Another food that I've been putting off actually making on the boat are flaky biscuits. Sometimes I just get it in my head that something won't work here and that's it! It takes me 7 months to try. Needless to say, things actually went really well. We had biscuits (and Ramen) for dinner one night between charters (this is when I try food I'm not expecting to turn out well) and I fried up some eggs for the leftover biscuits for breakfast the next morning.
I just finished a book titled "Ratios". It's all about the basic cooking ratios that I need to memorize to make any food I could ever dream of. It has given me new found energy and ideas-- both of which are important as we make our push through our 20th week of charter (and are still looking at a minimum of 10 more to come before we haul out). Phew.
Chicago 3-1-2 Biscuits
ReplyDelete2 scant cups AP Flour, 2t. baking powder, 1t. salt, 3oz frozen butter, 3/4c. milk. Mix the dry ingredients in a bowl. Cut in the butter until it is pea size or smaller. Pour in milk and combine just until the dough is formed. Form into a 4x6 blob, wrap in plastic, put in the fridge at least 1 hour.
Remove from fridge dust with four and roll out to 3x its size. Fold in 3rds and roll again. Fold in thirds again, wrap in plastic and put in the fridge one hour. Repeat this process again. The dough is now ready to be rolled out to 1/2inch thick and cut into circles with a biscuit cutter, or into squares with a sharp knife so as not to crush the layers.
Bake at 400* until done, 20-30 minutes.
(the more rolling and folding you do the more layers you will have!!)