Why porridge is the new power breakfast
UK, humble porridge, once criticized as boring and unsophisticated, is re-emerging as the breakfast. Sales are soaring as a new generation discovers food that is inexpensive, comforting and heart-healthy.Forget the inedible grey sludge of childhood memory. The new porridge – now appearing on five-star menus up and down the country – has become the essential morning bowlful ...
for everyone from politicians to top models. Louise France reports on the nation's love affair with oat cuisine. ...
Full Story: Why porridge is the new power breakfast; Guardian.co.uk
The secret to rich homemade butter is in the culturing
Following the French way, homemade butter is made richer and creamier by culturing the cream first — fermenting it with pure yogurt, crème fraîche or buttermilk before churning.
In France, cream is fermented before it is churned into butter, a process known as culturing. Cultured butter has a distinctive and subtle tang, and is easy to make.Revelations come in many forms, but one of the greatest I've ever experienced was about 4 inches long, and deep golden-yellow in color. It was a slab of butter, ...
Full Story: The secret to rich homemade butter is in the culturing; The Seattle Times
Removing the Crust for a Savory Custard
"Crustless QuicheI SUPPOSE crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, ...
Mark Bittman deconstructs quiche for a delicious breakfast treat."
Full Story: Removing the Crust for a Savory Custard; NYTimes.com
Bakers know of flour's subtle differences
Don't underestimate the power of flour
"As the weather cools and ovens begin to heat up, a look at different flours and their properties seems to be just what the baking doctor ordered."Too many bakers overlook the silent partner in their endeavors: flour.
They set their sights instead on the chocolate, the nuts, the banana . . . the cinnamon, the rosemary, the cardamom ...
Full Story: Bakers know of flour's subtle differences; JSOnline.com
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