Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.
It’s not just homesteaders, hipsters and foodies getting into the hands-on pursuit. The butter-churning craze is part of a larger, do-it-yourself food movement that includes everything from canning, to making homemade bitters, a food writer says.
Two simple techniques increasingly omitted from recipes now are salting eggplant and browning butter. Neither are absolutely necessary. Both, however, are worth doing every once in a while to remind yourself just what amazing flavors you can create in the kitchen.
Making butter? I pictured him sitting on an Amish stool churning away in the shade of his porch. And since I’ve always thought of butter-making as the sole province of women, I pictured him in a dairy maid’s bonnet that matched both his eyes and his rugby shirt. I was a bit jealous of both his crushing amount of free time and the fact that he had thought of making butter before I did. I asked him where he picked up the churn.
“I don’t have a churn, Michael. I’m doing it in my Kitchen Aid.”