Part Seven: Buenos Aires, Argentina
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below are thumbnails. Click to see a larger version.
we actually just ordered the produce. It will be delivered this
afternoon with some leftover market things that we need to buy.
We ran around for hard-to-find spices and other odds and ends. Some
things are just impossible to purchase here, like cardamom
for instance. Since my philosophy is to always find the best produce,
I thought these bananas were well named. It is amazing that you
can buy bananas practically anywhere in the world these days.
lot of good quality produce comes from the south of Argentina, the
fertile Patagonia region. After the last market items were
secured and sent on it's way to our kitchen, we went hunting for
the last missing items. We found some tahini for our Moroccan
salad in a Chinese store, along with some Lebanese rosewater,
and finally some animal-rennet-free grana padano cheese.
All authentic Italian grana padano cheese is made without animal
rennet. For your information, grana padano is a hard aged cheese
related to parmigiana. What's rennet? click
lunch I assembled a pre-arranged crew of very enthusiastic ladies
for a gulab jamun roll-a-thon. These succulent confections
are always very impressive, and not too difficult to make, but we
plan to cook 1000, so it requires some very big equipment, patience,
good organisational skills, and some serious helpers! The secret
in making such a large batch is to do some accurate mathematical
calculations first. The syrup goes on early, and for that I calculated
that since 20 gulab jamuns require 4 cups of sugar and 1 litre of
water, all we need to do is multiply everything by 50! Even for
a math-impaired person like myself, that's not too difficult.
we combined 200 cups of sugar with 50 litres water in a very very
large pot, and brought it to a simmer along with some star anise
and cinnamon sticks for some extra aromatic flavour.
After the syrup boiled we poured in 2 litres of rosewater,
then covered the pot to allow the fragrant spices and essences to
fully permeate the syrup. We rolled the saffron scented balls of
milk powder and milk dough in batches of 250 with the aid of 4 ladies
in each team. Finally, we slowly fried the sweets at 102 degrees
Celcius in four woks of ghee, 250 sweets in each enormous wok. The
result? 1000 perfect gulab jamuns!
Click here for more gulab jamun cooking hints.
Click here for
a photo of perfect gulab jamuns.
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