In a traditional sweet potato pie you’re baking the eggs to set the custard. What exactly are you baking in this pie? The cornstarch? You already dissolved the agar. Is it to melt the sugar? Idk.
Yeah, that's probably years of recipe testing talking but the average person does not care about that and won't taste the difference if there even is any. Mediums are fine and I think it's easier to figure out how many you'll need for X amount of pies.
I don't mind roasting vs boiling. Both have merits and drawbacks IMO and you gotta pick one. But agar?! Never in my life have I seen or used no agar in a sweet potato pie and I have been making them for 30 years. Just some AP flour and eggs bruh. Sometimes if I'm feeling fancy I'll pass it so there is absolutely no stringiness. And my ish is pudding-like too. That's, that WD40 time messing with his black a$$ mind. Store bought crust tho. Game changer. 10/10 no notes on that hack. I've been doing that for like 15 years. Let's stop wasting time.
Seems to me he’s solving a problem that doesn’t exist. I get perfectly clean slices and a luxurious texture setting the pie with a traditional custard. Like Molecular ice creams without crème anglaise, they’re never as good as the traditional. Maybe he thinks he’s getting more sweet potato flavor by eliminating the eggs and dairy but that seems like saying orange juice concentrate is better than orange juice.
Malcolm's looks amazing!! I wanna give it a go!
It’s astonishingly good
I made that toothy sweet potato pie two different times for the holidays. It was smash. I want a slice right now!
It’s so good, right?!
Great video! Happy early National Pie day!
Thanks!!
hilarious.....love this
Thanks, Jan!
In a traditional sweet potato pie you’re baking the eggs to set the custard. What exactly are you baking in this pie? The cornstarch? You already dissolved the agar. Is it to melt the sugar? Idk.
It must also help dehydrate the filling and brown the surface.
hilarious
He’s not old enough NO ROASTING IS NECESSARY AND ONLY NEED MEDIUM
Yeah, that's probably years of recipe testing talking but the average person does not care about that and won't taste the difference if there even is any. Mediums are fine and I think it's easier to figure out how many you'll need for X amount of pies.
I don't mind roasting vs boiling. Both have merits and drawbacks IMO and you gotta pick one.
But agar?! Never in my life have I seen or used no agar in a sweet potato pie and I have been making them for 30 years. Just some AP flour and eggs bruh. Sometimes if I'm feeling fancy I'll pass it so there is absolutely no stringiness. And my ish is pudding-like too. That's, that WD40 time messing with his black a$$ mind.
Store bought crust tho. Game changer. 10/10 no notes on that hack. I've been doing that for like 15 years. Let's stop wasting time.
Seems to me he’s solving a problem that doesn’t exist. I get perfectly clean slices and a luxurious texture setting the pie with a traditional custard. Like Molecular ice creams without crème anglaise, they’re never as good as the traditional. Maybe he thinks he’s getting more sweet potato flavor by eliminating the eggs and dairy but that seems like saying orange juice concentrate is better than orange juice.