culinary arts
Purpose and vision for
culinary-arts
- health-and-fitness
- skills-and-resourcefulness
- be able to compose a meal out of nothing or around some theme
- be able to create a meal out of anything available
- e.g. not letting something go to waste that you had lying
around
- learn versatile ingredients
- e.g. you can make 20 different pasta based dishes
- have a decent collection of recipes that I have mastered and could
always rely on
- friendcatchers
Next steps for culinary-arts
- seasoning the steel wok
- each time I fry bell peppers the seasoning is slowly coming off
- heating a wet wok to dry it off leaves an orange sheen
- is it the iron in the water or does it rust so quickly?
- figure out a a flow and water amounts for cooking various types of
rice
- I used to be able to make perfect rice, then started cooking rice as
part of a dish and now cannot consistently cook it on its own
anymore
- use a much larger pot?
- 100g rice to 125g water is 1:1 by volume
- a basil plant on the windowsill
- organizing a dinner for 5 - 10 people
- make a birthday cake
- make Medovik
- fluffy American style pancake recipe
Some future steps for
culinary-arts
- cook every single recipe in some well known cookbook
- claire saffitz’s dessert recipes
Notes and thoughts
around culinary-arts
Useful conversions
- 1 cup
- 240ml liquid
- 125g flour
- 200g sugar
- 1 dl
- 1 tbsp
- 1 tsp
- 5g salt, baking soda, baking powder
- 4g sugar
In progress
Cinnamon rolls
Sourdough buns
- todo: specify this recipe
- Ingredients:
- 700 grams of flour = ± 9 buns. Bread flour, high gluten
content.
- 55% hydration - milk
- 10% sourdough
- 20% butter
- 10% sugar
- 2% salt
- 2% dry yeast or 6% fresh yeast
- 1 large egg per 600 grams of flour
- 1 egg yolk per 600 grams of flour
- notes
- made 350g flour into 6 buns
- 60g sourdough starter
- 50g butter
- no additional yeast
- 1 egg plus some milk for brushing before baking
Soups
- cream of onion soup from 2-2.5kg of large sweet onions
- cream of tomato soup from 2.5kg of tomatoes
Oven tomato soup
- by Kenji López-Alt
- Makes about 2 liters
- ingredients
- 24 ounces (700g) roma or cherry tomatoes, split into quarters
- 1 medium yellow onion, about 8 ounces (225g), peeled and cut into
½-inch slices
- 4 cloves garlic, trimmed and smashed
- 1 tablespoon (12g) sugar
- 1 cup (240ml) heavy cream, divided
- 4 tablespoons (60g) tomato paste
- 1 teaspoon dried oregano
- Pinch red pepper flakes
- Salt and freshly ground black pepper
- 2 cups (480ml) water or stock (either chicken or vegetable is
fine)
- Red wine or sherry vinegar to taste
- instructions
- Adjust an oven rack to the lower middle position and preheat the
oven to 215°C. Use convection if you have it. Combine the tomatoes,
onions, garlic, sugar, 1/2 cup of the cream, tomato paste, oregano,
pepper flakes, a big pinch of salt, and a few grinds of black pepper in
a large saucepan or Dutch oven. Stir until the vegetables are coated in
a tomato paste/cream mixture.
- Transfer the pot to the oven and cook, uncovered, until the mixture
starts to caramelize and brown around the edges, about 20 minutes. Stir
the mixture thoroughly and continue cooking until deeply caramelized and
charred in spots, about 40 minutes total. (Don’t stir too frequently–the
goal is to have some unevenness in cooking with a few very darkly
charred spots and other lighter areas).
- Remove the pan from the oven and add the remaining cream and stock.
Blend the mixture until smooth with a hand blender or a standing
blender. Adjust seasoning with salt, pepper, and vinegar, adding the
vinegar a teaspoon at a time until the soup tastes bright. Serve. I like
to drizzle with olive oil and sprinkle with black pepper once it’s in
the bowl.
Decided once about
culinary-arts
- apple jam>strawberry
- crêpes any time I’d need to decide on a dessert
Project ideas for
culinary-arts
- a steel crêpe pan
- a french style single-piece rolling pin
- a honing rod
- titanium chopsticks
- thermometer
- has to be good for dough and ambient
- thermapen?
- kitchen tongs that look like tweezers—easier to clean
- a stand mixer
Aevum Linea