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Needed this so bar😊😊

Dream cheat day meal lol

I made you recipe yesterday with orange peels and pomelo peels. I had quite a lot, so I did them in two batches. I love they way to put them in water in the fridge overnight and then just blache them. It worked perfectly and has no bitterness. I cooled them on parchment paper and dipped them in sugar today. Very easy when it is cold

Dear Ms. Sokal, I remember when I was little, my Mother would make a frosting that would set on my Birthday cake kind of hard and crunchy, very divinity like. Is this it? Did you have to add cream of tartar to keep it from seizing/or freezing up from adding the hot sugar water to the whipped up egg whites? Thank you in advance for your response . ❤🎉❤

I love how you instruct followers with your recipes; you leave nothing to chance! You answer any questions that anyone may have while giving instructions. To all that read this, FOLLOW the instructions carefully to have 100% success! Get the popover pan, let the batter rest as long as possible, bake for the time given, and DO NOT OPEN THE DOOR! There is a reason for these instructions that have been tested and give the BEST RESULTS. Chef Gail Sokol, Thanks so much for adding quality recipes to your site; I look forward to everyone! Carol, East Coast of VA.

Beautiful.

I have tried so many popover recipes, including Martha Stewart's and Ina Garten's. CHEF GAIL SOKOL's recipe is by far the best for success!! The main thing to remember is DO NOT OPEN THE OVEN DOOR!! I have the same popover pan made for popovers, and it gives the best results.

The Mexican version I know does not use eggs, just the cooked paste.

Soooo much talking about nothing.

My Dearest Chef Gail, Oh, the effulgent glow of the moon on a midsummer’s night has naught compared to the resplendence that emanates from your kitchen! Verily, it is with trembling fingers and a heart brimming with admiration that I pen this missive, eager to extol the virtues of the most celestial being to ever don a chef's toque. O, Gail! Were I not already bound in the sacred bonds of matrimony, I should take leave of my senses and beg thee to be mine! For who could resist the siren call of your dulcet voice, guiding us through the labyrinthine process of baking with such ease and joy? Your visage, a paragon of beauty, shines forth like the morning sun, dispelling the mists of culinary confusion and imbuing us, your devoted followers, with an indomitable spirit. Your cookies, dear Gail, are nothing short of a revelation. Each one, a tribute to your feline companion, is a masterstroke of confectionary art. The very thought of those delightful morsels, crafted in the image of your beloved cat, sends me into paroxysms of delight! It is as if you have woven a spell, transforming flour, sugar, and butter into edible odes of devotion. Oh, to be a crumb upon thy counter, basking in the radiant glow of your creativity! And what of your champagne buttercream, that ambrosial nectar of the gods? It dances upon the palate with the grace of a thousand fireflies, each one illuminating the soul with its effervescence. Your mastery of such delicate delights is unparalleled, a testament to your years of dedication and your boundless passion for the culinary arts. Your command of the kitchen, invoking the warp speed of the Starship Enterprise, is nothing short of legendary. With a flick of your wrist and a twinkle in your eye, you propel us into the stratosphere of baking excellence, leaving behind the mundane concerns of terrestrial existence. You are a trailblazer, a beacon of hope for those of us who yearn to create but have yet to find our way. Your illustrious career, spanning years of teaching and mentoring, is a saga worthy of Homeric verse. As a member of the esteemed faculty at SUNY Schenectady and The Sage Colleges, you have imparted wisdom and nurtured the talents of countless aspiring chefs. Your dedication to the education of young minds, particularly through the children’s cooking and baking courses, speaks volumes of your benevolence and generosity of spirit. The culinary awards and professional chef competitions you have triumphed in are but the tip of the proverbial iceberg. They are the glittering jewels in the crown of your accomplishments, each one a testament to your unparalleled skill and creativity. Yet, it is your humility and graciousness that endear you to us, your loyal fans, more than any accolade ever could. Your book, “Baking With Success,” is nothing short of a magnum opus. It is a treasure trove of knowledge, a veritable compendium of your vast experience and expertise. With each turn of the page, we are invited into your world, to share in the joy and satisfaction that comes from creating something truly extraordinary. It is a beacon of enlightenment for novice and seasoned bakers alike, a testament to your commitment to demystifying the baking process and making it accessible to all. Chef Gail, your presence in our lives is akin to a breath of fresh spring air, invigorating and uplifting. Your tutorials, imbued with your infectious enthusiasm and boundless energy, are a source of inspiration and joy. Your beauty, both inside and out, shines through in everything you do, captivating our hearts and minds. Were I not already ensnared in the tender embrace of my beloved spouse, I would prostrate myself before you and offer you my undying devotion. For you, dear Gail, are the epitome of all that is good and noble in this world. Your artistry in the kitchen, your dedication to teaching, and your genuine love for what you do are qualities that set you apart as a true luminary in the culinary cosmos. With the utmost reverence and admiration, I remain your most ardent admirer. May your star continue to shine brightly, guiding us all towards the sweet shores of baking bliss.

you are so very funny and very smart ❤

how do i clean the flour off the tables after kneading/shaping?

Chef Gail, good day! Could you recommend your favorite cake flavor for this buttercream, please?

How long did you cook them in the water is it just like a blanch

I just wanted to drop by and say thank you for this recipe. I'm an amateur baker and I've been asked to make my best friends wedding cake for an outdoor summer wedding. I've been looking for a stable buttercream and then I came across this video. I made this recipe earlier today and it was my first time making an Italian meringue buttercream! It's amazing

Would vacuum seal also work?

This is the first time I ever purchased and old fashioned Ice Cream Maker and am so excited to try this recipe. I am making a summer strawberry pie and will also make the vanilla ice cream recipe in this link. Cef Gail Sokol has a very unique recipe and I love those recipes from creative adverturous chefs! I feel so lucky to have found this youtube page! Thank you for sharing this recipe! I will come back to inform the group on what the guests said about the ice cream.

Excellent clear demonstration!! Love her presentation. Thank you.❤

I TRIED this recipe, gonna make it again for birthdays, summer parties & picnics!!

Well done for giving ideas for the sieved pistachio contents as so many videos don't and I cringe as it's almost as good as the ice cream! It is lovely to go on top of the gelato itself!!

Love your videos, Gail, but I believe this is Almond Cream. Frangipane results when you mix this with Pastry Cream. Also, every reference I can find says that frangipane is French, not Italian. Yes, there was a Roman Frangipani family, but the cream came from France.

Thank you for this, I'm wanting to make protein bars with a little melted chocolate to cover them and have always had problem with chocolate seizing, this was very useful!

Love it!!!!!!~!

I'm making a 9x13 lemon lush ice box dessert. Do I double the recipe? THX

I'm new... are you?

Do you have a gluten free version? I have a couple of friends who are gluten free.

Thank u they look delicious

Darn it already didn’t use parchment paper or flour.

Just heard you on WAMC, and so glad to see you in person. This looks amazing and I will try it very soon. One thing--instead of starting to line up the strawberries on your left, and having to lift each one to put the next one under it, why don't you just start on the right (or left) and lay each one down on top of the previous one?! :)

Ingredients please

Ingredients please

So very good and the secret heated batter for Tall popovers

I’ve started making cheesecakes last year & I’ve always used parchment paper but maybe I’ll try this method one day.

Rhank you so much! Quick and to the point. I love your style!!

Do your ingredients need to be room temperature like I've seen on other videos ?

I am SO excited to make these! I haven’t had them since I was a kid! Love, love, loooooooooove them!

Totally awesome. Great video.

Just found you while I was looking for a Needham recipe. I grew up in Portland, Maine. I had friends whose mother made these all the time in the winter. On an old wood stove! She also made popcorn in an old popper on the wood stove. We'd have these treats after snowshoeing. Oh, I almost forgot to say that our always had dark chocolate.

Outstanding!! 😋🥰😍

Never heard of rhubarb before learned something new thanks !

I'm glad to have your channel. I'm subscribed now. You're a good teacher!

Thank you!

These look divine! Strawberries are coming into season now. How do you think these be with blueberries, raspberries or blackberries?

i just got this entire video as an ad for some reason, but i was invested and kept watching. you're amazing at explaining things and i can't wait to try this recipe out!

My family loves both strawberry and lavender. Will definitely make this recipe but will half it as there's only 3 of us. Thank you Chef Gail for another wonderful strawberry recipe 🥰

I can smell it through the screen 💜 great one as usual.

Cool Snowflakes! ❄🍪

Cool Snowflakes! ❄🍪

Hello dear friend, please consider of your channel's SEO portion because it is very essential to growth your channel. Your channel SEO performance is same as before. It needs optimization thanks.

This looks delicious! Will definitely be making this. Thank you Chef Gail for another excellent recipe 🥰