Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)
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Date: 2023-04-14
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Comments and reviews: 14
toastbrot21016
The cake looks great. I will try it!
One thing, quoted from Chef Jean Pierre: Garlic gets cooked in seconds. It does not need a head start and should never fried for long. When putting it in the pan, always be ready to add something wet, so the garlic flavours your food, not the air. Typacally you add the wet stuff the moment you can smell the garlic.
Since i'm doing this, i can actually taste the garlic i'm adding. Plus i dont have to worry burning it.
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The cake looks great. I will try it!
One thing, quoted from Chef Jean Pierre: Garlic gets cooked in seconds. It does not need a head start and should never fried for long. When putting it in the pan, always be ready to add something wet, so the garlic flavours your food, not the air. Typacally you add the wet stuff the moment you can smell the garlic.
Since i'm doing this, i can actually taste the garlic i'm adding. Plus i dont have to worry burning it.
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jonatancometnar
Adam don't u think adding wine and tomatoes to sauce prolongs the cooking process of beans? I, for example, am very paranoid about ph and when im making yours cuban style beans i add only 1/3 of vinegar at the beginning and rest of it after beans are cooked, is my paranoia justified or the cooking liqid to acid Components ratio is just too big so that it doesnt really matter?
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Adam don't u think adding wine and tomatoes to sauce prolongs the cooking process of beans? I, for example, am very paranoid about ph and when im making yours cuban style beans i add only 1/3 of vinegar at the beginning and rest of it after beans are cooked, is my paranoia justified or the cooking liqid to acid Components ratio is just too big so that it doesnt really matter?
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Abyssaljam
OMG that toasted cake looks like how I remember Bara Brith. Which for those people not from Wales (UK) is basically a tea flavored cake. Which as a child I remember having toasted with butter on, but every time I've made or bought it recently has been way to moist to properly toast.
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OMG that toasted cake looks like how I remember Bara Brith. Which for those people not from Wales (UK) is basically a tea flavored cake. Which as a child I remember having toasted with butter on, but every time I've made or bought it recently has been way to moist to properly toast.
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Jaibin
You have somehow made the laughing stock of British cuisine appetizing. I'm sitting here hungry for Beans on Toast! Also, so curious why beans cook slower in an acid (maybe a podcast type thing. I think a Chick-Fil-A cup in the background would have been both hilarious and deadly
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You have somehow made the laughing stock of British cuisine appetizing. I'm sitting here hungry for Beans on Toast! Also, so curious why beans cook slower in an acid (maybe a podcast type thing. I think a Chick-Fil-A cup in the background would have been both hilarious and deadly
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Hal
Beans on Toast is underrated. It looks cheap and disgusting, (two things that don t really go together, ) but it s actually quite filling and good. This meal looks different and also kind of interesting. Savory pound cake would probably make it taste way different. I am intrigued.
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Beans on Toast is underrated. It looks cheap and disgusting, (two things that don t really go together, ) but it s actually quite filling and good. This meal looks different and also kind of interesting. Savory pound cake would probably make it taste way different. I am intrigued.
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Incapable_Tortoise
British Ragusea fan here. No hate, but, that ain't baked beans, it's not even elevated baked beans in the similar-to-Heinz sense. That's just straight-up something unrecognisably different. It's like calling a Chickpea Dahl spiced baked beans.
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British Ragusea fan here. No hate, but, that ain't baked beans, it's not even elevated baked beans in the similar-to-Heinz sense. That's just straight-up something unrecognisably different. It's like calling a Chickpea Dahl spiced baked beans.
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Dylan
I rarely eat meat but watch all your videos Adam! I greatly appreciate you elevating beans. They are an incredible food. Would love to see your take on sweet red bean paste pastries like the ones they make in Asia that absolutely blow my tiny little mind!
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I rarely eat meat but watch all your videos Adam! I greatly appreciate you elevating beans. They are an incredible food. Would love to see your take on sweet red bean paste pastries like the ones they make in Asia that absolutely blow my tiny little mind!
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Franz
im not usually commenting on sponsor choice, but i feel like you missed the mark here. You may have vetted them thouroghly but as a long time fan of your cooking videos i really cant see why some face mask magic has a sponsor spot in you recipe.
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im not usually commenting on sponsor choice, but i feel like you missed the mark here. You may have vetted them thouroghly but as a long time fan of your cooking videos i really cant see why some face mask magic has a sponsor spot in you recipe.
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U1timate1nferno
As much as I dunk on beans on toast I've always viewed it as the brit equivalent of biscuits and sausage gravy. Breakfast bread with a sauce. Classics in the home on one side of the pond, and jokes for the other. Cultural exchange
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As much as I dunk on beans on toast I've always viewed it as the brit equivalent of biscuits and sausage gravy. Breakfast bread with a sauce. Classics in the home on one side of the pond, and jokes for the other. Cultural exchange
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Brick
I just throw the beans in the slow cooker with stuff and wander off for the day. Kielbasa, tomatoes and marjoram work great. I sometimes put the dry beans in water, bring to a boil and let soak for an hour, it really speeds it up.
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I just throw the beans in the slow cooker with stuff and wander off for the day. Kielbasa, tomatoes and marjoram work great. I sometimes put the dry beans in water, bring to a boil and let soak for an hour, it really speeds it up.
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Pie
Beans blended with water can be used to replace all wwt ingredients in Brownies and they create extremely moist brownies with no bean taste.
Might be a technique Adam would be interested in trying for other applications
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Beans blended with water can be used to replace all wwt ingredients in Brownies and they create extremely moist brownies with no bean taste.
Might be a technique Adam would be interested in trying for other applications
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Esnemyl
Oh man I died a bit when you didn't butter the toasted pound cake absolute necessity if I ever have beans on toast. The creaminess from the butter cuts through all that sweet bean juice. Will be trying this!
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Oh man I died a bit when you didn't butter the toasted pound cake absolute necessity if I ever have beans on toast. The creaminess from the butter cuts through all that sweet bean juice. Will be trying this!
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William
A savory pound cake? Is that similar to cornbread? I know I can skip it but would a bit of oil work in place of the mayo since there's already eggs in it? I don't really care for mayo so I don't have any.
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A savory pound cake? Is that similar to cornbread? I know I can skip it but would a bit of oil work in place of the mayo since there's already eggs in it? I don't really care for mayo so I don't have any.
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Jakedesnake97
I originally thought from the thumbnail that the toast would be toasted cornbread, and I'm kind of curious to try that now. Beans and cornbread are two classic BBQ side dishes after all
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I originally thought from the thumbnail that the toast would be toasted cornbread, and I'm kind of curious to try that now. Beans and cornbread are two classic BBQ side dishes after all
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