Strawberries with Pound Cake and Vanilla Cream
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Date: 2019-08-15
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Comments and reviews: 10
Roobz Z
small nitpick concerning testing whether the pound cake is done or not: If you go by the toothpick test and take the cake out of the oven once a skewer comes out clean, you have already slightly overbaked your cake, and it will overbake even more after you take it out of the oven due to the residual heat still trapped inside of it. That residual heat is what finishes the baking process, so you want to take your cake out slightly early. The ideal way to test a cake for doneness is to insert an instant-read thermometer and make sure the center of the cake is at around 200-205 Fahrenheit before you take it out. (At least for denser cakes, such as pound cake. lighter cakes finish at 205-210F) That's what's going to give you perfect results every time, if anyone's serious about making this recipe as best as it can possibly be. aside from that, though, excellent video
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small nitpick concerning testing whether the pound cake is done or not: If you go by the toothpick test and take the cake out of the oven once a skewer comes out clean, you have already slightly overbaked your cake, and it will overbake even more after you take it out of the oven due to the residual heat still trapped inside of it. That residual heat is what finishes the baking process, so you want to take your cake out slightly early. The ideal way to test a cake for doneness is to insert an instant-read thermometer and make sure the center of the cake is at around 200-205 Fahrenheit before you take it out. (At least for denser cakes, such as pound cake. lighter cakes finish at 205-210F) That's what's going to give you perfect results every time, if anyone's serious about making this recipe as best as it can possibly be. aside from that, though, excellent video
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R
Okay, my wife and I were discussing this, and we both agree that in this day and age, you are making a huge mistake liability-wise by providing these cooking videos without sufficient testing. But luckily, we are available, and we think the best course of action is for you to make a series of these strawberry poundcakes, so that we can test them for. uh, safety reasons. and we need to have a bunch of them to be sure that statistically your cooking methods are. safe, and stuff. We're totally not trying to scam you out of free dessert, we just care about safety. I think about ten of these would provide a good sample size. And we should probably test some of that fried chicken you made in your other video, too. Just to be safe.
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Okay, my wife and I were discussing this, and we both agree that in this day and age, you are making a huge mistake liability-wise by providing these cooking videos without sufficient testing. But luckily, we are available, and we think the best course of action is for you to make a series of these strawberry poundcakes, so that we can test them for. uh, safety reasons. and we need to have a bunch of them to be sure that statistically your cooking methods are. safe, and stuff. We're totally not trying to scam you out of free dessert, we just care about safety. I think about ten of these would provide a good sample size. And we should probably test some of that fried chicken you made in your other video, too. Just to be safe.
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rockshot100
America's answer to British clotted cream. I will be tempted to use some lemon zest in the cake and the juice for the sour milk. BTW, don't you mean whipping cream or do you mean heavy cream? I imagine just heavy cream would beat up to that point. You are lucky, two very cute boys. Does the one like the pound cake better than the pizza bread? You will never see this but ty for the upload, I am in FL, Tampa, so I am past the turn on the oven date. Shame because strawberries are so cheap now. I may make an exception.
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America's answer to British clotted cream. I will be tempted to use some lemon zest in the cake and the juice for the sour milk. BTW, don't you mean whipping cream or do you mean heavy cream? I imagine just heavy cream would beat up to that point. You are lucky, two very cute boys. Does the one like the pound cake better than the pizza bread? You will never see this but ty for the upload, I am in FL, Tampa, so I am past the turn on the oven date. Shame because strawberries are so cheap now. I may make an exception.
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Hercules Rockefeller
i used to buy buttermilk for specific recipes, use a little and the rest would go bad. then i started keeping buttermilk powder in my fridge. has a very long shelf life, I use it for purposes you would expect like pancakes, ranch dressing, but it is also the secret ingredient in america's test kitchen cream cheese frosting and alton browns popcorn cheese topping
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i used to buy buttermilk for specific recipes, use a little and the rest would go bad. then i started keeping buttermilk powder in my fridge. has a very long shelf life, I use it for purposes you would expect like pancakes, ranch dressing, but it is also the secret ingredient in america's test kitchen cream cheese frosting and alton browns popcorn cheese topping
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Chloe Weir
I made this tonight A lovely pound cake. I opted out of the crispy coating, since it's not my jam, but everything else I did to the letter. My oven is old and whacked out, so it ended up a little underdone in a middle to avoid the top being too burnt, but it tasted incredible. Strawberry method was delicious.
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I made this tonight A lovely pound cake. I opted out of the crispy coating, since it's not my jam, but everything else I did to the letter. My oven is old and whacked out, so it ended up a little underdone in a middle to avoid the top being too burnt, but it tasted incredible. Strawberry method was delicious.
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GentleWalrus
Why not just make real butter milk? Mix some cream untill it turns to butter and the liquid that's left is buttermilk, real butter milk. and as a plus Homemade butter tastes WAY better then the store bought ones just mix in some coarse salt into the butter and you are good to go
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Why not just make real butter milk? Mix some cream untill it turns to butter and the liquid that's left is buttermilk, real butter milk. and as a plus Homemade butter tastes WAY better then the store bought ones just mix in some coarse salt into the butter and you are good to go
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Jake
Reminds me of Alton Brown, the intonation in your voice and your pauses and breaths really really reminds me of him, and the way you describe things in very literal and direct ways, your informed and precise but easy to digest and light explanations. High quality content
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Reminds me of Alton Brown, the intonation in your voice and your pauses and breaths really really reminds me of him, and the way you describe things in very literal and direct ways, your informed and precise but easy to digest and light explanations. High quality content
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Hamzah Al Asadulloh
The prep is so unorthodox and chaotic like eyeballing vinegar & milk and microwaving butter. it makes me anxious but I love living life on the edge. But otherwise, great recipe, love the sentiment at the end about the 3 components complementing each other
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The prep is so unorthodox and chaotic like eyeballing vinegar & milk and microwaving butter. it makes me anxious but I love living life on the edge. But otherwise, great recipe, love the sentiment at the end about the 3 components complementing each other
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Búi Helgason
I recently went to a farm to buy some freshly picked strawberries, and holy crap, i have never tasted Strawberries before. They were Completely different for the strawberries im used yo eating. They almost tasted like candy.
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I recently went to a farm to buy some freshly picked strawberries, and holy crap, i have never tasted Strawberries before. They were Completely different for the strawberries im used yo eating. They almost tasted like candy.
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Christian Manaog
I made this today with some friends today Unfortunately we burned it because an hour is too long in the oven we had, but after cutting away the burnt bits, it was super yummy. Great recipe, will definitely try again.
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I made this today with some friends today Unfortunately we burned it because an hour is too long in the oven we had, but after cutting away the burnt bits, it was super yummy. Great recipe, will definitely try again.
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