quick tip: separating egg yolks from whites

I Fark every so often, when I’m not busy watching TheRadBrad kill zombies, tending to the brood, cooking, baking, slacking or occasionally putting in a day at the office. For some reason, I visited the video tab. Typically I don’t; the videos that are submitted to Fark are worth watching about 1% of the time.

Today must have been one of the 3.65 days that the video tab has something worth watching, because HOLY SHIT, THIS IS BRILLIANT. I will never separate my eggs Ye Olde Fashioned Way again. [MomMode] Caveat: I do not advocate cracking an egg on the edge of anything. That’s a great way to introduce bacteria into your food. Flat edges, folks, crack eggs on flat edges. [/MomMode]


achievement unlocked: breakdown queen

I enjoy brining and roasting whole birds, but there are times when I want to keep the backbone and wings for stock and I don’t want to roast those parts before boiling them. There are two ways to get to where I want to go:

1) Spatchcock the chicken and separate the wings.

2) Break the chicken down completely. The best video I have seen (both in terms of production value and home replicability) on how to break down a chicken is provided courtesy the New York Times. Continue reading

country bread, nerd style: alton revisited

Having shat upon Chad Robertson’s wet Country Loaf elsewhere in the blog, I began to feel as though I should add balance to this scatological equation. I am no stranger to high-hydration doughs, nor to no-knead doughs. Before reading Tartine Bread, my preferred bread recipe was simply to take Chad-esque ratios of ingredients (with active dry yeast rather than a natural starter); mix them together in a large bowl; let the dough rest, covered, for 12-18 hours on the countertop; then shape and bake the boule. See me go home to my cooking roots and thumb my nose at artisan bread after the jump.

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brioche: the champion of bread

Wet country loaf and Karmic Cockpunch notwithstanding, I still bow down at the altar (fuck you, AutoCorrect; I spelled it right the first time) of bread built by Chad Robertson. I didn’t understand bread as a fundamental science until I read Tartine Bread. Sure, Alton Brown has an entire chapter devoted to bread in I’m Just Here For More Food, and he gives a good book knowledge of the process. With Chad, though, you are given an awareness of your environment, your ingredients and your cooking appliance that will have far more influence on the edibility of your bread than the recipe you start from. Actual talk about brioche after the jump.

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crème pâtissiére: oo la la!

The cronut dough is resting in the fridge, waiting for tomorrow’s gluttonous fry-fest. In the meantime, I pondered whether to take my cronuts full Monty, and fill them with the prescribed pastry cream. Since I won’t be eating these little parcels of diabetic deliciousness, I voted a hearty “Aye!” – which then posed a problem. There is no recipe given for pastry cream, which means (a) try to find some in a store or (b) make some at home. This is a food blog, not a grocery store blog; you know what I chose. Lovely vanilla custard and anal-retentive scaling notes after the jump.

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chocolate chip oatmeal cookies

Check-in Weight: 145.2

I like cookies like I like cake…and most cookies outside of a professional bakery are crap that isn’t worth eating. If you take a bite of a good, homemade cookie from scratch, then a bite of a store-bought cookie immediately after, you would realize how profoundly shitty most store-bought cookies are. So, do yourself, your body and your family a favor – don’t settle for crap. Made a good cookie at home. The Recipe and Baking Notes after the jump.
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