The usual method of making duck confit is time consuming and messy and the results of all that work weren’t impressive enough to motivate me more than every couple of years. But once I learned that I could make a delectable confit in my Instant Pot on the sous-vide setting, I became...
As I’ve mentioned, my partner is Turkish and it’s his habit to go through a half a liter of yogurt a day. Yogurt is pretty cheap in Switzerland, but milk is even cheaper and so we started making yogurt by the liter out of Swiss UHT milk. Growing up in the States, I loathed milk. It was...
My paternal grandmother used to render chicken fat and I remember the luscious taste of it on bread. I liked it much better than butter or the awful margarine that my mother substituted for butter briefly, in the 1960s. (The entire family revolted against this short lived health craze, which turned...
Excellent cold brew is easy to make, though it takes a bit of patience to let it steep for at least 48 hours. For the coffee, you need a glass bottle with the cap. European refrigerators are small, so I use one-liter bottles, and I make 4 liters at a time. You only need two ingredients. Your...