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I didn't talk about my cooking experiment last week. I made (India-n) curry. This is not an accomplishment in and of itself because I'm using the Maya Kaimal curry cooking sauce, where you put in your veg or meat and the contents of the tub into the skillet and simmer until done. I usually make basmati rice (butter, salt, rice, water) to accompany it, but the local take-out Indian place serves bread with their curries.
I wanted nan with my curry. So I looked online and there are a bazillion recipes. However the recipes all looked pretty similar to "make bread" then "shape into nan". So I made my standard bread recipe. Then I let it rise once en masse and divided it into 8 pieces. I let the 8 balls rest for a few minutes, then pressed them out with my fingers. I let them rise for 40 minutes, then cooked them on an iron skillet over "high" heat. (My stove seems hotter than many, when I turn it up to 6/10 stuff always burns, but these I cooked on 5.) They cooked in about 2 minutes per side and had the characteristic browning.
All in all it was completely ideal.
My standard bread recipe ( Read more... )
I wanted nan with my curry. So I looked online and there are a bazillion recipes. However the recipes all looked pretty similar to "make bread" then "shape into nan". So I made my standard bread recipe. Then I let it rise once en masse and divided it into 8 pieces. I let the 8 balls rest for a few minutes, then pressed them out with my fingers. I let them rise for 40 minutes, then cooked them on an iron skillet over "high" heat. (My stove seems hotter than many, when I turn it up to 6/10 stuff always burns, but these I cooked on 5.) They cooked in about 2 minutes per side and had the characteristic browning.
All in all it was completely ideal.
My standard bread recipe ( Read more... )
sugar cookies
Jul. 7th, 2010 06:22 pmI am extremely talented. Normally I think of myself as foolish and irrelevant, but there are some things at which I am astoundingly talented.
Today, I synthesized 3 sugar cookie recipes (found by Googling) on the fly. I wrote them all down on one sheet of paper, and pretty much used the aspects of each one that I thought would be the most useful.
I think it's very impressive to be able to do that without pre-planning it.
( The Recipe )
Today, I synthesized 3 sugar cookie recipes (found by Googling) on the fly. I wrote them all down on one sheet of paper, and pretty much used the aspects of each one that I thought would be the most useful.
I think it's very impressive to be able to do that without pre-planning it.
( The Recipe )
I have been making a lot of non-red velvet cupcakes.
Tonight's variant was black forest.
1/2 stick butter (unsalted.. and it does seem to matter. I keep mine in the freezer and microwave it for baking)
1/4 C brown sugar
1/2 C regular sugar
1 egg (XL, but the original calls for just L, so whatever.)
1 6oz container whole-milk cherry vanilla yogurt
1/2t baking powder (new addition, insurance)
1/2t salt
2T cocoa powder
1C plus a bit AP flour (cake flour would be nicer)
3T milk
2T vinegar (apple cider was nice, don't think it matters though)
1/2t baking soda
This makes 24 of those mini-muffins... and lo! that is the size of the tray. Preheat oven to 350F. Prepare pan by spraying with non-stick spray or using muffin cup liners.
Cream butter and sugars together, beat in egg. You're going for fluff here and that matters for the texture. Add salt and yogurt. Stir well. Mix cocoa powder and milk in a separate bowl until a smooth liquid is made, then add to larger bowl. Add flour and baking powder. Stir gently but thoroughly. In separate bowl (you can re-use the cocoa powder bowl, but rinse it), add the vinegar and then add the baking soda, stir this, and it foams up. Add quickly and fold into main batter. The vinegar mixture provides most of the lift to the cupcakes, so speed is crucial after it is integrated. Spoon into muffin cups. Bake for 15-16 minutes at 350F.
Tonight I topped them by mixing brown sugar and cinnamon and dipping the cupcakes into melted butter then into the sugar mix.
What is the most impressive is at 5:07pm, I wandered into the kitchen and looked at what I could make for the party. By 5:58, I had cleaned, finished the cupcakes, and gotten them set out on a plate.
Tonight's variant was black forest.
1/2 stick butter (unsalted.. and it does seem to matter. I keep mine in the freezer and microwave it for baking)
1/4 C brown sugar
1/2 C regular sugar
1 egg (XL, but the original calls for just L, so whatever.)
1 6oz container whole-milk cherry vanilla yogurt
1/2t baking powder (new addition, insurance)
1/2t salt
2T cocoa powder
1C plus a bit AP flour (cake flour would be nicer)
3T milk
2T vinegar (apple cider was nice, don't think it matters though)
1/2t baking soda
This makes 24 of those mini-muffins... and lo! that is the size of the tray. Preheat oven to 350F. Prepare pan by spraying with non-stick spray or using muffin cup liners.
Cream butter and sugars together, beat in egg. You're going for fluff here and that matters for the texture. Add salt and yogurt. Stir well. Mix cocoa powder and milk in a separate bowl until a smooth liquid is made, then add to larger bowl. Add flour and baking powder. Stir gently but thoroughly. In separate bowl (you can re-use the cocoa powder bowl, but rinse it), add the vinegar and then add the baking soda, stir this, and it foams up. Add quickly and fold into main batter. The vinegar mixture provides most of the lift to the cupcakes, so speed is crucial after it is integrated. Spoon into muffin cups. Bake for 15-16 minutes at 350F.
Tonight I topped them by mixing brown sugar and cinnamon and dipping the cupcakes into melted butter then into the sugar mix.
What is the most impressive is at 5:07pm, I wandered into the kitchen and looked at what I could make for the party. By 5:58, I had cleaned, finished the cupcakes, and gotten them set out on a plate.
