smitten kitchen

I realized last night that I have more than 10 (ten!) flours in my pantry, and that doesn’t include various meals and starches. As I am unwilling to part with any of them, this time as ever to go on a guided tour, but before that, we need to talk about gluten. Gluten is the protein found in wheat, rye, barley, and oats that gives structure, strength, elasticity and crumb to baked goods. The gluten level, among other qualities, is what separates the bread from the cake flour. See how easy that was?

If patience is not your virtue–and really, whose is–you’re going to love these last three videos on how to make sorbet in no time, how to chill a drink in minutes (and I suppose it goes without saying that I’d use this for prosecco) and how to get ketchup on your fries, stat–though perhaps not if you or your dining partner are wearing anything white, huh?

Last week, I stumbled upon some hilarious YouTube videos full of kitchen shortcuts and planned to feature one of them every day this week. Shortly thereafter, I realized that these were part of an elaborate advertising campaign for wireless company that hopes to save you time (get it?). But they’re still funny, so I have caved. Thus, here are short clips on how to peel a banana, an egg or a potato faster. Do let us know if you try them!

As someone who manages to drop an average of 1 to 2 egg shell pieces in each baked good batter, I’ve discovered a trick: The easiest way to fish them out is not with a cooking utensil or, heaven forbid, your finger but with another egg shell. I don’t know how or why it works better, so I just chalk it up to magic.

Since I mentioned breadcrumbs in the current recipe, may I implore you, nay, beg you to make your own? It is too simple not to. Take any bread at all—I mean your favorite kind, rolls the pizza place sent you with your salad, the crusts off your kid’s sandwich—leave it out overnight and pulse it in the food processor the next morning: instant breadcrumbs with that put that sawdust in a can to shame! In a rush? Fresh bread grinds up well, too, whether or not you toast it first.