Food notes

Crème brûlée

Makes 6 medium sized ramekins

NY times recipe

• Tray
• 6 ramekins (med. ?? size)
• Torch for top
• Bowl for egg mix.
• Pot for heating cream/vanilla

• 2 cups heavy cream
• 1 tsp vanilla extract
• Teeny bit salt
• 5 egg yolks
• 1/2 cup sugar
• Salt

1. Heat oven to 325f
2. Prep boiling water and a tray that can hold your ramekins and enough water to reach halfway up their sides
3. Heat cream, salt, and vanilla just until bubbles, then let it cool for 10-15 mins. Should be warm to touch. Goal is to have it not curdle the eggs
4. Mix yolks and sugar in a bowl. Don't use a whisk/fork to minimize incorporating air. A wooden spoon is supposedly the best. Mix just enough till the sugar is combined
5. Slowly add the warm cream mixture into the sugary yolks, stirring constantly. The mixture will be fairly runny and far from a custard
6. Place ramekins into tray
7. Pour mixture into ramekins
8. Pour boiling/hot water into tray until ramekins halfway covered
9. Stick in the oven for 30-45 mins till the custard sets and middle slightly wobbles
10. Stick ramekins in the fridge for upto 3 days
11. When ready to eat, sprinkle some sugar. Just enough to cover the surface and gently torch it

Instant pot dosa batter

Makes enough for 2 for multiple days

• 2 bowls to soak
• Blender
• Instant pot

• 2 cups dosa/idli rice
• 1 cup gota urad
• 1 tsp fenugreek seeds
• Salt

1. Soak rice, and dal + seeds in 2 bowls for 5+ hours
2. Blend soaked dal mixture into a creamy paste ("dairy queen texture", should form peaks)
3. Blend soaked rice into thin flowly liquid. Doesn't need to be super smooth
4. Pour both into an instant pot with some salt, leave 12 hours in the yoghurt settings

Pizza dough (Poolish, 70%)

1.5 hour prep + overnight + 3-4 hours

900g total - 4ish personal pizzas

Poolish

• 150g 00 or AP flour
• 150g water
• 3.75g honey/sugar
• 3.75g instant yeast

1. Mix everything in a plastic container, let sit 15 mins uncovered
2. Seal container, let sit 1 hour
3. Put in fridge, 16-24 hours max

Dough

• 225g bread flour (or manitoba)
• 150g 00 or AP flour
• 225g water
• 15g salt

1. Mix flours and poolish
2. Mix water and salt
3. Mix both
4. Work dough till cohesive. Cover and let sit 15 mins
5. Form into ball, cover with olive oil and damp towel, sit 1 hour
6. Cut into 200-280g pieces, and form into individual balls
7. Put in tray, cover with lid or plastic wrap for 1-2 hours

Instant pot dal numbers

Can reduce amount of water by 1/4 of a cup if adding onion/tomato masala usually

Type	Dal:water	Instant pot time
Chana dal	1:4	7min
Moong	1:3	5min
Toor/arhar	1:4	7min

Random ratios

• 1 cup atta makes 4 thin-ish aloo paranthas, 3 regular paranthas