| No images? Click here  Negima Yakitori One of the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Thighs are the go-to cut here, since they're naturally high in connective tissue and fat, which acts as an insurance policy for succulent meat every time. More recipes for your skewers 
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. |
Wednesday, July 29, 2020
For delicious grilled chicken, grab a skewer
Tuesday, July 28, 2020
25 fresh corn recipes to make before the season ends
| Not to be corny, but it's the best season No images? Click here  25 Fresh Corn Recipes to Make Before the Season Ends We'll always have a place in our hearts for sweet corn—and come summer, there's plenty of it to go around. When you've got access to the best of this summer vegetable, it's tempting to eat it straight off the cob. That certainly isn't a bad choice, but there is so much more you can do with corn. From sautéed corn with chorizo and pressure cooker corn soup to corn-studded pancakes and summery nachos, these 25 recipes show just how versatile this vegetable is. (And don't worry, we didn't forget about corn on the cob). Our go-to corn recipes 
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. |
Monday, July 27, 2020
How to ferment sourdough the right way
| The latest from Tim Chin No images? Click here  How to Ferment Sourdough Properly So far in our series on sourdough bread, we've discussed the science of sourdough, explained how to get a starter up and running, compared starters made from different flours, and offered a solid recipe for baking a sourdough loaf. But if you want to master this craft, it helps to understand two foundational concepts in more detail: proper fermentation and proper dough handling. We’ve already covered and defined fermentation as a general concept in sourdough starters: Microorganisms (yeast and lactic acid bacteria) break down starches to produce carbon dioxide gas and sour flavors. For breads, proper fermentation maximizes the potential for effective expansion and trapping of gases in a well-developed gluten matrix. It is also the key to developing flavor in your bread. We can break fermentation down further into two parts: 1) making a strong and active starter and levain and 2) ensuring proper bulk fermentation. More on fermentation 
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. |
Subscribe to:
Posts (Atom)