Food52 |
- 12 Best Ice Cream Makers Because Wow, It's So Hot Out
- Everything You Should Know About Agar-Agar—& How to Cook With It
- Do Yourself a Favor: Make Ciabatta Rolls
- Our 10 Most Popular New Recipes in June
- Food52's Ultimate Guide to the Long Weekend
- Our Top Two Retro-Inspired Recipes: Help Us Pick A Winner!
| 12 Best Ice Cream Makers Because Wow, It's So Hot Out Posted: 01 Jul 2021 11:00 AM PDT Cold, delicious ice cream on a hot summer day—there's nothing better. Think classic vanilla bean with rainbow sprinkles, butter pecan loaded up with nuts, chocolate soft serve—oh sorry, can you see us drooling? Whichever flavor hits all the spots for you, ice cream is always the answer when temps are soaring. Even though we love store-bought cones and pints, there's nothing more convenient and gratifying than homemade ice cream. Maybe you're in the mood for something super specific or the thought of venturing outside to a grocery store gives you hives. The solution? Make it yourself. And as a huge bonus, many ice cream makers pull quadruple duty and can make gelato, sorbet, and custard, too.  |
| Everything You Should Know About Agar-Agar—& How to Cook With It Posted: 01 Jul 2021 10:00 AM PDT Gelatin is not vegetarian. This is not a surprise to you. The good news is that there is a vegan substitute for gelatin called agar-agar, which is a product derived from algae. Agar-agar looks and acts similar to gelatin, but it's made without any animal products at all, making it just right for any home cook or baker. What might be a surprise—especially if you're not vegetarian, vegan, or avoiding pork for any reason—is just how many things include gelatin as an ingredient. Marshmallows, many chewy candies, panna cotta. Jell-O. All of them owe their texture to gelatin, in all its swingy, bouncy, jiggly, chewy glory. I've been crossing my fingers, as a vegetarian, for a gelatin substitute that would replicate that texture perfectly. But alas, even the staunchest of vegans would admit that nothing can match gelatin's elastic, jolly properties. However, there is one product that may come close—the algae-derived agar-agar, aka agar. Ahead, find out exactly what agar is and how to use it in place of gelatin. From Our Shop Agar, which you can buy in health food or Asian specialty food stores (usually in either powder or flake form), is a thickening and gelling agent, and most use it to make a firm, Jell-O-like food. You use it the same way you would gelatin, too: Dissolve and hydrate the agar in warm liquid and let set. Agar is one of those ingredients—like wheatgrass, hummus, and sprouted bread—that sounded like the punchline in a health-conscious parent's kid's lunch box, until it became cool: Although agar-agar has been used for centuries in Asian cooking (it was discovered in Japan in the 17th century), it has been seeing popularity elsewhere, especially in vegan cooking (see: the raindrop cake's debut at Brooklyn food festival Smorgasburg, where it goes for a cool $8 a pop). You may also recognize agar-agar from your chem lab days: The stuff folks cook with is the same stuff that's poured into Petri dishes for culturing bacteria.  |
| Do Yourself a Favor: Make Ciabatta Rolls Posted: 01 Jul 2021 09:00 AM PDT The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, a guide to making sturdy ciabatta rolls, ideal for those summer tomato sandwiches. Ciabatta is a relatively new style of bread, invented in Italy in the latter part of the 20th century (compared to, say, panettone, which dates back to the 1400s). Ciabatta is characterized by its crispy crust, open interior, and simple, elongated shape that some say resembles a slipper (literally "ciabatta" in Italian).  |
| Our 10 Most Popular New Recipes in June Posted: 01 Jul 2021 08:00 AM PDT In the past month, spring turned into summer, and it reached 115°F in Portland, Oregon. But how? And why? We also launched Drinks52! Which means you can pour a refreshing Tepache or Salty Dog to accompany any of June's most popular new recipes. Stay cool. From Our Shop 10. Turmeric Fish Balls With Peanut Sauce & So Many HerbsThe secret to these fish balls from Sohla El-Waylly? A panade, "aka a mixture of starch and liquid that gets kneaded into minced meat." Read all about it here.  |
| Food52's Ultimate Guide to the Long Weekend Posted: 01 Jul 2021 07:00 AM PDT There's no better feeling than realizing on a Sunday evening that, "Hey, wait—I have off tomorrow!" The glory of the long weekend. This year, summer weekends feel especially sweet with many Americans slowly resuming pre-pandemic activities and reuniting with loved ones after spending so much time apart. To ensure you're making the most of every long weekend made available to you, we've come up with a guide to help you prepare for them all. Whether you're kicking back à la staycation, playing host to friends or family, or getting away yourself, we've got a menu idea, cleaning hack, or trusted product to make it easier for everyone.  |
| Our Top Two Retro-Inspired Recipes: Help Us Pick A Winner! Posted: 01 Jul 2021 06:36 AM PDT We asked our community to share their favorite "retro" recipes with a modern twist in our latest contest. The entries gave us the opportunity to walk down memory lane and fondly recall some beloved classics. You can take your own walk here. At your next retro-inspired dinner, which would you choose: a shrimp-topped Caesar salad infused with the flavors of green goddess dressing, or a crispy chicken kiev with Thai-inspired compound butter? Maybe you would choose both? Well, for now, we need you to decide which one of these delicious recipes is our Best Retro Recipe With a Modern Twist.  |
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