Paul Hollywood & Prue Leith Answer Baking Questions From Twitter Tech Support
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Date: 2023-05-31
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Comments and reviews: 14
Syrealle
Not that Im great at it or anything, but the 1 thing I've learned over my long years is not to be too upset when you fail. Most cooking/baking really kind of comes down to practice practice practice. Just like almost everything in life. You cant be too attached to the fact you just spent oh, 20-50 on a recipe, 1-2hrs on it and its not 'great'. Is it edible? Well, then you did okay for that 1st run of it. Go again, and improve where you went wrong. Keep going and keep trying and improving on what you did. Before too long and really not even a big amount of money or time you've done a recipe you can be proud of and you can say, yeah, I nailed that one, yum! and boy howdy does THAT time taste great when you really hit. Because, YOU did it.
(Now repeating it again. pfft. thats something I still struggle and giggle with all the time) smiles
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Not that Im great at it or anything, but the 1 thing I've learned over my long years is not to be too upset when you fail. Most cooking/baking really kind of comes down to practice practice practice. Just like almost everything in life. You cant be too attached to the fact you just spent oh, 20-50 on a recipe, 1-2hrs on it and its not 'great'. Is it edible? Well, then you did okay for that 1st run of it. Go again, and improve where you went wrong. Keep going and keep trying and improving on what you did. Before too long and really not even a big amount of money or time you've done a recipe you can be proud of and you can say, yeah, I nailed that one, yum! and boy howdy does THAT time taste great when you really hit. Because, YOU did it.
(Now repeating it again. pfft. thats something I still struggle and giggle with all the time) smiles
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Stelladona
I absolutely adore these two! Great show today! Paul & Pru are masters at what they do, watch the Great British Bakeoff. I love the competition and always learned a lot. They are accompanied by a selection of different british comedians too- its great fun watching them judge the offerings. Thank you both! More Paul & Pru on Wired!
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I absolutely adore these two! Great show today! Paul & Pru are masters at what they do, watch the Great British Bakeoff. I love the competition and always learned a lot. They are accompanied by a selection of different british comedians too- its great fun watching them judge the offerings. Thank you both! More Paul & Pru on Wired!
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Caitlin
The answer for baking powder vs soda doesn't make sense. Baking powder is baking soda with an acid added, so they are used for different recipes depending on if the recipe is acidic or alkaline. Baking powder isn't just baking soda with moisture protection, they have different uses and they aren't necessarily interchangeable.
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The answer for baking powder vs soda doesn't make sense. Baking powder is baking soda with an acid added, so they are used for different recipes depending on if the recipe is acidic or alkaline. Baking powder isn't just baking soda with moisture protection, they have different uses and they aren't necessarily interchangeable.
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Sephestra
I gotta be honest here, if I hadn't gotten a degree in Pastry/Baking, I'd have probably been ok with most of these answers. Unfortunately, a lot of them were quite badly explained or the question was misconstrued (and the answers were weak af.
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I gotta be honest here, if I hadn't gotten a degree in Pastry/Baking, I'd have probably been ok with most of these answers. Unfortunately, a lot of them were quite badly explained or the question was misconstrued (and the answers were weak af.
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Lasagna
I miss when GBBO didn't have two Simon Cowell wannabes. Used to be the show was a comfortable hug. Now it's just another competition show that plays up the drama, except it's still a cake show so the drama is particularly contrived and forced.
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I miss when GBBO didn't have two Simon Cowell wannabes. Used to be the show was a comfortable hug. Now it's just another competition show that plays up the drama, except it's still a cake show so the drama is particularly contrived and forced.
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Pearl
Samolina is the best, I love it. Especially with cherries or as a cereal lol, that's what we grew up on. Samolina, milk, butter, chocolate, cinemon, cook it and enjoy your pudding. And fight with your siblings over a slightly burn bits.
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Samolina is the best, I love it. Especially with cherries or as a cereal lol, that's what we grew up on. Samolina, milk, butter, chocolate, cinemon, cook it and enjoy your pudding. And fight with your siblings over a slightly burn bits.
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And
My tip for successful buttercream is to whip the butter until it s off-white (assuming it s yellow to begin with. The air you are incorporating will give you the necessary structure to hold up the buttercream.
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My tip for successful buttercream is to whip the butter until it s off-white (assuming it s yellow to begin with. The air you are incorporating will give you the necessary structure to hold up the buttercream.
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Charlene
For all the questions where the answer was your oven was the wrong temperature, the real answer is you need to get an oven thermometer because you're oven likely isn't at the temperature you think it is.
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For all the questions where the answer was your oven was the wrong temperature, the real answer is you need to get an oven thermometer because you're oven likely isn't at the temperature you think it is.
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Pauline
Bugger gooey. Every second recipe on the internet is for soggy, cakey American style cookies. How do you make proper crisp biscuits? That s a hard recipe to find and I m so SICK of American cookies.
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Bugger gooey. Every second recipe on the internet is for soggy, cakey American style cookies. How do you make proper crisp biscuits? That s a hard recipe to find and I m so SICK of American cookies.
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Sara
Cookies that spread too much = the dough is too warm. Chill before you scoop! I also way underbake mine as they keep cooking in the 5 min you leave them on the tray after they're out of the oven.
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Cookies that spread too much = the dough is too warm. Chill before you scoop! I also way underbake mine as they keep cooking in the 5 min you leave them on the tray after they're out of the oven.
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AJ
3: 05 actually, it s likely that the person isn t refrigerating their dough. You should always refrigerate your cookie dough for at minimum two hours but it s much better overnight.
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3: 05 actually, it s likely that the person isn t refrigerating their dough. You should always refrigerate your cookie dough for at minimum two hours but it s much better overnight.
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Uncle
Bakers and cooks always impress me. They always have to be part scientist, knowing how ingredients react to each other, and half artist, knowing what looks and tastes good.
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Bakers and cooks always impress me. They always have to be part scientist, knowing how ingredients react to each other, and half artist, knowing what looks and tastes good.
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Bante
Ive never heard of these two, but they are funny together. Good information too. I dont cook that much, but i like watching cooks do their thing. Like ramsay for instance.
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Ive never heard of these two, but they are funny together. Good information too. I dont cook that much, but i like watching cooks do their thing. Like ramsay for instance.
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Chris
Prue Leith I'm crushing hard! Knowledgeable, quirky and yeah kinda a smashing bird and Paul is the brother I wish I had! I bet these two are a riot after a lager or two
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Prue Leith I'm crushing hard! Knowledgeable, quirky and yeah kinda a smashing bird and Paul is the brother I wish I had! I bet these two are a riot after a lager or two
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