In case you’ve been living under a rock, you’ve probably noticed that I haven’t been updating the blog on a regular basis. There are multiple reasons, the season of Summer being one of the major contributors. Between Big Winos, a fishing trip on the Texas Gulf Coast, my wife going to New Jersey [...]
Posts under ‘Cooking Ratio’
Cookie Dough (Or, How I beat the Danes at their own game.)
C is for Cookieeeee!!!! Nom nom nom!!!
If that doesn’t bring back flashbacks for my dear readers, you’re either too young to remember, or you grew up living under a rock. As I remember, it didn’t matter what kind of cookies they were, Cookie Monster liked them all. Chocolate chip, sugar, macaroons, shortbread, he [...]
Pasta Dough (Or, Pasta machines are the suck.)
It is with some trepidation that I write this post, because I’ve been 3-for-3 so far with the bread, pie dough, and biscuits. Things have been rolling along so smoothly, that I thought I could get through this book with a perfect record. The unattainable could happen, right?
Biscuit Dough (Or, why butter is so awesome.)
“Yay, blessed is he who created butter, for he is the father of everything that is good.” Richard 2:1
Ok, so I don’t really have a bible book, chapter and verse devoted to me, but I should. Seriously. But whoever created butter should be extolled upon high. At least given a medal. Golf clap then? You [...]
Pie Dough: (Or, why you’ll never need to buy pre-made pie crust ever again.)
Note: This is a long posting today. What can I say? There’s a lot of little details for making good pie dough. Pour a big cup of coffee or your favorite adult beverage, sit back, and enjoy the ride. Once we reach our cruising altitude of 10,000 feet, you may operate your battery powered devices.
Mmmmm, [...]
The Lean Dough (Or, quite possibly the easiest bread to make.)
Homemade bread. One of the world’s best examples of perfection in simplicity. It’s a magical process, taking flour, yeast, water, and salt, four ingredients that aren’t that great tasting separately, and transforming them into a product that has nourished mankind since he figured out how to mill grain. Sadly, it has been [...]
Procedures, Guidelines, Equipment, and Other Boring Stuff
The first question I had for myself when I started this blog was “How in the world do I tackle this book?” It sort of follows a standard cookbook, but then it doesn’t. My next thought was to go back and re-read the introductions to Ratio and see how it’s laid out. Then it hit [...]
Confessions of a Home Cook.
I hate recipes.
Most recipes today are terrible. They tend to be extremely vague and offer poor direction, and sadly, they don’t often turn out. Honestly, why should they? There’s too many variables presented with the modern kitchen. Gas or electric stove, aluminum or stainless steel pans, how you mix, stir, fold, or [...]