Insights, tips, and restaurant reports from CHOW editors and Chowhound.
Can there be anything better than a plate of tomatoes and fresh mozzarella di bufala dressed with a good olive oil? Maybe. READ MORE
We sample and rank mail-order brownies, then give you a recipe for the "perfect" brownie. READ MORE
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's eyeglasses. READ MORE
You may have recently seen those little hockey pucks of compressed tea leaves. They are Pu-erh tea, from the Yunnan province of China. READ MORE
Hint: Frosting is easier if your cake is cold. Plus, the ultra-secret crumb layer trick. READ MORE
Lavish chocolates make great gifts. Here are our favorites, top to bottom. READ MORE
Duck eggs are much larger than chicken eggs. The yolks are thicker too, so they can get rubbery if overcooked. Chocolate chick had some duck eggs (with bright orange yolks) cooked over-easy in Scotland, and proclaims them the best eggs she’s ever eaten.
They’re also rich and wonderful for baking, and they make custards turn out silky smooth.
Here’s a nice photo showing off the yolk and the dense white.
Order duck eggs online at duckeggs.com.
Board Links: Duck eggs?
Yuzu pepper paste is a Japanese condiment that’s spicy and salty, with the citrus flavor of yuzu. In Japanese, it’s called Yuzu Koshou. There are two varieties: green, from green chile peppers and green yuzus, and red, from red peppers and yellow yuzus. A little goes a long way, and it’s great as a rub for chicken, fish, or meat. Look for it in Japanese markets.
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With a gallon of good whole milk, a microwave, and a couple of specialty ingredients, you can make your own fresh mozzarella in half an hour! It’s not difficult, say hounds, and, with a bit of practice, you can get the texture just the way you like it. You’ll also have the option of customizing with additions like fresh basil or sun-dried tomatoes. (Read the recipe along with a step-by-step tutorial.)
In addition to non-ultra-pasteurized milk, you’ll need citric acid and rennet. You can order supplies at Cheesemaking.com, or buy in stores.
Citric acid is often available at stores selling home brewing supplies and sometimes at Middle Eastern markets. You may find rennet tablets sold under the brand name Junket alongside pudding and Jell-O mixes in the supermarket (make sure to buy plain rennet tablets, not the mix). Chowhounds have reported finding liquid rennet sold refrigerated at Whole Foods.
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Citric acid, Rennet, etc… what kind of stores carry these, typically? Also, possible substitutes?
Traditional flat waffle irons are the exception these days, with thick Belgian waffles commanding prime breakfast real estate. Chowhounds endorse several irons that yield old-fashioned thin waffles.
Cuisinart makes three models garnering thumbs-up for ease of use and even heating. The Round Classic waffle iron and Heart-Shaped waffle iron (which produces a roundish flower that comes apart into 5 hearts!) cost around $30, and both store horizontally so they don’t take up much space. The 6-square iron is a larger, heavier model that makes a lot at once–great for serving a bunch of people or making batches for freezing.
Allstonian has been very happy with VillaWare’s Classic Heart Waffle Iron, which has a light and sounds a tone to let you know your waffle’s ready.
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