Hi! Sheldo here and welcome to my kitchen. I’m a baker and cook. You may know me from The Great Canadian Baking Show (now on Netflix Canada!)
On this channel, I'll show you how to create unique and delicious food at home, from baking to cooking and everything in between. I'm fascinated by the stories behind food and its deep cultural roots. Above all, I believe that food connects everyone.
If you're into low effort, high impact recipes that you can recreate in your own kitchen, then please subscribe.
Inquiries: [email protected]
Пікірлер
This is absolutely the most beautiful looking lemon bars I’ve ever seen. I’m excited to try it. Please make a video of the meringue.
If you follow this receipe, the total is 4240kcal, so cut in 16 pieces like that, it is 265kcal each (≈ 1 pint of beer), once in a while it is not bad for your health
Absolutely amazing! You are a genius, thank you Sheldo😍
So I tried these lemon bars at a friend’s house for book club and fell in love! She shared your video and my mom and I are using your recipe for our county’s 4-H fair! We will let you know how it goes!! Also, where can I find the recipe? Just list of ingredients and written instructions? Love the video and will use the tips but was looking for written form.
Just discovered this! OMG love the video. I'm running to the store. I need to make this asap ❤❤
Your explanation is very clear, and you're not hard in tge eye
This is super helpful. I'm making a homemade cake that I need to transport an hr away. Thank you for doing the whip cream frosting test! Great Job!
u singing lemon got me rolling
This is the best recipe that I found.thank you so much
Made these for the second time today and they turned out beautiful. I was cooking at my girlfriend’s house so I wasn’t exactly comfortable with the kitchen and was actually trying to be quiet, but it all came together easily and beautifully. I think I forgot to add water to the browned butter the first time but this time I remembered and they turned out so delicious. The depth of flavor is unmatched and the texture was like a tates cookie with a softer center. Using dark chocolate really eccentuated the complex sweet caramel and toffee notes and made for the best cookie I’ve ever had. GF was happy and that made me really happy, thanks for the research and explanation along with an easy to follow and well explained recipe. Will make the cheesecake next. Thanks Sheldo!
God bless asian heritage and food.
Immediately subscribed. I must say, I am also a cookie fundamentalist!
❤ THIS WAS PERFECT! Looks exactly like yours and my husband and toddlers love them. Now on to making your lemon bar recipe this weekend!
I enjoy how chill you are and how approachable the recipe is. I trust your taste
yikes sorry about what happened to your scale and what a great reminder to always be on the look out in the kitchen! im disappointed with the company that made that scale, how on earth did a metal melt on a stove top ????? that does not make much sense. i would be writing a letter to the company that made that scale because shouldn't metal be heat resistant ??? i know plastics that do not melt in the microwave at least, yet a metal scale melts on a stove top and not from direct heat either, but from oven heat rising to the stove top. hmm interesting.
WOW!!! okay ... you are my new best friend!
Superb perfection!
How long do they keep in the fridge? Can they be frozen?
thank you! Such a lovely video with clear instructions. I really appreciate the fully written recipe (especially the weight of ingredients) in the description.
Awesome
Hi Sheldo from New Zealand 🇳🇿. I just made your Roti canai. Yummmmmm my daughter says it’s the best roti she’s ever had even better than the take away shops. Delicious thanks so much for sharing. This is the best comfort food snack for a foggy winters day 🙏
Yummy!!
I am gonna get ingredients tomorrow
O with you. I enjoyed your relatability
Would love to have the meringue recipe too
Why does it feel like the voice over was recorded in post production. Thenaudio is so basey.
I put the a teaspoon of gelatine directly in my whipping cream and had great results. I loved your comparison. It really shows what works best.
Even with all the reminders I still forgot the butter :C Welp, let's see how they turn out
They're still tasty, though I think I also overcooked them just slightly, definitely will try them again, this time properly :D
this is the best Lemon bar a have made with your help. They are marvellous. the taste of Lemon is very nice...12 out 10...thank you very much
from southeast Georgia-USA!!👩🍳🐈🐈⬛👩🦼🌴🌳
Hi guys, how long u flatten and cook for just 1 roti?
Hi. I only have non stick spring form mould, even though if it won’t turn out as perfect as yours, would it still work with this recipe? Thank you!!
@ashleyjones8597 powder pr regular sugar?
Hi is it a gas top you are using?
Impressive
Will try this someday.
when i squeeze the cake it doesn’t bounce back like the one in the video, it sticks together. Also when it comes out it doesn’t look very large and plump .is there a way to fix this
made those for a party. They were amazing and everyone liked them :)
You answered my thoughts about the different agents for thickening. Thank you.
Just tried this and it’s not clickbait! The fluffiest, tasty potato bun I have ever had.
Instant pudding though has nasty ingredients, so I guess gelatin is best then.
QUESTION Please can i use soya oil??? 🪔
Swiss meringue tutorial please 🙏
Give us the swiss meringue recipe!!!!
this video made me so happy, thank you so much, wasn't a big fan of lemon bars, but will try making one now <З
you seem to be such a nice person omg you are such a beam of sunlight
love the setup, the audio quality and your voice, quality is great all around!
Thanks for sharing, will try and also thanks to Ashley Jones for sharing about the clear piping gel.
The middle of my cake rose a lot more than the rest of it so the top split apart like a giant crater. When I took it out of the pan on the next day, it looked almost like the middle part didn't stick to the bottom so a giant steam bubble lifted it up. So the middle was a good few cm above the sides at the bottom.The cake was otherwise still delicious and the texture was great. Any idea why this might happen? I ran a toothpick through the batter twice before baking and my aluminum cake tin didn't have a removable bottom.
that happened to me too
Thank your repice, my husband always favorite this cake whenever I cook it. Hope to watch more from you ❤
SHELDO'S KITCHEN: I noticed that between 10:10 AND 10:15 the dough becomes more firm. Did you refrigerate that? Let it sit? How did that happen?
I'm glad I found your recipe I think a lot like you cuz lemon bars don't have a good lemon flavor and you did from what I can see I like it I'm going to get the recipe and try it myself thank you very much