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"disqusTitle": "Move Over Chickens, Here's Something Duckier For The Backyard",
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"content": "\u003cfigure id=\"attachment_81533\" class=\"wp-caption aligncenter\" style=\"max-width: 1139px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6471-39dc4a6cd10eeebf29e092bf3105ba39aacad48e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6471-39dc4a6cd10eeebf29e092bf3105ba39aacad48e.jpe\" alt=\"Daniel Paduano's Pekin ducks search the grass for slugs, snails and insects, which make up a big part of their diet. Photo courtesy of Daniel Paduano\" width=\"1139\" height=\"854\" class=\"size-full wp-image-81533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daniel Paduano's Pekin ducks search the grass for slugs, snails and insects, which make up a big part of their diet. Photo courtesy of Daniel Paduano\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/308399714/move-over-chickens-heres-something-duckier-for-the-backyard\">The Salt at NPR Food\u003c/a> (5/7/14)\u003c/p>\n\u003cp>When we did our \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/18/303772743/hunting-for-the-tastiest-egg-duck-goose-chicken-or-quail\">egg taste test\u003c/a> back in April, comparing chicken, quail, duck and goose eggs, I confessed to how partial I've become to the duck egg. Ever since I tasted the eggs at \u003ca href=\"http://aboundingharvest.com/AHMF.html\">Abounding Harvest Mountain Farm\u003c/a> in Los Gatos, Calif., in March, I've been extolling their custardy texture and flavor to anyone who will listen.\u003c/p>\n\u003cp>I've also discovered that while the duck egg remains under-appreciated and marginal in U.S. egg production, there's a growing community of people who say they prefer ducks and their eggs.\u003c/p>\n\u003cfigure id=\"attachment_81534\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6528-582265b7fe50b6844071ad79b33732e1ee02b5cc.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6528-582265b7fe50b6844071ad79b33732e1ee02b5cc-290x217.jpe\" alt=\"On Daniel Paduano's farm, the ducks and the dog are part of the family. Photo courtesy of Daniel Paduano\" width=\"290\" height=\"217\" class=\"size-medium wp-image-81534\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Daniel Paduano's farm, the ducks and the dog are part of the family. Photo courtesy of Daniel Paduano\u003c/figcaption>\u003c/figure>\n\u003cp>So what do ducks have going for them that chickens don't? Enthusiasts say it's a mix of charisma, a taste for pestilent insects, their mild manure and the nutritional profile and baking benefits of those glorious eggs.\u003c/p>\n\u003cp>As we've reported, raising chickens in the backyard — or even in the house — is a trendy hobby for urbanites and surburbanites who want, as NPR's Nancy Shute describes it, cuteness and local food wrapped up in a feathered package. The backyard chicken craze has \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180135026/chicken-diapers-urban-farming-spawns-accessory-lines\">spawned\u003c/a> a small industry of diapers for chickens that spend time indoors, saddles to protect hens from aggressive mating roosters and \"chicken crack\" snack treats. Could duck diapers and duck treats be far behind?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Probably not anytime soon. Duck enthusiasts are far fewer in numbers (it's hard to tell how much), John Metzer of \u003ca href=\"http://www.metzerfarms.com/\">Metzer Farms\u003c/a> in Gonzales, Calif., the largest hatchery for egg-laying ducks in the U.S., says his sales of ducks for egg (and meat) production are rising fast. \"It's definitely an expanding market,\" Metzer tells The Salt.\u003c/p>\n\u003cp>Metzer sells about 35,000 ducklings bred to produce eggs a year. \"But that's going to grow,\" he says. \"Every year, we put more breeders in and it's not enough. I run out quickly, and then they're back-ordered five weeks.\" The majority of his clients buy just a few ducks for the backyard.\u003c/p>\n\u003cp>One of them is Daniel Paduano, a friend who introduced me to the duck egg at his beautiful certified organic farm in the Santa Cruz mountains in March. Paduano chose ducks over chickens to raise at his small farm in 2009, after attending a workshop on raising ducks versus chickens. Now he's one of the duck egg's most passionate advocates.\u003c/p>\n\u003cp>Paduano's flock of about 10 ducks is well-suited to his farm where he grows mostly citrus, avocado and other fruit. Each morning, he lets the snow-white ducks out of their coop, gives them a small bowl of pellets and then ushers them out into his fields to devour the slugs, snails and insects in the soil near his avocado trees. They also may stop by his pond to snack on string algae he pulls out for them.\u003c/p>\n\u003cp>Paduano says the ducks' ability to forage up to 90 percent of their food is one their greatest attributes. And they help him control pests around his trees. He's also a big fan of duck manure: \"It is not too hot to put right on trees, unlike chicken manure which will burn trees if not composted beforehand.\"\u003c/p>\n\u003cp>Back east, Doug Toth has a small farm in Rougemont, N.C. He raises about 150 birds of various breeds: quail, guinea, chicken, duck, turkey and goose. Toth says a backyard duck's diet of bugs and other wild critters is partly what explains the amazing flavor of the eggs.\u003c/p>\n\u003cp>\"Store-bought, grain-fed eggs always have a pale flavor and poor yolk,\" he says. \"When my girls are out eating bugs and grasses all day, we end up with deep orange yolks. There is simply more flavor, on every level.\"\u003c/p>\n\u003cp>Paduano chose to raise ducks over chickens because he was impressed with their eggs' nutritional profile. For him, this is especially important since it's one of the only sources of animal protein his vegetarian family of four gets. Duck eggs have more fat and a bit more protein that chicken eggs, but they \u003ca href=\"http://www.metzerfarms.com/Eggs.cfm?CustID=2343000&EggType=Fresh\">really shine\u003c/a> when it comes to vitamins A, B6, B12, calcium and potassium.\u003c/p>\n\u003cp>So why aren't duck eggs in every grocery store? According to \u003ca href=\"https://ag.purdue.edu/ansc/applegate_lab/Pages/default.aspx\">Todd Applegate\u003c/a>, a poultry scientist at Purdue University, one of the reasons why chickens became the favored egg producer is that, by weight, they're simply more efficient at converting feed into eggs.\u003c/p>\n\u003cp>\"The chickens we've bred as egg layers can now produces over 300 eggs a year while ducks will only lay 220 eggs max,\" he says. Ducks, though, produce eggs longer. They go for two to three years instead of the typical chicken hen's one to two years.\u003c/p>\n\u003cp>Applegate says chickens need about 1.6 pounds of feed to make one pound of eggs, while ducks need to eat about 2.5 pounds to produce a pound of eggs.\u003c/p>\n\u003cp>Toth notes that ducks are indeed big eaters. \"They eat a lot more than chickens. This is painful in the winter months when they have limited forage and blow through the bags of feed. Now that they're finding good spring forage, my feed costs are about half what they were,\" says Toth.\u003c/p>\n\u003cp>While some duck producers call their ducks the most charismatic of their households, that's not true for everyone, nor every breed. Toth admits his ducks, most of which are \u003ca href=\"https://www.youtube.com/watch?v=YVdHpVLby5I\">Indian runners\u003c/a>, are \"dumb, spastic nutcases.\" Paduano favors the white \u003ca href=\"http://www.beautyofbirds.com/pekinducks.html\">Pekin ducks\u003c/a>, which he says are \"by far the best behaved\" of all the ducks he has raised. \"Ducks are funny and cute and won't peck or scratch small children,\" he adds.\u003c/p>\n\u003cp>And yet even with more people discovering the delights of raising ducks, the eggs remain difficult for the average consumer to find. The owners of backyard ducks are mostly keeping those eggs to themselves \u003cstrong>-- \u003c/strong>for now. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81533\" class=\"wp-caption aligncenter\" style=\"max-width: 1139px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6471-39dc4a6cd10eeebf29e092bf3105ba39aacad48e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6471-39dc4a6cd10eeebf29e092bf3105ba39aacad48e.jpe\" alt=\"Daniel Paduano's Pekin ducks search the grass for slugs, snails and insects, which make up a big part of their diet. Photo courtesy of Daniel Paduano\" width=\"1139\" height=\"854\" class=\"size-full wp-image-81533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daniel Paduano's Pekin ducks search the grass for slugs, snails and insects, which make up a big part of their diet. Photo courtesy of Daniel Paduano\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/308399714/move-over-chickens-heres-something-duckier-for-the-backyard\">The Salt at NPR Food\u003c/a> (5/7/14)\u003c/p>\n\u003cp>When we did our \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/18/303772743/hunting-for-the-tastiest-egg-duck-goose-chicken-or-quail\">egg taste test\u003c/a> back in April, comparing chicken, quail, duck and goose eggs, I confessed to how partial I've become to the duck egg. Ever since I tasted the eggs at \u003ca href=\"http://aboundingharvest.com/AHMF.html\">Abounding Harvest Mountain Farm\u003c/a> in Los Gatos, Calif., in March, I've been extolling their custardy texture and flavor to anyone who will listen.\u003c/p>\n\u003cp>I've also discovered that while the duck egg remains under-appreciated and marginal in U.S. egg production, there's a growing community of people who say they prefer ducks and their eggs.\u003c/p>\n\u003cfigure id=\"attachment_81534\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6528-582265b7fe50b6844071ad79b33732e1ee02b5cc.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6528-582265b7fe50b6844071ad79b33732e1ee02b5cc-290x217.jpe\" alt=\"On Daniel Paduano's farm, the ducks and the dog are part of the family. Photo courtesy of Daniel Paduano\" width=\"290\" height=\"217\" class=\"size-medium wp-image-81534\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Daniel Paduano's farm, the ducks and the dog are part of the family. Photo courtesy of Daniel Paduano\u003c/figcaption>\u003c/figure>\n\u003cp>So what do ducks have going for them that chickens don't? Enthusiasts say it's a mix of charisma, a taste for pestilent insects, their mild manure and the nutritional profile and baking benefits of those glorious eggs.\u003c/p>\n\u003cp>As we've reported, raising chickens in the backyard — or even in the house — is a trendy hobby for urbanites and surburbanites who want, as NPR's Nancy Shute describes it, cuteness and local food wrapped up in a feathered package. The backyard chicken craze has \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180135026/chicken-diapers-urban-farming-spawns-accessory-lines\">spawned\u003c/a> a small industry of diapers for chickens that spend time indoors, saddles to protect hens from aggressive mating roosters and \"chicken crack\" snack treats. Could duck diapers and duck treats be far behind?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Probably not anytime soon. Duck enthusiasts are far fewer in numbers (it's hard to tell how much), John Metzer of \u003ca href=\"http://www.metzerfarms.com/\">Metzer Farms\u003c/a> in Gonzales, Calif., the largest hatchery for egg-laying ducks in the U.S., says his sales of ducks for egg (and meat) production are rising fast. \"It's definitely an expanding market,\" Metzer tells The Salt.\u003c/p>\n\u003cp>Metzer sells about 35,000 ducklings bred to produce eggs a year. \"But that's going to grow,\" he says. \"Every year, we put more breeders in and it's not enough. I run out quickly, and then they're back-ordered five weeks.\" The majority of his clients buy just a few ducks for the backyard.\u003c/p>\n\u003cp>One of them is Daniel Paduano, a friend who introduced me to the duck egg at his beautiful certified organic farm in the Santa Cruz mountains in March. Paduano chose ducks over chickens to raise at his small farm in 2009, after attending a workshop on raising ducks versus chickens. Now he's one of the duck egg's most passionate advocates.\u003c/p>\n\u003cp>Paduano's flock of about 10 ducks is well-suited to his farm where he grows mostly citrus, avocado and other fruit. Each morning, he lets the snow-white ducks out of their coop, gives them a small bowl of pellets and then ushers them out into his fields to devour the slugs, snails and insects in the soil near his avocado trees. They also may stop by his pond to snack on string algae he pulls out for them.\u003c/p>\n\u003cp>Paduano says the ducks' ability to forage up to 90 percent of their food is one their greatest attributes. And they help him control pests around his trees. He's also a big fan of duck manure: \"It is not too hot to put right on trees, unlike chicken manure which will burn trees if not composted beforehand.\"\u003c/p>\n\u003cp>Back east, Doug Toth has a small farm in Rougemont, N.C. He raises about 150 birds of various breeds: quail, guinea, chicken, duck, turkey and goose. Toth says a backyard duck's diet of bugs and other wild critters is partly what explains the amazing flavor of the eggs.\u003c/p>\n\u003cp>\"Store-bought, grain-fed eggs always have a pale flavor and poor yolk,\" he says. \"When my girls are out eating bugs and grasses all day, we end up with deep orange yolks. There is simply more flavor, on every level.\"\u003c/p>\n\u003cp>Paduano chose to raise ducks over chickens because he was impressed with their eggs' nutritional profile. For him, this is especially important since it's one of the only sources of animal protein his vegetarian family of four gets. Duck eggs have more fat and a bit more protein that chicken eggs, but they \u003ca href=\"http://www.metzerfarms.com/Eggs.cfm?CustID=2343000&EggType=Fresh\">really shine\u003c/a> when it comes to vitamins A, B6, B12, calcium and potassium.\u003c/p>\n\u003cp>So why aren't duck eggs in every grocery store? According to \u003ca href=\"https://ag.purdue.edu/ansc/applegate_lab/Pages/default.aspx\">Todd Applegate\u003c/a>, a poultry scientist at Purdue University, one of the reasons why chickens became the favored egg producer is that, by weight, they're simply more efficient at converting feed into eggs.\u003c/p>\n\u003cp>\"The chickens we've bred as egg layers can now produces over 300 eggs a year while ducks will only lay 220 eggs max,\" he says. Ducks, though, produce eggs longer. They go for two to three years instead of the typical chicken hen's one to two years.\u003c/p>\n\u003cp>Applegate says chickens need about 1.6 pounds of feed to make one pound of eggs, while ducks need to eat about 2.5 pounds to produce a pound of eggs.\u003c/p>\n\u003cp>Toth notes that ducks are indeed big eaters. \"They eat a lot more than chickens. This is painful in the winter months when they have limited forage and blow through the bags of feed. Now that they're finding good spring forage, my feed costs are about half what they were,\" says Toth.\u003c/p>\n\u003cp>While some duck producers call their ducks the most charismatic of their households, that's not true for everyone, nor every breed. Toth admits his ducks, most of which are \u003ca href=\"https://www.youtube.com/watch?v=YVdHpVLby5I\">Indian runners\u003c/a>, are \"dumb, spastic nutcases.\" Paduano favors the white \u003ca href=\"http://www.beautyofbirds.com/pekinducks.html\">Pekin ducks\u003c/a>, which he says are \"by far the best behaved\" of all the ducks he has raised. \"Ducks are funny and cute and won't peck or scratch small children,\" he adds.\u003c/p>\n\u003cp>And yet even with more people discovering the delights of raising ducks, the eggs remain difficult for the average consumer to find. The owners of backyard ducks are mostly keeping those eggs to themselves \u003cstrong>-- \u003c/strong>for now. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
"title": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n[aside postID=\"bayareabites_93590,bayareabites_104647\" label=\"Try More DIY\"]\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.",
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"description": "Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.",
"title": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\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> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Year, Try Making Your Own DIY Matzo for Passover",
"title": "This Year, Try Making Your Own DIY Matzo for Passover",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\" alt=\"The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\" width=\"1000\" height=\"666\" class=\"size-full wp-image-80359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade matzo doesn’t sound like a challenging proposition. I’ve made plenty of homemade crackers in the last several years, and I’m pretty adept with a rolling pin. What could possibly be so different about making Passover matzo? It is just flour and water, right?\u003cbr>\n[aside postID=\"bayareabites_108527,bayareabites_94355\"]\u003cbr>\nThe answer? There’s a third ingredient in kosher matzo—time. According to the kosher rules during Passover, matzo dough must not sit out for longer than \u003ca href=\"http://www.betemunah.org/eighteen.html\">\u003cstrong>18\u003c/strong>\u003c/a> minutes before being cooked. After 18 minutes, it is said that the dough will begin to ferment and thus leaven, making the crackers unsuitable for the holiday. This time limit doesn’t leave much wiggle room. But homemade matzo in 18 minutes can be done, even if you’re not the quickest cook in the kitchen. The secret is to scale down the recipe to a workable volume.\u003c/p>\n\u003cfigure id=\"attachment_80364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\" alt=\"Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\" width=\"1000\" height=\"781\" class=\"size-full wp-image-80364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before even thinking about mixing the dough, turn on your oven. If you have a pizza stone, place it on the lowest rack available. If not, use an overturned baking sheet, placing it on the lowest rack. Turn the oven up as high as it will go—mine gets up to about 525ºF. Let the oven heat up for 30 to 45 minutes to ensure that it and the pizza stone is ripping hot.\u003c/p>\n\u003cp>While the oven heats, measure out the ingredients. Traditionally, matzo is made from nothing more than flour and water. If you’d like to go this route, you can certainly make the crackers using only these two ingredients. I like to add just a bit of flavor to my matzo by adding a little salt and olive oil. It also should go without saying that if you need your matzo to be kosher for Passover, you will need to use kosher flour, salt and olive oil in the recipe. \u003c/p>\n\u003cp>The ratio of flour to water is the biggest variable when making matzo. Recipes for matzo call for anything from a 2:1 ratio of flour to water to a 4:1 ratio. Recipes with the most flour produce the stiffest dough, making crackers that are hard to roll but very fast (think 3 minutes, max) to cook. The more water introduced into the dough, the easier it is to roll. However, matzo with too much water takes a long time to dry out and crisp in the oven. I decided to make my matzo with a dough that is somewhere in the middle (Goldilocks matzo, if you will), using 2 cups flour and 2/3 of a cup of liquid. Since I use a little olive oil, I lower the amount of water needed to 1/3 cup plus a few tablespoons, and then make up the rest of the volume with extra-virgin olive oil. \u003c/p>\n\u003cp>I measure the flour and salt into a large bowl, and mix with my fingers until the salt is evenly incorporated. In a small measuring cup, I measure the liquids. Then I wait until the oven is ready.\u003c/p>\n\u003cfigure id=\"attachment_80362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\" alt=\"Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-80362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The 18-minute clock starts ticking as soon as the liquid mixture is added to the flour, so it is imperative to move quickly. I also like to make the matzo in fairly small batches so that I don’t run out of time when rolling the dough. If you’d like to make more matzo than is made by following the recipe below, I’d recommend baking through the entire recipe once before beginning again. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the oven is hot, set a timer for 18 minutes, and pour the liquid mixture into the large bowl with the flour. I use my hands to mix the liquid into the flour. Once the mixture begins to come together, you will need to more forcefully knead the dough together. Turn the mixture out onto the counter if you need to. However, keep in mind that matzo is not bread, so don’t worry too much about kneading here. You simply want to bring the flour and water together to form a rollable dough. If you find that the mixture is either too dry or too wet to successfully come together, add a little more flour or water (about 1 teaspoon at a time), until you’re happy with the dough. Be mindful of the timer; mixing and kneading usually takes me about 4 minutes.\u003c/p>\n\u003cfigure id=\"attachment_80358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\" alt=\"Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\" width=\"1000\" height=\"653\" class=\"size-full wp-image-80358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now divide the dough into four pieces that are approximately the same size. Set two pieces aside for a moment. Take one piece of dough and flatten it out into a rectangle. Roll it out as thin as you can on a lightly floured counter. Shape is not terribly important, and is a matter of personal preference. I like to roll the matzo into a long rectangle because they fit the best on my pizza stone. If you’d like to square off the edges, you can. \u003c/p>\n\u003cfigure id=\"attachment_80363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\" alt=\"Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\" width=\"1000\" height=\"621\" class=\"size-full wp-image-80363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, take a fork and prick holes across the entire surface of the dough. The holes will keep the matzo from puffing up too much in the heat of the oven. (Although matzo isn’t leavened, it does contain gluten. The gluten networks in the dough will trap the water that quickly turns to steam in the oven. If there are no vent holes in the cracker, this steam will create a gigantic bubble in the cracker. It is very difficult to spread butter on gigantic cracker bubbles.) Set this pricked dough aside and roll out a second piece of dough in the same manner. \u003c/p>\n\u003cp>Very carefully transfer both of these dough sheets directly to the hot pizza stone in the oven. I like to pull the oven rack out a bit to make it easier to lay the dough down flat. As quickly as you can, shut the oven door and cook the matzo for about 2 1/2 minutes on the first side. Using tongs, a potholder, or your fingers (if you’re brave), reach in and flip the crackers. They should be stiff and speckled with golden brown spots. Continue to bake the matzo for 2 to 2 1/2 more minutes, until the second side is golden brown. Remove the matzo from the oven and let them cool on a cooling rack.\u003c/p>\n\u003cfigure id=\"attachment_80361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\" alt=\"Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’ve got the first batch in the oven, roll out the second two pieces of dough. It should take 5 to 6 minutes, which means that you should be able to stick this second batch in the oven right after you remove the first. Provided you’ve been working fairly quickly, you should get everything in the oven well under the 18-minute mark. If not, and if you’re concerned about following the kosher rules, you will need to toss out the offending dough and begin again.\u003c/p>\n\u003cp>All of this said, if you aren’t concerned about keeping the matzo kosher, you’ve got a lot more flexibility. Letting the dough rest for 10 to 15 minutes before rolling it out will improve its texture and will make it easier to roll. You can also experiment with different toppings for the crackers. An egg white wash (egg whites whisked until frothy) will hold most toppings on to the crackers; I am a big fan of za’atar-covered matzo. You can also try sprinkling the rolled dough with coarse sea salt.\u003c/p>\n\u003cp>Either way, matzo is best served with a thick smear of room temperature butter.\u003c/p>\n\u003cfigure id=\"attachment_80357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\" alt=\"DIY matzo crackers. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY matzo crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Matzo\u003c/h3>\n\u003cp>\u003cem>Makes 4 large cracker sheets\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In order for the matzo to be kosher for Passover, the dough needs to be mixed and place in the oven in under 18 minutes to prevent any leavening from occurring. The flour and salt should also be certified kosher for Passover. If you would like to increase the recipe, wait to mix subsequent batches until you are finished baking the first round. If you are not worried about keeping the matzo kosher, you can ignore the time and flour constraints. Let the dough rest for 10-15 minutes after mixing to make it easier to roll.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour, plus extra as needed\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/3 cup plus 3 tablespoons water, plus extra as needed\u003c/li>\n\u003cli>2 tablespoons plus 1 teaspoon olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Pizza stone\u003c/li>\n\u003cli>Mixing bowl\u003c/li>\n\u003cli>Rolling Pin\u003c/li>\n\u003cli>Timer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a pizza stone or overturned baking sheet on the bottom rack of the oven and preheat the oven to at least 500°F.\u003c/li>\n\u003cli>Combine flour and salt in a large bowl. In a separate small bowl or measuring cup, combine the water and olive oil.\u003c/li>\n\u003cli>Once the oven is preheated, set a timer for 18 minutes.\u003c/li>\n\u003cli>Working quickly, pour the liquid mixture into the flour mixture and start the timer. Mix the flour and water together until they begin to come together. Continue to knead until the dough turns soft and supple. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time. Mixing should take 4-5 minutes.\u003c/li>\n\u003cli>Continuing to work quickly, divide the dough into 4 pieces. On a lightly floured counter, roll two pieces into very thin rectangles. Trim the edges if you want to have perfect rectangles. Using a fork, prick holes in the surface of the dough.\u003c/li>\n\u003cli>Carefully transfer these rolled pieces of dough onto the pizza stone. They can fit snugly, as the matzo should not expand. Bake until the surface of the matzo pieces are golden brown and bubbly, 2 to 2 1/2 minutes. Using tongs, carefully flip the matzo pieces and continue to bake until the second side is golden brown, 2 to 2 1/2 minutes. Remove to a cooling rack.\u003c/li>\n\u003cli>While the first matzo are cooking, roll the remaining two pieces of dough into rectangles and prick with a fork. Bake as with the first batch. If the timer goes off before all of the mixed dough is baked, you will need to discard that batch and begin again.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade matzo isn't complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.",
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"description": "Homemade matzo isn't complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\" alt=\"The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\" width=\"1000\" height=\"666\" class=\"size-full wp-image-80359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade matzo doesn’t sound like a challenging proposition. I’ve made plenty of homemade crackers in the last several years, and I’m pretty adept with a rolling pin. What could possibly be so different about making Passover matzo? It is just flour and water, right?\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe answer? There’s a third ingredient in kosher matzo—time. According to the kosher rules during Passover, matzo dough must not sit out for longer than \u003ca href=\"http://www.betemunah.org/eighteen.html\">\u003cstrong>18\u003c/strong>\u003c/a> minutes before being cooked. After 18 minutes, it is said that the dough will begin to ferment and thus leaven, making the crackers unsuitable for the holiday. This time limit doesn’t leave much wiggle room. But homemade matzo in 18 minutes can be done, even if you’re not the quickest cook in the kitchen. The secret is to scale down the recipe to a workable volume.\u003c/p>\n\u003cfigure id=\"attachment_80364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\" alt=\"Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\" width=\"1000\" height=\"781\" class=\"size-full wp-image-80364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before even thinking about mixing the dough, turn on your oven. If you have a pizza stone, place it on the lowest rack available. If not, use an overturned baking sheet, placing it on the lowest rack. Turn the oven up as high as it will go—mine gets up to about 525ºF. Let the oven heat up for 30 to 45 minutes to ensure that it and the pizza stone is ripping hot.\u003c/p>\n\u003cp>While the oven heats, measure out the ingredients. Traditionally, matzo is made from nothing more than flour and water. If you’d like to go this route, you can certainly make the crackers using only these two ingredients. I like to add just a bit of flavor to my matzo by adding a little salt and olive oil. It also should go without saying that if you need your matzo to be kosher for Passover, you will need to use kosher flour, salt and olive oil in the recipe. \u003c/p>\n\u003cp>The ratio of flour to water is the biggest variable when making matzo. Recipes for matzo call for anything from a 2:1 ratio of flour to water to a 4:1 ratio. Recipes with the most flour produce the stiffest dough, making crackers that are hard to roll but very fast (think 3 minutes, max) to cook. The more water introduced into the dough, the easier it is to roll. However, matzo with too much water takes a long time to dry out and crisp in the oven. I decided to make my matzo with a dough that is somewhere in the middle (Goldilocks matzo, if you will), using 2 cups flour and 2/3 of a cup of liquid. Since I use a little olive oil, I lower the amount of water needed to 1/3 cup plus a few tablespoons, and then make up the rest of the volume with extra-virgin olive oil. \u003c/p>\n\u003cp>I measure the flour and salt into a large bowl, and mix with my fingers until the salt is evenly incorporated. In a small measuring cup, I measure the liquids. Then I wait until the oven is ready.\u003c/p>\n\u003cfigure id=\"attachment_80362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\" alt=\"Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-80362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The 18-minute clock starts ticking as soon as the liquid mixture is added to the flour, so it is imperative to move quickly. I also like to make the matzo in fairly small batches so that I don’t run out of time when rolling the dough. If you’d like to make more matzo than is made by following the recipe below, I’d recommend baking through the entire recipe once before beginning again. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the oven is hot, set a timer for 18 minutes, and pour the liquid mixture into the large bowl with the flour. I use my hands to mix the liquid into the flour. Once the mixture begins to come together, you will need to more forcefully knead the dough together. Turn the mixture out onto the counter if you need to. However, keep in mind that matzo is not bread, so don’t worry too much about kneading here. You simply want to bring the flour and water together to form a rollable dough. If you find that the mixture is either too dry or too wet to successfully come together, add a little more flour or water (about 1 teaspoon at a time), until you’re happy with the dough. Be mindful of the timer; mixing and kneading usually takes me about 4 minutes.\u003c/p>\n\u003cfigure id=\"attachment_80358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\" alt=\"Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\" width=\"1000\" height=\"653\" class=\"size-full wp-image-80358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now divide the dough into four pieces that are approximately the same size. Set two pieces aside for a moment. Take one piece of dough and flatten it out into a rectangle. Roll it out as thin as you can on a lightly floured counter. Shape is not terribly important, and is a matter of personal preference. I like to roll the matzo into a long rectangle because they fit the best on my pizza stone. If you’d like to square off the edges, you can. \u003c/p>\n\u003cfigure id=\"attachment_80363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\" alt=\"Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\" width=\"1000\" height=\"621\" class=\"size-full wp-image-80363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, take a fork and prick holes across the entire surface of the dough. The holes will keep the matzo from puffing up too much in the heat of the oven. (Although matzo isn’t leavened, it does contain gluten. The gluten networks in the dough will trap the water that quickly turns to steam in the oven. If there are no vent holes in the cracker, this steam will create a gigantic bubble in the cracker. It is very difficult to spread butter on gigantic cracker bubbles.) Set this pricked dough aside and roll out a second piece of dough in the same manner. \u003c/p>\n\u003cp>Very carefully transfer both of these dough sheets directly to the hot pizza stone in the oven. I like to pull the oven rack out a bit to make it easier to lay the dough down flat. As quickly as you can, shut the oven door and cook the matzo for about 2 1/2 minutes on the first side. Using tongs, a potholder, or your fingers (if you’re brave), reach in and flip the crackers. They should be stiff and speckled with golden brown spots. Continue to bake the matzo for 2 to 2 1/2 more minutes, until the second side is golden brown. Remove the matzo from the oven and let them cool on a cooling rack.\u003c/p>\n\u003cfigure id=\"attachment_80361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\" alt=\"Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’ve got the first batch in the oven, roll out the second two pieces of dough. It should take 5 to 6 minutes, which means that you should be able to stick this second batch in the oven right after you remove the first. Provided you’ve been working fairly quickly, you should get everything in the oven well under the 18-minute mark. If not, and if you’re concerned about following the kosher rules, you will need to toss out the offending dough and begin again.\u003c/p>\n\u003cp>All of this said, if you aren’t concerned about keeping the matzo kosher, you’ve got a lot more flexibility. Letting the dough rest for 10 to 15 minutes before rolling it out will improve its texture and will make it easier to roll. You can also experiment with different toppings for the crackers. An egg white wash (egg whites whisked until frothy) will hold most toppings on to the crackers; I am a big fan of za’atar-covered matzo. You can also try sprinkling the rolled dough with coarse sea salt.\u003c/p>\n\u003cp>Either way, matzo is best served with a thick smear of room temperature butter.\u003c/p>\n\u003cfigure id=\"attachment_80357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\" alt=\"DIY matzo crackers. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY matzo crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Matzo\u003c/h3>\n\u003cp>\u003cem>Makes 4 large cracker sheets\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> In order for the matzo to be kosher for Passover, the dough needs to be mixed and place in the oven in under 18 minutes to prevent any leavening from occurring. The flour and salt should also be certified kosher for Passover. If you would like to increase the recipe, wait to mix subsequent batches until you are finished baking the first round. If you are not worried about keeping the matzo kosher, you can ignore the time and flour constraints. Let the dough rest for 10-15 minutes after mixing to make it easier to roll.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour, plus extra as needed\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/3 cup plus 3 tablespoons water, plus extra as needed\u003c/li>\n\u003cli>2 tablespoons plus 1 teaspoon olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Pizza stone\u003c/li>\n\u003cli>Mixing bowl\u003c/li>\n\u003cli>Rolling Pin\u003c/li>\n\u003cli>Timer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a pizza stone or overturned baking sheet on the bottom rack of the oven and preheat the oven to at least 500°F.\u003c/li>\n\u003cli>Combine flour and salt in a large bowl. In a separate small bowl or measuring cup, combine the water and olive oil.\u003c/li>\n\u003cli>Once the oven is preheated, set a timer for 18 minutes.\u003c/li>\n\u003cli>Working quickly, pour the liquid mixture into the flour mixture and start the timer. Mix the flour and water together until they begin to come together. Continue to knead until the dough turns soft and supple. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time. Mixing should take 4-5 minutes.\u003c/li>\n\u003cli>Continuing to work quickly, divide the dough into 4 pieces. On a lightly floured counter, roll two pieces into very thin rectangles. Trim the edges if you want to have perfect rectangles. Using a fork, prick holes in the surface of the dough.\u003c/li>\n\u003cli>Carefully transfer these rolled pieces of dough onto the pizza stone. They can fit snugly, as the matzo should not expand. Bake until the surface of the matzo pieces are golden brown and bubbly, 2 to 2 1/2 minutes. Using tongs, carefully flip the matzo pieces and continue to bake until the second side is golden brown, 2 to 2 1/2 minutes. Remove to a cooling rack.\u003c/li>\n\u003cli>While the first matzo are cooking, roll the remaining two pieces of dough into rectangles and prick with a fork. Bake as with the first batch. If the timer goes off before all of the mixed dough is baked, you will need to discard that batch and begin again.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Newbie Urban Gardeners May Not Be Aware Of Soil's Dirty Legacy",
"title": "Newbie Urban Gardeners May Not Be Aware Of Soil's Dirty Legacy",
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"content": "\u003cfigure id=\"attachment_80133\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\" alt=\"Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: Sergio Ruiz. Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: \u003ca href=\"https://www.flickr.com/photos/urbanists/\">Sergio Ruiz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/05/299051466/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy\">The Salt at NPR Food\u003c/a> (4/5/14)\u003c/p>\n\u003cp>The majority of Americans now live in cities, which means we have very little to do anymore with the production of our food.\u003c/p>\n\u003cp>But there's a reversal of that trend afoot, as more city people decide that they want to cultivate crops and raise some livestock. After all, there are few things more satisfying that biting than a bunch of tender, red radishes you grew yourself, or a fresh egg from the \u003ca href=\"http://www.npr.org/2013/08/07/209726394/want-to-be-a-chicken-farmer-try-it-before-you-commit\">backyard\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"http://assoc.garden.org/press/press.php?q=show&id=3819&pr=pr_nga\">figures\u003c/a> just released by the National Gardening Association, the number of American growing food in urban areas increased 29 percent between 2008 and 2013 from 7 million to 9 million people.\u003c/p>\n\u003cp>But many of these city-dwelling gardeners still aren't aware of how to grow food in urban soil safely, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0087913\">study\u003c/a> by researchers at Johns Hopkins University's Center for a Livable Future.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most gardeners understand that the soil in big cities is often \u003ca href=\"http://www.npr.org/blogs/health/2013/04/04/176257595/soil-lead-may-be-an-overlooked-threat-to-kids-health\">contaminated with lead\u003c/a> — and know to get their soil tested. But the researchers' interviews with 70 urban gardeners in Baltimore revealed that most are pretty clueless about how to avoid other types of contaminants — like heavy metals and asbestos — from getting into their vegetables.\u003c/p>\n\u003cp>Part of the problem is that \"there might be contaminants that [gardeners] can't test for,\" says \u003ca href=\"http://www.livablefutureblog.com/about/brent-kim\">Brent Kim\u003c/a>, a program officer at the Center for a Livable Future. Most soil tests look for lead, cadmium and arsenic, he tells The Salt. But they don't test things petrochemicals left behind by cars, or cleaning solvents, which might have seeped into the soil from an old laundromat.\u003c/p>\n\u003cp>Many of these chemicals — including the cleaning solvents lautromats used back in the day, and chemicals found in the exhaust of cars — are carcinogenic, and they're dangerous to ingest or even breath in. Asbestos left over from a building demolished years ago cause lung problems, as well. And children are especially vulnerable to all of these substances, Kim says.\u003c/p>\n\u003cp>So if you're thinking of starting an urban garden, Kim says, once you've have found a plot of land, you should learn its history. What's now an empty plot or a backyard might once have been a parking lot, a gas station or the site of a chemical spill, he says. \"Knowing the site history will give you some clues about what might be in that soil,\" Kim says.\u003c/p>\n\u003cp>And testing the soil and investigating the land's history are crucial whether or not you're planning on using raised beds. \"People tend to think raised beds are going to solve their contamination problem,\" Kim says. But contaminated soil could easily get kicked onto your plants, especially if the beds are low to the ground.\u003c/p>\n\u003cp>\"Another consideration is you have to be careful about the materials that you're using to build a raised bed,\" Kim says. Recycling wood from an old construction site might seem like a good, eco-friendly idea. But that wood could be treated with chemicals you don't want touching your fruits and veggies, Kim says.\u003c/p>\n\u003cp>Even after taking all those precautions, gardeners can never be 100 percent sure that they're in the clear, Kim says. So it's always a good idea to use gloves while gardening, and wash all your produce thoroughly. And if your young kids like to help out in the garden, you might want to clean them up as well.\u003c/p>\n\u003cp>All of this advice applies to all urban gardeners, Kim says, whether you're in charge of a small backyard plot, or a giant operation, like 140-acre \u003ca href=\"http://www.hantzfarmsdetroit.com/\">Hantz Farms\u003c/a> in Detroit.\u003c/p>\n\u003cp>According to the report, in Baltimore, over a quarter of the gardeners were relative newbies, with less than five years of experience.\u003c/p>\n\u003cp>Kim says there's no quick way to bridge the knowledge gap. But providing gardeners with the right resources is a first step. He and his colleagues have created an urban gardening \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/Urban-Soil-Safety/\">guide\u003c/a>. Baltimore residents can also check out an interactive \u003ca href=\"http://www.arcgis.com/apps/StorytellingTextLegend/index.html?appid=78b09d5b87f6416c966057b6ed092034\">map\u003c/a> of the city, which highlights sites where the risk of contamination is high.\u003c/p>\n\u003cp>Other great resources include the U.S. Department of Agriculture's online \u003ca href=\"http://afsic.nal.usda.gov/farms-and-community/urban-agriculturehttp:/afsic.nal.usda.gov/farms-and-community/urban-agriculture\">guide.\u003c/a>\u003c/p>\n\u003cp>\"I see these urban growing spaces as these oases in the middle of these urban environments,\" Kim says. They bring communities together, and they help people save money on fresh produce.\u003c/p>\n\u003cp>\"Urban growing spaces are amazing,\" Kim says. \"Let's keeping doing this, but let's do it safely.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80133\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\" alt=\"Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: Sergio Ruiz. Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: \u003ca href=\"https://www.flickr.com/photos/urbanists/\">Sergio Ruiz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/05/299051466/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy\">The Salt at NPR Food\u003c/a> (4/5/14)\u003c/p>\n\u003cp>The majority of Americans now live in cities, which means we have very little to do anymore with the production of our food.\u003c/p>\n\u003cp>But there's a reversal of that trend afoot, as more city people decide that they want to cultivate crops and raise some livestock. After all, there are few things more satisfying that biting than a bunch of tender, red radishes you grew yourself, or a fresh egg from the \u003ca href=\"http://www.npr.org/2013/08/07/209726394/want-to-be-a-chicken-farmer-try-it-before-you-commit\">backyard\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"http://assoc.garden.org/press/press.php?q=show&id=3819&pr=pr_nga\">figures\u003c/a> just released by the National Gardening Association, the number of American growing food in urban areas increased 29 percent between 2008 and 2013 from 7 million to 9 million people.\u003c/p>\n\u003cp>But many of these city-dwelling gardeners still aren't aware of how to grow food in urban soil safely, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0087913\">study\u003c/a> by researchers at Johns Hopkins University's Center for a Livable Future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most gardeners understand that the soil in big cities is often \u003ca href=\"http://www.npr.org/blogs/health/2013/04/04/176257595/soil-lead-may-be-an-overlooked-threat-to-kids-health\">contaminated with lead\u003c/a> — and know to get their soil tested. But the researchers' interviews with 70 urban gardeners in Baltimore revealed that most are pretty clueless about how to avoid other types of contaminants — like heavy metals and asbestos — from getting into their vegetables.\u003c/p>\n\u003cp>Part of the problem is that \"there might be contaminants that [gardeners] can't test for,\" says \u003ca href=\"http://www.livablefutureblog.com/about/brent-kim\">Brent Kim\u003c/a>, a program officer at the Center for a Livable Future. Most soil tests look for lead, cadmium and arsenic, he tells The Salt. But they don't test things petrochemicals left behind by cars, or cleaning solvents, which might have seeped into the soil from an old laundromat.\u003c/p>\n\u003cp>Many of these chemicals — including the cleaning solvents lautromats used back in the day, and chemicals found in the exhaust of cars — are carcinogenic, and they're dangerous to ingest or even breath in. Asbestos left over from a building demolished years ago cause lung problems, as well. And children are especially vulnerable to all of these substances, Kim says.\u003c/p>\n\u003cp>So if you're thinking of starting an urban garden, Kim says, once you've have found a plot of land, you should learn its history. What's now an empty plot or a backyard might once have been a parking lot, a gas station or the site of a chemical spill, he says. \"Knowing the site history will give you some clues about what might be in that soil,\" Kim says.\u003c/p>\n\u003cp>And testing the soil and investigating the land's history are crucial whether or not you're planning on using raised beds. \"People tend to think raised beds are going to solve their contamination problem,\" Kim says. But contaminated soil could easily get kicked onto your plants, especially if the beds are low to the ground.\u003c/p>\n\u003cp>\"Another consideration is you have to be careful about the materials that you're using to build a raised bed,\" Kim says. Recycling wood from an old construction site might seem like a good, eco-friendly idea. But that wood could be treated with chemicals you don't want touching your fruits and veggies, Kim says.\u003c/p>\n\u003cp>Even after taking all those precautions, gardeners can never be 100 percent sure that they're in the clear, Kim says. So it's always a good idea to use gloves while gardening, and wash all your produce thoroughly. And if your young kids like to help out in the garden, you might want to clean them up as well.\u003c/p>\n\u003cp>All of this advice applies to all urban gardeners, Kim says, whether you're in charge of a small backyard plot, or a giant operation, like 140-acre \u003ca href=\"http://www.hantzfarmsdetroit.com/\">Hantz Farms\u003c/a> in Detroit.\u003c/p>\n\u003cp>According to the report, in Baltimore, over a quarter of the gardeners were relative newbies, with less than five years of experience.\u003c/p>\n\u003cp>Kim says there's no quick way to bridge the knowledge gap. But providing gardeners with the right resources is a first step. He and his colleagues have created an urban gardening \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/Urban-Soil-Safety/\">guide\u003c/a>. Baltimore residents can also check out an interactive \u003ca href=\"http://www.arcgis.com/apps/StorytellingTextLegend/index.html?appid=78b09d5b87f6416c966057b6ed092034\">map\u003c/a> of the city, which highlights sites where the risk of contamination is high.\u003c/p>\n\u003cp>Other great resources include the U.S. Department of Agriculture's online \u003ca href=\"http://afsic.nal.usda.gov/farms-and-community/urban-agriculturehttp:/afsic.nal.usda.gov/farms-and-community/urban-agriculture\">guide.\u003c/a>\u003c/p>\n\u003cp>\"I see these urban growing spaces as these oases in the middle of these urban environments,\" Kim says. They bring communities together, and they help people save money on fresh produce.\u003c/p>\n\u003cp>\"Urban growing spaces are amazing,\" Kim says. \"Let's keeping doing this, but let's do it safely.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu",
"title": "For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\" alt=\"Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-79777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ever since the hand-crushed fermented bread crumbs popped up on the tasting menu at Daniel Patterson's flagship restaurant, Coi, breadcrumbs have been the making their way onto trendy plates throughout the city. It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Tired after a long day of work? Crumble a few slices of Acme levain and smother the crumbs with American cheese. Trying to impress your new brocoding boyfriend? Try a blend of Josey Baker crumbles topped with flakes off of a Tartine croissant. Throwing a dinner party in your up-and-coming mid-Market penthouse? Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Here’s how.\u003c/p>\n\u003cfigure id=\"attachment_79775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\" alt=\"You will need a different type of bread for each course. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-79775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You will need a different type of bread for each course. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you will need to source your bread. You’ll need at least one different selection per course, and it is best to buy the highest quality product possible. Check your local farmers’ markets first before searching through a grocery delivery app. You can also choose to buy bread through local retailers or a small, independent grocery store (but only if they sell local goods. Here, I’ve sourced a loaf of local levain, a local morning bun, a bag of local pita bread, a local everything bagel, and a (regrettably not local) loaf of whole wheat sandwich bread.\u003c/p>\n\u003cp>Each type of bread necessitates a different preparation method to best highlight their unique texture profile. Follow along below to see the meal prepared in the order of its courses.\u003c/p>\n\u003cfigure id=\"attachment_79776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\" alt=\"The Elevated Bagel. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Elevated Bagel. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>First course: Elevated Bagel\u003c/strong> (untoasted everything crumbs, frothy buttermilk, baby parsley)\u003c/p>\n\u003cp>Bagel crumbs should be rustic in their formation and untoasted in their nature. To prepare, slice the bagel into 1/4-inch thick rounds and transfer to a food processor. Pulse the bagel pieces until they have formed a diverse assemblage of crumbs, some pea-sized and some sand-sized. Transfer to a small bowl. \u003c/p>\n\u003cfigure id=\"attachment_79774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\" alt=\"Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\" width=\"1000\" height=\"742\" class=\"size-full wp-image-79774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To plate the dish, place a Chinese soup spoon on the counter. Carefully pour shaken and strained buttermilk into the spoon. This creamy, frothy buttermilk mimics the tang of cream cheese without its gelatinous mouthfeel. Top the buttermilk with two large pinches of bagel crumbs, being sure to place a few golden pieces on top. Pinch off one baby parsley leaf and place on top for a perfect burst of fresh grassiness.\u003c/p>\n\u003cfigure id=\"attachment_79773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\" alt=\"A Taste of the Middle East. Photo: Kate Williams\" width=\"1000\" height=\"725\" class=\"size-full wp-image-79773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Taste of the Middle East. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Second course: A Taste of the Middle East\u003c/strong> (hand-flaked olive oil-fried pita crumbs, za’atar, fry oil)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pita’s delicate nature deserves a gentle touch. To make the pita crumbs, first tear one pita into haphazard 3-inch pieces. Next, tear each of these pieces into smaller, pine nut sized flakes. Now pinch a small amount of the flakes in between your fingers and rub them together to crumble. Repeat with the remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_79784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\" alt=\"For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\" width=\"1000\" height=\"649\" class=\"size-full wp-image-79784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, fry the pita crumbs by heating 1/4 inch of locally cold-pressed extra-virgin olive oil in a small cast iron skillet. Add the crumbs and fry until they just turn golden and crisp. Drain the crumbs through a fine mesh strainer set over a small bowl. Reserve the leftover frying oil for plating.\u003c/p>\n\u003cp>Scatter 4 pinches of pita crumbs on a terra cotta plate. Using a baby spoon, drizzle the fry oil over the crumbs. The additional oil adds bitter depth and soft moisture to the crisp crumbs. Sprinkle approximately 1/16 teaspoon za’atar across the plate to add lively traditional zing to the plate.\u003c/p>\n\u003cfigure id=\"attachment_79781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\" alt=\"Health. Photo: Kate Williams\" width=\"1000\" height=\"710\" class=\"size-full wp-image-79781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Health. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third course: Health\u003c/strong> (whole wheat bread crumbs, toasted, no oil, no salt)\u003c/p>\n\u003cp>For this exploration of the salubrious nature of crumbs, start with whole wheat sandwich bread (bonus points for scoring a loaf fortified with extra fiber and minerals). Remove the crusts from three slices of bread and throw these gummy strips in the garbage can. Slice the interior of each slice into 1 by 2-inch rectangles.\u003c/p>\n\u003cfigure id=\"attachment_79780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\" alt=\"Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\" width=\"1000\" height=\"626\" class=\"size-full wp-image-79780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Pulse the bread rectangles in a food processor until they’ve formed fine, squishy crumbs. You could serve the crumbs raw, but I prefer to toast them in a 318° oven for 15 minutes. The long, slow baking process transforms the soft crumbles into crunchy, Grape Nuts-like gravel—a perfect representation of health.\u003c/p>\n\u003cp>Plate the health crumbs on a textured white plate in the shape of a curved comet trail. Do not add oil, butter, salt, or pepper. \u003c/p>\n\u003cfigure id=\"attachment_79779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\" alt=\"Four Crumbs, Four Textures. Photo: Kate Williams\" width=\"1000\" height=\"780\" class=\"size-full wp-image-79779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four Crumbs, Four Textures. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fourth course: Four Crumbs, Four Textures\u003c/strong> (Acme pain au levain prepared four ways, maldon, cracked black pepper)\u003c/p>\n\u003cp>The best way to experience a voyage of crumb textures is to experiment with size. I like to use a decent but not incredible naturally leavened loaf for this course. Acme’s pain au levain is a perfect choice. To prepare, slice off 1 1/4-inch thick piece, and then hand-separate the soft interior from the chewy crust. Next, hand-tear the soft interior into large 1-inch, crouton-like crumbs (“crouton” is really just another word for large breadcrumb), and then slice the crust into craggy 1-inch squares. \u003c/p>\n\u003cp>From the collection of large crumbs, select the two most perfect interior crumbs and two most perfect crust crumbs. Set one of each aside for plating, and then place the remaining two interior and crust crumbs on a toasting platter to crisp. \u003c/p>\n\u003cfigure id=\"attachment_79783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\" alt=\"Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-79783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Toast the crumbs in a 321° oven for 5 to 6 minutes until they’re just starting to turn golden. If they turn too dark, the crisp portions will turn carcinogenic, so they’ll need to be discarded. Finally, plate the four crumbs on an oversized slate platter in order from softest to crispest, and then scatter flakes of Maldon salt and cracked black pepper over the plate.\u003c/p>\n\u003cfigure id=\"attachment_79782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\" alt=\"Investigating Breakfast for Dessert. Photo: Kate Williams\" width=\"1000\" height=\"704\" class=\"size-full wp-image-79782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigating Breakfast for Dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fifth course: Investigating Breakfast for Dessert\u003c/strong> (melting vanilla ice cream, whiff of chocolate, hand-flaked morning bun crumbs)\u003c/p>\n\u003cp>Like pita bread, morning bun crumbs should always be hand-made. Separate the bun into four large sections, and then gently flake apart each layer using only the tips of your fingers. The crumb flakes should be thin and wispy. Discard any crumbs that do not flutter when tossed gently in the air.\u003c/p>\n\u003cfigure id=\"attachment_79778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\" alt=\"A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-79778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using two spoons, scoop a miniature quenelle of well-sourced vanilla ice cream onto a small grey dessert plate. Place a square of high-quality, single-origin dark chocolate next to the ice cream for 5 seconds. Remove and discard, leaving only the faintest trace of the chocolate’s oil. Pile 1 1/2 tablespoons of morning bun crumbs next to the ice cream. Let the ice cream begin to melt and pool below the crumbs before serving.\u003c/p>\n\u003ch3>Recipe: DIY Breadcrumb Tasting Menu\u003c/h3>\n\u003cp>\u003cem>Serves 1\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>Recipe can be doubled, tripled, or quadrupled as needed, depending on the size of your party.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\teverything bagel, sliced into 1/4-inch thick rounds\u003c/li>\n\u003cli>1\ttablespoon buttermilk\u003c/li>\n\u003cli>1\tbaby parsley leaf\u003c/li>\n\u003cli>1\tpita bread, torn into rustic 3-inch pieces\u003c/li>\n\u003cli>1\tcup extra-virgin olive oil\u003c/li>\n\u003cli>1/16\tteaspoon za’atar\u003c/li>\n\u003cli>3\tslices whole wheat sandwich bread, crusts removed and interior sliced into 2 by 3-inch rectangles\u003c/li>\n\u003cli>1\t1 1/4-inch thick slice Acme pan levain, soft interior separated from chewy crust\u003c/li>\n\u003cli>1\ttablespoon Maldon sea salt\u003c/li>\n\u003cli>1\ttablespoon cracked black pepper\u003c/li>\n\u003cli>1\tmorning bun, separated into 4 large pieces\u003c/li>\n\u003cli>1\tsmall square high-quality, single origin dark chocolate\u003c/li>\n\u003cli>1\ttablespoon high-quality vanilla ice cream\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Food processor\u003c/li>\n\u003cli>Small cast iron skillet\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Small bowl\u003c/li>\n\u003cli>Toasting platters\u003c/li>\n\u003cli>Chinese soup spoon\u003c/li>\n\u003cli>Terra cotta plate\u003c/li>\n\u003cli>White textured plate\u003c/li>\n\u003cli>Oversized slate platter\u003c/li>\n\u003cli>Grey dessert plate\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare crumbs as described above.\u003c/li>\n\u003cli>Just before serving, plate crumbs as described above.\u003c/li>\n\u003cli>Enjoy the delicate nature of each preparation of crumbs.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Kate Williams will show you how. ",
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"description": "It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Kate Williams will show you how. ",
"title": "For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\" alt=\"Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-79777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ever since the hand-crushed fermented bread crumbs popped up on the tasting menu at Daniel Patterson's flagship restaurant, Coi, breadcrumbs have been the making their way onto trendy plates throughout the city. It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Tired after a long day of work? Crumble a few slices of Acme levain and smother the crumbs with American cheese. Trying to impress your new brocoding boyfriend? Try a blend of Josey Baker crumbles topped with flakes off of a Tartine croissant. Throwing a dinner party in your up-and-coming mid-Market penthouse? Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Here’s how.\u003c/p>\n\u003cfigure id=\"attachment_79775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\" alt=\"You will need a different type of bread for each course. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-79775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You will need a different type of bread for each course. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you will need to source your bread. You’ll need at least one different selection per course, and it is best to buy the highest quality product possible. Check your local farmers’ markets first before searching through a grocery delivery app. You can also choose to buy bread through local retailers or a small, independent grocery store (but only if they sell local goods. Here, I’ve sourced a loaf of local levain, a local morning bun, a bag of local pita bread, a local everything bagel, and a (regrettably not local) loaf of whole wheat sandwich bread.\u003c/p>\n\u003cp>Each type of bread necessitates a different preparation method to best highlight their unique texture profile. Follow along below to see the meal prepared in the order of its courses.\u003c/p>\n\u003cfigure id=\"attachment_79776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\" alt=\"The Elevated Bagel. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Elevated Bagel. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>First course: Elevated Bagel\u003c/strong> (untoasted everything crumbs, frothy buttermilk, baby parsley)\u003c/p>\n\u003cp>Bagel crumbs should be rustic in their formation and untoasted in their nature. To prepare, slice the bagel into 1/4-inch thick rounds and transfer to a food processor. Pulse the bagel pieces until they have formed a diverse assemblage of crumbs, some pea-sized and some sand-sized. Transfer to a small bowl. \u003c/p>\n\u003cfigure id=\"attachment_79774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\" alt=\"Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\" width=\"1000\" height=\"742\" class=\"size-full wp-image-79774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To plate the dish, place a Chinese soup spoon on the counter. Carefully pour shaken and strained buttermilk into the spoon. This creamy, frothy buttermilk mimics the tang of cream cheese without its gelatinous mouthfeel. Top the buttermilk with two large pinches of bagel crumbs, being sure to place a few golden pieces on top. Pinch off one baby parsley leaf and place on top for a perfect burst of fresh grassiness.\u003c/p>\n\u003cfigure id=\"attachment_79773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\" alt=\"A Taste of the Middle East. Photo: Kate Williams\" width=\"1000\" height=\"725\" class=\"size-full wp-image-79773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Taste of the Middle East. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Second course: A Taste of the Middle East\u003c/strong> (hand-flaked olive oil-fried pita crumbs, za’atar, fry oil)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pita’s delicate nature deserves a gentle touch. To make the pita crumbs, first tear one pita into haphazard 3-inch pieces. Next, tear each of these pieces into smaller, pine nut sized flakes. Now pinch a small amount of the flakes in between your fingers and rub them together to crumble. Repeat with the remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_79784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\" alt=\"For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\" width=\"1000\" height=\"649\" class=\"size-full wp-image-79784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, fry the pita crumbs by heating 1/4 inch of locally cold-pressed extra-virgin olive oil in a small cast iron skillet. Add the crumbs and fry until they just turn golden and crisp. Drain the crumbs through a fine mesh strainer set over a small bowl. Reserve the leftover frying oil for plating.\u003c/p>\n\u003cp>Scatter 4 pinches of pita crumbs on a terra cotta plate. Using a baby spoon, drizzle the fry oil over the crumbs. The additional oil adds bitter depth and soft moisture to the crisp crumbs. Sprinkle approximately 1/16 teaspoon za’atar across the plate to add lively traditional zing to the plate.\u003c/p>\n\u003cfigure id=\"attachment_79781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\" alt=\"Health. Photo: Kate Williams\" width=\"1000\" height=\"710\" class=\"size-full wp-image-79781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Health. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third course: Health\u003c/strong> (whole wheat bread crumbs, toasted, no oil, no salt)\u003c/p>\n\u003cp>For this exploration of the salubrious nature of crumbs, start with whole wheat sandwich bread (bonus points for scoring a loaf fortified with extra fiber and minerals). Remove the crusts from three slices of bread and throw these gummy strips in the garbage can. Slice the interior of each slice into 1 by 2-inch rectangles.\u003c/p>\n\u003cfigure id=\"attachment_79780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\" alt=\"Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\" width=\"1000\" height=\"626\" class=\"size-full wp-image-79780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Pulse the bread rectangles in a food processor until they’ve formed fine, squishy crumbs. You could serve the crumbs raw, but I prefer to toast them in a 318° oven for 15 minutes. The long, slow baking process transforms the soft crumbles into crunchy, Grape Nuts-like gravel—a perfect representation of health.\u003c/p>\n\u003cp>Plate the health crumbs on a textured white plate in the shape of a curved comet trail. Do not add oil, butter, salt, or pepper. \u003c/p>\n\u003cfigure id=\"attachment_79779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\" alt=\"Four Crumbs, Four Textures. Photo: Kate Williams\" width=\"1000\" height=\"780\" class=\"size-full wp-image-79779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four Crumbs, Four Textures. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fourth course: Four Crumbs, Four Textures\u003c/strong> (Acme pain au levain prepared four ways, maldon, cracked black pepper)\u003c/p>\n\u003cp>The best way to experience a voyage of crumb textures is to experiment with size. I like to use a decent but not incredible naturally leavened loaf for this course. Acme’s pain au levain is a perfect choice. To prepare, slice off 1 1/4-inch thick piece, and then hand-separate the soft interior from the chewy crust. Next, hand-tear the soft interior into large 1-inch, crouton-like crumbs (“crouton” is really just another word for large breadcrumb), and then slice the crust into craggy 1-inch squares. \u003c/p>\n\u003cp>From the collection of large crumbs, select the two most perfect interior crumbs and two most perfect crust crumbs. Set one of each aside for plating, and then place the remaining two interior and crust crumbs on a toasting platter to crisp. \u003c/p>\n\u003cfigure id=\"attachment_79783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\" alt=\"Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-79783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Toast the crumbs in a 321° oven for 5 to 6 minutes until they’re just starting to turn golden. If they turn too dark, the crisp portions will turn carcinogenic, so they’ll need to be discarded. Finally, plate the four crumbs on an oversized slate platter in order from softest to crispest, and then scatter flakes of Maldon salt and cracked black pepper over the plate.\u003c/p>\n\u003cfigure id=\"attachment_79782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\" alt=\"Investigating Breakfast for Dessert. Photo: Kate Williams\" width=\"1000\" height=\"704\" class=\"size-full wp-image-79782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigating Breakfast for Dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fifth course: Investigating Breakfast for Dessert\u003c/strong> (melting vanilla ice cream, whiff of chocolate, hand-flaked morning bun crumbs)\u003c/p>\n\u003cp>Like pita bread, morning bun crumbs should always be hand-made. Separate the bun into four large sections, and then gently flake apart each layer using only the tips of your fingers. The crumb flakes should be thin and wispy. Discard any crumbs that do not flutter when tossed gently in the air.\u003c/p>\n\u003cfigure id=\"attachment_79778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\" alt=\"A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-79778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using two spoons, scoop a miniature quenelle of well-sourced vanilla ice cream onto a small grey dessert plate. Place a square of high-quality, single-origin dark chocolate next to the ice cream for 5 seconds. Remove and discard, leaving only the faintest trace of the chocolate’s oil. Pile 1 1/2 tablespoons of morning bun crumbs next to the ice cream. Let the ice cream begin to melt and pool below the crumbs before serving.\u003c/p>\n\u003ch3>Recipe: DIY Breadcrumb Tasting Menu\u003c/h3>\n\u003cp>\u003cem>Serves 1\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>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>Recipe can be doubled, tripled, or quadrupled as needed, depending on the size of your party.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\teverything bagel, sliced into 1/4-inch thick rounds\u003c/li>\n\u003cli>1\ttablespoon buttermilk\u003c/li>\n\u003cli>1\tbaby parsley leaf\u003c/li>\n\u003cli>1\tpita bread, torn into rustic 3-inch pieces\u003c/li>\n\u003cli>1\tcup extra-virgin olive oil\u003c/li>\n\u003cli>1/16\tteaspoon za’atar\u003c/li>\n\u003cli>3\tslices whole wheat sandwich bread, crusts removed and interior sliced into 2 by 3-inch rectangles\u003c/li>\n\u003cli>1\t1 1/4-inch thick slice Acme pan levain, soft interior separated from chewy crust\u003c/li>\n\u003cli>1\ttablespoon Maldon sea salt\u003c/li>\n\u003cli>1\ttablespoon cracked black pepper\u003c/li>\n\u003cli>1\tmorning bun, separated into 4 large pieces\u003c/li>\n\u003cli>1\tsmall square high-quality, single origin dark chocolate\u003c/li>\n\u003cli>1\ttablespoon high-quality vanilla ice cream\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Food processor\u003c/li>\n\u003cli>Small cast iron skillet\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Small bowl\u003c/li>\n\u003cli>Toasting platters\u003c/li>\n\u003cli>Chinese soup spoon\u003c/li>\n\u003cli>Terra cotta plate\u003c/li>\n\u003cli>White textured plate\u003c/li>\n\u003cli>Oversized slate platter\u003c/li>\n\u003cli>Grey dessert plate\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare crumbs as described above.\u003c/li>\n\u003cli>Just before serving, plate crumbs as described above.\u003c/li>\n\u003cli>Enjoy the delicate nature of each preparation of crumbs.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Bagels: Bringing New York to Your Brunch Table",
"title": "DIY Bagels: Bringing New York to Your Brunch Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/all-shaped.jpg\">\u003cimg class=\"size-full wp-image-78834\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/all-shaped.jpg\" alt=\"Homemade bagels are easy to make and totally worth the time to do right. Photo: Kate Williams\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade bagels are easy to make and totally worth the time to do right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>About a month ago, a few enterprising young San Francisco foodies orchestrated a bagel pop-up. \u003ca href=\"http://sf.eater.com/archives/2014/02/10/the_nyc_bagel_popup_drew_insane_twohour_lines.php\" target=\"_blank\" rel=\"noopener\">The duo imported a bunch of bagels\u003c/a> from New York’s Russ & Daughters, serving them to the bagel-starved hipster masses in the Mission. The line was painfully long and wet, leaving hopeful bagel eaters in the cold drizzle for up to two hours. Far before everyone reached the front, the bagels sold out.\u003c/p>\n\u003cp>[contextly_sidebar id=\"1aV5N1A58UORJ4L0G9kE0VGMV6CtkPEz\"]\u003c/p>\n\u003cp>While the event may or may not have been a success, it is clear that the denizens of San Francisco are jonesing for a good bagel or three. Yet there’s a far less annoying way to get them on your brunch table than braving a line: make them yourself.\u003c/p>\n\u003cp>Baking your own bagels isn’t particularly difficult, but it does require time. Plan on starting the dough the afternoon before you’d like to eat them. When I’m baking any kind of bread, I use a stand mixer to knead the dough. Not only is it easier, but it also allows me to better control the amount of flour going into the dough. That said, you could absolutely knead this dough by hand (see the recipe below for instructions).\u003c/p>\n\u003cfigure id=\"attachment_78835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ingredients-1.jpg\">\u003cimg class=\"size-full wp-image-78835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ingredients-1.jpg\" alt=\"Homemade bagels have a short ingredient list: flour, yeast, salt, barley malt syrup, baking soda, and water. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade bagels have a short ingredient list: flour, yeast, salt, barley malt syrup, baking soda, and water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I use a kitchen scale to measure the ingredients for the dough, using the gram setting on the scale. If you don’t own a scale, you should seriously consider buying one—it’ll make all of your baking projects easier and more accurate. I’ve scaled this recipe to use 1 pound or 455 grams of bread flour, which I measure directly into my mixer bowl. Bread flour has a higher protein check, so it will form more gluten and will therefore give the bagels serious chew. If you’re planning ahead, you can also look for high-gluten flour, which has an even higher protein content to use. It’s the preferred bagel flour for bakers like \u003ca href=\"http://peterreinhart.typepad.com/about.html\" target=\"_blank\" rel=\"noopener\">Peter Reinhart\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/remaining-autolyse.jpg\">\u003cimg class=\"size-full wp-image-78836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/remaining-autolyse.jpg\" alt=\"Using a scale makes measuring a breeze. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a scale makes measuring a breeze. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To the flour, I add a little more than a cup (255 grams) of lukewarm water—shoot for around 90-95 degrees. For those who dabble in baker’s percentages, this will put the dough at around 56% hydration. Bagels get their dense structure from using a very stiff, low hydration dough like this one. (As a comparison, much lighter breads like sandwich breads are typically mixed at 75% to even 80% hydration.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For sweetness, I add barley malt syrup, but you can also use honey if that’s what you’ve got on hand. Finally, I add a small amount of yeast. Since the dough will have an extended cold proof in the fridge, it doesn’t need very much yeast.\u003c/p>\n\u003cfigure id=\"attachment_78837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/autolyse.jpg\">\u003cimg class=\"size-full wp-image-78837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/autolyse.jpg\" alt=\"After the initial mixing, the dough will be shaggy and sticky. Photo: Kate Williams\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the initial mixing, the dough will be shaggy and sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once everything is measured, I place the bowl in the stand mixer fitted with the dough hook and knead the dough on low speed until all of the flour is incorporated. Then I let this shaggy dough rest for 10 to 15 minutes. This period of rest is called the autolyse method and it allows the flour to hydrate and relax for easier kneading. I leave out the salt during the autolyse because it interferes with the flour’s hydration process.\u003c/p>\n\u003cp>After the autolyse, I like to add a generous amount of salt—2 1/2 teaspoons of coarse kosher—because it gives the dough greater depth of flavor. Once I’ve added it to the mixer, I raise the speed to medium and knead the dough for about 10 minutes. Since this dough is very stiff, it has a tendency to rock the mixer around, so don’t walk away. I like to keep my hand on the top of the mixer as it is kneading. Hanging out also gives me the opportunity to scrape the sides of the mixer bowl from time to time to ensure that the dough is kneading evenly.\u003c/p>\n\u003cfigure id=\"attachment_78838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/kneaded-dough.jpg\">\u003cimg class=\"size-full wp-image-78838\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/kneaded-dough.jpg\" alt=\"The fully kneaded dough will be smooth and elastic. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough will be smooth and elastic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll know that the dough is fully kneaded when it is stretchy, smooth, and no longer sticky. It should also pull away from the sides of the mixer bowl. Dump the fully kneaded dough onto a clean countertop and roll it into a ball. It shouldn’t stick to the counter. Transfer the dough ball to a large, lightly greased mixing bowl. Lightly grease the top of the dough and cover the bowl with plastic wrap.\u003c/p>\n\u003cp>Depending on my schedule, I’ll either let the dough rise on the counter until doubled or stick it in the fridge to rise more slowly. This stage will take around one hour on the counter (depending on the ambient temperature in the room) or 3 to 4 hours in the fridge. You could even let the dough sit longer in the fridge if needed.\u003c/p>\n\u003cfigure id=\"attachment_78839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/risen-dough.jpg\">\u003cimg class=\"size-full wp-image-78839\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/risen-dough.jpg\" alt=\"After 4 hours in the fridge, the dough has just about doubled in size. Photo: Kate Williams\" width=\"1000\" height=\"646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After 4 hours in the fridge, the dough has just about doubled in size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now the dough is ready to be shaped. To ensure that the bagels bake evenly, I like to use a scale to divide the dough into six equal pieces. Simply weigh the entire round of dough, and then divide the total weight by six to get the weight for each bagel. My dough clocked in at 729 grams, so I weighed out about 121.5 grams per bagel. Use a bench scraper to cut the dough into neat pieces.\u003c/p>\n\u003cp>Next, I pre-shape the bagels by rolling each piece into a ball. I let these balls rest for about 10 minutes, covered with a damp kitchen towel. Pre-shaping the dough will help the gluten relax and keep the bagels from totally snapping back when you try to shape them.\u003c/p>\n\u003cfigure id=\"attachment_78840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/shaping-bagels.jpg\">\u003cimg class=\"size-full wp-image-78840\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/shaping-bagels.jpg\" alt=\"I prefer the poke method for shaping bagels. Photos: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I prefer the poke method for shaping bagels. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of ways to form bagels: the snake method and the (easier and more reliable) poke method. I go for easy and reliable. Simply use your thumb and index finger to poke a hole through the center of the dough ball. Then gently work all of your fingers into the hole to stretch it larger. Continue to work with the dough until you’ve stretched the hole to about 2 inches in diameter. It’ll shrink upon proofing and baking, so you want to make the hole extra big. Place the shaped bagels onto an oiled parchment-lined baking sheet and brush each bagel with a bit of olive oil.\u003c/p>\n\u003cp>Once all of the bagels are shaped, they need to proof. I like to let this step happen slowly in the refrigerator. While not totally necessary, this slow, extended proof develops subtle fermented flavor in the dough. At lower temperatures, yeast produces less carbon dioxide and more of the positive flavor components of fermentation, like sugars and acids. Plus, the bubbles formed by the yeast are smaller at a lower temperature, leading to a more compact bagel. (No one wants a fluffy light bagel!) I give my bagels around 12 hours in the fridge. This usually works out to an overnight proof. It’s actually perfect timing—the bagels will be ready to eat for brunch the next morning.\u003c/p>\n\u003cfigure id=\"attachment_78841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fully-proofed.jpg\">\u003cimg class=\"size-full wp-image-78841\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fully-proofed.jpg\" alt=\"The next day, the proofed bagels will have risen slightly. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The next day, the proofed bagels will have risen slightly. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll want to let the cold, proofed bagels warm up a bit before cooking. I take them out of the fridge about one hour before I plan to stick them in the oven. This is also a good time to turn on the oven. I bake my bagels at a flaming hot 500 degrees, and the oven needs extra time to get its temperature up that high and to remain consistent.\u003c/p>\n\u003cp>Next, I prepare my boiling water bath. I bring a big pot of water to a boil over high heat and then reduce the heat to maintain a gentle simmer. Then in goes some more barley malt syrup (for color and flavor) and baking soda. The baking soda alkalizes the water, giving the boiled bagels a crisper, browner crust.\u003c/p>\n\u003cfigure id=\"attachment_78842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/boiling.jpg\">\u003cimg class=\"size-full wp-image-78842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/boiling.jpg\" alt=\"Boil the bagels in a mixture of barley malt syrup and baking soda for the best crust. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boil the bagels in a mixture of barley malt syrup and baking soda for the best crust. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I can fit three bagels in my pot. You may be able to fit more or less, just keep in mind that you don’t want to crowd the pot too much. Boil the bagels for about one minute on each side. You’ll notice that the bagels will puff and then deflate a little in the water. That’s perfectly normal. The bagels will also take on a yellow-ish hue. Again, normal.\u003c/p>\n\u003cp>Transfer the boiled bagels back to the parchment-lined baking sheet, letting any water drip off back into the pot. While they’re still wet, sprinkle with any bagel topping you’d like. I’m a big fan of sesame seed bagels, so that’s what I’ve used here.\u003c/p>\n\u003cfigure id=\"attachment_78843\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sesame-seeded.jpg\">\u003cimg class=\"size-full wp-image-78843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sesame-seeded.jpg\" alt=\"After the bagels have come out of the water bath, they will be a little wrinkly and deflated. They’ll also be wet and sticky, so it’s a good time to sprinkle on toppings. Photo: Kate Williams\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the bagels have come out of the water bath, they will be a little wrinkly and deflated. They’ll also be wet and sticky, so it’s a good time to sprinkle on toppings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally (finally!) bake the bagels. Place the tray in the super hot oven and let the bagels bake until they’re deep golden brown and have formed a crisp skin. It’ll take about 20 minutes. Rotate the tray after about 10 minutes to make sure everything is baking evenly. Check on the bagels after about 15 minutes to make sure the bottoms aren’t getting too dark. If that’s the case, stack another baking sheet under the first one.\u003c/p>\n\u003cp>You’ll want to let the baked bagels cool completely before slicing in. I know that sounds like an exercise in exhausting impatience, but keep in mind the fact that the steam trapped inside the crisp exterior will continue to “bake” on the bagels, even after they’ve been pulled from the oven. They will be gummy while still hot. Don’t worry too much—cooling only takes around 20 minutes.\u003c/p>\n\u003cp>Now, dig in! The bagels are best that morning; so don’t hesitate to indulge in a couple, or three, or four.\u003c/p>\n\u003cfigure id=\"attachment_78844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/final-bagels-2.jpg\">\u003cimg class=\"size-full wp-image-78844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/final-bagels-2.jpg\" alt=\"DIY sesame bagels. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY sesame bagels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Bagels\u003c/h3>\n\u003cp>\u003cem>Makes 6 bagels\u003c/em>\u003c/p>\n\u003cp>Note: Dough recipe can be doubled to make 12 bagels. You will need two baking sheets. The ingredients for the boiling water bath do not need to be doubled. You can find barley malt syrup at high-end grocery stores like Whole Foods or at brewery supply stores.\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 1/2 cups (455 grams) unbleached bread flour\u003c/li>\n\u003cli>1 cup plus 2 tablespoons (255 grams) lukewarm water, plus 2 to 3 quarts for boiling\u003c/li>\n\u003cli>2 1/2 tablespoons (49.5 grams) barley malt syrup or honey, divided\u003c/li>\n\u003cli>1 1/4 teaspoons (3.75 grams) active dry yeast or 1 teaspoon (3 grams) instant yeast\u003c/li>\n\u003cli>2 1/2 teaspoons (10.5 grams) kosher salt\u003c/li>\n\u003cli>Olive oil or nonstick cooking spray\u003c/li>\n\u003cli>1 tablespoon (14 grams) baking soda\u003c/li>\n\u003cli>Toppings such as sesame seeds, poppy seeds, coarse salt, onion flakes, or garlic flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scale\u003c/li>\n\u003cli>Standing mixer (optional)\u003c/li>\n\u003cli>Large bowl\u003c/li>\n\u003cli>Bench scraper or sharp knife\u003c/li>\n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>Pastry brush (optional)\u003c/li>\n\u003cli>Large pot\u003c/li>\n\u003cli>Slotted spoon\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>If using a stand mixer, combine flour, lukewarm water, 1 tablespoon malt syrup, and yeast in mixer bowl. Attach to mixer fitted with dough attachment. Knead on low speed until a shaggy dough forms, 2 to 3 minutes. Let dough rest, covered with a damp kitchen towel, for 10 minutes.\u003c/li>\n\u003cli>Add salt to the dough and knead on medium speed until the dough is elastic, pulls away from the sides of the mixer bowl, and is no longer sticky when touched, 7 to 10 minutes. Transfer the dough to a clean counter and shape into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let rise for 1 hour at room temperature or up to 4 hours in the refrigerator. The dough should have doubled in size.\u003c/li>\n\u003cli>If kneading by hand, combine flour, lukewarm water, 1 tablespoon malt syrup, and yeast in a large mixing bowl. Use your fingers to bring the ingredients together into a shaggy dough. Let dough rest, covered with a damp kitchen towel, for 10 minutes.\u003c/li>\n\u003cli>Add salt to the dough and knead together. Transfer the dough to a very lightly floured counter and knead until the dough is elastic and no longer sticky when touched, 10 to 15 minutes. Shape dough into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let rise for 1 hour at room temperature or up to 4 hours in the refrigerator. The dough should have doubled in size. Meanwhile, lightly oil a parchment-lined baking sheet with olive oil or spray it with nonstick cooking spray.\u003c/li>\n\u003cli>Once dough has risen, weigh it on a kitchen scale. Divide the total weight by 6 to get the ideal weight for each bagel. Divide the dough into 6 equally-sized pieces using the scale. Pre-shape the bagels by rolling each piece into a taut ball. Let rest, covered with a damp kitchen towel, for 10 minutes.\u003c/li>\n\u003cli>To form the bagels, use your thumb and index finger poke a hole all the way through in the center of each dough ball. Gently work all of your fingers into the hole, stretching it to form a larger hole, about 2 inches in diameter. Place the shaped bagels onto the prepared baking sheet.\u003c/li>\n\u003cli>Once all of the bagels are shaped, gently brush with olive oil or spray with nonstick cooking spray. Cover bagels with plastic wrap, and place in the refrigerator to proof for 8 to 12 hours (an overnight proof works best for most schedules).\u003c/li>\n\u003cli>The next morning, remove bagels from the fridge about 1 hour before you’d like to bake them. Preheat the oven to 500 degrees.\u003c/li>\n\u003cli>When you’re ready to bake, fill a large, wide pot with water to a depth of about 4 inches. Bring the water to a rolling boil, and then reduce the heat to maintain a simmer. Add the remaining 1 1/2 tablespoons barley malt syrup and the baking soda. Stir gently to dissolve the syrup.\u003c/li>\n\u003cli>Gently place proofed bagels into the simmering water bath. Three to 4 bagels should fit comfortably in most pots. Simmer bagels for 1 minute on each side and then remove from the water bath with a slotted spoon. Return to parchment-lined baking sheet. Continue with remaining bagels. While bagels are still wet, sprinkle with desired toppings.\u003c/li>\n\u003cli>Bake bagels in the oven until deeply browned and crisp, about 20 minutes, rotating the baking sheet halfway through the cooking time. If it seems that the bagels are browning too much on the bottom, stack another baking sheet underneath.\u003c/li>\n\u003cli>Let bagels cool completely before slicing and serving. Bagels are best the day they are made, but will keep for a couple of days in an airtight container. Leftover bagels are best toasted.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Instead of waiting in line for fresh bagels, make your own. It's not difficult; it just takes patience. Kate Williams suggests starting the day before so you can have fresh bagels in the morning. It'll be worth it.",
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"description": "Instead of waiting in line for fresh bagels, make your own. It's not difficult; it just takes patience. Kate Williams suggests starting the day before so you can have fresh bagels in the morning. It'll be worth it.",
"title": "DIY Bagels: Bringing New York to Your Brunch Table | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/all-shaped.jpg\">\u003cimg class=\"size-full wp-image-78834\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/all-shaped.jpg\" alt=\"Homemade bagels are easy to make and totally worth the time to do right. Photo: Kate Williams\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade bagels are easy to make and totally worth the time to do right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>About a month ago, a few enterprising young San Francisco foodies orchestrated a bagel pop-up. \u003ca href=\"http://sf.eater.com/archives/2014/02/10/the_nyc_bagel_popup_drew_insane_twohour_lines.php\" target=\"_blank\" rel=\"noopener\">The duo imported a bunch of bagels\u003c/a> from New York’s Russ & Daughters, serving them to the bagel-starved hipster masses in the Mission. The line was painfully long and wet, leaving hopeful bagel eaters in the cold drizzle for up to two hours. Far before everyone reached the front, the bagels sold out.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>While the event may or may not have been a success, it is clear that the denizens of San Francisco are jonesing for a good bagel or three. Yet there’s a far less annoying way to get them on your brunch table than braving a line: make them yourself.\u003c/p>\n\u003cp>Baking your own bagels isn’t particularly difficult, but it does require time. Plan on starting the dough the afternoon before you’d like to eat them. When I’m baking any kind of bread, I use a stand mixer to knead the dough. Not only is it easier, but it also allows me to better control the amount of flour going into the dough. That said, you could absolutely knead this dough by hand (see the recipe below for instructions).\u003c/p>\n\u003cfigure id=\"attachment_78835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ingredients-1.jpg\">\u003cimg class=\"size-full wp-image-78835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ingredients-1.jpg\" alt=\"Homemade bagels have a short ingredient list: flour, yeast, salt, barley malt syrup, baking soda, and water. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade bagels have a short ingredient list: flour, yeast, salt, barley malt syrup, baking soda, and water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I use a kitchen scale to measure the ingredients for the dough, using the gram setting on the scale. If you don’t own a scale, you should seriously consider buying one—it’ll make all of your baking projects easier and more accurate. I’ve scaled this recipe to use 1 pound or 455 grams of bread flour, which I measure directly into my mixer bowl. Bread flour has a higher protein check, so it will form more gluten and will therefore give the bagels serious chew. If you’re planning ahead, you can also look for high-gluten flour, which has an even higher protein content to use. It’s the preferred bagel flour for bakers like \u003ca href=\"http://peterreinhart.typepad.com/about.html\" target=\"_blank\" rel=\"noopener\">Peter Reinhart\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/remaining-autolyse.jpg\">\u003cimg class=\"size-full wp-image-78836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/remaining-autolyse.jpg\" alt=\"Using a scale makes measuring a breeze. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a scale makes measuring a breeze. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To the flour, I add a little more than a cup (255 grams) of lukewarm water—shoot for around 90-95 degrees. For those who dabble in baker’s percentages, this will put the dough at around 56% hydration. Bagels get their dense structure from using a very stiff, low hydration dough like this one. (As a comparison, much lighter breads like sandwich breads are typically mixed at 75% to even 80% hydration.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For sweetness, I add barley malt syrup, but you can also use honey if that’s what you’ve got on hand. Finally, I add a small amount of yeast. Since the dough will have an extended cold proof in the fridge, it doesn’t need very much yeast.\u003c/p>\n\u003cfigure id=\"attachment_78837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/autolyse.jpg\">\u003cimg class=\"size-full wp-image-78837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/autolyse.jpg\" alt=\"After the initial mixing, the dough will be shaggy and sticky. Photo: Kate Williams\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the initial mixing, the dough will be shaggy and sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once everything is measured, I place the bowl in the stand mixer fitted with the dough hook and knead the dough on low speed until all of the flour is incorporated. Then I let this shaggy dough rest for 10 to 15 minutes. This period of rest is called the autolyse method and it allows the flour to hydrate and relax for easier kneading. I leave out the salt during the autolyse because it interferes with the flour’s hydration process.\u003c/p>\n\u003cp>After the autolyse, I like to add a generous amount of salt—2 1/2 teaspoons of coarse kosher—because it gives the dough greater depth of flavor. Once I’ve added it to the mixer, I raise the speed to medium and knead the dough for about 10 minutes. Since this dough is very stiff, it has a tendency to rock the mixer around, so don’t walk away. I like to keep my hand on the top of the mixer as it is kneading. Hanging out also gives me the opportunity to scrape the sides of the mixer bowl from time to time to ensure that the dough is kneading evenly.\u003c/p>\n\u003cfigure id=\"attachment_78838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/kneaded-dough.jpg\">\u003cimg class=\"size-full wp-image-78838\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/kneaded-dough.jpg\" alt=\"The fully kneaded dough will be smooth and elastic. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough will be smooth and elastic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll know that the dough is fully kneaded when it is stretchy, smooth, and no longer sticky. It should also pull away from the sides of the mixer bowl. Dump the fully kneaded dough onto a clean countertop and roll it into a ball. It shouldn’t stick to the counter. Transfer the dough ball to a large, lightly greased mixing bowl. Lightly grease the top of the dough and cover the bowl with plastic wrap.\u003c/p>\n\u003cp>Depending on my schedule, I’ll either let the dough rise on the counter until doubled or stick it in the fridge to rise more slowly. This stage will take around one hour on the counter (depending on the ambient temperature in the room) or 3 to 4 hours in the fridge. You could even let the dough sit longer in the fridge if needed.\u003c/p>\n\u003cfigure id=\"attachment_78839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/risen-dough.jpg\">\u003cimg class=\"size-full wp-image-78839\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/risen-dough.jpg\" alt=\"After 4 hours in the fridge, the dough has just about doubled in size. Photo: Kate Williams\" width=\"1000\" height=\"646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After 4 hours in the fridge, the dough has just about doubled in size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now the dough is ready to be shaped. To ensure that the bagels bake evenly, I like to use a scale to divide the dough into six equal pieces. Simply weigh the entire round of dough, and then divide the total weight by six to get the weight for each bagel. My dough clocked in at 729 grams, so I weighed out about 121.5 grams per bagel. Use a bench scraper to cut the dough into neat pieces.\u003c/p>\n\u003cp>Next, I pre-shape the bagels by rolling each piece into a ball. I let these balls rest for about 10 minutes, covered with a damp kitchen towel. Pre-shaping the dough will help the gluten relax and keep the bagels from totally snapping back when you try to shape them.\u003c/p>\n\u003cfigure id=\"attachment_78840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/shaping-bagels.jpg\">\u003cimg class=\"size-full wp-image-78840\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/shaping-bagels.jpg\" alt=\"I prefer the poke method for shaping bagels. Photos: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I prefer the poke method for shaping bagels. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of ways to form bagels: the snake method and the (easier and more reliable) poke method. I go for easy and reliable. Simply use your thumb and index finger to poke a hole through the center of the dough ball. Then gently work all of your fingers into the hole to stretch it larger. Continue to work with the dough until you’ve stretched the hole to about 2 inches in diameter. It’ll shrink upon proofing and baking, so you want to make the hole extra big. Place the shaped bagels onto an oiled parchment-lined baking sheet and brush each bagel with a bit of olive oil.\u003c/p>\n\u003cp>Once all of the bagels are shaped, they need to proof. I like to let this step happen slowly in the refrigerator. While not totally necessary, this slow, extended proof develops subtle fermented flavor in the dough. At lower temperatures, yeast produces less carbon dioxide and more of the positive flavor components of fermentation, like sugars and acids. Plus, the bubbles formed by the yeast are smaller at a lower temperature, leading to a more compact bagel. (No one wants a fluffy light bagel!) I give my bagels around 12 hours in the fridge. This usually works out to an overnight proof. It’s actually perfect timing—the bagels will be ready to eat for brunch the next morning.\u003c/p>\n\u003cfigure id=\"attachment_78841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fully-proofed.jpg\">\u003cimg class=\"size-full wp-image-78841\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fully-proofed.jpg\" alt=\"The next day, the proofed bagels will have risen slightly. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The next day, the proofed bagels will have risen slightly. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll want to let the cold, proofed bagels warm up a bit before cooking. I take them out of the fridge about one hour before I plan to stick them in the oven. This is also a good time to turn on the oven. I bake my bagels at a flaming hot 500 degrees, and the oven needs extra time to get its temperature up that high and to remain consistent.\u003c/p>\n\u003cp>Next, I prepare my boiling water bath. I bring a big pot of water to a boil over high heat and then reduce the heat to maintain a gentle simmer. Then in goes some more barley malt syrup (for color and flavor) and baking soda. The baking soda alkalizes the water, giving the boiled bagels a crisper, browner crust.\u003c/p>\n\u003cfigure id=\"attachment_78842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/boiling.jpg\">\u003cimg class=\"size-full wp-image-78842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/boiling.jpg\" alt=\"Boil the bagels in a mixture of barley malt syrup and baking soda for the best crust. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boil the bagels in a mixture of barley malt syrup and baking soda for the best crust. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I can fit three bagels in my pot. You may be able to fit more or less, just keep in mind that you don’t want to crowd the pot too much. Boil the bagels for about one minute on each side. You’ll notice that the bagels will puff and then deflate a little in the water. That’s perfectly normal. The bagels will also take on a yellow-ish hue. Again, normal.\u003c/p>\n\u003cp>Transfer the boiled bagels back to the parchment-lined baking sheet, letting any water drip off back into the pot. While they’re still wet, sprinkle with any bagel topping you’d like. I’m a big fan of sesame seed bagels, so that’s what I’ve used here.\u003c/p>\n\u003cfigure id=\"attachment_78843\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sesame-seeded.jpg\">\u003cimg class=\"size-full wp-image-78843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sesame-seeded.jpg\" alt=\"After the bagels have come out of the water bath, they will be a little wrinkly and deflated. They’ll also be wet and sticky, so it’s a good time to sprinkle on toppings. Photo: Kate Williams\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the bagels have come out of the water bath, they will be a little wrinkly and deflated. They’ll also be wet and sticky, so it’s a good time to sprinkle on toppings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally (finally!) bake the bagels. Place the tray in the super hot oven and let the bagels bake until they’re deep golden brown and have formed a crisp skin. It’ll take about 20 minutes. Rotate the tray after about 10 minutes to make sure everything is baking evenly. Check on the bagels after about 15 minutes to make sure the bottoms aren’t getting too dark. If that’s the case, stack another baking sheet under the first one.\u003c/p>\n\u003cp>You’ll want to let the baked bagels cool completely before slicing in. I know that sounds like an exercise in exhausting impatience, but keep in mind the fact that the steam trapped inside the crisp exterior will continue to “bake” on the bagels, even after they’ve been pulled from the oven. They will be gummy while still hot. Don’t worry too much—cooling only takes around 20 minutes.\u003c/p>\n\u003cp>Now, dig in! The bagels are best that morning; so don’t hesitate to indulge in a couple, or three, or four.\u003c/p>\n\u003cfigure id=\"attachment_78844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/final-bagels-2.jpg\">\u003cimg class=\"size-full wp-image-78844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/final-bagels-2.jpg\" alt=\"DIY sesame bagels. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY sesame bagels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Bagels\u003c/h3>\n\u003cp>\u003cem>Makes 6 bagels\u003c/em>\u003c/p>\n\u003cp>Note: Dough recipe can be doubled to make 12 bagels. You will need two baking sheets. The ingredients for the boiling water bath do not need to be doubled. You can find barley malt syrup at high-end grocery stores like Whole Foods or at brewery supply stores.\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 1/2 cups (455 grams) unbleached bread flour\u003c/li>\n\u003cli>1 cup plus 2 tablespoons (255 grams) lukewarm water, plus 2 to 3 quarts for boiling\u003c/li>\n\u003cli>2 1/2 tablespoons (49.5 grams) barley malt syrup or honey, divided\u003c/li>\n\u003cli>1 1/4 teaspoons (3.75 grams) active dry yeast or 1 teaspoon (3 grams) instant yeast\u003c/li>\n\u003cli>2 1/2 teaspoons (10.5 grams) kosher salt\u003c/li>\n\u003cli>Olive oil or nonstick cooking spray\u003c/li>\n\u003cli>1 tablespoon (14 grams) baking soda\u003c/li>\n\u003cli>Toppings such as sesame seeds, poppy seeds, coarse salt, onion flakes, or garlic flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scale\u003c/li>\n\u003cli>Standing mixer (optional)\u003c/li>\n\u003cli>Large bowl\u003c/li>\n\u003cli>Bench scraper or sharp knife\u003c/li>\n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>Pastry brush (optional)\u003c/li>\n\u003cli>Large pot\u003c/li>\n\u003cli>Slotted spoon\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>If using a stand mixer, combine flour, lukewarm water, 1 tablespoon malt syrup, and yeast in mixer bowl. Attach to mixer fitted with dough attachment. Knead on low speed until a shaggy dough forms, 2 to 3 minutes. Let dough rest, covered with a damp kitchen towel, for 10 minutes.\u003c/li>\n\u003cli>Add salt to the dough and knead on medium speed until the dough is elastic, pulls away from the sides of the mixer bowl, and is no longer sticky when touched, 7 to 10 minutes. Transfer the dough to a clean counter and shape into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let rise for 1 hour at room temperature or up to 4 hours in the refrigerator. The dough should have doubled in size.\u003c/li>\n\u003cli>If kneading by hand, combine flour, lukewarm water, 1 tablespoon malt syrup, and yeast in a large mixing bowl. Use your fingers to bring the ingredients together into a shaggy dough. Let dough rest, covered with a damp kitchen towel, for 10 minutes.\u003c/li>\n\u003cli>Add salt to the dough and knead together. Transfer the dough to a very lightly floured counter and knead until the dough is elastic and no longer sticky when touched, 10 to 15 minutes. Shape dough into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let rise for 1 hour at room temperature or up to 4 hours in the refrigerator. The dough should have doubled in size. Meanwhile, lightly oil a parchment-lined baking sheet with olive oil or spray it with nonstick cooking spray.\u003c/li>\n\u003cli>Once dough has risen, weigh it on a kitchen scale. Divide the total weight by 6 to get the ideal weight for each bagel. Divide the dough into 6 equally-sized pieces using the scale. Pre-shape the bagels by rolling each piece into a taut ball. Let rest, covered with a damp kitchen towel, for 10 minutes.\u003c/li>\n\u003cli>To form the bagels, use your thumb and index finger poke a hole all the way through in the center of each dough ball. Gently work all of your fingers into the hole, stretching it to form a larger hole, about 2 inches in diameter. Place the shaped bagels onto the prepared baking sheet.\u003c/li>\n\u003cli>Once all of the bagels are shaped, gently brush with olive oil or spray with nonstick cooking spray. Cover bagels with plastic wrap, and place in the refrigerator to proof for 8 to 12 hours (an overnight proof works best for most schedules).\u003c/li>\n\u003cli>The next morning, remove bagels from the fridge about 1 hour before you’d like to bake them. Preheat the oven to 500 degrees.\u003c/li>\n\u003cli>When you’re ready to bake, fill a large, wide pot with water to a depth of about 4 inches. Bring the water to a rolling boil, and then reduce the heat to maintain a simmer. Add the remaining 1 1/2 tablespoons barley malt syrup and the baking soda. Stir gently to dissolve the syrup.\u003c/li>\n\u003cli>Gently place proofed bagels into the simmering water bath. Three to 4 bagels should fit comfortably in most pots. Simmer bagels for 1 minute on each side and then remove from the water bath with a slotted spoon. Return to parchment-lined baking sheet. Continue with remaining bagels. While bagels are still wet, sprinkle with desired toppings.\u003c/li>\n\u003cli>Bake bagels in the oven until deeply browned and crisp, about 20 minutes, rotating the baking sheet halfway through the cooking time. If it seems that the bagels are browning too much on the bottom, stack another baking sheet underneath.\u003c/li>\n\u003cli>Let bagels cool completely before slicing and serving. Bagels are best the day they are made, but will keep for a couple of days in an airtight container. Leftover bagels are best toasted.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Boudin Blanc with the Meat Club: Try It Yourself",
"title": "Making Boudin Blanc with the Meat Club: Try It Yourself",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78756\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\" alt=\"Finished raw sausage. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-78756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished raw sausage. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Don't make sausage--or pâté, or rillettes--alone. That's the mission statement of the Meat Club, an informal group of meat-project enthusiasts who have been gathering these past few months to tackle DIY kitchen projects that might daunt the solo cook. This past Sunday, eleven members of the ad hoc club met in North Oakland to tackle French \u003cem>boudin blanc,\u003c/em> a suave, emulsified sausage made from pork, chicken, and cream.\u003c/p>\n\u003cp>By 5 p.m., host Lisa Kramer was setting up the four stand mixers that members--a loose affiliation of friends and friends-of-friends, roughly divided between food-industry professionals and accomplished hobbyists--have hauled over. Suzanne Drexhage, owner of Berkeley's cafe-wine bar \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, and Kelsie Kerr, who worked as a chef at both \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> and \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> and co-authored both volumes of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">\u003cem>The Art of Simple Food\u003c/em>\u003c/a> with Alice Waters, were calmly chopping some 15 pounds of boneless pork shoulder, sourced from Cafe Rouge.\u003c/p>\n\u003cfigure id=\"attachment_78753\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\" alt=\"Sean grinds the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean grinds the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Sean Timberlake of \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> arrived, his apron emblazoned \"Go Pig or Go Home.\" With him was Karen Solomon, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089585/kqedorg-20\">\u003cem>Jam It, Pickle It, Cure It\u003c/em>\u003c/a>, her own apron a frilled, hot-pink number inscribed with a not-exactly-family-friendly word (let's just say it rhymes with \u003cem>stitch\u003c/em>). Aprons are definitely the accessory of the moment, since by the end of the night we all will be well greased with what Drexhage dubs \"pork shmoo.\" Previous Meat Clubbers still remember the \"lard explosion\" of the first meeting, when the group made \u003cem>ciccolli,\u003c/em> a slow-cooked, spreadable pork terrine from Emilia-Romagna that involves intense rendering.\u003c/p>\n\u003cfigure id=\"attachment_78752\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\" alt=\"Salting the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Spread out wherever there's room for a pan or a cutting board, the eleven of us each found a job: measuring and grinding spices; cubing chicken breast; slicing creamy white pork fat into strips; trimming the crusts off a loaf of white, fine-crumbed pain de mie; sauteing sliced onions in butter. The meats and fat are mixed, salted, and spiced, then spread out in hotel pans and popped into the fridge to chill before grinding. This is something I learned in my time making large quantities of sausage in the kitchen at Sausalito's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Headlands Center for the Arts\u003c/a>: keep every part of your sausage-makings, from the meat to the grinder blades, as cold as possible. As with pie crust, you want to keep your fat firm, not softening into paste. Cold meat and cold fat grinds smooth and clean, without clogging.\u003c/p>\n\u003cp>It's especially important on the large scale we're working with tonight. We've decided on roughly three pounds of finished sausage per person, which means starting out with some 30 pounds of meat, which is a lot to process in a home kitchen without trough-sized mixing bowls or a walk-in refrigerator. So, we filled the largest roasting pans we could find with our raw meat mixture and headed to the dining room to snack while they chilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, the break table was a feast of DIY. I bring the test batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/\" target=\"_blank\">beignets \u003c/a>I've just made, with a jar of crab apple syrup (otherwise known as jelly that never set, but who needs to know?) for drizzling. Sean sets up his new signature treat, the Mason jar relish tray. Each mini-jar is filled with homemade preserved, fermented, or pickled treats, from kimchee and \u003cem>hoshigaki\u003c/em> (Japanese-style dried persimmons) to bread-and-butter pickles, pickled turnips and sweet peppers in oil. Elaine added a jar of her homemade butter; Lisa provided bread and a creamy round of Cowgirl Creamery's Mt Tam cheese. Amy's Mendocino \u003ca href=\"http://www.navarrowine.com/\">Navarro\u003c/a> Chardonnay and my bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">SF Mead Company\u003c/a>'s \"California Gold\" are kept back for later, when we've finished with the heavy machinery. If you haven't seen a deluxe KitchenAid whapping around six pounds of sausage mix, well, it's a sight that warrants sobriety.\u003c/p>\n\u003cfigure id=\"attachment_78750\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\" alt=\"Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the meat room, we fed the chunks of meat and fat into the hoppers, watching the coarse-ground ground meat snake down to the bowls, dumping each heaping bowl into empty roasting pans as they filled. Then, we changed out the grinding disks from coarse to fine, and ground the sausage again. Kelsie suggested sending the mixture through the fine disks one more time for ultimate smoothness, but faced with 30 pounds of meat, and both emulsifying and stuffing still ahead of us, we demurred (although you certainly can).\u003c/p>\n\u003cp>The meat got divided into five- and six-pound piles, according to the size of our assorted mixers, then paddle-slapped in batches until fluffy and smooth. Then, it went back into the fridge to chill, while we started rolling hog casings like stockings or, yes, condoms, onto the cone-shaped stuffing attachments. \u003c/p>\n\u003cp>Hog casings are cleaned, empty hog intestines, usually sold frozen or packed in salt. If you get them salt packed, you'll need to soak them until they're re-hydrated. I ask the group where they'd source hog casings; they suggest \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, Cafe Rouge, \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, and \u003ca href=\"https://www.facebook.com/vbfoods\">Ver Brugge Foods\u003c/a>. (I'd add in \u003ca href=\"http://www.marinameats.com/\">Marina Meats\u003c/a>.) It's a good idea to call ahead, since it's an item that may need to be special ordered.\u003c/p>\n\u003cfigure id=\"attachment_78751\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\" alt=\"Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Into the home stretch, now: Time to stuff! This was a duet for four hands: one to feed the hopper, one to manage the coiling sausage as it filled. By this point, the mixture was thick and sticky, with a tendency to suction itself into the hopper. It has be pushed down firmly, in long up-and-all-the-way-down strokes. My partner in pork-shmoo, Jeanne Brophy, discovers a trick that keeps the mixture from forming a vacuum that sucks the casing back into the tube: she makes a ring with her thumb and forefinger and \"cleans\" the sausage mix from the pusher as she goes, pushing the meat back down into the hopper as she pulls the pusher up. Don't overfill the casing as you go; this is a soft filling that will expand as it cooks. It's hypnotically satisfying, watching the filled coils snake down. We tied off the ends, like tying a balloon, and brought them over to where Sean was swiftly twisting them into links, twisting in alternate directions to keep the links from untwisting themselves in the car and BART rides home.\u003c/p>\n\u003cfigure id=\"attachment_78754\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\" alt=\"Stuffing the sausages. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78754\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffing the sausages. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>It will be after 11 p.m. by the time I finally made it back to Bernal Heights, shmoo on my shoes and some three-plus pounds of sausage ready for poaching, as elegant as sausage can be. But first, with wine and mead, we toasted another project completed.\u003c/p>\n\u003cp>\u003cstrong>Boudin Blanc\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060175834/kqedorg-20\">'The Chez Panisse Cafe Cookbook'\u003c/a> by Alice Waters.\u003c/em>\u003c/p>\n\u003cp>The key to stress-free sausage making is keeping everything--the meat, the bowls, the paddles, and especially the grinding attachments--very cold. This keeps the fat in the sausage mix from softening into a smeary paste, which can clog the grinder and stuffer. Chill your bowls, paddles, grinding and stuffing attachments in the freezer for at least an hour before you start. Allow extra time to chill your meat mixture before grinding and before stuffing.\u003c/p>\n\u003cp>\u003cem>Makes about 3 pounds of finished sausage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 lb boneless pork shoulder,\u003c/li>\n\u003cli>1 lb skinless chicken breast\u003c/li>\n\u003cli>1/2 lb pork fat\u003c/li>\n\u003cli>1 1/2 tbsp sea salt\u003c/li>\n\u003cli>\u003cstrong>Spice mix:\u003c/strong>\n\u003cul>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>2 1/2 tsp black peppercorns\u003c/li>\n\u003cli>1 allspice berry\u003c/li>\n\u003cli>1/4 tsp caraway seeds\u003c/li>\n\u003cli>1/4 tsp coriander seeds\u003c/li>\n\u003cli>1/4 tsp dried thyme\u003c/li>\n\u003cli>1/8 tsp cayenne\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\u003cli>1 medium onion, peeled and sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>1/2 cup fresh bread crumbs\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>2 tsp fresh thyme leaves\u003c/li>\n\u003cli>Hog casings, soaked and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop pork shoulder into rough cubes, removing any stringy, gristly bits or glands as you go. Do the same for the chicken and pork fat. Mix pork, chicken, and fat together, sprinkling with the salt and mixing well. Chill in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>While meat mixture is chilling, grind the spices to a fine powder in a spice grinder. Measure 1 tablespoon of the powdered spices and mix into meat.\u003c/li>\n\u003cli>Using the coarse disk on your grinder, grind the pork and chicken mixture. Return the mixture to the fridge while you replace the coarse disk on your grinder with the fine one. Grind the mixture through the fine disk.\u003c/li>\n\u003cli> In a saute pan over medium heat, melt butter. Saute onions, stirring frequently, until soft and translucent. Remove from heat and let cool.\u003c/li>\n\u003cli>Mix bread crumbs into cream and let soak for a few minutes. Mix ground meat with onions, cream mixture and thyme. Scoop meat mixture into the chilled bowl of a stand mixer. Mix with the paddle attachment on high speed for 5-7 minutes, until mixture is fluffy and smooth.\u003c/li>\n\u003cli>Bring a small pot of water to a simmer. Add a tablespoon of meat mixture. Poach for a few minutes, until cooked through. Drain and let cool for a few minutes. Taste for seasoning, and add additional salt and/or spice mix to the meat mixture as needed. If desired, poach another test spoonful after seasoning to taste again.\u003c/li>\n\u003cli>Return mixture to the fridge to chill for another 15-20 minutes. Put stuffing attachment onto stand mixer. Roll hog casing onto stuffer. Feed meat mixture into hopper, pushing with a wooden or plastic pusher. Fill casing loosely. Tie off at both ends, then twist at 4 to 6-inch intervals to make links. Alternate the direction of the twisting with each link, i.e, twist to the right to make the first link, then twist to the left on the second, and so forth. This will help keep the links from unwinding.\u003c/li>\n\u003cli>Bring a wide, deep pot of water to a gentle simmer. Using the tip of a sharp knife or a fondue fork, poke a few small holes in each sausage. Add links to simmering water and poach for 10-15 minutes, until cooked through. To avoid sausage blow-ups, don't let the water go above a simmer. Remove links and let cool, then refrigerate or freeze until needed.\u003c/li>\n\u003cli>To cook sausage, saute in over medium heat in a small amount of oil or clarified butter. Turn frequently to brown all sides, about 5-6 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Elaine Wu, Amy Cleary, Kelsie Kerr, Suzanne Drexhange, owner of Bartavelle, Dana Velden, Sean Timberlake, Jeanne TK, Karen Solomon, Lisa Kramer.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc. ",
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"title": "Making Boudin Blanc with the Meat Club: Try It Yourself | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78756\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\" alt=\"Finished raw sausage. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-78756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished raw sausage. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Don't make sausage--or pâté, or rillettes--alone. That's the mission statement of the Meat Club, an informal group of meat-project enthusiasts who have been gathering these past few months to tackle DIY kitchen projects that might daunt the solo cook. This past Sunday, eleven members of the ad hoc club met in North Oakland to tackle French \u003cem>boudin blanc,\u003c/em> a suave, emulsified sausage made from pork, chicken, and cream.\u003c/p>\n\u003cp>By 5 p.m., host Lisa Kramer was setting up the four stand mixers that members--a loose affiliation of friends and friends-of-friends, roughly divided between food-industry professionals and accomplished hobbyists--have hauled over. Suzanne Drexhage, owner of Berkeley's cafe-wine bar \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, and Kelsie Kerr, who worked as a chef at both \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> and \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> and co-authored both volumes of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">\u003cem>The Art of Simple Food\u003c/em>\u003c/a> with Alice Waters, were calmly chopping some 15 pounds of boneless pork shoulder, sourced from Cafe Rouge.\u003c/p>\n\u003cfigure id=\"attachment_78753\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\" alt=\"Sean grinds the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean grinds the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Sean Timberlake of \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> arrived, his apron emblazoned \"Go Pig or Go Home.\" With him was Karen Solomon, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089585/kqedorg-20\">\u003cem>Jam It, Pickle It, Cure It\u003c/em>\u003c/a>, her own apron a frilled, hot-pink number inscribed with a not-exactly-family-friendly word (let's just say it rhymes with \u003cem>stitch\u003c/em>). Aprons are definitely the accessory of the moment, since by the end of the night we all will be well greased with what Drexhage dubs \"pork shmoo.\" Previous Meat Clubbers still remember the \"lard explosion\" of the first meeting, when the group made \u003cem>ciccolli,\u003c/em> a slow-cooked, spreadable pork terrine from Emilia-Romagna that involves intense rendering.\u003c/p>\n\u003cfigure id=\"attachment_78752\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\" alt=\"Salting the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Spread out wherever there's room for a pan or a cutting board, the eleven of us each found a job: measuring and grinding spices; cubing chicken breast; slicing creamy white pork fat into strips; trimming the crusts off a loaf of white, fine-crumbed pain de mie; sauteing sliced onions in butter. The meats and fat are mixed, salted, and spiced, then spread out in hotel pans and popped into the fridge to chill before grinding. This is something I learned in my time making large quantities of sausage in the kitchen at Sausalito's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Headlands Center for the Arts\u003c/a>: keep every part of your sausage-makings, from the meat to the grinder blades, as cold as possible. As with pie crust, you want to keep your fat firm, not softening into paste. Cold meat and cold fat grinds smooth and clean, without clogging.\u003c/p>\n\u003cp>It's especially important on the large scale we're working with tonight. We've decided on roughly three pounds of finished sausage per person, which means starting out with some 30 pounds of meat, which is a lot to process in a home kitchen without trough-sized mixing bowls or a walk-in refrigerator. So, we filled the largest roasting pans we could find with our raw meat mixture and headed to the dining room to snack while they chilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, the break table was a feast of DIY. I bring the test batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/\" target=\"_blank\">beignets \u003c/a>I've just made, with a jar of crab apple syrup (otherwise known as jelly that never set, but who needs to know?) for drizzling. Sean sets up his new signature treat, the Mason jar relish tray. Each mini-jar is filled with homemade preserved, fermented, or pickled treats, from kimchee and \u003cem>hoshigaki\u003c/em> (Japanese-style dried persimmons) to bread-and-butter pickles, pickled turnips and sweet peppers in oil. Elaine added a jar of her homemade butter; Lisa provided bread and a creamy round of Cowgirl Creamery's Mt Tam cheese. Amy's Mendocino \u003ca href=\"http://www.navarrowine.com/\">Navarro\u003c/a> Chardonnay and my bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">SF Mead Company\u003c/a>'s \"California Gold\" are kept back for later, when we've finished with the heavy machinery. If you haven't seen a deluxe KitchenAid whapping around six pounds of sausage mix, well, it's a sight that warrants sobriety.\u003c/p>\n\u003cfigure id=\"attachment_78750\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\" alt=\"Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the meat room, we fed the chunks of meat and fat into the hoppers, watching the coarse-ground ground meat snake down to the bowls, dumping each heaping bowl into empty roasting pans as they filled. Then, we changed out the grinding disks from coarse to fine, and ground the sausage again. Kelsie suggested sending the mixture through the fine disks one more time for ultimate smoothness, but faced with 30 pounds of meat, and both emulsifying and stuffing still ahead of us, we demurred (although you certainly can).\u003c/p>\n\u003cp>The meat got divided into five- and six-pound piles, according to the size of our assorted mixers, then paddle-slapped in batches until fluffy and smooth. Then, it went back into the fridge to chill, while we started rolling hog casings like stockings or, yes, condoms, onto the cone-shaped stuffing attachments. \u003c/p>\n\u003cp>Hog casings are cleaned, empty hog intestines, usually sold frozen or packed in salt. If you get them salt packed, you'll need to soak them until they're re-hydrated. I ask the group where they'd source hog casings; they suggest \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, Cafe Rouge, \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, and \u003ca href=\"https://www.facebook.com/vbfoods\">Ver Brugge Foods\u003c/a>. (I'd add in \u003ca href=\"http://www.marinameats.com/\">Marina Meats\u003c/a>.) It's a good idea to call ahead, since it's an item that may need to be special ordered.\u003c/p>\n\u003cfigure id=\"attachment_78751\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\" alt=\"Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Into the home stretch, now: Time to stuff! This was a duet for four hands: one to feed the hopper, one to manage the coiling sausage as it filled. By this point, the mixture was thick and sticky, with a tendency to suction itself into the hopper. It has be pushed down firmly, in long up-and-all-the-way-down strokes. My partner in pork-shmoo, Jeanne Brophy, discovers a trick that keeps the mixture from forming a vacuum that sucks the casing back into the tube: she makes a ring with her thumb and forefinger and \"cleans\" the sausage mix from the pusher as she goes, pushing the meat back down into the hopper as she pulls the pusher up. Don't overfill the casing as you go; this is a soft filling that will expand as it cooks. It's hypnotically satisfying, watching the filled coils snake down. We tied off the ends, like tying a balloon, and brought them over to where Sean was swiftly twisting them into links, twisting in alternate directions to keep the links from untwisting themselves in the car and BART rides home.\u003c/p>\n\u003cfigure id=\"attachment_78754\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\" alt=\"Stuffing the sausages. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78754\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffing the sausages. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>It will be after 11 p.m. by the time I finally made it back to Bernal Heights, shmoo on my shoes and some three-plus pounds of sausage ready for poaching, as elegant as sausage can be. But first, with wine and mead, we toasted another project completed.\u003c/p>\n\u003cp>\u003cstrong>Boudin Blanc\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060175834/kqedorg-20\">'The Chez Panisse Cafe Cookbook'\u003c/a> by Alice Waters.\u003c/em>\u003c/p>\n\u003cp>The key to stress-free sausage making is keeping everything--the meat, the bowls, the paddles, and especially the grinding attachments--very cold. This keeps the fat in the sausage mix from softening into a smeary paste, which can clog the grinder and stuffer. Chill your bowls, paddles, grinding and stuffing attachments in the freezer for at least an hour before you start. Allow extra time to chill your meat mixture before grinding and before stuffing.\u003c/p>\n\u003cp>\u003cem>Makes about 3 pounds of finished sausage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 lb boneless pork shoulder,\u003c/li>\n\u003cli>1 lb skinless chicken breast\u003c/li>\n\u003cli>1/2 lb pork fat\u003c/li>\n\u003cli>1 1/2 tbsp sea salt\u003c/li>\n\u003cli>\u003cstrong>Spice mix:\u003c/strong>\n\u003cul>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>2 1/2 tsp black peppercorns\u003c/li>\n\u003cli>1 allspice berry\u003c/li>\n\u003cli>1/4 tsp caraway seeds\u003c/li>\n\u003cli>1/4 tsp coriander seeds\u003c/li>\n\u003cli>1/4 tsp dried thyme\u003c/li>\n\u003cli>1/8 tsp cayenne\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\u003cli>1 medium onion, peeled and sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>1/2 cup fresh bread crumbs\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>2 tsp fresh thyme leaves\u003c/li>\n\u003cli>Hog casings, soaked and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop pork shoulder into rough cubes, removing any stringy, gristly bits or glands as you go. Do the same for the chicken and pork fat. Mix pork, chicken, and fat together, sprinkling with the salt and mixing well. Chill in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>While meat mixture is chilling, grind the spices to a fine powder in a spice grinder. Measure 1 tablespoon of the powdered spices and mix into meat.\u003c/li>\n\u003cli>Using the coarse disk on your grinder, grind the pork and chicken mixture. Return the mixture to the fridge while you replace the coarse disk on your grinder with the fine one. Grind the mixture through the fine disk.\u003c/li>\n\u003cli> In a saute pan over medium heat, melt butter. Saute onions, stirring frequently, until soft and translucent. Remove from heat and let cool.\u003c/li>\n\u003cli>Mix bread crumbs into cream and let soak for a few minutes. Mix ground meat with onions, cream mixture and thyme. Scoop meat mixture into the chilled bowl of a stand mixer. Mix with the paddle attachment on high speed for 5-7 minutes, until mixture is fluffy and smooth.\u003c/li>\n\u003cli>Bring a small pot of water to a simmer. Add a tablespoon of meat mixture. Poach for a few minutes, until cooked through. Drain and let cool for a few minutes. Taste for seasoning, and add additional salt and/or spice mix to the meat mixture as needed. If desired, poach another test spoonful after seasoning to taste again.\u003c/li>\n\u003cli>Return mixture to the fridge to chill for another 15-20 minutes. Put stuffing attachment onto stand mixer. Roll hog casing onto stuffer. Feed meat mixture into hopper, pushing with a wooden or plastic pusher. Fill casing loosely. Tie off at both ends, then twist at 4 to 6-inch intervals to make links. Alternate the direction of the twisting with each link, i.e, twist to the right to make the first link, then twist to the left on the second, and so forth. This will help keep the links from unwinding.\u003c/li>\n\u003cli>Bring a wide, deep pot of water to a gentle simmer. Using the tip of a sharp knife or a fondue fork, poke a few small holes in each sausage. Add links to simmering water and poach for 10-15 minutes, until cooked through. To avoid sausage blow-ups, don't let the water go above a simmer. Remove links and let cool, then refrigerate or freeze until needed.\u003c/li>\n\u003cli>To cook sausage, saute in over medium heat in a small amount of oil or clarified butter. Turn frequently to brown all sides, about 5-6 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Elaine Wu, Amy Cleary, Kelsie Kerr, Suzanne Drexhange, owner of Bartavelle, Dana Velden, Sean Timberlake, Jeanne TK, Karen Solomon, Lisa Kramer.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alcoholics Learn to Make Their Own Beer in Canadian Program",
"title": "Alcoholics Learn to Make Their Own Beer in Canadian Program",
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"content": "\u003cfigure id=\"attachment_78492\" class=\"wp-caption aligncenter\" style=\"max-width: 444px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\" alt=\"Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\" width=\"444\" height=\"333\" class=\"size-full wp-image-78492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program\" target=\"_blank\">The Two-Way at NPR\u003c/a> (2/22/2014)\u003c/p>\n\u003cp>Call it a new twist on the old \"teach a man to fish\" adage. A group in Vancouver, British Columbia, is teaching inveterate alcoholics to brew their own beer and make their own wine, in an attempt to keep them from drinking unsafe liquids to get an alcoholic high.\u003c/p>\n\u003cp>The project is the work of the \u003ca href=\"http://portlandhotelsociety.tumblr.com/\">Portland Hotel Society\u003c/a>, which works to help people who suffer from mental illness and addictions in downtown Vancouver. News of the beer and wine project is spreading weeks after the publicly funded group's Drug Users Resource Center unveiled a coin-operated machine that \u003ca href=\"http://bc.ctvnews.ca/canada-s-first-crack-pipe-vending-machines-come-to-vancouver-1.1676803\">dispenses crack pipes for 25 cents\u003c/a>.\u003c/p>\n\u003cp>The Portland Hotel Society's leaders say they want to provide safe alternatives to people who might otherwise be forced into risky and unsafe behavior — everything from shoplifting booze to drinking any substance they can find that contains alcohol.\u003c/p>\n\u003cp>\"Obviously, we'd rather they didn't drink,\" the society's executive director, Mark Townsend, tells the \u003ca href=\"http://www.vancouversun.com/health/Vancouver+program+teaches+alcoholics+make+booze/9527571/story.html\">Vancouver Sun\u003c/a>. \"But if they do, we'd rather they didn't drink hand sanitizer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brewing program, which began about six months ago, requires participants to make several commitments in exchange for about five liters of home-brewed beer. Townsend says that in addition, they also get a sense of pride and achievement in making their own beer.\u003c/p>\n\u003cp>The brewers each pitch in $10 and work in groups of four to produce beer or wine in a style of their choosing — this week, they were making Dutch lager and a honey lager; a chardonnay was to be uncorked Friday, reports Canada's \u003ca href=\"http://news.nationalpost.com/2014/02/19/vancouver-drug-centre-teaching-alcoholics-to-brew-their-own-beer-so-theyll-stop-drinking-mouthwash\">National Post\u003c/a>. During the process, they're supervised by a brewmaster.\u003c/p>\n\u003cp>The participants must also attend the regular Friday-night meetings of the \"Drinker's Lounge,\" a support group that also includes an alcohol-swapping program that Townsend compares to a gun amnesty system. Members can bring containers of rubbing alcohol, for instance, and exchange them for regular drinks.\u003c/p>\n\u003cp>\"We're just trying to do what we can with no resources to make them a bit safer, make our community a bit safer, hopefully keep them alive for another day,\" Townsend told the \u003cem>Sun,\u003c/em> \"and with a possibility of not drinking in the way they do.\"\u003c/p>\n\u003cp>The brew-your-own program has been a hit. One participant tells the \u003cem>National Post\u003c/em> that it's \"more economically viable than buying it at a liquor store.\"\u003c/p>\n\u003cp>Soon the program will move past the brewing kits it's been getting from a home-brew supply store nearby, and make the beer from scratch. And the folks at the Portland Hotel Society say the brewing program is growing.\u003c/p>\n\u003cp>\"As the drinking community becomes aware of what we're doing, we're obviously having to expand the program,\" Drug Users Resource Center Director Kailin See tells the \u003cem>National Post.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_78492\" class=\"wp-caption aligncenter\" style=\"max-width: 444px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\" alt=\"Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\" width=\"444\" height=\"333\" class=\"size-full wp-image-78492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program\" target=\"_blank\">The Two-Way at NPR\u003c/a> (2/22/2014)\u003c/p>\n\u003cp>Call it a new twist on the old \"teach a man to fish\" adage. A group in Vancouver, British Columbia, is teaching inveterate alcoholics to brew their own beer and make their own wine, in an attempt to keep them from drinking unsafe liquids to get an alcoholic high.\u003c/p>\n\u003cp>The project is the work of the \u003ca href=\"http://portlandhotelsociety.tumblr.com/\">Portland Hotel Society\u003c/a>, which works to help people who suffer from mental illness and addictions in downtown Vancouver. News of the beer and wine project is spreading weeks after the publicly funded group's Drug Users Resource Center unveiled a coin-operated machine that \u003ca href=\"http://bc.ctvnews.ca/canada-s-first-crack-pipe-vending-machines-come-to-vancouver-1.1676803\">dispenses crack pipes for 25 cents\u003c/a>.\u003c/p>\n\u003cp>The Portland Hotel Society's leaders say they want to provide safe alternatives to people who might otherwise be forced into risky and unsafe behavior — everything from shoplifting booze to drinking any substance they can find that contains alcohol.\u003c/p>\n\u003cp>\"Obviously, we'd rather they didn't drink,\" the society's executive director, Mark Townsend, tells the \u003ca href=\"http://www.vancouversun.com/health/Vancouver+program+teaches+alcoholics+make+booze/9527571/story.html\">Vancouver Sun\u003c/a>. \"But if they do, we'd rather they didn't drink hand sanitizer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brewing program, which began about six months ago, requires participants to make several commitments in exchange for about five liters of home-brewed beer. Townsend says that in addition, they also get a sense of pride and achievement in making their own beer.\u003c/p>\n\u003cp>The brewers each pitch in $10 and work in groups of four to produce beer or wine in a style of their choosing — this week, they were making Dutch lager and a honey lager; a chardonnay was to be uncorked Friday, reports Canada's \u003ca href=\"http://news.nationalpost.com/2014/02/19/vancouver-drug-centre-teaching-alcoholics-to-brew-their-own-beer-so-theyll-stop-drinking-mouthwash\">National Post\u003c/a>. During the process, they're supervised by a brewmaster.\u003c/p>\n\u003cp>The participants must also attend the regular Friday-night meetings of the \"Drinker's Lounge,\" a support group that also includes an alcohol-swapping program that Townsend compares to a gun amnesty system. Members can bring containers of rubbing alcohol, for instance, and exchange them for regular drinks.\u003c/p>\n\u003cp>\"We're just trying to do what we can with no resources to make them a bit safer, make our community a bit safer, hopefully keep them alive for another day,\" Townsend told the \u003cem>Sun,\u003c/em> \"and with a possibility of not drinking in the way they do.\"\u003c/p>\n\u003cp>The brew-your-own program has been a hit. One participant tells the \u003cem>National Post\u003c/em> that it's \"more economically viable than buying it at a liquor store.\"\u003c/p>\n\u003cp>Soon the program will move past the brewing kits it's been getting from a home-brew supply store nearby, and make the beer from scratch. And the folks at the Portland Hotel Society say the brewing program is growing.\u003c/p>\n\u003cp>\"As the drinking community becomes aware of what we're doing, we're obviously having to expand the program,\" Drug Users Resource Center Director Kailin See tells the \u003cem>National Post.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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 Kimchi: Easy to Make It Your Own",
"title": "DIY Kimchi: Easy to Make It Your Own",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\">\u003cimg class=\"size-full wp-image-78375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\" alt=\"Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t imagine attempting to make them yourself.\u003c/p>\n\u003cp>[contextly_sidebar id=\"7n19mZmz5dWRw8ROKPUB2mL0ejcdZF0U\"]\u003c/p>\n\u003cp>Forget that negative thought. Kimchi is actually quite easy to make at home, and even easier to personalize once you’ve learned the basics. I like to make kimchi-style pickles out of just about anything. Napa cabbage and daikon radish are the most familiar, but kimchi can be made from anything from cucumbers to Brussels sprouts. Lest you think these variations skew too far from tradition, remember that kimchi is simply a Korean method of fermentation. There is an \u003ca href=\"http://www.kimchimuseum.co.kr/foreigner/english/intro.asp\" target=\"_blank\" rel=\"noopener\">entire museum in Seoul\u003c/a> dedicated to the myriad kimchis that exist and existed over the coarse of Korea’s history.\u003c/p>\n\u003cp>Winter is the perfect time to ferment a batch or two of kimchi. Cabbage and root vegetables are abundant, and the cooler (emphasis on the “er”) temperatures mean that fermentation won’t progress too quickly.\u003c/p>\n\u003cfigure id=\"attachment_78376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\">\u003cimg class=\"size-full wp-image-78376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\" alt=\"I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with a 50/50 blend of bok choy (the mature heads, not the tender baby bulbs) and Napa cabbage. One head of bok choy equals about a half a head of Napa. If the extra cabbage bothers you, simply double the recipe. I chop the leaves into large, 2-inch pieces, and then rub them with a generous 2 tablespoons of kosher salt. This salt rub accomplishes a few things: it draws moisture out of the cabbage and bok choy, seasons the leaves, and it serves as protection from any “bad” bacteria that could inoculate the vegetables once fermentation begins.* I let the salted leaves rest until the leaves soften and release at least 1/2 cup of liquid. It’ll take an hour or two.\u003c/p>\n\u003cfigure id=\"attachment_78377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\" alt=\"My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the bok choy and cabbage are resting, I prepare the remaining ingredients. First up: chili paste. This fiery, potent blend of kochukaru (Korean chili flakes), ginger, garlic, and fermented seafood is the heart of kimchi, providing catalysts for fermentation. Proportions and the choice of ingredients will vary from kimchi maker to kimchi maker; I like to make a relatively mild chili paste for a versatile finished kimchi. It is certainly possible to make vegan kimchi if you’d like. Good, umami-rich substitutions for the salted shrimp include miso, soy sauce, and ground seaweed.\u003c/p>\n\u003cfigure id=\"attachment_78379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\">\u003cimg class=\"size-full wp-image-78379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\" alt=\"I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For my chili paste, I process a full head’s worth of peeled garlic cloves, about an inch of fresh ginger, 1/2 cup of kochukaru, and 2 tablespoons of salted shrimp (those little pink shrimp found in massive jars at Korean supermarkets) in my food processor with about 1/4 of an Asian pear (for natural sweetness) and the white ends of a bunch of scallions. Traditionalists can use a mortar and pestle if they desire. I let the whole mess whir in the food processor until a thick, homogenous paste forms.\u003c/p>\n\u003cfigure id=\"attachment_78380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\" alt=\"To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I chop the remaining kimchi ingredients. Here I look for whatever crisp, crunchy vegetables that are available at the market. For this kimchi, I’m using carrots, daikon radish, watermelon radish, and the greens from that bunch of scallion whites that went into the chili paste. I julienned the carrots and daikon, which is simply the fancy way of saying that I cut them into thin, 2-inch long strips, cut the watermelon radish into thin wedges, and cut the scallion greens into 2-inch long pieces. You can, of course, modify this list with your favorite vegetables. Use around 1 to 1 1/2 cups of each chopped vegetable.\u003c/p>\n\u003cfigure id=\"attachment_78381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\">\u003cimg class=\"size-full wp-image-78381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\" alt=\"Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the bok choy and cabbage mixture has softened, I drain the leaves while reserving the extruded liquid. I mix the wilted leaves with the remaining chopped vegetables in a large bowl. Then I put on my handy rubber gloves. The first time I made kimchi, I mixed the chili paste into the cabbage with my bare hands. Big mistake. My hands burned with the fire unleashed by the capsaicin in the chili powder. Rubber gloves may not look cool, but they’re the only way to prevent chili burns. Gloves in place, add the chili paste to the vegetables and massage it into the vegetables. Make sure to coat all of the vegetables evenly.\u003c/p>\n\u003cfigure id=\"attachment_78382\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\">\u003cimg class=\"size-full wp-image-78382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\" alt=\"Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\" width=\"700\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, pack the vegetables into a large glass jar. I have one 2-quart jar that I like to use for kimchi, but you can use smaller jars if that’s what you have. Press the vegetables down into the jar (still wearing those gloves), and then use a chopstick or long skewer to break up any bubbles that have formed in the mixture. Now pour that reserved liquid from the bok choy mixture over the top of the pickles. This layer of salty liquid will help to reduce the amount of oxygen that reaches the kimchi fermenting below. Now close the lid loosely and set the jar in a cool, dark place to ferment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since the chili paste already contains fermented ingredients (salted shrimp) as well as sugar from the Asian pear, fermentation will begin quickly. In as soon as 12 hours, you may begin to see bubbles forming in the vegetables and a separation line between the vegetables and the kimchi liquid. Taste the kimchi every 12 hours or so. Once it begins to taste a little tangy, move the jar to the fridge. At this point, the kimchi is ready to eat, but there’s no rush. The kimchi will continue to ferment, albeit slowly, in the fridge, and you can continue to eat the kimchi throughout many stages of fermentation. In its early stages, the kimchi will be relatively mild and best eaten raw. After a few weeks, it may begin to taste funkier than you’d like; at this point, it works well in soups, stir-fries, and even grilled cheese—don’t knock it ‘till you try it.\u003c/p>\n\u003cp>*The bacteria produced during the fermentation of kimchi are a species of lactobacillus named after the pickle. These bacteria thrive in a salt-rich environment, and are so prolific that they are able to displace any other forms of (likely more insidious) bacteria. Lactobacillus kimchi are happiest in an anaerobic, or oxygen-free, environment, so it is best to keep the fermenting vegetables away from as much oxygen as possible. This is why I like to add the salty cabbage water on top of the pickles. Why not simply seal the top of the fermenting jar? The by-product of all of this fermentation is carbon dioxide, which will build up and create pressure in the jar. While it is unlikely that a jar of kimchi fermenting at room temperature for three days will explode, I still like to be careful. Opening and closing the lid to check on the kimchi flavor will also help to release pressure in the jar.\u003c/p>\n\u003cfigure id=\"attachment_78383\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\">\u003cimg class=\"size-full wp-image-78383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\" alt=\"DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Kimchi\u003c/h3>\n\u003cp>\u003cstrong>Note: \u003c/strong>To make vegan kimchi, you can substitute 2 tablespoons white miso paste or 1 tablespoon soy sauce for the salted shrimp. Kochukaru and salted shrimp are available at Korean supermarkets like \u003ca href=\"http://www.koreanaplaza.com/\" target=\"_blank\" rel=\"noopener\">Koreana Plaza \u003c/a> in Oakland or \u003ca href=\"http://www.yelp.com/biz/woo-ri-food-market-san-francisco\" target=\"_blank\" rel=\"noopener\">Woori Food Market\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large head bok choy, sliced into 2-inch pieces\u003c/li>\n\u003cli>1/2 large head napa cabbage, sliced into 2-inch pieces\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>1 head (10 to 12 cloves) garlic, separated into cloves and peeled\u003c/li>\n\u003cli>1 bunch (8 to 10) scallions, white parts chopped, green parts sliced into 2-inch lengths\u003c/li>\n\u003cli>1/4 Asian pear, peeled and chopped\u003c/li>\n\u003cli>1/2 cup Korean chili flakes (kochukaru)\u003c/li>\n\u003cli>2 tablespoons salted shrimp\u003c/li>\n\u003cli>1 (1-inch) piece fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>2 carrots, peeled and julienned\u003c/li>\n\u003cli>1 (4-inch long) daikon radish, peeled and julliened\u003c/li>\n\u003cli>1/2 watermelon radish, halved and sliced into thin wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Food processor\u003c/li>\n\u003cli>1 (2-quart) glass jar or 2 (1-quart) glass jars\u003c/li>\n\u003cli>1 chopstick\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the bok choy and cabbage with kosher salt in a large bowl. Rub the salt into the leaves, squeezing gently, until the leaves begin to wilt. Let mixture rest until the bok choy and cabbage leaves soften and release at least 1/2 cup of liquid, 1 to 2 hours.\u003c/li>\n\u003cli>Meanwhile, make the chili paste by combining the garlic cloves, scallion whites, Asian pear, chili flakes, salted shrimp, and ginger until the mixture forms a paste.\u003c/li>\n\u003cli>Once the bok choy and cabbage have softened, drain the leaves, reserving the liquid. Mix the wilted greens with the scallion tops, carrots, daikon, and watermelon radish in a large bowl.\u003c/li>\n\u003cli>While wearing rubber gloves, mix the chili paste into the vegetables using your hands. Massage the paste into the vegetables. Firmly pack the vegetables into a 2-quart glass jar. Use a chopstick to pop any bubbles that have formed in the jar. Pour released cabbage liquid over the top of the vegetables to cover.\u003c/li>\n\u003cli>Lightly close jar and set in a cool, dark place until the vegetables begin to ferment, 1 to 3 days. Bubbles will form in the jar and the vegetables may separate from the liquid. Move the kimchi to the refrigerator. The kimchi can be served as soon as it ferments or until it no longer tastes appealing. Old kimchi can be cooked into soup or added to stir-fries.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "DIY Korean kimchi pickles may \u003cem>sound\u003c/em> intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\">\u003cimg class=\"size-full wp-image-78375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\" alt=\"Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t imagine attempting to make them yourself.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Forget that negative thought. Kimchi is actually quite easy to make at home, and even easier to personalize once you’ve learned the basics. I like to make kimchi-style pickles out of just about anything. Napa cabbage and daikon radish are the most familiar, but kimchi can be made from anything from cucumbers to Brussels sprouts. Lest you think these variations skew too far from tradition, remember that kimchi is simply a Korean method of fermentation. There is an \u003ca href=\"http://www.kimchimuseum.co.kr/foreigner/english/intro.asp\" target=\"_blank\" rel=\"noopener\">entire museum in Seoul\u003c/a> dedicated to the myriad kimchis that exist and existed over the coarse of Korea’s history.\u003c/p>\n\u003cp>Winter is the perfect time to ferment a batch or two of kimchi. Cabbage and root vegetables are abundant, and the cooler (emphasis on the “er”) temperatures mean that fermentation won’t progress too quickly.\u003c/p>\n\u003cfigure id=\"attachment_78376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\">\u003cimg class=\"size-full wp-image-78376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\" alt=\"I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with a 50/50 blend of bok choy (the mature heads, not the tender baby bulbs) and Napa cabbage. One head of bok choy equals about a half a head of Napa. If the extra cabbage bothers you, simply double the recipe. I chop the leaves into large, 2-inch pieces, and then rub them with a generous 2 tablespoons of kosher salt. This salt rub accomplishes a few things: it draws moisture out of the cabbage and bok choy, seasons the leaves, and it serves as protection from any “bad” bacteria that could inoculate the vegetables once fermentation begins.* I let the salted leaves rest until the leaves soften and release at least 1/2 cup of liquid. It’ll take an hour or two.\u003c/p>\n\u003cfigure id=\"attachment_78377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\" alt=\"My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the bok choy and cabbage are resting, I prepare the remaining ingredients. First up: chili paste. This fiery, potent blend of kochukaru (Korean chili flakes), ginger, garlic, and fermented seafood is the heart of kimchi, providing catalysts for fermentation. Proportions and the choice of ingredients will vary from kimchi maker to kimchi maker; I like to make a relatively mild chili paste for a versatile finished kimchi. It is certainly possible to make vegan kimchi if you’d like. Good, umami-rich substitutions for the salted shrimp include miso, soy sauce, and ground seaweed.\u003c/p>\n\u003cfigure id=\"attachment_78379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\">\u003cimg class=\"size-full wp-image-78379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\" alt=\"I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For my chili paste, I process a full head’s worth of peeled garlic cloves, about an inch of fresh ginger, 1/2 cup of kochukaru, and 2 tablespoons of salted shrimp (those little pink shrimp found in massive jars at Korean supermarkets) in my food processor with about 1/4 of an Asian pear (for natural sweetness) and the white ends of a bunch of scallions. Traditionalists can use a mortar and pestle if they desire. I let the whole mess whir in the food processor until a thick, homogenous paste forms.\u003c/p>\n\u003cfigure id=\"attachment_78380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\" alt=\"To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I chop the remaining kimchi ingredients. Here I look for whatever crisp, crunchy vegetables that are available at the market. For this kimchi, I’m using carrots, daikon radish, watermelon radish, and the greens from that bunch of scallion whites that went into the chili paste. I julienned the carrots and daikon, which is simply the fancy way of saying that I cut them into thin, 2-inch long strips, cut the watermelon radish into thin wedges, and cut the scallion greens into 2-inch long pieces. You can, of course, modify this list with your favorite vegetables. Use around 1 to 1 1/2 cups of each chopped vegetable.\u003c/p>\n\u003cfigure id=\"attachment_78381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\">\u003cimg class=\"size-full wp-image-78381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\" alt=\"Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the bok choy and cabbage mixture has softened, I drain the leaves while reserving the extruded liquid. I mix the wilted leaves with the remaining chopped vegetables in a large bowl. Then I put on my handy rubber gloves. The first time I made kimchi, I mixed the chili paste into the cabbage with my bare hands. Big mistake. My hands burned with the fire unleashed by the capsaicin in the chili powder. Rubber gloves may not look cool, but they’re the only way to prevent chili burns. Gloves in place, add the chili paste to the vegetables and massage it into the vegetables. Make sure to coat all of the vegetables evenly.\u003c/p>\n\u003cfigure id=\"attachment_78382\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\">\u003cimg class=\"size-full wp-image-78382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\" alt=\"Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\" width=\"700\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, pack the vegetables into a large glass jar. I have one 2-quart jar that I like to use for kimchi, but you can use smaller jars if that’s what you have. Press the vegetables down into the jar (still wearing those gloves), and then use a chopstick or long skewer to break up any bubbles that have formed in the mixture. Now pour that reserved liquid from the bok choy mixture over the top of the pickles. This layer of salty liquid will help to reduce the amount of oxygen that reaches the kimchi fermenting below. Now close the lid loosely and set the jar in a cool, dark place to ferment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since the chili paste already contains fermented ingredients (salted shrimp) as well as sugar from the Asian pear, fermentation will begin quickly. In as soon as 12 hours, you may begin to see bubbles forming in the vegetables and a separation line between the vegetables and the kimchi liquid. Taste the kimchi every 12 hours or so. Once it begins to taste a little tangy, move the jar to the fridge. At this point, the kimchi is ready to eat, but there’s no rush. The kimchi will continue to ferment, albeit slowly, in the fridge, and you can continue to eat the kimchi throughout many stages of fermentation. In its early stages, the kimchi will be relatively mild and best eaten raw. After a few weeks, it may begin to taste funkier than you’d like; at this point, it works well in soups, stir-fries, and even grilled cheese—don’t knock it ‘till you try it.\u003c/p>\n\u003cp>*The bacteria produced during the fermentation of kimchi are a species of lactobacillus named after the pickle. These bacteria thrive in a salt-rich environment, and are so prolific that they are able to displace any other forms of (likely more insidious) bacteria. Lactobacillus kimchi are happiest in an anaerobic, or oxygen-free, environment, so it is best to keep the fermenting vegetables away from as much oxygen as possible. This is why I like to add the salty cabbage water on top of the pickles. Why not simply seal the top of the fermenting jar? The by-product of all of this fermentation is carbon dioxide, which will build up and create pressure in the jar. While it is unlikely that a jar of kimchi fermenting at room temperature for three days will explode, I still like to be careful. Opening and closing the lid to check on the kimchi flavor will also help to release pressure in the jar.\u003c/p>\n\u003cfigure id=\"attachment_78383\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\">\u003cimg class=\"size-full wp-image-78383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\" alt=\"DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Kimchi\u003c/h3>\n\u003cp>\u003cstrong>Note: \u003c/strong>To make vegan kimchi, you can substitute 2 tablespoons white miso paste or 1 tablespoon soy sauce for the salted shrimp. Kochukaru and salted shrimp are available at Korean supermarkets like \u003ca href=\"http://www.koreanaplaza.com/\" target=\"_blank\" rel=\"noopener\">Koreana Plaza \u003c/a> in Oakland or \u003ca href=\"http://www.yelp.com/biz/woo-ri-food-market-san-francisco\" target=\"_blank\" rel=\"noopener\">Woori Food Market\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large head bok choy, sliced into 2-inch pieces\u003c/li>\n\u003cli>1/2 large head napa cabbage, sliced into 2-inch pieces\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>1 head (10 to 12 cloves) garlic, separated into cloves and peeled\u003c/li>\n\u003cli>1 bunch (8 to 10) scallions, white parts chopped, green parts sliced into 2-inch lengths\u003c/li>\n\u003cli>1/4 Asian pear, peeled and chopped\u003c/li>\n\u003cli>1/2 cup Korean chili flakes (kochukaru)\u003c/li>\n\u003cli>2 tablespoons salted shrimp\u003c/li>\n\u003cli>1 (1-inch) piece fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>2 carrots, peeled and julienned\u003c/li>\n\u003cli>1 (4-inch long) daikon radish, peeled and julliened\u003c/li>\n\u003cli>1/2 watermelon radish, halved and sliced into thin wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Food processor\u003c/li>\n\u003cli>1 (2-quart) glass jar or 2 (1-quart) glass jars\u003c/li>\n\u003cli>1 chopstick\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 the bok choy and cabbage with kosher salt in a large bowl. Rub the salt into the leaves, squeezing gently, until the leaves begin to wilt. Let mixture rest until the bok choy and cabbage leaves soften and release at least 1/2 cup of liquid, 1 to 2 hours.\u003c/li>\n\u003cli>Meanwhile, make the chili paste by combining the garlic cloves, scallion whites, Asian pear, chili flakes, salted shrimp, and ginger until the mixture forms a paste.\u003c/li>\n\u003cli>Once the bok choy and cabbage have softened, drain the leaves, reserving the liquid. Mix the wilted greens with the scallion tops, carrots, daikon, and watermelon radish in a large bowl.\u003c/li>\n\u003cli>While wearing rubber gloves, mix the chili paste into the vegetables using your hands. Massage the paste into the vegetables. Firmly pack the vegetables into a 2-quart glass jar. Use a chopstick to pop any bubbles that have formed in the jar. Pour released cabbage liquid over the top of the vegetables to cover.\u003c/li>\n\u003cli>Lightly close jar and set in a cool, dark place until the vegetables begin to ferment, 1 to 3 days. Bubbles will form in the jar and the vegetables may separate from the liquid. Move the kimchi to the refrigerator. The kimchi can be served as soon as it ferments or until it no longer tastes appealing. Old kimchi can be cooked into soup or added to stir-fries.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"title": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"description": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\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> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again",
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"content": "\u003cfigure id=\"attachment_77693\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\" alt=\"Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before Christmas, back when the Srirachapocalypse was nigh, I was privy to a long conversation on strategies for stockpiling the chile-garlic hot sauce. We talked about which stores still carried it, where was the best place to store it, how long can one last on Tabasco alone, and plenty of other topics including a comparison of the number of bottles currently in our kitchens. Me? I had one bottle, close to empty, in my fridge at the time. Still, I don’t necessarily put Sriracha on everything, and I wasn’t terribly worried about its pending depletion. But given the fact that so many other spice-loving folks were already hoarding the stuff, I figured there must be a better way to survive the shortage than buying out Berkeley Bowl’s supply.\u003c/p>\n\u003cp>With a little bit of patience and a pair of plastic gloves, it’s not too complicated to make Sriracha at home. Plus, heat, garlic, and sugar levels can be easily modified; a boon if you, like me, find Huy Fong Sriracha a bit too sweet. \u003c/p>\n\u003cfigure id=\"attachment_77689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\" alt=\"Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first step is to make a pepper-garlic mash and let the mixture ferment for around two weeks. Traditionally, chile-garlic sauce is made with red serranos, but I prefer easier-to-find and slightly milder Fresno chiles. For the best flavor, I trim off just the top part of the stem, leaving the aromatic base. I pulse the trimmed chiles with 12 cloves of garlic in a food processor until they’ve broken down a bit before adding brown sugar and kosher salt to the mix. I keep it running until the chiles and garlic have turned into seed-sized bits, and they’ve released much of their juice. \u003c/p>\n\u003cfigure id=\"attachment_77691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\" alt=\"Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Technically, the chile mixture will ferment safely on its own, as the salt will inhibit the growth of any bad bacteria. Yet I like to give my ferments a little bit of a jump-start with some live cultures. The easiest place to get live cultures is from the whey that drains out of yogurt. I simply scoop a cup of yogurt into a coffee-filter lined strainer and let it drip until I’ve collected 1/4 cup of liquid. (It’ll take a few hours, so this is best to start ahead of time.) I pour the whey into the processor with the chile mash, and pulse to combine. Then I transfer the mixture into a 1-quart glass jar—but I don’t seal it.\u003c/p>\n\u003cp>The fermentation process will create a carbon dioxide by-product that will need a way to escape. At the same time, it is best to cover the jar to let in as little oxygen as possible. There are air-locks you can purchase that will screw on to canning jars, but I find that simply flipping the lid upside down and screwing the band on loosely will do the trick well enough.\u003c/p>\n\u003cfigure id=\"attachment_77692\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\" alt=\"Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, all the chile mash needs is time. For the first few days, you may not see any changes in the jar; but at some point around day 3 or 4, the mash will appear to grow, form bubbles, and perhaps separate from the liquid at the bottom of this jar. This is good. Continue to monitor the jar. You can open the lid from time to time, take a whiff, and check for mold. The mash should smell sweet, spicy, and maybe a little sour. If anything smells super funky (like paint thinner), you’ll unfortunately need to chuck it and start again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Depending on the ambient temperature of your kitchen, the fermentation process could take as little as a week, or as long as three. It hasn’t been very cold this winter, so I found that the chile mash took about 12 days to ferment properly. You’ll know that fermentation has slowed when the mash sinks back down to in the jar. At this point, it should smell like Sriracha. You’ll probably be more than ready to eat it. \u003c/p>\n\u003cfigure id=\"attachment_77690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\" alt=\"After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before digging in, you’ll need to turn the chunky chile mash into smooth sauce. First, transfer the mash to a blender (the stronger the motor, the better) with 1/2 cup of regular white vinegar. Slowly crank the blender up to high and puree the mixture as smooth as possible. Once it looks smooth, blend it some more.\u003c/p>\n\u003cfigure id=\"attachment_77688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\" alt=\"When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now pour the vinegar and chile mixture through a fine-mesh strainer into a medium saucepan. I like to use a spatula or wooden spoon to smoosh as much of the chile flesh through the strainer as possible, leaving behind only the seeds and remaining pieces of skin. (If your strainer is on the small side, you will likely need to do this step in batches. Take your time, and consider this step to be your arm workout for the week.)\u003c/p>\n\u003cp>Finally, once I’ve smooshed the puree through the strainer, I bring the sauce to a simmer, and continue to cook it until the sauce has thickened enough to coat the back of a spoon. Now all that’s left to do is bottle the sauce; a plastic squeeze bottle is nice for serving, but I like the aesthetics of a glass bottle myself. Go ahead, use it on everything.\u003c/p>\n\u003ch3>Recipe: DIY Sriracha\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tcup plain yogurt with live cultures\u003c/li>\n\u003cli>1 1/2\tpounds red jalapenos or Fresno chiles, stems snipped off leaving green tops intact\u003c/li>\n\u003cli>12\tcloves garlic, peeled\u003c/li>\n\u003cli>1/4\tcup brown sugar\u003c/li>\n\u003cli>1\ttablespoon kosher salt\u003c/li>\n\u003cli>1/2\tcup distilled white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee Filters\u003c/li>\n\u003cli>Food processor\u003c/li>\n\u003cli>Blender\u003c/li>\n\u003cli>1-quart glass jar with two-part lid\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Glass jar or plastic squeeze bottle for storage\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a fine-mesh strainer with a triple layer of coffee filters and set it over a liquid measuring cup. Spoon the yogurt into the strainer, cover, and refrigerate until the yogurt has released 1/4 cup of liquid, about 2 hours. Keep the thickened yogurt for a snack.\u003c/li>\n\u003cli>Place the jalapenos, garlic, sugar, and salt in a food processor, and pulse until the chiles are finely chopped, stopping to scrape the sides of the bowl as needed. Add the whey and pulse to combine.\u003c/li>\n\u003cli>Transfer the mixture to a 1-quart class canning jar and cover, turning the lid upside down so that the rubber gasket faces up. Screw band on loosely. You will want air to escape the jar.\u003c/li>\n\u003cli>Let jar sit in a dark place at room temperature to ferment until the liquid level has risen and then fallen (bubbles will form in mixture), indicating that fermentation has slowed. This will take around 12 to 16 days.\u003c/li>\n\u003cli>Transfer chile mixture to the jar of a blender, add the white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a fine mesh strainer set over a medium saucepan. Strain chile mixture into the saucepan, using a rubber spatula to push through as much pulp as you can. You’ll want to leave behind only the seeds and large pieces of chiles behind.\u003c/li>\n\u003cli>Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens enough to cling to a spoon, about 15 minutes. Transfer to glass jar or plastic squeeze bottle and store in the refrigerator for up to 6 months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The Sriracha shortage may be over, but there's no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77693\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\" alt=\"Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before Christmas, back when the Srirachapocalypse was nigh, I was privy to a long conversation on strategies for stockpiling the chile-garlic hot sauce. We talked about which stores still carried it, where was the best place to store it, how long can one last on Tabasco alone, and plenty of other topics including a comparison of the number of bottles currently in our kitchens. Me? I had one bottle, close to empty, in my fridge at the time. Still, I don’t necessarily put Sriracha on everything, and I wasn’t terribly worried about its pending depletion. But given the fact that so many other spice-loving folks were already hoarding the stuff, I figured there must be a better way to survive the shortage than buying out Berkeley Bowl’s supply.\u003c/p>\n\u003cp>With a little bit of patience and a pair of plastic gloves, it’s not too complicated to make Sriracha at home. Plus, heat, garlic, and sugar levels can be easily modified; a boon if you, like me, find Huy Fong Sriracha a bit too sweet. \u003c/p>\n\u003cfigure id=\"attachment_77689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\" alt=\"Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first step is to make a pepper-garlic mash and let the mixture ferment for around two weeks. Traditionally, chile-garlic sauce is made with red serranos, but I prefer easier-to-find and slightly milder Fresno chiles. For the best flavor, I trim off just the top part of the stem, leaving the aromatic base. I pulse the trimmed chiles with 12 cloves of garlic in a food processor until they’ve broken down a bit before adding brown sugar and kosher salt to the mix. I keep it running until the chiles and garlic have turned into seed-sized bits, and they’ve released much of their juice. \u003c/p>\n\u003cfigure id=\"attachment_77691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\" alt=\"Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Technically, the chile mixture will ferment safely on its own, as the salt will inhibit the growth of any bad bacteria. Yet I like to give my ferments a little bit of a jump-start with some live cultures. The easiest place to get live cultures is from the whey that drains out of yogurt. I simply scoop a cup of yogurt into a coffee-filter lined strainer and let it drip until I’ve collected 1/4 cup of liquid. (It’ll take a few hours, so this is best to start ahead of time.) I pour the whey into the processor with the chile mash, and pulse to combine. Then I transfer the mixture into a 1-quart glass jar—but I don’t seal it.\u003c/p>\n\u003cp>The fermentation process will create a carbon dioxide by-product that will need a way to escape. At the same time, it is best to cover the jar to let in as little oxygen as possible. There are air-locks you can purchase that will screw on to canning jars, but I find that simply flipping the lid upside down and screwing the band on loosely will do the trick well enough.\u003c/p>\n\u003cfigure id=\"attachment_77692\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\" alt=\"Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, all the chile mash needs is time. For the first few days, you may not see any changes in the jar; but at some point around day 3 or 4, the mash will appear to grow, form bubbles, and perhaps separate from the liquid at the bottom of this jar. This is good. Continue to monitor the jar. You can open the lid from time to time, take a whiff, and check for mold. The mash should smell sweet, spicy, and maybe a little sour. If anything smells super funky (like paint thinner), you’ll unfortunately need to chuck it and start again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Depending on the ambient temperature of your kitchen, the fermentation process could take as little as a week, or as long as three. It hasn’t been very cold this winter, so I found that the chile mash took about 12 days to ferment properly. You’ll know that fermentation has slowed when the mash sinks back down to in the jar. At this point, it should smell like Sriracha. You’ll probably be more than ready to eat it. \u003c/p>\n\u003cfigure id=\"attachment_77690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\" alt=\"After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before digging in, you’ll need to turn the chunky chile mash into smooth sauce. First, transfer the mash to a blender (the stronger the motor, the better) with 1/2 cup of regular white vinegar. Slowly crank the blender up to high and puree the mixture as smooth as possible. Once it looks smooth, blend it some more.\u003c/p>\n\u003cfigure id=\"attachment_77688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\" alt=\"When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now pour the vinegar and chile mixture through a fine-mesh strainer into a medium saucepan. I like to use a spatula or wooden spoon to smoosh as much of the chile flesh through the strainer as possible, leaving behind only the seeds and remaining pieces of skin. (If your strainer is on the small side, you will likely need to do this step in batches. Take your time, and consider this step to be your arm workout for the week.)\u003c/p>\n\u003cp>Finally, once I’ve smooshed the puree through the strainer, I bring the sauce to a simmer, and continue to cook it until the sauce has thickened enough to coat the back of a spoon. Now all that’s left to do is bottle the sauce; a plastic squeeze bottle is nice for serving, but I like the aesthetics of a glass bottle myself. Go ahead, use it on everything.\u003c/p>\n\u003ch3>Recipe: DIY Sriracha\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tcup plain yogurt with live cultures\u003c/li>\n\u003cli>1 1/2\tpounds red jalapenos or Fresno chiles, stems snipped off leaving green tops intact\u003c/li>\n\u003cli>12\tcloves garlic, peeled\u003c/li>\n\u003cli>1/4\tcup brown sugar\u003c/li>\n\u003cli>1\ttablespoon kosher salt\u003c/li>\n\u003cli>1/2\tcup distilled white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee Filters\u003c/li>\n\u003cli>Food processor\u003c/li>\n\u003cli>Blender\u003c/li>\n\u003cli>1-quart glass jar with two-part lid\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Glass jar or plastic squeeze bottle for storage\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>Line a fine-mesh strainer with a triple layer of coffee filters and set it over a liquid measuring cup. Spoon the yogurt into the strainer, cover, and refrigerate until the yogurt has released 1/4 cup of liquid, about 2 hours. Keep the thickened yogurt for a snack.\u003c/li>\n\u003cli>Place the jalapenos, garlic, sugar, and salt in a food processor, and pulse until the chiles are finely chopped, stopping to scrape the sides of the bowl as needed. Add the whey and pulse to combine.\u003c/li>\n\u003cli>Transfer the mixture to a 1-quart class canning jar and cover, turning the lid upside down so that the rubber gasket faces up. Screw band on loosely. You will want air to escape the jar.\u003c/li>\n\u003cli>Let jar sit in a dark place at room temperature to ferment until the liquid level has risen and then fallen (bubbles will form in mixture), indicating that fermentation has slowed. This will take around 12 to 16 days.\u003c/li>\n\u003cli>Transfer chile mixture to the jar of a blender, add the white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a fine mesh strainer set over a medium saucepan. Strain chile mixture into the saucepan, using a rubber spatula to push through as much pulp as you can. You’ll want to leave behind only the seeds and large pieces of chiles behind.\u003c/li>\n\u003cli>Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens enough to cling to a spoon, about 15 minutes. Transfer to glass jar or plastic squeeze bottle and store in the refrigerator for up to 6 months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought",
"title": "DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77009\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta.jpg\" alt=\"DIY feta cheese is a great introduction to home cheesemaking. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY feta cheese is a great introduction to home cheesemaking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the recipes in my DIY arsenal, homemade cheese has perhaps the greatest reward. While I still stick with the experts when it comes to cheddar, blue, and Parmesan, I prefer to make fresh cheeses at home. Why? Most of the simple cheeses I make at home take little equipment, and their pure, sweet flavor is far better than most feta, cream cheese, and chèvre I buy at the store.\u003c/p>\n\u003cp>Ricotta (essentially curdled milk) is a fine place to start, but for not much more effort, homemade feta is a real treat. You’ll need to order a few supplies from a cheesemaking supply store—rennet, calcium chloride, and a starter culture—but you’ll be able to use these items again and again in the future. Homemade cheese is only a gallon of milk away.\u003c/p>\n\u003cfigure id=\"attachment_77014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/feta-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/feta-ingredients.jpg\" alt=\"To make feta cheese, you’ll need a gallon of milk (goat, cow, or sheep), mesophilic starter culture, rennet, and calcium chloride. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-77014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make feta cheese, you’ll need a gallon of milk (goat, cow, or sheep), mesophilic starter culture, rennet, and calcium chloride. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use goat’s milk when I make feta, but you can use cow or sheep (if you can find it) instead. When looking for milk for cheesemaking, it is important to consider the level of pasteurization. Raw milk will work great (and doesn’t require starter cultures), but you can use pasteurized milk as long as it hasn’t been \u003cem>ultra\u003c/em>-pasteurized. Ultra-pasteurization heats the milk to 280 degrees, effectively killing any micro-organisms in the milk. You \u003cem>want\u003c/em> these microbes in the milk in order for the cheese to curdle properly and for the final cheese product to actually have flavor. HTST pasteurization (usually just labeled “pasteurized”) only heats the milk to 161 degrees, and as such will generally produce much better cheese.\u003c/p>\n\u003cp>Once you get the milk home, it’s time to heat it up to a proper incubation temperature. 86 to 88 degrees is ideal, and you’ll want to heat the milk slowly to avoid scalding. I like to use an enameled cast iron Dutch oven when I make cheese because its thick walls will keep the milk well-insulated. \u003c/p>\n\u003cfigure id=\"attachment_77016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/target-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/target-temp.jpg\" alt=\"To properly incubate the milk and set the curd, the milk needs to be at a warm 86 to 88 degrees. Using a heavy Dutch oven will help keep the milk insulated. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-77016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To properly incubate the milk and set the curd, the milk needs to be at a warm 86 to 88 degrees. Using a heavy Dutch oven will help keep the milk insulated. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the milk is warm, add the starter culture. You’ll need to let it hydrate for a few minutes before whisking it in to the milk using a gentle up-and-down motion to distribute thoroughly. For feta, you need to use a mesophilic starter culture. Mesophilic bacteria like low to moderate temperatures and are used to make the vast majority of cheeses (anything from our feta to cheddar to even camembert). Thermophilic cultures are heat-loving cultures and are used to make cheeses that need to be heated above 102 degrees, like mozzarella and Parmesan. Once the culture is incorporated, let the milk ripen, covered for an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add a diluted calcium chloride solution, stirring it into the milk in the same manner as the culture. The calcium chloride will help the milk form firmer, easier-to-work-with curds. When milk goes through the pasteurization and homogenization process, it can lose a substantial amount of calcium, which will in turn affect the clotting properties of the milk once rennet is added. In order to make sure the calcium chloride is evenly distributed, it is best to dilute it in a bit of water before adding it to the milk. \u003c/p>\n\u003cfigure id=\"attachment_77007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/animal-rennet-calcium-chloride.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/animal-rennet-calcium-chloride.jpg\" alt=\"Both rennet and calcium chloride are key ingredients to forming a firm curd. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Both rennet and calcium chloride are key ingredients to forming a firm curd. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, add the rennet. Animal rennet comes from the stomach lining of calves, lambs, or goats, and the enzymes present in the stomach cause the milk to coagulate and separate into firm curds and whey. (Acids will also cause milk to coagulate, but will not form firm, stable curds.) If animal rennet makes you squeamish, you can use vegetable rennet. Vegetable rennet contains the same enzymes as the animal version, yet is derived from a species of mold. Just like the calcium chloride, it is necessary to dilute the rennet before adding it to the milk, and to whisk it in slowly, using an up-and-down motion.\u003c/p>\n\u003cp>Once the rennet is incorporated, cover the pot and let it sit at room temperature for another hour. At this point the milk should have transformed into a sold mass of curd surrounded by light yellow whey. To check if the milk is fully set, you’ll want to perform a “clean break” test. Simply stick an offset spatula or thin knife into the cheese and gently push it sideways. You should see a clean line of separation between the curds and the whey. If the line of separation is still blurry, re-cover the pot and let it sit for 15 more minutes before testing again.\u003c/p>\n\u003cfigure id=\"attachment_77010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cutting-curds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cutting-curds.jpg\" alt=\"Cutting the curd into small cubes allows it to release whey and form solid cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cutting the curd into small cubes allows it to release whey and form solid cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it is time to cut the curds. Using that same spatula or knife, cut the curds into a grid of 1/2-inch squares. It doesn’t have to be totally perfect, but evenly cut curd will (logically) drain more evenly than curd cut into random-sized blocks. Let the cut curd sit undisturbed for 10 minutes.\u003c/p>\n\u003cp>To firm the curds up just a bit, you’ll need to slowly heat the whey up to 90 degrees. I like to do this over the lowest heat possible so that it takes around 20 minutes to bring the whey up to temperature. While the pot is heating, stir the curds gently using a flexible rubber spatula. This process will break the curds up into smaller pieces and allow them to release more whey. Make sure you’re checking the temperature of the yellow whey (not the curds) every few minutes to monitor its progress. Let the curds rest for 5 minutes, undisturbed.\u003c/p>\n\u003cfigure id=\"attachment_77012\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-curds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-curds.jpg\" alt=\"To drain the gently cooked curds, transfer them to a colander lined with butter muslin or cheesecloth. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To drain the gently cooked curds, transfer them to a colander lined with butter muslin or cheesecloth. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the curds rest, line a colander with damped butter muslin or a double layer of cheesecloth, letting excess cloth hang over the sides of the colander. Now gently transfer the curds to the colander using a slotted spoon. Let the curds drain for about 30 minutes, or until there’s little whey visible around the curds. Don’t throw away the drained whey—you’ll need it to make a brine later. \u003c/p>\n\u003cfigure id=\"attachment_77013\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-sack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-sack.jpg\" alt=\"The curds then need to drain overnight wrapped in the muslin. I like to hang the sack of curds off of a spoon on top of a stockpot. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The curds then need to drain overnight wrapped in the muslin. I like to hang the sack of curds off of a spoon on top of a stockpot. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To let the curds drain further, gently tie the corners of the muslin into a sack, and slip a long wooden spoon through the knot. Use the spoon to hang the sack of curds over a deep stockpot or bucket. Tie the corners of the muslin together to create a sack, slip a wooden spoon handle through the knot, and hang the sack over a stockpot or bucket. Transfer the pot to the refrigerator and let the curds continue to drain overnight.\u003c/p>\n\u003cfigure id=\"attachment_77011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/drained-before-cutting-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/drained-before-cutting-3.jpg\" alt=\"Once the cheese has firmed up, it should hold its shape in a ball. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the cheese has firmed up, it should hold its shape in a ball. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/salting-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/salting-close-up.jpg\" alt=\"Sliced slabs of cheese are then heavily salted before curing in the refrigerator for 5 days. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced slabs of cheese are then heavily salted before curing in the refrigerator for 5 days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the curds are drained, it’s time to salt the cheese. Gently unwrap the ball of cheese and slice it into slabs that are about one inch thick. Place the slabs in a rimmed baking dish (or a couple if you’ve only got small ones handy), and sprinkle with 2 tablespoons of kosher salt, covering both sides. It sounds like a lot of salt, but much of it will draw moisture out of the cheese and will be drained off. Plus, feta is salty! Cover the dishes with plastic wrap and place in the refrigerator until the cheese has stopped extruding whey, about five days. You’ll want to drain off extruded whey and flip the slabs over once a day.\u003c/p>\n\u003cp>Finally, after those long five days of waiting, your feta can be ready to eat. If you prefer a saltier, brined feta, slice the slabs into 1-inch cubes and transfer to a large, 1-quart glass canning jar. Whisk the two cups of reserved whey with 3 tablespoons of kosher salt and pour the brine over the feta. (You’ll probably have extra brine.) Let the feta sit in the brine, refrigerated, for at least 24 hours or up to 3 weeks before using.\u003c/p>\n\u003cp>I find a way to sneak my homemade feta on to and into just about everything in my kitchen. My current favorite is using the cheese as a topping for poached eggs in tomato sauce.\u003c/p>\n\u003cfigure id=\"attachment_77008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta-in-jar.jpg\" alt=\"Store the feta in a jar covered in brine (made from extruded whey and salt) for up to 3 weeks. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Store the feta in a jar covered in brine (made from extruded whey and salt) for up to 3 weeks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Feta Cheese\u003c/h3>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this cheese vegetarian by using vegetable rennet, but pay close attention to the conversion amounts on the package. Some vegetable rennets are less concentrated than animal rennet. You may need to use more than what is listed in the recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tgallon pasteurized whole goat, sheep, or cow’s milk\u003c/li>\n\u003cli>1/4\tteaspoon direct-set mesophilic starter culture\u003c/li>\n\u003cli>1/4\tteaspoon liquid calcium chloride diluted in 1/4 cup cool non-chlorinated water\u003c/li>\n\u003cli>1/4\tteaspoon liquid animal rennet diluted in 1/4 cup cool non-chlorinated water\u003c/li>\n\u003cli>5\ttablespoons Diamond Crystal kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Non-reactive stockpot or Dutch oven\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Offset spatula or thin knife\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer\u003c/li>\n\u003cli>Slotted spoon\u003c/li>\n\u003cli>Colander\u003c/li>\n\u003cli>Butter muslin or cheesecloth\u003c/li>\n\u003cli>Wooden spoon\u003c/li>\n\u003cli>Baking dish(es)\u003c/li>\n\u003cli>1-quart glass jar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a nonreactive stockpot or Dutch oven, gently heat the milk over low heat until it reaches 86 degrees. This should take about 15 minutes. Remove the milk from the heat.\u003c/li>\n\u003cli>Sprinkle the starter culture over the milk and let it hydrate for 2 minutes. Whisk the starter into the milk, using an up-and-down motion to distribute thoroughly. Cover and let the milk ripen at room temperature for 1 hour.\u003c/li>\n\u003cli>Add the diluted calcium chloride, whisking it gently with an up-and-down motion for two minutes. Then add the rennet in the same way.\u003c/li>\n\u003cli>Cover the pot and let it sit at room temperature for 1 hour. At this point the curds should have formed a solid mass and light yellow whey will float to the surface. The curds should show a clean line of separation when cut with a thin knife. (This is called the clean break test.) If the curds do not separate cleanly, let the curds sit for another 15 minutes, and test again.\u003c/li>\n\u003cli>Using an offset spatula or thin knife, cut the curds into a grid of 1/2-inch squares. Let the cut curd sit undisturbed for 10 minutes.\u003c/li>\n\u003cli>Stir the curds gently using a flexible rubber spatula for 20 minutes, while raising the temperature slowly (over low heat) to 90 degrees. This process will break the curds up into smaller pieces and allow them to release more whey. Let the curds rest for 5 minutes, undisturbed.\u003c/li>\n\u003cli>While the curds rest, line a colander with damped butter muslin or a double layer of cheesecloth, letting excess cloth hang over the sides of the colander. Using a slotted spoon, transfer the curds to the prepared colander and let drain for 30 minutes. Save and refrigerate 2 cups of the leftover drained whey to use in step 10.\u003c/li>\n\u003cli>Tie the corners of the muslin together to create a sack, slip a wooden spoon handle through the knot, and hang the sack over a stockpot or bucket. Transfer the pot to the refrigerator and let drain overnight. At this point, the cheese should no longer be dripping whey.\u003c/li>\n\u003cli>The next day, unwrap the cheese from the muslin and gently slice into 1-inch thick slabs. Place the slabs in a single layer in one or two rimmed baking dishes and sprinkle with 1 tablespoon of salt on each side of the slabs. Cover and refrigerate until the feta is very firm and has stopped extruding whey, about 5 days. Drain off the extruded whey and flip the slabs over once a day.\u003c/li>\n\u003cli>Slice the slabs into 1-inch cubes and transfer to a 1-quart canning jar. Whisk the reserved 2 cups of whey with remaining 3 tablespoons salt to create a brine. Pour the brine over feta and refrigerate for at least 24 hours or up to 3 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cheesemaking supplies like starter cultures, rennet, calcium chloride, and butter muslin are available through \u003ca href=\"http://www.cheesemaking.com/\">cheesemaking.com\u003c/a> and \u003ca href=\"http://www.culturesforhealth.com/\">culturesforhealth.com\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Feta cheese is an excellent starter cheese for those who want to learn how to make DIY cheese at home. Kate Williams shows you how.",
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"description": "Feta cheese is an excellent starter cheese for those who want to learn how to make DIY cheese at home. Kate Williams shows you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77009\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta.jpg\" alt=\"DIY feta cheese is a great introduction to home cheesemaking. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY feta cheese is a great introduction to home cheesemaking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the recipes in my DIY arsenal, homemade cheese has perhaps the greatest reward. While I still stick with the experts when it comes to cheddar, blue, and Parmesan, I prefer to make fresh cheeses at home. Why? Most of the simple cheeses I make at home take little equipment, and their pure, sweet flavor is far better than most feta, cream cheese, and chèvre I buy at the store.\u003c/p>\n\u003cp>Ricotta (essentially curdled milk) is a fine place to start, but for not much more effort, homemade feta is a real treat. You’ll need to order a few supplies from a cheesemaking supply store—rennet, calcium chloride, and a starter culture—but you’ll be able to use these items again and again in the future. Homemade cheese is only a gallon of milk away.\u003c/p>\n\u003cfigure id=\"attachment_77014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/feta-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/feta-ingredients.jpg\" alt=\"To make feta cheese, you’ll need a gallon of milk (goat, cow, or sheep), mesophilic starter culture, rennet, and calcium chloride. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-77014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make feta cheese, you’ll need a gallon of milk (goat, cow, or sheep), mesophilic starter culture, rennet, and calcium chloride. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use goat’s milk when I make feta, but you can use cow or sheep (if you can find it) instead. When looking for milk for cheesemaking, it is important to consider the level of pasteurization. Raw milk will work great (and doesn’t require starter cultures), but you can use pasteurized milk as long as it hasn’t been \u003cem>ultra\u003c/em>-pasteurized. Ultra-pasteurization heats the milk to 280 degrees, effectively killing any micro-organisms in the milk. You \u003cem>want\u003c/em> these microbes in the milk in order for the cheese to curdle properly and for the final cheese product to actually have flavor. HTST pasteurization (usually just labeled “pasteurized”) only heats the milk to 161 degrees, and as such will generally produce much better cheese.\u003c/p>\n\u003cp>Once you get the milk home, it’s time to heat it up to a proper incubation temperature. 86 to 88 degrees is ideal, and you’ll want to heat the milk slowly to avoid scalding. I like to use an enameled cast iron Dutch oven when I make cheese because its thick walls will keep the milk well-insulated. \u003c/p>\n\u003cfigure id=\"attachment_77016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/target-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/target-temp.jpg\" alt=\"To properly incubate the milk and set the curd, the milk needs to be at a warm 86 to 88 degrees. Using a heavy Dutch oven will help keep the milk insulated. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-77016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To properly incubate the milk and set the curd, the milk needs to be at a warm 86 to 88 degrees. Using a heavy Dutch oven will help keep the milk insulated. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the milk is warm, add the starter culture. You’ll need to let it hydrate for a few minutes before whisking it in to the milk using a gentle up-and-down motion to distribute thoroughly. For feta, you need to use a mesophilic starter culture. Mesophilic bacteria like low to moderate temperatures and are used to make the vast majority of cheeses (anything from our feta to cheddar to even camembert). Thermophilic cultures are heat-loving cultures and are used to make cheeses that need to be heated above 102 degrees, like mozzarella and Parmesan. Once the culture is incorporated, let the milk ripen, covered for an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, add a diluted calcium chloride solution, stirring it into the milk in the same manner as the culture. The calcium chloride will help the milk form firmer, easier-to-work-with curds. When milk goes through the pasteurization and homogenization process, it can lose a substantial amount of calcium, which will in turn affect the clotting properties of the milk once rennet is added. In order to make sure the calcium chloride is evenly distributed, it is best to dilute it in a bit of water before adding it to the milk. \u003c/p>\n\u003cfigure id=\"attachment_77007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/animal-rennet-calcium-chloride.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/animal-rennet-calcium-chloride.jpg\" alt=\"Both rennet and calcium chloride are key ingredients to forming a firm curd. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Both rennet and calcium chloride are key ingredients to forming a firm curd. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, add the rennet. Animal rennet comes from the stomach lining of calves, lambs, or goats, and the enzymes present in the stomach cause the milk to coagulate and separate into firm curds and whey. (Acids will also cause milk to coagulate, but will not form firm, stable curds.) If animal rennet makes you squeamish, you can use vegetable rennet. Vegetable rennet contains the same enzymes as the animal version, yet is derived from a species of mold. Just like the calcium chloride, it is necessary to dilute the rennet before adding it to the milk, and to whisk it in slowly, using an up-and-down motion.\u003c/p>\n\u003cp>Once the rennet is incorporated, cover the pot and let it sit at room temperature for another hour. At this point the milk should have transformed into a sold mass of curd surrounded by light yellow whey. To check if the milk is fully set, you’ll want to perform a “clean break” test. Simply stick an offset spatula or thin knife into the cheese and gently push it sideways. You should see a clean line of separation between the curds and the whey. If the line of separation is still blurry, re-cover the pot and let it sit for 15 more minutes before testing again.\u003c/p>\n\u003cfigure id=\"attachment_77010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cutting-curds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cutting-curds.jpg\" alt=\"Cutting the curd into small cubes allows it to release whey and form solid cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cutting the curd into small cubes allows it to release whey and form solid cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it is time to cut the curds. Using that same spatula or knife, cut the curds into a grid of 1/2-inch squares. It doesn’t have to be totally perfect, but evenly cut curd will (logically) drain more evenly than curd cut into random-sized blocks. Let the cut curd sit undisturbed for 10 minutes.\u003c/p>\n\u003cp>To firm the curds up just a bit, you’ll need to slowly heat the whey up to 90 degrees. I like to do this over the lowest heat possible so that it takes around 20 minutes to bring the whey up to temperature. While the pot is heating, stir the curds gently using a flexible rubber spatula. This process will break the curds up into smaller pieces and allow them to release more whey. Make sure you’re checking the temperature of the yellow whey (not the curds) every few minutes to monitor its progress. Let the curds rest for 5 minutes, undisturbed.\u003c/p>\n\u003cfigure id=\"attachment_77012\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-curds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-curds.jpg\" alt=\"To drain the gently cooked curds, transfer them to a colander lined with butter muslin or cheesecloth. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To drain the gently cooked curds, transfer them to a colander lined with butter muslin or cheesecloth. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the curds rest, line a colander with damped butter muslin or a double layer of cheesecloth, letting excess cloth hang over the sides of the colander. Now gently transfer the curds to the colander using a slotted spoon. Let the curds drain for about 30 minutes, or until there’s little whey visible around the curds. Don’t throw away the drained whey—you’ll need it to make a brine later. \u003c/p>\n\u003cfigure id=\"attachment_77013\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-sack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-sack.jpg\" alt=\"The curds then need to drain overnight wrapped in the muslin. I like to hang the sack of curds off of a spoon on top of a stockpot. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The curds then need to drain overnight wrapped in the muslin. I like to hang the sack of curds off of a spoon on top of a stockpot. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To let the curds drain further, gently tie the corners of the muslin into a sack, and slip a long wooden spoon through the knot. Use the spoon to hang the sack of curds over a deep stockpot or bucket. Tie the corners of the muslin together to create a sack, slip a wooden spoon handle through the knot, and hang the sack over a stockpot or bucket. Transfer the pot to the refrigerator and let the curds continue to drain overnight.\u003c/p>\n\u003cfigure id=\"attachment_77011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/drained-before-cutting-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/drained-before-cutting-3.jpg\" alt=\"Once the cheese has firmed up, it should hold its shape in a ball. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the cheese has firmed up, it should hold its shape in a ball. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/salting-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/salting-close-up.jpg\" alt=\"Sliced slabs of cheese are then heavily salted before curing in the refrigerator for 5 days. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced slabs of cheese are then heavily salted before curing in the refrigerator for 5 days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the curds are drained, it’s time to salt the cheese. Gently unwrap the ball of cheese and slice it into slabs that are about one inch thick. Place the slabs in a rimmed baking dish (or a couple if you’ve only got small ones handy), and sprinkle with 2 tablespoons of kosher salt, covering both sides. It sounds like a lot of salt, but much of it will draw moisture out of the cheese and will be drained off. Plus, feta is salty! Cover the dishes with plastic wrap and place in the refrigerator until the cheese has stopped extruding whey, about five days. You’ll want to drain off extruded whey and flip the slabs over once a day.\u003c/p>\n\u003cp>Finally, after those long five days of waiting, your feta can be ready to eat. If you prefer a saltier, brined feta, slice the slabs into 1-inch cubes and transfer to a large, 1-quart glass canning jar. Whisk the two cups of reserved whey with 3 tablespoons of kosher salt and pour the brine over the feta. (You’ll probably have extra brine.) Let the feta sit in the brine, refrigerated, for at least 24 hours or up to 3 weeks before using.\u003c/p>\n\u003cp>I find a way to sneak my homemade feta on to and into just about everything in my kitchen. My current favorite is using the cheese as a topping for poached eggs in tomato sauce.\u003c/p>\n\u003cfigure id=\"attachment_77008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta-in-jar.jpg\" alt=\"Store the feta in a jar covered in brine (made from extruded whey and salt) for up to 3 weeks. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Store the feta in a jar covered in brine (made from extruded whey and salt) for up to 3 weeks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Feta Cheese\u003c/h3>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this cheese vegetarian by using vegetable rennet, but pay close attention to the conversion amounts on the package. Some vegetable rennets are less concentrated than animal rennet. You may need to use more than what is listed in the recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tgallon pasteurized whole goat, sheep, or cow’s milk\u003c/li>\n\u003cli>1/4\tteaspoon direct-set mesophilic starter culture\u003c/li>\n\u003cli>1/4\tteaspoon liquid calcium chloride diluted in 1/4 cup cool non-chlorinated water\u003c/li>\n\u003cli>1/4\tteaspoon liquid animal rennet diluted in 1/4 cup cool non-chlorinated water\u003c/li>\n\u003cli>5\ttablespoons Diamond Crystal kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Non-reactive stockpot or Dutch oven\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Offset spatula or thin knife\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer\u003c/li>\n\u003cli>Slotted spoon\u003c/li>\n\u003cli>Colander\u003c/li>\n\u003cli>Butter muslin or cheesecloth\u003c/li>\n\u003cli>Wooden spoon\u003c/li>\n\u003cli>Baking dish(es)\u003c/li>\n\u003cli>1-quart glass jar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a nonreactive stockpot or Dutch oven, gently heat the milk over low heat until it reaches 86 degrees. This should take about 15 minutes. Remove the milk from the heat.\u003c/li>\n\u003cli>Sprinkle the starter culture over the milk and let it hydrate for 2 minutes. Whisk the starter into the milk, using an up-and-down motion to distribute thoroughly. Cover and let the milk ripen at room temperature for 1 hour.\u003c/li>\n\u003cli>Add the diluted calcium chloride, whisking it gently with an up-and-down motion for two minutes. Then add the rennet in the same way.\u003c/li>\n\u003cli>Cover the pot and let it sit at room temperature for 1 hour. At this point the curds should have formed a solid mass and light yellow whey will float to the surface. The curds should show a clean line of separation when cut with a thin knife. (This is called the clean break test.) If the curds do not separate cleanly, let the curds sit for another 15 minutes, and test again.\u003c/li>\n\u003cli>Using an offset spatula or thin knife, cut the curds into a grid of 1/2-inch squares. Let the cut curd sit undisturbed for 10 minutes.\u003c/li>\n\u003cli>Stir the curds gently using a flexible rubber spatula for 20 minutes, while raising the temperature slowly (over low heat) to 90 degrees. This process will break the curds up into smaller pieces and allow them to release more whey. Let the curds rest for 5 minutes, undisturbed.\u003c/li>\n\u003cli>While the curds rest, line a colander with damped butter muslin or a double layer of cheesecloth, letting excess cloth hang over the sides of the colander. Using a slotted spoon, transfer the curds to the prepared colander and let drain for 30 minutes. Save and refrigerate 2 cups of the leftover drained whey to use in step 10.\u003c/li>\n\u003cli>Tie the corners of the muslin together to create a sack, slip a wooden spoon handle through the knot, and hang the sack over a stockpot or bucket. Transfer the pot to the refrigerator and let drain overnight. At this point, the cheese should no longer be dripping whey.\u003c/li>\n\u003cli>The next day, unwrap the cheese from the muslin and gently slice into 1-inch thick slabs. Place the slabs in a single layer in one or two rimmed baking dishes and sprinkle with 1 tablespoon of salt on each side of the slabs. Cover and refrigerate until the feta is very firm and has stopped extruding whey, about 5 days. Drain off the extruded whey and flip the slabs over once a day.\u003c/li>\n\u003cli>Slice the slabs into 1-inch cubes and transfer to a 1-quart canning jar. Whisk the reserved 2 cups of whey with remaining 3 tablespoons salt to create a brine. Pour the brine over feta and refrigerate for at least 24 hours or up to 3 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cheesemaking supplies like starter cultures, rennet, calcium chloride, and butter muslin are available through \u003ca href=\"http://www.cheesemaking.com/\">cheesemaking.com\u003c/a> and \u003ca href=\"http://www.culturesforhealth.com/\">culturesforhealth.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"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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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"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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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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