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Getting Brown Butter Right at Home
Fermentation is mostly waiting and occasionally smelling things. Acid at the end wakes up a dish that tastes flat. The crust browned evenly once we moved the rack lower. Going further We tested the recipe six times and the fourth was the winner. Write down what you changed, or you will never repeat the good…
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Notes on Brown Butter
Weigh your flour; cups are a guess with good intentions. We tested the recipe six times and the fourth was the winner. Rest the meat, rest the dough, and rest the cook. Details Toasting spices takes a minute and changes everything. Salt early, taste often, and trust your nose before the timer. Rest the meat,…
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Fermented Hot Sauce, Simplified
Rest the meat, rest the dough, and rest the cook. Toasting spices takes a minute and changes everything. Acid at the end wakes up a dish that tastes flat. Details Toasting spices takes a minute and changes everything. Acid at the end wakes up a dish that tastes flat. Rest the meat, rest the dough,…
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The Only Fermented Hot Sauce Guide You Need
Brown butter makes ordinary cookies taste like a decision. Fermentation is mostly waiting and occasionally smelling things. The crust browned evenly once we moved the rack lower. What worked The dough was sticky, which turned out to be exactly right. Toasting spices takes a minute and changes everything. Acid at the end wakes up a…
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Lentil Soup for Busy Weeks
Rest the meat, rest the dough, and rest the cook. A hot pan and a little patience beat any fancy gadget. Toasting spices takes a minute and changes everything. Lessons Brown butter makes ordinary cookies taste like a decision. Write down what you changed, or you will never repeat the good batch. Fermentation is mostly…
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Homemade Ramen, Simplified
The crust browned evenly once we moved the rack lower. Good olive oil is a seasoning, not just a cooking fat. Seasonal vegetables need less help because they already taste of something. Lessons Salt early, taste often, and trust your nose before the timer. Rest the meat, rest the dough, and rest the cook. The…
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Cast Iron Cooking, Simplified
Salt early, taste often, and trust your nose before the timer. Weigh your flour; cups are a guess with good intentions. Good olive oil is a seasoning, not just a cooking fat. The short version Seasonal vegetables need less help because they already taste of something. The crust browned evenly once we moved the rack…
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Pour-Over Coffee: Five Small Fixes
Seasonal vegetables need less help because they already taste of something. Salt early, taste often, and trust your nose before the timer. Toasting spices takes a minute and changes everything. Context Seasonal vegetables need less help because they already taste of something. A hot pan and a little patience beat any fancy gadget. Brown butter…
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Pickles: Five Small Fixes
Seasonal vegetables need less help because they already taste of something. Toasting spices takes a minute and changes everything. Acid at the end wakes up a dish that tastes flat. Getting started Write down what you changed, or you will never repeat the good batch. Fermentation is mostly waiting and occasionally smelling things. We tested…
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Everything I Got Wrong About Cast Iron Cooking
Rest the meat, rest the dough, and rest the cook. The dough was sticky, which turned out to be exactly right. Salt early, taste often, and trust your nose before the timer. Going further Brown butter makes ordinary cookies taste like a decision. Salt early, taste often, and trust your nose before the timer. The…
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Notes on Pickles
A hot pan and a little patience beat any fancy gadget. Fermentation is mostly waiting and occasionally smelling things. Seasonal vegetables need less help because they already taste of something. Lessons Good olive oil is a seasoning, not just a cooking fat. Salt early, taste often, and trust your nose before the timer. A hot…
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The Only Pour-Over Coffee Guide You Need
Weigh your flour; cups are a guess with good intentions. The crust browned evenly once we moved the rack lower. Toasting spices takes a minute and changes everything. What didn’t Leftovers improved overnight, as soups and stews always do. We tested the recipe six times and the fourth was the winner. Salt early, taste often,…