Culinary Arts

At the end of the day, it's just food, isn't it? Just food.

If people would only spend more time tasting what they are cooking instead of worrying about germs, then the quality of their cooking would soar. . . . People who can’t cope with that lack a passion for life or for food.

Marco Pierre White, “White Heat” (1990)

Purpose and Vision ¶

• health-and-fitness
• skills-and-resourcefulness
• composing a meal out of nothing or around some theme
• creating a meal out of anything available
  • e.g. not letting something go to waste that you had lying around
  • learning versatile ingredients
    • e.g. you can make 20 different pasta based dishes by swapping out only few ingredients
• having a decent collection of recipes that I have mastered and could always rely on
  • putting together a cook book
• friendcatchers

Next Steps ¶

• a basil plant
• make Medovik
• handmade pasta

Some Future Steps ¶

• cook every single recipe in some well known cookbook
  • Claire Saffitz’s dessert recipes
• making kombucha
• jams and preserves

Notes ¶

Useful Conversions ¶

• 1 cup
  • 240ml liquid
  • 125g flour
  • 200g sugar
• 1 dl
  • 50g flour
  • 85g sugar
• 1 tbsp
  • 3 tsp
• 1 tsp
  • 5g salt, baking soda, baking powder
  • 4g sugar

Soups ¶

• cream of onion soup from 2–2.5kg of large sweet onions
• cream of tomato soup from 2.5kg of tomatoes

Decided Once ¶

• apple jam>strawberry
• crêpes any time I’d need to decide on a dessert

Material Desires ¶

• a steel crêpe pan
• a single-piece rolling pin, not the french-style that’s tapered
• a tiny flexible spatula
• a honing rod
• titanium chopsticks
• thermometer
  • good for dough and ambient
  • thermapen?
• kitchen tongs that look like tweezers—easier to clean

Ævum Linea ¶

• 26Z - la cocotte

Resources and References ¶

• Vegan Recipes
• The Perfect Loaf - different bread recipes

Elsewhere: Notebook