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"disqusTitle": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like",
"title": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.",
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"description": "Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.",
"title": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\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> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Baked Sweet Potato Fries",
"title": "Recipe: Baked Sweet Potato Fries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I was a kid, I did not like French fries. Other potatoes were ok, but I just thought fries were greasy and gross. Even ketchup couldn’t save them for me. It could have a lot to do with the fact that I grew up in Texas in the 1970s and most of the fries I ate were fast food atrocities. I like them nowadays, but I’m pretty picky when it comes to fries. Give me a pile of golden brown, crisp on the outside, creamy on the inside, well-seasoned fries, and I’m pretty happy. But limp, insipid, undercooked, overly thick, or thin as spaghetti fries...no thanks, not worth it! (I’d rather have a piece of pie thank you very much.) \u003c/p>\n\u003cp>Even though they are still called “fries,” baked sweet potato fries are in an entirely different category. More like roasted root vegetables, which I do like, and have always liked. If you bake them in a hot enough oven, follow a few simple guidelines, you will be rewarded with caramelized fries with loads of flavor. \u003c/p>\n\u003cp>I like these with the peel intact, but you can peel them if you don’t like it (although I urge you to try it as it becomes nice a crisp in the hot oven). Make sure to cut them somewhat evenly (thicker or thinner as you like), and spread them on a large rimmed baking sheet so that none of them are overlapping (even better if none are even touching). This might sound a bit fussy, but the reason is to keep them from steaming and becoming limp. So only put as many as will fit on a baking sheet, and if you have more, just use a second one.\u003c/p>\n\u003cp>You can serve these simply, on their own or toss them with a mix of spices like garlic powder, chili powder, and a little cumin or cayenne. Toss them with minced and lightly fried garlic and some finely chopped fresh herbs such as parsley. Serve them with ketchup, yogurt or a garlicky aioli. They are great as a snack, and perfect as an accompaniment to a burger (try the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\" target=\"_blank\">lamb burger recipe\u003c/a> I recently posted), grilled chicken or pork, or even a nice juicy steak. \u003c/p>\n\u003cfigure id=\"attachment_118032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-burger.jpg\" alt=\"Lamb Burger with Baked Sweet Potato Fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Burger with Baked Sweet Potato Fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Baked Sweet Potato Fries\n\u003c/h2>\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb orange-fleshed sweet potatoes (about 2 sweet potatoes)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>Scrub the sweet potatoes clean, then cut lengthwise into 1/2 inch thick planks. Cut lengthwise again into about 1/2 inch thick fries. Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil then toss gently to coat. Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized). If you find that there are too many overlapping on your baking sheet, transfer half to another baking sheet and use two.\u003c/li>\n\u003cfigure id=\"attachment_118028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-whole-potato.jpg\" alt=\"Scrub the sweet potatoes clean, then cut lengthwise in half.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrub the sweet potatoes clean, then cut lengthwise in half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw-slice.jpg\" alt=\"Cut lengthwise into 1/2 inch thick planks and then cut lengthwise again into about 1/2 inch thick fries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut lengthwise into 1/2 inch thick planks and then cut lengthwise again into about 1/2 inch thick fries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-oil.jpg\" alt=\"Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw-oil.jpg\" alt=\"Toss gently to coat the fries with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss gently to coat the fries with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw.jpg\" alt=\"Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes. Season with salt and pepper as soon as you take them out of the oven, and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_118019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-baked.jpg\" alt=\"Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-season1.jpg\" alt=\"Season with salt and pepper as soon as you take them out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper as soon as you take them out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-final-overhead.jpg\" alt=\"Serve at once!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-lamb-burgers.jpg\" alt=\"Baked Sweet Potato Fries are a perfect accompaniment to Herbed Lamb Burgers Topped with Chopped Greek Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked Sweet Potato Fries are a perfect accompaniment to \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Simple yet hearty, these deliciously comforting fries are a snap to make in the oven, and healthy enough that you don’t have to feel guilty.",
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"description": "Simple yet hearty, these deliciously comforting fries are a snap to make in the oven, and healthy enough that you don’t have to feel guilty.",
"title": "Recipe: Baked Sweet Potato Fries | KQED",
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"headline": "Recipe: Baked Sweet Potato Fries",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was a kid, I did not like French fries. Other potatoes were ok, but I just thought fries were greasy and gross. Even ketchup couldn’t save them for me. It could have a lot to do with the fact that I grew up in Texas in the 1970s and most of the fries I ate were fast food atrocities. I like them nowadays, but I’m pretty picky when it comes to fries. Give me a pile of golden brown, crisp on the outside, creamy on the inside, well-seasoned fries, and I’m pretty happy. But limp, insipid, undercooked, overly thick, or thin as spaghetti fries...no thanks, not worth it! (I’d rather have a piece of pie thank you very much.) \u003c/p>\n\u003cp>Even though they are still called “fries,” baked sweet potato fries are in an entirely different category. More like roasted root vegetables, which I do like, and have always liked. If you bake them in a hot enough oven, follow a few simple guidelines, you will be rewarded with caramelized fries with loads of flavor. \u003c/p>\n\u003cp>I like these with the peel intact, but you can peel them if you don’t like it (although I urge you to try it as it becomes nice a crisp in the hot oven). Make sure to cut them somewhat evenly (thicker or thinner as you like), and spread them on a large rimmed baking sheet so that none of them are overlapping (even better if none are even touching). This might sound a bit fussy, but the reason is to keep them from steaming and becoming limp. So only put as many as will fit on a baking sheet, and if you have more, just use a second one.\u003c/p>\n\u003cp>You can serve these simply, on their own or toss them with a mix of spices like garlic powder, chili powder, and a little cumin or cayenne. Toss them with minced and lightly fried garlic and some finely chopped fresh herbs such as parsley. Serve them with ketchup, yogurt or a garlicky aioli. They are great as a snack, and perfect as an accompaniment to a burger (try the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\" target=\"_blank\">lamb burger recipe\u003c/a> I recently posted), grilled chicken or pork, or even a nice juicy steak. \u003c/p>\n\u003cfigure id=\"attachment_118032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-burger.jpg\" alt=\"Lamb Burger with Baked Sweet Potato Fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Burger with Baked Sweet Potato Fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Baked Sweet Potato Fries\n\u003c/h2>\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb orange-fleshed sweet potatoes (about 2 sweet potatoes)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>Scrub the sweet potatoes clean, then cut lengthwise into 1/2 inch thick planks. Cut lengthwise again into about 1/2 inch thick fries. Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil then toss gently to coat. Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized). If you find that there are too many overlapping on your baking sheet, transfer half to another baking sheet and use two.\u003c/li>\n\u003cfigure id=\"attachment_118028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-whole-potato.jpg\" alt=\"Scrub the sweet potatoes clean, then cut lengthwise in half.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrub the sweet potatoes clean, then cut lengthwise in half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw-slice.jpg\" alt=\"Cut lengthwise into 1/2 inch thick planks and then cut lengthwise again into about 1/2 inch thick fries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut lengthwise into 1/2 inch thick planks and then cut lengthwise again into about 1/2 inch thick fries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-oil.jpg\" alt=\"Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw-oil.jpg\" alt=\"Toss gently to coat the fries with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss gently to coat the fries with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw.jpg\" alt=\"Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes. Season with salt and pepper as soon as you take them out of the oven, and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_118019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-baked.jpg\" alt=\"Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-season1.jpg\" alt=\"Season with salt and pepper as soon as you take them out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper as soon as you take them out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-final-overhead.jpg\" alt=\"Serve at once!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-lamb-burgers.jpg\" alt=\"Baked Sweet Potato Fries are a perfect accompaniment to Herbed Lamb Burgers Topped with Chopped Greek Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked Sweet Potato Fries are a perfect accompaniment to \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad",
"title": "Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/em>\u003c/p>\n\u003cp>I’ll be honest…lamb is not my go-to meat. It’s rare when I eat it, and if and when I do eat it, I find I like it best when it’s highly seasoned—like in Mediterranean kofta kebabs, a Moroccan tagine, or in these flavor-packed burgers. \u003c/p>\n\u003cp>These are so fresh and full of flavor that I didn’t even add a spread, but you can easily whip up a quick \u003ca href=\"https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce\" target=\"_blank\">garlicky tahini sauce\u003c/a> or spread the buns with yummy herbed or \u003ca href=\"https://cooking.nytimes.com/recipes/1017408-foolproof-lemon-garlic-mayonnaise\" target=\"_blank\">lemony mayo\u003c/a>. \u003c/p>\n\u003cp>Choose the best quality ground lamb you can find, or have your butcher grind it right there in the market. All the fresh herbs and spices bring out the best in these juicy burgers but feel free to experiment with more or less or other herbs and spices. If you like a spicy burger, add 1/4 teaspoon of cayenne.\u003c/p>\n\u003cp>When you shape the burgers, use your thumb to create a shallow indentation in the burger, which will help it remain even when it comes off the grill. Burgers tend to puff a little in the middle so that indentation will keep them from turning into meatballs. Speaking of which, these also make great meatballs! Just shape them into spheres, and bake in a 425F oven on a well-oiled rimmed baking sheet until cooked through and golden brown, about 20 minutes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you can find thick fluffy pita bread, by all means, use it, or opt for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a> or chewy ciabatta rolls. Baked sweet potato fries make an excellent accompaniment.\u003c/p>\n\u003cfigure id=\"attachment_117967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final6.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Herbed Lamb Burgers topped with Chopped Greek Salad\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon sweet paprika\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>1 1/4 pounds ground lamb\u003c/li>\n\u003cli>4 ciabatta rolls or good-quality \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a>, split or 2 large thick pita breads, halved\u003c/li>\n\u003cli>1 cup baby romaine leaves, roughly chopped, or baby arugula\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/3 cup finely chopped cherry tomatoes\u003c/li>\n\u003cli>1/4 cup finely chopped cucumbers\u003c/li>\n\u003cli>2 tbsp finely chopped red onion\u003c/li>\n\u003cli>2 tsp balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"117987,117996,117985,117998\"]\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the herbs, spices, salt, and oil. Add the lamb and gently mix with your hands to combine. Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\u003c/li>\n\u003cfigure id=\"attachment_117995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg\" alt=\"In a bowl, stir together the herbs, spices, salt, and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the herbs, spices, salt, and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg\" alt=\"Add the lamb and gently mix with your hands to combine. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lamb and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg\" alt=\"Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high direct heat.\u003c/li>\n\u003cli>While the grill is heating, toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg\" alt=\"Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. Transfer to a plate, and let rest while you toast the bread. Grill the buns (cut side down) or pita until lightly toasted. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_117990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg\" alt=\"Grill the patties over the fire. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg\" alt=\"Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg\" alt=\"Grill the buns (cut side down) until lightly toasted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the buns (cut side down) until lightly toasted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad, and serve. Alternately, stuff each pita half with a lamb burger and a some of the salad and serve. Pass any extra salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_117979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg\" alt=\"Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_117964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final3.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/em>\u003c/p>\n\u003cp>I’ll be honest…lamb is not my go-to meat. It’s rare when I eat it, and if and when I do eat it, I find I like it best when it’s highly seasoned—like in Mediterranean kofta kebabs, a Moroccan tagine, or in these flavor-packed burgers. \u003c/p>\n\u003cp>These are so fresh and full of flavor that I didn’t even add a spread, but you can easily whip up a quick \u003ca href=\"https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce\" target=\"_blank\">garlicky tahini sauce\u003c/a> or spread the buns with yummy herbed or \u003ca href=\"https://cooking.nytimes.com/recipes/1017408-foolproof-lemon-garlic-mayonnaise\" target=\"_blank\">lemony mayo\u003c/a>. \u003c/p>\n\u003cp>Choose the best quality ground lamb you can find, or have your butcher grind it right there in the market. All the fresh herbs and spices bring out the best in these juicy burgers but feel free to experiment with more or less or other herbs and spices. If you like a spicy burger, add 1/4 teaspoon of cayenne.\u003c/p>\n\u003cp>When you shape the burgers, use your thumb to create a shallow indentation in the burger, which will help it remain even when it comes off the grill. Burgers tend to puff a little in the middle so that indentation will keep them from turning into meatballs. Speaking of which, these also make great meatballs! Just shape them into spheres, and bake in a 425F oven on a well-oiled rimmed baking sheet until cooked through and golden brown, about 20 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find thick fluffy pita bread, by all means, use it, or opt for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a> or chewy ciabatta rolls. Baked sweet potato fries make an excellent accompaniment.\u003c/p>\n\u003cfigure id=\"attachment_117967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final6.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Herbed Lamb Burgers topped with Chopped Greek Salad\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon sweet paprika\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>1 1/4 pounds ground lamb\u003c/li>\n\u003cli>4 ciabatta rolls or good-quality \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a>, split or 2 large thick pita breads, halved\u003c/li>\n\u003cli>1 cup baby romaine leaves, roughly chopped, or baby arugula\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/3 cup finely chopped cherry tomatoes\u003c/li>\n\u003cli>1/4 cup finely chopped cucumbers\u003c/li>\n\u003cli>2 tbsp finely chopped red onion\u003c/li>\n\u003cli>2 tsp balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the herbs, spices, salt, and oil. Add the lamb and gently mix with your hands to combine. Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\u003c/li>\n\u003cfigure id=\"attachment_117995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg\" alt=\"In a bowl, stir together the herbs, spices, salt, and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the herbs, spices, salt, and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg\" alt=\"Add the lamb and gently mix with your hands to combine. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lamb and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg\" alt=\"Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high direct heat.\u003c/li>\n\u003cli>While the grill is heating, toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg\" alt=\"Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. Transfer to a plate, and let rest while you toast the bread. Grill the buns (cut side down) or pita until lightly toasted. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_117990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg\" alt=\"Grill the patties over the fire. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg\" alt=\"Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg\" alt=\"Grill the buns (cut side down) until lightly toasted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the buns (cut side down) until lightly toasted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad, and serve. Alternately, stuff each pita half with a lamb burger and a some of the salad and serve. Pass any extra salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_117979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg\" alt=\"Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_117964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final3.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Tofu: Making Homemade Tofu is Easier Than You Think",
"title": "DIY Tofu: Making Homemade Tofu is Easier Than You Think",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\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>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
"title": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
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"content": "\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up culinary creations with fungi, shares her knowledge about: types of mushroom, local mycology resources, cooking preparation, best places to buy a variety of quality fungi, health benefits, and a recipe for Mushroomy Miso Soup.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"title": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m willing to acknowledge that making \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a> isn’t everyone’s idea of a good time. Yes, the advantages are numerous — better flavor, higher-quality ingredients, and a true sense of accomplishment once finished — but I get it. Maybe you don’t want to spend multiple days on a cooking project. \u003c/p>\n\u003cp>For a far less complicated way to up your cookout game, consider making your own hot dog (or \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">hamburger\u003c/a>) buns. You can still find high-quality sausages at your local butcher shop to serve inside, and you’ll still get props from your guests. \u003c/p>\n\u003cp>Or you can be bold and make both for a truly homemade Memorial Day meal.\u003c/p>\n\u003cp>Either way, here’s how to get started with the buns:\u003c/p>\n\u003cfigure id=\"attachment_117712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg\" alt=\"The yeast should be vigorously bubbly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The yeast should be vigorously bubbly. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, combine water, sugar and yeast in the bowl of a standing mixer. This dough will contain a lot of liquid, as well as a fair amount of fat, so it will be super soft and sticky. I prefer to knead these types of enriched doughs in a standing mixer because it is, well, cleaner, and it also makes it easier to keep flour additions to a minimum. More flour equals more gluten, and more gluten equals a chewier, stiffer hot dog bun — not what you want when you’re looking for a tender, squishy home for your grilled goods. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the yeast is nice and bubbly, whisk in milk and butter. Both of these additions will help to tenderize and flavor the buns, impeding gluten development and adding richness.\u003c/p>\n\u003cfigure id=\"attachment_117720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg\" alt=\"Let this rough, shaggy dough rest for 15 minutes before kneading.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let this rough, shaggy dough rest for 15 minutes before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, with the mixer on low speed, gradually add all-purpose flour until it all forms a rough, shaggy dough. It won’t look like something kneadable yet, but that’s okay. Cover the bowl with plastic and let the whole thing rest for about 15 minutes. This step lets the flour begin to absorb the liquid, start to form gluten strands on its own, and make it all easier to handle as you move along. \u003c/p>\n\u003cfigure id=\"attachment_117716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg\" alt=\"The fully kneaded dough should be smooth and stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough should be smooth and stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After resting, add the salt to the dough and turn the mixer on to medium speed. Let the mixer do the kneading work until the dough forms a very smooth, stretchy mass, 2 to 3 minutes. It will still be sticky, but should pull away from the sides of the bowl. If, after a few minutes, the dough doesn’t get there, add a little more flour and continue to knead for another 30 seconds or so. If needed, you can repeat this step again.\u003c/p>\n\u003cp>Once the dough is nice and stretchy, move it to a large greased bowl, cover with plastic wrap, and let it sit until doubled in size. There’s quite a bit of yeast and sugar in this recipe, so the rising step shouldn’t take too long — around an hour. (Keep in mind, though, that this step is temperature-dependent; it’ll move more quickly at warmer ambient temperatures than cooler temperatures.)\u003c/p>\n\u003cfigure id=\"attachment_117709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg\" alt=\"The dough should double in size in about an hour.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-117709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should double in size in about an hour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This next step may sound a little crazy: take a bottle of nonstick oil spray or an oil-dipped pastry brush and lightly grease your countertop (preferably one that isn’t wood). I know, you’re probably used to dusting the counter with flour, right? As mentioned above, we’re trying to keep the amount of extra flour to a minimum so we’ll have super tender hot dog buns. Greasing the counter will prevent sticking and limit flour useage.\u003c/p>\n\u003cp>Turn the dough out onto the greased counter and divide it into thirds. Divide each third into halves, and then each of these pieces into thirds again. You should end up with 18 pieces of dough that are all very close to the same size. Roll each piece into a taut ball: Fold the corners of the dough piece into the center and pinch closed. Flip the dough over so the seam is on the bottom and then spin the dough ball between your hands, continuing to pull the top of the dough towards the bottom to form a tight ball. Repeat with the remaining dough pieces.\u003c/p>\n\u003cfigure id=\"attachment_117710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg\" alt=\"Shape the dough into balls before rolling it into hot dog bun-shaped cylinders.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the dough into balls before rolling it into hot dog bun-shaped cylinders. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now take each dough ball and roll it into a cylinder about 4 or 5 inches long. (If you’d prefer to make hamburger buns, you can ignore this step and keep your dough in balls.) Place the cylinders on parchment-lined baking sheets. I’ve spaced out my buns enough so they’ll be rounded and fully separate from each other. If you prefer softer-sided buns, you’ll want to place the cylinders closer together (something around ½ inch) in a single row. \u003c/p>\n\u003cfigure id=\"attachment_117715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg\" alt=\"After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. (The buns will stick!)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. The buns will stick! \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Press down the tops of each dough cylinder and then brush them with a little egg wash (for extra shine). Bake until the rolls are browned and are at least 190°F in the center. This will take about 15 to 20 minutes. \u003c/p>\n\u003cp>Let the rolls cool before slicing through the top or the side — your choice — and filling with \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">a homemade\u003c/a> (or not) hot dog. Dig in!\u003c/p>\n\u003cfigure id=\"attachment_117713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-5NEW.jpg\" alt=\"A homemade hot dog in a homemade hot dog bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A homemade hot dog in a homemade hot dog bun. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Hot Dog Buns\u003c/h2>\n\u003cp>\u003cem>Makes 18 buns\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Don’t care for hot dogs? This recipe will also make hamburger buns. Skip rolling the dough balls into cylinders in step 6 and then continue with the recipe as written.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup (120 grams) warm water, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (25 grams) sugar\u003c/li>\n\u003cli>4 ½ teaspoons (14 grams) instant yeast\u003c/li>\n\u003cli>2 cups (488 grams) warm milk, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (27 grams) unsalted butter, melted and cooled\u003c/li>\n\u003cli>6 cups (720 grams) all-purpose flour, plus more if needed\u003c/li>\n\u003cli>2 teaspoons fine sea salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Grease a large bowl with nonstick oil spray. Line two baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, whisk together the water, sugar and yeast. Let the mixture sit until foamy, about 5 minutes.\u003c/li>\n\u003cli>Whisk in the milk and butter until smooth and uniform. Turn the mixer on to low speed and gradually add the flour. Increase the mixer to medium-low speed and continue to knead until the dough just comes together into a sticky mass, about 30 seconds. Cover the bowl with plastic wrap at let it sit for 15 minutes.\u003c/li>\n\u003cli>Add the salt to the dough and return the mixer to medium speed. Knead until the dough becomes smooth and elastic, and it pulls away from the sides of the bowl, 2 to 3 minutes. The dough should still be fairly sticky, but if, at this point, it still won’t pull away from the sides of the bowl, add additional flour, ¼ cup (60 grams) at a time, until it does.\u003c/li>\n\u003cli>Transfer the dough to the oiled bowl. Gently flip the dough over so that the top is now coated in oil. Cover with plastic wrap and let sit at warm room temperature until doubled in size, 45 minutes to 1 hour.\u003c/li>\n\u003cli>Lightly grease a clean countertop with nonstick oil spray. Turn the dough out onto the counter and divide into 18 even pieces. Roll each piece into a ball and then roll each ball into a cylinder about 4 to 5 inches long. Place the cylinders onto the prepared baking sheets about 1 inch apart. Use your fingers to slightly flatten the tops of each cylinder so they look a little more ovular. Cover the baking sheets with greased plastic wrap and let them rise at a warm room temperature until the dough springs back when lightly poked with your finger, 20 to 30 minutes.\u003c/li>\n\u003cli>While the buns are proofing, adjust the oven racks so they’re evenly space in the center of the oven. Heat the oven to 400°F.\u003c/li>\n\u003cli>Once you’re ready to bake, whisk together the egg and 1 tablespoon of water in a small bowl. Brush the buns with the egg mixture and bake until the buns are golden brown and the center registers 190°F, 15 to 20 minutes. Transfer the buns to a cooling rack and let cool completely before slicing down the top and filling with a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a>.\u003c/li>\n\u003cli>The buns are best the day they’re made, but you can freeze any extras: Place extra buns on a baking sheet and place in the freezer until they’re totally frozen. Transfer the frozen buns to a zipper lock bag and store in the freezer for up to 6 months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Want an easy way to impress your guests at a cookout this Memorial Day? Make your own homemade hot dog buns — they come together quickly and taste better than much of what you'll find at the store.",
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"description": "Want an easy way to impress your guests at a cookout this Memorial Day? Make your own homemade hot dog buns — they come together quickly and taste better than much of what you'll find at the store.",
"title": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m willing to acknowledge that making \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a> isn’t everyone’s idea of a good time. Yes, the advantages are numerous — better flavor, higher-quality ingredients, and a true sense of accomplishment once finished — but I get it. Maybe you don’t want to spend multiple days on a cooking project. \u003c/p>\n\u003cp>For a far less complicated way to up your cookout game, consider making your own hot dog (or \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">hamburger\u003c/a>) buns. You can still find high-quality sausages at your local butcher shop to serve inside, and you’ll still get props from your guests. \u003c/p>\n\u003cp>Or you can be bold and make both for a truly homemade Memorial Day meal.\u003c/p>\n\u003cp>Either way, here’s how to get started with the buns:\u003c/p>\n\u003cfigure id=\"attachment_117712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg\" alt=\"The yeast should be vigorously bubbly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The yeast should be vigorously bubbly. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, combine water, sugar and yeast in the bowl of a standing mixer. This dough will contain a lot of liquid, as well as a fair amount of fat, so it will be super soft and sticky. I prefer to knead these types of enriched doughs in a standing mixer because it is, well, cleaner, and it also makes it easier to keep flour additions to a minimum. More flour equals more gluten, and more gluten equals a chewier, stiffer hot dog bun — not what you want when you’re looking for a tender, squishy home for your grilled goods. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the yeast is nice and bubbly, whisk in milk and butter. Both of these additions will help to tenderize and flavor the buns, impeding gluten development and adding richness.\u003c/p>\n\u003cfigure id=\"attachment_117720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg\" alt=\"Let this rough, shaggy dough rest for 15 minutes before kneading.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let this rough, shaggy dough rest for 15 minutes before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, with the mixer on low speed, gradually add all-purpose flour until it all forms a rough, shaggy dough. It won’t look like something kneadable yet, but that’s okay. Cover the bowl with plastic and let the whole thing rest for about 15 minutes. This step lets the flour begin to absorb the liquid, start to form gluten strands on its own, and make it all easier to handle as you move along. \u003c/p>\n\u003cfigure id=\"attachment_117716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg\" alt=\"The fully kneaded dough should be smooth and stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough should be smooth and stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After resting, add the salt to the dough and turn the mixer on to medium speed. Let the mixer do the kneading work until the dough forms a very smooth, stretchy mass, 2 to 3 minutes. It will still be sticky, but should pull away from the sides of the bowl. If, after a few minutes, the dough doesn’t get there, add a little more flour and continue to knead for another 30 seconds or so. If needed, you can repeat this step again.\u003c/p>\n\u003cp>Once the dough is nice and stretchy, move it to a large greased bowl, cover with plastic wrap, and let it sit until doubled in size. There’s quite a bit of yeast and sugar in this recipe, so the rising step shouldn’t take too long — around an hour. (Keep in mind, though, that this step is temperature-dependent; it’ll move more quickly at warmer ambient temperatures than cooler temperatures.)\u003c/p>\n\u003cfigure id=\"attachment_117709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg\" alt=\"The dough should double in size in about an hour.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-117709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should double in size in about an hour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This next step may sound a little crazy: take a bottle of nonstick oil spray or an oil-dipped pastry brush and lightly grease your countertop (preferably one that isn’t wood). I know, you’re probably used to dusting the counter with flour, right? As mentioned above, we’re trying to keep the amount of extra flour to a minimum so we’ll have super tender hot dog buns. Greasing the counter will prevent sticking and limit flour useage.\u003c/p>\n\u003cp>Turn the dough out onto the greased counter and divide it into thirds. Divide each third into halves, and then each of these pieces into thirds again. You should end up with 18 pieces of dough that are all very close to the same size. Roll each piece into a taut ball: Fold the corners of the dough piece into the center and pinch closed. Flip the dough over so the seam is on the bottom and then spin the dough ball between your hands, continuing to pull the top of the dough towards the bottom to form a tight ball. Repeat with the remaining dough pieces.\u003c/p>\n\u003cfigure id=\"attachment_117710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg\" alt=\"Shape the dough into balls before rolling it into hot dog bun-shaped cylinders.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the dough into balls before rolling it into hot dog bun-shaped cylinders. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now take each dough ball and roll it into a cylinder about 4 or 5 inches long. (If you’d prefer to make hamburger buns, you can ignore this step and keep your dough in balls.) Place the cylinders on parchment-lined baking sheets. I’ve spaced out my buns enough so they’ll be rounded and fully separate from each other. If you prefer softer-sided buns, you’ll want to place the cylinders closer together (something around ½ inch) in a single row. \u003c/p>\n\u003cfigure id=\"attachment_117715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg\" alt=\"After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. (The buns will stick!)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. The buns will stick! \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Press down the tops of each dough cylinder and then brush them with a little egg wash (for extra shine). Bake until the rolls are browned and are at least 190°F in the center. This will take about 15 to 20 minutes. \u003c/p>\n\u003cp>Let the rolls cool before slicing through the top or the side — your choice — and filling with \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">a homemade\u003c/a> (or not) hot dog. Dig in!\u003c/p>\n\u003cfigure id=\"attachment_117713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-5NEW.jpg\" alt=\"A homemade hot dog in a homemade hot dog bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A homemade hot dog in a homemade hot dog bun. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Hot Dog Buns\u003c/h2>\n\u003cp>\u003cem>Makes 18 buns\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> Don’t care for hot dogs? This recipe will also make hamburger buns. Skip rolling the dough balls into cylinders in step 6 and then continue with the recipe as written.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup (120 grams) warm water, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (25 grams) sugar\u003c/li>\n\u003cli>4 ½ teaspoons (14 grams) instant yeast\u003c/li>\n\u003cli>2 cups (488 grams) warm milk, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (27 grams) unsalted butter, melted and cooled\u003c/li>\n\u003cli>6 cups (720 grams) all-purpose flour, plus more if needed\u003c/li>\n\u003cli>2 teaspoons fine sea salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Grease a large bowl with nonstick oil spray. Line two baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, whisk together the water, sugar and yeast. Let the mixture sit until foamy, about 5 minutes.\u003c/li>\n\u003cli>Whisk in the milk and butter until smooth and uniform. Turn the mixer on to low speed and gradually add the flour. Increase the mixer to medium-low speed and continue to knead until the dough just comes together into a sticky mass, about 30 seconds. Cover the bowl with plastic wrap at let it sit for 15 minutes.\u003c/li>\n\u003cli>Add the salt to the dough and return the mixer to medium speed. Knead until the dough becomes smooth and elastic, and it pulls away from the sides of the bowl, 2 to 3 minutes. The dough should still be fairly sticky, but if, at this point, it still won’t pull away from the sides of the bowl, add additional flour, ¼ cup (60 grams) at a time, until it does.\u003c/li>\n\u003cli>Transfer the dough to the oiled bowl. Gently flip the dough over so that the top is now coated in oil. Cover with plastic wrap and let sit at warm room temperature until doubled in size, 45 minutes to 1 hour.\u003c/li>\n\u003cli>Lightly grease a clean countertop with nonstick oil spray. Turn the dough out onto the counter and divide into 18 even pieces. Roll each piece into a ball and then roll each ball into a cylinder about 4 to 5 inches long. Place the cylinders onto the prepared baking sheets about 1 inch apart. Use your fingers to slightly flatten the tops of each cylinder so they look a little more ovular. Cover the baking sheets with greased plastic wrap and let them rise at a warm room temperature until the dough springs back when lightly poked with your finger, 20 to 30 minutes.\u003c/li>\n\u003cli>While the buns are proofing, adjust the oven racks so they’re evenly space in the center of the oven. Heat the oven to 400°F.\u003c/li>\n\u003cli>Once you’re ready to bake, whisk together the egg and 1 tablespoon of water in a small bowl. Brush the buns with the egg mixture and bake until the buns are golden brown and the center registers 190°F, 15 to 20 minutes. Transfer the buns to a cooling rack and let cool completely before slicing down the top and filling with a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a>.\u003c/li>\n\u003cli>The buns are best the day they’re made, but you can freeze any extras: Place extra buns on a baking sheet and place in the freezer until they’re totally frozen. Transfer the frozen buns to a zipper lock bag and store in the freezer for up to 6 months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs",
"title": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This story almost didn’t happen.\u003c/p>\n\u003cp>About a month ago, I decided it would be a great idea to figure out how to make hot dogs for a fun Memorial Day project. I’d read about making hot dogs and seen countless blog posts and cookbook sections on the topic. Stuffing hot dogs at home also makes it easier (and cheaper) to know exactly what ingredients are going in — just spices, salt and organic beef for me, please! And I’ve made other types of loose sausage, so I’m not a total ground meat newbie. How hard could it be to level up my skills with tasty, all-beef hot dogs?\u003c/p>\n\u003cp>As it turned out, it was harder than I thought.\u003c/p>\n\u003cp>Hot dogs are a type of emulsified sausage, which means they are made by rapidly beating cold water (or ice) into a ground meat mixture. (Think of it like meat mayonnaise.) If the mixture gets too warm, the meat won’t properly be able to absorb the water and the fat will ooze out. Gross.\u003c/p>\n\u003cp>Most online hot dog recipes are short on tips for managing this process. They’ll wax poetic on meat origin and instruct you to keep everything as cold as possible, but they’ll fail to mention the fact that most home kitchen-sized food processors are too small to emulsify two pounds of meat. They’ll tell you to never use a Kitchen Aid meat grinder attachment but there’s little advice on handling sausage casings or how to set up an (approved) sausage stuffer. \u003c/p>\n\u003cfigure id=\"attachment_117659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/too-much-meatNEW.jpg\" alt=\"This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.\" width=\"1920\" height=\"1291\" class=\"size-full wp-image-117659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-520x350.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, I thought, I’m a fairly capable cook — I’ll be able to just wing it. But, two days and a gritty, oozy pile of meat paste later, I was ready to throw in the towel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After spending a lot of time online and some more minutes wishing for access to my cookbook library (currently in storage), I found sage advice in a Google books copy of \u003ca href=\"https://books.google.com/books/about/Charcuterie_The_Craft_of_Salting_Smoking.html?id=FTI3AAAAQBAJ\" target=\"_blank\">Michael Ruhlman’s Charcuterie\u003c/a> book. There, he suggested multiple ways to both emulsify and stuff the sausages, as well as a better breakdown of proper temperature management. \u003c/p>\n\u003cp>I bought more meat and started again. This time, I was more successful, and, best of all, I had figured out how to make them with only a food processor and a piping bag — there’s no need to purchase any special equipment. \u003c/p>\n\u003cp>To be sure, these hot dogs weren’t totally perfect. There are air bubbles and the casings are a little tough. But I was still super proud of them, and I know that next time they’ll be even better.\u003c/p>\n\u003cfigure id=\"attachment_117658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg\" alt=\"Freshly cased homemade hot dogs.\" width=\"1920\" height=\"1244\" class=\"size-full wp-image-117658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly cased homemade hot dogs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: DIY Beef Hot Dogs\u003c/h2>\n\u003cp>\u003cem>Makes about 12 jumbo hot dogs or 18 regular hot dogs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The ideal meat-to-fat ratio for hot dogs is about 85 percent meat to 15 percent fat. Boneless chuck roast will get you there, so that’s what I’m recommending. If you’d like to be more persnickety, you can separate out beef meat from the fat and weigh them out separately. In that case, you’ll want 964 grams of meat and 170 grams of fat. If you don’t have an ice maker that produces crushed ice, you can crush it yourself in a food processor. Process more than you’ll need and then measure out the ice once it’s crushed. To make jumbo hot dogs, look for hog casings. To make thinner, traditional-sized hot dogs, you’ll need sheep’s casings. You can order both online at \u003ca href=\"http://www.sausagemaker.com/Default.asp?gclid=CNnU9eaIidQCFReVfgod9akNEQ\" target=\"_blank\">Sausage Maker\u003c/a>; look for the “home pack” size.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds (1134 grams) boneless beef chuck, cut into 1-inch cubes\u003c/li>\n\u003cli>1 ½ tablespoons (25 grams) fine sea salt\u003c/li>\n\u003cli>1 ½ tablespoons (10 grams) sweet paprika\u003c/li>\n\u003cli>1 ¾ teaspoons (4 grams) freshly ground black pepper\u003c/li>\n\u003cli>1 ½ teaspoons (5 grams) garlic powder\u003c/li>\n\u003cli>1 ½ teaspoons (3 grams) onion powder\u003c/li>\n\u003cli>2 cups (240 grams) crushed ice (see note)\u003c/li>\n\u003cli>20 feet hog or sheep casings\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cut-up-meatNEW.jpg\" alt=\"Beef chuck ready for the freezer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef chuck ready for the freezer.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the beef on a parchment-lined rimmed sheet pan and freeze until the meat is cold and fairly hard on the outside, but not fully frozen, about 30 minutes. While the meat is chilling, place a food processor bowl, lid, and blade in the freezer. Place a second sheet pan in the freezer as well.\u003c/p>\n\u003cp>Meanwhile, combine the salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir until thoroughly combined.\u003c/p>\n\u003cp>Set up the food processor and remove the beef from the freezer. Place about one third of the beef in the food processor and pulse until ground into pieces just smaller than a pea, 20 to 30 one-second pulses. \u003c/p>\n\u003cfigure id=\"attachment_117663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meatNEW.jpg\" alt=\"Freshly ground beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly ground beef. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the second sheet pan from the freezer and transfer the ground beef to the pan. Repeat with the remaining beef in two more batches. \u003c/p>\n\u003cp>Sprinkle the spice mixture evenly over the ground beef and, using your hands, work the spices into the meat. Keep squeezing and mixing the meat until it begins to turn sticky. Once the spices are fully mixed into the meat, place the sheet pan back in the freezer. \u003c/p>\n\u003cfigure id=\"attachment_117662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg\" alt=\"Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.\" width=\"1920\" height=\"1247\" class=\"size-full wp-image-117662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-520x338.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wash the food processor and return the bowl, lid, and blade to the freezer. Wash the second sheet pan and place it in the freezer. Let everything chill for another 30 minutes. \u003c/p>\n\u003cp>Once everything is super cold again, set up the food processor. Remove the chilled sheet pan from the freezer and line it with parchment paper.\u003c/p>\n\u003cp>Remove the beef from the freezer and place about one third of it in the processor. Place the remaining meat back in the freezer. \u003c/p>\n\u003cp>Add ⅓ cup (40 grams) of the crushed ice and process until the ice has dissolved into the meat, 1 to 2 minutes. Add another ⅓ cup (40 grams) of the ice and continue to process until the ice is dissolved and the beef mixture has become very smooth and lightened in color, about 2 more minutes. \u003c/p>\n\u003cfigure id=\"attachment_117661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/emulsified-meatNEW.jpg\" alt=\"A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re processing the beef, you’ll likely need to scrape down the sides of the bowl with a spatula. Use this time to also take the beef mixture’s temperature. Ideally, it will be between 28°F and 35°F. If it begins to rise much higher, remove the beef from the food processor and place it in the freezer for 10 to 15 minutes before continuing to mix. The beef cannot rise above 40°F; if it gets this warm, the emulsification will break and you’ll need to start over — completely.\u003c/p>\n\u003cp>Transfer the smooth beef mixture to the chilled parchment-lined sheet pan and place in the freezer. Repeat the processing step with the remaining ground beef and ice, in two more batches.\u003c/p>\n\u003cp>Transfer the beef mixture to a large bowl.\u003c/p>\n\u003cp>Remove about a tablespoon of the beef mixture from the bowl and place in a nonstick skillet over medium heat. Cook gently until cooked through, about 5 minutes. Squeeze the cooked sausage; it shouldn’t exude much juice or liquid. If it does exude a lot of liquid, this means that the emulsification is broken and you’ll need to start over.\u003c/p>\n\u003cp>Taste the cooked sausage and see if you like the seasonings. Add more salt or spices to the mixture, if desired, and stir to thoroughly combine.\u003c/p>\n\u003cp>Cover the beef mixture with plastic wrap, placing the plastic directly on the surface of the meat. Cover the bowl with a second layer of plastic wrap. Refrigerate overnight. \u003c/p>\n\u003cfigure id=\"attachment_117660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/casings-2NEW.jpg\" alt=\"These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve purchased casings packed in salt, now is a good time to soak them. Place the casings in a large bowl and cover with cold water. Refrigerate overnight next to the beef mixture.\u003c/p>\n\u003cp>The next day, transfer the beef mixture to a rimmed sheet pan and place in the freezer while you prepare your casings.\u003c/p>\n\u003cp>Remove the casings from the fridge, pour off their soaking water, and then look for one of the ends. Lay the end over the edge of the bowl so you can keep track of it. Place the bowl in the sink and use your fingers to open the end of the casing.\u003c/p>\n\u003cfigure id=\"attachment_117656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rinsing-1NEW.jpg\" alt=\"Thoroughly rinse the sausage casings in cold water before you begin stuffing.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-117656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoroughly rinse the sausage casings in cold water before you begin stuffing. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the faucet on so it is running with a low but steady stream of cold water. Place the open end of the casing into the stream of water and let the casings begin to fill. Once you’ve got about 8 to 10 inches of water in the casing, turn off the faucet and then gently work the water through the casing. Keep the open end outside of the bowl so you can keep track of it. \u003c/p>\n\u003cp>Repeat this rinsing process four more times. Cover the rinsed casings with more cold water and let them sit while you prepare your stuffing device.\u003c/p>\n\u003cp>If you have a sausage stuffer and know how to use it, chill the parts for at least 30 minutes before setting it up to stuff. If not, you’ll want to use a piping bag: Place a ½ inch round piping tip in the base of a large piping bag. Pour a thin layer of cold water into a rimmed sheet pan and place it on your work surface.\u003c/p>\n\u003cfigure id=\"attachment_117655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/putting-casings-onNEW.jpg\" alt=\"Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the open end of the casing on the piping bag tip. Gently work the casings onto the tip — you’ll likely only be able to fit about 18 inches to 2 feet of casing on the tip, but this is fine. Leave 2 to 3 inches of casings laying off the end of the piping tip, and then snip off the rest of the casings. Drape the end of the remaining casings over their bowl so you can keep track of it. \u003c/p>\n\u003cp>Remove the beef mixture from the freezer and add about a quarter of it to the piping bag. (Return the remaining meat to the freezer.) While holding the casings on the piping tip in place, gently twist and squeeze the meat into the bag. Continue to twist and squeeze the bag until you can just see the beef mixture peaking out of the piping tip. \u003c/p>\n\u003cp>Tie a knot in the casing just at the base of this beef mixture. \u003c/p>\n\u003cfigure id=\"attachment_117651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg\" alt=\"You’ll want to use a needle to pop an air bubble like this one if you see it forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll want to use a needle to pop an air bubble like this one if you see it forming. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one hand right at the base of the piping tip, continue to squeeze the beef through the piping bag. Control the pressure as much as possible to stuff the casings compactly and evenly. If (and when) air bubbles start to form, use a needle to pop them. Continue to stuff the casing until you’ve got a link 6 to 8 inches long. Twist the casing, right at the base of the tip, to form the hot dog. \u003c/p>\n\u003cp>Continue to squeeze the beef into the casing to form a second hot dog. At this point, you’ll likely need to replace the casing: Remove any remaining casing on the piping tip and tie a knot right at the end of the hot dog.\u003c/p>\n\u003cfigure id=\"attachment_117650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg\" alt=\"Twist off the sausage when it reaches your desired length. \" width=\"1920\" height=\"2550\" class=\"size-full wp-image-117650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-800x1063.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1020x1355.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-960x1275.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-240x319.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-375x498.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-520x691.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist off the sausage when it reaches your desired length. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the casing and stuffing steps until you’ve used up all of beef mixture.\u003c/p>\n\u003cp>Place all of the hot dogs on a clean plate and refrigerate, uncovered, overnight.\u003c/p>\n\u003cp>Bring a large pot of water to 160°F over medium heat. Set up a large ice bath next to the stove.\u003c/p>\n\u003cfigure id=\"attachment_117654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/poachingNEW.jpg\" alt=\"Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the sausages in the water and poach until they reach 145°F to 150°F, 20 to 30 minutes. Keep an eye on the water temperature and adjust the burner as needed to keep the water between 155°F and 160°F. \u003c/p>\n\u003cp>Transfer the sausages to the ice bath and chill to room temperature.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once chilled, snip the hot dogs into individual links. Grill, saute, or steam as desired. Serve in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade buns\u003c/a> with your favorite toppings.\u003c/p>\n\u003cfigure id=\"attachment_117652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-1NEW.jpg\" alt=\"Homemade hot dog in a homemade bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hot dog in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade bun\u003c/a>. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a rewarding cooking project for Memorial Day? Try making your own hot dogs — you'll be able to control your ingredients (organic meat! no nitrates!) and you don't even need special equipment. \r\n",
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"description": "Looking for a rewarding cooking project for Memorial Day? Try making your own hot dogs — you'll be able to control your ingredients (organic meat! no nitrates!) and you don't even need special equipment. \r\n",
"title": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This story almost didn’t happen.\u003c/p>\n\u003cp>About a month ago, I decided it would be a great idea to figure out how to make hot dogs for a fun Memorial Day project. I’d read about making hot dogs and seen countless blog posts and cookbook sections on the topic. Stuffing hot dogs at home also makes it easier (and cheaper) to know exactly what ingredients are going in — just spices, salt and organic beef for me, please! And I’ve made other types of loose sausage, so I’m not a total ground meat newbie. How hard could it be to level up my skills with tasty, all-beef hot dogs?\u003c/p>\n\u003cp>As it turned out, it was harder than I thought.\u003c/p>\n\u003cp>Hot dogs are a type of emulsified sausage, which means they are made by rapidly beating cold water (or ice) into a ground meat mixture. (Think of it like meat mayonnaise.) If the mixture gets too warm, the meat won’t properly be able to absorb the water and the fat will ooze out. Gross.\u003c/p>\n\u003cp>Most online hot dog recipes are short on tips for managing this process. They’ll wax poetic on meat origin and instruct you to keep everything as cold as possible, but they’ll fail to mention the fact that most home kitchen-sized food processors are too small to emulsify two pounds of meat. They’ll tell you to never use a Kitchen Aid meat grinder attachment but there’s little advice on handling sausage casings or how to set up an (approved) sausage stuffer. \u003c/p>\n\u003cfigure id=\"attachment_117659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/too-much-meatNEW.jpg\" alt=\"This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.\" width=\"1920\" height=\"1291\" class=\"size-full wp-image-117659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-520x350.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, I thought, I’m a fairly capable cook — I’ll be able to just wing it. But, two days and a gritty, oozy pile of meat paste later, I was ready to throw in the towel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After spending a lot of time online and some more minutes wishing for access to my cookbook library (currently in storage), I found sage advice in a Google books copy of \u003ca href=\"https://books.google.com/books/about/Charcuterie_The_Craft_of_Salting_Smoking.html?id=FTI3AAAAQBAJ\" target=\"_blank\">Michael Ruhlman’s Charcuterie\u003c/a> book. There, he suggested multiple ways to both emulsify and stuff the sausages, as well as a better breakdown of proper temperature management. \u003c/p>\n\u003cp>I bought more meat and started again. This time, I was more successful, and, best of all, I had figured out how to make them with only a food processor and a piping bag — there’s no need to purchase any special equipment. \u003c/p>\n\u003cp>To be sure, these hot dogs weren’t totally perfect. There are air bubbles and the casings are a little tough. But I was still super proud of them, and I know that next time they’ll be even better.\u003c/p>\n\u003cfigure id=\"attachment_117658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg\" alt=\"Freshly cased homemade hot dogs.\" width=\"1920\" height=\"1244\" class=\"size-full wp-image-117658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly cased homemade hot dogs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: DIY Beef Hot Dogs\u003c/h2>\n\u003cp>\u003cem>Makes about 12 jumbo hot dogs or 18 regular hot dogs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The ideal meat-to-fat ratio for hot dogs is about 85 percent meat to 15 percent fat. Boneless chuck roast will get you there, so that’s what I’m recommending. If you’d like to be more persnickety, you can separate out beef meat from the fat and weigh them out separately. In that case, you’ll want 964 grams of meat and 170 grams of fat. If you don’t have an ice maker that produces crushed ice, you can crush it yourself in a food processor. Process more than you’ll need and then measure out the ice once it’s crushed. To make jumbo hot dogs, look for hog casings. To make thinner, traditional-sized hot dogs, you’ll need sheep’s casings. You can order both online at \u003ca href=\"http://www.sausagemaker.com/Default.asp?gclid=CNnU9eaIidQCFReVfgod9akNEQ\" target=\"_blank\">Sausage Maker\u003c/a>; look for the “home pack” size.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds (1134 grams) boneless beef chuck, cut into 1-inch cubes\u003c/li>\n\u003cli>1 ½ tablespoons (25 grams) fine sea salt\u003c/li>\n\u003cli>1 ½ tablespoons (10 grams) sweet paprika\u003c/li>\n\u003cli>1 ¾ teaspoons (4 grams) freshly ground black pepper\u003c/li>\n\u003cli>1 ½ teaspoons (5 grams) garlic powder\u003c/li>\n\u003cli>1 ½ teaspoons (3 grams) onion powder\u003c/li>\n\u003cli>2 cups (240 grams) crushed ice (see note)\u003c/li>\n\u003cli>20 feet hog or sheep casings\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cut-up-meatNEW.jpg\" alt=\"Beef chuck ready for the freezer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef chuck ready for the freezer.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the beef on a parchment-lined rimmed sheet pan and freeze until the meat is cold and fairly hard on the outside, but not fully frozen, about 30 minutes. While the meat is chilling, place a food processor bowl, lid, and blade in the freezer. Place a second sheet pan in the freezer as well.\u003c/p>\n\u003cp>Meanwhile, combine the salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir until thoroughly combined.\u003c/p>\n\u003cp>Set up the food processor and remove the beef from the freezer. Place about one third of the beef in the food processor and pulse until ground into pieces just smaller than a pea, 20 to 30 one-second pulses. \u003c/p>\n\u003cfigure id=\"attachment_117663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meatNEW.jpg\" alt=\"Freshly ground beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly ground beef. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the second sheet pan from the freezer and transfer the ground beef to the pan. Repeat with the remaining beef in two more batches. \u003c/p>\n\u003cp>Sprinkle the spice mixture evenly over the ground beef and, using your hands, work the spices into the meat. Keep squeezing and mixing the meat until it begins to turn sticky. Once the spices are fully mixed into the meat, place the sheet pan back in the freezer. \u003c/p>\n\u003cfigure id=\"attachment_117662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg\" alt=\"Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.\" width=\"1920\" height=\"1247\" class=\"size-full wp-image-117662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-520x338.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wash the food processor and return the bowl, lid, and blade to the freezer. Wash the second sheet pan and place it in the freezer. Let everything chill for another 30 minutes. \u003c/p>\n\u003cp>Once everything is super cold again, set up the food processor. Remove the chilled sheet pan from the freezer and line it with parchment paper.\u003c/p>\n\u003cp>Remove the beef from the freezer and place about one third of it in the processor. Place the remaining meat back in the freezer. \u003c/p>\n\u003cp>Add ⅓ cup (40 grams) of the crushed ice and process until the ice has dissolved into the meat, 1 to 2 minutes. Add another ⅓ cup (40 grams) of the ice and continue to process until the ice is dissolved and the beef mixture has become very smooth and lightened in color, about 2 more minutes. \u003c/p>\n\u003cfigure id=\"attachment_117661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/emulsified-meatNEW.jpg\" alt=\"A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re processing the beef, you’ll likely need to scrape down the sides of the bowl with a spatula. Use this time to also take the beef mixture’s temperature. Ideally, it will be between 28°F and 35°F. If it begins to rise much higher, remove the beef from the food processor and place it in the freezer for 10 to 15 minutes before continuing to mix. The beef cannot rise above 40°F; if it gets this warm, the emulsification will break and you’ll need to start over — completely.\u003c/p>\n\u003cp>Transfer the smooth beef mixture to the chilled parchment-lined sheet pan and place in the freezer. Repeat the processing step with the remaining ground beef and ice, in two more batches.\u003c/p>\n\u003cp>Transfer the beef mixture to a large bowl.\u003c/p>\n\u003cp>Remove about a tablespoon of the beef mixture from the bowl and place in a nonstick skillet over medium heat. Cook gently until cooked through, about 5 minutes. Squeeze the cooked sausage; it shouldn’t exude much juice or liquid. If it does exude a lot of liquid, this means that the emulsification is broken and you’ll need to start over.\u003c/p>\n\u003cp>Taste the cooked sausage and see if you like the seasonings. Add more salt or spices to the mixture, if desired, and stir to thoroughly combine.\u003c/p>\n\u003cp>Cover the beef mixture with plastic wrap, placing the plastic directly on the surface of the meat. Cover the bowl with a second layer of plastic wrap. Refrigerate overnight. \u003c/p>\n\u003cfigure id=\"attachment_117660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/casings-2NEW.jpg\" alt=\"These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve purchased casings packed in salt, now is a good time to soak them. Place the casings in a large bowl and cover with cold water. Refrigerate overnight next to the beef mixture.\u003c/p>\n\u003cp>The next day, transfer the beef mixture to a rimmed sheet pan and place in the freezer while you prepare your casings.\u003c/p>\n\u003cp>Remove the casings from the fridge, pour off their soaking water, and then look for one of the ends. Lay the end over the edge of the bowl so you can keep track of it. Place the bowl in the sink and use your fingers to open the end of the casing.\u003c/p>\n\u003cfigure id=\"attachment_117656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rinsing-1NEW.jpg\" alt=\"Thoroughly rinse the sausage casings in cold water before you begin stuffing.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-117656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoroughly rinse the sausage casings in cold water before you begin stuffing. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the faucet on so it is running with a low but steady stream of cold water. Place the open end of the casing into the stream of water and let the casings begin to fill. Once you’ve got about 8 to 10 inches of water in the casing, turn off the faucet and then gently work the water through the casing. Keep the open end outside of the bowl so you can keep track of it. \u003c/p>\n\u003cp>Repeat this rinsing process four more times. Cover the rinsed casings with more cold water and let them sit while you prepare your stuffing device.\u003c/p>\n\u003cp>If you have a sausage stuffer and know how to use it, chill the parts for at least 30 minutes before setting it up to stuff. If not, you’ll want to use a piping bag: Place a ½ inch round piping tip in the base of a large piping bag. Pour a thin layer of cold water into a rimmed sheet pan and place it on your work surface.\u003c/p>\n\u003cfigure id=\"attachment_117655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/putting-casings-onNEW.jpg\" alt=\"Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the open end of the casing on the piping bag tip. Gently work the casings onto the tip — you’ll likely only be able to fit about 18 inches to 2 feet of casing on the tip, but this is fine. Leave 2 to 3 inches of casings laying off the end of the piping tip, and then snip off the rest of the casings. Drape the end of the remaining casings over their bowl so you can keep track of it. \u003c/p>\n\u003cp>Remove the beef mixture from the freezer and add about a quarter of it to the piping bag. (Return the remaining meat to the freezer.) While holding the casings on the piping tip in place, gently twist and squeeze the meat into the bag. Continue to twist and squeeze the bag until you can just see the beef mixture peaking out of the piping tip. \u003c/p>\n\u003cp>Tie a knot in the casing just at the base of this beef mixture. \u003c/p>\n\u003cfigure id=\"attachment_117651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg\" alt=\"You’ll want to use a needle to pop an air bubble like this one if you see it forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll want to use a needle to pop an air bubble like this one if you see it forming. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one hand right at the base of the piping tip, continue to squeeze the beef through the piping bag. Control the pressure as much as possible to stuff the casings compactly and evenly. If (and when) air bubbles start to form, use a needle to pop them. Continue to stuff the casing until you’ve got a link 6 to 8 inches long. Twist the casing, right at the base of the tip, to form the hot dog. \u003c/p>\n\u003cp>Continue to squeeze the beef into the casing to form a second hot dog. At this point, you’ll likely need to replace the casing: Remove any remaining casing on the piping tip and tie a knot right at the end of the hot dog.\u003c/p>\n\u003cfigure id=\"attachment_117650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg\" alt=\"Twist off the sausage when it reaches your desired length. \" width=\"1920\" height=\"2550\" class=\"size-full wp-image-117650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-800x1063.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1020x1355.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-960x1275.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-240x319.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-375x498.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-520x691.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist off the sausage when it reaches your desired length. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the casing and stuffing steps until you’ve used up all of beef mixture.\u003c/p>\n\u003cp>Place all of the hot dogs on a clean plate and refrigerate, uncovered, overnight.\u003c/p>\n\u003cp>Bring a large pot of water to 160°F over medium heat. Set up a large ice bath next to the stove.\u003c/p>\n\u003cfigure id=\"attachment_117654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/poachingNEW.jpg\" alt=\"Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the sausages in the water and poach until they reach 145°F to 150°F, 20 to 30 minutes. Keep an eye on the water temperature and adjust the burner as needed to keep the water between 155°F and 160°F. \u003c/p>\n\u003cp>Transfer the sausages to the ice bath and chill to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once chilled, snip the hot dogs into individual links. Grill, saute, or steam as desired. Serve in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade buns\u003c/a> with your favorite toppings.\u003c/p>\n\u003cfigure id=\"attachment_117652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-1NEW.jpg\" alt=\"Homemade hot dog in a homemade bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hot dog in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade bun\u003c/a>. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle",
"title": "Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If someone were to ask me what my perfect dream muffin would be it would be this one. Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.",
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"description": "Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.",
"title": "Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle | KQED",
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"headline": "Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle",
"datePublished": "2017-05-05T13:11:40-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If someone were to ask me what my perfect dream muffin would be it would be this one. Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A World Of Flavors In A Single Dish: How Jewish Food Spread Across The Globe",
"title": "A World Of Flavors In A Single Dish: How Jewish Food Spread Across The Globe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With a taste of just a single dish from a Jewish family's table at Passover, Joan Nathan can tell a global story.\u003c/p>\n\u003cp>The Jewish cooking legend, who has nearly a dozen books to her name, has documented the worldwide reach of Jewish food for her latest, \u003cem>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World.\u003c/em>\u003c/p>\n\u003cp>\"I can track people by what their \u003cem>haroset\u003c/em> is,\" Nathan says.\u003c/p>\n\u003cp>\u003cem>Haroset\u003c/em>, a Passover staple, is a rough paste usually made of chopped fruits and nuts. It's meant to symbolize the mortar Hebrew slaves used for building before the exodus from Egypt. The basic recipe has assumed different forms depending on local traditions and ingredients, evolving as it traveled from one continent to another over the centuries.\u003c/p>\n\u003cp>Nathan's newest cookbook has five recipes for \u003cem>haroset\u003c/em>, from every part of the globe. They range from a Maine version with blueberries and cranberries to a Brazilian recipe with cashews to a Persian variety featuring pomegranate juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a perfect way to illustrate the wandering of the Jews,\" Nathan says.\u003c/p>\n\u003cp>Jewish cuisine is not as distinct as Indian or Mexican food, Nathan says, because Jews live all over the world. Wherever she travels, she seeks out the local food traditions.\u003c/p>\n\u003cp>For example, during a visit to Tbilisi, Georgia, in the 1980s, a rabbi served her a diced eggplant dish with herbs and spices from the region. A little later in Italy, she enjoyed practically the same mélange – only with a different palate of flavorings reflecting the local tastes.\u003c/p>\n\u003cp>In \u003cem>King Solomon's Table\u003c/em>, Nathan also writes about the tradition of eggs on the Seder table. \"Many Jews have the custom of starting the Passover Seder with eggs, either cooked in salt water or even cooked overnight in sand, a custom still followed today in North Africa,\" she writes.\u003c/p>\n\u003cp>The recipe she shares for hard-boiled eggs with spinach originated on the Greek island of Corfu.\u003c/p>\n\u003cp>https://youtu.be/jESNuHB4NOE\u003cbr>\nJoan Nathan makes this recipe from King Solomon's Table to be the first dish eaten during the Passover meal.\u003cbr>\n\u003cem>Maia Stern and Beck Harlan/NPR YouTube\u003c/em>\u003c/p>\n\u003cp>Nathan says she's been studying these traditions for a long time, and her book is her way of \"putting everything together – things that I've been thinking about, that I've been ruminating about for years.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: \u003cem>Halleq\u003c/em>, \u003c/strong>\u003cstrong>Persian \u003cem>Haroset \u003c/em>with Dates, Apples, Pistachio\u003c/strong>\u003cstrong>s\u003c/strong>\u003cstrong> and Pomegranate Juice \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Yield: 6 cups \u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup (140 grams) almonds\u003c/li>\n\u003cli>1 cup (125 grams) roasted, shelled pistachios\u003c/li>\n\u003cli>1 cup (100 grams) walnuts\u003c/li>\n\u003cli>1 cup (150 grams) black raisins\u003c/li>\n\u003cli>1 cup (150 grams) golden raisins\u003c/li>\n\u003cli>1 cup (175 grams) dates, pitted\u003c/li>\n\u003cli>2 teaspoons cinnamon \u003c/li>\n\u003cli>2 teaspoons ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground ginger\u003c/li>\n\u003cli>1/2 teaspoon ground nutmeg\u003c/li>\n\u003cli>1 large apple, peeled, cored, and quartered\u003c/li>\n\u003cli>1 large pear, peeled, cored, and quartered\u003c/li>\n\u003cli>2 bananas, peeled \u003c/li>\n\u003cli>2 to 3 tablespoons cider vinegar\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) pomegranate juice\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) sweet kosher wine\u003c/li>\n\u003c/ul>\n\u003cp>Every Passover, I make about five kinds of \u003cem>haroset \u003c/em>from different parts of the world. For me, the various blends, representing the mortar used to make bricks in slavery in ancient Egypt, reflect the regional dispersal of the Jews throughout history.\u003c/p>\n\u003cfigure id=\"attachment_116707\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg\" alt=\"Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish.\" width=\"1923\" height=\"1464\" class=\"size-full wp-image-116707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-768x585.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1020x777.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1180x898.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-960x731.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-520x396.jpg 520w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish. \u003ccite>(Jonathan Baer/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Haroset, \u003c/em>a popular dipping sauce for feasts in Babylon, was brought to Jerusalem and later added to the Passover Seder after the destruction of the Second Temple. For centuries, the sauce, originally made of dates, was slowly cooked in copper pots, used to cook down the fruit into a syrupy honey, making the biblical date honey. Then it was topped with ground walnuts (see my \u003cem>Jewish Cooking in America, \u003c/em>page 387). Later, in Baghdad (about thirty miles from Babylon), it was traditional to buy the dates, press them through a special machine, letting the syrup ooze out, and then heat the dates very slowly in a copper pot until they were the thick consistency of a jam-like syrup. I have heard stories about men and women who would roam the streets of Baghdad hawking this date honey served with clotted cream on bread or matzo for breakfast.\u003c/p>\n\u003cp>As Jews settled on the Silk Road or throughout the Mediterranean, they either brought with them their recipe for \u003cem>haroset, \u003c/em>if they could find all the ingredients, or created new ones, based on ingredients where they lived.\u003c/p>\n\u003cp>Egyptian \u003cem>haroset \u003c/em>includes raisins, dates, and nuts, and Persian \u003cem>haroset, \u003c/em>called \u003cem>halleq, \u003c/em>is filled with nuts and dried fruits, pomegranate juice, bananas, and cardamom as the prominent spice, but uncooked.\u003c/p>\n\u003col>\n\u003cli>In a large food processor, combine the almonds, pistachios, walnuts, black and golden raisins, dates, cinnamon, cardamom, ginger, and nutmeg. Pulse until the nuts are coarsely chopped.\u003c/li>\n\u003cli>Add the apple, pear, and bananas, then pulse until coarsely chopped. Add 2 tablespoons of the vinegar, 1/2 cup of the pomegranate juice, and 1/2 cup of the wine. Pulse again, adding more vinegar, juice, or wine to taste or as needed to make a coarse paste. Do not purée; the mixture should retain some crunch.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cstrong>Recipe:\u003cem> Huevos Haminados con Spinaci, \u003c/em>Long-Cooked Hard-Boiled Eggs with Spinach\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116708\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg\" alt=\"Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece. \u003ccite>(Beck Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yield: 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 large eggs, preferably fresh from a farmers' market\u003c/li>\n\u003cli>4 tablespoons olive oil\u003c/li>\n\u003cli>1 1/2 cups (225 grams) red onion (about 1 large), peeled and chopped coarsely\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 pounds (675 grams) spinach, fresh or frozen (thawed and drained if frozen)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.\u003c/li>\n\u003cli>Return the peeled eggs to the pot with the seasoned water and summer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.\u003c/li>\n\u003cli>Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spook, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meat.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> To see if the eggs are really boiled, remove one egg from the water and spin it on a flat cutting board. If it twirls in one place, it is hard-boiled. If it wobbles all over the board, it is not cooked yet and the weight isn't distributed evenly. The easiest way of peeling a hot hard-boiled egg is to put it under cold water between your hands and rub it quickly until it cracks, then peel under the running water.\u003c/p>\n\u003cp>To prepare the symbolic egg for the Passover Seder plate, boil the egg in its shell, dry it, and then light a match underneath to char it.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World\u003cem> by Joan Nathan. Published by Knopf.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, \u003cem>King Solomon's Table\u003c/em>. One example is \u003cem>haroset\u003c/em>, a Passover staple that's been adapted to suit many local tastes.",
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"description": "Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, King Solomon's Table. One example is haroset, a Passover staple that's been adapted to suit many local tastes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a taste of just a single dish from a Jewish family's table at Passover, Joan Nathan can tell a global story.\u003c/p>\n\u003cp>The Jewish cooking legend, who has nearly a dozen books to her name, has documented the worldwide reach of Jewish food for her latest, \u003cem>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World.\u003c/em>\u003c/p>\n\u003cp>\"I can track people by what their \u003cem>haroset\u003c/em> is,\" Nathan says.\u003c/p>\n\u003cp>\u003cem>Haroset\u003c/em>, a Passover staple, is a rough paste usually made of chopped fruits and nuts. It's meant to symbolize the mortar Hebrew slaves used for building before the exodus from Egypt. The basic recipe has assumed different forms depending on local traditions and ingredients, evolving as it traveled from one continent to another over the centuries.\u003c/p>\n\u003cp>Nathan's newest cookbook has five recipes for \u003cem>haroset\u003c/em>, from every part of the globe. They range from a Maine version with blueberries and cranberries to a Brazilian recipe with cashews to a Persian variety featuring pomegranate juice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a perfect way to illustrate the wandering of the Jews,\" Nathan says.\u003c/p>\n\u003cp>Jewish cuisine is not as distinct as Indian or Mexican food, Nathan says, because Jews live all over the world. Wherever she travels, she seeks out the local food traditions.\u003c/p>\n\u003cp>For example, during a visit to Tbilisi, Georgia, in the 1980s, a rabbi served her a diced eggplant dish with herbs and spices from the region. A little later in Italy, she enjoyed practically the same mélange – only with a different palate of flavorings reflecting the local tastes.\u003c/p>\n\u003cp>In \u003cem>King Solomon's Table\u003c/em>, Nathan also writes about the tradition of eggs on the Seder table. \"Many Jews have the custom of starting the Passover Seder with eggs, either cooked in salt water or even cooked overnight in sand, a custom still followed today in North Africa,\" she writes.\u003c/p>\n\u003cp>The recipe she shares for hard-boiled eggs with spinach originated on the Greek island of Corfu.\u003c/p>\n\u003cp>https://youtu.be/jESNuHB4NOE\u003cbr>\nJoan Nathan makes this recipe from King Solomon's Table to be the first dish eaten during the Passover meal.\u003cbr>\n\u003cem>Maia Stern and Beck Harlan/NPR YouTube\u003c/em>\u003c/p>\n\u003cp>Nathan says she's been studying these traditions for a long time, and her book is her way of \"putting everything together – things that I've been thinking about, that I've been ruminating about for years.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: \u003cem>Halleq\u003c/em>, \u003c/strong>\u003cstrong>Persian \u003cem>Haroset \u003c/em>with Dates, Apples, Pistachio\u003c/strong>\u003cstrong>s\u003c/strong>\u003cstrong> and Pomegranate Juice \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Yield: 6 cups \u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup (140 grams) almonds\u003c/li>\n\u003cli>1 cup (125 grams) roasted, shelled pistachios\u003c/li>\n\u003cli>1 cup (100 grams) walnuts\u003c/li>\n\u003cli>1 cup (150 grams) black raisins\u003c/li>\n\u003cli>1 cup (150 grams) golden raisins\u003c/li>\n\u003cli>1 cup (175 grams) dates, pitted\u003c/li>\n\u003cli>2 teaspoons cinnamon \u003c/li>\n\u003cli>2 teaspoons ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground ginger\u003c/li>\n\u003cli>1/2 teaspoon ground nutmeg\u003c/li>\n\u003cli>1 large apple, peeled, cored, and quartered\u003c/li>\n\u003cli>1 large pear, peeled, cored, and quartered\u003c/li>\n\u003cli>2 bananas, peeled \u003c/li>\n\u003cli>2 to 3 tablespoons cider vinegar\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) pomegranate juice\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) sweet kosher wine\u003c/li>\n\u003c/ul>\n\u003cp>Every Passover, I make about five kinds of \u003cem>haroset \u003c/em>from different parts of the world. For me, the various blends, representing the mortar used to make bricks in slavery in ancient Egypt, reflect the regional dispersal of the Jews throughout history.\u003c/p>\n\u003cfigure id=\"attachment_116707\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg\" alt=\"Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish.\" width=\"1923\" height=\"1464\" class=\"size-full wp-image-116707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-768x585.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1020x777.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1180x898.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-960x731.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-520x396.jpg 520w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish. \u003ccite>(Jonathan Baer/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Haroset, \u003c/em>a popular dipping sauce for feasts in Babylon, was brought to Jerusalem and later added to the Passover Seder after the destruction of the Second Temple. For centuries, the sauce, originally made of dates, was slowly cooked in copper pots, used to cook down the fruit into a syrupy honey, making the biblical date honey. Then it was topped with ground walnuts (see my \u003cem>Jewish Cooking in America, \u003c/em>page 387). Later, in Baghdad (about thirty miles from Babylon), it was traditional to buy the dates, press them through a special machine, letting the syrup ooze out, and then heat the dates very slowly in a copper pot until they were the thick consistency of a jam-like syrup. I have heard stories about men and women who would roam the streets of Baghdad hawking this date honey served with clotted cream on bread or matzo for breakfast.\u003c/p>\n\u003cp>As Jews settled on the Silk Road or throughout the Mediterranean, they either brought with them their recipe for \u003cem>haroset, \u003c/em>if they could find all the ingredients, or created new ones, based on ingredients where they lived.\u003c/p>\n\u003cp>Egyptian \u003cem>haroset \u003c/em>includes raisins, dates, and nuts, and Persian \u003cem>haroset, \u003c/em>called \u003cem>halleq, \u003c/em>is filled with nuts and dried fruits, pomegranate juice, bananas, and cardamom as the prominent spice, but uncooked.\u003c/p>\n\u003col>\n\u003cli>In a large food processor, combine the almonds, pistachios, walnuts, black and golden raisins, dates, cinnamon, cardamom, ginger, and nutmeg. Pulse until the nuts are coarsely chopped.\u003c/li>\n\u003cli>Add the apple, pear, and bananas, then pulse until coarsely chopped. Add 2 tablespoons of the vinegar, 1/2 cup of the pomegranate juice, and 1/2 cup of the wine. Pulse again, adding more vinegar, juice, or wine to taste or as needed to make a coarse paste. Do not purée; the mixture should retain some crunch.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cstrong>Recipe:\u003cem> Huevos Haminados con Spinaci, \u003c/em>Long-Cooked Hard-Boiled Eggs with Spinach\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116708\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg\" alt=\"Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece. \u003ccite>(Beck Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yield: 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 large eggs, preferably fresh from a farmers' market\u003c/li>\n\u003cli>4 tablespoons olive oil\u003c/li>\n\u003cli>1 1/2 cups (225 grams) red onion (about 1 large), peeled and chopped coarsely\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 pounds (675 grams) spinach, fresh or frozen (thawed and drained if frozen)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.\u003c/li>\n\u003cli>Return the peeled eggs to the pot with the seasoned water and summer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.\u003c/li>\n\u003cli>Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spook, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meat.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> To see if the eggs are really boiled, remove one egg from the water and spin it on a flat cutting board. If it twirls in one place, it is hard-boiled. If it wobbles all over the board, it is not cooked yet and the weight isn't distributed evenly. The easiest way of peeling a hot hard-boiled egg is to put it under cold water between your hands and rub it quickly until it cracks, then peel under the running water.\u003c/p>\n\u003cp>To prepare the symbolic egg for the Passover Seder plate, boil the egg in its shell, dry it, and then light a match underneath to char it.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World\u003cem> by Joan Nathan. Published by Knopf.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition",
"title": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition",
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"content": "\u003cp>During Passover, many Jews avoid leavened baked goods to commemorate the hasty exodus from Egypt – which means farewell to pancakes, waffles and biscuits.\u003c/p>\n\u003cp>So what's for breakfast during those eight long days? Matzo brei.\u003c/p>\n\u003cp>For the uninitiated, here's what passes for a recipe: Take some matzo (aka Passover flatbread) and crumble it into chunks. (If you've just had a Seder, encountering leftover matzo should not be a problem.) Soak it in water until just moistened – or fairly soggy, depending on how much crispness you'd like in the finished product – then drain and beat with an egg or two. Fry it up, either scrambled or omelet-style, and serve with a sprinkling of salt – or try sugar or syrup. (The savory and sweet camps each have their devotees.)\u003c/p>\n\u003cp>According to Yiddish scholar and culinary historian \u003ca href=\"http://inmolaraan.blogspot.com/\" target=\"_blank\">Eve Jochnowitz\u003c/a>, the term \u003cem>brei\u003c/em> comes from the word meaning to scorch or sear. And it rhymes with \"fry,\" at least in the Standard Yiddish dialect. (The Central Yiddish pronunciation rhymes with \"whaa.\") In some Eastern European regions, the dish is called \u003cem>oyfgefrishte\u003c/em>\u003cem> matsas\u003c/em>, meaning the matzo has been \"freshened up\" – the same description used for French toast.\u003c/p>\n\u003cfigure id=\"attachment_116676\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg\" alt=\"A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor.\" width=\"1200\" height=\"838\" class=\"size-full wp-image-116676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-520x363.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor. \u003ccite>(Jessica and Lon Binder/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A dish of soaked and scrambled matzo might not sound terribly exciting. In fact, it may sound terrible. But for many people, it's a treat they look forward to all year. Or, heck, even eat outside of Passover.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ruth Reichl, former editor of \u003cem>Gourmet\u003c/em>, often traffics in dishes that are a bit more, well, gourmet. But in \u003cem>\u003ca href=\"http://ruthreichl.com/books/\" target=\"_blank\">My Kitchen Year\u003c/a>\u003c/em>, her memoir of reeling and recovering from the folding of the magazine, Reichl describes matzo brei as \"even more comforting than carbonara.\"\u003c/p>\n\u003cp>It's not a comparison everyone could get behind. While both dishes feature egg-coated carbs, pasta carbonara has big flavors – the umami sharpness of grated pecorino/parmesan cheese, the smoky richness of cured pork – whereas matzo brei tastes like ... well, matzo.\u003c/p>\n\u003cp>But, for devotees, this seeming liability is actually something of a bonus. \"Like most starchy comfort foods, it's a wonderful blank canvas to play with,\" notes food writer Jayne Cohen.\u003c/p>\n\u003cp>In \u003cem>\u003ca href=\"http://jewishholidaycooking.com/\" target=\"_blank\">Jewish Holiday Cooking\u003c/a>\u003c/em>, Cohen spikes matzo brei with artichoke hearts and fresh dill, or poached prunes in wine. Cohen also plays around before it hits the pan, swapping out the water used to soak the matzo for something that imparts a bit more flavor.\u003c/p>\n\u003cp>\"I've used milk or cream,\" she says. \"I've used reduced apple juice.\"\u003c/p>\n\u003cp>After hearing L.A. food critic Jonathan Gold describe chilaquiles, the dish of leftover tortilla chips fried up with eggs and salsa, as \"\u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/104646/las-jewish-top-foodie\" target=\"_blank\">Mexican matzo brei\u003c/a>,\" cookbook author Joan Nathan riffed a version in her \u003ca href=\"http://www.penguinrandomhouse.com/books/229133/king-solomons-table-by-joan-nathan-foreword-by-alice-waters/9780385351140/\" target=\"_blank\">latest cookbook\u003c/a> with matzo instead of chips (in addition to the eggs, crema and avocado).\u003c/p>\n\u003cp>In New York, the \u003ca href=\"http://www.matzahbrei.com/\" target=\"_blank\">Matzahbrei\u003c/a> food stand has taken it a step further, using matzo brei as a stand-in for bread to make a stuffed griddled sandwich, filled with such decidedly non-Ashkenazi ingredients as avocado and peach-mango salsa or beets in a minted tahini sauce.\u003c/p>\n\u003cp>\"Those who know what matzo brei is — and in New York, it's a lot of people — they're shocked,\" laughs Sagi Shahar, co-founder of the business. \"We get a lot of laughter, a lot of smiles. A lot of people say \u003cem>finally\u003c/em>.\" And during the food stand's busier seasons, he estimates it goes through 10,000 matzos a month.\u003c/p>\n\u003cp>Despite the popularity of this Passover food in all its variations, there are some who argue that it's actually not appropriate for Passover at all.\u003c/p>\n\u003cp>The whole point of matzo is that it's an unleavened bread – a flat cracker made from flour that hasn't spent even 20 minutes in contact with water before it's in and out of the oven, to avoid any chance of rising. And matzo brei and other dishes in the same category – known as \u003cem>gebrochts\u003c/em>, or broken – call for the baked matzo to be broken up and then mixed with water again.\u003c/p>\n\u003cp>While they might not be perfectly in keeping with the spirit of the holiday, Jochnowitz, the Yiddish scholar and culinary historian, says she, like many others, will keep matzo brei and similar items on her Passover table.\u003c/p>\n\u003cp>\"You might as well stay in Egypt if you can't have matzo balls,\" she says.\u003c/p>\n\u003cp>Like so many holiday dishes, matzo brei gets its staying power from family tradition and memory as much as from flavor.\u003c/p>\n\u003cp>Shahar says that some patrons of the Matzahbrei food stand look at his listings of herbed sauces and sauteed mushrooms and then go off-menu, asking if he can make plain old matzo brei, just like their beloved father or grandmother used to make.\u003c/p>\n\u003cp>\"No fillings, no toppings,\" he laughs. \"Just matzo brei.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A dish of soaked and scrambled matzo might not sound terribly exciting. But for many Jews, matzo brei is a Passover treat they look forward to all year.",
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"description": "A dish of soaked and scrambled matzo might not sound terribly exciting. But for many Jews, matzo brei is a Passover treat they look forward to all year.",
"title": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition | KQED",
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"headline": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition",
"datePublished": "2017-04-10T08:31:28-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During Passover, many Jews avoid leavened baked goods to commemorate the hasty exodus from Egypt – which means farewell to pancakes, waffles and biscuits.\u003c/p>\n\u003cp>So what's for breakfast during those eight long days? Matzo brei.\u003c/p>\n\u003cp>For the uninitiated, here's what passes for a recipe: Take some matzo (aka Passover flatbread) and crumble it into chunks. (If you've just had a Seder, encountering leftover matzo should not be a problem.) Soak it in water until just moistened – or fairly soggy, depending on how much crispness you'd like in the finished product – then drain and beat with an egg or two. Fry it up, either scrambled or omelet-style, and serve with a sprinkling of salt – or try sugar or syrup. (The savory and sweet camps each have their devotees.)\u003c/p>\n\u003cp>According to Yiddish scholar and culinary historian \u003ca href=\"http://inmolaraan.blogspot.com/\" target=\"_blank\">Eve Jochnowitz\u003c/a>, the term \u003cem>brei\u003c/em> comes from the word meaning to scorch or sear. And it rhymes with \"fry,\" at least in the Standard Yiddish dialect. (The Central Yiddish pronunciation rhymes with \"whaa.\") In some Eastern European regions, the dish is called \u003cem>oyfgefrishte\u003c/em>\u003cem> matsas\u003c/em>, meaning the matzo has been \"freshened up\" – the same description used for French toast.\u003c/p>\n\u003cfigure id=\"attachment_116676\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg\" alt=\"A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor.\" width=\"1200\" height=\"838\" class=\"size-full wp-image-116676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-520x363.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor. \u003ccite>(Jessica and Lon Binder/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A dish of soaked and scrambled matzo might not sound terribly exciting. In fact, it may sound terrible. But for many people, it's a treat they look forward to all year. Or, heck, even eat outside of Passover.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ruth Reichl, former editor of \u003cem>Gourmet\u003c/em>, often traffics in dishes that are a bit more, well, gourmet. But in \u003cem>\u003ca href=\"http://ruthreichl.com/books/\" target=\"_blank\">My Kitchen Year\u003c/a>\u003c/em>, her memoir of reeling and recovering from the folding of the magazine, Reichl describes matzo brei as \"even more comforting than carbonara.\"\u003c/p>\n\u003cp>It's not a comparison everyone could get behind. While both dishes feature egg-coated carbs, pasta carbonara has big flavors – the umami sharpness of grated pecorino/parmesan cheese, the smoky richness of cured pork – whereas matzo brei tastes like ... well, matzo.\u003c/p>\n\u003cp>But, for devotees, this seeming liability is actually something of a bonus. \"Like most starchy comfort foods, it's a wonderful blank canvas to play with,\" notes food writer Jayne Cohen.\u003c/p>\n\u003cp>In \u003cem>\u003ca href=\"http://jewishholidaycooking.com/\" target=\"_blank\">Jewish Holiday Cooking\u003c/a>\u003c/em>, Cohen spikes matzo brei with artichoke hearts and fresh dill, or poached prunes in wine. Cohen also plays around before it hits the pan, swapping out the water used to soak the matzo for something that imparts a bit more flavor.\u003c/p>\n\u003cp>\"I've used milk or cream,\" she says. \"I've used reduced apple juice.\"\u003c/p>\n\u003cp>After hearing L.A. food critic Jonathan Gold describe chilaquiles, the dish of leftover tortilla chips fried up with eggs and salsa, as \"\u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/104646/las-jewish-top-foodie\" target=\"_blank\">Mexican matzo brei\u003c/a>,\" cookbook author Joan Nathan riffed a version in her \u003ca href=\"http://www.penguinrandomhouse.com/books/229133/king-solomons-table-by-joan-nathan-foreword-by-alice-waters/9780385351140/\" target=\"_blank\">latest cookbook\u003c/a> with matzo instead of chips (in addition to the eggs, crema and avocado).\u003c/p>\n\u003cp>In New York, the \u003ca href=\"http://www.matzahbrei.com/\" target=\"_blank\">Matzahbrei\u003c/a> food stand has taken it a step further, using matzo brei as a stand-in for bread to make a stuffed griddled sandwich, filled with such decidedly non-Ashkenazi ingredients as avocado and peach-mango salsa or beets in a minted tahini sauce.\u003c/p>\n\u003cp>\"Those who know what matzo brei is — and in New York, it's a lot of people — they're shocked,\" laughs Sagi Shahar, co-founder of the business. \"We get a lot of laughter, a lot of smiles. A lot of people say \u003cem>finally\u003c/em>.\" And during the food stand's busier seasons, he estimates it goes through 10,000 matzos a month.\u003c/p>\n\u003cp>Despite the popularity of this Passover food in all its variations, there are some who argue that it's actually not appropriate for Passover at all.\u003c/p>\n\u003cp>The whole point of matzo is that it's an unleavened bread – a flat cracker made from flour that hasn't spent even 20 minutes in contact with water before it's in and out of the oven, to avoid any chance of rising. And matzo brei and other dishes in the same category – known as \u003cem>gebrochts\u003c/em>, or broken – call for the baked matzo to be broken up and then mixed with water again.\u003c/p>\n\u003cp>While they might not be perfectly in keeping with the spirit of the holiday, Jochnowitz, the Yiddish scholar and culinary historian, says she, like many others, will keep matzo brei and similar items on her Passover table.\u003c/p>\n\u003cp>\"You might as well stay in Egypt if you can't have matzo balls,\" she says.\u003c/p>\n\u003cp>Like so many holiday dishes, matzo brei gets its staying power from family tradition and memory as much as from flavor.\u003c/p>\n\u003cp>Shahar says that some patrons of the Matzahbrei food stand look at his listings of herbed sauces and sauteed mushrooms and then go off-menu, asking if he can make plain old matzo brei, just like their beloved father or grandmother used to make.\u003c/p>\n\u003cp>\"No fillings, no toppings,\" he laughs. \"Just matzo brei.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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": "The Weeknight Stir-Fry Guide",
"title": "The Weeknight Stir-Fry Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A truly authentic stir-fry is an art, a centuries-old technique that originated in China in which a variety of ingredients—often some sort of protein and an array of vegetables—are quickly cooked in a searing wok. But you don’t have to be a master to create a good stir-fry. Because it comes together quickly, and because you can use nearly any combination of protein and veggies that your heart desires, it’s a perfect, healthy weeknight meal that can be designed to your taste. Bonus: you can clear out all those extra bits of veggies that you weren’t sure what to do with and you were hoping to use up before they became compost.\u003c/p>\n\u003cp>Now, before anyone gets into a huff, I am not the expert on stir-frying (if you really want to get into some authentically delicious stir-frying you should check out \u003ca href=\"https://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573\" target=\"_blank\">Grace Young’s Stir-Frying to the Sky’s Edge\u003c/a> or \u003ca href=\"https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=pd_sbs_14_img_1?_encoding=UTF8&psc=1&refRID=NEG6V143QZCH1H3VCQR5\" target=\"_blank\">The Breath of a Wok\u003c/a>). However, I do love to make a great stir-fry, and my family is always happy when I do so. Here, I’ll give you lots of ideas to create your own masterpiece depending on what you have in the fridge and what you like, plus some of my favorite combinations. I’m not providing exact amounts here because, well, it depends on how many people you want to feed and how much you have in the fridge. Regardless, I’ll give you a more specific recipe down below so you have a good idea of how many ingredients to use with the sauce recipe I provide. The sauce is pretty versatile and straightforward, but you can change it up as you like…just be sure to use low-sodium soy sauce or your sauce will be too salty. \u003c/p>\n\u003cp>\u003cstrong>Let’s start with some ideas for ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>Steak, thinly sliced across the grain or cubed\u003c/li>\n\u003cli>Boneless, skinless chicken thigh or breast, thinly sliced or cubed\u003c/li>\n\u003cli>Pork tenderloin, cut into thin strips\u003c/li>\n\u003cli>Shrimp, peeled and deveined with tail intact\u003c/li>\n\u003cli>Firm tofu, cut into 3/4-inch cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116249\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg\" alt=\"Boneless, skinless chicken thigh or breast, thinly sliced or cubed.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Boneless, skinless chicken thigh or breast, thinly sliced or cubed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I like to blanch* before adding:\u003c/strong> \n\u003cli>Broccoli florets\u003c/li>\n\u003cli>Cauliflower florets\u003c/li>\n\u003cli>Green beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Long beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Asparagus, trimmed and cut into 2-inch pieces\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>\u003cem>To blanch vegetables:\u003c/em>\u003c/strong> Bring a pot of salted water to a boil, add the veggies, then cook until crisp-tender. Drain in a colander in the sink, then plunge veggies in a bowl of ice water to stop the cooking quickly.\u003c/p>\n\u003cfigure id=\"attachment_116231\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg\" alt=\"Blanched broccoli\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blanching broccoli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116230\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg\" alt=\"Plunge broccoli in a bowl of ice water to stop the cooking quickly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Plunge broccoli in a bowl of ice water to stop the cooking quickly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I cook directly in the wok:\u003c/strong> \n\u003cli>Yellow or red onion, halved and sliced\u003c/li>\n\u003cli>Red, orange, or yellow bell peppers, cored and cut into thin strips\u003c/li>\n\u003cli>Carrots, cut into matchsticks\u003c/li>\n\u003cli>Zucchini or summer squash, cut into chunks\u003c/li>\n\u003cli>Baby bok choy, halved or quartered\u003c/li>\n\u003cli>Fresh English peas, shelled\u003c/li>\n\u003cli>Mushrooms, sliced\u003c/li>\n\u003cli>Sugar snap peas, trimmed\u003c/li>\n\u003cli>Snow peas, trimmed\u003c/li>\n\u003cli>Green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116270\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg\" alt=\"Mushrooms, sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mushrooms, sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Other additions:\u003c/strong>\n\u003cli>Minced garlic (add with vegetables)\u003c/li>\n\u003cli>Whole dried Chinese red chili peppers (cook these in oil before cooking protein, remove then add back with protein at the end)\u003c/li>\n\u003cli>Roasted peanuts or chopped, roasted cashews (add at the end of cooking)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>And some ideas for combinations of ingredients:\u003c/strong>\n\u003cli>Chicken breast, zucchini, green onions, peanuts, red chili peppers\u003c/li>\n\u003cli>Steak, asparagus, sugar snap peas, minced garlic\u003c/li>\n\u003cli>Pork tenderloin, green beans, mushrooms\u003c/li>\n\u003cli>Shrimp, baby bok choy, snow peas\u003c/li>\n\u003cli>Tofu, bell peppers, broccoli, carrots, mushrooms, sugar snap peas\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s the basic method:\u003c/strong>\u003cbr>\nHeat a well-seasoned wok over medium-high heat, add a little oil, then add your protein. Cook until just cooked through, only stirring occasionally (the timing will depend on the protein). I like to let the first side cook without moving it until it browns, then start stirring. Transfer to a plate or bowl and set aside. Add a little more oil to the wok, then add vegetables in order of hardness (those that need to cook longer should be added first, then layered with other vegetables). Cook, stirring, until tender, then add the protein back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve your stir-fry as it is, or over a bowl of steaming white or brown rice or cooked noodles (I love the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/19/where-to-get-the-best-fresh-noodles-in-oakland/\" target=\"_blank\">Chinese-style egg noodles\u003c/a> that you can find at Ranch 99 or Berkeley Bowl). \u003c/p>\n\u003cfigure id=\"attachment_116258\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg\" alt=\"Basic Stir-Fry Ingredients\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Basic Stir-Fry Example\u003c/h2>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Peanut, canola, or vegetable oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken breast, cubed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Veggies:\u003c/strong>\n\u003cli>1 medium red bell pepper, cored, seeded, and chopped\u003c/li>\n\u003cli>3 small-medium carrots, cut into matchsticks\u003c/li>\n\u003cli>1 cup sliced cremini mushrooms\u003c/li>\n\u003cli>1 cup small broccoli florets, blanched*\u003c/li>\n\u003cli>3 green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Sauce:\u003c/strong> \n\u003cli>¼ cup low-sodium soy sauce or tamari\u003c/li>\n\u003cli>2 tablespoons mirin, sherry, or broth\u003c/li>\n\u003cli>1 tablespoon peeled and grated fresh ginger\u003c/li>\n\u003cli>1 teaspoon cornstarch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Steamed rice or cooked noodles, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116246\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg\" alt=\"Basic Stir-Fry Ingredients prepped\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients prepped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the sauce, then add the chicken. Cover and set aside for 30 minutes at room temperature. (You can marinate beef, pork, chicken, or tofu, but avoid marinating fish or seafood for very long.) Strain the sauce into a bowl. Set the sauce and chicken aside separately.\u003c/li>\n\u003cfigure id=\"attachment_116252\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce.jpg\" alt=\"In a medium bowl, whisk together the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl, whisk together the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116251\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg\" alt=\"Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116236\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg\" alt=\"Strain the sauce into a bowl. Set the sauce and chicken aside separately.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strain the sauce into a bowl. Set the sauce and chicken aside separately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. Stir, and continue to cook until cooked through, about 3 minutes, stirring occasionally. Transfer to a plate or bowl and set aside.\u003c/li>\n\u003cfigure id=\"attachment_116244\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg\" alt=\"Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116239\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg\" alt=\"When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. Add the mushrooms and cook for about 3 minutes, until just tender. Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. Add the chicken back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. Serve at once over rice or noodles.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_116234\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg\" alt=\"Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116243\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg\" alt=\"Add the mushrooms and cook for about 3 minutes, until just tender. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook for about 3 minutes, until just tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116257\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg\" alt=\"Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116238\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg\" alt=\"Add the chicken back to the wok along with the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken back to the wok along with the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116254\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg\" alt=\"Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116241\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg\" alt=\"Serve at once over rice or noodles.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once over rice or noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Whip out your wok and sear up a healthy, vegetable-heavy meal any night of the week with this easy guide to creating your favorite stir-fry.",
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"description": "Whip out your wok and sear up a healthy, vegetable-heavy meal any night of the week with this easy guide to creating your favorite stir-fry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A truly authentic stir-fry is an art, a centuries-old technique that originated in China in which a variety of ingredients—often some sort of protein and an array of vegetables—are quickly cooked in a searing wok. But you don’t have to be a master to create a good stir-fry. Because it comes together quickly, and because you can use nearly any combination of protein and veggies that your heart desires, it’s a perfect, healthy weeknight meal that can be designed to your taste. Bonus: you can clear out all those extra bits of veggies that you weren’t sure what to do with and you were hoping to use up before they became compost.\u003c/p>\n\u003cp>Now, before anyone gets into a huff, I am not the expert on stir-frying (if you really want to get into some authentically delicious stir-frying you should check out \u003ca href=\"https://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573\" target=\"_blank\">Grace Young’s Stir-Frying to the Sky’s Edge\u003c/a> or \u003ca href=\"https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=pd_sbs_14_img_1?_encoding=UTF8&psc=1&refRID=NEG6V143QZCH1H3VCQR5\" target=\"_blank\">The Breath of a Wok\u003c/a>). However, I do love to make a great stir-fry, and my family is always happy when I do so. Here, I’ll give you lots of ideas to create your own masterpiece depending on what you have in the fridge and what you like, plus some of my favorite combinations. I’m not providing exact amounts here because, well, it depends on how many people you want to feed and how much you have in the fridge. Regardless, I’ll give you a more specific recipe down below so you have a good idea of how many ingredients to use with the sauce recipe I provide. The sauce is pretty versatile and straightforward, but you can change it up as you like…just be sure to use low-sodium soy sauce or your sauce will be too salty. \u003c/p>\n\u003cp>\u003cstrong>Let’s start with some ideas for ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>Steak, thinly sliced across the grain or cubed\u003c/li>\n\u003cli>Boneless, skinless chicken thigh or breast, thinly sliced or cubed\u003c/li>\n\u003cli>Pork tenderloin, cut into thin strips\u003c/li>\n\u003cli>Shrimp, peeled and deveined with tail intact\u003c/li>\n\u003cli>Firm tofu, cut into 3/4-inch cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116249\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg\" alt=\"Boneless, skinless chicken thigh or breast, thinly sliced or cubed.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Boneless, skinless chicken thigh or breast, thinly sliced or cubed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I like to blanch* before adding:\u003c/strong> \n\u003cli>Broccoli florets\u003c/li>\n\u003cli>Cauliflower florets\u003c/li>\n\u003cli>Green beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Long beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Asparagus, trimmed and cut into 2-inch pieces\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>\u003cem>To blanch vegetables:\u003c/em>\u003c/strong> Bring a pot of salted water to a boil, add the veggies, then cook until crisp-tender. Drain in a colander in the sink, then plunge veggies in a bowl of ice water to stop the cooking quickly.\u003c/p>\n\u003cfigure id=\"attachment_116231\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg\" alt=\"Blanched broccoli\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blanching broccoli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116230\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg\" alt=\"Plunge broccoli in a bowl of ice water to stop the cooking quickly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Plunge broccoli in a bowl of ice water to stop the cooking quickly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I cook directly in the wok:\u003c/strong> \n\u003cli>Yellow or red onion, halved and sliced\u003c/li>\n\u003cli>Red, orange, or yellow bell peppers, cored and cut into thin strips\u003c/li>\n\u003cli>Carrots, cut into matchsticks\u003c/li>\n\u003cli>Zucchini or summer squash, cut into chunks\u003c/li>\n\u003cli>Baby bok choy, halved or quartered\u003c/li>\n\u003cli>Fresh English peas, shelled\u003c/li>\n\u003cli>Mushrooms, sliced\u003c/li>\n\u003cli>Sugar snap peas, trimmed\u003c/li>\n\u003cli>Snow peas, trimmed\u003c/li>\n\u003cli>Green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116270\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg\" alt=\"Mushrooms, sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mushrooms, sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Other additions:\u003c/strong>\n\u003cli>Minced garlic (add with vegetables)\u003c/li>\n\u003cli>Whole dried Chinese red chili peppers (cook these in oil before cooking protein, remove then add back with protein at the end)\u003c/li>\n\u003cli>Roasted peanuts or chopped, roasted cashews (add at the end of cooking)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>And some ideas for combinations of ingredients:\u003c/strong>\n\u003cli>Chicken breast, zucchini, green onions, peanuts, red chili peppers\u003c/li>\n\u003cli>Steak, asparagus, sugar snap peas, minced garlic\u003c/li>\n\u003cli>Pork tenderloin, green beans, mushrooms\u003c/li>\n\u003cli>Shrimp, baby bok choy, snow peas\u003c/li>\n\u003cli>Tofu, bell peppers, broccoli, carrots, mushrooms, sugar snap peas\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s the basic method:\u003c/strong>\u003cbr>\nHeat a well-seasoned wok over medium-high heat, add a little oil, then add your protein. Cook until just cooked through, only stirring occasionally (the timing will depend on the protein). I like to let the first side cook without moving it until it browns, then start stirring. Transfer to a plate or bowl and set aside. Add a little more oil to the wok, then add vegetables in order of hardness (those that need to cook longer should be added first, then layered with other vegetables). Cook, stirring, until tender, then add the protein back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve your stir-fry as it is, or over a bowl of steaming white or brown rice or cooked noodles (I love the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/19/where-to-get-the-best-fresh-noodles-in-oakland/\" target=\"_blank\">Chinese-style egg noodles\u003c/a> that you can find at Ranch 99 or Berkeley Bowl). \u003c/p>\n\u003cfigure id=\"attachment_116258\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg\" alt=\"Basic Stir-Fry Ingredients\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Basic Stir-Fry Example\u003c/h2>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Peanut, canola, or vegetable oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken breast, cubed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Veggies:\u003c/strong>\n\u003cli>1 medium red bell pepper, cored, seeded, and chopped\u003c/li>\n\u003cli>3 small-medium carrots, cut into matchsticks\u003c/li>\n\u003cli>1 cup sliced cremini mushrooms\u003c/li>\n\u003cli>1 cup small broccoli florets, blanched*\u003c/li>\n\u003cli>3 green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Sauce:\u003c/strong> \n\u003cli>¼ cup low-sodium soy sauce or tamari\u003c/li>\n\u003cli>2 tablespoons mirin, sherry, or broth\u003c/li>\n\u003cli>1 tablespoon peeled and grated fresh ginger\u003c/li>\n\u003cli>1 teaspoon cornstarch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Steamed rice or cooked noodles, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116246\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg\" alt=\"Basic Stir-Fry Ingredients prepped\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients prepped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the sauce, then add the chicken. Cover and set aside for 30 minutes at room temperature. (You can marinate beef, pork, chicken, or tofu, but avoid marinating fish or seafood for very long.) Strain the sauce into a bowl. Set the sauce and chicken aside separately.\u003c/li>\n\u003cfigure id=\"attachment_116252\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce.jpg\" alt=\"In a medium bowl, whisk together the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl, whisk together the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116251\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg\" alt=\"Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116236\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg\" alt=\"Strain the sauce into a bowl. Set the sauce and chicken aside separately.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strain the sauce into a bowl. Set the sauce and chicken aside separately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. Stir, and continue to cook until cooked through, about 3 minutes, stirring occasionally. Transfer to a plate or bowl and set aside.\u003c/li>\n\u003cfigure id=\"attachment_116244\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg\" alt=\"Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116239\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg\" alt=\"When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. Add the mushrooms and cook for about 3 minutes, until just tender. Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. Add the chicken back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. Serve at once over rice or noodles.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_116234\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg\" alt=\"Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116243\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg\" alt=\"Add the mushrooms and cook for about 3 minutes, until just tender. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook for about 3 minutes, until just tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116257\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg\" alt=\"Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116238\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg\" alt=\"Add the chicken back to the wok along with the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken back to the wok along with the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116254\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg\" alt=\"Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116241\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg\" alt=\"Serve at once over rice or noodles.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once over rice or noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Real Deal: Homemade Chicken Noodle Soup",
"title": "The Real Deal: Homemade Chicken Noodle Soup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I’m feeling low, I want to eat nourishing things that will help me feel better. There is a reason that chicken soup is at the top of my list.\u003c/p>\n\u003cp>Plenty of lean protein, warm broth, and veggies make this a healthy meal, whether you are sick or well. You can add the noodles, or use cooked rice instead, or cut out the carbs and add other veggies to the soup, like diced yams, chopped Yukon gold potatoes, or broccoli florets.\u003c/p>\n\u003cp>When I have the time, or I’ve stocked my freezer well, I prefer using \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a> because it adds the best flavor to the soup. If you are just trying to get this soup on the table—because it’s a weeknight or your entire family has come down with the flu—you can certainly use a good-quality boxed broth. I’d recommend a low-sodium version, preferably organic. And be sure to read the label, as many of them contain hidden sugar and other additives and preservatives. \u003c/p>\n\u003cp>Depending on your preference, you can use either chicken breast or thighs. I prefer chicken breast in this particular soup (although I’ll almost always choose thighs for other stews or curries), but be sure not to overcook it or it will turn dry and rubbery. Cooking it on the bone adds both flavor and tenderness, so I also highly recommend sticking to that rather than choosing boneless. I remove the skin to avoid excess fat in the soup, but if you like that, by all means, leave it on.\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_116160\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup3.jpg\" alt=\"Homemade Chicken Noodle Soup\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Chicken Noodle Soup\n\u003c/h2>\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>About 8 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a>\u003c/li>\n\u003cli>2 carrots, peeled and diced\u003c/li>\n\u003cli>2 stalks celery, diced\u003c/li>\n\u003cli>1 large leek, trimmed, quartered and chopped\u003c/li>\n\u003cli>2 lbs skinless, bone-in chicken breasts or thighs\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 6 oz wide egg noodles\u003c/li>\n\u003cli>Fresh, flat-leaf Italian parsley, finely chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116148\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-celery.jpg\" alt=\"Dice two celery stalks.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dice two celery stalks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-leeks.jpg\" alt=\"Trim, quarter and chop one large leek.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim, quarter and chop one large leek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116161\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-soup-carrots.jpg\" alt=\"Peel and dice two carrots.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peel and dice two carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a soup pot or large saucepan, add the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">chicken stock\u003c/a>, carrots, celery, leeks, chicken, and salt to taste (taste the stock before adding to the pot and before you season to make sure you don’t oversalt it). Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_116149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg\" alt=\"Add the prepped vegetables and chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the prepped vegetables and chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg\" alt=\"Add chicken stock to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add chicken stock to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116150\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-cooking.jpg\" alt=\"Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as the chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. Increase the heat to medium-high, add the noodles, and cook just until al dente, according to package directions. (Alternatively, you can cook the pasta separately. While the soup is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, according to package directions. Drain and set aside.)\u003c/li>\n\u003cfigure id=\"attachment_116154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg\" alt=\"Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the meat back to the pot of soup (along with the cooked pasta if you boiled it separately). If you want the soup to be a bit “soupier” add a little more broth to get to the consistency you like. Taste and adjust the seasoning with salt. Simmer very gently just long enough to warm the chicken through.\u003c/li>\n\u003cfigure id=\"attachment_116143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg\" alt=\"Add the meat back to the pot of soup. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meat back to the pot of soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116145\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg\" alt=\"Add the noodles, and cook just until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the noodles, and cook just until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Ladle the hot soup into bowls, garnish with parsley and serve at once with plenty of crusty bread or crackers.\u003c/li>\n\u003cfigure id=\"attachment_116151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-ladle.jpg\" alt=\"Ladle the hot soup into bowls.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the hot soup into bowls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116159\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup2.jpg\" alt=\"Garnish with parsley and serve at once.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you want to store the soup, keep the noodles and soup separate and warm them up gently together when serving.\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Great for a head cold, perfect for a rainy day, or really just anytime, this homemade chicken noodle soup just can’t be beat. Make a pot and do a soup swap!",
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"description": "Great for a head cold, perfect for a rainy day, or really just anytime, this homemade chicken noodle soup just can’t be beat. Make a pot and do a soup swap!",
"title": "The Real Deal: Homemade Chicken Noodle Soup | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I’m feeling low, I want to eat nourishing things that will help me feel better. There is a reason that chicken soup is at the top of my list.\u003c/p>\n\u003cp>Plenty of lean protein, warm broth, and veggies make this a healthy meal, whether you are sick or well. You can add the noodles, or use cooked rice instead, or cut out the carbs and add other veggies to the soup, like diced yams, chopped Yukon gold potatoes, or broccoli florets.\u003c/p>\n\u003cp>When I have the time, or I’ve stocked my freezer well, I prefer using \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a> because it adds the best flavor to the soup. If you are just trying to get this soup on the table—because it’s a weeknight or your entire family has come down with the flu—you can certainly use a good-quality boxed broth. I’d recommend a low-sodium version, preferably organic. And be sure to read the label, as many of them contain hidden sugar and other additives and preservatives. \u003c/p>\n\u003cp>Depending on your preference, you can use either chicken breast or thighs. I prefer chicken breast in this particular soup (although I’ll almost always choose thighs for other stews or curries), but be sure not to overcook it or it will turn dry and rubbery. Cooking it on the bone adds both flavor and tenderness, so I also highly recommend sticking to that rather than choosing boneless. I remove the skin to avoid excess fat in the soup, but if you like that, by all means, leave it on.\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_116160\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup3.jpg\" alt=\"Homemade Chicken Noodle Soup\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Chicken Noodle Soup\n\u003c/h2>\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>About 8 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a>\u003c/li>\n\u003cli>2 carrots, peeled and diced\u003c/li>\n\u003cli>2 stalks celery, diced\u003c/li>\n\u003cli>1 large leek, trimmed, quartered and chopped\u003c/li>\n\u003cli>2 lbs skinless, bone-in chicken breasts or thighs\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 6 oz wide egg noodles\u003c/li>\n\u003cli>Fresh, flat-leaf Italian parsley, finely chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116148\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-celery.jpg\" alt=\"Dice two celery stalks.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dice two celery stalks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-leeks.jpg\" alt=\"Trim, quarter and chop one large leek.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim, quarter and chop one large leek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116161\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-soup-carrots.jpg\" alt=\"Peel and dice two carrots.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peel and dice two carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a soup pot or large saucepan, add the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">chicken stock\u003c/a>, carrots, celery, leeks, chicken, and salt to taste (taste the stock before adding to the pot and before you season to make sure you don’t oversalt it). Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_116149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg\" alt=\"Add the prepped vegetables and chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the prepped vegetables and chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg\" alt=\"Add chicken stock to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add chicken stock to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116150\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-cooking.jpg\" alt=\"Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as the chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. Increase the heat to medium-high, add the noodles, and cook just until al dente, according to package directions. (Alternatively, you can cook the pasta separately. While the soup is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, according to package directions. Drain and set aside.)\u003c/li>\n\u003cfigure id=\"attachment_116154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg\" alt=\"Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the meat back to the pot of soup (along with the cooked pasta if you boiled it separately). If you want the soup to be a bit “soupier” add a little more broth to get to the consistency you like. Taste and adjust the seasoning with salt. Simmer very gently just long enough to warm the chicken through.\u003c/li>\n\u003cfigure id=\"attachment_116143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg\" alt=\"Add the meat back to the pot of soup. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meat back to the pot of soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116145\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg\" alt=\"Add the noodles, and cook just until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the noodles, and cook just until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Ladle the hot soup into bowls, garnish with parsley and serve at once with plenty of crusty bread or crackers.\u003c/li>\n\u003cfigure id=\"attachment_116151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-ladle.jpg\" alt=\"Ladle the hot soup into bowls.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the hot soup into bowls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116159\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup2.jpg\" alt=\"Garnish with parsley and serve at once.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you want to store the soup, keep the noodles and soup separate and warm them up gently together when serving.\u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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