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The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking

I find experience with a recipe is the best teacher. I tend to tweak recipes that I bake more frequently until I achieve my desired results. My favorite carrot cake recipe has at least a dozen tweaks that I've made to that recipe over the years. I tend to use a combination of weights and measures that works for me.

The Science of the Best Fresh Pasta

thanks for the great article Niki. I, too, have been making pasta at home for years. I started first weighing eggs and flour to get an idea of what ratio works for me. As time progressed decided that generally 3/4 cup of flour to 1 whole egg was what I like.
I let eggs come to room temp (to speed thing up I sometimes warm eggs with hot tap water). Put the flour and egg (my preference is no salt at this time) in the food processor. (you see I have arthritis in shoulders ad hands; one shoulder replacement so far. so hand kneading isn't so easy). I pulse the processor and gauge the results. I'm looking for the texture of wet sand; I find that if I form a ball the resultant dough to too wet. After first 'gauging' the texture, I will scrape the sides of the processor and add just a bit more flour or a tiny bit of water depending to dryness/wetness of the dough; I'm looking for that 'wet sand' texture. At this stage the dough will come together very easily, and no extra flour is required for a bit of kneading to gather the dough into a silky ball. I wrap the dough tightly in plastic wrap and allow to rest in the fridge for an hour usually.
After the dough has rested I divide into manageable amounts for the KithcenAid roller attachment. Take a manageable piece of dough and work it with the finger into a disk to fit into the rollers at the widest setting. Fold the dough in half and repeat rolling at widest setting 3 times results in a nice silky texture. Then proceed reducing one 'click' at a time to setting of 5 or 6. For the last setting, lightly flour the rolled out dough and run it thru one last time.
Typically boil about 2 minutes in salted water; testing for desired doneness... : )

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

done very similar with prime rib in my CS smoker; smoke at 200 until desired internal meat temp and then finish in 450 oven or hot grill to develop a bit of crust.

Gluten-Free Fresh Pasta

I typically use about 3/4 cup flour to 1 whole large egg; you can only add so much flour per egg, regardless of type of flour. Seems like 4 eggs to the amount of dry here might result in a too soft dough. I mix the dough in a food processor; add the flour then the egg. Buzz the processor to combine, scrape down and continue processing. Resulting mix should resemble wet sand and will easily compress when pinched. If it seem wet add more flour; if dry add a few drops of water. Form dough into ball and wrap with plastic wrap; allow to rest in fridge for an hour. I use KitchenAid attachment for rolling and cutting. For my liking rolling to a 5 or 6 works best.

Bake the Book: The Irish Pantry

that would be a fairly long list inclugins flour sugar, spices, beans, rice...

Easy Black Forest Cake

this is my son's favorite. I keep it simple; chocolate genoise layers, macerated fresh cherries and kirsch Chantilly cream often topped with chocolate curls:

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

nothings too crazy for BBQ; fire up the smoker in any weather no matter how cold or hot, wind or rain...

The Food Lab: How to Make a Turkey Porchetta

been looking for an idea for the family turkey day feast. Last year I made a roulade with turkey breast and sausage. Maybe I'll try 3 of these; one smoked and one oven roasted. The quick blast in a hot oven should work to crisp the skin on both of these.

Pumpkin Pie Ice Cream

for homemade pumpkin puree, try roasting the pumpkin (rather than boiling) to intensify the flavor.

Bake the Book: Sweet

chocolate toffee crunch cake

Chocolate Peanut Butter Cupcakes

just made a batch of these for sisters' kids/grandkids. They turned out great, tho' I did use a bottled Hersey Shell topping. The peanut butter buttercream was great. For the butter cream I used ingredients as noted but used a handheld mixer to whip the first stage of the frosting while it heated; basic 7-minute frosting technique. I prepared an ice bowl to cool the frosting before adding the room temp softened butter. After the first step of frosting was ready I transferred to bowl to the ice bath and continued beating with the hand mixer then added the butter and peanut butter in stages. Everyone loved them!

Chocolate Peanut Butter Cupcakes

re: baking powder or baking soda; given the use of buttermilk it would be baking soda