Kitchen Tips and Tricks: Insights from Bon Appétit
Summary
In this article, we delve into a conversation between Claire Saffitz and Brad Leone from Bon Appétit as they share their insights and tips on various cooking and food crafting questions. They discuss topics such as quick pickling, sous vide cooking, meat sourcing, blender vs. food processor, and more.
Table of Contents
- Quick Pickling and Fermenting
- Sous Vide Cooking and Meat Sourcing
- Blender vs. Food Processor
- Baking Tips and Tricks
- Kitchen Mishaps
Quick Pickling and Fermenting
The speakers start by discussing the differences between quick pickling and fermenting vegetables, with Brad finding fermentation to be a bit more challenging than pickling. However, Claire disagrees and thinks that fermentation is easier to do successfully. They also demonstrate how to make a quick pickle for onions and recommend leaving them to sit for at least 12 hours for the flavors to marry well.
Sous Vide Cooking and Meat Sourcing
Moving on to sous vide cooking, the speakers stress the importance of staying within the recommended cooking range to avoid changing the texture of the food. They also suggest buying top-quality meat from a small butcher shop for traceability and accountability.
Blender vs. Food Processor
The speakers compare blenders and food processors, with blenders being better for liquefying and crushing ice, while food processors are better for chopping. They then taste their smoothies and comment on the texture and chunkiness of each other’s drinks.
Baking Tips and Tricks
The conversation shifts to baking-related questions, such as when to fold or beat ingredients, how to multiply a recipe, baking with Greek yogurt, and flambéing bananas foster. They also talk about how to get the icing to stay on the cake and what to do when beer is fermenting vigorously and leaving dry liquid marks on the wall.
Kitchen Mishaps
Finally, the speakers share a kitchen mishap involving an exploding can of sweetened condensed milk that turned into dulce de leche.
Conclusion
Claire Saffitz and Brad Leone from Bon Appétit provide valuable insights and tips on various cooking and food crafting questions. From quick pickling to sous vide cooking, blender vs. food processor, and baking tips, their conversation is a treasure trove of information for anyone interested in cooking and food crafting.
