What did you cook or eat today (December 2021)?

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Monday Salad (mine)

Monday Salad (mine)

a good bed of spinach & frizzy green lettuce, chargrilled aubergine & air fryed aubergine...

Monday Salad (hubby's)

Monday Salad (hubby's)

a good bed of spinach & frizzy green lettuce, chargrilled aubergine & air fryed aubergine...

just salad

a good bed of spinach & frizzy green lettuce, chargrilled aubergine & air fryed aubergine, grated carrot, radish, kalamata olives, tomatoes, sprouted chickpeas, peas, & various lentils, chargrilled artichokes, sliced snowpeas, spring onions, red onions & cucumber served with miso vingarette
 
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flyinglentris said:
There is such a thing as thick crust pizza. What you need to master, is the right temperature and time to do a thick crust, so that it doesn't burn anywhere or isn't underdone.
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I'm (very) aware of thick crust pizza, thank you (I do make pizza often and always from scratch. I don't "do" premade much because of my upbringing, my anaphylaxis and because it is so easy to make), but
a) it wasn't what we were actually aiming for yesterday,​
b) I have temperamental oven which comes with the territory when you are tenants (the cheapest ovens go in & at my last place the hottest it went to was 160°C and was that small, none of my baking trays actually fitted. This one is better but still has issues.)​
c) the size of the pizza was too big for the oven due to​
d) which is the fundamental problem, I made a schoolgirl mistake by following the recipe. It happens from time to time.​
​
It had nothing whatsoever to do with the temperature or the time in the oven.

When I write up recipes on CB I write them for those who live at "normal" altitude where yeast (& pressure cookers) works as expected - in the UK altitude doesn't affect much unless you're trying to make a brew in the middle of winter dug into a snowdrift on the top of Ben Nevis :whistling: Only I don't actually live at such altitude anymore and things like yeast, baking in general and using a pressure cooker are all affected by the altitude... for my altitude, that recipe actually had 4 to 5 times too much yeast in it.

Simply I should have only used 1 gram of dried instant yeast, not the 1¼ tsp that the recipe (and the side of the yeast packet) states! Atmospheric pressure has a lot to account for. Yesterday It was holding a relative, rather than an absolute, pressure of around 900 hPa. The barometer I brought with me from the UK, given to me by my late Grandfather doesn't actually go any lower than 950 hpa and has taken a significant amount of adjusting to get it functioning as has my old pendulum wooden wall clock.

And given I have another yeasted item proofing in my mud room, I need to go and talk to it and convince it that it doesn't need to take over the world, only my oven (again) 😆
 
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