I just said it again he said my name I'm going to be happy now I just said it again Thank you Nicholas is very very kind and please don't die for me and the first men $5 December I would love an episode of Downton Abbey and Steven Universe Foods.

I'm also a Patreon patron oh wow Dallas Texas Hi Dallas I've been there many times that's a good city you have there and thanks for the contribution and I'll do a Steven Universe episode about the ketchup fries and the pizza bagel with cream cheese. It's time for master 1989 $10 thank you very much. I love your channel. I have translated a lot of what I have written. I also learned from watching you my work as a cook, it's really lovely to hear, especially considering I'm not a trained chef, so that's high praise. I really appreciate it. Thank you PO Brown 84 $5 thank you very much, thank you for putting tomato sauce. and mayonnaise on your fish represent I have to be completely honest, I'm opposed to ketchup, mayonnaise, and a Philly cheesesteak.

I did it for movie accuracy reasons, but I will never judge you for what you put on your Philly cheesesteak. I personally wouldn't do that, it's just me, we are all a beautiful single flower that covers 12.30 four cents, a very interesting dollar amount. I'm sure it has some kind of meaning, thanks and you used the special babish emojis. Thanks, try not to burn the donuts. I'm going to try it, but I burned the first two batches when we were filming this Max Cohen fiver. Hello from RIT, my good Wegmans is on Marketplace Drive, what's up buddy, my dad taught at RIT?

For most of his adult career he taught photojournalism there, so hello, we have a very generous donation of 20 dollars from a guy you know across the street. He didn't say anything, but thank you very much for the kind donation. the dumb username $6.00 from neematoad I love you man I love YouTube nematode yv but this is the last one I'll read before I start cooking five pounds of AP kyouma Okami if whiskey goes with everything then it's the issue of alcohol as fuel. I'm sure I know what that is, but it's escaping me right now. Sorry, okay, I'm going to stop reading and start cooking because 6,400 people are here to see how you get some donuts.

You may not make me read text messages, but I will make any super chat you make. Lie down Sawyer will try to keep track of them as best he can and we'll tackle them when we have breaks. I need the stove for eight minutes, so that will be eight minutes in which I can answer any questions. in the world, so let's get the dough rolling first, that's what we're going to do. I'm going to pull out my recipe here, Jake, am I missing something? I'm going to start here, no, I think we're ready to start. I'm excited about these Donuts, what kind of donuts are you making today?

Well, we're going to make two different types of donuts. Hopefully, if I have the energy, I will make traditional yeast donuts,sprinkled with sugar and filled with raspberry jelly and then we're making sour cream donuts, which are my favorite way to make, they're full of all these kragle and cracks and they get very moist and dense, but on the outside they're super crispy and crunchy . They're just the best kind of donut if you ask me for my money and you know that's it. I don't know where I'm going with this, let's get started. I'm going to move to camera two just a little bit.

Attention, Jake, in a moment. First, what we're going to do is take this cup of whole milk and apply it to a saucepan. Okay, just like that, once we've applied it to the saucepan, we're going to go to chamber two and very briefly apply heat to this because we just want to get it to 110 degrees Fahrenheit, so I'm just going to heat that up, I have my thermapen here so we can keep an eye on things, it'll only take like 30 seconds, so in the meantime I'm going to prepare the container that it's going to go into, here we are . adding to this bowl about two and a half teaspoons, two and a quarter teaspoons, I think that's what's in a standard package of yeast, but I've got this nice jar from East here, so I'm going to go ahead and drop two in, there's two and a quarter. and 3/4, oh, it goes to two and a half just to be sure.

I don't think it's a big problem if we have too much or too little yeast because yeast can be very active or very inactive, so you know, it won't grow as much. Okay, baking is a very precise art, but we're frying here, so I'll pretend it isn't. We will also add a pinch of sugar which will help. Here is my sugar. It will help the yeast. We'll give the yeast a little bit of food and help them feel nice and excited, so just a little bit of sugar in the yeast feeds on the sugar, so we need to give it a nice environment that it will thrive in.

Well, we're back. in super chamber I'm going to try the oh, we're done, I knew that was going to happen, well, no big deal, I'm just going to go ahead and pour this into another container, preferably a glass one because glass is an excellent diffuser of heat. I'm going to pour it here and let it cool because it's too hot and at its current temperature it would kill the east, so let's see what the people here are talking about, everyone can hear me. Okay, look. Good things sound good, okay, so here we go, let's just clear this up here, we have a little more sugar, the dangers of live cooking, friends, this is the nature of many cooking shows, there will be a disaster and it has to be like that.

I cleaned up what we have here oh yeah we're good over here so what I'm probably going to do is just for convenience because we don't have all day here because I'm going to add more milk to this to cool it down and get it to the desired temperature so let's throw it in this there, we're about 20 degrees higher, so if I add that much, no, oh, look at that, I nailed it. 110 Wow, I impressed myself, does it happen to me often? Now, this milk having a perfect temperature of 110 degrees was completely unintentional and was pure luck.

I'm going to add a cup to this and to the sugar mixture and then I'm going to reserve the milk here for future applications because I'm sure I'm going to need it for something and then what I'm going to do is apply one of the fan favorites that I don't think I have used before on a livestream and dude I recognize this little guy we got a little whisk and we're just gonna whisk that until the yeast dissolves I swear let me know if the comments blow up when they see that the honey whisk type is A fan favorite for anyone new around here, people seem to have gravitated towards the little guy, so there it has been. shaken together, we're going to let this bloom for about ten minutes while it blooms, we're going to combine the remaining dry ingredients, save the milk, here we go, oh how's it going people, okay, we're missing over here, let's see a £50 donation, thank you very much british, oh oh, that's the one from before.

I think thank you, thank you again because he was a very, very generous guy, you know, across the street, you still see yours. You didn't ask a question, but thank you very much for your generosity, I really appreciate it, we have a question here that I think you might want to answer, let's hear it last super chat. Thank you very much jack milbauer, a very good and authoritative name, how far can you read this. Also, your program has been great. From the beginning I really appreciate him Jack, he's very very nice, you said Zachary or Jack, that's Jack milbauer, Jack Milburn, you're right, it sounds like a look, he's an FBI agent or something, special agent, agent milbauer Jack .

I am about 35%, we can verify this. I have guys in the other room who can verify it, but I think I'm about 30% through the campaign for the story and I've been out on the slopes hunting and stealing. I'm doing the cowboy thing, so I'm taking my time. I take my time with video games like this because they don't want them to end, but I have a weird thing where I'll play them almost to the end. and then I say: oh, I don't want it to end. I'll stop playing it for a while and then I won't finish the game like I haven't finished Zelda Breath of the Wild yet. because I thought no, I don't want this to end.

I'll finish it another time and just stopped playing it, which is ridiculous. I should finish it well, so you know what I am. doing here I'm measuring 350 grams of all-purpose flour that's too much, let's get some of that out here we need 350 the news I've been trying to do a better job of measuring and measuring because it's obviously that much more precise, let's go three 350; for me it's close enough, yeah, because if I convert this to asses, it's twelve and three-eighths ounces, which could get crazy and different from how well we're doing, so we got 300 grams of flour and then we need 75 grams of white sugar, so while we're here on the scale, I'm going to go ahead and rinse this off, not really, I'm going to use a different one because our friends with gluten intolerance relieve mites.

I know I could do it if I just threw this in the sugar and then made something for someone with a gluten intolerance that might mess it up. I've seen it happen. Happily I haven't done it to anyone, but I have seen this happen, so try to keep your tools separate, you never know who will come to dinner, so now we need 75 grams of sugar. I'm going to start throwing that in there to increase this to 425, which is our target number. here we go 400 410 421 420 that means I don't know 420 ooh I just overdid it when we threw the rest a step back and ducked we have 28 we have to be precise 425 perfect right now and you'll notice I didn't throw the sugar back in there because it was exposed to dangerous gluten, as I have many friends who have celiac disease.

Gluten intolerance is a real thing, it's not just the fad that has been made out of it. a lot of people have enjoyed it, it's a real problem for some people, so be careful if you use something with flour, don't put it back in the drawer, it needs to be considered and a teaspoon of table salt the reason we went back to using the volume instead of weights it's because with something as small as a teaspoon of salt your scale, like mine, is crap, my scale is crap, so it probably wouldn't even register a teaspoon of salt if I tried to measure it, I'd probably I wouldn't even see it, I'd say I'd have to keep adding and then all of a sudden, oh, you added five grams and, oh, surprise, wow, a teaspoon of salt in there with Salt, especially table salt, it's pretty hard to go wrong, since if you take a spoon cup of flour because of how compacted it can get and now we just need to prepare three large egg yolks, let me look at the instructions here.

In the same bowl add three big egg yolks and that's fine, so now I'm going to get a nice big bowl that I have here. I already prepared it, but sometimes I'm not even prepared for my own preparation and I go to grab. Some eggs, these are eggs left over from my camping trip because I filmed that episode of Red Dead Redemption last weekend. I filmed it on Saturday in the wilds of upstate New York, months in Monticello to be precise, and I didn't end up making breakfast there. because I didn't sleep a wink all night it was really horrible.

I will tell you the story during my free time here. I'll tell you the story while I eat. I can't tell the story well. I'm fine, I'm fine, I'm working here, so what about the meeting? I'll give you a breakdown of what exactly happened, but by the grace of whatever, it's just pure luck that that episode actually worked out. Anyway, the story will get there, so what I'm doing here is separating three large egg yolks because only the yolks go into this dough. I think there will be five egg yolks in the sour cream donuts because I remember correctly.

Don't quote me on that, I have to check my prescription, so I just hit it, okay, so we have a little situation here, what's this about one of the viewers going into labor? Oh, no, really, yes, Courtney had. Good luck God to me Courtney, good luck and yeah, wow, that's very exciting and yeah, I guess she's been eating your pasta dishes too to cope with the impending, huh. I hope you didn't make them too spicy or something. I hope it's not my fault. for that reason, but that's amazing, Courtney, congratulations, go, go, you can do it.

I trust you. It sounds difficult, although I wouldn't want to do it myself, but I'm very proud of you for doing it, but that sounds really. super tough but again, good job, okay, now what we're doing here we have our egg yolks and we're just going to do some things here, okay, it's going to sound like we're just mixing everything together, it's been a while since I did that. I've done this, so I'm reading my own recipe like I'm a fool, let me grab a whisk and I'm just going to beat my dry ingredients a little bit to make sure they all know each other, everything's nice and incorporated, are we setting this up?

Am I sifting this? No, no, there is no need to sift with this. It's true, there's no need to sift this because we're going to need it for God knows how long, so it doesn't matter how lumpy it is. everything will be incorporated very evenly, just give it a little whisk just to make sure that the whole egg yolk and white are now moving around. I remember I'm doing this backwards. Now I remember I was supposed to throw the eggs in the flour, but whatever you want, you'll win some, you'll lose some, let me take a wooden spoon here, we're going to use this to stir this a little bit and this is probably not ideal here. .

I need something, oh, you know, forget the wooden spoons, the leaves. a rubber spatula this is how the ghost of whoever invented Donuts would want me to do this adding the dry ingredients and then here, as you can see, our yeast has risen nicely, I have this nice foamy layer on the top, that It's a good sign, that means our yeast is alive and well, throw all that in there and hope everything turns out well just to avoid any confusion. These are not gluten free donuts. I'm just trying to take into consideration any gluten intolerances in the future. the diners in my house could have and I don't want to contaminate anything.

I try to keep the glutinous and non-glutinous raw ingredients, like the sugar in that bag of sugar, separate just to make sure there are no problems down the road anyway. I'm sure no one was laboring under the illusion that these are gluten free donuts because they obviously aren't, so we're just mixing this until a rough dough forms, it looks a little sticky, but I'm going to have faith that it looks. really sticky actually I made this right a couple of whole milk sugar yeast flour sugar salt yolks okay yeah I didn't hear I think it looks really sticky so what we're going to do is compensate That with a little flour, is very sticky.

Wow. I would use the stand mixer, but then it would be just ten minutes of mixer noise and me not talking, which we simply can't allow, so when we have to use it later for our sour cream donuts, but only briefly, so which should be an edible dough. Although I guess what we have to do is try to make up for it. This is possible. Let's start by very generously dusting our wooden surface with flour. If I forget one step, this looks so sticky, very strange, let's see what happens with the flour. My hands are pretty good here, let's try to make this something workable, it's going to get sticky as I work it here, which means I just need to move it around to put more flour on it, any of this stuff sticks, we scrape it off, we don't.

I don't want to stick to the work surface so let's keep going, let's keep dusting here, losing a few pieces, that's the beauty of cooking lives, things can go wrong and you guys can see how I could pay for something like this if I just did it. was doing in privacy. from my house, not on a cooking show. I think I probably did something wrong. It feels incredibly soft and seems like I remember it being much more solid and sticky. I must have measured the flour less orstand mixer, thank God, oh my God, so I'm going to grab that suit.

We had a question about flour earlier, let's hear it. Can you use this? flour you are using to make donuts to make fritters yeah I mean this is all purpose flour you know the Elbrus flour should be able to make fritters with which I personally have never made them with there are a million types of fritters too I guess we're talking about sweets like apple fritters or something, you know, fritters and I think they're made with all-purpose flour, they can be made with cake flour. I can tell you that we are making sour cream donuts with cake flour and the sour cream donuts are more like two donuts in texture than regular donuts and you might want to use cake flour, look. check out the recipe because I've never made them before so for summer cream donuts we need to place our dry ingredients in a separate bowl not this one so this time I was very careful to zero my scale before taking it with hand.

I still have the bowl, okay, use that, sorry, here we go folks, we have this bowl that I'm going to turn on the scale with the bowl on top so it's tared and ready. I remember much more clearly the texture of the dough of these Donuts. I don't know if we'll have time to make them because I just saw the recipe and we remembered that they have to be refrigerated for two hours so we'll see how long it takes us to make the Ystad donuts, but I don't know if I have that in me and I'll post the results on Instagram or something if we can't overcome a bull, we'll see.

I've been told that the longer the broadcast, the better, but yes, we all have lives. I'm sure you guys don't want to stay here because God knows how many hours I'll be opening this in a really stupid way. I don't know why anyone would do that, but it was stupid. I'm measuring 600 grams of cake flour and cake flour isn't much, it's a more finely ground flour, but it's also a very low gluten flour, which is the most important. that cake flour, again I don't quote myself on this bread flour, it has a glue as it has a protein content of about 12, 14% protein is what is needed for the creation of gluten and bread flours, I think which is around 13 to 14 percent. flour, regular flour, is down about 1011 percent and I think cake flours are down to eight percent, so they have very little gluten, that's why it's good for cakes, because that's why it's called flour. for cakes because it is designed to make things tender and separable, not chewy. or dense or something, that's why we use cake flour here with the sour cream donuts instead of the weird, where's the power, that's the stand mixer, it's like that old machinery smell, you know, I mean, well, you're forced to do it. a WWII battleship or something you just smell that old oil or whatever the stand mixer is yeah solid state I think so 600 grams 605.

I'm okay with brushing up a bit after the experience that I just had it, but I can't also feel like I used more than half of my cake flour, so if I mess it up, it won't happen, put these scissors back. We are measuring 600 grams of cake flour, then we need one and a half tablespoons of baking powder. seems like a lot, not sure how I feel about this recipe transcriber thing, like all things in life, we'll see, we have a tablespoon and a half, it was a little timid, they let me in just a little bit more, here we go . and what else was there two teaspoons of table salt, you have this and these are not yeasted donuts, they are right and you know it's actually the amount of baking powder that they have now it makes sense because at best, it is not used. so any rise you experience is due to the baking pattern so it makes sense that there would be a lot of it in there so 2 teaspoons of table salt let me take the table salts here I have so many pantries in this place it's ridiculous three different pantries, things could be anywhere at any given time, that's one and well, these are just half a tablespoon here I'm also going to make a teaspoon or sorry, just a half teaspoon measure. here everything SONA make a teaspoon and a half because well, how about I follow the recipe?

This was a good idea, it's two teaspoons, here we go, so let's combine the baking powder or cake flour and the table salt and tea sand in a bowl. Now we will sift it here in the blender. We're going to combine five egg yolks, 250 grams of regular white sugar and two and a half tablespoons of unsalted butter, so what we're going to do is take. this, Lesly, aside from our dry ingredients, which we'll get to later, let's move this a little bit so it's not so far away, you can see what's happening and now I'm going to be very careful about breaking this up, obviously, we're going to break it up.

Up there we go and in this bowl we are going to measure 250 grams of white sugar and then we are going to add five egg yolks and 380 grams of sour cream but in stages, so we start with sugar and egg yolks 380 grams not 250 grams of sugar Oh, it came to about forty-three eights, let's go to 50, you have to do one. I'll take it okay Zippo hmm so Jim lemonade here and to this we're adding we need five egg yolks so when we grab the eggs three here they need five here we go oh there's the chicken parmesan from last night I still want to eat that I forgot I haven't had dinner so your boys are hungry here you are hungry there maybe you should order delivery there I have one small cake left, I'm sure I'll have to keep dreaming like this.

Okay, that's when I save the whites here because maybe I'll make an egg white omelet for dinner. I don't know, you don't know either, oh no. Don't waste whenever you can, try to conserve whenever you can, we have super chats or someone who asks relevant questions. Oh yeah, let me see, we have a couple of good questions, we have a super chat from Katie Gary, thank you. She's been using your cookbook a lot to expand her food repertoire, which is the most important thing you can do in life. Great to hear from Katie, thanks and Katie wants to know if you're doing more shokugeki no souma stuff.

Kino so mom, you know what that is, I don't think it's Food Wars, oh that's Food Wars, of course, that's the original Japanese name of Food Wars, Food Wars, I think it's the Americanized name or maybe this be the first half. I can't remember the title, but yes, absolutely. I mean, you know there's so much food to make on that show I watched that I actually make just because it's Wagyu beef, it's like a ton of a5 Japanese Wagyu beef. that's four four egg yolks there's a grain it's called I think it was a Dom do n and it was a medium cooked a5 Japanese Wagyu beef flower but it was made by a pretty dark character and a pretty dark episode so I don't think be so popular, it's just a great excuse for me to do something like you're from I'm sure you wouldn't object to that, yeah, I think it's cool, I think it's a great idea.

It's a good idea, right, no, that's what I was thinking, so those on my side, oh, I always have your best interests in mind, that's always okay, and that goes for the people in the chat. I'm trying to block all those people who just constantly spam a letter. I see you, thanks Sawyer for keeping things together here because otherwise it would be chaos, okay, let me understand, this is the approach here, it looks a little soft, there we go, I have to make sure things are like this. They are focused for the people, okay, here we go to the mixer, this goes, we are mixing together, let's make sure I'm doing this right.

I'm going to spoil it again five egg yolks, sugar and two and a half tablespoons. of unsalted butter so let me grab the paddle attachment my stomach we're saying goodbye to our eyes here we're saying goodbye toes re you want company what's going sand say goodbye okay take a quick look okay moving away friends him It's being a coward to be in front of the camera, but I'll forgive him. I'm kidding, take that crap away. I'm kidding, I'm kidding, no, I'm just kidding. This guy then saw what was my favorite thing and what wasn't. Know that if you guys watched, I did a lot of maintenance when my favorite shows, so if everything with one guy was enough, he was dating, he was always asking if you have junk, let me take that and he just says, be so?

Like he's there to sell you marijuana, but he's like, "I'll take out the trash if you want." That guy is my religion, as I've told a lot of people, he's just the king of taking things slow. I'm just relaxing. all in anyone and I want more of us to take a page out of his book, if you haven't seen high maintenance, check it out, it's on HBO and if anyone knows Ben Sinclair, the actor who plays the guy, contact me because apparently it's hard to track him down because he's just riding his bike around Brooklyn like he does on the show.

Well, we have one and I know this is not the traditional way to measure butter. Generally you want to take a stick and cut two tablespoons. but I don't have any sticks right now, what I have is the soft European stuff, it's the only one I have at room temperature and that's what we need now so we can beat it easier with the eggs and sugar too. two and a half tablespoons, yeah, two and a half tablespoons, so now I'm just going to cut a tall ball, half a tablespoon here and at this point I had a little bit more butter.

I honestly can't imagine it will hurt if it's just like an extra tablespoon of butter, I can't imagine that's going to undo the whole recipe, it was great, Artie got to spend some time with us, he's part of the team here, he's an element usual in my house, oh, okay. Oops, oops, I thought that was the lock, that's what I was looking for, let's try it again. It could have been worse. My hand can fit. There would be a very different type of live stream from the hospital, okay, so we're beating these together. ingredients I'm going to grab a spatula like mr. crabs would say it, that wasn't as cool as I expected it to be, it's funny, there are the things I brought on the camping trip that I'm talking about, even my camera and video monitor here reek of smoke like they still smell. like a campfire, so I'm here in my kitchen.

I keep getting big campfire smells so I think there's something burning. We're the second ones here with a very stressful mindset so now I think we're adding the sifted dry ingredients back in and that's right and then we're going to mix until just incorporated and then add the sour cream and the rest of the dry ingredients into the mixture for 45 seconds scraping out the bowls of the sticky dough, we're ready to put that right there and let's get this I'll never be able to nail this I'll never be able to get this in the position I want that's good enough okay let me grab a colander this is going to be here I'm skin without trying to lose a finger here don't lose a finger that's very precarious ten dollars says that falls okay now we're adding half of our dry ingredients here I'm just going to observe you have to be super precise when adding things like half the stuff, I mean, I'm sure you do, but this is okay, so we're going to sift this and the best way to sift is to put your stuff in the strainer and touch the handle like it stops and, like you can see, everything is fine, sift it.

The reason we want to sift this is because we want to try to avoid lumps as much as possible because this is not necessary. Transport and then it's like our other dough, it just mixes for 45 seconds, so the potential for lumps is tremendous and we can't let that speed up this process a little bit and my mixer smells like a telephone from the 40s or something. , What the hell is that? Kevin, you think it's okay, yeah, it's okay, don't worry guys, it's not the laundry guy. in Harlem that was uh my microphone that's still there there's a silence or what's the problem okay I think it was just me talking muffin you know so I think I think my manager is about to join us right now Kevin Grush , who we've actually broadcast from his house in the past a long time ago and we also broadcast from his house when we did it, the other one was at his house, but one of his employees was at the house when we were in Nashville doing a broadcast on I live for barbecue, barbecue was a roast pig it was simply In the barbecue episode we did other things besides pork, what do we do?

We are doing the barbecue episode. Island Nashville, remember, made the stuffed pork tenderloins, what else but my life? I can't remember right now, maybe it was just pork, we made sausages. but yeah, Kevin, remember because Kevin isn't exhausted like me, he's a couple exhausted like us, he's a responsible adult and he'll remember. I just added the second half of the dress. I am a fool. I just added the second half of the dry ingredients because I'm so excited, Kevin is here, he was supposed to set aside half of these, maybe I can take some out trying to make it a little easier for me.

I also think that's done for convenience, so I don't think so. It's very necessary, well, maybe just for accuracy, hey, what's up,high school students today? Tamagotchis candy, candy, candy, candy, tell me Kashi, uh-hum pogs, you know, but thank you very much, pixel, that's it. really nice and Slammers your family Slammers yeah there's no mold Slammers I mean five bucks I don't know how to play an email to play any movie that's a really funny screen name that's really funny sorry $5.00 for Tiffany to become an upcoming public figure in the kitchen. scene, have you received any attention for your vocal videos focused on these?

Yes, in general, but as you know, meats are still very common and you know, I fully recognize that eating meat is bad for you, it's bad for the planet, but it's still a very big part of our lives like most of us. cultures and mine and a lot of people in this in this big blue ball of ours and you know, I try, I try to be a vegetarian during the week as much as I can. I have made it public and I try. reduce my meat consumption as much as possible, but personally I think there are some steps you can take to eat meat more ethically, you can eat from ethical sources, it costs more but as a result you eat less meat because you spell or because of it, you buy less and you end up eating more vegetables and you also eat meat that tastes better because it comes from happy people who take care of the animals.

It's a win-win situation and you know I'm happy to advocate for better treatment of animals and more ethical consumption of meats, but I'm an omnivore, so how do you know someone has a problem with that? I'm sorry, but I admire you for what you do. There are plenty of vegetarians and vegans, as long as you don't shove it down my throat like a religion. I am so grateful for the contribution you are making to our planet and everyone around you by cooking from scratch. We have $10, thank you very much. We'd love to see the behind-the-scenes offering on how to film your video streams.

They look so professional. I'd love to get some advice. You can see some of that in the 3 million subscribers special. You can see my latest filming setup. You can too. check out my latest shoot in my latest apartment and two million subscriptions or the 1 million subscriber special, yeah, so go check them out. There is also a behind the scenes video available on Patreon. It will be available to YouTube members very, very soon, but thank you. Thank you very much for your generous contribution. I really appreciate it Adam Curtis 499. This is quickly becoming my favorite channel on YouTube.

I love your job. Thank you very much Adam. Thank you for your kind super talk. Sarah. I loved eating what you saw. Thank you. Do you want to come? I also publish another cookbook, if you have ever been to Canada, thanks for the videos. I have been to Canada. I'm from Rochester so I've been in Toronto all the time and thank you for purchasing the book. I have a new cookbook coming out. coming Fall 2019, the official Binging with Babish Companion cookbook. Everyone, the first hundred recipes from the show coming out next year in the fall, stay tuned.

Thank you very much for your generous contribution. Smelly mouse. One gave 20 dollars. Thank you so much. very generous, thank you, I love watching your videos, my mom loves the cookbook I bought her. I also enjoy eating your recipes, it's great to hear them, so thank you very much, it's really very good feature1 say $5 hey babe, my dad went to give some cheese, but that was eight years ago, should I start assembling without it? Yeah, yeah, I think unless it's a really fancy cheese, yeah, you know, my childhood cat did that. You know, I just went out looking for a mouse and never came back.

I'm still waiting for that mouse. This is a stupid joke. Sorry, rubber ducky gave $5. Hey, I would really love your videos and streams. I just want you to know what the make and model of your espresso machine is. You recommend me? I'm a barista. trade I mean I shouldn't make recommendations to you if you're a barista because I don't know anything about coffee, I know good coffee and bad coffee, that's all, I know if you would blindfold me and make me try a good you know, cup of coffee and some coffee from the gas station. I could probably tell you the difference, but that's as far as I know.

That said, this is a Breville single-boiler espresso machine with a built-in burr grinder and is very well received by the coffee community. I've definitely gotten criticism from you, you know, serious espresso bosses saying, how can I not have this machine that's $3,000 and then this $2,000 grinder and I don't really care, I like coffee, but you know, let's take a breath. , but this has been great, you know, it heats up in about 15 seconds, makes a really good cup of espresso, a really nice Americano, so yeah, definitely enjoy Joel Moe Venna for $4.99. Thank you so much. I loved your Puttanesca pasta video.

I'm doing it right now. Well, keep up the great videos. Enjoy that Puttanesca pasta. I ended up liking it a surprising amount considering it was full of olives, anchovies, and all the other things I hate in the world. Son of a pizza maker, what's up, buddy, five dollars? He says mmm Pizza Donuts maybe yes, probably not, but thank you, thank you very much for the contribution. I can not say that. I think pizza donuts would sound great. I'd prefer pizza bagels if that were the case. I'm honest, Luke from Remeasure gave five Australian dollars. Hello, from Australia.

I've loved the show for a long time. I don't know if it's a well-known movie, but you should play the sexy guy on a new diet. I can't say I've heard of it. but we'll add it to the list guys let's look at that and see what it is, let's take a look at our doubt here now that we're a little bit down in the super chats, it looks pretty good. It looks pretty good, let's see if it's there, let's see what we're grateful for. I cover up and just take a look. It looks pretty good raised.

It probably hasn't doubled in size yet, but I'm running out of patience, so hmm, it all comes down to value. middle ground proposal we all want to keep waiting for this or should I start doing it and just hope for the best and it's a very interesting thing to weigh there. I'll give it another 10 to 15 minutes. I just wanted to like it. Just touch the plastic wrap, I just want to touch it. Forgive me, it will only be a few more minutes. I'm going to put it here clearly being here, the heat has helped me a little bit, so let me leave it there. and yeah, well, we'll give it a couple more minutes.

We'll continue chatting a little here. I'll start, you know, talking to people who are well, we go blind. Chara, five Canadian dollars. Thank you so much. make persona 4 mystery food for the suggestion 2000 Australian dollars of validated technology. How did you get the bear meat for Red Dead Redemption Redemption? Yes, it's from a farm. Sorry, I'm looking for it right now. It's called elk usa.com elk usa. .com has grown bear meat, which I know doesn't make any sense, but I'm told it's like a bear preserve and every time one of them is mortally injured or dies naturally, they get the carcass and process it for Let them be bears that live a normal natural life and when one of them submerges they eat it, well, they let us eat it.

I guess I don't really know how it works, but that's where and thank you very much for the generous donation. Jax is back. Hi $5, thanks, Hi Babs, three things, one thanks to you. Now I make homemade pizza pasta and risotto regularly for my house, that's amazing man, it's great to know that he's the only one who orders those three things, pizza pasta in Roseto, amazing, keep it up. Donovan joined forces with $10. Thank you very much, very, very generous. His videos are great because they inspire me as an amateur cook. I've been a fan for a long time.

I just moved to Queens from upstate. Hey, that's what I did, except I moved to Brooklyn from upstate, but then I moved away. to Queens eventually do you think there will ever be a fan meeting or something? I made one once last year around this time last year and it was great. I don't know why I haven't done more. Yes, I will definitely do fan meetings. In the near future I'm just going to find the right place. The one I did last year was in September and it was in Central Park, so it's perfect. It was a shared meal.

We went out for a picnic. I will announce it. You know, come see me. go to the meetups, there is an official Binging with Babish meetup page, check it out, sign up and keep an eye out for notifications. Tim Belmonts watches from New Jersey. I love the videos on the stream. Have you ever tried making sourdough bread? I have and it's hard, yes it's hard, just keep going, it's too much for me to talk about, right? I hope to follow the basic steps of sourdough bread, very, very maximum. Gomez gave $10, thank you very much, look if you had a chance or an opportunity to take advantage of everything you wanted in a moment, would you capture it or just let it slip away?

This sounds like a motivational poster because that's what it sounds like to me and the answer is yes, hook number two. I'm visiting New York for the first time early next month do you have any restaurant life experience outside of the touristy things I do but I have so many things um ooh where to start. I would definitely visit the New York City ramen scene, it's so hot right now. I'll check. toto ramen tio tio is in Midtown it's the best um katsu ramen in town I think I know Sawyer is not a fucking man I really like where we order from now what's that place where we were from oh geez I really can't I don't see it's three letters and then ramen.

I can see KC, yeah, EA ke EA ke raba, this same thing, yeah, EA ke raba, that's pretty good and they're not popular enough yet, so they don't have like, you know, wine. door yes yes what type of eggs do you buy and in your opinion what type of eggs do you think are the healthiest I don't know if there is a healthier egg I can't give you an opinion on that because I don't know I understand that there are no cages, whatever as far as you know, humanly good eggs because happy animals taste better, it's better for the environment, it's better for you, you know the animals and they also make tastier food when they are happy there when they are not stressed.

Taken out and filled with all kinds of medications, antibiotics, and things that will make food taste better. Trisha foot gay $4.99 thank you very much. What are some things you like to do outside of YouTube? Like a little bit of this. I mean, I cook when I'm not doing the show. I do, I cook for my friends and my family and and and my romantic interests. I ride a bike a lot. Leo. I write. I've been writing a lot. a lot because my deadline is approaching and I have a lot more to do, but I'm writing like crazy.

I love getting out of the city, that's why I bought a car. It's crazy to have a car in the city, but it's cool to just go out and get it done last weekend. I was able to go out and experience a completely different part of New York that I wouldn't have experienced otherwise. I watch a lot of King of the Hill. I watch The Sopranos a lot. I see a lot of Frasier, me and my voice lawyer hanging out and we go out to restaurants and relax, you know, it's a good time, ran Andrews, which is awfully close to my name.

Thank you so much for the $10 donation my dad and I love. Seeing you, you encouraged him to start eating again because of the chemo, thank you, please say hello to Mark Andrews, say hello to Mark Andrews, especially if that's your father, congratulations unless they, congratulations, you have to keep fighting if that's the case and if it doesn't sound like you're done with chemo, congratulations, it's an incredible thing to get over and if you're not over it yet, stay strong, keep eating, keep fighting, you can do it, it's an incredible disease, that has affected a lot of people close to me and I've seen that I've lost some people to this, but I've also seen some people that I love very much beat it and they're stronger for it, so keep up the good work, a big thank you to Mark Andrews, keep up the good work. with you buddy and thanks Ren for sharing this with your dad keep up the great Braden $5.00 haven't you heard? mmm, please make mom's spaghetti from a mile away.

So many people have asked with that, definitely, if we have to realize that. will be out one day Mitchell Grineer is back my Canadian friend do you play the games you prepare food with? I've been playing Red Dead Redemption like crazy, yes and yes, I played it too. I almost finished Spider-Man, but then Red Dead Redemption 2 came out, so I stopped playing, but I played a lot of Spider-Man and I also played Zelda Breath of the Wild, so yeah, all the video games I've prepared for it I've played very well and very well for a long time, that's the word I was looking for I think our dough is where it needs to be I think maybe where we are he just touched the plastic grab a bed he's looking at that it seems to me it looks double what it is doubling the size I call it I think it is so we're unwrapping it we're going to cook again here I'm just going to make sure I don't miss anything I have one more super Chatman I'm done Alan Jones $5 sourdough binges badass with Bradley Just sayin'absolutely brad is the master of sourdough he is the master of things that are alive let's see here okay then we are oh no oh no oh God guys this says - this says two - two rises okay so this was supposed to rise for an hour until it doubled the size which is what I think we did.

I think we have double the size here, but now we need to roll it out, cut them into donuts and then place them on a floured baking sheet and let them rest for another 45 minutes. Oh, okay, we're just going to If we lose power, if we lose power, so be it, we've been going for about two hours and we'll keep going for as long as possible, but I have people in the other room who will have a normal life to lead. Hmm, so you've got this here, let's put it on a lightly floured surface, it feels nice and sticky right now, so I don't want to want to bloom too much, there's so much dust down here, it's a little bit just to keep it from sticking.

I'm going to grab my pin. I've been using a pin to spread things out recently instead of a rolling pin. It's a little more challenging because it's so small so it's harder to get things, even if we roll it in the flour it turns out pretty too. and floured, let's throw that in, that looks good, looks good, lightly flour both sides here, okay, good stuff, I should roll it out until I get a plate about a quarter of an inch to a half of an inch thick, this actually It's behaving very well, it has a good amount of come back to it, it's not too sticky, it doesn't stick to my work surface, but it's not too dry either.

I have higher hopes for this than I did a moment ago, so I hope we've rescued it from being too sticky, let me put this nice and central, so all to see what I'm doing here, centered on the sun, that's centered, okay, there we go, let's go, we have a good dough over here, I just want to go out to a good relative thinness, but we don't get too thin because you probably saw my donuts in the video. I'm a little too thin to be comfortable, this is pretty big, it's big for a donut, it's too big, I don't know.

I feel like that's too big um what is a donut when you take a donut? That's a donut. That looks like a donut to me. I'll go with this when you have my floured work surface ready. We need a rimmed baking sheet that we've lightly floured just to keep the dough from sticking, so I'm going to hit this with a little bit of flour, shake it out and cover it there, that's another thing that I like to do if I want to take the Dust, I leave everything stuck. in my hand like this and then that helps dust it off there we go that's precarious I'm going to put that right there and then we have to cut our donuts here that's big okay you guys like big done that's it, that's what Instagram is quite a difference, or so I've read, so I'm just pushing and turning here to really separate these donuts from their captors.

There we go, we make sure they are separated and yes, we are in a room here, so I think I'm going to have five good donuts and then the rest will be a little misshapen because they will be made from leftovers. There we go, we get our main attraction donuts here. They want us to write home on yes, lightly floured surface. Hopefully these won't stick because I floured them very lightly and then I'll take the rest of this and you know, the unfortunate thing is that once you've pressed it and reshaped it it's never going to be the same softness again. and as for the consistency, what I'm trying to do is roll it out into a ball so that at least the top has a consistent texture, but the other thing is that once we have it, it's very difficult to roll it out after that because We've excited the gluten and we've got all the gluten taut and everything, and it's harder to spread now as we shake it and push it, but too much because gluten is the only thing I care about.

It is more difficult to implement, but we must not waste, so I will get at least two more donuts. Oh, this son of a bee is also full of air bubbles now, which is also not good, not what you want and I have done it. Alright. enough, that's not big enough, a little bigger, guys, I know we ate very unhealthy and big last night, but I need a big meal after this. I'm hungry, I don't know about you, okay, it looks pretty normal, no thicker than the others, only six donuts, this is fine, I'll cover it and refrigerate it with the spare plastic wrap, here we go and I'll use it in my time of inactivity as an experiment to see what happens to donut dough when you refrigerate it overnight, okay, refrigerator.

The donut cutter is syncing and now I'm just going to cover this guy, after that I think I need to take him, so Jake if you want to get that, press the card back or whatever we need, someone was saying that you should. Put them in the oven so they have a little proofing in a hot box, which is a great place to ferment the dough and it's a great idea, but the problem is that I have an industrial oven here and this oven not only because the pilot light It's so powerful. The room temperature of the oven is about 175 degrees, which is too high for everything it's going to do, kill and basically bake them very weakly, so unfortunately we can't have that, but the nice thing is that we come here by the stove.

You can't see this right here, but there's a vent that's venting the unused air into the room, so I put this ball right in front of that and that's going to help these tests go a little faster, that's it. the equivalent of putting it. in and out, and if you're at home, you have a normal residential oven, you know, and the oven off is a great place. The gas oven is actually not an electric oven, even with electric evidence it is fine, but a gas oven is particularly because it usually has a pilot light that slightly heats the oven, which is a great place to ferment bread, donuts and everything. kind of thing, and music, a little encouragement, okay, so let's send the card back because daddy needs to go to the genie palace like uh leslie knope used to say and I'll be right back friends stay tuned, alright friends, sorry , I'm back, I'm better than ever.

I'm going to refresh this page here, we'll see that we're okay. Back folks, we only lost about a thousand viewers, well we've also decided to go ahead with making donuts because I'm starving and I don't know if I can wait for them to come up, so we'll do it. This as an experiment. I think I'm going to fry like three of these and just see what happens to the donuts if you fry them without a second rise. They fall? Do they swell too much? We will see. I'm on the camera number. two and I'm going to guess a little bit of preheating vegetable oil we want to get this up to about 350 degrees Fahrenheit the ideal temperature for frying and as you can see I've got the temperature probe set and ready come on come on I know this is to keep is fresh, but for God's sake, here we go man, you can't imagine the pressure you feel removing a freshness seal in front of thousands of people, okay, so in a wide, shallow Dutch oven it goes our will, that's not enough oil, so I'm I'm going to throw another one in here, just Steve 1989 MRE.

Information geeks will get this well, okay, sorry I can't see it yet, but that's the brand of oil, it's called nice and I'd love to hear from any Steve. 1989 MRE info fans out there and tell him to say hello to me because I've given him like three shouts on my show. I really like the showmanship of him, what I'm doing at university. I'm kidding, he's doing it. It's their thing in Florida with the MREs and I go to sleep every night washing myself watching a show every night that's my lullaby that show okay, more vegetable oil we want enough so you know that donuts are not like rest at the bottom the sour cream donuts, if I remember correctly, the sour cream donuts fall to the bottom and then emerge and once there, maybe it's the other way around.

I remember one of these donuts falling over and then popping up when it's ready to be flipped, I think it might actually be the Easter Donuts we're about to discover, so here we go. I'm going to turn on my temperature monitor here. I'll turn it on this way so you can see it. It is in degrees Celsius. How did that happen? Here we go. Although I agree that Celsius and the metric system are better, but that's not what I'm used to, so there goes the burner, we'll take it to 350 degrees Fahrenheit and whatever is in Celsius is fine, and here We have our Donuts. which you know, we're supposed to let them rise for about 45 minutes.

For anyone just joining, we've lost patience with it and are just going to fry you and see what happens. What's the worst that could happen? They go wrong. Oh. No, if this was for a charity bake sale or something then I'd be very worried, but I'm actually more curious about the science, like why we need a second raise with Donuts. You know, this is about to happen. Hitting hot oil won't be enough to inflate it and fill it with life and vigor only we're about to find out, you know, and that's more exciting in many ways, so I'm going off the rails here, what is it?

Continuing with you, we haven't sent a super chat over here that I see we have $10 from Joel Pérez, hey Andrew, thanks, thanks to you and jon favreau, I make pasta, Aguila pasta, I know Leo, I almost said egg, Leo, like A Damn Like An American Fool. It may be a little difficult for me to do it regularly and I was scared like you when trying pork when recreating Cuban Cubans. Sorry, you inspired me to cook more. Give Carl Casper the best I can. I will do that. John is the absolute man that he is. He's my Hollywood surrogate uncle.

I like to think about him. He is the nicest and sweetest guy I have ever met in my entire life. He really changed my life. Having him on the show was absolutely incredible, but meeting him was really something. Plus, that guy has experienced success and creative opportunities that most people will never experience and he's done incredible things with it and has incredible perspectives. It's a story I like to tell while we wait for the oil to preheat. Every time I wait for the oil to preheat, I tell the Jon Favreau story where we were between takes and I was scrolling through his Instagram and he saw this, someone tagged him in a photo of an I can, what they call a sled. . the ice sled that someone called at the Winter Olympics when when when the guys are on that little sled and they're like a pencil going down the ice slide I don't know what I'm talking about, I think it's called luge and you know they go down many tens of miles per hour and they go very, very fast and this guy had an Iron Man helmet and he tagged John, you know this Olympic athlete, this person who trained his whole life decided to go down the ice slide using a Iron Man helmet similar to Iron Man's helmet from John's movie and he saw that and he got really excited and said you know you could potentially become known for doing what you're doing doing this show and this is the kind of thing that I want you to remember, but the most important thing is what you do, the ways in which your program and the things you do connect people around the world and make people feel close. with each other and sharing experiences that they otherwise wouldn't have had and he just had the most beautiful perspective on the importance of his work.

You know most of the people in the world. I'm sure if they made it the first iron than Iron Man, all they'd say is dude, look at that, I started the Marvel comic universe as you know it, like the brand of the Marvel Cinematic Universe as you know it and I'd be an idiot to respect, but no, he saw this incredible kind of cultural commonalities and he is a very inspiring person anyway how are we doing on the wheel here? We are at about 200 degrees. We're getting there. I'm really curious to see what these donuts will do, let's see what they do. mmm, that was a really good bourbon, sorry, please tell Kevin it's a really good bourbon and thank you, he says thank you and someone needs a refill there, okay, because I'm a big glass of dad here.

I did not sleep enough last night? or something like that I'm so tired we ate like psychos last night we had steak and chicken parmigiana and all kinds of crap it was really good so I can't say no I guess at 2:25 we're hitting this at 350 degrees Fahrenheit. let's see if there aren't some super chats we can see here, we have Ally al-sharif e le ah, sorry, feed $12. Thank you very much, love the video it's fast and cheap for a broke college student. I'll be making a college special for her because when I was in college I was making red sauce I was making big simple dishes that I could freeze and you know whatever and it's very admirable that you want to cook on a college outlet $4.99 thank you who is it your waifu I really don't know what that means, what a waifu is, I swear.

Oh, many similar inspirations, you know, a muse, usually female, could be represented on a body pillow. Well, my body pillow is of course a life size image. Sawyer, so where's my waifu? Mark Powell just gave $10 beforeLet's make it weird. Can you move to me, where I'm still in the stone? That's very healthy. A healthy perspective on your influence is always worth mentioning. Bravo and greetings from Western New York. Western New York. My BAE, thank you. for saying hello Wow, a lot of Norwegians are coming or maybe it's the same type, but I keep saying I see the coin and it's okay, I guess it's Swedish or Norwegian currency of some kind 50 and it's okay, thank you.

Thank you. Benjamin Ericson I loved your new episode, any possibility of a Muppets episode that could be a Swedish chef roasting an entire Miss Piggy, that's so messed up, man, but yeah, I'll probably do that at some point. Max Gomez gave $4.99 to say dad, thanks, man, thanks and dad says, okay, let's go. Back on the stove here we are at 287 288 raising the temperature quickly we want to lower them right when it reaches 350 and then lower them we will actually keep the flame high because all that cold is not cold but all that not the dough at 350 degrees is going to cool a little oil, we want to keep those 350 as best as we can, but we also don't want to cook them too fast, so I mean, that's the thing with deep fryers with professional deep fryers. raise the temperature and then allow it to go down a little because otherwise the food cooks too quickly, so I might lower the temperature a little once we get to 350, let it go down naturally to 325 and then go back up and we'll see it.

What's happening? These might come out like flat, ugly hockey pucks, so we'll see what happens. I'm going to prepare a rack in case they look good on a rimmed baking sheet. Let's drain our donuts when they come out. We're done, we're at 320, we're almost there, we're going to fry these donuts and then hopefully when they cool and they're filled with jam or whatever, hopefully we can make some sour cream. Donuts too and if we can do both tonight, I'll be so proud of us I can't even explain it, but I don't know if we will. Although I hope we're at 333, that's good luck.

I think this stove man is as hot as if this damn stove has burned off a lot of the hair on my arms and knuckles. Oh, we're at 3:40. get ready here, it's almost down that time 343 well, I guess some big ones, yeah, they feel good, light and puffy, so that gives me a little hope 348 I mean, I can leave them now, but I'm ceremoniously going to weigh. 4 3 4 349 and 350 here we go and then they float right away, which is interesting Oh oh yeah, I got good there, that hurt, inflating good, that's good oh, they're inflating good, I like that I'm keeping the The rest of these are covered, oh look, they are inflating nicely, that's amazing, ok, let me put a spider here, where is my spider?

Here is my spider. Oh, look at that dude, these are inflating a lot better than the ones I made in the video, maybe. You don't need to let these rise or they'll explode in my face, we'll see. Wow, these are it. Wow, look at that, oh my gosh, I'm so delighted with what's happening right now. This is quite nice. actually you know, maybe the problem is revealing itself right now. I think they are too big. I think that's your problem. Yes, they are very puffy and I am worried that they are not cooking enough. in the middle, that's why I mean you want the white ring around the center of the donut, that's a desirable thing, so that's good, you're going to sear the edges like a steak, no, but seriously, once that gets too hot, you want the white border. around the edge think about a donut you bought at the store it has a white border around the edge oh yeah the white said it's still victorious there well you told me to think about a donut I was buying at a store and I was like oh , here I go, buy it, don't look at me, don't look at me, Hollywood over here, okay, I think they're done, I can't tell, we'll see, so I have a quote-unquote batch done here.

I guess, but time will tell and I'm going to add the rest, but my fear is that they are too inflated and that letting them try would make them not inflate as much, but I guess we'll see here, that's one of the D-shaped ones. , okay, that's not the one that's not deep, but that's the one that I remember reforming from scraps that is really swelling up and let's let them go. I guess here we go, look good, and I just put the spider I just put the spider right on the plastic wrap, so they covered it with melted plastic, so we need we need a different alternative option, you know, let's use a skimmer, right? what about that?

It seems like a good idea, yes, it is. Don't go, here we go, let's give these a little spin, okay, I like the way these look, they look good, I don't like the way that one is spitting, like that, that scares me, here we go, oh, God mine, come on. I see that flipped just has a fucking mind of its own oh my god okay some of these are yeah Jesus that's a real Rollie Pollie right there damn I swear damn you for saying that buy my Roly Donuts. -polies that donut shop set H Dumpty's Oh okay, I'm killing the heat because it's too hot, okay, positively, these look pretty solid, they look a lot more inflated than the ones we made for the video, which I think it's good.

What we made for the video we're a little bit collapsed, which ones were great and great, this first batch looks incredibly perfect, here we go, let's try hard, okay, I feel pretty good about these, let's see what happens now. What I'm going to do is make a bowl of sugar because I wanted to top these with regular granulated sugar because that's what I like and most of the world likes on the outside of a raspberry jam filled donut and a raspberry jelly donut . We're also going to have to improvise a little bit when it comes to filling these guys because I don't have piping bags, so we're going to have to use a ziplock bag like our instants or our ancestors used, but come on.

Go ahead and sweeten these guys, we want to do it while it's still warm, I see the sugar sticking, so I'm just going to put a bunch of sugar in this bowl. I take them if they are not too hot to touch and they just do it. that kote down these feel good I have to say they feel perfectly like donuts you know, that donut feeling you know what I'm talking about well it's still hot let's get this one we got oh there we go these look good . I'm feeling very optimistic about this, maybe you don't need that second rise, they definitely showed up as too much, definitely, but they don't feel super dense or anything, which is giving me very, very hopeful, so what do you guys do?

Think about the Han Solo movie. I thought it wasn't that great, but it wasn't bad. Here it was, so it's not fun at the movies. You don't really know what cinema is about, but they were nice features. Do you know where that came from in my mind? because I said I have new hope and that made me think it's no worse, okay, these are getting nice and sweetened, that's exactly what we want, you know, rolling them around the sugar, that's actually what we're going for, perfect , here we go, yes, they feel. true, these feel great, they actually don't feel dense or heavy for very lights.

I think these are going to be a lot better than the ones we made for the actual show which took a few tries and these I thought were going really wrong yeah I thought the dough was too wet so you really dive into this as soon as they come out of the oil, as soon as you can manipulate them with your fingers because they need the oil to really adhere. sugar otherwise it doesn't stick as well as you would like it still sticks well but these feet that I just pulled out or that are actually doing the work really come out well so now we're just going to let them cool a little because we can't fill them with jam while they are still hot.

I swear, I let them cool for about 15 minutes and let's check our sour cream donuts, maybe they are firm enough. We can, how long do you think it's been one of those? Between 7:30 7:15, so maybe it's been about an hour or so and I'm wondering if because of the kind of flattened form factor that we gave those donuts, I'm wondering. yeah maybe you're okay, one way to find out guys, here we go first, let's clear all this junk out of here, let's use a bench scraper, am I missing any super chat or any? Oh, we have $20 to preach about what we have here, Michael.

Shane $20 thank you so much your channel like your pens are hot thanks man even chef Jon inspired me to cook for my wife and friends cheers that's lovely to hear. I love to hear that you are cooking for your wife and friends, that is so important for now you know that we cook for you because it is healthy and because it is a good way to spend your time and money, but we also cook for your friends and family because and for your wife because it shows me that carrots are a good way to show people that you care so let's look at this I don't think it's going to be ready but you know what I can dream it's not already I can feel it's not ready I want eating that chicken parmesan would only make my hands so bad if you guys were.

I'm not seeing it, if I was a little high, I would eat it like a beast right now, but I'm embarrassed, but hey, at least I think we have something successful , we're going to have some successful raspberry things, which I was talking about. saying we have to improvise because I don't have piping bags, oh, my ziplock bags are still in my suitcase from when I packed them for the camping trip, so excuse me while I run and grab them, here we go, I need the big ones, okay, oh, maybe I don't really see, hmmm, this says what Steve 1989's rote information would call bottom gussets, it's actually not very conducive to turning it into a makeshift piping bag, I don't actually think so.

It's going to work, I think we have to use the smallest one I have here so we don't have to go off camera again. These so that you find yourself without a pastry bag, you can make a kind of improvised one. I'm still going to try to do my drinking glass trick, which is make something like that and use it to make it easier to dump the raspberry jam and then Handley takes the jam. I just bought it, there's Jam, let's load it. and this is just your run-of-the-mill seedless raspberry jam, like the one grandma used to make or buy because it's Smuckers and for some reason it makes me think of old people, even though I love smokers and I'm really young.

I'm kidding, I'm like 30 like 31, I'm getting old now, that's why I love smokers so much. I'm going astray here. I'm hungry. Oh, Smuckers is definitely a grown-up thing. Come on, buddy, someday they might sponsor us. Let's relax. Hey, what's wrong with the world of seniors? Everything was wrong. Oh God, I'm not thinking clearly, man, I didn't, I didn't put a point in this, you need to put a point in this to understand it, no, I thought you were going to like it. I cut a corner at the end, which is something you could also do with Frost, but I need a metal tip there so I can insert it into the dome.

You can put the tip on the other side, no. going over now I'll show you I can't do that show me trying to squeeze it I'm sorry, I'm sorry, you have to listen to this, this is usually what happens and I, okay, what I can do is use that to get the jam in. the other bag is a little wasteful, but hey, this is what we're going to do, grab some scissors, so if you ever find yourself without a piping bag, it happens to me all the time, you know, now this works so you can cut an edge off one corner of your zipper bag and then just see this particular tip system has a little plastic tip that goes underneath and then this goes on top and then you use kind of a threaded screw here to make the two be like this and then that creates a waterproof seal between the two so that that way nothing comes out so we don't waste this jelly well even though we're going to waste the bag, which is a shame, we can warn this and then we can just like this , you know, rule. you guys watching a good place I don't know why I'm reminding myself like oh why can't I remember his name right now Chiti no no the kid from Florida listening to oh what's that kid's name I can't believe it we I've seen that whole show, what's going on, yeah, recently, well, I'll see you then, Mendoza, that's nice there, Jason Mendoza, big Derek Portals lover, Blake, Blake, I love sports, okay, so we have a piping bag here that she is ready. things, some donuts, look, I'm going to refine.

I'm going to put them in there for easy storage, that should be enough to fill our donuts. I'll wipe my head, I'll wipe the stickiness off my hands here. Oh, great, I have many. of dishes here, okay and we're just waiting for this to cool down. I want to give it about five more minutes before filling them, so maybe we'll skip the sour cream buns because we're about an hour away from rolling. and we can't just sit here and do it, we'll do them later, you know, private style, yeah, private style exactly, that's the only way I do anything or have private style things, okay,Michael Shane, thank you for the gym leadership. unless it's because we were frying Oh, it smells really good, so let me give these guys a little feel here, let's see how it goes, we might as well have them on the frame while we wait for them to cool, I think it's almost there, still It's too hot, you know, I'm too hot because there's, you know, I'm just going to melt the gelatin filling and that's not ideal, maybe I'll just fill one just for demonstrations, because otherwise we'll just be standing here.

But in the meantime, let's answer a couple of questions just give me five more minutes, hey, sounds good, that's what's going on with you guys, tell me what's up, Hannibal's blood and chocolate dessert. I haven't, if that's what season three is. I haven't seen it yet. I wish I'm sorry, I'm too embarrassed to admit it, I'm sorry, hey, Carlos Puentes came to a basics live show, you never make them welcome. I see, I see you guys can't see it, but some guy drew an emoticon of a penis going into a donut. that's inappropriate, should I allow it so they can see it?

Yes, please, yes, you should see it. Yeah, I guess he sees us. It's 8:30 to leave. 8:30. Okay, the brain sprite of an intellectual gave five quid. Hey, Babs, can we? have a summary of your ink i would also love to see a whole fucking pig roasted Lord of a whole fucking pig Lord of the Flies style What's a weird reference for a whole pig? Okay, but I like that one, yeah, wait, but there was It's a picture of this character called Piggy, uh, that's wrong. I think they killed that kid, yeah, yeah, they knew they were going to throw him off a cliff.

I remember his brains came out. It was a strange book to read when he was young. Five quid, thank you. You're a lot of brain gremlin bro I'll give you a quick rundown on tattoos this is the name of my born and bred fantasy bakery this is the original Kodak logo from 1911 Eastman Kodak Company this is a lens refraction diagram the way it goes in the light and this turned upside down through a lens this is a tattoo a big tattoo of cilantro growing in my armpit this is the pasta turned on the chef's carving fork the carving fork I've never done this before here's the fork to carving from the movie The Chef Here John Jon Favreau gave it to me when we were filming together and this is the one from the movie.

I have used it several times to make pasta and serve it there. es and then there's the Seattlehorizon for Fraser right here so this is unlimited soup, salad and breadsticks when you're here you're family and then I have a couple more that you can't see and we have other super chats here while we wait vain Gonzales $5 thanks Your voice is very tempting. I can listen to you all day. We make something or everything, whether it's complicated or Earl Gray lavender ice cream. Well, Donna, thank you very much. I'm glad you like my voice. I'll stop doing this. now but the lavender earl gray ice cream sounds very good I'm going to try that I haven't seen it it's complicated so I'll have to see it and see what to do with it thank you very much for your super chat scrambled eggs 81 says mr.

Bobby, I missed the Bourbon of the night, if you don't mind repeating it, well the Bourbon was a gift from my dear sweet manager Kevin Grudge and it's Noah's Mill Kentucky Bourbon and I love it, it's really fabulous, this batch of bourbon was aged. in wooden barrels until fully matured and hand bottled at 50/50 seven point one five percent alcohol by volume Noah's Mill bourbon has an extraordinary character, a smoothness not found among younger whiskeys, its types superiors know well. I'm going to start reading like a normal whiskey. A person's pure taste and flavor characteristics are possible only by using the highest quality ingredients from the beginning along with the years and patience required for nature and everything to soften the preference.

We bottle this bourbon at the strength that best suits its age. I can not read it. apparently and we're sure you'll enjoy it like no other bourbon. It's very, very good. I just can't read because I'm very, very tired and very, very hungry. I'm going to go ahead and try to fill the money and see. What's happening? It can not be so bad. It feels quite cold. Oh, I have to do it. First I make a hole. Grab a paring knife. Here my paring knife. Okay, I'll make a hole with something else. No, that's not going to work, yeah. a small spoon here beat me a small spoon I'll be fine, that's not very sharp, that's a bad idea, but I still made a hole for a small hole there, grab my quote-unquote piping bag, stick the tip in and squeeze.

I'm just going to cram a lot in there without busting the damn thing, well look, we filled one up, we got it, let's do another one, do we need a little sharper? How about we use the thermapen that way? We can see what the temperature is inside the donor 107 degrees this looks perfect that's great Oh it cooled down really quickly let's make a hole I probably want to do this as late as possible I'm doing this for demonstration purposes just let them cool completely because you could ruin The texture of the donut if you fill it too fast or too soon is fine and just for demonstration purposes, I'm going to break one of these in half so we can see what the inside looks like.

This is probably the worst there is. the flattest, so let's see what kind of crumbs we end up with. Center here looks great, looks perfect, nothing undercooked, nothing to dance about. I'm going to try a bite, hmm, it's perfect. Wow, you could check the recipe on the website to exclude any kind of second testing because they really did come out perfectly Wow, okay, lesson learned, let's put a little more jam in there, let's really fill it up, let's do it one more time, let's call it a day, they are 8:30 eight, yes, we are going for almost three hours, now you can call.

After this, let's make this jam there, let's really fill this guy, Ram, here we go, look, that's exactly what we want to see when I finish it. Okay, let's see what happens when I bite into one of these here. Wow, that's a really good donut, it's really well filled, it's light, it's airy, okay guys, I have to come in here and have one of these, oh yeah, here we go, oh, that's good, that's good, but better than last time, yeah, no, I mean, these really kick. The ones we made for the program are like the ones from the first job, so forget about the second increase.

I'm taking it off the website because they are better without the second rise, they really are, yes they are nice and chewy, yes that's right. The best part about a yeasted donut was making me a little like, you know, bread, every kind really, yeah, I guess so, when I said I was going to have a bite, no one ordered dinner and it seems like I'm still I'm eating it. I guess I've got it right, yeah, let me say a quick goodbye, a little bit of closure, okay guys, hmm, I'm going to say a quick goodbye and then we'll close this out because those sour cream donuts aren't even close.

I'm ready but I haven't eaten another full hour there and frankly I can't even take much more. I'm tired and I need to eat something other than donuts, even though I just ate an entire pair of jeans. I do not know what is going to happen. I don't know, it's going to happen to me, but thank you all so much for coming and hanging out and thank you for cooking. If they cook too much, it's watching. Many thanks to my new members, Denny super. Chat users really appreciate all of your extremely generous contributions to the program.

I can't thank you enough, thank you for knowing how to cook, thank you. I've heard so many people say that they know they're starting to cook for their family, their friends, their spouse. and I can't tell you how much that warms my heart like keep cooking for the people you care about people you don't even know yet cooking just cooking to show people that you know it's a beautiful way to show people how much you care about them and what they mean to you and I'm so happy that some of you are trying them, you know, obviously they're great from Duncan or from Tim Hortons, but there's definitely a sense of accomplishment. from making them yourself and having them fresh and hot filled with melting jelly is really something else so thank you all so much for hanging out and I see there's one more super chapter there's one more super Chet that I haven't addressed Callen, you know what's up, look, let's just hope to make some soon.

I hope you make some soon too, buddy, thanks to Kevin for bringing some much-needed whiskey into this situation and thanks to Sawyer, as always, for doing such an amazing job. the other room and ministering making things happen and good night from all of us keep going, keep binging, keep it up, sorry what was the motto, keep going with the basics, keep going, keep going with the basics, bye guys, you , you.