So I'm sitting here waiting for the English muffin dough that I made last night to do one final proofing before putting them on the cast iron griddle. I have made untold number of English muffin recipes before but none of them thrilled me. This recipe comes from a cookbook from the early 1900s and has you make the dough the night before and leave it out (not in the fridge) so that it overproofs...the thought being that will create large bubbles in the dough.
While waiting, I skimmed through the book to see what else it had to offer and I saw some cooking tips I had never known and now look forward to try.
Cereals: After an initial boil of about 10 minutes, cereals should be cooked over a double boiler for several hours...the slow cooking improves taste. Now I've done crockpot overnight oatmeal but this looks different. Cooking 1-3 hours over a double boiler...interesting.
Bread: Tons of recipes for Graham bread which I've never had...I never used Graham flour either.
They recommend heating up the flour before baking for superior results...new to me...
I'm still reading so I will update with other pearls I find...
Do you have any pearls in YOUR cooking?
While waiting, I skimmed through the book to see what else it had to offer and I saw some cooking tips I had never known and now look forward to try.
Cereals: After an initial boil of about 10 minutes, cereals should be cooked over a double boiler for several hours...the slow cooking improves taste. Now I've done crockpot overnight oatmeal but this looks different. Cooking 1-3 hours over a double boiler...interesting.
Bread: Tons of recipes for Graham bread which I've never had...I never used Graham flour either.
They recommend heating up the flour before baking for superior results...new to me...
I'm still reading so I will update with other pearls I find...
Do you have any pearls in YOUR cooking?