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ATK Online Cooking School: Freedom!

March 26, 2012

from the top: nearly no-knead from ATK, small 7 grain loaf, rye with caraway seeds

“The workshop begins the minute you decide to sign up for it.”
That’s what they (we) say in yoga circles. Any time you sign up for a workshop that involves any sort of spiritual work- we believe that spiritual work begins immediately upon deciding to undertake it. Apparently that is true not only in yoga but in cooking.

 

"Nearly no-Knead" risen and ready

 

If you’ve been here before you probably  know that I (and my dear blog) won a scholarship  to America’s Test Kitchen online cooking school. Just after announcing the winners- before we got started– ATK held a conference call with the other bloggers who also won.  We were being introduced to  Bridget Lancaster our teacher, who you probably know from the show.  I had not delved into the cooking school yet but the conversation turned to what we were currently working on. I mentioned that I was really obsessed with “no knead bread.”  Then a wonderful thing happened… I was told that America’s Test Kitchen has their own version of No- Knead bread, it’s called “Nearly no- knead Bread.”  The recipe is slightly different BUT the flavor is HUGELY better.  Since I’ve posted about the bread must tell you I’ve made many loaves. And since I have this new recipe from Cook’s Illustrated/America’s Test Kitchen I have made many more loaves of  BETTER bread. The recipe is far superior. Period.

"take me to your pastrami"- no- knead rye bread

More than a better recipe for my favorite bread, What I got from that phone call was a freedom! Yep! Freedom that came with the understanding that this is simply a technique! I can make great bread easily at home thanks to the NYT and Mark Bittman’s/ Jim Lahey’s TECHNIQUE. But because of  a few minutes interacting with my ATK teacher I found a new confidence to try a few different recipes!  I now can make many different types of bread using this no-knead/Dutch oven technique with-out anxiety or worry.  I think this is the best part of the school. It’s invaluable to me to be able to know where to go with my questions when I am reading a recipe instead if wondering or worse- wandering all over the internet looking for an answer.

I know I will have plenty of questions while I am on this journey “out of the heat and into the kitchen”, it feels really good to have a place to learn all about the kitchen and cooking at my own pace- but also the confidence of knowing that Bridget’s got my back!

I am starting with kitchen fundamentals. Next post about my ATK online cooking school experience: Before and after knife cuts!

"nice crust" and "hole-y" Nearly No-Knead

 

22 Comments leave one →
  1. March 26, 2012 2:19 pm

    You tease us with photos of delicious bread but no “how-to”! 🙂

  2. March 26, 2012 2:44 pm

    oh my goodness….These look SOOOO delicious. Bread is my weakness. and now my mouth is watering. I am about to go drown my sorrows in a pitiful store bought roll. =(

    • March 26, 2012 9:29 pm

      have your crummy (crumb-y) roll AND make the ferment to bake tomorrow!! It’s so easy!

      • March 26, 2012 9:29 pm

        ferment while you sleep, bake tomorrow afternoon.
        😉

  3. March 26, 2012 3:23 pm

    Yum. Nothing beats fresh bread with a little butter and cheese. This looks so yummy!

  4. March 26, 2012 3:53 pm

    Yum!!!

  5. March 26, 2012 4:54 pm

    These breads look wonderful! With a little bit of kneading yet, I am all in for this technique!

  6. March 27, 2012 7:50 am

    Dude! Its 10am and your blog makes my tummy growl for lunch!!

  7. March 27, 2012 8:10 pm

    Wow, people are all about fresh bread you should open a bakery.

  8. April 1, 2012 10:19 am

    Lucky you to have this opportunity! One of these days I want to take classes to hone my skills, whether that means a few or full-time culinary school.

Trackbacks

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