Dining

AUSTIN | A Moosewood Mess

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I’m a mess in the kitchen, both literally and figuratively — just ask my roommate. When I moved to Collegetown my sophomore year, my roommate and I figured out a solid routine: I cook and she cleans. This works for us because I would like to think of myself as a relatively decent chef, but I am a HORRIBLE dishwasher. My kitchen techniques definitely leave much to be desired (more on that later), but I enjoy cooking and sharing it with others. I don’t like recipes.

baking

Measurement Experiment: By Weight or Volume — Which is Better?

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Part 1 — Amelia Clute and French Macarons
French macarons are only scary if you actually care about doing it well. Let me elaborate — you would have to try extremely hard to produce a legitimately inedible macaron. Almost any combination of almond flour, sugar and meringue will give you an extremely tasty pastry. So why are macarons touted as one of the most difficult, fussy and intimidating challenges in the culinary world? Simply put, it is because we place too much emphasis on aesthetics without asking ourselves if we actually enjoy what we’ve created.

Dining

I Made Bread Too

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The only thing better than the aroma of freshly baked bread is the sweet smell of hot chocolate chip cookies; quarantine has provided ample time for my family to make (and consume) both. Over the past few months, we have experimented with many different varieties of bread in an attempt to make our lives more exciting. My family has always been a bread-loving bunch. For years, my mom has used a bread maker that mixes and kneads the dough. With this time-saving machine, we can add ingredients to the machine, leave it for two hours on “dough” cycle and return to shape and bake it in the oven (which we prefer over baking in the bread machine).