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Speaker 1: Welcome to Stuff you Should Know from house stuff Works

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Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh Clark,

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Speaker 1: and there's Charles W. Chuck Bryant, there's Jerry. Three of

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Speaker 1: us are together, which means it's time for stuff you

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Speaker 1: should know about. Cake. Cake, cake, gake, gake, cake, gake, gake, gake, caccake, cake, cake,

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Speaker 1: cake cake. Uh. This made me I just frankly want

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Speaker 1: to put my face in a cake sheet. Caking. Oh man, Yeah,

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Speaker 1: I know. We had a discussion about cake or pie

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Speaker 1: quite a while ago. I don't remember exactly where you

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Speaker 1: landed on that. I'm surprised you can only think of

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Speaker 1: one one time we've done that. Yeah, cake or pie? Both? Yeah?

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Speaker 1: Same here? Why choose between two wonderful things that you

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Speaker 1: don't have to choose between? Agreed? As a matter of fact.

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Speaker 1: Every once a while you hit like the birthday party

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Speaker 1: Jackpot where they'll have like cake am pie and you're like,

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Speaker 1: looks like I'm in heaven. But today, today, Chuck, we're

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Speaker 1: not talking about pie. Although we can't talk about one

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Speaker 1: pie in particular, because we're talking about cake. It turns

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Speaker 1: out I saw this somewhere that Boston Cream pie is

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Speaker 1: actually a cake. Yeah, surprise, Boston, sorry to ruin your day.

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Speaker 1: They're probably the ones that are like that are saying that.

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Speaker 1: Oh yeah, probably maybe, I don't know. The article on

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Speaker 1: it was written in a thick Boston accent. Yeah it

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Speaker 1: is a cake. I'm not sure why, but I just

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Speaker 1: know it's a cake now. And I want to give

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Speaker 1: a hat tip here. Um. I mean we both worked

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Speaker 1: off of the house Stuff Works article. But I also

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Speaker 1: found a lot of good stuff on a site called

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Speaker 1: What's Cooking America? Did you run across them? They are

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Speaker 1: good man. They they have, you know, clearly their niches cooking, baking,

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Speaker 1: all things like ulinary. But they're They've got some really

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Speaker 1: well researched articles on their site about like the history

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Speaker 1: of cakes and things like that. Yeah, that's good stuff.

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Speaker 1: Kudos to you, remember kudos. They're gran Oli bar. Those

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Speaker 1: are great. Oh yeah, are those not around anymore? No? No, no,

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Speaker 1: those are gone. And then r I p also Bonkers candy,

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Speaker 1: So kudo went the way of the Dodo M. I

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Speaker 1: never heard of bonkers. They were like a fruit chew,

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Speaker 1: but like really had some chew to it, not like starburst.

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Speaker 1: You know, it's just disintegrates. These were like they were chewy.

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Speaker 1: They were good. They're about as good as it gets

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Speaker 1: really candy wise. Yeah, they need I know, you've noticed

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Speaker 1: they need to chill out here with the sweets at work.

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Speaker 1: Oh dude, Like they have little Debbie Star crunches and

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Speaker 1: Swiss cake rolls and stuff all over the place. I know,

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Speaker 1: we don't need that in here. There's like three or

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Speaker 1: four people who are like walking around toothless now, just

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Speaker 1: rotten right out of their heads. Well and also not you.

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Speaker 1: My toothlessness is for different reasons. Here's this from a Christini. Uh.

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Speaker 1: And I've also noticed that there's this weird mix in

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Speaker 1: our office now because they try to get super healthy. Yeah,

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Speaker 1: so there will be like Swiss Swiss cake rolls next

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Speaker 1: to a bag of like clam chips or something what chips?

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Speaker 1: I don't know. Clam chips sound kind of good. Seeweed uh,

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Speaker 1: seaweed strips. Oh yeah, yeah, I know, I know what

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Speaker 1: you mean. Or like just figs. Yeah, you know, it's

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Speaker 1: like a fig Newton without the good tasting part around.

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Speaker 1: We take figs and we mash them up, then we

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Speaker 1: wrap them in sell of fane and you eat them

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Speaker 1: for five dollars a piece and your child spits them

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Speaker 1: out because they know better, right. Uh no, today, Yes,

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Speaker 1: I'm with you. I do think it's gotten a little

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Speaker 1: out of hand, Like it's basically just a huge test

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Speaker 1: of willpower at the office, like every moment. You know, Yeah,

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Speaker 1: I don't, I don't indulge. I'm not getting into those

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Speaker 1: Swiss cake rolls. But it is tough to walk by

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Speaker 1: the miniature candy bar section and not be like, well,

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Speaker 1: just one of those little guys. Look how tiny it is? Right?

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Speaker 1: And then the next thing, you know, you get like

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Speaker 1: ten rappers laying around your desk thinking like what have

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Speaker 1: I done? I know it's post Halloween stuff too, it

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Speaker 1: so maybe it'll die down. I I don't. I don't

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Speaker 1: think that's gonna happen. But yeah, but again though, today,

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Speaker 1: I guess if if you replaced all of those candy

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Speaker 1: bars with cakes that were just sitting around, you get

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Speaker 1: zero complaints from me. Well, and at my house at Halloween,

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Speaker 1: we gave away two things. We gave away whole slices

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Speaker 1: of pound cake and just pigs. That's the worst house

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Speaker 1: in the block. Did you? Uh you have a a pound

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Speaker 1: cake fan? Um? Not? Typically like I would never order

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Speaker 1: a pound cake or say hey, can someone bake me

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Speaker 1: one for my birthday? You wouldn't say, like, clark me

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Speaker 1: a pound cake. I would never ask one to clark

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Speaker 1: me a pound cake. But occasionally, like in my life,

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Speaker 1: someone has had pound cake and said, would you like

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Speaker 1: some pound cake? And it's you know, it's good, it's good,

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Speaker 1: sugary and dent stuff. Yeah. I like it because you

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Speaker 1: can just eat it with your hand. Sure, just pick

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Speaker 1: it up and eat it. Yeah, it's like cake on

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Speaker 1: the go. Yeah. Um. I am not a fan of

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Speaker 1: lemon cakes. Oh really, so like a lemon pound cake

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Speaker 1: I'm not into. Well, okay, let's just get it out there.

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Speaker 1: What's your favorite cake of all time? Cheese? I'm gonna

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Speaker 1: toss it up between a carrot cake with cream cheese frosting.

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Speaker 1: That's Bill Clinton's favorite. Well, you know, as Bill goes

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Speaker 1: so it goes chuck, which is not true? Um that

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Speaker 1: the carrot cake with cream cheese frosting, or um, I

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Speaker 1: like a red velvet cake. Really? Yeah? Well that's the

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Speaker 1: cream or cream cheese frosting. Yeah. Yeah. Emily's favorite of

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Speaker 1: all time, hands down is the Waldorf Story of Red

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Speaker 1: Velvet cake, which is red velvet cake with a frosting

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Speaker 1: that is basically only like shortening, vanilla and sugar. Oh

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Speaker 1: that sounds nice. It's not a cream cheese thing. What's

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Speaker 1: what's your favorite favorite of all time? Well, everybody knows

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Speaker 1: that cake perfection was achieved sometime in the twentieth century

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Speaker 1: when Public's grocery stores started selling their yellow cake with

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Speaker 1: butter cream frosting. There's no better cake on the planets

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Speaker 1: like a yellow sheet cake. It's simple, but it's tasty.

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Speaker 1: It doesn't need any dress enough, but if it does,

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Speaker 1: we'll just put like some add some more frosting in

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Speaker 1: the shape of balloons on top. It's just it's just perfection.

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Speaker 1: It's a perfect cake. I love it. I can eat

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Speaker 1: it morning, noon, and night. I can eat stale stuff

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Speaker 1: I found in the dumpster behind Publix. I can eat

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Speaker 1: the fresh stuff right out of the oven, so hot

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Speaker 1: that it burns my mouth. I would eat it anyway

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Speaker 1: that it was given to me. Uh. I'm a big

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Speaker 1: frosting and icing guy too, So a corner piece of

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Speaker 1: sheet cake is pretty much heaven. Yeah, that's that is

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Speaker 1: the tops. What what is you me's favorite cake? You

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Speaker 1: mean's is actually the same as mine. We both are

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Speaker 1: junkies for Public's cake, to tell the truth, although I

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Speaker 1: have to say she introduced me to the wonder of

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Speaker 1: um Japanese cakes. And there's this little known fact about Japan.

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Speaker 1: It loves to take I shouldn't say it's a little

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Speaker 1: I'm probably a lot of people know this, but it

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Speaker 1: loves to take things that other cultures came up with

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Speaker 1: and then improve them ten percent. And one of the

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Speaker 1: things that they've done that with is the French bakery.

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Speaker 1: So if you go to Japan, you'll see all these cute,

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Speaker 1: little kind of um Provence style French bakeries everywhere. That's

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Speaker 1: still the best baked goods you've ever had in your life. Right, yes,

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Speaker 1: oh by far, by far. That's very controversial, it is,

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Speaker 1: but I'm telling you you would you would just be like,

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Speaker 1: Josh's right, this is better. I'm not kidding. They've they've

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Speaker 1: improved on it, and they're all they're they're very deferential still,

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Speaker 1: they're like, oh, well, this is this is crap compared

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Speaker 1: to the what the French are making. However, you would

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Speaker 1: say that in Japanese, but they're actually wrong. It actually

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Speaker 1: is better. But one of the things that they make

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Speaker 1: that's just top notches. This um what they call cheesecake.

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Speaker 1: It is not what you or I will call cheesecake

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Speaker 1: at all. Um, it's more like a yellow spongy cake.

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Speaker 1: I don't know where the cheese thing comes in. Maybe

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Speaker 1: there's a little cream cheese in there. I'm not quite sure.

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Speaker 1: But um, you and I would call it like kind

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Speaker 1: of a dense yellow sponge cake. But it is very,

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Speaker 1: very tasty. And that's a kind of a Japanese tradition

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Speaker 1: that I would guess Umi would say is one of

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Speaker 1: her favorites. And just a little shout out, there's a

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Speaker 1: place in Toronto. Uh, next time we're there, I'm going

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Speaker 1: to take you there. Actually, that's not true. I brought

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Speaker 1: you a cake from there from Uncle Tetsus Cheesecake Bakery.

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Speaker 1: That's a Japanese cheesecake. Oh that was good. Yeah, they're

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Speaker 1: the bomb. All I know is get out of my

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Speaker 1: face with any coconut or any pineapple. I'll take that, you'll, you'll,

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Speaker 1: I'll just slide that over to your desk. Then. Yes,

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Speaker 1: I don't even like German chocolate cake. Really, I love

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Speaker 1: German chocolate al right, Well, have you ever heard that

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Speaker 1: German chocolate cake and red velvet cake are the same.

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Speaker 1: It's actually not true. I haven't heard that. I had

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Speaker 1: heard that many times. It's not true. But that German

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Speaker 1: chocolate frosting is like, Man, that's good. I'm not into that. See,

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Speaker 1: I think that's what it does. That's what it is

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Speaker 1: that I don't like. I like sort of a tradish

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Speaker 1: butter creamy or just good old fashioned birthday cake icing

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Speaker 1: type thing. Yeah, and and surely you agree. Public is

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Speaker 1: the pinnacle of that. I don't know if I've ever

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Speaker 1: had a public's cake. I go to public three times

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Speaker 1: a week, So next time, I'm just gonna well, now

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Speaker 1: that you say that, it might be best that you

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Speaker 1: stay away because you're gonna start adding as They sell

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Speaker 1: it by the slice, which is dangerous. Oh they do,

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Speaker 1: because that was that's the only way I would want

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Speaker 1: to do it. They sell up by the slice, chuck,

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Speaker 1: Like I can't bring a whole cake in my house.

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Speaker 1: Be sure you look closely, because they have. Yeah, it

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Speaker 1: would be they They sell also the same kind with

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Speaker 1: like a cream cheese frosting. You want yellow cake with

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Speaker 1: buttercream frosting, just give it a shot and let me

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Speaker 1: know what you think? All right? The funny thing is

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Speaker 1: we really haven't even started yet. No, do you want

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Speaker 1: to take a break? No, let's let's at least give

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Speaker 1: out like three facts first. Okay, well, I think we

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Speaker 1: just give a lot of facts about what the greatest

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Speaker 1: cakes in the world are. All right, how about this?

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Speaker 1: Then I'll start you out with the word cake apparently

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Speaker 1: is an old Norse word, uh coca, which is kind

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Speaker 1: of funny because here I don't know where it came from,

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Speaker 1: but you're in America. Coca can mean do do yeah.

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Speaker 1: But k a k a is where the original word

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Speaker 1: supposedly came from. Right, Um, And a lot of English

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Speaker 1: words have like Germanic or Norse origin. Did you you

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Speaker 1: know that? Yeah? So cake, the word cake is is

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Speaker 1: of English origins. So's bread And apparently the um bread

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Speaker 1: and the cakes from back in the day, say, during

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Speaker 1: the medieval era. Um, they were very very similar. Probably

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Speaker 1: the only difference was the cake might be slightly smaller

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Speaker 1: and it was definitely sweeter. So cake was like a

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Speaker 1: sweeter version of bread back then. Yeah, they'd had a

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Speaker 1: little honey to it, but it's not like what we

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Speaker 1: think of his cake today. But that's not where the

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Speaker 1: first cake's originated. They actually go way, way, way further

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Speaker 1: back than that, right, Is that true? Yeah, it's true. Uh,

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Speaker 1: that may be a little too far back, Yeah, I

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Speaker 1: think so so. But basically around the time, um, I

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Speaker 1: believe Egypt, the Faronic Egypt, they were making cakes using

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Speaker 1: hot stones and honey and some sort of grain mashed up.

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Speaker 1: It seems like I bet the Chinese were doing it too.

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Speaker 1: Didn't say in here, right, but it seems like anytime

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Speaker 1: you're talking about who did stuff first, it's like Egyptians, Chinese, Greeks,

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Speaker 1: and Romans pretty much. I mean, you know, ancient civilization,

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Speaker 1: but maybe not China because it doesn't seem like a

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Speaker 1: very cakey culture. No, I'm not sure about Chinese cakes.

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Speaker 1: I don't think I've ever had one. I bet you

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Speaker 1: if someone knows, though, and I bet you there's like

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Speaker 1: one of the best things the world, it's probably a

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Speaker 1: Chinese cake. You know. One of the other things too

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Speaker 1: that I didn't realize that I learned from this article, Chuck,

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Speaker 1: was that, um, a lot of the cakes you see

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Speaker 1: around the world that you would mistake for you know,

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Speaker 1: customary or traditional cakes for that culture, they're actually relatively

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Speaker 1: new that the cake that we know and love and

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Speaker 1: understand is is very much a nineteenth century American invention

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Speaker 1: that came out of the Industrial Revolution. That's right. I

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Speaker 1: mean clearly, like in Germany, like you talked about in

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Speaker 1: the fifteenth century, they were making cakes. They were actually

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Speaker 1: even serving cakes at birthdays, and by all accounts that's

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Speaker 1: probably the first people to start the birthday cake at tradition.

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Speaker 1: But um, and I think they even put candles on top. Well,

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Speaker 1: none of the Greeks put candles on top, but it

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Speaker 1: wasn't like happy birthday cake. It was more like, hey,

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Speaker 1: this cake is round like the moon, and we're gonna

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Speaker 1: put candles on it to make them glow. And they're

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Speaker 1: probably huge candles now they think about it. Yeah, the

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Speaker 1: Greeks gave us the round cake and putting candles on

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Speaker 1: the cake to honor Artemis, to make the cake look

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Speaker 1: like the moon. And Artemis was the goddess of the moon, right,

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Speaker 1: so they were like, look, Artemus, what do you think

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Speaker 1: of this cake? She'd be like, it needs some frosting,

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Speaker 1: that's right. And then the Germans and the four hundred

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Speaker 1: started doing birthday cakes, and then the seventeen hundreds were

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Speaker 1: full on like it's a kid's birthday party, it's got candles,

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Speaker 1: it's a cake, and we'll sing some depressing German song. Right,

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Speaker 1: it makes you reflect on your own existence, that's right,

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Speaker 1: and it's eventually and but um there. So by the

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Speaker 1: time people were making birthday cakes in Germany, there was

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Speaker 1: a long, long, long tradition of cakes already, um, And

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Speaker 1: the word cake had started to originate in medieval Britain.

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Speaker 1: But um, there was such a thing as a cheesecake already.

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Speaker 1: The Romans created that and called it placenta. Yeah, Greeks

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Speaker 1: had created something that was basically a prototype of the

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Speaker 1: fruit cake, plock plock house. I believe they called it

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Speaker 1: feces right. Um. So there were all these kind of

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Speaker 1: cakes and breads and things that we're starting to to

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Speaker 1: be developed. And I think even that that pound cake

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Speaker 1: that you're not so hip on, um came before the

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Speaker 1: Industrial Revolution too. So there's stuff that you would kind

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Speaker 1: of recognize as cakes. But the idea of a cake

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Speaker 1: what Americans call it cake and no one loves a cake,

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Speaker 1: that came out of the Industrial Revolution. The show sponsored

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Speaker 1: by Cake Cake Eat Them Today, Alright, so let's take

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Speaker 1: a break. We definitely gave way more than three fags. Yeah,

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Speaker 1: we have earned our keep. Then we're going to come

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Speaker 1: back and talk about a little chemistry right after this.

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Speaker 1: All right, so we're back, and uh, we promised talk

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Speaker 1: of chemistry, and I think we talked about this briefly

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Speaker 1: on one show. I have tried to bake. I did

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Speaker 1: a birthday cake for Emily a couple of years ago,

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Speaker 1: Red Velvet waldor Story of Cake, and it was okay.

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Speaker 1: It wasn't pretty, though, what do you mean like it

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Speaker 1: like it was lopsided or there's an out of it.

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Speaker 1: It just you know, it didn't look like a cake

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Speaker 1: you would buy in a store. But it tasted really good.

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Speaker 1: I bet it was made with a lot of love too,

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Speaker 1: Oh of course. Um. But my deal is is I'm

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Speaker 1: not a great baker because baking requires you to be

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Speaker 1: very precise with your green dance, because it is chemistry.

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Speaker 1: I'm a much better cook because I'm a fly by

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Speaker 1: the seat of my pants and throw a little of

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Speaker 1: this in there, throw a little that in there, and

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Speaker 1: there's a much you cann't do that with. No, there's

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Speaker 1: much more forgiveness in general cooking than baking. Yeah, cookings

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Speaker 1: and art baking is a science for sure. Yeah, that's

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Speaker 1: what they say, right, Yeah, well that's what I say

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Speaker 1: to you. Know, you didn't make that up, right, I

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Speaker 1: think I did. Okay, So, uh, with a with a cake, right,

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Speaker 1: what you're doing is producing a chemical reaction, and I

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Speaker 1: knew that, but I had no idea um on this

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Speaker 1: granular level that this article gets into, just how much

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Speaker 1: of a chemical reaction baking a cake is the understanding

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Speaker 1: of it too to me. So you want to start

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Speaker 1: with a levening agent, right, that's right. That's how you

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Speaker 1: get from batter which is kind of flattened, soupy and wet,

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Speaker 1: to a nice tall cake. The reason it rises is

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Speaker 1: because of a levening agent. And way way way back

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Speaker 1: in the day, they used to use yeast. They use

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Speaker 1: yeast for everything. They would make some beer, they would

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Speaker 1: make a cake, they make some bread, um, they would

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Speaker 1: throw it into the eyes of their enemy. They would

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Speaker 1: in a fight, the dirty fight um. And then eventually, uh,

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Speaker 1: yeast kind of fell to the wayside a little bit

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Speaker 1: as they realized that there's other ways, um, two make

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Speaker 1: a cake rise. One of the big ways is to

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Speaker 1: actually introduce air into it. And if you say, you know,

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Speaker 1: beat some eggs, um, what you're doing. You're not just

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Speaker 1: breaking the eggs down into their their kind of components

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Speaker 1: are like a mishmash of all of their components. You're

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Speaker 1: also introducing air into that mix, which will eventually, as

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Speaker 1: will see, transfers into the cake to make it rise. Yeah.

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Speaker 1: And like when you're when you're following a recipe, if

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Speaker 1: you've never baked a cake before, and it says cream

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Speaker 1: the butter and sugar or sift the flour, you can't

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Speaker 1: just say, like, I don't have a sifter, so I'll

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Speaker 1: just throw the flour in here, like your cake is

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Speaker 1: screwed it, yeah, because it's not just like that makes

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Speaker 1: a flour pretty Yeah. The sifting flour introduces air into

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Speaker 1: the whole mix too. Yeah, this is all very important stuff.

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Speaker 1: So you can't. You can't cheat any of these steps. No,

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Speaker 1: you can't. You really need to follow a cake recipe

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Speaker 1: pretty closely. I mean, I guess if you're a master

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Speaker 1: baker and you know what you're doing, you can do

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Speaker 1: something in lieu of something else. But if you're just

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Speaker 1: an ordinary, uh non professional baker at home, just follow

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Speaker 1: the recipe and do what they say. Yeah, because you

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Speaker 1: couldn't say, well, I'm going to substitute um this flour

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Speaker 1: for a bunch of salt, like not only would it

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Speaker 1: would it tastes radically different, like you're affecting the chemical

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Speaker 1: composition of the mixture. True, unless you're making a traditional

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Speaker 1: south toward of salt cake, right, which you can also

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Speaker 1: use on those snowy days to clear the road. That's right.

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Speaker 1: So you've got yeast as a living levening agent. You've

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Speaker 1: got introducing air through like whipping something. And I found

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Speaker 1: this mention of a recipe that called for four eggs

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Speaker 1: to be beaten for two hours. Holy gal. So you

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Speaker 1: can imagine that everybody was pretty psyched when chemical levening

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Speaker 1: agents were introduced in the mid nineteenth century. So that

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Speaker 1: was an old recipe, yes, yeah, And so in other words,

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Speaker 1: you couldn't just put the mixer on with your eggs

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Speaker 1: and leave and go get on social media. No, this

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Speaker 1: was with your arm, and yeah it was not. I mean,

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Speaker 1: I imagine if the person you were working for asked

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Speaker 1: for a cake, You're just like, this is a bad day,

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Speaker 1: this is gonna be a bad day. For three hours right.

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Speaker 1: And the whole reason again you're doing this is to

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Speaker 1: introduce some air, right. But if you could use something else,

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Speaker 1: say like sodium bicarbonate also known as baking soda, and

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Speaker 1: you mixed it, which is a base, and you added

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Speaker 1: another ingredient in there, which is like an acid, say

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Speaker 1: like buttermilk or yogurt or vinegar, right, like in a

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Speaker 1: vinegar cake. Um, that sodium bicarbonate, that base and the

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Speaker 1: acid are gonna mix together and form a chemical reaction

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Speaker 1: and release CEO two. And this is how modern cakes rise.

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Speaker 1: C O two is released through this chemical reaction and

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Speaker 1: it goes and bubbles up through the cake and makes

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Speaker 1: the cake rise with it. That's what levining agents do,

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Speaker 1: is they take air and they expand it and make

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Speaker 1: it the cake. Yeah, Like when you slice a piece

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Speaker 1: of cake. Um, not not so much pound cake because

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Speaker 1: it's way more dense or other non flowered cakes, but

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Speaker 1: your standard birthday cake. You slice it up and you

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Speaker 1: see those it's you know those pockets, those holes that

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Speaker 1: you know, those are air holes. Those were where the

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Speaker 1: bubbles were. And we'll we'll we'll get to that a

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Speaker 1: little more. But it's that's very important stuff. That's a

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Speaker 1: that's a famous chef's apron. Baker's apron asked me about

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Speaker 1: my air holes. Um, fat source very important. Uh. Fats

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Speaker 1: improve the texture of a cake, allow it to be moist, flavorful,

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Speaker 1: because we all know if that tastes great. Uh. And butter.

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Speaker 1: You know, people can use shortening, which is good, Margarine

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Speaker 1: is good, cooking oil, this can all be used. But

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Speaker 1: for me, just get some real butter. And and I

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Speaker 1: say that for all foods. I went on a butter

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Speaker 1: uh uh, not a kick, No, no, no, I am

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Speaker 1: on a butter kick. I went on a butter a

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Speaker 1: boycott of sorts for a while. Uh, like real butter.

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Speaker 1: But now I'm back on butter. Oh yeah, yeah, I

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Speaker 1: know what you mean. I tend to think butter is

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Speaker 1: healthier of all of them too. Um, although olive oil

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Speaker 1: has it beat. It's just such a radically different taste,

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Speaker 1: especially when you're baking with it. Although I have you

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Speaker 1: ever had an olive oil cake? I don't think so.

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Speaker 1: I don't remember where I had it. But man, they

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Speaker 1: are good, yes, surprisingly good. But it is definitely it's

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Speaker 1: a distinct thing, you know what I'm saying, Like subbing

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Speaker 1: olive oil out for butter is gonna give you a

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Speaker 1: weirdo recipe no one's going to like. But they might

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00:22:02,280 --> 00:22:06,120
Speaker 1: pretend they do if they like you, but they don't

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00:22:06,119 --> 00:22:09,399
Speaker 1: really like that. Uh. And all these fats sources they

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00:22:09,440 --> 00:22:13,440
Speaker 1: can be used sometimes together um or swapped out for butter.

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Speaker 1: But but again, you gotta know what you're doing. You

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Speaker 1: can't just say, well, I'm not gonna use butter. I'm

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Speaker 1: gonna just use the same amount of cooking oil as

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Speaker 1: melted butter. Right, And then one of the reasons why

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Speaker 1: he's swapping something out for butter in particular too, I mean,

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Speaker 1: butter gives it its richness, it's it's it helps improve

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Speaker 1: it's moisteness and texture. Right, butter is great. But butter

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00:22:31,680 --> 00:22:36,320
Speaker 1: also has a tendency to um incorporate air when you

399
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Speaker 1: cream butter, when you start to mash it around. That's

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Speaker 1: the whole reason. Like they're not telling you to cream

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Speaker 1: the butter just to make it look good before you

402
00:22:43,880 --> 00:22:46,840
Speaker 1: you add it to the batter. You're actually incorporating air there,

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Speaker 1: so that butter is serving both as a fat and

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Speaker 1: as a leavening agent in that that recipe. So if

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Speaker 1: you come across the recipe that calls for butter that

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Speaker 1: must be creamed. There's something else going on besides just

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Speaker 1: getting a buttery taste out your cake. That's right. Sweetener.

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Speaker 1: I was about to say sugar instead of sweetener might

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Speaker 1: as well, though, but let's be honest. You can use

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Speaker 1: honey and stuff, you can use agabe artificial sweetener, but

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Speaker 1: sugar is the best thing to use in my opinion.

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Speaker 1: It bonds best to water molecules. It's really gonna help.

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Speaker 1: That will help everything be nice and moist and soft.

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Speaker 1: And you don't want to overdo it though. You want

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Speaker 1: to use again, the right amount of sugar because not

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Speaker 1: only could it could affect the taste, but it could

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Speaker 1: make the texture it could be too tough. Yeah, and

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00:23:35,520 --> 00:23:37,680
Speaker 1: sugar is another one too, where if you see sugar

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Speaker 1: and you stub it out for something else, you can

420
00:23:39,280 --> 00:23:42,479
Speaker 1: have an impact on that chemical reaction because it does

421
00:23:42,520 --> 00:23:44,359
Speaker 1: all those things you're talking about. Like one of the

422
00:23:44,359 --> 00:23:47,399
Speaker 1: things that does is that the crystalline structure of sugar

423
00:23:47,840 --> 00:23:51,359
Speaker 1: actually cuts through the batter to help release c O

424
00:23:51,480 --> 00:23:55,480
Speaker 1: two more easily. And like you said, it binds to water,

425
00:23:56,160 --> 00:23:58,440
Speaker 1: which means it does two things that locks it in

426
00:23:58,840 --> 00:24:01,359
Speaker 1: so that it keeps moist you're in. But it also

427
00:24:01,480 --> 00:24:05,119
Speaker 1: sugar also robs that water from some of the proteins

428
00:24:05,200 --> 00:24:08,920
Speaker 1: and the starches that give the cake its structure, um,

429
00:24:08,920 --> 00:24:11,879
Speaker 1: which means that they're not going to be able to

430
00:24:11,920 --> 00:24:14,800
Speaker 1: become tough and dense like you were saying, because sugars

431
00:24:14,880 --> 00:24:18,760
Speaker 1: already grabbed onto that water molecule, and sugar in particular,

432
00:24:18,800 --> 00:24:21,280
Speaker 1: you're not gonna get the same thing with like stevia

433
00:24:21,440 --> 00:24:24,320
Speaker 1: or honey, Like, it's not going to have the same effect.

434
00:24:24,359 --> 00:24:27,000
Speaker 1: It's it's crystalline sugar, and it doesn't have to be

435
00:24:27,040 --> 00:24:29,680
Speaker 1: white refined sugar. You have the same effect I think

436
00:24:29,680 --> 00:24:33,080
Speaker 1: with like turbinado cane sugar too. Yeah, and you can uh.

437
00:24:33,359 --> 00:24:34,919
Speaker 1: I mean, if you don't want to use sugar and

438
00:24:34,920 --> 00:24:37,520
Speaker 1: you want to use honey, look up a recipe that

439
00:24:37,640 --> 00:24:41,320
Speaker 1: is specific to honey, and they will help account for that,

440
00:24:42,119 --> 00:24:44,320
Speaker 1: uh in certain ways, but it's still to me. You know,

441
00:24:44,480 --> 00:24:48,479
Speaker 1: white sugar do it right? Um. And then they sugar

442
00:24:48,560 --> 00:24:52,439
Speaker 1: also gives it that nice golden brown color through the

443
00:24:52,480 --> 00:24:56,800
Speaker 1: mayard reaction that in the eggs for sure. Yeah, well

444
00:24:57,000 --> 00:25:03,199
Speaker 1: we're at eggs. Sugar and eggs are big. Yeah, especially

445
00:25:03,280 --> 00:25:07,800
Speaker 1: they're ostrich eggs, eggs. I know, eggs have proteins in them, right,

446
00:25:08,960 --> 00:25:11,960
Speaker 1: and there's a couple of things in there. Um, those

447
00:25:12,000 --> 00:25:17,520
Speaker 1: proteins help give structure to the cake. I believe, yes, absolutely,

448
00:25:18,680 --> 00:25:21,640
Speaker 1: the most fires in the yolk. They help. It's also

449
00:25:21,760 --> 00:25:23,200
Speaker 1: kind of serves as a binding agent. There are a

450
00:25:23,240 --> 00:25:25,760
Speaker 1: lot of things, including flour that helped bind things together,

451
00:25:26,200 --> 00:25:29,639
Speaker 1: but those eggs and those yolks very much do because

452
00:25:29,640 --> 00:25:32,040
Speaker 1: there are certain things in cake. Sometimes it don't want

453
00:25:32,040 --> 00:25:35,280
Speaker 1: to mix the water, yeah, and the egg comes together

454
00:25:35,280 --> 00:25:37,080
Speaker 1: and says, well, you know, can we all just kind

455
00:25:37,080 --> 00:25:41,440
Speaker 1: of stick together here? Literally? Yes, that wasn't meant to

456
00:25:41,440 --> 00:25:44,320
Speaker 1: be Upunhi meant that. And I think the two big

457
00:25:44,320 --> 00:25:48,560
Speaker 1: emostifiers are actually in the egg yolk. Um, cholesterol and

458
00:25:48,800 --> 00:25:52,560
Speaker 1: less a thin are found in egg yolk, and they're like, hey, everybody,

459
00:25:52,600 --> 00:25:55,440
Speaker 1: come on, let's let's hang out. That's right. And there's

460
00:25:55,440 --> 00:25:58,399
Speaker 1: also fats and egg and we also we already mentioned

461
00:25:58,400 --> 00:26:01,800
Speaker 1: that fats are are some and taste delicious. Plus also,

462
00:26:01,800 --> 00:26:04,600
Speaker 1: if you're using whole eggs, most of the egg white

463
00:26:04,840 --> 00:26:08,080
Speaker 1: is water. The vast majority is water. And as we'll see,

464
00:26:08,119 --> 00:26:10,680
Speaker 1: water and liquids play a big role in the cake too.

465
00:26:10,760 --> 00:26:14,440
Speaker 1: So it's all like the the idea of people figuring

466
00:26:14,520 --> 00:26:19,960
Speaker 1: all this out through millennia of little contributions here there.

467
00:26:20,440 --> 00:26:25,199
Speaker 1: It's just it's just a blessing on humanity. It is.

468
00:26:25,240 --> 00:26:28,679
Speaker 1: It's a really neat accomplishment that everyone had came together

469
00:26:28,760 --> 00:26:31,600
Speaker 1: to figure this out over the span of time and

470
00:26:31,760 --> 00:26:35,600
Speaker 1: wonderful kitchens on cold winter days that we're like, you know,

471
00:26:35,920 --> 00:26:38,159
Speaker 1: you've got like a nice cake baking in the oven,

472
00:26:38,440 --> 00:26:42,000
Speaker 1: and you're contributing to humanity's knowledge of being great. Yeah,

473
00:26:42,000 --> 00:26:43,879
Speaker 1: a lot of bad the carcasses of a lot of

474
00:26:43,880 --> 00:26:46,879
Speaker 1: bad cakes have been left in its wake, sure to

475
00:26:46,880 --> 00:26:49,400
Speaker 1: get where we are today, a lot of unhappy families

476
00:26:49,440 --> 00:26:52,040
Speaker 1: and a lot of unpleasant conversations about those cakes. But

477
00:26:52,160 --> 00:26:54,160
Speaker 1: still in a bed in the olden days when times

478
00:26:54,160 --> 00:26:56,560
Speaker 1: are a little tougher, they probably still ate those cakes.

479
00:26:57,480 --> 00:26:59,240
Speaker 1: Oh yeah, I would guess. So, you know, you probably

480
00:26:59,280 --> 00:27:01,800
Speaker 1: just toss it out to the mules. No, you gave

481
00:27:01,840 --> 00:27:05,800
Speaker 1: them the sailors who are glad to have them. All right.

482
00:27:05,800 --> 00:27:10,080
Speaker 1: That brings us to flour, very very important ingredient in

483
00:27:10,960 --> 00:27:14,280
Speaker 1: most baked goods, and flour is what is going to

484
00:27:14,440 --> 00:27:17,000
Speaker 1: really be the binding agent it's really good. It's gonna

485
00:27:17,040 --> 00:27:19,719
Speaker 1: hold everything together, give it its structure. Yeah, a lot

486
00:27:19,720 --> 00:27:23,719
Speaker 1: of structure and strength. And uh, this is when when

487
00:27:23,800 --> 00:27:26,440
Speaker 1: you mix these proteins with water, it's gonna form gluten

488
00:27:26,960 --> 00:27:29,439
Speaker 1: and gluten. I know a lot of people hate gluten,

489
00:27:29,920 --> 00:27:32,359
Speaker 1: my wife being one of them, but gluten is a

490
00:27:32,359 --> 00:27:35,160
Speaker 1: pretty key ingredient here. Although I will say they've come

491
00:27:35,160 --> 00:27:38,520
Speaker 1: a long way now with gluten free cakes they have.

492
00:27:39,040 --> 00:27:41,960
Speaker 1: It doesn't make you quite as sad to eat one. No,

493
00:27:42,000 --> 00:27:44,040
Speaker 1: they're pretty good now. If you get a good gluten

494
00:27:44,040 --> 00:27:46,800
Speaker 1: free cake, it's um. Well the cheesecake is gluten free,

495
00:27:46,840 --> 00:27:52,639
Speaker 1: So that's I mean, you know, your standard substitute flour. Uh,

496
00:27:52,720 --> 00:27:54,800
Speaker 1: they've they've just gotten a lot better, I think. Ye.

497
00:27:55,320 --> 00:28:00,000
Speaker 1: So in a standard glutenous cake, um that that gluten

498
00:28:00,240 --> 00:28:03,480
Speaker 1: from the um from the flour mixing with the water

499
00:28:03,520 --> 00:28:07,040
Speaker 1: forms of gel and it gives it that structure, It

500
00:28:07,160 --> 00:28:12,480
Speaker 1: gives it that um consistency, the texture that you're looking for.

501
00:28:12,600 --> 00:28:16,720
Speaker 1: But again, the sugar is robbing the the um, the

502
00:28:16,800 --> 00:28:20,320
Speaker 1: proteins and the starches from getting too much water. Because

503
00:28:20,320 --> 00:28:23,639
Speaker 1: the more water it gets, the more um, the tougher

504
00:28:23,720 --> 00:28:26,400
Speaker 1: the cake is going to be. The more gluten, so

505
00:28:26,480 --> 00:28:28,680
Speaker 1: you actually want to make sure that your sugar is

506
00:28:28,720 --> 00:28:31,840
Speaker 1: taking away some of the liquids. But also the type

507
00:28:31,880 --> 00:28:35,080
Speaker 1: of flour you use UM has a lot to do

508
00:28:35,200 --> 00:28:38,320
Speaker 1: with how tough your cake is gonna turn out. So like,

509
00:28:38,360 --> 00:28:40,960
Speaker 1: there is such a thing as cake flour that's something

510
00:28:41,040 --> 00:28:44,160
Speaker 1: like seven percent seven and a half percent protein, which

511
00:28:44,200 --> 00:28:46,680
Speaker 1: is going to translate into less gluten when you mix

512
00:28:46,720 --> 00:28:49,560
Speaker 1: it with water, right, so it's gonna be a lighter,

513
00:28:49,640 --> 00:28:53,000
Speaker 1: fluffy your cake. Um. And then there's all purpose flowers

514
00:28:53,080 --> 00:28:57,280
Speaker 1: ten and a half percent bread flowers. And depending on

515
00:28:57,400 --> 00:28:59,280
Speaker 1: what kind of consistency you want in your cake, you

516
00:28:59,320 --> 00:29:02,400
Speaker 1: would use these different kinds of flour, And all of

517
00:29:02,440 --> 00:29:05,440
Speaker 1: it comes down to the um the amount of gluten

518
00:29:05,520 --> 00:29:08,040
Speaker 1: that's going to be produced when it interacts with the liquids,

519
00:29:08,560 --> 00:29:11,840
Speaker 1: that's right. And finally that brings us to the liquids.

520
00:29:12,480 --> 00:29:15,480
Speaker 1: The liquids are obviously gonna help keep things moist, they

521
00:29:15,560 --> 00:29:19,600
Speaker 1: hydrate those proteins, they allow all those chemical changes to

522
00:29:19,640 --> 00:29:23,400
Speaker 1: take place. But that liquid does when you actually bake

523
00:29:23,520 --> 00:29:25,040
Speaker 1: the cake, when it comes time to put in the oven,

524
00:29:25,080 --> 00:29:27,400
Speaker 1: which we're gonna get through here in a sec uh,

525
00:29:27,480 --> 00:29:30,640
Speaker 1: that creates a steam like that liquid cooks out and vaporizes,

526
00:29:31,120 --> 00:29:34,840
Speaker 1: so that steam expands the air cells and that volume,

527
00:29:35,400 --> 00:29:40,080
Speaker 1: and uh, it really lends itself to the light, airy

528
00:29:40,240 --> 00:29:42,960
Speaker 1: structure and texture that you're gonna get. Yeah, it blows

529
00:29:43,040 --> 00:29:45,840
Speaker 1: up the CEO two bubbles in it even further, which

530
00:29:45,880 --> 00:29:49,800
Speaker 1: helps make the cake rise. Plus it also chuck fosters

531
00:29:49,840 --> 00:29:53,640
Speaker 1: that chemical reaction between the acids in the bases that

532
00:29:53,720 --> 00:29:56,240
Speaker 1: act as leavening agents that release CEO two in the

533
00:29:56,280 --> 00:29:59,160
Speaker 1: first place. The presence of liquids in the presence or

534
00:29:59,280 --> 00:30:02,880
Speaker 1: water specific I think in heat really make that CEO

535
00:30:03,000 --> 00:30:09,600
Speaker 1: to go berserk. All right, well we should talk about ovens. Yeah.

536
00:30:09,640 --> 00:30:11,040
Speaker 1: I was about to say you can't bake a cake

537
00:30:11,040 --> 00:30:13,680
Speaker 1: without an oven, but apparently you can. You can in Egypt,

538
00:30:15,080 --> 00:30:17,240
Speaker 1: ancient Egypt. All right, so let's say we're not in

539
00:30:17,320 --> 00:30:21,720
Speaker 1: ancient Egypt. Um, let's say we're in in in regular

540
00:30:22,440 --> 00:30:27,080
Speaker 1: North America and Europe. In the eighteenth century is basically

541
00:30:27,120 --> 00:30:30,480
Speaker 1: when the semi closed oven came around. And before this,

542
00:30:31,080 --> 00:30:34,480
Speaker 1: if you were baking cakes, well you were probably a

543
00:30:34,480 --> 00:30:39,120
Speaker 1: professional baker, because these ovens weren't in every household, right,

544
00:30:39,680 --> 00:30:42,880
Speaker 1: and even in the eighteenth century they were in every

545
00:30:42,880 --> 00:30:45,719
Speaker 1: household either, but they tried to become a lot more

546
00:30:45,720 --> 00:30:49,800
Speaker 1: prevalent around that time. That was a big first step

547
00:30:49,960 --> 00:30:54,400
Speaker 1: towards people baking at home. Um, not his cakes, but

548
00:30:54,480 --> 00:30:58,200
Speaker 1: anything you know in cake history. That was a huge

549
00:30:58,360 --> 00:31:02,520
Speaker 1: monumental moment when enclosed of and became kind of ubiquitous

550
00:31:02,560 --> 00:31:05,040
Speaker 1: among the households for sure, because what you get there

551
00:31:05,240 --> 00:31:09,440
Speaker 1: is um consistency. You get a consistent even temperature, and

552
00:31:09,480 --> 00:31:11,080
Speaker 1: of course that just got better and better over the

553
00:31:11,160 --> 00:31:14,360
Speaker 1: years with advances and ove in technology. Uh and more

554
00:31:14,360 --> 00:31:18,400
Speaker 1: than anything, you get a reliable temperature ideally, right, And

555
00:31:18,440 --> 00:31:20,680
Speaker 1: if you have those things, you can make a cake

556
00:31:20,760 --> 00:31:23,520
Speaker 1: after cake after cake that your family won't be mad about.

557
00:31:24,600 --> 00:31:26,600
Speaker 1: The sailors will stop coming by and being like, you've

558
00:31:26,600 --> 00:31:32,120
Speaker 1: got any more of them terrible cakes you made, sailors? Yeah,

559
00:31:32,160 --> 00:31:36,320
Speaker 1: that's who you give the terrible cakes to us, sailors? Sure,

560
00:31:36,640 --> 00:31:40,240
Speaker 1: all right. Um, So with the oven in particular, I

561
00:31:40,280 --> 00:31:43,120
Speaker 1: didn't realize this, but you know how the the liquid

562
00:31:43,200 --> 00:31:46,240
Speaker 1: and the heat and the sodium bicarbonate and the acids

563
00:31:46,240 --> 00:31:50,600
Speaker 1: are mixing together to make the cake rise. That is

564
00:31:50,640 --> 00:31:53,880
Speaker 1: actually a really fragile state of affairs. While the cake

565
00:31:54,000 --> 00:31:56,960
Speaker 1: is baking and the structure, the proteins and the starches

566
00:31:57,000 --> 00:32:03,200
Speaker 1: and the gluten are actually solidifying and making this this cake. Um,

567
00:32:03,240 --> 00:32:06,120
Speaker 1: And if you mess with the oven, meaning like you

568
00:32:06,240 --> 00:32:09,200
Speaker 1: open and close the door too often, or you slam

569
00:32:09,240 --> 00:32:12,959
Speaker 1: it shut too hard, you're gonna the change in temperature

570
00:32:13,240 --> 00:32:15,960
Speaker 1: on the one hand, can cool those gases and make

571
00:32:16,000 --> 00:32:19,200
Speaker 1: your cake fall, and it makes you want want sound

572
00:32:19,240 --> 00:32:22,880
Speaker 1: as it does, as everyone knows. And then um, the

573
00:32:23,000 --> 00:32:25,680
Speaker 1: air pressure from slamming the door can burst those c

574
00:32:25,840 --> 00:32:29,160
Speaker 1: O two bubbles and again you're the proteins haven't had

575
00:32:29,280 --> 00:32:31,920
Speaker 1: a chance to like solidify and make the cake structure,

576
00:32:32,040 --> 00:32:34,240
Speaker 1: so the cake can fall from that as well. And

577
00:32:34,280 --> 00:32:36,160
Speaker 1: if you'll notice, um, once the cake gets to a

578
00:32:36,160 --> 00:32:38,360
Speaker 1: certain point, if it falls, it falls in the middle.

579
00:32:38,760 --> 00:32:42,680
Speaker 1: The outside usually stays up because that part has solidified already.

580
00:32:42,800 --> 00:32:45,080
Speaker 1: The stuff in the middle hasn't quite cooked through, so

581
00:32:45,160 --> 00:32:47,600
Speaker 1: that would be the part that falls. And that also

582
00:32:47,680 --> 00:32:50,320
Speaker 1: proves my point, that's right, you also want to put

583
00:32:50,320 --> 00:32:52,960
Speaker 1: your cake in the middle. Where you place your cake

584
00:32:53,000 --> 00:32:56,200
Speaker 1: in the oven can even cause problems. It's very finicky

585
00:32:56,480 --> 00:33:00,360
Speaker 1: cakes are sure. Well again it's a science experiment. Yeah, basically,

586
00:33:00,440 --> 00:33:02,960
Speaker 1: like do do this right? Jerk or I might just

587
00:33:03,000 --> 00:33:05,160
Speaker 1: take a nap here in the in the middle of

588
00:33:05,200 --> 00:33:07,520
Speaker 1: the in the middle of the cake. Maybe he'll burn.

589
00:33:07,760 --> 00:33:10,200
Speaker 1: Maybe I'll stick up your whole house. But like you

590
00:33:10,240 --> 00:33:13,600
Speaker 1: said about opening the door, like, ideally you know the

591
00:33:13,880 --> 00:33:17,200
Speaker 1: temperature your oven, you know how long it takes, and

592
00:33:17,280 --> 00:33:19,560
Speaker 1: maybe don't wait till literally you think I can pull

593
00:33:19,600 --> 00:33:22,000
Speaker 1: it out, although if you're a good baker, you're not

594
00:33:22,040 --> 00:33:23,680
Speaker 1: sweating it. You pull it out and you know it's

595
00:33:23,720 --> 00:33:27,120
Speaker 1: pretty much ready. But definitely don't keep opening it. Try

596
00:33:27,200 --> 00:33:29,560
Speaker 1: at least wait till the end. And if you have,

597
00:33:31,240 --> 00:33:32,960
Speaker 1: they're not quite as in fashion now, I don't think.

598
00:33:33,040 --> 00:33:37,360
Speaker 1: But ovens with a window and a light, um, you

599
00:33:37,360 --> 00:33:41,240
Speaker 1: can obviously take a little peak that way. Sure those

600
00:33:41,240 --> 00:33:42,840
Speaker 1: are kind of out of fashion, right or are they?

601
00:33:43,120 --> 00:33:44,720
Speaker 1: I don't not that I know. I feel like I

602
00:33:44,760 --> 00:33:46,120
Speaker 1: don't see those a lot. Do you have a window

603
00:33:46,160 --> 00:33:48,520
Speaker 1: in your rubbing? Sure? Of course? What am I a communist?

604
00:33:48,920 --> 00:33:52,400
Speaker 1: Do you yes? With a light? Man? What do you

605
00:33:52,440 --> 00:33:56,440
Speaker 1: have just a stainless steel door that's a dishwash shirt? Man?

606
00:33:56,600 --> 00:34:00,200
Speaker 1: Oh that's my problem. Yeah, like my cakes always come

607
00:34:00,200 --> 00:34:02,360
Speaker 1: out wet and soapy. Wait a minute, do I have

608
00:34:02,400 --> 00:34:06,040
Speaker 1: a window? Sure? You do. I think everyone does. I'm

609
00:34:06,080 --> 00:34:11,200
Speaker 1: literally cannot picture my kitchen right now. Jerry, he's got

610
00:34:11,200 --> 00:34:14,720
Speaker 1: a window, right, I've been baking in the dishwasher, Jerry,

611
00:34:14,719 --> 00:34:17,480
Speaker 1: and I say, yes, you have a window, and you're up. Yeah,

612
00:34:17,640 --> 00:34:19,800
Speaker 1: that might be. I might have just said something very dumb.

613
00:34:19,840 --> 00:34:23,000
Speaker 1: So so it's staying in. Well, I do know, you

614
00:34:23,040 --> 00:34:24,279
Speaker 1: know what, I think. I do have a window, but

615
00:34:24,320 --> 00:34:26,120
Speaker 1: I don't have a working light. That's why I think.

616
00:34:26,120 --> 00:34:29,319
Speaker 1: I don't know. You need to replace the light bulb. Yeah,

617
00:34:29,400 --> 00:34:31,080
Speaker 1: but an he wants a bottom of that. For all.

618
00:34:31,280 --> 00:34:34,959
Speaker 1: You can go to like any any big box hardware store,

619
00:34:35,760 --> 00:34:39,640
Speaker 1: hardware store off the internet. I don't replace light bulbs

620
00:34:39,640 --> 00:34:41,239
Speaker 1: at my house. A matter of fact, I think they

621
00:34:41,280 --> 00:34:43,960
Speaker 1: probably sell them at the grocery store. Even you go

622
00:34:44,080 --> 00:34:47,359
Speaker 1: find yourself some golf wax, and you're probably near the

623
00:34:47,440 --> 00:34:52,520
Speaker 1: refrigerator oven light bulbs, alright. The heat of the oven

624
00:34:52,640 --> 00:34:56,040
Speaker 1: is very important. So depending on how good your oven is,

625
00:34:56,080 --> 00:34:58,480
Speaker 1: it maybe a little off, maybe a little hotter or cooler.

626
00:34:58,560 --> 00:35:01,480
Speaker 1: So you might want to you purchase an oven thermometer

627
00:35:01,840 --> 00:35:04,640
Speaker 1: just to give it a double check. Because baking a science,

628
00:35:05,239 --> 00:35:07,759
Speaker 1: and when you think that that cake is done, take

629
00:35:07,760 --> 00:35:11,560
Speaker 1: a little peek your window that everyone has, or open it.

630
00:35:11,560 --> 00:35:13,160
Speaker 1: If you really think it's done, give a little tap

631
00:35:13,160 --> 00:35:16,240
Speaker 1: in the center. If it springs back, then it's probably done.

632
00:35:16,680 --> 00:35:19,640
Speaker 1: If you're an experienced baker, you just know by looking

633
00:35:19,680 --> 00:35:22,000
Speaker 1: at it. Or you can always do the old toothpick trick,

634
00:35:22,120 --> 00:35:25,400
Speaker 1: which is sticking that toothpick woulden toothpick in the center

635
00:35:25,880 --> 00:35:28,160
Speaker 1: of the cake and pull it out. And if there's

636
00:35:28,239 --> 00:35:32,640
Speaker 1: no cake on it, then it's pretty much done. Right

637
00:35:32,880 --> 00:35:35,799
Speaker 1: if it's if it's covered in goo, that means it's

638
00:35:35,840 --> 00:35:40,360
Speaker 1: not done. Uh, that is correct, chuck. But then you

639
00:35:40,400 --> 00:35:45,920
Speaker 1: can also lick that goo off that toothpick. That's not bad, No,

640
00:35:46,160 --> 00:35:48,879
Speaker 1: you can, but you're it's just never quite as good.

641
00:35:48,880 --> 00:35:52,200
Speaker 1: And I think it's it always tastes like disappointment, you

642
00:35:52,200 --> 00:35:53,719
Speaker 1: know what I mean, because you all you want it

643
00:35:53,760 --> 00:35:55,640
Speaker 1: to come out clean. Anytime you're doing that, you're never

644
00:35:55,640 --> 00:35:59,239
Speaker 1: really putting it in expecting it to come out battery.

645
00:35:59,560 --> 00:36:01,200
Speaker 1: So even though you do get to lick it, that's

646
00:36:01,239 --> 00:36:03,759
Speaker 1: like the one plus side of that that experience. I

647
00:36:03,800 --> 00:36:06,520
Speaker 1: think that's true. Uh. And if your cake is done,

648
00:36:06,760 --> 00:36:09,120
Speaker 1: you're not finished baking it yet, even you need to

649
00:36:09,200 --> 00:36:11,239
Speaker 1: let it cool in the pan. Yeah, that's a big one.

650
00:36:11,280 --> 00:36:14,120
Speaker 1: You don't just pull the cake out and and turn

651
00:36:14,160 --> 00:36:16,319
Speaker 1: it upside down in your sink and eat it with

652
00:36:16,360 --> 00:36:20,000
Speaker 1: your hands while it's still hot, Right, that's not the

653
00:36:20,000 --> 00:36:22,799
Speaker 1: way to do it. No, No, you want to let

654
00:36:22,840 --> 00:36:25,799
Speaker 1: it finish in the pan, cooling, because it's still doing

655
00:36:25,840 --> 00:36:28,080
Speaker 1: a little bit of baking, and it's getting used to

656
00:36:28,120 --> 00:36:30,920
Speaker 1: its new room in the kitchen and saying, all right,

657
00:36:31,040 --> 00:36:33,719
Speaker 1: this is a different temperature in here. I can I

658
00:36:33,719 --> 00:36:36,440
Speaker 1: think I can hang with you guys. Yeah, I'm alive.

659
00:36:37,120 --> 00:36:39,719
Speaker 1: Ten or fifteen minutes later, get out that wire rack,

660
00:36:40,000 --> 00:36:42,600
Speaker 1: flip it over and ideally it comes out all in

661
00:36:42,680 --> 00:36:46,560
Speaker 1: one nice thing. And the other good thing about letting

662
00:36:46,600 --> 00:36:48,719
Speaker 1: it cool in the pan first two is when you

663
00:36:49,320 --> 00:36:52,120
Speaker 1: cool it on the wire rack, it won't get those

664
00:36:52,120 --> 00:36:56,359
Speaker 1: wire indent indentations in the cake because it is stable enough.

665
00:36:56,440 --> 00:36:58,440
Speaker 1: I never thought about that. Nobody likes us. Sure you

666
00:36:58,440 --> 00:37:01,560
Speaker 1: can fill it in with a little extra frousting. Actually,

667
00:37:01,640 --> 00:37:04,200
Speaker 1: now I think about that's great. Those those invitations are

668
00:37:04,239 --> 00:37:09,479
Speaker 1: just fine. The frosting grooves. In other words, yeah, should

669
00:37:09,480 --> 00:37:13,120
Speaker 1: we take a break, Yes, all right, we're gonna talk, um, well,

670
00:37:13,280 --> 00:37:34,120
Speaker 1: just about other Kiki stuff. Right after this. Okay, Chuck,

671
00:37:34,160 --> 00:37:36,120
Speaker 1: you remember I was talking about baking soda and how

672
00:37:36,160 --> 00:37:38,960
Speaker 1: that changed everything. That was a big one that was

673
00:37:39,000 --> 00:37:43,040
Speaker 1: from the forties. Baking soda sodium bicarbonate. UM, just good

674
00:37:43,040 --> 00:37:46,080
Speaker 1: old fashioned, regular old baking soda. Sorry to be added

675
00:37:46,120 --> 00:37:48,759
Speaker 1: to it, but at the time you needed to, um

676
00:37:48,800 --> 00:37:51,640
Speaker 1: also add another ingredient that was an acid, so that

677
00:37:51,680 --> 00:37:54,160
Speaker 1: the two would react and form C O two or

678
00:37:54,200 --> 00:37:58,000
Speaker 1: produce C O two. Right, somebody about twenty years after

679
00:37:58,040 --> 00:38:01,040
Speaker 1: baking soda was developed said, oh, I got this, Um,

680
00:38:01,120 --> 00:38:03,520
Speaker 1: We're gonna come up with something called baking powder. And

681
00:38:03,560 --> 00:38:05,319
Speaker 1: I never knew this, but this is the difference between

682
00:38:05,360 --> 00:38:09,600
Speaker 1: baking soda and baking powder. Baking soda is just sodium bicarbonate.

683
00:38:09,880 --> 00:38:14,799
Speaker 1: Baking powder is sodium bicarbonate and two other dry acidic

684
00:38:15,320 --> 00:38:19,200
Speaker 1: minerals that when dry, they don't do anything. You can

685
00:38:19,239 --> 00:38:21,000
Speaker 1: mix them together all day long and they just sit

686
00:38:21,040 --> 00:38:24,320
Speaker 1: there like what. Um, But in the presence of water

687
00:38:24,480 --> 00:38:28,040
Speaker 1: and heat, then they start to react chemically with one another.

688
00:38:28,080 --> 00:38:30,759
Speaker 1: So you can add just a little baking powder and

689
00:38:30,840 --> 00:38:33,960
Speaker 1: you don't need an extra ingredient like yogurt or vinegar

690
00:38:34,080 --> 00:38:36,520
Speaker 1: or some other acid. It's got the base and the

691
00:38:36,560 --> 00:38:38,879
Speaker 1: acid that's going to produce the CO two in there.

692
00:38:39,480 --> 00:38:43,560
Speaker 1: That was a huge, huge advancement for cakes, but it

693
00:38:43,600 --> 00:38:46,960
Speaker 1: actually came, um, kind of towards the end of cake

694
00:38:47,000 --> 00:38:51,520
Speaker 1: advancements prior to that. Um, just the the mass production

695
00:38:51,560 --> 00:38:56,160
Speaker 1: of the Industrial Revolution had a big impact on cakes,

696
00:38:56,280 --> 00:38:59,240
Speaker 1: among many many other things, but definitely had an impact

697
00:38:59,280 --> 00:39:03,320
Speaker 1: on the spread of cake baking, especially in the United States. Yeah.

698
00:39:03,560 --> 00:39:05,600
Speaker 1: And then so just you know, leave that baking soda

699
00:39:05,640 --> 00:39:08,759
Speaker 1: in your fridge to soak up the stink. Sure, that's

700
00:39:08,760 --> 00:39:11,680
Speaker 1: all that's good for. Well that now you can use

701
00:39:11,719 --> 00:39:13,920
Speaker 1: a baking soda for a lot of stuff. Yeah. It

702
00:39:13,960 --> 00:39:18,520
Speaker 1: also gets stink out of like clothes too. Oh yeah, um,

703
00:39:18,560 --> 00:39:21,880
Speaker 1: you can use it to uh well that's it. You know,

704
00:39:22,040 --> 00:39:24,359
Speaker 1: like school science projects. You want to make a volcano. Yeah,

705
00:39:24,560 --> 00:39:29,440
Speaker 1: vinegar and baking soda and tried with your parents help. Yeah. Uh.

706
00:39:29,600 --> 00:39:34,359
Speaker 1: Pre packaged cake mix was a very big deal when

707
00:39:34,400 --> 00:39:37,640
Speaker 1: it came out in the nineteen thirties. But it was

708
00:39:38,239 --> 00:39:41,759
Speaker 1: it was a company named p. Duff and Sons. And

709
00:39:41,800 --> 00:39:43,480
Speaker 1: they said, here, we got a problem here, we got

710
00:39:43,520 --> 00:39:46,680
Speaker 1: too much molasses on our hands. So and then this

711
00:39:46,719 --> 00:39:47,960
Speaker 1: is kind of how a lot of great things have

712
00:39:48,000 --> 00:39:50,640
Speaker 1: been invented. They had too much of something. They said, well,

713
00:39:50,640 --> 00:39:52,880
Speaker 1: what can we use this for? So they got to

714
00:39:52,880 --> 00:39:56,319
Speaker 1: work and they said Mr John duff the owner, said,

715
00:39:56,360 --> 00:39:58,000
Speaker 1: you know what, the little weie flour in there with

716
00:39:58,040 --> 00:40:00,960
Speaker 1: this molasses, little shortening. Some spy says, we got a

717
00:40:01,000 --> 00:40:03,319
Speaker 1: gingerbread mix that we can sell to the public. All

718
00:40:03,360 --> 00:40:05,600
Speaker 1: you gotta do is add water, dumb, dumb, and you

719
00:40:05,600 --> 00:40:09,360
Speaker 1: can bake yourself some gingerbread cookies. Yeah. And the public

720
00:40:09,400 --> 00:40:14,880
Speaker 1: went hooray because remember they had um ovens now in

721
00:40:14,920 --> 00:40:20,680
Speaker 1: their houses, um, and they had this. The idea that

722
00:40:20,719 --> 00:40:23,560
Speaker 1: you could just get a mix from the store and

723
00:40:23,640 --> 00:40:27,200
Speaker 1: just add water was huge. It was a huge change.

724
00:40:27,600 --> 00:40:30,360
Speaker 1: And what's interesting is this this whole like p. Duffin

725
00:40:30,480 --> 00:40:33,359
Speaker 1: Son's story there out of Pittsburgh by the way, from

726
00:40:33,400 --> 00:40:36,160
Speaker 1: them coming up, because I think they quickly went from

727
00:40:36,200 --> 00:40:40,200
Speaker 1: just gingerbread mixes to cake mixes themselves as well. But

728
00:40:40,320 --> 00:40:44,400
Speaker 1: that busts uh several myths actually, some some like longstanding

729
00:40:44,400 --> 00:40:48,399
Speaker 1: food myths. One of them is that UM cake mix

730
00:40:48,480 --> 00:40:52,399
Speaker 1: came out of a surplus of flour in from World

731
00:40:52,440 --> 00:40:55,080
Speaker 1: War Two. That's where the cake mix came from. Yeah,

732
00:40:55,120 --> 00:40:58,680
Speaker 1: I mean cake. Pre made cake mixes did get way

733
00:40:58,680 --> 00:41:00,960
Speaker 1: more popular after World Wars. But it wasn't because there

734
00:41:01,000 --> 00:41:03,239
Speaker 1: was so much flour. No, it was because that a

735
00:41:03,239 --> 00:41:06,600
Speaker 1: lot of the food companies started getting into pre mixed

736
00:41:07,040 --> 00:41:11,760
Speaker 1: foods that that you could make pretty easily in your kitchen. Um.

737
00:41:11,800 --> 00:41:13,759
Speaker 1: But then the other one, I'd love this one. There's

738
00:41:13,800 --> 00:41:17,359
Speaker 1: this longstanding myth or this story about a guy named

739
00:41:17,440 --> 00:41:21,479
Speaker 1: Ernest Dichter who back in the nineteen fifties, Ernest dictor,

740
00:41:21,560 --> 00:41:23,920
Speaker 1: he was a psychologist. I believe he came up with

741
00:41:23,960 --> 00:41:26,919
Speaker 1: the term focus group. He came up with the whole

742
00:41:26,920 --> 00:41:31,240
Speaker 1: idea of focus groups, um, to help companies figure out

743
00:41:31,560 --> 00:41:34,719
Speaker 1: why their new product wasn't doing so well, or how

744
00:41:34,880 --> 00:41:37,279
Speaker 1: to make a product that they hadn't launched yet even

745
00:41:37,280 --> 00:41:40,439
Speaker 1: more appealing. Um, this guy came up with that whole

746
00:41:40,480 --> 00:41:45,480
Speaker 1: idea of focus groups. Right. So he's also credited with

747
00:41:45,560 --> 00:41:50,400
Speaker 1: being the man who saved cake mixes because cake mixes

748
00:41:50,440 --> 00:41:53,839
Speaker 1: came out, everybody kind of loved him, and then supposedly

749
00:41:54,360 --> 00:41:58,000
Speaker 1: sales went flat, and Ernest Dichter got a focus group

750
00:41:58,040 --> 00:42:01,840
Speaker 1: together and found out that women who made cakes using

751
00:42:01,840 --> 00:42:06,120
Speaker 1: these cake mixes felt guilty, but they weren't contributing anything

752
00:42:06,160 --> 00:42:09,640
Speaker 1: to their families. They were just adding water and making

753
00:42:09,640 --> 00:42:13,360
Speaker 1: a cake and then quietly sobbing while their family ate it.

754
00:42:13,400 --> 00:42:19,200
Speaker 1: Talked about the patriarchal brainwashing. Right, So dickter Um realized

755
00:42:19,280 --> 00:42:22,759
Speaker 1: that the best thing that these cake mix companies could

756
00:42:22,800 --> 00:42:27,279
Speaker 1: do is to remove the dried egg ingredients from the

757
00:42:27,360 --> 00:42:31,720
Speaker 1: mix and tell the consumer to add her own eggs,

758
00:42:32,320 --> 00:42:34,920
Speaker 1: so then that way she was contributing. Well, it was

759
00:42:34,960 --> 00:42:37,880
Speaker 1: a huge success, and cake mixes took off and became

760
00:42:37,960 --> 00:42:41,000
Speaker 1: part of the American pantheon from that point on. Right.

761
00:42:41,480 --> 00:42:47,040
Speaker 1: Not true? No, yeah, that is a total urban myth. Uh.

762
00:42:47,360 --> 00:42:50,919
Speaker 1: Most of these pre made mixes for years had said

763
00:42:50,960 --> 00:42:53,399
Speaker 1: to add your own eggs because it just was better

764
00:42:53,480 --> 00:42:56,920
Speaker 1: to add fresh eggs. It tastes better and perform better.

765
00:42:57,280 --> 00:43:01,719
Speaker 1: So I don't know how that get started up the myth.

766
00:43:03,239 --> 00:43:05,840
Speaker 1: I'm not sure either. I don't know, but it is

767
00:43:05,840 --> 00:43:08,040
Speaker 1: a long standing food myth that you can find, like

768
00:43:08,080 --> 00:43:10,759
Speaker 1: some very credible sources who say like, oh, this is

769
00:43:10,840 --> 00:43:14,239
Speaker 1: this happened, Um, it's just everywhere, But it turns out

770
00:43:14,280 --> 00:43:17,239
Speaker 1: that's not true. But I think the reason why it

771
00:43:17,320 --> 00:43:20,520
Speaker 1: has had legs for so long is because Ernest Dickter

772
00:43:20,800 --> 00:43:24,880
Speaker 1: is actually rightfully credited with saving the cake mix market

773
00:43:25,520 --> 00:43:28,560
Speaker 1: UM through a focus group, and he did find that, UM,

774
00:43:28,640 --> 00:43:33,000
Speaker 1: women were kind of not they didn't feel guilty about

775
00:43:33,080 --> 00:43:37,279
Speaker 1: it about you know, not contributing more to the cake mix.

776
00:43:37,560 --> 00:43:40,600
Speaker 1: They think they were more bored by it. So he

777
00:43:40,640 --> 00:43:44,479
Speaker 1: advised companies to um figure out a way to make

778
00:43:44,960 --> 00:43:48,080
Speaker 1: cake baking about way more than just baking the cake.

779
00:43:48,719 --> 00:43:51,160
Speaker 1: And so companies decided that um, they were going to

780
00:43:51,280 --> 00:43:55,759
Speaker 1: start promoting cakes as just the beginning part. That the

781
00:43:55,840 --> 00:43:59,720
Speaker 1: real point of baking cakes was to make these elaborate,

782
00:44:00,000 --> 00:44:03,680
Speaker 1: amazing cakes that you decorated and and it took you

783
00:44:03,840 --> 00:44:05,920
Speaker 1: hours and hours to make these things and it was

784
00:44:05,960 --> 00:44:08,720
Speaker 1: like a scene of like Humpty Dumpty on a brick wall,

785
00:44:08,800 --> 00:44:11,400
Speaker 1: but the whole thing was made out of cake. UM.

786
00:44:11,640 --> 00:44:16,359
Speaker 1: And that was fostered by the introduction of frosting, and

787
00:44:16,520 --> 00:44:19,400
Speaker 1: that came from Ernest Dictor and that actually is what

788
00:44:19,560 --> 00:44:22,960
Speaker 1: saved the cake mix industry. That's right. You want to

789
00:44:22,960 --> 00:44:27,080
Speaker 1: know something about my mom? Yeah, champion cake decorator, is

790
00:44:27,080 --> 00:44:29,239
Speaker 1: that right? Not literal champion, like she never want to

791
00:44:29,239 --> 00:44:34,239
Speaker 1: contest because that is out there. But yeah, I mean

792
00:44:34,280 --> 00:44:37,439
Speaker 1: as far as the home the home cake baker goes

793
00:44:37,480 --> 00:44:40,320
Speaker 1: like she she couldn't go on one of these uh

794
00:44:40,640 --> 00:44:43,319
Speaker 1: shows now where they make like the British Bake offf

795
00:44:43,560 --> 00:44:46,120
Speaker 1: like giant submarines and stuff how to fond it. But

796
00:44:46,320 --> 00:44:49,960
Speaker 1: um just for like mom making special cakes every year

797
00:44:50,000 --> 00:44:52,200
Speaker 1: for the birthday. Every year she would say what kind

798
00:44:52,200 --> 00:44:53,920
Speaker 1: of cake you want this year? I'd be like, I

799
00:44:53,960 --> 00:44:56,200
Speaker 1: want a Star Wars cake. I want to Atlanta Falcons cake,

800
00:44:56,760 --> 00:44:59,680
Speaker 1: and lo and behold, I would get my Atlanta Falcons cake.

801
00:44:59,800 --> 00:45:02,719
Speaker 1: That awesome, very cool stuff, you know. Um. I had

802
00:45:02,760 --> 00:45:06,880
Speaker 1: an older sister who she died actually when I was sixteen, uh,

803
00:45:06,960 --> 00:45:10,799
Speaker 1: in a car accident. But she um used to be

804
00:45:11,960 --> 00:45:15,359
Speaker 1: the equivalent of your mom at making cakes. But she

805
00:45:15,400 --> 00:45:18,040
Speaker 1: didn't even need to ask. She would just she just

806
00:45:18,160 --> 00:45:20,920
Speaker 1: make something up, right. And there was this one year

807
00:45:20,960 --> 00:45:24,160
Speaker 1: I'll never forget this cake. Um. We were all big

808
00:45:24,200 --> 00:45:26,799
Speaker 1: time into Howard Jones. So it must have been seen it,

809
00:45:26,880 --> 00:45:29,319
Speaker 1: but yeah, it must have been like my ninth or

810
00:45:29,360 --> 00:45:31,960
Speaker 1: tenth birthday. My whole like, both my sisters and me

811
00:45:32,000 --> 00:45:35,759
Speaker 1: were totally into Howard Jones. And Karen, my sister, my

812
00:45:35,800 --> 00:45:39,920
Speaker 1: oldest sister, made a Howard Jones keyboard cake. And it

813
00:45:40,040 --> 00:45:42,640
Speaker 1: was a couple of cheat cakes put together frosted so

814
00:45:42,719 --> 00:45:45,240
Speaker 1: it looked like one big thing that like the black

815
00:45:45,360 --> 00:45:49,200
Speaker 1: keys were kick cats, like the the knobs on the

816
00:45:49,200 --> 00:45:52,640
Speaker 1: synthesizer were rollos, And I was I just looked around

817
00:45:52,640 --> 00:45:54,799
Speaker 1: at all my friends, like, does everyone see my cake?

818
00:45:55,080 --> 00:45:57,239
Speaker 1: This is the greatest cake anyone's ever had? And no

819
00:45:57,280 --> 00:46:00,239
Speaker 1: one couldn't have any but me. No, I shared, of

820
00:46:00,280 --> 00:46:03,240
Speaker 1: course I wanted to everyone did partake in the bounty?

821
00:46:03,440 --> 00:46:05,320
Speaker 1: Was it a key tar or a keyboard? It was

822
00:46:05,360 --> 00:46:09,520
Speaker 1: a keyboard, okay, yeah, you never know. Strap a yeah,

823
00:46:09,960 --> 00:46:11,520
Speaker 1: trap a guitar strap on it. You might could have

824
00:46:11,600 --> 00:46:13,560
Speaker 1: held it. I would not have put it past her

825
00:46:13,600 --> 00:46:16,719
Speaker 1: to make it a key tar. Man. That is very

826
00:46:16,719 --> 00:46:24,160
Speaker 1: sweet story. Yeah, literally and figuratively. Thank you. Hojo fans Huh, Yes,

827
00:46:24,719 --> 00:46:26,759
Speaker 1: isn't that his nickname? I don't think so. Did I

828
00:46:26,760 --> 00:46:29,160
Speaker 1: make that up? Yeah? I think that's the hotel chain.

829
00:46:29,400 --> 00:46:32,440
Speaker 1: I think you're totally right. Um, all right, Well another

830
00:46:32,440 --> 00:46:34,359
Speaker 1: tip here for baking a cake. If you were looking

831
00:46:34,400 --> 00:46:38,160
Speaker 1: at recipes and it says use this kind of pan,

832
00:46:38,719 --> 00:46:40,600
Speaker 1: and you think, wow, I don't have that kind of pan.

833
00:46:40,640 --> 00:46:43,320
Speaker 1: I've got this kind of pan. It's aluminum and square

834
00:46:43,719 --> 00:46:48,359
Speaker 1: and they're calling for a round dark pan. Uh, It's

835
00:46:48,400 --> 00:46:50,839
Speaker 1: it makes a big difference, like it can literally ruin

836
00:46:50,920 --> 00:46:55,320
Speaker 1: your cake. Yeah, you supposedly want to reduce the heat.

837
00:46:55,880 --> 00:46:57,719
Speaker 1: I think not the heat or the cook time, one

838
00:46:57,719 --> 00:46:59,680
Speaker 1: of the two. Yeah. It says a dark non stick

839
00:46:59,719 --> 00:47:03,480
Speaker 1: pan cars reduction and temperature, so you want to knock

840
00:47:03,520 --> 00:47:07,840
Speaker 1: that heat down. Yeah, but also like google that stuff.

841
00:47:08,239 --> 00:47:10,640
Speaker 1: Don't just say Josh and Chuck said this should work,

842
00:47:11,200 --> 00:47:12,839
Speaker 1: you know, like, you have to have this the right

843
00:47:12,920 --> 00:47:16,160
Speaker 1: pan for that recipe and they will tell you in

844
00:47:16,200 --> 00:47:18,239
Speaker 1: the recipe and if you don't have it, just look

845
00:47:18,320 --> 00:47:21,400
Speaker 1: up the cheat for it. Basically, Yeah, two things you

846
00:47:21,440 --> 00:47:24,840
Speaker 1: don't want to take our advice blindly on medical stuff

847
00:47:25,480 --> 00:47:29,080
Speaker 1: and baking stuff. Yeah. Everything else is fine. I don't

848
00:47:29,080 --> 00:47:30,880
Speaker 1: know about that, but those are the two leading ways

849
00:47:30,880 --> 00:47:35,400
Speaker 1: that we will miss your life up. Um. All right, well,

850
00:47:35,440 --> 00:47:37,560
Speaker 1: I guess we need to talk about the different methods

851
00:47:39,160 --> 00:47:42,000
Speaker 1: we're getting super wonky into cakes here. Well, I mean

852
00:47:42,000 --> 00:47:44,279
Speaker 1: that's what we do, all right. Well, let's talk about

853
00:47:44,280 --> 00:47:47,319
Speaker 1: creaming then, because that is one kind of method of

854
00:47:47,360 --> 00:47:50,399
Speaker 1: making a cake, and creaming is what we talked about.

855
00:47:50,880 --> 00:47:53,160
Speaker 1: You may not have known exactly what you meant. But

856
00:47:53,200 --> 00:47:55,040
Speaker 1: when you combine like the butter and sugar, and it

857
00:47:55,040 --> 00:47:58,239
Speaker 1: says cream it with an electric beater, that's what you're doing.

858
00:47:58,280 --> 00:48:00,480
Speaker 1: And it's it's really tough at first to get it going,

859
00:48:01,120 --> 00:48:03,359
Speaker 1: but just hang in there because that butter will start

860
00:48:03,360 --> 00:48:07,879
Speaker 1: to break apart mixing it with that sugar, and you

861
00:48:07,880 --> 00:48:11,920
Speaker 1: you've got a nice, a nice creamed um mix of

862
00:48:12,040 --> 00:48:15,399
Speaker 1: ingredients starter mix of ingredients on your hand there, right,

863
00:48:15,440 --> 00:48:19,360
Speaker 1: But you don't skimp on that that that first step. No,

864
00:48:19,520 --> 00:48:22,480
Speaker 1: and that's like that. I think the creaming method, um,

865
00:48:22,560 --> 00:48:24,880
Speaker 1: that's that's that's the one that best gets across this

866
00:48:24,960 --> 00:48:28,000
Speaker 1: point that this is like, this is there. It's a

867
00:48:28,120 --> 00:48:31,440
Speaker 1: chemical reaction. I know we've kind of been beating that horse,

868
00:48:32,239 --> 00:48:35,120
Speaker 1: but it's really true. Like if you if you don't

869
00:48:35,160 --> 00:48:38,040
Speaker 1: follow the steps correctly, the chemical reaction is not going

870
00:48:38,080 --> 00:48:41,359
Speaker 1: to come out correctly. And when you step back, you're like,

871
00:48:41,760 --> 00:48:44,520
Speaker 1: but I'm making a cake. That's true, but do you

872
00:48:44,520 --> 00:48:46,200
Speaker 1: want your cake to to be good or do you

873
00:48:46,239 --> 00:48:48,440
Speaker 1: want to just waste your time? Yeah? So in the

874
00:48:48,480 --> 00:48:51,520
Speaker 1: creaming method, when it says then mix ingredients in this

875
00:48:51,719 --> 00:48:56,040
Speaker 1: order wet then dry, do that right to say just

876
00:48:56,040 --> 00:48:58,520
Speaker 1: throw it all in there, right, Yep, it makes a difference.

877
00:48:58,960 --> 00:49:01,920
Speaker 1: And uh it says that pound cakes are like a

878
00:49:02,040 --> 00:49:05,480
Speaker 1: variation on the theme. I looked in the pound cakes. Man.

879
00:49:05,560 --> 00:49:08,360
Speaker 1: Do you know so that the idea that pound cakes

880
00:49:08,400 --> 00:49:11,319
Speaker 1: called for a pound of each ingredient. That's actually true. Yeah,

881
00:49:11,360 --> 00:49:13,360
Speaker 1: I know. But the reason why it called for a

882
00:49:13,360 --> 00:49:16,760
Speaker 1: pound of each ingredient was because a lot of the

883
00:49:16,800 --> 00:49:20,640
Speaker 1: British people at the time, in the early seventeen hundreds, um,

884
00:49:20,960 --> 00:49:23,600
Speaker 1: couldn't read, so it was just an easy way to

885
00:49:23,760 --> 00:49:28,719
Speaker 1: remember the recipe. Interesting, yeah, all right, I'll buy that

886
00:49:28,960 --> 00:49:33,240
Speaker 1: they'd be like what's the tips? And also pound cakes

887
00:49:33,239 --> 00:49:35,560
Speaker 1: to the reason, um, why you're not going to find

888
00:49:35,560 --> 00:49:37,759
Speaker 1: a pound cake with a big butter cream frosting is

889
00:49:38,200 --> 00:49:41,440
Speaker 1: because that will that will send you into sugar shock

890
00:49:42,320 --> 00:49:45,960
Speaker 1: in a second pound cake is already really dense and sugary.

891
00:49:46,000 --> 00:49:47,680
Speaker 1: Like that's why you just have it like a little

892
00:49:47,800 --> 00:49:51,480
Speaker 1: glaze on top. I do like that glaze. Actually, I'll

893
00:49:51,520 --> 00:49:55,440
Speaker 1: eat a pound cake. I think that glazes. What's it

894
00:49:55,520 --> 00:50:02,040
Speaker 1: called something icing? Imperializing? Oh, I don't know, I can't remember. Okay,

895
00:50:02,040 --> 00:50:04,640
Speaker 1: So the next one is the not the no aeration

896
00:50:04,800 --> 00:50:10,200
Speaker 1: method to where you're not really you're not whipping anything up. Um. Yeah,

897
00:50:10,239 --> 00:50:12,080
Speaker 1: you probably don't even have flour in this in this

898
00:50:12,200 --> 00:50:14,680
Speaker 1: this is probably a flower less cake, right, So this,

899
00:50:14,680 --> 00:50:16,480
Speaker 1: this is the kind of thing that you use to

900
00:50:16,800 --> 00:50:20,640
Speaker 1: um make like a cheesecake or a flowerless chocolate cake. Yeah,

901
00:50:20,680 --> 00:50:24,799
Speaker 1: this can be very good. Sure, um. And you are

902
00:50:24,840 --> 00:50:27,600
Speaker 1: probably going to need to add some sort of moisture

903
00:50:27,640 --> 00:50:30,120
Speaker 1: because cakes like this tend to crack while they're baking,

904
00:50:30,560 --> 00:50:33,279
Speaker 1: which is why a lot of them, cheesecakes in particular,

905
00:50:33,640 --> 00:50:36,680
Speaker 1: you cook in a water bath in the oven because

906
00:50:36,680 --> 00:50:40,399
Speaker 1: that water vaporizes and steams around it and helps keep

907
00:50:40,440 --> 00:50:43,840
Speaker 1: that moisture in. Yeah. I never knew that the reason

908
00:50:43,920 --> 00:50:46,200
Speaker 1: for the water bath. I didn't know that you use

909
00:50:46,280 --> 00:50:49,560
Speaker 1: a water bath. That was news to me. Made a cheesecake, yeah,

910
00:50:49,680 --> 00:50:52,400
Speaker 1: they can be quite good. Oh. I love cheesecake. I

911
00:50:52,400 --> 00:50:55,680
Speaker 1: don't think I've ever had any bad cheesecake. That's always good.

912
00:50:55,840 --> 00:51:01,440
Speaker 1: That's another thing too. Um Public cheesecake is incredible and

913
00:51:01,480 --> 00:51:03,440
Speaker 1: they need to sponsor us, and they sell it by

914
00:51:03,480 --> 00:51:07,000
Speaker 1: the double slice for those like you get two slices

915
00:51:07,080 --> 00:51:08,920
Speaker 1: and they have a key lime one to chuck. That's

916
00:51:08,960 --> 00:51:11,759
Speaker 1: just man. Although if you don't like lemon stuff. You

917
00:51:11,840 --> 00:51:13,480
Speaker 1: might not like that. Oh no, I love key lime

918
00:51:13,560 --> 00:51:16,680
Speaker 1: in Okay, try their key lime cheesecake. Yeah, they really

919
00:51:16,680 --> 00:51:20,040
Speaker 1: should send us some stuff. Frankly, at uh Al of

920
00:51:20,120 --> 00:51:23,080
Speaker 1: Palms for my vacation that I've spoken about, they had

921
00:51:23,920 --> 00:51:26,399
Speaker 1: one of the I can't remember which one, but one

922
00:51:26,400 --> 00:51:27,960
Speaker 1: of the seafood joints where I would get all the

923
00:51:27,960 --> 00:51:33,160
Speaker 1: fresh seafood had a homemade key lime pie and I

924
00:51:33,200 --> 00:51:35,759
Speaker 1: bought an ate one of them with my friends that week,

925
00:51:36,080 --> 00:51:39,239
Speaker 1: and I bought two to go home with. Did they

926
00:51:39,239 --> 00:51:41,960
Speaker 1: make it home? Huh? Did they make it all the

927
00:51:42,000 --> 00:51:46,040
Speaker 1: way home? No? Yeah, I stopped in, stopped at the border,

928
00:51:46,680 --> 00:51:48,359
Speaker 1: just put my face in it. No, they made it home.

929
00:51:48,960 --> 00:51:51,120
Speaker 1: I think there's still one in the freezer actually, And

930
00:51:51,160 --> 00:51:55,080
Speaker 1: then one of them was consumed, nice good key lime pie.

931
00:51:56,560 --> 00:51:59,560
Speaker 1: And finally, with a non aeration method, you are you

932
00:51:59,600 --> 00:52:03,880
Speaker 1: are not doing the the beating, you're not creaming that stuff.

933
00:52:03,880 --> 00:52:08,359
Speaker 1: You're folding the batter. And we could describe it here,

934
00:52:08,400 --> 00:52:10,080
Speaker 1: but if you don't know what folding is and making,

935
00:52:10,160 --> 00:52:12,200
Speaker 1: just just look it up on the YouTube for a

936
00:52:12,200 --> 00:52:17,080
Speaker 1: proper folding technique. Generally done with a like a rubber spatula. Um,

937
00:52:17,120 --> 00:52:20,359
Speaker 1: there's a foaming method to where you are basically using

938
00:52:20,400 --> 00:52:23,080
Speaker 1: just egg whites usually and you're aerating it by whipping

939
00:52:23,120 --> 00:52:26,320
Speaker 1: them up, which makes a merangue. You can just stop

940
00:52:26,360 --> 00:52:29,439
Speaker 1: there and incorporate sugar and you've got marangue, which would

941
00:52:29,440 --> 00:52:33,400
Speaker 1: make a Pavlova cake, which apparently Australia and New Zealand

942
00:52:33,440 --> 00:52:36,560
Speaker 1: have been fighting over the origin of for close to

943
00:52:36,560 --> 00:52:39,839
Speaker 1: a hundred years now. But doesn't New Zealand win supposedly,

944
00:52:40,520 --> 00:52:44,839
Speaker 1: although I saw another um article from some researchers who

945
00:52:44,840 --> 00:52:47,839
Speaker 1: said no, it came even earlier, a decade earlier out

946
00:52:47,880 --> 00:52:52,080
Speaker 1: of America via Germany, so who knows, but yes, out

947
00:52:52,080 --> 00:52:55,080
Speaker 1: of Australia New Zealand. New Zealand's apparently won that fight.

948
00:52:55,440 --> 00:52:58,360
Speaker 1: But that's merangue, and Pavlova cake is like a marangue

949
00:52:58,400 --> 00:53:01,520
Speaker 1: cake with um like fruit in the middle of it.

950
00:53:02,800 --> 00:53:07,040
Speaker 1: Um and then uh and then um. A listener sent

951
00:53:07,120 --> 00:53:09,560
Speaker 1: us pavlova once we made it, it was pretty good.

952
00:53:10,520 --> 00:53:13,799
Speaker 1: It is pretty good, yeah, um and then um. You

953
00:53:13,800 --> 00:53:16,480
Speaker 1: can also take that egg foam and turn it into

954
00:53:16,480 --> 00:53:18,560
Speaker 1: it like a sponge cake, like an angel food cake

955
00:53:18,680 --> 00:53:21,239
Speaker 1: or something like me. You don't like those either. No,

956
00:53:21,480 --> 00:53:23,960
Speaker 1: not big into the angel food cake. Although you can

957
00:53:24,080 --> 00:53:28,160
Speaker 1: use sponge cake for strawberry shortcake that I will have. Okay,

958
00:53:28,200 --> 00:53:32,000
Speaker 1: So those spongey cakes, that's that uses the egg foaming method.

959
00:53:32,520 --> 00:53:35,359
Speaker 1: But if you're making a true strawberry shortcake, you're going

960
00:53:35,440 --> 00:53:38,280
Speaker 1: to use an actual shortcake. Yeah. Those are really good.

961
00:53:38,480 --> 00:53:41,440
Speaker 1: And the reason they're called shortcake or shortbread is called

962
00:53:41,480 --> 00:53:45,960
Speaker 1: short bread is short is apparently a British term for crumbly. Okay,

963
00:53:46,120 --> 00:53:48,520
Speaker 1: so that's where that came from. Not not has nothing

964
00:53:48,560 --> 00:53:50,799
Speaker 1: to do with the size. Yeah, Emily makes a really

965
00:53:50,840 --> 00:53:53,520
Speaker 1: good gluten free shortbread. She's kind of gotten into baking

966
00:53:53,560 --> 00:53:55,520
Speaker 1: a bit in the last five or six years and

967
00:53:55,560 --> 00:53:58,200
Speaker 1: getting pretty good at it. Um, So she makes a

968
00:53:58,239 --> 00:54:02,000
Speaker 1: good gluten free shortbread that we've had, a shortcake with

969
00:54:02,040 --> 00:54:06,000
Speaker 1: homemade whip topping and good fresh strawberries. Those are good.

970
00:54:06,000 --> 00:54:10,320
Speaker 1: But my one complaint with her baking is it literally

971
00:54:10,360 --> 00:54:13,120
Speaker 1: looks like she came in there and just started throwing

972
00:54:13,239 --> 00:54:16,279
Speaker 1: ingredients everywhere with her bare hands like a three year old,

973
00:54:16,800 --> 00:54:19,520
Speaker 1: and then baked right and then said I'm done, Yeah,

974
00:54:19,920 --> 00:54:23,520
Speaker 1: good night. It is a It is a mess, a big,

975
00:54:23,560 --> 00:54:25,480
Speaker 1: big mess. And she always just says, get out of here.

976
00:54:25,520 --> 00:54:29,160
Speaker 1: I'll clean it up afterward, don't worry about it. Yeah yeah, yeah,

977
00:54:29,200 --> 00:54:31,120
Speaker 1: it's funny. The kitchen can be a place of real

978
00:54:31,160 --> 00:54:34,960
Speaker 1: tension sometimes high oh for sure. Yeah, especially if both

979
00:54:34,960 --> 00:54:38,640
Speaker 1: of you, uh do different things in the kitchen, right,

980
00:54:39,000 --> 00:54:42,120
Speaker 1: like ones hovering like are you going to clean that up? Well,

981
00:54:42,120 --> 00:54:44,040
Speaker 1: I'm the kitchen cleaner. So that's why she's just like,

982
00:54:44,040 --> 00:54:45,919
Speaker 1: just stay out of here, dude, right, just wait until

983
00:54:45,960 --> 00:54:47,919
Speaker 1: the end. Yeah, and you show up, You're like, it's

984
00:54:47,960 --> 00:54:51,359
Speaker 1: Marge's time to shine. Well I'll do this. And this

985
00:54:51,400 --> 00:54:55,080
Speaker 1: is such a passive aggressive move for me, which is

986
00:54:55,080 --> 00:54:58,160
Speaker 1: my style. Um, not endorsing that, I'm just saying it's

987
00:54:58,200 --> 00:55:01,080
Speaker 1: one of my downfalls. I need to porcan. But I'll

988
00:55:01,120 --> 00:55:04,120
Speaker 1: just go in there and just like groan or something

989
00:55:05,400 --> 00:55:11,240
Speaker 1: like God, and she'll just say no out right. Again,

990
00:55:12,960 --> 00:55:17,440
Speaker 1: that's life at the Briant House. Um, that's that's a

991
00:55:17,440 --> 00:55:20,040
Speaker 1: pretty nice that's always with love though. Yeah, it always

992
00:55:20,080 --> 00:55:22,600
Speaker 1: comes out. There's always a cake out the on the

993
00:55:22,600 --> 00:55:24,279
Speaker 1: other end, right yeah yeah, yeah, I mean it's not

994
00:55:24,360 --> 00:55:28,279
Speaker 1: gonna get in serious fights over the kitchen stuff, right. Um,

995
00:55:28,440 --> 00:55:31,279
Speaker 1: So what's the last thing here? Uh? Something called the

996
00:55:31,320 --> 00:55:33,520
Speaker 1: all in one method. Yeah, that's just like a cake

997
00:55:33,600 --> 00:55:36,200
Speaker 1: makes you put it all all together at once. Yeah, well,

998
00:55:36,239 --> 00:55:39,680
Speaker 1: we should talk a little bit about frosting and icing. Um,

999
00:55:39,719 --> 00:55:43,960
Speaker 1: the earliest versions of frosting was just sort of an

1000
00:55:44,000 --> 00:55:47,759
Speaker 1: almond and sugar paste. Uh, not so big on that,

1001
00:55:48,239 --> 00:55:51,760
Speaker 1: but really, I mean it could be okay, but almond

1002
00:55:51,800 --> 00:55:54,680
Speaker 1: croistants are like one of my great joys in life. Like, oh, yeah,

1003
00:55:54,920 --> 00:55:56,600
Speaker 1: they're so good. I suppose that's kind of what a

1004
00:55:56,600 --> 00:55:59,640
Speaker 1: bear claw is too, right, yeah, alright, yeah, but that

1005
00:55:59,760 --> 00:56:03,880
Speaker 1: all that's sweet almond paste inside is man, I know

1006
00:56:04,000 --> 00:56:06,160
Speaker 1: it's it is good, but I'm like, don't put that

1007
00:56:06,200 --> 00:56:08,720
Speaker 1: on top of a cake. From sure, I understand, stuff

1008
00:56:08,760 --> 00:56:12,319
Speaker 1: it in a pastry. Um, a friend chief that was

1009
00:56:12,320 --> 00:56:15,520
Speaker 1: the first person they think that created like the first

1010
00:56:15,600 --> 00:56:19,719
Speaker 1: legit iced layer cake in the fifteenth century, and then

1011
00:56:19,880 --> 00:56:22,600
Speaker 1: about the middle of the seventeenth century is when the

1012
00:56:22,600 --> 00:56:27,400
Speaker 1: first frosting recipe started spreading around on the internet. And

1013
00:56:27,560 --> 00:56:32,359
Speaker 1: fondante is gross. Yeah, I'm not into it. I mean,

1014
00:56:32,440 --> 00:56:35,160
Speaker 1: you can make a neat looking cake, but it's gross tasting,

1015
00:56:35,200 --> 00:56:37,960
Speaker 1: I think. Yeah, I'm then into a buttercream or cream

1016
00:56:38,040 --> 00:56:42,520
Speaker 1: cheese or even Emily's Waldorf History of frosting. Believe it

1017
00:56:42,640 --> 00:56:44,640
Speaker 1: or not. I mean it has a bit of a

1018
00:56:44,640 --> 00:56:48,560
Speaker 1: mouth feel because of the shortening, but um, like a

1019
00:56:48,600 --> 00:56:53,439
Speaker 1: residue on the palate. Yeah, on the roof of your mouth. Yeah,

1020
00:56:53,480 --> 00:56:57,000
Speaker 1: but it's still good. Well, let's talk about cakes, like

1021
00:56:57,000 --> 00:57:01,080
Speaker 1: like the well, no specific cake. It's like the red

1022
00:57:01,160 --> 00:57:04,520
Speaker 1: velvet cake, right, yea delicious. Do you know why it's red?

1023
00:57:05,440 --> 00:57:08,719
Speaker 1: Well food coloring that they use that to make it

1024
00:57:08,719 --> 00:57:11,839
Speaker 1: a little richer, but it actually naturally turns red. It's

1025
00:57:11,880 --> 00:57:16,560
Speaker 1: a chemical reaction between the cocoa, the vinegar in that

1026
00:57:17,000 --> 00:57:22,080
Speaker 1: and the buttermilk. I believe, really, yes, that turns it red.

1027
00:57:22,800 --> 00:57:25,960
Speaker 1: All right, I don't know about that. No, it's true. Okay,

1028
00:57:26,080 --> 00:57:28,760
Speaker 1: I read it on What's cook in America. I'll try

1029
00:57:28,760 --> 00:57:31,440
Speaker 1: it because i'm making Emily. It's her birthdays in a

1030
00:57:31,480 --> 00:57:34,080
Speaker 1: couple of weeks and I'm making another. I'm taking another

1031
00:57:34,120 --> 00:57:37,240
Speaker 1: stab at it. Try the try go find like an

1032
00:57:37,280 --> 00:57:41,760
Speaker 1: original like like recipe. Well, I mean, what do you

1033
00:57:41,800 --> 00:57:43,920
Speaker 1: mean like one if you if you see one that

1034
00:57:44,000 --> 00:57:46,640
Speaker 1: actually uses buttermilk, being like, okay, this one, this is

1035
00:57:46,680 --> 00:57:48,040
Speaker 1: one of the ones. I'm gonna try. No, no no, no,

1036
00:57:48,120 --> 00:57:49,960
Speaker 1: I have to use the recipe she tells me to use.

1037
00:57:50,200 --> 00:57:53,120
Speaker 1: Oh I got which isn't the waldor the gluten free Waldorf?

1038
00:57:53,160 --> 00:57:55,360
Speaker 1: The story of version Oh gotcha? I see, But you

1039
00:57:55,400 --> 00:57:57,760
Speaker 1: have cocoa? Does it have like vinegar and buttermilk in it?

1040
00:57:58,520 --> 00:58:00,240
Speaker 1: I can't remember. It's been a couple of year since

1041
00:58:00,280 --> 00:58:02,400
Speaker 1: I tried it. Okay, well, it should turn red on

1042
00:58:02,440 --> 00:58:04,040
Speaker 1: its own, but I don't think there's any harm in

1043
00:58:04,080 --> 00:58:07,800
Speaker 1: adding some more synthetic chemical red dye. Well, and the

1044
00:58:08,120 --> 00:58:10,360
Speaker 1: thing is, to a lot of people that don't try

1045
00:58:10,440 --> 00:58:13,440
Speaker 1: red velvet cake don't try it because they think it

1046
00:58:13,440 --> 00:58:16,479
Speaker 1: doesn't like it tastes like chocolate cake pretty much. Yeah,

1047
00:58:16,600 --> 00:58:19,800
Speaker 1: it just is red. It tastes red. No, that'd be weird.

1048
00:58:19,920 --> 00:58:23,800
Speaker 1: It's not catchup cake. There's uh yeah, that's Canadian, isn't it.

1049
00:58:24,840 --> 00:58:28,240
Speaker 1: There's a hummingbird cakes. Uh well, what do you mean

1050
00:58:28,280 --> 00:58:31,320
Speaker 1: by the hummingbird? What? Hummingbird cake has like some nuts

1051
00:58:31,320 --> 00:58:34,080
Speaker 1: and some fruit in it, lots of frosting. I think

1052
00:58:34,080 --> 00:58:37,200
Speaker 1: it's a Southern cake. Yeah, like we called my grandmother

1053
00:58:37,440 --> 00:58:40,600
Speaker 1: Bryant called one of the great all time Southern cooks

1054
00:58:40,600 --> 00:58:44,479
Speaker 1: and bakers, like you know, banana nutbread. Yeah, she called

1055
00:58:44,480 --> 00:58:46,320
Speaker 1: that hummingbird, and I don't know if that was specific

1056
00:58:46,360 --> 00:58:49,280
Speaker 1: to her or if they are interchangeable. I don't know.

1057
00:58:49,520 --> 00:58:52,560
Speaker 1: I'm not actually a Southern native, so I would not

1058
00:58:52,840 --> 00:58:55,640
Speaker 1: say one way or the other. All my experience with

1059
00:58:55,720 --> 00:59:00,880
Speaker 1: hummingbird cake is it's more like a charity cake with

1060
00:59:00,880 --> 00:59:03,560
Speaker 1: with say like pineapple in it and some other fruits

1061
00:59:03,560 --> 00:59:07,120
Speaker 1: in it, and a thick layer of frosting. And supposedly

1062
00:59:07,160 --> 00:59:09,320
Speaker 1: the reason it's called a hummingbird cake is because it's

1063
00:59:09,360 --> 00:59:12,840
Speaker 1: so sweet it could attract hummingbirds. See maybe, I mean

1064
00:59:12,840 --> 00:59:15,160
Speaker 1: that's sort of like banana upbread. So I don't know

1065
00:59:15,200 --> 00:59:19,280
Speaker 1: if they're interchangeable for variation. But give me some banana nutbread,

1066
00:59:19,440 --> 00:59:21,200
Speaker 1: which is not a cake but it sort of is,

1067
00:59:21,760 --> 00:59:25,000
Speaker 1: and slice it up and flut some butter on it

1068
00:59:25,440 --> 00:59:30,160
Speaker 1: toasted in the oven. Now I'm with you. Our freezer

1069
00:59:30,240 --> 00:59:33,680
Speaker 1: is always chuck full of black bananas blackened with age

1070
00:59:34,640 --> 00:59:38,360
Speaker 1: um because you makes a killer banana nutbread from scratch

1071
00:59:38,480 --> 00:59:40,360
Speaker 1: using I mean, you just can't look at the bananas

1072
00:59:40,400 --> 00:59:43,080
Speaker 1: when she's incorporating them. What does that do? Why? Why

1073
00:59:43,160 --> 00:59:45,960
Speaker 1: is that the key? Do you know? They just are

1074
00:59:45,960 --> 00:59:49,840
Speaker 1: supposed to be mushy? Okay, Okay, gotcha, and and like it.

1075
00:59:50,040 --> 00:59:53,200
Speaker 1: The best way to make banana's mushy is to let

1076
00:59:53,200 --> 00:59:56,960
Speaker 1: them age, let him age freeze age them. All right,

1077
00:59:57,040 --> 01:00:00,200
Speaker 1: Let's talk about Indian pound cake. Apparently that's a thing

1078
01:00:00,240 --> 01:00:02,960
Speaker 1: that has corn meal in it and I can't imagine

1079
01:00:02,960 --> 01:00:05,480
Speaker 1: that taste, but I'd like to try it. Well. Yeah,

1080
01:00:05,520 --> 01:00:07,720
Speaker 1: and that was one of the earliest cakes in the US.

1081
01:00:07,760 --> 01:00:10,959
Speaker 1: And I think what the author Leah Hoyt's pointing out

1082
01:00:11,040 --> 01:00:14,280
Speaker 1: is that like cakes came from all over the place

1083
01:00:14,320 --> 01:00:20,440
Speaker 1: through time and and geography, and that the mass immigration

1084
01:00:21,480 --> 01:00:25,760
Speaker 1: tore into America over say like the seventeen eight nineteenth

1085
01:00:25,800 --> 01:00:28,400
Speaker 1: centuries in twenty to all these people from all these

1086
01:00:28,400 --> 01:00:32,840
Speaker 1: different lands brought their ideas or ingredients of cake and

1087
01:00:32,880 --> 01:00:36,560
Speaker 1: they kind of went through this americanized grinder to where

1088
01:00:36,840 --> 01:00:39,560
Speaker 1: eggs were added, butter was added, and like you've got

1089
01:00:39,600 --> 01:00:43,400
Speaker 1: these ingredients. So it bears a resemblance to its original one.

1090
01:00:43,440 --> 01:00:47,680
Speaker 1: But it's been like cake afide in the American way. Um,

1091
01:00:47,800 --> 01:00:52,040
Speaker 1: and that that started basically right as as um European

1092
01:00:52,160 --> 01:00:55,640
Speaker 1: settlers got to um North America. Yeah, apparently the the

1093
01:00:55,640 --> 01:00:58,040
Speaker 1: good old fashioned chocolate layer cake came out of Boston

1094
01:00:59,080 --> 01:01:02,480
Speaker 1: because there were chocolate companies there. Even the German chocolate

1095
01:01:02,480 --> 01:01:05,520
Speaker 1: cake is not German, it's American. It's after a man

1096
01:01:05,560 --> 01:01:08,720
Speaker 1: whose last name was German. Oh interesting, well that means

1097
01:01:08,720 --> 01:01:12,360
Speaker 1: he's German. German American could be maybe they should call

1098
01:01:12,360 --> 01:01:16,439
Speaker 1: it the German American Chocolate Cake or just German chocolate cake.

1099
01:01:16,520 --> 01:01:19,920
Speaker 1: But it's really American, everybody, is what the real title

1100
01:01:20,000 --> 01:01:23,120
Speaker 1: should be. Strawberry shortcake that you mentioned, that does come

1101
01:01:23,160 --> 01:01:25,280
Speaker 1: from the old world. I'm not much of a jingo

1102
01:01:25,320 --> 01:01:29,320
Speaker 1: list either, I think you might say, but I've never

1103
01:01:29,800 --> 01:01:34,720
Speaker 1: felt more national pride than in talking about cakes. Yeah. Yeah,

1104
01:01:35,200 --> 01:01:38,880
Speaker 1: this is where cakes were born. Really. Uh the pineapple

1105
01:01:38,960 --> 01:01:42,600
Speaker 1: upside down cake. Heaven help you if you eat that stuff.

1106
01:01:42,840 --> 01:01:45,400
Speaker 1: I love it, do you really, man? It's so good. Yeah.

1107
01:01:45,440 --> 01:01:47,600
Speaker 1: I just don't like fruit anywhere near my cake. Yeah,

1108
01:01:48,000 --> 01:01:50,560
Speaker 1: that's a strawberry shortcake. You definitely win like a hummingbird

1109
01:01:50,600 --> 01:01:54,000
Speaker 1: cake then even Yeah, maybe that's the difference between that

1110
01:01:54,320 --> 01:02:00,960
Speaker 1: uh hummingbird and uh banana bread. Right, although bananas in there, right,

1111
01:02:01,040 --> 01:02:04,480
Speaker 1: that's a well, that's not a fruit cake to me. No,

1112
01:02:05,360 --> 01:02:09,240
Speaker 1: you just don't like the juicy fruits in your cake.

1113
01:02:09,320 --> 01:02:12,960
Speaker 1: It sounds like no, or coconut, which is in the

1114
01:02:13,000 --> 01:02:16,439
Speaker 1: German chocolate cake in the coconut in the icing. Yeah yeah,

1115
01:02:16,480 --> 01:02:19,480
Speaker 1: see that. So I don't want coconut anywhere near my cakes.

1116
01:02:20,720 --> 01:02:24,360
Speaker 1: But that pineapple upside down cake apparently that stuff sort

1117
01:02:24,360 --> 01:02:28,040
Speaker 1: of sprang out of a contest. Uh Doll had the

1118
01:02:28,080 --> 01:02:32,000
Speaker 1: Doll Company in the in the mid nineteen twenties. They said, hey,

1119
01:02:32,240 --> 01:02:36,480
Speaker 1: bake some cakes with fruit, and so thousands of pineapple

1120
01:02:36,520 --> 01:02:38,160
Speaker 1: upside out cakes came out. So I don't think they

1121
01:02:38,160 --> 01:02:41,360
Speaker 1: were invented for that, but maybe that's just what made

1122
01:02:41,360 --> 01:02:44,600
Speaker 1: them so popular. I don't know. And then there's other Again,

1123
01:02:44,640 --> 01:02:47,680
Speaker 1: there's cakes around the world that look like cakes, kind

1124
01:02:47,720 --> 01:02:51,080
Speaker 1: of like tearmy sou um. Is it quintessential Italian cake?

1125
01:02:51,160 --> 01:02:55,280
Speaker 1: But it was invented in the nineteen sixties. Black forest

1126
01:02:55,320 --> 01:02:59,760
Speaker 1: cake actually is from Germany. It was invented in nineteen

1127
01:02:59,760 --> 01:03:04,080
Speaker 1: five teen. So what happened was again, cake explosion happened

1128
01:03:04,120 --> 01:03:06,640
Speaker 1: here in the good old US of A, and its

1129
01:03:06,680 --> 01:03:09,560
Speaker 1: spread back out to the world. There was an influx

1130
01:03:09,600 --> 01:03:13,040
Speaker 1: of cake ideas into America. America perfected the cake and

1131
01:03:13,040 --> 01:03:16,440
Speaker 1: it went back out to the world. That's what happened.

1132
01:03:17,280 --> 01:03:21,320
Speaker 1: What else, what what about the chase that's great too,

1133
01:03:21,920 --> 01:03:25,480
Speaker 1: kinds of milk evaporated, condensed, and whole. It's tough to

1134
01:03:25,520 --> 01:03:28,400
Speaker 1: go wrong with that. Talk about moist and I've like,

1135
01:03:28,600 --> 01:03:31,240
Speaker 1: I've had good and bad Tracey Late chase, but I've

1136
01:03:31,280 --> 01:03:33,600
Speaker 1: never had an actual Tracey Late sus like, this is

1137
01:03:33,600 --> 01:03:36,800
Speaker 1: so bad, I'm not going to finish it, right, have

1138
01:03:37,000 --> 01:03:43,320
Speaker 1: you know? And then there's Doda yucky, which is like, um,

1139
01:03:43,400 --> 01:03:46,680
Speaker 1: have you ever had this? I don't think so. Uh.

1140
01:03:46,920 --> 01:03:49,520
Speaker 1: One of the big things that that people in Japan

1141
01:03:49,600 --> 01:03:54,400
Speaker 1: love is like sweet and red bean paste. You can

1142
01:03:54,440 --> 01:03:56,840
Speaker 1: find it here there in like sweets. But this dory

1143
01:03:56,760 --> 01:04:00,439
Speaker 1: YACKI um, in particular is like between two pancakes. It's

1144
01:04:00,440 --> 01:04:03,200
Speaker 1: like a filling. Sometimes it's not even two pancakes. It's

1145
01:04:03,200 --> 01:04:06,120
Speaker 1: like a hole with like a red bean paste inside.

1146
01:04:06,840 --> 01:04:10,520
Speaker 1: It's like this light, kind of fluffy cake like thing

1147
01:04:10,640 --> 01:04:13,560
Speaker 1: with red bean paste inside. It's good. Um, you can

1148
01:04:13,640 --> 01:04:16,200
Speaker 1: they're best like hot off of the street from somebody

1149
01:04:16,200 --> 01:04:18,880
Speaker 1: who just made it. That's when it's absolutely best. But

1150
01:04:18,960 --> 01:04:20,480
Speaker 1: it's like the kind of thing you can also find

1151
01:04:20,480 --> 01:04:24,600
Speaker 1: in a seven eleven or something to like in cellophane. Yeah,

1152
01:04:24,640 --> 01:04:27,880
Speaker 1: it's good. It's no cheesecake. No Japanese cheesecake, I'll tell

1153
01:04:27,920 --> 01:04:31,680
Speaker 1: you that. Nope, but it's still pretty good. Man. That

1154
01:04:31,760 --> 01:04:36,160
Speaker 1: was a good one. I think cakes. All right, are

1155
01:04:36,160 --> 01:04:38,520
Speaker 1: you done? I'm done? Okay. If you want to know

1156
01:04:38,560 --> 01:04:42,160
Speaker 1: more about cakes, go eat something. You're gonna love them.

1157
01:04:42,640 --> 01:04:45,640
Speaker 1: There's a cake out there for you. Uh. And since

1158
01:04:45,680 --> 01:04:49,800
Speaker 1: I said that, it's time for listener man. All right,

1159
01:04:49,840 --> 01:04:54,560
Speaker 1: I'm gonna call this um a special one man administrative

1160
01:04:54,600 --> 01:04:59,320
Speaker 1: details shout, because we got a box today from a

1161
01:04:59,360 --> 01:05:05,520
Speaker 1: man named Nick Pegan from San Jose Bay area and

1162
01:05:05,600 --> 01:05:09,480
Speaker 1: he sent us just a blotted stuff like good stuff.

1163
01:05:09,520 --> 01:05:13,160
Speaker 1: It wasn't a box full of garbage he sent. He

1164
01:05:13,240 --> 01:05:15,320
Speaker 1: said that anyone ever has sent us a box full

1165
01:05:15,360 --> 01:05:20,880
Speaker 1: of garbage. He sent us, uh, framed things, sent me

1166
01:05:20,920 --> 01:05:24,480
Speaker 1: a framed pavement poster, which is great, and sent us

1167
01:05:24,880 --> 01:05:29,840
Speaker 1: CDs of music. He sent bottles of liquid stuff, most

1168
01:05:29,880 --> 01:05:33,960
Speaker 1: notably wine for Jerry, and then bourbon and Scotch for us.

1169
01:05:34,720 --> 01:05:36,840
Speaker 1: And he is a whiskey enthusiast that lives in the

1170
01:05:36,840 --> 01:05:41,160
Speaker 1: Bay area, like a big time and just a good dude.

1171
01:05:41,240 --> 01:05:44,960
Speaker 1: And beyond that, he uh, he added this, he added,

1172
01:05:45,520 --> 01:05:48,200
Speaker 1: he's a he's a list maker, an amateur list maker,

1173
01:05:49,400 --> 01:05:52,040
Speaker 1: and he sent us a list, and Nick, if you're listening,

1174
01:05:52,760 --> 01:05:56,760
Speaker 1: please send us the word document digital version of this

1175
01:05:56,840 --> 01:05:59,440
Speaker 1: print out that you sent because he said every time

1176
01:05:59,440 --> 01:06:01,160
Speaker 1: you said we should to do a podcast on that,

1177
01:06:01,840 --> 01:06:05,560
Speaker 1: he made a list alphabetically of that stuff. And the

1178
01:06:05,600 --> 01:06:08,480
Speaker 1: list is so comprehensive and awesome that we need it

1179
01:06:08,520 --> 01:06:12,360
Speaker 1: to work from. Yes, he made he made a list

1180
01:06:12,400 --> 01:06:15,000
Speaker 1: of films that each of us said we need to see,

1181
01:06:16,320 --> 01:06:19,040
Speaker 1: which is pretty good. And then finally he sent us

1182
01:06:19,080 --> 01:06:22,280
Speaker 1: a list and and encouraged us to play a little

1183
01:06:22,320 --> 01:06:25,680
Speaker 1: game here which will do very quickly of see if

1184
01:06:25,760 --> 01:06:28,800
Speaker 1: Chuck can see if Josh can guess how many times

1185
01:06:28,800 --> 01:06:33,000
Speaker 1: we've done the following things. Are you ready well, because

1186
01:06:33,040 --> 01:06:34,560
Speaker 1: I have the list in my hand and you're sitting

1187
01:06:34,600 --> 01:06:37,160
Speaker 1: across from me, and you can't can't do this paper,

1188
01:06:37,160 --> 01:06:39,320
Speaker 1: I don't think so. How many c o A s

1189
01:06:39,520 --> 01:06:41,760
Speaker 1: and for people who don't know it means cover our butts?

1190
01:06:42,800 --> 01:06:45,280
Speaker 1: How many c oas have we issued over a thousand shows?

1191
01:06:48,680 --> 01:06:54,600
Speaker 1: I'm going to say seven? Wow, Wow, we are really

1192
01:06:54,720 --> 01:06:57,400
Speaker 1: good at that. How many times have we admitted on

1193
01:06:57,440 --> 01:07:02,720
Speaker 1: the air that it is a take two? Yeah, you're

1194
01:07:02,720 --> 01:07:04,920
Speaker 1: not gonna get anything, or maybe you might it will

1195
01:07:05,000 --> 01:07:08,240
Speaker 1: be totally luck if I do eight seven, Oh so

1196
01:07:08,320 --> 01:07:13,960
Speaker 1: close rare listener mail shout outs, Oh, I don't know

1197
01:07:14,000 --> 01:07:16,760
Speaker 1: what that means, like where we say, hey, can you

1198
01:07:17,280 --> 01:07:23,040
Speaker 1: say hello to my boyfriend? Three st What that's pretty

1199
01:07:23,120 --> 01:07:25,560
Speaker 1: rare though out of a thousand. Yeah, but still it

1200
01:07:25,640 --> 01:07:28,720
Speaker 1: seems like I thought it was even rarer than that did.

1201
01:07:28,760 --> 01:07:30,160
Speaker 1: We used to do it more than we do now,

1202
01:07:30,200 --> 01:07:31,760
Speaker 1: and I think so. I think that's what It was

1203
01:07:31,920 --> 01:07:34,840
Speaker 1: a little more generous in earlier days. Trips in the

1204
01:07:34,880 --> 01:07:37,120
Speaker 1: way back machine. Oh, there's a lot of those, I'm

1205
01:07:37,120 --> 01:07:41,640
Speaker 1: gonna say, out of a thousand episodes three and twenty,

1206
01:07:41,800 --> 01:07:44,840
Speaker 1: he says, fifty nine. So I don't know about this. Nick,

1207
01:07:44,880 --> 01:07:47,520
Speaker 1: think he missed a few. Nick. You're just making up numbers,

1208
01:07:47,520 --> 01:07:50,200
Speaker 1: aren't you. How many can scotch at home and making

1209
01:07:50,280 --> 01:07:55,360
Speaker 1: up numbers? How many paper lists have you eaten? Me? Yeah?

1210
01:07:55,680 --> 01:07:57,960
Speaker 1: One that I know of. Yep, you nailed it. I

1211
01:07:58,320 --> 01:08:01,880
Speaker 1: remember the episode two It was um, how geniuses work?

1212
01:08:01,960 --> 01:08:04,800
Speaker 1: Or what makes a genius? And I said that if

1213
01:08:04,840 --> 01:08:08,120
Speaker 1: this list, if the list of geniuses, if the number

1214
01:08:08,160 --> 01:08:11,040
Speaker 1: one genius was Einstein, I would eat the list. Turned

1215
01:08:11,040 --> 01:08:14,920
Speaker 1: out it was Einstein. How many Glenn Danzig or Misfits references?

1216
01:08:15,120 --> 01:08:20,200
Speaker 1: Those would be all you four. You need to step

1217
01:08:20,240 --> 01:08:23,400
Speaker 1: it up. How many times has Chuck was How many

1218
01:08:23,439 --> 01:08:28,479
Speaker 1: times have I done this? Wow? I think it's literally countless.

1219
01:08:28,520 --> 01:08:30,360
Speaker 1: If he came up with a number, it's a lot.

1220
01:08:30,479 --> 01:08:33,479
Speaker 1: He says two eight. That's got to be more than that.

1221
01:08:33,880 --> 01:08:36,280
Speaker 1: Simpsons references. I'll just go ahead and tell you a

1222
01:08:36,320 --> 01:08:40,840
Speaker 1: hundred ninety seven. Apparently we have high include the two

1223
01:08:40,880 --> 01:08:43,599
Speaker 1: episodes on the Simpsons. No, no no, no, I think um,

1224
01:08:43,640 --> 01:08:46,880
Speaker 1: apparently we have high fived once. Okay, I'm surprised we

1225
01:08:46,920 --> 01:08:50,639
Speaker 1: even did that a number of times. Josh has done

1226
01:08:50,680 --> 01:08:56,680
Speaker 1: this a lot? Uh, I don't know. I think a

1227
01:08:56,720 --> 01:08:59,679
Speaker 1: lot just just works for that. Four hundred and twenty

1228
01:08:59,720 --> 01:09:05,680
Speaker 1: six time, almost half our episodes. That's great, um, And

1229
01:09:05,720 --> 01:09:08,360
Speaker 1: then bonus, name all of Josh's nicknames for Chuck. I'll

1230
01:09:08,360 --> 01:09:11,240
Speaker 1: just go ahead and read those. You have called me Chuckers,

1231
01:09:11,320 --> 01:09:14,320
Speaker 1: you've called me beautiful, I don't remember that one. The

1232
01:09:14,360 --> 01:09:24,760
Speaker 1: famous Chuck tran Cheach, Rusty Zonkers, and the flash nick

1233
01:09:24,840 --> 01:09:28,679
Speaker 1: is my new favorite listener. This this is all gold plus.

1234
01:09:28,680 --> 01:09:32,120
Speaker 1: Thanks for for buttering us up with the care package

1235
01:09:32,160 --> 01:09:34,360
Speaker 1: to Nick, that was nice of you. Yeah, so, Nick Pagan,

1236
01:09:34,560 --> 01:09:36,639
Speaker 1: you are now on the guest list for the San

1237
01:09:36,640 --> 01:09:40,759
Speaker 1: Francisco Sketch Fest show. Just hit me up with an email,

1238
01:09:40,800 --> 01:09:43,240
Speaker 1: send that list of shows that we need to do

1239
01:09:43,520 --> 01:09:47,280
Speaker 1: via digital document and you are in, like Flynn. Cool.

1240
01:09:47,520 --> 01:09:49,439
Speaker 1: Thanks a lot, Nick, Well, if you want to be

1241
01:09:49,479 --> 01:09:52,280
Speaker 1: like Nick, you can tweet to us at Josh I'm

1242
01:09:52,360 --> 01:09:55,040
Speaker 1: Clark or s y s K podcast, hang out on

1243
01:09:55,040 --> 01:09:57,679
Speaker 1: Facebook dot com, slash stuff you Should Know, or slash

1244
01:09:57,760 --> 01:10:01,320
Speaker 1: Charles W. Chuck Bryant you. You can send us an

1245
01:10:01,320 --> 01:10:04,080
Speaker 1: email to Stuff Podcast at how stuff Works dot com

1246
01:10:04,080 --> 01:10:05,920
Speaker 1: and has always joined us at our home on the web,

1247
01:10:06,280 --> 01:10:12,439
Speaker 1: Stuff you Should Know dot com. For more on this

1248
01:10:12,640 --> 01:10:15,120
Speaker 1: and thousands of other topics. Is that how stuff Works

1249
01:10:15,160 --> 01:10:22,240
Speaker 1: dot com. H