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It’s been a long time coming actually. Moving from the system of measuring everything by cups to weights has made a huge difference in the outcome of gluten free baking. Heck, it makes a difference in any kind of baking. And now we get to start thinking about food making in terms of ratios with thanks to Michael Ruhlman.
Ratios are like the blueprint of cooking. Think of it as the bones of recipes. If you become comfortable with ratios – any food preparation becomes your own customization. No recipe needed.
Take pancakes, for example. The typical ratio is 4:4:2:1. That would be 4 parts flour to 4 parts liquid to 2 parts egg to one part fat. As long as you know that particular ratio = pancakes you can make the quantity as big or small as you want. You can customize it any way you like.
We enjoy our weekend pancakes, but we love potato pancakes even more. We usually only eat them around Hanukkah and call them latkes. But they’re good any time of year and sometimes on a cold weekend morning, a potato pancake seems perfect. Continue reading
Captain Awesome grew up in a family we affectionately refer to as the Lemon Loving clan. He and his parents love lemon tart more than chocolate. Yes, indeed, gasp. But true. So recently, after we carted some pretty Meyer lemons home from the market, I thought I would make him a very lemon tart.
Three many tarts later I finally have it. The first one was a candidate for baking wreck of the week. A little too much cornstarch and the lemon filling was smooshy bitter. The second one was better, but the crust was rather like chewing crust-jerky. And the filling was still bitter and slightly chewy. Not what you want in a lemon tart. Too much pith and brimstone.
The third time was the charm. This one is so perfect I want to bronze it. Half the tart is still in the refrigerator but I know it won’t last the day because Captain Awesome already had a piece for breakfast. Continue reading
Posted in Currently in the Gluten Free Canteen, Got Time? Worth the Mess!
Tagged baking, dorie greenspan, food, gluten free baking, gluten free lemon tart, lemon loving in laws, lemon tart, meyer lemon, raspberries, smitten kitchen, sweet tart crust gluten free, tart
Oh chiffon. How I love you. Some of you may have read my baking-wreck post, Fallen Angel, where I mentioned my beautiful disaster baking an angel cake. And where I learned the oh-so-not-so subtle difference between angel and chiffon cakes. Apparently I arrived tardy to home-ec class on angel v. chiffon day.
For almost, um, let’s say many years, I’ve wondered about those cakes my mother used to make that hung upside down to cool. They certainly weren’t as memorable as some of her other recipes and that’s undoubtedly because the chiffon cakes were for company consumption and not for greedy (hungry) children. The kids saw little of company cake.
But recently, a neighbor from the old childhood homestead mentioned my mother’s chiffon cake to me after we were reacquainted on Facebook. She was a young mom back then and apparently my mother would make her marble chiffon cakes to help bring about the birth of her babies when her due-date came and went. I’d almost forgotten those chiffon cakes until then. Sadly, she didn’t have the recipe. Continue reading