| No images? Click here  No-Knead Skillet Focaccia If you're anything like us, you may have recently experienced dough envy while scrolling through an endless stream of beautiful, homemade bread on social media. But sourdough bread–making can be pretty daunting, so start with focaccia, an easier, dip-your-toes-in-the-pool, quarantine-friendly bread. Unlike sourdough, which requires that you feed a hungry little starter gremlin every day, focaccia is mostly hands off. It also doesn’t require any special equipment besides a digital scale. Made with a high-hydration (80% in this case) dough, it comes together quickly in a bowl and doesn’t need to be kneaded. For this simple olive oil focaccia, we started with the same dough from our copycat trapizzino recipe, just scaled down to make one large focaccia in a cast iron skillet. To let its flavor shine, dress the focaccia simply, with olive oil and coarse sea salt—although you can add other toppings if desired. After less than 30 minutes in a hot oven, you're rewarded with burnished, crisp, golden brown focaccia, ready to be devoured—right after you snap those requisite bread thirst traps for the 'gram. The kitchen essential  Cast Iron Skillet This recipe uses a cast iron skillet for even heating and the best browning. More bread-y recipes
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Wednesday, April 29, 2020
No-knead skillet focaccia!
The moka pot is an inexpensive espresso alternative
| Plus, more coffee insights. No images? Click here   The Moka Pot Is an Inexpensive Espresso Alternative These days, we're trying to find joy in the little things in life. And above all, that means starting our days with a good, strong cup of coffee. Try one out yourself!  The moka pot is a simple but ingenious percolating device. Our resident coffee expert, Erin Meister, explains that it allows "hot water to pass upward, through coffee grounds, and rise up out of a tube—meaning brewed coffee does not have to pass through any additional coffee filters, as the grounds stay below the final extraction." More coffee content for your caffeine needs
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Tuesday, April 28, 2020
Cooking tasks that fill us with dread
| XO, The Serious Eats Team. No images? Click here  Cooking Tasks That Fill Us With Dread It should come as no surprise to any of our readers that everyone on the Serious Eats staff loves to cook. Many of us are even die-hard defenders of the proposition that anything homemade is preferable to store-bought, from English muffins and cake (bye, Betty Crocker!) to even condiments like mayonnaise and chili crisp, where the store-bought versions are totally fine to use. That doesn't mean we all love everything about cooking! Some kitchen tasks are incredibly annoying. Washing spinach? Picking thyme leaves? Touching corn starch? Yup, all of those are bad. Usually, we'd say about such tasks, "Life's too short. No one has time for that." And yet, now, for all of us, everywhere, cooking more of our meals at home, we all do, in fact, have time for even the most-time-consuming kitchen chores. But that doesn't mean we have to like them any better than in the time before coronavirus. Click the link below to hear our latest team post about our most dreaded kitchen tasks. More controversial opinions from the Serious Eats team!
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A new way to use your beans
| No images? Click here  Double-Bean Mazemen By now, we're sure all the people who stocked up on dried beans will agree that a) dried beans, when cooked well, are incredibly good to eat but b) the best things to eat can become tiresome if you eat them all the time. And even when confronted with a pot of perfectly cooked, plump and creamy beans, with a broth that's almost as good as the beans themselves, fortified as it is with vegetables like onion, carrot, and celery, you might now find yourself craving something else—literally anything else!—since no matter what you do with a bean, no matter how good it is to eat, it's still pretty bean-y. If you're wondering what you can do to mix up your bean-based diet, why don't you try turning those creamy beans and their delicious broth into a bean-based noodle dish, like this double-bean mazemen? Mazemen, which translates from Japanese to "mixed noodles," is basically ramen without the broth: slippery alkaline noodles are combined with a (very) savory sauce, aromatic oil, and topped with whatever you might have on hand. They're a delicious yet low-effort way to use up leftovers—roasted meats, poached chicken breast, stir-fried vegetables, you name it—and often they rely on pantry staples, like soy sauce and rice vinegar, so the hardest thing to find is usually the noodles themselves. The kitchen essential  Kitchen Tongs Tongs are the best tool to toss and stir noodles so that they can properly mingle with the sauce. More vegetarian recipes
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