Grainy homemade yogurt. Any live starter works fine, I go for the most cultures possible, so far the most I have found is in Cascade Active 8.....8 cultures.
I use the ratio of one third cup (1/3 C.) of live starter to one gallon of milk. If you use too much starter, your yogurt will be more tart and tangy. That is because it has a larger amount of bacteria from day one. Remember, your culture is always growing, so start small....it will grow rapidly. One reason the yogurt (Greek or regular) gets an 'off' taste is because the bacteria level has maxed out.....they have no more room to grow....so start small. In answer to gingershelley, you can get the Greek yogurt texture by straining your home-made yogurt. The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away. [Photographs: J.
Kenji Lopez-Alt] More Guide to Steak All the methods and tips you need to make perfect steak, each and every time. I dread the summer. No. Whenever I see these articles, I get the irrepressible, uncontrollable urge to scream at people Wait! A relevant XKCD comic comes to mind*: *Doesn't a relevant XKCD comic always come to mind? I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) But today, I'm fighting back for once. For the record, pretty much all of these tips apply to pan-seared steaks and roasts as well. Myth #1: "You should let a thick steak rest at room temperature before you cook it. " The Theory: You want your meat to cook evenly from edge to center.
The Reality: Let's break this down one issue at a time.
Herbs. Canning. Slowcooker. Pincage. Taste Buds. Cooking Techniques for Beginner and Intermediate Cooks. 8 Tips For Better Bread Making How to Bake Great Bread at Home Many people are extremely intimidated by bread making.
I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. With the proliferation of helpful tools–everything wonderful bread cookbooks to stand mixers […] Continue Reading » Simple Reduction Sauce How to Make a Simple Reduction Sauce A reader wrote to me to say that he cannot make a reduction correctly. Continue Reading » London Broil London Broil – Meat Cut or Cooking Technique? Continue Reading » 8 Tips To Grill Like A Pro Become A Better Grill Master With These Simple 8 Tips I’m often asked by home cooking enthusiasts how to grill like the pros do. Continue Reading » Steaming Technique | How to Steam Food All About Steaming Steaming is a moist heat cooking method. Continue Reading » The Secret To Great Saute Continue Reading » Saute Cooking Videos Continue Reading »