Julie: So we've finished our Beef and Stout stew with mashed potatoes. Glen: The BEST MASHED POTATOES EVER!!!
Glen: Check out the best mashed potato ever video!
Glen & Julie: Laughter!
Julie: OK? Glen: In the weeks leading up to American Thanksgiving,
Glen: It seemed that every notification I got from Youtube was for the best mashed potato recipe ever.
Julie: Well! Since we have now consumed Julie & Glen: THE BEST MASHED POTATO RECIPE EVER!
Julie: With the Beef and Beer / Beef and Stout stew
Julie: Which was very good!
Julie: It's time for the Panettone!
Glen: Panettone... This isn't a fail video, this isn't a recipe video, this is a work in progress video.
Julie: So if you've seen a fail video... This is better.
Glen: So this is one level up from fail Julie: So not quite ready yet.
Glen: Not quite ready yet. I just wanted to talk about the pitfalls of both recipes, and panettone recipes.
Julie: Ok, so it looks like we've got two things going on here. Glen: One is naturally leavened sourdough.
Julie: OK Glen: One is conventionally leavened with commercial yeast.
Julie: Which one would you like to start with? Glen: Let's start with this one.
Julie: Should I slice it? Glen: The problems with these recipes are really with me.
Glen: Rather than with the recipe. I think?!
Glen: It's one of those things that when you start to look at recipes... Ooh - that actually looks pretty good inside!
Glen: You start looking at recipes, and they fail, and you say "That recipe sucked!".
Glen: I'm never making that again because it failed.
Glen: But if you can step back and realise that, maybe your technique is wrong, or your expectations were wrong.
Julie: So tell me what you think has failed about this recipe then. You keep saying they are not quite right... What's not right?
Glen: Boy, this one smells pretty good, and the crumb is good too.
Julie: Me - I'd like a little more fruit. Glen: So A little more fruit... So that one has too much fruit.
Julie: Yes. Glen: After I made that one I said "I can't knead that much fruit into a panettone".
Julie: Because you don't have the skill? Glen: Because I don't have the skill to make it happen.
Glen: I'm not 'Jake the Baker'
Glen: I cut down the fruit to make sure I could get it in this one.
Glen: But all of the recipes said; "Set it aside and let it double in size in an hour.
Glen: That just does not happen. Julie: It didn't happen?
Julie: Is that? Let's face it, it's winter, it's not 30ºC in our house...
Glen: No. The problem lies in the dough. Julie: Ok.
Glen: There's a couple of different reasons.
Glen: Everyone worries about salt killing yeast.
Glen: But equally bad for yeast is sugar and fat.
Julie: Hmm?!
Glen: So sugar will kill yeast as quickly as salt will.
Glen: And this is loaded with sugar.
Glen: (in this concentration) It's not going to kill the yeast, but it's going to slow it down.
Julie: Ok. Glen: So it's going to take a lot longer to rise.
Glen: This rose, both of these.
Glen: I put in the pans last night.
Glen: ...and they were in the pans to rise for about 18 hours.
Julie: That's a long time, they didn't rise much. That being said, they didn't rise a lot, but that seems like the right texture.
Glen: It is. Julie: It's got that...
Julie: ...bread almost cake feel that panettone has, right.
Glen: It could be a little sweeter. I think.
Julie: Did you cut out some of the sugar?
Glen: I didn't Julie: 'cause usually you do.
Glen: I made this recipe exactly the way it was supposed to be made. Julie: Ok.
Julie: So sweeter, more fruit sweeter? Glen: I think more fruit sweeter.
Julie: Yeah, 'cause it's kind of sparse on the fruit. If I'd bought that, I'd be Kind of sad about the amount of fruit.
Julie: So this next one has a lot of fruit. This one has fruit to the point where...
Julie: ... the ones on the outside are burnt.
Glen: I could not get it all in.
Glen: There's another problem with this recipe.
Glen: It told me to divide into two panettone.
Glen: Panettone? panettonay? panettony?
Julie: Panettone pans?
Glen: I got two really small loaves, I should have just put it in one pan.
Julie: So it's interesting, because again I think it is more skill...
Julie: Because it doesn't look like there is an over abundance in the middle.
Glen: Oh no - It's all on the outside. Julie: Laughs!!!!
Julie: This is definitely all your problem. Glen: It is all me, it is all me.
Julie: Did you cut me a piece? That piece? That piece is huge.
Julie: I'm gonna cut that down a bit.
Julie: They both have nice texture. Glen: Hmhm.
Julie: This one definitely has that little bit of a sourness to it.
Glen: Yes! Julie: Right? This one here.
Julie: Which I like. I like that, I like how it counters the sweet.
Julie: I would eat both of them.
Glen: Yes. Julie: Without any problem.
Julie: I don't think I would actually pick a favourite.
Julie: I think, they actually are both really good.
Julie: My only thing is... more fruit, in the middle!
Glen: Ok! So!
Glen: Before I do an actual recipe video for panettone.
Julie: You're gonna learn how to do this? Glen: I'm gonna make this 3 or 4 more times.
Julie: So then we can give you some hints on how to incorporate the fruit.
Glen: How to incorporate the fruit
Glen: How long it actually takes to rise.
Glen: And there's probably some tips and tricks in getting it to rise better.
Glen: But I think we've got good crumb, there's good flavour.
Glen: I think it could use a little bit more...
Glen: ...something something, but we'll work that in. Julie: That could just be the fruit though.
Glen: It could just be the fruit.
Julie: is it the same flavouring in each one? Obvs this one is sourdough, It has that extra flavour, but.
Glen: Yes. As much as they are different recipes;
Glen: The same fruits, the same fruit flavours.
Glen: The same flavouring, so the same... They've both got limoncello in them...
Glen: They are essentially the same, even though it's Sourdough Vs.
Glen: I put raisins in, even though my Italian chef friends said: "Never put raisins in panettone".
Glen: "Never!".
Julie: Which is really funny 'cause you don't like raisins in anything. Glen: I don't like raisins in anything, but I like raisins in this.
Glen: So I'm going to continue putting raisins in. Julie: Raisins sometimes disguise themselves as chocolate chips.
Glen: Yes... Julie: You think they are chocolate chips, then they are raisins - it can be disappointing.
Glen: So come on back, It'l probably take me a couple of weeks to nail this.
Glen: hopefully I'll have this figured out before... you want to make one.
Glen: But, you know... I'd still eat these.
Glen: Who am I kidding, I'd still eat these!
Julie: Yeah we'll be having this panettone toasted with some butter. Glen: Toasted!
Glen: Thanks for stopping by. See you again soon!
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