This is essentially the yogurt making process I saw Alton Brown do on one of his shows. The thing I love about it is that it dispenses with those silly and expensive yogurt making devices you see in kitchen gadget shops. Everything you need for this you probably have between your kitchen cabinets and your […]
READ ONA fresh dairy case in a modern American supermarket isn’t a place where you find much variety. It pretty much contains your standard selection of milks and creams plus a couple of fermented products like sour cream, cottage cheese and yogurt. Sure, every so often in a specialty store something pops up on a shelf […]
READ ONI’ve said it before and have no trouble saying it again: I love fermentation. A miracle is what it is, really, and in fact it was mostly regarded as such before science discovered the microbial world. Some of us continue to regard fermentation as a miracle despite the work of Pasteur and his heirs. Sure […]
READ ONI was thinking about not doing this one, since it’s not really pastry. However during cheesecake week not long ago, I received several emails pointing out that you can in fact make cheesecake with yogurt cheese. I’m sure there are many more pastry-related uses for yogurt that just aren’t springing to mind at the moment. […]
READ ONThere’s a restaurant at the end of my block run by a very young and enterprising Iranian fellow. I confess that when he opened his new place in the thick of the recession, I gravely doubted his business acumen. However he’s since pulled off the hat trick of launching a great casual dining spot, turning […]
READ ONIt’s been said that sooner or later we’re all going to replaced by robots. Looks like for all us cooks, it’s going to be sooner.
READ ON…and you’ve got one darn delicious piece of double-chocolate cake, my friends. And while I don’t mean to brag about this, it went over huge with the little one for her birthday. This despite the fact that on the afternoon of her party she asked to change her cake order to something pink with an […]
READ ONThis preparation occupies a sort of middle ground between a coating and a frosting. Whatever you call it, it’s good. Begin by putting your chocolate in a microwave-safe bowl. This is mostly milk chocolate chips, though since I had a handful (about an ounce) of bittersweet chips in a mostly-empty bag, I threw those in […]
READ ONThis is based on a simple chocolate frosting that appears in the Cake Bible. The ingredients are essentially just chocolate and butter. What’s nice about this approach, aside from its amazing simplicity, is it’s texture which is quite rigid, much like having a chocolate bar draped over a chocolate cake. It’s the perfect thing for […]
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