Hi Everyone,
There are many cooks who cook their hearts out and feed as many people as possible. They are extremely generous that way, however, there are certain recipes or cooking secrets that they keep in their back pockets so to speak. It is that certain something – it may be an ingredient or a technique – that sets their food apart from others. Think of it as their signature stamp to particular dishes. Al made us his bakes on the second day of the soirée and while he willingly shared the bakes, the recipe remains a secret.
In case you’re just joining the conversation, let me quickly recap. This is part 2 of a 4-part series of a gathering of Tastes Like Home friends who met for the first time in July of this year. The event was called the Fort Lauderdale Soirée. At the gathering were Al, CAG, and Observer (not their real names), along with their wives – Mar, Desi and Pat, respectively. Yours truly was present too.
Mar had prepared dinner the first night, and eager to show that he was the other half of a mighty cooking duo, Al donned his apron the following morning to make brunch. On the menu were: bakes and salt fish, sausages, scrambled eggs, hard dough bread, avocado, pineapple, grapes, bananas and salad along with orange juice, coffee and tea. Confident in his ability to cook, Al declared that he makes nice bakes.
As he put the strap of his apron over his head and tied the side strings to the back, I asked if it was okay to watch him make the bakes. There was a moment’s hesitation and then he smiled. He went on about how he has a secret ingredient that he puts into his bakes… he needn’t say more. I respect people who prefer to cook in private for a number of reasons – they are shy and feel self-conscious if others are watching them as they cook and then there are those who have their secret ways of doing things and prefer to keep them private. For Al, I think it was the latter so I told him to call me when he was kneading the dough as the secret ingredients would have all been added and mixed up by then.
I walked into the kitchen just as he was holding a small packet in his hands over a bowl of flour but I didn’t look further, I turned away, respecting his privacy. With his permission I started to watch when he was adding water to the flour to make the dough. I like to see people kneading dough by hand; there is something almost meditative about the process. First the water is poured and using your hand, you begin to mix and combine the water and flour then you keep adding water until the dough comes together in one mass. One gets lost in their own thoughts as they lift, fold, push and press the dough onto itself. Al’s lower arms flexed with each movement, as he worked the dough with his right hand while the left hand kept the bowl steady. All done in silence. He kneaded the dough for about 10 minutes or more until it was soft, smooth and pliable.
Large hunks of the well-kneaded dough were balled, covered and left to rest on the countertop for at least half an hour. When it was time to cook the bakes, Al rolled each of the balled dough into a 6-inch circle, cut the circle in quarters by cutting lengthways and across, creating triangles. Deep fried in hot oil, the dough swelled and puffed up turning gently brown. Drained on paper towels, they were served hot with the fried salt fish, eggs, and sausages. The bakes were a hit!
Speculation
Because I do not know the exact ingredients in Al’s bakes I can only speculate based on what I saw and
tasted – flavour and texture.
The dough comprised regular all-purpose white flour, baking powder and some salt. I do not know what ratio or measurement of water to baking powder was used, however, I think he does what many confident cooks do – eyeball it.
Observations
- The dough was kneaded for a very long time. Al did confess that one of the “secrets” to his bakes is the kneading of the dough.
- The long kneading resulted in the gluten in dough being very well developed; this resulted in the dough holding its shape when manipulated (rolling and cutting) and interacting with heat (hot oil).
- Once cooked the bakes were soft. Cooled, they got a little tight and had a nice pull and chewiness to them.
- The bakes were small and thin, which made it really easy to have several (smile).
- These were not bakes to cut but rather to tear. I found that they worked best as vehicle to pick up the salt fish rather than to stuff with the salt fish. That’s my opinion.
I enjoyed the bakes a lot. We all did.
Back in my kitchen, I set out to make some bakes inspired the ones I had at Al’s. I was more interested in replicating the shape and the thinness, so my bakes comprised my usual ingredients sans the pats of butter that I would normally add. Also, I kneaded my dough for considerably less time than Al because I was looking for a different texture once cooked. I was pleased with the outcome and particularly impressed at how quickly the bakes were done cooking. Each bake took less than 1 minute to cook. Thanks for the inspiration for the thin, triangle-cut bakes Al!
I can only share with you the recipe for the bakes I made, if you want Al’s recipe, leave a message in the comments section on the Tastes Like Home page, hopefully he will inbox you the recipe. I was told point blankly: “Next thing I know yuh set up a ‘bake stand’ at the airport and serving bakes to incoming visitors at Grantley Adams!”
Next week, in part 3 of the series, it’s Bamboo Fire Café!
Cynthia
Cynthia@tasteslikehome.org
www.tasteslikehome.org
Bakes
Yield: 28
INGREDIENTS
- 3 ½ cups all-purpose flour, plus extra for work surface
- 3 ½ teaspoons baking powder
- 2 tablespoons sugar (brown or white)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fine table salt
- Lukewarm water to knead dough
- Oil
DIRECTIONS
Mix together the flour, baking powder, sugar, cinnamon and salt in a large bowl.
- Add enough water to make a soft dough. When the dough comes together, knead for 3 – 4 minutes then rub the dough with a little oil (this is to prevent it from forming a skin), cover and let rest for at least 30 minutes but no more than 1 hour.
- Cut the dough into 7 equal pieces and shape into balls. Cover and set aside while you add oil to a deep frying pan to cook the bakes.
- Put the frying pan with oil over medium heat until it gets hot – the surface of the oil will be shimmering.
- Lightly dust a work surface with flour and working with 1 piece of dough at a time, roll it thin into a 6 – 7 inch circle. Cut the dough in half lengthways and then again across making 4 pieces.
- Fry the dough 1 piece at a time (2 if your pan is large enough). Add the cut dough to the oil, it will sink and then float to the top and puff up, flip and cook for 20 – 25 seconds or until lightly brown. Drain on paper towels. Repeat until all the dough is fried.
- Serve hot or warm.
