January/February 2016

January / February

2016
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Science: Shimmer and Smoke
Science: Shimmer and Smoke
When sautéing or pan-frying, we often call for heating oil until just smoking. W…
Published: January 2016
Using Aquafaba for Egg-Free Meringues
When we heard that the liquid from a can of chickpeas could be substituted for e…
Published: January 2016
Bloomed Chocolate: Is It Ruined?
Bloomed Chocolate: Is It Ruined?
Can bloomed chocolate still be used in cooking applications?
Published: January 2016
How To Shop For and Store Pears
How To Shop For and Store Pears
When it comes to pears, it matters how you shop for them—whether you're cooking …
Published: March 2019
Freezing Thin-Crust Pizza Dough
Our Thin-Crust Pizza dough relies on refrigeration to slow down the fermentation…
Published: January 2016
Tips for Making Better Waffles
Preheating a waffle iron is key to producing crispy, evenly browned waffles.
Published: January 2016
For Identical Loaves and Layers, Use a Scale
It’s easy and efficient to mix up a double or triple batch of quick bread in a b…
Published: January 2016
Foolproof Rice Without a Rice Cooker
Rice cookers make the task convenient and foolproof, but what if you don’t own t…
Published: January 2016
Body Builder for Pan Sauces
We often add gelatin to stews and braises to give them a silky, rich texture tha…
Published: January 2016
A Lighter Whipped Topping
For sweet desserts like our Pear-Walnut Upside-Down Cake, a tangy whipped toppin…
Published: January 2016
The Best Way to Rehydrate Sun-Dried Tomatoes
When buying sun-dried tomatoes, we typically purchase the oil-packed kind, since…
Published: January 2016
A Tip for Cooking Grass-Fed Beef
We’ve often heard that grass-fed beef cooks faster than grain-fed beef because i…
Published: January 2016
Whole-Grain Panade
Though most panades are made with white sandwich bread since it imparts little f…
Published: January 2016

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