S8 E13 - Merry Midyear

I wanted to ask you because every once in a while we'll pull up some of the Reddit baking opinions and discuss.

So I can't remember if we've done this one before.

The vanilla, the cheap versus expensive vanilla.

I feel like

we talked about it because I remember talking about how I read in like Reader's Digest or somewhere that they did a study and like a taste test and people tended to prefer the imitation vanilla.

Really?

Because it was, like, nostalgic.

Huh.

I never thought of it from a nostalgic standpoint.

But, yeah, that makes sense.

Okay, what about this other one? Because I'm pretty sure we haven't talked about this.

Like, when you see a recipe say you have to fold in ingredients versus just stirring them, do you – I feel like it doesn't really make a difference.

And sometimes when I'm folding it in, I get, like, tired of folding, and I end up just stirring.

But mindlessly, you know, because I'm just, like, not really – i don't like folding stuff in i

don't like this this this will go on our list of horror movie things i guess um that's true i don't like folding things either but i try like i try and do the j thing that we learned in the macro rhyme class yes yeah and then like 20 minutes later it's still not mixed in and so i just like

stir it real quick

That's what I do too.

But do you think it makes any method that we're missing? Maybe the J thing is like just for macarons and we need to do it some other way.

Maybe.

Cause I do feel like I understand like the science behind it.

Yes.

You know, for certain things, especially for macarons, which are already like Oh, that's going to be on my horror list.

Macarons, I think making them and roll cakes.

As I'm talking, I'm like getting rolled up.

Roll cakes.