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Apr. 12th, 2011

So the weekend's food hoarding didn't really amount to much. I did make a lemon tart, and I tried baking crunchy chickpeas. The lemon tart filling came out smashingly. It's soft, custardy and really lemony. I was glad I cut down on the sugar in the recipe for this. One and a half cups of sugar for a 9-inch pie filling just sounded dastardly, even with a whole lemon blended in, which I pared back to one cup. I wished I'd followed my instincts for the other things I tried to make. The pie crust, for example, was a new recipe I was trying out. It was a more moist dough than I was really prepared for or used to working with, which took far longer to shape and knead. I got a very sturdy pie crust out of it, really old-fashioned crust you could pour a very wet filling in, like liquid custard.

The downside of this is that I got a really sturdy crust. My instinct said that since my oven is tragically 50 degrees off everything, at least, I could probably get away with not blind baking the crust. I followed the recipe and blind baked the crust, albeit quite briefly. The resultant crust is kind of hard on forks, and hard to fork (or cut with kitchen knives) for that matter. The pie is still good though, and the leftover sturdy crust dough may still have some function as the base for meat pasties. Another upside is that I learned one way to crimp. Crimping is usually my enemy.

I didn't trust my insticts with the chickpeas, at all. The recipes I found were very specific about crunchy, crispy chickpeas. Up until perhaps roasting my chickpeas, I'd done everything right. The dried chickpeas were soaked for 18 hours, cooked for another hour and a half, and were lovely and creamy out of the pot. I threw on garlic oil I'd made from scratch, salted and peppered, and baked them in the oven for the amount of time the recipes said to bake them for. I got roasted chickpes, with lovely roasted skins and creamy insides, which I couldn't stop picking out of the pan and munching. Unfortunately, I was certain the recipe said I'd get crunchy, crispy chickpeas, and these weren't close even after cooling. Into the oven they went again, and when they came out, they were crunchy, crispy chickpeas. Quite tasty while warm. Except they're now too crunchy, verging on hard little teeth breakers. Still quite tasty, but what on earth was I thinking?

I am vaguely worried about what would happen when I attempt my next major experiment, which are tea cookies with actual tea in them. My oven still by and large dislikes cookies in general, though I did get fairly good results with small jam tarts once. Or I might just get so sugared out finishing off the lemon tart, I won't really want to make sweet cookies for another month, or something. In spite of how it looks, I'm really not a good sweet tooth. Lemon tart got made, mind you, because it's got lemons in it, and it is tart.

I need savory foods! Chicken! In salt water!

Comments

( 13 comments — Leave a comment )
niqusore
Apr. 12th, 2011 09:35 am (UTC)
It’s really a nice and helpful piece of information. I’m glad that you shared this helpful info with us. Please keep us informed like this. Thanks for sharing.

vampyrichamster
Apr. 16th, 2011 05:50 pm (UTC)
You're welcome!
countlibras
Apr. 12th, 2011 01:03 pm (UTC)
I need to make a pie again. Pie crusts are so finicky. My first pie crust was perfect (although I couldn't crimp either), but my second and third crusts (while edible) were a little embarrassing.

What kind of tea cookies are you thinking about? I've done Earl Grey. I need to find a way to make the flavor stronger.

hmmm, I wish there were a way we could cook together! *pout*
vampyrichamster
Apr. 13th, 2011 12:50 am (UTC)
My usual pie crust is just butter and flour, folded at least 4 times. Sometimes I throw in corn meal. It is crisp and delightful for things like jams, but I'm not sure it's all that sturdy. This crust I recently made is very much ye olde fashioned pie crust, with vinegar, egg and water. It's practically water-repellent.

The tea cookies I'm aiming for are these guys: http://www.adagio.com/pantry/tea_cookies.html?SID=6f1cd3c45cc9ad3b750fd88af2abfe52

Now, I think, based on the illustration, the basis for this is either a butter cookie or a generic cut-out sugar cookie. I'm not really sure which one though, more likely the butter cookie. I would probably do some kind of chai and try out the candied pineapple. I was planning for a low-brow powdered instant tea to add the tea flavour, though that's a bit of a cheat.

We really need to cook together, yar. :)
(Anonymous)
Apr. 13th, 2011 05:30 am (UTC)
Perhaps a pizza stone would help normalize the heat a bit and solve your cookie problem.
iamfourninjas
Apr. 13th, 2011 05:32 am (UTC)
Curse you, LJ. Signing me out, like a jerk.
vampyrichamster
Apr. 13th, 2011 08:15 pm (UTC)
I finally got an oven thermometer, which was how I figured the thing was anywhere between 50 - 100 degrees off depending on where you stuck the tray. Will look into pizza stone, thanks! Always wanted one, just couldn't figure out where I would store it except in the oven. :)
(Anonymous)
Apr. 16th, 2011 11:37 am (UTC)
sms
You have a great sense of writing I must say. Your post has those facts which are not accessible from anywhere else. It’s my humble request to u please keep writing such remarkable articles.And yes i have tweeted your site vampyrichamster.livejournal.com .
vampyrichamster
Apr. 16th, 2011 05:50 pm (UTC)
Re: sms
Thank you. I'm very glad you enjoyed it.
lovetohaight
Apr. 19th, 2011 08:40 am (UTC)
hello! :) i love your username! mind if i add you?
this post made me very hungry! lol
vampyrichamster
Apr. 19th, 2011 06:18 pm (UTC)
Hi there! :) You can certainly add me. I like your userpic. That's an adorable little Roborovski! Also, really glad you liked my food post!
lovetohaight
Apr. 19th, 2011 07:53 pm (UTC)
Thanks! She's actually a sapphire winter white. My icon now is a roborovski :)
I'll add you :)
vampyrichamster
Apr. 19th, 2011 08:03 pm (UTC)
Added you back! And man, those are cute little hamsters. Checking out the California Hamster Association's site too. Didn't know there was one about.
( 13 comments — Leave a comment )