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The Online Cookery School Webchat with Delia

  Cookery School Webchat with Delia (03/19/2014) 
Hi everyone, so looking forward to hearing from you all so keep the questions coming. We've just finished filming our next cookery school Term 4, which is Bread for Beginners, and this should be available some time in May. Please tell all your friends about how brilliant our Cookery School is as we keep meeting people who don't know its there.
Wednesday March 19, 2014 12:02 Delia
Ready for off then!
Wednesday March 19, 2014 12:48 Delia
[Comment From lucylou5555lucylou5555: ] 
Hello Delia, we just want to thank you very much for the great videos. My sister (17) loves the baking and I am at university trying out the egg lessons. We don't have time to watch tv at uni, so watching the videos this way online is very helpful and really easy too. We prop you up in the uni kitchen! Our mum has always followed you, and has got all your books, now we are following you through the cookery school. Thank you.
Wednesday March 19, 2014 12:48 lucylou5555
You have just really made my day. You have summed up in your delightful message everything I wanted the cookery school to achieve. I honestly and sincerely believe that what we’re doing here with our cookery school is the very best way to teach people to cook. In effect it means you can learn how to make and omelette whilst you’re sitting on a bus or lying on a beach. I’m also really impressed with being able to cook without being anywhere near a book. And being able to show things like texture and consistency in close up is amazing. Your message has meant a great deal to me so a Big Thank You.
Wednesday March 19, 2014 12:49 Delia
[Comment From WendyWendy: ] 
The handle came of my palette knife that had a 18cm blade. The one I have seen used looks to be shorter and because it has a serrated blade seems to be more useful. Can you tell me what is the length of the blade and the make, please? The Cookery School is one of the most interesting and helpful things around! Love Wendy x
Wednesday March 19, 2014 12:49 Wendy
Thank you so very much for your question it is a question I have been working on for so many years. The Knife we use is a serrated palette knife with a 23cm blade. And you are quite right it is the most useful knife I’ve ever had. Unfortunately, the company that made the knife, Victorinox have, in spite of my pleas discontinued it and have no plans to re-introduce it. I am at present attempting to find another manufacturer to make one as part of our cookery school range. If I’m successful we’ll blazon it here online to the world.
Wednesday March 19, 2014 12:54 Delia
[Comment From Adele SutcluffAdele Sutcluff: ] 
with all the concern about us brits getting bigger, would there be a chance you can come back to our tv doing an adaptation of some favorite recipes that are lower in calories xx really miss you not being on tv
Wednesday March 19, 2014 12:57 Adele Sutcluff
Hi Adele,

We do have a collection of low fat recipes here online but I always feel that my own philosophy works better. So what I try to do is to not eat anything with sugar in it (which also cuts out an amazing amount of fat) from Monday to Friday. Ditto no wine from Monday to Friday. Then a cereal breakfast with no sugar, fruit and yoghurt at lunchtime and a home cooked meal in the evening. I’m by no means slim but don’t feel I’m obese. I’m 73 this year and feel TV is now a step too much, but I really believe that our online cookery school is a much better way of teaching people, as I am in complete control.
Wednesday March 19, 2014 12:58 Delia
[Comment From HoneyHoney: ] 
Come on Delia, if Mary Berry can do what I call a conventional cookery series (currently showing) there must be a turn away from the dreadful cheffy programmes we've had to put up with for years now. The trend seems to be turning. Pleeeeease would you consider doing something long the lines of your wonderful Cookery School on television? I've thoroughly enjoy it and learnt so much. Thank you. I'm sure a new television series would be very well received. Honey xx
Wednesday March 19, 2014 12:58 Honey
Hi Honey,

I’m sure the answer to Adele’s question above will answer yours but let me add there is a possibility that the cookery school could at some stage be shown on TV, but I honestly feel there is no better way of teaching people than directly at home or anywhere. The trouble with TV is that its very constricting and online I can show people in a much more detailed and close up way. Thank you so much for your appreciation and enthusiasm.
Wednesday March 19, 2014 12:59 Delia
[Comment From SimonSimon: ] 
Hi, Just started getting in to home bread baking something I want to do with my kids, can you explain a method where I don't need a bread baking tin? Many thanks , Simon
Wednesday March 19, 2014 12:59 Simon
Hi Simon,

Yes indeed you can make bread without using a tin. After the second rise, knock the air out and simply shape it into a round or onto rolls, whatever you want. I hope you and your children will join our online cookery school in May, which is entirely devoted to bread.
Wednesday March 19, 2014 1:00 Delia
[Comment From SVSV: ] 
My family are huge fans of your flapjacks, but is there a healthier alternative to using so much butter in this recipe?
Wednesday March 19, 2014 1:00 SV
Hi SV,

We have two versions of flapjacks here online. One with less butter, which I prefer. What you could do is experiment by cutting it down even further and find out how low you can go then please come back and tell us.
Wednesday March 19, 2014 1:01 Delia
[Comment From Jenkins12Jenkins12: ] 
Not long ago I attended a bread making course where I learnt to make french bread. I used to bake my own bread (the welsh way) My mother taught me as she was a domestic science teacher. Sadly she has passed away. I used to turn out delicious bread and foccaccia. Five years ago I moved house and changed cookers. My bread making is a disaster. The loaves looked as though they have been cooked but when I cut them they are doughy in the middle. Cooked on the outside and uncooked on the inside. Indigestible! I'm not sure whether it's the oven or a technical problem that I'm not aware of. I can't understand the science behind bread making, so can't work out what the problem is . Can you give me a solution.
Wednesday March 19, 2014 1:01 Jenkins12
Hello Jenkins12,

It seems absolutely obvious to us that your oven is out of kilter in some way. It’s the easiest thing in the world for an engineer to come and test whether it’s overheating. I strongly advise you to have this test as I have had this problem myself in the past. I hope you will enjoy our bread making course here online in May.
Wednesday March 19, 2014 1:03 Delia
[Comment From AmandaAmanda: ] 
Greetings Delia, Hope you are well I have a dilemma, I cannot seem to make a cake that is sweet enough I am finding it so hard to find the right ratio of sweetener to use instead of sugar Please help! With blessings Amanda
Wednesday March 19, 2014 1:03 Amanda
Hello Amanda,

To be honest with you we haven’t tried this yet but it seems that there’s a product called Xylitol (Total Sweet). In which you use the same amount as sugar, but it has no sugar content and for others who might be interested it has 40% less calories.
Wednesday March 19, 2014 1:05 Delia
[Comment From Debbie HornerDebbie Horner: ] 
Wish Delia would get back on tv, if Mary Berry can do it, Delia certainly can!
Wednesday March 19, 2014 1:06 Debbie Horner
Hi Debbie,

Sorry about not being on TV but as I’ve already mentioned I really believe the Cookery School is a more effective way of teaching. It is possible that it could eventually end up on TV but that’s something for the future.
Wednesday March 19, 2014 1:06 Delia
[Comment From NateJNateJ: ] 
Hello, I truly love using all the cookery school tins, pans, etc. I was wondering if you are considering additional entries to the line of items. Thanks, Nate
Wednesday March 19, 2014 1:07 NateJ
Hello Nate,

Whoopee I am so glad to hear your message because I’m passionate about people using the right kind of equipment. And I’m utterly convinced that quality will always end up being cheaper in the long term. Yes we certainly are going to include further items. We will this year be launching our own pepper and salt mills guaranteed to work for life. And we are at the moment testing saucepans and casseroles so watch that space. Thank you so much for your enthusiasm.
Wednesday March 19, 2014 1:08 Delia
[Comment From MarfranMarfran: ] 
I enjoy making -and eating!-pies, savoury and sweet but after being careful with calories in the fillings find all is lost with the pastry. What is your advice on using filo pastry? Also what do you think of using bought pastry sheets? Miss you on TV. Best wishes, Marfran
Wednesday March 19, 2014 1:09 Marfran
Hello Marfran,

We have four recipes here on line.

I definitely think bought filo pastry is the only answer. But by the time you’ve brushed all the sheets with butter I’m not sure it saves much. If I were you I would still enjoy your pies and cut the calories elsewhere.
Wednesday March 19, 2014 1:11 Delia
[Comment From Sarah SpoonerSarah Spooner: ] 
Hi Delia How can I cut down on the sugar when making cakes and keep the quantities right yet still get a good result? for example can I replace some of the sugar with another ingredient? I find most cakes far too sweet for my taste. I did try making up the sugar weight with ground almonds. Can you suggest other non-sweet ingredients, which will substitute the sugar in a recipe, so that I can enjoy a nice piece of cake that suits my taste buds? Regards Sarah (spoons)
Wednesday March 19, 2014 1:12 Sarah Spooner
Dear Sarah,

When I first started cooking, I also felt that a sugar overload was masking other flavours and I’ve always tried to cut sugar down to a minimum.

So I would advise you to simply cut out some of the sugar in the recipes and see how it goes.

We think muffins and muffin cakes as far less sweet than other cakes and any cake that has dried fruit, i.e. Christmas cakes and other rich fruit cakes we think you’re safe to ditch the sugar altogether.

Please give them a try.
Wednesday March 19, 2014 1:13 Delia
[Comment From LuckersLuckers: ] 
Pastry: After 30 mins in the fridge the dough either (a) Is too solid to roll out, or (b) just crumbles/cracks. I follow the recipes faithfully so what can I be doing wrong, please?
Wednesday March 19, 2014 1:14 Luckers
Hello Luckers,

Sounds like your fridge is too cold. Try adjusting it or simply give the pastry less time, say 20 minutes or don’t put it in the fridge at all, leave it for half an hour in a cool place. If it cracks it could be that you need to add a fraction more water. Also make sure the flour is in date, I have found that old flour is difficult.
Wednesday March 19, 2014 1:15 Delia
[Comment From Rosalind PeachRosalind Peach: ] 
After creaming butter ( always at room temperature) & sugar it does not matter how slowly I add the egg (also at room temperature) (beating it well in before adding the next batch) the mixture always curdles/separates
Wednesday March 19, 2014 1:16 Rosalind Peach
Hello Rosalind,

A great question!

In my new updated cakes book only one recipe needs the creaming method. Now all the others are made with Lurpak spreadable butter so no creaming needed if you haven’t seen the cookery school on cakes yet please have a look. We are so proud to have banished creaming and curdling forever.
Wednesday March 19, 2014 1:17 Delia
[Comment From GourmetgirlGourmetgirl: ] 
Slow Cooker vs Pressure Cooker: What are your thoughts on using these two methods of cooking? Do you think they could both be useful making cheaper cuts to taste unctuous?
Wednesday March 19, 2014 1:18 Gourmetgirl
Hello Gourmetgirl,

I’m not one for gadgets as they take up too much storage space and because pressure cookers, when they first came out, deeply upset our dog because of the noise. I now don’t use either. But I love slow cooking casseroles at 140c and am now slow roasting meat sometimes and 130c giving a shoulder of lamb 4 ½ hours.
Wednesday March 19, 2014 1:19 Delia
[Comment From JoyfultoyJoyfultoy: ] 
I have been following your online cookery school since it started and have to say how much I'm really enjoying it. Because I am already a fairly accomplished cook, I was wondering if you had any plans on introducing different cuisines to the school, such as Chinese or Italian. Alternatively, will you be looking at seafood or different cuts of meat?
Wednesday March 19, 2014 1:19 Joyfultoy
Hi Joyfultoy,

Thank you so much for your appreciation of the cookery school. The situation is, as long as we have a sponsor we will continue with the cookery school, and yes, move onto some specialist and advance cookery lessons. You might like to know in the Italian mode our next term includes Focaccia bread and some little fried breads called Pinzini.
Wednesday March 19, 2014 1:21 Delia
[Comment From Dottie MayDottie May: ] 
What do you do with the finished recipes you make at the Cookery School? Give everyone a chance to eat them who have helped produce the programme?
Wednesday March 19, 2014 1:21 Dottie May
Yes you’ve got it Dottie May, that’s exactly it. Everyone dives in when the camera stops rolling. Our recent term on bread also included a one off special for next spring on How to Make Marmalade and an awful lot of bread and marmalade was consumed every day for over a week. Sorry we couldn’t give you any!
Wednesday March 19, 2014 1:22 Delia
[Comment From David AitkenDavid Aitken: ] 
I regularly see recipes, which call for the use of egg whites, egg yolks or egg wash. My question is, what do you do with the other part of the egg? Is it possible to store egg whites or yolks separately?
Wednesday March 19, 2014 1:23 David Aitken
Hi David,

Yes indeed you can freeze both egg whites and egg yolks (with a pinch of salt added). Small plastic boxes are best with airtight lids. And they need using within 3 months. Alternately watch our cookery school on making mayonnaise with egg yolks and Pavlova Meringue with egg whites. Meringues freeze really well and homemade mayonnaise will keep in the fridge for about two weeks in a sealed container.
Wednesday March 19, 2014 1:25 Delia
[Comment From Lesley RitchieLesley Ritchie: ] 
I am looking to buy a new cooker soon and would be most pleased to hear your views on the best type of cooking to use - i.e. gas, electric or induction. I meantime use gas but have heard mixed reports on induction cooking.
Wednesday March 19, 2014 1:25 Lesley Ritchie
Dear Lesley,

It’s difficult for me to answer your question because as I live in the country there isn’t any gas so I have to cook all the time with electricity. I have a 2 plate induction hob and whilst it does heat things almost instantly I could very easily live without it as I always cook vegetables etc. with boiling water form the kettle. I’m also not happy with induction for slow simmering. If you want a real quality cooker ‘Which magazine’ recommends Miele the best one in the top range.
Wednesday March 19, 2014 1:26 Delia
[Comment From JoanJoan: ] 
Hi Could you please tell me the brand of gluten free flour used to test the recipes in your latest book Delia's Cakes? Many thanks Joan.
Wednesday March 19, 2014 1:26 Joan
Hi Joan,

The gluten free flour that we tested all the cakes for the cakes book with was Doves Farm.
Wednesday March 19, 2014 1:28 Delia
[Comment From Heather BellsHeather Bells: ] 
Thank you, Delia, for all the cookery school demonstrations. It"s a wonderful thing to be able to sit at home and be taught visually and expertly on all kinds of baking and cooking. Last week I made your plain scones which turned out perfectly. The question I have is that if I were to make them using half self-raising wholemeal flour and half self-raising flour would I need to change or add anything?
Wednesday March 19, 2014 1:28 Heather Bells
Hello Heather,

Music to my ears.

I expect by now everyone’s gathered that I am passionate about the cookery school and your comments are so helpful and encouraging to all of us. Yes you can certainly make wholemeal scones in the way you suggest without adding anything.
Wednesday March 19, 2014 1:31 Delia
[Comment From Gillian12Gillian12: ] 
Please can you explain why there are two. Ingredient Differences in the Banana and Walnut. loaf recipe as given in Delia's Cakes and the Delia Collection Baking. The walnuts are three times the amount and the sugar is half as much again in the Delia Collection. Many thanks.
Wednesday March 19, 2014 1:31 Gillian12
Hello Gillian12,

As time goes by recipes do develop. We were following the 1972 original banana cake recipe as we were updating that book. We purposely tried to cut down sugar on all recipes but have to admit the baking collection escaped our notice. So whilst we were all very happy with the new version by all means add the extra walnuts if you prefer.
Wednesday March 19, 2014 1:33 Delia
[Comment From PavelPavel: ] 
Dear Delia! Thank you very much for the Online Cookery School project! Video lessons are fabulous and perfect to follow! One of them told about souffles, Potato, Cheese and Spring Onion Souffle in particular, and led me to an idea to use something else but potato there. I would appreciate your opinion on possible usage of chicken liver in soufflé. It is curious if there is a chance to use chicken liver in soufflé in general and in your recipe in particular instead of potato, leaving the other ingredients as they stand. Thank you for your outstanding recipes!
Wednesday March 19, 2014 1:34 Pavel
As much as I like chicken livers I don’t think you could replace any of the ingredients in this recipe with them. You can substitute like for like. Cheese for cheese, sweet potato for potato or leeks for spring onions etc. However, I do think salad of leaves with cooked shallots and fried chicken livers would make a tasty accompaniment if you’re in the mood for chicken livers.

So glad you like the cookery school.
Wednesday March 19, 2014 1:35 Delia
[Comment From Beryl the PerilBeryl the Peril: ] 
Hi Delia, I have really enjoyed following the cookery school since day one, it is so lovely to be able to see the videos of the recipes - gives me an idea what mine should look like! So far I have perfected my omelletes and can make a mean gravy. I'm looking forward to the bread lessons.
Wednesday March 19, 2014 1:36 Beryl the Peril
Hello Beryl,

Once again I am absolutely thrilled with the responses people are sending about the cookery school.
Thank you so much for your appreciation.
I know you're going to love the bread, we have just finished filming it and we think it is the easiest way to make bread ever.
Roll on May when you can see it.
Wednesday March 19, 2014 1:37 Delia
[Comment From HelenaHelena: ] 
Hi Delia - let's hope the Canaries hang on to the right end of the table this season! I just wanted to say how much I like your range of bakeware, I didn't believe it would clean with a wipe as easily as it does. I have made the Very Fruity Irish teacake quite a few times, the last one kept really well for 10 days and was still moist.
Wednesday March 19, 2014 1:38 Helena
Hi Helena,

Thank you so much Helena, we're all full of hope for the Canaries too. We are thrilled that you like the bakeware. Have you seen our little film of where they are made? I think they're probably the only ones that are still made here in England and in the end quality will always last and end up being more economical over a lifetime. I now feel I need to go and make an Irish Tea cake very soon. Glad you like it so much.
Wednesday March 19, 2014 1:39 Delia
[Comment From Violet eyesViolet eyes: ] 
Hello Delia just wanted to say thanks to my new I pad I can now watch your cookery school videos in my kitchen I hope you will be making many more they are really good.
Wednesday March 19, 2014 1:40 Violet eyes
Hello Violet eyes,

So glad you've caught the bug. I know I'm right when I say this is the best way to learn to cook ever. Recipe in front of you. Video showing you, can't beat it. Thank you for your enthusiasm.
Wednesday March 19, 2014 1:42 Delia
[Comment From Ali CAli C: ] 
Looking at the photograph of the shallow fried fish makes me hungry every time I see it. I have never tried cooking fish this way before, it has become a regular for us at home. Do you think you could you cut the fish into chunks to make goujons/fish fingers and just follow the recipe as normal?
Wednesday March 19, 2014 1:43 Ali C
Hello Ali C,

We're very proud because we invented shallow fried fish in batter. Yes you can do goujons (obviously less time) and while we're about it we think anything that needs deep frying can be shallow fried, if you turn it halfway through. We are still working on some shallow fried recipes so watch this space.
Wednesday March 19, 2014 1:44 Delia
[Comment From AmberAmber: ] 
Hi Delia, My husband and I are supporting the Canaries from here in Singapore. What is your favourite Asian-inspired recipe?
Wednesday March 19, 2014 1:44 Amber
Hello Amber,

Well since you're in Singapore I'm very fond of Singapore Noodles which is in my One is Fun book.

But I also like Hung Shao Pork.

I so hope we can win for you on Saturday. Massive, massive match!
Wednesday March 19, 2014 1:45 Delia
[Comment From The McKay familyThe McKay family: ] 
My two children 12 and 10 love your videos. They follow the films and pause the ipad while they do each stage, they have mainly done cake recipes but are getting more adventurous. i am hoping to be able to come home from work to dinner all ready cooked for me in the near future - so it's a big thank you from me too!
Wednesday March 19, 2014 1:48 The McKay family
Hello the McKay Family,

I'm having such a good day, not a lot of complaints so far but so many lovely warm appreciative messages. I so hope very soon your children will be serving you dinner and I hope you all keep on watching.
Wednesday March 19, 2014 1:52 Delia
[Comment From Mrs BMrs B: ] 
I'm going to make the smoked salmon tart today and interested that you are suggesting putting foil on the pastry to bake blind rather just pricking the base as you've previously suggested. Is this better
Wednesday March 19, 2014 1:52 Mrs B
Thank you for your question. Although my original instructions did include just pricking the base we found that sometimes people had problems with sided collapsing if they've over stretched the pastry. Also we were very keen to make quiches and tarts in our own Delia Online sponge tins as we wanted to have a more thicker, wobbly tart. Another reason for using these tins is that the old traditional quiche tins are no longer available because they've been replaced by very cheap, poor quality imported versions. I have to say that all in all I've never had such a crisp base as the latest method produces.
Wednesday March 19, 2014 1:53 Delia
[Comment From AnnaAnna: ] 
Thank you for teaching my boyfriend how to cook back in the '80's. He left home in Ireland not knowing how to boil an egg. Now he's introduced me to your recipes here in the States. We're both looking forward to many more "Delia dinners".
Wednesday March 19, 2014 1:54 Anna
Hello Anna,

Thank you for such a heartwarming message. Hearing from people like you makes all these years of hard work so very worthwhile. Thank you again.
Wednesday March 19, 2014 1:54 Delia
[Comment From AmberAmber: ] 
Thanks, Delia. Our support is unwaning! In fact, we pay a hefty subscription here in Singapore to watch Norwich. We'll be watching on Saturday!
Wednesday March 19, 2014 1:55 Amber
[Comment From Mrs BMrs B: ] 
Thanks for that - will give it a go!
Wednesday March 19, 2014 1:57 Mrs B
[Comment From CatherineCatherine: ] 
I learnt to cook with your first cookery course on tv- I still have the original books! If anyone asks who taught me to cook I always say Delia! Ever since those early recipes I've loved to cook so thank you for giving me the inspiration all those years ago !
Wednesday March 19, 2014 2:01 Catherine
Hi Catherine,

It is so very kind of you and others today to send such warm appreciative messages. I hope you still continue to love cooking and I hope you'll watch the cookery school.
Wednesday March 19, 2014 2:02 Delia
[Comment From PaulinePauline: ] 
Hi Delia, On the subject of the Sauces lessons, when I was in school we were taught to make a white sauce in the old 'roux' way. How did you come to try the all in one method (which is great by the way!)?
Wednesday March 19, 2014 2:02 Pauline
Hi Pauline,

I think the answer to your question is that once I discovered the presence of fat in with the flour would ensure no lumps. However, this method only works if the liquid is cold. If you're using hot liquid you need to use the roux method which we've shown in the cookery school.
Wednesday March 19, 2014 2:03 Delia
[Comment From EllaElla: ] 
Hi, I wonder if you could help me?. I am catering for a large group for my birthday celebration. In the interest of economy I would like to cook pavlova and creme brulee in a water bath in the oven at the same time to use egg yolks up and maximize my oven use. Is it possible or advisable? .Thank you!
Wednesday March 19, 2014 2:04 Ella
Hello Ella,

I would not advise this, but since the oven is switched off after an hour so you're not actually using any energy after that. We always leave it overnight. We think the steam would prevent the meringue becoming crisp.
Wednesday March 19, 2014 2:04 Delia
[Comment From MaggieMaggie: ] 
Hi Delia, We are late converts to cooking, thoroughly enjoy it and the cookery school is fab, so thank you! We too are fed up with the strutting, pea cocky, shouty chefs on TV, we only watch GBBO. There is a whole generation that would like to see you on tv including us! as for speaking up about sugar, brilliant, more power to your elbow. Am glad to read that practical cooking is back on the national curriculum from September. How do you feel about that? Fingers crossed for Norwich!
Wednesday March 19, 2014 2:05 Maggie
Hi Maggie,

I really think, having a cookery school online is the future and TV cooking is never going to be able to teach in such close up detail. What would be good though, since so many of you have asked for TV today is for some of you to request a few repeats of the old shows. I'm obviously very pleased that the cooking is coming back in schools but I'm puzzled to know where the qualified teachers are coming from. If the gym teacher is going to be teaching omelette making, how will that work? What I really think is that the Delia Online Cookery School should be included in the curriculum as well.
Wednesday March 19, 2014 2:08 Delia
[Comment From EllaElla: ] 
Thank-you, I won't risk it then as I would rather have everything turn out well.I appreciate the help!
Wednesday March 19, 2014 2:08 Ella
[Comment From EllaElla: ] 
I think the cookery school idea is a wonderful one. There's nothing like the ability to pause and rewind if you miss something. I have only just discovered that you are doing it but I will be telling my two student daughters about it. I am amazed by some of their culinary successes. The younger one e-mails me pictures!
Wednesday March 19, 2014 2:08 Ella
Thanks Ella,

Even more encouragement.
Wednesday March 19, 2014 2:09 Delia
Thanks everybody once again for a brilliant session, no complaints, all lovely encouraging messages and that's what keeps me going. Lots of love to everyone from me and the team. Delia.
Wednesday March 19, 2014 2:10 Delia

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