Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly. Inspired by the Swedish bread blog Pain de Martin which…
Just a quick note to point you to the new blog “Cooking issues” featuring Dave Arnold and Nils Norén from the French Culinary Institute. In addition to posts inspired by ongoing activities at the FCI they have a comprehensive primer…
Last year, while visiting family in Germany, I decided to pick some walnuts to bring home to Norway. They were not ripe, which was good, because I was planning to make nocino, a walnut liqueur. You can easily find a…
As I mentioned in the previous post I put the leftover rose froam from TGRWT #16 in the freezer and was surprised by the result. Inspired by this I thought I would extend this and substitute apple juice for water…
Rose foam at room temperature Just a small reminder that the deadline for the current round of TGRWT #17 is a little later than usual: May 8th. I took the picture above for last month’s TGRWT (where it was combined…
One of the more curious cookbooks I own is a German one entitled “Kochen und Backen nach Grundrezepten” (Cooking and Baking with Base recipes). It was first written in 1932 and has been updated regularily ever since. Each section typically…
Many cookbooks suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk. If you are satisfied with this, there is no need for you…
It’s time for a new round of “They go really well together”. For TGRWT #17 the challenge is to pair apple with rose, in particular Cox Orange or Elstar apples in combination with Damask (Rosa í— damascena). The hosts this…
I just discovered that The Atlantic features a blog by Grant Achatz of Alinea. Under the title “Back of the house” we get a peek “Inside the restlessly creative mind and kitchen of Grant Achatz” according to The Atlantic. Grant…
For a true multi modal experience I can imagine that restaurants and chefs who are into ORGASMIC, a new proposed acronym for science enabled cooking, will serve desserts accompanied by the orgasmatron (picture via BoingBoing). The definition and use of…
