Something I’ve learnt over time is that no two ovens are the same.
During my working life as a cook I have used many differing ovens and ranges – Large, Small, Domestic, Commercial, Gas, Electric, Aga and the rest.
Recipes can only provide indicative temperatures and cooking times, the cook must be flexible in applying these to their own environment.
This is a major reason why many new cooks suffer disasters; be prepared to test and try, then test and try again!
When I was demonstrating and asked to give definitive times and temperatures my advice was always to be prepared to be flexible and to use your own judgement; even experienced cooks get things wrong, that’s how they learn!
So be comfortable with experimenting when you’re getting to know your oven.
And it really was! My cousin and her husband had lived there for many years, and were now well established in the Hotel and Restaurant business. They had recently acquired a stunning cliff-top restaurant right on the coastal road. Highway One is spectacular, hugging most of the the California coastline for 656 miles. The main theme was chef’s grilling swordfish, steaks, chicken and ribs on a huge, brick, open-style barbeque cooker. Looking to increase trade at lunchtimes to a wider customer base I was to produce – guess what – quiches and homemade soups! Clam chowder became a favourite alongside my own carrot and coriander soup.
Highway 1
Living with the family in their stunning home in nearby Pebble Beach, driving to work by the ocean, Barbara Streisand on the radio – what kind of a job was that?!
I was gathering tips on; cooking a good lasagne; on blanching spare ribs in boiling water before marinating and slow roasting; the same with squid, blanch first to prevent the rubbery texture, dry well then dip in flour and quickly deep fry – YUM!
Salads and dressings all made from fresh local produce were amazing. One thousand ways with garlic – grown in vast prairie-like fields – practically unheard of or at least not used enough here in the UK. All useful stuff, expanding my ever growing repertoire.
Another English couple owned a tea shop in nearby Carmel-by-the-Sea. They were looking for a cook to produce English style baking, scones, cakes and yes, quiches! So, three mornings a week (stretching to 3pm!), I baked in this quaint cricket-themed caff called The Sticky Wicket. The baking – or rather the preparation – became a feature. Absolutely no-one made pastry from scratch, or scones. Standing there rubbing fat into flour, another demonstrating role was born!
Around the corner was another restaurant. Owned by Clint Eastwood, he was known to pop into the Sticky Wicket for coffee and one of my handmade scones and a chat. He was also a customer at Rocky Point (the cliff-top eatery), being very friendly with my cousins. It was a very busy life but so rewarding; and again, I learned a lot.
But, all good things must come to an end. It was time for me to head back to Sheffield.
Hello! This is me, Gran E; now into my 88th year, crumbling in the joints but hopefully not in the head.
Back to where it all started…
I was born, bred and drug-up in Pitsmoor, Sheffield (I’ll come back to the very early years later). I attended grammar school and passed my School Certificate at 15. My first job on leaving was as a nursery assistant from where I progressed to a full time teaching role with pre-school children. Then, at 16 I opened my own Dance School. I’d achieved qualifications in ballet from The Royal Academy of Dance having attended classes from the age of five. Stagecraft, music and dance were my life until I married. Then all that changed!
I had a wonderful daughter followed by a son and food took over, feeding family and friends. To start with (and ever since really!) it’s been trial and error – I had never cooked before. This feeling of discovery, of experimenting and finding new ingredients, recipes, methods and tastes, was and remains fascinating.
I’ll cover the very early years and my first experiences with cooking in the next instalment.
Gran E Bakes 