Want to know something crazy? Sugar doesn’t melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we’ve all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere tl;dr.
In the briefest of summaries, what’s been omitted is the key ingredients to make it taste like lox: Liquid Smoke + ‘smoked’ sea salt — just in case people decided not to click thru to read the full recipe.
I adjusted the recipe just a bit, didn’t have chocolate chips but grated some butterfinger bites into it and instead of a microwave used my waffle iron. Let cool a little, and they were prefect (and no waste).
You should only buy salted butter, except for baking. Unsalted butter is extremely perishable, and not flavorful at all. If you rely on salting everything you use butter on or in, you are very likely to oversalt. Unsalted butter is used in baking because salt can affect the way doughs and batters behave, so you need precise control, and you follow recipes in baking for this reason, which also means you aren’t in danger of oversalting. There are also differences in moisture retention between salted and unsalted butters. Salted butter is the standard, if you ever read any recipe or description of a dish that includes butter, they mean salted butter unless it specifies unsalted.
Everything is better in bite-sized portions, even pie. We think these miniature versions would be perfect for breakfast—they do have fruit in them!—or as a sweet treat post-Thanksgiving dinner. If you’re feeling adventurous, swap out apples for pears or even add a bit of pumpkin puree for an even more in-season treat.
We know that, scientifically speaking, brown sugar makes better song lyrics than white sugar, but what is the actual chemical difference between the two? Learn why brown sugar clumps up, how you can unclump it, and what it’s good for.
A plate of perfect French toast—crispy round the edges, custardy in the center, and capped off with an amber kiss of maple syrup—is a thing of breakfast time beauty. On the other hand, slices that turn out soggy and squishy, charred in some spots and undercooked in others… well, there’s nothing sadder. What could go wrong? We’ve identified five common French toast mistakes and how to fix them.
To get the best of both worlds – the smoke point of butter is lower, but yields more flavour and colours the food more quickly, often burning. So heat a little oil, then add some butter… You get the benefits of more colour and flavour from the butter, and get a slightly higher smoke point than if using just butter which is more likely to avoid burning yet still allowing for crispy non soggy toast. This method works well for many things, particularly fish.