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Dry - Page 2 of 3

  • Article

    Yeast 101

    Active or instant? Slow rise or fast? Baker Peter Reinhart has the scoop on yeast.

  • Article

    Differences in Yeast

    Q: I see so many different packets of dry yeast at the store. What’s the difference between active dry, instant, and quick-rise yeast? Are any as good as fresh yeast? Tom…

  • Article

    Storing Sparkling Wine

    Q: I’ve heard that storing sparkling wine or Champagne in the refrigerator for more than a short time will ruin it because the vibration of the refrigerator motor will somehow make…

  • Article

    Discovering Sherry

    Think beyond dessert—sherry can be a perfect aperitif or an ideal match for dinner

  • Article

    Preventing rust in baking pans

    A source of frustration for me is finding spots of rust in my baking pans, even after carefully washing and drying them. I have found a good way to prevent…

  • How-To

    Fluffiest Mashed Potatoes

    The problem: My mashed potatoes are never as light and fluffy as I’d like. What’s the secret? The solution: Actually, there are three secrets: the right taters, the right technique,…

  • Article

    Dry out clay baker with baking soda

    I use my clay baker quite often but found when I pulled it out of the cupboard that it often had mold in it, because the porous clay holds on…

  • Article

    How to make fresh breadcrumbs

    When a recipe calls for fresh breadcrumbs, don't be tempted to use those powdery dry breadcrumbs sold in a can. You can make fresh breadcrumbs quickly and easily in a…

  • How-To

    Salvaging not-so-perfect rice

    Cooking a perfect pot of rice isn't difficult, but sometimes, it doesn't turn out as perfect as you'd like. The next time you cook rice that is too chewy, hard,…

  • Article

    Storing Chocolate

    Keep it dry and cool

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