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January 4, 2012
How To Wet Cure Bacon
Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that your brine should be sweeter rather than saltier.
July 3, 2014
Boat Bagels
Recipe and Styling by Libbie Summers (from her cookbook Sweet and Vicious –baking with attitude, Rizzoli) Photography by Chia Chong The first time I made them was on a boat […]
June 16, 2014
The Queen and King of Flour
In exploring all things flour, katherine sandoz teams up with an art historian and a sequential artist. We’re not surprised to be served a flowery dose of King Arthur and […]
