You can’t beat waking up to the smell of fresh-baked bread. But how to get it without the rising, the knocking down, the second rise, and then the EARLY rise on your own part to stick the dough in the oven?
Yes yes, I’ve heard of bread machines. They seem a great idea, but aren’t they a little soulless? Load everything in the evening and it’s done in the morning – the washing machine school of cookery. Surely the tactile experience – getting your hands messy – is part of the satisfying process of baking your own bread.
From what I’ve seen, people tend to buy bread machines as a fad item, then shelve them to gather dust or ship them off to the charity store within a few months. So I’m not sure they are worth the investment. Continue reading ‘Loaf to admit failure’
Making stock is easy enough – bones, vegetables, herbs, seasoning, then simmer simmer simmer. For a long, long time. And therein lies the problem – can you afford to be housebound for eight hours or so while you wait for all that boney, marrowy, veggie goodness to leach out?
We’ve heard some people talk about making stock in a pressure cooker. You can cut the cooking time down to an hour and a half, maybe less, which should fit in nicely with your TV watching. But do you have a pressure cooker? No, neither do we. But we do have a slow cooker, or crock pot, as featured in our last episode. In this latest instalment of our Adventures in Slow Cooking we find another way to put it to good use. Continue reading ‘Stock while-u-don’t-wait’