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Baking is a method of preparing food that uses dry heat, normally in an oven,
but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.
I had already posted my classic Dauphinois potato recipe here in the past,but MypinchofItaly requested I share the simpler version I made this week.
I found out my cream had gone bad, so I made this one with milk. It tasted just as rich, through the addition of some cheese and butter...
A famous French classic, the Gratin Dauphinois. First invented in France to convince people that potatoes were in fact a delicious food, and now a long term restaurant staple. Mine is not entirely classical in the sense that I use cheese, the traditional French one contains only cream. I have...
Serves 2 | Preparation 30 min
200 g Camembert cheese (round)
50-60 g (~110 ml) unsalted pistachios
3 tablespoons honey
Juice and zest of 2 clementines
Juice of 1/2-1 lemon (to taste)
Few twigs of thyme...
Curry with pistachios and almonds
Serves 4 | Preparation & marinating time 1 hour, cooking time 1 hour
700-750 g boneless chicken breasts/fillets
300 ml skimmed/light milk
Juice of 2 lemons
4 tablespoons macadamia nut oil or evoo
2 tablespoons white wine vinegar
Salmon & Turmeric Timbale
Serves 2-4 | Preparation & cooking time 1 hour 15 minutes
This bain-marie cooked dish is a timbale (flipped over on a plate) or an oven-baked risotto (poured on a plate or eaten straight from the oven dish). You can modify the texture by changing the amount of egg...
_Serves 4 | Preparation & cooking time 35-40 min
600 g any white fish fillets; I used zander (Sander/Stizostedion lucioperca)
3 tablespoons APF/plain flour
1,5 – 2 teaspoons salt (or to taste)
2 teaspoons ground rosehips (dry rose hip/rose haw kibble; Rosa canina)