Serious Eats has a Food Lab feature on how to make Ricotta cheese, where they dispel some myths about temperature and level of difficulty, and confirm something anyone who has ever heated milk on the stovetop already knows:
As milk heats, the proteins and fats on the top surface begin to coagulate, forming a sort of “raft” on the surface. Once it starts getting close to its boiling point, water vapor forms, getting trapped underneath this raft. As soon as enough pressure has built up, the raft goes the only way it can: up and over. This tipping point can occur in a matter of moments, and in fact, it has been independently proven by several renowned chefs and scientists that milk will only boil over when your back is turned.
True dat.
Posted in Elsewhere.
Tagged with Boiling Point, Elsewhere, Homemade, Milk, Ricotta Cheese.
A butcher on how to choose, wield and horribly injure oneself with a knife.
However beautiful the shinogi line of a charcoal-forged Santoku, and no matter how solidly made the vintage steel of a French chef’s knife, I have to admit that after years of collecting the world’s finest knives I have settled on one that has more in common with the knives found in the average American’s kitchen.
Posted in Elsewhere.
Tagged with knives.
In case you had any doubts, High Fructose Corn Syrup - the cheap stuff that companies have been adding to foods instead of natural sugar for decades - is really really bad for you. Fooducate (my new favourite food blog) posted an article about a new study, conducted on humans, that has linked HFCS to obesity and diabetes.
Over 10 weeks, 16 volunteers on a strictly controlled diet, including high levels of fructose, produced new fat cells around their heart, liver and other digestive organs. They also showed signs of food-processing abnormalities linked to diabetes and heart disease. Another group of volunteers on the same diet, but with glucose sugar replacing fructose, did not have these problems.
Lay off the soft drinks people - that stuff is poison!
Posted in Elsewhere.
Tagged with Diabetes, Fooducate, HFCS, High Fructose Corn Syrup, Obesity, Soft Drinks.
Since bacon seems to be the focus of our post lately figured this would fit in!
I thought I would smell like bacon.
I’ve been using Bacon Soap for a week, and really, I smell a bit savory, but I don’t smell anything like bacon. No more than any other person that’s been cooking pounds and pounds of bacon in a short period of time, anyway. Not smoky, not salty, not … bacony.
Posted in Elsewhere.
Tagged with bacon soap.
This is my new favourite thing. I heard the name mentioned a couple weeks ago and immediately wanted to make it, and it’s all I could have imagined it would be. It is smoky and sweet and delicious! You will eat everything with Bacon Jam on it from now on. Here’s how you make it:
Continued…
Posted in In The Kitchen.
Tagged with Bacon, Bacon Jam, Jam, Onions, Recipe, Sugar, Sweet.
NOM! NOM! NOM!
The burger weighs in at 185lbs, took 15 hours to cook and will sell for $499.
Posted in Elsewhere.
Tagged with Elsewhere, Hamburger, World's Biggest.
A while a go, Dave from Fine Diners clued me into to this small boutique winery in the Niagara region.
Since we were in the area for the Burlington Rib Festival and had a few hours to spare. My father and I decide to take a drive out to The Organized Crime Winery in Beamsville Ontario to see what the hype was about.
Posted in Booze.
Tagged with Burlington Rib Festival, Jan Tarasewicz, organized crime winery.
