Continuing on from an earlier Kitchen Tips, today we’ll talk about roasting. Whether working with cuts of meat or vegetables the basics are the same. Roasting can considered a style of baking because, just like baking, your food is cooked by being subjected to heat on all sides from hot air. Roasting is almost always [...]
You know you’re obsessed with baking when you describe to a friend that watching the stages of creaming butter and sugar is a “euphoric experience.” Luckily that friend was none other than my co-blogger Chef Edwin, so he did not report me to the authorities and the men in white coats never came to get. [...]
Gather around children, it’s time for this weeks installment of Kitchen Tips. Garlic, while an excellent aromatic, burns very easily; and when it burns it becomes very bitter. While there may be dishes that call for a very bitter flavor, many don’t and you burn your garlic, you’re done. Game over. That bitter is not [...]
Kitchen tips is a brand new type of DINNERCAKES post where we’ll share some of the things we’ve learned and continue to learn along the way. Hopefully we’ll make all the mistakes so that you don’t have to! When making a graham cracker or cookie crust for a pie or bar cookie, I’ve found it’s [...]
Well, it’s finals week here in my grad program… which means I’ll be disappearing for a few days. That’s right, the kitchen is closed! We’ll be living off of leftovers and take-out, the perfect thing to get ready for shorts/bathing suit-wearing weather. I leave you with some pictures taken earlier today of the devil dog [...]
One of the first “lessons” I learned in baking was about butter. When I was first starting out I always microwaved butter to soften it. Who wants to let the butter sit out and just wait for it to get to room temperature? Usually the things I made seemed to turn out alright, and I [...]
Pop quiz: what ingredient do you use most often? Onions? Pasta? Salt? I have a feeling it’s probably oil; olive, peanut, take your pick. There is rarely a recipe in one’s repertoire that doesn’t pair heat with oil (I suppose baking is the most notable excepting with butter taking the crown). Oh, oil, how we [...]
Creeping up on Valentine’s Day weekend, I’d like to give a little love to chocolate. Melting chocolate can be tricky, but it doesn’t have to be. photo from last year’s Valentine’s post – Heart-Shaped Blackberry Yellow Cake with Chocolate Buttercream Frosting, Blackberry Filling and Fondant Flowers Basics Don’t add water when trying to melt chocolate, [...]
Apparently, Baking Powder Makes for Better Oven-Baked Wings! Let’s try this out!
