As I mentioned Thursday, I made an apple pie to take to my girlfriend’s house for Thanksgiving.  This is the recipe for the pie crust, which can be used for any sort of pie.  It makes enough for both a bottom and top crust.  This is the hand mixing method.
You need 2 1/2 cups of [...]

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I just wanted to say Happy Thanksgiving to everyone (in the US).  Hopefully you’ll be eating a delicious meal today.  I’m not cooking a turkey - I’m going to someone else’s house for dinner - but I am making applie pie.  I’ll let you know how it turns out.

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I don’t know if I’m alone, but I can never picture where different cuts of meat come from on cows and pigs.  Chickens are a little easier - leg, thigh, breast - but I can’t really picture a top round.  Now some may ask why I want to know, and that I can’t answer, but [...]

Posted in Food Profiles 1 Comment »

I just wanted to point out a delicious creamy baked potato soup recipe from the personal finance blog Get Rich Slowly.  It’s pretty cheap, pretty healthy, and tastes really good.  It’s thick enough, too, to work as a whole meal.
All you need is 3-5 russet medium to small russet potatoes (I used five, a couple [...]

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I like baking breads, so I found McGee’s paragraph about yeast’s chemical reaction interesting.
Yeast is a single-celled fungus, and comes in many species.  The one used for baking and brewing is usually Saccharomyces cerevisiae.  When baking a loaf of bread, enzymes in the flour break down the starch of the flour into the sugars glucose, [...]

Posted in Food Science 1 Comment »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 14: Stocks
Part 2: Stock Derivatives
No, this post is not lamenting the [...]

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