ohollandaise~

I woke up this morning with a list of things to do in my head. And I was determined to get them done by the end of today.

  • Laundry. The full package; washing-hanging-ironing-folding.
  • Bedsheets due to be changed.
  • Search for custom-made bed frames and bedside tables for our bed.
  • Some work on the wardrobe; the seem-to-never-end routine.
  • Search for some stuff on the internet for Mom.
  • Cooking.
  • Continue with my reading on this Sacred Marriage book by Gary Thomas.

I know I sound like a housewife already, which I think I am now. Hmm. Hubby was in such high spirit this morning, since he’s got his new gear yesterday, he offered to do the first and second part of laundry before continuing his experiments with his camera. Too sweet 🙂

I attacked the dirty dishes first, wiped the kitchen counter, threw out the garbage and put a new lining for the bin while asking Andrew to take out the heavy ironing set from the laundry room. I was about to move ahead with ironing the huge pile of bedsheets when my eyes fell on the recipe books I bought from Woolworths a couple of days ago.

Women's Weekly - excellent for beginners

And I thought,

“hmm.. should I?”

Self-confessed bad multi-tasker, sometimes I take more on my plate than I can chew. Those cooking books are not even my idea, it was a suggestion. Last week, a friend recommended me to try cooking when I said I don’t cook. “One recipe every week”, she nodded at me. I resented the idea at first, because whenever I go to the kitchen, it’s always to produce something that is ready-made; I need to only add water, milk, or peel. Or reheat. I didn’t spend a year studying commercial cookery for nothing; I know what I am NOT capable of. But lately I am such a sucker for periodical challenges, so I decided another weekly challenge won’t hurt. And it’s just food, nothing can really happen, right?

I have flipped through the cooking books since I bought them, and I’ve got some pages dog-eared. Leaving my bed sheets and ironing board set up already by Andrew, I picked one recipe to start my cooking challenge; Cajun Chicken with Lime Hollandaise.

Cajun Chicken with Lime Hollandaise

I’ve got some chicken breasts in the fridge from last night’s cooking, and Cajun seasoning in the pantry,  so I only had to grill the chicken. Now, the sauce. They taught me how to make these sauces in school, but that was like, 8 years ago. And I’d never made them again since. But hey, you only have to follow the recipe, right? So I’ve collected all the ingredients out of the fridge, and started making them. Andrew came into the kitchen once in a while, teasing me, “aww you’re cooking!”, but he pretty much let me wrecked the kitchen.

Hollandaise sauce is basically a mixture of egg yolks, white wine vinegar, lemon/lime juice, peppercorn and melted butter. All you have to do is to whisk together the egg yolks, vinegar and juice, and continue beating over a double boiler until it’s thickened, then adding a steady stream of melted butter into the mixture to make it creamier.

And that was what I was trying to do, I swear. But OH why am I so surprised. First, the whisk that I used to beat the egg yolk mix kept slipping out of my hand/the bowl, and sent some egg yolk rain across the counter, hitting the stove and A’s beloved Nespresso machine (he didn’t know this, and I didn’t let him know, either, or he’d haul me out of the kitchen right away). Wiping the crime scene quickly, I continued with melting the butter, and beating the egg yolk on the double boiler. I kept beating and beating and beating, waiting for it to reach the saucy consistency. But nah, it just didn’t happen. “Maybe when the butter is in, it’ll get thicker”, so I poured in the melted butter, a steady stream as the recipe instructed. And yep, something started to change.

the ingredients. or the mess.

my attempted hollandaise sauce

I just knew something was wrong when I took the bowl off the boiler. O yes it was creamy and thickened. But the smell was far from any versions of hollandaise, or any sauce for that matters. It smelt of kue bolu, or sponge cake. Buttery, and egg-y. COOKED egg, to be exact. The boiler was too hot, apparently, and it was too late to save my attempted hollandaise sauce. 🙁

Uhm. I typed in ‘hollandaise sauce’ on Google just now, and Masterchef website claimed that you DON’T have to put the mixture on the double boiler whatsoever for you to make hollandaise.  :(:(

Maybe I should’ve stick with what I am good at.

the therapeutic feeling in ironing

I hollered at hubby for him to fix some lunch from last night’s dinner, and we had lunch in peace. Well, I cooked the rice, he fixed the Kung Pao chicken. At least it tasted good. It was his cooking, by the way.

Oh, and he had me posing for his new gear all day. You gotta do what you gotta do, but it surely was a fun day 😀

I just need to gather more courage to actually attempt more cooking. God help me.