From the category archives:

Tips

Baking on the Stove: Again!

December 15, 2009

I recently got a new cast iron griddle. I happen to be very fond of it and use it fairly often, including for making flat bread. Takes a while to heat up, as all cast iron does, but has very even heat when it does. Beautiful, beautiful!
I’ve used it a few times as the [...]

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Baking On The Stove: The Update

November 5, 2009

It’s been a while since I’ve posted about baking on the stove. You can see some previous posts:

Baking on the Stove: Experiment 1
Baking on the Stove: Experiment 2
Roasting vegetables on the stove

Fahim and I have wild yeast (sourdough that’s not sour) sweet buns most mornings for breakfast, and as I’ve mentioned before, Fahim prefers them [...]

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Whacking A Coconut, The Easy Way

November 3, 2009

When I was a kid, I was told that the easiest way to crack open a coconut was to put it in the oven and bake it for 20 minutes, then poke through one of the eyes on the end of the coconut, drain the coconut milk out, then pry it open.
Well, no. So no [...]

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Something for you to not try at home, kiddies.

October 27, 2009

You know the cast iron pan I got? Yeah, I still love it. As cast iron pans go, they need to be seasoned.
Seasoning involves rubbing it with some kind of oil or fat. Some people recommend lard as being the best. Then you stick it in the oven, which you then turn up [...]

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Roasting vegetables on the stove

September 11, 2009

I live in a tropical country. It’s always hot. So, if there’s a tiny amount of something to be baked, I tend to do it on top of the stove – it saves on the amount of heat that gets released into the kitchen, which saves on me sweating to death, and it also saves [...]

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On Autolyse in Bread Making

September 8, 2009

I have a lot to learn about bread baking and, more specifically, sourdough bread baking. One thing I learned about a while ago is autolyse.
Autolyse is a fancy word for the stage in the bread-making process where you combine the flour with the liquids (water, milk, etc.) and then let it rest for twenty minutes [...]

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