The Cold Oven Cake | 1976 Recipe

Рет қаралды 3,482,327

Күн бұрын

Maybe forgetting to preheat your oven isn't a bad thing!? All recipes below!
MY COOKBOOK: geni.us/BakingYesteryear
INGREDIENTS
• 1 cup butter or margarine
• 1/2 cup shortening: Crisco/Lard (Or omit, and simply use 1 & 1/2 cups of butter)
• 3 cups white sugar
• 3 cups sifted all-purpose flour
• 1/2 tsp baking powder
• 1 cup milk
• 5 eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/2 tsp salt (not in the recipe, but would be nice!)
METHOD
*.) Assure butter, shortening, eggs, and milk are at room temperature
1.) In a large bowl, cream together butter, shortening, and sugar until light and fluffy
2.) Beat in eggs one at a time
3.) Sift together flour and baking powder in a separate bowl
4.) Fold in flour mixture & milk to the butter mixture, alternating in small portions
5.) Stir in extracts
6.) Turn into a buttered & floured 10 inch tube/bundt pan, or similarly sized vessel
7.) Place in a cold oven, setting temperature to 350ºF and bake for ~ 1 hour & 15 minutes.
8.) Cool cake in pan for 5 minutes, then invert onto a cooling rack. Cool completely before slicing.
Thank you for watching! Please do consider subscribing :)
TikTok: @bdylanhollis
Insta: @bdylanhollis

Пікірлер: 13 000

@uniquelymadison 2 жыл бұрын

Chaotic Dylan is fun but calm Dylan is so cozy and just a delight to watch too. Its like baking with friend through a Face time or something. 😊

@Myako 2 жыл бұрын

"Chaotic Dylan" and "Calm Dylan", I love it! 😂😂👏🏻👏🏻

@BDylanHollis 2 жыл бұрын

I always aim for these to feel like you're baking with a friend :D It's the best type of baking!

@annechenlowey7462 2 жыл бұрын

Chaotic Dylan is an coffee-based cocktail at the rave, and Calm Dylan is a lovely cup of tea at the kitchen table. Both are fun, and have their times for the best experience.

@uniquelymadison 2 жыл бұрын

@@annechenlowey7462 😂

@uniquelymadison 2 жыл бұрын

@@Myako 😁

@popehentai 2 жыл бұрын

"Crisco: Its digestible!" Still the greatest official slogan ever.

@MJ-jq4kc 2 жыл бұрын

and also probably the most false. Crisco is crystalized cotton seed. probably the one thing your body has the most trouble digesting. so it stores it in fat cells. hence making the person consuming it, fatter. the process that is involved in its creation also makes it a carcinogen.

@XxLelunaMeloaxX 2 жыл бұрын

even better when you learn about the connection between Crisco, gays, disco and lube~

@BlueIdiotPie 2 жыл бұрын

like I know the original slogan of Crisco is "it's digestible" bc in the Victorian era all other brands of lard were made out of things the human digestive system *couldn't* process and so made for some Very Bad times on the toilet (or "toilet" depending on how you want to look at it) while Crisco was made out of pig fat [edit: cottonseed oil, it's make out of cottonseed oil, not pig fat] and thus genuinely digestible by humans, but seeing "it's digestible" just tickles me every time

@AZyzk 2 жыл бұрын

@XxLelunaMeloaxX I can't dissociate those 😋😄

@MJ-jq4kc 2 жыл бұрын

@@BlueIdiotPie no, crisco is not pig fat. pig fat is pig fat, crisco is crystalized cotton seed. literally.

@torymiddlebrooks Жыл бұрын

I had no idea that Dylan could be anything less than 100 miles an hour, this is a very pleasant and relaxing surprise.

@kathrynwitte3398 11 ай бұрын

Considering that Dylan is from Bermuda where the highest speed limit is 35km/h (22mph) and the lower is 25km/h (15.53mph) in cities/towns the description of Dylan @100mph is ironic! For those metric incapable, 100mph is equivalent to 160.93km/h!

@MrBnwest 10 ай бұрын

youtube does allow you to speed up Dylan ... which I do ;)

@rynodragon2316 10 ай бұрын

Ya this is seriously weird seeing him calm

@stevenazar9940 9 ай бұрын

You know he was running laps around the house between takes 🏃🏃🏃

@wewendela 8 ай бұрын

As an introvert who can be around high energy people but it wears me out really fast. I appreciate the calmer Dylan. I do get the level of high energy in his shorter form videos, which is probably partially due to the length of the video and the attention span that he's expecting from the people who watched the short form videos. He's adjusting for the audience that he's expecting for that type of content. Which shows intelligence as a content creator.

@greerbriggs8421 8 ай бұрын

as an anthropologist, your dedication/fascination with seeing how people cooked and ate in the past (especially with these home cooking books) is a very familiar feeling you're studying this field in your own way with your own perspective that offers something I've not seen in many of my peers, food is a key aspect of culture and your hands on exploration and willingness to take others along this path with you is so interesting and human in a way that is often lost in this study Ɛ>

@Boyakishan 4 ай бұрын

How did you reverse your 3???

@IkutoH 4 ай бұрын

@@Boyakishan Probably a special character or a character from another language.

@nemesisofeden 4 ай бұрын

That's an incredibly interesting way of looking at it. He's a food archeologist that's influencing future generations to the potential of the past.

@objective_psychology 4 ай бұрын

@@Boyakishan Copying and pasting or using a custom keyboard shortcut

@terryhasseman5239 3 ай бұрын

Food and religion are something every society in history has had. Examining them definitely helps understand the cultures and people of the past (yes I'm late to the game, but my algorithm only started suggesting the long-form content of this channel yesterday after years of the shorts being watched and saved on my profile

@valkeakuulas 2 жыл бұрын

The point about not necessarily needing all of the cutesy gadgets to bake in your home is such a welcoming and good point and it's nice that we have someone saying it out loud.

@MeepChangeling 2 жыл бұрын

Yeah but if you bake more than once a week... Get a good mixer or a food processor that can do mixing.

@AmericanDivaa 2 жыл бұрын

:o Right? I appreciated that message way more than I expected. I mean...yeah! A bowl, and a wooden spoon or whisk is really all you *need*. ^^

@Torlik11 2 жыл бұрын

@@MeepChangeling I agree, it's nice to have a reminder that you can cook without it but without going for the expensive stuff, a cheap basic hand mixer can make a world of difference. I got mine for 5$ at a second hand store and it made baking much more fun.

@ruffethereal1904 2 жыл бұрын

@@Torlik11 The hand mixer opens up so many great avenues like frosting, whipped cream, and homemade ice cream. I'm just lucky my dad bought a heavy-duty, big boy KitchenAid for my mom and now, I'm the one who keeps baking several times a week with doughs that would beat the ever loving daylights out of any lesser mixer.

@hodgeelmwood8677 2 жыл бұрын

I always say that if my grandmothers and great-grandmothers could bake without fancy gadgets, so can I.

@mannye Жыл бұрын

Kathy passed away in 2019. It would be so nice to let her children know that her recipe is making so many people happy.

@everyoneytubes Жыл бұрын

Condolences to you. I didn't know her. But I did have a friend in that building in 1976.

@kal1543 Жыл бұрын

Kathy is an amazing baking innovator! Love her dedication to send it in and share with everyone ❤️

@dp7650 Жыл бұрын

I didn't know you Kathy, but much love to you and your children.

@tazkrebbeks3391 Жыл бұрын

My condolences.

@bilindalaw-morley161 Жыл бұрын

I've just comments that nobody these days(yes I'm a Boomer) can imagine the happiness and pride she would have felt at her recipe being chosen. Perhaps if you get a thousand likes on a comment? Maybe. I hope someone can share this vid with her family. Thank you for letting us know.

@Varizen87 10 ай бұрын

I absolutely love this format. Dylan has such a great speaking style, which I say as someone who has taught public speaking at college level. The way he presents information is top notch, and the fact he follows up on his curiosity creates a fantastic discussion point. Honestly, he’s on par with class Alton Brown for his deep dives on these topics in long form. His shorts are fun but long form is engaging.

@monroerobbins7551 7 ай бұрын

Same :) plus, his voice is so soothing, I’ve been using his long videos as sleep aids, and they’ve worked a treat.

@carolharris2357 5 ай бұрын

You need berries and whipped cream. And real butter.

@deltahillcreative Жыл бұрын

Many years ago when I queried her on such a topic, my grandmother explained to me that by starting in a cold oven, the cake has time to settle resulting in a "fluffier" texture. It also helps the cake develop a thicker crust meaning it lasts longer without going stale. As much as I love your short-form content Dylan, I absolutely adore these longer videos. It's really nice getting a more in-depth tutorial and your information delivery methods are on point.

@radar12564 Жыл бұрын

I can't decide if I like it more when he's screaming about FLOOF POWDER or explaining things calmly like a lovely, experienced teacher. He's not the hero we wanted, but he's the hero we needed. ♥

@whatsit177 Жыл бұрын

I like the moo juice

@deborahhuxley8745 Жыл бұрын

His energy reminds me of dog (I'd say a good golden) who somehow learned to cook. The "floof powder" reinforces that. I love him. Good boi.

@MiniAngelMom Жыл бұрын

I totally and wholeheartedly agree

@Zutzuuu Жыл бұрын

I agree, but that tingling that I get when he screams "CIMANON" just cracks me up😆

@juliestewart3244 Жыл бұрын

EGGIESSSSS!!

@undertalefan5867 Жыл бұрын

This guy has maxed out charisma. He just makes me smile

@benduso2327 Жыл бұрын

He dumped str for it, worth every penny

@tybofborg Жыл бұрын

@@benduso2327 Yeah not a single point in straight, it's how I roll too

@raphaelbernard7954 Жыл бұрын

I agree he does have plenty of charisma and his use of language is intriguing as well as his presentation. All in all very enjoyable.

@RaoulDukeSr Жыл бұрын

Couldn't agree more..a joy to watch 👌

@unkownhistory7660 Жыл бұрын

Charisma 100000000000000000000000000000000000000000000000000000000

@alyssaohleyer8416 4 ай бұрын

My mother taught me a trick for measuring shortening. In a glass 2-3 cup measuring cup, add a cup of water. Then add enough shortening to displace the amount of water for the shortening measurement. So if you need 1/2 cup, you add shortening until the water reaches 1 1/2 cups. If you need 1 cup, add shortening until the water reaches the 2 cup line. Then, block the shortening and dump the water out. You now have your perfect amount even though it's a messy blob.

@clarkha99 Ай бұрын

@alyssaohleyer8416 -- This is genius! Water displacement would be so perfect (and so much less messy). Thank you so much for sharing, and "thank you" to your mother 😇💞

@kristiswa Ай бұрын

Yeah, I learned that in 1963 in Home Ec. When did people forget it?

@vma862 17 күн бұрын

When feminism start 😐@@kristiswa

@sevenember3332 9 күн бұрын

I believe the use of hydrogenated fats started to be phased out around the mid to late nineties. Mainly because I don’t remember using it in any of my home ec type classes.

@lauralynpilakowski12 5 күн бұрын

@@sevenember3332 That is how my mother taught me as well! I was just telling my 22 year old son about that a couple of days ago!

@jadecoolness101 Жыл бұрын

3:40 "I just really love to bake" I felt this in my CORE. I'm "the baker" of my family, always making cakes and cookies. My family sometimes wants me to make box cakes or premade cookie doughs, but I find that to be so soul crushing. I don't think these are bad products, but when I want to bake, I want to BAKE. I do 't want to open a box and just add water and an egg. I want to have flour and sugar and butter, and put it in an oven and know that I'm the one that literally transformed it into a dessert. I use electric mixers because the joints in my hands are. Bad. But I enjoy baking.

@amethystcat6844 2 жыл бұрын

My best friend's 91 yo aunt told me a few years ago that baking cakes starting with a cold oven would result in them being more moist, especially pound cakes. I've been using cold ovens for cakes ever since and it really does make a difference in texture and overall moisture!

@chrsd2536 2 жыл бұрын

I'm going to test this out. I bake my breakfast casserole starting in a cold oven and honestly it's just fine.

@Puglover130 2 жыл бұрын

I wonder if that’s the secret when we taste supermoist , almost steamed , dense cakes. But I makes me wonder if sponge cakes would also be superior this way- they may end up a little too mushy/ soggy

@creativesea.design 2 жыл бұрын

What I find interesting is the concept that moist cakes are better, I am used to fluffier being better and dense being something of a lower value :))

@Armorlord04 2 жыл бұрын

@@creativesea.design I'd note a difference between moist and dense, cakes both dense and fluffy can be too dry. I'd associate moist more with softness, though density and dryness can both lead to needing the aid of a beverage.

@Armorlord04 2 жыл бұрын

Did she have any recommendations for changing times or temperatures with that method? Curious to give it a try.

@jenasorbera6707 Жыл бұрын

Dude. seriously. Im a retired pastey chef. The amount of information you give so perfectly in explaining the science and reason behind every step is perfect. Beautiful job you Joyous human.

@LittleBlue001 8 ай бұрын

I came across a pie crust recipe that said to use a food processor to cut the fat and flour together and even noted that it would not turn out the same without using a food processor. I didn't own one so I ignored that, used my grandma's old hand-held pastry cutter and the crust turned out beautifully. I'm sure a fork would have worked too. You are right, you don't need fancy stuff to make a recipe, just use what you have.

@LogjammerDbaggagecling-qr5ds 6 ай бұрын

Cake was invented hundreds of years before electricity, so it's silly for them to try to tell people that they can't make one without it.

@barefootalien 6 ай бұрын

Yay for grandma's pie crust recipes! Mine has the best cooking instruction I've ever seen in a recipe. This is just after cutting the fat into the dry ingredients. "Turn on the faucet gently just until the water doesn't break up into droplets right away. Then, with loose fingers, floomph the dough very gently while swiping the bowl under the water, letting it all absorb between swipes. Do this until it feels right." 'Floomph' is so very much like her, heh. Before she passed, I had her walk me through what "feels right" means, and it turned out to be even more fascinating! It's when the dough, under that gentle, loose-fingered, floppy-wristed floomphing, magically goes from a bowl of loose crumbs to a single ball of dough. You really can feel as it's about to happen, and you start doing quicker and quicker swipes through the water for less and less until _poof._ It's a ball. Soooo crispy and flaky... and then I improved on it even further by switching from shortening to butter (which needs some extra cooling and resting steps so the butter doesn't soften beyond being able to be cut with the dry ingredients).

@gwirgalon3758 5 ай бұрын

also two butter or dull edged knives, criss crossing them, how I originally learned to make it ; )

@emilyflotilla931 5 ай бұрын

I loved my pastry cutter! My crusts always turned out flaky.

@emilyflotilla931 5 ай бұрын

@@gwirgalon3758Same, in home economics!

@frustratedfriar9632 Жыл бұрын

Hello Dylan, how are you? I'm a 70yr old Australian and I actually grew up eating a lot of the recipes you demonstrate here. Wow! Talk about a blast from the past! I even got to eat lots of things, cooked by great and great-great Aunties, who had actually baked these recipes during the 1st and 2nd world wars. I am now introducing these recipes to my 4 kids, as my late wife would have done I'm sure. Thanks for saving me a lot of time searching for these recipes.

@Christyleadbitter 2 жыл бұрын

Professional chef here with nine years patisserie experience. You’re initial explanation is perfect. Allowing the larger air bubbles to escape through slow heating process creates a tighter crumb giving you that slight fudge like texture especially when it comes looser batters like in this recipe.

@gh_007 2 жыл бұрын

Since the temp isn’t at full blast for the whole time, does the gradual heating of the batter before cooking temp is reached have any impact on the crumb/flavor? The larger bubbles rising and popping makes sense for the flatter top/bottom and tighter crumb, but doesn’t explain the fudgier texture to me. I’m wondering if the slow warming of the batter, with emulsified eggs and milk and starch creates a pudding-like interim phase that cooks at the full temp for a short amount of time? And is it possible that the slow heating helps create a flatter top/bottom by heating the whole cake through more evenly (vs. a blast of heat on the outside moving into the middle), much like how a wet fabric cage collar achieve flatter cakes for stacking? I’ve been baking (always from scratch, no boxes mixes for me!) since I was 11, but not a pro by any means. I began yeast and sourdough baking in 2018, and nerded out on different techniques, science behind gluten/starches, hydration levels, and impact of time/hydration/lipids on flour. I love learning new science-behind-the-baking stuff, and your thoughts would be appreciated!

@foegettergames252 2 жыл бұрын

Followup question, is there any particular reason cold oven baking isn't more popular? Is it primarily a concern for time? or just the prevalence of preheating?

@JonathonDezLaLour 2 жыл бұрын

@@foegettergames252 Cold oven baking does change the behaviour of the mix, and the end result can vary a lot by the type and age of the oven (older ovens tend to be slower to heat up, and non-fan ovens tend to have less equal distribution of heat) so pre-heating the oven is often the best way to make something come out reliably. There's also a lot of recipes that favour the lighter, more open, and generally less dense end results that come from baking in a pre-heated oven (speaking largely of cakes here). And some bakes just won't work at all if they can't start building their structure right away (cookies, flourless cakes, yorkshire puddings/popovers etc)

@jpunkins 2 жыл бұрын

@@gh_007 I think you're right, my guess is that the fudgier consistency is due to the combination of the denser crumb and the fact that it wasn't at full temp for the whole time so it didn't dry out as much. I think it might be a little closer if it was cooked at a slightly lower temp for slightly less time but I still don't think it would be "fudgy", just more moist and springy.

@suemetzger5302 2 жыл бұрын

@@JonathonDezLaLour popovers , the things I've learned. We grew up eating these delicacies for breakfast with obnoxious amounts of butter, then I had a spell were they just didnt rise , that lasted till I saw the flour my hubby bought was self rising, changed the recipe and almost killed me . If I can't make a decent popover, why live?

@transwithnoplans Жыл бұрын

You’re so chill in the longer videos. The TikToks you do are so chaotic that it’s such a weird shift. I came here expecting to witness a bar fight with lard and crying over gelatin, but I left with a new scarf and a mug of warm soup. Thank you very much.

@rltt379 Жыл бұрын

I like both, I feel like it could've been a little more chaotic and still feel natural though

@becky4183 Жыл бұрын

I love this and I agree with you!

@heidivaliev3706 Жыл бұрын

I love your videos!! Articulate, funny and adorable!😊

@Asstolfo96 Жыл бұрын

Eh- gies!

@0joshdude Жыл бұрын

The biggest wipe lash or it a parlel unervers of him

@koitsenka Жыл бұрын

In the WW2 era, my grandmother had to run a farm with one old man and a few kids. Grampa was "froze in" to war work as a molder in a tank factory. She had 2 cows and had to sell half her chickens for gas to run a borrowed tractor to plant the crop that year. The family survived on smeerkaas, eggs, wild dandelion greens, and homemade bread. Butter was too expensive an ingredient, even if you made your own. She took to to the market, where she sold it, and bought oleo and flour. The oleo came looking like lard, with a little packet of yellow powder you could mix in if you wanted to make it yellow, like butter. Thank you for representing for the common folk, sweetie.

@lauraroberson9937 11 ай бұрын

Try that with a tsp of nutmeg, and leave out the coconut flavoring. Yum. I have a cold oven recipe I've used for years. Mom and grandmom taught me to not only cook from scratch, but to adapt them if i wanted to.

@alainajohnson2021 Жыл бұрын

I just made this cake with my grandma. She had never heard of this type of cake and was excited to make it with me. while it was cooking she took out one of her old recipe books from the 50's and we looked through and found some interesting cakes that were going to make next time we get together. Thank you Dylan for making the videos because now I am going to have a whole bunch of new memories to make with her!!!

@beatrizd.rodriguez9051 Жыл бұрын

I am literally crying reading this post... Bless you and you grandmother... 😭😭😭

@bananapudding1367 Жыл бұрын

Don't be shy drop some recipes 👀

@HeatherD831 Жыл бұрын

This comment made my day, I lost my maternal Grandmother back in 2002 and my paternal Grandmother is on the other side of Canada so I don’t get to see her much.

@emilyrln Жыл бұрын

Awwww that's lovely!

@chimkinNuggz Жыл бұрын

1950s? Geez i wonder if any of the instructions included slaves

@Sassafrass95 Жыл бұрын

Anyone else love calm Dylan as much as chaotic Dylan? both are versions of himself I'd watch all day

@Saohesc Жыл бұрын

First I'm seeing calm Dylan after watching his shorts for a while. I'm actually very relieved that he can be calm.

@The_Big_Jay Жыл бұрын

I kinda prefer calm Dylan. I mean, I don't hate chaotic Dylan, his blind baking jokes get me every single time, but his more calm, curious, almost educator like demeanor is.. nice.

@drunkenhippie69 Жыл бұрын

Agreed. I love him his chaotic self reminds me of me lol cause I totally do a lot of the same weird shit lol

@flamedance58 Жыл бұрын

A part of me wishes he used costumes lol

@ruditya4219 Жыл бұрын

when Dylan become chaotic, the video tend to be funnier to watch and full of jokes. but when calm Dylan rose up, it become more educational and that's good. you see, not a lot of baking channel give many information of the recipe (like the history or something else). then Dylan as one of many, give us that and that's quite nice to get.

@carolcalklumb2990 9 ай бұрын

My guys (I.e sons) sent your channel my way and, as usual, I love their gift. My mom (born 1927) had those cookbooks, that she and her 5 neighbors shared back and forth. Thank you! And you’re right again. I (born 1956) as a young married baker (1975 - way too young lol) had no mixer. Thank you again.

@cathleencavanaugh2113 9 ай бұрын

I’m seeing this much later than the original air date. With that said I will weigh in on the cold oven bake. My grandmother was born in 1887 and worked in a boarding house as a 13yo. She was a fantastic baker and I learned pies, cakes and noodles from her. I didn’t preheat an oven til forced to in Home Ec class in the early 70’s. I think preheating the oven would have been considered a waste of money. I have recently found your channel. I truly am enjoying all the episodes as I try to go back and watch them all. Ty

@barefootalien 6 ай бұрын

Interesting... I do wonder if the not-preheating thing was economic in inspiration. Not long before _that,_ I'd think preheating would be absolutely mandatory, since it would involve building a fire.

@CrackedWreckingBallProductions Жыл бұрын

Dang, I wish you did more long-form content like this. Your passion comes through at a whole new level.

@baysidesue Жыл бұрын

I agree, wholeheartedly!!

@Quantum36911 Жыл бұрын

Yes I agree! I love the chaotic energy and dark innuendos of the shorts, but this could be in a humanities curriculum, the passion and expertise in food culture really comes through, so well written

@sarahbartilson2915 Жыл бұрын

Came to say the same thing!

@angryhobbit5919 Жыл бұрын

Right?! This made my morning!

@pillow7306 Жыл бұрын

i think so too, the shorts are fun and sporadic but this explains more

@codyuntch4850 Жыл бұрын

Just wanted to share that an older lady shared one of your baking videos with a whole room of other older ladies at a self reliance conference we had a few months ago at our church. She went on for a few minutes about how wonderful your videos are and suggested everyone look up your channel. It made me laugh. Love your videos and your love of baking and history!

@cindyrobertson3798 Жыл бұрын

Another older church lady here! He's a hoot isn't he?

@JohnSmith-gg7qh 8 ай бұрын

Dylan - you are loved by all here in my home. I was raised with everything starting in a cold oven. Nobody could afford the extra gas or electricity for heating the oven with nothing in it. Very simple reasoning. Most recipes I learned were geared toward that. Good job! Keep teaching us!

@monroerobbins7551 9 ай бұрын

I’m a 21 year old man, and I’ve always loved cooking and baking, but watching your videos, and learning about vintage recipes, it’s completely boggled my mind. It makes me so happy, cause while I love cooking, I hate that a lot of modern recipes need super specific tools or ingredients. Vintage recipes feel more accessible, and… it reminds me of memories I had when I was young, reading the Babysitter’s Club and thinking about what my life will be like. Instead of recipes from faceless people along the internet, I feel more like I’m reveling in the recipes of past generations, passing them on to the next.

@ThePhoenix198 Жыл бұрын

There's a simple joy to watching someone expound so eloquently, enthusiastically and entertainingly on a subject he so obviously loves.

@BumChops 2 жыл бұрын

It's lovely to see someone who doesn't let the pressure to create content diminish their love for baking, I wish all content creators had his unstoppable humour and enthusiasm.

@MeepChangeling 2 жыл бұрын

He's creating for fun, not profit. What ruined youtube was "Wait I can make money doing that?! :O" and now everyone treats this place like a business or a career instead of a social media site for sharing videos.

@Niquiunique 9 ай бұрын

Recently discovered this guy, so entertaining, and couldn’t put my finger on who he reminded me of, till today! Bill Nye! Anyone else, or just me?

@i.lowlife 11 ай бұрын

I would just like to say, I recently baked his version of this cake that he put in his cookbook and it is as delicious as he describes. His version is almond flavored and pound cake-like. I baked it for my brother's going away party during his 2 week home recruitment before he was stationed in El paso. I'm very pleased to say that everyone enjoyed it. I was ecstatic to even get the thing out of the pan, and even more pleased to find it tasted as good as it looked. I also found that it tasted good with fruit and when I go back and attempt it again, I might make a fruit compote or jelly for the topping. 10/10

@alicial1239 Жыл бұрын

One more possible reason they used a cold oven: When a cold oven is heated, it heats very quickly. This cake has a lot of fat in it. So when the cake is in the fast-heating oven, the extra heat will FRY the edges before going into the baking stage at 350°. The hot stage gives every edge a crispiness that you usually only get on the top.

@F4sy Жыл бұрын

This comment deserves a pin

@rexbeavers6746 Жыл бұрын

My oven takes about 15 to 20 minutes to heat so I don’t know how this would work depending on how long the preheat takes.

@seanmivey Жыл бұрын

Yeah, the more I think about it, you're right. The radiant heat during the "cold" phase would more quickly crisp the edges (even in the pan). Kinda like a toaster oven. Yet the cake is still less "done" because it's at a much lower air temperature until the 12-minute mark.

@karleeadams Жыл бұрын

Save on electricity 😅

@calihoyer1415 2 жыл бұрын

I love how Dylan actually explained the physics of baking and why/how certain ingredients & methods matter & change the way recipes turn out; that kind of thing has always been something that vexed me a little, because I never really got it and no one I asked could explain it, so I’m delighted that now I understand! Thanks, Dylan!

@sleepyinseattle1209 2 жыл бұрын

Reminds me of "Good Eats," which was a favorite of mine growing up. Highly recommend if you want more of the science behind baking, and cooking in general.

@jameskahre8488 2 жыл бұрын

YEP

@chevgage6210 2 жыл бұрын

I learned it when I took chemistry in highschool lol

@amyormsby841 2 жыл бұрын

@@sleepyinseattle1209 Yes - reminds me of a combination of "Good Eats" and "Bill Nye the Science Guy". Love the videos!

@asmrkatyaa 6 ай бұрын

Yesss! Your explanation for not using a stand mixer makes my heart swoon. Thank you for being the most humble and honest baker around. Also, mixing things by hand, is so stress relieving. Bad day at work? Mix. Feeling sad? Mix it out, boo.

@MizzNee796 Жыл бұрын

i appreciate seeing recipes made how i remember 'homemade' being prepared as a child. I can remember my grandmothers main gadgets were bowls, measuring spoons, a tin flour sifter and a metal egg beater that had gears on them. I wish I could have those same items now...i can remember seeing those items in my mother and grandmothers kitchens for DECADES...they don't make items to last like that anymore.

@scottdebrestian9875 11 ай бұрын

Lehman's Hardware in Kidron, Ohio has lots of old-fashioned non-electric kitchen gadgets (it's in Amish country).

@catcolb11 9 ай бұрын

I have all of my grandmother's gadgets. Love them.

@gaefaelevi6670 Жыл бұрын

I will forever stand by my point that this man needs an official cooking show. Like maybe on normal TV, Netflix, Hulu, etc idc I just want one!

@billhanna2148 Жыл бұрын

No truer words 👍👏👏👏

@lorijudd2151 Жыл бұрын

I would completely vote for that!!!

@TheStorm45 Жыл бұрын

Yeah, except TV and stardom RUINS all the greats, it POISONS them...I wouldn't wish that curse on ANYONE. He's perfect just HOW and WHERE he is ❤💯

@TheSamantha51682 Жыл бұрын

I actually think I saw him on something that was Netflix or Hulu on of them...

@inguaz5480 2 жыл бұрын

Apart from all the wonderful things everybody is saying about Dylan's longer videos, I have to say I love how his experiments with his baking are also really accessible - there's a lot of cooking videos on KZfaq that do things like deconstruct and combine and whatnot, but it's surprisingly refreshing to have him just change the baking method slightly and observe the results!

@IslandMarigold Жыл бұрын

I would recommend alternating wet and dry ingredients, beginning with dry and ending with dry. It's supposed to help improve the crumb of the cake by covering the starches with the lipids and then absorbing the remaining liquid in the end. It makes a difference in muffins for sure. 😊

@laurab5750 10 ай бұрын

Also recommend adding the flavorings to the milk...better incorporation into the batter with less mixing.

@kellybedzz2618 Жыл бұрын

These full episodes though! Sweetly surprised how different they are from the shorts I've been seeing. I just subscribed to Dylan and this is the first full episode I happened to watch as it was randomly top of my feed today. So delightful and unexpectedly different from his also delightful shorts. First of all Dylan as so adorable it's like watching a red panda baking or something. Except with cute fashion. I just can't. But then he swoops in with this charming history AND science double whammy insight on this recipe and I am absolutely smitten. So pleased to have found my next youtube obsession to binge.🤩

@willemroux321 2 жыл бұрын

Bro, you're way more professional in a homely manner than some of the "network" bakers on tv and it makes a huge difference. You don't seem hollow and soulless in fact. Please never stop making these 😉

@elizabethculver555 2 жыл бұрын

Agreed!

@stefhanieinsinga-ash2093 2 жыл бұрын

Bless! He's my favorite baker

@DK-fq4bn 2 жыл бұрын

I too, greatly enjoy watching you bake. I enjoy you honest reaction to the finished product.

@JeshuaMorbus 2 жыл бұрын

He, at least, doesn't have a lot of dad jokes to throw to us (serious cultural question: Do TV cooks do that outside of Spain XD?).

@marzbarz72 2 жыл бұрын

@@JeshuaMorbus I would say that Alton Brown, who many would consider the king of American cooking shows, is full of dad jokes.

@Odester117 2 жыл бұрын

Dylan is quickly becoming my favourite online personality. So wholesome and well mannered, not to mention the humour he brings to everything he does. Keep up the great work!

@nuclearbirds 2 жыл бұрын

“Wholesome and well mannered” Remember the candle salad?

@jamessockman5971 2 жыл бұрын

Agreed, love this man

@NoZenith 2 жыл бұрын

Check out Glen and Friends

@froggyrox42 2 жыл бұрын

He definitely gives me captain america if he didnt join the war and decided to dive into baking and homemaking instead vibes. He is wholesome and damned funny! 🤣

@jamessockman5971 2 жыл бұрын

@@froggyrox42 yo, I was going to comment "wow Steve Rogers knows his way around the kitchen" lol

@NeedsMoreBirds 4 ай бұрын

I really like this long-form version of your baking videos! It gives you a lot more of a chance to elaborate on things than the trimmed down versions for shorts and tiktok.

@planningwithlyons9027 10 ай бұрын

I just have to say thanks!! You are so fun to watch I feel like it's live. But you are great for my ADHD. I want to become a better baker, BUT have the hardest time reading baking cook books that are super technical. I learned more about baking in this vid then trying to focus on a book. It's also great to see the stages to the end product. Thank you!!

@drewpickle2237 2 жыл бұрын

Seeing Dylan in his slower videos is extremely refreshing. They perfectly contrast his higher-octane TikTok cooking videos, and it widens the scope on how he actually acts. It shows that the way someone presents themselves isn't exactly how they actually are. Keep up the good work, and I do want to see more of these longer videos.

@TwilightStar91 2 жыл бұрын

He's like this in his TikTok Live sessions as well, he still has to talk fast to keep up with the chat but he's very lovely and sweet.

@galendeig6747 2 жыл бұрын

Exactly what I was thinking.

@rose77778888 2 жыл бұрын

I just told my son that I like him better this way. Although, I do enjoy the others.

@_rvth_ 2 жыл бұрын

took the words right out of my mouth. love the candor and process in these videos.

Жыл бұрын

Listening to Dylan is like hanging out with happy Golden Retriever that knows how to bake. Its comforting.

@garysouza772 Жыл бұрын

Mr. PeanutButter Bread, but more grounded.

@eleanorfielding2114 Жыл бұрын

Oh goodness- that’s spot-on.

@pam8962 Жыл бұрын

😅😂😅yes ❤😊

@tinaw.5538 Жыл бұрын

I'd go more high strung, like border collie, or Irish setter, but yes. Nice boy😊

@angelafranklin2267 Жыл бұрын

True! But maybe a Chihuahua!!! Lol love him!

@turquoiseandcoral 8 ай бұрын

I liked what you said about choosing not to use stand mixers 😊 I love to bake, too, and so I love the process. It's a sort of meditation, also feeling the batter texture change to cream with patience. When I could afford a stand mixer I would look at it and walk away. I also think about bakers creating pastry and cakes in the 1800's all from scratch and if they can create those fluffy beauties w/o a stand mixer - well, I can try, too 🥰

@DebWHNP 18 күн бұрын

I am in love with your longer and more detailed format! Please keep them coming! It's great to have the side stories like metrics and the addition of full names, addresses and phone numbers. I am 69 and remember when no one worried about giving out that information or locking your house and car.

@erikharrison 2 жыл бұрын

Starting with a hot oven gives you more "oven spring" - the water in the batter starts to steam, and the gasses expand, then the cake sets before it can deflate. Dylan's theory is exactly correct (well known in bread making). Thats why you get that classic pound cake dome with cracked top. And the margarine/crisco combo probably helps with that "fudgey" texture too - butter is about 15% water, so there is actually more fat in this than in a traditional pound cake.

@RaspK 2 жыл бұрын

You are quite correct; and for the trivia aficionados, butter is typically 82% fat, with a minor part of milk solids added, and the rest is water.

@marmitenot. 2 жыл бұрын

Thanks for the explanation!

@ginger_nosoul 2 жыл бұрын

@@RaspK you are correct, butter is made of butter and adds a butter flavor.

@knuckle12356 2 жыл бұрын

@@ginger_nosoul you are correct; better butters bake best by butter biters bitter battles better butter batter and the butter batter battles embitter bigger butter butlers. Basically.

@matter8293 2 жыл бұрын

@@knuckle12356 cheese

@augustaimperatrix 2 жыл бұрын

I said this the last time and I'm going to say it this time, because Dyllan deserves every last bit of praise I can offer: I love these longer videos. I love the way he talks, how invested he is in everything that comes with baking these recipes and of course I love his humor. Plus, I commented on the last longer baking video (as I said, similar to this comment) and all I got in response were genuinely nice comments, agreeing with me. I've never seen this before, especially on KZfaq. No nagging, no insulting, nothing. It was just... rainbows, flowers blooming and bees humming in the comments beneath my own comment and it makes me happy every time I get a new notification.

@FutatabiRyouji 2 жыл бұрын

I concur

@pewnit 2 жыл бұрын

I legit thought I was gonna be in the minority that picked up on this, I think his personality on screen is extremely entertaining to watch which plays a huge role.

@anthonypetruzzi158 2 жыл бұрын

totally agree. his short videos are funny as hell, but these longer videos are something special.

@Jerepasaurus 2 жыл бұрын

He's an absolute gem and we're so lucky to have him in our day. I can never stop commenting and supporting this wonderful guy. ♥

@s1lentsymphony607 2 жыл бұрын

I could not agree more. He is something special to this world and this platform. Genuinely appreciate everything he does

@lovetolaugh1956 11 ай бұрын

I love that you made it both ways. I also love that you use regular kitchen tools to bake since many of us don’t have fancy mixers. Love you & your videos. You are adorable.

@silivrengamer 11 ай бұрын

Btw, my mom always used one stick butter and one stick margarine to make tollhouse cookies and they were always FANTASTIC. I intend on making them that way myself now that she has passed on.

@uSCOTTpwnd 2 жыл бұрын

I love your emphasis on accessibility in cooking. Not everyone can afford butter and not everyone has an electric mixer. Wish every cooking-based content creator was like this.

@IronMessenger 2 жыл бұрын

Unless one day he gets a big sponsorship from the fat cats at the mixer company! Then he will sell out just like all the others... You know who you are Mrs Ray. ;)

@maxperezcelani 2 жыл бұрын

i was just thinking the same

@XxNightmare128xX 2 жыл бұрын

Despite Crisco being used in a lot of recipes, try to use animal based fats like lard as substitutes. The vegetable and plant based ones play a significant role in heart related health issues.

@IlyaNLeo 2 жыл бұрын

I absolutely agree with you sweetheart At the same time im glad they arent ALL like this There can ONLY BE ONE DYLAN B HOLLIS AND I LOVE HIM JUST THE WAY HE IS.

@braydenwoods9432 2 жыл бұрын

If you enjoy his videos for that reason, I believe you would enjoy Adam Ragusea, as he also does all his recipes by hand (except homemade noodles).

@lettuce3484 2 жыл бұрын

I’m incredibly happy you started this longer-form type of content. While your shorts/tik toks are definitely entertaining, I feel like you’ve really done something special with these longer videos. They allow you to dive into the history of, methodologies of, and your personal philosophy on baking, which are topics you’re clearly passionate about, but are hard to fit into 60 seconds. In these videos, that passion is very clear and it’s infectious. I don’t have any real interest in baking, but these videos really draw me in regardless, and always provide me something to learn. Hopefully you enjoy making them as much as you seem to, because I think I speak for a lot of your viewers when I say I can’t wait to see more

@magmaslug9305 Жыл бұрын

12:46 That "wow" had so many thoughts and feeling in it

@aureaphilos Жыл бұрын

My kid and I love your short-form videos - they are so funny - but I thoroughly enjoyed this longer format. It shows that you're much more thoughtful about what's involved with each recipe. Bravo

@cryosblaze5867 2 жыл бұрын

I love chaotic Dylan's energy, but calm Dylan just feels like the sorta guy I wanna have a nice cup of tea with and a chat.

@debbyherrick6676 2 жыл бұрын

I would love to have him as a friend 😉

@Zineeta 2 жыл бұрын

Yes I agree

@FlinnyWinny 2 жыл бұрын

Tea AND CAKE

@lalaj5831 2 жыл бұрын

Especially if he bakes.

@kodaaxolotlnerd9352 2 жыл бұрын

only seen this guy in passing while I was browsing Tik Tok, but this version of him feels kinda... Uncle Iroh-ish? In the way that he'll calmly explain how a cup of tea is made, or a baked good, and all the nuances that go into making it correct, and then being like "apply that knowledge for not just tea or baked goods"

@KKRB3 2 жыл бұрын

I genuinely absolutely adore the high contrast of absolute Chaos(tm) in the shorts versus the very gentle, educational and downright soothing long-form videos - it makes for a perfect balance of video styles + twice as enjoyable for both personal 'chaotic-brain' days and 'want-soft-and-soothing' brain days! well done!! :D

@galeparker1067 2 жыл бұрын

Well said!!

@beleva09 2 жыл бұрын

Completely agree, it is my favourite aspect of Dylan's content You just can't really deal with the same amount of energy every day

@KKRB3 2 жыл бұрын

@@beleva09 Exactly!! And a creator can't *give* the same amount of energy every single video either, so it probably helps that he doesn't have to be "on" re: the chaotic energetic side all the time (since a number of other people here on YT have burnt themselves out that way), and instead can choose when to be Full Chaos(tm) and when to be soothingly low-energy. It's brilliant on both sides! :)

@lacytaylor1501 2 жыл бұрын

It reminds me a bit of Good Eats with Alton Brown's goofy skits but more serious yet still light hearted educating on the cooking process. I adore watching Good Eats and similar sort of silly yet serious food education shows so now I understand why I so enjoy this content.

@KKRB3 2 жыл бұрын

@@lacytaylor1501 SAME!!! Very well said!

@DJKBELL 7 ай бұрын

Your show reminds me of older seasons of ‘Good Eats’- early 2000s. (Which is one of my favorite cooking shows of all time) You light up the baking world! I love your enthusiasm for baking, and love learning about all these vintage recipes!!

@Corybander 3 күн бұрын

Having only scene short snippets of your work prior, I was not prepared for how well presented this was. I enjoy the comic antics and manic energy of your short form videos, but the class here won me over. I'm subscribed.

@honeyhrt8 2 жыл бұрын

I love how his eyes glitter when he's talking about baking And it's not the light reflecting there's like joy in them and mild amusement

@sherrymerrill6317 2 жыл бұрын

I agree. You can see his passion and other emotions clearly. This is why I enjoy his content so much.

@bleachbomb1369 2 жыл бұрын

Opiods do that

@thekrunkerman3336 2 жыл бұрын

Bruh why'd you have to ruin it like just let us be happy

@sherrymerrill6317 2 жыл бұрын

@@bleachbomb1369 actually they don't. I worked in recovery for over 5 years and most of the people we encountered on opioid were anything but happy.

@bleachbomb1369 2 жыл бұрын

@@sherrymerrill6317 when ur recovering ur anything BUT happy speaking as someone who has been on fentanyl , oxycontin , suboxone. I'm currently detoxing from prescribed meds due to pain & ... when ur in recovery ur not ON opiods. Ur sober. So of course u haven't seen it cuz everyone is sobering up & it sucks physically & for some (i cant relate) emotionally

@ChroniclerC 2 жыл бұрын

Like you speculated for the first cake, the higher starting heat for the pre-heated cake means that more of the water content of the cake turned to steam during the formative period of baking. This resulted in more lift (the higher dome), bigger air pockets in the cake (the looser crumb), and more of that water leaving the cake (the drier cake). Anyway, I'm really appreciating these longer-form videos. You're doing a great job!

@thepeppermintkid1 2 жыл бұрын

You know honestly the thought of steam (and likewise the water content) didn't even cross my mind as a reason for the difference; this was very informative, thank you!

@spencergellner5471 2 жыл бұрын

Its for the opposite reason you want things like your pizza dough and bread to go into a high heat oven or in this case pre heated oven. Since we want to create these larger air pockets. I just love the idea of doing the reverse for a pound cake.

@EphemeralLuna 2 жыл бұрын

Came here to say exactly this. Starting at an already high temp allows it to heat faster thereby allowing for more moisture loss. And margarine has a LOT of moisture in it.

@MsWhite-gw4yp 4 ай бұрын

I love watching him get all nerdy over his baked goods! I am a science teacher who taught the science of baking for a few years and this brought me back! More videos like this please!!

@tigrflowr 10 ай бұрын

I currently have this cake in my oven, I used the recipe from your cookbook (my inaugural bake from it). There's something extra cozy about being able to pair your video with the process

@vee8099 2 жыл бұрын

I absolutely love how you thought about we poor folks. Yes, it's true that many of us can't afford simple luxuries such as a $400 mixer. Nor a lot of "special" ingredients. Margarine, unfortunately is a staple in my household. Thank you for just being the wonderfully kind person you are.

@Leah-ic1et 2 жыл бұрын

It’s a staple in my kitchen also, it’s a great substitute for people with life threatening dairy allergies. I’m not sure if we are used to the taste and texture but can’t tell the difference between butter in cakes and Marg in cakes. I have a fancy mixer but it is annoying to wash another appliance so I don’t use it. I’m also wondering if this person was going through hardship and used a cold oven to conserve power and came out with this tasty cake.

@curiousKuro16 2 жыл бұрын

I grew up with margarine and I always liked how spreadable it is!

@jenniferstrover1276 2 жыл бұрын

@@Leah-ic1et I grew up with margarine because my sister and I had dairy allergies as kids. Margarine is also used in Kosher cooking, because you're not supposed to mix meat and milk, so it's a good substitute for butter in meat dishes.

@falconlore9666 2 жыл бұрын

I inherited my Mom's kitchen Aid that is now 30 years old. Thankfully those kitchen Aid stand mixers were built to last it is dang heavy though and the leaver arm does not raise the bowl as high as it used to.

@ayajade6683 2 жыл бұрын

Tbh I like taking my agression out on my baked goods as the stand mixer is a pain to set up and the hand mixer is my great grandma's from the 1960's so it's very heavy. But if you really want a a mixer the hand crank ones work just as good and are usually $15-20

@vociferonheraldofthewinter2284 2 жыл бұрын

My mom was a professional baker in the 70's and she taught me that when a recipe called for 'sifted flour' it meant to measure it after sifting. When you weigh out a cup of unsifted flour and a cup of sifted, you'll find that there's a significant difference. There is much less sifted flour in the cup. You might want to try the recipe again, this time measuring after sifting. You might end up with a less dense, more fluffy cake with a more pleasant crumb. And just a fun historical fact: sifting flour was a necessity for baking for most of history. This took out the large, hard grains and the bugs. Yes, the bugs had to be sifted out before using. This was normal. When I was a child we lived in the Alaskan bush for a time. No running water. One room cabin. Wood stove. The flour was contaminated with ants. My mom didn't have a sifter and we weren't due for another airdrop of supplies for days. Her answer? She stewed some raisins and made raisin cinnamon rolls to hide the ants. It worked like a charm. Everyone enjoyed them and got a bit more protein than they bargained for. Raisin bread was on the menu daily until the next delivery. I do know she ordered a sifter for her kitchen shortly after that.

@NachoAE360 2 жыл бұрын

That sifted flour explanation makes so much sense yet it had never occurred to me. Thank you for explaining!

@graceomalleygrimm9776 2 жыл бұрын

You can also use a spoon to loosen up the flour before you put it in the cup, then sift it. On a side note, I would not do this for all recipes, as I did try it with cookies, and it left the dough a bit too runny.

@kristineream3683 2 жыл бұрын

I love the story about the ants! I teach FCS, and I will be sharing that tidbit. One of our English teachers always gets chocolate covered ants for the students to try when the read Lord of the Flies... 😉

@thrumylens1 2 жыл бұрын

Wow...I had a good chuckle....thanks for sharing...

@KSBondi13 2 жыл бұрын

I was once a broke grad student making breakfast for a bunch of friends who had crashed at my place after a full night of playing nerdy board games. (We were broke; no money to go out for entertainment!) My friend was helping me make cheese grits and started to throw them out when she found bugs in the canister. She was positively horrified that I barely blinked and just told her to add a bunch of pepper to disguise the bugs. We all survived our peppery, buggy grits.

@ChrisStoller 2 ай бұрын

This gentleman deserves his positive feedback! Man, such inspiring videos, Dylan, you have made me start to get close to my kitchen, my wooden spoon and my whisk. And I really love your content. Recently got your book, I will be taught to bake by the best teacher on the planet ever now; B.Dylan Hollis!! 🙌🙌🙌

@patriciakinney2389 11 күн бұрын

I love these older recipes and the way you are bringing them back 🥰

@debraboober608 Жыл бұрын

Dylan, I am 68 and quite familiar with those cookbooks! They had hardbacked editions in my school for Home Economics class and were phasing them out as our teacher was quite uninventive in the kitchen, so I am the proud owner of several of these cookbooks! So many of your recipes are ones I remember my grandmothers making! Both of them were very inventive in the kitchen! Keep doing what you are doing, you are bringing baking to a new generation!

@markclifford1857 Жыл бұрын

Hello 👋 Debra. How are you doing? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, where are you from? You seem like a real country girl

@parsleypalace3272 Жыл бұрын

I remember those, too!!!! When Dylan showed one, I got Sooooooooo happy!!!!!

@Kieron-Davies 7 ай бұрын

Could you please send me a link to find that book as I am struggling to find it

@dougkunzelman5745 Жыл бұрын

I don't cook, I don't bake - I have no idea why KZfaq suggested this video to me, and I have no idea why I decided to watch it. This is the first video from this guy I have seen and he totally cracks me up! He doesn't crack jokes, but he's hysterical. And now I want to try this cake!

@E23K1LL Жыл бұрын

In 4 days I am sure you have seen his shorts by now, but he most certainly does make jokes. I strongly encourage you to check them out if you haven't already. They can be crass, but hilarious none-the-less.

@CuriousCat987 Жыл бұрын

you should watch him on TikTok

@theresalogsdon765 Жыл бұрын

What ever brought you to this Site, Gave you a few minutes of fun. It is always this way. He is a Real Character. Enjoy

@xxwintermoonxx1528 Жыл бұрын

He doesn't crack jokes he cracks eggs

@dougkunzelman5745 Жыл бұрын

@@theresalogsdon765 Thanks, I will. In fact, I made hid Peanut Butter Bread a couple nights ago and it was amazing!

@jimfishnteeth5217 4 ай бұрын

This is like the Bob Ross of cooking and I'm here for it. Love the fast paced humorous cooking shorts and the long vids, this is lovely.

@domdecosa 4 ай бұрын

This is the first video of yours that I watched that wasn't your Shorts. I love how genuine you are in this.

@VoodooRogue Жыл бұрын

Ya know, I love the high energy humour you put into the tiktok length videos... And now seeing this, it just cements the idea that we need to get you a Cooking/Food Network show of your own. The neat collector aspects you brought up, the weird history glimpses, the positive "go bake even without gadgets", and the peek at the science were all better than full production shows I've seen. Yeah, I did a bit of baking before seeing your videos. But I do a lot more now. Thank you!

@jenniferdistler2136 Жыл бұрын

I whole-heartedly agree! I would start watching tv again if Dylan was on food network!

@stevenmendes111 Жыл бұрын

His shorts are entertaining but I really enjoy the longer versions where he talks a bit more about the culture of the time and science of the recipes. He’d be great on Food Network. He’s like a funnier, gay Alton Brown.

@carriehart6370 Жыл бұрын

I agree you need your own show

@Tarabara Жыл бұрын

I would love to see him as a judge on Nailed It if they ever bring it back.

@janetteknox5149 Жыл бұрын

Oh God yes that would be great

@vanitystreak 2 жыл бұрын

If the other comments aren't enough, let me add on with mine: I absolutely adore and look forward to your longer form videos, especially as a beginner cook excited to explore more recipes I feel that it's easier to absorb instructions as you are bringing us through the process, explaining the techniques and steps used. Plus the vibes are immaculate, I just enjoy such videos so much. Please do not leave out long form videos 😊

@tiffanyfennimore534 2 жыл бұрын

Hear hear! I agree! I like the shorts quite a bit, but adore and love the longer videos, more please?!?!?!?

@samspielmann7704 2 жыл бұрын

This exactlt!

@CrungySpungus 2 жыл бұрын

His personality translates so much better than the minute long ones👌

@karaadams9381 2 жыл бұрын

He needs his own show on tv!

@Daggoth65 2 жыл бұрын

@@karaadams9381 people need to let TV die, he needs a show on Netflix or just to get regular sponsors on KZfaq

@sundarion0913 Жыл бұрын

So, I love your videos! This one in particular, I am a chef. The things you bring forward about everyday kitchens and not having gadgets and other points of this video are amazing. You almost give me "good eats vibes" explaining the small things. Your awsome keep it up I will keep watching!

@kristiswa Ай бұрын

We were taught never to measure/dump ingredients into the mixing bowl directly, in case we dumped in too much by mistake. And we were taught to break each egg first into a small measuring cup, in case it had gone bad, and then pour each one individually into the mixing bowl.

@missjazzybaby88 2 жыл бұрын

“Kathy..oh dear 😮” I chocked when you showed the last name!!! 😂😂😂😂 you truly are an amazing person!! If only we had more yous in the world! Love your baking and personality ❤️❤️❤️❤️

@candicehamm6770 Жыл бұрын

We could watch these videos all day. I showed a video to my grandma, and now she watches as many as she can! She remembers a lot of these recipes from when she was younger

@inge6280 Ай бұрын

I love those types of cookbooks as well, when i’m on holiday I always try to get the local church cookbooks, so much fun. Now I feel like baking a cake, i still have my mothers buntcake tin. Can’t use it though, it’s been used so much it now has a hole it in 😂

@kammymarie13 2 жыл бұрын

I was really curious how it would differ going in a pre-heated oven so I'm SO glad you decided to try it out!! I love these longer in-depth videos so much!!

@bekcorvus823 2 жыл бұрын

it's all down to chemistry, by spending less time at a high temp, the cold oven cake forms looser bonds which creates that almost fudgy consistency that you talk about, it also helps that it means it retains much more of it's moisture, by the time it would leave the cake a crust is already forming, thus keeping the moisture in; whereas in the preheated version (especially at the same high temp) it both forms stronger bonds, and much sooner too, it also pushes the moisture out before a crust forms all the way around. As to why a stronger bond could form a more crumbly cake, think about a rubber band left in the sun, and then you pull it as hard and quick as you can, the bonds are stronger but that means much less flexibility thus the bonds snap rather than stretch, causing it to crumbly not fudgy

@PaniniYT Жыл бұрын

So could you add a pre determined amount of time and do this with a store bought cake mixture as well to make it more fugdy? Because one of the reasons I'm not a cake fan as much is because it is so crumbly. Just wondering if it was just that way because of the butter and Crisco or if it'd do that without it too

@deth3021 Жыл бұрын

So it's the opposite to meat? As normally with meat you want the preheated oven or pan to create a skin to keep the juices in?

@yaniquebisson7152 Жыл бұрын

@@PaniniYT yes you can! It's my trick and it's made it a lot more enjoyable. I also only put about half-3/4 the recommended oil. When time to ice it, it doesn't fall apart on you as much. The oil helps make it moist, no need if you don't bake the moisture out lol

@Weehapaa Жыл бұрын

@@deth3021 actually really similar to meat. Exposure to high heat pushes out moisture faster, due to a stronger structure (muscle fiber tensing). Which is why searing is typically done for short intervals (couple min per side). The crust formed by high heat actually doesn't keep in moisture, this has been tested. And is why seared meats are often basted or rested in a fat, or roasted meats are covered/wrapped in foil, to protect/ reuptake some of that juice. Instead, the purpose of searing is maillard browning and the flavor that develops from that. The purpose of preheating for meat is likely to reduce the amount of time that is spent in the danger zone between cold and cooked. For tender juicy meat low temp for a long time is the way.

@hellothere702 Жыл бұрын

@@PaniniYT if you like fudgey cakes try a box of lemon pudding mix and a box of yellow cake mix 1 1/4 cup water* 1/3 cup oil and 4 eggs cook for 40 mins at 350 makes the most moist cake I have ever had it's like straight fudge and if you use the jello brand pudding then you can't taste the lemon at all *edit: it's 1 and 1/4 cups water not 1/4 cup whoops

@chelleyroberts 11 ай бұрын

The cold oven version looks perfect for slicing and using for strawberry shortcake

@LeesaDeAndrea 5 ай бұрын

I really like his calmer, more serious & more informative videos.

@rustinscott4389 2 жыл бұрын

My wife does all her cakes cold oven style. Mostly because she forgets to preheat. Love every one -perfect crumb! Keep it up!

@astathea 2 жыл бұрын

ahahah That's exactly what I do too xD Give your wife a hug from me, a fellow forgetful baker

@derwinfater9156 2 жыл бұрын

Hey me too. Same reason or just don't see the need to waste so much energy. Thinking of what he said, this might be the reason why my (rare) baking products all come out so nicely. 🤔

@Jenny_Sama 2 жыл бұрын

Dylan is such a charming, engaging, down-to-earth fellow, the real treat isn't the pound cake, it's listening to him for 14 minutes ❤️

@Neiot 2 жыл бұрын

I know, right?

@AlfBecerra 2 жыл бұрын

You read my mine❤️

@vanessaduty1574 2 жыл бұрын

I agree he is such a doll! He makes me want to go through my gmas old church recipe books

@roadie9775 4 ай бұрын

I like how we honor our friends, family, and, neighbors when we dust off old recipes and enjoy them today. Though many are gone to be with our lord a bit of their love remains in every bite.

@just-me5562 3 ай бұрын

It's really cool to see the two sides of Dylan, 1: we have wild Dylan yelling in the kitchen (who is hilarious and makes us laugh) 2: Calm and relaxed Dylan who resembles a kind friend making sweet for you when your sad both sides are equally as amazing and part of this beautiful man. Never stop baking Dylan

@indigoaunaturale 2 жыл бұрын

The cold-oven "secret" absolutely came from this lady accidentally not turning the oven on, frantically shoving the cake in and turning the oven on and praying, and realizing that the cake turned out okay after all.

@mx_nana_banana 2 жыл бұрын

As all good recipes begin.

@that_auntceleste5848 2 жыл бұрын

You better believe it! 😂 With company on the way.

@75ur15 2 жыл бұрын

"The most exciting phrase to hear in science, the one that heralds new discoveries, is not 'Eureka' but 'That's funny.'” - Isaac Asimov.

@wesleythomas7125 2 жыл бұрын

So it's a miracle

@blazerfox22 2 жыл бұрын

Almost all non-major discoveries are purely accidental, and even then some of the major ones are as well

@bookfanatic 2 жыл бұрын

My Grandmother’s pound cake uses sour cream instead of milk and a mix of vanilla and lemon extracts. It’s fantastic! The crumb is tight, but the best part is the crispy top. Because of this, she uses a springform tube pan and doesn’t flip it over. Pound Cake 3 cups sugar, less 3 tablespoons 1/2 lb. butter 6 eggs, one at a time 3 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sour cream 1 teaspoon Vanilla extract 1 teaspoon Lemon extract Cream sugar and butter well. Add eggs one at a time. Beat well. Sift dry ingredients and add alternately with sour cream. Add Vanilla and Lemon extract. Pour in a 10-inch greased tube cake pan. Cook 1 hour and 10 minutes at 325 degrees.

@angieodonoghue9654 2 жыл бұрын

Thank you for sharing!!

@LeoMidori 2 жыл бұрын

It sounds nice! I use sour cream in my chocolate cakes, it makes them incredible. :D

@ksharpe8137 2 жыл бұрын

Sounds awesome! Will try it soon since we love pound cake. 😉

@darksentinel082 2 жыл бұрын

I’ll have to try this soon! Thank you so much for sharing

@jaybira77 2 жыл бұрын

Thanks for sharing I will try this!!

@sandybrown1439 Жыл бұрын

Hi Dylan. I grew up not preheating the oven. I don't know if it was to save gas or to save the energy or I would forget. I don't know but I never preheated my oven when I was baking and maybe that's why my baked goods always turned out great. Thank you for this comparison. It was very informative. Love watching you.

@latifaagius39 6 ай бұрын

I was an old teenager in 70's. Crisco was a staple for all of our Italian pastries!!!!!! Gramma from Napoli!

@tokkinvic 2 жыл бұрын

"You'd be surprised what you can get done with a bowl, a wooden spoon and a whisk" This singlehandedly motivated me to bake (I've always love to try it by myself!) but then I remembered I don't have the most crucial part... the oven. I guess I'll wait several years to work for my baking needs 😌 great vid as usual, Dylan!

@juliastock3771 2 жыл бұрын

There's some great cake recipes you can do on a stove top with steam for example!! That might be something fun for you to look into until then😊

@IsaacIsaacIsaacson 2 жыл бұрын

I bake small goods in my airfryer and it works really well. I've made cookies, even small sponges. :)

@natascha7868 2 жыл бұрын

@@juliastock3771 I think China and Japan have traditions of steamed cake (maybe some other asian countries too)

@ladyofthemasque 2 жыл бұрын

The Townsends channel has some examples of baking pies in a cast iron Dutch oven with coals from a fire. If you have a barbecue on your back porch or balcony, and some briquettes, this could be doable, and you can usually find Dutch ovens at thrift stores, Just remember to get a metal trivet to raise the pie or cake pans up off the bottom of the pot, and that you'll want to rotate the pot over the coals one way and the lid with the coals on it the other way every so often.

@anyjen 2 жыл бұрын

You can bake some cakes in a pan with a lid with really low heat, if the pan is thick.

@michaelburgess6004 2 жыл бұрын

When I heard "cold oven cake" I imagined him just setting a bowl of batter in a cold box until it magically turned into cake. I wanted to see that happen so bad.

@blakksheep736 2 жыл бұрын

Me too.

@peggywoods4327 2 жыл бұрын

Hahaha that was me too! As someone who used to bake professionally, I was highly intrigued. Now I want to bake one just experience "the crumb".

@michaelburgess6004 2 жыл бұрын

@@peggywoods4327 It certainly did look pretty good in the video. How come you don't bake professionally anymore?

@dawsie 2 жыл бұрын

😹😹it’s been decades since I had heard anyone talk about cold oven baking, this is a method I learned from my Mom and my GrandMother both and it was also the way I was taught in my cooking class at High School. They never preheated the oven before making up the ingredients for any type of cooking. I was over joyed at the fact he compared it to the pre-heated oven method only to be left disappointed by the texture of the pound cake. Heavy fruit cakes are best done in the cold oven method as it allows everything to firm up before it starts baking. Because the oven is cold the flour has the chance to absorb the liquid into every grain of flour, thus giving that moist creamy compact texture. In the pre-heated oven the flour does not get the chance to absorb the milk, eggs and butter into the flour and thus it gets burned off faster leave behind that crumbling teeter to the cake which is also dry. That pound cake is now only good for having with custard to help with the moisture content. I prefer a good pound cake over any type of sponge cake, but the best sponge cake I ever made was on a GirlGuide camping trip where we learned to use a straw Box to bake a sponge cake that was the first and only time I have ever made a sponge cake that was so moist but it did split and crumble due to not having any body to it.

@blakksheep736 2 жыл бұрын

@@dawsie Sounds great!

@janinemiller2478 Жыл бұрын

You are such a joy to watch. I'm so thankful one of your shorts popped up during my last rabbit hole shorts watching. Your energy is only slightly behind the energy of my dog when I leave the house for a minute and both of you make me smile and forget about anything that might have gone wrong that day. Thank you for being so amazing!! Keep on baking!

@karenyork9863 9 ай бұрын

I have a cold oven bread recipe that came from Abby Hoffman’s 1971 book, “Steal This Book.” It’s called Whole Earth Bread. It’s started in a cold oven with a pan of water in the bottom. I’ve been making it since 1971, which makes me two days older than dirt. It’s very good and can be made using oatmeal, cornmeal, wheat germ or my favorite, flax seed meal. I can send you the recipe if you can’t locate it online. It makes two loaves.

@JamesKurokage 2 жыл бұрын

I feel like dylan is like the one guy everyone loves to visit and he is just the nicest person to be around and will make a cake or cookies just to share them with everyone and love seeing the smiles on their faces when he makes delicious foods.

@staren1991 2 жыл бұрын

that, or have them taste whatever he is making for tiktok that day xD

@thetaaaa Жыл бұрын

It's lovely to watch you in a longer, chiller, more grounded recipe video. I love the hilarious fast-paced vintage recipe shorts, but this feels like so much more of a genuine experience. It's the first time I properly grasped the extent of your passion for baking, as well as how thoughtful and gentle you seem to be alongside the chaos. I look forward to seeing more from you

@julianlaresch6266 Жыл бұрын

I've only ever seen the shorts before- this longer video is very nice. I love the passion he has for baking.

@Kellyesan Жыл бұрын

Agreed!

@no-Just_Ice Жыл бұрын

Thanks for making it to where I don’t have to say anything more

@cmowery72 Жыл бұрын

The cookbook arrived today! I am having so much fun reading it. I just bought a 3-pound block of cream cheese, so it came just in time. How sweet that you dedicated it to your grandma! I have already done a few of the recipes after seeing them here on YT, but look forward to trying more, starting with the PB&J Cheesecake.

@betterthanbrooklyn5806 4 ай бұрын

Dude I love how clear your passion for baking is shown through these videos! I learn so much from them!

@machouchacha 2 жыл бұрын

Your point about the expensive kitchen gadgets really struck a chord with me. I can't count the amount of recipes I had to click away from because of how fancy and expensive the equipment was. Often, these recipes don't even provide an alternative solution for those who don't have that kind of equipment. Thank you for shining a spotlight on this. And thank you for keeping it simple!

@ariadne0w1 2 жыл бұрын

seconded...everything but meringues and whipped cream, etc, I do by hand with a fork and/or silicon spatula regardless of what it calls for. No issues so far, but my goodness would a food processor make my life so much easier. I also sew (in the middle of making a dress right now) and I don't own a sewing machine. Sometimes you just got to take the long way around.

@poke-talia268 2 жыл бұрын

@@ariadne0w1 I borrowed my grandma's sewing machine to stitch together my cloak, but stretchy faux fur doesn't agree with sewing machines, so most of it ended up being hand stitched by myself. Gave me so much more respect for people who hand stitch replicas of historical clothing. Especially those who do it frequently.

@TectonicAtomic 2 жыл бұрын

Don’t even get me started with homemade pasta

@bluefox5331 2 жыл бұрын

@@ariadne0w1 That gave me some comfort preparing to take up sewing by hand this summer! :D I have no room nor I am willing to shell out for a machine just starting out

@ariadne0w1 2 жыл бұрын

@@bluefox5331 It certainly takes longer, but given how many clothes I also have that's a good thing. Also makes for a more impressive humble brag. "Oh this old thing? I sewed it myself...by hand"