{"id":64167,"date":"2015-11-04T02:26:57","date_gmt":"2015-11-04T08:26:57","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=64167"},"modified":"2025-01-09T23:15:28","modified_gmt":"2025-01-10T04:15:28","slug":"online-recipes-adapting-with-quick-slick-social-media-video-format","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/11\/04\/online-recipes-adapting-with-quick-slick-social-media-video-format\/","title":{"rendered":"Online recipes adapting with quick, slick social media video format"},"content":{"rendered":"
\"(Photo<\/a>
(Photo from Pexels<\/a>)<\/figcaption><\/figure>\n

TORONTO\u2014It seems you can’t scroll through Facebook anymore without coming across another slick, quick video recipe.<\/p>\n

A Tip Hero video tutorial demonstrating how to make baked apple roses went viral prior to Thanksgiving and has garnered 200 million views on Facebook. Red velvet brain cakes and other edible zombie frights were trending last week.<\/p>\n

Rayna Marlee Schwartz, a freelance prop and craft stylist in Toronto, saw the apple roses recipe\u2014which involves rolling slices of the fruit with puff pastry and baking them in a muffin tin to resemble a flower\u2014online and decided to give it a try.<\/p>\n

\u201cI think the videos are really great because … it breaks it down step by step and I know I (can) watch it over and over again as I go,\u201d said Schwartz, 28, who shared her results on Instagram, Twitter and Facebook.<\/p>\n

\u201c(And) I thought it was pretty cool that after making these apple roses, I clicked on the hashtag and was like \u2018Wow, look at all the others’ and got to see people from all over the world doing the same thing I was doing.<\/p>\n

\u201cI didn’t even realize it at the time. I thought that was pretty special.\u201d<\/p>\n

Katherine Holland, a 31-year-old Toronto-based photographer, was also lured by the video recipe and said she appreciated that she could see the whole process from start to finish in just over a minute.<\/p>\n

\u201cWhereas if you’re watching … the Food Network, to make one of those things you’re committing to 35 minutes and by the time you’re done you’re like: \u2018I have no interest in this anymore. That is the amount of time I could have actually made that,\u2019\u201d she said.<\/p>\n

If there\u2019s a drawback to getting hooked on the social media recipe trend it’s trying to find the right instructions when you need them, said Nada Bakraky, 29, who also shared a photo of her apple roses on Twitter and Instagram.<\/p>\n

\u201cI made these pumpkin cream cheese muffins before from Pinterest, but when I went to find it again there were so many variations I couldn’t figure out which was the one I’d used the first time,\u201d said Bakraky.<\/p>\n

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<\/p>\n

\u201cI started writing them down in my own cookbook. But I’ve stopped buying cookbooks.<\/p>\n

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Everything’s online.\u201d<\/p>\n

Schwartz admits that her tech toys have taken some abuse since discovering online recipes.<\/p>\n

\u201cMy iPad, when I’m baking, it’s covered with flour and egg and everything. It’s just thrown on the kitchen counter. I’m touching it with my dirty hands,\u201d she said.<\/p>\n

\u201c(But) so far it’s been OK,\u201d she added with a laugh.<\/p>\n

Holland, who can’t eat gluten, dairy or eggs, said she also loves that online recipes commonly have comments attached that help her make her own tweaks.<\/p>\n

\u201cPeople says things like, ‘I changed out these six things,\u2019 or \u2018I cooked this for an extra eight minutes and I found this solved this problem,\u2019\u201d said Holland.<\/p>\n

\u201cYou’d never get that from a cookbook.\u201d<\/p>\n

Even the pros have embraced the online chatter around recipes and are adapting.<\/p>\n

British-based chef Yotam Ottolenghi, owner of five London restaurants and author of the new \u201cNopi\u201d cookbook, started using Twitter about four years ago and now also posts on Instagram, Pinterest and Facebook.<\/p>\n

\u201cIt’s been very useful for me, first of all, to engage with people and understand what’s going on and also because I like to get a good idea of what people do with the food,\u201d he said while visiting Toronto.<\/p>\n

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<\/p>\n

\u201cI think it’s really important when you write cookbooks to get this kind of input of what’s actually happening.\u201d<\/p>\n

When Gourmet magazine abruptly shut its doors in 2009, Editor-in-Chief Ruth Reichl said she was buoyed by the sympathetic Twitter community and embraced the interactivity social media offered.<\/p>\n

\u201cI\u2019d always felt totally alone in my kitchen and suddenly with Twitter it was like I was cooking with a group of people and I could actually say, \u2018I have these bananas. What should I do?\u2019 And people from all over the world would answer me,\u201d Reichl said while in Toronto to promote her new book \u201cRuth Reichl: My Kitchen Year.\u201d<\/p>\n

\u201cIt was exciting. It was like having the Gourmet test kitchen right there in my own kitchen.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

TORONTO\u2014It seems you can’t scroll through Facebook anymore without coming across another slick, quick video recipe. A Tip Hero video …<\/p>\n","protected":false},"author":33,"featured_media":64169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[35],"class_list":["post-64167","post","type-post","status-publish","format-standard","has-post-thumbnail","category-lifestyle","tag-original","mauthors-lois-abraham","mauthors-the-canadian-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/64167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=64167"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/64167\/revisions"}],"predecessor-version":[{"id":282111,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/64167\/revisions\/282111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/64169"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=64167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=64167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=64167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}