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"disqusTitle": "Fishing And Foraging: How To Catch Your Seafood, Ethically",
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"content": "\u003cp>Now, you can love your seafood and eat it, too. But first, you'll have to catch it. Fisherman Kirk Lombard's new book, \u003cem>\u003ca href=\"https://heydaybooks.com/book/the-sea-foragers-guide-to-the-northern-california-coast/\">The Sea Forager's Guide to the Northern California Coast\u003c/a>,\u003c/em> teaches the art, science, ethics and wisdom of fishing for your next meal in the ocean. Through wit, poetry and anecdotes, Lombard makes the case that the sincerest stewards of wild sea creatures are often those who intend to have them for dinner.\u003c/p>\n\u003cfigure id=\"attachment_111416\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg\" alt=\"The cover of <em>The Sea Forager's Guide to the Northern California Coast.</em>\" width=\"400\" height=\"283\" class=\"size-thumbnail wp-image-111416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The cover of \u003cem>The Sea Forager's Guide to the Northern California Coast.\u003c/em> \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lombard has been a San Francisco Bay Area commercial fisherman for years, and he has helped create small but profitable niche markets for relatively less popular things like surf smelt, monkeyface eels, seaweed and fresh Pacific herring. Lombard runs the well-known \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a>. He takes small groups of customers on forays to the seashore, where he teaches them how to fish and forage, while encouraging them to harvest in moderation, follow state fishing regulations, and generally respect intertidal sea creatures and their habitats.\u003c/p>\n\u003cp>\u003cem>The Sea Forager's Guide\u003c/em>, coming out this month, boils much of Lombard's tour guide philosophy down into a compact paperback. In its pages, which include beautiful black-and-white illustrations by Leighton Kelly, Lombard asks foragers and fishermen to be observant \"citizens\" of the intertidal food web, not just greedy \"consumers.\" He promotes the take of creatures that are low on the food chain and thus naturally abundant, like anchovies, seaweed and clams. Lombard suggests avoiding areas heavily impacted by others and taking only mature fish that have had a chance to breed.\u003c/p>\n\u003cp>Lombard bestows particular love on the Pacific herring, which spawn in West Coast estuaries each winter by the millions. These events, Lombard writes, are spectacular shows of abundance, thousands of crying birds, feasting marine mammals and joyful fishermen.\u003c/p>\n\u003cfigure id=\"attachment_111412\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg\" alt=\"The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter.\" width=\"2000\" height=\"1147\" class=\"size-full wp-image-111412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1440x826.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1180x677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-960x551.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]here are few natural events that occur inside an urban estuary that are as deeply awesome and life affirming as a herring spawn,\" Lombard writes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During the spawning season, herring can easily be caught from shore or from piers with cast nets. They are also delicious and healthy, and Lombard offers instructions on pickling or smoking the catch.\u003c/p>\n\u003cp>Pacific herring populations have diminished in recent years, likely due in part to commercial fishermen. Recreational fishermen, who may fill buckets and small coolers, have a smaller impact, although Lombard admits some cast netters take too many herring.\u003c/p>\n\u003cp>\"These are not ideal citizens of the intertidal zone,\" he writes.\u003c/p>\n\u003cp>One of the book's highlights is a short and poignant creation allegory about one of the Northern Hemisphere's most iconic families of fishes.\u003c/p>\n\u003cp>\"I, Poseidon ... will now design a perfect fish, a fish to nourish and make human beings happy,\" the story begins. Poseidon, the Greek god of the sea, describes a glistening silver fish that will \"be so beautiful, many people will go insane over it, dedicate their lives to it, pray to it, make their livings off it, subsist off it, and follow it to remote areas of the globe.\" Poseidon waves his three-pronged spear, creates the envisioned fish, and weeps at the beautiful thing he has made. \"Now,\" the god declares, \"all you humans have to do \u003cem>is not screw it up\u003c/em>.\"\u003c/p>\n\u003cp>The fish is the salmon, and the tragedy is that humans have, of course, screwed it up. Badly. As Lombard writes, people have so severely transformed the West Coast rivers where Chinook salmon spawn — largely by building dams that blocked their migrations — that the fish are barely able to reproduce anymore. So, Lombard explains, fish hatcheries, which raise baby salmon in tanks and release them as smolts in the wild, artificially sustain California's Chinook through a laborious life-support system.\u003c/p>\n\u003cfigure id=\"attachment_111413\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg\" alt=\"Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild.\" width=\"2000\" height=\"928\" class=\"size-full wp-image-111413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-400x186.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-800x371.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-768x356.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1440x668.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1180x548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-960x445.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you feel reluctant to fish for such a beleaguered species, Lombard says you shouldn't. The state's salmon hatcheries are intended specifically to support fishing. So, it \"would be absurd for you not to\" try to catch a Chinook salmon, he writes.\u003c/p>\n\u003cp>As for cooking a salmon, Lombard encourages using the entire animal — fillets, the fatty collars behind the gill plates, the meaty carcasses, and the heads for soup broth. Since habitat loss, not overfishing, is considered the greatest threat to salmon abundance, your meal should be guilt-free, Lombard explains.\u003c/p>\n\u003cp>Lombard also discusses several species of sharks, but with a hint about the health risks of eating sharks and a not-so-subtle guilt trip about doing so.\u003c/p>\n\u003cp>\"If you have no compunction about eating creatures that are extremely high in methyl mercury and other toxins, the shark family is for you,\" he writes. \"If you are similarly unconcerned about the ethics of targeting top-of-the-food-chain apex species, again, you may want to consider these fish.\" Lombard describes the urine-like taste of poorly handled shark meat before reluctantly offering a few tips on catching and eating them.\u003c/p>\n\u003cp>Lombard tells The Salt in an interview that he had qualms about writing his book — in particular prompting a stampede of newbies to the seashore where they might overwhelm ocean resources, especially easy pickings like mussels.\u003c/p>\n\u003cp>\"If the book was to sell 8 million copies, I'd panic,\" he says.\u003c/p>\n\u003cp>So, Lombard says he did not name specific fishing locations so that it wouldn't be too easy for readers to go out and catch dinner.\u003c/p>\n\u003cp>What \u003cem>The Sea Forager's Guide\u003c/em> is intended to do, he says, is help put people back in touch with the natural world — even if they spend more time fishing than actually catching. \"It's not just a how-to-kill-fish book,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now, you can love your seafood and eat it, too. But first, you'll have to catch it. Fisherman Kirk Lombard's new book, \u003cem>\u003ca href=\"https://heydaybooks.com/book/the-sea-foragers-guide-to-the-northern-california-coast/\">The Sea Forager's Guide to the Northern California Coast\u003c/a>,\u003c/em> teaches the art, science, ethics and wisdom of fishing for your next meal in the ocean. Through wit, poetry and anecdotes, Lombard makes the case that the sincerest stewards of wild sea creatures are often those who intend to have them for dinner.\u003c/p>\n\u003cfigure id=\"attachment_111416\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg\" alt=\"The cover of <em>The Sea Forager's Guide to the Northern California Coast.</em>\" width=\"400\" height=\"283\" class=\"size-thumbnail wp-image-111416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The cover of \u003cem>The Sea Forager's Guide to the Northern California Coast.\u003c/em> \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lombard has been a San Francisco Bay Area commercial fisherman for years, and he has helped create small but profitable niche markets for relatively less popular things like surf smelt, monkeyface eels, seaweed and fresh Pacific herring. Lombard runs the well-known \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a>. He takes small groups of customers on forays to the seashore, where he teaches them how to fish and forage, while encouraging them to harvest in moderation, follow state fishing regulations, and generally respect intertidal sea creatures and their habitats.\u003c/p>\n\u003cp>\u003cem>The Sea Forager's Guide\u003c/em>, coming out this month, boils much of Lombard's tour guide philosophy down into a compact paperback. In its pages, which include beautiful black-and-white illustrations by Leighton Kelly, Lombard asks foragers and fishermen to be observant \"citizens\" of the intertidal food web, not just greedy \"consumers.\" He promotes the take of creatures that are low on the food chain and thus naturally abundant, like anchovies, seaweed and clams. Lombard suggests avoiding areas heavily impacted by others and taking only mature fish that have had a chance to breed.\u003c/p>\n\u003cp>Lombard bestows particular love on the Pacific herring, which spawn in West Coast estuaries each winter by the millions. These events, Lombard writes, are spectacular shows of abundance, thousands of crying birds, feasting marine mammals and joyful fishermen.\u003c/p>\n\u003cfigure id=\"attachment_111412\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg\" alt=\"The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter.\" width=\"2000\" height=\"1147\" class=\"size-full wp-image-111412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1440x826.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1180x677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-960x551.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]here are few natural events that occur inside an urban estuary that are as deeply awesome and life affirming as a herring spawn,\" Lombard writes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During the spawning season, herring can easily be caught from shore or from piers with cast nets. They are also delicious and healthy, and Lombard offers instructions on pickling or smoking the catch.\u003c/p>\n\u003cp>Pacific herring populations have diminished in recent years, likely due in part to commercial fishermen. Recreational fishermen, who may fill buckets and small coolers, have a smaller impact, although Lombard admits some cast netters take too many herring.\u003c/p>\n\u003cp>\"These are not ideal citizens of the intertidal zone,\" he writes.\u003c/p>\n\u003cp>One of the book's highlights is a short and poignant creation allegory about one of the Northern Hemisphere's most iconic families of fishes.\u003c/p>\n\u003cp>\"I, Poseidon ... will now design a perfect fish, a fish to nourish and make human beings happy,\" the story begins. Poseidon, the Greek god of the sea, describes a glistening silver fish that will \"be so beautiful, many people will go insane over it, dedicate their lives to it, pray to it, make their livings off it, subsist off it, and follow it to remote areas of the globe.\" Poseidon waves his three-pronged spear, creates the envisioned fish, and weeps at the beautiful thing he has made. \"Now,\" the god declares, \"all you humans have to do \u003cem>is not screw it up\u003c/em>.\"\u003c/p>\n\u003cp>The fish is the salmon, and the tragedy is that humans have, of course, screwed it up. Badly. As Lombard writes, people have so severely transformed the West Coast rivers where Chinook salmon spawn — largely by building dams that blocked their migrations — that the fish are barely able to reproduce anymore. So, Lombard explains, fish hatcheries, which raise baby salmon in tanks and release them as smolts in the wild, artificially sustain California's Chinook through a laborious life-support system.\u003c/p>\n\u003cfigure id=\"attachment_111413\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg\" alt=\"Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild.\" width=\"2000\" height=\"928\" class=\"size-full wp-image-111413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-400x186.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-800x371.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-768x356.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1440x668.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1180x548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-960x445.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you feel reluctant to fish for such a beleaguered species, Lombard says you shouldn't. The state's salmon hatcheries are intended specifically to support fishing. So, it \"would be absurd for you not to\" try to catch a Chinook salmon, he writes.\u003c/p>\n\u003cp>As for cooking a salmon, Lombard encourages using the entire animal — fillets, the fatty collars behind the gill plates, the meaty carcasses, and the heads for soup broth. Since habitat loss, not overfishing, is considered the greatest threat to salmon abundance, your meal should be guilt-free, Lombard explains.\u003c/p>\n\u003cp>Lombard also discusses several species of sharks, but with a hint about the health risks of eating sharks and a not-so-subtle guilt trip about doing so.\u003c/p>\n\u003cp>\"If you have no compunction about eating creatures that are extremely high in methyl mercury and other toxins, the shark family is for you,\" he writes. \"If you are similarly unconcerned about the ethics of targeting top-of-the-food-chain apex species, again, you may want to consider these fish.\" Lombard describes the urine-like taste of poorly handled shark meat before reluctantly offering a few tips on catching and eating them.\u003c/p>\n\u003cp>Lombard tells The Salt in an interview that he had qualms about writing his book — in particular prompting a stampede of newbies to the seashore where they might overwhelm ocean resources, especially easy pickings like mussels.\u003c/p>\n\u003cp>\"If the book was to sell 8 million copies, I'd panic,\" he says.\u003c/p>\n\u003cp>So, Lombard says he did not name specific fishing locations so that it wouldn't be too easy for readers to go out and catch dinner.\u003c/p>\n\u003cp>What \u003cem>The Sea Forager's Guide\u003c/em> is intended to do, he says, is help put people back in touch with the natural world — even if they spend more time fishing than actually catching. \"It's not just a how-to-kill-fish book,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Gin: Yes, You Can Make It Without a Still",
"title": "DIY Gin: Yes, You Can Make It Without a Still",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.",
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"description": "Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fermentation Fervor: Here's How Chefs Boost Flavor And Health",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160624_me_fermentation_fervor_heres_how_chefs_boost_flavor_and_health.mp3\u003c/p>\n\u003cp>There's an explosion of interest in friendly bacteria.\u003c/p>\n\u003cp>Beneficial microorganisms, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">reported,\u003c/a> can help us digest food, make vitamins, and protect us against harmful pathogens.\u003c/p>\n\u003cp>As this idea gains traction, so too does the popularity of fermented foods such as yogurt, sauerkraut and kimchi.\u003c/p>\n\u003cp>Though the science is tricky, researchers are learning more about how this ancient technique for preserving food may also help promote good health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, the bacteria in yogurt have been shown to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">aid digestion,\u003c/a> and making cabbage into sauerkraut by fermenting it \"increases glucosinolate compounds believed to fight cancer,\" \u003ca href=\"http://www.nutritionletter.tufts.edu/issues/10_2/current-articles/Discover-the-Digestive-Benefits-of-Fermented-Foods_1383-1.html\">explains\u003c/a> a Tufts University Health & Nutrition publication.\u003c/p>\n\u003cp>So, what's next in fermentation? Chefs and do-it-yourself enthusiasts are using microorganisms to coax new, complex flavors out of foods.\u003c/p>\n\u003cp>\"Cooks around the world have begun to discover (or, more accurately, to \u003cem>rediscover\u003c/em>) the possibilities of using fermentation processes in the kitchen,\" writes \u003ca href=\"http://www.madfeed.co/about/\">Arielle Johnson\u003c/a>, a flavor chemist, in an article titled \"Artisanal Food Microbiology\" \u003ca href=\"http://www.nature.com/articles/nmicrobiol201639\">published\u003c/a> in \u003cem>Nature Microbiology \u003c/em>this spring.\u003c/p>\n\u003cp>Johnson works for \u003ca href=\"http://www.madfeed.co/about/\">MAD\u003c/a>, a nonprofit food organization based in Copenhagen that was founded by Rene Redzepi, the chef-patron of the acclaimed restaurant Noma.\u003c/p>\n\u003cp>Fermentation, she explains, is loosely defined as the transformation of food by microorganisms.\"When you ferment something, you create flavour,\" Johnson writes.\u003c/p>\n\u003cp>From soy sauces to vinegars, breads, cheeses, and, of course, wines and beers, \"fermentation processes are key to elaborate well-known delicacies,\" Johnson says.\u003c/p>\n\u003cfigure id=\"attachment_110338\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg\" alt=\"Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-110338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023.jpg 1370w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\u003c/figcaption>\u003c/figure>\n\u003cp>Food is biologically transformed by the bacteria and other microorganisms that live in or on it. \"In general, a pool of larger-molecular-weight, and usually less flavor-active molecules .... are transformed into a more diverse group of tastier, smaller molecules, such as amino acids, organic acids, esters ... and aromatic compounds,\" Johnson explains.\u003c/p>\n\u003cp>As more chefs experiment with microorganisms \"to transform ingredients and create new flavors,\" fermentation has gone from preservation technique to culinary tool — one that's \"every bit as essential as a paring knife or frying pan,\" Johnson argues.\u003c/p>\n\u003cp>In addition to the innovations at Noma in Copenhagen, Johnson points to kitchens around the world, such as Sean Brock's restaurant\u003ca href=\"http://huskrestaurant.com/\"> Husk\u003c/a> in Charleston, S.C.,\u003ca href=\"https://momofuku.com/\"> Momofuku\u003c/a> in New York, and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco, that are experimenting with these techniques.\u003c/p>\n\u003cp>I visited the kitchen of chef Rob Weland at \u003ca href=\"http://www.garrisondc.com/\">Garrison\u003c/a> restaurant in Washington, D.C. He's caught the fermentation experimentation bug, too.\u003c/p>\n\u003cp>During the spring, he fermented ramps to make a ramp kimchi and made an exquisite black garlic aioli.\u003c/p>\n\u003cp>If you listen to the audio of my conversation with David Greene on \u003cem>Morning Edition\u003c/em>, you'll hear Weland describe how he transformed a simple bulb of garlic into something extraordinary. (Hint: The garlic cooks at low heat in a humid environment for six to eight weeks.) \"What comes out, [the] flavors, works wonders,\" Weland told us.\u003c/p>\n\u003cp>During this aging a number of chemical processes transform this humble ingredient. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. Also, natural microbes on the garlic bulb can ferment, creating more distinct flavors.\u003c/p>\n\u003cfigure id=\"attachment_110339\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg\" alt=\"Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm a huge fan of black garlic,\" chef Dan Barber of Blue Hill told me. \"We serve it with vegetables mostly.\" Barber says he's made his own, but he also imports black garlic from Japan, where they're marketed under the name Fruit Garlic of Japan. It's \"insanely good,\" Barber says.\u003c/p>\n\u003cp>So, as chefs catch the bug, academics are elevating fermentation to a higher level, too. For instance, there's now a fermentation \u003ca href=\"https://www4.uwm.edu/secu/faculty/standing/apcc/agendas/15-16/upload/3-Certificate-in-Culture-and-Science-of-Fermentation.pdf\">certificate program\u003c/a> at the University of Wisconsin-Milwaukee.\u003c/p>\n\u003cp>And, at the Culinary Institute of American in Hyde Park, N.Y., there's a new focus on the fermented product that has perhaps the widest appeal in our culture: beer. The school now offers an elective course, the art and science of brewing, taught in the newly built\u003ca href=\"http://www.ciachef.edu/student-brewed-beer-available/\"> brewery\u003c/a> on campus.\u003c/p>\n\u003cp>Students are taught the basics of brewing, with a focus on science. \"I would say the most exciting development has been the ready use of wild yeast and bacteria in beer fermentation,\" says Hutch Kugeman, head brewer at the CIA.\u003c/p>\n\u003cp>Using wild yeast and bacteria \"allows a range of really interesting flavors in beers, from the tart lemon of lactobacillus to the funky barnyard aromas of brettanomyces,\" Kugeman says.\u003c/p>\n\u003cp>So it seems from chefs to brewers, foodies are turning to microorganisms to amp up flavor.\u003c/p>\n\u003cp>If you'd like to try this at home, check out D-I-Y sites or a fermentation festival. Sandor Katz, a fermenting enthusiast and author of \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation-is-now-available/cover_artferment/\">The Art of Fermentation\u003c/a>, keeps fellow enthusiasts \u003ca href=\"http://www.wildfermentation.com/\">in the loop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160624_me_fermentation_fervor_heres_how_chefs_boost_flavor_and_health.mp3\u003c/p>\n\u003cp>There's an explosion of interest in friendly bacteria.\u003c/p>\n\u003cp>Beneficial microorganisms, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">reported,\u003c/a> can help us digest food, make vitamins, and protect us against harmful pathogens.\u003c/p>\n\u003cp>As this idea gains traction, so too does the popularity of fermented foods such as yogurt, sauerkraut and kimchi.\u003c/p>\n\u003cp>Though the science is tricky, researchers are learning more about how this ancient technique for preserving food may also help promote good health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, the bacteria in yogurt have been shown to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">aid digestion,\u003c/a> and making cabbage into sauerkraut by fermenting it \"increases glucosinolate compounds believed to fight cancer,\" \u003ca href=\"http://www.nutritionletter.tufts.edu/issues/10_2/current-articles/Discover-the-Digestive-Benefits-of-Fermented-Foods_1383-1.html\">explains\u003c/a> a Tufts University Health & Nutrition publication.\u003c/p>\n\u003cp>So, what's next in fermentation? Chefs and do-it-yourself enthusiasts are using microorganisms to coax new, complex flavors out of foods.\u003c/p>\n\u003cp>\"Cooks around the world have begun to discover (or, more accurately, to \u003cem>rediscover\u003c/em>) the possibilities of using fermentation processes in the kitchen,\" writes \u003ca href=\"http://www.madfeed.co/about/\">Arielle Johnson\u003c/a>, a flavor chemist, in an article titled \"Artisanal Food Microbiology\" \u003ca href=\"http://www.nature.com/articles/nmicrobiol201639\">published\u003c/a> in \u003cem>Nature Microbiology \u003c/em>this spring.\u003c/p>\n\u003cp>Johnson works for \u003ca href=\"http://www.madfeed.co/about/\">MAD\u003c/a>, a nonprofit food organization based in Copenhagen that was founded by Rene Redzepi, the chef-patron of the acclaimed restaurant Noma.\u003c/p>\n\u003cp>Fermentation, she explains, is loosely defined as the transformation of food by microorganisms.\"When you ferment something, you create flavour,\" Johnson writes.\u003c/p>\n\u003cp>From soy sauces to vinegars, breads, cheeses, and, of course, wines and beers, \"fermentation processes are key to elaborate well-known delicacies,\" Johnson says.\u003c/p>\n\u003cfigure id=\"attachment_110338\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg\" alt=\"Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-110338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023.jpg 1370w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\u003c/figcaption>\u003c/figure>\n\u003cp>Food is biologically transformed by the bacteria and other microorganisms that live in or on it. \"In general, a pool of larger-molecular-weight, and usually less flavor-active molecules .... are transformed into a more diverse group of tastier, smaller molecules, such as amino acids, organic acids, esters ... and aromatic compounds,\" Johnson explains.\u003c/p>\n\u003cp>As more chefs experiment with microorganisms \"to transform ingredients and create new flavors,\" fermentation has gone from preservation technique to culinary tool — one that's \"every bit as essential as a paring knife or frying pan,\" Johnson argues.\u003c/p>\n\u003cp>In addition to the innovations at Noma in Copenhagen, Johnson points to kitchens around the world, such as Sean Brock's restaurant\u003ca href=\"http://huskrestaurant.com/\"> Husk\u003c/a> in Charleston, S.C.,\u003ca href=\"https://momofuku.com/\"> Momofuku\u003c/a> in New York, and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco, that are experimenting with these techniques.\u003c/p>\n\u003cp>I visited the kitchen of chef Rob Weland at \u003ca href=\"http://www.garrisondc.com/\">Garrison\u003c/a> restaurant in Washington, D.C. He's caught the fermentation experimentation bug, too.\u003c/p>\n\u003cp>During the spring, he fermented ramps to make a ramp kimchi and made an exquisite black garlic aioli.\u003c/p>\n\u003cp>If you listen to the audio of my conversation with David Greene on \u003cem>Morning Edition\u003c/em>, you'll hear Weland describe how he transformed a simple bulb of garlic into something extraordinary. (Hint: The garlic cooks at low heat in a humid environment for six to eight weeks.) \"What comes out, [the] flavors, works wonders,\" Weland told us.\u003c/p>\n\u003cp>During this aging a number of chemical processes transform this humble ingredient. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. Also, natural microbes on the garlic bulb can ferment, creating more distinct flavors.\u003c/p>\n\u003cfigure id=\"attachment_110339\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg\" alt=\"Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm a huge fan of black garlic,\" chef Dan Barber of Blue Hill told me. \"We serve it with vegetables mostly.\" Barber says he's made his own, but he also imports black garlic from Japan, where they're marketed under the name Fruit Garlic of Japan. It's \"insanely good,\" Barber says.\u003c/p>\n\u003cp>So, as chefs catch the bug, academics are elevating fermentation to a higher level, too. For instance, there's now a fermentation \u003ca href=\"https://www4.uwm.edu/secu/faculty/standing/apcc/agendas/15-16/upload/3-Certificate-in-Culture-and-Science-of-Fermentation.pdf\">certificate program\u003c/a> at the University of Wisconsin-Milwaukee.\u003c/p>\n\u003cp>And, at the Culinary Institute of American in Hyde Park, N.Y., there's a new focus on the fermented product that has perhaps the widest appeal in our culture: beer. The school now offers an elective course, the art and science of brewing, taught in the newly built\u003ca href=\"http://www.ciachef.edu/student-brewed-beer-available/\"> brewery\u003c/a> on campus.\u003c/p>\n\u003cp>Students are taught the basics of brewing, with a focus on science. \"I would say the most exciting development has been the ready use of wild yeast and bacteria in beer fermentation,\" says Hutch Kugeman, head brewer at the CIA.\u003c/p>\n\u003cp>Using wild yeast and bacteria \"allows a range of really interesting flavors in beers, from the tart lemon of lactobacillus to the funky barnyard aromas of brettanomyces,\" Kugeman says.\u003c/p>\n\u003cp>So it seems from chefs to brewers, foodies are turning to microorganisms to amp up flavor.\u003c/p>\n\u003cp>If you'd like to try this at home, check out D-I-Y sites or a fermentation festival. Sandor Katz, a fermenting enthusiast and author of \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation-is-now-available/cover_artferment/\">The Art of Fermentation\u003c/a>, keeps fellow enthusiasts \u003ca href=\"http://www.wildfermentation.com/\">in the loop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Bone Broth - You Really Should be Making It at Home",
"title": "DIY Bone Broth - You Really Should be Making It at Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n",
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"description": "Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set",
"title": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set",
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"content": "\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n",
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"excerpt": "Want to learn how to make your own cheese, kombucha, bitters, yogurt, sauerkraut, kimchi, kefir, sausage, pickles, vinegar, pickled fish or beer? Preserved in Oakland should be your first stop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Ramen: Worth the Time and Effort",
"title": "DIY Ramen: Worth the Time and Effort",
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"content": "\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n",
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"excerpt": " Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n",
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"description": " Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls",
"title": "Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Growing up, my brother and I always looked forward to Eggroll Night. We’d help our mom make the filling, which included pressure cooking an entire chicken and then pulling all the meat off. She’d lay out all the eggroll wrappers, and we’d do our best to roll them up, stuffing them as full as we could without tearing the wrapper. They were always served with a combination of Dijon mustard and sweet & sour sauce. \u003c/p>\n\u003cp>There is nothing authentic about these, they are not Chinese or Vietnamese or Thai. They are simply my mom’s American version of eggrolls. And I adore them (and so does my entire family). \u003c/p>\n\u003cp>I don’t even know where my mom first got a recipe for these or how they came to be. And I’m not sure she would even remember. I just know that for 40+ (ahem) years, I have loved these fried rolls of deliciousness. \u003c/p>\n\u003cp>Nowadays, I prefer using chicken thighs, but you can also use shredded chicken breast, or even a pre-cooked rotisserie chicken (you will need 2 cups).\u003c/p>\n\u003cp>Leave the almonds out if you are serving anyone with a nut allergy (like my husband; although I really love the almonds added). And feel free to add other veggies if you like, such as shredded carrot, but this version is my personal fave. And don’t skimp on the Dijon and sweet & sour!\u003c/p>\n\u003cfigure id=\"attachment_106734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish1.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mom’s Chicken and Veggie Eggrolls\u003c/h3>\n\u003cp>\u003cem>Makes 20 eggrolls; serves 8 to 10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken thighs (2 cups cooked, shredded chicken)\u003c/li>\n\u003cli>3 packed cups shredded green cabbage, (about 1/2 head)\u003c/li>\n\u003cli>8 oz cremini mushrooms, finely chopped\u003c/li>\n\u003cli>5 green onions, thinly sliced\u003c/li>\n\u003cli>1/2 cup finely chopped water chestnuts*\u003c/li>\n\u003cli>1/3 cup low-sodium soy sauce or tamari, plus more to taste\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>20 egg roll wrappers (1 package, 1 lb)\u003c/li>\n\u003cli>Canola or peanut oil for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For serving:\u003c/em>\u003c/strong>\n\u003cli>Sweet and sour sauce\u003c/li>\n\u003cli>Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>* Note:\u003c/strong> I usually buy a can of whole water chestnuts, drain them, and chop them; it’s about 2/3 can. Make sure you buy water chestnuts, not chestnuts, these are two different things!\u003c/p>\n\u003cfigure id=\"attachment_106729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg\" alt=\"Shred about 1/2 head green cabbage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred about 1/2 head green cabbage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg\" alt=\"Finely chop 1/2 cup water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1/2 cup water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan, add the chicken and enough water to cover. Bring to a simmer over medium-high heat, then immediately turn the heat to low, partially cover, and gently simmer until the chicken is cooked through, about 10-20 minutes. Using a slotted spoon, transfer the chicken to a cutting board and let cool until cool enough to handle. Shred the chicken, discarding any nasty bits.\u003c/li>\n\u003cli>In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\u003c/li>\n\u003cfigure id=\"attachment_106726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides.jpg\" alt=\"In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg\" alt=\"Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir the almonds into the mixture. Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. Using a little water on a fingertip, wet the opposite corner and seal the eggroll together. Be gentle so that you don’t tear the wrapper, but roll them up as tightly as you can (and don’t overstuff them like my brother and I liked to do!).\u003c/li>\n\u003cfigure id=\"attachment_106721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg\" alt=\"Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-16.jpg\" alt=\"Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106717,106714,106713,106710,106708,106707,106706,106704\"]\u003c/p>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cfigure id=\"attachment_106744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg\" alt=\"Eggrolls ready to fry\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggrolls ready to fry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering.* Fry the egg rolls in batches, turning occasionally until they are crisp and golden brown on all sides, about 5 minutes. Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\u003c/li>\n\u003cfigure id=\"attachment_106741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-start.jpg\" alt=\"In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried.jpg\" alt=\"Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg\" alt=\"Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve with sweet and sour sauce and Dijon mustard.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>* NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these in a deep, heavy pot (such as a Dutch oven) filled with 2 inches of canola oil, and heated to 350F. \u003c/p>\n\u003cfigure id=\"attachment_106735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish2.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up, my brother and I always looked forward to Eggroll Night. We’d help our mom make the filling, which included pressure cooking an entire chicken and then pulling all the meat off. She’d lay out all the eggroll wrappers, and we’d do our best to roll them up, stuffing them as full as we could without tearing the wrapper. They were always served with a combination of Dijon mustard and sweet & sour sauce. \u003c/p>\n\u003cp>There is nothing authentic about these, they are not Chinese or Vietnamese or Thai. They are simply my mom’s American version of eggrolls. And I adore them (and so does my entire family). \u003c/p>\n\u003cp>I don’t even know where my mom first got a recipe for these or how they came to be. And I’m not sure she would even remember. I just know that for 40+ (ahem) years, I have loved these fried rolls of deliciousness. \u003c/p>\n\u003cp>Nowadays, I prefer using chicken thighs, but you can also use shredded chicken breast, or even a pre-cooked rotisserie chicken (you will need 2 cups).\u003c/p>\n\u003cp>Leave the almonds out if you are serving anyone with a nut allergy (like my husband; although I really love the almonds added). And feel free to add other veggies if you like, such as shredded carrot, but this version is my personal fave. And don’t skimp on the Dijon and sweet & sour!\u003c/p>\n\u003cfigure id=\"attachment_106734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish1.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mom’s Chicken and Veggie Eggrolls\u003c/h3>\n\u003cp>\u003cem>Makes 20 eggrolls; serves 8 to 10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken thighs (2 cups cooked, shredded chicken)\u003c/li>\n\u003cli>3 packed cups shredded green cabbage, (about 1/2 head)\u003c/li>\n\u003cli>8 oz cremini mushrooms, finely chopped\u003c/li>\n\u003cli>5 green onions, thinly sliced\u003c/li>\n\u003cli>1/2 cup finely chopped water chestnuts*\u003c/li>\n\u003cli>1/3 cup low-sodium soy sauce or tamari, plus more to taste\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>20 egg roll wrappers (1 package, 1 lb)\u003c/li>\n\u003cli>Canola or peanut oil for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For serving:\u003c/em>\u003c/strong>\n\u003cli>Sweet and sour sauce\u003c/li>\n\u003cli>Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>* Note:\u003c/strong> I usually buy a can of whole water chestnuts, drain them, and chop them; it’s about 2/3 can. Make sure you buy water chestnuts, not chestnuts, these are two different things!\u003c/p>\n\u003cfigure id=\"attachment_106729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg\" alt=\"Shred about 1/2 head green cabbage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred about 1/2 head green cabbage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg\" alt=\"Finely chop 1/2 cup water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1/2 cup water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan, add the chicken and enough water to cover. Bring to a simmer over medium-high heat, then immediately turn the heat to low, partially cover, and gently simmer until the chicken is cooked through, about 10-20 minutes. Using a slotted spoon, transfer the chicken to a cutting board and let cool until cool enough to handle. Shred the chicken, discarding any nasty bits.\u003c/li>\n\u003cli>In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\u003c/li>\n\u003cfigure id=\"attachment_106726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides.jpg\" alt=\"In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg\" alt=\"Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir the almonds into the mixture. Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. Using a little water on a fingertip, wet the opposite corner and seal the eggroll together. Be gentle so that you don’t tear the wrapper, but roll them up as tightly as you can (and don’t overstuff them like my brother and I liked to do!).\u003c/li>\n\u003cfigure id=\"attachment_106721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg\" alt=\"Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-16.jpg\" alt=\"Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cfigure id=\"attachment_106744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg\" alt=\"Eggrolls ready to fry\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggrolls ready to fry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering.* Fry the egg rolls in batches, turning occasionally until they are crisp and golden brown on all sides, about 5 minutes. Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\u003c/li>\n\u003cfigure id=\"attachment_106741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-start.jpg\" alt=\"In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried.jpg\" alt=\"Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg\" alt=\"Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve with sweet and sour sauce and Dijon mustard.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>* NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these in a deep, heavy pot (such as a Dutch oven) filled with 2 inches of canola oil, and heated to 350F. \u003c/p>\n\u003cfigure id=\"attachment_106735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish2.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts",
"title": "Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.\u003c/p>\n\u003cp>[contextly_sidebar id=\"DsNI7s7cwAwKoIfageAHGt0TTErinVDs\"]\u003c/p>\n\u003cp>This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to ensure success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Be sure to chill the dough so that it’s easier to roll out.\u003c/li>\n\u003cli>Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.\u003c/li>\n\u003cli>Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.\u003c/li>\n\u003cli>Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.\u003c/li>\n\u003c/ul>\n\u003cp>If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_105758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105758\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg\" alt=\"Old-Fashioned Cinnamon-Sugar Cake Donut Holes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old-Fashioned Cinnamon-Sugar Cake Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Old-Fashioned Cinnamon-Sugar Cake Donuts\u003c/h3>\n\u003cp>\u003cem>Makes about 12 donuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/4 cups cake flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp ground cinnamon\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003cli>3 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large egg yolks\u003c/li>\n\u003cli>2/3 cup sour cream (not low-fat)\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cinnamon-sugar\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 tbsp ground cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer with the beaters), beat together the butter, sugar, and salt. Add the egg yolks and beat well until combined. Beat in half the flour, then the sour cream, and then the remaining flour, just until combined. Scrape down the bowl, cover it with plastic wrap, and refrigerate until chilled, about 1 hour. (The dough will be sticky.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg\" alt=\"Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105756\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg\" alt=\"The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the sugar and cinnamon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg\" alt=\"n a large bowl, whisk together the sugar and cinnamon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a large bowl, whisk together the sugar and cinnamon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured surface, roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes and space them evenly on the floured baking sheets. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg\" alt=\"On a floured surface, roll out the dough to 1/2-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a floured surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105760\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-mold.jpg\" alt=\"With a 3-inch-diameter donut cutter, cut out donuts and holes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 3-inch-diameter donut cutter, cut out donuts and holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105753\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg\" alt=\" Space the donuts and holes evenly on the floured baking sheets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Space the donuts and holes evenly on the floured baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 340˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. The donuts will initially sink to the bottom, then rise to the top after about 30 seconds. Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this). Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly. Repeat with the remaining donuts and holes. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/Yuh5hZ0HKHM\u003c/p>\n\u003cfigure id=\"attachment_105757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105757\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-fry.jpg\" alt=\"Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Toss the warm donuts and holes in the cinnamon-sugar, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-sugar.jpg\" alt=\"Toss the warm donuts and holes in the cinnamon-sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the warm donuts and holes in the cinnamon-sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105755\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-final.jpg\" alt=\"Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Tender and cakey on the inside, and crisp-crunchy on the outside with a generous dusting of cinnamon-sugar, these donuts are the perfect pairing to a hot cuppa joe.",
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"description": "Tender and cakey on the inside, and crisp-crunchy on the outside with a generous dusting of cinnamon-sugar, these donuts are the perfect pairing to a hot cuppa joe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to ensure success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Be sure to chill the dough so that it’s easier to roll out.\u003c/li>\n\u003cli>Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.\u003c/li>\n\u003cli>Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.\u003c/li>\n\u003cli>Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.\u003c/li>\n\u003c/ul>\n\u003cp>If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_105758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105758\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg\" alt=\"Old-Fashioned Cinnamon-Sugar Cake Donut Holes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old-Fashioned Cinnamon-Sugar Cake Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Old-Fashioned Cinnamon-Sugar Cake Donuts\u003c/h3>\n\u003cp>\u003cem>Makes about 12 donuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/4 cups cake flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp ground cinnamon\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003cli>3 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large egg yolks\u003c/li>\n\u003cli>2/3 cup sour cream (not low-fat)\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cinnamon-sugar\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 tbsp ground cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer with the beaters), beat together the butter, sugar, and salt. Add the egg yolks and beat well until combined. Beat in half the flour, then the sour cream, and then the remaining flour, just until combined. Scrape down the bowl, cover it with plastic wrap, and refrigerate until chilled, about 1 hour. (The dough will be sticky.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg\" alt=\"Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105756\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg\" alt=\"The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the sugar and cinnamon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg\" alt=\"n a large bowl, whisk together the sugar and cinnamon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a large bowl, whisk together the sugar and cinnamon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured surface, roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes and space them evenly on the floured baking sheets. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg\" alt=\"On a floured surface, roll out the dough to 1/2-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a floured surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105760\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-mold.jpg\" alt=\"With a 3-inch-diameter donut cutter, cut out donuts and holes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 3-inch-diameter donut cutter, cut out donuts and holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105753\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg\" alt=\" Space the donuts and holes evenly on the floured baking sheets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Space the donuts and holes evenly on the floured baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 340˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. The donuts will initially sink to the bottom, then rise to the top after about 30 seconds. Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this). Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly. Repeat with the remaining donuts and holes. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Yuh5hZ0HKHM'\n title='//www.youtube.com/embed/Yuh5hZ0HKHM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105757\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-fry.jpg\" alt=\"Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Toss the warm donuts and holes in the cinnamon-sugar, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-sugar.jpg\" alt=\"Toss the warm donuts and holes in the cinnamon-sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the warm donuts and holes in the cinnamon-sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105755\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-final.jpg\" alt=\"Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Your Way to Root Beer Greatness",
"title": "DIY Your Way to Root Beer Greatness",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.",
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"description": "Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY: Get the Best Tasting Flour Tortillas by Making Them at Home",
"title": "DIY: Get the Best Tasting Flour Tortillas by Making Them at Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I have never been much of a flour tortilla person. Give me a freshly made corn tortilla (or even a decent re-heated one), fill it with crisp carnitas or fried fish, and I’ll be beyond happy. Flour tortillas always seemed too fluffy, too bland, too chewy. But here’s the thing — I rarely ever find \u003cem>great\u003c/em> flour tortillas. I’ve really just eaten far too many half-stale, poorly heated flatbreads.\u003c/p>\n\u003cp>[contextly_sidebar id=\"S89TTuI7TELe0wPRbkmXx6GYMyAFB9QD\"]\u003c/p>\n\u003cp>Making tortillas at home is a good first start. Just like with corn tortillas, the flour version is always better fresh out of a skillet. But here’s the real secret to truly great tortillas — lard.\u003c/p>\n\u003cfigure id=\"attachment_103620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103620\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lard.jpg\" alt=\"Use high-quality lard for the best results.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use high-quality lard for the best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, lard. It’s not only the most traditional fat to use for tortillas, but is also the most delicious. I think that it is important to choose a high-quality lard here; you really want to taste that hint of pork flavor. Plus, the remaining ingredients — flour and salt — are cheap, so you may as well go big here. I buy my lard from \u003ca href=\"http://thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley.\u003c/p>\n\u003cp>If you want to make the tortillas vegan, you \u003cem>can\u003c/em> substitute vegetable oil for the lard, but I would only recommend doing so if absolutely necessary. (Some recipes call for vegetable shortening, but I don’t like to cook with it. Tortilla dough made with vegetable oil is \u003cem>slightly\u003c/em> stickier than that made with lard. You can cut back on the water by a dribble or two, or simply use a little extra flour for rolling out the tortillas.) Remember, flour tortillas aren’t exactly a health food, so you might as well make them taste as great as possible.\u003c/p>\n\u003cfigure id=\"attachment_103619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103619\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lard-rubbed-into-flour.jpg\" alt=\"Rub the lard evenly into the flour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the lard evenly into the flour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, rub the lard into a mixture of flour and salt until it looks like a coarse meal. You’re going to be kneading the dough, so don’t worry about keeping pebbles of lard in the flour like you would when making pie crust.\u003c/p>\n\u003cfigure id=\"attachment_103622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103622\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shaggy-dough-on-counter.jpg\" alt=\"Tortilla dough before kneading.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortilla dough before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kneaded-dough.jpg\" alt=\" Tortilla dough after kneading.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortilla dough after kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now mix in warm water. Continue to use your hands to bring the mixture together into a shaggy dough. Dump the whole mess onto a flour-lined counter and knead. You don’t need to go too crazy here, just get the dough to the point where it is smooth and springy. This takes me about 2 or 3 minutes of kneading time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In order to roll out the tortillas with ease, it is important to let the flour hydrate and the gluten relax. I like to rest the dough in two stages. First, I let the whole thing rest, covered in a clean kitchen towel, for 15 minutes right after kneading.\u003c/p>\n\u003cfigure id=\"attachment_103623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/twelve-rounds.jpg\" alt=\"Divide the dough into eight or twelve rounds and let it rest for 15 minutes.\" width=\"1920\" height=\"1366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-960x683.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into eight or twelve rounds and let it rest for 15 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After those 15 minutes are up, I divide the dough into separate, tortilla-sized pieces. The number of pieces depends on how big you want your tortillas. Divide the dough into 12 pieces if you’re going for small soft taco sized tortillas. If you want larger tortillas that look more like what you’d find at the grocery store, divide the dough into eight pieces. Roll each piece into a small ball and then let the dough rest for another 15 minutes, covered with the kitchen towel.\u003c/p>\n\u003cfigure id=\"attachment_103617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/heat-at-medium1.jpg\" alt=\"Let the skillet heat for at least 10 minutes before cooking the tortillas.\" width=\"1920\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the skillet heat for at least 10 minutes before cooking the tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this second resting phase, begin heating your cooking device. I use my large cast iron skillet, but you can use a griddle or a nonstick skillet. (Reduce the heating time if you’re going this route.) Set the skillet over medium heat and let it get hot. Line a plate with a second clean kitchen towel while you wait.\u003c/p>\n\u003cp>Once the dough has rested, you’re ready to roll. There are dedicated tortilla rolling pins out there in the universe, but I just use my regular rolling pin. It’s a little big, but works fine.\u003c/p>\n\u003cfigure id=\"attachment_103621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103621\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/rolled-dough.jpg\" alt=\"Perfectly round tortillas aren’t necessary.\" width=\"1920\" height=\"1372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfectly round tortillas aren’t necessary. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roll one piece of dough at a time into as round of a tortilla as you can manage. It’s actually easier to get a circular shape with a larger piece of dough, but with practice, you can make nice mini tortillas as well. I like to work by first patting the dough ball into a flat round using my fingers. Then I use the rolling pin in short strokes, rotating the dough about one-eighth of a turn each time. I shoot for around five inches in diameter for small tortillas; eight inches for larger ones. The most important part is that the tortilla is of an even thickness; the shape doesn’t \u003cem>really\u003c/em> matter.\u003c/p>\n\u003cfigure id=\"attachment_103613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/bubbles.jpg\" alt=\"Let the tortilla cook on the first side until it begins to bubble.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the tortilla cook on the first side until it begins to bubble. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/flipped-tortilla.jpg\" alt=\"Each side of the tortilla should have golden brown spots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Each side of the tortilla should have golden brown spots. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the tortilla to the hot skillet. It should sizzle just a bit. Once it starts to bubble and puff, lift up the edge of the tortilla with a rubber spatula or your fingers. The bottom should be covered in golden brown spots. Flip the tortilla and let it cook on the second side for the same amount of time. The total cooking time should only be 1 to 2 minutes; you want to make sure that you’ve cooked the flour all the way through, but you don’t want to end up with a stiff, crisp cracker.\u003c/p>\n\u003cp>Remove the tortilla from the skillet and transfer it to the prepared towel-lined plate. Continue to roll and cook the tortillas. Once you’ve got a rhythm down, you should be able to roll out a second tortilla while one is cooking.\u003c/p>\n\u003cp>Serve the tortillas warm, preferably filled with beer-battered fried fish and spicy coleslaw.\u003c/p>\n\u003cfigure id=\"attachment_103614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/finished-tortillas-21.jpg\" alt=\"Homemade flour tortillas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade flour tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Flour Tortillas\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes: 8 medium or 12 small tortillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute equal parts vegetable oil (I like safflower) for the lard. The dough will be slightly stickier than dough made with lard. You will likely have to compensate by increasing the amount of flour used on the counter to roll out the tortillas.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups (284 grams) all-purpose flour, plus more for kneading and rolling\u003c/li>\n\u003cli>1 ½ teaspoons kosher salt\u003c/li>\n\u003cli>¼ cup lard\u003c/li>\n\u003cli>½ cup warm water\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine flour and salt in a large bowl. Use your fingers to rub the lard into the flour until the mixture is uniform and resembles a coarse meal.\u003c/li>\n\u003cli>Add the water and mix to form a shaggy dough. Transfer the dough to a lightly floured countertop. Knead the dough until smooth, 2 to 3 minutes. Cover with a clean kitchen towel and let rest for 15 minutes.\u003c/li>\n\u003cli>Divide the rested dough into 8 (for medium) or 12 (for small) equal pieces. Roll each piece into a ball and cover with the kitchen towel. Let rest for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, heat a large cast iron skillet or griddle over medium heat. Line a plate with a clean kitchen towel.\u003c/li>\n\u003cli>Working one dough ball at a time, roll the rested dough into an even round on a lightly floured countertop. Medium tortillas should be 8 to 10 inches across; small tortillas should be to 5 to 6 inches across. Transfer tortilla to the hot skillet.\u003c/li>\n\u003cli>Cook the tortilla until it begins to bubble and brown on the first side, 30 seconds to 1 minute. Flip the tortilla and cook until browned on the second side, 30 seconds to 1 minute. Transfer to the prepared towel-lined plate and keep warm.\u003c/li>\n\u003cli>Repeat with remaining dough balls. Serve warm.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I have never been much of a flour tortilla person. Give me a freshly made corn tortilla (or even a decent re-heated one), fill it with crisp carnitas or fried fish, and I’ll be beyond happy. Flour tortillas always seemed too fluffy, too bland, too chewy. But here’s the thing — I rarely ever find \u003cem>great\u003c/em> flour tortillas. I’ve really just eaten far too many half-stale, poorly heated flatbreads.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Making tortillas at home is a good first start. Just like with corn tortillas, the flour version is always better fresh out of a skillet. But here’s the real secret to truly great tortillas — lard.\u003c/p>\n\u003cfigure id=\"attachment_103620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103620\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lard.jpg\" alt=\"Use high-quality lard for the best results.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use high-quality lard for the best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, lard. It’s not only the most traditional fat to use for tortillas, but is also the most delicious. I think that it is important to choose a high-quality lard here; you really want to taste that hint of pork flavor. Plus, the remaining ingredients — flour and salt — are cheap, so you may as well go big here. I buy my lard from \u003ca href=\"http://thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley.\u003c/p>\n\u003cp>If you want to make the tortillas vegan, you \u003cem>can\u003c/em> substitute vegetable oil for the lard, but I would only recommend doing so if absolutely necessary. (Some recipes call for vegetable shortening, but I don’t like to cook with it. Tortilla dough made with vegetable oil is \u003cem>slightly\u003c/em> stickier than that made with lard. You can cut back on the water by a dribble or two, or simply use a little extra flour for rolling out the tortillas.) Remember, flour tortillas aren’t exactly a health food, so you might as well make them taste as great as possible.\u003c/p>\n\u003cfigure id=\"attachment_103619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103619\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lard-rubbed-into-flour.jpg\" alt=\"Rub the lard evenly into the flour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lard-rubbed-into-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the lard evenly into the flour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, rub the lard into a mixture of flour and salt until it looks like a coarse meal. You’re going to be kneading the dough, so don’t worry about keeping pebbles of lard in the flour like you would when making pie crust.\u003c/p>\n\u003cfigure id=\"attachment_103622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103622\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shaggy-dough-on-counter.jpg\" alt=\"Tortilla dough before kneading.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shaggy-dough-on-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortilla dough before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kneaded-dough.jpg\" alt=\" Tortilla dough after kneading.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kneaded-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortilla dough after kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now mix in warm water. Continue to use your hands to bring the mixture together into a shaggy dough. Dump the whole mess onto a flour-lined counter and knead. You don’t need to go too crazy here, just get the dough to the point where it is smooth and springy. This takes me about 2 or 3 minutes of kneading time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In order to roll out the tortillas with ease, it is important to let the flour hydrate and the gluten relax. I like to rest the dough in two stages. First, I let the whole thing rest, covered in a clean kitchen towel, for 15 minutes right after kneading.\u003c/p>\n\u003cfigure id=\"attachment_103623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/twelve-rounds.jpg\" alt=\"Divide the dough into eight or twelve rounds and let it rest for 15 minutes.\" width=\"1920\" height=\"1366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/twelve-rounds-960x683.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into eight or twelve rounds and let it rest for 15 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After those 15 minutes are up, I divide the dough into separate, tortilla-sized pieces. The number of pieces depends on how big you want your tortillas. Divide the dough into 12 pieces if you’re going for small soft taco sized tortillas. If you want larger tortillas that look more like what you’d find at the grocery store, divide the dough into eight pieces. Roll each piece into a small ball and then let the dough rest for another 15 minutes, covered with the kitchen towel.\u003c/p>\n\u003cfigure id=\"attachment_103617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/heat-at-medium1.jpg\" alt=\"Let the skillet heat for at least 10 minutes before cooking the tortillas.\" width=\"1920\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium1-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the skillet heat for at least 10 minutes before cooking the tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this second resting phase, begin heating your cooking device. I use my large cast iron skillet, but you can use a griddle or a nonstick skillet. (Reduce the heating time if you’re going this route.) Set the skillet over medium heat and let it get hot. Line a plate with a second clean kitchen towel while you wait.\u003c/p>\n\u003cp>Once the dough has rested, you’re ready to roll. There are dedicated tortilla rolling pins out there in the universe, but I just use my regular rolling pin. It’s a little big, but works fine.\u003c/p>\n\u003cfigure id=\"attachment_103621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103621\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/rolled-dough.jpg\" alt=\"Perfectly round tortillas aren’t necessary.\" width=\"1920\" height=\"1372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/rolled-dough-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfectly round tortillas aren’t necessary. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roll one piece of dough at a time into as round of a tortilla as you can manage. It’s actually easier to get a circular shape with a larger piece of dough, but with practice, you can make nice mini tortillas as well. I like to work by first patting the dough ball into a flat round using my fingers. Then I use the rolling pin in short strokes, rotating the dough about one-eighth of a turn each time. I shoot for around five inches in diameter for small tortillas; eight inches for larger ones. The most important part is that the tortilla is of an even thickness; the shape doesn’t \u003cem>really\u003c/em> matter.\u003c/p>\n\u003cfigure id=\"attachment_103613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/bubbles.jpg\" alt=\"Let the tortilla cook on the first side until it begins to bubble.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/bubbles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the tortilla cook on the first side until it begins to bubble. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/flipped-tortilla.jpg\" alt=\"Each side of the tortilla should have golden brown spots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-tortilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Each side of the tortilla should have golden brown spots. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the tortilla to the hot skillet. It should sizzle just a bit. Once it starts to bubble and puff, lift up the edge of the tortilla with a rubber spatula or your fingers. The bottom should be covered in golden brown spots. Flip the tortilla and let it cook on the second side for the same amount of time. The total cooking time should only be 1 to 2 minutes; you want to make sure that you’ve cooked the flour all the way through, but you don’t want to end up with a stiff, crisp cracker.\u003c/p>\n\u003cp>Remove the tortilla from the skillet and transfer it to the prepared towel-lined plate. Continue to roll and cook the tortillas. Once you’ve got a rhythm down, you should be able to roll out a second tortilla while one is cooking.\u003c/p>\n\u003cp>Serve the tortillas warm, preferably filled with beer-battered fried fish and spicy coleslaw.\u003c/p>\n\u003cfigure id=\"attachment_103614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/finished-tortillas-21.jpg\" alt=\"Homemade flour tortillas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade flour tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Flour Tortillas\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes: 8 medium or 12 small tortillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute equal parts vegetable oil (I like safflower) for the lard. The dough will be slightly stickier than dough made with lard. You will likely have to compensate by increasing the amount of flour used on the counter to roll out the tortillas.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups (284 grams) all-purpose flour, plus more for kneading and rolling\u003c/li>\n\u003cli>1 ½ teaspoons kosher salt\u003c/li>\n\u003cli>¼ cup lard\u003c/li>\n\u003cli>½ cup warm water\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine flour and salt in a large bowl. Use your fingers to rub the lard into the flour until the mixture is uniform and resembles a coarse meal.\u003c/li>\n\u003cli>Add the water and mix to form a shaggy dough. Transfer the dough to a lightly floured countertop. Knead the dough until smooth, 2 to 3 minutes. Cover with a clean kitchen towel and let rest for 15 minutes.\u003c/li>\n\u003cli>Divide the rested dough into 8 (for medium) or 12 (for small) equal pieces. Roll each piece into a ball and cover with the kitchen towel. Let rest for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, heat a large cast iron skillet or griddle over medium heat. Line a plate with a clean kitchen towel.\u003c/li>\n\u003cli>Working one dough ball at a time, roll the rested dough into an even round on a lightly floured countertop. Medium tortillas should be 8 to 10 inches across; small tortillas should be to 5 to 6 inches across. Transfer tortilla to the hot skillet.\u003c/li>\n\u003cli>Cook the tortilla until it begins to bubble and brown on the first side, 30 seconds to 1 minute. Flip the tortilla and cook until browned on the second side, 30 seconds to 1 minute. Transfer to the prepared towel-lined plate and keep warm.\u003c/li>\n\u003cli>Repeat with remaining dough balls. Serve warm.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY: Making Homemade Corn Tortillas is Fun and Easy",
"title": "DIY: Making Homemade Corn Tortillas is Fun and Easy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We’ve already established that \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/01/taste-test-bay-area-corn-tortillas-are-on-point/\">it is quite easy to snag delicious store- or restaurant-made corn tortillas in the Bay Area\u003c/a>. If you’re lucky, you can sometimes get tortillas fresh off the griddle — a shopping coup for sure. However, you’re not always going to be that lucky. The best way to guarantee freshly made corn tortillas? Make them at home.\u003c/p>\n\u003cp>[contextly_sidebar id=\"CIphM0Pcb9DNm1EmQX7XppzzIrEcigUb\"]\u003c/p>\n\u003cp>Luckily, corn tortillas are one of the easiest DIYs around. All you need is a bag of masa harina and a tortilla press, plus a zipper lock bag, some salt, and hot water. That’s it. Really.\u003c/p>\n\u003cfigure id=\"attachment_103212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/masa.jpg\" alt=\"Bob’s Red Mill makes my masa of choice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bob’s Red Mill makes my masa of choice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to make my corn tortillas with \u003ca href=\"http://www.bobsredmill.com/\" target=\"_blank\" rel=\"noopener\">Bob’s Red Mill\u003c/a> brand masa harina because I think it has the best flavor for a mass-produced masa. Plus, it’s made from non-GMO corn, so there’s that. If you can’t find it, you can also make these using \u003ca href=\"http://www.mimaseca.com/en/\" target=\"_blank\" rel=\"noopener\">Maseca\u003c/a>, a common Mexican brand that is sold at many grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_103211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/heat-at-medium.jpg\" alt=\"Give your skillet lots of advance heating time so it’s ready when you are.\" width=\"1920\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Give your skillet lots of advance heating time so it’s ready when you are. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before mixing the tortilla dough, it is important to start heating the cooking surface. I use my large cast iron skillet, but a cast iron griddle is even better if you’ve got it. (They’ve got more room to cook more tortillas at once.) You can also use a nonstick skillet, but don’t preheat it for as long as cast iron. I give the skillet about 8 to 10 minutes of preheating time before getting started with the tortillas.\u003c/p>\n\u003cfigure id=\"attachment_103214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/plastic-bag-set-up.jpg\" alt=\"Line the tortilla press with an opened zipper lock bag.\" width=\"1920\" height=\"1446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-1440x1085.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-1180x889.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-960x723.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the tortilla press with an opened zipper lock bag. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the skillet is heating, I also prepare the tortilla press. I like to line it with a sandwich-sized zipper lock bag. I cut the sides of the bag so that there’s only one intact seam. The bag should open like a book. Place the seam alongside the hinge of the tortilla press.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You should also get your steaming system ready to go. I just use a thick kitchen towel on a plate. You’ll transfer the cooked tortillas to the towel as you take them off the skillet.\u003c/p>\n\u003cfigure id=\"attachment_103213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mixed-masa-1.jpg\" alt=\"The tortilla dough should be the texture of Play-Doh.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tortilla dough should be the texture of Play-Doh. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now mix the masa: Stir a generous pinch of kosher salt into 2 cups of masa. Pour in 1 ½ cups of very hot tap water. Use your hands to mix the water into the masa. It will look very watery at first, but the masa will absorb the water very quickly. Continue to knead until the mixture is the texture of Play-Doh. If it feels dry, add a little more water. If it feels too wet, add a little more masa. This isn’t an exact science — depending on the brand of masa harina and the ambient humidity, you may need more or less water.\u003c/p>\n\u003cp>Pinch off a heaping tablespoon of tortilla dough. If you want to be exact about it, you’re looking for 26 to 30 grams of dough. Roll the dough into a smooth circle, about the size of a walnut in the shell. Cover the remaining dough with a damp kitchen towel.\u003c/p>\n\u003cfigure id=\"attachment_103207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103207\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ball-on-press-2.jpg\" alt=\"Place the ball of dough between the two layers of plastic in the center of the tortilla press.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the ball of dough between the two layers of plastic in the center of the tortilla press. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the dough ball in between the two pieces of plastic in the center of the tortilla press. Cover the ball with the plastic.\u003c/p>\n\u003cp>Place the lid of the tortilla press down on top of the plastic-covered dough ball. Use the handle to gently press the ball into a tortilla. You’re looking for a medium amount of pressure; you don’t want to totally decimate the dough, but you do want to press it with conviction.\u003c/p>\n\u003cfigure id=\"attachment_103215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pressed-tortilla.jpg\" alt=\"The tortilla should be about 5 inches across with an even ⅛-inch thickness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tortilla should be about 5 inches across with an even ⅛-inch thickness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lift up the press and take a look. You should see a tortilla that is about 5 inches in diameter and about ⅛-inch thick. It should have fairly smooth edges. If the edges look rough or dry, you’ll want to add some more water to your dough mixture. Add about 1 tablespoon water and try again.\u003c/p>\n\u003cfigure id=\"attachment_103216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-in-hand.jpg\" alt=\"If the dough is the right consistency, you should be able to remove it from the plastic wrap easily.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If the dough is the right consistency, you should be able to remove it from the plastic wrap easily. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peel back the top layer of plastic and flip the tortilla onto your left hand. Carefully peel back the second layer of plastic. Return the bag to the tortilla press. (If the tortilla is sticking to the plastic, the dough is too wet. Stir in about 1 tablespoon masa harina and try again.)\u003c/p>\n\u003cfigure id=\"attachment_103210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/flipped-once.jpg\" alt=\"This tortilla has been flipped once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This tortilla has been flipped once. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now carefully flip the tortilla onto the hot skillet. Let it sit, undisturbed for about 15 seconds. It should now be firmed up enough on the bottom to flip. Use a rubber spatula and your fingers to flip it over. Let the tortilla cook on the second side until it begins to brown and puff; this will take somewhere between 30 seconds and 1 minute. Flip the tortilla back to the first side and repeat.\u003c/p>\n\u003cp>Remove the tortilla from the skillet and wrap it in that kitchen towel you placed on a plate. Let it steam while you keep on cooking tortillas.\u003c/p>\n\u003cp>Once you’ve found a rhythm, it’s pretty easy to cook multiple tortillas at once. I can fit three tortillas in my skillet at one time, so I try to do so. If you’ve got a griddle, you can go for more. Keep transferring the cooked tortillas to the towel-lined plate as they come off the skillet, forming a large stack. Keep them covered so that they steam. You will want the final tortilla to steam for at least 1 minute before you serve the tortillas.\u003c/p>\n\u003cp>Serve them warm for the best results.\u003c/p>\n\u003cfigure id=\"attachment_103208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/finished-tortillas-1.jpg\" alt=\"Homemade corn tortillas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Corn Tortillas\u003c/h3>\n\u003cp>\u003cem>Makes 18-20 small taco-sized tortillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to use Bob’s Red Mill masa harina. If you use another brand, such as Maseca, you may need to use more or less water. You will need a tortilla press and a sandwich-sized zipper lock bag for this recipe.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups (262 grams) masa harina\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 ½ cups hot water\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Heat a large cast iron skillet or griddle over medium heat for at least 8 to 10 minutes.\u003c/li>\n\u003cli>Cut open the sides of the zipper lock bag so that it hinges open on the bottom seam. Place the bag in the tortilla press so that the seam is alongside the hinge of the press. Line a plate with a clean kitchen towel.\u003c/li>\n\u003cli>While the skillet is heating, mix the masa and salt in a large bowl. Using your hands, mix in water and knead until smooth. The mixture should be the texture of Play-Doh. If it is still very sticky, stir in a little more masa. If it is very dry, stir in a little more hot water. Cover the masa mixture with a damp towel.\u003c/li>\n\u003cli>Pinch off about 1 heaping tablespoon (26 to 30 grams) of the masa mixture. Roll it into a smooth ball. Re-cover bowl of masa mixture with the damp towel.\u003c/li>\n\u003cli>Place the masa ball between the two halves of the zipper lock bag so that it is centered in the tortilla press. Place the top of the zipper lock bag over the masa ball.\u003c/li>\n\u003cli>Place the top of the tortilla press over the plastic and gently press down using the handle. Open the press; you should have a tortilla that measures about 5 inches across and ⅛-inch thick.\u003c/li>\n\u003cli>Remove the top layer of plastic and flip tortilla onto your palm. Gently peel back the second layer of plastic. The tortilla should be smooth. If the edges are cracked, the masa mixture is too dry; add more water 1 tablespoon at a time. If the tortilla sticks to the bag, the masa mixture is too wet; add more masa harina 1 tablespoon at a time.\u003c/li>\n\u003cli>Transfer the tortilla in one smooth motion to the skillet. Let the tortilla cook, undisturbed, for 15 to 20 seconds. Use a rubber spatula and your fingers to flip the tortilla. Cook until just starting to brown, 30 to 45 seconds, on the second side. Flip the tortilla back to the first side and cook until just starting to brown, 30 to 45 seconds. Remove the tortilla from the skillet and wrap in the kitchen towel on the prepared plate.\u003c/li>\n\u003cli>Repeat with the remaining masa. You can cook as many tortillas at once as will fit on your skillet/griddle. It takes practice to get the timing right, so don’t worry if you can only manage one or two at once.\u003c/li>\n\u003cli>As the tortillas finish, continue to transfer them to the kitchen towel, forming a tall stack. Let the final tortilla steam for at least 1 minute before serving. Serve warm.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "While it isn't difficult to find good corn tortillas in the Bay Area, nothing beats a fresh, homemade tortilla straight off the griddle. Luckily, these goodies are one of the easiest DIYs to pull off. Kate Williams will show you how.",
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"description": "While it isn't difficult to find good corn tortillas in the Bay Area, nothing beats a fresh, homemade tortilla straight off the griddle. Luckily, these goodies are one of the easiest DIYs to pull off. Kate Williams will show you how.",
"title": "DIY: Making Homemade Corn Tortillas is Fun and Easy | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’ve already established that \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/01/taste-test-bay-area-corn-tortillas-are-on-point/\">it is quite easy to snag delicious store- or restaurant-made corn tortillas in the Bay Area\u003c/a>. If you’re lucky, you can sometimes get tortillas fresh off the griddle — a shopping coup for sure. However, you’re not always going to be that lucky. The best way to guarantee freshly made corn tortillas? Make them at home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Luckily, corn tortillas are one of the easiest DIYs around. All you need is a bag of masa harina and a tortilla press, plus a zipper lock bag, some salt, and hot water. That’s it. Really.\u003c/p>\n\u003cfigure id=\"attachment_103212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/masa.jpg\" alt=\"Bob’s Red Mill makes my masa of choice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bob’s Red Mill makes my masa of choice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to make my corn tortillas with \u003ca href=\"http://www.bobsredmill.com/\" target=\"_blank\" rel=\"noopener\">Bob’s Red Mill\u003c/a> brand masa harina because I think it has the best flavor for a mass-produced masa. Plus, it’s made from non-GMO corn, so there’s that. If you can’t find it, you can also make these using \u003ca href=\"http://www.mimaseca.com/en/\" target=\"_blank\" rel=\"noopener\">Maseca\u003c/a>, a common Mexican brand that is sold at many grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_103211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/heat-at-medium.jpg\" alt=\"Give your skillet lots of advance heating time so it’s ready when you are.\" width=\"1920\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Give your skillet lots of advance heating time so it’s ready when you are. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before mixing the tortilla dough, it is important to start heating the cooking surface. I use my large cast iron skillet, but a cast iron griddle is even better if you’ve got it. (They’ve got more room to cook more tortillas at once.) You can also use a nonstick skillet, but don’t preheat it for as long as cast iron. I give the skillet about 8 to 10 minutes of preheating time before getting started with the tortillas.\u003c/p>\n\u003cfigure id=\"attachment_103214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/plastic-bag-set-up.jpg\" alt=\"Line the tortilla press with an opened zipper lock bag.\" width=\"1920\" height=\"1446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-1440x1085.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-1180x889.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-960x723.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the tortilla press with an opened zipper lock bag. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the skillet is heating, I also prepare the tortilla press. I like to line it with a sandwich-sized zipper lock bag. I cut the sides of the bag so that there’s only one intact seam. The bag should open like a book. Place the seam alongside the hinge of the tortilla press.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You should also get your steaming system ready to go. I just use a thick kitchen towel on a plate. You’ll transfer the cooked tortillas to the towel as you take them off the skillet.\u003c/p>\n\u003cfigure id=\"attachment_103213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mixed-masa-1.jpg\" alt=\"The tortilla dough should be the texture of Play-Doh.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tortilla dough should be the texture of Play-Doh. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now mix the masa: Stir a generous pinch of kosher salt into 2 cups of masa. Pour in 1 ½ cups of very hot tap water. Use your hands to mix the water into the masa. It will look very watery at first, but the masa will absorb the water very quickly. Continue to knead until the mixture is the texture of Play-Doh. If it feels dry, add a little more water. If it feels too wet, add a little more masa. This isn’t an exact science — depending on the brand of masa harina and the ambient humidity, you may need more or less water.\u003c/p>\n\u003cp>Pinch off a heaping tablespoon of tortilla dough. If you want to be exact about it, you’re looking for 26 to 30 grams of dough. Roll the dough into a smooth circle, about the size of a walnut in the shell. Cover the remaining dough with a damp kitchen towel.\u003c/p>\n\u003cfigure id=\"attachment_103207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103207\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ball-on-press-2.jpg\" alt=\"Place the ball of dough between the two layers of plastic in the center of the tortilla press.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the ball of dough between the two layers of plastic in the center of the tortilla press. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the dough ball in between the two pieces of plastic in the center of the tortilla press. Cover the ball with the plastic.\u003c/p>\n\u003cp>Place the lid of the tortilla press down on top of the plastic-covered dough ball. Use the handle to gently press the ball into a tortilla. You’re looking for a medium amount of pressure; you don’t want to totally decimate the dough, but you do want to press it with conviction.\u003c/p>\n\u003cfigure id=\"attachment_103215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pressed-tortilla.jpg\" alt=\"The tortilla should be about 5 inches across with an even ⅛-inch thickness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tortilla should be about 5 inches across with an even ⅛-inch thickness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lift up the press and take a look. You should see a tortilla that is about 5 inches in diameter and about ⅛-inch thick. It should have fairly smooth edges. If the edges look rough or dry, you’ll want to add some more water to your dough mixture. Add about 1 tablespoon water and try again.\u003c/p>\n\u003cfigure id=\"attachment_103216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-in-hand.jpg\" alt=\"If the dough is the right consistency, you should be able to remove it from the plastic wrap easily.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If the dough is the right consistency, you should be able to remove it from the plastic wrap easily. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peel back the top layer of plastic and flip the tortilla onto your left hand. Carefully peel back the second layer of plastic. Return the bag to the tortilla press. (If the tortilla is sticking to the plastic, the dough is too wet. Stir in about 1 tablespoon masa harina and try again.)\u003c/p>\n\u003cfigure id=\"attachment_103210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/flipped-once.jpg\" alt=\"This tortilla has been flipped once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This tortilla has been flipped once. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now carefully flip the tortilla onto the hot skillet. Let it sit, undisturbed for about 15 seconds. It should now be firmed up enough on the bottom to flip. Use a rubber spatula and your fingers to flip it over. Let the tortilla cook on the second side until it begins to brown and puff; this will take somewhere between 30 seconds and 1 minute. Flip the tortilla back to the first side and repeat.\u003c/p>\n\u003cp>Remove the tortilla from the skillet and wrap it in that kitchen towel you placed on a plate. Let it steam while you keep on cooking tortillas.\u003c/p>\n\u003cp>Once you’ve found a rhythm, it’s pretty easy to cook multiple tortillas at once. I can fit three tortillas in my skillet at one time, so I try to do so. If you’ve got a griddle, you can go for more. Keep transferring the cooked tortillas to the towel-lined plate as they come off the skillet, forming a large stack. Keep them covered so that they steam. You will want the final tortilla to steam for at least 1 minute before you serve the tortillas.\u003c/p>\n\u003cp>Serve them warm for the best results.\u003c/p>\n\u003cfigure id=\"attachment_103208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/finished-tortillas-1.jpg\" alt=\"Homemade corn tortillas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Corn Tortillas\u003c/h3>\n\u003cp>\u003cem>Makes 18-20 small taco-sized tortillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to use Bob’s Red Mill masa harina. If you use another brand, such as Maseca, you may need to use more or less water. You will need a tortilla press and a sandwich-sized zipper lock bag for this recipe.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups (262 grams) masa harina\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 ½ cups hot water\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Heat a large cast iron skillet or griddle over medium heat for at least 8 to 10 minutes.\u003c/li>\n\u003cli>Cut open the sides of the zipper lock bag so that it hinges open on the bottom seam. Place the bag in the tortilla press so that the seam is alongside the hinge of the press. Line a plate with a clean kitchen towel.\u003c/li>\n\u003cli>While the skillet is heating, mix the masa and salt in a large bowl. Using your hands, mix in water and knead until smooth. The mixture should be the texture of Play-Doh. If it is still very sticky, stir in a little more masa. If it is very dry, stir in a little more hot water. Cover the masa mixture with a damp towel.\u003c/li>\n\u003cli>Pinch off about 1 heaping tablespoon (26 to 30 grams) of the masa mixture. Roll it into a smooth ball. Re-cover bowl of masa mixture with the damp towel.\u003c/li>\n\u003cli>Place the masa ball between the two halves of the zipper lock bag so that it is centered in the tortilla press. Place the top of the zipper lock bag over the masa ball.\u003c/li>\n\u003cli>Place the top of the tortilla press over the plastic and gently press down using the handle. Open the press; you should have a tortilla that measures about 5 inches across and ⅛-inch thick.\u003c/li>\n\u003cli>Remove the top layer of plastic and flip tortilla onto your palm. Gently peel back the second layer of plastic. The tortilla should be smooth. If the edges are cracked, the masa mixture is too dry; add more water 1 tablespoon at a time. If the tortilla sticks to the bag, the masa mixture is too wet; add more masa harina 1 tablespoon at a time.\u003c/li>\n\u003cli>Transfer the tortilla in one smooth motion to the skillet. Let the tortilla cook, undisturbed, for 15 to 20 seconds. Use a rubber spatula and your fingers to flip the tortilla. Cook until just starting to brown, 30 to 45 seconds, on the second side. Flip the tortilla back to the first side and cook until just starting to brown, 30 to 45 seconds. Remove the tortilla from the skillet and wrap in the kitchen towel on the prepared plate.\u003c/li>\n\u003cli>Repeat with the remaining masa. You can cook as many tortillas at once as will fit on your skillet/griddle. It takes practice to get the timing right, so don’t worry if you can only manage one or two at once.\u003c/li>\n\u003cli>As the tortillas finish, continue to transfer them to the kitchen towel, forming a tall stack. Let the final tortilla steam for at least 1 minute before serving. Serve warm.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Halloween Caramel Apples",
"title": "DIY Halloween Caramel Apples",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bobbing for apples, candied apples, and especially caramel apples always make me think of autumn and harvest festivals and Halloween. Clearly all this apple-y goodness is because apples are in season! And these seasonal treats not only bring up fond childhood memories, but make any gathering feel festive and of-the-season.\u003c/p>\n\u003cp>\u003cstrong>Making caramel apples isn’t hard, as long as you follow a few simple steps:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure you rinse your apples in hot water to remove any wax, then dry them thoroughly.\u003c/li>\n\u003cli>The apples should be at room temperature before dipping.\u003c/li>\n\u003cli>Choose smaller apples, and ideally a tart variety to offset the sweetness from the caramel.\u003c/li>\n\u003cli>Make sure you use sturdy lollipop sticks, popsicle sticks, or even wooden chopsticks to plunge into the apple core for easy lifting.\u003c/li>\n\u003c/ul>\n\u003cp>Once you dip your apple, you can leave it as is with just a caramel sheen or dip into chopped toasted nuts (like peanuts, pecans, or almonds), mini chocolate chips, or even sprinkles. Make sure you set out a bowl of whatever you want to dip the apple in before you start dipping, and roll the freshly-dipped apple into the bowl of ingredients while the caramel is still warm so the ingredients will stick.\u003c/p>\n\u003cp>To make individual caramel apple gifts, wrap each apple individually in wax paper and tie it with a ribbon. (Make sure to refrigerate after the apples set; they can be made up to 1 day in advance.)\u003c/p>\n\u003cp>You’ll have a little leftover caramel which can be used for warm caramel sauce over ice cream, or pour it into a small greased pan and let it set, then cut it into caramels and wrap each one individually with wax paper (a great treat to give out at Halloween as well!).\u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102571\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Caramel Apples\u003c/h3>\n\u003cp>\u003cem>Makes 12 apples\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>12 medium apples (not cold, at room temp)\u003c/li>\n\u003cli>12 popsicle sticks or lollipop sticks\u003c/li>\n\u003cli>2 cups brown sugar\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>3/4 cup dark corn syrup\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. If the apples don’t sit flat, slice a little off the bottom to make them sit flat. Push the sticks into the stems of the apples.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-sticks.jpg\" alt=\"Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-sticks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rinse the apples in hot water, then dry them thoroughly. Place on a parchment or silicone mat lined baking sheet. Push the sticks into the stems of the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F (or “soft ball” stage) on a candy thermometer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-boil.jpg\" alt=\"In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a deep, heavy saucepan over medium heat, stir together the sugar, cream, corn syrup, butter, vanilla, and salt. Cook, swirling the pan occasionally, until the mixture is thick and syrupy and registers 245F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the mixture into a small but deep metal bowl and set aside to cool to about 200F.\u003c/li>\n\u003cli>Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel, letting the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg\" alt=\"Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-dip-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease the lined parchment or silicone. Holding the stick, dip each apple into the caramel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-drip.jpg\" alt=\"Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-drip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the excess drip off, and then return to the lined baking sheet. Let set at least 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish1.jpg\" alt=\"If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you are not serving the apples right away, make sure to cover and refrigerate them for up to 1 day before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"order": 9
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
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"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
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