A taste for cooking shows recently
Oct. 21st, 2015 09:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
breakinglight11As I've been going about my packed schedule, I've been using a favorite coping tactic of mine, where I listen to television like radio on my iPhone. I do this a lot, mostly with TV I've already seen and so doesn't require a lot of my attention, but lately all I've been wanting to take in this way are cooking showing. Netflix has a handful of shows I like, but the new one I've gotten into based on the recommendation of friends of Twitter has been the Great British Bake Off.
It's a really adorable show, with talented, enthusiastic contestants who are positive and supportive towards each other, tough but fair judging, and a minimum of manufactured reality-show drama. Everyone's so happy to be there, practicing their favorite craft and getting a chance for critiques from baking experts Mary Berry and Paul Hollywood, who they clearly all idolize. Plus I love the panoply of British accents on display. I'm not that much of a baker myself, much more of a cook, but I'm fascinated by the techniques by which they make so many delicious breads, pastries, and desserts. There's only season five currently available, but I really wish there were more.
I find myself also very interested in the differences between American and British bakery terminology. I already knew that "biscuit" tends to mean "cookie" in the UK, while what we call a "biscuit" they call a "bun," but it also seems to sometimes maybe mean "cracker." I'm not totally sure of the distinction there. As another example, they seem to use the term "sponge cake" differently than we do. I'm having a hard time phrasing the question to Google such that it delivers me the answer I'm looking for, but here in the US, I believe "sponge" has a fairly specific definition for a particular kind of cake, leavened with egg foam. It seems that the British use the term to encompass any kind of non-yeasted cake, whether made by the foam or the batter method, which we would call a "pound cake." I'm not certain, though, and I would welcome explanation from someone who knew the specific difference in meaning.
Amusingly, another thing that struck me was the absence of peanut butter. In America, peanut butter is one of the most popular flavors for, well, everything, but especially in dessert making. I can only think of two instances in season five where peanut was incorporated by anyone into anything, and I noticed in the first one it was referred to as "peanut" flavored, not "peanut butter," and in the second it didn't seem to be all that well-received. Judge Paul Hollywood complained it sealed his mouth shut. I've heard that nowhere on Earth is peanut butter as ubiquitous as it is in the States, but I was surprised it seemed to be such a niche thing for them.
I'd watched the Great British Sewing Bee a while ago, which is a spin-off idea from this and which I totally loved. The only criticism of that one I had was that it wasn't quite as creative as, say, Project Runway, the only other reality program I ever followed with any attention. On the Sewing Bee they mostly made thing from fairly standard patterns, and design was not a huge element of the challenge. By contrast, on Project Runway they are expected to design everything from scratch, push for originality, and draft or drape everything themselves. But I loved the positivity and emphasis on craftmanship the Bee had, plus the absence of all the interpersonal bullshit. The Bake Off, though, eliminates that problem by asking the contestant to bring in recipes of their own design, so I feel like the creative element is balanced with the technical. I really enjoy that about it.
I hope they post more seasons. I will watch the hell out of them. And of course it makes me want to bake more. Not the best impulse when one is on a no-processed-carbs diet, and God knows I don't really have the time right now. But perhaps I can do it for other people. I made Alton Brown's puffy chocolate chip cookies for my lit class the other day, and that was fun. Nothing makes people smile like baking for them!
It's a really adorable show, with talented, enthusiastic contestants who are positive and supportive towards each other, tough but fair judging, and a minimum of manufactured reality-show drama. Everyone's so happy to be there, practicing their favorite craft and getting a chance for critiques from baking experts Mary Berry and Paul Hollywood, who they clearly all idolize. Plus I love the panoply of British accents on display. I'm not that much of a baker myself, much more of a cook, but I'm fascinated by the techniques by which they make so many delicious breads, pastries, and desserts. There's only season five currently available, but I really wish there were more.
I find myself also very interested in the differences between American and British bakery terminology. I already knew that "biscuit" tends to mean "cookie" in the UK, while what we call a "biscuit" they call a "bun," but it also seems to sometimes maybe mean "cracker." I'm not totally sure of the distinction there. As another example, they seem to use the term "sponge cake" differently than we do. I'm having a hard time phrasing the question to Google such that it delivers me the answer I'm looking for, but here in the US, I believe "sponge" has a fairly specific definition for a particular kind of cake, leavened with egg foam. It seems that the British use the term to encompass any kind of non-yeasted cake, whether made by the foam or the batter method, which we would call a "pound cake." I'm not certain, though, and I would welcome explanation from someone who knew the specific difference in meaning.
Amusingly, another thing that struck me was the absence of peanut butter. In America, peanut butter is one of the most popular flavors for, well, everything, but especially in dessert making. I can only think of two instances in season five where peanut was incorporated by anyone into anything, and I noticed in the first one it was referred to as "peanut" flavored, not "peanut butter," and in the second it didn't seem to be all that well-received. Judge Paul Hollywood complained it sealed his mouth shut. I've heard that nowhere on Earth is peanut butter as ubiquitous as it is in the States, but I was surprised it seemed to be such a niche thing for them.
I'd watched the Great British Sewing Bee a while ago, which is a spin-off idea from this and which I totally loved. The only criticism of that one I had was that it wasn't quite as creative as, say, Project Runway, the only other reality program I ever followed with any attention. On the Sewing Bee they mostly made thing from fairly standard patterns, and design was not a huge element of the challenge. By contrast, on Project Runway they are expected to design everything from scratch, push for originality, and draft or drape everything themselves. But I loved the positivity and emphasis on craftmanship the Bee had, plus the absence of all the interpersonal bullshit. The Bake Off, though, eliminates that problem by asking the contestant to bring in recipes of their own design, so I feel like the creative element is balanced with the technical. I really enjoy that about it.
I hope they post more seasons. I will watch the hell out of them. And of course it makes me want to bake more. Not the best impulse when one is on a no-processed-carbs diet, and God knows I don't really have the time right now. But perhaps I can do it for other people. I made Alton Brown's puffy chocolate chip cookies for my lit class the other day, and that was fun. Nothing makes people smile like baking for them!
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
no subject
Date: 2015-10-21 05:49 pm (UTC)no subject
Date: 2015-10-21 06:29 pm (UTC)no subject
Date: 2015-10-21 06:39 pm (UTC)