Bon Appétit

I Need to Join BA’s Bake Club


JS: I agree.

SU: But listen, there’s a lesson in here that it’s a great question. What do you do when books don’t have weights? My mean girl answer to this question in a way is-

JS: Don’t use them.

SU:… don’t use that recipe. As somebody who reads a lot of cookbooks and has collected a lot of cookbooks over the years, I have now used that as a metric to find the good cookbooks.

JS: I agree. Yeah. Just don’t risk it.

SU: Don’t risk it. If a baking book I open does not have weights listed, no matter how tempting, I will close that book and walk away.

JS: I don’t know how to bake your stuff. I don’t know how.

SU: Yeah, exactly. Yeah, I would go so far as to say the author didn’t set you up for success.

JS: I agree.

SU: Okay.

JS: Corey Jan, I know that that was a lot for such maybe seemingly simple question, but I hope it helps and I hope it kind sheds light onto why we are so passionate about weights, especially with flour. But you have a scale here, on the right track.

SU: Yes.

JS: Well, that’s it for this month’s edition of BA Bake Club.

SU: We hope that you had as much fun as we did.

JS: Our next Bake Club recipe is out now, and it’s a chocolate olive oil cake recipe that I developed.

SU: This is a fun one. I feel like it’s going to be everyone’s new favorite Go-to chocolate cake. Jesse, is there anything special people need to have prepared to bake through next month’s recipe?

JS: I would say quite literally, no. This is a very, very simple recipe. If you have a nine-inch cake pan around, you’re good. I would say if you want to splurge on a nice olive oil, you can, it shows up in two places, the frosting and the cake. Besides the chocolate, it really is the primary flavor. So if you want a medium nice one, maybe splurge.

SU: Okay. What about the chocolate part of this chocolate cake?

JS: I will shout out Dutch processed cocoa powder and we pretty much use Cocoa Rouge, which is our favorite in the test kitchen.

SU: It’s from Guittard.

JS: Yeah, it’s from Guittard

SU: And it comes in this red can.

JS: Yeah, it’s pretty easy to find, I feel like, nowadays. I would say it’s more important than the olive oil.

SU: Oh, okay. Great. Well, Bake Clubbers, once you’ve baked through Jesse’s chocolate olive oil cake, don’t forget to send your pictures and questions to bakeclub@bonappetite.com or to the Instagram close friends group chat. Jesse and I are always on there and we can’t wait to talk about this one.

JS: Thanks for listening to this month’s edition of BA Bake Club. We’re your hosts, Jesse Szewczyk.

SU: And Shilpa Uskokovic.

JS: Michele O’Brien is our senior producer.

SU: Jake Lummus is our studio engineer.

JS: This episode was mixed by Amar Lal at Macro Sound.

SU: Our executive producer is Jordan Bell.

JS: Chris Bannon is Conde Nast’s head of global audio.

SU: If you liked this show, leave us a rating and review and hit that follow button so you never miss an episode of BA Bake Club or Dinner SOS.

JS: And if you’re not already part of the club, head to bonappetit.com/bakeclub to find all the information you need to join. Next week, join me, Chris, and Kendra for a holiday roundtable on Dinner SOS.



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