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Some times the fermentation times in your recipe just doesn't fit with the schedule you have for the day. Wouldn't it be nice to know how to change the times then? As a rule, I would also like to use as little yeast as possible when I bake, but it must also fit into everyday life. So it'd be nice to be able to change fermentation times by adding more or less yeast. I have had some difficulty finding the exact info on what influence the yeast have on the fermentation times, also in relation to how much fluid there is in the dough. So here's a little biology report with my own experiments. And with lots of videos of dough that rises:-S I'm sure this article is the most geeky I have ever made ... but I was curious.
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When we bake any bread it goes through 12 stages every time. All right. it's not all twelve stages that are equally important in all kinds of bread. But once you know the 12 stages, and the classification of bread, you will find it less confusing to read the directions in bread recipes. If you will need to read the directions at all.
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In Denmark, like many places in the world, pizza has become one of the most common dishes to eat. There are a myriad of ways to make them, and they are actually all correct. My favorite however is absolutely a thin crust Margherita with homemade tomato sauce, basil and buffalo mozzarella ... and then maybe just a little meat ... and then just a little onion ... and perhaps ...
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In many recipes the measurements are volumetric. Such as Liters, milliliters, cups, quarts etc. Rather than in weight measurements such as kg, gram, lbs and oz. If you know the recipe, or is somebody who does not have a weight, it's a fine shortcut to do it this way. But it is not without problems using volumetric measurements of flour instead of weight. Here I show why.
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Video Recipe - Classic Danish/Scandinavian cake specially eaten at Christmas. I have certainly not seen it in other parts of the world. And this really IS grandmother's recipe. That is, not my grandmother, but my wife's father's grandmother. But that counts as well.
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Video Recipe - Marshmallows are a new invention that was developed in the 50's. When making your own, you can even add any flavor and color that you want. It is also a recipe that kids love to try, so it is good to do with them. It does not take very long. This is a basic recipe. You may experiment with orange or strawberry juice instead of water, or water colored with red beets, or ....
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Video Recipe - When it comes to sauerkraut the opinions are divided. Some love it and others hate it. I hardly ned to say where I belong, as I am currently writing a recipe for it. The saukraut that you can buy are typically made by putting cabbage into vinegar. This is certainly not the best way to do it. It should be made like yogurts and sourdoughs, by fermenting until it becomes really good and healthy.
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Video recipe - it is well known that we danes have a hampering for danish pastry. Even our breakfast bread is often made from this. There is the classic "poppy" (birkes) that is a non sweet danish pastry with a load of poppy seed on top. Hence the name. And there is the "copenhagen poppy / tea poppy" where the pastry is a bit sweeter and there is almond remonce for filling. It is not quite a cake and not quite a breakfast roll. But very good none the less.
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Raspberries, whipped cream, sugar, gelatine and little else. Then you have a great cake that can be used both for dessert and the coffee table. It can also be made with strawberries if you like that better. It is also an incredibly beautiful cake.
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Video Recipe - A classic Italian cake, available in a wide variety of version. The main ingredients are the creamy mild mascarpone cheese that mostly taste like a heavy cream, and ladyfingers that are a bit similar to macaroons. I used to not bee very excited about it. Mostly because the ones I had tasted too much of coffee. So when I finally tasted one I liked (no actually, loved) the taste of, I made sure to get the recipe. I have never regretted this. Except sometimes when I'm out running:-s
A dessert you can easily make the day before serving. It actually becomes better after resting overnight.
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What most of us think about when we say baking, is putting the into the oven and to pull it back out again. Hot and delicious. But if you understand the process you can pull out your bread and have it be even more delicious than by luck.
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you don't have to use plain old pasta as an accompaniment to your food. If you have a julienne tool, or little bit of knife handling skills, you can create a side dish with much more flavor. Various vegetables cut into long thin strips, with plenty of olive oil, garlic and herbs, taste far better than pasta and it's easy to make.
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Video Recipe - A müesli without oatmeal is a pure luxury. It is easy to make and it tastes good to boot. However, it is an advantage if you are able to use a kitchen machine with a vegetable slicer. Otherwise, it will take its own sweet time.
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Biscotti means "twice baked" and is in fact a general term for cookies. The name for this version with almonds is in fact Cantucci and comes from Tuscany.
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I had never thought of the traditional danish sausage "medister" as anything special. Until I got Astas homemade version. It was different, juicy and flavourful. It kept the basis of a classic "medister", yet still managed to be much better. It was a whole new experience, that opened my eyes to the possibility that medister could be something other than the rather tasteless experience I had previously been used to.
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Video Recipe - Pastry cream , or cake cream, is one of the most flexible basic recipes. But it really is just a custard with a little wheat- or corn-flour in it, but hey, that it is super nice too :-D
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Video Recipe - A powerful snack attack is one of the worst feelings on a sunday night. Knowing there is nothing in the house and you just really feel like you *need* something delicious. Well, the cinnamon toast and the french toast is just the solution. They only use ingredients that most people have lying about, and it takes 5 minutes to make them.
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Video Recipe - A Muffin is a delicious simple and flexible cake. If you know the "muffin method", and the simple basic recipe, you can easily create and mix up your own recipes. So here is a thorough explanation of how the muffin is "constructed", and why.
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