Archive | cooking

To Bake Better Bread, Use Filtered Water

Baking beautiful bread requires the skillful manipulation of three big, messy variables: technique, equipment, and ingredients. Poor technique accounts for most subpar results, but a sudden change in kitchen conditions or ingredient availability can throw even a seasoned baker for a loop. If your bread has started…Read more… Continue Reading at http://lifehacker.com

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To Bake Better Bread, Use Filtered Water

Baking beautiful bread requires the skillful manipulation of three big, messy variables: technique, equipment, and ingredients. Poor technique accounts for most subpar results, but a sudden change in kitchen conditions or ingredient availability can throw even a seasoned baker for a loop. If your bread has started…Read more… Continue Reading at http://lifehacker.com

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Foods You Should Brûlée Besides Crème 

Let’s be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing […]

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Use Bell Pepper Peels to Make Paprika Salt

Peeling bell peppers before cooking makes them so silky they practically melt, but it does leave one with a lot of peels. You could use them to flavor homemade stock, or you could be extremely clever and make a vibrant red salt that tastes like paprika.Read more… Continue Reading at http://lifehacker.com

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Make This Onion Concentrate in Your Instant Pot and Add It to Everything

I have been cooking food in the Instant Pot for some time now, and I’ve noticed a certain phenomenon when it comes to onions: unless you leave them in thick chunks, they are almost always reduced to to mushy, barely noticeable strands that dissolve with a glance. This isn’t great if you want the vegetable […]

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Here’s What Your Tomato Sauce Is Missing 

Tomato-based pasta sauce can either be incredibly simple or very involved. Whether you’re making Marcella Hazan’s three-ingredient sauce or a loaded-up bolognese, it’s all about creating that perfect balance of flavors. Tasting, tweaking, and tasting again is key, as is having a little lineup of extras you can toss…Read more… Continue Reading at http://lifehacker.com

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What Are Your All-Time Favorite Pork Recipes?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. This week I want to talk to you about the other white meat, from cured and cracklin’ bacon to the juiciest chops.Read more… Continue Reading at http://lifehacker.com

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Carrot Tops Make a Surprisingly Good Pesto

Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to make a delicious, hearty pesto out of carrot tops. Carrot tops give the pesto a slightly bitter, but completely addicting quality…Read more… Continue Reading […]

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How to Make Chuck Roast Taste Like Prime Rib

Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re using our precisely controlled water bath to transform something somewhat pedestrian into something quite special.Read more… Continue Reading at http://lifehacker.com

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How to Make Your Pre-Cooked Ham Taste Amazing

Besides mini chocolate eggs, pre-cooked spiral cut hams—also known as “city hams”—have always been my favorite part of Easter. Since there is no danger of undercooking, we’re free to focus flavor. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product,…Read more… […]

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Why I Always Keep These Three ‘Health Foods’ in My Kitchen

I am not what one would call a “healthy eater.” Though my mother stocked the house with that sprouted grain bible bread, teenage Claire simply quit eating bread, rather than make her sandwiches on the dry, coarse eco-system that is Ezekiel bread. Still, my mom’s love of health food stores did lead to me discovering…Read […]

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Bread Pudding Is the Instant Pot Breakfast You Want to Make

The Instant Pot craze shows no sign of slowing and, if you have one of the multi-cookers, you are probably experiencing a need to Instant Pot all of the things. As we discovered earlier this week, some things (pancakes) just aren’t meant to be pressure cooked. But a warm, sweet, and doughnut-like breakfast bread…Read more… […]

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Club Soda Makes the Fluffiest Matzo Balls

Matzo ball soup is a fixture on seder tables around the world, and every recipe is built around a preference for “sinkers” or “floaters.” Dense, chewy “sinkers” are the natural consequence of mixing matzo meal and water, which makes cloud-like matzo balls slightly harder to pull off. Read more… Continue Reading at http://lifehacker.com

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