No Knead Bread in Only Five Hours
Seeking a shorter route to Jim Lahey's famed no-knead bread, which requires a lengthy 14 to 20 hours of time to rise, Mark Bittman has created a new variation on the technique which speeds the rising time to 4 1/2 hours.
There's a bit of a cliffhanger at the end of the video that accompanies the column and recipe. Lahey joins Bittman and critiques the speed version of the bread for its lack of crust and crumb and then suggests yet another way to quicken the rising time (this time, incorporating hot water and red wine vinegar). Unfortunately, we don't get to see the results of his variation in the video and so are left wondering, will it work?
No-Knead Bread: Not Making Itself Yet, but a Lot Quicker [New York Times]
Speedy No-Knead Bread Revisited [New York Times (video)]
Baking Tip: Just Add Hardware
Michel Suas, "guru of artisan bread," offers this tip for creating the right amount of steam when baking a baguette: "Suas recommends preheating a cast-iron Dutch oven
filled with nuts and bolts. This creates mass at the bottom of the
oven, which will result in heat retention. Have some crushed ice ready
(it melts more slowly than ice water). When you transfer the bread to
the oven, cover the nuts and bolts in the Dutch oven with the ice, and
immediately shut the door to trap the steam."
The breadmakers' guru [San Francisco Chronicle]
Wrapper's Delight
The technique of wrapping (and grilling) meat and fish in banana, fig, or grape leaves imparts flavor, while protecting the fillings inside.
Big Mac Inspires Eric Ripert
Superchef Eric Ripert discovers burger inspiration in McDonald's hamburgers, at least in terms of their design: While he can't say the flavor is great, he praises their size and proportions, the scale of their toppings, and their uniform consistency.
Easy Cherry Juice
Want to make cherry juice, but don't want to bother with removing the pits? Just grind them in a blender and strain well.
Cooking 101
The San Francisco Chronicle spotlights 10 essential cooking techniques, from breading to making a vinaigrette.
Spatchcocking for Summer
Michael Ruhlman reminds readers that spatchcocked chicken season is upon us.
Tricks of the Trade
At Food & Wine, chefs share 30 quick kitchen tips for everything from using a disposable razor to peel delicate vegetables to the best way to store cheese (loosely wrap it in parchment paper).
In Search of the Perfect Pudding
From flan to pot de crème, the New York Times explores four different roads to perfect chocolate pudding.
Read more
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