Good Lifestyle

THE GREAT BRITISNIC COOKING SHOW, known outside the USThe Big British CookIs an elimination style issue in which amateur bakers compete to dazzle judges with their cooking skills. Given the impressive challenges - many winners of the 10 seasons of the show have taken their time on the show at the start of careers of professional cooking - the show is refreshing warm and blur, with systematically fed competitors and supporting the efforts of some others.

"I hope what people learn when they look at are small tips and techniques and flavors"Gbbo judge and bakerPaul Hollywood toldParade earlier this month. In the end, the show is supposed to be more inspiring than aspirational. In fact, theGbbo Provided a wide wealth of cooking information to its viewers over the last 10 seasons, relying on experience and innovation and serving it with a comfortable cooperative heat that corresponds to its picturesque English campaign. Here is just a small sample of wisdom and food classes we picked upTHE GREAT BRITISNIC COOKING SHOW along the way.

As long as we know it as aGbbo Judge (as well as become a food editor and a graduate of the Blue Cordon), Mary Berry advises candidates to read the recipes twice. Why? Because you can not read a cooking recipe too carefully.

Edd Kimber, the firstGbbo Winner, designs. "The number of times I baked a recipe, in my own little world, ignoring although I missed a step, is far too high for a guy who does it to make her life"Kimber told Buzzfeed. "Make sure to read the recipe a few times before you start."

A large part of the kitchen is an art. You can play with measurements and a proportion to the content of your heart and you always find with delicious results. But it is not true with cooking, which rests much more on the rules of immutable science (for example, sugar moistures, binding of eggs and baking soda adds an elevator). But for fear that anyone forgets, there is alwaysPaul to remind candidates that the measures are not optional.

A cooking place where you can play a little creatively is the duration during which you set the timer during cooking.We saw this playing on theGbbo When candidates have been invited to create a dairy productice cream Rolling and discovered that it was easier to roll the sponge cake when you cook slightly less time than the recipe called.

On the other hand, in another episode, the candidates discovered that if you use flashes to create a dessert sculpture, you can cook the dough longer than the recipe for calls to maintain its structure.

Viewers of theGbbo will recognize that serious bakers do not rely on cups to be measured. They weigh their ingredients instead using a numerical scale. It's much more accurate, according to Paul. And if you do not believe it, just try this little experience: Measure a trimester of kosher salt and an iodized salt cup. Weigh them both, and you should find that a quarter of iodized salt cup weighs considerably more than a quarter of a cup of kosher salt (and therefore packs a considerably salted punch).

The dough that has not been kneaded for long enough can lead to bread too dense,According to Paul. The baker has an infallible method to make sure you have done enough mixing: you have a piece of dough. If he does not extend without falling into pieces, keep kneaded.

Although there is no reason not to trust the stretching test, Kimberley Wilson's season 2 had another method of determining if you are finally finished with kneading. Kimberley's "Windowpane" technique requires stretching a piece of dough and retain it. If the gluten has been developed correctly, you should be able to see the light through the dough.

When a Mishap led to his alaska cooked to lose his shape because of the font, the candidateWatters Iaan threw celebrated his baking alaskaIn the "bin" (it's British for garbage, by passing) during the season 1. Even more famous, IIAN has been eliminated at the end of this episode because the judges felt that it was a form of bad Form to deprive them of the ability of the ability to taste his alaska cooked, just because it does not look like the way he wanted it.

In season 4, the competitor and the possible winner Frances Quinn was so skilling to do so that "Beakes" looks beautiful that the judges expressed their concern that perhaps she sacrificed the substance in the name of the style. As it turned out, Frances was very good to create baked treats with taste.

She shared this laterAdvice to make chocolate ganache (Chocolate chocolate and melted chocolate icing): Just add some corn syrup. He keeps the ganache from cracking, which makes him very pretty, not to mention delicious.

As far as Mary is concerned, there is simply no excuse for a pie with a "shed background", which, as you may have higher, is a lower crust too wet. This is because it is so easy to "cook blind" or cook partly the crust before filling with wet ingredients.

To blinder a crust, you will want to weigh the crust (so that it does not mud) with cooking pearls or an uncooked rice, separated from the crust with a sheet of parchment paper.

Many recipes of cakes (and even cake mixtures) specify that you should place your stove on the central rack of your oven. Those of us who do not always read our recipes twice might not catch this nuance. But Mary made it clearly clear that this instruction is not frivolous. This is where for a reason for baked cake near the top of the oven can form a peak or crust on top.

When a "cook", likeTHE GREAT BRITISNIC COOKING SHOW Judges refer to a baked dessert, calls for a puff pastry, there is only one way to do it. And it is through many folders of folding and re-rolling until the butter and the dough combine in a perfectly superimposed goodness.

The magic of the puff pastry is that the only rising agent is air. After all folding and the aforementioned bearing, the dough is literally superimposed with air. When the layers are exposed to heat, they swell and separate each other. Well, unless you click on this puff pastry in the oven without cooling it first. If time limitations require you to ignore this step,As they did for the eventual season 6 winner Nadiya Hussain During the "pastry week", all that rolls and folding will be for nothing you look sadly the butter melt with your dough before the layers have a chance to swell.

"Verification" Your dough is the way they refer to the coward of the dough on the show. Time and again, it has been "proven" that there is no shortcut that works as well as leave the dough sitting there and to increase the thing as long as the recipe requires.

Candidates have tried all kinds of shortcuts, placing their dough in a driver warming up to just do not let the dough rise as long as recommended. Spoiler alert: it never reveals itself well.

RELATED: The easy guide to reduce sugar is finally here.

In season 1, during the Cherry Challenge, a number of competitors revealed that their cherries flowed in the background - not a nice look. (And also they were a little soggy.) Mary explained that it is important to dry cherries (or other fruits) before putting it in a cake dough.

On its own website, it comes in in detail, suggesting that it is preferable "quarter, wash and dry" cherries before adding them to the cake dough. In addition, the earth almonds in the cake paste "helps hang cherries"Mary says on the site.

Now that you know you do not know about sinking fruits, here's how to keep it off the cake, depending on season 5, Nancy Birtwistle. The solution is simple: freeze the fruit first.

Whether you are an aficionado at cooking or you just like to watchTHE GREAT BRITISNIC COOKING SHOWThese tips will follow your bakery products at the next level.