Anyone who spends enough time baking and cooking in the kitchen will occasionally have
both minor and epic failures in what they are trying to achieve with each dish. Sometimes even dishes one has made dozens of times will turn out a failure for some reason or another. Fortunately even famous chefs have their less than stellar kitchen moments. Julian Child, apparently lacking the courage of her convictions, famously failed in her attempt to flip some potatoes she was browning in a pan. Chef Emeril Legasse confesses to having “blown up” a pineapple-upside-down cake he was baking for a dinner. Knowing that the most skilled of chefs and cooks have mistakes helps to ease the pain of personal kitchen disasters a tiny bit; however, the time and expense that goes into making a dish, especially a gluten-free baked item, makes the failure an economic concern as well as drag on one’s ego. Finding a way to repurpose the failure into something successful (and edible) is a sure way for a cook to turn a challenging day in the kitchen to a triumphant day. Today, I’m having one of these challenging days in the kitchen, and I’m looking for help in turning it into a triumphant day! Continue reading
This post is only tangentially related to gluten-free food, in that it concerns a food mostly gluten-free, but always 100% delicious and necessary to my gluten-free lifestyle. I really, truly love cheese. As I have mentioned in past blog posts, cheese is my favorite food. Cheesecake is my favorite dessert. Finding unique, artisanal cheese to enjoy is one of my favorite foodie past-times. Because of my love affair with cheese, I am sincerely saddened – though not altogether shocked – at the action the FDA is taking to supposedly make our food more safe, but in reality will make our food more uniform and dull. According to a recent post on the blog Cheese Underground, the FDA has moved to stop artisanal cheesemakers from aging their cheese on wooden boards. Cheesemakers note that the process of aging cheese on wooden boards allows for the unique character of cheeses created to be aged on wooden boards. This restriction by the FDA will negatively impact the cheese business in America, notes Wisconsin cheesemaker Chris Roelli: “The very pillar that we built our niche business on is the ability to age our cheese on wood planks, an art that has been practiced in Europe for thousands of years.” Roelli also states that American cheesemakers will now be “at a global disadvantage because the flavor produced by aging on wood can not be duplicated.” The entire article can be found here. I hope this news spreads quickly through the artisanal and specialty food industry, spawning such an uproar that the FDA will have to reverse its stance against the traditional method of aging cheese.