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Notes on Lentil Soup
Fermentation is mostly waiting and occasionally smelling things. Acid at the end wakes up a dish that tastes flat. Salt early, taste often, and trust your nose before the timer. Trade-offs The crust browned evenly once we moved the rack lower. Salt early, taste often, and trust your nose before the timer. Acid at the…
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Pickles, Simplified
Weigh your flour; cups are a guess with good intentions. The crust browned evenly once we moved the rack lower. Leftovers improved overnight, as soups and stews always do. A small example Salt early, taste often, and trust your nose before the timer. Write down what you changed, or you will never repeat the good…
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Getting Pie Crust Right at Home
The crust browned evenly once we moved the rack lower. Brown butter makes ordinary cookies taste like a decision. We tested the recipe six times and the fourth was the winner. Going further The crust browned evenly once we moved the rack lower. A hot pan and a little patience beat any fancy gadget. The…
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Homemade Ramen: Five Small Fixes
Fermentation is mostly waiting and occasionally smelling things. Seasonal vegetables need less help because they already taste of something. Acid at the end wakes up a dish that tastes flat. Getting started Seasonal vegetables need less help because they already taste of something. Write down what you changed, or you will never repeat the good…
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Everything I Got Wrong About Pour-Over Coffee
The crust browned evenly once we moved the rack lower. We tested the recipe six times and the fourth was the winner. Leftovers improved overnight, as soups and stews always do. Getting started We tested the recipe six times and the fourth was the winner. Write down what you changed, or you will never repeat…
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Everything I Got Wrong About Focaccia
Acid at the end wakes up a dish that tastes flat. Weigh your flour; cups are a guess with good intentions. Toasting spices takes a minute and changes everything. Getting started Fermentation is mostly waiting and occasionally smelling things. Leftovers improved overnight, as soups and stews always do. We tested the recipe six times and…
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Notes on Weeknight Pasta
Leftovers improved overnight, as soups and stews always do. Salt early, taste often, and trust your nose before the timer. Write down what you changed, or you will never repeat the good batch. A small example Leftovers improved overnight, as soups and stews always do. Toasting spices takes a minute and changes everything. Salt early,…
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My Ongoing Experiment with Sourdough
Salt early, taste often, and trust your nose before the timer. A hot pan and a little patience beat any fancy gadget. Fermentation is mostly waiting and occasionally smelling things. Getting started Seasonal vegetables need less help because they already taste of something. Salt early, taste often, and trust your nose before the timer. Fermentation…
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Lentil Soup: Five Small Fixes
The dough was sticky, which turned out to be exactly right. Write down what you changed, or you will never repeat the good batch. Acid at the end wakes up a dish that tastes flat. Details Rest the meat, rest the dough, and rest the cook. Leftovers improved overnight, as soups and stews always do.…
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The Only Weeknight Pasta Guide You Need
Seasonal vegetables need less help because they already taste of something. Brown butter makes ordinary cookies taste like a decision. Fermentation is mostly waiting and occasionally smelling things. The short version We tested the recipe six times and the fourth was the winner. Rest the meat, rest the dough, and rest the cook. The dough…