| For quick and even searing, go for the GrillGrate No images? Click here  The GrillGrate: An Upgrade Almost Every Gas Grill Needs Once the GrillGrate enters the picture, gas grills make quite the compelling argument: Convenient to use, with amazing results. The case for charcoal just took a big hit. More editors' picks 
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Friday, August 7, 2020
The upgrade your gas grill needs
Kenji's perfect egg fried rice
| 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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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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