I love this series because these chefs started so serious and stone faced and now after 80 episodes they’re really happy and making jokes and having fun. Probably the most underrated series/ channel on UA-cam
@John Syzlack have u seen anybody talk about it other than the comment sections? no. also i think op is saying its so good that having 2 mil subs is considered underatted and i agree
Guys this might be the new trinity we didn’t know we needed. Onika with quirky auntie vibes, Beth with her grandma and experience making everything look great, and frank just being frank. Thank you Epicurious.
Considering how Epicurious acknowledges the different cooking levels in the world I wish they would share the recipes of ALL the chefs. Us mortals would really appreciate it because that chocolate pudding will be in my dreams tonight.
Despite being level 1, Onika's presentation is superb. Having the round bananas on the side of the jar to create a certain arcing appearing with the pudding is very clever
I am so glad to hear that Frank shows his interest in trying unfamiliar flavors like using Pandan here. In Vietnam, we love to simmer homemade soymilk with the Pandan leaves to bring out its fragrance and incorporate it into the milk.
"So we're using leaves?" - Onika is so funny. We do use that leaf a lot for desserts in my country (I don't think we chop or purée it though, but I could be wrong since I am basically a level 1 too). I didn't realize how odd it would sound for people in the west. Lol
According to the spruce eats it is consumed as a paste, powered or extract. So basically he treated like an extract. I don't like mango's or limes so I have to pass on Frank's, even though it sounds interesting.
I have never even seen pandan leaves in a shop - I know it's an ingredient in many Asian dishes, but here in Central Europe it's almost unknown. I hope I'll be able to taste deserts with it some day. :)
@@brat46 yes! They are often sold in bottles like vanilla, but some people also have pandan plants in their houses. We sometimes put a leaf in the rice cooker when cooking rice so the rice comes out more fragrant :)
@@JelenaBraum I hope the time will come when we could travel again freely and you could taste all the pandan desserts here in asia because they are heavenly!
@totallyalvin The "Lol" on the end of your comment is useless. Why is it there? It's a completely annoying habit that young people have taken on. Don't write anything that does not add to your comment. "Lol"
Level one: No one has time to wait for pudding! Level two: I work on this for my grandkids, whom I love dearly Level three: So I've been collecting these ingredients from all over the world since the beginning of time!
oh hey franks using pandan! great to see some ingredients local to my area in an international production like this! i highly recommend everyone here try pandan desserts if you can as theyre extremely delicious! its such a unique and airy flavor
The first thing my grandmother taught me about cooking was how to make white sauce, which seaways into gravy and pudding. Know the basics and you will never buy another commercial pudding, or sauce, or gravy. In fact the rich pudding i most use is one from Epicirious they used in a glazed fruit tart. Mixing dry ingredients of corn starch and sugar with a whole egg, then whisking it into scalded milk, whisking over heat till it thickens and you are done. When my grandkids need pudding, a bit of dark cocoa powder makes it chocolate, and off the flame a bit of salt and vanilla to taste, a bit of butter whipped in, cover with plastic wrap, tucked over and around the pudding top, will keep it from creating a skin. That is, if it survives two mins after it is done. Happiness is a warm pudding made for the grandkids. And now they know they can do it too!
6:45 Wholesome Beth. She's the best. I think being a mother is just what you go through to be a grandmother and finally spoil kids with yummy foods without repercussion.
Pandan leaves used in cooking here in the Philippines is quite common. We even incorporate it with rice to make the rice more aromatic. Frank is also right when he said it is used to make desserts 🙌🏻
It's always so exciting when I begin to watch a new episode and am like: "Who will the chefs be?" And this time it was: "Ah! Onika! Cool! I love Onika!" - "Beeeeeeeeeeeeth *heartsintheeyes*" and YESS! Frank! My favourite. Frank Proto taught me so much about cooking already. It feels like I've been in his cooking school for a few hours. I'd love to meet him in person.
My grandmas tricks: save an egg white and beat it until stiff and then gently fold it into the hot pudding. Make the pudding with whole milk, a little bit of heavy cream, and a dash of butter. to stiffen use either pre mix (one where you have to boil it with the milk) or starch and egg yolks. If you use pre mix: put in an egg yolk.
I know you guys, I just thought since they talk about each other’s dish while filming it would be fun to see 🤷🏻♀️ especially things like pudding that stay refrigerated anyways!
Onika is that aunty that is an okay cook but you enjoy hanging out with her during family reunions because she's the personality - the life of the party Beth is that grandma whose food everyone is waiting for haha.
I wish we could see the various chefs try each other's pudding. I'm so curious what Frank would think after actually trying pudding with marshmallow syrup! Maybe it'd surprise him 🤷♀️
Onika gives me Kevin Hart but better ❤️ the moment I see her pop up on that screen I SCREECH. Love seeing her cook us up something delicious and give us humor all at the same time
If Steven were the level 1 in this episode he'd show up with a box of half price nearly expired box of Jell-O pudding and talk about how he bought that for 10¢ and a high five. Then he proceeds to add the cheesecake.
As a Southeast Asian, I'm so happy to see Frank using pandan and coconut!!! Pandan is such a wonderful flavour it came as a surprise to me that it is not known outside of Southeast Asia
i can see Emily putting Ketchup in the dish, Lorenzo saying hes making the dish every week while making jokes about his casserole is called cassie, and Frank showing up with a huge fresh cought tuna from his pond.
We love Beth and Frank... And the addition of Onika to the Epicurious team is hit with us. She's right up there with Emily! They're obviously having so much fun, and we love good-humored trash talk. 🤣 Welcome Onika!
I could listen to Beth speak for hours it just makes me feel so safe and at home, I also really love how she relates all she cooks to her family that’s true love right there
I'm a Southeast Asian and honestly I think Chef Frank's panna cotta definitely looks like something my grandma used to make for special occasion, but fancier!
Frank saying he's a chef from beginning of time Epicurious: **laughs** Me: who always knew this and read the sacred texts left by him which converted to cooking today.
chef frank the pandan leaf some part of asia is not usually chop but being tied into a knot while boiling something sweet. Pandan leaf is use as like vanilla for some desserts.
I'm from Malaysia and we use Pandan leaves (also called screwpine) a lot, not just in desserts but in savoury dishes as well like Nasi Lemak (coconut rice) and chicken rice. We also grow our own Pandan leaves in our garden. Pandan adds a really fragrant smell to your food and we absolutely love it!
6:21 yk pandan commonly used in the Philippines mostly in desserts, but usually we add it to rice before cooking the rice so the pandan will add up the flavor to the rice and it smells so fresh
Frank's preparation reminds me of a dessert from my country, Philippines, which is simply called "buko pandan." It's made of pandan jelly in sweetened cream with shredded fresh young coconut and finely diced ripe mango. Definitely going to try making Frank's version of it! 😁
Question for Rose! When I tried making instant pudding with soymilk, it didn't gel. What's the chemistry that requires milk for instant pudding? Thanks!
The instant pudding box I have specifically states it doesn't work with soymilk...but to answer your question, soy milk doesn't have casein and has very little calcium. Instant pudding contains tetrasodium pyrophosphate, which causes the calcium and casein molecules to join together into long chains that bind together and trap water molecules insides, causing it to form into a gel-like substance. You can make pudding with soymilk using the traditional boxed pudding mix (the non-instant stuff) as long as you don't overcook it, and I'm sure you could similarly make it from scratch. Alternatively, look for a soy milk with added casein or buy some casein powder and add it yourself, unless you are allergic to casein or are vegan.
I'm sorry Frank! I freaked out when you pureed the pandan! You don't need to do that, in SEAsian cooking we cook the liquid with a knotted pandan leaf in, then discard the pandan. But you saved it by straining it. Also - it's much easier for us to get fresh stuff, so idk what condition yours are in by the time they arrive where you are - so no judgement I guess if you need to do that to get more flavour out. Pandan and coconut are a winning combination, so well done on that one! Loved all the recipes, loved the presenters, each one brought something special to their pudding. As a pudding fiend, my stomach thanks you. I also enjoyed the food science and the different options you can have if you have vegan, vegetarian, or omnivorous friends!
God: "Yo, Frank. Toss me a burger, will ya?" Frank: "Sure thing. Here you go" God: "Sweet. Now let me work on this sucker for a bit. Let there be light"
"I chose coconut because it's one of my favorite flavors." "When I'm making pudding, that means chocolate pudding." "Banana pudding is way better than chocolate pudding." BUTTERSCOTCH!!!! :P
What a joy to work with these amazing people!!
we love you Frank!!
Frank is my culinary sensei!
You are a joy to watch ^-^
HAVE THE BEST DAY EVER FRANK
You the man Frank!
I love this series because these chefs started so serious and stone faced and now after 80 episodes they’re really happy and making jokes and having fun.
Probably the most underrated series/ channel on UA-cam
Agreed!!!
Yesss and you also see the friendship they create through the show. It’s fun to watch their friendly banters!!
@John Syzlack have u seen anybody talk about it other than the comment sections? no. also i think op is saying its so good that having 2 mil subs is considered underatted and i agree
For real
Frank: "I've been a chef since the beginning of time"
he's finally admitted it, guys
Had me dyin
"In the beginning God created Heaven and Earth. Now the Earth needed food, so God created Frank."
So he was there before big bang. Amazing…
Came here to say this XD
He created earth just to harvest his food
frank has finally accepted the reality and now has come out to tell us how he caused the big bang and created the universe to cook his fav salt
OH MY GOD 😂😂😂
Level 1: improve their basic skills.
Level 2: improve their advanced skills.
Level 3: improve their meme skills.
Love you Frank.
You win for me today. Hahahahh
Beth: A little bit of salt makes everything taste better
Frank: [Visible happiness]
Guys this might be the new trinity we didn’t know we needed. Onika with quirky auntie vibes, Beth with her grandma and experience making everything look great, and frank just being frank. Thank you Epicurious.
After that marshmallow syrup bit with Frank and Onika I thought to myself. "I'd like to see more of this." I like this trio haha
Seriously, this!
And EMILY for your best friend!
@@farronroboff255 if you're going to include Emily, then Lorenzo is the slightly kookie neighbour, and we get Saul in there too!!
@@Drnaynay Agreed :)
Considering how Epicurious acknowledges the different cooking levels in the world I wish they would share the recipes of ALL the chefs. Us mortals would really appreciate it because that chocolate pudding will be in my dreams tonight.
There's a cook book to be made, there.
I’m so mad that we never get recipes. Especially the pro vs home cooks. Cus they’re clearly sharing recipes with each other!!
We need a new series where they have the same level chefs make something, like Emily vs Onika, Beth vs Lorenzo, and Frank vs Saul.
Those are dream partnerships
Frank vs Saul are you trying to break reality as we know it?
@@kiraward1125 we would need the Infinity Stones to fix it
Couldn’t agree more!
To Epicurious, please take note of this
and I'm a chef, since the beginning of time
- Frank, 2021
...
And here we are folks, he is admitting to everything we said about him
Mans spitting straight fax
I like how Frank despite being an insanely talented chef never bashes on anyone below him, you can tell he's just passionate about food and cooking
He did remember his Berry comments?
very true but he dose question the lv1 a few times lol
Onika dropping those pearls of wisdom again.
"This is how you trick them into thinking it's made from scratch."
She either forgot the taste of southern banana pudding or she never had it. I can always tell the difference.
@@skyydancer67 news flash, your mother/grandma did the same thing. Im from the south. Everyone uses the boxed pudding. Your not special
@@trashman11 *you're but also isnt everyone special in their own way?
@@bituinl no, unique and special ain't the same
@@MyCheeseHurts What’s the difference? Oh also I don’t wanna sound rude so I’ll add an emoji 🤔
I love how Frank got so comfortable that he flexes his chef status ''Sound's fancy huh''
If i were a pro chef i'll flex like that too
I came here to say the same thing. He's embraced his reputation 😄
Despite being level 1, Onika's presentation is superb. Having the round bananas on the side of the jar to create a certain arcing appearing with the pudding is very clever
I am so glad to hear that Frank shows his interest in trying unfamiliar flavors like using Pandan here. In Vietnam, we love to simmer homemade soymilk with the Pandan leaves to bring out its fragrance and incorporate it into the milk.
Here in Indonesia too... My mom used to make soymilk with pandan and add some sugar with it
Lets go southeast asians 🤩
yas, Pandan soymilk gangg
do you guys also add it to your rice?
@@aaron7285 maybe yes in some families, but usually we put it in sticky rice
Frank looks pretty good for being an immortal being.
The whole being immortal thing is a huge drawback if you aged like a normal person. "You really look only one thousand." is not a compliment.
We have hit a milestone, the 80th video in the 4 Levels series. Cant wait for NO. 100
Yayyu
I want a pie one, or maybe a vegetarian dish
i miss Beth so much im so happy to see her back😭 it feels like getting a visit from my grandma
We all missed Beth!
Frank: "Pandan is new to me.""
Also Frank, nailed the common South East Asia pandan + coconut + mango combination
Well he's been cooking since the beginning of time so when he says "fairly new" he really means several hundred years
Yeap, classic combo here lol
@Insider nah, for south India you don’t put mango in the dessert very often, the mango (mambaram) *is* the desert
I love Onika's energy, I love Beth's comfort, and Frank.... well he came up with all that.
Honestly, I love Onika's personality! I've never made chocolate pudding on my own before, but Beth's pudding is definitely something I crave.
"So we're using leaves?" - Onika is so funny. We do use that leaf a lot for desserts in my country (I don't think we chop or purée it though, but I could be wrong since I am basically a level 1 too). I didn't realize how odd it would sound for people in the west. Lol
According to the spruce eats it is consumed as a paste, powered or extract. So basically he treated like an extract. I don't like mango's or limes so I have to pass on Frank's, even though it sounds interesting.
I have never even seen pandan leaves in a shop - I know it's an ingredient in many Asian dishes, but here in Central Europe it's almost unknown. I hope I'll be able to taste deserts with it some day. :)
@@brat46 yes! They are often sold in bottles like vanilla, but some people also have pandan plants in their houses. We sometimes put a leaf in the rice cooker when cooking rice so the rice comes out more fragrant :)
@@JelenaBraum I hope the time will come when we could travel again freely and you could taste all the pandan desserts here in asia because they are heavenly!
@totallyalvin
The "Lol" on the end of your comment is useless. Why is it there? It's a completely annoying habit that young people have taken on. Don't write anything that does not add to your comment. "Lol"
Finnaly we made frank admit he has been cooking from the origin of food itself
I agree demon Lord Diablo, very cool
I love how now they're embracing the comedic value of Frank, and how the different chefs interact with each other!
They are not in the same building. It's edited to look that way
Me: Oooh a simple Frank recipe I could totally pull off
Frank: *Brings out leaves from Asia*
You know, us mortals could probably use peppermint leaves.
well he left us a leeway there, at least he didn't make them himself from scratch
Frank: "And this is my *SPEAKS TONGUES*"
subtitle : Frank's pudding
Ah yes, the perfect translation
With hand grown coconut and mangoes from his backyard
Frank: "Pandan is new to me."
Sucker bet it's Lorenzo who told Frank about pandan
@Nerdy Panda yeah, that's also possible
laughig in asian ordinary cook
Level one: No one has time to wait for pudding!
Level two: I work on this for my grandkids, whom I love dearly
Level three: So I've been collecting these ingredients from all over the world since the beginning of time!
oh hey franks using pandan! great to see some ingredients local to my area in an international production like this! i highly recommend everyone here try pandan desserts if you can as theyre extremely delicious! its such a unique and airy flavor
I agree to this. Pandan cake or even pandan ice cream is such a tropical delicious flavor
I have a feeling that Lorenzo told Frank about pandan.
@@ABlackmore721 or Chef King
The first thing my grandmother taught me about cooking was how to make white sauce, which seaways into gravy and pudding. Know the basics and you will never buy another commercial pudding, or sauce, or gravy. In fact the rich pudding i most use is one from Epicirious they used in a glazed fruit tart. Mixing dry ingredients of corn starch and sugar with a whole egg, then whisking it into scalded milk, whisking over heat till it thickens and you are done. When my grandkids need pudding, a bit of dark cocoa powder makes it chocolate, and off the flame a bit of salt and vanilla to taste, a bit of butter whipped in, cover with plastic wrap, tucked over and around the pudding top, will keep it from creating a skin. That is, if it survives two mins after it is done. Happiness is a warm pudding made for the grandkids. And now they know they can do it too!
Frank was the chef that popularized fire as THE innovative food preparation method.
Frank just came from his universe with his mangoes and coconuts he just made
I remember when they had different food scientists on. I like to think that it came down to hand-to-hand combat Thunderdome style and Rose triumphed.
No it just came down to budget. They don't need multiple food scientists. Plus look at her name. Her name sounds like FOOD
6:45 Wholesome Beth. She's the best. I think being a mother is just what you go through to be a grandmother and finally spoil kids with yummy foods without repercussion.
Is it just me who’s extremely glad cause Beth returned? I missed her so much!!🥺
"I've been a chef since the beginning of time." HAHAHA I bet he reads our comments!!!
Pandan leaves used in cooking here in the Philippines is quite common. We even incorporate it with rice to make the rice more aromatic. Frank is also right when he said it is used to make desserts 🙌🏻
Loving Rose coordinating her fabulous jacket with Onika's pudding!
Onika- an american classic.
Beth- abgrandma's hug on a warm night.
Frank- the french revolusion
i love Onika's personality and comments she makes. She's just so fun!
It's always so exciting when I begin to watch a new episode and am like: "Who will the chefs be?" And this time it was: "Ah! Onika! Cool! I love Onika!" - "Beeeeeeeeeeeeth *heartsintheeyes*" and YESS! Frank! My favourite. Frank Proto taught me so much about cooking already. It feels like I've been in his cooking school for a few hours. I'd love to meet him in person.
My grandmas tricks:
save an egg white and beat it until stiff and then gently fold it into the hot pudding.
Make the pudding with whole milk, a little bit of heavy cream, and a dash of butter. to stiffen use either pre mix (one where you have to boil it with the milk) or starch and egg yolks. If you use pre mix: put in an egg yolk.
Enjoyable to watch! If Onika had a UA-cam cooking show, I would definitely watch it. Love her sense of humor!
I’m surprised we can’t see them trying each other’s dishes at the end!
Thanks pandemic....
@@DivinePearl to my knowledge, this series has been going on for years and they've never done it.
It’s probably really difficult to do this due to the timing.
I don't think they're filmed at the same time
I know you guys, I just thought since they talk about each other’s dish while filming it would be fun to see 🤷🏻♀️ especially things like pudding that stay refrigerated anyways!
Frank's pudding remind me of mango sticky rice and I'm pretty sure the taste is gonna be amazing!!! Love you frank!!
Onika is that aunty that is an okay cook but you enjoy hanging out with her during family reunions because she's the personality - the life of the party
Beth is that grandma whose food everyone is waiting for haha.
Back when I still used a lot of box mixes in my cooking I'd jazz them up to make them taste fancier, so Onika is a mood.
I wish we could see the various chefs try each other's pudding. I'm so curious what Frank would think after actually trying pudding with marshmallow syrup! Maybe it'd surprise him 🤷♀️
Onika gives me Kevin Hart but better ❤️ the moment I see her pop up on that screen I SCREECH. Love seeing her cook us up something delicious and give us humor all at the same time
Wow. Thank you so very
Much!
If Steven were the level 1 in this episode he'd show up with a box of half price nearly expired box of Jell-O pudding and talk about how he bought that for 10¢ and a high five. Then he proceeds to add the cheesecake.
🤣🤣🤣
🤣🤣🤣🤣
As a SEAsian, first time I've seen pandan used on this channel. It goes so well with coconut we use it all the time.
love how much more fun these have gotten lol its great to see the cooks actually reference each other
Liked all 3 recipes, and especially Beth's idea of serving a bowl of extra whipped cream at the table.
As a Southeast Asian, I'm so happy to see Frank using pandan and coconut!!! Pandan is such a wonderful flavour it came as a surprise to me that it is not known outside of Southeast Asia
I still want Emily, Lorenzo, and Chef Frank to do tuna noodle casserole. Gonna post every time until we get it, lol.
Emily Lorenzo Frank is really the holy Trinity
i can see Emily putting Ketchup in the dish, Lorenzo saying hes making the dish every week while making jokes about his casserole is called cassie, and Frank showing up with a huge fresh cought tuna from his pond.
@@rhiazero for real, right?
We love Beth and Frank... And the addition of Onika to the Epicurious team is hit with us. She's right up there with Emily! They're obviously having so much fun, and we love good-humored trash talk. 🤣 Welcome Onika!
I could listen to Beth speak for hours it just makes me feel so safe and at home, I also really love how she relates all she cooks to her family that’s true love right there
It's nice to see you again, Beth!
Emily: Tomato sauce
Onika: Marshmallow syrup
Onika, Beth and Frank FOR THE WIN ♥️
This is the first one I’ve wanted to eat all of them. There’s usually one that I I’m just not interested in. But this… yummy
My 4 favorite people together in 1 video!! Awesome! I can tell I’m already gonna love this!
I'm a Southeast Asian and honestly I think Chef Frank's panna cotta definitely looks like something my grandma used to make for special occasion, but fancier!
Those 3 and my day is made. Such warm personalities which make you feel good. ❤️❤️❤️
Frank saying he's a chef from beginning of time
Epicurious: **laughs**
Me: who always knew this and read the sacred texts left by him which converted to cooking today.
🤣🤣👏🏾👏🏾
I love how beth never forgets to mention her grandsons🥺
I want Beth's chocolate pudding recipe, looks so delicious 🤩
i absolutely ADORE frank and rose so much 😂❤️
chef frank the pandan leaf some part of asia is not usually chop but being tied into a knot while boiling something sweet. Pandan leaf is use as like vanilla for some desserts.
I’m in love with 3 things: coconut, mango and frank. This recipe will be dessert every day until I die
I'm from Malaysia and we use Pandan leaves (also called screwpine) a lot, not just in desserts but in savoury dishes as well like Nasi Lemak (coconut rice) and chicken rice. We also grow our own Pandan leaves in our garden. Pandan adds a really fragrant smell to your food and we absolutely love it!
I love the extra communication between the 3, its gold😂
If is Beth on the challenges, you can bet she is going to beat you!
Usually there's ONE level that I'm like "WTF?" but this time i don't think ANYONE did a BAD job.
I wish we could see the reaction of all levels chefs trying eachother others dishes! 🥺
"you know, everybody judges the instant part of it, well it's going to be instantly delicious" - my favorite quote of 2022
The thought of frank reading the comments makes me happy
Ha! Same!
I adore this level 1 chef!! I’d love to cook with her!!
more episodes with these three amazing people altogether please ... their trio is adorable.
Love how Rose busted out some extra food science this episode 👍
So, what I really need are “round twos” of some of the first 4 levels videos with different chefs to see completely different takes on classic dishes.
Beth is the greatest home chef I seen like fr she deserves to be on master chef
I like Frank's quick "yup". Good job, editors! 🤗
Gotta love of frank got more easygoing as he comes again and again,I love that guy
Wow, that granny is soo sweet!
6:21 yk pandan commonly used in the Philippines mostly in desserts, but usually we add it to rice before cooking the rice so the pandan will add up the flavor to the rice and it smells so fresh
Frank's preparation reminds me of a dessert from my country, Philippines, which is simply called "buko pandan." It's made of pandan jelly in sweetened cream with shredded fresh young coconut and finely diced ripe mango. Definitely going to try making Frank's version of it! 😁
These videos always put me in a good mood I love them🥺!
S'mores 4 Levels-
Onika: Instead of marshmallows we're gonna use marshmallow syrup
Level -1 : put in half a cheesecake to make the marshmallow feel fluffier
"YOU GOTTA MOVE YOUR HIPS WITH IT"
my new goto phrase
Why are the people in these videos always so charming??? They all seem like such cool people
No offence but Rose always looks SO GOOD
Also Onika's energy is just. Perfect.
Rose wakes up gorgeous. (She’s my little sister.)
Enjoyed the commenting on the other levels by the chefs! Don't know if this is a new thing or not, but it's definitely a positive!
Question for Rose! When I tried making instant pudding with soymilk, it didn't gel. What's the chemistry that requires milk for instant pudding? Thanks!
The instant pudding box I have specifically states it doesn't work with soymilk...but to answer your question, soy milk doesn't have casein and has very little calcium. Instant pudding contains tetrasodium pyrophosphate, which causes the calcium and casein molecules to join together into long chains that bind together and trap water molecules insides, causing it to form into a gel-like substance.
You can make pudding with soymilk using the traditional boxed pudding mix (the non-instant stuff) as long as you don't overcook it, and I'm sure you could similarly make it from scratch. Alternatively, look for a soy milk with added casein or buy some casein powder and add it yourself, unless you are allergic to casein or are vegan.
I'm sorry Frank! I freaked out when you pureed the pandan! You don't need to do that, in SEAsian cooking we cook the liquid with a knotted pandan leaf in, then discard the pandan. But you saved it by straining it. Also - it's much easier for us to get fresh stuff, so idk what condition yours are in by the time they arrive where you are - so no judgement I guess if you need to do that to get more flavour out. Pandan and coconut are a winning combination, so well done on that one!
Loved all the recipes, loved the presenters, each one brought something special to their pudding. As a pudding fiend, my stomach thanks you. I also enjoyed the food science and the different options you can have if you have vegan, vegetarian, or omnivorous friends!
God: "Yo, Frank. Toss me a burger, will ya?"
Frank: "Sure thing. Here you go"
God: "Sweet. Now let me work on this sucker for a bit. Let there be light"
I screamed when Onika said it would be instantly delicious 😂
We all know that grandmas food is always the best no matter how long you have be a chef
I thought Beth won't come.. I missed her a lot bcz she is one of my fav.. Grandma's recipe us always the best❤
"I chose coconut because it's one of my favorite flavors." "When I'm making pudding, that means chocolate pudding." "Banana pudding is way better than chocolate pudding."
BUTTERSCOTCH!!!! :P
No thanks but if that's your thing, by all means, do enjoy it.