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FOODBUZZ
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How to Measure Flour
May 07th, 2008 | Category: Baking 101
When I developed an interest in baking, one of the many things that confused me was how to measure flour. Instead of weighing the flour, most cookbooks I bought were instructing to measure it with a “cup”. I recall asking myself the inevitable question: Which cup? Was there really an internationally accepted standard for a cup? Turns out there is…
Then I learned that even the way you fill your cup with flour makes a big difference. It is usually the thin line between a cakey and moist brownie. I was frustrated.
Needless to say, the most accurate way is to do it with a digital scale. But if you too have limited countertop space and have your eye on sexier kitchen tools, then you are doing it with measuring cups as well.
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Kasımpaşa Kastamonu Food Market
April 27th, 2008 | Category: Breakfast, Turkish Cuisine
April 20th, 2008 Sunday, the break of dawn, Cafe Fernando Residences.
4:45 AM - While most of my friends are returning home from long hours of clubbing, I wake up at this ungodly hour - my eyes bloodshot red. I am going to the Kasımpaşa Kastamonu food market for the love of blogging. I have to be there around 5:30 AM, right before all the restaurant owners and food enthusiasts show up and exhaust all the rare vegetables and herbs. I usually wake up with no kick left, but this morning I am quite energetic and cheerful. I head into the kitchen, turn the coffee machine on and hop into the shower. I planned the day minute by minute, so I am quite peaceful.
All of a sudden, a scary thought crosses my mind: What if the crazy lady in our apartment parked her car behind mine again, blocking my way as she usually does? It usually takes her lazy ass 30 minutes to get down and move the car. Terrified at the thought of seeing her freakishly frizzy hair and giant ass at that bright hour, I quickly rinse out the shampoo, put some clothes on and get out.
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Raspberry and Lemon Muffins
April 17th, 2008 | Category: Baked Goods, Cakes
It has been a hectic week. I can’t even lift a finger, let alone bake. But I was instantly off the couch when I saw this. I adapted Lara’s recipe according to what I had in the freezer and an hour later I was enjoying these moist muffins full of tangy berries.
Below you will see a few tips and an amazing technique I learned from Dorie’s books, which transform an ordinary muffin into an extraordinary one.
Raspberries used in the recipe are frozen and that is another plus of this recipe. Always keep a box of frozen raspberries (or any other berry) in your freezer and you’re good to go anytime you crave something sweet. Mix the dry and wet ingredients in separate bowls, spoon them into muffin cups and you’re done. It is really that easy. Plus, there is not much to clean up afterwards. That is always a good thing!
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