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Self-rising flour is commonly called for in recipes for biscuits, pancakes and muffins. But if you don’t have room in your kitchen for multiple varieties of flour (or just don’t feel like going to the store) Epicurious has an easy formula for making your own with AP and a bit of salt and baking powder:
Walk into any liquor store and you’re likely to see shelves and shelves of colourfully packaged vodkas with flavours ranging from “cookie dough” to “Swedish fish”. They may be marvels of flavour chemistry, but these spirits often taste artificial and aren’t good for much more than a novelty shot. Homemade infusions, however, are a completely different story. They have the added benefit of letting you control the outcome.
There are many tips and tools out there for ensuring you never cook a steak, roast or piece of chicken past its perfectly succulent end point. But cooks are human, mistakes happen, and meat gets overcooked. It’s tragic to be sure, but not all is lost. Tough, dry meat is a perfect candidate for savoury fillings and decadent spreads.
Making homemade ice cream is easy. We’ve even shown you how to make it without a machine. This method is even simpler though, and produces super smooth, super chocolatey ice cream that scoops and keeps in the freezer just like anything you’d get at the store.
Chocolate chip ice cream should be easy to DIY. What could possibly be difficult about throwing some chocolate chips into a pint of vanilla? Nothing really, except it might not yield the result you’re looking for. The best way to get bits of chocolate in your ice cream? Make like the Italians and drizzle some in some stracciatella during the last few minutes of churning.