Stovetop recipes taught me to think of broth as something that cooks down. That assumption gave me trouble when I moved the same dishes to the slow cooker. Now I start with at least half the liquid. If a stovetop recipe calls for two cups of Continue Reading
I Stop Stirring Quick Bread as Soon as the Dry Flour Disappears
Quick bread batter doesn't look finished when I stop mixing it. It can still have lumps, rough patches, and an uneven surface. I used to keep stirring until the batter looked smooth. Now I stop as soon as I can no longer see dry flour. Continuing Continue Reading
I Stopped Wrapping Cheese Directly in Plastic Before Putting It in the Fridge
Plastic wrap used to be my default once I opened a block of cheese. Press it against the cut surface, wrap the rest, and put it back in the fridge. Now I put parchment or wax paper against most firm and semi-soft cheeses first. Plastic can still Continue Reading
She Put Parmesan Rinds in Japanese Dashi—and Used It for Tortellini
Kombu, bonito flakes, and dried shiitake make sense in dashi. Parmesan rinds were the part that made another Reddit user stop and ask about the broth. Reddit user u/pmal4 made mushroom tortellini in what they call Parmesan dashi. The broth Continue Reading
I Don’t Add Sugar to Pumpkin Spice Coffee Creamer for a Reason
Pumpkin spice coffee creamer sounds like it needs sugar, especially when a full cup of unsweetened pumpkin puree goes into the blender. I don't add any. Sweetened condensed milk handles that part. One can goes in with the pumpkin, bringing Continue Reading
People Asked for High-Protein Breakfasts Without Eggs, and the Top Answer Wasn’t Breakfast Food
Eggs solve a lot of breakfast problems at once. They cook fast, work with toast, fit into breakfast sandwiches, and add protein without requiring much planning. Take eggs away and the usual morning options get narrower. That was the problem one Continue Reading
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