06/24/11 09:48 - ID#54570
Books on cooking
I wish I had taken pictures of the bread I made last night. There was a recommendation to bake the bread in a dutch oven. This is supposed to trap all the moisture that the bread releases. It was super easy and worked perfectly. According to the book, professional baking ovens have a feature that allow you to inject moisture. He recommends compensating for this deficiency in home ovens by placing a cast iron skillet on the rack when you preheat it and then pour water into the hot pan when you start baking. I have noticed a huge difference in the texture of the crust when I do this. I have been getting some of the crustiest bread I have ever made.
While I love the texture I think the taste may need some improvements. There is a sourness that fresh bakery bread has that mine just doesn't. I want to try making a starter and letting it grow in my fridge for a while. Although that might be a little hardcore for home baking I just want to see if that would make a difference.
I have also been cooking quite a bit out of the Spice cookbook by Ana Sortun. She is the Chef/Owner of Oleana and Sofra in Boston. It is a Mediterranean/Middle Eastern cookbook with her own twist. There are some really amazing recipes in this book. So many different ingredients I had never even heard of. My biggest problem is finding some of them. I do end up cooking a lot of vegetarian dished these days due to a couple of food poisoning incidents with my wife. I am 100% for eating vegetarian as long as it isn't that faux meat shit. Tofurky and smart dogs aren't food. I would definitely recommend this book for the Turkish Cheese Pancakes, Eggplant Souffle, and Flatbread with Za'atar alone. But the Crispy Chicken under a brick is the finest chicken dish I have ever made.
Location: Buffalo, NY
Last Modified: 06/24/11 09:48