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As a consequence of our lacking antlers to sort matters out, man’s competitive nature can lead to all manner of attempted besting between friends. One popular method is over a flame. Not by wrestling on a bonfire, but by outdoing your pal in the cooking of man’s greatest culinary obsession: the steak. 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.
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.
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.