I went on a pork broth spree last weekend, making a couple different batches to compare starting with roasted and non-roasted bones. I expected the flavor and color differences, but the texture threw me: the broth from non-roasted bones set up into a loose jello, while the broth from roasted bones stayed a thin liquid.
Yes, we’re talking about butter again. You can’t really avoid it in baked goods (at least, I don’t want to), so we may as well embrace it and make it work for us. It sort of blows my mind that these biscuits have the same basic recipe. As far as ingredients and baking go, they’re
No, it doesn’t mean we cover them in plastic. Laminating in the kitchen refers to folding buttery pastry dough to create flaky layers–think puff pastry and croissants. As usual, it’s all about the butter. We want it cold and in thin pieces so that the dough has alternating thin sheets of dough and butter. The
I’m often a very lazy salad dressing maker, to the point that I usually just drizzle the salad with some oil and sometimes vinegar if I’m feeling fancy. (Maybe this is why I don’t eat a lot of salads.) But the move has reunited me with my beloved blender, and I celebrated its return with
I’ve eaten an incredible amount of chocolate pudding in the last week and a half. There were the initial tests, then the one that turned grainy overnight, the one that was way too thick, and the one that my moving buddy convinced me to make after packing all of my possessions into boxes. It’s hard
I’m usually pretty particular about my bananas, preferring a slight green just at the stem for less sweetness and a firmer bite. But when it comes to baking, the browner the better. It may take some patience—the bananas I got to make these muffins took a full week and a half on the counter to
There’s a lot more to potatoes than meets the eye, and the choice of which potato to use in a recipe can have a huge impact on the results. The most important variation comes in the form of starch, the long, sometimes branched chains of bonded sugars that store energy in potatoes and most plants.
You see it all the time in recipes for brownies, chocolate cakes, and pretty much anything else with cocoa powder: the instruction to pour boiling water (or sometimes coffee, or even red wine) over the cocoa powder to “bloom” it. As I dutifully heat my liquid, I always wonder what difference this extra step makes
During a surprisingly memorable middle school talent show act, a classmate of my older sister staged a sort of cooking show where she “demonstrated” how to bake something–maybe cookies? Under the requisite floppy chef’s hat, she mixed and stirred and muddled her way through the recipe, doing just about everything wrong. I don’t actually remember