For years I've loved to cook. I can trace back my joy of cooking to early in my life, though it wasn't until after I got married that I really started to learn how to cook. That's a story for another day. When I've talked about my love of cooking there has always been an accompanying clarification. "I like cooking...except dough. Me and dough don't get along."
2016 is the year that changes. I am going to conquer my problems with dough through sheer exposure.
The desire to change that probably started with Netflix. Yes, Netflix. Don't judge me. You've been there too. In this case, my family and I had started watching food shows together on Netflix and after going through several classic Food Network Show (and some not so classic shows) we sat down and watched "The Great British Bake Off". It was enthralling. My wife and I have discussed how we wish American competitions would emulate their style more. It wasn't hyped, it wasn't false tension, it wasn't forced drama. It was a bunch of people in a tent doing what they loved--baking. And they did some amazing things.
I don't think I'll ever get to the level that the contestants were at, but it was fun watching what they created and I felt the desire growing within me. My wife and I looked up cook books written by the shows host and I ended up asking for "How To Bake" by Paul Hollywood for Christmas. My wife was gracious enough to get it for me and I started reading through it.
From my earlier research, I knew that this book was not converted for an American audience. Measurements are given by weight instead of cups and in grams instead of ounces. Temperatures are in Celsius. Liquids in milliliters.. This was actually an attraction instead of a deterrent. I already own an electronic scale that can do grams and ounces, a probe thermometer that can measure in Celsius (plus google to do conversions for oven temperature), and any good liquid measure already does milliliters anyway. Measuring in this fashion is often more accurate than our American cups so would lend to a better product. Needless to say, I was excited.
As I flipped through the book on Christmas morning a realization came to me. This was the book. The cookbook I had been seeking. Finally, in my hands I held a cookbook that I would master. Every single recipe. There would not be a single recipe I would skip. I would go through them one by one until I had mastered the art of baking and completed the book. It had recently become a goal of mine to find such a cookbook and now I had it.
Later examination would reveal that some of the recipes were less appealing than the rest, but I had already committed myself. This is going to be that book.
That is what I have been doing for the last 18 days (mostly on the weekends...baking takes time). I have been working my way through the book. Thus far I have really been stuck in the first chapter: Basic breads. This has included basic white bread in a loaf and as a cob, wholewheat bread, focaccia, crumpets, soda bread and today, barm cakes. The barm cakes we used as rolls for sloppy joes and they were delightful. All of it has been delightful. I'm adding sticky notes into the book to help me adjust the recipes as I go along.
For example, every recipe needs a little extra liquid (and he mentions it might). I'm guessing that's because of the dry climate I live in. The soda bread was the only failure (not fully cooked). It's a fun learning experience and I'm enjoying the hand kneading. It really helps gets the stress out and I like the exhausted feeling in my arms by the time I'm done.
So that's 2016...the year of baking. I'm sure I'll blog about it some more before the year is out. But if you're going to be stopping by let me know. I'll make something special for you.
No comments:
Post a Comment