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.
Friday, February 5, 2010
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.
Tuesday, January 19, 2010
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.
Friday, January 15, 2010
A recipe for perfect french fries.
Friday, January 15, 2010
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 [...]
Wednesday, January 13, 2010
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.
Monday, January 11, 2010
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.
Friday, January 8, 2010
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.
Monday, January 4, 2010
The Indian reverence for food itself drives what is arguably the most efficient food supply chain in the world: the Dabbawallahs.
Monday, December 28, 2009
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?
Packaged foods strike back, again. Check your pantry for the following 101 items that are being recalled by the FDA for salmonella in a massive recall. The source is hydrolyzed vegetable protein (HVP) paste and powder – used for added flavoring in dips and snacks. The ingredient originated at Basic Food Flavors, Inc., in Las Vegas, Nev. Guess that’s what happens when you gamble with your food supply?
The makers of King Corn will be debuting their sequel, Big River, in Manhattan on March 15th at 6PM. The film literally explores the downstream impact of corn farming in the Midwest. There will be a panel talk with the filmmakers and other guests at the event. Click the link above for details.
Backyard pizza madman – a former subject of our Pizza-Oven Lifestyles series – Paul Gianonne (aka Paulie Gee) is opening his own joint in Green Point. Slice reports that he recently signed the lease for the former Paloma space at 60 Greenpoint Avenue.
Good luck Paulie! We’ll be there rooting for you opening night!
Friday, February 19, 2010
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