Although Blinis take a bit more effort (and preparation) than pancakes, I find them far superior to pancakes. Blinis require the preparation of a "sponge" out of yeast, and yes, for better results, it's best to make the sponge the day before so you can develop delicious yeasty flavours. This morning we had the blinis with Salmon Caviar that Beth had gotten for us a month ago, and we had frozen.
Salmon Caviar freezes beautifully.
Kerrygold Butter is wonderfully spreadable at room temperature.
Buckwheat Flour is gluten free, and has an interesting texture. I used to be very loathe to adding "whole grain" flours to any of my baked goods simply because Whole Wheat flour lent a coarseness, and texture that I did not care for. Buckwheat Flour is a beautiful black/grey colour, and because it is gluten free, it gives an airiness to my baked goods. I am done with Whole Wheat Flour. Hello Buckwheat! I am also going to try Rye flour as well since I've read quite a bit about it.
Next up - corn. Anyone?
Also, I am looking for cooking classes in Guangzhou. Why is it so difficult?
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