Sources at the BBC have pointed out to Huffington Post that the web pages will be archived rather than deleted. That will apparently make them “increasingly hard to find via a search engine,” so it may pay to bookmark any favorites.
Except for baking – baking is science, cooking is art.
Learning to cook usually starts with finding some recipes on the web and trying them out in the kitchen. That’s great, but don’t stop there. Internet recipes are a great starting point, but they have limitations. Here are some of them, and how you can move on from them and get really creative in the kitchen.
Mock-apple pie filling is made, primarily, of crackers. There are no apples in it. Still, most people who taste it swear that they are eating real apple pie. What is the chemistry that tricks our senses?
If you want to make mock apple pie, here’s what you need.
World War II British cookbooks are a treasure trove of ‘mock’ foods. Rationing was utterly brutal from 1939 right through until the early 1950s, so imported things like sugar and fresh fruit were pretty much out of the question. So you get stuff like apricot tart with no apricots but using up grated carrots, almond essence and plum jam; mock banana from boiled mashed parsnip with a few drops of synthetic banana essence, or mock cream whipped up from margarine (regularly derived from whale oil), water, sugar and a touch of synthetic vanilla (from wood pulp).
A couple of months back, someone had a surplus of lemons so they asked what could be done. One of the more interesting suggestions was limoncello, a lemon liqueur made by infusing neutral alcohol (like vodka or Everclear) using lemon zest. The cost is largely time – the process takes about three months.
As with any recipe, there’s ideal ingredients: Meyer lemons. Meyers can be grown year round in warm climates, but ones from California don’t tend to show up on shelves until December. So I had time to learn about zest (including how to store it) and practice getting zest without reaching into the pith on cheaper, more readily available citrus.
I allotted two of the smallest lemons for being first to be zested, and that zest to be for the lemon bars in case I needed to perfect my zesting technique. I had my doubts about freezing zest in a ziplock bag, but it didn’t take long for the zest to thaw. I could smell the zest through the unopened bag. So I’m now confident about the limoncello. 😀
Meyers appeared at the local grocery about two weeks ago. The limoncello recipe called for 17 lemons to combine with 1.5 L of alcohol… I zested the lemons, and figured… hoped… that a recipe that called for 0.75 of a cup of lemon juice would put a dent in the number of lemons I had. As of writing this, I have 19.5 lemons left. In my defense, I’d rather have too many than too few. 😉
I haven’t juiced Meyers before, but my impression of the zested ones was they don’t stand up to juicing well. What has left of the rind was giving out before some of the endocarp could release juice. The pith is thinner than lemons I typically use when cooking cod in the oven.
If there’s one business that values secrecy it’s brewing beer. Most breweries hold their cards very close to their chests. They keep their recipes and techniques away from the prying eyes of competitors to retain a competitive advantage.
…As with any open source project, the key is building a community around it. And, as with any open source project, that’s the challenge. When it comes to community, Kellerman thinks “we will just end up trying out all kinds of ideas and see what sticks.
I know people that cover the spectrum of clients – some are hobbyists who will try for themselves, either at home or u-brew. Some will prefer to get from the source – sometimes it is a matter of “je ne sais quoi”.
It’s a difficult thing, determining a business model that separates you from the competition. Not many remember Schlitz, who was at points the largest beer producer in the US. Facing tough competition, they changed the recipe to be able to produce more product. Think New Coke, but without the payoff. No one liked the final product, so it quickly lost market and mindshare.
I got this after chatting with a someone at a potluck. They said they would let people eat it before telling them that it was vegan, made largely from black [turtle] beans…
I had to add more water than the recipe called for – somewhere around a quarter to a third of a cup. The result was a tad wet. I also added almonds and walnuts on top. The nuts could’ve used to be pressed into the brownie mixture a little because the baking process did nothing – they fall off easily.
But the result was something else. I could taste the cocoa, but a pan later and I still can’t pickup on the beans. Guess I’ll just have to test more…
It seemed crumby, but was rather chewy and tasted like banana bread. Sadly, I only had coarse salt handy – I don’t recommend it if you find yourself in a similar position. But the banana flavour was nice with vanilla frozen yogurt 😀