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Entries tagged with 'how tos'

Homemade Soy Milk

Serious Eats Kumiko Mitarai 2 comments

This fresh, clean homemade soy milk is delicious on its own. But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive. More

Fresh Silken Tofu

Serious Eats Kumiko Mitarai 8 comments

This is the most sure-fire method that I have tried. I have gotten smooth, custard-like tofu with this recipe every time. More

Tomato-Roasted Garlic Freezer Jam

Serious Eats Kumiko Mitarai 1 comment

Peach-Mango-Ginger Freezer Jam

Serious Eats Kumiko Mitarai Post a comment

Strawberry Mint Freezer Jam

Serious Eats Kumiko Mitarai 1 comment

Raspberry Freezer Jam

Serious Eats Kumiko Mitarai Post a comment

Classic Marshmallows, and Some Variations

Serious Eats Kumiko Mitarai 15 comments

Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg... More

Crème Fraîche

Serious Eats Sue Veed 7 comments

How to Make Whey Ricotta

Serious Eats Katrina Vahedi 2 comments

Whey ricotta is quite a different beast from the fluffy white goop that's saturated the American market. Even packaged low-fat ricotta sold in most supermarkets is made from part-skim milk, not whey, and usually contains all kinds of wonky stabilizers to make up for the lack of fat. The process for making whey ricotta is basically the same as that for making whole-milk ricotta, except that you begin with fluid whey instead of fluid whole milk. More

How to Make Whole-Milk Ricotta Cheese

Serious Eats Katrina Vahedi 28 comments

Ricotta is one of the easier cheeses to make at home—it's especially tasty when fresh from the cheesecloth. The single step that makes cheese is adding acid to the milk, be it from lemon juice, vinegar, or buttermilk, in varying proportions. For this recipe you will need a big ol' pot, a non-reactive stirring spoon, a colander lined with cheesecloth, paper towels, butter muslin, or a very clean flour sack dish towel, and a reliable thermometer. It's pretty simple, and you get to call yourself a cheesemaker after. More

The Crisper Whisperer: 10 Tips to Take to the Farmers' Market

Serious Eats Carolyn Cope 35 comments

Anyone can bring home a bunch of beets from their local farmers' market—and there, as elsewhere, showing up is half the battle. But a farmers' market is an embarrassment of riches in terms of fresh foods, artisanal expertise and the opportunity to make a meaningful connection with the source of our sustenance. Make the most of your experience with these 10 simple tips, and share your own advice in the comments. More

The Crisper Whisperer: Beyond Guacamole - 5 Ways to Use Avocados

Serious Eats Carolyn Cope 95 comments

To some of us, an overabundance of avocados sounds like the makings of a Lifetime Achievement Award. But the Crisper Whisperer serves at the pleasure of serious eaters everywhere, and Californians, Floridians and other highly evolved specimens are looking for a way to move beyond guacamole. Read on to learn (and share your own) avocado tips and tricks with the fortunate and unfortunate alike. More

How to Make a Klondike Float

Serious Eats Erin Zimmer 25 comments

It all started with a tweet. FoSE Matt Jacobs shared his genius concept for a Klondike Float last week. We retrieved the supplies (Klondike bar, a can of Coca-Cola, a glass—OK, that's it) and made one. Is it awesomeness in a glass? Yes, yes it is. More

How to Make Goat Cheese

Serious Eats Erin Zimmer 63 comments

This easy (no wait, ridiculously easy) recipe doesn't require rennet or a backyard farm. All you need is goat's milk, lemon juice, cheesecloth, a candy thermometer and some herbs. Bam. You are a cheesemaker. More

How to Spatchcock a Turkey

Serious Eats Gracenotes NYC 36 comments

Spatchcocking is the key to perfectly moist, flavorful turkey and takes about half the time of the traditional roasting method. All you have to do is butterfly the bird, removing its backbone and breaking the breastbone. Yeah, the breaking part isn't our favorite either but it's the price you pay for a delicious bird. More

Serious Chocolate: Balloon Bowls (Not a Hoax)

Serious Eats Melody Kramer 14 comments

[Photographs: Melody Kramer] Making bowls out of chocolate and balloons may not pave the way for your own reality show, but they will certainly grab your guests' attention. Water balloons, in particular, are the perfect size for dipping into tempered... More

Cook the Book: How to Cure Your Own Bacon

Serious Eats Caroline Russock 3 comments

Bacon, delicious, crisp, fatty, chewy bacon. Aside from a handful of vegetarians, I have never encountered someone who didn't like bacon. It seems like no matter what time of day it is, there's always a way to incorporate bacon into... More

How to Make Peeps from Scratch

Serious Eats Erin Zimmer 11 comments

I don't even like Peeps. Or marshmallows in general. But when it's Peeps Week on Serious Eats, you make sacrifices. Like a couple hours of time and never being able to say again "Ha! I've never made Peeps from scratch... More

Cook the Book: Can't Find a Lid for That Pot?

Serious Eats Adam Kuban 1 comment

Apart from giving sound how-to advice on cooking particular food items, James Peterson's What's a Cook to Do? gives all sorts of little kitchen hacks. Don't have a sifter? You can use a fine-mesh strainer and your hand or the... More

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