I have so much to learn about baking and cooking, so many techniques to master, everything from drying herbs to beating egg whites. Sometimes, I just need a refresher or confirmation that my instincts in the kitchen are correct. Sometimes I need an introduction to something completely new as I expand my repertoire of recipes and dive into new dishes. And sometimes, I realize that I never really learned a technique appropriately and would benefit greatly from the lesson.
I wanted to share two new sources of information on techniques that I have really enjoyed lately. First, the New York Times has a series of videos on Cooking Techniques. Each video is brief but thorough and teaches a specific technique such as dicing, reducing stock, or rolling pie dough. I am working my way through the library, watching several at a time as I take a five minute break in the afternoon.
Second, I stumbled across The Great British Baking Show on PBS. I love the low key nature of the hourlong show as amateur bakers compete week to week to become Britain's best baker. Not only does each challenge focus on a different skill, but the show also introduces the viewer to the depth and breadth of British baking with plenty insight into the making of puddings, for example.
If you are used to the American style Top Chef or Cake Boss, The Great British Baking Show will offer a stark contrast in tone and approach which seems to suit me better. For example, in line with this program, I am not fond of fondant but am more inclined to wrestle with a creamy butter frosting that may lack the polish but win out on taste in my book.
Winter is the perfect time to curl up and watch either one of these technique building venues. I encourage you to take a look and learn with me while we enjoy the mediums, sip an afternoon cup of tea, and nibble on a biscuit. Enjoy!
