I really like cooking, itโs fun to have to micromanage and do stuff on the fly. What I do not like however is fucking baking. I hate it with a goddamn ignited passion, I hate the prep work, I hate the 40 different specifically measured ingredients, I hate how shit will randomly decide that it does not want to behave the exact same way as last time, and I HATE the damn mess it makes. I wanna be able to put 80% of my brain on sleep mode and just throw shit into a pan and see what I can create, I donโt wanna go by a set recipe that suddenly tastes like complete ass if you have 2 extra grams of salt.
Anyways rant over. TLDR: baking can go fuck itself, I will be buying it from the store every time
depend on the grease amout in the mascarpon in store its generaly around 35 to 40 percent but professional can get around 80 percent so its more likely to get thicker
I make it myself all the time and sometimes when I am eating at a restaurant and they have tiramisu, it confirms to me that I make it better ๐ However, I changed the recipe of the tiramisu often. Try to make a 2 layer and in between had some jam, whatever you like. Blueberry is my favorite. In my next one I will add the blueberry jam (made from scratch of course) but I will add also zest of orange in the mascarpone mix. Just to see how it will be, but I can already imagine it will be good.
33 Comments
Ik ruik Nederlands
Tiramisoup
Aah, mijn favoriet: Steenkool! โค
the color grading or whatever is so good, this vid is so well shot damn, really satisfying to watch
Is the raw egg yolk safe to eat? ๐ค
did your cost count for the size? cause the size is obviously bigger on the homemade.
Oh now do an ingredients list with all the ingredients for the lady fingers that were store bought and the mascarpone too
Just came across this channel and its actually so good, i love your unique editing style๐
So you make a fancy egg yolk mixture but you fuck up the entire thing by not leaving the almond fingers to soak
Please dont get offended but i LOVE your accent
a better comparison would be price per gram
Preservatives add a lot of ingredients, plus make it taste worse(not much in a bad way) than if you make it
How is price the same if the size is double?
Costco terimisu
Does it have to be made with coffee?
I really like cooking, itโs fun to have to micromanage and do stuff on the fly. What I do not like however is fucking baking. I hate it with a goddamn ignited passion, I hate the prep work, I hate the 40 different specifically measured ingredients, I hate how shit will randomly decide that it does not want to behave the exact same way as last time, and I HATE the damn mess it makes. I wanna be able to put 80% of my brain on sleep mode and just throw shit into a pan and see what I can create, I donโt wanna go by a set recipe that suddenly tastes like complete ass if you have 2 extra grams of salt.
Anyways rant over.
TLDR: baking can go fuck itself, I will be buying it from the store every time
I wisk the cold sugar with eggs on double boiler to be safe.
Tell me ur dutch without telling your'e dutch๐โค
gekoloniseerd
Food almost always tastes better when you make it yourself
depend on the grease amout in the mascarpon in store its generaly around 35 to 40 percent but professional can get around 80 percent so its more likely to get thicker
The accent is strong with this one๐, deffo dutch
Met alle respect jongen, er is een reden dat het koude suiker moet zijn. Jouw tiramisu is veel te lopend.
Doesnt follow the recipe.. why doesnt it work?
disgusting to watch man
Je gaat naar Plus dan is de kwaliteit ook duidelijk
@TheRussianBadger DIIS YOU?
I would love homemade tiramisu, but I canโt be ass fucked enough to do it
As a Dutch person I heard the accent and immediately checked the comments to see if my suspicions were correct
Why did I immediately recognise your accent when you said Tiramisu ๐ญ ofc after it became even more apparent.. and then the store
I make it, As most store ones have Alcohol. So need too make my own alcohol free
You have to do multiple layers of lady fingers. And cold sugar. It was way to runny
I make it myself all the time and sometimes when I am eating at a restaurant and they have tiramisu, it confirms to me that I make it better ๐ However, I changed the recipe of the tiramisu often. Try to make a 2 layer and in between had some jam, whatever you like. Blueberry is my favorite. In my next one I will add the blueberry jam (made from scratch of course) but I will add also zest of orange in the mascarpone mix. Just to see how it will be, but I can already imagine it will be good.