The Ultimate Steak Manual - Food. The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment.
To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef. Rib-eye The rib-eye is the rising star of the steak world. As people have become more steak-conscious, this fatty, flavoursome cut has shot up the popularity charts. 42968098_dfPdIkJ3_c.jpg from cloudfront.net - StumbleUpon.
Cooking 101 & Dinner: A Love Story. I wasn’t sure I heard her right. “Excuse me?” I asked. “What’s up with the flat bags?” I heard her right. The question came from the photographer’s assistant during the DALS Book photo shoot a few weeks ago. View All Photos & Cooking Tips and Cooking Questions Answered - Cooking... - StumbleUpon. Result: Sad gingerbread men.
Baking holiday cookies can go from a labor of love to an exercise in frustration when your gingerbread men come out more bloated than a Macy's parade float. The problem is too much heat—but not at the baking stage, at the mixing stage: Your butter is too warm. The solution: Keep your butter cool, right until baking. Butter starts to melt at 68°, and once that happens, its water-fat emulsion breaks and there's no getting it back. Cold, emulsified butter helps give baked goods structure by taking in air when mixed with sugar.