Baking

Cooking With Buttermilk

January 27, 2021

Buttermilk is a fermented dairy drink that was traditionally the liquid left behind after churning butter out of cultured cream. Today, most modern buttermilk is cultured. Cultured buttermilk was first commercially introduced in the US in the 1920s. Commercially produced buttermilk is milk that has been pasteurized, homogenized, and then...

Tips For Better Cookies

December 10, 2020

Holiday baking time is a fun time of the year with the kitchen filled with delicious aromas and an array of treats to share with friends and family. No matter what style or flavor is your favorite, follow these steps for the best cookies you’ve ever baked, every time. Use...

Autumn

October 16, 2020

With the multicolored cascades of leaves redecorating the landscape, autumn brings family gatherings and get-togethers with friends. At the center of many warm memories is time spent around the table, sharing in the delights of dishes so delicious that they are sure to be requested again and again for seasons...

Chickpea Liquid

September 1, 2020

We all know that chickpeas are a fiber-filled addition to soups and salads, but have you ever thought about the ingredient that you’re leaving behind in a can of chickpeas? That thick, cloudy liquid that typically gets poured down the drain when chickpeas are drained. That liquid id called aquafaba,...

Freeze Your Cookie Dough

August 31, 2020

Keep a batch of portioned and frozen cookie dough balls around at all times. As they bake, the centers stay frozen while the outsides melt and start to set, yielding crinkly edges and chewy middles. ©Tiny New York Kitchen © 2020 All Rights Reserved

Summer Baking

July 29, 2020

I know that summer baking seems counter intuitive, but for some reason I feel compelled to keep baking in the warmer months of the year. Keeping your home cool can be though enough without the oven adding to the heat. Plus, adding in heat-sensitive ingredients and humidity and you can...

Basic Ingredient Swaps

April 30, 2020

Have you ever found yourself making a recipe and realize that you don’t have an ingredient that it’s calling for? Here are a few ingredient alternatives that you might have on hand instead. Mayonnaise For 1 cup of mayonnaise use 1 cup sour cream or 1 cup plain yogurt with...

Quarantine Baking

April 10, 2020

As many people are staying put inside of their homes avoiding exposure to COVID-19, many have turned to baking. Baking is a form of self-care and mindfulness. There is something meditative about creating a dessert or bread that you pay attention to in the moment. Desserts might be trivial, but...

Making Bread

March 30, 2020

Many people are making bread these days and there’s nothing quite like the smell of bread baking in the house. Here are some answers to frequently asked bread making questions. Never allow salt to come into direct contact with yeast because it removes the water that yeast needs to live....

Cooking With Beer

March 18, 2020

Beer isn’t just for drinking. It’s also the secret ingredient in some of Tiny New York Kitchen’s favorite recipes, from stews to pasta sauce. Depending on which brew you choose, you can add richness to stews and braises, a bright zing to sauces, and make baked goods extra tender and...

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