Category: CK Labs
If You Don’t Have Margarine, Use…
Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech... Read MoreHome Curing Meat
There’s a lot of mystery surrounding home-cured meats, which is sad, because not only is it easy to do, for hundreds of years it was the de facto method of preserving and storing meats. It ... Read MoreCitric Acid and The Science of Meringue
There are many acids common in the kitchen, but in Israel, citric acid is the workhorse for controlling chemical reactions in baking.... Read MoreCherry Pittin’
Make the most of your early summer harvest with this simple trick to pit cherries quickly.... Read MoreOh Mother! Getting Started with Sourdough
Sourdough used to be just plain ‘bread’ as it was the only way to make bread. Archaeological evidence suggests that the ancient Egyptians knew about the rising power of yeast. Yeah well du... Read MoreWatermelon Rind Pickles
A pickle, to any Member of the Tribe, is a cucumber soaked in some sort of liquid. Cucumber variety, size, vinegar vs. brine, garlic, dill, spicy, and of course, length of time for said cucumber to be... Read MoreStrawberry Preserves
It’s strawberry season in Israel. Here, in the dead of winter, these plump jewels of sweetness are piled high in the stores and in the markets. Vendors are screaming “Toot! Toot! Toot!R... Read More- 2 of 3
- « Previous
- 1
- 2
- 3
- Next »