Category Archives: Cooking

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

My first Sous Vide

Posted on February 5, 2013 by Burnt My Fingers

I had a snarky comment at the top of my “Buy This” page about “no sous vide here” and Chef Ron Cooke called me on it during our interview at Querencia at Barton Creek. Sous vide is, he points out, … Continue reading →

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Recipe: Real Texas Chili

Posted on January 16, 2013 by Burnt My Fingers

[Spoiler Alert: real Texas chili contains no beans.] Frank X. Tolbert was a columnist who worked with my father at the Dallas Morning News. Later he opened a chain of chili parlors and became a celebrity judge at chili cook-offs. … Continue reading →

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Recipe: Fennel Pollen Shortbread

Posted on December 28, 2012 by Burnt My Fingers

Third of my 3 holiday bakes. Buttery, salty, with a complex taste from the fennel pollen. Adapted from this recipe which in turn attributes it to Kir Jensen, operator of a Portland food truck. Makes about 4 dozen shortbreads. Ingredients: 2 c … Continue reading →

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Recipe: Christina Tosi’s Corn Cookies

Posted on December 21, 2012 by Burnt My Fingers

Second of my 3 holiday bakes. The lively Christina Tosi, pastry chef at Momofuku Milk Bar, has generously shared the recipe for her should-be-illegal corn cookies. (I suspect she actually uses even more butter than this, however.) Freeze dried corn … Continue reading →

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What’s the best flour for baking bread?

Posted on November 30, 2012 by Burnt My Fingers

What’s the best flour? In this post I will tell you. But you will have to sit through a bit of a windup first, even though I’m simplifying. I am not going to talk about stone ground flours or specialty … Continue reading →

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The meat I eat

Posted on October 26, 2012 by Burnt My Fingers

If you have been reading Burnt My Fingers for awhile, you know I am a cheap son of a bitch. I rarely pay a premium for some fancy grade or brand name when I am fairly certain a less expensive … Continue reading →

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Master Recipe: Beef Jerky

Posted on October 19, 2012 by Burnt My Fingers

This is a “master” beef jerky  recipe because, with all the options available, I don’t want to be overly specific. Follow these general guidelines and you will have a delicious chewable strip of meat. Ingredients: Beef round steak, 2 lbs … Continue reading →

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Recipe: Country-Style Miche

Posted on October 12, 2012 by Burnt My Fingers

A miche (pronounced “meesh”) is a rustic loaf made with high extraction flour. It’s big and hearty and gets better as it ages over several days. Great for sandwiches or just eating with some good butter. Ingredients: For the levain: … Continue reading →

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Country miche taste test … take two

Posted on October 5, 2012 by Burnt My Fingers

After my first miche test taste, there were a few loose ends. I wanted to add Central Milling Type 85 Malted to the contestants, and I wanted to try a smaller loaf after Michael London’s advice for baking in dutch … Continue reading →

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Taste test: Country-Style Miche

Posted on September 29, 2012 by Burnt My Fingers

A miche is a rustic loaf made with levain and flour that has retained most of its outer coating of bran and aleurones. Its most distinctive feature is its volume: the typical miche is 4 pounds or more and spreads … Continue reading →

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