We’ll spare you the puns and the periphrastic descriptions this round—there’s no knead for all of that. Sorry… There is something about bread that people find intimidating. Perhaps it’s due to the fact that mixed flour, water, salt, and yeast enters an oven, and by some witchcraft, exits a baguette, or ciabatta, or boule (she … Continue reading No-Knead Bread—a.k.a The Gateway Bread
In the wonderful world of Charles Chanton, there exists a scone so inspiringly delectable, that it’s guaranteed to improve even a Monday. We deliver, with no unwarranted aplomb, Mr. Chanton’s famous “blueberry pancake” scone (or, maple butter-caramel scone (pronounced “skawn”) as it’s known across the pond)! CANDY, OR INFRARED THERMOMETER ALERT! You will need one of … Continue reading Mr. Chanton’s “Blueberry Pancake” Scones
Roti: Simple. Cheap. Versatile. Good (definitely good). Roti is a traditional Indian flatbread that is cooked on a griddle, or on grate over open fire. It can be used to scoop up (rip-and-dip) dal (lentils), curry, you name it; spread over; used as a wrap. We’ve used it to make chips for dipping, anything you’d … Continue reading Roti
Recipe 4 cups milk (half-and-half if for ice cream) 200 g sugar 8-10 egg yolks 1 vanilla bean, split What the French call crème anglaise is a highly versatile sauce that is often used as the rich base for ice cream and other such custards (the inclusion of eggs technically makes most ice creams “frozen … Continue reading Crème anglaise (English Cream)
Many of you have been asking about how crystallization works and how it factors into ice-cream making. . . ok, fine, no one asked about it. Just keep quiet and pretend that you did. Hoarfrost (water-vapor crystals) on glass (http://my.opera.com/FrogBoots/albums/showpic.dml?album=440907&picture=6150169) The “ice” in “ice cream” is the result of the water in the milk … Continue reading Crystallization: How it Works + Ice Cream
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