I hate it when people crack eggs on the edge of a bowl. They not only dump part of the egg white down the side, but they risk getting bacteria on the shell, into the egg itself.
I know some swear by this, but it doesn't work well for me with eggs that have the tough shells (free range brown). Works fine on eggs that have brittle white shells though. I'm sure my technique could use work, but I just do better on a sharp surface like a bread knife or edge of a tumbler. Maybe this world can be divided by how people crack their eggs. But I don't buy this new-fangled argument that there is more shell bacteria using either method, though. When you crack on a flat surface, the wet spot shows that some of the white oozes to the outside before reforming again on the inside. Sometimes a little remains on the surface. Cracking eggs on the countertop... 😦
The tip that he demonstrated but didn’t mention. Make sure the whisk and bowl are clean before whipping the egg whites. If there is any yolk on it the whites will not whip up.
Might have to try this instead of Brandy Flips next time I have guests that want something festive. I think I'll use a rubber spatula for folding though. That poor barspoon was a bit overextended 😂
Gary Sansone LOL. About the folding you want to make sure the batter is fully combined, you dont want it to be separated like in egg nog (or my egg nog anyway) that’s why I brought out the mixer again to do it, bar spoon was definitely out of it’s league
This is enormously popular around the holidays in Wisconsin. Pretty much every local bar starts serving it in November. About the only time the Old Fashioned is overtaken in popularity as a staple cocktail. You can even order pitchers of it. So very delicious and now that I have some proper instruction I will attempt to recreate it at home. Now that we have a child I do not really bar it up around the holidays anymore.
Leandro, you shouldn't stir your egg whites with a spoon like that! You're deflating your merengue. Folding means getting a spatula and delicately combining the yolks and the whites by folding one over the other, gently. P.S. if using a stand mixer, use a paddle attachment for this, never a whisk!
Here is some solid criticism. The world today wants quick and fast answers. If you aren't providing that then you need something else. Something as simple as inserting notes on this cocktail's history during your slow and boring moments could really make you shine
I recently found this drink in the Trader Vic’s Bartender’s Guide. Now I’m wondering if they still have it and if it would be worth visiting just for this drink because I know I’m never going to prepare it on my own!
Rubber spatula is your friend for getting all of your yolk mix into the bowel AND for folding into the meringue mixture. You should NEVER use a mixer or a spoon. You took the time to build the meringue but then knock much of the air out of it from not properly folding. Looks delicious though and I’ll have to try this soon. Thanks.
I personally would've whipped the egg yolks a lot more to make it a creamy custard with all the sugar dissolved, crack your eggs on a flat surface, no need to keep washing the beaters if beating the same ingredients, use a spatula
and always put the whites in the batter. One small portion at a time. Once mixed add another one. Otherwise the whites (snow) liquify much quicker and make a different consistency.
Likely originated by pioneering British sports journalist Pierce Egan to promote his 1821 book and play “Life in London or The Day and Night Scenes of Jerry Hawthorn, Esq., and his elegant friend, Corinthian Tom, accompanied by Bob Logic, the Oxonian, in their Rambles and Sprees through the Metropolis.”
This cocktail was on the opening menu of the bar I currently work at (a very busy hotel bar, I might add). I began working there seven months after its opening and now that I know the recipe, I feel lucky to have been hired after the menu change. We have the Ramos Gin Fizz listed on our menu, which gives me enough anxiety as it is, but I can't imagine having a guest order this on a busy Saturday night and keeping my composure. But I'm definitely going to try it out at home!
He should have chilled his bowl in the freezer before whipping his egg whites! Home-Ec #101! And what about the cream of tartar???!! I prefer hot water over milk ,but his drink does look delicious and very inviting!! P.S.,I really want that kitchen! 😁 Merry Christmas to all and I hope you get to spend it with loved ones and friends!💖🎄🎄🎄🥂
I dont know if you do the suscribers cocktails but that is not the i wanted to share with you my last creation i called it the flamed orchard here's the recipe. 1.5 oz calvados (i use boulard) 1oz mistelle de canneberge( i use atokmix) .5oz pierre Ferrand dry curacao .5oz lime juce .5oz cinnamon syrup 1 bar spoon of freshly grated ginger I serve it in a coupe coated with absinth and i flame an orange peel. I garnish it with orange and lime zest and crystallized stem ginger cube on a inox pin
Still trying to catch up to all of these, but I'm pretty sure this is your most involved/messy episode to date, no? (Not including all the lost nutmeg). PS: have you tried making a Tom and Jerry ice cream batter? Makes it more like a hot buttered rum, since you start with booze and hot water and just drop/mix in the batter. I feel like that's how Tobin made his at Redbird.
RichTheWolfGaming you know people talk so much smack about the way I crack eggs in this video, making such a big deal about my not cracking eggs on a flat surface but I gotta say that when I do crack eggs on a flat surface I always get an uneven break and shell in everything....
@@TheEducatedBarfly Like you Barfly, I get a better result cracking the eggs on the side of the bowl. We just have to wash this and that more often~ Carry on mate, you are doing a fine job,
Why take the time to beat them in the stiff peaks when you stirred them into the batter and essentially knocked all the air out of them? When you fold something, you don’t use a mixer. It’s a gentle technique to keep the air in the egg whites. Beating it together with the batter loses all the air. It would’ve been more efficient just beat them to soft peaks and gently stir it together. And a lot faster
There is Still dirt in the very last frame when rum (top right corner) and the congac (low centre a bit to the left, and i think top right as well) dissapears. I'm watching this on my phone and can't paus in the exact moment, but it looks like some sort of oval mask/key that shows the image in the lower layer. Don't know if there is any more dirt in the rest of the video but you got some there.
Used to get these at our local F.O.P. and they're so delicious but I only recently learned the batter was made with raw eggs. Can this be safe aren't there Salmonella concerns?
Use quality eggs (they usually have thicker shells) then, inspect your eggs carefully for "checks" -tiny cracks, that allow the bacteria in, finally, wash the eggs before using... you will have no problem.
Undoubtedly a traditional recipe. Personally think putting batter in, then booze, then milk is a better cocktail. But that's not the traditional way. Think foamy batter best with a very wide cup. Regardless I have 20 hardy upper midwest folks coming over in 2 weeks and will see what the consensus is once and for all
if leandro had beaten the whites at first he didnt have to rinse the beater at all xD because cross contamination from the whites to the yolk doesnt really matter in terms of volume
Tell me you're not a chef without telling me you're not a chef. Though in his defense, while separating the eggs he did everything wrong (crack in the edge of the bowl, passing it back and forth too much, not using a third quarantine bowl) yet managed to to get yolk in the whites which will keep them from whipping. I on the other hand am very careful when separating eggs and I hardly ever get through them all without messing up a yolk or 2.
Aww crap I was making this and added the sugar to the whites and not the yolks because the video didn’t specify. No wonder it didn’t turn out! Edit: went back and did it right (luckily I had enough eggs lol) and it is delightful
@@TheEducatedBarfly It was very bizarre. The sugar and egg whites basically just became a meringue and adding in the yolks mixed with the spices, bitters and rum didn’t do anything for it lol. The right way came out amazing though and we had a great post-Christmas party with them!
Finally, the correct order of ingredients is to put the booze into the warm glass THEN the T&J batter. Then stir a bit before adding warm milk. My God, man, this presentation was pretty terrible. Good thing the drink is pretty great!
9:04 Ground nutmeg? What BS. What happened to always use freshly grated nutmeg? Mise en place. Ever hear of it? Disheveled? The presentation. You personally. Come on.
Someone get this Man a spatula!
A spoonula, even!
Crack your eggs on a flat surface (like the counter top) for a better/cleaner break. Idk why, but it works wonderfully.
I hate it when people crack eggs on the edge of a bowl. They not only dump part of the egg white down the side, but they risk getting bacteria on the shell, into the egg itself.
I know some swear by this, but it doesn't work well for me with eggs that have the tough shells (free range brown). Works fine on eggs that have brittle white shells though. I'm sure my technique could use work, but I just do better on a sharp surface like a bread knife or edge of a tumbler. Maybe this world can be divided by how people crack their eggs.
But I don't buy this new-fangled argument that there is more shell bacteria using either method, though. When you crack on a flat surface, the wet spot shows that some of the white oozes to the outside before reforming again on the inside. Sometimes a little remains on the surface. Cracking eggs on the countertop... 😦
“Combine on low speed”
Immediately turns speed up to high 🤣
Emphasis on "High!"
Wow. Uploaded 3 times in 2 days!
You must REALLY love this drink!😂
Looks like whenever Tom thought he had finally caught Jerry he slips away again! :D
Light mixture into heavy and don’t blend when folding, get a spatula
The tip that he demonstrated but didn’t mention. Make sure the whisk and bowl are clean before whipping the egg whites. If there is any yolk on it the whites will not whip up.
Might have to try this instead of Brandy Flips next time I have guests that want something festive. I think I'll use a rubber spatula for folding though. That poor barspoon was a bit overextended 😂
Gary Sansone LOL. About the folding you want to make sure the batter is fully combined, you dont want it to be separated like in egg nog (or my egg nog anyway) that’s why I brought out the mixer again to do it, bar spoon was definitely out of it’s league
this is my families go-to during the holidays ...
This is enormously popular around the holidays in Wisconsin. Pretty much every local bar starts serving it in November. About the only time the Old Fashioned is overtaken in popularity as a staple cocktail. You can even order pitchers of it. So very delicious and now that I have some proper instruction I will attempt to recreate it at home. Now that we have a child I do not really bar it up around the holidays anymore.
Leandro, you shouldn't stir your egg whites with a spoon like that! You're deflating your merengue. Folding means getting a spatula and delicately combining the yolks and the whites by folding one over the other, gently.
P.S. if using a stand mixer, use a paddle attachment for this, never a whisk!
Great Job being normal, in an effortless way, educational and entertaining all at once~ Truly appreciated.
Thank you
That's how I feel about this guy I like it
Here is some solid criticism. The world today wants quick and fast answers. If you aren't providing that then you need something else. Something as simple as inserting notes on this cocktail's history during your slow and boring moments could really make you shine
I like how there's always just one typo in the recipe notes at the end
I recently found this drink in the Trader Vic’s Bartender’s Guide. Now I’m wondering if they still have it and if it would be worth visiting just for this drink because I know I’m never going to prepare it on my own!
I like to see the whole process. Very nice video
I wouldn’t be surprised if this drink originated in England and we adapted our own version to what it became today
Rubber spatula is your friend for getting all of your yolk mix into the bowel AND for folding into the meringue mixture. You should NEVER use a mixer or a spoon. You took the time to build the meringue but then knock much of the air out of it from not properly folding. Looks delicious though and I’ll have to try this soon. Thanks.
I personally would've whipped the egg yolks a lot more to make it a creamy custard with all the sugar dissolved, crack your eggs on a flat surface, no need to keep washing the beaters if beating the same ingredients, use a spatula
and always put the whites in the batter. One small portion at a time. Once mixed add another one. Otherwise the whites (snow) liquify much quicker and make a different consistency.
Likely originated by pioneering British sports journalist Pierce Egan to promote his 1821 book and play “Life in London or The Day and Night Scenes of Jerry Hawthorn, Esq., and his elegant friend, Corinthian Tom, accompanied by Bob Logic, the Oxonian, in their Rambles and Sprees through the Metropolis.”
NIce fine motor skills!
I would've used a palette knife or wooden spatular to fold, a barspoon doesn't really work in thatregard.
This cocktail was on the opening menu of the bar I currently work at (a very busy hotel bar, I might add). I began working there seven months after its opening and now that I know the recipe, I feel lucky to have been hired after the menu change. We have the Ramos Gin Fizz listed on our menu, which gives me enough anxiety as it is, but I can't imagine having a guest order this on a busy Saturday night and keeping my composure. But I'm definitely going to try it out at home!
Love the recipe, going to try it this weekend. Thank you!
What is the brand of the apron? I love it!
Breaking eggs on a flat surface helps to keep the shells out, FYI
Very good Recipe, I have been trying to find good Milk Alcohol drinks for a while now.
Man, and I thought the Coquito was a lot of work.
He should have chilled his bowl in the freezer before whipping his egg whites! Home-Ec #101! And what about the cream of tartar???!! I prefer hot water over milk ,but his drink does look delicious and very inviting!! P.S.,I really want that kitchen! 😁 Merry Christmas to all and I hope you get to spend it with loved ones and friends!💖🎄🎄🎄🥂
At least the audio isn't messed up in this one
I dont know if you do the suscribers cocktails but that is not the i wanted to share with you my last creation i called it the flamed orchard here's the recipe.
1.5 oz calvados (i use boulard)
1oz mistelle de canneberge( i use atokmix)
.5oz pierre Ferrand dry curacao
.5oz lime juce
.5oz cinnamon syrup
1 bar spoon of freshly grated ginger
I serve it in a coupe coated with absinth and i flame an orange peel.
I garnish it with orange and lime zest and crystallized stem ginger cube on a inox pin
Change the lime juice for pineapple might compliment the syrup well.
Still trying to catch up to all of these, but I'm pretty sure this is your most involved/messy episode to date, no? (Not including all the lost nutmeg).
PS: have you tried making a Tom and Jerry ice cream batter? Makes it more like a hot buttered rum, since you start with booze and hot water and just drop/mix in the batter. I feel like that's how Tobin made his at Redbird.
I have a German Tom and Jerry set from the late 1800s.
nice
Very interesting recipe...
Thanks for sharing...
Cracking your eggs on the rim of the bowl and separating them with the shells? Damn, dude! You live dangerously!
RichTheWolfGaming you know people talk so much smack about the way I crack eggs in this video, making such a big deal about my not cracking eggs on a flat surface but I gotta say that when I do crack eggs on a flat surface I always get an uneven break and shell in everything....
@@TheEducatedBarfly Like you Barfly, I get a better result cracking the eggs on the side of the bowl. We just have to wash this and that more often~ Carry on mate, you are doing a fine job,
3rd time's a charm!
Why take the time to beat them in the stiff peaks when you stirred them into the batter and essentially knocked all the air out of them? When you fold something, you don’t use a mixer. It’s a gentle technique to keep the air in the egg whites. Beating it together with the batter loses all the air. It would’ve been more efficient just beat them to soft peaks and gently stir it together. And a lot faster
That batter is definitely still two seperate entities.
All the spices are heaping until vanilla. Sorry vanilla, can't be bothered to fill the tablespoon! :D
I’ve read that you can use garbanzo bean juice from canned garbanzo beans as an egg white substitute for meringue.
Yes that's true. Check out the video we did on Vegan Sours!
Oh my god Leandro, get a freaking spatula!
An overhead camera would be nice
How to make this vegan...if someone asks for a vegan version, tell them to leave
What is the shelf life for the batter? Thanks for answering
You gotta use the batter within a day or two for sure
I suspects this wasn't his first Tom&Jerry that day...
Sweet Baby J!!! "Might need a bigger bowl"? haha Make my point. Have you ever done this recipe before?? Ever hear of a spatula?
There is Still dirt in the very last frame when rum (top right corner) and the congac (low centre a bit to the left, and i think top right as well) dissapears. I'm watching this on my phone and can't paus in the exact moment, but it looks like some sort of oval mask/key that shows the image in the lower layer. Don't know if there is any more dirt in the rest of the video but you got some there.
Lassisn good
Lookin’ out!
what?
AWESOME!!!
Should have saved some of the talking for the egg crackin'.
Did anyone else check out after he said 6 eggs?
Used to get these at our local F.O.P. and they're so delicious but I only recently learned the batter was made with raw eggs. Can this be safe aren't there Salmonella concerns?
Use quality eggs (they usually have thicker shells) then, inspect your eggs carefully for "checks" -tiny cracks, that allow the bacteria in, finally, wash the eggs before using... you will have no problem.
How long will the batter keep in the fridge?
Not too long maybe a week or so
Crack all your eggs in a bowl, then scoop out yolks w/ your fingers. Nice cocktail!
I can only imagine the comments I would get from doing that on camera!
@@TheEducatedBarfly chefs do it on camera all the time
So we should probably use pasteurized eggs for this recipe then?
I always use fresh eggs
the amount of liquor behind this guy...i think he might be an alcoholic. I will say my Dad made a wicked Tom & Jerry tho :)
Undoubtedly a traditional recipe. Personally think putting batter in, then booze, then milk is a better cocktail. But that's not the traditional way. Think foamy batter best with a very wide cup. Regardless I have 20 hardy upper midwest folks coming over in 2 weeks and will see what the consensus is once and for all
Anyway....🤣🤣🤣🤣
if leandro had beaten the whites at first he didnt have to rinse the beater at all xD because cross contamination from the whites to the yolk doesnt really matter in terms of volume
Get a spatula dude!
Rob Markovitch LOL
Doesn’t this have butter ?
Clearly the first two nutmegs were bad.. thats why he dropped them on the floor.
Tell me you're not a chef without telling me you're not a chef. Though in his defense, while separating the eggs he did everything wrong (crack in the edge of the bowl, passing it back and forth too much, not using a third quarantine bowl) yet managed to to get yolk in the whites which will keep them from whipping. I on the other hand am very careful when separating eggs and I hardly ever get through them all without messing up a yolk or 2.
I’m gonna post a super cut of professional and celebrity chefs cracking eggs on the sides of bowls so all you UA-cam know it alls will STFU 😂
Thats a pretty decent vid making kitchen you have there.
Yes he does! Great kitchen for videos.
Want to make this but its too long 😂
It seems like you had a rough night last night.
Aww crap I was making this and added the sugar to the whites and not the yolks because the video didn’t specify. No wonder it didn’t turn out!
Edit: went back and did it right (luckily I had enough eggs lol) and it is delightful
how did it turn out without the yolks? New drink?
@@TheEducatedBarfly It was very bizarre. The sugar and egg whites basically just became a meringue and adding in the yolks mixed with the spices, bitters and rum didn’t do anything for it lol. The right way came out amazing though and we had a great post-Christmas party with them!
Did anyone else notice the white dots on the close ups just before panning out again?
I just thought it was intersting like you were giving us some clues!
Finally, the correct order of ingredients is to put the booze into the warm glass THEN the T&J batter. Then stir a bit before adding warm milk. My God, man, this presentation was pretty terrible. Good thing the drink is pretty great!
Dude! Please watch some video on how to fold in ingredients. Please. A bar spoon? Really?
😂 whatever works works. That’s what I say!
I NEED RUSSIAN SUBTITLES HERE PLEASE 🙏 i can understand about 40% your speech, but it is not enough. And i think you're not going to speak slowly)
I can’t speak slowly LOL
For a vegan version.... I would try to replace the egg white with chickpea water... that's what vegan chefs take to produce meringue...
9:04 Ground nutmeg? What BS. What happened to always use freshly grated nutmeg? Mise en place. Ever hear of it? Disheveled? The presentation. You personally. Come on.
NOT!
Bruh, recut this video and keep it under 5 minutes. Too much slow/dead space. Great recipe though
I’m sure he’s well-intentioned, but my god he’s so bloody disorganised and awkward that it’s painful to watch!
Probably you're already tired of this but...
You look like Jack Black
This video could have been done in five minutes 🙄🙄🙄
Tooooooo slooooooow, tedious, and unprepared. Mise en place, edit. No reason for this to be a 15 minute ordeal.