I’m working on three solo piano pieces composed by Ravel right now, and they’re all kind of obnoxiously difficult. What are they? And why oh why?
All posts by ravenguild08
National Aviary
While in Pittsburgh, my parents and I visited the National Aviary, a rather impressive indoor zoo dedicated to birds. There were several exhibits that you could just walk into an enclosure and be inches away from exotic birds. I really wanted to share some more shots. Click to view in theater mode. Continue reading National Aviary
Chocolate Chip Cookies
The world loves its chocolate chip cookies, and that makes them immensely difficult to bake. By buying from bakeries built on the backbones of their basics, we consume so many magnificent cookies. Our palates and preferences become particular. Prickly.
Consider the precise chemical nature of baking. This is why, more than any other baked good, you can find endless variations of CC cookies with fractional ingredients and precise timings. People recommend specific brands of ingredients, and bakeries sometimes get their chocolate chips custom made specifically for their cookies.
I’ve read lots of articles about the science of chocolate chip cookies, like by the Times/Jacques Torres and Serious Eats/Kenji Lopez-Alt and NPR, but I just started with the Times’s recipe. It’s good. My roommate has snapchats to prove it.
This is the smallest batch that I can bake as it calls for one large egg (I can’t switch egg sizes lest it ruin my other recipes). All ingredients were from Trader Joe’s except for Domino’s sugar and Diamond Crystal salt.
Edit 5/25/20 visit here my lengthy presentation, which includes an updated recipe. Edit: 5/15/18 another version, this time from J. Kenji Lopez-Alt of the Food Lab. Edit 2/16/18 I am now better at making aesthetically more pleasing cookies, and this is now the only cookie recipe I make. Ignore the rest.
Kenji Chocolate Chip Cookies
Redacted. These are the cookies that I exclusively make now, but please find my current recipe here. I wrote more about cookies, sorry!
NYT Chocolate Chip Cookies
- Cream 1.25 stick room-temp butter, 1/2 cup + 2 tbsp light brown sugar, 1/2 cup + 1 tbsp sugar until very light.
- Add 1 egg, 1 tsp vanilla. Mix well.
- Add 1.75 cup AP flour, 5/8 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp kosher salt. Mix until just combined. Stir in 1/2 lb bittersweet chocolate disks.
- Spoon into ~18 golf-sized balls. Cover with plastic, refrigerate for 24-72 hours. No less.
- Place onto parchment-lined baking tray. Sprinkle lightly with flaked sea salt.
- Bake at 350 F for 17-20 minutes, until edges are golden brown. Cool for 5 minutes, until it solidifies enough to eat warm.
By the way, this makes new recipe #52 for the year. Primary mission accomplished!!
Edit 5/27 yet another cookie, this time inspired by the massive scone-like cookies that Levain Bakery on West 74th sells. Recipe from modernhoney.com. Not for the faint of heart.
Levain-like Chocolate Chip Cookies
- Beat 1 stick butter, cold and cut into cubes (scone-style), into 1/4 cup sugar and 1/2 cup brown sugar.
- Add 1 egg and 1/2 tsp vanilla and mix fairly well.
- Combine 1.5 cups AP flour (or sub half with cake flour), 1/2 tsp cornstarch, 3/4 tsp kosher salt, 1/2 tsp baking powder, 1/8 tsp baking soda. Add. Mix until almost combined.
- Add 1 cup chocolate chips and 1 cup walnut quarters/pieces.
- Divide into 6 giant balls. Refrigerate for 30 minutes or more.
- Bake at 350 F for 20-25 minutes, until light brown. Don’t overbake. Let cool for 10 minutes.
Edit 6/4: working off this recipe, although the Nutella did not melt as expected. I think I was using an old jar where the top half with disproportionate palm oil had already been scooped off. Still yummy though.
Nutella-stuffed CC Cookies.
- Beforehand, spoon out ~16 1 tsp dollops of refrigerated Nutella onto a sheet. Freeze.
- Brown 1 stick butter by swirling constantly over medium-high heat for about 5 minutes. Add 1 tbsp cold water. Chill in fridge for about 20 minutes.
- Cream 1 egg, 3/8 cup sugar, 3/4 tsp vanilla until very light.
- Add cooled brown butter and 3/8 cup dark brown sugar. Mix to just combine.
- Combine 1 cup + 2 tbsp AP flour, 3/8 tsp baking soda, 1/2 tsp kosher salt, then add. Mix until almost combined.
- Mix in 1 cup chocolate chips until just combined. Refrigerate for 2-72 hours.
- Spoon out about 1.5 tbsp dough. Roll into a ball. Flatten very thinly. Wrap around frozen nutella balls. Make sure nutella is not protruding. Gently flatten, edges of dough up, with palm onto cookie sheet. Chill again if needed.
- Bake at 350 F until edges are golden brown, about 10 to 13 minutes. Sprinkle with coarse sea salt. Let cool.
Backpack broke
When the zipper of my decade-old daily backpack broke last month, I was split between grieving and rejoicing. Continue reading Backpack broke
Macro Study: Blossoms post-rain
I know that I’ve done plenty of macro photoshoot blog posts in the past (fuzzy plants, early spring, chrysanthemums, blossoms), but I can’t help doing yet another one. With wonky weather, some cherry blossoms in Central Park and decided to bloom a little early. And then New York decided to dump a sudden rainstorm. And then the clouds cleared right before sunset! Sakura + post-rain sunset = rare opportunity. Continue reading Macro Study: Blossoms post-rain
Podcasts: my #trypod
This month, podcasts are urging us listeners to tell our friends about the podcasts we enjoy by using the hashtag #trypod. Here I go. Continue reading Podcasts: my #trypod
Embracing the Kitchen
A few days ago, eight weeks into my cooking project, I found a package of sliced cheese tucked under the vegetable crisper. It was rather moldy. I chuckled a bit before chucking it.
I used to buy that cheese every two weeks. It went in the same sandwich that I made every day to bring to the hospital. In the sandwich also went versatile ingredients like tomatoes, mushrooms, and spinach; they were things I could throw into random entrees to cover dinner. I cooked regularly before 2017; in fact, I got by all of third year only buying cafeteria food but once (a chicken wrap in Queens; it was meh). However, priorities were minimal thinking time, flexible utility, and financial efficiency. For four years, my food — including that sandwich — were boring.
I haven’t needed that cheese for eight weeks. Continue reading Embracing the Kitchen
2017: The Second Spoon Project
I have only one spoon. It’s from Taiwan from 10 years ago, and there’s a bird on it. It needs some friends. Continue reading 2017: The Second Spoon Project