The SOFTEST Potato Buns: Leftover Mashed Potatoes Recipe (or from scratch!) sheldos kitchen 2021-11-06 | These potato buns are delightfully soft yet chewy at the same time, coated with a shiny honey butter glaze. They're the perfect way to use up any leftover mashed potatoes from the holidays. If you don't have leftover mash, I also show you a quick 5 minute mashed potato shortcut.This dough is so versatile. Turn these into the best burger buns by skipping the honey glaze and adding sesame seeds.Say hi on Instagram! instagram.com/sheldoskitchenThe Softest Potato Buns RecipeQuick Mash- ~200g potato, peeled and cut into 1/2 inch chunks- 14g (1 tbsp) unsalted butter- (30-40g) 2-3 tbsp milkDough- 120-130g (~1/2 cup) mashed potatoes, room temp- 560g (4 cups) bread flour OR AP flour- 8g (2 1/4 tsp) yeast- 45g (3 tbsp) granulated sugar- 12g (2 tsp) salt- 56g (4 tbsp or 1/4 cup) unsalted butter, softened- 55g (1 large) egg, room temp- 240g (1 cup) milk, room tempHoney Butter Glaze- 42g (3 tbsp) unsalted butter, melted- 20g (1 tbsp) honey- Flaky sea salt for garnishBurger Bun Option- 1 egg, well-beaten with a pinch of salt- sesame seedsQuick Mash (if not using leftover mashed potatoes)1. Place potato chunks into a microwave safe bowl along with 2 tsp water. Cover with plastic wrap and cut a little hole to vent steam.2. Microwave on high for 5-6 minutes, until potatoes are soft.3. Add in butter and milk. Mash the potatoes. Add more milk if needed.Make Buns1. Add all ingredients to stand mixer in order.2. Mix on med-low speed until everything comes together into one mass.3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test.4. Turn dough onto counter and shape into smooth ball.5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself.6. Cover and let proof for ~1 hour, until doubled in size.7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each.8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1" apart.9. Cover and proof until doubled in size, 1-1.5 hours.10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined.11. Before baking, brush buns with glaze.12. Bake for 16-18 mins until tops are golden and interior temp is 200F.13. When buns are done, take out of the oven and immediately brush again with glaze. Finish with a sprinkle of flaky salt on top.14. Let cool 5-10 minutes before serving. Can be kept at room temperature in a sealed container for up to 3 days. Re-heat in the microwave for 10-15s to refresh.Alternatively, to make the best burger buns: skip the honey glaze. Right before baking, brush the buns with an egg wash and scatter over sesame seeds.Chapters00:00 Intro00:27 Welcome00:57 Five Minute Mashed Potatoes02:55 Make Potato Buns Dough04:23 Gluten Development05:10 First Proof05:47 Why Add Potatoes? (Science Minute)06:27 Divide & Shape Buns08:31 Bake Buns09:20 Finish Buns09:47 Yum!10:35 OutroFeatured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Former Bake Off Contestant Attempts Technical Challenge | The Great Canadian Baking Show sheldos kitchen 2025-09-27 | I was challenged by The Great Canadian Baking Show to attempt the first Technical Challenge of Season 9, completely blind. What could possibly go wrong?Get the recipe: cbc.ca/bakealongSeason 9 premieres Sunday, October 5th on CBC.Watch free on CBC Gem: gem.cbc.ca/the-great-canadian-baking-show/s09This video was made in partnership with CBC._____________________________Timestamps:00:00 Intro01:00 Challenge details01:51 Recipe reveal02:46 Begin baking04:58 Candied carrots06:01 Tempered chocolate curls09:02 Cake reveal & make glaze09:58 Finishing touches10:44 Caked up on a Thursday11:11 Taste test11:24 Result comparison & outro
Never buy Fancy Crackers again sheldos kitchen 2025-08-02 | Inspired by those fancy ass crackers served at fancy ass parties, except for 1/3 of the price of store-bought. Plus, the ability to customize the flavour to whatever you'd like!Sheldo's Fancy CrackersCracker Base- 240g (1 cup) water- 180g (¾ cup) Greek yogurt- 40g (2 Tbsp) molasses (sub: dark maple syrup or buckwheat honey)- 280g (2 cups) AP flour- 50g (¼ cup) granulated sugar- 1 tsp (6g) baking soda- 1 tsp (6g) fine sea salt or table salt- ¼ tsp MSG (optional)- Any dry herbs, spices or seasonings (optional—see note 2)Base Seed Mix- ½ cup (80g) pumpkin seeds- ¼ cup (40g) flax seeds- ¼ cup (30g) white sesame seedsCranberry Hazelnut- 1 cup Base Seed Mix- 1 cup (150g) whole hazelnuts- 1 cup (140g) dried cranberriesSun-dried tomato- 1 cup Base Seed Mix- 2 tsp garlic powder- 2 tsp dried oregano- 15g (3/4 cup) grated Parmesan cheese- 1 cup (100g) diced sun-dried tomatoes- 1 cup (150g) almonds, roughly chopped1. Prep: Pre-heat oven to 350°F (175°C) with rack in the middle position. Grease foil molds or mini loaf pans.2. Mix wet ingredients: In a large measuring cup combine water, Greek yogurt, and molasses.3. Mix dry ingredients & mix-ins: In a large bowl thoroughly whisk together flour, sugar, baking soda, salt, optional seasonings, and MSG. Add all mix-ins and toss to coat and separate.4. Combine: Pour wet ingredients into dry and stir together until just combined and there’s no dry flour left.5. Bake: Transfer batter to greased molds. Smooth out the tops. Bake at 350°F for 25-30 minutes or until an inserted toothpick comes out clean.6. Cool: Let cool for 15 minutes before removing from molds. Wrap and freeze for 2 hours or chill in fridge overnight.7. Prep: Pre-heat oven to 250°F with racks in the middle position. Line 4 baking trays with parchment paper.8. Slice & Bake: Slice loafs into cracker-thin slices with a sharp serrated knife. Arrange on baking trays. Bake for 50-60 minutes or until lightly golden and crisp. Flip crackers halfway through baking time.9. Cool & Serve: Let cool on trays for 30 minutes to let the crackers crisp up fully. Serve & Enjoy!Notes:1. The recipe needs about 1¾ cups (420g) of a soured dairy product. Optionally use: 1¾ cups buttermilk or 1¾ cups milk + 2 Tbsp lemon juice,. What you use might change the consistency of the dough slightly but should not affect the outcome.2. Add whatever seasonings you’d like. Use at most 1 tablespoon of dried herbs and powdered spices and add into the dried ingredients. Use at most 3 tablespoons wet seasonings like pastes or liquids and stir into the wet ingredients.Chapters00:00 Intro00:54 Anti–Mini Loaf Pan Brigade01:19 DIY foil mold03:40 Cracker dough05:30 Mix-ins: Cranberry Hazelnut07:39 First bake07:51 Mix-ins: Tomato Parmesan09:31 Finish first bake11:10 Slice loaves12:34 Second bake13:39 Crunch time14:46 Price comparison (homemade vs. store-bought)15:41 Storage tips & outro
Mapo Tofu Masterclass | Sheldos Kitchen sheldos kitchen 2025-07-17 | A love letter to Mapo Tofu, my *actual* favourite food ever. This spicy tofu stew from Sichuan is one of Chinese cuisine's most beloved dishes for good reason. It's comforting, bold, hearty, and rich. Today, we're making two versions. First, the authentic "restaurant" version that features heavy seasoning and a ton of oil; absolutely delicious but not suited for home cooking. Finally, I'll show you how to make it Sheldo-style, my own version that's adapted for every day cooking, what I make on a weekly basis.Restaurant-style- ½ cup (110g) rapeseed oil- 85g (3 oz) fatty beef, hand minced- 2 Tbsp (40g) Pixian chili bean paste- 2 tsp (8g) fermented black beans- 2 cloves (8g) garlic- 1 Tbsp (7g) Sichuanese chili flake- ⅔ cup (160mL) chicken stock- 1 lb (454g) medium-firm soft tofu- 1½ tsp potato starch + 1 Tbsp water- 3 scallions- 1½ tsp ground Sichuan peppercorn, or to taste- ¼ tsp sugar______________________________________________Sheldo-style (1 lb tofu)- 2 Tbsp (28g) neutral oil- ½ lb (227g) regular ground beef- 1 tsp soy sauce- 2 Tbsp (40g) Pixian chili bean paste, minced- 2 cloves (8g) garlic, minced- 1½ tsp (4g) chili flake- 1 cup (240mL) water- 1 tsp chicken powder- 1 lb (454g) medium-firm soft tofu, cut into 3/4” cubes- 1 Tbsp cornstarch + 2 Tbsp water- 1 tsp (7g) ketchup- 1½ tsp ground Sichuan peppercorn, or to taste (with more for garnish)- 3 scallions, cut into 1” segmentsSheldo-style (700g tofu)- 3 Tbsp (42g) neutral oil- ¾ lb (340g) regular ground beef- 1½ tsp soy sauce- 3 Tbsp (60g) Pixian chili bean paste, minced- 3 cloves (12g) garlic, minced- 2¼ tsp (6g) chili flake- 1½ cups (360mL) water- 1½ tsp chicken powder- 700g (~1½ lb) medium-firm soft tofu, cut into 3/4” cubes- 1½ Tbsp cornstarch + 3 Tbsp water- 1½ tsp (11g) ketchup- 2¼ tsp ground Sichuan peppercorn, or to taste (with more for garnish)- 4–5 scallionsSheldo-style Instructions1. Brown beef: Heat oil in pan over medium until shimmering. Add ground beef and cook, breaking up with a spatula. Add soy sauce and sautée until beef is deeply browned and crispy, about 5 minutes.2. Add aromatics: Lower heat to medium-low. Add chili bean paste. Cook, stirring constantly, until bean paste is toasted and oil has turned red, about 2 minutes. Add garlic and chili flake. Cook for 1 minute, or until garlic is fragrant.3. Cook tofu: Raise heat to medium. Add water and chicken powder. Bring to a simmer, then add tofu. Lower heat to medium-low. From this point on, avoid stirring vigorously. Use back to spatula to gently push tofu to avoid breaking. Simmer 3-5 minutes.4. Thicken sauce: Raise heat to medium. Stir cornstarch slurry before using. Slowly add slurry in separate additions, stirring and cooking for 30s between each to allow for thickening. Stop when sauce reaches a “bolognese ragu” texture and clings to tofu.5. Finishing touches: Turn off heat. Add ketchup, ground Sichuan peppercorn, and scallions. Stir to combine, letting residual heat wilt scallions. Serve in a shallow bowl and finish with extra sprinkling of Sichuan peppercorn. Enjoy with hot rice.00:00 Intro01:11 Core ingredients & flavour profile01:34 Sichuan peppercorn02:06 Chili bean paste03:20 Chili bean paste substitutes03:47 Restaurant-style ingredient prep06:29 Restaurant-style cooking15:15 Restaurant-style serving & tasting18:08 Sheldo-style cooking29:58 Sheldo-style serving & tasting32:38 Outro
Stop sleeping on Chinese Almond Cookies sheldos kitchen 2025-03-26 | This recipe makes a curiously light and crisp cookie filled with almond aroma. It's my take on the classic Almond Cookie found at Chinese bakeries and restaurants. They may look unassuming, but don't underestimate this cookie.________________________________________Sheldo’s Chinese Almond Cookies- 150g (3/4 cup) sugar- 170g (12 Tbsp or 1-1/2 sticks) unsalted butter, softened- 1 large egg, separated- 28g (2 Tbsp) neutral oil (canola, vegetable, sunflower, etc)- 3 tsp (15 mL) imitation almond extract- 6g (1-1/2 tsp) baking powder- 3g (1/2 tsp) baking soda- 1/8 tsp fine sea salt or table salt- 16g (2 Tbsp) cornstarch- 100g (1 cup) almond flour- 175g (1-1/4 cup) all-purpose flour- 90g (1 cup) sliced almonds1. Preheat oven: Set to 325F (165 C) with the rack in the middle position. Line two baking sheets with parchment paper.2. Cream: In a large bowl, use a hand mixer or stand mixer on medium speed to beat together butter and sugar until the mixture is pale and fluffy, about 3-5 minutes.3. Add wet ingredients: Mix in egg YOLK, oil, and almond extract until just combined.4. Add dry ingredients: Sift in baking powder, baking soda, salt, and cornstarch. Mix thoroughly to combine.5. Fold in flours: Add in almond flour and all-purpose flour. Gently mix on low or fold with a spatula just until the dough comes together smoothly, with no dry patches.6. Shape cookies: Beat egg WHITE with a small pinch of salt for 30s to create an egg wash. Scoop roughly 3-Tbsp portions of dough, rolling into smooth balls. Brush lightly with egg wash. Press egg wash side of each ball firmly into a bowl of sliced almonds, flattening to around 1/2-inch thickness. Place almond-side up on the lined baking sheets, spacing them about 2 inches apart, 6 cookies per tray.7. Bake: 22-25 minutes, or until the cookies have spread, puffed up slightly, and are lightly golden. The edges should be firmly set, with the centers still slightly soft but not raw. These cookies should be crisp, so avoid underbaking!8. Cool: Let cookies rest on the tray for 10 minutes to firm up before transferring to a wire rack to cool completely.9. Store: Keep in an airtight container for up to a week. Enjoy!________________________________________00:00 Intro00:54 Start recipe02:01 Creaming butter & sugar detail03:40 Add wet ingredients04:01 Almond extract detail06:06 Flour sieving rant07:26 Add dry ingredients08:21 Add flours & finish dough09:46 Start scooping cookies10:18 Scoop sizes11:00 Scoop cookies & final assembly11:49 Working w/ sticky doughs & scooping detail13:19 Bake cookies14:33 How to tell when done baking14:59 Cookie characteristics15:48 Taste test16:48 How to store & outro
Bakery-style Coffee Cake using the Roux Method sheldos kitchen 2025-03-07 | Here's my Coffee Cake recipe—with a twist. By incorporating a roux into the batter, we can achieve an incredibly soft, bakery-style crumb without relying on commercial ingredients.Sheldo's Coffee Cake (9"x9" pan)Filling- 75g (6 Tbsp) sugar- 8g (1 Tbsp) all purpose flour- 6g (1 Tbsp) ground cinnamon- 1/8 tsp ground cardamom (optional)- 1/2 tsp cocoa powder (optional)Roux- 56g (4 Tbsp) neutral oil- 50g (6 Tbsp) all purpose flourBatter- 250g (1-1/4 cup) sugar- 112g (1/2 cup / 1 stick) unsalted butter, room temp- 3 large eggs, room temp- 15g (1 Tbsp) vanilla extract- 1-1/2 tsp (8g) baking powder- 1/2 tsp (3g) baking soda- 5g (3/4 tsp) fine sea salt / table salt- 280g (2 cups) all purpose flour- 300g (1-1/4 cup) sour cream, room tempTopping- 140g (1 cup) all purpose flour- 24g (3 Tbsp) cornstarch (sub: more flour)- 6g (1 Tbsp) ground cinnamon- 1/8 tsp ground cardamom (optional)- 3g (1/2 tsp) fine sea salt / table salt- 150g (3/4 cup) sugar- 112g (1/2 cup / 1 stick) unsalted butter1. Prep: Preheat oven to 325°F (163°C), middle rack position. Line a 9”x9” (23x23 cm) baking pan with parchment or foil.2. Make Filling: Whisk all filling ingredients in a small bowl until fully combined. Set aside.3. Make Roux: In a microwave-safe bowl, combine oil and flour. Microwave in 30-second intervals, stirring each time, until mixture bubbles vigorously, about 60-90 seconds total (approx. 250°F/120°C). Allow to cool.4. Creaming: In a large bowl, cream sugar and butter with a hand mixer on medium speed until pale and fluffy (about 3 mins). Add eggs one at a time, mixing thoroughly after each. Add vanilla and mix until smooth.5. Dry Ingredients: Sift baking powder, baking soda, and salt into the bowl. Mix well to evenly distribute, scraping bowl halfway through.6. Flour & Wet Ingredients: Alternate adding flour with sour cream and cooled roux mixture, starting and ending with flour, mixing just until combined.7. Assemble: Spread half the batter evenly in the prepared pan. Sprinkle filling evenly on top. Gently spread the remaining batter over the filling.8. Make Topping: In the same large bowl (no need to wash), whisk flour, cornstarch, cinnamon, cardamom (if using), salt, and sugar. Rub butter into dry ingredients with your fingers until mixture resembles coarse crumbs. Sprinkle topping evenly over the cake.9. Bake: Bake in preheated oven for 60-75 minutes, until golden brown and a skewer inserted in the centre comes out clean.10. Cool & Serve: Cool cake in the pan for 15 minutes, then lift it out onto a wire rack. Let it cool further to your preferred serving temperature. Slice and enjoy!___________________________________9"x13" Ingredient Amounts:Filling- 100g (1/2 cup) sugar- 11g (4 tsp) all purpose flour- 8g (4 tsp) ground cinnamon- 1/8 tsp ground cardamom (optional)- 3/4 tsp cocoa powder (optional)Roux- 70g (5 Tbsp) neutral oil- 67g (8 Tbsp + 1 tsp) all purpose flourBatter- 338g (1-1/2 cup + 3 Tbsp) sugar- 154g (11 Tbsp) unsalted butter, room temp- 4 large eggs, room temp- 20g (4 tsp) vanilla extract- 2 tsp (11g) baking powder- 3/4 tsp (4g) baking soda- 6g (1 tsp) fine sea salt / table salt- 370g (2-2/3 cups) all purpose flour- 400g (1-2/3 cup) sour cream, room tempTopping- 187g (1-1/3 cup) all purpose flour- 32g (4 Tbsp) cornstarch (sub: more flour)- 8g (4 tsp) ground cinnamon- 1/8 tsp ground cardamom (optional)- 4g (1/2 tsp) fine sea salt / table salt- 200g (1 cup) sugar- 154g (11 Tbsp) unsalted butterTimestamps:00:00 Intro00:28 Prep01:17 Make Filling01:49 Start Batter02:04 Roux??03:24 Make Roux04:47 Make Batter11:31 Assembly Pt. 113:51 Make Crumb Topping15:24 Assembly Pt. 216:08 Bake16:43 Cool17:41 COFFEE CAKE!!!19:37 Storage & Outro
Lemon Bars that hit different | The Full Scoop sheldos kitchen 2024-04-04 | These Lemon Bars, made with just 6 main ingredients, are nothing like the uninspiring ones you might have had before. Smooth, ultra-lemony curd + crisp browned-butter crust = the ultimate expression of lemon. With this simple recipe and year-round lemon availability, you can enjoy a bright, sunny treat whenever you want.______________________Why two versions of the same video?“The Full Scoop”The unabridged video recipe, packed with info. We go through each step in detail and I explain the "why" behind everything we do. Included: candid moments, unexpected outcomes, and any mistakes or mishaps. Baking and cooking often don't go perfectly, but it's in fixing mistakes where we actually learn the most. I don't try to edit "The Full Scoop" to fit under a certain runtime. It's for those who love a deep dive.“The Field Guide”The quick-reference companion edition. It's the same recipe, condensed to focus on the essential steps and key points. It's designed to be an easy-to-follow guide for while you're cooking. Consider "The Field Guide" an enhanced version of the written recipe, with visual cues and reminders for each step. Once you've absorbed the details by watching "The Full Scoop", or if you're just looking for a concise, no-frills recipe, "The Field Guide" is the reference you'll return to time and time again."The Field Guide" will be posted a few days after the main "The Full Scoop" video. Subscribe to be notified!______________________# Lemon Bar Recipe## Ingredients### Crust- 140g (10 Tbsp) unsalted butter- 175g (1-1/4 cup) all-purpose flour- 50g (1/4 cup) sugar- 5g (1-1/2 tsp) kosher salt (sub: 3/4 tsp fine sea salt OR table salt)- 1 tbsp (15mL) water### Filling- 300g (1-1/2 cups) sugar- 54g (6 Tbsp) all purpose flour- Pinch of salt- 1/16 tsp ground turmeric (optional)- 1/2 tsp citric acid (optional, sub: 1-1/2 tsp cream of tartar)- 3 large eggs (~50g each w/o shell)- 3 egg yolks (~20g each)- ~17g (~2 Tbsp packed) lemon zest (zest the lemons needed for 200mL juice)- 200mL (200g) lemon juice (about 3-4 lemons)- 84g (6 Tbsp) unsalted butter### Garnish- Powdered sugar, for dusting (optional)## Instructions### Prep1. Pre-heat oven to 350°F (175°C) with the rack in the middle position.2. Line a 9” x 9” baking pan (can be metal, glass, or ceramic) with parchment paper.### Crust3. Measure out all crust ingredients and have them ready.4. Make Browned Butter: - Melt butter in a medium stainless steel pan over medium heat. - Butter will foam, bubble, and crackle. Stir occasionally, then constantly as sounds die down. - Light sediment will appear. Scrape pan to prevent sticking and burning. Reduce heat to low. - Stir until sediment turns rich brown and butter smells nutty. Turn off heat.5. Add salt and sugar, stirring to incorporate. Mix in flour until well combined and no dry flour remains. The mixture will be clumpy and sandy.6. Add water and stir thoroughly for a homogenous dough.7. Transfer dough to pan. Press into an even layer with hands or bottom of a cup. Prick all over with a fork.8. Bake for 20-25 minutes, until evenly golden with slightly browned edges.### Filling9. Wipe pan used for crust to remove excess debris. Add all filling ingredients except lemon juice and butter. Stir to combine.10. Add lemon juice and stir until evenly mixed.11. Cook over medium-low heat, stirring and scraping constantly. When filling begins to thicken, reduce heat to low. Cook until filling reaches 160-165°F (70-75°C), is slightly thickened, and coats spoon. Texture should be halfway between melted ice cream and shampoo.12. Remove from heat. Add butter, stir to melt and combine.13. Strain filling onto baked crust. Tilt pan to spread evenly.14. Bake for 7-15 minutes, until the filling is set with slightly puffed edges. The filling should barely jiggle when the pan is shaken.### Cool & Serve:15. Allow the bars to cool completely at room temperature for at least 1.5 hours. If ambient temperature is very warm, chill the bars in the fridge, uncovered.16. Lift cooled bars from pan. Cut with sharp knife, wiping blade between cuts with a damp towel. Trim 1/4" (0.5 cm) from all sides. Cut into desired size (I like 4x4 for 16 pieces).17. Optional: Dust with powdered sugar. Serve immediately.Timestamps00:00 Intro01:15 Prep01:41 Start Crust03:06 Crust Ingredients03:32 Brown Butter05:06 Make / Bake Crust07:05 Start Filling08:23 Optional Ingredient #108:57 Optional Ingredient #2 09:06 Check Crust Progress09:20 Optional Ingredient #2, continued10:49 Check Crust Progress11:08 Continue Filling12:27 Crust Done Baking12:42 Continue Filling15:42 Cook Filling18:56 Assemble & Bake19:56 Clean up21:00 Check Filling Progress & Interlude22:30 Filling Done Baking23:32 Final Assembly24:04 Cooled Bars Reveal + Fix Condensation25:03 Cut and Finish Bars26:31 Tasting27:07 Outro + Final Thoughts28:47 Outtakes
Smashed Cucumber Salad, Five Ways sheldos kitchen 2022-06-25 | Smashed Cucumber Salad is one of the easiest and most delicious side dishes. Whenever I can't think of what to make with a meal, it's my go-to solution. Here are five variations on the classic Smashed Cucumber Salad that'll have you covered for any situation. They're made with simple everyday ingredients and span multiple cuisines, from Chinese to Indian to Mediterranean. Make these part of your menu this summer!Come say hi on Instagram!instagram.com/sheldoskitchen__________________________________________________Smashed CucumberServes: 2 people as a side dish- 1 large English cucumber or 5-6 mini cucumbers (~350g)- 1/2 tsp (3g) fine sea salt / table salt- 1/2 tsp (2g) sugar1. Cut ends off cucumber. Use a rolling pin or other heavy object to smash the cucumber until it splits apart.2. Trim into long strips if necessary. Cut into bite-sized pieces.3. Transfer to a bowl. Toss with salt and sugar. Let sit for 15 minutes.4. Drain off excess liquid before using in salad.~~~~~~~~~The Classic (Tart & Garlicky)- 1x Smashed Cucumber- 1 tbsp (15g) vinegar (Chinkiang black vinegar, balsamic, rice, apple cider etc)- 1 tsp (5g) soy sauce- 1 tsp (4g) sesame oil- 2 tsp (9g) chili oil- 1/4 tsp sugar- Large pinch MSG- 2-3 cloves garlic, grated or pressed- Sesame seeds, for garnish (optional)1. Mix together all the sauce ingredients. Toss with cucumber. Garnish with sesame.~~~~~~~~~The Scallion Oil (Savoury & Oniony)- 1x Smashed Cucumber- 3 scallions, finely chopped (divided: 2 in oil and 1 as garnish)- 1 tbsp (9g) toasted sesame- 1 clove garlic, grated or pressed- 3 Thai chilis, finely chopped (1 whole, 2 w/ seeds removed. Sub: milder chili)- 1/2 tsp (2g) sugar- 1/4 tsp Sichuan peppercorn OR black pepper- 2 tbsp (28g) neutral oil (vegetable, canola, etc)- 1 tbsp (24g) oyster sauce- 2 tsp (8g) sesame oil- 1 tsp (5g) vinegar (any kind)- 1 tsp (5g) soy sauce1. To a heat-proof bowl, add 2 chopped scallions, sesame, garlic, chilis, sugar, and Sichuan peppercorn.2. Add oil to a small pan. Heat on medium until the oil is just beginning to smoke. Immediately (and carefully) pour the hot oil over the ingredients in the bowl.3. Add oyster sauce, sesame oil, vinegar, and soy sauce. Stir together until combined.4. Toss with the cucumber. Garnish with the remaining scallion and more chili (if desired).~~~~~~~~~Sheldo’s Special (Spicy & Nutty)- 1x Smashed Cucumber- 2 tbsp (32g) Chinese sesame paste OR peanut butter- 2 tsp (8g) sesame oil- 1-1/2 tsp (6g) sugar- Large pinch MSG (optional)- 2 cloves garlic, grated or pressed- 2 tbsp (28g) chili oil (1 tbsp oil + 1 tbsp sediment)- 1 tbsp (15g) soy sauce- 1 tbsp (15g) vinegar (any kind)- 1/3 cup (50g) roasted peanuts- 1/2 cup (15-20g) cilantro1. Combine sesame paste/peanut butter, sesame oil, sugar, MSG, garlic, and chili oil. Stir to thin out the nut butter. Add soy sauce and vinegar. Stir together until smooth. Toss with cucumber.2. Chop peanut and cilantro together until finely minced. Add 2/3 of the peanut/cilantro mix into the salad itself. Mix.3. Garnish with the rest of the peanut/cilantro topping.~~~~~~~~~“Raita” (Yogurty & Spiced)- 1x Smashed Cucumber- 1/4 tsp cumin seed, toasted & ground (sub: 1/4 tsp pre-ground cumin)- 1/4 tsp coriander seed, toasted & ground (sub: 1/4 tsp pre-ground coriander)- 3 tbsp (45g) yogurt- 1 tbsp (15g) lemon or lime juice- 1 tbsp (2g) chopped mint- 1 tbsp (2g) chopped cilantro- 1 jalapeño, finely chopped- 1/4 tsp (1.5g) fine sea salt / table salt- 2-3 tbsp (~15g) chopped red onion1. Add whole cumin and coriander to a small pan. Heat over medium, stirring constantly, until the spices begin to smell fragrant, about 3 minutes. Grind into a fine powder w/ mortar & pestle or spice grinder.2. Combine yogurt, the toasted spices, plus the rest of the ingredients. Toss with the cucumber. Garnish with additional mint & cilantro.~~~~~~~~~The Greek (Fresh & Herby)- 1x Smashed Cucumber- Zest of 1/2 lemon- 1 clove garlic, grated or pressed- 2 tbsp (30g) lemon juice- 4 tbsp (56g) extra-virgin olive oil- 1/2 tsp dried oregano- Black pepper to taste- 1/4 tsp (1.5g) fine sea salt / table salt- 2-3 tbsp (~15g) chopped red onion- 1/2 cup (75g) cherry tomatoes, halved- 1/4 cup (~10g) roughly chopped mint- 1/4 cup (~10g) roughly chopped dill- Feta (optional)1. Combine lemon zest, garlic, lemon juice, olive oil, dried oregano, black pepper, and salt. Vigorously whisk until the dressing emulsifies, turning opaque and creamy.2. Toss cucumber with the sauce. Add in red onion, cherry tomatoes, mint, and dill. Gently stir together. Serve with additional sprigs of dill and crumbled feta (if desired)__________________________________________________Chapters00:00 Five Smashed Cucumber Salads00:38 Prep Cucumber01:25 The Classic02:10 The Scallion Oil03:21 Sheldo's Special04:31 The Raita05:27 The Greek06:22 Outro
Mango Sticky Rice in just one hour sheldos kitchen 2022-06-06 | It's the most wonderful time of the year: mango season! If you've never had Mango Sticky Rice before, then you are missing out. It's, hands down, one of the most delicious things in the world. There's a reason why it's the most popular dessert in Thailand.Rich coconut sticky rice meets fragrant ripe mango plus a salted coconut sauce to tie it all together.My version takes just one hour to make, compared to the traditional method which can take up to two days. It's the perfect summer party dessert. Oh, it also just happens to be completely vegan and free of most allergens. That means everyone can enjoy it.If you make this recipe, tag me on Instagram!instagram.com/sheldoskitchen__________________________________________________Mango Sticky Rice(Makes ~6 servings)Coconut Sticky Rice- 1-1/2 cups (310g) glutinous rice (also called sticky rice or sweet rice)- 1 can (400 mL / 14 fl. oz) full-fat coconut milk, reserve 1/2 cup (120mL) for coconut sauce- 3/4 tsp (4.5g) fine sea salt / table salt (1-1/2 tsp Diamond Crystal kosher salt)- 150g (3/4 cup) sugar- 1/2 fresh pandan leaf (optional)Salted Coconut Sauce- 1-1/2 tsp (4.5g) cornstarch- 1/4 tsp (1.5g) fine sea salt / table salt (1/2 tsp Diamond Crystal kosher salt)- 1 tbsp (13g) sugarTo Serve- 3-4 ripe mangoes OR mango ice cream- Toasted sesame seeds (optional)Coconut Sticky Rice1. Wash rice thoroughly. Drain off excess water. Soak rice in boiling hot water. Cover the bowl with a plate and soak for 15 minutes.-- Make Coconut Infusion --2. Drain off most of the hot water, leaving just enough to be exactly level with the top of the rice.3. Cover the bowl. Microwave on high power for 7 minutes. Remove from microwave (careful, will be very hot). Fluff up rice with a fork. Give it a taste. If it’s tender, then it’s ready. If it still has a hard chalky centre, microwave for another 2-3 minutes (covered), until tender and cooked.4. While the rice is still hot, pour over the coconut infusion (see below). Gently stir together. Cover the bowl again and let rest for 30 minutes or until all the liquid has been absorbed into the rice. Halfway through the resting time, give it a another stir to redistribute any liquid. -- Make Salted Coconut Sauce, Peel Mangoes --Coconut Infusion1. Pour out 1/2 cup (120 mL) coconut milk from the can and reserve for later.2. Add remaining (280 mL) coconut milk to a small pot. Add sugar, salt, and if using, pandan leaf.3. Heat on medium until gently simmering and all the sugar is dissolved. Turn off the heat and keep warm until ready to use. If the mixture cools down before the rice is ready, re-heat over a low flame while rice is cooking in the microwave.Salted Coconut Sauce1. With the reserved 1/2 cup of coconut milk, add a small splash (1 tsp) to the cornstarch. Stir together until lump free. Add cornstarch mixture back to coconut milk, along with salt and sugar.2. Pour mixture into the same pot as before. Cook over low heat, stirring constantly, until the sauce thickens enough to coat a spoon or spatula. Pour into a serving container and set aside until ready to serve.Assemble1. Peel mangoes and slice off mango cheeks. Cut mango into slices.2. Add sticky rice to serving plate. Arrange mango slices neatly. Spoon over coconut sauce. Finish sprinkle of sesame seeds (optional). Enjoy!__________________________________________________Chapters00:00 Intro00:58 Sticky Rice01:47 Wash & Soak Rice02:30 Make Coconut Infusion03:32 Cook Rice04:34 Make Salted Coconut Sauce04:55 Finish Rice05:20 Perfectly ripe mango, guaranteed06:18 Assemble Dish06:46 This'll make you hungry07:19 No mango, no problem (mango sundae)07:40 Sticky Rice: Steam vs. Microwave
Chinese BBQ Pork Buns + Halal, Vegetarian & Kosher Filling Options (Char Siu Bao) sheldos kitchen 2022-05-24 | Here are my famous Chinese BBQ Pork Buns. Growing up, these were my favourite thing to get from the Asian bakery. Everything here is from scratch, including the BBQ pork itself. The bread is so soft and fluffy. The filling inside is juicy and flavourful — savoury and just a bit sweet.For my halal, vegetarian (lacto-ovo), and kosher friends, I've also created two alternative fillings: one with chicken, and the other with mushroom. They have the same flavours as the classic filling but are delicious in their own right. The chicken is super succulent and tender. The mushroom is full of earthy umami flavour. If you've never been able to try a Chinese BBQ bun before, hopefully now you'll be able to!________________________________________I competed in The Great Canadian Baking Show season 4, a spin-off of Great British Bake Off! It was simultaneously the hardest and most fun thing I've ever done. cbc.ca/life/greatcanadianbakingshow/sheldon-lynn-baker-bio-1.5865301The show is a celebration of food, bringing together 10 amateur bakers from all across Canada. It's the most wholesome cooking program ever, full of joyful moments and successes. If you'd like to check out the show and see how I progress in the competition, there are a few ways you can watch:The show is available to stream for Canadians (for free) on CBC Gem:gem.cbc.ca/media/the-great-canadian-baking-show/s04Also available to stream on Netflix Canada!For people outside of Canada, you can either use a VPN to access CBC Gem or there may be streams available online if you google "Great Canadian Baking Show s04e01"________________________________________Come say hi on Instagram! I share lots of behind the scenes stories and more casual content:instagram.com/sheldoskitchen________________________________________*** CHINESE BBQ PORK BUN RECIPE ***The detailed written recipe is too long to include in this caption, so I've included the ingredient list below. Full recipe can be found here:https://sheldoskitchen.notion.site/Baked-Chinese-BBQ-Pork-Buns-Char-Siu-Bao-b526acd146464b6d9d653eb2a0325772Tangzhong- 40g (4 tbsp) bread flour- 255mL / 255g (1 cup + 1 tbsp) milkDough- 56g (4 tbsp) unsalted butter- 1 egg- 50g (4 tbsp) sugar- 14g (2 tbsp) milk powder (optional)- 6g (1 tsp) fine sea salt / table salt- 350g (2-1/2 cups) bread flour- 8g (1 packet / 2 tsp) instant yeastMeat- 1 lb (454g) pork shoulder (butt) OR skinless boneless chicken thighs- 1/4 tsp baking soda- 1 tbsp (15g) water- 1/2 tsp (3g) fine sea salt / table salt- 1 tbsp (10g) cornstarch- 1 tbsp (13g) neutral oilMushroom- 5-6 large dried shiitake mushrooms- 1 lb (454g) fresh mushrooms (shiitake, cremini, portobello)- 1/2 tsp (3g) fine sea salt / table salt- 1 tbsp (13g) neutral oilChinese BBQ Marinade- 3 tbsp (60g) honey- 1 tbsp (20g) hoisin- 1/4 tsp Chinese five spice- 1/8 tsp white pepper- 2 cloves garlic, finely minced- 1/4 tsp sesame oil- 1 tbsp (15g) Shaoxing cooking wine (optional: if not using, add 1-1/2 tsp soy sauce)- 1 tbsp (15g) light soy sauce- 1/2 tsp dark soy sauceFilling Base- 15g (1-1/2 tbsp) cornstarch- 15g (1-1/2 tbsp) potato starch (optional, sub: cornstarch)- 50g (50mL) water- 20g (1 tbsp) honey- 1 tbsp (15g) light soy sauce- 1 tsp (4g) sesame oil- 20g (1 tbsp) hoisin- 1/8 tsp white pepper- 1/4 tsp Chinese five spice- 1/2 tsp chicken bouillon powder (sub: 1/4 tsp MSG or 1/4 tsp salt)- 1/4 tsp dark soy sauce- 150mL (150g) water / mushroom broth- 1/2 medium onion, finely diced (~100g)- 1” (15g) ginger, finely minced (~1 tbsp minced)- 2 tbsp (26g) neutral oil (1/2 for cooking onions, 1/2 for adding after)Egg Wash- 1 egg- Splash of cream or milk- Sesame seeds for garnish (optional)________________________________________CHAPTERS00:00 Bread Week - Great Canadian Baking Show (season 4)00:27 Intro01:36 Recipe Starts (Tangzhong)02:24 Make Dough04:08 Start Filling04:33 Chinese BBQ Marinade05:24 What Meat?05:54 Pork & Chicken06:29 Tenderize & Marinate Meat08:05 Cook Meat09:12 Mushroom Filling10:57 Filling Base12:40 Shape Buns15:12 Egg Wash15:35 Bake Buns16:06 Hot Buns16:51 Outro
Marbled Basque Burnt Cheesecake, any flavour youd like sheldos kitchen 2022-04-27 | Want a cheesecake that's impossible to screw up? Basque style is the one for you. The cake is baked in a hot oven and intentionally left to "burn". The outside gets deeply burnished brown, the top cracked and sunken, yet somehow the inside stays impossibly soft and creamy. It's the cheesecake with modern sensibilities: casual, boldly flavoursome, textural, and perfectly imperfect.I take it one step further by marbling in different flavours. In the video, you'll see three of my favourite variations: chocolate, matcha, and ube.Come say hi on Instagram: instagram.com/sheldoskitchenMarbled Basque Cheesecake6” (15 cm) Metric- 500g (2 blocks) cream cheese, softened @ room temp- 166g (1/2 cup + 1/3 cup) sugar- 3 large eggs + 1 egg yolk (~50g each w/o shell)- 265mL (1 cup + 1 tbsp) cream, room temp- 1/4 tsp fine sea salt / table salt- 1/2 tsp vanilla extract- 20g (2 tbsp) all-purpose flour6" Imperial- 16 oz (2 blocks) cream cheese, softened @ room temp- 150g (3/4 cup) sugar- 3 large eggs (~50g each w/o shell)- 1 cup (240mL) cream, room temp- 1/4 tsp fine sea salt / table salt- 1/2 tsp vanilla extract- 18g (~2 tbsp) all-purpose flour8" (20 cm) Metric- 750g (3 blocks) cream cheese, softened @ room temp- 250g (1-1/4 cup) sugar- 5 large eggs, room temp (~50g each w/o shell)- 400mL (~400g) cream, room temp- 1/2 tsp fine sea salt / table salt- 1 tsp vanilla extract- 30g (3 tbsp) all-purpose flour8” Imperial- 24oz (3 blocks) cream cheese**, room temp**- 8 oz (1 cup + 2 tbsp) sugar- 4 large eggs + 1 egg yolk (~50g each egg w/o shell)- 360mL (1-1/2 cups) cream, room temp- 1/2 tsp fine sea salt / table salt- 1 tsp vanilla extract- 27g (~3 tbsp) all-purpose flour6” Cake Flavour- 2 tbsp (13g) cocoa or matcha powder- ~1/2 cup (~120mL) cream(omit 1/4 cup (60mL) cream from recipe)8” Cake Flavour- 3 tbsp (20g) cocoa or matcha powder- ~3/4 cup (~180mL) cream(omit 1/3 cup (80mL) cream from recipe)Make Batter1. Pre-heat oven to 475F with rack in upper third of the oven.2. Line a 6”x3” (15 cm x 7.5 cm) or 8”x3” (20 cm x 7.5 cm) cake pan with two sheets of parchment paper.3. Add cream cheese to a large mixing bowl. Mix on medium until soft and fluffy. Add in sugar. Mix until sugar is fully dissolved into the cheese, about 2-3 minutes. Scrape bowl halfway through.4. Add eggs one at a time, beating until each egg is combined before adding the next one. Scrape bowl halfway through.5. Add salt and vanilla extract. Mix on low to combine. With mixer still running, slowly stream in cream. Mix in cream until batter is smooth.6. Sift in all-purpose flour. Fold flour into batter until combined. Scrape down the bowl in the process.Add Flavour (optional)1. Divide batter into 3 portions, one larger (leave plain), one medium (moderate flavour/colour), one slightly smaller (most saturated/concentrated).2. If using matcha or cocoa powder, add powder to a large bowl. Alternate between adding splashes of cream and whisking vigorously. Keep whisking until a smooth moderately thick paste forms.3. Add 1/3 of the paste to the medium portion of batter and 2/3 of the paste to the smallest portion of batter. Whisk to combine smoothly.4. If using bakery emulsion, add enough so that the smallest batter portion is the darkest and the medium is a moderate colour. Leave largest batter portion plain.Bake1. Pour batter starting with smallest/darkest portion, then medium, then largest/lightest portion. With each subsequent pour, do so quickly from a height so that the batter hits the bottom of the pan. Swirl just the surface of the batter to create a marble pattern.2. Transfer cake pan to a baking tray and place in the oven.3. Bake for 30-45 minutes. At 30 minutes, start checking the cake. It’s done when the cake is puffed up, top cracked and browned. The centre should be wobbly but not too liquid. If not done, keep baking, checking every 5 minutes. For a firmer texture, bake until the cake is mostly set but centre slightly wobbly when shaken.Cool & Serve1. Let cake cool in the pan completely, at least 2 hours at room temp.2. Once cooled, lift cake out with the parchment paper. Gently peel back the parchment and transfer cake to a serving plate.3. Dunk a knife in boiling water to get clean cuts. Re-heat the knife and wipe clean with damp towel between each cut.4. If desired, once cake is cooled, take it out of the pan, place in a sealed container, and refrigerate until ready to serve. Let cake come back to room temperature for at least 30 minutes before serving.00:00 Intro00:57 Recipe Begins01:24 Make Batter01:42 Cream Cheese: Metric vs. Imperial02:11 Batter Cont'd03:16 Flavour Possibilities04:19 Divide Batter04:39 Ube 04:56 Chocolate & Matcha05:43 Pour Batter06:11 Bake07:11 Cool Completely07:37 Serving & Slicing07:58 Texture & Flavour08:37 More on Matcha08:49 More on Ube09:11 Plain Cake w/ Berries & Cream09:29 Outro
Roti Canai: Secret to SOFT & FLAKY flatbread, just like in Malaysia sheldos kitchen 2022-04-10 | Here's the definitive guide to making one of my favourite foods ever: Roti Canai. This flaky flatbread hails from Malaysia but traces its roots back to South India's Parotta/Paratha. It's such a textural experience — the crisp flaky exterior shatters apart to reveal tender chewy layers inside.The success of Roti Canai hinges on a perfectly strong yet extensible dough and careful technique. I tried so many recipes and was never able to make a good roti. So, I started experimenting. After going through 30+ recipe iterations and using up almost 10 kilograms of flour, I've finally created my own _perfect_ Roti Canai. Follow along and I'll teach you everything I learned.If you make the roti, please tag me on Instagram! instagram.com/sheldoskitchenSheldo's Very Best Roti CanaiDough- 300mL water, lukewarm (plus up to 3 tsp more water)- 60g (3 tbsp) condensed milk (sweetened)- 35g (2-1/2 tbsp) melted butter OR ghee- 12g (2 tsp) fine sea salt OR table salt- 20g (1-1/2 tbsp) sugar- 600g (4-1/4 cups) all-purpose flourShaping- ~1/2 cup neutral oilCooking- Ghee OR neutral oil + butterMake Dough1. Add water, condensed milk, butter or ghee, salt, and sugar to a large mixing bowl. Stir together until thoroughly combined.2. Add flour and stir with a spatula then switch to hands and knead to bring the dough together. If there’s excess dry flour, add up to 3 tsp more water. Knead only until all the dry flour is incorporated and the dough is free of any hard lumps. It’ll still be quite rough in texture.3. Cover and rest 15 minutes.4. Knead dough until smooth. Should only take about 30 seconds or so.5. Divide dough into 10 equal portions. If weighing, they’ll be about 100g each. Shape each portion into a smooth tight ball.6. Add about a 1/3 cup oil to a tray. Spread the oil all over. Generously coat each dough ball in oil.7. Cover tray tightly and rest dough. At least 1 hour at room temperature. For better results, rest 3 hours at room temperature. For best results, place tray in fridge overnight. The next day, leave the tray at room temperature for 1 hour before proceeding.Stretch & Shape1. Stretch each dough ball into a large and translucently thin sheet, either by tossing and stretching OR rolling and stretching. Shape by folding top and bottom sides to the centre and then left and right sides. Add some more oil and set aside to rest while shaping the other dough balls.Cook1. Pre-heat non-stick skillet over medium for 2-3 minutes.2. Cook the rotis in the order they were shaped. Right before cooking, stretch shaped roti one more time.3. Add 2-3 tbsp ghee or oil to the pan. When lightly shimmering, place in roti. Cook until the bottom is golden brown. If roti puffs, press down lightly with spatula to encourage even cooking. Once the bottom is golden, flip over and cook other side. If using ghee, cook until both sides are golden and transfer out. If using oil, when the second side is lightly golden, add to the pan a knob of butter (1-2 tbsp). Swirl around to melt and coat both sides of the roti. Continue cooking until golden and transfer out of pan.4. Place roti on a clean tea towel and allow to cool slightly, 30 seconds. Then, using tea towel to protect hands, vigorously clap the roti between two hands. Repeat until roti is fluffed up and flaky.5. Serve immediately with curry dip.Dairy-free Dough Formula- 300mL alternative milk (oat, almond, soy, lactose-free, etc)- 35g (2-1/2 tbsp) margarine OR vegan butter, melted- 12g (2 tsp) fine sea salt OR table salt- 54g (4 tbsp + 1 tsp) sugar- 600g (4-1/4 cups) all-purpose flourSuper Coconut-y Curry Dip- 1 cup full-fat coconut milk, divided (1/2 cup + 1/2 cup)- 2-3 tbsp Thai red curry paste- 1/4 tsp turmeric- 1/2 tsp five spice OR garam masala- 1/4 cup water- Few dashes fish sauce (sub soy sauce)- 1/4 tsp sugar- Salt to taste1. Add 1/2 cup coconut milk to a small pot. Set heat to medium and reduce coconut milk until it’s thick, bubbly, and the coconut oil starts to separate out and sizzle, about 5 minutes.2. Add curry paste to the pan. Stir together with the coconut milk and fry the mixture until a red oil separates out. Add turmeric and five spice. Stir constantly and cook for 20 seconds.3. Immediately add the other 1/2 cup coconut milk, water, and fish sauce. Cook for 5 minutes, stirring occasionally.4. Add sugar and taste to see if it needs more salt. If the consistency is too thick, thin out by adding more water. The curry sauce should have the consistency of heavy cream. There will be a slick of red flavourful oil floating on the surface.5. Serve right away with fresh Roti Canai. If refrigerated, the curry sauce will solidify. Reheat in the microwave before serving.00:00 Intro00:54 Why Roti Canai is so hard to make01:22 Experiments02:15 Dough (Recipe Begins)04:40 Roti Canai History05:21 Curry Dip06:59 Stretching & Tossing09:54 Shaping10:33 Cooking12:03 The Final Step13:30 Freezing14:13 Outro
Stabilized Whipped Cream: Literally Everything You Need to Know sheldos kitchen 2022-02-25 | There are SO many methods out there for making Stabilized Whipped Cream, but which one is actually the best? Find out how to make 8 of the most common recipes. I test each one for taste and texture, then put them to the test to see which would survive longest in a 90°F / 32°C room.Most of them failed miserably, but one whipped cream managed to last without melting. Watch to find out which one!*Disclaimer: cream is a perishable dairy product. Even if the whipped cream is stabilized, it will spoil if held at room temperature for longer than 2-3 hours and potentially even quicker at higher temperatures. For long term storage and safety, it is recommended to keep whipped cream in a sealed container at or below 40°F/4°C. Once cream has been left out, it cannot be refrigerated and reused. Use discretion -- when in doubt, throw it out.The test in this video is solely meant to find the theoretical longevity of stabilized whipped cream and is meant to be used as reference information. Don't replicate at home.Stabilized Whipped Cream FormulasPlain - 1 cup (240mL) cream, cold - 2 tbsp (25g) sugar - 1 tsp vanilla (optional) 1. Combine everything. Whip to desired consistency.Cornstarch (not recommended) - 1 cup (240mL) cream, cold - 2 tbsp (25g) sugar - 1 tbsp (9g) cornstarch - 1 tsp vanilla (optional) 1. Combine everything. Whip to desired consistency.Milk powder - 1 cup (240mL) cream, cold - 2 tbsp (25g) sugar - 3 tbsp (24g) milk powder - 1 tsp vanilla (optional, but recommended) 1. Combine everything. Whip to desired consistency.Instant pudding - 1 cup (240mL) cream, cold - 2 tbsp (25g) sugar - 2-3 tsp (6-8g) pudding mix (use 2 tbsp for very sturdy cream) - 1 tsp vanilla (optional, but recommended) 1. Combine everything. Whip to desired consistency.Mascarpone - 1 cup (240mL) cream, cold - 2 tbsp (25g) sugar - 3 oz (85g) mascarpone - 1 tsp vanilla (optional) 1. Whip cream and sugar to soft peaks. 2. Add mascarpone and beat to combine. 3. Whip to desired consistency.Cream cheese - 63g (1/4 cup) cream cheese - 2-1/2 tbsp (31g) sugar - 1 cup (240mL) cream, cold - 1 tsp vanilla (optional) 1. Beat cream cheese and sugar together until smooth. 2. Add cream in a bit at a time, beating in between to prevent lumps. 3. Once all the cream has been added, Whip to desired consistency.White chocolate - 3 oz (85g) white chocolate, finely chopped - 1 cup (240mL) cream, cold - 1 tsp vanilla (optional) 1. Add 3 tbsp of cream to white chocolate. Microwave for 30s, then stir until fully melted and combined. Cover and chill in fridge for at least 15 minutes. 2. Whip cream to soft peaks. Add in chilled chocolate. Whip to desired consistency.Gelatine - 1/2 tsp gelatine - 2 tbsp water - 1 cup (240mL) cream, cold - 2 tbsp (25g) sugar - 1 tsp vanilla (optional, but recommended) 1. Sprinkle gelatine over water. Let sit for 3 mins to hydrate. Then, microwave in 5s bursts, stirring in between, until melted. Add 2 tbsp cream and stir to combine. 2. Whip together cream and sugar until soft peaks. Slowly drizzle in gelatine mixture while vigorously whipping. Whip to desired consistency. 3. Pipe or spread cream right away. Once the gelatine sets, the cream will not be pliable anymore.Chapters00:00 - Intro00:32 - Why stabilize whipped cream01:06 - Too many recipes!01:32 - Testing overview01:57 - Recipes begin02:16 - 1. Plain03:32 - 2. Cornstarch04:22 - 3. Milk Powder05:04 - 4. Instant Pudding06:12 - 5. Mascarpone07:18 - 6. Cream Cheese08:26 - 7. White Chocolate09:29 - 8. Gelatine11:06 - STRESS TEST11:41 - Test #1 (90F / 32C)12:32 - Test #1 conclusions13:44 - Test #2 (82F / 28C)14:29 - Final Scoring15:49 - Ranking & Analysis16:52 - Outro
Homemade English Muffins are SO much better than storebought sheldos kitchen 2022-02-05 | You won't believe just how much better these English Muffins are than storebought. So darn moist and chewy, almost crumpet-like on the inside. Tons of nooks and crannies to soak up all the butter and jam. Makes for the perfect breakfast sandwich. Forget about Egg McMuffins! Make this recipe for yourself and level up your breakfast game.English MuffinsIngredients- 325mL water, room temperature- 167g (3/4 cup) Greek yogurt, room temperature- 40g (3 tbsp) oil- 3/4 tsp (3g) instant yeast (sub: 1 tsp active dry yeast)- 560g (4 cups) AP flour- 1 1/2 tsp (10g) fine sea salt- 28g (2 tbsp) sugar- 2-3 cups cornmeal, for dusting (sub coarse semolina)Make Dough1. In a large mixing bowl, stir together water and Greek yogurt. It’s okay if some lumps remain. Add in oil and instant yeast, followed by flour. Finally, add salt and sugar on top of the flour.2. Use a spatula to stir the dough together until it has mostly come together then switch to hands. Lightly knead together until no dry flour remains. Work out any hard lumps of dry flour. The dough will still be pretty rough at this point.3. Cover and rest 30 minutes.Stretch & Fold (x3)1. Perform “Stretch & Fold #1”: use wet hands to grab one side of the dough from against the bowl and stretch the dough up gently until it resists pulling but doesn’t tear. Fold the stretched dough over the rest of the dough. Rotate the bowl 90 degrees and repeat 3 more times going all the way around the bowl. Cover and rest 30 minutes.2. Repeat the previous step two more times, totalling 3 sets of “Stretch & Folds” over 90 minutes. The dough should become smooth and stretchy.3. After the last set of folds, cover and rest for 1 hour at room temperature. Then, place in the fridge.Cold Proof1. Rest dough in fridge for 10 hours minimum, up to 48 hours.Shape & Second Proof1. When ready to cook English Muffins, prepare a half sheet pan by generously dusting with cornmeal. Take rested dough out of the fridge. From this point, work quickly to shape the muffins because cold dough is less sticky and easier to work with.2. Scrape dough onto the counter and divide into 12 equal portions.3. Using damp hands to prevent sticking, shape each portion of dough by patting out, turning over, pinching together, turning over again, and rolling with cupped hands into a smooth ball. Place dough balls onto cornmeal lined tray (in a 3x4 grid), leaving 2” between each dough ball.4. Dust cornmeal over the tops of all the dough balls. Cover tightly with plastic wrap or a damp kitchen towel. Proof in a warm place for 1.5-2 hours, until the dough balls are puffed up and about doubled in size.Cook Muffins1. Pre-heat a 12” non-stick skillet over medium-low heat for 3 minutes.2. Cook 4 muffins at a time. Transfer dough balls to the skillet with 2 spatulas, using the cornmeal to prevent dough sticking to the spatulas. Once the dough is in the pan, give each dough ball a few firm smacks with a spatula to slightly flatten out.3. Cover with a lid and cook until the bottoms are lightly golden, about 6 minutes. Halfway through, remove the lid and gently rotate the muffins with hands or spatulas for even cooking. Replace the lid and keep cooking.4. When the bottoms are lightly golden, use spatulas to flip over each muffin. Once flipped, give each a few more smacks with a spatula.5. Keep cooking, with lid off, until the other side is also lightly golden, about 6 minutes, rotating half way.6. When both sides are evenly golden brown and the muffins have been in the skillet for ~12 minutes total, check for doneness by taking internal temperature which should be at least 200F (93C). Transfer to a wire rack to cool then move on to the next batch.7. Let muffins cool for at least 15 minutes on the tray. Then, split in half by poking all the way around the circumference of a muffin with a fork, then pulling the two perforated halves apart. Toast until crispy and spread with lots of butter. Enjoy!- Leftover muffins should be split in half, then put back together, sealed tightly, and frozen. When ready to eat, pull out frozen muffin and divide the two halves. Cook in a toaster until golden and crisp, which may take slightly longer than usual. They’ll taste as good as if they were fresh!Chapters00:00 Intro00:55 Recipe Begins - Make Dough02:17 Proof + Stretch & Fold03:19 Cold Proof03:34 Shape & Second Proof05:18 Cook Muffins07:34 Split & Toast & Enjoy08:09 Breakfast Sandwiches Baby!09:24 Outro
3 Ingredient Ginger Milk Pudding #shorts sheldos kitchen 2021-12-23 | This classic Chinese dessert is called 姜汁撞奶 which literally translates to "ginger juice colliding with milk." With three ingredients only, milk is transformed into a silky pudding -- without using any eggs or starch. It's pretty much magic! Really, what's happening is there's a naturally occurring compound in ginger called zingipain. It's a protease, meaning that it denatures proteins. When zingipain encounters milk, it unravels the milk proteins, causing the milk to coagulate and thicken into a pudding-like consistency. For this reaction to occur correctly, the milk must be heated to 80C (175F) and then poured immediately. Then, do not disturb the bowls and wait 7 minutes. This time is crucial to allow the milk to coagulate properly.Brown sugar (either solid or in syrup form) is the classic topping for this dessert. I also like eating it with honey!Ingredients- 1 1/2 cups (360ml) milk (whole, skim, 1%, etc)- 2 tbsp sugar- 4” ginger (unpeeled)- Dark brown sugar or honey, for topping (optional)Equipment- 2 small serving bowls- Grater (fine or microplane)- Fine mesh sieve- Instant read thermometer1. Finely grate ginger. Press through sieve to extract juice. Add 4 tsp ginger juice to each serving bowl.2. In a small pot, combine milk and sugar. Heat over medium heat, stirring occasionally, until mixture reaches 80C (175F). If the milk exceeds temp, let it cool slightly back to 80C. Do not let milk boil.3. When at 80C, immediately pour milk into serving bowls, dividing evenly between the two. Pour from a height so that the milk agitates the ginger juice and mixes evenly. Do not stir after pouring. This interferes with the coagulating process.4. Let custard sit, undisturbed, for 7 minutes.5. Top with brown sugar and eat while still warm!#chinesedessert #gingermilk #chinesefood #easydessertrecipe #chinesecooking
Extra Crackly CHOCOLATE CRINKLE COOKIES sheldos kitchen 2021-12-15 | These ain't your regular crinkle cookies. I've jam packed these Double Chocolate Crinkles with twice the amount of chocolate (in two different forms) for a deeply flavourful and chocolatey cookie. The texture is so soft and chewy, basically a brownie in cookie form.The best part? It's a no-mixer one-bowl recipe that comes together in minutes. You probably have all the ingredients already at home!Subscribe: youtube.com/sheldoskitchen?sub_confirmation=1Instagram: instagram.com/sheldoskitchenDouble Chocolate Crinkle CookiesChoco Crinkle Dough- 300g (1 1/2 cup + 2 tbsp) semisweet chocolate chips- 6 tbsp (84g) unsalted butter- 1 1/4 cup (225g) dark brown sugar- 4 large eggs- 1 tsp vanilla extract- 4 tsp instant coffee- 1 1/2 tsp baking powder- 1/2 tsp baking soda- 1 tsp salt- 2/3 cup (80g) cocoa powder (natural or Dutch process)- 1 1/3 cup (187g) all-purpose flourThree Flavour Variations1. Double the instant coffee — use 8 tsp total2. Add 1 tbsp toasted sesame seeds + 1 sheet of nori, cut up finely3. Add 1/2 tsp freshly cracked black pepperRolling- 1/2 cup granulated sugar- 1/2 cup powdered sugarMethod1. Add chocolate and butter to a large microwave safe bowl. Microwave in 30s increments, stirring in between, until melted.2. Add in brown sugar. Stir to combine.3. Stir in eggs, one at a time.4. Add vanilla and instant coffee. Add baking powder, baking soda, salt. Mix together thoroughly.5. Sift in cocoa. Start stirring in the middle then working cocoa in from the sides until combined.6. Add in flour. Fold together until no dry flour left.7. Fold in any flavourings (if using).8. Let rest 15 minutes at room temp.9. Pre-heat oven to 325F with rack in the centre. Prepare two rimmed plates or shallow bowls. Add granulated sugar to one plate and powdered sugar to the other.10. Use either 3 tbsp or 2 tbsp cookie scoop to form cookies. Coat in granulated sugar first, then thoroughly dust with powdered sugar. Alternatively, use a tablespoon measure to scoop dough and roll with damp hands.11. Place on parchment lined tray, spacing out appropriately. 12. Bake until cracked and just set around the edges but still soft in the middle, about 9-11 minutes.13. Let cool completely on the tray before serving. The cookies will firm up as they cool.00:00 Intro00:38 Recipe Starts (make dough)02:53 Three Flavour Variations03:31 Rest & Shape Cookies03:56 Method 1: Cookie Scoop04:46 Method 2: Hand Roll05:19 Bake Cookies05:38 Enjoy!06:04 Outro & Happy Holidays!
Chinese Crepe Hack | Crunchy Jianbing in Five Minutes sheldos kitchen 2021-12-10 | This famous Chinese street snack is often enjoyed as a breakfast. Now you can make it at home with this hack: Whole Wheat Tortilla as the base of the crepe. It tastes just as good as the original but without the fuss of crepe batter. The fried cracker can be made in a batch and kept in a sealed container for up to five days. With this on hand, you'll be able to make crunchy delicious Jianbing in just five minutes.
Garlic Cloud Rolls... the ultimate garlic bread? sheldos kitchen 2021-12-05 | These garlic cloud rolls are light as air and rich in flavour. Infused with a triple garlic butter. The recipe uses science based techniques to create the ultra light texture and maximize garlic flavour. These are, without a doubt, the best garlic bread ever.Subscribe: youtube.com/sheldoskitchen?sub_confirmation=1Instagram: instagram.com/sheldoskitchenGarlic Cloud Rolls RecipeTangzhong- 30g (3 tbsp) bread flour- 120g (1/2 cup) milk (or dairy-free substitute)Dough- 120g (1/2 cup) milk (or dairy-free substitute), cold- 1 large egg, cold- 2 1/4 tsp instant yeast (one packet)- 350g (2 1/2 cups) bread flour- 30g (2 tbsp) sugar- 1 tsp (6g) salt (table salt or fine sea salt)- 56g (4 tbsp) unsalted butter, softened but not meltedTriple Garlic Butter- 2 tsp garlic powder- 2 tsp water- 6 cloves garlic (2 in powder, 4 in butter)- 140g (3/4 cup) butter, divided (70g + 70g)- 1 tsp kosher salt- ~1/2 cup (50g) parmesan, finely grated1. Make Tangzhong by adding bread flour and milk to a microwave safe bowl. Whisk until mixture is smooth. Microwave in 20s increments, whisking vigorously each time, until the mixture becomes a thick pudding. This should only take 3-4 microwave cycles.2. Add cold milk to the cooked Tangzhong mixture. Add half the milk at a time, whisking until smooth. Add egg and instant yeast to the mixture. Whisk until combined then pour into stand mixer bowl.3. On top of the Tangzhong mixture, add bread flour, sugar, and salt. Use dough hook attachment to stir everything together by hand, aiming to hydrate the flour. Fit the mixer with the dough hook and knead mixture on medium-low (Kitchenaid speed 3) for 5 minutes. The dough should begin to look smooth and supple at this point.4. Increase mixer speed to medium and gradually add softened butter. The butter won't incorporate at first. Keep mixing and the butter will combine eventually. As needed, use a rubber spatula to scrape out the bottom of the bowl and re-arrange dough + butter to help with mixing. After the butter has fully incorporated, knead for 12-16 minutes. The dough should become very smooth and elastic. It should also pass the windowpane test.5. Turn dough out of bowl. Knead and shape into smooth ball. Lightly oil a large clean bowl. Place dough into the oiled bowl, cover the bowl (plastic wrap or damp towel), and keep in a warm place to proof until doubled in size, 30-50 minutes, temperature dependent.6. Meanwhile, combine garlic powder and 2 tsp water. Grate in 2 cloves of garlic and add salt. Place half the butter with the garlic powder and the other half in a microwave safe bowl. Microwave the butter (without garlic powder) for 30s until melted. Grate 4 cloves of garlic into melted butter. Stir, cover with a plate, microwave for 1 minute, stirring halfway through. Pour melted garlic butter over the solid butter in the other bowl. Stir until all the butter has melted. Set aside until thickened to a spreadable consistency.7. When the dough has doubled in size, lightly dust with flour then deflate the dough. Dust work surface with flour. Turn out dough and pat into large rectangle. Lightly dust top of dough with flour. Use a rolling pin to roll the dough out to a 18" x 12" (45 cm x 30 cm) rectangle with the long side facing you.8. Spread 2/3 of the garlic butter over the the dough, right to the edges. Leave the rest for brushing on top later. Grate parmesan all over the butter.9. Fold the dough in half lengthwise (hotdog fold). Use a pizza cutter to cut the dough into 1.5" wide (~4 cm) strips. There should be 12 strips.10. Pick up each strip, lightly stretch, wrap the entire length around your fingers, then tuck the end in the centre of the coil, creating a light knot (refer to video for visual guide).11. Place rolls onto two parchment lined trays, spacing out appropriately. Cover lightly (plastic wrap or damp towel) and keep in a warm spot to proof until the rolls are puffed but not quite doubled in size. 45 minutes to 1 hour.12. Pre-heat oven to 350F with racks in top 1/3 and bottom 1/3 of oven. 13. Right before baking, melt remaining garlic butter and brush the top of each roll. Use 1/2 the butter, leaving the rest for after baking.14. Bake for 15-20 minutes until puffed up, browned around the edges, and golden. The internal temp should be around 195F (90C).15. Remove from oven and immediately lightly brush each roll with the remaining garlic butter mixture. If there's not enough garlic butter remaining, supplement with additional 2-3 tbsp melted butter.Notes:- Store rolls in an airtight container @ room temp, up to 5 days- Refresh rolls by microwaving for 10-12 seconds, until soft and warm00:00 Garlic Cloud Rolls00:26 Intro01:13 Recipe Starts - Make Tangzhong02:33 Make dough02:54 Knead04:08 Shape & First Proof04:48 Garlic Science05:54 Triple Garlic Butter06:57 Assembly08:15 Cut & Shape Rolls09:13 Second Proof09:28 Bake09:58 Eat10:42 Outro
Perfect Chiffon Cake. Foolproof Method. Soft & Airy sheldos kitchen 2021-11-27 | Chiffon is the ultimate sponge cake. I show you my foolproof no-fail recipe, full of tips and tricks to ensure the perfect cake every time. Then, let's turn the plain Chiffon cake into a easy yet show-stopping Strawberry Shortcake, Chinese bakery style.Subscribe: youtube.com/sheldoskitchen?sub_confirmation=1Chiffon Cake Recipe6" / 15 cm Cake- 35g (2 Tbsp + 1 1/2 tsp) veg oil- 50g (1/2 cup minus 1 Tbsp) cake flour- 50g (50 mL) milk- 1 tsp vanilla- 3 large eggs, ~50g each without shell- 1/8 tsp cream of tartar (sub 1/4 teaspoon lemon juice or white vinegar)- 50g (1/4 cup) sugar8" / 20 cm Cake- 70g (5 tbsp) veg oil- 100g (1 cup minus 2 Tbsp) cake flour- 100g (100 mL) milk- 2 tsp vanilla- 6 large eggs (300g), ~50g each without shell- 1/4 tsp cream of tartar (sub 1/2 teaspoon lemon juice or white vinegar)- 100g (1/2 cup) sugar, added in 3 additionsCake Pan- 6" or 8" with removable bottom, no grease of flour (preferable) or non-removable bottom (see note for prep instructions)Method1. Preheat oven to 300F2. In a large bowl, whisk together cake flour and oil. Add milk and vanilla. Whisk with a side-to-side motion until mostly combined. It's okay to have some lumps remaining.3. Separate eggs, adding yolks directly to bowl with cake flour + oil, and eggs to a large clean mixing bowl.4. Whisk egg yolks into the batter, again with a side-to-side motion, until the batter is smooth and forms a ribbon when dropped from the whisk. If it's too thick, add up to 2 tsp milk to thin out5. Add cream of tartar to egg whites. Whip on high speed until white and foamy. Add in first 1/3 of sugar. Keep whipping on high speed until the egg holds a very very soft peak. Add in next 1/3 of sugar. Switch to medium speed. Whip until a soft floppy peak. Add in last 1/3 of sugar. Switch to medium-low speed. Whip until eggs hold a peak with a stiff base but a flexible tip.6. Add 1/3 of the egg whites to the batter. Fold in with rubber spatula. Add batter back to rest of the egg whites. Gently fold until there are no streaks of white left in the batter.7. Pour batter into a cake pan. Tap cake pan on counter a few times to get rid of air bubbles. Swirl a toothpick through the batter to further remove large air bubbles.8. Bake at 300F for 50-55 minutes, until the top has cracked and turned a light golden. To test for doneness, gently press the top of the cake with a finger. It should not feel wet and should lightly spring back, though it might not spring back all the way. You may still hear sounds of the foam compressing when you press down. That's totally normal. Insert a bamboo skewer into the centre of the cake and it should come out mostly clean, maybe with one or two crumbs.9. Immediate drop the cake pan twice on the counter to release excess hot air / steam. Quickly invert the pan onto two upside down bowls or a cooling rack. Let the cake cool for at least 90 minutes before removing from pan. Can also be left at room temperature overnight to cool.10. Once cooled, press around the top of the cake to release from the sides. Run a thin knife all the way around the perimeter of the cake, pressing tightly against the inside of the cake pan. Pop up the bottom of the cake pan. Press around bottom edge of cake to release from base plate.11. Serve plain or make into Strawberry Shortcake.Using a non-removable bottom pan:To prep a non-removable bottom pan, lightly brush only the inside bottom of the pan with a few drops of oil. Add 1/8 teaspoon flour and shake to distribute evenly. Discard excess flour. Proceed with recipe as usual.To remove cake from non-removable bottom pan:After running a knife around the perimeter of the cake, reach in between the cake and the side of the pan and press the cake in towards the centre. Repeat around the whole cake. This should detach the cake enough from the bottom for it to come out once the pan is inverted.Strawberry Shortcake- Double batch of Sheldo's Favourite Whipped Cream. Recipe here: youtu.be/bMNw6nOEdco?t=558- 2 lbs (~900g) strawberries, cored and halved00:00 Chiffon Cake?00:41 Welcome01:13 Foam Cake Intro + What is Chiffon?01:42 Recipe Starts!01:54 Make Batter02:36 Whisking Technique for Less Gluten02:58 Continue Batter03:31 Whip Egg Whites05:24 Add Egg Whites to Batter06:06 Cake Pan Talk07:00 Bake Cake07:48 Post-Bake + Cooling08:11 Remove Cake from Pan09:29 Chiffon Cake, So Soft09:53 Strawberry Shortcake11:04 Strawberry Shortcake Details11:43 Outro
FOUR (not boring) Vegetarian Side Dishes sheldos kitchen 2021-11-19 | Looking for a way to spice up your Christmas / Thanksgiving / holiday meal? Here are four decidedly-not-boring vegetarian side dishes. They are updates to familiar sides, inspired by my favourite flavours from around the world.- Mexican Street Corn Gratin- Crispy Smashed Potatoes crusted with Parmesan Furikake- Sumac Roasted Carrots w/ Hot Honey- Spicy & Tangy Brussels Sprouts w/ Peanuts & CilantroThe recipes are too long to fit into a description so I've included the ingredients below. Full recipe can be found here:https://sheldoskitchen.notion.site/The-New-Classics-Four-not-boring-Vegetarian-Side-Dishes-5bd28528711f449d98c7a9e5ec68771dSUMAC ROASTED CARROTS + HOT HONEYCarrots- 2 lbs (~900g) carrots, scrubbed clean and bigger ones split in half- 1 head of garlic (10-12 cloves, unpeeled)- 3 tablespoons (42g) olive oil- 2 teaspoons kosher salt (1 teaspoon table salt or fine sea salt)- Freshly ground black pepper- 5 teaspoons sumac- 1 tablespoons (21g) honeyHot Honey- 1/2 cup (170g) honey- 2 teaspoons red pepper flakes- 1 teaspoon smoked paprika- 1 teaspoon dried thyme- 1 teaspoon kosher salt (1/2 teaspoon table salt or fine sea salt)- 1 tablespoon balsamic vinegarGarnish- Flat leaf parsley________________________________________________SPICY & TANGY BRUSSELS SPROUTSSprouts- 2 lbs (~900g) brussels sprouts- 1/4 cup (56g) oilDressing- 4-5 scallion whites- 4 tablespoons (60g) lime juice- 3 tablespoons (45g) fish sauce- 2 tablespoons (26g) sugar- 2 tbsp chili oil + 2 tbsp chili oil sediment (modulate depending on spice tolerance and heat level of your chili oil)Garnish- 1 cup (130g) roasted peanuts- 1 bunch cilantro, leaves and tender stems________________________________________________FURIKAKE SMASHED POTATOESPotatoes- 2 lbs (~900g) small baby potatoes- 2 tablespoons (20g) kosher salt (1 tablespoon table salt or fine sea salt)- 1/4 cup (56g) neutral oil- 1/2 cup (~50g) grated parmesan, divided (2/3 + 1/3)Furikake- 1 teaspoon kosher salt (1/2 tsp fine sea salt or table salt)- 1 sheet nori, cut into very fine strips, 1/4" x 1/2"- 2 tablespoons (20g) toasted sesame seeds- 1 teaspoon smoked paprika- 2 teaspoon powdered sugar________________________________________________MEXICAN STREET CORN GRATINCorn- 3 tbsp butter- 1/2 large red onion, finely diced, divided (2/3 + 1/3)- Salt to taste (I used ~1 1/2 teaspoon kosher salt total, or 3/4 teaspoon table salt)- Freshly ground black pepper- 1 teaspoon ground chipotle- 4 fresno chilis, finely diced (~95g, sub jalapeno for more spice or bell pepper for less spice)- 750g (~5 cups) frozen whole corn kernels- 3/4 cup (200g) sour cream- 1 1/2 cup (180g) grated mozzarella, divided (1 cup + 1/2 cup)- 1 tsp sugarGarnish- Cilantro leaves, lightly chopped- 1 1/2 cup (200g) crumbled feta (cotija is better but can be hard to find)- Ground chipotle powder (sub smoked paprika)- Lime wedges00:00 Intro to the four dishes00:45 Welcome! + Why make these dishes01:29 Sumac Roasted Carrots + Hot Honey04:22 Spicy & Tangy Brussels Sprouts w/ Peanuts & Cilantro08:36 Crispy Smashed Potatoes w/ Parmesan Furikake12:11 Mexican Street Corn Gratin15:29 Outro
Miso Caramel Bars: Sweet & Salty & So Much More sheldos kitchen 2021-11-11 | If you like salted caramel, then you'll LOVE these Miso Caramel Bars. The miso adds a salty funky umami to the caramel, making it perfectly sweet & salty. People won't be able to tell that it's miso in there but they'll be going back for another piece. Buttery oat crumble base and dark chocolate rounds out this bar. It's an easy no mixer recipe, perfectly suited to make you the star of your next bake sale!Miso Caramel Bar RecipeMiso Caramel- 200g (1 cup) sugar- 60g (1/4 cup) water- 85g (1/4 cup) corn syrup (sub honey)- 56g (4 tbsp) unsalted butter- 150g (1/2 cup + 2 tbsp) heavy cream- 60g (3 tbsp) miso paste (sub 1/2 tsp salt)- 1 tsp vanilla extract- 12g (1 tbsp) AP flourOat Bar- 175g (1 1/4 cups) AP flour- 160g (1 1/4 cup)rolled oats (can sub instant oats but the texture will be slightly different)- 150g (3/4 cup) brown sugar, packed- 1/2 teaspoon baking soda- 1 tsp baking powder- 1/4 teaspoon salt (table salt or fine sea salt)- 12 tablespoons (170g) unsalted butter, melted- 170g (1 cup) bitter-sweet chocolate chips (or chocolate chunks)Make Miso Caramel1. In a heavy-bottomed saucepan, place sugar, water, and corn syrup. Cook over medium heat and stir just until the sugar has dissolved. Cover with the lid and cook for 5 minutes. Then, take off the lid and keep on boiling. From this point on, do not stir the caramel, but swirl the pan to even out the cooking. Continue cooking while not stirring, until the sugar turns a rich amber colour. The pan may begin to start slightly smoking.2. Add in butter and stir to combine. Cook for one minute until you can smell browned butter. Add in cream and stir. Be careful — the caramel will bubble and steam. Stir until bubbling subsides and cook for one more minute.3. Turn off the heat and immediately and add vanilla. Then, add in miso paste. Stir or whisk until fully combine. Whisk in flour.4. Set caramel sauce aside and let cool while making the rest of the bar.Make Bar1. Pre-heat oven to 350F (175C). Line a 9" x 9" pan with greased aluminum foil.2. In a large bowl, combine flour, oats, brown sugar, baking soda, baking powder, and salt. Stir or whisk to combine well. Drizzle in melted butter and stir until evenly combined. The mixture will be thick and lumpy.3. Add roughly half of mixture to the prepared pan. Use your hands or a spatula to press the mixture into an even layer.4. Bake for 10 minutes.5. Take the bar out of the oven and evenly sprinkle with chocolate chips. Pour all of the miso caramel over the chocolate. Use a spatula to spread out caramel. Crumble remaining oat mixture evenly over top.6. Return to oven and bake until the top is golden brown and the caramel is bubbling, around 20 minutes.7. Remove from oven and let cool COMPLETELY before slicing. At least 4 hours at room temp (preferably overnight) or 2 hours in the fridge. If the bar is not cooled before slicing, the caramel will not be set, and you will end up with a crumbly melty mess. Trust me, the wait is worth it.8. Carefully peel away foil. Use a sharp knife to slice into 16 squares (4x4).00:00 Intro00:32 Hi! + Miso Caramel Bar Intro01:19 Recipe Begins + Make Caramel03:33 Make Oat-y Crumble05:11 Bake (just the base)05:21 Construct Bar (Chocolate + Caramel + Topping)05:59 Bake (whole bar)06:11 YOU GOTTA LET THE BAR COOL06:45 Extricate From Foil07:01 Confessional07:30 Slice Bars07:42 Eat the Bars!08:17 You gotta make these…08:42 OutroFeatured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Chocolate Banoffee Pavlova: Coffee Caramel, Brulée Bananas, Dark Choc Meringue sheldos kitchen 2021-10-29 | Make this simple yet indulgent Banoffee Pavlova for your next dinner party. It's the perfect no stress dessert, made with common pantry ingredients. All the elements can prepared ahead of time and easily assembled right before serving.Dark Chocolate Pavlova. Brûléed Bananas. Salted Coffee Caramel Sauce.Say hi on Instagram: instagram.com/sheldoskitchenBanoffee Pavlova RecipeMeringue- 120g (4 large) egg whites- 200g (1 cup) sugar- 1 tsp balsamic vinegar- 4g (1 tsp) cornstarch- 15g (2 tbsp) cocoa powder- 1 tsp instant coffeeSalted Coffee Caramel Sauce- 150g (3/4 cup) sugar- 44g (3 tbsp) butter- 180g (3/4 cup) cream, warm- 2 tsp instant coffee- 3g (3/4 tsp) kosher salt (sub 1/4 tsp table salt)The Best Whipped Cream- 240g (1 cup) cream, chilled- 13g (1 tbsp) sugar- 1/4 tsp kosher salt- 60g (1/4 cup) Greek YogurtTopping- 2 large bananas- 50g (1/4 cup) sugar for bruléed bananas- 40g (1/4 cup) roasted peanuts, chopped- Shaved chocolateMake Meringue1. Trace 6" circle onto a parchment sheet that fits into a baking tray.2. Pre-heat oven to 300F (150C).3. Wipe mixer bowl and whip clean with lemon juice or vinegar to remove fat.4. Add egg whites to mixer bowl.5. Whip eggs on high speed until soft peeks6. Lower speed to medium-high and gradually add in sugar, one tablespoon at a time.7. After all the sugar is in, scrape bowl down, then keep whipping at medium-high until meringue is shiny, reaches stiff peaks, and all the sugar has dissolved. Rub meringue between two fingers to feel for any sugar granules. If you still feel sugar, keep whipping until all the sugar is dissolved.8. Add balsamic vinegar. Whip on medium until combined.9. Sift cocoa powder, cornstarch, and instant coffee into mixer bowl. Use spatula to gently fold until evenly combined.10. Use some meringue to glue down parchment sheet on the baking tray, making sure pencil side is down. Dump meringue onto tray, within the circle.11. Use spatula to shape meringue into a flat mound, about 6" in diameter. The mound should have a depressed centre and raised sides. Leave it messy or smooth it out, whatever you prefer.12. Place two baking sheets in oven. Immediately drop temperature to 250F (120C).13. Bake for about 90 minutes. When ready, the outside of the meringue should be dry and crisp but still soft in the centre.14. Turn the oven off and leave meringue in oven with the door slightly cracked (use a wooden spoon to prop door slightly ajar if needed). Let meringue cool completely in the oven, at 90 minutes.15. If not serving immediately, store fully cooled meringue in an airtight container for up to 3 days.Make Coffee Caramel1. Make sure you have all your ingredients measured out and next to the stove.2. Warm up cream in microwave, about 45s. Do not overheat and boil the cream. Add instant coffee and salt to the cream. Stir until dissolved.3. Place a large 12" stainless steel skillet over medium-high heat. Alternatively, use a stainless steel pot with raised sides. Add 1/2 sugar to pan.4. Cook sugar, without stirring, until parts of it start melting. Spoon remaining sugar over melted parts until all the sugar is gone.5. Use a spatula to stir constantly until all of the sugar has melted and the caramel is a golden colour. It may start smoking slightly.6. Immediately add butter and swirl around with spatula until melted. Cook for about 1 minute, until the bubbling dies down.7. Slowly add in cream. Bring back to boil. Cook for 1 minute, stirring the entire time. Turn off the heat.8. Let it cool in pan before transferring to a pourable container. If it thickens too much, before using, warm in microwave in 10s increments stirring in between.Make Whipped Cream1. Add whipping cream, sugar, and salt to a stand mixer bowl. Whip until soft - medium peak consistency.2. Add in greek yogurt and whip until medium - stiff peaks.Assemble (just before serving)1. Cut bananas in half and each half into three pieces on a bias. Place cut side up on metal tray. Generously sprinkle bananas with sugar. Use kitchen torch to melt and caramelize the sugar as you would a creme brûlée.2. Transfer fully cooled meringue onto serving platter. Add whipped cream onto meringue and spread so that it covers the top of the meringue, adding nice dips and whirls. Drizzle over as much coffee caramel as you'd like, letting it spill over the sides. Scatter over chopped peanuts and shaved chocolate. Place on brûléed bananas.3. Serve as soon as possible. Store any leftovers covered in the fridge.00:00 - Intro00:28 - Title00:38 - Pavlova Intro01:02 - Recipe Starts01:23 - Preheat & Prep01:54 - Make Meringue06:04 - Make Coffee Caramel09:17 - Make Whipped Cream10:22 - Prep Toppings11:06 - Make Brûléed Bananas12:10 - Assemble Pavlova13:16 - Finished Pav13:50 - Slicing In14:18 - This pavlova will change your mind14:42 - OutroFeatured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Sichuan Bang Bang Chicken: Your New Fav Meal ft. DIY Chili Oil sheldos kitchen 2021-10-22 | The greatest way to eat chicken. This Bang Bang Chicken is Sichuanese food at its finest. The best part is how easy it is to make, the perfect weeknight dinner.Say hi on Instagram: instagram.com/sheldoskitchenSichuanese Bang Bang Chicken RecipeChicken- 1 lb boneless skinless chicken thighs (sub chicken breast)- 4 slices ginger- 2 scallionsSmall-Batch Chilli Oil- 1/2 cup (113g) neutral oil, such as canola, sunflower, peanut, etc.- 4 slices ginger- 2 scallions, cut into 2" segments- 1 star anise (optional)- 1 dried bay leaf (optional)- 1 small cinnamon stick (optional)- 3 tbsp Sichuan chili flakes (sub Gochugaru or Italian crushed red pepper flake)- 1 tbsp toasted white sesame seeds- 1/8 tsp five spice powder (optional)- 1 tsp Sichuan peppercorn powder (sub 1/2 tsp freshly ground black pepper + 1/8 tsp ground coriander)Sauce- 1 tbsp Chinese black vinegar (sub balsamic vinegar)- 1/2 tbsp (1 1/2 tsp) sugar- 1 tbsp soy sauce- 1/2 tsp kosher salt (sub 1/4 tsp table salt)- 4 tbsp chili oil + 1 tbsp sediment (make small-batch chilli oil or use your favourite)- 1/4 tsp msg (optional)- 1 tsp Sichuan peppercorn powder (sub 1/2 tsp fresh ground black pepper + 1/8 tsp ground coriander)- 1 tbsp Chinese sesame paste (sub 2 tsp tahini or peanut butter + 1 tsp toasted sesame oil)Garnish- 1/2 English cucumber, julienned- 1 scallion, cut on a bias- Toasted sesame seedsPoach Chicken1. In a medium sized saucepan, add chicken, ginger, and scallion in a medium sized saucepan. Add enough cold water to submerge chicken by 1" of water.2. Place on stove over medium heat. Keep cooking with the lid off, without stirring, until just barely simmering. The water should measure around 170-190F.3. Flip chicken pieces over, turn off heat, and cover the pot. Let chicken sit in hot water for 8-10 minutes, until the internal temperature reads 165F for chicken thighs or 155F for chicken breast. 4. Remove chicken from water and set aside to cool.Small-batch Chilli Oil1. Toast chilli flake in microwave by placing on a small plate and spreading into an even layer. Cook in microwave on high power for two 10 second increments, stirring in between. The should start smelling aromatic.2. In a medium heat-proof bowl, combine toasted chilli flake, peppercorn powder (or use black pepper + coriander, which will approximate the flavour but not the numbing sensation), sesame seeds, and five spice powder.3. In a small saucepan, add oil, ginger, scallion, and if using, star anise, bay leaf, and cinnamon stick.4. Place on stove over medium heat. Cook, stirring occasionally, until the ginger is golden and scallions are starting to turn brown. Turn off heat and let oil cool for 3 minutes.5. After 3 mins, use a strainer to remove aromatics from the hot oil. The oil should measure about 155-165F at this point.6. Immediately pour 1/3 of the oil over chilli flake mixture while stirring. After ~30 seconds, pour another 1/3 of the oil into the chilli flake while stirring. Then wait another 30 seconds before pouring the remainder of the oil.7. Let chilli oil cool and fully infuse. Cover and store at room temperature. It will taste even better the next day.Make Sauce1. In a medium bowl, add vinegar and sugar. Mix until the sugar is pretty much fully dissolved.2. Add in soy sauce and salt. Stir to combine. Taste the mixture and adjust.3. Then, add in chilli oil (4 tbsp oil + 1 tbsp sediment), Sichuan peppercorn, and MSG. If not using MSG, add another 1/8 tsp salt. Taste and adjust.4. Finally, add in Chinese sesame paste. Stir vigorously until the sesame paste is fully emulsified into the sauce. The sesame paste might lump up slightly. But if you keep whisking, everything will come together.Assemble1. Julienne cucumbers by diagonally slicing into long slices and then cutting the slices into strips. Slice one scallion on a bias for garnish.2. On the same cutting board, lightly pound each piece of chicken with a rolling pin to loosen the fibres.3. Shred the chicken with your hands, trying to preserve long strands of chicken. You can also shred with two forks which will be quicker, but the texture won't be as nice.4. Arrange cucumbers on the bottom of your serving plate. Place chicken over the cucumber base and arrange so that some cucumber shows around the side and the chicken is in an "attractive mound."5. Pour sauce all over the chicken. Finish with a sprinkle of sesame seeds and sliced scallions.00:00 Intro00:20 Title00:30 Dish intro01:11 Substituting ingredients02:07 Start cooking02:30 Poach chicken04:26 Sichuanese food intro04:53 About the sauce05:30 Chili oil06:05 Chili flake comparison 07:15 Make chili oil10:40 Make sauce15:20 Why "Bang Bang"15:39 Shred chicken16:26 Prep garnish16:39 Assemble dish17:15 Beauty shots17:36 Taste test18:00 Outro18:45 OuttakesFeatured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No-Mixer Recipe sheldos kitchen 2021-10-14 | The ultimate Chocolate Chip Cookie recipe. Simple techniques turn the classic cookie we're all familiar with into something next level, loaded with texture and flavour. Plus, it's super easy to make. It all comes together in one bowl, with no mixer required.Say hi on insta: instagram.com/sheldoskitchenHi! I'm Sheldon (aka Sheldo), an avid baker and cook. You may know me from season 4 of The Great Canadian Baking Show. Subscribe for more videos every week with delicious recipes you can make at home.Ultimate Chocolate Chip Cookie RecipeIngredients:- 150g (2/3 cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)- 30g (2 tbsp) cold water- 100g (1/2 cup) sugar- 100g (1/2 cup packed) dark brown sugar (light will also work)- 1 large egg, fridge cold- 1 tbsp vanilla extract- 1 tsp baking soda- 1 tsp kosher salt (use 1/2 tsp for table salt)- 175g (1 1/4 cup) all-purpose flour- 150g (3/4 cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)- Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)Brown Butter1. Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.2. Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick. 3. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.4. Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool. Make Dough1. After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.2. Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.3. Add baking soda and salt. Whisk for 15 seconds to distribute evenly.4. Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.5. Add chocolate chips and fold to distribute evenly.Shape & Chill1. Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).2. Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.Bake1. Pre-heat oven to 350F (175C) with rack in the centre.2. Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.3. Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.4. Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.00:00 - Intro00:43 - Intro song00:53 - Welcome!01:12 - Cookie requirements & why I'm usually disappointed03:05 - The original chocolate chip cookie03:07 - Factors of cookie texture04:34 - Upgrading the cookie05:13 - Begin recipe (brown butter)07:19 - Make dough09:10 - On measuring flour09:49 - On chocolate chips10:07 - Finish & portion cookies11:13 - Bake cookies12:40 - mmmmmmmm13:54 - OutroFeatured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
