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Nina In The Kitchen
United States
Приєднався 26 кві 2016
I am a newly retired chef-instructor and foodie. I believe that to be a great chef you must understand quality ingredients and technique. The recipes on this channel are simple and delicious allowing the food to speak for itself. Technique and tips are emphasized to keep you safe and expand your kitchen creativity.
Whether you enjoy baking or cooking I explain everything step by step, and viewers are always welcome to ask questions. Please, join me in the kitchen to make some magic happen!
Whether you enjoy baking or cooking I explain everything step by step, and viewers are always welcome to ask questions. Please, join me in the kitchen to make some magic happen!
Pastry Cream Tutorial
Creamy, luxurious pastry cream is very easy to make. there are many uses and so many ways to flavor it that you may want to always keep it on hand.
The recipe is below.
Pastry Cream
5 egg yolks, from large eggs
3 tablespoons corn starch
1/2 cup granulated sugar
a pinch of salt
2 cups Half and Half
3 tablespoons cold, unsalted butter
1 tablespoon vanilla extract
In a medium, heavy bottomed saucepan, off heat, whisk the egg yolks, cornstarch, salt and half of the sugar. When throughly mixed, place the saucepan over medium heat and begin to add the half and half in a steady stream. Whisk constantly until the mixture thickens. This takes about 5 to 7 minutes. When thick bubbles begin to burst on the surface, change to a silicone spatula and remove from the heat. Add the cold butter and vanilla. Stir until the butter melts. Strain the pastry cream through a fine mesh sieve into a medium bowl. Press plastic wrap onto the surface to prevent a skin from forming and refrigerate for 4 hours before using. Pastry cream thickens as it chills. Enjoy!
For tips on pastry cream, please watch the video.
The recipe is below.
Pastry Cream
5 egg yolks, from large eggs
3 tablespoons corn starch
1/2 cup granulated sugar
a pinch of salt
2 cups Half and Half
3 tablespoons cold, unsalted butter
1 tablespoon vanilla extract
In a medium, heavy bottomed saucepan, off heat, whisk the egg yolks, cornstarch, salt and half of the sugar. When throughly mixed, place the saucepan over medium heat and begin to add the half and half in a steady stream. Whisk constantly until the mixture thickens. This takes about 5 to 7 minutes. When thick bubbles begin to burst on the surface, change to a silicone spatula and remove from the heat. Add the cold butter and vanilla. Stir until the butter melts. Strain the pastry cream through a fine mesh sieve into a medium bowl. Press plastic wrap onto the surface to prevent a skin from forming and refrigerate for 4 hours before using. Pastry cream thickens as it chills. Enjoy!
For tips on pastry cream, please watch the video.
Переглядів: 579
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Why are you adding milk to the egg whites…it’s no longer Jewish rye bread if you can’t have it with meat.
Your site does not work can you post the recipe somewhere?
Shame you can't get the brown out.
Thank you for sharing your recipe ❤
@@legabin9408 Thank you for writing. Enjoy!!
Shoutout Nina for changing how I’ll eat hotdogs forever, so good
@nicm238 thanks for writing, you've made my day! 😘
Thank YOU Nina! I will be baking bread for the first time especially using the mat too, very helpful!
Best wishes on your first loaf of bread! Even if it isn't perfect, homemade bread is always better than anything that you'll buy in a store.
@@ninainthekitchen1455 It went PERFECT! It was pretty delicious and buttery although the kneading felt like forever haha. But I’m having my homemade bread from now on. So much better than in store! Thank you so much!!!!!!
@SparklSeoul Sparkl... you have made my WEEK!!! Not only will your bread taste better, but it hasn't got 37 ingredients, so it's much healthier than store bought, and there are delicious breads made at hone that you will never see for sale in stores. Welcome to the breadhead world! 😍😂🤗😘🥂
A cheap $1 splatter shield works great to do it without the rick of them falling in.
Has this recipe been updated? I’ve tried it twice, and each time the dough is very very wet. I followed the weight measurements for the flour, and it always comes out extremely sticky. I always end up adding way more bread flour just to get it to come together. Just wondering if there’s an update somewhere?
@tsmurray1967 Hi Ts, working with rye flour is very different from any other bread dough. It is very sticky. In the video, I instructed the viewers to wet anything that touches the dough. That includes hands or utensils. I hope this helps. Please let me know.
Those are awesome tips Nina. Thank you so much. I just got mine and have not even used it once, so thank you for that. I appreciate you.
Thank you. And it was good after 3 months in the refregerator. So, I could eat them after growing season.
I CAN'T WAIT TO MAKE THIS IN MY CHANNEL 😍 I HAVE BEEN CRAVING FIG TART AND I LOVE NUTS SO SO SO MUCH!!!!!!!
NY City Rye Bread has a Sour in it. Do not see any Sour in this formula.
Absolutely kicking myself here! 😂
Thank you very much the various ways to adjust my mixer. I appreciate your video. Jackie from Maryland!!!
Exactly a round zeppole is not a zeppole. Love it that you said that. Thank you
So many useful tips! Also as European appreciate metric, so few Americans do this. Learned quite a few things. Thank you.
That’s not steamed milk
Halom ❤😊 I'm originally a New Yorker down in SC the rye is BLAH😮 your great 👍 😊 I'm making this God bless
@graciethankful4643 HI Gracie! The reason that I started working on this recipe is exactly why you are trying this. BLAH BREAD! I'm from NJ and grew up with delicious breads, which included Ginsberg rye. Enjoy! 😋
You are brilliant
It's 1tspn yeast One TBSPN SUGAR PINCH SALT 2 TBSPN SOFET BUTTER 2 CUPS FLOUR 1/2C CAKE FLOUR ONE CUP WATER 1/3 C MILK. PUT IT IN A ZIPLOC AND LET STAND ONE HOUR . deflate ...drop into square pan let rise... topping then baked. Some use apple acquire bits or crumbs and nut and cinnamon streusel...any u like..😊
@@supertrucker99 I love a yeasted dough. I'll give this a try. Thanks for the recipe!
I normally make crumb cake from German recipes but have had great success with ones such as from Sally's Baking Addiction. So I was surprised at how dense this came out. Most recipes include both baking powder and baking soda but I get that this one has just baking soda because of the buttermilk. Still, 1/4 teaspoon seems like a record-low amount. I'd like to see one that's more like Stew Leonards' Crumb Cake, which is just amazingly light. That's clearly a chiffon cake and that's what I was looking for when I came here, but I thought the reverse creaming technique might give similar results, but no. I have used that technique with superb results when making King Arthur Flour's Golden Vanilla Cake recipe.
@Jgreenst08054 HI J, I don't believe that I've ever had anything other than a dense NY or NJ crumb cake. I'm curious as to what part of the country you're from. Maybe the density is a regional thing.
@@ninainthekitchen1455 We live in NJ near Philly; my wife's from NYC and Long Island so we're up there all the time visiting relatives/friends in Massapequa. I was looking for a Stu Leonard's crumb cake texture (you have to try that if you ever get a chance!). Anyway, I decided to give this recipe another try and this time it came out amazing! It didn't take nearly the time you specify; only 25 minutes in my calibrated oven at 145°C convection (equivalent to 160°C normal). I used a heavy 8x8 USA pan, added 10g more flour, 7.5 g less buttermilk and two whole eggs, plus 1/2 tsp baking powder. The added moisture along with Kerrygold butter made the reverse creaming work better. It's still a dense cake but super tender and the texture is now perfect! Topping recipe was perfect as is!
@@Jgreenst08054 Thanks for the update, I will have to play with this recipe a little. I'm glad that it worked out for you.
Cook’s Country ( show on public broad casting) makes a crumb cake with yeast! They call it ‘crumb buns’👍
@@susankennedy6653 Hi Susan, I just streamed that episode. I love yeasted breads, so that bread is going into my "must do this" list. Enjoy!
Nina, I was very happy to have found your video. What a great teacher you are and you have a wonderful personality.
You lot have Israel-ed Rye bread also. Shameless lot
pastrami on rye, best samwich ever
My attachment is not coming off? What to do
Wow! I’m watching this video three years after posting. I just got a new kitchen aid and this advice is fantastic! Exactly what I needed. Thank you for your effort to make this video!!!
Bryan, thanks for writing. You are very welcome!
Conflict between recipe and the demo. Demo says 1 1/2 C rye flour and 1 1/2 c flour. recipes list 3 cups of each. Which is correct?
In the video, I demo making half of the recipe. The full recipe is written out for you. The full recipe makes 2 two pound loaves. I mentioned it in the video.
How much shortening? Tried to use the link to the recipe but it wasn’t working.
The shortening is 1/2 cup, or 95 grams.
Good old box grader with frozen butter?
It would be great if you could tell me how much fucking flour this recipe needs fuck you
What kind of flour do you use?
I use King Arthur flour. My mother always used all-purpose flour, and I tend to do the same. It gives you a tender crumb. Bread flour will give you a chewy crust. More like what you get in a pizzeria. I also make sourdough crusts, and very occasionally, I will use 00 flour. In that order! 00 flour does not burn easily, so I use that when I grill pizza.
@@ninainthekitchen1455 Thank you for the useful information.
Just use a scale
Personally, I always use a scale. Most people don't.... at least not in the USA.
Whhhaaat! Brilliant!
Thank you...a good Jewish Mother...just like my ancient Mum...sadly now baking bread in heaven...thank you again...S H Cohen
Wohhhhh wohhhhh very impressive and clear demonstration ❤❤❤❤🎉🎉🎉🎉
You are a great teacher thank you! 🙏🏽😎❤️🔥💯
Hot dog looks raw
This is so clever 🤣😂 I hate myself for not thinking of these life hacks.
You never know when a hack will hit you!🤣
I just adjusted mine after 30 years, using KA dime method and it worked perfectly. C
Those are ‘franks’ you are cooking. They will not become “hot dogs” until the sausage hit the bun. [+]
You're a great teacher...thank you!🙏
Thanks for info.
Are the weight measurements in the description correct? With 680g water and 669g flour (309g rye + 360g AP) this dough is OVER 100% hydration.
Yes, they are correct. Remember, Rye is a grass, not a grain. It hydrates differently than wheat flours.
I actually asked the lady at Costco at the food court how they do it. She opened up that metal box steamer and showed me that the water was on the bottom but the Buns were in a basket about 2 and 1/2 to 3 ft above the water. She said the trick is warmth but not to get the steam it will just make your bun wet
That was very nice of her. I doubt that everyone gets that kind of treatment at Costco. You must be a charmer!
Nice video! I can't wait to try it with some deli-style tuna salad.
This looks so delicious and easy I might have to get some pecans and make this today.
You won't be disappointed 😁
Just made your pizza dough recipe after watching your wonderful presentation on how to! Is your ingredient amount here just for ONE pizza? Can it be divided for a thinner crust and get two pizzas out of the recipe? Thanks!
Hi Nina, i just cut the ends off of a celery stalk, learned that from you. Thinking about you and hope, all is well and under control as far as physical well being. Much ❤ from Oregon!
Hi Ursula! It's great to hear from you! I'm involved in synchronized swim and love it because water is very healing. Much love back, and as always.... cheers dahling 🥂🍾
@@ninainthekitchen1455 🍷 Wie immer, pfeifen wir aus dem letzten Loch. 🤓
@@ursulathomas113 lol
Thanks for sharing the tips. I think we all have the same problem. Why don’t kitchen fix the problem themselves as this is very common problem. Earlier I had a smaller bowl there was absolutely no problem.😢. I used to be great kitchen aid fan. But now no more. When I moved to a new house and decided to buy all new appliances of kitchen aid, but unfortunately within a year or two, one after another appliances all stopped working. I would never suggest anyone to go for kitchen aid
I'm sorry that you had a bad experience with KitchenAid products. You aren't alone. I still like my mixer, but for anything heavy, like bread dough, I use a Bosch mixer. KitchenAid mixers can't handle the weight. 😖
@@ninainthekitchen1455 I highly appreciate your tips. I use it for kneading the dough for bread. I have replaced my dishwasher with Bosch. No more kitchen aid.
My attachments are 6" from the bottom of the bowel . We've never been able to use this KitchenAid mixer - absolutely worthless .