“If a raisin wanted to be garlic, that’s black garlic.” Black garlic is a type of aged garlic whose browning is attributable to Maillard Reaction rather than caramelization. First used as a food ingredient in Asian cuisine, it is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is…
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I’ve had some requests for sourdough lately.A few of them – well, maybe more than a few.So, I gathered up my gumption (not really, just my ancient starter and yeast), and went to town. This time, though, I actually rolled out long ropes after the first rise and braided the dough with Campanilla Queso (Spanish…
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Remember how intimated I was to bake bread, craft homemade pie crust, and create fresh pasta for so many years? And, remember how much I’ve grown and now all three glutenous delights are my favorite things to make? Well, I have one more confession. Sourdough scares me to death! Even now, after tackling the starter…
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