Baker Answers Baking Questions from Twitter | Tech Support | WIRED
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- Опубликовано: 19 июн 2024
- Amirah Kassem, FLOUR SHOP founder and food art expert on Disney + “Foodtastic”, answers the internet’s burning questions about baking.
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Baker Answers Baking Questions from Twitter | Tech Support | WIRED 
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I love how she's wearing a jumpsuit; she's like a cake mechanic!
At 1st glance I thought she was wearing a robe and thought how cute & homely that was. Iove her jumpsuit tho 😊
Now imaging an NPR show called Cake Talk
The way she covered that cake with the sprinkles so effortlessly and perfectly was amazing
that was so satisfying!
wow deadass just saw it
I had an idea for my birthday cake next month but after seeing this I might throw some things around. Rainbow cake with sprinkles but without the surprise. That's just something for a party which I don't see happening atm and kind of a waste of sprinkles if you ask me. But her cake looks so beautiful and the sprinkeling was so satisfying to watch and is probably just as pleasing to do.
It was Hella satisfying.
I love her personality but the way she put sprinkles on the cake is just basic common sense.
I swear they always find the perfect people to explain every single thing.
Ehhh she was fine. Some of her answers didn't really answer the questions properly.
I agree! I love the mortician
She didn't know the answer to the first question so she just made up some random fluff that didn't answer it.
@@billgoat3993 the first question was pretty dumb and she did answer it "meringue low and slow, high heat for more crunch depends on what you are cooking"
They should find Rossana Pansino
"You could just call this an eclair and say you succeeded". Very much a Bob Ross "no mistakes, only happy accidents" vibe. Totally won me over :)
44 ❤️ yang tidak 🗿 trs 🗿🗿 trs bala bantuan
4
@@ultimateskillchain or if theres a lot like that, fill them with Custard, top with chocolate, youve got profitaroles!
Cooking and baking are amazing. You have to be half scientist/half artist. You have to know how ingredients react to each other and at different temperatures. Yet you also have to just know what tastes good and what is going to hit that perfect place on your taste buds. People who can master it are amazing.
still miss you uncle phil
Wow, it made me feel so special for being a baker/pastry chef student haha, it's true though, I love this job. Thanks!
theyre so much fun to do! best description ive heard, "cooking is an art, baking is a science!"
@@laurafuques4781 Baking is so impressive in my opinion. Im a very good cook but trying to master baking is a whole other thing and takes a ton of skill. Even beyond a normal cook/chef
You can really tell she loves her job. So jealous of that high energy vibe too :P GOOD JOB!
It's called prescription drugs
@@LanceBeckman
Are you being serious or joking with that prescription drug?
@@LanceBeckman Based
@@LanceBeckman it's called having adhd. Not everyone is a druggie like you
I smoke & review weed products on my RUclips channel lol😬🥶
YES A BAKER WHO DOESNT LIKE FONDANT. I LOVE HERRR
That thing is so sweet that it gave me a toothache in milliseconds.
She giving me this 90's morning baking show vibe, she is so fun, and she explained everything well!
Love how she's having a great time doing her job and answering questions.
Her energy is so infectious and she is so knowledgeable, I love it
She is such a joy to watch
SHES SOO ENERGETIC AND EXPLAINED EVERYTHING SOO CLEARLY
She made me wanna bake so bad now lol
same lmao
She put that cake together like it was nothing. Very cool.
I actually _did_ learn something useful: replace water with milk in my baked goods. That is some good advice.
the proteins in the milk may cause slightly more browning than with just the H2O, but i imagine it'll be worth it!
You can turn a boxed cake mix into an amazing cake replacing water with milk and oil with butter ;)
Water should be milk (obviously) even if you have to go get that "lactose free" version... so long as it's still milk.
Absolutely ALWAYS use real butter, not margerine or shortening... or "ugh" veg-oil... as a substitute...
Some recipes also call for oil... instead of veg-oil (the common stuff) try aromatic oils, sesame oil for instance, and notice what the "sweet kinda nutty flavor" does for your recipe... where appropriate, it's magical...
AND if you can get them, Duck eggs, instead of common chicken eggs are a fine way to add moisture and body to your cakes and sweet breads... ABSOLUTELY A MUST FOR PROPER BROWNIES!!!
In some instances, it's also beneficial (as long as the lactose isn't an issue) to experiment with buttermilk to supplement regular milk (in part or completely) depending on the particulars...
...AND yes, the browning does tend to darken a bit... It's not a big issue, though. It's still going to be a distinctively "healthy" shade of brown, so think "a bit bolder" than you might be used to, and remember the old school tests either with a cold fork or toothpick... Clean = Done... ;o)
Or I learned something…”. No need for the useless word “actually”.
@@mavfan1 when the vast majority of these videos don't teach anything that isn't already common knowledge, there _is_ need for the word "actually". Do you know what there _wasn't_ need for? A self-righteous asshat coming in here to correct something that isn't even wrong.
This woman is the living embodiment of happiness, joy and enthusiasm wrapped in rainbow candyfloss!
i love how the experts for these videos always match what they're experts in. like yes, this person is a baker. that is what a baker looks and acts like. perfect
Nop, it does not. Actually, she is answering some of those questions pretty bad.
Actually I think she means by expert as in - “the socially accepted” person who is a “good baker”. Amirah is a very sunny and cheerful person. Like Santa, jolly is a good word, most people bake in the winter. I’m a doctor and while I wouldnt say I’m an expert - most people expect a doctor who is understanding yet clinical - caring is the word. And so thats how I “act”. Though after 11 years, it is no longer acting. Its just you.
On fondant: "lets be real, we're not making bananas here, you shouldn't have to peel your cake to eat it" 😭😭😭😭😭
She's the kind of "crazy", that everyone should have around and the world would be a better place.
Absolutely a joy to watch. :)
I love when she giggles or chuckles... i love her energy
I feel like people who don't like butterceam are thinking of overly sweet American buttercream. If you've ever had Italian or Swiss meringue it's completely different and so good!
but that's the point, it's meringue, not buttercream
Also, ermine buttercream is so much better than American buttercream!
@@Andreaalvarcila it's a meringue based buttercream. If it was just the meringue, then it would have a completely different flavor and texture that would probably not be as good on a cake.
"Call it an eclair and say you succeeded" - very wise advice. Do not name your dessert until it is served.
Tip: if your cake came out flat like a pancake, or your cookies came out fluffy (or some other weird texture), it might be because you’ve used baking soda instead of baking powder, or vice versa. Learned this the hard way :( So just double check the recipe because baking powder and baking soda are not the same thing (as we found out in this video)!
Also - over mixing! It can activate the gluten in the flour and make baked goods flat and tough.
She's so happy! I love her giggles. Please bring her back for more!
Her personality is the same as the sprinkles explosion cake 🥰
Why is she the most adorable baker ever tho!!
yeah ikr? She's so full of happiness, passion and energy and easy on the eye at same time. Apparently she named her daughter "Coco" haha. I love people like this.... hope WIRED brings her back on.
As a pastry chef, I agree with most of this and she did a great job explaining it to the general audience. However, I still bake most of my cookies at 320 because I do like a chewy and sightly gooey cookie, but mine don't spread still. You have to know which cookie recipe works with which temp. They can't all be baked at 320 or 350 . Some are designed for different temps =} It definitely is a science. It's not quite so simple as it seems to bake a cookie, when every recipe is different. But you should DEFINITELY have your cookies be cold/frozen before baking, for sure. Also--play around and see if the recipe works better at 320 or 350, etc, despite what the recipe suggests.
It's also super nice to have cookie dough in the freezer for any time you want fresh baked cookies.
I love her, would really watch part 2!
I love her positivity and that she always turns mistakes into successes :)
92.3% of the population were confused by: "wet and dry measuring cups".
Why isn't there more people talking about that?
the proper instrument for the proper task. 👨🍳🍰🥞
Weight measurements for the win!!! Gosh, I hate the American volume measuring.
You just made up that percentage huehue
@@JudyCZ Not like it's difficult... "A pint's a pound the world around." Simple... ;o)
metric system scales with grams simplify baking and fixes lots of baking failures.
@@rachellebovits9360 Also helps with weighing coffee
she looks like such a fun, positive person and explained everything so well
The enthusiasm 👏 the knowledge and experience 👏 the jumpsuit 👏👏👏
Looks like she's ready to bake in the international space station :) Loved the eclair comment.
😂🤣👏🏼
Also, a really important thing for new bakers to know is that your oven is probably not operating at the temp it says it is. Invest in an oven thermometer so you can get better results.
Bro wired is killing it with these videos. Im not even into baking but im watching lmaoo love it
Lots of fun and she covered a lot of ground! Just wanted to throw in an additional tip: get yourself a good oven thermometer! As our pro makes clear, baked goods are really sensitive to oven temperature, and by my observation even expensive stoves can have maladjusted thermostats. An oven thermometer is a nice cheap fix to make sure you're actually baking at the temperature you thought you were :-D
This is great advice for me, I am not a baker by any means, but this video encourages me to give it a go!
Thank you for being approachable, relatable, and joyful!
I love her personality and passion.
This is sooooo helpful. I greatly appreciate this series!
i love when people talk about something they’re passionate about, she’s amazing !
0:00 THATS SO COLOURFUL AND ITS SO GOOD LIKE ITS EDITED
bakers are tasty chemists change my mind
she is so sweet! her laughs are so cute and she has such good energy.
i literally love her sm
Her vibe was so fun! Hope to see her again sooner than later
Salt in bread baking (or anything related to use of yeast) is important to stop yeast growth as it is an inhibiter
It’s fascinating to me that every single cake in the us and in the uk has to be covered with frosting, I’ve never seen so much frosting since I’ve moved to the UK. It’s always just sponge cake, cream in the middle and frosting ahah
100% can concur! As someone with a non-English professional baker grandma, it has been a hard adjustment
UK resident here and I gotta disagree...Victoria sponge is like the most classic cake here, and all that has is a dusting of sugar? Lemon drizzle cake, banana bread...these are all VERY common cakes here that don't have frosting! 😊
Different strokes for different folks.
Every single expert on here is so nice and wholesome in their own way
“Or you can just crack them like spaghetti”
Oh the pain 😭
She's like a mad scientist for desserts 😆
Love her energy bring her back for more
I just love her, her personality is so adorable tbh
The kind of chemistry I love!
I just love her vibe so much!
This woman really said “crunchify” 😂
Shes perfect for this. I learned a lot.
Loved her giggles and energy
It's easy, you just need one. One what? One 16 ounce bag of powdered sugar. Only in the USA that counts as "one" ;) 02:36
16oz = 1 pound So yes, 1 stick butter (1/2 cup) + 1 block cream cheese (8 oz or 1/2 lb) + 1 lb (16 oz) confectioners' sugar Outside the US, google your equivalents.
Honestly, that upside down pineapple cake was perfect. A good ratio of pineapple to cake
Aww she’s so sweet
She's so nice 🥺
"My favorite tool is my right hand."
That's what she (literally) said. 😂
Love love love her energy! 😍
Love this person so much!! Amazing and funny
She is sooooo sweet, this was so cute to watch - and very educational!!
Yes! Mexican pride :D my sister is also a baker and pretty good one :3 (i'm her tester hehe)
With that name she has, I never expected her to be Mexican.
Great reminder that appearance doesn't tell much about people.
@@rubenhumbertoroquesalas2273 there is a lot of mixes now in Mexico, thx to USA and our Turism 🤭
I hate explosion cakes because they lack the cake
And they make a mess that you’d scoop up and gobble if you were alone but since it’s a cake you have to share and people will judge you 😭
Less cake and frosting + more mess to clean up = GET IT OUT OF MY SIGHT
Also who wants to eat so many straight sprinkles like that?? They aren’t that good.. kind of like eating sand. I hate when foods are more about a visual appeal/experience than how they actually taste.. you know, because that’s the whole reason for food!
There was a lot of cake in that cake even if there was a hole through the middle of most of it.
I love this woman so much. And her outfit is adorable! 🥰
10:34 royal icing is perfect for sprinkles!
Love her energy. Love her hair. Love her look. Love her.
I loved this episode, you should bring her back for a few more.
Her outfit is just perfect.
love the energy
I've always wanted her book!
I love you guys keep making good contents 🥰🥰❤❤
She was so cool absolutely loved her
Meringue does not involve egg yolks but the whites. Use the egg yolks to make custard.
11:00
I know you corrected yourself a quick moment after you stated that but never never never have a *sliver* of egg yolk in your meringue mixture.
If I remember correctly the proteins in the yolk just doesn't make the egg whites whip correctly
I was confused when she said egg yolks instead of egg whites
It's the fats that interfere with the proteins of the whites sticking together to make the meringue.
@@kjdude8765 That's what I figured
I thought because the recipe calls for quite some egg whites, you end up having quite some egg yolks sitting around after
I never even thought to add milk instead of water. Thank you!
She was great! I’m definitely trying to make that cake.
So cute and knowledgeable. Love Amirah's laugh. 😊
Love this sm,, been trying to get into baking but I don't have the time and materials
Love the explanations, love the jumpsuit and love her hair.
Amirah just...looks like someone who is a passionate expert of baking. And I just want to be her friend.
She is awesome!! I also prefer cream cheese frosting to fondant and will remember to always use milk instead of water in my baked goods 🎂🧁🍪😋
I learnt how to cook late, I now do decent dishes, but baking definitely intimidates me. It's a whole science, truly, like she said. With salt dishes sometimes there's room for an emergency fix and the dish can be saved, but baking is an exact science.
Very true. One piece of advice.. always use unsalted butter because u can't control how much salt is in the butter. U want to add it yourself
@@s.r6331 good tip, thank you, will keep it in mind!
Omg. I love her energy.
She is fun! The warm butter knife tip was obvious but I feel so dumb! Thanks for the info.
Her giggle is making my world.
Okay but about replacing butter with "I can't believe it's not butter" or in my case margarine, if you don't/can't eat dairy, it's a perfectly good substitute. Yes, it changes the result some but not dramatically. I've found that margarine makes things a tad bit chewier that the crispier texture butter leaves. I'm Jewish, keep kosher, meaning I can't eat dairy right after meat, there is a waiting period of 1-6 hours depending on your family's traditions, but for desert after a meat meal we always have a dairy free alternative. They taste perfectly delicious despite no butter, milk etc.
What a charismatic and fun host
For someone who deals with a lot of sugar, she has perfect dental.
I admit, I'm a bit envious. 😅
I'm the type that usually burns Jell-o, but I think even I can make cream cheese icing now...
She’s what I envision when I think of a baker lol
You have to let them whisk * dances in whisking motion *
Omfg so cute
“Alright jimmy let’s talk about salt for a second” I love her
I love her so much! ❤
I love her personality!
This lady looks mad passionate about baking and I like it