Jacques of all Trades

Great kitchen tip: many uses for muffin tins.

alla1:littleandfierce:gnomesweetgnome:americastestkitchen:

If you don’t have a dozen tiny ramekins on hand to hold all of your prepped ingredients (one can dream, right?), there’s an easy fix. Use the cups of a muffin tin, each fitted with a liner, to hold small amounts of various ingredients. This method keeps up to 12 well-organized ingredients at hand.

See more: 5 Kitchen Tools That Moonlight as Other Things

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Gluten-free flour that works like regular flour?  Allison, it’s your day!

youcanteatbread:

The French Laundry has developed a gluten-free flour so well-designed that it can substitute cup-for-cup with regular AP flour.  As in, put away your 6 different kinds of millet, buckwheat, garbanzo, etc. flours and your potato starch and guar gum measured out to hopefully blend to a successful consistency, and just use Keller’s C4C.  Is this too good to be true? I know I’ll be stopping by Williams Sonoma this week to pick up a bag to give it a test drive in my Brooklyn kitchen.  Has anyone tried C4C yet?

One of the weekend’s culinary highlights: Mini Provolone Popovers, made for a “baby/mini” themed potluck.  

This Gourmet (via Epicurious) recipe was a big hit, and scarily easy to make: 

• 1 cup whole milk
• 2 large eggs
• 1 cup all-purpose flour
• 2 tablespoons unsalted butter, melted, divided
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup finely chopped provolone
• 2 tablespoons grated parmesan
• 1 1/2 tablespoons chopped chives

• Equipment: a 24-cup mini-muffin pan

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Preheat oven to 425°F with rack in upper third.

Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

Cooks’ note: Batter can be made 1 day ahead and chilled.

Read More http://www.epicurious.com/recipes/food/views/Mini-Provolone-Popovers-354996#ixzz1Tn3z2lqD

Radiohead Meets the Pillsbury Doughboy: your visual pun of the day

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Makin cookies and listening to old school hip hop (Run DMC, Beastie Boys, NWA, Tribe, LL Cool J, etc.)— kind of a perfect Saturday morning!

Baking is Science for hungry people - posting this in honor of my brother-in-law, a chemist and a phenomenal baker.

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(Source: 9gag, via herblondness)

Last night’s baking adventure — ciabatta.  

The taste and the crust came out well (thanks to our improvised steam infuser, also know as a pastry brush dipped in water).  However, we still have room for improvement on getting those big ciabatta air pockets.  Looks like we need to adjust the balance of flour, liquid and yeast.