What can I say…it happens. If any of you have been inconvenienced by these print peccadillos, I offer my humble apology and these amendments. Oh! And look at it this way: we’ll fix all this stuff in the second printing so if your book has the errors, you’ve got a collector’s item! (Download a PDF version to print out and keep inside the cookbook for ease.)
Although it’s nothing more than paper dipped in sulfuric acid (which renders it all but impermeable to grease and heat) and coated in silicone (which makes Teflon look sticky), parchment paper is something I just can’t live without.
It does everything wax paper can and so much more.
It’s the ultimate cookie pan-liner: Newborn cookies fresh from the oven are amazingly vulnerable to physical mishandling. By lining your pans with parchment you can simply pull the paper off, cookies and all, allowing them to cool on racks or the counter unmarred by spoon or spatula. I use parchment paper as a makeshift sling to easily remove brownies from their pan and to shape mini-burger patties.
Even cheesecake can be easily de-panned simply by placing a strip of parchment around the inner wall and a round in the bottom of a basic cake pan. Here’s how to cut it:
Unsurprisingly, the key to brewing a better cup of coffee at home is the way you treat your beans. Because you only get out what you keep in.
Look, I’ve got 20 years of coffee drinking on the guy who originally wrote this article. And we know a lot more about coffee today than we did a few decades ago, so it only seems right to update, repair, and renovate the groundwork for a better cup of coffee.
- Buy whole beans in small pouches — only what you’ll use in a week. Coffee beans are like wine, once the air is in, time starts ticking away. Honestly, even if you keep the bag’s factory seal intact and stash it away from heat, peak quality will begin to dissipate after three weeks.
- Neither the refrigerator nor the freezer is an acceptable option for storing beans. Condensation is even worse for coffee beans than air contact.
- Beware beans in open bins, where light, air, and moisture can degrade quality.
- Depending on who you ask, there are between three and 25 roast styles. Some roasters only deal in light, medium, and dark, while others might go light, medium, medium-dark, then dark. If you go really crazy, you could say light, cinnamon, New England, American, medium or “city,” full city, French, Italian, and Spanish, which basically means burned. If you want to taste the bean, I say go light to medium. And remember, caffeine levels drop as the roast level darkens.
No tools define a cook more than his or her knives. Why do you think we carry them around in rolls instead of hauling backpacks full of pots and pans? Exactly.
Pictured above are some of my personal favorites, including two Murray Carter knives, two Cut Brooklyn knives, and one very old Sabatier knife. All are made of carbon steel which can be sharpened to near light saber sharpness. They tend to discolor, however, and require more sharpening. The bottom is a good example of a nakiri, and the second from the top is a utility knife with a santoku-style tip.
What is the difference between stocks and broths? Let’s lay out the facts right up front:
Stock is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.
Broth is a liquid in which meat has been cooked. A broth may be flavorful, but without bones there will never be substantial body.
If there’s a big, fat lie in waffledom, it’s that good waffles can be made from pancake batter. Sure, pancakes and waffles both contain eggs, flour and leavening, and they’re both served for breakfast. But differences abound.
After taping 26 episodes of Cutthroat Kitchen back in 2014, I thought it was appropriate to sit down with the culinary team behind the show. They’ll talk about what it’s like on set on a day-to-day basis, as well as brainstorming sabotages and testing them.
Please subscribe to The Alton Browncast on:
Quality produce is key to fall’s favorite pumpkin recipes.
There are many different varieties of pumpkins, yet of the millions grown in the United States each year, most aren’t worth eating. These days, most pumpkins are grown not for their flavor, but rather their ability to stand up to a knife, saw, and candle.
If taste rather than shape is truly your goal, I strongly suggest you either grow or seek out a classic baking variety, three of which immediately leap to mind: Dickinson, Jarrahdale, or Sugar Pie Pumpkin.
To make the most of the fall season, here are all of my pumpkin recipes (sweet and savory) in one place.