Category: Grub Garage
Hi all, people,especially sighted ones seem rather incredulous when they see my homemade bread. They think it can't be done and then they try mine. Like a lot of cooking operations it's made out to be a lot harder than it really is. You don't need a bread machine either. Right now there are two loaves worth of bread dough raising on my stove. Hopefully it hasn't escaped the bowl. I make damn good apple pie, well damn good anything really. there is no reason for a blind person to be a mediocre cook. Damn you sightees who think we can't use anything mor complex than a talking microwave. I've cooked over a hot grill buried heavy iron pots in coals and ash to cook while camping and made the park ranger flinch when he saw the pot hooks and a steaming pot of beef stew.Serious blind cooks unite.Lets show the world we can prepare and enjoy real healthy food. Happy cooking. What sorts of dishes do you make to show your stuff? What foods are you proud to cook that took you from timid student to happy cook?
Homemade spaghetti from scratch (none of that sauce in a can). Homemade chocolate chip cookies. Homemade chicken-noodle soup. I beg my husband all the time to make his homemade sweet potato pie. Love that stuff. I make a nice potato cheese soup too. Some things I want to learn:
Homemade ice cream
Homemade bread sounds great too
Homemade macaroni and cheese that tastes better than anyone else's (haven't been able to perfect it quite yet. I'm very picky about my macaroni and cheese, you see)
I want to learn to barbecue (any blind cooks tried that yet?)
And the list goes on and on.
If you can make a good white sauce you can make good mac-n-cheese. Two tablespoons flour to two of butter, melt butter, when hissing stops put in flour all at once. Keep stirring until there are no lumps and there is a smell almost like baking bread. Slowly pour in 1 pint milk, bring back to a boil then turn down to simmer to cook the flour and thicken the sauce. Turn off the heat and stir in 2 cups grated sharp chedar cheese. Salt and pepper to taste and stir in cooked elbow macaroni. Eat to your hearts delight.Tiffany
I love making bread, cookies, brownies, soups, salads, etc.
I can never get my bread to turn out properly. It's always very heavy and, even though i'm using a 2 pound loaf tin, and that's the recipe amounts I use, my dough always explodes over the edges of it. Any ideas to make the bread lighter, yet keep it in the tin and not all over my oven?
Sheers
FM
Here's to the George Foreman. I bung all my meat products in that for 9 minutes or so as its probably one of the smallest Georges out there. Scrambled eggs, beans, sometimes chips and other convenience foods, bung 'em in the microwave or on the hob. I've never had the patience to stand around in a blimming kitchen for hours on end stewing, boiling, frying, basting meat, messing around making bread, baking puddings, cakes and biscuits from scratch. I never will. Get it over and done. That's mine and new BF Kris's way we see it, lol. We don't mind the fact it isn't fresh either. That's no bother with most foods, the acceptions being of course, pot noodles, cup a soups, yucky and some pasta sauces which I'd probably make from scratch on the hob, chips and other convenience items which don't cook so well in the microwave, well, bung 'em on a tray, top shelf, main oven for 25-30 minutes. All done and dusted. I'll never be the world's successer to Delia Smith, lmfaolmfao!
Jen.
I just learned how to bake homemade bread, although the outside of the loaf tends to come out a little hard and burnt, but otherwise it comes out pretty good. I also had my first try at homemade muffins from scratch last night, they turned out a little salty, but pretty good for the first time. I am trying to develop my skills in cooking so that when my daughter gets old enough to appreciate food, she won't have to say "my mom only knows how to cook from the can." like some of my friends have said regarding their mothers' cooking. Also, my mom was a good cook, and I think cooking things can be healthier than canned or processed foods, so I think learning how to cook will be better for me and my daughter health wise.
I think I have some ideas that can help. For the escaping bread fill tins two thirds full, let bread rise until it reaches the top of the tin. For bread that's too dry put a pyrex pan of hot water in the oven just before the bread goes in. This will keep the bread from overbrowning and drying out. Some people just aren't meant to be cooks, nothin wrong with that. To make the bread lighter let it rise once in a warm place then punch down.cover with bowl cover or tinfoil and refrigerate overnight. About an hour before you bake your bread pull it out and set it on the counter to warm up. Punch down again and shape in to loaves or rolls. Set in pans cover and let rise until doubled in size.You'll have light sweet bread that will vannish in an instant. I hope these suggestions are helpful. Tiffany
Tiffany. I've already tried all of those things, as that is what was recommended by the recipe. And, *grins* I'll have you know i'm a damn good cook! I just need a taller bread tin I think.
FM
fm,
i don't know what your homemade bread recipe calls for. but the one i use calls for milk. i have replaced it with water. it makes the bread not so heavy and dense. possibly split the dough into an extra loaf so that there is more room in the pans for it to rise while cooking? just my thoughts.
Blond, thanks for this. I've also tried it, but suspect i'll need to resort to splitting the dough for smaller loaves.
FM