So how do you make ricotta easier when it was already pretty darn fast and easy to begin with?
For those of you who aren’t really into the whole brevity thing, and would like a little more detail about the processes involved in curdling milk, read on.
Is it possible to make Buffalo wings in the oven that are not “different but just as good,” but actually indistinguishable from the deep-fried version? Hint: if it wasn’t, I wouldn’t be writing this right now.
Indian food is one of the world’s great cultural traditions. As with most national cuisines, what we eat today in restaurants reflects dishes developed in royal courts over the last 300 years. Indian street foods, however, offer access to some of India’s more ancient foodways.
A recipe for perfect french fries.
It’s time for another round of The Burger Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post.
Clockwise from top left: Perfectly cooked double-fried french fries; using calipers to measure the crust on fries prepared by different methods; a cross section [...]
Modern wheat is designed for high yields, and to produce flours with consistently high protein contents. In the meantime, flavor has fallen by the wayside.
Is looking to heirloom varieties the solution? I don’t think so.
Julian Abramson resides on a farm an hour north of Cape Town, South Africa. He is a hydroponic chili farmer living the lifestyle of a true pizza fanatic.
Eight years ago, Jeffrey Steingarten planted a seed in my head: Does the mineral content of water really affect pizza? We conduct a tasting at the East Village Motorino with chef Mathieu Palombino to try and figure it out.
The Indian reverence for food itself drives what is arguably the most efficient food supply chain in the world: the Dabbawallahs.
Reviews of the newly introduced SousVide Supreme—the $449 home version of the $1,000 machines that the world’s best restaurants have been using for the last decade or so—have been streaming in from all over the internet, and have thus far been overwhelmingly positive. PR machine at work, or is it worth the hype?
Friday, February 19, 2010
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