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
|1 cup cake flour
|1 cup whole wheat flour
|1 cup granulated sugar
|1 cup packed brown sugar
|1 cup confectioner’s sugar
|1 cup cocoa powder
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 →
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Pizza is universally loved, whether a deep-dish Chicago-style, Sicilian style or a thin crust Neapolitan. A pizza offer an infinite array of tastes, not only because of the dough but it offers a canvas for a wide range of sauces and toppings. While take-out is great, making a really great pizza at home is even better but challenging.
Our goal, to make the best homemade version ever and it all starts with the crust.
There is perhaps no more perfect pairing than that of wine and cheese. Their subtle flavors and textures are a natural complement to one another, and with endless varieties of each, matchmaking opportunities abound.
Prosecco producers call their rosé sparkling wines Spumante (technically, Prosecco can only be made from white grapes). The best are lively and fruity. It is fragrant with summer fruit aromas, fresh and lively on the palate, dry, crisp and easy to drink.
Storing cheese presents a conundrum: As it sits, it releases moisture. If this moisture evaporates, the cheese dries out. If the moisture is trapped, it encourages mold. Cheese, properly stored, keeps longer, and that means less waste and expense. Improperly stored, the cheese can attract pests like rats and termites, leading to it getting ruined. Should this happen, you should use a termite treatment company to remove the termites, or they’ll just keep coming back and destroying your products. The goal is to keep air and pests out without suffocating the wedge in plastic.
Specialty cheese paper avoids this problem with a two-ply construction that lets cheese breathe without drying out. However, it is not readily available at most local markets and pests can eat through it.
Often restaurants and other commercial establishments, such as retailers and cheese factories, might use dry refrigeration and cooling systems in order to keep cheese fresh for a longer period of time. It is imperative that these cooling systems work day in and day out. If it malfunctions, commercial refrigeration repair services may be needed to repair it quickly so that the cheese doesn’t spoil.
That said, the best home method to store cheese is to use waxed or parchment paper which is loosely wrapped with aluminum foil. Both papers wick moisture away, but the foil cover traps just enough water to keep the cheese from drying out whilst also being inedible to most pests. Wrapped this way, even super-perishable goat cheese keeps for about a week, and brie and cheddar were can last potentially for more than a month. Cheese paper extends the life of these cheeses by only maybe a few days more.
But if you want to splurge on the best…