I'd like to mention thats its ok to seperate eggs with your hands as lomg as you wash them this will not only save you time and will guarantee no broken yolk
@@kaiderhaiii i know you asked 9 months ago, but you just crack the egg, put the insides onto your hand, hold over a bowl and separate your fingers slowly like this 🖐the yolk will stay on your hand while the egg whites drip down onto the bowl
I'm a baker that's been separating eggs with my hands for years. Only a heathen would dare separate eggs without washing their hands first. Also, egg shells are jagged and sharp.
I had to laugh when he said that one lol. What person has oily hand issues so bad they can't separate eggs with them? Years of culinary practice beat by someone in the comments on UA-cam. LOL
Indian here. I’ve lived in the US for a couple years. Mango lassi tastes very different in US even if the method is exactly the same. Maybe it’s the taste of the milk or mango. Also, we add a touch of clotted cream on top
The „don’t separate eggs with your hands because of the oils” is a myth, actually. Ann Readon from „How to cook that” debunked it in one of her 5 minute craft videos! She’s a professional pastry chef
Don’t use the shell to separate eggs not only does it introduce bacteria from the exterior of the shell but also it can cause the yolk to break. Using your hands is fine as long as you’ve recently washed them. Washing your hands obviously makes this more sanitary but also reduces the oils on your hands.
Maybe it’s because of the different ways the eggs are sanitized, but I studied to be a confectioner (is it the right word for it?) and the way we separate eggs is by using the shell. Both in school and actual pastry shops.
I thought it was pretty hilarious that David was talking about Molly being proud of him for his pasta water salinity while simultaneously POURING OUT HIS PASTA WATER 😂🤣
That off aftertaste in the alfredo dish is the starches they coat the pre shredded cheese with so they don't clump. Cream of chicken soup is basically chicken stock and heavy cream with a butt ton of salt
You can also clearly tell he didn't grow up exposed to cream of chicken. I grew up with it in so many dishes it actually tastes homey to me because of my mom's cooking. Can't have it now cuz salt content and health but really it's not that bad. You're right on the aftertaste he's tasting. Wish he'd at least look at the ingredients to find out what he's tasting rather than write it off because he's not used it before.
I've made essentially the same dish using cream of mushroom instead...I call it the lazy man's mac'n'cheese. Only part of this recipe that had me scratching my head was why he used a mixture of mozarella and provolone. Provolone is way to strong a cheese for this dish and will over-power all the other flavors other than maybe the herbs. You want milder flavored cheeses like monteray jack or munster....or even a mild cheddar would work well.
@@L4D1992 He also used the 98% fat free one, which tastes like a mouthful of disappointment compared to the full fat version lol I grabbed that one accidentally once and ruined a perfectly good cheesy ham casserole. It's hard to explain the difference but when you taste it, you KNOW.
Please stop using metal on nonstick pans. It hurts me deep inside whenever I see people do this. Use wooden or even better, silicone on nonstick pans. Metal will erode and scratch the nonstick coating away. Please no more metal on nonstick.
My mom always got LIVID when someone used metal utensils of any sort in her nonstick pans. even if we didn’t scratch the nonstick coating, she said that she could still tell that we used metal in her pots/pans because of the ding marks at the top where we would tap off the spoon/fork😂🙄👌🏻😒
OMG. So the first time I ever made mashed potatoes, I used a metal masher in a nonstick pot. I started seeing all these black flecks in the mash and had no idea what they were until I slowly realized what was happening 🤦🏻♀️. It was so upsetting lol and I felt so stupid for not thinking about that.
Nowadays there are more ways to make stuff non-stick than teflon... Diamond coating works as well (even better than teflon) and you can use metal tools in them... www.sciencedirect.com/topics/engineering/diamond-coating healthy-cookware.com/diamond-coated-cookware/
@@aimeecortez5899 In the early days of the channel when he was mainly testing Tasty recipes there were a large portion of them that included massive amounts of cream cheese to the point where he got really sick of it lol
David! Take advantage of your blonde and add some temporary purple or something!! It's a youtuber rite of passage to have crazy colored hair at some point 😂
@@shadypalmtree2989 Yeah, I think he just grabbed mangoes from a supermarket, which are usually trash. We really only use mangoes from the Indian store or canned Alphonso mango pulp.
I love this channel a few years ago when you had less then 100k and I instantly fell in love with these videos. Definitely the fastest I’ve ever subscribed to a UA-camr. Keep up the good work!
Can I just say thank you for a bizarre reason. When I was in grade school I moved from the NJ/NY area down to WV about 33 years ago. I had a half memory of grocery store named Food something and there was a local grocery store named Food something else that shutdown 20 or so years ago. I couldn't remember which place had Foodtown and which had Foodland... Your vinegar finally answered my question.
@@crunchybutter0019 There are several different varieties in the Indian Subcontinent. In my experience, the ones here tend to be MUCH sweeter in general. Also the flavour of the sweetness is a little different. Not sure how to describe it. Those green ones David got are, in comparison, also too sour and slightly too... prickly? Not sure what it is about them, but theres a mild itchy sensation when eating those which isn’t present in Pakistani/Indian mangoes.
I always make (and even sell) cakes that has whipped whites and I've always used my hands to separate my eggs and it never posed a problem for me. As long as your hands are clean all will be good I even use a plastic bowl where I sometimes make buttercream.
What is the proper way of making it? I usually use plain yogurt (I need to buy indian yogurt specifically for it soon!), cardamom, granulated sugar, raspberries (I don't like mango) and water (or milk). And I want to try it with a pinch of saffron and/or a little rose water too soon! Do you have a recipe you don't mind sharing maybe?
@@chimeracooks honestly my biggest tip would be to just pick yellow mangoes as green mangoes have a tartness to them that a lassi does not need. Greek yogurt works wonders too, dilute it with some water if it’s too thick for your preference. Additionally I like to add in some chopped almonds/pistachios for texture as well!
the cream of chicken soup with rigatoni is much nicer when you mix the soup with the pasta then put in the oven as a bake :3 with tiny bacon bits in it's so good :') [yes I experimented with this one as a kid :'D] I usually use Cheddar on mine though.
I feel like you went into the pasta with a negative vibe. I don’t know what it tastes like since I didn’t make it....but my family makes quite a few pasta dishes with cream of chicken in it that are amazing.... but they also don’t have dried oregano in them 😂
His big mistake with the pasta was the chese combination. Provolone is way too strong a cheese for this dish so it overpowered all the other flavors. Had he gone with a milder mix like a monteray jack, munster or mild cheddar in addition to the mozzarella it would have had a much better flavor.
Same I love taking cream of chicken, cream of potato and a little chicken broth mixing it up and cooking chicken breast inside it then put it on some rice 😋😋😋
No one will probably see this, aside from me cause I'm a nobody, but you can use your hands to separate egg whites and things will work just fine. The secret is...you have to wash them thoroughly before you separate them *gasp*. I'm talking full abc song, 20-30 seconds, lather it up baby washing. Dry your hands after then separate your eggs, not touching anything oily before going to work with your eggs. Also, never use a plastic or wooden bowl to whip egg whites in. Those bowls are porous and can absorb oils. Tldr: Wash and dry your hands before separating the eggs and use a clean non-porous bowl, such as a glass or metal bowl, to whip them in. Source: I went to culinary school, I bake and cook a ton in my spare time, I've whipped up many egg whites that were hand separated just fine, no problemos.
@@sarahhuang9082 there is a slight difference. But not really too noticeable. It really doesn't matter if it is a cold egg or a room temperature egg. I don't suggest leaving eggs out in the room for too long because of salmonella. It also depends on the type of eggs you use and if the egg is fresh or not. Eggs are also stored differently in different countries. The first distinction is that in the U.S., eggs must be washed in order to be sold commercially. In the UK, however, Grade A eggs -- the kind sold in supermarkets -- must not be cleaned. ... Eggs in the United States must be washed in water a minimum of 90°F.
@@sarahhuang9082 Awesome question! Yes they are. Actually the older the egg white too the easier as well (to a point of course, if anyone tries and uses on-the-counter-for-a-week eggs, not my fault) Fun fact: Some people (myself included) who make the notoriously difficult macarons which is made using one of three different meringue methods will leave egg whites out in a sealed container overnight and use them the next day. If you try this, make sure to measure things when you use them as opposed to the day before to account for moisture loss 😁
@@cheesymonkey I think it could also depend on your own environment. Some people swear by it and some do it straight out of the fridge. It also depends on how much a recipe calls for. Salmonella isn't a big concern as long as whatever is being cooked is cooked through and well, otherwise there is always a risk of even more than just Salmonella.
I work in a restaurant and have to seperate eggs every day for Meringue’s. We all use our hands because the shells break the eggs. Never had a problem with the oils in our hands...
Cool video!!A quick note I've found useful try using your hands as sieves to separate the eggs from the whites. The shells have sharp edges so chance of breaking the yolk is higher. So just do the same process but from one hand to the other!
I’m glad you enjoyed the lassi, it wasn’t the most authentic as we here in India and Pakistan use milk instead of cream but people like to enjoy it differently in every family. The mango definitely wasn’t what we have here but no problem if you liked it. Also it’s pronounced as “luss-eee”
Hey David somebody probably already told you this but I wanted to let you know. You're pancakes probably deflated because you used one of the squirt bottles. It takes a lot of the air out of the pancakes!
If you have any of those small handheld noodle strainers that are made of plastic(they've gotta have decent sized holes, and ones that aren't too sharp, so those plastic noodle strainers with just circular holes in them), or even just normal plastic strainers, that's another easy way to separate eggs if you're not very good at it
🤣🤣OMG the look on your face was priceless when you tried the pasta dish! I’m guessing this recipe stems from the 1960’s when canned foods and preserved foods were all the rage (imagine canned pineapple, velveeta cheese, spam, bananas and mayo were served on sticks stuck into a cabbage or some sort of revolting savory food like hotdogs paired with lime gelatin served with a layer of another fruity layer of gelatin that has had 7up soda, cool whip & canned mandarin oranges included (OMFG seriously?!!!) in it! Or my favorite bizarre grossness is canned tuna & cranberry sauce blended into a paste and served with saltine crackers 🤢. So glad I was not yet around to attend the crazy cocktail parties of those decades! LOL
That pasta dish might be good if it had a velouté base (stock thickened with flour and butter), freshly-shredded cheese, and fresh herbs. At that point, you'd have something similar to Tetrazzini.
From what I can tell David never swears in his videos so him nearly dropping an F-bomb at the last recipe makes me really curious about it, especially since at that moment most of what was in his voice was bafflement as opposed to outright disgust. Also really curious about that Mango Lassi, I've never actually tried making any of the things featured on this channel before myself. But that looks really good and refreshing, and also it's fairly simple too.
Okay look I loved the video but I can't get over David pronouncing Lassi (luh-s-see) wrong every time he says it (also if you have sweet enough mango, the sugar/honey isn't needed and the mango flavor that comes through is just *chef's kiss*)
The ones he used tend to be on the sour side. Imo for a truly authentic taste he should have bought some canned mango pulp from India/Pakistan/Bangladesh and used that instead. That’s what we like to do when we’re missing the flavours of home :)
Ann from How to Cook That showed that oil doesn’t actually inhibit egg whites from whipping. She whipped up egg whites with a whole tablespoon of vegetable oil in them. So you can use your hands in future videos if you’d like.
I saw the restaurant where sell souffle pancakes will add another layer of batter on the pancakes before flipping them in the pan. Then add like a tablespoon of water in the pan and cover it and let it steam. I think it will keep the height and help cooking it.
An extra egg separating tip, if you use three bowls or I just use a mug, dump each white in the big bowl individually that way if you break a yolk you only lose one white not the whole bunch.
To get more height you can let them cook a little bit then add some more. If you flip too early they deflate a lot more. You can also put a tablespoon of water next to it to help keep them moist. I use the "just one cookbook" recipe
I'm 100% sure this just makes it look prettier than make it easier, that takes more time than just scooping mango flesh from the skin especially when you're just going to blend it
ESC KeS I’ve always just done it like that whenever I make smoothies! It’s probably because that’s how I saw it being eaten growing up and it’s easier for me! Have a wonderful day💕😊
For souffle pancakes: Dont add sugar to whites, add it to yolk, whites without sugar beat to stiffer peaks. Use dry nonstick pan, grease works against you. Add some baking powder! Before flipping, pipe more batter on top, but stay in the centre. After flipping it will spread out. You get higher pancakes that way. Low heat and covered is the way to go. If your pancakes burn too easily, or you dont like them too dark, add less sugar overall. You can even add no sugar for REALLY good looking pancakes, and then cover them with maple syrup or other sweet liquid to compensate.
@@tiffanylastinger3925 just to avoid the confusion that some people may have. You need to use a particular type of yogurt called dahi. Greek yogurt just won't cut it.
So happy u liked the mango lassi !! Lassi is a popular yogurt based drink...u can make it anyway you like..use diff fruits & spices! Just the basic base is yogurt..
It's been like a month since this was posted, but to get maximum height on souffle pancakes there's a few things you can do. You cook it really low and every few minutes add more batter on top to stack it high without it immediately spreading. You have to be careful to keep the batter cold though or it'll deflate. And add like a teaspoon of water to the pan a couple times when you stack more batter to kind of steam it, since its cooked on low. If you do it like this, it's about 5-7 minutes on each side. And obviously when you take it off the heat it will still deflate after a minute or two, but it's good for a few minutes to take pictures lol.
Your palms don’t contain sebaceous glands (glands that produce oil), it only contains sweat glands. I always separate my egg yolks using my hands cause this will actually make it easier and your yolks won’t break but if u r using the shells u r probably gonna break it due to the sharp edges. And lastly I’ve never had any problems whipping the egg whites after separating them by hand.
Traditionally, mango lassi is drunk without the cardomom(atleast in my region of the country) but sometimes people add some malai(fresh cream) on top(tastes heavenly)
I don't mean to be that person but I hope you wore a mask while at the store (obviously this doesn't apply if you pre-recorded this video before masks were recommended). Just stay safe pls!
Lassi is a traditional drink in India, typically in the state of Punjab. They have a big glass of lassi with their food. It can be made with any fruit or essence and even you can have plain lassi.
unless you have really oily skin, as long as you wash your hands right before separating the eggs, it doesn't inhibit the egg whites from fluffing up at all. The only way I separate them is with my hands, and I've never had a problem
Okay, so actually the thing about egg whites is that there's very little that will stop them from being able to form stiff peaks. Egg yolks are really the only exception to this, for some reason the whites' proteins will bind really well to the egg yolk, but like, greasing your mixing bowl even won't do anything. Your hand grease isn't really going to do anything
Hey now, some of us grew up on casseroles made with noodles/pasta of some variety, a canned meat (tuna or chicken), maybe some frozen veg blend and cream of chicken/mushroom/celery/etc. soup that was baked with crushed potato chips or fried onions on top. And if you had two working parents like I did (both professionals which was still the exception in the 70s), then an easily made dinner was essential. As for your pancakes, I’ve been whipping my egg whites separately and folding them into the rest of the batter for about 40 years. I tried it on a lark in high school and my mom loved them that way. Works great for waffles too.
Traditional lassi is a combination of yogurt, milk sugar and ice, mango lassi is just adding mango into it, this sounds more like a mango shake with cardamom
How you separate eggs is mostly preference, but as long as you wash your hands, the oils won't be a problem. I prefer to use my hands because the shells can pop the yolks, and egg gets on your hands anyways
7:27 :( in countries like India where these spices are exotic and expensive, if you do get them, dried oregano and other such spices have only recently become more widely available at a more accessible price
I really do enjoy these videos. The mango lassi is even nicer with a fully ripened mango 🥭😋. It's actually a myth that a tiny speck of egg yolk/grease will stop egg whites from whipping properly, I read that and tested it for myself. They definitely whip up perfectly.
UA-cam recommendations finally got something right for once! I watched a few of your other videos before this one, but the comment about the UA-cam drama killed me. I believe you’ve earned yourself a new subscriber.
As a former cashier I can tell you I am just thinking about how I want to go home.
Very accurate, or when your next break is
I’m a teller and same.
same here i was a cashier when i was 15 lol
Same. You're basically counting down the minutes in your head 😂😭
also as a former cashier, I was usually thinking about hot customers
MANGO LASSI was quite authentic. It's available in practically every single Indian restaurant in the US. It's the bestttt 🥰
this is SO true!
Yesss!!! Love Mango Lassi
I was holding my breathe here. If he did not like it.....I would have been disappointed to say the least.
I love mango Lassi!!!
@@SyidahSyoda beer is overrated. All you need in life is a mango lassi lamo
I'd like to mention thats its ok to seperate eggs with your hands as lomg as you wash them this will not only save you time and will guarantee no broken yolk
True dat. I always separate my eggs by hand. Super easy and never a broken yolk.
How do you do that, just crack the eggs into a bowl and then grab the yolk?
@@kaiderhaiii i know you asked 9 months ago, but you just crack the egg, put the insides onto your hand, hold over a bowl and separate your fingers slowly like this 🖐the yolk will stay on your hand while the egg whites drip down onto the bowl
I'm a baker that's been separating eggs with my hands for years. Only a heathen would dare separate eggs without washing their hands first. Also, egg shells are jagged and sharp.
Agreed
agreed! if ur hands are oily enough to stop egg whites from beating up properly u really gotta wash them
I had to laugh when he said that one lol. What person has oily hand issues so bad they can't separate eggs with them? Years of culinary practice beat by someone in the comments on UA-cam. LOL
Also... our hands don't have oil glands. Just wash them and you're good to go
My suspicion confirmed! I was like"...only if you don't wash your hands first"
David’s college nickname was “a creamy chicken surprise”
Underrated comment
69th like( ͡° ͜ʖ ͡°)
I hate this... *hate*
I- I really don't know if this is a sexual joke or not but it needs to stop
it's his stripper name, actually.
Indian here. I’ve lived in the US for a couple years. Mango lassi tastes very different in US even if the method is exactly the same. Maybe it’s the taste of the milk or mango. Also, we add a touch of clotted cream on top
The mango is different there that why
Yeah the mango in US is definitely not the same, David's was sooo green and small
i have been to india 3 times and the mangoes their are so good
it's the mango.. these green mangoes taste nothing like our mangoes at home.
I've also heard the yogurt is quite different
The „don’t separate eggs with your hands because of the oils” is a myth, actually. Ann Readon from „How to cook that” debunked it in one of her 5 minute craft videos! She’s a professional pastry chef
And food scientist. She’s amazing.
@@missprofessor679
Very much, yes!
Don’t use the shell to separate eggs not only does it introduce bacteria from the exterior of the shell but also it can cause the yolk to break. Using your hands is fine as long as you’ve recently washed them. Washing your hands obviously makes this more sanitary but also reduces the oils on your hands.
gotta wash them anyways before cooking, this is definitely the move
Yeah, i've never had a problem whipping up egg whites after separating with my hands as of yet.
i was thinking the same thing. if your hands are oily enough to stop the egg whites from beating up properly you need to wash them.
Maybe it’s because of the different ways the eggs are sanitized, but I studied to be a confectioner (is it the right word for it?) and the way we separate eggs is by using the shell. Both in school and actual pastry shops.
Thats exactly what i was thinking!
I thought it was pretty hilarious that David was talking about Molly being proud of him for his pasta water salinity while simultaneously POURING OUT HIS PASTA WATER 😂🤣
Exactly what I thought!!! 😂
what else is he gunna do with it???
The idea that you need to mix pasta water into any pasta dish is something only the internet could come up with.
That off aftertaste in the alfredo dish is the starches they coat the pre shredded cheese with so they don't clump.
Cream of chicken soup is basically chicken stock and heavy cream with a butt ton of salt
Hey! Someone else that says butt ton. Lol.
You can also clearly tell he didn't grow up exposed to cream of chicken. I grew up with it in so many dishes it actually tastes homey to me because of my mom's cooking. Can't have it now cuz salt content and health but really it's not that bad. You're right on the aftertaste he's tasting. Wish he'd at least look at the ingredients to find out what he's tasting rather than write it off because he's not used it before.
I've made essentially the same dish using cream of mushroom instead...I call it the lazy man's mac'n'cheese. Only part of this recipe that had me scratching my head was why he used a mixture of mozarella and provolone. Provolone is way to strong a cheese for this dish and will over-power all the other flavors other than maybe the herbs. You want milder flavored cheeses like monteray jack or munster....or even a mild cheddar would work well.
@@L4D1992 He also used the 98% fat free one, which tastes like a mouthful of disappointment compared to the full fat version lol I grabbed that one accidentally once and ruined a perfectly good cheesy ham casserole. It's hard to explain the difference but when you taste it, you KNOW.
@@Mystress1980 Oh, I didn't even notice that... now that you say it oh that is a depressing first time mistake.
Please stop using metal on nonstick pans. It hurts me deep inside whenever I see people do this. Use wooden or even better, silicone on nonstick pans. Metal will erode and scratch the nonstick coating away. Please no more metal on nonstick.
My mom always got LIVID when someone used metal utensils of any sort in her nonstick pans. even if we didn’t scratch the nonstick coating, she said that she could still tell that we used metal in her pots/pans because of the ding marks at the top where we would tap off the spoon/fork😂🙄👌🏻😒
I was looking for this comment lol
OMG. So the first time I ever made mashed potatoes, I used a metal masher in a nonstick pot. I started seeing all these black flecks in the mash and had no idea what they were until I slowly realized what was happening 🤦🏻♀️. It was so upsetting lol and I felt so stupid for not thinking about that.
Not to mention most nonstick coatings are toxic when the surface starts to be scratched
Nowadays there are more ways to make stuff non-stick than teflon... Diamond coating works as well (even better than teflon) and you can use metal tools in them... www.sciencedirect.com/topics/engineering/diamond-coating
healthy-cookware.com/diamond-coated-cookware/
Can we all just take a second and appreciate the fact that his video has an ad for Philadelphia Cream Cheese!!!! 😂😂😂😂
I'm new to the channel and I've seen this mentioned a few times,can anyone fill me in on the joke?
Hailey Wilkinson David absolutely hates cream cheese 😂
@@Demented_Donut hahaha why? So it's not just Philadelphia?
They must've signed a peace treaty
@@aimeecortez5899 In the early days of the channel when he was mainly testing Tasty recipes there were a large portion of them that included massive amounts of cream cheese to the point where he got really sick of it lol
David! Take advantage of your blonde and add some temporary purple or something!! It's a youtuber rite of passage to have crazy colored hair at some point 😂
He had blue and green before
Blond* Only women are "blondes."
@@englishatheart On the contrary, British English tends toward the usage of "blonde" in every sense 🤓
LMAOO I JUST CAME FROM ANOTHER OF HIS VIDEOS AND HIS HAIR TURNED PURPLE FOR A GOOD 10 SECONDS THEN WENT BACK TO UGLY FETJTHNRYNXZERHMRUK
I've never put cream in with lassi. We usually go with just yogurt as the dairy.
Maybe it was a substitute for lack of ingredients or for taste
I also never put honey. Maybe because my mangoes are usually ripe. His was not, though.
@@shadypalmtree2989 Yeah, I think he just grabbed mangoes from a supermarket, which are usually trash. We really only use mangoes from the Indian store or canned Alphonso mango pulp.
same! mango pulp and yoghurt
My family also use plain yogurt and some added sugar if needed. It comes out quite tart that way but that's how we prefer it tbh.
I love this channel a few years ago when you had less then 100k and I instantly fell in love with these videos. Definitely the fastest I’ve ever subscribed to a UA-camr. Keep up the good work!
❤️
Can I just say thank you for a bizarre reason. When I was in grade school I moved from the NJ/NY area down to WV about 33 years ago. I had a half memory of grocery store named Food something and there was a local grocery store named Food something else that shutdown 20 or so years ago. I couldn't remember which place had Foodtown and which had Foodland... Your vinegar finally answered my question.
LOL no problem, glad I could help!
We should have Rie try to 'Make It Fancy' with the canned chicken soup mix.
Ahhh, the mangoes we get in India are sooo different tho! You should get your hands on them, if possible!
Yo your like super gorgeous
Kelsey 23 thank you :)
What exactly is the difference? Is the flavour or texture different compared to other ones?
@@crunchybutter0019 There are several different varieties in the Indian Subcontinent. In my experience, the ones here tend to be MUCH sweeter in general. Also the flavour of the sweetness is a little different. Not sure how to describe it. Those green ones David got are, in comparison, also too sour and slightly too... prickly? Not sure what it is about them, but theres a mild itchy sensation when eating those which isn’t present in Pakistani/Indian mangoes.
Those soufflé' pancakes look SO yummy and your styling is just fine! These videos are so fun, keep them coming David!
IHOP: We make the best pancakes
Japan: Hold my soufflé
Nice! Everyone knew what the soufflé pancake would look like.
I always make (and even sell) cakes that has whipped whites and I've always used my hands to separate my eggs and it never posed a problem for me. As long as your hands are clean all will be good
I even use a plastic bowl where I sometimes make buttercream.
"15 year old tiktokers and Rachel Ray" has me cracking up so hard
I love mango and I was wondering how that would taste! I will definitely try to make it when I get the chance! 💜
Tastes amazing, try some tiny pieces of fresh mango or coconut when serving. 🥰 It's also amazing with apple and/or banana. :)
its like mango flavored yogurt, 10/10
Tastes heavenly
Especially in summer
here is a tip dont go to indian stores for the stuff
@@itsdiamond3360 I'm gonna disagree on that one. You can't get the same caliber of mango at American stores.
David: Takes a green mango ( Raw) , makes it into a weird form of lassi
North Indian: cuss tends to infinity
What is the proper way of making it? I usually use plain yogurt (I need to buy indian yogurt specifically for it soon!), cardamom, granulated sugar, raspberries (I don't like mango) and water (or milk). And I want to try it with a pinch of saffron and/or a little rose water too soon! Do you have a recipe you don't mind sharing maybe?
@@chimeracooks honestly my biggest tip would be to just pick yellow mangoes as green mangoes have a tartness to them that a lassi does not need. Greek yogurt works wonders too, dilute it with some water if it’s too thick for your preference. Additionally I like to add in some chopped almonds/pistachios for texture as well!
I could just smell that cardamom as David was blending them, I love that smell!!
It smells/tastes so much like froot loops to me! Such an incredible spice :') Love cardamom!!
the cream of chicken soup with rigatoni is much nicer when you mix the soup with the pasta then put in the oven as a bake :3 with tiny bacon bits in it's so good :') [yes I experimented with this one as a kid :'D] I usually use Cheddar on mine though.
David: indian mango lassi
Me: finally some indian cuisine!😭
desi cuisine, it's very popular in Pakistan too
Aimun Afaq cool! Didn’t know that :)
@@aimun5255 and bangladesh ☺️
Me who grew up super poor not understanding anything shocking about cream of chicken as a sauce.
...can someone explain what “gmg” on his lil white board means? I feel like I should know but I cant figure it out
Watch the first Viral TikTok one and you'll get it
I feel like you went into the pasta with a negative vibe. I don’t know what it tastes like since I didn’t make it....but my family makes quite a few pasta dishes with cream of chicken in it that are amazing.... but they also don’t have dried oregano in them 😂
His big mistake with the pasta was the chese combination. Provolone is way too strong a cheese for this dish so it overpowered all the other flavors. Had he gone with a milder mix like a monteray jack, munster or mild cheddar in addition to the mozzarella it would have had a much better flavor.
I don't know how many times I use cream of ________ soup in a dish. Best thing :).
Same I love taking cream of chicken, cream of potato and a little chicken broth mixing it up and cooking chicken breast inside it then put it on some rice 😋😋😋
I am from Indian and we have mango lassi in stores! We have all kinds of lassi. Plain lassi is basically blended curd/yogurt.
No one will probably see this, aside from me cause I'm a nobody, but you can use your hands to separate egg whites and things will work just fine. The secret is...you have to wash them thoroughly before you separate them *gasp*. I'm talking full abc song, 20-30 seconds, lather it up baby washing. Dry your hands after then separate your eggs, not touching anything oily before going to work with your eggs. Also, never use a plastic or wooden bowl to whip egg whites in. Those bowls are porous and can absorb oils.
Tldr: Wash and dry your hands before separating the eggs and use a clean non-porous bowl, such as a glass or metal bowl, to whip them in.
Source: I went to culinary school, I bake and cook a ton in my spare time, I've whipped up many egg whites that were hand separated just fine, no problemos.
THIS
Ahh tysm, I have a question tho: I've heard room temperature eggs are easier to whip. Is that true?
@@sarahhuang9082 there is a slight difference. But not really too noticeable. It really doesn't matter if it is a cold egg or a room temperature egg. I don't suggest leaving eggs out in the room for too long because of salmonella. It also depends on the type of eggs you use and if the egg is fresh or not. Eggs are also stored differently in different countries. The first distinction is that in the U.S., eggs must be washed in order to be sold commercially. In the UK, however, Grade A eggs -- the kind sold in supermarkets -- must not be cleaned. ... Eggs in the United States must be washed in water a minimum of 90°F.
@@sarahhuang9082 Awesome question!
Yes they are. Actually the older the egg white too the easier as well (to a point of course, if anyone tries and uses on-the-counter-for-a-week eggs, not my fault)
Fun fact: Some people (myself included) who make the notoriously difficult macarons which is made using one of three different meringue methods will leave egg whites out in a sealed container overnight and use them the next day. If you try this, make sure to measure things when you use them as opposed to the day before to account for moisture loss 😁
@@cheesymonkey I think it could also depend on your own environment. Some people swear by it and some do it straight out of the fridge. It also depends on how much a recipe calls for. Salmonella isn't a big concern as long as whatever is being cooked is cooked through and well, otherwise there is always a risk of even more than just Salmonella.
David mentions that Molly Baz would appreciate the salt level in his pasta water. Now I'm sad missing BA even more.
Hey, never quit UA-cam. We need you right now lol
I love you videos David. Thanks for always working so hard for great quality videos!
I'm Indian and trust me, Lassi is better with tinned mango pulp/puree. Its one of those rare instances where fresh isn't better.
I work in a restaurant and have to seperate eggs every day for Meringue’s. We all use our hands because the shells break the eggs. Never had a problem with the oils in our hands...
Duh, but in restaurant usually you wash your hands very often, so no oils on skin.
Michalina J actually, i’ve tried to whip egg whites in a bowl with oil snd when i compare to whipping normal egg white, no difference.
Michalina J hahaha I never wash my hands so
@@petenasty3 thats concerning, but yeah anyway using your hands is the way to go
Hands work well, but I used the shell for years and never broke a yolk on the shell.
I love a good Mango Lassi! I always get one when I get Indian food
Edit: spelling
the best
Cool video!!A quick note I've found useful try using your hands as sieves to separate the eggs from the whites. The shells have sharp edges so chance of breaking the yolk is higher. So just do the same process but from one hand to the other!
I’m glad you enjoyed the lassi, it wasn’t the most authentic as we here in India and Pakistan use milk instead of cream but people like to enjoy it differently in every family. The mango definitely wasn’t what we have here but no problem if you liked it. Also it’s pronounced as “luss-eee”
Ikr? I use milk as well. I was dying at his pronunciation lol
Hey David somebody probably already told you this but I wanted to let you know. You're pancakes probably deflated because you used one of the squirt bottles. It takes a lot of the air out of the pancakes!
He used a piping bag. He might have slightly overwhipped his eggs, but idk.
If you have any of those small handheld noodle strainers that are made of plastic(they've gotta have decent sized holes, and ones that aren't too sharp, so those plastic noodle strainers with just circular holes in them), or even just normal plastic strainers, that's another easy way to separate eggs if you're not very good at it
🤣🤣OMG the look on your face was priceless when you tried the pasta dish! I’m guessing this recipe stems from the 1960’s when canned foods and preserved foods were all the rage (imagine canned pineapple, velveeta cheese, spam, bananas and mayo were served on sticks stuck into a cabbage or some sort of revolting savory food like hotdogs paired with lime gelatin served with a layer of another fruity layer of gelatin that has had 7up soda, cool whip & canned mandarin oranges included (OMFG seriously?!!!) in it! Or my favorite bizarre grossness is canned tuna & cranberry sauce blended into a paste and served with saltine crackers 🤢. So glad I was not yet around to attend the crazy cocktail parties of those decades! LOL
That pasta dish might be good if it had a velouté base (stock thickened with flour and butter), freshly-shredded cheese, and fresh herbs. At that point, you'd have something similar to Tetrazzini.
damn
got here quick with no notifs
Respect
@@DavidSeymourOfficial he didn't ring that bell though
I love mango lassi it's so goooood
the cream of chicken pasta is something that i grew up eating bc it was cheap and we were poor lol
From what I can tell David never swears in his videos so him nearly dropping an F-bomb at the last recipe makes me really curious about it, especially since at that moment most of what was in his voice was bafflement as opposed to outright disgust.
Also really curious about that Mango Lassi, I've never actually tried making any of the things featured on this channel before myself. But that looks really good and refreshing, and also it's fairly simple too.
Okay look I loved the video but I can't get over David pronouncing Lassi (luh-s-see) wrong every time he says it (also if you have sweet enough mango, the sugar/honey isn't needed and the mango flavor that comes through is just *chef's kiss*)
The ones he used tend to be on the sour side. Imo for a truly authentic taste he should have bought some canned mango pulp from India/Pakistan/Bangladesh and used that instead. That’s what we like to do when we’re missing the flavours of home :)
Cream of Chicken is good in rice with some extra chicken pieces, cheese (I've used velveta before) and baked with shredded cheddar on top.
Found your channel a few days ago, and since then, I have been on a binge.
David you’re glowing ✨✨
Ann from How to Cook That showed that oil doesn’t actually inhibit egg whites from whipping. She whipped up egg whites with a whole tablespoon of vegetable oil in them. So you can use your hands in future videos if you’d like.
Dude you are working the plaid and your hair.
8:02 lmao his reaction after he takes a bite
Howdy!!! Please do an emmymadeinjapan test!!!
I saw the restaurant where sell souffle pancakes will add another layer of batter on the pancakes before flipping them in the pan. Then add like a tablespoon of water in the pan and cover it and let it steam. I think it will keep the height and help cooking it.
Ngl that mango lassi was pretty authentic
15 year old tik tokers and Rachel Ray 🤣
Edit: David drop your skin care routine
It’s really sweet the pancakes because vinegar and milk mixed is a substitute for buttermilk
I always tried to make suffle pancakes though they always shrank after I transfer them to the dishes hm anyone can give me some advice?
An extra egg separating tip, if you use three bowls or I just use a mug, dump each white in the big bowl individually that way if you break a yolk you only lose one white not the whole bunch.
Can you PLEASE do a video on protein dessert recipes that youtubers swear on! like greg doucettes pancakes, protein cheesecake, things like that!!
Why not just make milk cubes and freeze the mango instead of adding ICE to water it down 🤗
To get more height you can let them cook a little bit then add some more. If you flip too early they deflate a lot more. You can also put a tablespoon of water next to it to help keep them moist. I use the "just one cookbook" recipe
For easier mango cutting: precut the mango “cheek” in diamonds then scoop out or pop it out and scrape it on the cup/bowl! Hope this helps you guys 💕
I'm 100% sure this just makes it look prettier than make it easier, that takes more time than just scooping mango flesh from the skin especially when you're just going to blend it
ESC KeS I’ve always just done it like that whenever I make smoothies! It’s probably because that’s how I saw it being eaten growing up and it’s easier for me! Have a wonderful day💕😊
For me, I prefer to peel it and knife lines into it horizontally and vertically then simply slicing, the squares fall off perfectly
For souffle pancakes:
Dont add sugar to whites, add it to yolk, whites without sugar beat to stiffer peaks.
Use dry nonstick pan, grease works against you.
Add some baking powder!
Before flipping, pipe more batter on top, but stay in the centre. After flipping it will spread out. You get higher pancakes that way.
Low heat and covered is the way to go.
If your pancakes burn too easily, or you dont like them too dark, add less sugar overall. You can even add no sugar for REALLY good looking pancakes, and then cover them with maple syrup or other sweet liquid to compensate.
This is poor people pasta. I grew up with recipes like this.
Pro tip for the lassi: Use buttermilk and a sweeter variety of mango. Optionally omit the honey and definitely omit the yogurt.
Oh why would you use buttermilk instead? I've been making traditional ones for forever and they always have yogurt
@@tiffanylastinger3925 just to avoid the confusion that some people may have. You need to use a particular type of yogurt called dahi. Greek yogurt just won't cut it.
I always separete eggs with my hands and my "oil" never interfired with the merengue, americans says the darnest things
So happy u liked the mango lassi !! Lassi is a popular yogurt based drink...u can make it anyway you like..use diff fruits & spices! Just the basic base is yogurt..
If you added cream of tartar during whipping the egg whites, it could stabilize the whites and it could be somehow improved 😋😋😉😉
he is so handsome. i need a man with them hands, that dedication, and some cute hair.
you sound creepy
David did you write this
Dogg Does Art ur just rude and a hater 👏🏽
I agree
Sara Ann dude i like david i’m just saying you’re highkey creepy
It's been like a month since this was posted, but to get maximum height on souffle pancakes there's a few things you can do. You cook it really low and every few minutes add more batter on top to stack it high without it immediately spreading. You have to be careful to keep the batter cold though or it'll deflate. And add like a teaspoon of water to the pan a couple times when you stack more batter to kind of steam it, since its cooked on low. If you do it like this, it's about 5-7 minutes on each side. And obviously when you take it off the heat it will still deflate after a minute or two, but it's good for a few minutes to take pictures lol.
I can't believe you don't have more subscribers, when people like Steph Papas has so many
Your palms don’t contain sebaceous glands (glands that produce oil), it only contains sweat glands. I always separate my egg yolks using my hands cause this will actually make it easier and your yolks won’t break but if u r using the shells u r probably gonna break it due to the sharp edges. And lastly I’ve never had any problems whipping the egg whites after separating them by hand.
Last
Traditionally, mango lassi is drunk without the cardomom(atleast in my region of the country) but sometimes people add some malai(fresh cream) on top(tastes heavenly)
That mango lassi is pretty authentic!
I don't mean to be that person but I hope you wore a mask while at the store (obviously this doesn't apply if you pre-recorded this video before masks were recommended). Just stay safe pls!
The mango lassi is authentic and u did it right 😄😂👍🏻👍🏻
Oil doesn't stop egg whites from whipping properly! It can make them slide out of the bowl when turning it around though
Lassi is a traditional drink in India, typically in the state of Punjab. They have a big glass of lassi with their food. It can be made with any fruit or essence and even you can have plain lassi.
unless you have really oily skin, as long as you wash your hands right before separating the eggs, it doesn't inhibit the egg whites from fluffing up at all. The only way I separate them is with my hands, and I've never had a problem
Okay, so actually the thing about egg whites is that there's very little that will stop them from being able to form stiff peaks. Egg yolks are really the only exception to this, for some reason the whites' proteins will bind really well to the egg yolk, but like, greasing your mixing bowl even won't do anything. Your hand grease isn't really going to do anything
Just woke up to my favourite youtuber trying out one of my favourite drinks Life is good.
Hey now, some of us grew up on casseroles made with noodles/pasta of some variety, a canned meat (tuna or chicken), maybe some frozen veg blend and cream of chicken/mushroom/celery/etc. soup that was baked with crushed potato chips or fried onions on top. And if you had two working parents like I did (both professionals which was still the exception in the 70s), then an easily made dinner was essential.
As for your pancakes, I’ve been whipping my egg whites separately and folding them into the rest of the batter for about 40 years. I tried it on a lark in high school and my mom loved them that way. Works great for waffles too.
For the lassi, , the traditional is just yogurt ice and suger maybe little milk, blended together.
This is pretty authentic. Here, In India, we use homemade cultured yogurt and sugar.
That mango lassi looks pretty authentic
The MANGO LASSI was pretty accurate though it can also be made without mango and just a sweet drink
that first eggy pancake flip attempt KILLED ME
I need more of theseeee the roasts are too good
Traditional lassi is a combination of yogurt, milk sugar and ice, mango lassi is just adding mango into it, this sounds more like a mango shake with cardamom
How you separate eggs is mostly preference, but as long as you wash your hands, the oils won't be a problem. I prefer to use my hands because the shells can pop the yolks, and egg gets on your hands anyways
7:27 :( in countries like India where these spices are exotic and expensive, if you do get them, dried oregano and other such spices have only recently become more widely available at a more accessible price
I really do enjoy these videos. The mango lassi is even nicer with a fully ripened mango 🥭😋. It's actually a myth that a tiny speck of egg yolk/grease will stop egg whites from whipping properly, I read that and tested it for myself. They definitely whip up perfectly.
As an Indian, I'm happy to see David try the mango lassi
UA-cam recommendations finally got something right for once! I watched a few of your other videos before this one, but the comment about the UA-cam drama killed me. I believe you’ve earned yourself a new subscriber.