(no subject)
I want to breathe into my cooker just now. Since it's a gas cooker, I'm restraining myself, but it's hard work. I've got bread baking, and pork belly roasting.
The bread took more flour than I (or the recipe) anticipated, but it was a fascinating process. The dough is surprisingly warm, and when you put the clingfilm over the bowl, the clingfilm mists up with all the yeast processes. Even if you check the dough every couple of minutes, you can't watch it rise, but sure enough, 40 minutes later, it's twice the size you last saw it.
The ras malai was less of a sucess. The ricotta ras was golden and nice, though needed a bit more draining, perhaps. The buttermilk-and-milk malai was terrible, not least because the buttermilk seems to be some sour fake concoction that keeps trying to separate on me. I'm hoping a night in the fridge will improve matters.
Finally, the belly is roasting in foil parcels, the skins rubbed with garlic salt to see if it crackles. The belly's been on for a while, at a low heat, which belly likes very well.
Too knackered to eat!