The last time I made pizza crust I said I’d have to try again with bread flour. The higher gluten content is supposed to make dough more stretchy and chewy, both good things when you’re trying to stretch out a pizza crust without tearing it. Well, I got the bread flour, and it’s true. It [...]
I’ve never seen a meal of corned beef and cabbage that didn’t generate leftovers. We’ve all done the basic corned beef sandwich, or maybe a Reuben. But sometimes you’re not in the mood for rye. Or a sandwich. Or eating alone. And is there any food more social than pizza? So here it is. Corned [...]
Ever heard of probiotics? How about naturally fermented food? Maybe you just want a shot at 6 free jars of salsa and relish? Well now’s your chance. Read below to see how to get your chance to win a full case — 2 jars each of hot salsa, mild salsa, and pickle relish — a [...]
I learned my next lesson in bread making: Get the right ingredients. Bread flour is not the same as white flour. It’s higher in gluten, the protein that makes bread chewy. Gluten also holds in the bubbles given off by the yeast, allowing the bread to rise. This rye would have been really heavy without [...]
As I was buying my corned beef brisket for St. Patrick’s Day this year, it occurred to me that it was, after all, a brisket. And usually I would braise a brisket. Why does corned beef have to be boiled? Turns out, it probably doesn’t. As a first attempt this was surprisingly good. It suggests [...]
