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How about tracing tiny circles onto paper and piping out the batter for macarons?

That's...slow.

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Oh yes, any precise-shape baking is painful.

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That article also sums up why I never liked Diana Kennedy's books, they're full of things like "get a hold of two quarts of pig's blood", as are Keller's, as the article points out. It's interesting about smell in apartments--that's where I don't worry so much about charring peppers etc.

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Haha, yes, that's great. "If you don't have a helper", oh man.

First time I made sushi, I had a recipe that insisted I use a hand-dryer to quickly dry out the rice after the sugared vinegar was mixed with it, where you had to stir with the other hand and have the rice laid out on a large flat surface. That was pretty much "if it's always like this, I am not doing this again".

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