January 25, 1988 |
Cholesterol-free egg yolks may be as common as decaffeinated coffee within the next few years if research under way at the University of Wisconsin pans out as anticipated. "We now can take 90% to 95% of the cholesterol out of beef tallow and milk fat," Robert L. Bradley, a UW professor of food science said in an interview before sharing his findings with members of the American Farm Bureau Federation meeting here earlier this month.
November 19, 1997 |
Raw egg yolks have been treasured by cooks for centuries because of the way they thicken sauces. Over the last several years, though, it has become clear that for some people, they are no longer safe because of the risk of salmonella. You can't live with 'em; you can't make mayonnaise without 'em. Or can you?
November 11, 2010 |
Dear SOS, I'd love to learn how they make the avgolemono soup at Taverna Tony in Malibu. It's scrumptious. Thanks for any help you might be able to provide! Megan Huard Woodland Hills Dear Megan: Taverna Tony was happy to share its recipe, which we've adapted below. Get baking: Have a favorite holiday cookie recipe? We want it. Join us for the first L.A. Times holiday cookie bake-off. Avgolemono soup Total time: 45 minutes Servings: 6 to 8 Note: Adapted from Taverna Tony in Malibu 2 1/2 quarts chicken broth, divided 1 small chicken breast 1 cup rice 3 tablespoons plus 1 teaspoon cornstarch 1/4 cup cold water 3 egg yolks Juice of 1 lemon, more to taste Salt 1. In a medium saucepan, bring 3 cups chicken broth to a boil.
May 12, 2011
Butterscotch pot de crème Total time: 1 hour, plus cooling time Servings: 10 Note: Adapted from Travis Lett of Gjelina. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 9 egg yolks 3/4 cup (1½ sticks) plus 6 tablespoons butter, divided 1 1/2 cups packed brown sugar 1/2 tablespoon salt 1/2 vanilla bean 4 1/2 cups heavy cream, divided 2 cups granulated sugar 1/2 cup water 1 cup crème fraîche Flaky sea salt (such as Maldon)
August 27, 2008
Jacqueline Kennedy's waffles Total time: 30 minutes Servings: 4 Note: Adapted from "Many Happy Returns: The Democrat's Cook Book, or How to Cook a G.O.P. Goose," compiled and edited by Ethel Longstreet & Olga Marcus. 1/2 cup butter (1 stick) 1 tablespoon sugar 2 eggs, separated 1 cup plus 1 tablespoon sifted cake flour 1 cup buttermilk 1 pinch salt 4 teaspoons baking powder 1. Using an electric mixer, cream together the butter and sugar.
June 18, 2013
Total time: 30 minutes, plus infusing, chilling and freezing time Servings: Makes 1 quart Note: Buckwheat kernels (sometimes called kasha) can be found at well-stocked grocery stores, cooking stores and health food markets. For a variation, fold in 2 tablespoons roasted cocoa nibs instead of buckwheat kernels at recipe's end. Leftover buckwheat can be mixed into muffin or quick-bread batter. Cooked with additional milk, dried fruit and a bit of sweetener, it makes a terrific warm cereal.