Archive for July, 2010
As a baker (amateur with a passion), I tend to be skeptical of things “baked” in the microwave oven. But fans of this quickie cake in a cup seem to be eating it up. The 5-minute chocolate cake recipe has been making the rounds.
So I had to find out what the buzz was about. I decided to test out this recipe from a Facebook page. I tweaked the recipe a tad and baked it in a little bowl, thinking it would be shapelier than a tall mug-cake. And it was. Except for the lopsided, wavy top caused by the fact that it didn’t rise evenly in the microwave oven. When I released the cake after “baking,” it was full of tiny craters. Texture was tough. Kind of like biting into tuggy French bread. That’s NOT quite the texture I like in my cakes.
Maybe the egg added to the rubbery tugginess: think scrambled egg overcooked in the microwave with the addition of flour, sugar, and cocoa.
The taste? Well, Read More >>
Any kind, say Penn State researchers. From Lady Gaga to Lady Antebellum or from Michael Buble to Michael Jackson, study subjects felt better after listening to whatever music they liked best.
Did you know the easiest way to peel fresh ginger is to use a spoon from your kitchen drawer and just scrape off the skin?
Miso is one of the yummiest weird-sounding condiments around.
White, red and brown are basically the main kinds you might find at your average grocery store if you’re lucky (though a great many more varieties exist) but if you venture to a co-op or Asian grocery, you will find all sorts of different miso, made out of all kinds of crazy stuff! It’s even in some grocery stores too. Yay.
Miso is a simple fermented soy product (though there are variations—such as barley). Key word: simple. When buying it, check the ingredient list and pick the brand with the least amount of ingredients. Avoid MSG or other additives.
Shiromiso is white miso, mild and sweet, and used primarily for light brothy soups, marinades, and sauces. This is what I keep on hand all the time.
Akamiso is usually known as red miso and is more savory, it’s very versatile and used for stir-fries, heavier soups, and stews, or really almost anything.
Hatcho, brown or dark miso, generally is saltier, more intense and used for stews and heavier dishes that need some salt action.