The post 3 Secrets Behind the Perfect Homemade Pie Crust appeared first on foodisinthehouse.com.
]]>Keep Everything Cold
The first secret is all about temperature control. Keep your ingredients, especially the fat (be it butter, shortening, or lard). The reason? When cold pieces of fat melt in the oven, they release steam, creating those coveted flaky layers.
Don’t Overwork the Dough
When you mix flour with water, gluten begins to form. Gluten is great for bread, but not so much for pie crusts. The key is to mix just until the dough comes together. It’s okay if it looks a bit shaggy or crumbly. That’s actually a good sign.
Let the Dough Rest
Once mixed, the pie dough needs a good rest in the refrigerator. This rest period allows the gluten strands that have formed to relax, which in turn helps prevent shrinkage when baked. Additionally, this chilling time helps the fat solidify again, contributing to the flakiness of the crust. Aim for at least 30 minutes.
The post 3 Secrets Behind the Perfect Homemade Pie Crust appeared first on foodisinthehouse.com.
]]>The post This Basque Cheesecake Recipe Comes Out Perfect Every Time appeared first on foodisinthehouse.com.
]]>Ingredients:
- 3 cups and 2 tablespoons of cream cheese
- 1 cup and 2 tablespoons of caster sugar
- 2 tablespoons of gluten-free flour
- 3/4 cup of soured cream
- 4 eggs
- 2 teaspoons of vanilla
Instructions:
- Preheat the oven to 460 °F.
- Grease and line a deep 10-inch cake tin. Use plenty of parchment paper, it needs to come up and over the sides of the tin.
- Use a food mixer to whisk together the soft cheese and the sugar. Test it by rubbing a small amount between your fingers, if it feels grainy it needs more whisking.
- Add the flour, soured cream, eggs, and vanilla to the cream cheese mix. Mix by hand until it is smooth in consistency.
- Pour the mix into the cake tin. Tap the bottom of the cake tin with a wooden spoon to release any air bubbles.
- Bake the cake for 30 minutes, then leave it to cool and chill for 1 hour before serving.
(@lovelylanvin)The post This Basque Cheesecake Recipe Comes Out Perfect Every Time appeared first on foodisinthehouse.com.
]]>The post Use This Fudge Brownies Recipe for an Absolute Treat appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup of (2 sticks) unsalted butter
- 2 cups of granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup of all-purpose flour
- 3/4 cup of unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup of semisweet chocolate chips
- Optional: Chopped nuts, such as walnuts or pecans (for added crunch)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal. In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the saucepan from the heat and let it cool slightly.
- In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Gradually pour the melted butter into the egg mixture, stirring continuously until smooth and creamy.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the semisweet chocolate chips and chopped nuts, if using, until evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan and spread it out into an even layer with a spatula. Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want the brownies to remain fudgy.
- Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, use a sharp knife to cut the brownies into squares or rectangles. Serve these indulgent fudge brownies on their own or with a scoop of vanilla ice cream for an extra special treat. Enjoy the rich, chocolaty goodness of these homemade brownies, savoring each decadent bite as you revel in the blissful indulgence.
The post Use This Fudge Brownies Recipe for an Absolute Treat appeared first on foodisinthehouse.com.
]]>The post Follow This Recipe to Get Perfect Pizza Dough Every Time! appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups of warm water (about 110°F/45°C)
- 1 tablespoon granulated sugar
- 3 1/2 cups of all-purpose flour, plus extra for dusting
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
Instructions:
- In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active.
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Make a well in the center of the flour mixture.
- Pour the activated yeast mixture and olive oil into the well of the flour mixture. Stir with a wooden spoon or mix on low speed if using a stand mixer, until a shaggy dough forms.
- Once the dough comes together, knead it on a lightly floured surface for about 5-7 minutes, or until it is smooth, elastic, and slightly tacky to the touch. Alternatively, knead the dough in the stand mixer on medium-low speed for the same amount of time. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into desired portions for your pizzas. This recipe typically makes enough dough for two 12-inch pizzas. Preheat your oven to the highest temperature setting (usually around 500°F/260°C) and place a pizza stone or baking sheet in the oven to preheat as well.
- On a lightly floured surface, roll out each portion of dough into a circle, about 1/4 inch thick. Transfer the rolled-out dough onto a piece of parchment paper. Add your favorite pizza toppings to the rolled-out dough, leaving a border around the edges for the crust.
- Carefully slide the parchment paper with the topped pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the toppings are bubbly and cooked to your liking. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
- Repeat the process with any remaining portions of dough, or wrap the extra dough tightly in plastic wrap and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Enjoy your homemade pizza with a perfect crust every time! Serve it hot and fresh out of the oven, and savor the deliciousness of your homemade creation.
The post Follow This Recipe to Get Perfect Pizza Dough Every Time! appeared first on foodisinthehouse.com.
]]>The post You Have to Try This Tasty Cassoulet Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound of dried white beans (such as Great Northern or Cannellini), soaked overnight
- 8 ounces of slab bacon, diced
- 4 duck legs or chicken thighs
- 4 pork sausages (such as Toulouse or garlic sausage)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tin of diced tomatoes
- 2 cups of chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Bread crumbs (for topping)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 300°F (150°C).In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it starts to render its fat and becomes crispy. Remove the bacon from the pot and set aside.
- In the same pot, brown the duck legs or chicken thighs on both sides until golden brown. Remove from the pot and set aside. Brown the pork sausages in the pot until they develop a rich color on all sides. Remove from the pot and set aside.
- In the same pot, sauté the chopped onion, minced garlic, diced carrots, and diced celery until they begin to soften, about 5-7 minutes. Return the cooked bacon, duck legs or chicken thighs, and pork sausages to the pot. Add the soaked and drained white beans, diced tomatoes (with their juices), chicken broth, bay leaves, dried thyme, salt, and pepper. Stir well to combine all the ingredients.
- Cover the pot and transfer it to the preheated oven. Bake for 3-4 hours, or until the beans are tender and the meats are fall-off-the-bone tender. Check the cassoulet occasionally and add more broth if needed to prevent it from drying out.
- Once the cassoulet is done, sprinkle bread crumbs over the top and return it to the oven for an additional 15-20 minutes, or until the bread crumbs are golden brown and crispy. Remove the cassoulet from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley and serve hot, accompanied by crusty bread or a green salad.
- Enjoy the irresistible flavors and comforting warmth of cassoulet, savoring each bite as you transport yourself to the cozy kitchens of France. Bon appétit!
The post You Have to Try This Tasty Cassoulet Recipe appeared first on foodisinthehouse.com.
]]>The post Baking With Brown Butter Will Transform Your Cookies appeared first on foodisinthehouse.com.
]]>The Magic of Brown Butter
Brown butter is made by gently cooking unsalted butter long enough to turn the milk solids brown while cooking out any water. This process imbues the butter with a rich, nutty flavor and a deep, toasty aroma.
How it Changes the Cookie
When you incorporate brown butter into your cookie dough, it enhances the flavor profile dramatically. The nutty, caramel-like undertones of the brown butter complement the sweetness of the dough, creating a balance that is rich yet not overly sweet. The result is a cookie that tastes more sophisticated and layered.
How to Get Started
Using brown butter in your cookie recipes isn’t that complicated. Simply replace the regular melted butter in your recipe with an equal amount of brown butter. If you’re looking for a place to start, try brown butter in your favorite chocolate chip cookies. The nutty and toffee flavor will bring this classic to a new level.
The post Baking With Brown Butter Will Transform Your Cookies appeared first on foodisinthehouse.com.
]]>The post How to Choose Which Frosting to Use for Your Desserts appeared first on foodisinthehouse.com.
]]>Buttercream
Buttercream is the most commonly used frosting in baking. There are actually several distinct types of buttercream – American, Swiss, and Italian, for example, though each is made with some combination of butter and powdered sugar. Buttercream frosting has a light and fluffy texture that makes it perfect for piping onto cakes and cupcakes.
Cream Cheese
Cream cheese frosting is another popular frosting that’s made with cream cheese along with butter and powdered sugar. It has a tangy flavor and a dense, creamy texture that pairs well with denser cakes such as carrot and red velvet that tend to be rich in flavor. It’s also delicious thinned out with a little milk and poured over cinnamon rolls.
Ganache
Ganache is a decadent frosting made by melting chocolate into heavy cream. It’s quite versatile in that it can be used as a glaze or whipped into a fluffy topping for cakes and cupcakes. Serious chocolate lovers can even use it as a filling for truffles and other candies.
The post How to Choose Which Frosting to Use for Your Desserts appeared first on foodisinthehouse.com.
]]>The post Essential Tips to Improve Your Baking appeared first on foodisinthehouse.com.
]]>Weigh Your Ingredients
While you may be able to get away with using measuring utensils for liquid ingredients or those needed in small quantities, in general, portioning ingredients by weight using a scale is the best way to ensure your recipe comes out as intended. For example, the weight of one cup of flour can vary by over 50 grams, depending on how tightly it’s packed—potentially meaning the difference between a moist, tender cake and one that’s dense and dry.
Sift Dry Ingredients
Once you’ve measured your flour, along with any other necessary dry ingredients, it’s a good idea to pass them through a sifter to aerate them and remove any lumps. Sure, it may take an extra few minutes (and add another dish to the cleanup pile), but it can significantly improve the texture of your baked goods and give them a light, velvety crumb.
Temperature Matters
The temperature of your ingredients can also make a difference in how seamlessly they come together. When butter, eggs, and certain oils are too cold, they can coagulate and cause lumps to form in the batter, potentially affecting the product’s ability to rise. To promote emulsification and improve the final texture, allow these ingredients to come to room temperature before use.
The post Essential Tips to Improve Your Baking appeared first on foodisinthehouse.com.
]]>The post The Main Differences Between Cooking and Baking appeared first on foodisinthehouse.com.
]]>Precision vs. Creativity
One of the biggest differences between cooking and baking is the degree of flexibility that each of them allows. Baking is comparable to a scientific experiment, requiring precise measurements and ratios of ingredients. Cooking, on the other hand, offers more room for improvisation. You can add a dash of this or a pinch of that without having to worry about compromising the integrity of the recipe.
Temperature Control
Temperature is an important aspect of getting any dish right, the requirements for baked goods are relatively standard, while cooking tends to offer a bit more wiggle room. The proper level of heat for the right amount of time can mean the difference between a cake that comes out fluffy, moist, and golden brown, and burnt-to-a-crisp cookies that are still liquidy inside. A dish cooked at the wrong temperature may be easier to rescue.
Time Management
As with measurements and temperature control, timing is everything when it comes to how a dish turns out. Cooking often involves heating ingredients in stages, and it’s a good idea to prepare all of your ingredients in advance so you can keep up with the recipe without letting anything burn. Baked goods are almost always heated in one go, though even a minute too long in the oven can lead to a dry, crumbly texture.
The post The Main Differences Between Cooking and Baking appeared first on foodisinthehouse.com.
]]>The post Substitutes for the Most Common Ingredients appeared first on foodisinthehouse.com.
]]>Soy Sauce
Soy sauce is often used to provide flavor and salt, especially in Asian dishes or those in need of a savory bite. Salt alone just isn’t the same, but in a pinch, Worcestershire sauce can be an effective substitute. Just mix ¼ cup of Worcestershire with about a tablespoon of water, then add the same amount to your recipe that you would have soy sauce.
Eggs
Eggs can serve a variety of purposes in cooking, so the most appropriate substitute for eggs will depend on what you’re making. For baked goods, half a banana or ¼ cup of unsweetened applesauce per egg will do the trick, while ¼ cup of silken tofu or 3 tablespoons of mayonnaise may be better for savory dishes.
Baking Powder
Fun fact: baking powder contains baking soda, but baking soda does not contain baking powder. The next time you find yourself fresh out of BP, know that you can easily make your own by blending 1 part baking soda with 2 parts cream of tartar or white vinegar. The combination of baking powder and acid generates carbon dioxide, which provides a leavening effect when added to baked goods.
The post Substitutes for the Most Common Ingredients appeared first on foodisinthehouse.com.
]]>