Milk Street
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After a lifetime of soggy waffles, Chris Kimball FINALLY decided to investigate why: everyone's just pouring pancake batter into a waffle iron. That gives you one uniform texture—no contrast between exterior and interior. A great waffle should be two things at once: crispy on the outside, light and fluffy on the inside. The solution is two-fold: cornstarch for a lighter crumb and a can of cold seltzer, which aerates the batter and creates a remarkably crispy shell. Brown the butter for depth of flavor (you're melting it anyway). Get the recipe for Browned Butter Seltzer Waffles via the link in our profile, under "RECIPES" → @177milkstreet #milkstreetrecipe #waffles #wafflerecipe #brunch #brunchrecipe #breakfast #breakfastrecipe #easyrecipe #food #cooking #recipe #crispywaffles
Milk Street234,800 Aufrufe • vor 4 Monaten
One of the best recipes you've never heard of is...Whipped Cream Cake! It's the answer to finicky genoise, which is a cake invented by the French to irritate (according to Chris). Unlike the genoise—a pain to get right, often dry and flavorless anyway—American whipped cream cake relies not on egg whites, but whipped cream. This is genius because whipped cream 1) is more forgiving than egg whites, and more stable, 2) provides volume to the crumb by trapping air, 3) incorporates moisture, and 4) adds richness and flavor. According to James Beard, this cake dates back to when home cooks skimmed cream from the top of milk pans and milk bottles—it was a practical, resourceful way to bake. And it may be the best single-layer cake we've ever made at Milk Street. Get the recipe for Whipped Cream Cake via the link in our profile, under "RECIPES" → @177milkstreet #milkstreetrecipe #cakerecipe #whippedcreamcake #bestrecipeyouveneverheardof #dessert
Milk Street339,600 Aufrufe • vor 7 Monaten
No-Mayo Week, day two: we look to Austria, where potato salad is creamy and flavorful from utilizing the potatoes themselves. They’re first cooked in chicken stock for flavor, then the starchy cooking liquid forms the base for the dressing. Rather than coat the potatoes with a sealant, this allows the bright flavor to penetrate through and through. It’s high on Chris Kimball’s annual summer salad list. Get the recipe for Austrian Potato Salad (Erdäpfelsalat) via the link in our profile → @177milkstreet #milkstreet #milkstreetrecipes #nomayoweek #milkstreetnomayoweek #potatosalad #summerrecipes #easyrecipes
Milk Street814,300 Aufrufe • vor 2 Jahren
One of the best recipes you’ve never heard of is Hot Milk Sponge Cake: because angel food cake sucks! Well—because it’s everything you wish angel food would be. It’s spongey and fluffy and tall, with a light, eggy crust, but it doesn’t melt in your mouth like cotton candy, and it’s not so cloyingly sweet. We first learned about this recipe from one of our TV viewers Linda White, who asked us to recreate her grandmother’s cake from sketchy notes on our show “My Family Recipe.” Old-fashioned, light and tender, and flavored with a little orange zest, it made us feel nostalgic ourselves. Chris also seized the opportunity to prove his point about under-whipping egg whites. Ignore everybody’s direction about stiff peaks, in most cases. Under-beat your whites just until a soft peak folds over on itself. Stiff peaks get over-whipped when they’re incorporated into the batter, they lose air pockets, and you won’t get the towering glory you’re trying to achieve with this cake. Get the recipe for Hot Milk Sponge Cake via the link in our profile → @177milkstreet #milkstreetrecipes #cake #milkstreetbakes #milkstreetdesserts #dessert #cakerecipes #baking #easyrecipes #spongecake #myfamilyrecipe
Milk Street342,900 Aufrufe • vor 2 Jahren
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