Sometimes show is so much easier than tell. Check out snapshots of this week from the kitchen of Martín Berasatégui:
Part of Martín’s lunch:
Today we finished making brioche and pain au raisin with the détrempe dough we made last class. My right hand was still out of order from the burn earlier this week and so again, I wore the glove of shame and worked harder with my left hand. Thank goodness I had learned some of the dough-balling technique in a Shanghai pastry class a few summers back.
This was easier than showering with one arm:
The pain au raisin were more delicious than I’d anticipated. They also baked up nicely. I couldn’t “fit” them all on my small piece of cardboard a emporter (I guess I conveniently left my tupperware at home) so I snuck one, still warm out of the oven. Yum yum pass the rhum!
I think there is a direct relationship between enjoying what I’m going to make and the actual outcome of what I make. Brioche–bien. Croissants–bien, aussi. Chaussons aux Pommes? Pas de bien! How do I trick myself in to liking things that don’t tickle my fancy [or my tongue]?