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Drying homemade pasta
Or storing it in the freezer
By Hank Sawtelle
November 1, 2010
Preserving homemade pasta.
Substituting chocolate in recipes
Do the math first
By Hank Sawtelle
September 22, 2010
Can cocoa powder stand in for unsweetened chocolate?
Phyllo and puff pastry, compared
Similar but different
By Hank Sawtelle
July 13, 2010
These layered doughs have a lot in common.
Lardo for all
Make your own cured fatback
By Hank Sawtelle
May 24, 2010
Hank discusses his method for curing fatback to make lardo.
Cured meat, explained
Start with meat; add salt and time
By Hank Sawtelle
April 5, 2010
Hank breaks down the process of dry-curing meat.
Down with brown
Keep your produce looking good after peeling
By Hank Sawtelle
March 2, 2010
Avoiding the brown on just-peeled vegetables and fruits.
Sourdough, bagels, and bread storage
More answers to doughy questions
By Hank Sawtelle
February 1, 2010
Bread crumbs from Hank’s e-mailbag.
Holey bread tips
Do you need to knead?
By Hank Sawtelle
December 28, 2009
Hank discovers a simple trick to making no-knead bread an enviable effort.
Baking soda in toffee?
A kitchen mystery, solved
By Hank Sawtelle
November 25, 2009
Lightening the texture of the brittle, basically.
Baking mats and parchment
Both are great
By Hank Sawtelle
October 22, 2009
Depending on the job at hand, parchment or mats are swell.
Fun with gelatin
Gell-O
By Hank Sawtelle
September 23, 2009
All about that most mysterious ingredient, gelatin.
Comprehending blending
Learn to love your blender
By Hank Sawtelle
September 2, 2009
Make a better smoothie.
Making pasta at home
Tips for success
By Hank Sawtelle
August 7, 2009
Making noodles at home takes some time, but the tender result is worth it.
How to choose and sear scallops
Avoid ‘rubbery chew toys’
By Hank Sawtelle
July 22, 2009
All about this delicate — and delicious — seafood.
Removing pin bones
Your guests will appreciate salmon sans bones
By Hank Sawtelle
July 1, 2009
Hank Sawtelle introduces us to a new kitchen gadget: Fish-bone tweezers.
The fat of the duck, or of the hen
A how-to
By Hank Sawtelle
June 19, 2009
Rendering fat from poultry skin.
PAC man
Making pâte à choux
By Hank Sawtelle
June 5, 2009
Hank offers tips on making this French pastry base.
Make the most of saffron
Hank tests three methods for soaking saffron
By Hank Sawtelle
May 6, 2009
For vibrant color and subtle scent, this spice delivers — at a price.
Blanching answers
Advice on blanching vegetables
By Hank Sawtelle
April 21, 2009
Make the most of veggie color and texture.
Ask Hank | |
| Hank Sawtelle has engineering, legal, and culinary degrees, and an intense curiosity about food and cooking. Follow Hank’s blog, Sous Vide Jones. | |
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