A few years back, we were whipping up a bowl of cream and got distracted. When we turned back to the mixer, the whipped cream had gone past the point of fluffy peaks and was now a grainy, watery mess. We dumped it down the sink in disgust, but now we really wish we hadn't. Why? Because that was actually the beginnings of butter!
Look closely. It's as if I had a premonition that this cheese was rip-open-worthy. See those tear marks on the packaging? They're for good reason: if you had a hunk of this, you'd be opening it as fast as your little fingers could muster, too.
Between the shifting daylight hours and a few intense work projects, we've been suffering a series of sleepless nights lately. When it's heading into the wee hours and we're wide awake, sometimes it helps us to sit down with a mug of something warm. Here are our favorites:
Or maybe we should say, All About Cow Milk and Cow Milk Cheese. (It just wasn't as catchy.) What are the properties of cow milk and to what kind of cheese does it lend itself? Herein, a brief primer on one of the most versatile milks around, and why oh why we love it so.
Here's one more product from the department of things-that-don't-need-any-more-sugar-added-to-them-thank-you-very-much: Fizzy bottled milk with, of course, an extra scoop of sweetness. Coca-Cola is currently test marketing Vio, a flavored, carbonated milk beverage, in three US cities.
We are slightly intrigued, though, because — hey, fizzy milk! Also, fizzy milk beverages are very popular in Asia. So will this one make it in the States?
For us, the chewy skin that forms on the top of puddings has always been a special treat. It actually wasn't until culinary school that we learned it wasn't as universally desirable as we'd thought! Why does this skin form and how can it be prevented? Get the answer below:
When we first got curious about this question after making Jamie Oliver's chicken-in-milk recipe, we had no idea how complicated the answer would turn out to be. It definitely requires a trip back to high school chemistry, so put on your lab goggles and bear with us while we figure this one out!
More nights than I care to admit, getting dinner on the table can feel like a feat. Let alone an interesting dinner (pizza, again!?). It's all I can do not to reach for the phone and call my beloved Chinese take-out spot. I'm sure I'm not the only one in this boat. Right? You've had those nights too, right?
Well, even if I'm alone on this one it's still nice to have a cache of simple recipes at hand. So, as of late, I've been collecting recipes that are effortless, flavorful, engaging, and most importantly, quick! Simple suppers, if you will.
We saw these onion savers in the produce department at our neighborhood grocery last night, and we were intrigued. Apparently the saver is designed so that when your unused half (or 3/4) of an onion is sealed inside, the saver helps keep the onion fresh, moist, and airtight. Have you ever used one of these, and do you think it's useful?