Using Arduino in Bread Making at Home

Dough rising in Arduino-controlled proofing box

“Let rise at room temperature” is a common instruction in bread recipes, with “room temperature” being about 70 F (21.1 C)*. For various reasons, however, this temperature can be hard to find in my apartment in Berkeley, California, and so my bread doughs sometimes rise far too slowly. One day, I realized that my Arduino […]

Continue Reading

How Much of an Orange is Edible?

(Updated, 3/15/17:  new chart) For the last few months, I have been weighing oranges before and after peeling to see what fraction of the orange is edible (by weight). I had done similar work previously to measure the edible percentage of avocados, finding that Haas avocados are roughly 70% edible by weight across a span of 125 […]

Continue Reading

The Weigh Everything Project

When I make a 2-layer cake, a batch of dough that makes 2 loaves, or anything else that requires even division (like last night’s Tofu-Tofu Burgers from Elizabeth Andoh’s Kansha), I often have a moment of regret when I reach the division point.  “I wish I knew the weight of the bowl I’m using,” I […]

Continue Reading

Cracking the Coconut (Oil) for Pie Crust

The famous vodka-containing pie crust recipe from Cooks Illustrated has been my “go to” crust recipe for a few years (you can find it at Serious Eats). The free form galettes that use it have been crispy and flaky on many occasions, thanks in part to techniques and recipes I learned from books like Lindsey […]

Continue Reading

Plum-apolooza 2012

A family of ravenous house finches nesting on a nearby building and quirky weather in Berkeley were two big blows against my plans to make jam in 2011, and the plum trees in my backyard didn’t produce enough fruit to make even a small batch of jam.  But in 2012, the trees were quite productive, […]

Continue Reading

In Which My Kitchen Scale Helps Me Reduce a Sauce

A scale is an essential tool in my kitchen.  It makes ingredient measurement easier, more accurate (especially for flour), and less messy (especially for oily and sticky ingredients).  Last weekend, I found another use: monitoring reductions. I was making the utterly delicious “Spicy Chipotle Toltec Barbeque Glaze” from Coyote’s Pantry (by Mark Miller, Mark Kiffin […]

Continue Reading