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How to Make Mildly Sweet Sweet-Potato Biscuits

Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them. More

How to Make Pillowy (and Pretty) Angel Biscuits

The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam. More

How to Make Light and Tender Cream Biscuits

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. You just whisk together flour, baking powder, salt, and sugar and then gently stir in some heavy cream. That's it. In fact, the biscuit dough will probably be done before your oven has fully preheated. How could something so basic and easy be so tasty? The answer is hidden in the cream. More

Sweet Technique: How to Make Italian Meringue

The science of meringue is easily explained, but no matter how many times I watch a slimy, viscous egg white inflate into glossy white peaks, it always feels like magic. Italian meringue is the most involved of the meringues, mainly because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, its as easy as pie...or buttercream. More

A Love Letter to Ohio's Chocolaty, Peanut Buttery Buckeye Candy

Buckeyes are an fundamental part of the Ohio experience. In Ohio elementary schools, future corn-hole champions learn about the State's official tree, the Buckeye, and can identify its leaves before the age of six (although they will likely become confused that every stoner sporting a pot leaf t-shirt is an avid Ohioan...or maybe that was just me?). We learn about the state buckeye tree, we watch Buckeyes play football, and, best of all, we eat lots and lots of delicious peanut butter-chocolate buckeye likenesses. More

Where to Eat Near New York's Dia:Beacon

Over the past couple decades, thanks in part to the stunning Dia:Beacon museum, Beacon has reinvented itself as a destination for musicians, writers, artists, and art-enthusiasts. Luckily for out-of-towners and Beaconites alike, this means lots of delicious craft beer, cheese, sausages, and fresh produce. Headed to the Hudson Valley town to browse the galleries and shake off the city rush? Here's where to eat. More

The Serious Eats Grilling Page: Recipes, Tips, Tricks, and More!

Literally one of the hottest things since fire, grilling is the oldest cooking methods around—we're talking sticks and mammoths. While today we have refined our techniques and equipment (and mammoth meat is much more difficult to come by) the concept is basically the same: fire, smoke, and char make food awesome. From picnic favorites to steaks, seafood, and even fruit, we've got the recipes, techniques, tips, and tricks to keep you grilling all summer long. More

The Great Manhattan Tater Tot Crawl

Sometimes in the name of journalism you do crazy things, like spend a whole afternoon eating Manhattan's most over the top tater tot dishes. It's no easy task, but someone has to do it, because this city is full of Buffalo tots, tot-nachos, and pizza tots, some tot-tastic and others tot-tastrophes. Follow along on our tour to see which is which. More

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

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