The bluer the skies, the cooler the air. Deceptively gorgeous when viewed from within HVAC-equipped quarters, all Canadians ought know the truth behind the beaming, bright scene beyond the window.
My post was fixed: intense focus before my workstation, tending to an obscene amount of emails and pending tasks. They all seemed urgent, yet executed not the slightest bit strategically. Periods of release were nonexistent throughout the work week, for I was pulled in multiple directions while not meeting the gaze of a single other entity. By Tuesday evening, I had reached wit's end. But work weeks do not end two days in.
My post was fixed: intense focus before my workstation, tending to an obscene amount of emails and pending tasks. They all seemed urgent, yet executed not the slightest bit strategically. Periods of release were nonexistent throughout the work week, for I was pulled in multiple directions while not meeting the gaze of a single other entity. By Tuesday evening, I had reached wit's end. But work weeks do not end two days in.
A hasty Costco run assumed my sole escape from the house, serving to restore my sanity by just a few notches before diving face-first into yet another stressful surge. I combat this negative ubiety through the only COVID-safe activity I know how: unassisted kitchen endeavours.
"You are a powerhouse." I was told. Silently, I disagreed. Fatigue catches up to everyone; it is merely a ratio of energy depletion to regeneration.
"You are a powerhouse." I was told. Silently, I disagreed. Fatigue catches up to everyone; it is merely a ratio of energy depletion to regeneration.
Creations of the week included:
1) Bacon Pajeon
Exactly one month later, cravings for proper green onion pancakes remained unappeased. Turning to the Seafood Pajeon recipe I had used previously, I set out to salvage the scallions from last week's grocery run. The stalks had wilted considerably, yet nonetheless usable. In my haste, I had not defrosted my shrimp beforehand, instead opting to use the remaining 1/3 package bacon - used for some culinary venture and retained in the freezer from that point onwards.
I first consulted my own post for constructive criticism, then set out without further ado upon noting the 1:1 batter ratio. It only occurred to me afterwards that I hadn't read thoroughly enough to confirm whether the ratio was volumetric (cups) or mass-based (grams).
Maangchi uses: 1/2 cup flour + 1 tbsp potato starch + 1/2 tsp salt + 3/4 cup water or stock , whereas I doubled this portion and resulted with a mixture of: 130 g flour (1 cup!) + 130 g water + an estimated tbsp of cornstarch. My batter was comparatively less runny though, so I continued to add water in small increments until a loose consistency was obtained.
1) Bacon Pajeon
Exactly one month later, cravings for proper green onion pancakes remained unappeased. Turning to the Seafood Pajeon recipe I had used previously, I set out to salvage the scallions from last week's grocery run. The stalks had wilted considerably, yet nonetheless usable. In my haste, I had not defrosted my shrimp beforehand, instead opting to use the remaining 1/3 package bacon - used for some culinary venture and retained in the freezer from that point onwards.
I first consulted my own post for constructive criticism, then set out without further ado upon noting the 1:1 batter ratio. It only occurred to me afterwards that I hadn't read thoroughly enough to confirm whether the ratio was volumetric (cups) or mass-based (grams).
Maangchi uses: 1/2 cup flour + 1 tbsp potato starch + 1/2 tsp salt + 3/4 cup water or stock , whereas I doubled this portion and resulted with a mixture of: 130 g flour (1 cup!) + 130 g water + an estimated tbsp of cornstarch. My batter was comparatively less runny though, so I continued to add water in small increments until a loose consistency was obtained.
Following the stripping away of tawny, scrawny threads of green onion, I came to the realization that I had more batter than onion. However, I hesitated not. Limited time was available for my use, and I prowled through these qualms with only one objective in mind: to eat.
As a shocking 1/3 cup of oil was poured into the pan - a slip of the fingers, mind you - I waited patiently for it to come to temperature. Batter-dipped scallions were then arranged in one uniform layer, then bacon pieces slipped in between, and finally all topped with the remainder of batter. The kitchen swarmed with zealous crackling of hot oil mixing with moisture: a blend of canola oil and rich bacon fat began to splatter on the underside of the lid. After a confident flip, a beaten egg was poured over and tucked into the sides of the pancake. The crisping process was repeated until a lovely goldenness had been obtained on both sides.
In the absence of fresh scallions, the ingredient was omitted from the dipping sauce. Dark soy, white vinegar, sugar, and gochukaru formed the tangy condiment instead.
Feedback received was positive. I was in utter awe of the impeccably crispy surface and tender interior; my only dismay: the lack of crunch and sweetness in the supposed star ingredient.
As a shocking 1/3 cup of oil was poured into the pan - a slip of the fingers, mind you - I waited patiently for it to come to temperature. Batter-dipped scallions were then arranged in one uniform layer, then bacon pieces slipped in between, and finally all topped with the remainder of batter. The kitchen swarmed with zealous crackling of hot oil mixing with moisture: a blend of canola oil and rich bacon fat began to splatter on the underside of the lid. After a confident flip, a beaten egg was poured over and tucked into the sides of the pancake. The crisping process was repeated until a lovely goldenness had been obtained on both sides.
In the absence of fresh scallions, the ingredient was omitted from the dipping sauce. Dark soy, white vinegar, sugar, and gochukaru formed the tangy condiment instead.
Feedback received was positive. I was in utter awe of the impeccably crispy surface and tender interior; my only dismay: the lack of crunch and sweetness in the supposed star ingredient.
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2) Hoddeok / 호떡
My all-time favourite K-town snack had long seen its depletion from my freezer. Frankly, I had been procrastinating a homemade rendition for as long as I could possibly withstand. It was strenuous to contemplate the various ways the dough could falter:
What if it's too stiff? Too spongy? Too tacky? Too...disgusting?
The plethora of unfavourable results roamed rampant in my mind, leading to indefinite postponement each time.
My all-time favourite K-town snack had long seen its depletion from my freezer. Frankly, I had been procrastinating a homemade rendition for as long as I could possibly withstand. It was strenuous to contemplate the various ways the dough could falter:
What if it's too stiff? Too spongy? Too tacky? Too...disgusting?
The plethora of unfavourable results roamed rampant in my mind, leading to indefinite postponement each time.
It hadn't mattered that I had acquired tools dedicated for the very street snack well over a year ago. Fear of failure had delayed the attempt, just as it had with pies, which no longer serve to supply as much trauma as roll cakes.
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Once again, I sought guidance from Maangchi. I had watched her 11-year-old video countless times before, but nothing could assuage my dough-related concerns. The first batch of dough (not pictured) had failed. Striving to make the most of expired yeast had been my mistake. At seeing the tacky wad of partially-risen dough, I heaved a knowing sigh and began to start over.
It was an incredibly forgiving dough, as far as the kneading process goes. A plastic rice paddle truly proved essentially in the initial stages of mixing, while a gloved hand would finish the process. The cinnamon and brown sugar filling, which had been prepared in advance of the dough, rested covered on my countertop. It comprised of 2 tbsp (16 g) of toasted black and white sesame seeds (used in place of nuts for texture) and 1/4 cup of brown sugar and turbinado sugar each for a sticky yet crunchy sweetness. Due to density differences, this would equate to 30 g of brown sugar and 47 g of raw sugar (Great Value suffices - I promise).
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I don't believe I witnessed the same amount of rise. Furthermore, I found the overall result drier to touch. That said, exposed sections were still sticky, and air bubbles were undeniable in presence. Separating the dough into eight pieces, I concluded each to weigh within the 78 g to 84 g range. This additional step isn't critical, though facilitates the cooking process later on. More pivotal is ensuring firmly sealed edges and even distribution of filling within the doughy spheres.
Many street vendors utilize a thoroughly greased, flat griddle for cooking. Meanwhile, I had my fix of oil from the pajeon and insisted on using the bare minimum to cook my brown sugar pancakes. This approach yielded flat rounds with a coarse, naan-like finish - similar to those cooked in a stone oven. Paper towels had been prepared for draining, but were ultimately unused.
The final product earned incredible praise. By removing greasiness and incorporating raw sugar, the hoddeok was gratifying without satiation. Admittedly, I found the first few pieces a tad chewy. The surface had charred too quickly, forcing removal from the pan before its edges had the opportunity to gain colour. Latter rounds performed spectacularly, eliminating bitterness and reinstating its signature sweet essence in the absence of greasy fumes.
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These rounds were subject to the same treatment as Hodo Kwaja's - individually sealed in plastic wrap, enclosed in a Ziploc, and stored in the freezer until desired consumption. Along with being smaller in diameter, they entailed an easier and far speedier reheating process. While storebought editions required baking at a minimum of 350 F for 6 minutes then flipping and toasting for another five, my own rendition proved splendid with only 5 minutes at 350 F. Both sides were crisp, with scalding hot syrup escaping with the first bite (Yes, I got burned.)
Some few days later, I chanced across recipes showcasing glutinous rice flour and tapioca starch in the dough. These inclusions suggested a chewier texture, which is likely to contribute further satisfaction to the brown sugar pancake.
Some few days later, I chanced across recipes showcasing glutinous rice flour and tapioca starch in the dough. These inclusions suggested a chewier texture, which is likely to contribute further satisfaction to the brown sugar pancake.
3) Earl Grey Madeleines
A hefty order of powdered teas had been placed with Vancouver's Paragon Tea Room in the past week. I had came across their selection late last year, added several items to my cart, then emptied it on the basis of economics. "I probably don't need this, at least not right now." I had assured myself. Revisiting time and time again to check their promotions, I eventually succumbed to my retail desires. My package arrived less than one week later, comprising of Genmaicha, Oolong, and Baking Earl Grey powder neatly tucked within a single layer of black tissue paper.
A hefty order of powdered teas had been placed with Vancouver's Paragon Tea Room in the past week. I had came across their selection late last year, added several items to my cart, then emptied it on the basis of economics. "I probably don't need this, at least not right now." I had assured myself. Revisiting time and time again to check their promotions, I eventually succumbed to my retail desires. My package arrived less than one week later, comprising of Genmaicha, Oolong, and Baking Earl Grey powder neatly tucked within a single layer of black tissue paper.
Many, many experiments later, my inventory of houjicha powder was running low. Having not found a particular formula to highlight the ingredient, I opted not to restock it, instead veering towards the less conventional tea flavours in baking.
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I crafted an Oolong Tea Latte upon receipt of the package, immediately observing similarities to houjicha in flavour (smoky nuttiness) and hue (grey, dark tan). For my first trial project, I adapted Sunday Baking's Green Tea Madeleine recipe and swapped matcha for earl grey in exact quantities.
My imagination got the best of me: "What about a London Fog Madeleine?".
Excitedly, I began to combine white chocolate, vanilla paste, and a few drops of orange extract; this would form the coating chocolate layer, lightly sweetened with specks of vanilla and reflective of earl grey's indicative bergamot base. The tempering process resulted in failure, despite a watchful eye on the temperature fluctuations. Frankly, it wasn't the first time Piccoli Blancor had failed me; I was made aware of the bag's long-passed expiry date, though denied its impact as my Surfin stock was in the same situation.
Excitedly, I began to combine white chocolate, vanilla paste, and a few drops of orange extract; this would form the coating chocolate layer, lightly sweetened with specks of vanilla and reflective of earl grey's indicative bergamot base. The tempering process resulted in failure, despite a watchful eye on the temperature fluctuations. Frankly, it wasn't the first time Piccoli Blancor had failed me; I was made aware of the bag's long-passed expiry date, though denied its impact as my Surfin stock was in the same situation.
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Initially wispy at their edges, I pressed my prettiest madeleines into the mould and slid them into a vacant spot in the fridge. What awaited me was a calamity of cemented chocolate and crumbs galore. Extreme frustration was my response to prying away the once-beautiful pastries, which now were pitiful half portions coated in white chocolate crumb.
With all said and done, I must admit the shell-like specimens to be unquestionably delicious. Their surface no longer boasted a buttery crunch, though they weren't soggy nor overly sugary either. I've found the steeply priced packs from Tokyo Cheesecake Cafe leaving much to be desired, evoking a sense of fullness without fulfillment. These, on the other hand, were fragrant and easy on the stomach - light enough to assume a breakfast role yet indulgent enough for afternoon tea. The white chocolate glaze wasn't pivotal for enjoyment, but would have sealed in a nice touch.
4) Orange Roll Cake w/ Brown Butter Swiss Buttercream and Chocolate Ganache
A project that commenced as an ode to the upcoming Year of the Tiger concluded with no discernible reference to the mighty feline. The conceptual design involved a tiger print deco roll cake, though was eventually dropped upon seeing the unreasonable ingredient list (2/3 of a egg white??). Post-rolling decorations were roughly planned instead.
A project that commenced as an ode to the upcoming Year of the Tiger concluded with no discernible reference to the mighty feline. The conceptual design involved a tiger print deco roll cake, though was eventually dropped upon seeing the unreasonable ingredient list (2/3 of a egg white??). Post-rolling decorations were roughly planned instead.
An orange sheet cake was adapted from my go-to recipe; from Sunday's Moist Chocolate Swiss Roll formula, cocoa powder was eliminated and compensated by all-purpose flour, while the zest of two oranges was tossed thoroughly with the specified quantity of granulated sugar in advance of aerating the eggs. The idea originated from Ciao Kitchen's Lemon Pound Cake and came to mind as oranges were peeled after a mid-day meal.
The citrusy presence was undeniable. While the fine morsels contributed a peachy tinge to the cake, a drop of red food colouring was added to boost intensity. Even with this incorporation though, the final yield lacked in saturation, revealing itself a standard vanilla cake shade. However, flavour-wise, one could not deny its springy, aromatic qualities.
The citrusy presence was undeniable. While the fine morsels contributed a peachy tinge to the cake, a drop of red food colouring was added to boost intensity. Even with this incorporation though, the final yield lacked in saturation, revealing itself a standard vanilla cake shade. However, flavour-wise, one could not deny its springy, aromatic qualities.
Brown Butter Buttercream had been prompted by Preppy Kitchen. Extra effort was entailed to caramelize the butter, allow it to return to a soft yet solid state (like with SK's Coconut Brown Butter Cookies), then whip into the meringue. Frankly, the browning was the least stressful of steps. The re-solidification process could be "hurried along in the freezer", though I'd personally recommend a 15- to 20-minute head start in the freezer followed by 30 minutes in the refrigerator. Absentminded folk such as myself may leave the butter for too long, causing the edges of the mixture to adhere to the bowl while the centre remains in liquid state. The fridge assures a steady transition by minimizing steep drops in temperature.
My fault lay with the execution of the meringue. Adopting the Swiss Meringue technique meant a slow ascent to 160 F over a bain-marie for the egg whites and sugar. The issue was not egg white contamination, as common as that error may be, but rather misreading the recipe for 50 g of sugar (as opposed to 150 g!). I hadn't come to that realization until my meringue whipped to be a bit thin; attempts to salvage the formula included:
Ultimately, the filling was deemed too sweet but, thankfully, sturdy enough to fill the roll cake. Forming the signature swirl was undoubtedly facilitated. At either end of the cigar was a bit of wonkiness, but impressive uniformity was witnessed towards middle two-thirds.
My fault lay with the execution of the meringue. Adopting the Swiss Meringue technique meant a slow ascent to 160 F over a bain-marie for the egg whites and sugar. The issue was not egg white contamination, as common as that error may be, but rather misreading the recipe for 50 g of sugar (as opposed to 150 g!). I hadn't come to that realization until my meringue whipped to be a bit thin; attempts to salvage the formula included:
- A few tablespoons of granulated sugar - A terrible idea resulting in gritty specs within the mixture and no change to consistency
- A few tablespoons of icing sugar - Sweetness overshadowed the charred sophistication of brown butter, though at least helped to thicken the buttercream for spreading.
Ultimately, the filling was deemed too sweet but, thankfully, sturdy enough to fill the roll cake. Forming the signature swirl was undoubtedly facilitated. At either end of the cigar was a bit of wonkiness, but impressive uniformity was witnessed towards middle two-thirds.
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Attempts to temper Surfin sufficiently for drawing tiger stripes were in vain, causing me to revert to the same frosting technique as the New Year Bûche. The "stripes" looked distinctly more birch-like than Panthera-provoking. All factors considered, the cake was scrumptious, albeit sweeter than preferred.
Remnants of the chocolate coating were swiftly formed into truffles.
Remnants of the chocolate coating were swiftly formed into truffles.
5) Sablé Cookies
Sablé, otherwise known as French shortbread, were crafted from egg yolks left over from the meringue of the aforementioned creation. Our family's designated Christmas Cookie recipe was quartered to accommodate the two remaining units and formed into Valentine's Day-appropriate shapes for the next Hallmark holiday.
Sablé, otherwise known as French shortbread, were crafted from egg yolks left over from the meringue of the aforementioned creation. Our family's designated Christmas Cookie recipe was quartered to accommodate the two remaining units and formed into Valentine's Day-appropriate shapes for the next Hallmark holiday.
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Having been informed of stiffer cross-sections in the stamped variations, I took heed to avoid introducing compaction this time around.
And, truth be told, the cookies were once again snappy with a delightful airiness in each bite.
Other items of ingestion include Cheddar Bay Biscuits from the freezer, Campbell's Cream of Mushroom with luncheon meat and frozen veggie medley, and blue sky bran muffins.
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I also polished off the last of my Rose Umeshu - served on the rocks as the preferred method.
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Alas, the time has now come to rest the weary eyes.
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