Sausage making!

THE book on the subject (plus related topics) is "Charcuterie" by Michael Ruhlman.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Replace regular hot sauce with it when making Buffalo Wings.

Pizza - especially pizza with a lot of meats on it.

For stir fry or as a dipping sauce, mix together soy sauce, rice-wine vinegar, Shaoxing wine, honey and Sriracha!

The Food Lab: Extra-Crunchy Homemade Potato Chips

Tried this today and had trouble regulating the temperature of the oil on my gas stove. If I put the potatoes in at 325°, the oil temperature dropped dramatically and the chips didn't stop bubbling before starting to get slightly brown. If I put them in at about 340° (since 325 is lower than usual for most deep frying), it stayed closer to 325 longer.

Another factor was the thickness. I found 1/8" to be a little too thick, and a number of the chips were still soft in the middle (though still edible).

I'll be trying again, with [b]slightly[/b] thinner chips and probably starting the chips somewhere between 325° and 340°.

One more thing: at the end of the article, you teased us by saying you didn't have the room to post about your French onion dip and I see that you did just post an article about onion caramelisation AND the French onion dip. I've included the link here, but it would be nice if you could edit the original article to add the link there.


Taste Test: Best Salsa

Although I do like Frontera and Green Mountain Gringo, my absolute favourite is Herdez Salsa Casera. Casera is the Spanish word for "home made," and the ingredients in the Herdez salsa are exactly the same as the salsa I make at home - nothing more (especially not tomato paste or preservatives) and nothing less. I'll admit that it IS somewhat watery, which would have been a negative for the test in the article, but it does have the best taste and, since I can't always get serrano chiles to make my own salsa, how could I possibly choose something other than the one that tastes like my own salsa?

Caramel: Stir or don't stir?

I'm puzzled.

I've been making caramels for almost 20 years and the recipe says "Stir continuously over moderate heat with a long-handled,
wooden spoon or a long-handled candy thermometer" and "Continue to cook, stirring constantly, until the temperature reaches 250º." It also says "Using a pastry brush dipped in warm water, brush down the side of the pan twice to prevent crystallization." The claim is that, if you stop stirring or even change directions, the caramel could stick to the bottom of the pan. With this recipe, my caramels have always been perfectly creamy and smooth, without even a hint of crystallization.

Whenever I watch cooking shows on TV (ranging from simple, instructional shows to shows such as MasterChef) or look at recipes on the Internet (including recipes on Serious Eats), the instructions say NEVER to stir caramel, since that would cause crystallization.

Of course, there are different kinds of caramel, but I encounter the same warning even on other recipes for the same types of caramels that I make.

Why do the different recipes contain such apparently contradictory instructions?

Thank you.

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