When a recipe calls for scalded milk, can you use skim milk or do you need to use whole milk? The kind of milk depends on the recipe more than on whether or not you are scalding it. In most cases, if not all, you should be able to substitute skim milk for whole, although it may give a slightly different mouthfeel to the finished dish... Read more →
It is frequently said that "People Eat with Their Eyes First", meaning of course that they usually get to see the food before they taste it and a bad visual appearance will impact their experience even before they taste it.* I have recently started using Pinterest to relay images from KitchenSavvy, as well as post pictures from some of... Read more →
I noticed in your recipe for Salade Niçoise,that you say to put all of the dressing ingredients into a min-blender and whiz until smooth. I thought when making a vinaigrette or mayonnaise that you had to drizzle the oil in a drop or two at a time! When making a vinaigrette or mayonnaise by hand you need to drizzle the oil in slowly... Read more →
I was wondering recently why it is that your grocer wants to sell you on-the-vine tomatoes? Well, my guess is there are three reasons: Profit - Usually, when I buy tomatoes, I get on-the-vine since I like their taste, but I buy them off-the-vine. I really don't like having to pay for the scrap of vines I'll never use*, so I take them... Read more →
As frequent readers will know, I went to the King Arthur Flour "Artisan Baking at Home" class this past fall. Since then I have been working to make the best baguette possible in a home oven. After tweaking the KA method, and adjusting the recipe for Robin Hood unbleached white flour, I think I have gone about as far as possible in the... Read more →
I have used self rising flour instead of all purpose flour for a pizzelle recipe that uses rum, orange extract, grated orange peel, unsalted butter, eggs, vanilla extract, sugar, flour and baking powder. Not knowing I was using self rising flour, I added 2 tablespoons of baking powder to 3 1/2 cups of flour as per recipe. The batter... Read more →
Just made King Arthur Flour's Braided Lemon Bread. Perfect first try! Makes a great treat for Easter Brunch. http://tinyurl.com/6mnsul8 ... Read more →
Picture this - a warm sunny Provençal day in the south of France. It's early May. The setting is a table, inlaid with tiles, in the shade of a tree in a vineyard. You and your sweetheart are enjoying a picnic lunch of cheeses, spreads, jams, and meats. To go with the picnic, you have a bottle of wine, a fresh épi and a loaf... Read more →
A while back, I wrote about the joy of new produce at the local farmer's market. With temperatures warming and snow melting, my mind wanders off to some of my favorite ways to use fresh produce. As I said in Spring Tastes: "... creamy soft new potatoes, so fresh you can taste the earth they were grown in. You hear about the terroir of... Read more →
I am reading your article about the baking powder. Mine contains monocalcium phosphate, sodium bicarbonate and cornstarch. Since the monocalcium phosphate is listed in your article as available for both the fast and slow acting components, is this particular brand I am using (Rumford, aluminum-free) considered 'Double'? It bubbled up... Read more →