Why It Works Incorporating cornstarch softens the proteins in the flour to produce a shortbread with a pleasantly crumbly texture. Cooking the butter, sugar, and heavy cream to 235ºF (113ºC) results in butterscotch that’s satisfyingly chewy and not too firm or runny. Topping the shortbread with dark chocolate offsets the sweetness of the butterscotch filling.
Why It Works Pressure cooking the lentils is an easy and foolproof method to cook them evenly and perfectly. Nestling the sausages into the lentils and pressure cooking them together infuses the lentils with rich, meaty flavor. Onion, apple, thyme, and cumin create an earthy, warm fall flavor profile. For me, the first crisp winds
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. There’s a new appetizer in town, and this creamy Tuscan dip won everyone’s hearts! The combination of cheeses, garlic, spinach, and sun-dried tomatoes creates an addicting dip you’ll want to bring to all of your
Why It Works Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin. Pricking goose skin and blanching the bird in boiling water before roasting helps to render the large volume of fat. Roasting the goose breast-side down first and then rotating it
Updated November 05, 2018 Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. Simple Vinaigrette Recipe Cook Mode (Keep screen awake) 3 tablespoons white wine vinegar or lemon juice 1 tablespoon water 4
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. Fall in love with the creamy, comforting flavors in this marry me chicken soup! It’s loaded with shredded chicken and tender noodles in a rich and creamy soup base. The irresistible flavors from the sun-dried
While doing research for his book The Story of Sushi, author Trevor Corson discovered that soy sauce originated as a byproduct of miso. Who knew? Miso-obsessed, Corson wanted to learn more about the traditional fermentation process, so he visited a miso-making factory, then tracked down old-school miso ingredients to make his own at home. We
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. Garlic butter pasta is a quick and simple dish yet packed with flavor. Angel hair pasta is bathed in a buttery garlic sauce and topped with Italian seasoning. It’s great to feed the kids or
Why It Works The small, fine crystals in powdered sugar dissolve readily in a low-moisture environment, creating a more glossy crust. A combination of dark chocolate and Dutch cocoa gives the brownies intensity and depth. Refined coconut oil is solid at room temperature, with an extraordinary shelf life that makes it the perfect foundation for
Serious Eats / Fred Hardy Why It Works You can customize the meat and which cuts to use. Cornmeal and buckwheat flour hold the meat together, so it can be sliced and fried. Scrapple sounds like an insult, the name you call the runt in gym class. More likely it derives from the terms scraps