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Sweet, savoury brisket bulgogi » Borneo Bulletin Online
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Best cookbooks of 2020: 12 inspiring books that uplifted us in the kitchen
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Food chat: Before baking, brush bread with water to prevent too much flaking
The Washington Post
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A basket of breads.Photo for The Washington Post by Deb Lindsey
The Washington Post Food staff recently answered questions about all things edible and focused on cookies. Here are edited excerpts from that chat.
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Q: I recently made some bread using my late mother s recipe. The surface of the loaf flakes off when I slice it. I recall my mother s loaves of bread did the same thing. It s a very simple recipe, just flour, water, yeast, a little salt and sugar. Was the dough too dry? Did I knead it too much, or not enough? I m kneading by hand, and so did my mother.
11 kitchen pandemic purchases that have made our lives easier
Washington Post Staff, The Washington Post
Dec. 22, 2020
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Kitchen pandemic purchases that have made our lives easier.Photo for The Washington Post by Tom McCorkle.
An earlier version of this story misstated the model name and price of an Oxo electric tea kettle. It is the Oxo Cordless Adjustable Temperature Kettle, priced at $99.99, not the Oxo Cordless Glass Electric Kettle at $79.99. This version has been corrected.
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When the coronavirus pandemic closed our office in mid-March, the Voraciously team went from working in a fully kitted-out Food Lab to our own much (much) smaller home kitchens. We have recipe tested, prepared our family meals and maybe done some recreational cooking as well, and all of that can take a toll on our equipment and patience. If you, too, have been spending more time than ever in your kitchen, take a look at some of the purchases we ve made to help make our lives
Food chat: Keep the moisture low if you re using stampers for cookie messages
The Washington Post
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Amaretti Dipped in Ruby Ganache.Photo by Tom McCorkle for The Washington Post
The Washington Post Food staff, as well as bakers Brother Andrew Corriente and Edd Kimber, recently answered questions about all things edible and focused on cookies. Here are edited excerpts from that chat.
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Q: Back at the beginning of the pandemic, I bought a cookie stamper with tiny letters so I could write catchy slogans on my cookies. But I m having trouble finding a good cookie dough to use. The one that has worked the best as far as not spreading and keeping the words legible is, in a word, bland. Can you recommend a dough that won t spread that still actually tastes like a cookie?
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