Level Up Your Zesting Technique
If you’re making something sweet, you can level up your zesting technique by zesting your citrus directly over the sugar in your recipe. Why? Because citrus zest contains a lot of oils and there is a lot of flavor in those…
How To Turn All Purpose Flour Into Cake Flour
An easy trick for how to turn all purpose flour into cake flour. This isn't like milling flour yourself, but it's close. Flour and cornstarch is all you need.
What is European Butter / Lamination Butter / High-fat Butter
European butter / lamination butter / high-fat butter is butter that has at a fat content of at least 82%. Unsalted US butter has a fat content of 80%, and US salted butter has even less fat.
It may look like something your grandmother used to feed to the neighborhood cats, but a panade is a miracle-mix when it comes to cooking ground meats.
A parchment sling is just two pieces of parchment paper folded so that they fit inside your tray or pan (make sure you have long enough pieces to form "handles" on either side or removing the sling will be difficult).
If you have active-dry yeast instead of instant or rapid-rise yeast use about 25% more yeast in your recipe. You don’t have to be incredibly scientific about this. If the recipe calls for a half-teaspoon of instant yeast aim to use…
In bread making a starter is a mixture of flour, yeast, water, and sometimes sugar that is left to gently ferment anywhere from one hour to several days. This fermentation process mimics the more complex, developed, flavors of naturally leavened artisan…
People refer to the act of boiling their filled jam jars as “processing” them. There are multiple ways to process all sorts of preserved foods and their containers but the safest, and most-reliable, way to do it at home is to…
If you don’t know this term, it’s just a fancy way of saying “let the fruit sit there with some sugar on it and do its thing.” What’s actually going on is the sugar is encouraging the fruit to get softer…