Atomic Bread Making At Home
is an in-depth article covering the ingredients, manufacture, and chemistry of; market research into; and social impact of the 1950's-era USDA No.1 white pan loaf.
posted by TheDonF
on Feb 7, 2012 -
A Coconut Cake From Emily Dickinson: Reclusive Poet, Passionate Baker. [NPR.org]
Poet Emily Dickinson withdrew from society for most of her adult life. And yet, she was known to lower a basket full of cakes from the window of the home she rarely left to crowds of expectant children on the street below. The Poet's House in New York City
put on exhibit an original manuscript of a Dickinson cake recipe that contained coconut. That recipe calls for the following ingredients.
1 cup coconut,
2 cups flour,
1 cup sugar,
1/2 cup butter,
1/2 cup milk,
1/2 teaspoon soda,
1 teaspoon cream of tartar.
posted by Fizz
on Oct 24, 2011 -
Ahh, the quest for the perfect chocolate chip cookie recipe.
stands as the benchmark: but are there better? Many think so: Sherry Yard
, David Lebovitz
, the folks at Cooking Illustrated
, Martha Stewart
, Hillary Clinton
, beloved New York bakeries
, intrepid webloggers
. Alton Brown
in an episode
of Good Eats
shows how to get them thin
, or chewy
try to ferret out the best
of this american icon. Web recipe sites have their own favorites
Some people swear by secret ingredients: cornstarch
(which has cornstarch in it), oats
, great chocolate
. Two thirds of Americans prefer their chocolate chip cookies "nutless."
Others find technique
of greatest importance. Is there any end to this quest
for one of baking's holy grails
posted by shivohum
on Feb 20, 2007 -
How to make pizza.
Jeff Varasano has finished his recipe, and his page now includes everything you need to know about making a real pizza.
posted by rxrfrx
on Sep 16, 2006 -
"Salt rising bread
is, when at it's best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese."
There's even a mystery
to go along with your (cheese-flavored) bread.
posted by scrim
on Nov 26, 2004 -
Due to temporary budget shortfalls, I find myself spending my Saturdays elbow deep in breadmaking. Sourdough
bread is perhaps one of the most primal forms of bread relying an an artificial ecosystem of hundreds of different bacteria and yeasts
to digest grain flours and produce gas. The souring of the dough has complex effects
on the flavor of the resulting bread and is necessary for low-protein flours such as rye. Free starter cultures can be obtained from the friends of Carl
who continue his tradition of mailing his culture to anyone who sent a self-addressed stamped envelope. You can buy cultures from around the world,
but if you want to live dangerously, you can cultivate your own by just using a mixture of flour and water relying on microbial flora growing on the flour. Sourdough in some ways puts the art of hacking back into breadmaking
because it requires a deeper understanding of what is going on beyond just throwing a set of dry and wet ingredients into a bread machine.
Which could explain why I'm still lucky to get something other than a brick. But like beermaking, the DIY satisfaction makes up for many flaws in the final product. (And on final edit, I can't get away with making this post without the obligatory link to the sourdough faqs.
posted by KirkJobSluder
on Jul 3, 2004 -
Don't know how to cook?
You might find Cooking for Losers helpful, with new tips and recipes every day. Today:
Take one flour tortilla from the fridge and warm it slightly in the microwave. Spread a bit of cream cheese on it. Spread a bit of spicy sweet mustard on it. Top with a few slices of your favorite lunchmeat - pastrami, ham, turkey; this recipe does not work well with tofu products. Roll and consume. May be cut into multiple little rolly-things if more food is desired.
Share your own carefully hoarded recipes and be a guest loser.
posted by elgoose
on Feb 16, 2003 -