Hello, sous-vide fam, and welcome back to another installment of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
There are few things more satisfying than slicing into a big loaf of fresh, crusty bread but, if the loaf is bigger than your bread knife, getting a uniform slice can be a slight challenge, especially when you hit that bottom crust. Luckily, there is a very easy solution: just flip the loaf on its side.
Dogs are a very important part of life, and they deserve treats. Sure, there are a ton of store-bought options out there, but recent recalls have made me wary, and there’s something reassuring about seeing every ingredient that goes into my pet’s snack. Unlike some human confections, dog treats are super easy to whip…
Molasses is an important ingredient in all sorts of foods, from spicy gingerbread to homemade barbecue sauce, but not all molasses is suitable for baking and BBQ-ing. Though blackstrap molasses is prized for it’s mineral content, it doesn’t touch true molasses in terms of flavor or bake-ability.
You ever have one of those nights where after one too many drinks and 2 a.m. rolls around the diner’s pale-yellow eggs, wrinkly sausages, and overly floury pancakes suddenly taste absolutely amazing? You’re not alone. DNews uses science to explain why we tend to eat trashy foods when we’re drunk.