It’s easy to stay in your comfort zone, as is true of many areas of life, including in the kitchen. It’s easy to think that trying new and difficult things is setting yourself up for failure. It’s easy to stick with what you know and increase your chances of success.
But sometimes the easy way is not the most rewarding.
I’ve decided I need to force myself out of my bubble, make myself tackle things that have intimidated me for years.
Scary, complex, temperamental recipes: I’m going to face them head on.
And I’m going to document it all right here, failures and all.
First up: CROISSANTS. I think I’ll follow the thorough instructions from Cooks Illustrated, which you can view here.
- Finding the right butter. European style. Hello $$$. Better start saving my pennies now.
- Finding the time. CI says good croissants take about 10 hours from start to finish.
- Finding the muscles. I guess making croissants could basically be called an arm workout, right? I’ll take that over the gym any day.
- Finding the chocolate. Because you know I won’t be satisfied with just plain croissants. Or, ooh! Almond!
Who’s with me?
If you’re up for the challenge, whip up some croissants of your own by March 20th. Send me a photo if you want to. I’ll document my experience and also share the images/links to those who’ve taken the challenge as well. If it goes well we’ll make it a monthly thing.
Let’s do this!
Tell me, what else is on your culinary bucket list that you’ve been too timid to tackle?