Baker's Mark
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Cook’s Illustrated Apple Crumble
I don’t want to post the recipe, lest Christopher Kimball’s copyright police come after me. But the gist of why this recipe is different is that the filling and the crumb topping are baked separately, so the apples get nice and gooey and the topping gets nice and toasty-crunchy. After about 20 minutes, the topping is packed down onto the apples, and the whole dish is baked together for another 25.
Verdict: I like it! One thumb up, because the thumb on the other hand is helping hold the spoon that is shoveling apple crumble into my mouth.
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bobloblaw posted this
About Baker's Mark
Food is all about balance. Not too salty, not too sweet, with just enough spice to knock at the door, but not so much as to overstay its welcome. It’s a push-pull tug of war on the palate, but when the right combination is struck, few other things can compare.
Like food, my life right now is about hovering around an invisible median: Be polite, but don’t be a pushover. Be feminine, but don’t be helpless. Be hopeful about the future, but don’t be quick to make plans that are surely subject to change. Be smart, but don’t be a know-it-all. But sometimes I wonder if my middle-of-the-road attitude about everything doesn’t actually inhibit me from being totally passionate about any one thing. Maybe my supposed favor for logic and reasoning is really just a disguise for my fear of total spontaneity. Maybe one day, in a moment of total clarity, I’ll decide the answer. For now, less thinking and more eating. And cooking. But mostly eating.
