Tea is one of those ordinary must haves that no one thinks about and is used daily. However there much more to it than just a morning drink or a soother after a hard day, There are different types and different ways to brew this bunch of exotic leaves.It's more than just a cup, it's a work of nature's art. meant to be sipped , not guzzled.
Newcomer Susan Chira wrote about this ancient and fascinating drink in yesterday's New York Times Food section, For years the beverage took a back seat to coffee, especially since the growth of Starbucks. That's all changing thanks to the same company buying Tea-vana, a throwback to the tea emporiums of the 19th Century. Tea sales have reached 11 billion last years and sales will most likely increase/ thanks to more and more restaurants featuring the drink. Teas vary and with them taste as well.Just as with grapes for wine and champagne where teas leaves are grown influence how they'll taste. Everything from elevation to soil quality , origin to age are important on how the final product will taste. There are even comparisons of the leafhoppers in oolong leaves have comparisons to botrytis,the fungus that is attached to Bordeaux wines. Even the prices are hitting the same stratosphere as the wines, An aged pu-erth is a whopping $45,000 for one cake of compressed tea leaves.New Yorkers can experience less expensive but still delicious leaves at such hangouts as Fang. This tea house, run by a Taiwanese family has more than seventy teas to try and at a more reasonable price range of five to ten dollars.
Tea lovers can try gourmet teas at home. There is a how to with the article, on how to brew a proper pot.It starts with the water. If the water is too hot it can burn the leaves and ruin the flavor. The temp for white tea should be 180 degrees while green tea should be brewed with water that's been heated to between 175 and 180 degrees.The same heat should be applied to the Japanese match a tea.Oolong tea requires more heat, from 175 to 200 degrees because of the way it's prepared.They're partially oxidized and deliberately bruised to release oils and flavor, then heated to set the taste. They range from the green teas to more heavily roasted kinds. Black tea is the hardiest, and has to be brewed to a near boiling 200 degrees.This is because they're completely oxidized. This is done by taking oxidized leaves and allowing them to wilt, then are rolled. This exposes the oils to the air. if you're lucky to have the unusual puer-eh tea them cook it to a rolling boil of 212 degrees.Also avoid putting tea in balls or infusers since they're too small to allow the leaves to expand and release their full flavor. For iced tea go the cold infusion way,Take one tablespoon of loose tea, put in a pitcher of cold water and let it steep overnight in the fridge.
Tea isn't just that cup that's sipped after a hard day or as a thirst quencher on a hot day. It's a complex beverage that's as layered as a fine wine. Try an oolong or white or the puer-eh and discover this.
Thursday, May 7, 2015
Wednesday, May 6, 2015
True Family Legacy Recipes
All families have legacies, They could be old records, tintypes , jewelry and even clothing. Nothing, however connects us to our ancestors like recipes. They give not only a taste of the past but of our culture and heritage. A family dish is what ties us to our grandparents and great grandparents and it's what we leave to future generations.
Kim Severson wrote about this in her column in today' New York Times Food section.It resonated strongly with her because her mom left her a legacy of all sorts of recipes. There is a sadness to these because her mother is suffering from both Alzheimer's and Parkinson's disease. Chats about cooking are few and far between for them however there are her mother's recipe cards and old cookbooks to still connect them..These have notes and stains on them;. unique marks that identify them immediately as dishes and treats made during Ms. Severson's childhood and adolescence.Other home chefs have been this personal and messy with their cookbooks .It has been this way since there where "receipts" and cookery books of the 18th and 19th centuries In fact one of the country's most famous cooks' Julia Child left her cookbooks splotched and dirtied, perfect for their display at the Smithsonian.Ms. Severson's mother not only kept her recipes in cookbooks but also on backs of bridge score sheet and notepads from moving companies. There are quotation marks and questions., a secret code that only her mother knew.
Family lore and dishes are also on display in a new book. Three Nashville writers, Erin Byers Murray, Cindy Wall and Jennifer Justis got together with eighteen cooks to create an exhibition of well loved dishes and the stories behind them.One writer , Alice Randell, has contributed and also is the author of "Soul Food Love::Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family."Her grandmother, a Nashville librarian, read cookbooks like novels and owned a whopping one thousand different ones..They broadened her world.by introducing her to her favorites Italian fish stew, salmon mousse and Russian food.Theses varied dishes also connect her to the current generations as those who visit the display will see ,The recipe exhibit itself will be first seen in Nashville and then on permanent display at the Southern Food and Beverage Museum in New Orleans.
Family recipes are the greatest legacy that can be handed down. They connect us with our ancestors and family who first made them. They also will be what will be given to the next generations of cooks.
Kim Severson wrote about this in her column in today' New York Times Food section.It resonated strongly with her because her mom left her a legacy of all sorts of recipes. There is a sadness to these because her mother is suffering from both Alzheimer's and Parkinson's disease. Chats about cooking are few and far between for them however there are her mother's recipe cards and old cookbooks to still connect them..These have notes and stains on them;. unique marks that identify them immediately as dishes and treats made during Ms. Severson's childhood and adolescence.Other home chefs have been this personal and messy with their cookbooks .It has been this way since there where "receipts" and cookery books of the 18th and 19th centuries In fact one of the country's most famous cooks' Julia Child left her cookbooks splotched and dirtied, perfect for their display at the Smithsonian.Ms. Severson's mother not only kept her recipes in cookbooks but also on backs of bridge score sheet and notepads from moving companies. There are quotation marks and questions., a secret code that only her mother knew.
Family lore and dishes are also on display in a new book. Three Nashville writers, Erin Byers Murray, Cindy Wall and Jennifer Justis got together with eighteen cooks to create an exhibition of well loved dishes and the stories behind them.One writer , Alice Randell, has contributed and also is the author of "Soul Food Love::Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family."Her grandmother, a Nashville librarian, read cookbooks like novels and owned a whopping one thousand different ones..They broadened her world.by introducing her to her favorites Italian fish stew, salmon mousse and Russian food.Theses varied dishes also connect her to the current generations as those who visit the display will see ,The recipe exhibit itself will be first seen in Nashville and then on permanent display at the Southern Food and Beverage Museum in New Orleans.
Family recipes are the greatest legacy that can be handed down. They connect us with our ancestors and family who first made them. They also will be what will be given to the next generations of cooks.
Tuesday, May 5, 2015
What Woods Work For Grilling
Cooking over wood is one of the nicest ways to flavor barbecues. What woods work though? Specially chopped apple or cherry woods? That handful of twigs picked up during a woodland hike? what you do eventually choose will have a big impact on your outdoor meal. It could make or break your barbecue, so be prudent with what you use.
The first question asked is what kind of wood do you want.Most home chefs use whole logs if they're cooking meat in a pit but make sure they're not full of sap or water. This could hinder the wood sparking and ruin the whole cooking process, They also take longer to heat up.An easier alternative are wood chunks, These are usually golf ball size and burn more slowly than the popular wood chip however they also retain heat much longer as well. They're also not costly,, Chips are used most often because they're easy to handle being nothing more than scraps or shavings. They ignite pretty fast but also burn just as quickly too.One of the biggest advantages is that they're found in a variety of different places from your local grocery store to the big box DIY ones.What about twigs? Can those sticks gathered from a country walk work? Yes,Use ones that are one to two inches in diameter. You can also use the smaller ones but remember these will flame up and then turn to ash quickly.
The next step is what kind of wood should be used. Pine should never be thrown into the grill.The resin can dampen the wood and create problems. Mild woods like apple and cherry provide a delicate flavor with a slight fruity, sweet taste.Use this for barbecue, pork and chicken.If you're cooking pork or beef then try a cherry wood chip. Another plus is that it gives a bright red color to the meat. Cherry wood's intensity can be balanced by adding hickory , oak or pecan. Another good fruit wood is surprisingly grape vines.They are perfect for any meat including fish. The only down side is that is does get pungent and does smoke a lot. Pecan is good too but don't cook food too long over it or its' strong flavor can overpower any meat. Most home chefs prefer oak and hickory.Oak is a heavy duty kind of wood that can work for any meat .It also imparts that smoky oaky flavor which is just right for a good grilled sirloin or rack of beef ribs.Mesquite is one of the more popular woods , used for the last twenty years, however it is powerful. The only cut that can stand up to it is brisket.If you want a versatile wood that's not going to overpower your grill then go with maple. It imparts a light , sweet flavor, perfect for ham, pork ribs and chicken,
Nothing beats meats cooked over a fragrant wood barbecue. Any kind of tree adds a delicious flavor to ribs, wings or brisket. Try a variety to create tasty mix of classic grill favorites.
The first question asked is what kind of wood do you want.Most home chefs use whole logs if they're cooking meat in a pit but make sure they're not full of sap or water. This could hinder the wood sparking and ruin the whole cooking process, They also take longer to heat up.An easier alternative are wood chunks, These are usually golf ball size and burn more slowly than the popular wood chip however they also retain heat much longer as well. They're also not costly,, Chips are used most often because they're easy to handle being nothing more than scraps or shavings. They ignite pretty fast but also burn just as quickly too.One of the biggest advantages is that they're found in a variety of different places from your local grocery store to the big box DIY ones.What about twigs? Can those sticks gathered from a country walk work? Yes,Use ones that are one to two inches in diameter. You can also use the smaller ones but remember these will flame up and then turn to ash quickly.
The next step is what kind of wood should be used. Pine should never be thrown into the grill.The resin can dampen the wood and create problems. Mild woods like apple and cherry provide a delicate flavor with a slight fruity, sweet taste.Use this for barbecue, pork and chicken.If you're cooking pork or beef then try a cherry wood chip. Another plus is that it gives a bright red color to the meat. Cherry wood's intensity can be balanced by adding hickory , oak or pecan. Another good fruit wood is surprisingly grape vines.They are perfect for any meat including fish. The only down side is that is does get pungent and does smoke a lot. Pecan is good too but don't cook food too long over it or its' strong flavor can overpower any meat. Most home chefs prefer oak and hickory.Oak is a heavy duty kind of wood that can work for any meat .It also imparts that smoky oaky flavor which is just right for a good grilled sirloin or rack of beef ribs.Mesquite is one of the more popular woods , used for the last twenty years, however it is powerful. The only cut that can stand up to it is brisket.If you want a versatile wood that's not going to overpower your grill then go with maple. It imparts a light , sweet flavor, perfect for ham, pork ribs and chicken,
Nothing beats meats cooked over a fragrant wood barbecue. Any kind of tree adds a delicious flavor to ribs, wings or brisket. Try a variety to create tasty mix of classic grill favorites.
Monday, May 4, 2015
Hot Weather Temptations
The hot weather brings a lot of joys, more time at the beach, nights just hanging with friends. and al fresco meals .Unfortunately with the balmy temps comes temptations, in fact now more than during the winter holidays. As always eat and especially snack judiciously. Take advantage of farmer's markets and produce stands cropping up right now.
Hot weather brings about thirst. We reach for bottles of anything and everything. The best choice is an icy bottle of spring water.It;s refreshing and doesn't cause any extra thirstiness. However it does have competition. Many would rather enjoy a cold soda, brimming with ice. This is refreshing but loaded full of calories One cup of Coke is 100 . The better bet is Diet Coke if you have to have a soda. Those creamy iced coffees are downright delicious too , especially if they're loaded with ice cubes but they're also loaded with fat. Some of the Dunkin Donuts iced drinks can have as much as 600(!) calories.If you want an iced coffee, think of just get a plain iced black. This is just as refreshing than those loaded with chocolate and caramel and topped with a pillow of whipped cream. You'll also enjoy the rich nutty flavor of the coffee too. For lower calorie drinks, definitely try Bai5 and Bai Bubbles. Both are low on calories- five each - but big on flavor.Try their blueberry or lemon ade chilled for a respite from the heat. The BAI Bubbles has the same fizz as soda but with tropical flavors like coconut and pineapple.
Hot days bring about hot dogs - and hamburgers. Who doesn';t like hanging out at the local stand and get a dog loaded with chili and cheese.? A plain one from Stewart's is around 450 calories. Corn dogs, always a festival fave are also high in everything from fat to sodium. One gobble can cot you 450 calories.Burgers too can be fat bombs. Many are between 400 and 600 calories, If you want a low calorie sandwich to bring to the beach or park then go for Subway. You can pick and choose all good low cal choices from the whole wheat bread to the meat and veggies involved. Luckily chopped salads are big right now and they 'll be a warm weather must have. Again these can be made super healthy by adding the right mix of veggies and extras.Chips are always a hot weather bring along. They're great for satisfying both hunger pangs and salt cravings however they are soaked in sodium. Instead nibble on almonds or grape tomatoes.For crunch try low sodium pretzels.
The hot weather is here and with it comes temptations. Be prudent with picking out drinks and snacks. Keep in mind these treats have calories - not good for the start of bathing suit and shorts season.
Hot weather brings about thirst. We reach for bottles of anything and everything. The best choice is an icy bottle of spring water.It;s refreshing and doesn't cause any extra thirstiness. However it does have competition. Many would rather enjoy a cold soda, brimming with ice. This is refreshing but loaded full of calories One cup of Coke is 100 . The better bet is Diet Coke if you have to have a soda. Those creamy iced coffees are downright delicious too , especially if they're loaded with ice cubes but they're also loaded with fat. Some of the Dunkin Donuts iced drinks can have as much as 600(!) calories.If you want an iced coffee, think of just get a plain iced black. This is just as refreshing than those loaded with chocolate and caramel and topped with a pillow of whipped cream. You'll also enjoy the rich nutty flavor of the coffee too. For lower calorie drinks, definitely try Bai5 and Bai Bubbles. Both are low on calories- five each - but big on flavor.Try their blueberry or lemon ade chilled for a respite from the heat. The BAI Bubbles has the same fizz as soda but with tropical flavors like coconut and pineapple.
Hot days bring about hot dogs - and hamburgers. Who doesn';t like hanging out at the local stand and get a dog loaded with chili and cheese.? A plain one from Stewart's is around 450 calories. Corn dogs, always a festival fave are also high in everything from fat to sodium. One gobble can cot you 450 calories.Burgers too can be fat bombs. Many are between 400 and 600 calories, If you want a low calorie sandwich to bring to the beach or park then go for Subway. You can pick and choose all good low cal choices from the whole wheat bread to the meat and veggies involved. Luckily chopped salads are big right now and they 'll be a warm weather must have. Again these can be made super healthy by adding the right mix of veggies and extras.Chips are always a hot weather bring along. They're great for satisfying both hunger pangs and salt cravings however they are soaked in sodium. Instead nibble on almonds or grape tomatoes.For crunch try low sodium pretzels.
The hot weather is here and with it comes temptations. Be prudent with picking out drinks and snacks. Keep in mind these treats have calories - not good for the start of bathing suit and shorts season.
Saturday, May 2, 2015
Bourbon The Fire Of Kentucky
Today is the annual Kentucky Derby and with it comes toasts made with - what else- Kentucky bourbon.It is a fiery drink that sworks in everything from cocktails, to mains dishes to desserts.Of course if's excellent straight up neat, that is if you can handle its' potent kick.
How the liquor was name is somewhat of a controversy.It could have been from the Kentucky county or from Bourbon Street in New Orleans. It's not really associated with the French dynasty of the same name although the county and the street probably are. Its' orgiins are also shrouded in a bit of mystery.Bourbon's invention is attributed to Baptist minister and distiller Elijah Craig.That honor could also go to James C Crow who came up with the sour mash fermentation, a process where each new fermentation is conditioned with spent mash (sort of like sourdough).The brew is a mixture of rye, and malted barley.The fermented mash has to be 51 per cent corn in order to be considered bourbon,It is then put through a continuous still which are two stills placed side by side. However this doens't always produce the best tasting spirits so one of the most traditional methods , the alembic or pot still,a giant copper bell shaped still, that is heated to 172 degrees Farenheit. The resulting clear spirit is then placed in newly charred American oak barrels for aging. This give bourbon its' color and flavor from the carmelized sugars in the wood. After maturing, it is then withdrawn from the barrel and usually filtered and diluted with water.it is then bottled , ready for distribution.
Bourbon is famously known for being the key ingredient in a mint julep, the official drink of the Derby. This is not only perfect to sip while watching the race , it also makes a cool summer cocktail.It is bourbon with fresh mint leaves that have been muddled with sugar and water. Manhattans also have the spirit as the lead ingredient.along with sweet vermouth and bitters. Bourbon can also be used in maing whiskey sours,, a grown up version of lemonade and Old Fashioneds, a mix of bourbon with bitters.Bourbon can also be used in both savory and sweet recipes. Try a ham with a sweet bourbon glaze or a pork tenderloin with a spirit infused gravy. Bourbon adds zing and depth to any barbecue sauce and you can also use it to glaze chicken wings .Some affectionados will even add it to chili to give the dish another dimension. It's also used in many Southern dessert recipes.It cuts the overwhelming sweetness of pecan pie when it's added to the filling.Bread pudding takes on a smokier, earthier flavor when the liquor is mixed into it. Then there is bourbon balls and bourbon fudge. These are easy to whip up and make great gifts for birthdays and Christmas.
Bourbon is definitely the fire and lifeblood of Kentucky. Have it neat as a bracing drink at a party or in a summery mint julep. Add it to barbecue sauce for a new twist on classic ribs and wings or make traditional Southern desserts with it. Discover this fascinating brew and get creative with it.
How the liquor was name is somewhat of a controversy.It could have been from the Kentucky county or from Bourbon Street in New Orleans. It's not really associated with the French dynasty of the same name although the county and the street probably are. Its' orgiins are also shrouded in a bit of mystery.Bourbon's invention is attributed to Baptist minister and distiller Elijah Craig.That honor could also go to James C Crow who came up with the sour mash fermentation, a process where each new fermentation is conditioned with spent mash (sort of like sourdough).The brew is a mixture of rye, and malted barley.The fermented mash has to be 51 per cent corn in order to be considered bourbon,It is then put through a continuous still which are two stills placed side by side. However this doens't always produce the best tasting spirits so one of the most traditional methods , the alembic or pot still,a giant copper bell shaped still, that is heated to 172 degrees Farenheit. The resulting clear spirit is then placed in newly charred American oak barrels for aging. This give bourbon its' color and flavor from the carmelized sugars in the wood. After maturing, it is then withdrawn from the barrel and usually filtered and diluted with water.it is then bottled , ready for distribution.
Bourbon is famously known for being the key ingredient in a mint julep, the official drink of the Derby. This is not only perfect to sip while watching the race , it also makes a cool summer cocktail.It is bourbon with fresh mint leaves that have been muddled with sugar and water. Manhattans also have the spirit as the lead ingredient.along with sweet vermouth and bitters. Bourbon can also be used in maing whiskey sours,, a grown up version of lemonade and Old Fashioneds, a mix of bourbon with bitters.Bourbon can also be used in both savory and sweet recipes. Try a ham with a sweet bourbon glaze or a pork tenderloin with a spirit infused gravy. Bourbon adds zing and depth to any barbecue sauce and you can also use it to glaze chicken wings .Some affectionados will even add it to chili to give the dish another dimension. It's also used in many Southern dessert recipes.It cuts the overwhelming sweetness of pecan pie when it's added to the filling.Bread pudding takes on a smokier, earthier flavor when the liquor is mixed into it. Then there is bourbon balls and bourbon fudge. These are easy to whip up and make great gifts for birthdays and Christmas.
Bourbon is definitely the fire and lifeblood of Kentucky. Have it neat as a bracing drink at a party or in a summery mint julep. Add it to barbecue sauce for a new twist on classic ribs and wings or make traditional Southern desserts with it. Discover this fascinating brew and get creative with it.
Friday, May 1, 2015
Chopped Salad Fad Or Fixture
One of the hottest trends in food right now is something so cool, the chopped salad.It seems it's everywhere, from the Target snack bar to grocery store produce aisles. This tasty concoction comes right in time for the hot weather.It's a fun snap to make and easy to eat, especially on a hot day.
The origins of this versatile dish comes from around Cherry Hill , New Jersey and across the river , Philadelphia. John Scardapane came up with the idea.It's mostly an East Coast favorite, being gobbled up by millennials from Washington D.C. to New York. Many eatries, including the drugstore, Duane Reade even serve it. Home chefs can make it at home,.It's a simple recipe. Start with a base .You can use romaine hearts or any kind of cabbage but you can also start with kale romaine and even ice berg lettuce. If you're having a big crowd over , then get a whole head of lettuce or cabbage because chopped pieces mean a lot of pieces.However if you're making the salad for just the family, then use Dole's Chopped Salad Blends.Some are just plain mixes without dressings and extrashe company also sells whole salad kits that comes with dressing packets, almonds and sesame seeds along onions and carrots.My favorite are just the bags of chopped salad.This allows freedom to add whatever into the salad bowl.
What can be put into a chopped salad? That's up to you and your tastes. You can chop up some plum tomatoes for color as well as the various peppers for color and nutrition.Broccoli is a nice addition and it chops up nicely as does celery which is the perfect veggie for this. It also lends crispness and freshness. For more crunch and color chop some radishes and toss them in too.Avocados can also be added in , but don't chop,instead slice wafer thin. Protein is usually added in the form of grilled chicken,steak or shrimp. Flaked tuna or salmon can also be used, especially if you're making a Nicoise inspired salad Chopping these require a triple bladed mezzaluna knife however a regular one can do the trick as well.Dressings , again , are up to the home chef. A simple red wine vinaigrette works with a steak or chicken salad however you can also try anything else. Ranch is excellent with a chicken or even turkey based salad. A spicy, smoke infused dressing would be perfect for a steak one .Top it off with crunchy, whether Asian noodles or any kind of nuts.Double fried croutons also would be yummy gracing any chopped salad.
Chopped salad is a fad that is fast becoming a fixture and why not. It's a snap to make and fun to create. Make a delicious version for lunch or dinner and enjoy the perfect blends of taste and texture, coolness and crunch.
The origins of this versatile dish comes from around Cherry Hill , New Jersey and across the river , Philadelphia. John Scardapane came up with the idea.It's mostly an East Coast favorite, being gobbled up by millennials from Washington D.C. to New York. Many eatries, including the drugstore, Duane Reade even serve it. Home chefs can make it at home,.It's a simple recipe. Start with a base .You can use romaine hearts or any kind of cabbage but you can also start with kale romaine and even ice berg lettuce. If you're having a big crowd over , then get a whole head of lettuce or cabbage because chopped pieces mean a lot of pieces.However if you're making the salad for just the family, then use Dole's Chopped Salad Blends.Some are just plain mixes without dressings and extrashe company also sells whole salad kits that comes with dressing packets, almonds and sesame seeds along onions and carrots.My favorite are just the bags of chopped salad.This allows freedom to add whatever into the salad bowl.
What can be put into a chopped salad? That's up to you and your tastes. You can chop up some plum tomatoes for color as well as the various peppers for color and nutrition.Broccoli is a nice addition and it chops up nicely as does celery which is the perfect veggie for this. It also lends crispness and freshness. For more crunch and color chop some radishes and toss them in too.Avocados can also be added in , but don't chop,instead slice wafer thin. Protein is usually added in the form of grilled chicken,steak or shrimp. Flaked tuna or salmon can also be used, especially if you're making a Nicoise inspired salad Chopping these require a triple bladed mezzaluna knife however a regular one can do the trick as well.Dressings , again , are up to the home chef. A simple red wine vinaigrette works with a steak or chicken salad however you can also try anything else. Ranch is excellent with a chicken or even turkey based salad. A spicy, smoke infused dressing would be perfect for a steak one .Top it off with crunchy, whether Asian noodles or any kind of nuts.Double fried croutons also would be yummy gracing any chopped salad.
Chopped salad is a fad that is fast becoming a fixture and why not. It's a snap to make and fun to create. Make a delicious version for lunch or dinner and enjoy the perfect blends of taste and texture, coolness and crunch.
Thursday, April 30, 2015
A Well Made Loaf
A well baked loaf of bread is a real treat. There's this lightly buttery crust wrapped around yeasty sweet goodness.Unfortuntely there are few bakeries that make such loafs and forget going to your local supermarket. What most have are those bags of cottony loaves that are better off feeding ducks at the local pond. If you want a heavenly slice- then you're going to have to bake it yourself.
Melissa Clark discovered this as she researched the subject for her A Good Appetite column in yesterday's New York Times Food section.white bread is surprisingly easy to make, perfect for novice home bakers.The ingredients are simple, as they have been for centuries. Butter and milk are needed to insure a soft center. Sugar is required for creating a nicely browned crust .Always use white flour. This has the highest gluten content which is needed for rising. You can use a high protein flour for more of a chew,Ms Clark suggests but she also warns about using low protein pastry flour - this will not make the dough rise enough - or adding whole wheat flour to a white bread recipe. The whole wheat's strong earthiness will mask the original sweetness. Ms CLark also includes a raisin swirl recipe which has a tantalizing mix of dry sherry , brown sugar and raisins.There are other recommendations using a blend of chopped nuts or even dulce de leche. With a swirled bread,it's best to use a thick jam.A runny one will ruin the dough and leave the whole loaf soggy.
.One of the most worrisome problems of bread making is leaving it to rise Novice home bakers will fret that it won't reach the desired height or it's not good enough. The solution to this is to keep the dough in a warm room. Ms.Clark does this by warming up her oven for fifteen minutes. The dough is then put on top of the stove top She has also used her down quilt to help, but in this weather, really not that necessary. A slow rise is OK too,Busy bakers can also let their dough rise overnight in the fridge. There are a lot of options once the dough has risen, It can be baked in a couple of classic loaves.The unbaked loaf can be tossed in the freezer and kept for up to three months, The dough could also be used for a swirl loaf however be wary of this.The filling has to be more jam like than syrupy other wise the bread will separate from the filling and create cracks.This can screw up the slicing, as slices will split into pieces.Another idea not listed is adding a cup of raisins to the dough for an even sprinkling of fruit.
Nothing beats a homemade loaf of bread.It's just pure heaven to bite into a warm chewy slice. Get baking to experience this fresh baked nirvana,
Melissa Clark discovered this as she researched the subject for her A Good Appetite column in yesterday's New York Times Food section.white bread is surprisingly easy to make, perfect for novice home bakers.The ingredients are simple, as they have been for centuries. Butter and milk are needed to insure a soft center. Sugar is required for creating a nicely browned crust .Always use white flour. This has the highest gluten content which is needed for rising. You can use a high protein flour for more of a chew,Ms Clark suggests but she also warns about using low protein pastry flour - this will not make the dough rise enough - or adding whole wheat flour to a white bread recipe. The whole wheat's strong earthiness will mask the original sweetness. Ms CLark also includes a raisin swirl recipe which has a tantalizing mix of dry sherry , brown sugar and raisins.There are other recommendations using a blend of chopped nuts or even dulce de leche. With a swirled bread,it's best to use a thick jam.A runny one will ruin the dough and leave the whole loaf soggy.
.One of the most worrisome problems of bread making is leaving it to rise Novice home bakers will fret that it won't reach the desired height or it's not good enough. The solution to this is to keep the dough in a warm room. Ms.Clark does this by warming up her oven for fifteen minutes. The dough is then put on top of the stove top She has also used her down quilt to help, but in this weather, really not that necessary. A slow rise is OK too,Busy bakers can also let their dough rise overnight in the fridge. There are a lot of options once the dough has risen, It can be baked in a couple of classic loaves.The unbaked loaf can be tossed in the freezer and kept for up to three months, The dough could also be used for a swirl loaf however be wary of this.The filling has to be more jam like than syrupy other wise the bread will separate from the filling and create cracks.This can screw up the slicing, as slices will split into pieces.Another idea not listed is adding a cup of raisins to the dough for an even sprinkling of fruit.
Nothing beats a homemade loaf of bread.It's just pure heaven to bite into a warm chewy slice. Get baking to experience this fresh baked nirvana,
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