Developing These Perfect Lemon Bars Nearly Broke Me | Bon Appétit
453,899
2023-10-19に共有
Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: bit.ly/3rrsXfe
See Kendra's final recipe: bonappetit.com/recipe/foolproof-lemon-bars
Director: Jeff Kornberg
Director of Photography: Kevin Dynia
Editor: Misa Qu; Michael Imhoff
Talent: Kendra Vaculin
Producer: Tyrice Hester
Coordinating Producer: Kevyn Fairchild
Line Producer: Jennifer McGinty
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: David Castellano
Sound Mixer: Lily Van Leuwen
Culinary Assistant: Biba Clark
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Lauren Worona
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
コメント (21)
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Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: bit.ly/3rrsXfe See Kendra's final recipe: bonappetit.com/recipe/foolproof-lemon-bars
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I hope Kendra knows that her struggle made this THE MOST INTERESTING video in this series to date. I think us viewers learn more the more you struggle 😂❤
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Giving me flashbacks of Claire's Gourmet Makes trial and error.😅😅 Love Kendra by the way! She needs a series something like this.
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This needs to be a new series ASAP ! Great talent, great style of video, great food content and very much repeatable. Kendra's 10/10
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Excellent video. Felt personally invested in this lemon bar journey
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To avoid having your crust float on top of your filling while baking, press your crust down and into the side of the pan immediately after taking it out of the oven while still soft and hot. The crust shrinks when it bakes and it’s an easy way for unset filling to seep under. Also, in order to get a smoother surface on the surface of the lemon filling, pop the bubbles quickly with a kitchen torch before placing into the oven if you’re bothered by it.
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Closest thing to Gourmet Makes and I’m so HERE for it!!! More Kendra trial and error please!!!
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Had the issue of 'un-lemony' lemon bars when I last tried these. Found a novel fix: blitz citric acid crystals into a powder and mix it into the sugar dusting (the mixture is basically lemon sherbert). Every bite starts with a sharp lemony hit before that creamy, fragrant baked lemon flavour comes through.
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You got the job by taking creative risks and willing to make mistakes...that to me is a great chef.
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The last time I made lemon bars, I decided to halve the sugar because I thought the amont was ridiculous. Yeah, that was a bad idea. The lemon bars turned out so tart, it made people's teeth ache. 😂
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LOVE the failures; I feel like that's what made watching the whole video worthwhile. Very excited to try the final recipe.
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"How did she get this job" Me: "Well back in 2020...." 😂
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haven’t watched BA for years but this gave me a sense of familiarity, i’m glad i came across this video
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Love the energy that Kendra exudes!
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My grandma used to make lemon bars occasionally and I loved them. Can’t remember the last time I had them. I’m gonna bake some in her honor ❤
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Thank you for the honest journey!! I'm inspired to make this and feeling excited!
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MORE OF THIS. Kendra is fun to watch and I really miss this sort of recipe development content. Also love that Cheis Morocco dropped in.
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More shows like this please~
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These “making it best” are always my favourite videos
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EXCELLENT SHOWING CHEF!! I AM happy to see you. Thank you. Welcome to BA as far as I can see. With my hero, Chris?! Lemon bars for life! If I've messed up my compliment I assure you that I want to see many more of your recipes. I BLANK LOVE lemon bars!! 💯💯❤️❤️
