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Message: [QUOTE="Cahoot, post: 44438, member: 3784"] [USER=2340]@Norcalbaker59[/USER] Yeah I agree his approach isn't that of a baker's since he's not one. He prefers eyeballing everything instead of precise measurements whenever possible, so he definitely caters more towards the casual crowd. I think the choices that he makes such as leaving out an egg white are because the average American home baker always uses whole numbers of eggs/egg yolks/egg whites, they don't weigh out their eggs. I also thought that changing the type of butter to a higher butterfat one was the logical thing to do when I saw that part of the video, instead of melting it which changes more variables. Changing the ratio of flour to eggs makes sense too to test it, not sure why he didn't do that. As to why he doesn't ribbon the eggs for his final recipe, I'm not sure. He even mentioned the technique earlier as a method used to achieve a crinkly surface, albeit the reason is because it dissolves the sugar and not because it incorporates air like some people think. But overall I still think the results he found were interesting, namely his proposal for the exact reasons why that skin forms and not just showing techniques that achieve it but we don't know why. [/QUOTE]