Viccie

Did you know? When cooking with dried legumes. Such as kidney beans or other types of beans, you’re not sure how long they’ve been sitting … Read more

When you look at Pinto beans in your cupboard they seem straightforward. But cooking them well take some care. First you have to wake them … Read more

Rice is one of those ingredients we mostly cook as if it were static: add some boiled water, set a timer, and done. Which, okay! … Read more

If you look at the airlock and assume the process is complete once all the bubbles has stopped, then this is where you could of … Read more

First, get some fresh peppers from local market or garden. Put those peppers in a jar with some water and salt. Then you close that … Read more

The thing is: Proofing is something most home bakers approach as they would an oven timer. Set it and you wait, hoping for the best. … Read more

When cooled, bone broth will turn into jelly. To test this pour a ladle into a small bowl. Does it wobble? Does it bounce back … Read more

So there’s a bowl of dough sitting on your counter in the kitchen, and you’re standing there staring at it. Looks still, doesn’t it? You … Read more

Making pickles isn’t chemistry homework (fermentation demands respect for unseen forces, but not mastery). More often, it’s a question of managing time: a slightly longer … Read more