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By Chris Hennes
A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
Simple Seasoned Yogurt, South Indian-Style (p. 324)
I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
Long story, but I have a friend with whom I share a lust for French patisserie in general and kouign aman in particular. We have another friend, kind of a starry chef in France. We'd like to surprise our Parisian friend by being at least marginally competent with the kouign the next time we meet up.
I had always heard of a specialty rolling pin called a Tutove (I think it's the name of the manufacturer). It's supposed to be the Secret Weapon of puff pastry. The idea is that the pin has grooves/ridges that better place butter into the layers of dough.
So I found one (a real one, made by Tutove) on Ebay at a good price, but I need any basic tips y'all have for using it. Anyone here use one, or have a resource for how to roll with a Tutove?
Is there a discussion in the book about the purpose of adding ascorbic acid? I just saw the contest #2 in which the recipe called for it. I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid. Does it act as a gluten relaxer? Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
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