Category Archives: Cooking

Here you’ll find everything about cooking that isn’t actually a recipe. Tips, techniques, gripes, whatever.

“Brewers Wanted” in New York craft beer industry

Posted on February 16, 2016 by Burnt My Fingers

Craft beer is thriving in New York state, and somebody has to staff all those breweries not to mention the malt houses, hop farms and other suppliers that feed them. So Schenectady County Community College is piloting a brewer training … Continue reading →

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Stuck on sticky rice

Posted on February 9, 2016 by Burnt My Fingers

Turns out it is incredibly easy to turn out perfect Asian-style sticky rice… why didn’t somebody tell me about this before? Cheap, simple and delicious—that’s what we are all about at Burnt My Fingers. You can use it as a … Continue reading →

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Pickled meal in a jar!

Posted on January 19, 2016 by Burnt My Fingers

During a stop at my local smokehouse, my attention was riveted like a raptor who’s spied a wounded stegosaurus. In a section of the cooler identified as “things not for sale” I saw a near empty glass container with a label … Continue reading →

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What to do with leftover egg whites

Posted on January 7, 2016 by Burnt My Fingers

Recipes like Fennel Pollen Shortbreads leave me with a fair number of leftover egg whites. Just as with leftover sourdough starter, it gnaws at me to throw these foodstuffs away. So I’ve begun to research solutions. Make Cheese Puffs. This … Continue reading →

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Gochujang is the new Sriracha

Posted on January 5, 2016 by Burnt My Fingers

2016 is going to be the year where we will all be squirting and spooning gochujang, or Korean chili paste, on our fried rice, hot dogs and what not. It’s like ketchup with an umami note, a bit of sweetness, … Continue reading →

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A New Years shocker for sour slaw fans

Posted on January 1, 2016 by Burnt My Fingers

Sour slaw is one of the most unforgiving of all foodstuffs. Too much time in the cure and it becomes wilted; too little and it has an unpleasant barnyard taste and smell. And since the cabbage itself varies from one … Continue reading →

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What to do with leftover sourdough starter

Posted on December 15, 2015 by Burnt My Fingers

Being obsessively thrifty, I have traditionally not had leftover sourdough starter after making a recipe. I keep around 150 g of 60% starter (for no good reason, I have several of them) in the refrigerator and when I get ready for a … Continue reading →

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My Thanksgiving clips post

Posted on November 24, 2015 by Burnt My Fingers

The great thing about Thanksgiving (the way we celebrate at my house anyways) is that it’s the same year after year. So, no reason to break new ground when a bunch of existing posts cover the subject well enough: We’ll cook … Continue reading →

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The real problem with fast food today

Posted on November 19, 2015 by Burnt My Fingers

Walk into most any fast food establishment, approach the counter to order, and what do you see? Typically a bank of dispensing stations with the actual food preparation nowhere in sight. I think separating the kitchen from the people who serve … Continue reading →

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Taste test: best way to cook beets

Posted on November 17, 2015 by Burnt My Fingers

Why boil beets when you can roast them? That seems to be the mantra of many nurturing, comfort-food recipes this days and it makes some sense. Since beets have a high sugar content, roasting should produce a caramelized exterior to add … Continue reading →

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