Dry-aged steak has superior flavor and texture over non-aged beef, but it’s expensive. Prime cuts of beef may cost upwards of $20 per pound with dry-aged beef as much as 25% to 50% more per pound. Is it possible to dry-age steaks at home?
Not just for desserts, these kitchen essentials play a crucial role in browning, tenderizing, adding structure to baked goods, and even enhancing savory dishes.
The relatively fine crystals and neutral flavor of Continue reading →
Measuring Dry Ingredients
Accurate measurement of ingredients is critical for most baking. Being off by a little or a lot, can cause disastrous results. Yet, individual measuring techniques, whether using the scoop and sweep method or using a spoon to fill a measuring cup can cause a deviation in the amount of an ingredient from a recipe by as much as 25% or more, even if measured by trained professionals. That is a sure path to failure in any recipe.
The only no fail technique to measuring dry ingredients is to go by weight.
|1 cup all-purpose flour||5||142|
|1 cup cake flour||4||113|
|1 cup whole wheat flour||5 1/2||156|
|1 cup granulated sugar||7||198|
|1 cup packed brown sugar||7||198|
|1 cup confectioner’s sugar||4||113|
|1 cup cocoa powder||3||85|
For perfect coffee, here are tips to ensure ideal extraction and flavor.
1. USE FILTERED WATER
A cup of coffee is about 98 percent water, so if your tap water tastes bad or has strong mineral flavors, your coffee will too. We found that the test kitchen’s tap water masked some of the coffee’s complexity, compared to coffee made with filtered water. Don’t bother buying bottled water-just use a filtration pitcher. For the best water quality possible, installing one of the water softeners offered at https://waterfilterway.com/best-water-softener-reviews/ would be wise. Continue reading →