Posted by: njbrown | February 7, 2010

Baking with Julia

February 7, 2010

I didn’t expect to greatly enjoy Baking with Julia that WNED is currently showing, but I am.  Someone has Julia dressed to the nines for each show, and she looks lovely (at about 84).  She doesn’t look strong, she moves around with effort, and her comments are few, but she is still wonderful.

Yesterday’s show focused on using brioche to make sticky buns and “savory brioche pockets.”  I think the guest baker was Nancy Silverstone.  I’m not motivated to make brioche (although I think it would be far superior for Apple Charlotte), but it was fun to see her doing the turns (as I used to when making puff pastry), and showing the lace effect when the risen dough was stretched.  Julia quoted a saying that all good chefs start as bakers, because baking is precise.  I am always amused (and a little frustrated) to see celebrity chefs declare when faced with having to make a dessert in competition, “I’m not a pastry chef.”  At home cooks are supposed to be both, and we haven’t studied for years at culinary school.  No easy out for us!




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