So I do a decent bit of baking with a stand mixer which often calls for use of the paddle attachment, and I naturally obey. But unlike the dough hook or the whisk attachment, I'm not really sure I understand the chief purpose of the paddle itself? That is to say, if I wasn't following recipe guidance, under what circumstances would I be using it?
So I got a Tornado Iced Tea Maker for Christmas... as recommended by Serious Eats. Only problem? The instructions are entirely in Japanese, and I don't speak Japanese.
Does anyone know if the lid and tea filters are dishwasher safe? Or if the glass itself is heat safe?
So we're having a big Christmas dinner coming up and considering roasting two prime ribs rather than one. As it is, however, my family have never managed to take the advice to cook two turkeys when we've had large quantities of people.
In particular, we're not sure what the timing should be. My instinct says it should be 3/2 the cooking time of a single roast (assuming the two roasts are of the same size), but maybe it should be the same as one roast? Anyone here know?
So I absolutely love chai, and upon seeing a recipe here (http://www.seriouseats.com/recipes/2011/11/homemade-chai-recipe.html) I've very happily been making it at home.
The only deviations I make from the recipe is that I crush the spices before cooking, and add the sugar after cooking (to allow me to judge the necessary sugar level).
Recently, when I've been making chai, occasionally as I'm cooking my milk proteins separate and bunch together as if they are curdling, even though there's no acid in chai (yes, tea is mildly acidic, but not nearly enough, and people have been making tea like this for a century without that problem). Does anyone have any idea what is causing my problem?
I've been doing some experimenting lately using Andrew Schloss's "Homemade Soda" and am trying to find dried bitter orange (also known as bergamot, the stuff in Earl Grey) peel. I can't seem to find it at either my usual source (The Spice House) or the sources Schloss suggests (Starwest Botanicals and Herbs of Mexico). I've found plenty of places that sell oil, but not peel.
Does anyone know where I can find dried bergamot peel?
So I brought home some amazingly good Turkish Delight from a trip to Turkey. I naturally want to share it with all my friends, but am not 100% sure it is vegetarian. I believe it uses starch rather than gelatin, but was wondering if anyone knew a bit more solidly what it's made from.
Here at SE Drinks, we like to celebrate each season with milkshakes. (Girl Scout Cookie Time is a season, right?) And since we can't resist pumpkin flavored sips in autumn, we recently spent a (very filling) afternoon blending up this group of deliciously fall-appropriate sippable desserts.