Hi, just thought I should let you guys know that it's missing an ingredient and two posters asked about it but got no response. Would be great to get a correction. Thanks!
That's my first question/comment. Didn't every Food Lab article end with info for how to suggest a topic?
Secondly, hey Kenji! So I know you prefer to do savory food lab articles, and I agree because there are a lot of people already doing sweet. However, as I was thinking that I hadn't made madeleines in a while, it occurred to me that nobody has really done any sort of article regarding the many myths and the science behind them. Getting a bump is inconsistent, and while some swear by resting overnight being the cause, many can tell you it simply doesn't seem to work out that way. Seems the rest benefits from the standpoint of relaxing gluten more than anything else.
Then there's the addition of a chemical leavening agent and whether it contributes to a bump or not. It is pretty much frowned upon by traditionalists to use chemical leavening.
There are also recipes that insist on mixing the eggs and sugar just to combine, whereas I fall in the camp that beats until pale and thick, with air being whipped into the batter. I fail to see how just mixed eggs and sugar would ever get enough rise, especially with a traditional recipe with no leavening.
Even baking temperature is disputed, with some insisting on moderate (350) and others on faster baking (400).
So, is there any chance that we might see madeleines get some love on SE? I think it'd be great to see varying results and to de-bunk some of the myths. Come on, you know you want to prove the "overnight rest makes for a bump" theory wrong. ;)
I've tried clicking on everything I can to make the missing steps show up, but nothing. Is it just me?
Rice and beans are served at every single meal in Nicaragua. It's either rice and beans, or riceandbeans, otherwise known as gallopinto ("red rooster," though friends and I used to call it "painted rooster" due to odd translations and plain old foolishness). The name alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop.
When you marry soul-soothing bread pudding with the addictive qualities of chocolate, what you have on your hands is an experience that doesn't have room for anyone else except for you and your helping of pudding. No socializing, no talking—just close your eyes and savor.
So I purchased some French chocolate from a company called Bovetti Chocolats and they use a pepper called espelette. Does anyone know anything about these peppers? I know my hot peppers mostly and this is a new one on me....
Good bread can't be rushed, but it can be delayed. When you're feeling lazy, this bread accommodates. There are the usual steps, but it's all at a slow pace. And perfect for the last remaining days of summer, I cooked this one in the gas grill. Why not? It's just a big outdoor oven.