Log in

No account? Create an account
.:::. ..::.: .:.::..:.::. .::::

October 2008
      1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31

corvi [userpic]

My roommate is Teaching Assistant for a biology class. As one of their labs, they were going to examine a coconut. Except, as usually happens with labs, they didn't quite get around to it. So I got a couple of coconuts.
When I was in Nicaragua, I had bread made with coconut water instead of water or milk. It was astoundingly good, dense and sweet, with a subtle flavor.
So, being a neophile cook, I had to try this.
We drove nails through the shell of the coconut to let the liquid out, and I strained it through a fine cloth. Dissolved the yeast in it, with a bit of ginger (I'm a big fan of small amounts of ginger in bread). Reduced the amount of milk needed, and used no water, but otherwise made my favorite bread recipe as usual.
It's astoundingly good! I'm quite pleased with myself. Mildly sweet, wonderfully soft (which is odd for this recipe, usually light and airy), with a difficult-to-place exotic flavor. I'm definitely doing this again.

(As a general rule, you don't want a neophile cook using your kitchen. I never actually follow the directions; there's always something neat I want to try. We won't even mention my last bread-making experiment.)

Current Mood: contentcontent
Neophile in the kitchen is alright by me

I find that cooking with out the directions is the best way to make something wonderful. I used to be in a class that took recipes from the Medieval ages and everyone had to make something out of the same recipe. The trick was that recipes in that time period didn't have measurements. It was more like: "take some flour and mix it with a little water and then add ginger and sugar" There were never two identical dishes. Sometimes it was horrible but in general the experience far out weighed the occasional bad outcome.

Allan can't bear to watch me cook, because when he cooks, he has to use exact and precise measurements for everything, whereas I tend to occasionally follow the recipe if I've never made it before or if it looks interesting. (Tep-recipes are always interesting and always leave room for improvisation, anyways. :)

So if I had a kitchen, neophiles would be welcome there.