How we make ice cream
We've been making ice cream at home for over ten years and an ice cream maker has been indispensable to us. Can you make ice cream without one?
Kitchen
Divided into three sub-categories — ingredients, how-tos and tools — this section includes tips on choosing a kitchen countertop (in case you're remodeling) and kitchen organizing.
Making custard: best practices
When making the custard base for ice cream, one of the standards for measuring the thickness of the liquid is whether it “coats the back of a spoon.” The same standard is …
Perfect French fries: tips and tricks
Perfect French fries require correct proportion of cooking oil to the amount of potatoes, correct temperature of the oil and retaining high heat throughout the cooking.
How to grill perfect burgers
You don’t need a fancy grill — just basic grilling techniques.
Do we really need to brown meat before braising or stewing?
Many recipes, especially recipes for stews, start by browning the meat in oil before adding the aromatics and the liquids. Why brown the meat? Surely, it will cook even …
Balsamic vinegar: real versus imitation
Balsamic vinegar is like wine. The longer the aging, the more rare and pricey.
Bean curd (tofu) skin
The skin that forms on the surface of boiled soy milk is gathered to make bean curd (tofu) skin. Technically, the skin isn’t part of the tofu which forms after allowing …