January 30, 2009
One of the most frequently asked questions members on our team report trying to answer is “what’s it like to work in a test kitchen?” Truth is, it’s a great job if you like to cook and solve puzzles. Here’s another way to say it: working in a test kitchen is like combining home ec class with science lab but with no lockers, spares or cute teenaged boys to flirt with during the boring parts.
I took this picture yesterday morning after I saw Sabrina’s station all set up and ready for a day of recipe testing. Looking at it now, I realize that a picture really is worth 1,000 words: As you can see, you measure things in a lot of different ways in a test kitchen just like in science class. In fact, if as a recipe tester you don’t spend a lot of time jotting down measurements of various kinds, chances are you won’t measure up in this business!
January 29, 2009
Lord knows this is not my best food photograph. Nor was this my best Daring Baker’s challenge ever. Sigh. My kitchen karma was severely out of whack when I went to make these tuiles. The result: most of them turned out pretty much ugly.
I paired my not so pretty tuiles with my semi-famous microwave butterscotch pudding (made with homo milk instead of the 2% called for in the original recipe and with demerrara sugar for a deep, rich flavour). The recipe uses two egg yolks so it was a perfect choice as a companion for the tuiles on a practical level.
My embarrassing results sting badly; you see I used to make a version of these feather light cookies on a daily basis when, at the beginning of my career, I was the pastry assistant in a restaurant kitchen. Oh the shame! Am I washed up? Have I lost my touch? Or, was it just a bad baking day? Sometimes the simplest tasks can be the most humbling!
But, enough whining about my uninspired results. Visit the Daring Baker’s site and click on the links to see what my fellow bakers have cooked up. Some of their results are absolutely lovely!
Credits: This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
January 28, 2009
When I started working in the test kitchen of Canadian Living magazine in the early nineties, I remember being surprised to learn that tea kettles, although common kitchen items in Canada, were relatively scarce is US kitchens. The rationale at the time was that Americans were more likely to drink coffee than tea so they didn’t give up counter space to an appliance they would use only rarely.
According to this poll and lengthy list of responses in popular New York City blog thekitchn, it looks like tea kettles are now popular on both sides of the border.
What about you? Do you plug in a kettle or put one on the stove top when you need a cuppa? And, are your current kettle habits new or rooted in long standing practice?
Edited to add: I just saw this post on Not Martha which features a supremo kettle that has temperature settings for different kinds of hot drinks. So, if a kettle is on your shopping list, you might want to check this baby out!
January 27, 2009
Recently my trend tracker’s radar screen has picked up buzz about not only goat milk but also products made with goat milk. Turns out I’m not the only one picking up this static; this article highlights the trend, too.
If you’re wondering what’s enticing consumers to give goat milk a try, you should know that many people who are sensitive to cow milk can drink goat milk with no ill effect since the fatty acid and protein structure of goat milk is different than cow milk, making it easier to digest. Likewise, compared to cow milk, goat milk is higher in calcium and some other nutrients, too.
I haven’t tried goat milk or any products or recipes made with it myself but, I’m very curious about it. In fact, I really want to try these LaLoo ice creams.
Have any of you tried goat milk or goat milk products? If so, are they very different in taste and texture to cow milk versions?
January 26, 2009
We all know the saying: “the way to a man’s heart is through his stomach”, but how do you get him to listen?
According to this British gravy mix commercial, the stomach route works pretty well then, too!