All Hail the WOK!!

Yes, Wok Grokking continues in my humble little kitchen. This round - Baking Powder Biscuits. Since the weather in this neck of the prairies has been somewhere between "Hell Hath" and minus 40 I decided that the comfort of my electric fired kitchen would suit me fine.
Call me a sissy - I don't want to freeze anything and waste a ton of propane for a few experimental biscuits.
I will, of course, get around to putzing about with the three ingredient bread recipe to see if it will actually work in the Wok. The whole wheat worked fine, but I do know that white flours can be quite finicky so we'll see.
So, on with the bikkies!!
Recipe:
(Recipe credit - Grandma's Touch cookbook, by Irene Hrechuk & Verna Zasada ISBN 0-919845-79-7) This is an AWESOME little cookbook!!
Ingredients:
2 c. flour
4 tsp. baking powder (I've never had it go stale, so make sure you keep some in stocks)
1 tbsp sugar (or other sweet)
1/2 tsp salt (I used sea salt that I grind myself)
1/2 c. shortening (lard, margarine, whatever fat is handy will work)
3/4 c. milk (powdered milk, mixed and chilled will work)
1 egg - beaten

Method:
In a mixing bowl, combine flour, baking powder, sugar and salt
Cut shortening into dry ingredients until the mixture is the consistency of coarse meal
Combine the milk and egg. Add gradually to blended mixture to form a soft dough
Sprinkle with a bit of flour and knead until well mixed.

Chill (if possible)

Turn out onto a floured surface and roll (or pat) to about 3/4 of an inch thickness. Cut out circles and place on a greased cookie sheet.
Bake at 450 deg. for about 10 - 12 minutes.

How to WOK your biscuits:
Set the spacer pan in the bottom of the wok and put the lid on it.
Set the wok over medium heat (or flame) and let it heat up until you can spritz it with water and the water sizzles and evaporates (20 - 30 minutes).

The two pan system again:

On the left: stainless steel steamer insert
On the right: the bottom of the now famous upright chicken roaster

I found that the steamer pan didn't quite work as well this time.

The biscuits browned too quickly and consequently were a little dark for my taste. However, they were fairly light, relatively flaky, eminently edible. And the dark bits? Once again, the dog didn't care.

The chicken roaster tray seemed to work the best. However, I found it too small to cut and set biscuits, so an industrial sized biscuit was the end product.



Rather an odd size - but, light, flaky and quite suitable for dipping in stew, chili, or just plain eating.

All in all, I'd have to say that eating well with improvised kitchens is not all that difficult. Just a matter of practice.


Now if it came right down to having to make it in a SHTF situation, things like milk and eggs are not always available. Fingers crossed that none of us ever have to test the theory. However, if my plans work out the way I want them to, then a small self sufficient farm is my escape and my refuge. If you get a chance, take a surf to www.summerberryorganics.com and see what we're up to. My partner and I are laying the foundations for an off-grid, independent retirement. With 20 or so chickens and a dairy cow, milk and eggs won't be an issue.

It's all a matter of attitude and open minded improvisation. Just because you're getting by in less than idea circumstances doesn't mean you curl up and die. You just work your way around things and learn a few new tricks. Who said you can't teach old dogs new tricks?

Speaking of dogs....

Meet Moose. When I said the dog didn't care about the crispy bits on the biscuits, I meant it. He's husky, lab, rotty and st. bernard. Roughly 100 lbs of baking disposal unit. Quite the creature!

Till next time,
Rational, Positive, Creative....in all things
Tabby