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Foolproof Pan Pizza

Foolproof Pan Pizza
SLIDESHOW: The Pizza Lab: Foolproof Pan Pizza [Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza of the kind that you might remember Pizza Hut having when you were a kid, though in reality, most likely that pizza never really existed—as they say, pizzas past always look better through pepperoni-tinted glasses. It would arrive at the table in a jet black, well-worn pan, its edges browned and crisped where the cheese has melted into the gap between the crust and the pan. If only pizza that good were also easy to make. The way I see it, there are three basic difficulties most folks have with pizza: Problem 1: Kneading. Related:  BreadeatCooking

Kvell in the Kitchen: Sweet and Smoky Beet Burgers This Sweet and Smoky Beet Burger recipe comes straight out of my newly purchased cookbook, The New Persian Kitchen by Louisa Shafia. Believe it or not, I’m not a big cookbook buyer: I guess I can partially blame this on the lack of storage space in my closet of an apartment, but mostly it’s because I seek out a lot of my recipes from cooking websites and blogs. (Plus my two staple cookbooks, The Moosewood Cookbook and American Medical Association’s Family Health Cookbook, are so wonderfully comprehensive.) That being said, what drove me to purchase The New Persian Kitchen? Specifically, to pre-order and carry home upon its arrival, hugged tightly in my arms, like a proud, excited child who had just acquired her very first homework assignment? The descriptors in this recipe title —sweet and smoky—hold a clue. Case in point: these delicious burgers! This recipe makes 8 servings.

How to Make Your Own Tortillas Edit Article Two Methods:Flour TortillasCorn TortillasCommunity Q&A Nothing tastes better than fresh tortillas! If you dislike those leathery ones often found in the grocery store that tear when you wrap them and get soggy when you add ingredients to them, then you can easily make your own. Soggy and leathery is not authentic and definitely not worth it. Homemade corn or flour tortillas are much more delicious, and are a smarter choice as you know exactly what is going in them. Steps Flour Tortillas <img alt="Image titled Make Your Own Tortillas Step 13" src=" width="728" height="485" class="whcdn" onload="WH.performance.clearMarks('image1_rendered'); WH.performance.mark('image1_rendered');">1Gather your ingredients. Corn Tortillas Community Q&A Add New Question Can I use a food processor to mix the ingredients? Ask a Question Tips Warnings

How to Make Strawberry Jam: Hot Damn, This is Good Jam Learning how to make strawberry jam is one of the most rewarding life skills on the planet. Why? Homemade strawberry jam is nectar of the gods. Better than chocolate and almost as divine as my mother-in-law’s cherry cheesecake. It’s our second year making jam. This year we headed out to a little farm in Amherstburg, Ontario that sells pick-your-own pesticide-free strawberries. The night after berry picking, we hulled the berries. The next morning we set up a canning station in the kitchen. Here is our step-by-step tutorial: How to Make Stawberry Jam (Sans Pectin) Or Hot Damn, This is Good Jam A Word of Caution: If you let your friends and family sample this stuff, be prepared to lock your cupboards. Update: 4/18/10 – How do you know if your jam is ready to pour into jars? Ingredients (Makes approximately 10 250 ml jars depending how long you boil the strawberries.) 13 cups of fresh strawberries (about 4.5 lbs) 6 cups of sugar ½ cup of lemon juice (we used organic lemons.) Equipment Voila!

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet Crisp chicken skin, roasted vegetables, all in one-pot? We're in. [Photographs: J. After two months of living in San Francisco, I haven't really found all that much to complain about yet. So where do I find my sense of seasonal normalcy? While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and moist juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to top it all off. Here's how it's done. Step 1: Prep Your Vegetables The great thing about this is that it's really more of a technique than a prescribed recipe. No matter what vegetables you choose, you'll want to pre-treat them in some way. So long as you follow the basic rules in my guide to roasting fall and winter vegetables, your range of options is pretty unlimited.

Tres Leches Cake I first made Tres Leches cake about five years ago, when my baby was still a baby and I was trying to find something yummy to make for my friend Ana for her birthday. Ana’s from Mexico and taught me how to make pico de gallo and guacamole, and I asked her what her favorite kind of cake was. “Tres Leches,” she said in her sweet Spanish accent. “Tres Leches?” Ana went on to explain to me what Tres Leches Cake is: a light, airy sponge cake soaked with a mixture of three milks: evaporated milk, sweetened condensed milk, and heavy cream. To die for. I did some digging and some reading and wound up making this very cake for Ana’s birthday. Throw flour and baking powder into a mixing bowl… And add a little salt. Now, separate 5 eggs. Whites in the other. Now, throw the yolks and some sugar in the bowl of an electric mixer. Mix on high until the yolks are pale yellow in color and doubled in volume. Next add 1/3 cup of whole milk… And 1 teaspoon vanilla. Pour the egg yolk mixture into the flour mixture.

Coffee Power to the People “A barista can only fuck it up.” A bold statement surely, from someone who by the way pays his rent and buys his food with the money he makes pressing shots at an espresso bar. But as befitting the Dutchman who said it (Olivier Vos: buzzcut, with thick glasses, and a determined enthusiasm that would take apart a floor in order to fix loose grout), there is a tremendous amount of logic to what sounds initially like a blustery provocation. Coffee – even the finest, most confident, most edifying – is still just roasted beans and water. There are three young men in the Netherlands who want to take the barista, whom they see as a part-TEDx presenter, part-birthday magician, out of the equation. They want people to make their own coffee, and to make coffee they can be proud of. Okay, so it might be a bit more complicated than that. You see, the protagonist of the story of the Netherlands isn’t William of Orange, Johan Cruijff, or Vincent van Gogh. The Dutch trio. So what changed?

Classic Scones 340g all-purpose flour20g baking powder1/2 tsp salt50g unsalted butter, diced80g caster sugar100ml milk3 large eggs60g raisins or sultanas Preheat the oven to 390 (365 fan) and line a baking tray with parchment paper. In a medium bowl whisk the flour, baking powder and salt together. Add the diced butter and using your fingers or a pastry blender rub in the butter until it resembles fine breadcrumbs. Mix in the sugar then make a well in the middle and pour in the milk, two of the eggs and the raisins. Using a wooden spoon mix together until it just comes together to form a soft wet dough. Tip the dough out onto a well floured surface and gently knead by folding the dough in half and then turning through 45 degrees and repeating until the dough is smooth. Lightly flour the surface of the dough and roll out to about 2.5cm inch thick. Best served warm with clotted cream and jam.

Best Dessert Ever | alexandra's kitchen Seriously, this may be my favorite dessert ever. After cookies and cream ice cream, that is. No really, I have taken this don’t-take-your-mother’s-advice thing way too far. She, I mean my mother — (Liza hates to be referred to as a pronoun) — has been telling me to make this cake for years, well at least since 2004, when the New York Times printed the recipe. I baked this cake this morning, ate one quarter of it for lunch, and another quarter for dinner. Balzano Apple CakeAdapted from New York Times 2004 Serves 8 1 stick butter, plus more for greasing pan parchment paper2 eggs1 cup sugar1 vanilla bean 4 Fuji apples½ cup flour2 teaspoons baking powder¼ teaspoon sea salt such as fleur de sel½ cup milk at room temperature powdered sugar Heat oven to 350ºF. Melt butter in small saucepan. Split vanilla bean in half lengthwise. Peel apples and cut straight down around the core into four big chunks. Remove vanilla pod from butter and discard. Bake for 25 minutes, then rotate the pan.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Well, I'm happy to tell you that all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home, producing results that are worlds better than any frozen product out there, and a good deal better than the majority of delivery options as well. In fact, I'd even go so far as to say that this technique compares pretty favorably against honest-to-goodness, 100% made-from-scratch bar pies, and that's saying a lot. Here's how to do it. What NOT to do: Use a Baking Stone First of all, there's the preheating time.

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