The Food Lab: A Better Way to Caramelize Onions (Plus, French Onion Dip!) [Photographs: J. Kenji Lopez-Alt] Disclaimer: Although we do talk about French onion dip here, this article is really more about the general application of caramelizing onions. Like the He-Man Christmas Special, French onion dip is one of those things that's difficult to admit that you secretly really love. I mean, it's essentially mayonnaise that's designed specifically to make your breath smell really bad. On top of that, most commercial versions have a goopy texture and underlying backbone of dehydrated onion flavor that makes them quite hard to take seriously. Wouldn't it be great if there were a French onion dip that we didn't have to be mildly ashamed to consume in public? There are certainly no shortage of recipes out there, and the general method, unsurprisingly, begins with the same basic technique: cook down finely chopped onions over low, low heat to get their natural sugars to slowly and evenly caramelize.
It's a major pain in the cul Allium Options Seeking Sweetness. Simply Recipes: Vegetarian Banana Leaf Tamales Recipe. Prepare the Masa If you have purchased prepared masa, you can skip this step. If you have masa harina (masa flour), add warm water to the masa harina, amount according to the instructions on the package. Stir to incorporate. Let sit for several minutes. Need the dough with your hands just enough so that all of the masa flour is incorporated.
Prepare the Sauce See the instructions in this red chili sauce recipe for preparing the chili sauce with the ancho chilies. 1 Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. 2 Heat a large skillet on medium heat. 3 Add the chilies to a small saucepan and add enough water so that they are just covered. 4 Reserving the soaking water, remove the chilies from the pan and place in a blender. 5 Pour the sauce through a sieve into a skillet. Prepare the Banana Leaves If you are using frozen banana leaves (available at many Asian and Mexican markets), rinse them under warm water to defrost. Cook's Country TV. America's Test Kitchen. Make Vanilla Extract. Only 2% of vanilla flavor is made from real vanilla beans. This tutorial shows you how to make quality homemade vanilla extract. At a glance Mix 1 ounce (30 grams) of chopped vanilla beans per 1 cup (250 ml) 40% alcohol vodka.Shake occasionally, age 6 months.Strain out the vanilla pieces.
Why make vanilla extract? Quality vanilla is a tasty and essential cooking ingredient. It’s also very expensive. By making our own extraction we get the highest possible quality product made from the absolute best vanilla beans. Materials Gather these supplies to make your extract: Vanilla Beans (1 oz per cup alcohol/30 grams per 250 ml alcohol) Get the best beans you can, but don’t get ripped off by outrageous prices — check out the reviews.
We could go with the FDA requirement and use about 0.8 oz beans per cup of extract, but this probably wouldn’t be strong enough. The beans shown in this recipe are Amadeus Trading’s Uganda Gold ™ Vanilla beans. Dark Glass bottle with tight fitting cap. Step 6: Shake… Recipes : Quick Pizza Dough. ABC News: Sara Moulton's Fourth of July Recipes. "Good Morning America" food editor Sara Moulton kicks off the Fourth of July with unique recipes for pizza cooked on the barbecue grill. She also shares a recipe for a tangy homemade barbecue sauce, and tops it all off with a festive red, white and blue berry tart. To print these recipes, scroll down to the bottom of the page and click "Print This Story. " Sara's BBQ Chicken Grilled Pizza Ingredients: Food processor pizza dough (recipe below) or 1 lb. thawed frozen pizza dough, divided and formed into 4 balls ¾ cup shredded rotisserie chicken ¼ cup barbecue sauce (homemade or store-bought) ¼ cup chopped scallion ¼ cup chopped red bell pepper ½ cup coarsely grated sharp cheddar cheese Directions: Preheat grill so that one half is high heat and the other half is medium heat.
Divide food processor pizza dough recipe into fourths. Brush dough lightly with olive oil and flip, oiled side down, on to hot side of grill. Toss chicken with barbecue sauce. Sara's Grilled Pizza Margherita ¼ teaspoon salt. Recipes : Cheesy Deep-Dish Sausage and Tomato Pizza. Directions In a large bowl, dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
Put dough in a deep oiled bowl and turn to coat with oil. While the dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper. Preheat oven to 500 degrees F. Punch down dough and knead 4 times. Sprinkle dough with half of mozzarella and fontina and top with sausage mixture and remaining cheeses. Deep-Dish Sausage and Tomato Pizza. I’ve been trying to make the perfect pizza at home for a really long time.
I know I’ll never make pizza the same as what you’d find in a pizza shop, and that’s fine, but I guess I just want to make the best at-home-pizza that I possibly can. It’s not an easy task when you don’t have a pizza stone. It’s easy to come up with delicious toppings, but when you can’t get that coveted crispy-yet-tender crust, well, it’s just not a perfect pizza. I recently found a recipe from Sara Moulton that calls for making the pizza in a cast iron skillet, which is something I haven’t tried before. The recipe calls for cooking the dough in the bottom of the oven at a really high temperature, and I was optimistic about what this could do for my crust. Plus, the recipe reminds me of the sausage-and-tomato deep-dish pizza that I always get at Pizzeria Uno and that I absolutely love.
I was really excited to try this. I didn’t follow the recipe exactly though. The pizza came out really well. Cooking Korean Food with Maangchi. Group Recipes - Food Social Network. Encyclopedia of spices. Spice Advice – how to make the most of spices, which spices to use with particular foods, when to add them, grinding, storage and more. Herbs and Spices Fight Disease — Most of us look at spices as a way to perk up the plate but are you aware of their potential to fight disease? Look here for some recent findings. All about Vanilla – and then some… history, curing, varieties, vanilla extract, essence, powder – even vanilla salt. How to cook with vanilla. including top 10 vanilla recipes!
Cooking with Thyme – Getting the most of thyme in your cooking – including varieties of thyme, preparation, infusions, fresh vs. dried and many suggested uses for cooking with thyme. Better Homes and Gardens - Food Recipes. Bette's Oceanview Diner - Recipe. Just Vegetable Recipes - 1,457 Pumpkin recipes. James Beard Foundation/KitchenAid Book Awards.