Chris Makes Carrot Cake From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Psiberzerker
4: 54 I want to crack an egg one handed. Okay, I can crack eggs, back and forth in each hand. (Prep cook) However, it's not reliable, and you're a lot more likely to get shell fragments in there. That's the trade-off, and why it's generally better to use both hands, but it's also a cool trick. (I was sifting out the yolks to make 15 gallons of pancake batter per batch, so it didn't matter. I just had to get it done. In the same kitchen we had a contest to see who could puree an onion, with a chef's knife the fastest)
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4: 54 I want to crack an egg one handed. Okay, I can crack eggs, back and forth in each hand. (Prep cook) However, it's not reliable, and you're a lot more likely to get shell fragments in there. That's the trade-off, and why it's generally better to use both hands, but it's also a cool trick. (I was sifting out the yolks to make 15 gallons of pancake batter per batch, so it didn't matter. I just had to get it done. In the same kitchen we had a contest to see who could puree an onion, with a chef's knife the fastest)
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metacarpo10
Wow thats a different carrot cake, it doesnt have anything to do with the carrot cake thats traditional here in Brazil, if anyone is courious, here we dont want to see or taste chuncks of carrot, we blend them with eggs and neutral oil for a couple of minutes, then add the dry stuff, and the frosting is always definetly chocolate, like ganache. Amazing to eat with a cup of black coffee.
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Wow thats a different carrot cake, it doesnt have anything to do with the carrot cake thats traditional here in Brazil, if anyone is courious, here we dont want to see or taste chuncks of carrot, we blend them with eggs and neutral oil for a couple of minutes, then add the dry stuff, and the frosting is always definetly chocolate, like ganache. Amazing to eat with a cup of black coffee.
reply
The Brywarrior
I like all yalls videos a lot and the only one that really stands out is Brad, but I think its really the editing that makes everything funnier. Im not sure who does the editing for his videos, but yeah. But I really like your videos because they feel more professional compared to everyone else. And Claires videos are cool because of the whole making things gourmet that arent.
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I like all yalls videos a lot and the only one that really stands out is Brad, but I think its really the editing that makes everything funnier. Im not sure who does the editing for his videos, but yeah. But I really like your videos because they feel more professional compared to everyone else. And Claires videos are cool because of the whole making things gourmet that arent.
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Luke Schumacher
The joy of carrot cake for me is being pleasantly surprised that I cant taste the carrot. It just tastes like good cake. This would not pass considering theirs coconut and raisins. Lol he did a great job and its very informative but gosh I wonder if this actually tasted good and worked texturally.
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The joy of carrot cake for me is being pleasantly surprised that I cant taste the carrot. It just tastes like good cake. This would not pass considering theirs coconut and raisins. Lol he did a great job and its very informative but gosh I wonder if this actually tasted good and worked texturally.
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Kristin McMasters
Yes Chris, we would watch Claire Gourmet Makes tile a bathroom I would be ALL about that. Claire could talk about nothing for 30 minutes straight and I'd be happy. Also, this cake. now on my to-do baking list. (You are also my favorite next to Claire) you two in series would be. MAGICAL.
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Yes Chris, we would watch Claire Gourmet Makes tile a bathroom I would be ALL about that. Claire could talk about nothing for 30 minutes straight and I'd be happy. Also, this cake. now on my to-do baking list. (You are also my favorite next to Claire) you two in series would be. MAGICAL.
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Daniel Walters
I love that the editors show some of the real envy, admiration, and irritation of each other in the BA team. They each have their strengths and weaknesses, and they each get perfectionistic about different things. They wouldn't be at the level they are if that wasn't the case.
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I love that the editors show some of the real envy, admiration, and irritation of each other in the BA team. They each have their strengths and weaknesses, and they each get perfectionistic about different things. They wouldn't be at the level they are if that wasn't the case.
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Crimenationlove -
I will say I like cream cheese frosting but a lot of the places that make carrot cake overdo the frosting on it. Its like a mountain and it makes things hard to eat so I have to scrape most of it off. I might try and make my own carrot cake so I can try that frosting Chris
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I will say I like cream cheese frosting but a lot of the places that make carrot cake overdo the frosting on it. Its like a mountain and it makes things hard to eat so I have to scrape most of it off. I might try and make my own carrot cake so I can try that frosting Chris
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Chieko Makino
I have made both ordinary carrot cakes and Keto friendly carrot cakes in my life. This recipe (of Chris) seems like a hybrid version of both. Might try making this recipe sometimes this year when it is less hot. Thanks for sharing ( I will add clove and nutmeg just because)
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I have made both ordinary carrot cakes and Keto friendly carrot cakes in my life. This recipe (of Chris) seems like a hybrid version of both. Might try making this recipe sometimes this year when it is less hot. Thanks for sharing ( I will add clove and nutmeg just because)
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Jennifer Rosenberg
pro tip for getting rid of excess moisture from potato and carrot: USE A POTATO RICER. Don't expect the shreds to go through. you can control the moisture coming out really well, and you don't break your hands. I use this for anything I need to get liquid out of.
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pro tip for getting rid of excess moisture from potato and carrot: USE A POTATO RICER. Don't expect the shreds to go through. you can control the moisture coming out really well, and you don't break your hands. I use this for anything I need to get liquid out of.
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P B
serious question: if i wanted to make this with regular wheat flour would I still use the same amount? and can i use self-raising instead of flour+baking powder? (i have a bag of self raising flour in my pantry and i never use flour for anything so i would like to make this)
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serious question: if i wanted to make this with regular wheat flour would I still use the same amount? and can i use self-raising instead of flour+baking powder? (i have a bag of self raising flour in my pantry and i never use flour for anything so i would like to make this)
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