Mayo-4-@1020

  Thinking of the miraculous egg this morning and wanted to repost this on mayonnaise, hoping to encourage those who don’t ever make it to give it a shot. It’s one of those foods that you can’t buy—nothing is like homemade mayonnaise.   Originally posted on May 21, 2008 Finishing up the revisions of a manuscript and going over some fat-based sauces has returned me to the mayonnaise. Like the popover, it’s the story of a great transformation. Yolk, lemon juice, salt, and oil.   There simply isn’t anything like it when you make it yourself—you can’t buy this stuff. But I’ll bet you have everything you need to make it right now. I’ll include a recipe at the end of this post.     Two things are critical to remember for those who have Read On »

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Cured-bacon-3

  It’s bacon time again! I don’t know why but I’ve been getting a lot of bacon questions in my email recently, so thought I’d address a few issues I haven’t before. Of course, I’ve long commented on the fact that curing your own bacon is no more difficult than marinating a steak. Mix all the ingredients together and put them in a plastic bag with the meat. Use the recipe below. The aromatics, the bay leaves and everything else below can be considered optional. But there are other strategies. You could make a brine if you feel more comfortable with that. For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. To Read On »

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  How this workaholic longs for the holidays to be over! Especially when the big days fall midweek, effectively knocking out two full weeks. I tried not working—reading, watching movies—but that just resulted in flatness. I need to work, writing or cooking, apparently the way a shark needs to swim. This week is time to think ahead toward what I hope to accomplish in 2014. I’ve already achieved one goal, small though it was. A few friends and I bought and broke down a pig in December (will post about this soon) and it was exceptionally fatty, leaving us with far more rendered lard than I need to cook with. How to use all this fat? Make soap. To my amazement, it was a breeze and finished in 30 minutes. Though there’s relatively little on Read On »

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Make your own vanilla extract at home, via Brown Eyed Baker.

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My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 minutes. It will thicken up, but you may want to give it another 20 minutes if it’s Read On »

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