Yesterday was stove cleaning day. Never anyone’s favorite task, but happily for me, this new stove is one of the easiest stoves to clean I have ever owned. This is also true for the Stove Vent. Everything pops out, everything is easily washable, and although the tasks still takes time, I find I can make fewer excuses to avoid it.
It also helps that the new farm sink is large enough that I can submerge the burner grates. The sink is divided, but the divider is only half-height, so there is plenty of room for large things when needed.
Start the next round (stove vent panels) (oven racks and panels where needed). The whole process still takes me much of a day, admittedly because I take breaks between stages. I am learning to accept that I can no longer stand for a full day without significant breaks. But acceptance is one of life’s major lessons, and one with which many of us struggle.
Today I made biscuits. Not the best biscuits I have ever made, but still tender and flaky and good, especially considering they are the first biscuits I have made in what 13 years? 15 years?
When I was in college, I spent two summers living with my maternal grandparents in Pasadena Texas. The summer job opportunities were better in metropolitan Houston than in Stephenville, especially considering that I got out of school at the end of May, two weeks later than most Texas universities. One of the conditions of my residency was that I get up and make the biscuits for my grandpa before going to work in the morning. I got pretty good at biscuit making. Since I love biscuits, and George enjoyed biscuits, I continued making them for a long time.
One thing I did learn over the years is that biscuits can be frozen. Although my grandparents may have made fresh biscuits every day, we rarely ate more than a biscuit or two at a time, and although I grew up with cold biscuit sandwiches, George never quite adapted. But I learned that if you freeze the just cut biscuits on a tray for 30 minutes, you can then toss them in a container or freezer bag, and bake them at will from frozen, and although they do take a few more minutes to cook, the advantage of having a bag of biscuits (like having pie crust, or cookies, or scones) in the freezer ready to bake is a treat. So I made the biscuits but only baked a couple for my breakfast, placing the rest in the freezer.
It wasn’t celiac that stopped my biscuit baking, although admittedly that did slow me down. I had a lifetime of expectation to overcome, and a lifetime of baking skills to recalibrate. Gluten-free doughs simply are different than wheaten doughs. But I actually stopped making biscuits when George had cancer and the nutritionist that worked with him during chemotherapy put him on a very low carb diet. Somehow we never fully went back.
But during this time of sheltering at home, and less social contact, perhaps I have been craving carbs a little more, and perhaps I am trying to ameliorate my tendency to go through carb-binges followed by fasts. This week, talking to my family about their recent adventures in biscuit-making, and then later with a friend about scones, I realized I wanted to make biscuits. And so I did.
The experiment was only a partial success, which is not surprising. I made baking powder biscuits, the basic kind I started with oh so many years ago. The flavor was good, they are tender and flaky, but they could have risen more, and I have not quite figured out temperature regulation and baking on my new stove, even though I have lived in this house almost a year now. Well, I have cooked; I have roasted; I have braised; but I haven’t really baked. The learning curve continues.
Several things could have gone wrong. I believe I picked a good GF blend. Although I made my own years ago, I have since experimented with several packaged gluten-free flour blends and I used one I think would yield good biscuit results. Biscuit results vary even with wheat flour, and although I am a Texan rather than a “true” southerner, I prefer a biscuit made with softer, lower-protein winter wheat, or its gluten-free equivalent. I would never make a biscuit with bread flour, whatever the components of that bread flour might be.
My baking powder could also be old. The can was unopened, but it is possible I bought it soon after I moved in. I don’t know if baking powder keeps as long as it is vacuum-sealed, only that once you open it it fades quickly. I also think I overworked the first part, where one works the fat into the flour. I did not over-mix once I added the liquid, or overwork the folding and turning, but that first part may have been critical. The oven was too hot, the biscuits cooked too quickly, and I am certain this also had an effect.
But overall they were good biscuits and I am looking forward to the challenge of refreshing old skills and perfecting technique. To me this is like a game.