Tagged With baking

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Alison Roman's salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the sheer volume of breathless, googly-eyed reviews suggest that a concerning number of people have lived deprived, salted-butter-cookie-less lives until now.

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Valentine's Day is a holiday that can't escape symbolism and, besides hearts, roses are the most recognisable supposed sign of love and affection associated with February 14. You can give a dozen or so, sure, but if you like your gifts to be a little more edible, consider working a little rose water into your cooking.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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It has been well-documented that pressure-cooked cheesecake is the greatest trick the humble appliance has ever pulled, but such recipes are usually limited to one flavour. Here, with the clever use of little jars, we're going to make a cheesecake sampler perfect for those with fear of flavour commitment.

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Non-enzymatic browning gives us many gifts. The crust on a loaf of bread, the umami-rich taste of browned onions, the nutty wonder that is browned butter - all of these things are deeper, more flavorful versions of themselves. You've probably been browning your butter for some time now, but the good people at Serious Eats have figured out how to give cream the same treatment, with delicious results.

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Plenty of recipes call for ingredients to be at room temperature -- you've probably mastered the art of speedily softening butter, but what do you do when your eggs are chilling in the fridge, you're ready to bake, and your recipe wants them to be room temp?

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Everyone knows that cinnamon rolls are a delicious indulgence. What this recipe presupposes is… maybe they should be bigger? I mean like a lot bigger. It's possible, and honestly it's beautiful, too.

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Sugar biscuits are -- in some ways -- simple, but they are also one of the more difficult biscuits to execute flawlessly. The key is to strike that perfect balance of pretty and delicious. According to the Patron Saint of All That Is Baked, Stella Parks, coconut oil can get you there.

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Mise en place is a French phrase that roughly translates to "everything in its place". As a cooking technique, it's exactly what it sounds like: A method of preparing and organising ingredients to maximise a recipe's efficiency. So crucial is it to the function of a professional kitchen that, for most chefs, mise en place is a way of life - making it the original "pro tip" for home cooks.

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As a person who writes a column dedicated to lazy meals, I see a lot of recipes and videos for "simple" and "easy" dishes.. Most are shot from an overhead angle and include too much grade F cheese and ranch dressing for even my liking, but I came across something in my normal course of late-night Imgur browsing.

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It turns out that, while I am a very enthusiastic pie maker, I am not very good at it. I have seen a very wide gamut of pie failures over my baking career. Overcooked and cracked crusts, soggy bottoms, burnt edges, foul soup inside a crust -- I've been there. And this isn't as isolated as you'd think. These are all common failures in one's journey to a perfect pie, and we can learn from them. So join me, and let's get to problem solving.

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It seems as though I am forever buying butter. I'm not complaining at all -- having a lot of butter around makes me feel warm and safe -- but I often find myself unwrapping a lot, depending on the type of projects I have going on.

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Though it's my job to search and discover all sorts of kitchen tips and tricks, I sometimes find that the best tips come from you in the comments section. This was the case when commenter Auntie Mumpsimus pointed out that most extract bottle caps can double as measuring spoons.

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I love to bake, but my electric hand mixer is on a very high shelf, and even once it's down, it's so daunting -- the splatters, the cord-wrangling, all the twisty bits to wash. Which is why I am devoted to these two recipes, which require nothing more high-tech than a mixing bowl and spoon.

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I love baking, but I really hate all the dishes it seems to dirty. There are mixing bowls, spoons, spatulas and measuring cups, and sometimes I just don't want to deal with all of that. Luckily, Food52 has a recipe that lets you leave the measuring cups in the cabinet, and I'm pretty obsessed.

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Pie crust recipes that don't list patience as an ingredient should be considered false advertising. Though I'm a deeply impatient person, I insist on making my own pie crust because my love for pie apparently outweighs my hate for waiting. Over the years, I've figured out how to produce flaky pastry without waiting around too much, and the key is to beat the heck out of chilled dough with a rolling pin.