Cooking in Cast Iron.
The post for Lahey's No-Knead Bread was linked on Cooking in Cast Iron. It's a very interesting site, so please go check them out!
Photo from Cooking in Cast Iron.
Wednesday, July 9, 2008
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The Time to Cook Philosophy
Take a gander at the cookbook section of your local library and you're likely to see tomes titled "Quick Cooking" or "Meals in Minutes." If that's what you're looking for, you've come to the wrong blog.
This cooking blog is about slo-o-o-w-w-ing down. It's about starting from scratch. It's about skipping the shortcuts. It's about making meals that take some time, but are worth it.
We'll start with basic, usually fairly inexpensive ingredients (though there may be exceptions; sometimes quality costs!) and build on them to make delicious, well-worth it foods that you'll be proud to say you made.
Take time to cook!
This cooking blog is about slo-o-o-w-w-ing down. It's about starting from scratch. It's about skipping the shortcuts. It's about making meals that take some time, but are worth it.
We'll start with basic, usually fairly inexpensive ingredients (though there may be exceptions; sometimes quality costs!) and build on them to make delicious, well-worth it foods that you'll be proud to say you made.
Take time to cook!
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4 comments:
Hey, thanks for the cross post!
Earlier today, I printed out the recipe for the No Knead Bread. We're going to make it tomorrow. I'll let you know how it turns out.
Rick Mansfield
http://www.cookingincastiron.com
I think you'll be pleased!
Okay, so we tried out the recipe with both negative and positive results. The bread didn't rise but it tasted wonderful anyway!
I'm not sure what happened. My wife and I were visiting family last week and I decided to make the recipe while staying at my Mom's. Since the bread is a kind of two day process, Mom said she would mix all the ingredients together, getting it ready for its 18-hour hibernation while I helped out my stepfather. The plan was that Mom would start the process and I would finish it. Well, not only did the bread not rise, but it was very wet the next day. It should have been firmer. I don't know if Mom (who is 64) measured something wrong, or if the yeast was bad or a combination of both, but it was a pretty flat bread.
The GOOD news is that it was PERFECT with our soup. We sliced it and ate it anyway and everyone agreed that it was wonderful--no one was trying to simply be polite because it was all eaten in one meal.
So, definitely mixed results the first time, but I'm going to try it again now that I'm back home. I'll let you know how it comes out.
It will be pretty wet, so don't let that deter you. Sounds like either your yeast was no good, or the water was either too hot or too cold when she mixed it. Try it again and let me know what you think. From what I've read, people have even been pleased with the "failed" results they've had!
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