I believe in making the most of available space, whether it’s storing herbs, stacking pans … or cooking in a Big Green Egg. The Egg has a big dome that normally has nothing in it. Most ovens have two shelves, why not the Egg as well?
Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.
To go further in my pizza-making journey, I decided that I needed a proper pizza oven. My wife agreed. Seriously, she did … and she also discovered the Big Green Egg.
When is a blog not a blog? When it is an IT project. I recently realised that The Cook’s Digest had become too focused on making it look good rather than fulfilling what I originally wanted to do … sharing our home cooking experience.
It also transpired that from the outset of this blog, my wife was, in fact, right …
I recently added a Big Green Egg to our collection of cooking appliances. This is more than just a kitchen gadget though … partly because it is normally used outside.
A Big Green Egg is a free-standing, outdoor (mostly) charcoal-fuelled ceramic oven that can be used to cook pretty much anything. And for most dishes and meals it cooks much better than a conventional oven.
My go-to home baking book is Short and Sweet by Dan Lepard. Not just a recipe compilation it is, in Dan’s own words, a “blueprint for great home baking”, imparting much wisdom in a concise and approachable style.
The “eureka” moment was minimal knead bread-making. A slow, steady rise, interjected with 15 second kneads, it is a good fit for home baking in the maelstrom of modern life.
Dan is a master across the field of baking. His book covers cakes, biscuits, desserts, pizza and even beer-battered fish!
The book can be purchased from amazon.co.uk in either hardback or Kindle format.
In the past I made a shopping list for meals we cooked regularly, went to a supermarket and purchased what is on that list. Same meals, week after week, or takeaways.
Since discovering cooking can be a lot of fun, we try different things. This could be a dish we have seen or eaten in a restaurant or at a friend’s house, or using a new ingredient.
Mealtimes have been transformed, as we Cook a Life Less Ordinary.
Starting at the beginning is always a good idea, so with venturing into the world of cooking I did just that. Cheese on toast was already in the bag, so how about trying to make the bread for it? This is what happened …
A warm welcome to The Cook’s Digest, the adventures of an amateur cook with a creative passion for discovering all that is culinary.
For years I believed that I could not cook, mostly based on some early disastrous attempts to impress … so I gave up. Given this experience, and that my wife served up some great meals, what was the point of me trying to cook?
And then something happened that changed our lives … we went on holiday to Vietnam.
That may not sound so earth-shattering in consequence, yet it was there (and Cambodia) that I discovered not only that I could cook, but that there was a whole world of foods of all varities waiting to be explored.
So on returning home, and armed with a couple of books, a few ingredients and several years of catching up to do, I embarked on a most wonderful adventure.
Starting with the basics … baking bread.