Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.
Specifically in America. In the UK, jelly is a chewy sweet, about the texture of gum drops; jam is what Americans call jam, jelly, or preserves; and preserves isn't really a distinct category. And in both, marmalade is jam made with citrus peel instead of the flesh or juice of a fruit (though it's common to add some citrus juice to marmalade as well).
@@tildessmoo you should just just say in the UK. Because I know you guys do have certain laws about what constitutes a jam and whatnot. In many places what I said is true, not just America.
@@MartiniGTGP First of all, I hope "laws" was a typo of some kind, because none of that is by law (well, maybe in the US, the FDA defines a lot of food labeling standards), but rather linguistic convention. Secondly, there are plenty of other English-speaking countries in the world, and I don't know how they all use the terms, but I do know that Australia, at least, refers to the gummy sweets as jellies and both jam and jelly as jam. So, no, not just the UK, more using the UK as an example of how the terms may vary by country/region, but without further specific examples, because I don't know if Australia uses the term "preserves," and I have no idea how any of the terms are used in New Zealand, Kenya, India, Liberia, Hong Kong, The Bahamas, Singapore, or any other countries in which English is a majority or official language.
Seeing Frenchy's brain kick into high gear and his eyes light up when someone in a video does something that impresses him never gets old. I think an unintended side effect of lots of these videos is that Brian and Frenchy are building up a repository of ideas to work into their own recipes. I would have NEVER thought to put whipped butter on a PB&J.
Brian Lagerstrom is a pro. I've watched him for a few years now and he has mentioned years of experience in baking breads and pizzas specifically. He knows what he is doing for sure. Plus, his content and editing is top notch.
I love seeing you both getting excited and inspired when someone cooks good food on these reaction videos. Chef Brian Lagerstrom is a professional chef with experience in bakeries and pizzerias. I’ve been watching his videos for sometime now, and really enjoy his presentation style and recipes. I’m so glad you have found him and can add his videos to your reaction library. You really should video your own recreations of the dishes you react to. I’d love to see you recreate this PBB&J sandwich with your variations and taste test reactions.👍🏻
Jam is made from the whole fruit(usually crushed), jelly is made from the juice. Preserves are just chunkier jam with whole pieces of fruit still in tact. I can confirm, having made many pbj with jam, that it's bomb.
I love how you guys keep coming up with new recipes while you guys react to the different cooks/chefs. It's also awesome to see all the chef/cooks I watch get connected in one way or another.
Jelly is juice only. Jam is blended fruit and juice. Preserves are like jam but with larger chunks of the fruit. I've found whole strawberries in jars of strawberry preserves.
In addition to his background as a baker, Brian also did a stint as a chef consultant at US Foods (i.e. one of the people who comes up with ways to encourage restaurants to use their products) so he also has professional experience in recipe development.
Brian Lagerstrom has worked as a chef, and the last job he had before becoming a full-time UA-camr was as a baker. I consider him the better Joshua Weissman.
I adore his idea of browning ground beef on sheet trays. Also, his episode on various types of egg salad is FANTASTIC. He has great tips for home chefs, and many of his recipes are very quick and easy.
I actually prefer these kinds of videos because of the learning factor. Like, that's one of the best things about the culinary arts, it doesn't matter whether you're an expert or an amateur, we all can try to make a thing and we can all taste it and see for ourselves whether it works or not, as long as we care, we're always learning.
For adding steam to the oven, when I worked at Panera and our oven's steam injection decided to go south, we'd throw a drink cup sized amount of ice cubes into the oven just before we closed the door. Since the oven was always on, the ice cubes would melt slowly enough to add the steam and keep the moisture in the oven high enough to get those sweet crusts. Never had heard of whipping the wet towel method though.
The butter, in addition to adding more flavor, helps to keep the jelly/jam/preserves from soaking into the bread, especially when packed for lunches. That's how both my grandma's made sandwiches.
Jam vs preserves, funny because I just saw a meme type post about it today titled "After almost a lifetime of insecurity and fear I FINALLY FOUND THE TRUTH:", and it had this text: "Jams" are made from real fruit. "Jelly" is made from fruit juice. "Preserves" have chunks of fruit while "marmalades" have pulps and peels. From a meme post, so maybe not a proper authority, but it's the definitions I'll use from now on and it matches what you guys said.
I can in fact confirm that distinction. It's the same with confiture, confit, coulis and compote. Firstly, a compote is made by stewing or poaching whole fruit, with either water or wine, sugar and spices; Then a confit is whole fruit or fruit pieces cooked in sugar syrup until virtually all of the fruit's liquid is replaced by the syrup. It's one of the oldest methods of preserving fruit; A confiture, in English at least, refers to a confit thickened with either gelatine or pectin; Preserves refer to any kind of preserved fruit made with whole pieces suspended in sugar syrup made usually with fruit juice. So confit or confiture can be kinds of preserves; A jam, then, is made by breaking the fruit pieces in a confit while they cook, allowing the syrup to thicken up either through the natural pectin in the fruit or by adding it separately; A marmalade is a kind of preserve specifically made with cooked peels and pulp of citrus; A coulis is essentially a blended and sifted confit to make a thick fruit puree; A gel is usually a form of jellified coulis; And, finally, a jelly is thickened fruit juice.
@@IneffableParadox definitely true. My Newfie relatives (great granny, granny, great aunt's, various cousins from the 2nd, 3rd, 4th) all made jam & jelly & marmalade, chutney, confit, preserves. Gelatin to pectin.
What i like about this kind of videos... Is Seeing how somebody with such a conservative restaurant as Frenchie... Find some new ideas and make him want to try them and even use them in a professional setting
Yes! Brian Lagerstrom’s channel is my go to for new recipes! I’m so glad you’re taking a look at his channel. You should check out his video on Mozzarella sticks. He does a fried risotto ball in the video that is to die for
I'm so glad you guys liked this - been watching both Brians for ages - and I cook a lot of Brian Lagerstrom's recipes at home. He's the reason that this bloke from England owns a 10" Lloyd Pan for Boston Bar Style pizza!
11:55 Spanish peanuts are wonderful; very rich and full of oil. The skins are slightly bitter and salty, so they perfectly accent the meat of the nuts.
Just have to say I love it when y'all watch a video where the cooking is good. Just seeing your joy at watching good food being made is so refreshing when there are so many bad and rage-inducing cooking videos out there.
I grew up with a Mum who baked her own bread and made her own jellies and jams - firm favourite was blackberry (bramble) which we gathered on our Sunday afternoon walks... ( and she passed her cooking skills down to both daughters and sons!)...but tis Guy takes the humble sarnie to new levels drool!!!!!!
I've never heard of Brian but wow. I'm super impressed with his attention to detail. That peanut butter as he added it to the bread, SO nice and spreadable. Not ripping the bread all apart trying to smear it on. He's earned a new follower!
I can only speak for myself but the videos where you guys like something I always go back and watch more than you guys roasting something (politely). I love these episodes and have never found them boring or that they didn't add enough.
PB&J, one of my absolute favorite things on the world. My mother used to put butter on our PB&Js, it added a creamy, slightly salted flavor, along with keeping the jam from soaking into the bread. What he's done just elevates it to an entirely different universe. Must, must, must try!
I have been watching Brian"s channel from the start. He is a professional chef and baker.... so he knows his way around the kitchen and the oven, very well. His videos are obviously top notch. Glad you guys have found him !! Looking forward to watching Frenchy drool over his creations lol.
Jelly: gelatin, sugar, and fruit JUICE only. Jam: typically has the seeds if using berries, but mainly it's got some of the pulp or fiber from the fruit along with gelatin and sugar. Marmalades are usually the juice and peels of citrus; it lets you use more of the fruit. Preserves are the fruit, either whole or in large chunks, preserved in juice with sugar or honey. All are delicious, it just depends on the texture you want and what you're making.
Helpful tip to prevent tearing for any rolled-up bread dough (like the Pullman) - Roll the loaf up, then cut it into 2, 3, or 4 sections and turn them so they look like this [0000], like they do with Milk Bread or Shokupan and bake as normal. When the direction of the roll is not in the center of the bread, it prevents tearing from things like cold butter or stiff peanut butter.
Of all the UA-cam cooks out there putting out videos in recent years, Brian Lagerstrom is top tier. You can keep your Josh Weissmans, give me Lagerstrom all day every day.
I love a PB&J and this looks lights out. Watching y'all react to this was so enjoyable. For the record, a cold-ass glass of whole milk is the perfect accompaniment to a PB&J. When you guys were discussing it, I said out loud "A cold glass of whole milk", then you said exactly that Brian! You guys rock, thanks for your awesome content!
I love using a bit of butter in sandwiches with "spreadables" like jam, pb, Nutella, honey, or even pate. It kind of separates them from bread, making their flavour more pronounced. Also, honey, Nutella and sometimes pb tend to sink into bread and make a very thin layer of different, a bit tougher texture. At least that's how it works on sourdough (it's the most popular type of bread where I live)
So, I actually had the store-bought version of this several times last week. I didn't make the ingredients myself, but I did get "the good stuff" for each one of them from the store. Good bread cut Texas Toast sized, high quality peanut butter, good jam (it was even raspberry), and Kerrigold butter. The one thing I did differently than the video was that I buttered the bread and then griddled it on just that one side. Basically, like when you toast your bun for a burger, but with added butter. I then added a bit of flaky salt (though not much, because since I was using store-bought PB, it already was salted), and then the peanut butter on one side slice, jelly on the other. I liked the added texture from the griddled toast. It was the inside of the sandwich, so the outside was still pillowy soft.
I make a white chocolate raspberry swirl cheesecake with a Biscoff crust. I use fresh raspberries for the swirl, I do remove the seeds after cooking them down, to keep the end product silky and smooth.
My great uncle used to make his own bread, he'd then toast and butter the bread then make a PBJ. It was great. This video brought that memory up. Flavor bring back memories.
Another tip for making jam at home. Take a teaspoon full and put it on a small plate and place it in the fridge until cooled (doesn't take long). Once it's cooled, run your finger through it and if it holds its shape and doesn't flow back together, it's done.
I love Brian Lagerstrom's content. He makes receipts feel approachable while explaining the reason behind what he's doing. Bry and Josh Weissman are the food UA-camrs I turn to the most. Yea, Josh can be over the top at times, but I enjoy that aspect. Bry's laid back approach is also really enjoyable.
Instead of a sheet pan for water when doing bread, I like to use a pair of 6z3 mini loaf pans one rack down on the sides. Being at the edges instead of across the center and thanks to the smaller size they don't significantly impact the airflow around the oven itself. Trick I picked up working under the table for a bakery back in '86
Idk how I have only just stumbled on this channel, but these are the two new best people making food videos. Could listen to these dudes talk shit all day. Oh, and damn Brian's band goes kinda hard!
Jelly is made from fruit juice only, jam is made from mashed up or small chopped up fruit, preserves are made from large chunks or whole fruit, marmalades are preserves made from citrus with the rind included
I was thinking, "butter on a PB&J?" No way! But then I remember how weird my family is. I eat Peanut Butter with Plum Preserve's, Marshmallow Fluff and Banana. My Granddaughter eats Peanut Butter, Mayo, Mango and Banana. My Grandson eats Peanut Butter, Strawberry Jam, Banana and Potato Chips. I guess none of us eat a true PB&J.
I would and happy to subscribe to additional videos where,like in this one, you go out get the ingredients and recreate these favorite videos and your reactions to the completed item. Lord knows I wanna try this recipie!!
Agree: Go with frozen if you want to do it (though you might have a bit more water to cook off). Frozen/imperfect is even better and cheaper. Or, buy your fruit on sale/in season and freeze it yourself on a sheet tray and bag it for later. Still have about a pound (about 75 cents worth) of blueberries from last year that I use in hot sauces along with my homegrown hot peppers also in the freezer!
The amount of sugar ratio to fruit & liquid varies whether its sweet to slightly sour type of fruit used. My Newfie granny made her jam to be pleasantly slightly sweet. She wasn't a fan of too much sugar in her jam. Same is true for the marmalade. She preferred that the fruit flavour came thru instead of the sugar being dominant.
Personally, i love seeing you guys watching a video and leaving having learned something. Always cool to see your faces light up when you think of a new recipe or idea lol
This reminded me that my dad only ever bought butter specifically to go with bread and jam. I completely forgot how it tasted when I moved out and am only now remembering it really did add something.
I have Concorde grapes and wild black raspberries, wild strawberries, wild mulberries, And even blueberries growing in my yard every year and I make jam all the time Yum
I loved the whole video, but I just have to say--hearing that "L.O.F." track at the end is always so satisfying and one of things I look forward to most in these videos.
Ah... a nice proper Jam being made. In my country (the Netherlands) there is actually a product called "Gelei Suiker" (Jelly Sugar) that is cristal sugar with added pectine and citrus acid specifically for Jams and such. Now if you want to try a PB&J alternative and have a Dutch Shop nearby (I would assume NYC has a Dutch Shop somewhere) try a PB&CS or a Peanutbutter and Chocolate Sprinkles sandwich. I mention the Dutch shop because 1: You don't want to use "Jiffy" but 100% peanutbutter with no additives and 2: You don't want American Sprinkles but Dutch ones (totally different product). If you are in a Dutch shop look for brands like Calve or PDC (Peanutbutter_ and de Ruyter or Venz (sprinkles). Slice of white bread, butter (optional) layer of PB, cover with sprinkles, top with slice of white bread with butter (again butter is optional, I like it with, others like it without). Good both cold or toasted a little for the chocolate to melt (different texture)
There is a monastery in Western Massachusetts called Spencer Abby. They make their own preserves from fruit trees on their property. The strawberry rhubarb is the best thing ever. You can get in via mail order.
Isn't a "preserve" just a general term for something... well preserved. Like a jar of pickles is a type of preserve. So that makes jam a kind of preserve as well. And a jelly is just the juice, so it's not a kind of preserve since the fruit isn't preserved. Add to that the fact that "preserve" is usually used a short form for "fruit preserve" and it almost becomes a synonym for a jam. It also counts marmalades though.
It is my first time to see the classic PB&J sandwich with an additional whipped salted butter is a innovation for me.... Something new to try for my next PB&J....
I worked for Bill Telepan at his eponymous restaurant in NYC. He made some of the best food I've ever had in my life. His burger is the best burger I've ever had. Hands down.
We make raspberry jam every year around the 4th of July. We call it a Jamboree. We have our own berries and the goal is to make enough to last until the next year. One daughter-in-law really likes it and so do the grands. That is our Washington state home. Up in our Montana home we buy the Flathead cherries. So, I dry them, did over 30 pounds, and we also made jam. That was so good almost heaven. We use pectin. We have tried orange marmalade which takes more time. longer. She is still in the Ukraine and also makes raspberry jam. Dil's father has bee hives there. We do not remove the seeds. Yes, in cherries of course. Pitting that many cherries stains your hands.
I made pb&j with butter when I was in grade school in the early 80's! Nothing fancy about it other than the smuckers strawberry preservatives. The butter reduces the stickiness of the peanut butter as well as enhancing the taste.
Try a “Hemingway sandwich”. It sounds bad but taste so good. It’s peanut butter and onions! The flavors work great together. Why peanut butter is good on burgers too!
I love Brian’s video. Him and Ethan chlebowski who I think should be on the list of food content creators you should review, but both are my favorite people to watch when I was a detailed breakdown on simple meals.
Love this reaction. My first thought with the drink to go with the PB&J, I would go for a vanilla milkshake made with milk thats been steeped with real vanilla, or scratch made vanilla ice cream with real vanilla, or both.
Get up to 25% off with my code CHEFBRIAN or by going to partner.ekster.com/ChefBrianTsao
Frozen frosty glass of milk would be the play.
Saffron milk.
Was just wondering if there was a "Bread Guga" on UA-cam?
Also, MSG in peanut butter?
Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.
Love you guys!
Specifically in America. In the UK, jelly is a chewy sweet, about the texture of gum drops; jam is what Americans call jam, jelly, or preserves; and preserves isn't really a distinct category. And in both, marmalade is jam made with citrus peel instead of the flesh or juice of a fruit (though it's common to add some citrus juice to marmalade as well).
@@tildessmoo you should just just say in the UK. Because I know you guys do have certain laws about what constitutes a jam and whatnot. In many places what I said is true, not just America.
@@MartiniGTGP First of all, I hope "laws" was a typo of some kind, because none of that is by law (well, maybe in the US, the FDA defines a lot of food labeling standards), but rather linguistic convention. Secondly, there are plenty of other English-speaking countries in the world, and I don't know how they all use the terms, but I do know that Australia, at least, refers to the gummy sweets as jellies and both jam and jelly as jam. So, no, not just the UK, more using the UK as an example of how the terms may vary by country/region, but without further specific examples, because I don't know if Australia uses the term "preserves," and I have no idea how any of the terms are used in New Zealand, Kenya, India, Liberia, Hong Kong, The Bahamas, Singapore, or any other countries in which English is a majority or official language.
Yeah I'm not reading that brotha. God bless @@tildessmoo 🙏🙏
Seeing Frenchy's brain kick into high gear and his eyes light up when someone in a video does something that impresses him never gets old. I think an unintended side effect of lots of these videos is that Brian and Frenchy are building up a repository of ideas to work into their own recipes. I would have NEVER thought to put whipped butter on a PB&J.
Man's is like "we need to get some bread, fast. What do we go?". Meanwhile, owns a sandwich shop
Brian Lagerstrom is a pro. I've watched him for a few years now and he has mentioned years of experience in baking breads and pizzas specifically. He knows what he is doing for sure. Plus, his content and editing is top notch.
His recipes are great but I think he is annoying as a personality lol
@@Tronscrollsnot as annoying as Joshua weissman or whatever his name is
@@Dctctx Between the two I would definitely take Lagerstrom. I can't even make it halfway thruogh a Weissman video.
I would complain about Weissman - but he clearly found an audience, even if it wasn't us lol
I love seeing you both getting excited and inspired when someone cooks good food on these reaction videos.
Chef Brian Lagerstrom is a professional chef with experience in bakeries and pizzerias. I’ve been watching his videos for sometime now, and really enjoy his presentation style and recipes. I’m so glad you have found him and can add his videos to your reaction library.
You really should video your own recreations of the dishes you react to. I’d love to see you recreate this PBB&J sandwich with your variations and taste test reactions.👍🏻
Jam is made from the whole fruit(usually crushed), jelly is made from the juice. Preserves are just chunkier jam with whole pieces of fruit still in tact. I can confirm, having made many pbj with jam, that it's bomb.
And a marmalade?
@@SilverFoxCookingI'm pretty sure it's still jelly. Just less water and more sugars (and starch)
@@TheSamElwoodmarmalade is just the name given to jams made of citrus fruits. It’s not a jelly
@@SilverFoxCooking Marmalade is sort of like jelly, but made only with citrus fruits; the juice, peel, and pulp, not the whole fruit.
@@SilverFoxCooking fruit suspended in Jelly/strained juice an pectin
I loved that they just got excited and learned which is a true reaction. IT was shown that they even thought of ways to recreate and pair it.
Brian is a fellow St. Louisan (MO) and worked extensively at Union Loafers making bread. Also other kitchen gigs and originally from Chicago
Oh my God, that was such a satisfying video. Been watching Lagerstrom for over a year. His pizzas are sooooooooo good too. Everything really 🤣
I love how you guys keep coming up with new recipes while you guys react to the different cooks/chefs. It's also awesome to see all the chef/cooks I watch get connected in one way or another.
Glad to see you guys react to Brian! He is one of my favorite chefs on UA-cam. I've made some of his recipes and they always turn out great.
Jelly is juice only. Jam is blended fruit and juice. Preserves are like jam but with larger chunks of the fruit. I've found whole strawberries in jars of strawberry preserves.
In addition to his background as a baker, Brian also did a stint as a chef consultant at US Foods (i.e. one of the people who comes up with ways to encourage restaurants to use their products) so he also has professional experience in recipe development.
Brian Lagerstrom has worked as a chef, and the last job he had before becoming a full-time UA-camr was as a baker. I consider him the better Joshua Weissman.
Joshua Weissman, but better?
Josh kinda lost the plot a while ago, sadly.
@@AlsoMeowskivichhe’s been pretty consistent maybe your taste just changed. It happens to everyone.
Yeah, josh feels a little hammy for my taste sometimes
Lagerstrom is more humble than Josh and is a better teacher, IMO.
I adore his idea of browning ground beef on sheet trays.
Also, his episode on various types of egg salad is FANTASTIC. He has great tips for home chefs, and many of his recipes are very quick and easy.
I actually prefer these kinds of videos because of the learning factor. Like, that's one of the best things about the culinary arts, it doesn't matter whether you're an expert or an amateur, we all can try to make a thing and we can all taste it and see for ourselves whether it works or not, as long as we care, we're always learning.
For adding steam to the oven, when I worked at Panera and our oven's steam injection decided to go south, we'd throw a drink cup sized amount of ice cubes into the oven just before we closed the door. Since the oven was always on, the ice cubes would melt slowly enough to add the steam and keep the moisture in the oven high enough to get those sweet crusts. Never had heard of whipping the wet towel method though.
For some of his loaf's lagerstrom sprays with water and then flips a foil pan over to top to trap the steam. It works really well.
When he was slicing the 🍞
i could almost smell that heavenly freshly baked bread aroma. Great video guys.
The butter, in addition to adding more flavor, helps to keep the jelly/jam/preserves from soaking into the bread, especially when packed for lunches. That's how both my grandma's made sandwiches.
Jam vs preserves, funny because I just saw a meme type post about it today titled "After almost a lifetime of insecurity and fear I FINALLY FOUND THE TRUTH:", and it had this text:
"Jams" are made from real fruit.
"Jelly" is made from fruit juice.
"Preserves" have chunks of fruit while "marmalades" have pulps and peels.
From a meme post, so maybe not a proper authority, but it's the definitions I'll use from now on and it matches what you guys said.
I can in fact confirm that distinction. It's the same with confiture, confit, coulis and compote.
Firstly, a compote is made by stewing or poaching whole fruit, with either water or wine, sugar and spices;
Then a confit is whole fruit or fruit pieces cooked in sugar syrup until virtually all of the fruit's liquid is replaced by the syrup. It's one of the oldest methods of preserving fruit;
A confiture, in English at least, refers to a confit thickened with either gelatine or pectin;
Preserves refer to any kind of preserved fruit made with whole pieces suspended in sugar syrup made usually with fruit juice. So confit or confiture can be kinds of preserves;
A jam, then, is made by breaking the fruit pieces in a confit while they cook, allowing the syrup to thicken up either through the natural pectin in the fruit or by adding it separately;
A marmalade is a kind of preserve specifically made with cooked peels and pulp of citrus;
A coulis is essentially a blended and sifted confit to make a thick fruit puree;
A gel is usually a form of jellified coulis;
And, finally, a jelly is thickened fruit juice.
@@IneffableParadoxVery informative! Bravo! Thank you!
Marmalade is just citrus preserves.
@@IneffableParadox definitely true. My Newfie relatives (great granny, granny, great aunt's, various cousins from the 2nd, 3rd, 4th) all made jam & jelly & marmalade, chutney, confit, preserves. Gelatin to pectin.
What i like about this kind of videos... Is Seeing how somebody with such a conservative restaurant as Frenchie... Find some new ideas and make him want to try them and even use them in a professional setting
Yes! Brian Lagerstrom’s channel is my go to for new recipes! I’m so glad you’re taking a look at his channel. You should check out his video on Mozzarella sticks. He does a fried risotto ball in the video that is to die for
Is it just me or does anyone else feel that toasting the bread would have made it next level? Still loved the recipe, loved the video ❤
I'm so glad you guys liked this - been watching both Brians for ages - and I cook a lot of Brian Lagerstrom's recipes at home. He's the reason that this bloke from England owns a 10" Lloyd Pan for Boston Bar Style pizza!
11:55 Spanish peanuts are wonderful; very rich and full of oil. The skins are slightly bitter and salty, so they perfectly accent the meat of the nuts.
I love Brian Lagerstrom. His beef bourguignon video really helped me make that for my dads birthday last year
Just have to say I love it when y'all watch a video where the cooking is good. Just seeing your joy at watching good food being made is so refreshing when there are so many bad and rage-inducing cooking videos out there.
I grew up with a Mum who baked her own bread and made her own jellies and jams - firm favourite was blackberry (bramble) which we gathered on our Sunday afternoon walks... ( and she passed her cooking skills down to both daughters and sons!)...but tis Guy takes the humble sarnie to new levels drool!!!!!!
My mom made blackcurrant jam. She doesn't have those bushes anymore, and I miss that shit. I don't miss her stale ass graham bread though.
I've never heard of Brian but wow. I'm super impressed with his attention to detail. That peanut butter as he added it to the bread, SO nice and spreadable. Not ripping the bread all apart trying to smear it on. He's earned a new follower!
I can only speak for myself but the videos where you guys like something I always go back and watch more than you guys roasting something (politely). I love these episodes and have never found them boring or that they didn't add enough.
PB&J, one of my absolute favorite things on the world. My mother used to put butter on our PB&Js, it added a creamy, slightly salted flavor, along with keeping the jam from soaking into the bread. What he's done just elevates it to an entirely different universe. Must, must, must try!
This is why I LOVED everything my country grandma made without realizing how much work went into her cooking everything from scratch.❤
I have been watching Brian"s channel from the start. He is a professional chef and baker.... so he knows his way around the kitchen and the oven, very well. His videos are obviously top notch. Glad you guys have found him !! Looking forward to watching Frenchy drool over his creations lol.
Jelly: gelatin, sugar, and fruit JUICE only. Jam: typically has the seeds if using berries, but mainly it's got some of the pulp or fiber from the fruit along with gelatin and sugar. Marmalades are usually the juice and peels of citrus; it lets you use more of the fruit. Preserves are the fruit, either whole or in large chunks, preserved in juice with sugar or honey. All are delicious, it just depends on the texture you want and what you're making.
Helpful tip to prevent tearing for any rolled-up bread dough (like the Pullman) - Roll the loaf up, then cut it into 2, 3, or 4 sections and turn them so they look like this [0000], like they do with Milk Bread or Shokupan and bake as normal. When the direction of the roll is not in the center of the bread, it prevents tearing from things like cold butter or stiff peanut butter.
Of all the UA-cam cooks out there putting out videos in recent years, Brian Lagerstrom is top tier. You can keep your Josh Weissmans, give me Lagerstrom all day every day.
I love a PB&J and this looks lights out. Watching y'all react to this was so enjoyable. For the record, a cold-ass glass of whole milk is the perfect accompaniment to a PB&J. When you guys were discussing it, I said out loud "A cold glass of whole milk", then you said exactly that Brian! You guys rock, thanks for your awesome content!
Would love to see episodes of the two of you cooking together and recreating or putting your own spin on your favorite recipes you have reacted to.
I love using a bit of butter in sandwiches with "spreadables" like jam, pb, Nutella, honey, or even pate. It kind of separates them from bread, making their flavour more pronounced. Also, honey, Nutella and sometimes pb tend to sink into bread and make a very thin layer of different, a bit tougher texture. At least that's how it works on sourdough (it's the most popular type of bread where I live)
So, I actually had the store-bought version of this several times last week. I didn't make the ingredients myself, but I did get "the good stuff" for each one of them from the store. Good bread cut Texas Toast sized, high quality peanut butter, good jam (it was even raspberry), and Kerrigold butter. The one thing I did differently than the video was that I buttered the bread and then griddled it on just that one side. Basically, like when you toast your bun for a burger, but with added butter. I then added a bit of flaky salt (though not much, because since I was using store-bought PB, it already was salted), and then the peanut butter on one side slice, jelly on the other.
I liked the added texture from the griddled toast. It was the inside of the sandwich, so the outside was still pillowy soft.
I WANT TO SEE YOU GUYS MAKE THIS!!!!!!! When are the cooking videos coming?!? I’d prefer to use strawberries but still looks delicious !
I make a white chocolate raspberry swirl cheesecake with a Biscoff crust. I use fresh raspberries for the swirl, I do remove the seeds after cooking them down, to keep the end product silky and smooth.
Yeah Brian was a pro baker for years prior to UA-cam. That's why he's on point with his bread
Chef supporting chefs is a beautiful thing. Ps as a professional i am learning alot more than my head chef lol
Lagerstrom is my favorite FoodTuber of all time. He has taught me so many classical cooking skills; not to mention elevating my bread game.
My great uncle used to make his own bread, he'd then toast and butter the bread then make a PBJ. It was great. This video brought that memory up. Flavor bring back memories.
Another tip for making jam at home. Take a teaspoon full and put it on a small plate and place it in the fridge until cooled (doesn't take long). Once it's cooled, run your finger through it and if it holds its shape and doesn't flow back together, it's done.
Love this kind of content man! Y'all are both awesome and incredibly entertaining, and there is so much to learn!
Brian is amazing ive been watching his videos for over a year now. Highly recommend more!
I love Brian Lagerstrom's content. He makes receipts feel approachable while explaining the reason behind what he's doing. Bry and Josh Weissman are the food UA-camrs I turn to the most. Yea, Josh can be over the top at times, but I enjoy that aspect. Bry's laid back approach is also really enjoyable.
I’ve never been disappointed making one of his recipes
Instead of a sheet pan for water when doing bread, I like to use a pair of 6z3 mini loaf pans one rack down on the sides. Being at the edges instead of across the center and thanks to the smaller size they don't significantly impact the airflow around the oven itself.
Trick I picked up working under the table for a bakery back in '86
Idk how I have only just stumbled on this channel, but these are the two new best people making food videos. Could listen to these dudes talk shit all day. Oh, and damn Brian's band goes kinda hard!
I swear to god every episode Frenchie is transforming.
Into what?
I love all your videos but this is by far the best one I’ve seen yet!
Jelly is made from fruit juice only, jam is made from mashed up or small chopped up fruit, preserves are made from large chunks or whole fruit, marmalades are preserves made from citrus with the rind included
Love seeing y'all geek out over good food. And omigoodness, that sandwich looked sinful. Thanks, guys!
I was thinking, "butter on a PB&J?" No way! But then I remember how weird my family is. I eat Peanut Butter with Plum Preserve's, Marshmallow Fluff and Banana. My Granddaughter eats Peanut Butter, Mayo, Mango and Banana. My Grandson eats Peanut Butter, Strawberry Jam, Banana and Potato Chips. I guess none of us eat a true PB&J.
I would and happy to subscribe to additional videos where,like in this one, you go out get the ingredients and recreate these favorite videos and your reactions to the completed item. Lord knows I wanna try this recipie!!
you guys just need a video of you making this
Been watching Brian for awhile. He's the real deal. Glad you found him.
Btw, Butter on a PB &J is depression era food. My grandfather told me they fid that to extend their peanut butter
Agree: Go with frozen if you want to do it (though you might have a bit more water to cook off). Frozen/imperfect is even better and cheaper. Or, buy your fruit on sale/in season and freeze it yourself on a sheet tray and bag it for later. Still have about a pound (about 75 cents worth) of blueberries from last year that I use in hot sauces along with my homegrown hot peppers also in the freezer!
Please more Brian Lagerstrom!
The amount of sugar ratio to fruit & liquid varies whether its sweet to slightly sour type of fruit used.
My Newfie granny made her jam to be pleasantly slightly sweet. She wasn't a fan of too much sugar in her jam. Same is true for the marmalade. She preferred that the fruit flavour came thru instead of the sugar being dominant.
Personally, i love seeing you guys watching a video and leaving having learned something. Always cool to see your faces light up when you think of a new recipe or idea lol
I never thought I could be this interested in a peanut butter sandwich. But good bread means so much, and all the little touches ...
Love Brian's content, I've taken many of his recipes as a base for my own modifications.
Looks AMAZING !! But... I'd toast the slices of bread 😂
Brian is the Bomb! Been watching him for quite a while now, glad to see you feature him 👍👍👍
you extract more oil from the seed if it is hot
This reminded me that my dad only ever bought butter specifically to go with bread and jam. I completely forgot how it tasted when I moved out and am only now remembering it really did add something.
Bry is awesome.
He has a bunch of amazing videos.
Hope you guys react to more of his videos!
I have Concorde grapes and wild black raspberries, wild strawberries, wild mulberries, And even blueberries growing in my yard every year and I make jam all the time Yum
You guys are so chill this time, very informative though!
I loved the whole video, but I just have to say--hearing that "L.O.F." track at the end is always so satisfying and one of things I look forward to most in these videos.
Ah... a nice proper Jam being made. In my country (the Netherlands) there is actually a product called "Gelei Suiker" (Jelly Sugar) that is cristal sugar with added pectine and citrus acid specifically for Jams and such.
Now if you want to try a PB&J alternative and have a Dutch Shop nearby (I would assume NYC has a Dutch Shop somewhere) try a PB&CS or a Peanutbutter and Chocolate Sprinkles sandwich. I mention the Dutch shop because 1: You don't want to use "Jiffy" but 100% peanutbutter with no additives and 2: You don't want American Sprinkles but Dutch ones (totally different product). If you are in a Dutch shop look for brands like Calve or PDC (Peanutbutter_ and de Ruyter or Venz (sprinkles). Slice of white bread, butter (optional) layer of PB, cover with sprinkles, top with slice of white bread with butter (again butter is optional, I like it with, others like it without). Good both cold or toasted a little for the chocolate to melt (different texture)
Your excitement is awesome
There is a monastery in Western Massachusetts called Spencer Abby. They make their own preserves from fruit trees on their property. The strawberry rhubarb is the best thing ever. You can get in via mail order.
Isn't a "preserve" just a general term for something... well preserved. Like a jar of pickles is a type of preserve.
So that makes jam a kind of preserve as well. And a jelly is just the juice, so it's not a kind of preserve since the fruit isn't preserved.
Add to that the fact that "preserve" is usually used a short form for "fruit preserve" and it almost becomes a synonym for a jam. It also counts marmalades though.
For home cooks I saw a swedish a swedish youtuber who when he bakes bread puts tray with a few ice cubes below the bread to create the steam effect
It is my first time to see the classic PB&J sandwich with an additional whipped salted butter is a innovation for me.... Something new to try for my next PB&J....
I worked for Bill Telepan at his eponymous restaurant in NYC. He made some of the best food I've ever had in my life. His burger is the best burger I've ever had. Hands down.
I like how he's not afraid to show his mistakes when they happen
I have been following Brian lagerstorm for years....his recipes and food are amazing
I thought jelly was just what Americans called jam. Today I learned.
I love Brian L, he knows his bread. And raspberry jam is the best jam.
We make raspberry jam every year around the 4th of July. We call it a Jamboree. We have our own berries and the goal is to make enough to last until the next year. One daughter-in-law really likes it and so do the grands. That is our Washington state home. Up in our Montana home we buy the Flathead cherries. So, I dry them, did over 30 pounds, and we also made jam. That was so good almost heaven. We use pectin. We have tried orange marmalade which takes more time. longer. She is still in the Ukraine and also makes raspberry jam. Dil's father has bee hives there. We do not remove the seeds. Yes, in cherries of course. Pitting that many cherries stains your hands.
Not sure what happened but daughter-in-law's mom is still in the Ukraine she just uses sugar to make jam. Takes longer without pectin.
blackberry preserves/jelly is my favorite to have with a PBJ.
100% Agree with the rinse the strainer and reduce!!! I was thinking that at the same time! I hate the seeds!!!!
My favorite snack as a kid were peanut butter and butter crackers. PB and butter on saltines just turn to magic when you start chewing.
Jam is the blended fruit preserve! Yum!
My grandmother buttered the bread of her PB&J sandwiches. This recipe brings back memories!
I made pb&j with butter when I was in grade school in the early 80's! Nothing fancy about it other than the smuckers strawberry preservatives. The butter reduces the stickiness of the peanut butter as well as enhancing the taste.
These two have that level of education and mentality most of us foodies wish we had that level of knowledge to acquire
Jam is basically preserves that have been cooked down a bit more.
Try a “Hemingway sandwich”. It sounds bad but taste so good. It’s peanut butter and onions! The flavors work great together. Why peanut butter is good on burgers too!
I’ve tried this and it’s awesome
I love Brian’s video. Him and Ethan chlebowski who I think should be on the list of food content creators you should review, but both are my favorite people to watch when I was a detailed breakdown on simple meals.
I always loved chocolate milk with pb&j. That and plain potato chips 😆 This looks great. Look forward to more Brian reviews.
Love this reaction.
My first thought with the drink to go with the PB&J, I would go for a vanilla milkshake made with milk thats been steeped with real vanilla, or scratch made vanilla ice cream with real vanilla, or both.