I would like to master cooking fish. I can't seem to get it at the right, tender point. I overcook it more times than undercook it. My mistakes are costing me plenty. My son cooks fish like a master chef, which makes me jealous.
I would love to learn to make flaky croissants! Not something that I would make every day of course, but a long Sunday afternoon mastering this skill in the kitchen sounds divine! Thanks for the inspiration :)
I used the one that's in Baking with Julia by Dorie Greenspan - it's a great recipe and very detailed. (That is one of my most used cookbooks of all time.)
My major baking goal for the year is to make the perfect pie crust. I’ve curated 6 recipes ranging from butter to shortening to lard (two types) and combos thereof and they’ve been sitting in a pile, glaring at me for the past month. I plan to start testing when I’m back for the summer in the little Maine kitchen where I rolled out my first pie crust with my late mom.
I have a couple of cookery courses to attend this year. One of them is for Viennoiserie and the other is learning how to make Bettys famous vanilla slices and their very popular Curd Tart. (Bettys brand does not use ('). There is a story behind that, somewhere.
The list is long but includes learning all manners of flaky dough - have dabbled in pie crust, puff pastry, rough puff and danish pastry but would like to both improve my skills but also expand them. And also how to nicely frost a cake - mine always end up with a distinctly homemade look!
I have never heard of a southern dark roux. I would love to try it.
My ambitions are generally in the crazy patisserie space. I want to improve my choux, specially a croquembouche. Or learn to make a madeliene tower. And Improve my cake painting. I could go on!
We have also been researching Japanese cooking, and my husband is very keen to try that.
I'll have a simple recipe for roux in the next issue of the newsletter. It's the basis for a lot of Louisiana dishes and traditionally takes a looooong time standing at the stovetop stirring. BUT, I learned that it can be made in the oven which requires considerably less hands on time. I was very happy to learn that.
And I can't wait to see photos of your pastry projects (especially cake painting!).
After talking to Nicki Sizemore and seeing her knife skills class, I think I need to up my game in this area. I’m very s-l-o-w when it comes to cutting and chopping and it’s because I’m not using the most efficient method and appropriate knife 🙈 Yikes, I know. 😂
I have a very good friend from Shreveport LA, and she taught so much of her proper Southern cooking, and a dark roux was one of those - it is a gift to have someone who grew up in the culture show you the ropes.
I would just love to learn how to make a proper West African Jollof rice. I do make it (a version) for my kids as they love it, but it just isn’t the same as when you go to a restaurant. I would love to be able to proudly make an authentic version.
I also would love to learn how to make a solid and consistent sourdough. My starter has died more times than I choose to remember. I do well with purchased started but it isn’t the same as doing it all yourself a-z.
Yes - I love it when someone who knows what they're doing teach me something new! And, I hope you publish the recipe when you finally master West African Jollof rice!
I finally relegated this goal to the bottom of my list. I suck at bread-making and if I ever do try it again, there will be a breadmaking machine involved!
I made a couple of loaves of sourdough every week for years and years but somehow let that weekly routine fall off my calendar and I think it needs to come back. There really is nothing better than breaking into those crackly, warm fresh baked loaves.
Yes!! I am finishing up the edit on my Sour dough YouTube this week! Featuring our family friend Philip Robert. If you have a week to wait, maybe check it out. 😊 (I’m new to YT and my editing is glacial🙄)😉
I would like to master cooking fish. I can't seem to get it at the right, tender point. I overcook it more times than undercook it. My mistakes are costing me plenty. My son cooks fish like a master chef, which makes me jealous.
I would love to learn to make flaky croissants! Not something that I would make every day of course, but a long Sunday afternoon mastering this skill in the kitchen sounds divine! Thanks for the inspiration :)
I used to make them a couple of times a year and I can tell you there is nothing better. They are a lot of work, but 1000% worth it.
Do you have a recipe to share?
I used the one that's in Baking with Julia by Dorie Greenspan - it's a great recipe and very detailed. (That is one of my most used cookbooks of all time.)
My major baking goal for the year is to make the perfect pie crust. I’ve curated 6 recipes ranging from butter to shortening to lard (two types) and combos thereof and they’ve been sitting in a pile, glaring at me for the past month. I plan to start testing when I’m back for the summer in the little Maine kitchen where I rolled out my first pie crust with my late mom.
When you finally crack the code on the perfect crust, will you write about it? I'd love to hear all your secrets!
I sure will! It will probably be chronicled in my newsletter.
I have a couple of cookery courses to attend this year. One of them is for Viennoiserie and the other is learning how to make Bettys famous vanilla slices and their very popular Curd Tart. (Bettys brand does not use ('). There is a story behind that, somewhere.
*takes notes*
The list is long but includes learning all manners of flaky dough - have dabbled in pie crust, puff pastry, rough puff and danish pastry but would like to both improve my skills but also expand them. And also how to nicely frost a cake - mine always end up with a distinctly homemade look!
I have never heard of a southern dark roux. I would love to try it.
My ambitions are generally in the crazy patisserie space. I want to improve my choux, specially a croquembouche. Or learn to make a madeliene tower. And Improve my cake painting. I could go on!
We have also been researching Japanese cooking, and my husband is very keen to try that.
I'll have a simple recipe for roux in the next issue of the newsletter. It's the basis for a lot of Louisiana dishes and traditionally takes a looooong time standing at the stovetop stirring. BUT, I learned that it can be made in the oven which requires considerably less hands on time. I was very happy to learn that.
And I can't wait to see photos of your pastry projects (especially cake painting!).
Oh amazing, I will check out that recipe in your next issue! Love the less hands on trick by baking in the oven.
How to make a pizza round (when starting from a dough ball).
After talking to Nicki Sizemore and seeing her knife skills class, I think I need to up my game in this area. I’m very s-l-o-w when it comes to cutting and chopping and it’s because I’m not using the most efficient method and appropriate knife 🙈 Yikes, I know. 😂
I'm right there with you, friend. My chef daughter cringes every time she watches me chop veggies. 😂
I have a very good friend from Shreveport LA, and she taught so much of her proper Southern cooking, and a dark roux was one of those - it is a gift to have someone who grew up in the culture show you the ropes.
I would just love to learn how to make a proper West African Jollof rice. I do make it (a version) for my kids as they love it, but it just isn’t the same as when you go to a restaurant. I would love to be able to proudly make an authentic version.
I also would love to learn how to make a solid and consistent sourdough. My starter has died more times than I choose to remember. I do well with purchased started but it isn’t the same as doing it all yourself a-z.
Yes - I love it when someone who knows what they're doing teach me something new! And, I hope you publish the recipe when you finally master West African Jollof rice!
I would love to learn how to make a loaf of bread.
I finally relegated this goal to the bottom of my list. I suck at bread-making and if I ever do try it again, there will be a breadmaking machine involved!
I just started working on a sourdough starter (which has always been a personal goal), and I also want to learn to make pastries with laminated dough.
The dreaded sourdough bread! After 2 courses it still always looks like a UFO
Such a great question! I think I’d like to learn how to truly and properly make sourdough!
I made a couple of loaves of sourdough every week for years and years but somehow let that weekly routine fall off my calendar and I think it needs to come back. There really is nothing better than breaking into those crackly, warm fresh baked loaves.
Yes!! I am finishing up the edit on my Sour dough YouTube this week! Featuring our family friend Philip Robert. If you have a week to wait, maybe check it out. 😊 (I’m new to YT and my editing is glacial🙄)😉
https://youtube.com/@rouxandchoux?si=fbA5xCdZLOdEg73G