Paul Hollywood & Prue Leith Answer Baking Questions From Twitter | Tech Support | WIRED
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- Опубликовано: 31 май 2024
- The Great American Baking Show judges Paul Hollywood and Prue Leith answer the internet's burning questions about baking. Is yeast alive? What's the difference between baking powder and baking soda? How do croissants get so flaky? What's the secret to gooey cookies? Paul and Prue answer all these questions and much more!
Director: Justin Wolfson
Director of Photography: Kevin Dynia
Editor: Louville Moore
Line Producer: Joseph Buscemi
Associate Producer: Paul Gulyas; Brandon White
Production Manager: Eric Martinez
Production Coordinator: Fernando Davila
Talent Booker: Meredith Judkins
Camera Operator: Rahil Ashruff
Assistant Camera: Lucas Young
Sound Mixer: Brett Van Deusen
Post Production Supervisor: Alexa Deutsch
Post Production Coordinator: Ian Bryant
Supervising Editor: Doug Larsen
Additional Editor: Paul Tael
Assistant Editor: Andy Morell
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Развлечения
Paul: Leave it on the floor to cool.
My dogs: Well you can't argue with that.
This was literally my first thought when he said that XD
i like how prue clarified paul’s explanations and made it easier to understand!
Prue is a great teacher that’s what she’s known for.
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.
It’s called food science actually
Wish Prue had more of an opportunity to respond to these questions
agreed
prue has said she’s not that passionate about baking whereas paul is very passionate about baking
She reads, he answers
Would you like a stopwatch for each one to have equal time-share or do you wanna know the answers?
You realize the video you're watching is edited, right?
Hearing Prue sayin ‘muff dawg’ is everything to me 😂
I came here to say that 😂
"just the tips"
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."
Also: pay attention to the placement of your oven rack. The temp at the top is not always the temp at the bottom, and depending on where the heat element is, you could be almost broiling something while baking.
Could WIRED not splurge on actually good American baked goods for these two world-renowned baking experts??
It’s as if some staff member went to the local supermarket bakery and picked up some baked goods to serve as props.
Seriously. That baguette is borderline burnt
It takes a long time in any US town to find a decent bakery. I would say only 50% of US towns have a respectable bakery.
@@moand7862 this is in New York city, I'm sure the producers didn't care enough to support a good New York small business (and there are a TON of amazing NYC bakeries) and sadly bought some random ones instead
@@chaosasitswirls6125 Fair. There's plenty of decent bakeries in NY. Only major cities have good bakeries, any town under a population under 100k good bakeries no longer exist. 😪
Paul's reaction to the bottom of that pie gets me every time 😂 0:58
He was shook😂
1:16 also pre/blind baking the crust before adding the filling. Especially if you're adding a cooked filling.
They missed one.
I was surprised they didn’t talk about this!
would absolutely love a “singing support” episode !
i think they did one! ruclips.net/video/gw84yFjNkwI/видео.html
I like this series but Paul answers 99% of the questions!
srsly he jumped on every question
Prue reads, Paul answers.
I suspect she answered more than we saw and some got lost in the edit favouring his responses more.
Some things just need to be mansplained
@@allenpaul102 Paul and huge ego loves the mansplaining.
The best advice I got about baking is to get a kitchen scale and weigh your ingredients. Most recipes here in America use measurements like a cup or a teaspoon. I usually avoid recipes that don't give weights.
I’m really enjoying this series with these two.
They’re so funny! Huge part of why I love GBBO!
@REAL WIRED Bro really made a fake WIRED account. No matter how sad your life is, it will never be this sad.
He is the master baker
I like him. He's not a snob about something he's passionate about, if you like it you like it and thats great
Prue's outfits are always iconic lol
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.
also, don't over mix.
Also, butter spreads more than shortening, so you can sub all/some of one for another to control it -- along with chilling the dough first.
"What mistakes do you often make when baking?"
Paul - "Other people make mistakes."
The coward lololol 😂
Here's a tip for using black bananas for banana bread - if you have too many bananas don't throw them away. freeze them in their peels. When you want to bake, just let them defrost on a plate. Perfect every time. :)
okay now that paul and prue are in the states, i need them to judge an episode of without a recipe
I don't think Wired pays it's guests, even though these two clearly knead the dough.
Please leave the room
🤩🤣🤣🫵
jesus christ
It makes me very happy to know that she also forgets to not burn her baking too 🤣
She needs a kitchen timer. Or, just set it on her phone. I'd burn everything without a timer! lol
Re: mistakes - I always put all my ingredients out on the counter and put away as I use it. That way I never forget an ingredient.
Same here.
Or simply move it to another area, often I have messy hands or something and don’t need to be spreading mess around the kitchen. It really isn’t that hard to keep track of things.
Or just keep a pencil handy and make a tick as you use each ingredient.
My favorite guideline is Mise en place before cooking or baking ANYTHING. If you need to, check off the ingredients as you assemble them. Cookbooks are meant to be lovingly used, including writing in the margins.
For anyone who misses items in a recipe: prepare everything FIRST!! I go through my recipes, and I have separate bowls for every ingredient I'll need. I use post-it notes to label similar-looking items, or if I have two amounts of sugar to add at separate times or something. Very helpful.
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.
Agreed. Also, you want the butter to be soft but not melting, which will lead to a greasy buttercream. And sift the powdered sugar! I have found that it makes the buttercream very fluffy and light.
And whisk at a lower speed for a bit before turning it up
Agreed, and always sieve the sugar
Baking is chemistry in action. It is all about balancing wet and dry components, knowing how much manipulation a dough can tolerate, proper temperature ranges, patience, rising agents and having binding agents at cold, warm or room temperature. Less is more. Start low and go slow. Practice, practice, practice.
I love these two so much, especially because I love watching The Great British Baking Show! Great episode!
The way she just took the pie out and flipped it over!!🤣🤣
More of them please. I need lots more baking questions answered. ❤
I absolutely LOVE these videos with Paul and Prue! ❤❤
There were at least 3 questions they answered that I would've asked! This was great!
Love this! Miss British Baking Show 😢
I love them soooooo much💜💜💜 I watch almost the whole seasons of great british bake off😳 the show give me so many fun and warm. ❤
The problem with the cheesecake is a couple things. Over mixing, looked like no water bath (evens cooking temps) and I always leave my cheesecakes in the oven off for about an hour before putting it in the fridge to set.
what a dynamic duo
Doesn't she look like everyone's art history teacher?
Loved watching their show on Netflix!
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.
Exactly, I’m surprised they didn’t mention this. It makes a really serious difference
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!💙
Another way to not forget ingredients is to pre-measure and lay things out chronologically as they will be used in the recipe. The French call this _mis en place,_ and it's an organizational method that's become standard around the world for chefs of any stripe, including pastry chefs.
Ain't no way I'm washing so many dishes
Them reacting to the American pie 🤣🤣🤣
Prue once said if you can read you can bake. I love this video.
Finally I learn what "stodgy" means so I'm not just nodding along. So glad they defined it.
Love this duo!
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
Yessss i didnt know i needed this but i needed this
Hearing Prue sayin ‘muff dawg’ is everything to me . I absolutely LOVE these videos with Paul and Prue! .
3:29 prue really went "this ain't it" 🤣
Thanks for the tips as always it will improve my cooking.
They have such great chemistry!
Two of America's favorite Brits! Loved this. Thanks P and P!
I'm not sure if she'd consider herself a Brit - Prue was bon and raised in South Africa and came to England when she was around 20.
@@stepsinpairsShe's English
I love that we got such a genuine prounciation of Muff Dawg. Put some proper respect on that name.
Hearing Prue say “muff dawg” is the best thing I’ve ever seen 🤣
Oh prue.. youre lettin' me down 😂🤣
LOVE THIS
Yesss loved this
This is awesome!!!
Love the way they pronounce “scone” yes. Yes. Yes.
More cooking stuff 😍😍😍!!!
They have such positive personalities.
I assumed they'd be a bit crusty.
The door is to the right
@@ST-gk5zy cheeky
Thanks for sharing 👍
The video we didn’t know we needed
That reminds me, I should feed Dave the Sourdough Starter; he's getting a bit hungry, I'd imagine.
Oh, and a good note about starter: you don't use it all when baking. Just use part of it and feed the rest. Once it gets setup, sourdough starter is EXTREMELY hardy and tough to kill. I had mine setting in the oven (while it was off!) during the winter to keep him a little warmer and my wife went to preheat it for some chicken. It got to dang near 400F before I came out the bathroom and panicked. BUT, Dave was fine. Let the jar cool off on its own, removed some of the burned bits, and fed the rest. He bounced back almost immediately. Sourdough starter's like the Terminator of the baking world: once it gets going, it is very, VERY difficult to put down, lol.
I. Love. This. Series!
I love these two and am obsessed with GBBO ❤
More please
For softer cookies, substitute a small amount of the sugar (1/4 or 1/3 cup) for corn syrup. It cuts back on the crystallization of the sugar and they will be softer.
Lmao as an American i feel attacked! I know what a vent is 😂
Right? These two come off as really superior. They basically attacked every baker in America.
They're a bit bitter... clearly jealous.
I don't think they were questioning if Americans know what a vent is. I think the question was "what do Americans call that thing we call a 'vent'". Lots of different cooking / baking terms between the two countries.
@@CharleneCTX Watch again. Everything they say about Americans is rude. Remember, British people aren’t normally so direct. So by insulting Americans it’s actually more like the American equivalent of shouting.
@@greywater3186 A lot of people in the UK are dismissive of Americans because their only exposure is American media which isn't representative of "average America" in any way, its Hollywood.
Re dense bread. I'm surprised they didn't mention overkneading. Easy to do in a food processor so I hand knead (plus it's relaxing).
They are so entertaining
Add a tablespoon or two of flour to your apple mixture when making an apple pie. It makes a nice filling that has a bit of a thicker “juice” not watery. So no soggy bottom
The best buttercream i ever tried was one i learned at my job. Add italian meringue in the mixed buttercream and it won’t be feel as fatty.
about the buttercream - make sure the butter is soft and definitely SIFT the sugar so it doesn't clump
Paul you are right about the apple pie my mom always had me cook my apple the little bit and it takes up so much juice I really like all of the recipes. Of course I can’t make them all at my age but good luck with everything both of you.
Make a rue with the apple juices
I watch enough GBBS that even though I don’t bake, I could take the words out of Paul’s mouth throughout this entire video 😂
They are cool and so helpful
Paul and Prue need to try The Cookie at Lazy Acres Market in California.
Love the Silverback of Sourdough!
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.
Exactly. If they were interchangeable then recipes wouldn’t call for both.
Last I looked, the only baking powder that HAS baking soda in it is DOUBLE ACTING...
It's worth knowing in the cases where you have recipes that require both, and you might wonder why they don't seem right when you're getting it out of the oven... thus the cap's. ;o)
@@gnarthdarkanen7464 Thanks for the clarification.
I don’t know what would happen for example if one used baking powder instead of baking soda when making a quickbread such as banana bread.
in my country people pretty much exclusively use baking powder instead of baking soda. the one instance i know of where people use a little bit of baking soda here is cheese fondue but in that instance it’s to make it easier on the stomach.
@@miraza. Interesting. I’m pretty sure no one in America would mix liquid cheese with either baking soda or powder.
I am glad to hear I am not the only one who forgets my food is in the oven! 😋
Yooooo wired. Love your videos!!!!
I love them
Pleasant surprise
11:22 is my favorite part 😂😂😂
Anyone know why Prue wouldn't say 'Krishna'?
Just don't think she could read it
Lmao
a "local grocer" in USA is unlikely to sell or give away anything they were about to throw out, companies would rather trash food than help anyone out
Calling cookies biscuits and milkshakes smoothies? What’s next, calling sneakers trainers or something?
Milkshakes and smoothies are different things. What she described is a "smoothie" in the US.
That chocolate chip 🍪 cookie puts us to shame 😂
The Nestlé Toll House Chocolate Chip Cookies. The absolute best. 💯..love their recipe 😋 😊
This went too fast!! we need more!!
My parchment paper is made of cellulose.
I think he must have misunderstood what the asker was referring to. Parchment paper is absolutely not made of silicon or silicone.
@@animatorgeek Yeah I think he just misspoke.
This American did indeed know what venting was, but I had no earthly clue what "semolina" was😂 bless you all for typing the answers up at the end of each bit otherwise I wouldn't even recall what the word was to research later!🙈
hey I love these guys :)
I miss these two on the British baking show
“Don’t under cook it” 😂 oh Prue
The Toll House Nestle recipe on the chocolate chip bag is a good place to start for cookies.
My husband and I are fans of The Great British Baking Show. And on any given day one of us will shout UNDA-BAKED! A BIT STODGY! BUH-CLAAAH-VAH! :)
I just LOVE! them :)
"D'you think Americans will know what venting is?"
Paul Hollywood evidently is not an Among Us player.
Paul Hollywood really knows his stuff I would eat anything he makes
The fact I KNOW that croissant is Costco is sad lmao 😂
Those are great croissants