Content about Cookware and bakeware
May 11, 2011
Or, how to smoke indoors with a wok
I love what smoke does to foods—preserving, often cooking them, and adding layers of flavor. Next to cooking over wood fire, there's nothing more basic and caveman. There's just one major problem with this particular hobby (true of many caveman-esque cooking experiments): it's impossible to pull off without outdoor space and a backyard. This isn't always a luxury we're afforded living in a city.
I have tried...
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What if there was a method for making stock that not only dispensed with the time-consuming part, but also produced something that tasted better?
In practice, significantly more flavor is extracted from the meat. [...] When combined with good ingredients, these factors produce remarkable stocks in significantly less time.
-Heston Blumenthal, The Fat Duck Cookbook
I started making stock when I realized that you could stash the carcasses from roast chickens in the freezer and save them up for an empty Sunday and a few hours of simmering. That certainly got me past the cost...
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February 12, 2010
Great pizza doesn't have to cost much.
If you're not down with pizza stones, it's time. Bread-bakers and home pizza afficionados praise them for their heat-retaining, moisture-wicking ability to imitate the floor of a brick oven. You put it in your oven and it not only provides a rustic surface to bake the bread on, but it also keeps the heat of the oven steady. Especially when it comes to pizza, that ever-important underside char and blistering (sometimes known as the...
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August 8, 2006
The heat was intense, but this roast chicken was the best yet
Yeah, it's true, I did decide to roast a chicken on the hottest day of the year, much to the chagrin of my girlfriend, my neighbor Jason, and my brow which had to battle the entire evening against a downfall of sweat pouring over my forehead. And while the hysterics of previously mentioned cocktail mistress (girlfriend) could be seen as an over-dramatization of slightly toasty dinner, she was right. It was sweltering. ...
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All content copyright Nick Kindelsperger and Blake Royer.
