In many countries there are a lot of simple recipes for leftover bread. One of the sweet variations is French toast (or in Germany “Arme Ritter”), which is bread soaked in milk an egg. In Hungary this dish is typically served as a savory meal under the name “bundás kenyér”, which translates to “a bread with coat”.
I’ve been following the blog of the ingenious Dave Arnold for several years now. Back in 2009 he posted a recipe of an egg yolk bread, which I was able to try only now, since I haven’t had a pressure cooker. The “bread” consists of egg yolk, salt and baking powder only – so no flour, no yeast, no nuts, no milk. It is great when freshly “baked”, but it really surprised me when toasted in butter. This egg yolk “bread” perfectly resembled both the texture and the flavour of the aforementioned Hungarian leftover meal – although in this case without the “coat”.
Between Christmas and New Year’s Eve there’s usually a gap of 1-2 days of free time. You can either get active and enjoy the snow, wrap yourself in warm blankets and watch movies or read a book. It’s also a great opportunity to finally get on with long postponed activities. If you love to cook, this suddenly available free time allows you to further train yourself either by trying new techniques in the kitchen, or by reading good cookbooks and watching lectures given by chefs.
Harvard had a very good course called Science and Cooking this autumn featuring many modern techniques and the most influential chefs of our time. The lectures are a mix of theoretical background information presented by scientists and a practical experience demonstrated by chefs. The theory is presented in the first 15-20 minutes of the lectures by David Weitz (physics professor at Harvard) and Harold McGee, who is well known for his revolutionary book On Food and Cooking. Afterwards the greatest chefs of our time such as Grant Achatz, Joan Roca and Ferran Adria demonstrate the physics discussed before by applying several modern cooking techniques.