With the FCC Repack, PBS took a deal that moved their RF channels to lower bands. Many of the local channels transmit on a different channel than their known for, thanks to being digital. With the correct antenna for your area and proper installation, you may be able to get PBS over the air. There is a channel here on UA-cam called Antenna Man. Tyler does call kinds of antenna reviews and also offers custom antenna recommendations, for a small fee. He looks at your, location, terrain, and reception maps, in order to suggest the best antenna he can for your location.
I made and stretched homemade strudel dough, *once*. And while it was delicious, once was definitely enough -- the time and space it took up, plus all the fiddling and fussing made it more stress-inducing than I ever want baking to be. I'm really looking forward to trying your recipe! Thank you for making this dessert more accessible for those of us who aren't enough of a food snob to insist "more difficult" equals "better."
Love that idea of the reduced cider to add apple flavor without the extra moisture that comes from more apple. Had a few recipes go bad due to that, so I'll remember that trick.
Excellent timing. I still have 2 bushels of apples in storage from this last fall and have been looking for different things to do with them. These are some interesting options that I hadn't yet thought of.
21294km - Try using tangzhong (water or milk roux) in your next cake or bread recipe. Same reason why cakes are super-moist when PUDDING is added. You just use some of the flour called for in the recipe to make it.
Absolutely amazing! I have been wanting to make an apple bundt cake for a long time, I just haven't attempted it yet because I've been looking for a good bundt pan I just didn't know where to began looking for one. I'll have to look into the one you used. Thank you all for making it so simple to learn such a yummy recipe!
LOVE your show! Your recipes are fantastic. Been making your Oatmeal Cookies that my family asks for them almost every week. It's crazy! Definitely gonna try that Cider-Glazed Apple Bundt Cake for sure :).
I knew a woman who made apple strudel regularly. She made the dough and then she stretched it over the kitchen table and down the sides!! It was ridiculous for most of us to think that we could do the same thing. It was like a piece of cloth it looked like a tablecloth. Props to her! :-)
Looks incredible! You girls make it look so easy. I can tell already, my challenge will be the drizzling. I wonder, is there a good technique I could learn for this?
This looks absolutely amazing I’ll eat anything with apples ...just caught the baking bug I’m going to be doing a lot more back recipes on my channel ASAP! Love this ❤️
Thank you very much for such excellent explanation. I would like to know how to apply the same idea from the Apple bundt cake to banana cakes, given I live in Costa Rica and bananas are very easy to find but banana cakes don't really taste as they should.
Is there an alternative for the apple strudel with using the microwave to cook the apples? We don't own a microwave but would love to make this.... Thanks in advance 👍😉
OMG...how long did Erin have to experiment with the strudel recipe? patience x10!! yummy🍎 The apple bundt cake is beautiful! I wouldn't call it an easy dessert recipe, however. The time spent assembling, cooking & cooling...close to 4 hours, correct? Just sayin'....AND, do the other people in the kitchen get to eat the delicious things you make?!?💕
Austrian here - The whipped cream is totally optional, but here are some tips for improvements: The resigns should be "hydrated" in austran spicy rum like this one en.wikipedia.org/wiki/Stroh, before they are added . And the apples shouldn't be cubed but sliced - then the skin can stay on, adding a bit more flavour and possibly vitamins (also saves a bit of work).
@@cuisined Bridget can take 'em or leave 'em, and in the strudel recipe admitted [10:45] that they "added a lot" to this recipe, but what she said to Julia at 15:05 was "a couple of reasons why [apple cakes often don't have much apple flavor]."
I love it when they used the plate on top on the apple bowl when microwave. You don't need those plastic wrap which is so bad for environment. ...and Bridget use it later...
What wattage, or do you mean what power level to cook them at? If you mean power level, I think when they don't say 50% power or whatever, they mean 100%.
It seems I don't know the name of the thing I thought was called "strudel". Picture this: A small rectangle of flaky pastry dough. A layer of cooked, chopped apples goes on top of that. Another rectangle of flaky pastry dough, with a lattice cut, goes on top of that, sealed at the edges to the bottom layer of dough. An egg wash, a sprinkle of large sugar crystals, and some time in the oven. What's my thing called? Is that a type of turnover, then?
If you don't want a microwave oven, you could put the apple cubes in a plastic bag (ideally in a single layer), remove as much air as possible, and submerse the bag into a 165°F water bath while you're preparing the dough.
put them in a pot and cook them. Microwave is a quicker alternative to the traditional method on a stove. On the stove, it might be easier to overcook them so watch out for that.
I like it. I actually hate the dingy-looking dystopian look of most current television shows. This is also a PBS show, so it has that PBS cooking show look and feel. I think it's very cozy.
Oh no, so much plastic! 😔 I always have the urge to cream the sugar with butter or eggs is recipes to make sure it’s dissolved and fully incorporated. Can this be a downside in some recipes? 🤓
I have a plastic cover that I use over and over again. Lay out a piece of plastic about 18" long and another one overlapping it by about 1". Now go cross-wise and repeat. It stays together and you can wipe it off, fold it up and put it away for next time. 👍
For those who don't/won't own a microwave - until the 1960's (?) we didn't have them and food was cooked just fine. While microwaves save time, they are somewhat controversial. Any time you heat food, you lose some nutrients. You can follow any recipe by preparing the dish using a regular stove.
We also didn't have dishwashers commonplace until the 60's: dishes were done just fine before that, but who is going to argue wanting to go back to handwashing every plate when you have a much faster and easier option? You actually lose the least nutrients in a microwave compared to other methods of cooking like steaming, boiling, frying, etc due to how the microwave heats things up. Any 'controversy' surrounding microwaves is due to lack of understanding of basic science; they've been around for a couple generations now, and there has yet to be any evidence that they do harm. Not just home use, but pretty much every restaurant uses microwaves, as does the food industry in general, so even if you don't own a microwave, you have most likely eaten microwaved food at multiple points in your life. You can lightly cook apples by steaming them, but not only will you lose more nutrients (because that's totally relevant when making a cake), it's harder to control the cooking process, it takes lot more hassle and energy, and it won't turn out anything like a microwave.
No offense, but I wish this channel didn't have this TV format with forced jokes, overproduced camera work, rhethorical questions, etc. I much prefer Dan's videos. He tells you what he needs to say without having another talking head ask the question.
Ultimate Apple Strudel- America's Test Kitchen 2/15/19 1 3/4 C golden delicious apples cur in1/2 inch pieces 3 T white sugar 1/2 t lemon zest 1 1/2 t lemon juice 1/4 t cinnamon 1/4 t ground ginger 1/8 t table salt 1 1/2 T panko breadcrumbs 7 T unsalted butter 1/8 t table salt confectioner sugar for dusting Cut apples 1/2 inch cubes, add the 7 above ingredients, microwave 2 minutes to par cook apples w/ lid covered allows pectin to set. Let apples rest 5 minutes covered to continue par cooking , then drain, and reserve juices. Now on to boxed phylo dough. Purchased frozen, place in frigerator overnite, then out to room temperature 30 minutes before using. Cut parchment paper 1 1/2 inches greater than the dimensions of the dough. Place dough on cookie sheet, covered with plastic, and a damp cloth on top of that to keep it moist. Place parchment paper on your work surface, and grab first sheet of phylo dough and place on parchment. Brush with melted butter, and dust with confectioner sugar; it adds a glue. Place another sheet on top of first, pat it in to asure adherence, brush with butter, and dust again with confectioner sugar, and pat to assure adherence again. Prepare 7 layers thick. This will be done two times since you're making two apple strudels. Place apples, but keep a two inch margin of dough on both sides, and bottom. Fold over parchment paper, and dough on both sides press to hold shape, and bottom, and press into shape. Brush the folded edges with apple juices, the two inch folds. It helps to glue to sides together. Fold the large part over top and should overlap by an inch. Brush top with apple juices, and pinch edge together. With long spatula, place strudels on baking pan, towards the center of the pan, facing the edges towards the inside of the pan to prevent edge from popping open from too much heat. Brush again with apple juices to encourage the browning. Preheat oven 375 degrees, 30 minutes, on upper middle rack, and rotate half way through. Transfer to cutting board, let rest 3 minutes, cut into 3 sections. Cutting hot prevents the shatter effect. Let rest further another 20 minutes. Dust with confectioner sugar before serving.
Love your recipes, but PUHLEEZE, add amounts in GRAMS. Most contemporary recipes have this measurement rather than imperial weight. It's so much more convenient to weigh (for example) 66g than 2 1/3oz and is much more exact.
Actually this content is not created exclusively for YT, it's a tv show that airs and then SOME episodes are uploaded later. So the "out of place" introduction is actually just a regular introduction for a regular tv show.
I was disappointed that you didn't name a best buy or runner up on the bunt pan. $30 for a pan to make a $5.00 cake is pretty steep for someone on disability. ❤🌅🌵
Actually, if you are a member of the ATK website you can view the article the segment in the video is based on. Of course you must pay a monthly fee for access, but if you are dead set on getting a new pan you there is a 14 trial period for new members. Additionally, some of the equipment review segments have been posted separately in the past so you may be able to find this review on their channel if you do some looking but I can't guarantee it.
@@daniel26395, hmmm? Your comment confused me. In this video, ATK gave their top pick for the pan and it cost $30. A lot of the time they also give a runner up that is at a more reasonable price. Are you saying that on this particular pan they give the subscribers the runner up on this pan? 💜🌞🌵
@@suzisaintjames in a sense, yes. By visiting their website and becoming a paid subscriber, you would gain access to the results of the test and see how the other pans faired in comparison.
There's no difference with phyllo pastry - literally, they've done tests side by side, and good quality frozen phyllo from the store tastes the same, probably because the composition compared to biscuit or pie pastry is different and more simple. If you believe you can taste a difference with good store-bought phyllo, that's just that: a belief.
So, what? People who don't have the time, skill, or kitchen space to make and stretch their own homemade strudel dough are S.O.L.? If you want to be offended that this recipe makes a strudel more accessible to more home bakers, good for you. But that "NEVER" attitude reeks of obnoxious food snobbery -- the last thing ATK is going for.
So happy you're on UA-cam! Since I cut the cable, I've missed ATK and PBS. 💜
Pluto app - free and they have their own channel!
@@chrisstubbs79 Thank you, Chris! I was poking around in Pluto and found it, literally, within a week. 😁 A lot of my fav news channels are there too!👍
With the FCC Repack, PBS took a deal that moved their RF channels to lower bands. Many of the local channels transmit on a different channel than their known for, thanks to being digital. With the correct antenna for your area and proper installation, you may be able to get PBS over the air.
There is a channel here on UA-cam called Antenna Man. Tyler does call kinds of antenna reviews and also offers custom antenna recommendations, for a small fee. He looks at your, location, terrain, and reception maps, in order to suggest the best antenna he can for your location.
I made and stretched homemade strudel dough, *once*. And while it was delicious, once was definitely enough -- the time and space it took up, plus all the fiddling and fussing made it more stress-inducing than I ever want baking to be. I'm really looking forward to trying your recipe! Thank you for making this dessert more accessible for those of us who aren't enough of a food snob to insist "more difficult" equals "better."
Love that idea of the reduced cider to add apple flavor without the extra moisture that comes from more apple. Had a few recipes go bad due to that, so I'll remember that trick.
I have my mother's Nordicware bundt pans from the 50's. I swear you could knock someone out with them they are so heavy. I love them!
Excellent timing. I still have 2 bushels of apples in storage from this last fall and have been looking for different things to do with them. These are some interesting options that I hadn't yet thought of.
that Strudel is a labor of love.
Just seeing this and Can't Wait to try it! Might try adding a bit of Boiled Cider.........
My favorite bundt cake ever is a rum cake. Oh wow, is my mouth drooliing.
I love how you include food science into the program.
That cake looks like a WINNER! I love bundt cakes because they’re usually very moist. Can’t wait to try!
21294km - Try using tangzhong (water or milk roux) in your next cake or bread recipe. Same reason why cakes are super-moist when PUDDING is added. You just use some of the flour called for in the recipe to make it.
when baking I have swapped grease and flower to grease and sugar... works so much better for me
love what you made today looks amazing
Absolutely amazing! I have been wanting to make an apple bundt cake for a long time, I just haven't attempted it yet because I've been looking for a good bundt pan I just didn't know where to began looking for one. I'll have to look into the one you used. Thank you all for making it so simple to learn such a yummy recipe!
15:32 “it’s a nightmare” and the two of them chuckling afterwards. I love them!!!
That Apple Strudel is really labor intensive even with the pre-made dough sheets.
Pound Cake in a bundt pan? PERFECT!
I love this show
U gals are superstars! lovely bundt apple cake.
I have made that Apple Bunt Cake, it is fantastic!
I still love my grandmother’s bundt pan!
That cake looks very moist, and I imagine the reduced cider adds a ton of apple flavor. Very clever idea.
LOVE your show! Your recipes are fantastic. Been making your Oatmeal Cookies that my family asks for them almost every week. It's crazy! Definitely gonna try that Cider-Glazed Apple Bundt Cake for sure :).
I knew a woman who made apple strudel regularly. She made the dough and then she stretched it over the kitchen table and down the sides!! It was ridiculous for most of us to think that we could do the same thing. It was like a piece of cloth it looked like a tablecloth. Props to her! :-)
Great strudel recipe. I will definitely make it. On another note, you all now seem to have fun doing what you do!
Apple strudel....YUM! Thanks for making this awesome dessert (or breakfast). ~Heads to the kitchen for my ATK Seasons 1-19 cookbook~
I would have liked to have seen a stoneware bundt pan tested as well. I use to have one and loved it!
I remember seeing this episode on PBS last month and loved the recipes so much.
Great Job ladies!
I love this show!! Do it still come on public television? This recipe seems so easy . I’m definitely in the “non raisin” camp lol
Give raisins another try. If you use good ones, you might just change your mind.
Made the apple cake as cupcakes - took a long time to bake since they're so dense, but very delicious.
Great Video Thanks
Looks incredible! You girls make it look so easy. I can tell already, my challenge will be the drizzling. I wonder, is there a good technique I could learn for this?
This looks absolutely amazing I’ll eat anything with apples ...just caught the baking bug I’m going to be doing a lot more back recipes on my channel ASAP! Love this ❤️
Thank you very much for such excellent explanation. I would like to know how to apply the same idea from the Apple bundt cake to banana cakes, given I live in Costa Rica and bananas are very easy to find but banana cakes don't really taste as they should.
For the apple strudel, do you have to bake it right after assembling, or can you put it in the fridge over night and bake it next morning?
Looks delicious!
I always plump my raisins first on the stove to maximize the flavor and texture.
Is there an alternative for the apple strudel with using the microwave to cook the apples? We don't own a microwave but would love to make this.... Thanks in advance 👍😉
Try baking them
You can also do them very gently on the stovetop. They did that in the Mile High Apple Pie episode.
Spice cake bundt cakes are pretty good!
Love your show. You guys ever do a show on gyros?? If so where can I find it ?
Real gyros aren't something you'd make at home. -That said, there are multiple gyro recipes for air fryers on you tube.
I love Nordicware! Wish I had more storage room to have .more. Can you show how to make mini bundts or muffins?
Looks awesome! I might just use King Arthur's Boiled Apple Cider and skip the cider step...
OMG...how long did Erin have to experiment with the strudel recipe? patience x10!!
yummy🍎
The apple bundt cake is beautiful! I wouldn't call it an easy dessert recipe, however. The time spent assembling, cooking & cooling...close to 4 hours, correct? Just sayin'....AND, do the other people in the kitchen get to eat the delicious things you make?!?💕
That is a great looking strudel, but you forgot the whipped cream topping a la Inglorious Basterds.
It's an unforgivable oversight, to be honest.
Austrian here - The whipped cream is totally optional, but here are some tips for improvements: The resigns should be "hydrated" in austran spicy rum like this one en.wikipedia.org/wiki/Stroh, before they are added . And the apples shouldn't be cubed but sliced - then the skin can stay on, adding a bit more flavour and possibly vitamins (also saves a bit of work).
@@idnwiw Very helpful suggestions! I'll try it your way the next time I make this. Thanks!
I’ve never had a strudel with whipped cream. Ever.
ColorCodeTrader Apfel strüdel mitt schlage, bitte.
Could the bundt cake's eggs be substituted with something dairy/vegetarian?
What can I do instead of using microwave to parcook apples? I got rid of my microwave years ago.
How much should a bundt cake deflate after taken from oven?
You had me at bundt
The Ghost Busters reference made my day!
You had me a strudel!
How about poking it , then pour reduction, instead of brushing?
is cider contain sugar ?
Saving the extra liquid from microwaving the apples to use as a glue and a glaze is genius.
Yummy
That cake looks AMAZING!!! Now I just have to figure out how to make it without eggs so I can eat it.
Ilostmypick - As a binder, you could use s little tapioca starch or sweet rice (glutinous/mochi) flour.
Great channel. New friend.
15:05 here's is a couple raisins why :D
* There's a couple of reasons why.
@@seikibrian8641 Raisins, ... Lancaster does not like em.. ;)
@@cuisined Bridget can take 'em or leave 'em, and in the strudel recipe admitted [10:45] that they "added a lot" to this recipe, but what she said to Julia at 15:05 was "a couple of reasons why [apple cakes often don't have much apple flavor]."
Damn! An apple burrito
ROFL, I was thinking the same thing!
yum
I love it when they used the plate on top on the apple bowl when microwave. You don't need those plastic wrap which is so bad for environment. ...and Bridget use it later...
8:30 now I'm hungry for burritos
Can anyone tell me please, the amount of the flour
3 and 3/4 cups
What does she mean @ 5:43?
cats and dogs stereotypically don't like each other and their living together would be a disaster 😎 - just like a weak point in a strudel
What power is the microwave?
What wattage, or do you mean what power level to cook them at? If you mean power level, I think when they don't say 50% power or whatever, they mean 100%.
@@itburns5756 wattage is what I am looking for. Thanks
It seems I don't know the name of the thing I thought was called "strudel".
Picture this: A small rectangle of flaky pastry dough. A layer of cooked, chopped apples goes on top of that. Another rectangle of flaky pastry dough, with a lattice cut, goes on top of that, sealed at the edges to the bottom layer of dough. An egg wash, a sprinkle of large sugar crystals, and some time in the oven.
What's my thing called? Is that a type of turnover, then?
Where is the custard for the strudel?
Ah, wait for the cream.
Hello
I don’t own a microwave - what should I do?
Buy one Monica Gagne, they are not that expensive, get one at Goodwill for a little or nothing :-)
put them in a bowl and cover then in oven at a low temp how long? not sure you will have to play around with that
buy a small one they're cheap
If you don't want a microwave oven, you could put the apple cubes in a plastic bag (ideally in a single layer), remove as much air as possible, and submerse the bag into a 165°F water bath while you're preparing the dough.
put them in a pot and cook them. Microwave is a quicker alternative to the traditional method on a stove. On the stove, it might be easier to overcook them so watch out for that.
Why not use a small spray bottle instead of a brush?
The intro trips me out. I feel like I'm watching 90s daytime tv.
Actually this show is made by white people from Boston so the "90's daytime tv" feeling is basically part of the show's DNA
@@daniel26395 lolforever
I like it. I actually hate the dingy-looking dystopian look of most current television shows. This is also a PBS show, so it has that PBS cooking show look and feel. I think it's very cozy.
Apple bunt cake in the oven.
wait for the creme
Oh no, so much plastic! 😔
I always have the urge to cream the sugar with butter or eggs is recipes to make sure it’s dissolved and fully incorporated. Can this be a downside in some recipes? 🤓
I have a plastic cover that I use over and over again.
Lay out a piece of plastic about 18" long and another one overlapping it by about 1". Now go cross-wise and repeat. It stays together and you can wipe it off, fold it up and put it away for next time. 👍
You want real concentrated apple flavor? Go to King Arthur Flour's website and buy a bottle of Boiled Cider!
Some places cook the apples down until they're sauce. Then you get a sloppy wet mess!
For those who don't/won't own a microwave - until the 1960's (?) we didn't have them and food was cooked just fine. While microwaves save time, they are somewhat controversial. Any time you heat food, you lose some nutrients. You can follow any recipe by preparing the dish using a regular stove.
We also didn't have dishwashers commonplace until the 60's: dishes were done just fine before that, but who is going to argue wanting to go back to handwashing every plate when you have a much faster and easier option?
You actually lose the least nutrients in a microwave compared to other methods of cooking like steaming, boiling, frying, etc due to how the microwave heats things up. Any 'controversy' surrounding microwaves is due to lack of understanding of basic science; they've been around for a couple generations now, and there has yet to be any evidence that they do harm. Not just home use, but pretty much every restaurant uses microwaves, as does the food industry in general, so even if you don't own a microwave, you have most likely eaten microwaved food at multiple points in your life.
You can lightly cook apples by steaming them, but not only will you lose more nutrients (because that's totally relevant when making a cake), it's harder to control the cooking process, it takes lot more hassle and energy, and it won't turn out anything like a microwave.
No offense, but I wish this channel didn't have this TV format with forced jokes, overproduced camera work, rhethorical questions, etc. I much prefer Dan's videos. He tells you what he needs to say without having another talking head ask the question.
Well, this is a TV show first and foremost, while what's eating Dan is a web show. That's the reason.
Some bundt cakes get too many ingredients. The ones that are plain are lighter. The ones that have pudding are wet and heavy.
That's what I dislike with bought fruit pies and turnovers. You get very little apple, but the light dough is soggy!
We all need someone to write the recipe here for us. Anyone put in the effort?
In the description there are links to the recipes.
Ultimate Apple Strudel- America's Test Kitchen 2/15/19
1 3/4 C golden delicious apples cur in1/2 inch pieces
3 T white sugar
1/2 t lemon zest
1 1/2 t lemon juice
1/4 t cinnamon
1/4 t ground ginger
1/8 t table salt
1 1/2 T panko breadcrumbs
7 T unsalted butter
1/8 t table salt
confectioner sugar for dusting
Cut apples 1/2 inch cubes, add the 7 above ingredients, microwave 2 minutes to par cook apples w/ lid covered allows pectin to set. Let apples rest 5 minutes covered to continue par cooking , then drain, and reserve juices.
Now on to boxed phylo dough. Purchased frozen, place in frigerator overnite, then out to room temperature 30 minutes before using. Cut parchment paper 1 1/2 inches greater than the dimensions of the dough. Place dough on cookie sheet, covered with plastic, and a damp cloth on top of that to keep it moist. Place parchment paper on your work surface, and grab first sheet of phylo dough and place on parchment. Brush with melted butter, and dust with confectioner sugar; it adds a glue. Place another sheet on top of first, pat it in to asure adherence, brush with butter, and dust again with confectioner sugar, and pat to assure adherence again. Prepare 7 layers thick. This will be done two times since you're making two apple strudels.
Place apples, but keep a two inch margin of dough on both sides, and bottom. Fold over parchment paper, and dough on both sides press to hold shape, and bottom, and press into shape. Brush the folded edges with apple juices, the two inch folds. It helps to glue to sides together. Fold the large part over top and should overlap by an inch. Brush top with apple juices, and pinch edge together. With long spatula, place strudels on baking pan, towards the center of the pan, facing the edges towards the inside of the pan to prevent edge from popping open from too much heat. Brush again with apple juices to encourage the browning.
Preheat oven 375 degrees, 30 minutes, on upper middle rack, and rotate half way through.
Transfer to cutting board, let rest 3 minutes, cut into 3 sections. Cutting hot prevents the shatter effect. Let rest further another 20 minutes. Dust with confectioner sugar before serving.
A "damp" towel over plastic wrap? WTF?
Love your recipes, but PUHLEEZE, add amounts in GRAMS. Most contemporary recipes have this measurement rather than imperial weight. It's so much more convenient to weigh (for example) 66g than 2 1/3oz and is much more exact.
Wait...who is using apple cores? What?
Gg
Huh I thought you would need to cream the butter and sugar for a bunt cake since you didn’t add any levier?
They added both baking powder, and baking soda
@@ntnnot Baking powder is baking soda + an acid. -It's not like yeast and baking soda.
@@madthumbs1564
Cakes rarely use yeast as a leavener. Baking powder, sometimes aided by baking soda, is a very common leavener in cakes.
I firmly believe that raisins are Satan’s candy. I can’t follow you blindly, Bridget, but I’m intrigued by the no raisin option.
Whats up with all that draping over each other. Just stand straight!
I come for the recipes, stay for the overpriced equipment "winner" and tinfoil hat conspiracies about the dangers of microwave ovens.
I HATE the intro it sounds like a game show. What are you thinking?
Actually this content is not created exclusively for YT, it's a tv show that airs and then SOME episodes are uploaded later. So the "out of place" introduction is actually just a regular introduction for a regular tv show.
Hold hands over ears until apples come out of the microwave........... it didn’t happen didn’t happen😱😜
I was disappointed that you didn't name a best buy or runner up on the bunt pan. $30 for a pan to make a $5.00 cake is pretty steep for someone on disability. ❤🌅🌵
Actually, if you are a member of the ATK website you can view the article the segment in the video is based on. Of course you must pay a monthly fee for access, but if you are dead set on getting a new pan you there is a 14 trial period for new members. Additionally, some of the equipment review segments have been posted separately in the past so you may be able to find this review on their channel if you do some looking but I can't guarantee it.
@@daniel26395, hmmm? Your comment confused me. In this video, ATK gave their top pick for the pan and it cost $30. A lot of the time they also give a runner up that is at a more reasonable price. Are you saying that on this particular pan they give the subscribers the runner up on this pan? 💜🌞🌵
@@suzisaintjames in a sense, yes. By visiting their website and becoming a paid subscriber, you would gain access to the results of the test and see how the other pans faired in comparison.
@@daniel26395, soooo.... On the subscriber's page they tell you the manufacturer's name for each of the pans they test? 💜🌞🌵
@@suzisaintjames yup, even with links to their store pages on sites like Amazon for you to buy
NEVER ever use store-bought pastry!!
There's no difference with phyllo pastry - literally, they've done tests side by side, and good quality frozen phyllo from the store tastes the same, probably because the composition compared to biscuit or pie pastry is different and more simple. If you believe you can taste a difference with good store-bought phyllo, that's just that: a belief.
So, what? People who don't have the time, skill, or kitchen space to make and stretch their own homemade strudel dough are S.O.L.? If you want to be offended that this recipe makes a strudel more accessible to more home bakers, good for you. But that "NEVER" attitude reeks of obnoxious food snobbery -- the last thing ATK is going for.
Raisins are disgusting
Not enough cinnamon in the strudel.
And everyone says Americans always use too much cinnamon.
It Burns 🤣😝😜🤣😝😜. And everyone would be wrong. There's no such thing as too much cinnamon, unless you're trying to eat a teaspoon of the stuff.
Come on, ATK! I want to see y’all stretching out a strudel dough just like I learned to do with my mother. Factory phyllo is cheating.
I took a nap while she cut the apples. Nobody see that as knife skills.
wow... such fuss... such effort... soch mediocery
Soch speeling.
Salt isn't bad unless you consume a large amount. Same with sugar except you need salt to live and do not need sugar (unless you're diabetic)
yum