Workday Gourmet

If you're a fan of melted cheese, in the form of nacho, chili cheese fries, or movie theatre pretzels with cheese dips, you've probably heard of Sodium Citrate , the emulsifier that makes American cheese melt so wonderfully. If you haven't heard of it, don't get scared away by the "chemical" name. If table salt doesn't worry you, swapping out the chloride for citrate really shouldn't make the salt more alarming. If you ever buy the product in its purified powdered form, it just tastes like sour salt. The downside of this trendy kitchen helper is it's near impossible to find in regular grocery stores. As always, buying on amazon can cost a premium, and if you're like me, you had your doubts on whether you want to commit to a 2lb bag of this stuff when you already know how to make a roux. I have good news for you. You can make your own sodium citrate with ingredients you can find in any ordinary chain grocery. Combine baking soda (sodium bica

School Lunch Cheese Sticks - You know you miss them!

School lunch cheese sticks were such childhood favorite, I still remember them all these years later, and the fact that we apparently can't buy them easily just makes me want them more. FYI, you can apparently buy max pizza sticks from amazon in bulk - but pack of 192 is bit too much for my freezer. As much as the serving size of 2 sticks at a time in school never felt enough, baking them half a dozen at a time is plenty for my household. My recipe will make at least 6 pizza sticks, with extra dough, that you can trim and make more cheese sticks or mini pizza. Additionally, I'd like to share a few hacks for minimum-knead, easy same-day pizza dough. No sticky mess, no planning ahead required! First of all, let autolyse take care of most of the kneading for you. Resting a rough dough for at least 20 minutes will yield a dough that is softer, less sticky, and easier to knead to smooth stage, by allowing flour enzyme to work on the protein bond for you. One thing to keep i

Caneles made easy, relatively - no beeswax, no copper mold, no 48hr resting!

Caneles are little rum cakes with a crunchy caramelized exterior and a custardy center. Commonly known as Caneles de Bordeaux , they were a wine-country specialty, to use up all the leftover egg yolks, as egg whites are frequently used as a "fining" agent in wine production. You can learn more about the fining process here . In a nutshell, the albumin in egg whites binds to hydroxyl groups found in tannin, causing the particles to settle; the sediments are then removed by racking . As a byproduct to fine wine, we got some fine custard-based desserts. Traditionally, caneles are made in copper molds that are coated with beeswax - both can be a challenge for casual home cooks. Food-grade beeswax is genuinely difficult to find in the US. I couldn't even find any reliable source on Amazon, as most products are labeled "cosmetic-grade". Copper molds are crazy expensive to buy - authentic French-made ones cost ~$30 each . Unless you can write off a set of 12 as a

No-Lump Cacio e Pepe - Explaining Common Failures and the Fix

If you've been to Rome, and came back and tried this out based on the instruction you've heard from Rome, odds are you've had a couple batches that looked nothing like the creamy, smooth, luscious goodness that allegedly was achievable with just cheese and pasta water, with no cream or butter. Nothing says "simple does not equal easy" as loudly as Cacio e Pepe. Not even the infamously temperamental soft scrambled eggs, because honestly, slightly over cooked eggs are still pretty tasty if you're not being snooty, but lumpy, unemulsified Cacio e Pepe is genuinely not enjoyable, aside from being entirely not presentable. To avoid wasting food, I've "cheated" with butter, oil, cream, even a béchamel sauce to salvage the lumpy pasta. But a tasty mac and cheese is no Cacio e Pepe. The taste of Rome can only be achieved with the traditional simple ingredients the recipe calls for: pecorino, pepper, pasta, plus salt & water that the pasta is co

Copycat Trader Joe's Discontinued Mushroom Turnovers

Out of all the popular items that Trader Joe's discontinued, Mushroom Turnovers was the most heartbreaking of them all. Every once in a while I look through the frozen aisle hoping they'd bring it back. This is the year I finally give up and make my own. Luckily this frozen aisle favorite was too popular for the internet to not have ample pictures of the box. Google image is a lifesaver. Turns out all these years I've been buying them, I never actually read the box description: Sautéed Mushroom & Onions in a Cream Cheese Pastry - I didn't even know the pastry had cream cheese! I swapped out half the butter for cream cheese and made the pastry as I would with any pie crust. The result tastes very similar to the standard shortcrust, with subtle but noticeable difference: wonderfully flakey with a hint of tartness and creaminess. The dough was also more elastic and easier to roll out without chilling, compared to an all-butter crust. The manufacturer's filling i

Shortcut Soup Dumpling with Gelatin, Pasta Roller, & Cake Ring!

This is a hacky way of making my childhood favorite dim sum. My mother laughed at all my cop-out's, but was delighted at the result. Truth is, while xiaolongbao is an ubiquitous Shanghai specialty, a lot of locals have never actually made it themselves because the traditional way is quite time consuming. In a nutshell, the soup was added to the dumplings by cooking down pork or chicken collagen until you get a thick enough broth that gelatinizes when cooled. The solid soup jelly is then chopped up and mixed into the meat, which is then wrapped into the dough. When steamed, the jelly dissolves into soup again at high temperature, and you have soup dumpling. To save you hours of cooking and chilling, my shortcut is to add gelatin into store-bought broth. To further reduce chilling time, warm up only half of the broth needed, dissolve bloomed gelatin in it, and stir in the remaining cold broth into the mixture. This will cool down the mixture a lot faster. My broth was set

Ahi Tuna Poke! Such Fad, Much Ease

I was square in the poke-trend-hating squad for the past decade. It was to me the embodiment of everything annoying about the hipster culture - overpriced low-effort product that people rave nonstop because it's cool. It was the culinary modern art. At last my inner cheapo finally resolved to do something about this ripoff trend that I so resented: by making my own, and urging everyone to make their own. Disclaimer: consumption of raw or under-cooked seafood may increase risk of foodborne illness. Now, if you're reading this you're probably both aware & willing to take your chances. You can minimize your risk by: 1) purchase "sushi grade" tuna that were previously frozen and processed with likely higher hygienic standards, but cost something like $36/lb & require a trip to specialty stores, or 2) purchase the much cheaper, more ubiquitous, previously (or still) frozen tuna steak & then salt-cure it before using. In a nutshell, freezing kil

Fluffy, Pillowy, Foolproof Instant Mashed Potato Gnocchi

If you've ever bought pre-made, shelve-stable, room-temperature packaged gnocchi, you've been disappointed before. They're always gummy with very little potato taste. I wish it were easier to like the much more convenient substitute. God knows how many times I failed at making the legendary light-as-cloud, fluffy, pillowy gnocchi. I've made enough batches that were colossal waste of time and ingredients, I could hear Gordon Ramsay yelling in my head. Truth be told I kinda know why. But honestly, who measures Idaho potatoes by the grams?! How big do you consider a "medium potato" to be? Do you bake your potatoes wrapped in aluminum foil, or microwave them with a lid on? What is a good amount of water loss? What is a proper amount of dusting flour? What does it even mean to work just until the dough comes together?! If you've shared my frustrations, this is a recipe for you! It recently dawned on me that potato gnocchi are finicky because the wetn

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