…and the answer is, why yes it can, in a milky kind of way.
The Prototype Potato Shake
Month: April 2009 (Page 2 of 4)
What’s in a name, eh?
There have been several occasions of late where I have happened upon blog posts describing fruit compôtes and, each time, I have experienced precisely the same sequence of reactions, to wit:
- compôte – oooh, sounds fancy, quickly followed by…
- ah, you just mean stewed fruit
Now, don’t get me wrong, the compôtes described were lovely and more than worthy of gracing my web browser with their presence. It’s just that, in my head at least, the word compôte generated a mental image of something more ooh la la than an everyday bowl of stewed fruit.
Have I been living under a rock?
Is it possible that I can have waited until now to actually take a look at the details of Jim Lahey’s no knead bread method as revealed to the world by Mark Bittman in the New York Times a couple of years back?
The answer, it would appear, is yes.
I was finally prodded into action when I read about kickpleat’s successful first foray into the world of no kneading. I read her description of the method. I went back and had a look at the original recipe as posted in the New York Times. Could it really be that easy to produce a loaf of bread that looks like a real French boule from a real French boulangerie. Well, yes, apparently it is…
Get a load of that crust
Whaddya Sayin’?