- Видео 36
- Просмотров 413 071
devil's food kitchen
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Добавлен 27 мар 2011
Welcome to the Devil's Food Kitchen channel! Renowned Pastry Chef Scott Green is sharing his best recipes and techniques to up your dessert game. Whether you're a seasoned pro or brand new to the kitchen, DFK can help make you the baker you were born to be.
Bake better with Devil's Food Kitchen.
Stay tuned for new videos!
Bake better with Devil's Food Kitchen.
Stay tuned for new videos!
How to make FRENCH MADELEINE!
Learn how easy it is to make the French classic - Madeleine! Step-by-step instructions to create this must-have recipe.
Cheers - Chef Scott
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GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/madeleine/
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FOR THIS RECIPE YOU NEED:
Madeleine Pan: www.webstaurantstore.com/chicago-metallic-25400-customizable-madeleine-pan/32625400.html
Sifter: www.amazon.com/ideas/amzn1.account.AHYZWLR355ZPFSYBORHBBW67NTCQ/1MO8PASATKV8F?type=explore&ref=idea_cp_vl_ov_d
Whisk: www.amazon.com/dp/B0187ZKHV6/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.1MO8PASATKV8F
Pastry Brush: www...
Cheers - Chef Scott
______________________________________________________
GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/madeleine/
______________________________________________________
FOR THIS RECIPE YOU NEED:
Madeleine Pan: www.webstaurantstore.com/chicago-metallic-25400-customizable-madeleine-pan/32625400.html
Sifter: www.amazon.com/ideas/amzn1.account.AHYZWLR355ZPFSYBORHBBW67NTCQ/1MO8PASATKV8F?type=explore&ref=idea_cp_vl_ov_d
Whisk: www.amazon.com/dp/B0187ZKHV6/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.1MO8PASATKV8F
Pastry Brush: www...
Просмотров: 3 043
Видео
Summertime Strawberry Shortcake!
Просмотров 2,2 тыс.4 года назад
Step-by-step recipes for perfect Angel Food cake, strawberry sauce, and whipped cream! Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/strawberry-shortcake/ FOR THIS RECIPE YOU NEED: 7" Angel Food Cake Pan: www.amazon.com/dp/B0000VMI2M/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.2DJTI83KBS3IP Half Sheet Pan: www.webstaurantstore.com/bakers...
Deep Dish Key Lime Pie!
Просмотров 7 тыс.4 года назад
Step-by-step recipes for the graham crust, key lime filling, and italian meringue topping! This Key Lime pie is summer-approved and super easy to make!! RECIPE EDIT!! For the key lime filling - use an 8x2" ring NOT a 9x2" ring (or double the quantity of filling for a 9x2" ring). Sorry, folks!! (and thanks Lisa for the helpful catch!) Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitch...
Fudgey Brownie Recipe with Chocolate Ganache Frosting!
Просмотров 38 тыс.4 года назад
We're busting out a DFK classic recipe - FUDGEY BROWNIES!! We're making chewy, super chocolatey brownies topped with chocolate ganache....oooooh yeah! Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/super-fudge-brownies/ FOR THIS RECIPE YOU NEED: Guittard Chocolate Products: 66% Organic Wafers: www.guittard.com/our-chocolate/detail/bake_semisweet-chocolate-wafers 38% ...
Raspberry Cheesecake Recipe! (GLUTEN FREE batter!!)
Просмотров 1,5 тыс.4 года назад
The DFK super smooth and creamy raspberry cheesecake recipe! We're making a graham cracker crust, a delicious and gluten-free cheesecake batter, and whipped cream stabilized with gelatin for an awesome decoration technique! Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/raspberry-cheesecake/ FOR THIS RECIPE YOU NEED: Nielsen-Massey Tahitian Vanilla: www.amazon.com/dp...
5 Cookbooks Every Pastry & Baking Lover Should Own!
Просмотров 38 тыс.5 лет назад
Who doesn't love a great cookbook? No one. So I'm sharing some of my favorite cookbooks from my personal collection. By no means a definitive list, these are just a few suggestions to add some meat to your own collection! Cheers - Chef Scott Check out my Amazon storefront to find the tools and ingredients I use everyday: www.amazon.com/shop/chef_scottgreen GET THE BOOKS!: The Flavor Thesaurus -...
Simple Recipe for Peach Cobbler and Homemade Vanilla Ice Cream !
Просмотров 11 тыс.5 лет назад
Learn the easy recipes for peach cobbler with a raw sugar cobbler crust, and vanilla bean ice cream! I'll show you how simple it is to make your own ice cream at home! *Jump to 9:13 for the method* Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/peach-cobbler-with-homemade-vanilla-ice-cream/ FOR THIS RECIPE YOU NEED: Ice Cream Stabilizer: www.amazon.com/dp/B07FN2JT9K/...
Cooks and Culinary School Graduates: Watch This! Advice I wish I'd known at the start of my career
Просмотров 3,8 тыс.5 лет назад
Some pearls of wisdom to help you on your journey in the world of pastry (or whatever career you may embark on). These are the important tips I had to learn the hard way, that I wish someone had told me when I was just getting started! Cheers - Chef Scott For more info on everything baking and pastry, visit: devilsfoodkitchen.com/ Sick beats by: Jaokim Karud "Vibe With me": soundcloud.com/joaki...
Perfect Summer Recipe! Mango Verrines!
Просмотров 6 тыс.5 лет назад
We're making mango cream, yogurt panna cotta, and a mango salsa and building our dessert in a glass (verrine!). Also: get the low down on gelatin, and how to use it in your recipes! *Jump to 5:57 for the method* Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/mango-yogurt-verrines/ FOR THIS RECIPE YOU NEED: The glasses I used: www.worldmarket.com/product/teardrop-turk...
Super Easy Recipe for Carrot Cake Cupcakes (with Cream Cheese Frosting)!
Просмотров 2 тыс.5 лет назад
You'd never know from tasting these cupcakes just how quick and simple they are to make! Classic carrot cake cupcakes topped (heavily) with cream cheese icing! Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/carrot-cake-cupcakes/ FOR THIS RECIPE YOU NEED: Star Piping Tip: www.amazon.com/Ateco-828-Opening-Diameter-Stainless/dp/B00UJ6963C/ref=sr_1_fkmrnull_4_sspa?keywor...
Killer Chocolate Peanut Butter Cookie Recipe!
Просмотров 1,2 тыс.5 лет назад
We're taking a perfectly awesome peanut butter cookie and stuffing it with rich chocolate peanut butter ganache, because why the hell not??? Get my recipes for peanut butter cookies and chocolate peanut butter ganache, and see my method for making chocolate plaquette decorations in this video! Cheers - Chef Scott GET THE CHOCOLATE USED IN THIS RECIPE!: www.guittard.com/our-chocolate/detail/bake...
Classic Lemon Tart Recipe with Ginger Meringue!
Просмотров 3,3 тыс.5 лет назад
The perfect way to start the Spring season! This is a classic lemon tart recipe with the modern addition of fresh ginger in the meringue and a new style of presentation. Learn how to make sweet dough, lemon cream, and baked French meringue! *Jump to 8:50 for the method* Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/video-recipe-lemon-tart/ FOR THIS RECIPE YOU NEED: ...
CANDY CRITIC: A Pastry Pro Reviewing Candy From Around the World!
Просмотров 4465 лет назад
More candy reviews! Watch a professional pastry chef try candy from around the world and analyze it from the perspective of a competition judge! What's not to like??? Bounty Review: *Jump to 1:54* Violet Crumble Review: *Jump to 6:13* Settembrini Review: *Jump to 9:47* Cheers - Chef Scott THE CANDY IN TODAY'S EPISODE: Bounty Miniatures - www.worldmarket.com/product/bounty-mini-candy-bar bag.do?...
2019 CHOCOLATE Easter Egg Reveal!
Просмотров 8235 лет назад
Have a look at my collection of chocolate Easter eggs for 2019! You'll see all the details of the eggs, and I'll talk about some of the inspiration behind each egg and what went into making them. Happy Easter! Cheers - Chef Scott TAKE MY CHOCOLATE SCULPTURE CLASS!: www.guittard.com/events/guest-chef-detail/artistic-holiday-showpieces-and-amenities THE EASTER EGG BLOG POST: devilsfoodkitchen.com...
How to Make CINNAMON ROLLS!
Просмотров 1,6 тыс.5 лет назад
The breakfast of champions. Make your own yeast-risen cinnamon rolls with brown sugar cinnamon filling and cream cheese icing. Step by step instructions plus links to all of the tools you need! We also talk about how to proof dough at home for any recipe with nothing but your oven and baking pan! *Jump to 7:04 for the method* Cheers - Chef Scott GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/r...
Trying POPIN COOKIN for the FIRST TIME!: A Pastry Chef Reviews Candy From Around the World!
Просмотров 3485 лет назад
Trying POPIN COOKIN for the FIRST TIME!: A Pastry Chef Reviews Candy From Around the World!
How to Make Macaron with RASPBERRY CHOCOLATE FILLING! (A Gluten Free Recipe!!)
Просмотров 6 тыс.5 лет назад
How to Make Macaron with RASPBERRY CHOCOLATE FILLING! (A Gluten Free Recipe!!)
BANANA CREAM CAKE RECIPE: Perfect for a 1st birthday cake!
Просмотров 2,9 тыс.5 лет назад
BANANA CREAM CAKE RECIPE: Perfect for a 1st birthday cake!
How to make "perfect" Chocolate Chip Cookies!
Просмотров 2 тыс.5 лет назад
How to make "perfect" Chocolate Chip Cookies!
HOW TO TEMPER CHOCOLATE: the COMPLETE guide to TABLE TEMPERING
Просмотров 12 тыс.5 лет назад
HOW TO TEMPER CHOCOLATE: the COMPLETE guide to TABLE TEMPERING
PT. 2: CHOCOLATE SCULPTURE: HANNYA MASK!
Просмотров 7515 лет назад
PT. 2: CHOCOLATE SCULPTURE: HANNYA MASK!
Behind the Scenes: DFK KITCHEN STUDIO TOUR
Просмотров 1,1 тыс.5 лет назад
Behind the Scenes: DFK KITCHEN STUDIO TOUR
PT. 1: CHOCOLATE SCULPTURE: HANNYA MASK!
Просмотров 9735 лет назад
PT. 1: CHOCOLATE SCULPTURE: HANNYA MASK!
5 ESSENTIAL TOOLS every baker needs!
Просмотров 1,4 тыс.5 лет назад
5 ESSENTIAL TOOLS every baker needs!
How to make PERFECT PAPER PIPING CONES
Просмотров 41 тыс.5 лет назад
How to make PERFECT PAPER PIPING CONES
Hello, I want to make this for some guests. Would it be possible to torch and it store in the fridge overnight? Or do you think it’s better to prep the Italian meringue the night before keep separate and torch the next day before serving? Thank you for the amazing video!
Interesting. Coco butter crystallisation sounds a lot like steel crystallisation. I guess that's why both are tempered.
Love this guy he is so smart
I couldn’t find the chocolate he used but it still turns out amazing.
Hi Scott, Thank you for sharing your ideas of books, it really help others to grow in food industry. Kajal
The best éclairs class so far. I've been making éclairs on and off with hit or miss, but with this method, I'm sure they will all turn out great. Just one question for the chef: after taking out the frozen éclairs, should I let them thaw?
Your recipes are great and easy to follow.
This was a great vid, but the music that started with the talking once you started with the books was too loud and distracting.
Don't they stick on the cardboard?
IMO You should get the best Chef and Utility Knives you can afford. Always purchase inexpensive serrated bread and paring knives.
Great advice!
Why devil's food kitchen. It's so funny to me . Nice class
IMO don't ever buy a cheap paring knife ever. I own cheap paring like mercers and they are useless cuz they dull in like a day ,if they come sharp at all. 30 bucks for my 4in material knife was a great buy as its used the most and stays sharp. Bread knives are not priority for most cooks. If doing deli or cooking meat, a boning or thick butcher is wayy more important. Chef knives just dont cut meat well & I cut bread rolls better with a serrated Victorinox utility that cost 4 for $20. Misono might be good buts its worth noting the trouble sharpening and reactivity.
Fantastic tutorial well explained I love the way he explained the science of chocolate really enjoyed it
Can i ask you what is meaning of chocolate 66% , and what the difference between baking chocolate and another chocolate .thank you😊
Sorry I can't understand steps 1&2 at baking can you explain it please
I like it but I don’t really understand 😢 3:02
Third great video I watched on making these. I'd love if this worked for my niece's cone stand as she is quickly learning that things costing money ruins her bottom line. Great video. I thumbsed up and subscribed to the other cone making chefs so I'll do it a third time. Be well and thank you.
Amazing trick to cut equal eclairs😮 can we keep them frozen for some months and bake later when needed?
In Australia a cobbler is a type of catfish. Good eating if you can get the freaking skin off... So the title was so incredibly confusing I had to click... fish... peaches and ice-cream?.... I mean apricot chicken is a thing 😆...
How do I avoid air bubbles and lups when I pipe?
what size is that particular misono petty? debating whether to get the smaller 120mm vs 150mm
Thank you, this video has been very helpful
There are no "more western" Japanese knives like Global. Their blades are thicker than most Japanese knives' and their steel is a bit softer. They only differ from classic European knives in the lack of a bolster.
FYI- According to the manf, Fiskars scissor handles have plastic unions in their handles that can trap food or water and are not ideally suited for food prep. They do have a Fiskars version for the kitchen, and it has an NSF seal.
Great comment and you are totally right. If anyone wants a kitchen scissor that is food safe, does scissors have to be able to disassemble and the handle has to be food safe.
too much background noise while you are talking
Thanks, very well explained
At the end of the process, cool the perlich in the freezer or not? who showed up
The background music is annoying. I do appreciate your video thou
Excellent explication,easy to understand,I think I'm now able to make my own parchment paper cones👍👍
Serrated knives are not essential. It‘s better to use a sharp and thin knife for cutting bread. For kitchen shears: It‘s not important if kitchen shears are very sharp. It‘s much more important that you can tighten them with a screw for example… if you can‘t do that, don‘t buy them… it‘s actually that simple
Amazing recipe... thank you so much for sharing..!! making mine from scratch...
Best explanation ever! Thank you
You're welcome!
The second easter knife you featured in this video, you didn’t mention the brand. You said it was the best and most expensive hut didn’t mention the brand
... Eastern* knife. No knife can be used on certain holidays only.
Thank you sir!
your method worked for me, thank you
I like t eclairs you were making but they look too small can you make a video and make them a little bigger than that
thanks for the video, of course not everyone agrees, for me it's the bread knife, any properly sharpened high quality steel will slice through bread, cakes, fingers, etc. I use a nakiri for bagels. thumbs up,
so positive
Gracias un 😘 desde Barcelona ❤️
Honestly dude your upper tier knives are pretty entry level. But I can see how they would save you a lot of money if someone stole them while still having decent performance when compared to the more expensive Japanese knives. Also you could combine the utility knife and paring knife categories together by recommending a petty which is designed to do the job of both. Admittedly though I do have a 90mm petty and a 135mm petty. So I do agree with some of what you said and the knife categories. I will also add that if you, whoever is reading this, get good knives and take care of them they will out live you and possibly even your kids.
I totally agree Mike, I don't scratch the surface of true "upper tier." This was really from the standpoint of solid production knives that won't ruin you if they're damaged/lost/stolen and for home enthusiasts who may not want to drop thousands on a Kramer or Miyabi. I made this video a good while back so I think I do mention a petty right? I have a misono petty I love for just the reason you mentioned. Amen on taking care of those knives! Treat them well and they'll treat you well. Same goes for any good kitchen item.
Hi Scott. What an awesome recipe, I almost never bake but have always had a soft spot for French sweets and cakes. In Western Australia it's not that easy to get good éclair au chocolat so I decided to bake. Your recipe and instructions are perfect, and mine turned out almost exactly as yours. The hardest bit was piping, mine were slightly wobbly but consistent enough. The freeze and cut technique certainly makes them look professional! Any chance of a vanilla cream filling too that would be great? Cheers.
Hi James, I'm so glad you enjoyed the recipe and most importantly, did a little baking yourself that you were proud of! Let me see what I can find for a basic vanilla pastry cream recipe. I believe I put one up on my blog at one point.
What is the one you picked up at 3:30? You never said the model. Thanks
Haha oh man, I had someone else ask me about this one, but he was a total ass about it because I couldn't find the make/model (I bought it from a little Japanese knife shop in San Francisco that has sadly closed since) and he thought I was blowing him off. I promise, if I knew what this model was I'd tell you!
Switched my bread knife for a slicer. Victorinox sells slicers optionally as serrated, and the single bevel serration makes them bend sideways on heavy stuff. But a decent sharp chef knife should do, there is just more friction because it's a high knife. I think serrated bread knives only came up with stainless in the thirties.
Thanks for the info!
Dude I’ve been loosing my shit trying to make these for online baking school you’re a god sent
Haha glad I could help man!
Hi Chef stumbled upon your video here in the UK. Just applied for college here
Please upload more videos
I love Global G-2 for everyday work in professional kitchen. Perfect balance, hygienic construction to prevent bacteria, this knife for thin slice and also very sharp but durable/ strong (not easy to chip) and very easy to sharpening the knife. Unlike the high heat treatment which I need to be careful on using the knife. With Global I can just go fast and do everything without worry :)
Totally agree!
... to prevent bacteria growth*. Bacteria are always around, no knife can negate their existence😉.
I just bought the Tojiro DP F-802 150 mm utility and F-503 170 mm Santoku. Why? Cheap and vg-10. I guess time will tell on their hardness claim. I absolutely hate my cutco 440 chef knife. But maybe with an edge pro I might enjoy it? I'll buy the edge pro then go from there on chef knife. Pretty sure I'd prefer vg10 there also. My go to paring knife is the Opinel carbon. The cutcu paring knife is the beater knife. And my $13 carbon mora is my beater knife.
Chef please upload more videos. Your videos are best and so informative. Please please come back chef.