No, I didn't fly to Bombay for lunch. Rather, we had a delivery from Bhojanic, the Decatur Indian restaurant. I've been there in person. The wait-staff is a little too enthusiastic about the high concept but the food. I can report that it travels well; sauces always help maintain dishes over time. Their vegetable dishes are comfortably hot---you don't have to worry about sweating through your shirt. I didn't try the dessert but it was quite the modernist cake and very visually appealing.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
Comments
Post a Comment