I was wondering if anyone has tried osmotolerant yeast. I know it is supposed to be better for danish & other sweet doughs that have a high percentage of fat & sugar. I've have used instant & cake yeast & have never found it lacking. Just curious. Thanks in advance!
I recently started trying various dim sum. I'm trying to figure out what the cream filling is made of in a cream bun. I would like to recreate it as close as possible. It had an intense vanilla flavor and an almost marzipan texture, not creamy like custard. I'm curious to know everyone's thought! Thanks in advance!
I'm looking for suggestions for comfort that freezes well. I'm helping my Grandpa out and would like to stock pile his freezer with some good food. I've only ever frozen lasagna & chili. I love to cook & make everything fresh. Would mac & cheese freeze well? Any ideas/suggestions would be much appreciated. Thanks in advance!
I just bought a cookbook with traditional Swedish cakes & cookies. While doing my first read through I noticed the coffee cakes & sweet breads did not include salt. I was always taught salt is essential for flavor & to control the yeast. Should I just add salt? This is an e-book so something may be missing...Thoughts anyone?
When it comes to cookies, Bridgetown can hold its own. From delicate French macarons to hefty oatmeal cookies that are almost substantial enough to qualify as breakfast, you can find a cookie to satisfy every craving. Read on to discover our favorite bakeries (and what to buy there).
Sometimes, A Lighter Way to Bake doesn't mean cutting corners on everything. Rather than compromising the flavor of a good shortbread, a full stick of butter is used in this recipe. Sugar is what's skimped on here, but the modest amount included is all that's needed to set off the bold flavors of cardamom and ginger.
If fine sushi-making is a culinary art form, you could think of onigiri as culinary arts 'n' crafts. More humble and practical than sushi, and with a lot of potential for cuteness, onigiri is, not surprisingly, a mainstay of the Japanese bento box and a popular quick meal.
When outsiders try to learn about tea, they're usually stymied by the industry's mindboggling complexity, and a marketplace rife with misinformation and counterfeit product doesn't do much to help. That's why I've made the journey to one of China's tea capitals: to learn how and why this little leaf from a plain-looking shrub drives a whole economy wild.
When the average American lights up their grill on Memorial Day, they've likely got a few meats ready to go. Hot dogs and hamburgers are the standards, but chicken is right up there with them. Chicken is a great meat, but its lean nature can make it tricky to grill. With a little technique, though, even a simple chicken breast can become the star of your cookout. We've rounded up 30 of our favorite grilled chicken recipes to keep you eating all weekend long.
Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts.
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] Thanks to a one-two punch of cold weather and a sudden...
Frozen meatballs in a slow cooker with sauce, those aren't barbecue meatballs—these are!
If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille.
New potatoes steamed on top of the grill in foil packets are quicker and easier than any other grilled potato recipe I can think of, and best of all, by mixing up the additions to the packet you've got near endless flavor possibilities, making them the perfect side dish for whatever you want to throw on next to'em.
It may not feel like it just yet, but spring has indeed arrived! Markets are already boasting an array of bright new vegetables, from sweet spring peas to tender shoots of asparagus, aromatic ramps, and more. We've rounded up 28 recipes that place our favorite early spring vegetables front and center.
Ah, the Scotch egg. Although apparently considered downmarket in the UK (at least according to Wikipedia), this one looks absolutely appeeling. Or, perhaps not, depending on your tolerance for sausage-encased, deep-fried foods. Scotch Eggs Ingredients 6 hard-cooked eggs, well-chilled 1 pound breakfast sausage 1/2 cup flour 2 eggs, beaten 3/4 cup fine bread crumbs Vegetable oil, for frying Procedure 1. In a dedicated deep-fryer or large pot, preheat vegetable oil to 350°F. Meanwhile, peel eggs and set aside. Divide sausage into 6 equal portions. Roll hard-cooked eggs in flour; press a portion of sausage around each egg. 2. Dip sausage-encased eggs in beaten eggs; roll in bread crumbs. 3. Cook each egg in oil for 4 to 5 minutes or...
These cookies are for those who loved the softness of the Soft Batch, but didn't especially care for the flavor.
So why do you need to buy a smoker? Here's a breakdown between two racks of baby back ribs, one done on the smoker, one on the grill, on the same day, using the same recipe.
If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that.
For me, a dim sum brunch isn't complete without a plate of Supreme Soy Sauce Chow Mein. A simple dish of stir-fried thin noodles cooked with bean sprouts and scallions, it's cooked with just a bit of thin, soy-based sauce that coats the noodles in a concentrated layer of flavor. I turn this snack into a meal by adding an array of colorful, crunchy vegetables and tofu.
Macarons are so hot right now, it's easy to see why they've captured the attention of sweet fiends and bakers alike. They have a reputation for being fussy, but while they are not the easiest cookie to make, a few with cracked shells still taste just as good as those that emerge from the oven unscarred. This recipe is for plain, basic shells, which have a sweet almond flavor on their own, but largely take on the flavor of your chosen filling.
Rum-spiked brown sugar walnut cake is layered with vanilla custard, meringue, and sticky bananas foster to make this decadent treat.
Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream.
Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable in sautéed form.
From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with.
A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp.
This simple soup combines dried shiitake mushrooms with thin wonton noodles, chicken, and scallions in a light chicken and mushroom broth. It's an easy but filling meal with delicate flavors and a soul-satisfying warmth. The secret is all in the mushrooms.
12 years after opening my first coffee shop, I'm opening another—my sixth. I've learned a lot about opening and running coffee shops, some through making major mistakes. There's the obvious stuff (manage your cashflow, pay your taxes, etc.), the almost-as-obvious stuff (use good quality coffee, hire good people), and the stuff that nobody tells you about but may make the difference between running decent café and a really great one. Today we'll focus on that last category of advice.
These oversized macaroons are flavored with lemon zest and dipped in white chocolate.