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ah-choux!
My first attempt at choux pastry occurred two nights ago.
I was not impressed. Post-cooking research indicates that the gougère recipe I was using was misguided -- while every gougère recipe in that cookbook says to assemble uncooked choux into a ring, place Stuff in center of ring, and cook all together, every *other* gougère recipe I was able to find says to cook the ring separately. Lesson learned: don't trust a single cookbook when learning a new technique. That cookbook did have a good tip none of the others had, though: let the butter-flour-water mixture cool for a bit before adding eggs. That certainly makes sense, but none of the other cookbooks I've seen have mentioned it.
All that said, the pastry was buttery-yummy-tasty, if a bit runny, and the carmelized onions, long-sauteed carrots, cauliflower and broth that went in the center was scrumptious as well. It was just a very *ugly* dish.
I just don't understand how people do this.
I regularly have things I set aside because I don't have what I need to deal with them properly. And they sit there until it becomes clear that I'm *never* going to get what I need, at which point I've got to go forward and get hit with the consequences of a) not having sufficient information or resources and b) having put it off. It's not like I'm sitting around with my thumb up my ass in the meantime -- I'm trying to figure out how to do things without having them suck.
I keep reading books on procrastination, and none of them mention how to handle this. [more]
whirlwind days
Somehow, I'm still finding time to cook.
I'm finding it in between driving the coast with Z and taking on new responsibilties at work. I'm finding it in between reorganizing the kitchen and doing laundry.
I'm finding it's a time to relax and revel in the smells of the kitchen. [more]
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