Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.
Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do have to cook them, but the transformation is dramatic, and well worth your efforts.
Generally, if you’re a baker who’s still learning the ropes, substitutions can be risky. It’s always best to make a recipe the first time as written, and only after that initial success should you make substitutions.
All cold brew coffee is more or less made the same way – by long-steeping coarse coffee grounds in unheated water – but it’s not all created equal.
A well-crafted cocktail isn’t complete without the right garnish. This final flourish – often citrus or fresh herbs – enhances the drink’s taste, smell, and look.
I don’t like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery aisle.
When I’m desperate for spring produce but nothing has hit the farmstand yet, frozen green peas are a godsend.
If you think about it, composed salads are like nachos (I’ll explain). When you’re eating a plate of nachos, it’s always a bummer when you get to those naked, topping-less chips on the bottom of the pile. It’s the same with salads. No one wants to find a naked leaf on the end of their fork.
Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using only dry measuring cups – or better yet, weighing on a scale – is key.
Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.
I’ve always just operated with the attitude that if I work just as hard as I can, everything will be fine.
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