• cooking acoustics

    by  • July 2, 2008 • Uncategorized • 10 Comments

    I begin the lunch shift every morning by baking. We make English muffins everyday to serve as the buns for our hamburgers and shrimp burgers. If I don’t start as soon as I walk in at eight they aren’t ready when lunch begins at eleven.

    Cooking and baking are two different things. Cooking is improvisational theater: you prepare, you gather all the ingredients around you, and then you wait for someone to call out the elements they want in the performance they’ve ordered. Good recipes are suggestions, relying on the cook to trust his or her senses to make sure the dish turns out as it should. Baking is science. The best bakers don’t just measure ingredients; they weigh them. If the dough is supposed to rise for thirty minutes that means you better have the timer set, or else the bread won’t be what you were hoping for.

    My muffin making, therefore, calls me to hone skills that aren’t in my regular set. I’ve gotten pretty good at the muffins, but there is much more to learn. Take, for example, the conversation that took place a few days ago as I was kneading the dough. The delivery guy came with the sourdough bread we buy from a local baker, which led to a discussion about a bakery that had relocated. I asked it their bread was good.

    “They do a good job, but the bread has never been the same since they left the old building,” our Chef de Cuisine replied, going on to explain that the bread is affected by the whole room, not just the baker and his recipe. “It’s the bricks in the walls, the size of the room, the way the room holds temperature, the ovens and other stuff. You have to learn how to make bread in that room; recipes don’t always travel well.”

    “Sort of cooking acoustics,” I said. It’s not that it’s different bread, just that the room affects how the dough grows and develops.

    The conversation has kept me thinking about context and what It means to be who we are where we are. I’m playing a new room these days with our move to Durham. The acoustics of life have changed; things don’t rise or fall the way they did in Marshfield, or in Charlestown before that. I’m still me and I’m trying to figure out how the recipe of my life plays out in these new surroundings, and how I will grow and develop in these days.

    I’m mindful, in the rise and fall of my life, that six months after our move to Marshfield my depression got the best of me. In the years that followed, I’ve worked hard to understand the taste and texture of the darkness, if you will, and to prepare myself for the difficult improvisation needed to survive. Now, six months into our move to Durham, I’m struggling again. I’m not saying the cause and effect is quite so clear cut as I am saying I’m living through something that carries some resonance with where I have been before. I know this recipe. Even in a different room, I know what I need (knead?) to live through this.

    One day, the baker in the bigger room will have baked there long enough for the aromas of yeast and flour to permeate the bricks that feel so new now. One day, he will know how the air circulates to let the dough proof in the perfect place to make loaves that are delicious and consistent. The only way from here to that day is to keep baking morning after morning, adjusting to the cooking acoustics and finding a resonance that runs deeper than change and circumstance.

    Me, too.

    Peace,
    Milton

    About

    Blogging since December 2005

    http://donteatalone.com

    10 Responses to cooking acoustics

    1. July 2, 2008 at 3:10 am

      Beautiful.

    2. July 2, 2008 at 12:07 pm

      Good stuff, thanks for letting us in on it.

      I sometimes wish there were, but there just aren’t any shortcuts are there?

      Praying real shalom for you (and for me too).

    3. gander
      July 2, 2008 at 1:02 pm

      Wow, Milton. You knock me out.

    4. July 2, 2008 at 2:36 pm

      (o)

    5. July 2, 2008 at 3:43 pm

      I am utterly.astonished. to read about cooking acoustics. Next you’ll tell me seasons make a difference, too? 🙂

      Have been trying to follow your words more closely this week than in recent times – thanks for continuing to venture forth here.

    6. Joy
      July 2, 2008 at 4:48 pm

      very niiiiiiiiiice!

      Milton – you are most certainly a metaphor master! I’m thinking you might even be up to Jesus’ level at parables too. (Hope that’s not sacriligeous.

      There once was a baker …

    7. July 2, 2008 at 5:06 pm

      … and given all the variables in life, there is something about the repitions — the measuring, the kneading, the rising and the punching down — that help us through the dark times. Hang in there, Milton, the yeast she is a risin’.

    8. July 2, 2008 at 8:17 pm

      I’m just a stranger happening by but wanted you to know how much I appreciate your words. Ditto the other commenters that today’s entry is especially touching.

    9. July 3, 2008 at 1:07 am

      I am especially touched by how you are working to navigate this new place. My new place weighs on me and you are inspiring me to face the difficulty and take care of myself. Ever yours.

    10. Anonymous
      July 3, 2008 at 8:19 pm

      Thanks for the idea of acoustics, vital in therapy offices too. I love what Tennessee Williams says about depression in Night of the Iguana: the blue devils respect endurance. I have several advanced degrees in depression, and you have put your finger on one thing that almost always works: you just keep doing the next thing for as long as it takes. blue devils respect endurance. in the meantime, know you’re not alone.
      johnhamilton
      i-youniverse/ccblogs

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