Skip to main content

Rolled Away

Now armed with my new found toy, I thought maybe I ought to try a few more dough recipes. As the current trend is now pizza making, I picked up another recipe from The New Best Recipe. The ingredients list looks pretty much the same as the recipe from The Joy of Cooking but the proportions for water differ slightly, so that made me quite curious to try if there's any difference.

TNBR: 4 cups flour: 1 3/4cups water

JOC: 3 1/2 cups flour: 1 1/3 cup water

As a rule of thumb, I'd add less water to the initial mixing when in doubt. You can always add more later, but not the other way around. So in goes one and a half cup of water into the mixing bowl and I waited. The dough mixed beautifully and pulled away from the sides of the mixing bowl cleanly without the need for the remaining quarter cup of water. Hmm ...

As you might noticed, I am a big fan of Cook's Illustrated for the sole reason that their recipes seldom fail. But if I had followed the recipe to a T, I would have ended up with a very wet dough. Seems that I am not the only person complaining of wet dough here.


I guess I'd have to agree that cooking is mostly an art.

Speaking of art, as you may have already know, I have zero talent in that visual section. Which sort of explain the looks of my sausage rolls, which I made with the pizza dough.


What's a pizza making session without an attempt to clear the fridge? In goes the odd bits of sauteed zucchini, onions and peppers with olives.


I love making pizzas!!

Are you sick of looking at them yet? I hope not!

Pizza dough recipe from JOC can be found here.

Pizza dough recipe from TNBR can be found here at The Brown Eyed Baker.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to