On Food

I consider myself a foodie.  I love food.  Now, I've had people point out that a lot of people love food, because it's necessary to our continued existence.

But let me make myself clear: I am obsessed with food.  I follow Instagram accounts that profess their love to foods over human beings.  Food is bae.  I find myself obsessing over everything from the micro-level chemical reactions that occur when cakes bake or meat caramelizes to the macro-level composition of meals surrounding which food ought to be paired with which wine, beer, or other beverage pairing.

I can point to a moment in my life when I started obsessing over food: about 10 o'clock one Friday night when I was about 13, when I realized that I could watch Unwrapped on the Food Network when I was staying at my dad's house.  And then when I realized I could watch the Food Network when I woke up Saturday morning.  Or that I could watch Iron Chef at 3 AM when I couldn't sleep.  Food was solace when I didn't know what else to do.

The day I found out how to make brownies from scratch was a day that my life changed forever.  I had done some minor baking in Home Ec. and had been making some breakfast foods for years, but the moment I discovered baking from scratch, I discovered my sanctuary.

Baking and cooking are a form of stress relief for me.  When I am deep in perfecting a recipe, nothing in the world can distract me or make me feel less-than.  Even when the finished product is not quite what I've expected, the lessons I learn in the process only serve to drive me to learn more.

There is a part of me that has thought, at multiple times throughout my college and graduate school career, that I ought to drop out and pursue culinary school.  I've been asked if I've ever considered opening a bakery or pursuing a career as a food critic -- the fact is, I've strongly considered both.

I worry sometimes that following my love of food into a career would turn a pastime and retreat into a task on my to-do list.  They say that if you find a career you love, you'll never work a day in your life.  But I love academics, and I still find days when I need the escape.  To have my escape taken away would be absolutely heartbreaking.

Deliciously yours,
Rachel Leigh

On My Life As a Domestic Goddess (Or: Cupcake-Decorating 101)

This post is completely unrelated to what I normally post, but then again, I normally post whatever anyway.

If you know me, you know I like to bake.  If you REALLY know me, you know I worked as a cake decorator for four years and still take my decorating very seriously (especially on my cupcakes).  As such, I've gotten a couple questions on everything from the materials and techniques I use to the virtues of professional training.

So, here are Rachel's Tips and Tricks for decorating:

1. Buy cheap pastry bags and good decorating tips.  A cheap decorating tip will warp, bend, clog, and generally be a pain to work with.  Invest in sturdy ones.  Pastry bags, on the other hand, are disposable.  Even if you take excellent care of them, they rip, fray, and stain after a couple uses.  If you have to choose where to splurge and where to save, splurge on the decorating tips.  If it comes down to it, you can even use a Ziploc bag with the corner cut off to save money on pastry bags.
2. Know your materials and how they behave.  Cold, stiff frosting is harder to work with, but it holds up better than a warmer frosting, which wilts, melts into the cake, and falls apart if you look at it funny.  Don't try to use cookie frosting on a cake -- they behave completely differently and serve different purposes.
3. Practice and experiment.  It took me a good six months before I could pipe a frosting rose that didn't smoosh up or fall apart the second my hand moved.  Everything from learning the amount of pressure needed to pipe certain shapes and patterns to deciding if a design that looks cool in your head actually works in reality requires practice and a willingness to experiment.
4. Don't be afraid to get messy.  I worked one shift in high school where I had to leave immediately after to go set up and help out with senior class graduation, and it took me 12 hand washes and a shower to scrub all of the food coloring and icing off of my hands and arms.  You WILL end up covered in food coloring and having to wipe down your work station a lot, but it gets neater and easier with practice.  Don't wear anything you'd be horrified to see ruined until the mixer and food dye is safely away.

That's it for now.  If you guys like this kind of post, let me know and I might do more of them!  In the meantime, here is a picture of the cupcakes I made yesterday:

Letting them eat cake,
Rachel Leigh