Vegetables, baking and sugar
6 short explainers. Read them in order, or jump to the question you have right now.
- 31Don't crowd the roasting panVegetables are mostly water. In a 220°C (425°F) oven that water turns to steam, and the steam needs somewhere to go. Leave a finger-width between pieces so…
- 32Blanch and shock vegetablesDrop green vegetables into well-salted boiling water for 1 to 3 minutes, then straight into ice water. The brief heat drives out trapped air so the green…
- 33Baking soda vs baking powderBaking soda is a base. It makes gas only when it meets an acid such as buttermilk, yogurt, lemon juice, brown sugar or natural cocoa, and that gas lifts…
- 34Cold butter for flaky pastryPea-size chunks of cold butter stay solid in the dough. In a 200°C (400°F) oven they melt, the water in the butter turns to steam, and the steam pushes the…
- 35Cooking rice by absorptionWhite long-grain rice needs about 1.5 parts water to 1 part rice by volume (brown needs about 2). The starch grains swell and soften as they soak it up.…
- 36Caramelize sugar without burningTable sugar begins to caramelize near 160°C (320°F) and reaches deep amber near 175°C (350°F), with nutty, toasty flavors. Past that it turns bitter. Amber…
