Emmymade youtube

What wouldn't YouTuber Emmymade eat? Listen to this week's podcast to find out! If one word sums up Emmy Cho, aka Emmymade youtube, it's curious.

EmmyMade prepares to cook rib steak in a glass jar. I first heard about the Emmymade YouTube channel from a food friend who was about to attempt her rib steak cooked in a jar. By the way, that rib steak in a jar is basically beef stew. Check it out. I thought she peaked with her MRE reviews. I did buy that chicken once. As I recall I dumped it out then threw it in the garbage.

Emmymade youtube

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I'm thinking of my next like two meals.

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Jiggly Japanese cheesecake — by now the stuff of legends. A confection with a sweet fluffy crumb that defies gravity. For anyone only familiar with the classic New York-style cheesecake , this dessert will be a bit of a surprise. Though this cheesecake originated in Japan, due to its happy jiggliness, it quickly traveled the globe. Just take it out of the larger pan, remove your foil, unlock the spring, remove the parchment wrapping, and you should have a beautiful, jiggly, cotton cheesecake. Just out of the oven it is warm and fluffy, the mouthfeel much like a custard with its pronounced eggy flavor. Instead, it is much more like a chiffon, or an angel food cake: fluffy, light, airy, foamy.

Emmymade youtube

Cooking can be relatively easy when you have no constraints — access to the best produce, finest ingredients, no limits on the cut of meat or the price of the cheese. But what do you do when times are hard? When you have little money but many mouths to feed? When times are hard and cash is low, we need a new way of looking at cooking, one that values ingenuity and invention over ingredients and technique. Now, I did have to scale things up a bit as her recipe seemed more likely to feed only two or three.

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If I'm traveling, I'm always looking at the food. Well, what's so cool is like so I made the recipe, but then other people were saying, "Oh, we make a version of this using lime juice. Or in Hawaii, for example, there's lots of pit cooking. MARTIE I want you to tell us a little bit about how you got started and how you built up this international, wildly engaged audience of millions of followers. I was shocked to find that there. So it was just wonderful. I'm like, wait, there's a kit for that? You're getting this reaction that essentially kind of curdles it. You have two young children. So it was a preservation thing. I'm gonna eat a crab and that's going to be about the extent of it for me. But initially when you are melting the pine resin, it's got this clear amber color. By the way, I love that chicken one, too. What other recipes did you have a lot of fun making like that?

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And I think that's another part of food that I love, is this kind of communal aspect of it. And people are like, well, how do you tell the difference between? And then there's a process to it, and there's almost a ritual. I am really curious. That's my spider. And then you got millions of people to jump in and come with you. Does it just — because it speaks to you somehow? By the way, that rib steak in a jar is basically beef stew. As Emmymade gained viewers from the world over, she added their favorite sweets to her lineup. So I said, well, I'll go to the grocery store.