
Sourdough’s Slow Recovery
A journey to quality sourdough bread takes persistence and patience, but it’s worth it. Continue reading Sourdough’s Slow Recovery
A journey to quality sourdough bread takes persistence and patience, but it’s worth it. Continue reading Sourdough’s Slow Recovery
I have kept a sourdough starter in my fridge for at least five years or so. I knew very little when I started, but followed a range of web-based instructions for how to get started. I quickly tired of the … Continue reading Resurrecting sourdough
Most instructions on the web suggest roasting kabocha at about 400° F. My usual protocol involves baking the whole squash for about 20 minutes at 400 °F, scooping out the seeds, cutting into 24-32 wedges (depending on size), then roasting for 40 more minutes. At this time of year, I’ve found a regular bounty of kabocha with the ideal, somewhat dry egg-like texture, but some have clearly been sweeter than others. A common technique to increase sweetness of sweet potatoes (including Japanese sweet potatoes) is to bake them at a lower temperature for a longer period of time, giving the … Continue reading Roasting Kabocha: Fast or Slow?
Half-moon cookies were a childhood favorite: oversized soft chocolate cookie topped with both vanilla and chocolate frosting. I had been unable to find them for decades and had no idea how to recreate them at home. Until now. Continue reading Half-Moon Cookies
I have had mixed results in recreating truly crusty bread at home. Could a simple clay pot hold the answer? Continue reading Good crusty bread is clocher than you think
In the midst of the COVID-19 lockdown, my family has been inhaling desserts at an alarming rate. I have a simple, scalable cookie dough that has been the basis for many forms of cookies: 112 g (one stick) unsalted butter, … Continue reading Cookie Pie
As fall harvest season brings an increasing variety of winter squash, market shelves make room for varieties such as kabocha and buttercup. While confoundingly similar in many ways, the taste can be dramatically different. Can careful attention to detail avoid a surprise at the plate? Continue reading Kabocha vs. Buttercup
Ring molds are great for perfectly round omelettes (e.g. for egg sandwiches) or controlling the spread of loose doughs for English muffins, but how well do they work for burger buns? Continue reading Ring Molds for Burger Buns
Fried foods are great straight out of the oil, but the crispiness usually fades with time. Is rice flour the secret to maintaining the crunch? Continue reading Rice Flour for Fried Tofu
Does the Impossible Burger live up to the hype? I went to Disneyland to find out. Actually, I just happened to be in Disneyland. But I did find out. Continue reading How impossible is this burger?