Pizza is supposed to be flat, isn’t it?
Yes, but a long rise time allows for more fermentation, which does good stuff for your dough.
If you leave your pizza dough overnight, it develops sugars, which brown when cooked, making for a crispier base. You need to inhibit the yeast activity though, or it'll eat up the sugar, so you need less yeast and should keep the dough in the fridge.
I’ve done that with some of the lemons from my own tree and I like the pleasantly rustic look they give to my kitchen shelf but I have to ask – how does one actually use a preserved lemon?
Wouldn’t they be a bit too salty for a conventional desert?
Preserved lemons can go in all sorts of things, but almost all of them savoury.
The kids at our kindy preserved some of the lemons from their garden and used them in a fish ball casserole that they served at their Matariki dinner on Wednesday.
Fresh pineapple chunks with grated chocolate
...put the ingredients out so the kids can build their own pizzas
At my son's last birthday party, he and his friends all made their own pizzas. We even had them roll out their own bases.
Then they built their own sundaes.
Pizza hack 3: cut down on the yeast and leave to rise overnight.
No! You’re messing with my entire life of cooked chips now. What does cause chips to soak up oil then?
I think oil is absorbed as it replaces lost moisture in the potato. When cooked from cold, less moisture is lost because the potato doesn't reach a high enough temperature for the moisture to evaporate rapidly.
In contrast, I suspect less oil is soaked up at very high temperature compared to merely high temperature because the potato cooks much faster, giving the moisture less time to evaporate.
The moisture that is retained in the potato also poaches the interior, making it nice and fluffy.
Wheat berries. Boil 1/2 cup in lots of water for about an hour, then add to your favourite bread recipe.
Miso with everything!
Miso with avocado makes for a great fish taco dressing.
On the topic of deep-fried chips, I personally find the twice-frying method too much to handle at home, but I have great success with the cold oil method.
In this method, you put room-temperature oil in your pan. Cut potato into chips and add it to the cold oil. Then heat the oil and cook the chips until they are done.
Against all intuitive expectations, the chips cook perfectly and don't soak up much oil.
This showed up yesterday: