Cleaning out my pantry the other day, I noticed I had a couple of 0.25-ounce packets of Flesichmann’s active dry yeast. I looked at the expiry date and it had passed well over a year ago. The curious soul that I am, I started wondering if yeast that’s this old would still make a dough rise.
Month: February 2021
If you haven’t heard of Barilla and De Cecco, you probably haven’t been spending that much time in the pasta aisle at the grocery store. Apart from being the largest and third-largest pasta producers in the world, these two Italian companies are also multi-generational family businesses whose beginnings date back all the way to the 19th century.
So which of the two has the better pasta? In this post, I’ll set out to help you find out the answer by comparing Barilla’s and De Cecco’s wide range of pasta products. I’ll also walk you through the story of each of these two pasta makers, as well as share my top pasta picks.
So keep on reading if I’ve got you curious.
I’ve said it before, and I’ll say it again: KitchenAid makes the most functional, versatile, and extensible stand mixers that money can buy. And one of the many perks of owning a KitchenAid stand mixer is the choice of attachments that you get.
Attachments help your household stand mixer do more, so that you can delegate more and more of your everyday cooking tasks to it. Nowhere is that more true than in pasta making. With the right attachments, you can turn your KitchenAid stand mixer into a pasta roller, cutter, extruder, and even a grain mill.
Home cooking is about the passion and joy of making delicious food for those you cherish and love. Even if you live alone, cooking up a hearty and filling meal for yourself will usually be the best thing that happened to you throughout the entire day.
And I don’t know about you, folks (let me know in the comments below), but the colder the weather and the later the hour, the heartier I like my meal. Right now, it’s 7:52 PM, outside it’s dark and windy, and the thermometer near my window shows a temperature of 37.5°F.
It’s pretty late and I’m feeling kind of lazy. So I came up with this quick and easy recipe for beer-simmered canned beans that warmed my heart.
It came out heavenly. Now, I’m excited to be able to share it with you.
Make no doubt about it: the best way to keep a baguette fresh is to eat it a couple of hours or so after buying it. At least this is what the French, who invented baguette bread in the first place, tend to do. The typical Frenchman or woman will pick up a crispy baguette from the local bakery on their way back home from work—and have it for dinner.
Unless you live in France, you probably don’t have the luxury of living near a French bakery (also called boulangerie), or the time to make a detour to the grocery store to pick up freshly-baked baguette bread every evening.
The other weekend, my wife and I were with a couple of friends in their summer house by the sea. I was thinking of making beer-battered fish when I saw that we had drank all the beer the night before. It was already getting late and the nearest gas station was a 45 minutes’ drive away, so I started searching for random cans of beer in the pantry.
There’s a saying among Italian chefs that “pasta water should taste like the sea.” While not all of us taste the Mediterranean sea for a living, this is probably not the first time you read or hear of the rule of thumb that pasta water should be generously salted.
If you’ve ever wondered why that’s so (and how much salt you should be adding to the water in the first place), I wrote this post for you.
A pizza stone is a square, rectangular, or circular slab that you place in your oven, preheat for 30 minutes, and use as a portable surface for baking pizza, bread, and pastry. The stone conducts heat and holds on to it, usually at a temperature of 475-525°F (245-275°C), drawing out excess moisture from the dough and producing crispy, well-browned pizza.
Pizza stones are a must-have for anyone who makes pizza and bakes bread at home often. In this post, I’ll tell you the “why” and “how” of using a pizza stone. I’ll also share my best pizza stone picks with you, along with everything else you need to know about owning one.
Filippo Berio’s Extra Virgin Olive Oil is perfect for dressing salads, cooking soups, stews, sauces, and gravies, dipping with bread, drizzling over bruschetta, pizza, pasta, and baked potatoes, as well as marinating or sautéing fish and vegetables.
So, is Filippo Berio Extra Virgin Olive Oil good? Here’s my take on the topic.