Episode 2 – The Lemon Drop

May 30, 2010
Episode 2
The Lemon Drop

Every new video I create a definitely learn something new.  This time it’s two fun facts: A) Check your batteries before beginning a demo and B) Check the camera angle before beginning a scene (slash hire a camera crew).  Anyway, let me point out two things to the movie you might notice…

The first one is where I made the lemon curd.  I didn’t realize the camera set up for close ups died pretty much right at the beginning of shooting.  Incidentally, I had to shoot the whole thing over.  Unwilling to force upon myself double the lemon curd I reshot the scene using only a half batch which is why in the close up you only see one stick of butter in the pot despite me saying two sticks of butter.

Second, during my interesting visit to whipped cream land I explain the difference between soft peaks and stiff peaks.  Unfortunately during the entire explanation the beater is completely out of view.  To make up for it I illustrated the terminology in a chibi-picture for your viewing pleasure in the movie : )

Despite these two blips this was a great movie – it’s under 27 minutes for one.  That wasn’t my goal of 15 minutes but it’s right around a 30 minute cooking show.  As time wears on maybe I’ll reach my goal time.

Also, I got a great new video editing program for like $60!  I can incorporate flash animation easily too so enjoy a fun new effect at the beginning of the movie featuring a crazed cake and the chibi-chef.  If you are even the slightest bit interested in editing a movie on your computer you definitely should look into CyberLink’s PowerDirector 8

Here’s a random fact: The cookie dough is actually a recipe from a Rachael Ray magazine.  I was browsing through it and I stumbled upon it and I was really impressed with the ease of making the dough – plus more people are likely to have food processors than electric mixers.  I converted the recipe into ounces for weighing pleasure.  It’s a really great recipe to alter with different herbs, flavorings, and spices so definitely add that to your pile of master recipes.

One more thing I forgot to point out: Don’t make the whipped cream until just before you serve it.  It could solidify in the mixer and lose it’s silkiness so you when you try to put it on the dessert it has a very rough textured look.  You can refrigerate leftovers in the fridge covered by plastic wrap but it won’t be any good for decorating.  You can try refreshing it by whipping it slowly with just plain heavy cream but honestly it’s just easier to start from scratch.

Here’s the recipe for The Lemon Drop.

Enough rambling.  On with the show!