•   
  •   
  •   

Food Sweet vs. Sour Cherries: Everything You Need to Know Before You Get Baking

14:20  23 july  2021
14:20  23 july  2021 Source:   bonappetit.com

Here’s What You Need to Know About Psoriasis Symptoms, Causes, and Treatments

  Here’s What You Need to Know About Psoriasis Symptoms, Causes, and Treatments Have scaly, itchy skin? You might have psoriasis. Here are the skin condition's symptoms, causes, types, and treatments. The post Here’s What You Need to Know About Psoriasis Symptoms, Causes, and Treatments appeared first on The Healthy.

a cake with fruit on top of a table © Photo by Isa Zapata, Food Styling by Kat Boytsova

When it comes to cherries, you don’t have a lot of decisions to make. This isn’t frozen pizza or cereal, where the aisles stretch as long as the profit margins. You’re either going to buy sweet or sour cherries, depending on where and when you’re shopping, even though there are over 1,000 cultivars of cherries according to The Illustrated Encyclopedia of Fruits, Vegetables, & Herbs. Most cherries sold in supermarkets are sweet cherries—and those are the ones you’ll grab, take to the beach, and eat, spitting out the pits into the sand and burying them with your feet. So what about sour cherries? What’s the difference?

This is how to *perfectly* cook potatoes for the BEST potato salad

  This is how to *perfectly* cook potatoes for the BEST potato salad It’s hard to beat potato salad. It’s hearty, comforting and pairs perfectly with burgers, chicken and other great grilled recipes. But it can be hard to get the consistency of potatoes just right when cooking them for potato salad — they can easily get mushy or fall apart. Next time you want to bring this classic dish to a cookout, try this reliable method. 13 Vegetarian Grilling Recipes to Serve at Your Next Cookout First, you need to choose the best potatoes for potato salad. There are strong feelings about this and in the end it all depends on how you prefer the final texture.

Sweet Cherries: Snack Away

There are around 900 varieties of sweet cherries out there, largely grown in the US and Turkey. Sweet cherries are high in natural sugars, and can range from deep reds that are nearly black to light yellow-pinks. They’re usually pretty big and sturdy, with firm flesh. Bing, Rainier, and Lambert are all sweet cherries. In the US, Washington produces the most sweet cherries, so those are often what you’ll find in supermarkets.

“I taste enough sweet cherries that I can taste the nuances, but my guess is the general public probably can’t taste those differences,” said Nikki Rothwell, my cherry educator from the Northwest Michigan Horticultural Research Center. If you can, try a few sweet cherry varieties side-by-side to see what she means. “But you know what Americans really like?” asked Nikki. “They like crunchy sweet cherries, they do not like soft, squishy, sweet cherries.”

The 42 Best Syrahs to Buy Right Now

  The 42 Best Syrahs to Buy Right Now Our favorite Syrahs from familiar regions in California and Australia and less-expected locales in Idaho and beyond. 2015 Buty "Rediviva of the Stones" Walla Walla Valley, Washington ($60) Blended from 78% Syrah and joined by 19% Cabernet Sauvignon and 3% Mourvèdre, this beautiful, flower-lifted red speaks vividly about why The Rocks District of Milton-Freewater is generating so much buzz. It's a vibrant wine, sparked with spice and dripping with red currants and wild mountain berries. It all has enough concentration and acidity to find an excellent sense of balance and length.

So at sweet cherry breeding programs, cherries are literally bred to be as firm as possible. Fun fact!

When you’re buying sweet cherries, know that they’re already ripe when they’re picked so they’re ready to eat—get after it. Look for shiny, good-looking cherries with as few bruises as possible. Whether or not they have stems intact DOES NOT MATTER. This is a common misconception. Some cherries are picked with machines that shake the cherries off the trees so they lose their stems. It doesn’t affect the taste or quality at all. If you notice a bag of cherries with stems intact, that probably means the cherries were hand-picked.

If your kitchen is relatively temperate, you should be able to store your cherries on the counter for around three or four days, but most experts recommend keeping them in the fridge where they’ll last a bit longer. (Plus, who doesn’t love a cold cherry?) They will start to break down and get mealy in colder temperatures, so try to eat them within a week.

Is Your Baking Soda Still Good? Here's How to Tell

  Is Your Baking Soda Still Good? Here's How to Tell The pantry powerhouse can lose its potency, but there's an easy way to tell if it's time to replace that little orange box. Related: Why You Should Use Unsalted Butter for Baking First and Foremost, What Is Baking Soda? As its name implies, baking soda (also known as bicarbonate of soda) is used in baking recipes. This chemical compound acts as a leavening agent, meaning it helps batters and doughs rise as they bake.

Sour Cherries: Get Baking

Sour cherries are also called “tart” cherries because even fruit needs marketing. I still call them sour cherries. These are our JAM around the Bon Appétit Test Kitchen because these are the cherries you want to bake with. They have less sugar than sweet cherries and that’s a good thing because their high acidity brings a bright, vivid flavor while their sugars will concentrate as you cook them. Once cooked, they’ll taste sweeter. When you bake with sweet cherries, the sugar is so high without acidity to balance it out so the flavor is one-note, and sometimes too sweet. “Sour cherries also have a supple texture,” said senior editor Andy Baraghani, “They fall apart, they give in more than firm sweet cherries. A sour cherry wants to be turned into jam.” See? Told you.

Nikki, my cherry guru, is based in Traverse City, Michigan, the “cherry capital of the world”—sour cherries, specifically. Every year they host the National Cherry Festival, where you can participate in a cherry pit spitting contest (contingent upon the presence of a global pandemic). While there are sweet cherries in the area sold at farm stands along nearly every road, most sour cherries grown in the Traverse City area end up being processed into the cherry goo at the bottom of yogurt cups, frozen cherries, cherry juice, etc. (Why? Because they’re not in as high demand as sweet snacking cherries, and they’re more fragile and prone to smushing when being harvested.)

The 6 Best Baking Sheets Are More Than Just a Backdrop for Your Next Recipe

  The 6 Best Baking Sheets Are More Than Just a Backdrop for Your Next Recipe A decade later and this hand-me-down pan is still a chef’s favorite.Best Overall: USA Pan Heavy Duty Nonstick Baking PanBest Value: Nordic Ware Natural Aluminum Commercial Baker's Half SheetBest Splurge: Williams Sonoma Goldtouch Pro Nonstick Sheet PanBest Stainless Steel: Wildone Stainless Steel Sheet SetBest Nonstick: Made By Design Non-Stick Cookie SheetsBest Design: Matfer Bourgeat Tapered Edge Blue Carbon Sheet Pan

“The newest, biggest, kind of hip thing to do with sour cherries,” said Nikki, “is to turn them into dried cherries. If you were to dry a sweet cherry, it just wouldn’t have the acidity and that distinctive cherry flavor—it would tend to just get sweet and bland.”

Montmorency, Morello, and Balaton are all sour cherry varieties. They’re usually soft, and smaller than sweet cherries. Some are sweet-tart, others are so sour your cheeks pucker. Use them to bake pie, crumbles, compotes, salsas, and to top yogurt.

When you’re buying sour cherries, again, don’t worry about the stem. Look for blemish-free cherries without any mold on them, which can spread fast. Because they’re softer than sweet cherries, sour cherries have a shorter counter life. Try to cook or eat them within a day of buying them, or stash them in the fridge if you need to buy yourself a bit more time.

Toast the Cooler Weather with These Delicious Fall Cocktails .
What better time of year is there for relaxing outside and toasting with friends?

usr: 1
This is interesting!