The Baking Medic's interview
Interview by LaurenceWe interviewed The Baking Medic!
Visit the blog: The Baking Medic.
" Baking is one of my passions, so I make time for it even if that means midnight cake baking. "
Hello The Baking Medic, so tell us...
When did you begin your blog and what inspired you to start it?
I began my blog back in the spring of 2009. I had been interested in food blogs for about a year and I was inspired by a few of my favourites such as Culinary Concoctions by Peabody, Baking Bites, and Use Real Butter. The creativity, the photography, and the high quality writing all motivated me to start a blog of my own.
In your wildest dreams where will your blog take you as it develops?
My dreams for my blog are really quite tame. It has always served as an outlet for my own creativity and to share my culinary efforts with family and friends. I don't dream of a big cookbook deal with a publisher. All I really hope for is that ordinary cooks and bakers enjoy reading my blog and trying out the recipes.
What is your favourite dish of all time?
That is the possibly the hardest question of this entire interview. I'm a chocoholic so it has to be something chocolatey... Nanaimo Bars. I love this uniquely Canadian no-bake treat that has a three layers: a coconut biscuit base, a creamy icing layer, and a layer of chocolate on top.
Your photos are very nice, in your opinion what makes a dish beautiful?
Good lighting is essential for a great photo. Dishes that have bright colours or interesting textures will also make a photo more pleasing to look at. I generally aim to take my photos using natural light and to edit them as little as possible.
Do you have a secret weapon in the kitchen?
My two secret weapons are my cake turntable and my offset spatula. Those tools are the key things that allow me to get my icing smooth and my edges clean. However, if I had to pick between my offset spatula and my turntable, I'd choose the spatula. It makes spreading icing so much easier!
What is your earliest memory involving food?
My grandmother used to make these wonderfully soft white rolls. When she baked them the entire house would be filled with the scent of fresh bread. I remember coming home from school one day and I knew she had come for a visit the moment I stepped through the door.
Are there any chefs that you admire in particular?
I admire many food bloggers out there for their beautifully decorated cakes and spectacular photography.
I also really look up to one of my good friends, Frank George. This man knows his cooking science inside and out! It's always a pleasure to cook with him, and even a greater pleasure to eat his food. I enjoy learning kitchen chemistry from him, because as he put's it, you have to know the rules before you can break them.
How do you find the time to cook, blog AND study at Cambridge?
The medical student's dilemma is an old problem - it says "Sleep, study, socialise - pick two". Fortunately, I've found that it is possible to sleep, study, and still do the things you love. Baking is one of my passions, so I make time for it even if that means midnight cake baking.
Which Gourmandize recipe would you recommend? (if none take your fancy add your own and share it with us!)
Sometimes the simplest treats are the best ones. I have made this fudge recipe time and time again and always received rave reviews. The best bit is that it only has three ingredients!
Ridiculously Easy (and Delicious!) Chocolate Fudge
Ingredients:
450 g dark chocolate (around 50%)
1 tin condensed milk
60 g butter, cubed
Directions:
1. Line a 9” square pan with tin foil and grease with butter.
2. Chop up chocolate into small, coarse chunks. Put in small-medium sized saucepan.
3. Pour condensed milk over chocolate and add butter to the pot.
4. On low heat, stirring attentively with a rubber spatula, slowly melt the chocolate, condensed milk and butter. The mixture should become thick, shiny, and fudgy as it melts. Be careful not to let chocolate burn.
5. When completely melted, pour fudge into prepared pan and spread evenly with rubber spatula.
6. Chill the fudge in the fridge until completely set (around 45 minutes).
7. Cut into 1” pieces and watch it disappear!
Any last words or message for our readers?
It is both a privilege and a pleasure to be featured on Gourmandize. There are so many great recipes and inspiring foodies on this website. It would be fantastic if you stopped by my blog and let me know what you think!
Thank you The Baking Medic for answering our questions and see you soon!
Published by Laurence - 13/09/2013
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