I just posted on my enjoyment of growing plants. Now, it’s time to explain why I like cooking.
Though I’m a snob about kitchen tools, I wouldn’t call myself a “foodie.” For me, it’s not about knowing ‘trivia’ about things like fine cheeses and wines. I enjoy understanding cooking and the visceral experience of doing it myself. It’s also tasty when done properly.
I’ve started making my own yogurt. Continue reading for a photo.
A few weeks ago, I couldn’t get a wheat bread to rise. It frustrated me enough that I decided to learn the mechanics, chemistry, and biology of breadmaking. Bread is complex, and I won’t explain it here. I will say that I attained my goal. I made this salt-encrusted, rosemary boule (inspired by Essential Baking) with no recipe except for basic flour/liquid proportions.
Yogurt is easy. Heat milk at 180-185 for 5 minutes without scalding or boiling. Cool it to 110, probably with a water bath in a sink. Take a little bit out, mix it with a live culture yogurt (most of them are these days), and mix that into the rest of the milk. The last step is putting it in loosely closed jars and letting is sit between 90 and 110 degrees for 6 or more hours. How to keep the 90-110 temperature range? Turn on your oven light and shut the door. Mine stays right at 100. Awesome Fido jar from Cost Plus.
I’ve been garish with iced tea lately. Byproducts include he most ridiculous glass of iced tea ever and teasicles.
When I spot cheap fruit, fresh juice is great. I can’t remember the variety, but I do remember that it was $1 for 5 pounds.
Mirepoix. I can’t pronounce it, but it can enjoy it.
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