Jun
4
I got tagged by MamaB with the Cooking Meme. So here goes…
Cooking Meme
The rules:
1) Answer all the questions honestly.
2) Tag at least three people.
When was the most recent time you were burned?
Um, about a week ago, pulling something out from under the broiler. Just a minor scorch on my wrist, but a burn nonetheless.
Can you cook?
Yes. I’m not the most exciting cook in the world, and Evil Dad enjoys cooking a whole lot more than I do, but I can. If I must.
If yes, name your specialties (three max.)
Lentil soup
Seitan stroganoff
Red beans and rice
If yes, do you like to cook?
Sometimes. I don’t like to cook when I feel rushed, or when I’m having to make three separate meals (don’t ask, but it’s happening more and more often).
If no, do you want to be able to cook?
See above.
What color is your kitchen?
White with light oak cabinets. That will be changing this summer.
Do you bake?
Yes.
If yes, specialties (max 3)
Chocolate cupcakes
Whole wheat bread
Rye bread
If yes, do you like to bake?
Yes. A lot. I’ve been baking since I was pretty young (around 10 or so). I learned mostly by watching my grandmother, who baked 6 loaves of bread/week up until she was in her mid-80s.
If no, do you want to bake?
See above!
What color is your apron?
My lone apron is off-white with red flowers, a “flour-sack” reproduction fabric. I don’t wear aprons unless a)I’m baking – and I make a HUGE mess when I bake – or b)we’re making a big meal for company, and I need to be dressed up. This has only happened once, but once was plenty, thanks.
Tag three people…Aw, hell, if you’re reading this, consider yourselves tagged. Just leave a comment…
Question – Is your wheat bread soft – more like a nice hearty bread but not like a rock? Can you tell that wheat bread is something I have yet to conquer!! LOL I seem to be wheat bread incapable unless I’m looking for a stiff bread that turns to concrete when toasted
Well, it’s better now!
Baking at high altitude (>3,000 ft above sea level) can be a challenge…after almost 10 years here, I’m finally making okay bread.
Have you tried using some extra wheat gluten? You don’t need much – maybe 1/2 C. if you’re making a 2-loaf recipe – but it really works well to lighten things up. I’d try letting it rise for 2 hours total – let it rise for 1 hr., punch it down and knead it a bit, then let it rise for a second hour. Sometimes that works too.