Submitted by Stuart Broz on Mon, 05/11/2009 - 6:03pm
The Kitchn is one of my favorite food sites, in large part because it often comes up with some pretty nifty hacks. Here are a few that they've posted recently:
Submitted by Stuart Broz on Fri, 04/10/2009 - 7:30am
The other day, I mentioned that despite being frustrated by the arbitrariness of Passover dietary restrictions, I appreciate the cleverness that they inspire.
One of my favorite such hacks from my childhood was matzo lasagna. Strangely, it works really well, tending to be both softer and lighter than regular lasagna (matzo being far less dense than lasagna noodles). The problem with this is that I tend to eat more of it in a sitting than I would regular lasagna. My solution? Eggplant.
Submitted by Stuart Broz on Sat, 03/14/2009 - 3:35am
Submitted by Stuart Broz on Mon, 03/09/2009 - 8:00am
Image by Arnold GatilaoWhen risen bread goes into the oven, the crust begins forming immediately. Soon thereafter, liquids in the bread begin turning into steam.
Submitted by Stuart Broz on Thu, 02/19/2009 - 8:40am
Image by Aaron LandryOver at Goodeater, Kenji Alt has posted his clever kitchen hack for making a brick-oven style pizza at home. Unfortunately, his method is somewhat time-consuming and fidgety. It also requires a gas stovetop burner, which I don't have.
Here are my modifications of his hack. My methods are (as yet) untested, but if they work, they should be easier and more elegant than Alt's.
