Handmade, fresh tortillas are exponentially better than store-bought tortillas. An off-the-shelf tortilla is barely edible until you warm it up, and even then it’s nothing to write home about. But a freshly made tortilla? That’s another matter altogether. A fresh tortilla needs nothing else to be a decent snack, and a pile of them, warm…
Remember the time we dry-aged a loin of beef for 45 days so that we could make dry-aged steaks? Man, that was tasty. It sure would be nice to get some of that same flavor and texture without having to wait a month and a half to eat. Oh wait, there is! In this post,…
Who doesn’t love a good brownie? Fudgy, deeply chocolatey, with those tasty edge pieces…they are a culinary exclamation point in any kitchen. If you make them at home, they’re even better: you can control the ingredients and texture, not to mention the doneness. Brownies are almost always super moist, but that can make it hard…
Temperature and heat are not the same thing. I know that’s strange to hear, and it may seem counterintuitive. Confusion on this point is understandable; the difference may not seem important outside of a science lab, but understanding it better can help you understand and control the thermal processes that happen in your food every…
Eggs are one of the best sources of cheap, easy, delicious protein in your diet, and a good boiled egg is a great snack. But eggs are more complex than their simple appearance suggests. Different proteins make up this two-part ingredient, and the yolk and white set at different temperatures. The problem with boiled eggs…
Have you cured your own corned beef yet? You should give it a try! but even if you don’t cure your own, you may want to try this unorthodox method for cooking it. Whether you have a home-cured piece or snagged a pre-cured one from the store, smoking your corned beef is sure to make…
