For Ramen Geeks Only: How to Make Low-Hydration Noodles at Home

Consider this Noodle 201 No Images? Click here 38%-Hydration, Whole Wheat Homemade Ramen Noodles This recipe is a more advanced version of our original homemade ramen noodle recipe. If this is your first time making alkaline noodles at home using a pasta machine, please use the first recipe instead. The difference between this recipe and the previous one is that it makes a drier dough, which is, consequently, much more difficult to work with. Aside from the high-protein bread flour, vital wheat gluten, and baked baking soda called for in the previous recipe, this recipe also requires potassium carbonate, which you can buy online. These noodles can feasibly be used with most any ramen broth recipe. The thickness of the final noodle is up to you. Consider this Noodle 201. If you want to got to Noodle 202, try your hand at the 35% hydration version. Read More → The Kitchen Essential Jeweler's Scale We strongly recommend using a jeweler's scale to measure out the quantities of the salts and the vital wheat gluten to make sure they are accurate. Shop Now In case you missed Ramen 101 Homemade Ramen Noodles Miso Tori Paitan Ramen (Creamy Chicken Broth Ramen) XO Mazemen (Broth-less Ramen With XO Sauce) Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

The Serious Eats Guide to Tomatoes

Everything you need to know No Images? Click here   Red After Labor Day: Tomato Recipes to Keep You in That Late-Summer State of Mind With the best season (tomato season) in full swing over the past month, we've had a lot of fresh produce on hand, which makes pulling off quick meals a whole lot easier. Most of what little kitchen counter space we have has been taken over by trays of heirlooms, beefsteaks, and Sungolds, brought home from the farmers market for recipe development. Despite working on multiple tomato-based recipes at the same time, we can't get enough of them, figuratively, but also end up with too many of them, literally. So, here's what we do with them. The Secret to a Better Burst-Tomato Pasta: XO Sauce This quick and easy pasta dish bursts with flavor, thanks to bright, juicy cherry tomatoes and rich, savory XO sauce. Stuff Your Face With Roman Rice-Stuffed Tomatoes Do as the Romans do and stuff tomatoes with rice, then roast them with potatoes for a light meal that is easily veganized.    You Say Tomato, I Say Tonnato: Two Takes on Tomato Salad Italian tonnato sauce makes a nicely creamy accompaniment to peak summer tomatoes in this simple no-cook salad. Best of all, it comes together in 15 minutes. You're not dreaming; this is real life.   How to Make the Best Tomato Sauce From Fresh Tomatoes The first rule of making tomato sauce from fresh tomatoes is to do it in-season, when tomatoes are not only at their absolute best but also at their absolute cheapest. Here's how to transform them into a complex, rich, balanced, and multi-layered tomato sauce. Pop it in some cans and enjoy all winter long. Should you store tomatoes in the fridge? Some people say that you should never refrigerate tomatoes. Is this really true? Is sitting 90°F in a sweltering New York City kitchen in the height of summer really better for a tomato than 37°F? And if so, for how long?  Read more →   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

You Don't Need to Be a Mom to Love These Lactation Cookies

A labor of love No Images? Click here Lactation Cookies While lactation cookies remain untested by clinical trials, leaving us without any sort of hard and fast guidelines for dosage or effectiveness, nursing mothers have long turned to ingredients like oats, barley, brewer's yeast, flax seed, and ginger to boost their milk supply. Meanwhile, ingredients such as cinnamon and macadamia nuts have been anecdotally reported to be galactagogues as well. Whether or not these ingredients work as intended may be up for debate, but there's a delicious logic in bringing them together in a buttery cookie. Anyone could enjoy these hearty malted oatmeal cookies by another name, as they're loaded with macadamia nuts, chocolate chips, and spices. But by calling them "lactation cookies," nursing moms can rest assured that there's one treat in the house no one else will steal. Read More → The Kitchen Essential Oat Flour Commercial oat flour minimizes the need for all-purpose flour, translating to a higher dosage of oat per cookie. Shop Now Other chocolate-y recipes decidedly not for health purposes The Best Chocolate Chip Cookies Chocolate-Covered Digestive Biscuits (McVities) Hello Dolly Bars Super-Thick Chocolate Chip Cookies    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe