Our Authors
Marissa Sertich Velie
- Location: Hudson Valley, NY
- Favorite foods: Pierogies with caramelized onions and sour cream, dense chocolate cake, a well-made croissant and anything with lots of butter.
- Last bite on earth: Cheese fries.
Recent Posts
Comments
Basic Italian Meringue
Hi @Mazey. Extracts are great to add to meringues. I suggest adding it once your meringue gets to a soft peak.
What's the Difference Between Dutch Process and Natural Cocoa Powder?
@runningfoodie The combo cocoa isn't necessarily a bad thing since it still offers some natural acidity. If your baked products are turning out to your satisfaction and rising as they should, stick with the brand you're using!
What's the Difference Between Jam, Jelly, Compote, and Conserve?
@Ken G There's a great article done by the Agricultural Extension of The University of Tennessee about low/no sugar preserves. Check it out.
What's the Difference Between Jam, Jelly, Compote, and Conserve?
@Injueau @MaggieHoffman I can't seem to find it in the FDA doc, but I imagine that they are using an imaginary whole that is greater than 100 parts...I'll do some further investigation.
Everything You Need to Know About Baking With Chocolate
@arielleeve Storing chocolate chops in the fridge isn't a problem as long as they're unopened. If they are opened, I'd recommend wrapping the bag in plastic wrap or putting the opened bag in a sealable container.
Mildly Sweet Sweet-Potato Biscuits
Absolutely sage! Maybe even try brushing them with browned butter, rather than simply melted butter
40 Beers to Put on Your Bucket List
So happy Great Lakes made the list! Go Cleveland! :)
How to Make Pillowy (and Pretty) Angel Biscuits
@scrappyBiscuit Thanks for the comment. They're similar, but still slightly more roll-like than a Popeyes' biscuit!
Light and Tender Cream Biscuits
@siena22 Typically self-rising flour has about .5 tablespoon baking powder to 1 cup flour. Since there are no eggs or additional leavening here, this recipe uses .75 tablespoons to 1 cup flour.
Light and Tender Cream Biscuits
@MrsSell The biscuits should be mixed so that the dough is uniformly and fully hydrated. How old was the baking powder? Baking powder doesn't last forever (the shelf life is between 6 months to a year...unlike baking soda which lasts, pretty much, forever) and it should be stored in a cool dry place. To test your baking powder, try pouring boiling water over it and see if if bubbles!
How to Make Light and Tender Cream Biscuits
@vonmoishe I think trying this recipe with coconut milk is a great idea. I'd start with a 1 to 1 replacement of the heavy cream. It should give you a tender final product since the fat content is the coconut milk is still quite high. The flavor profile will be dramatically different, but maybe a tropical fruit cobbler is waiting for me in the future somewhere...
How to Make Light and Tender Cream Biscuits
@MelissaH This would also make a great drop biscuit and adding just a bit more liquid so that it's more "drop-able," is the right idea!
Quick and Easy Drop Biscuits
@vg3oe Yep, that'll work! The recipe here is a classic method, but there are a lot of different, more modern techniques that will achieve the same, or a similar, end result.
How to Make Super Flaky Buttermilk Biscuits
@D Smith - Formed and unbaked is the way to go. I have some in my freezer right now, in fact!
How to Make Quick and Easy Drop Biscuits
@badseed1980 You can make the substitution without changing anything else. You may get a little more of a rise in the biscuit. Let me know how it goes!
Super Flaky Buttermilk Biscuits
@Varchild - The majority of raising in this recipe comes from the lamination. Rolling it out and making the folds is key to this process. Once it's been folded and rolled out a couple times, the butter should become long flakes, rather than chunks. Similar to this process...
http://www.seriouseats.com/2014/06/how-to-make-easy-blitz-puff-pastry.html
Hope this helps!
Super Flaky Buttermilk Biscuits
@anaya
It's 13oz for the weight of the flour. Happy biscuit making!
Super Flaky Buttermilk Biscuits
@McDermott @Richard Hamilton
For a drop style biscuit you'd use a lot less butter, but when making a lamination-style biscuit I like a formula with more butter because it helps create the layers in a way similar to puff pastry. There is a fine line between underworking and overworking the butter in this recipe. Try a couple more folds if your butter is oozing! Also, keep a look out on the website for more biscuit varieties in the next several weeks!
How to Make Super Flaky Buttermilk Biscuits
@Sdfishtaco I did NOT know that, but I'm very happy that I do now! Thanks!
The Serious Eats Guide to Sugar
@bloodsugar Muscovado is considered a specialty "brown sugar." Typically, it's more finely ground and darker than sugar in the raw. It's also sometimes called "Barbados sugar."
The Serious Eats Guide to Sugar
@VeganWithaYoYo Jaggery and Piloncillo are VERY similar. Both are unrefined sugars and both are typically made from cane. A side by side tasting would be really interesting...
The Serious Eats Guide to Sugar
@Moosefight - Thanks for the comment! Piloncillo would fall under the non-centrifulgal category. Basically, each region of the world has their own version of artisan sugar. In India it's called "gur," Japan has a variety called "wasanbon toh", and in the Philippines its "panocha," and so on.
Inside the James Beard Awards: The Real Deal
Dear Ed,
I hope you don’t mind, but I’d like to respond to your reflections on the James Beard Awards. Although, I appreciate your nod to the overdue recognition of women in the restaurant kitchen, your assumptions about female participation in the culinary field are not quite accurate.
It’s true that the world of French-dominated “haute cuisine,” has been controlled by strict codification, military-like brigade-style kitchen, and the rule of a singular, male chef (not to mention, lusty sous chefs, the occasional slap on the ass and enough testosterone to make bulls nervous.) This very specific, elite-style kitchen has excluded women for the past few centuries, but to say that women have not been present in US restaurant kitchens is following the patriarchal rhetoric that has written its way into our history.
Alice Waters has often been acknowledged as a breakthrough for women in US restaurant kitchen, but there were many great female chefs and restaurateurs who came before her. They didn’t wear toques or houndstooth pants – and they rarely managed their kitchens according to the rules of Escoffier – but they were chefs nonetheless (even if they didn’t call themselves that). Edna Lewis who worked in New York City as the “head chef,” at Café Nicholson in the 1950’s and Leah Chase who still operates Dooky Chase Restaurant in New Orleans (along with hundreds of other female restaurateurs of the south) are just a few examples of women who cooked in restaurant kitchens and made some serious food. Not to mention the women who worked in Europe, such as Eugenie Brazier who ran her restaurant between 1933 and 1968, earning three Michelin stars, and la mere Fillioux.
“’Serious’ eats: does that mean we’re only talking high-end restaurants and fancy techniques? Nope, not at all,” says the Serious Eats website. Along the same vein as discovering the perfect burger, or unconventional waffle-ing, I hope that Serious Eats also embraces the less fancy restaurateur and chef of the past, who created impressive, well-made food of all kinds. It’s time to include contributors to the culinary field who worked beyond the walls of the male-dominated, French-style kitchen. Enough with acknowledging women chefs for being female – It’s time to focus on the food.
Hope you don’t mind my taking the time to respond to your post.
All my best,
Marissa
@Kimberleeeee freeze them raw. When you go to bake them you can take them out and allow them to thaw overnight in the fridge