Cooking vessels in baking to me are just as important as the recipe and execution because they affect the overall presentation. I was looking for something new, and after making miniature desserts for my mom’s birthday party (yeah, I have yet to write about that), I decided to make mini-pound cakes as an easy breakfast food for the morning using the lighter cake flour variation I had made previously.
The batter was much more difficult to cleanly get into the mini cups.
The portion sizes, being much smaller took less time to bake which was a plus.
After they had cooled a bit, they were taken out of the cups and placed onto a cooling rack so that they did not become soggy.
The result of these smaller pound cakes was about the same as a full sized loaf. An interesting taste difference was created by the higher crust to inside ratio. Having these pre-portioned instead of having to cut slices for breakfast was really nice. As a breakfast food these are highly recommended, easy to make and delicious.
Note: This is not a rant, just a clarification. No need to change the channel.
Ever since I started the Cooking Through Ratio series on my blog, people have been asking me if I am doing the “Julie and Julia thing”. The quick answer to that question is no, I am not doing the “Julie and Julia thing” and it never was my intent.
At the beginning of the year I made the simple decision to learn how to cook. I wasn’t about to plunk down thousands of dollars for culinary school on a whim and opted to design a “course of study” if you will that would allow me to learn mostly on my own. Overtime as I’ve learned about cooking, nutrition, food issues and a myriad other topics I’ve become very focused on cooking method. The reason being, recipes, ingredients and knowledge don’t make great cooks, but rather the perfect execution of methods that bring them all together.
I’ve read through many books and decided that the best way to learn method was to actually work my way through a book or program that taught key methods through a clear lens. Michael Ruhlman’s book Ratio: The Simple Codes Behind the Craft of Everyday Cooking fit the bill for what I was looking for. By teaching through the lens of how chef’s look at cooking and by employing simple ratios for ingredients as a base for cooking knowledge I was not bound by the ingredients and recipes I had at my disposal. Instead I could start with employing varied methods and ratios and build a foundation.
So even though I am working my through a book as Julie Powell did, I am not trying to cook my way through recipes to learn a particular type of cuisine. That has its merits, but I am not at that point in my journey. I hope that when I start focusing on a particular style of cooking such as French, Asian, Latin, Italian, Mediterranean or something else, the foundation I am building will allow me to approach the food with confidence not only in my skill but in my ability to experiment while focusing on the essence of the food and not the minute details of a recipe. Moving forward I’ll choose another text to delve deeper into specific methods for cooking and baking while also learning the science.
Thanks for all of the comments and encouragement. I enjoy interacting with readers while sharing ideas and experiences. The learning process has been fun with the future filled possibilities looking even more exciting as I learn more each and every day.
Consommé. One word evokes thoughts of an impossible culinary challenge. I first read about it in Michael Ruhlman’s book The Making of a Chef. Subsequent books also made mention of it and proper technique. I recently saw it made on an episode of Iron Chef on the Food Network and here it was as the next food item to make. Was Ruhlman serious? He expected the average home cook to attempt consommé, something so delicate and refined that it is a frequent cause of a bad practicum grade in culinary school? I haven’t shied away from a challenge yet. It was time to get moving.
The chapter starts with “Clear soups are among the easiest, most satisfying, and nutritious dishes you can make. If you have good stock. Good stock is critical. If you don’t have a flavorful stock, you have to spend all your effort hiding bad flavor of canned or boxed stock by adding all kinds of good ingredients. Any why would you want to put good ingredients into a bad one?” (pg. 105). I wasn’t using boxed or canned stock, but my own that I had made previously. Still the question remained…did I make a good stock? Would the effort result in a good dish?
The ratio for consommé is 12 parts stock, 3 parts meat, 1 part mirepoix and 1 part egg white. As it turned out, I would be using the entire batch of stock that I had made previously. Not only that, but 12 ounces of ground lean meat. Given the delicate process and expense, it’s no wonder why restaurants don’t feature it on menus very often.
I established my mise en place not only to ensure that I did not find myself scrambling for a missing ingredient during a critical stage, but in actuality because it has become part of my cooking process now.
I filled my stock pot with all of the ingredients save for the stock as it was frozen.
I turned up the heat at placed the stock on top to melt over the ingredients.
Once the stock had melted, I used a wooden spoon to scrape the bottom and move the egg white away from the sides. I could see that what is known as the “raft” was starting to form.
When the mixture was at a simmer, I lowered the heat to keep it there. I didn’t want to boil which would cause the raft to break.
The raft is made up of the meat and vegetables along with the egg whites that collect any impurities as they rise to the surface through the cooking process.
After about an hour the cooking was done. The raft had really come together, but perhaps most shocking was how much of the liquid had actually evaporated over time.
Using a ladle, I carefully moved the liquid from the stock pot to a large glass bowl being extra careful so as not to break the raft or capture any impurities. The liquid was poured through a coffee filter and metal strainer.
It was amazing how much the liquid had transformed. It was perfectly clear. I opted to refrigerate it over night and save it for tonight’s dinner. When I pulled it out tonight I was also surprised by how much gelatin there was in the consommé as was evidenced by the gelatinous globs that had formed in the bowl.
As suggested, I blanched some carrots as garnished, a process I had never performed before and heated up a portion.
It definitely was a light start to dinner and I could clearly see (sorry for the pun) why it is often served as a first course. This was no hearty stew. The subtle flavor was very enjoyable.
With another challenge under my belt I definitely feel like I am learning a lot. Consommé is not likely to be something that I’ll make on a regular basis. Truth be told it was actually fairly easy although expensive when you consider what goes into it with respect to time and ingredients. It’s another great example of culinary lore being more than culinary reality. Stay tuned for the challenges ahead.