| No images? Click here  Perfect Egg Fried Rice (On Whatever Gear You Have) Egg fried rice in its absolute purest form—nothing but eggs, rice, cooking oil, soy sauce, and scallions—is one of the simplest stir-fries around. But like all simple foods—pizza, grilled cheese, a roasted chicken—it's the details of the process that elevate its basic ingredients into something transcendental. In this case, that means light, individual grains of rice with just the right balance of chewiness and tenderness, fluffy and fragrant eggs, and the subtle savory aromas of cooked soy sauce and scallions. If we can get a little smoky wok hei into the mix, all the better. More fried rice 
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Friday, August 7, 2020
Kenji's perfect egg fried rice
Thursday, August 6, 2020
Kneading and shaping methods for great sourdough
| Tim Chin's latest on sourdough technique No images? Click here  The Kneading, Folding, and Shaping Methods for Great Sourdough Bread Two concepts are key to successful sourdough baking. The first is proper fermentation, which we've explored in depth. But even if you’ve developed plenty of precious bubbles in your dough through careful proofing and patient waiting, here’s the truth: You still have to touch, handle, and shape your dough before baking it. In fact, improper dough handling could ruin all that hard work. How you handle your dough has a profound effect on gluten development, dough structure, and ultimately can dictate how effectively your dough retains those bubbles after baking. Learning to handle dough properly will make you a better and more consistent baker. For simplicity, we can divide dough handling into three phases: Mixing and kneading, folding, and shaping. More baking tips 
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Nik Sharma's latest: summery chicken with pickled nectarines
| No images? Click here  Yogurt- and Mint-Marinated Chicken Thighs With Pickled Nectarines I often use this yogurt marinade at home, and it works equally well with boneless, skinless chicken breasts as it does with the boneless, skinless chicken thighs I call for here. Made from just a few ingredients, it’s quite aromatic and very flavorful, and offers a plethora of sensations, from the cool notes of mint to the warmer flavors provided by the garlic, ginger, chile pepper, and black peppercorns. I like to serve the chicken with quick-pickled nectarines, which take just a few minutes to prepare, although they’re best if you allow them to sit in the spiced honey-and-vinegar mixture for about an hour before serving. Use ripe but firm nectarines; if the fruit is too soft, the combined action of the acid, honey, and salt will make the fruit fall apart quickly. (You can also use other fresh stone fruit, such as peaches or plums. For a stronger kick of heat, double the amount of chile pepper in the recipe. - Nik Sharma More chicken recipes 
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