The most frustrating part has been that a lot of the success of your bread depends on learning whether or not it "looks about right." There are a few guidelines to what looks right and what doesn't, but unfortunately you really do have to develop a sense of your own, about whether a loaf is too dry or too wet, whether it needs more kneading, or any kneading, or just a bit of folding, and whether it's done rising or not risen enough, or (horrors never end!) over-risen.
There are three basic stages to bread dough:
1. The initial mixing of ingredients.
Right off the bat, I need to make it clear that I am not talking about corn cakes. Corn cakes are far more substantial than pancakes and often include substantive ingredients like corn kernels, or cheese, or jalapenos, and may
Let’s get one thing straight right from the beginning- I am not a chef. I don’t cook very well and often my husband won’t let me into the kitchen, which he considers his domain. He’s gone today, so I decided to try a little experiment- I am cooking some red potatoes with rosemary and chicken in my dishwasher.
From Cubano sandwich stands to upscale fusion restaurants, Florida has no shortage of Cuban eateries. If you're in the West Palm Beach area, just blocks from Delray and the impressive mansions of Boca Raton, be sure to make time for Havana, one of the most authentic, delicious eating experiences in the country. It's inviting, affordable and has an unparalleled menu of Cuban favorites.
And yet I, like Guardian food blogger Felicity Cloake, have often wondered if I was on the wrong side of the debate all along.
Fundamentally the problem for me is that my knife skills are sloppy, and my patience is lacking. And I use a lot of garlic! If I have to process five cloves of garlic, I can do it in a garlic press in a tenth the time it would take me to mince them by hand.
I learned a lot about ramen and Tokyo from this article. (Among other things, I learned not to read articles about "real" ramen at lunchtime. I finally broke down and fixed up a packet of Top Ramen, but it just wasn't the same.) Many ramen shops specialize in just one kind of ramen. For example, one restaurant specializes in green curry ramen, another in tonkotsu (a milky pork broth).