Anna N

Indeed it would be. I wish I had some bok choy to try at 0 minutes. I’m just not at all convinced that it is the most appropriate cooking method for this vegetable but I would still try it if I could, just for the experience.

Small piece of shoulder of pork done in the Instant Pot served with some pork crackling which I did in the oven.

I’m prepared to change my mind if somebody can show me that it works.

I don’t think you can easily extrapolate from an egg inside the shell to an egg outside the shell. Even if you employ the technique of putting the egg in simmering water, removing it from the heat source and adding a lid, it will still take only 4 minutes. I’ll be happy to be shown otherwise.

Very wise!

I have never had bread stick to my enameled cast-iron pan even though I doubt there’s much enamel left (well the enamel is left but the glaze is dull). Perhaps that is the difference.

If I were going to cook bok choy in a pressure cooker (an unlikely scenario) I would select zero minutes and then do a quick release. What timing were you given?

One needs room around a pan for air to circulate if you hope to cook things evenly. So if a pan just fits it still may not be appropriate.

Take two on these cookies. I still had dough leftover in the refrigerator even after sending some off with the meeting boy and more off with my number two son. Yesterday while I was out I picked up some raw sugar which is much more finely ground than the stuff I have. This morning I repeated my exercise with these cookies and believe I got a much better colour. Everyone who has tried these very plain cookies raves about them. If I didn’t know better, because I made them, I would swear they contained coconut. Next time I bake them I will do better on shaping the roll. I suspect I will make it rectangular because the cylindrical one flattens out on the bottom. I seem to remember someway of overcoming this flattening problem but I don’t recall what it was.

Well I gave this my best shot. I’m glad I tried it… once. It certainly gave my ceramic nakiri a good workout.

Click. Too bad that it’s a beeeech of a drive from here to Ottawa just for lunch.

Not really closed. Link

I am with you. Overcooked food is much more of an issue than undercooked food. When I’m trying something for the first time I often go below even the recommended minimum time because you can always cook it a little longer but you can’t uncook it.

I shall have to give this one a try.

Save me some. I’ll be right over.

I have enjoyed a couple of dishes that involve coffee, chili and chocolate and found them very intriguing.

A rare indulgence — take-out pizza. Not because I’m virtuous but because nobody around here makes a decent pizza. This was mere fodder after an appointment that segued into an unplanned shopping trip which left me quite desperate to refuel.

The sourdough crumb. It is definitely beginning to develop some sourness

It was -19°C when I woke this morning and that does not factor in any wind chill. I needed very little encouragement to get the oven heating in order to bake the sourdough that had been cold proofing overnight in the refrigerator. Two small sourdough bâtards. I am a little annoyed with myself because I did intend to make one loaf and a few rolls but somehow I managed to forget my plan.

Every little helps as the old lady said as she peed in the sea at Blackpool.

Oh good. I’m a bit short on the virtue side.

Rye bread (from Modernist Bread) and some Spanish manchego cheese that I received as a gift and that I confess to hoarding.

Crumb of 100% High Rye. Tasty.

100% High Rye. There was no possibility of shaping this nor of scoring it . It was more or less poured into the prepared pan. It began to darken very early in the baking process so I tented it with foil. Very curious to see the crumb and to taste this bread. One cannot help but hope that at some point the Modernist Team prepares some videos.

My Danish father-in-law considered it a fine motivator and rarely started a day without at least one. He was happy to take it straight up from the freezer or in a Danish coffee: “Here’s a recipe from the artist, the kiteflier, the man, the Dane, who was Jørgen Møller Hansen. Jørgen explained the formula for the Kaffe-punch; place a kroner in the cup, add coffee until you can’t see the coin, then add schnapps until you can see the coin again.” Quoted from here.