Water is what we’re made of.Įxperts at the U.S. How much water should you drink in a day? And in the sweaty throes of summer’s heat, easy is good. How do you make fruit-infused water? It’s as easy as it looks. The beauty of fruit-infused waters: They take on all the sweet flavors of their infusers but few to none of the sugars or calories. These simple, refreshing concoctions seem to be bubbling up all over Instagram - infusions of water with berries, cucumbers and even sprigs of herbs that look as purely refreshing as they taste. Water is crucial for replacing lost sweat, lubricating joints, flushing waste from cells and keeping the body cool and healthy.īut what happens if you get a bit bored with water? Can you drink your water, keep it fresh and healthy, and savor it, too? The best and simplest way to stay hydrated: drinking plenty of water. Really, really hot.Īs temperatures rise, hydration becomes all the more important. By this point the aroma of the herb has filled your kitchen, but hang tight-soon you'll see that the majority of the herb's essence is baked right into the cake.Summertime, and the livin’ is - HOT. That's the way I designed this lemon-strawberry pound cake: first you infuse the butter with bay leaves (or rosemary or thyme), then you stir that herby melted butter right into the batter. But if you’re making something like brownies or carrot cake, where liquid fat is fine, move right along. If the recipe has you creaming the butter and sugar, you’ll need to let the butter firm up a bit. When time's up, strain the aromatics out and proceed as normal. The longer the better-30 minutes to an hour is optimal. Then turn off the heat, cover the pot, and set the mixture aside to steep. Once you’ve crushed them, add them to the butter or milk, heat them over medium-high for a minute or two. For fresh bay leaves and other herbs, simply roll them around in your hands to bruise and break them for cinnamon sticks, cardamom pods, fennel seeds, and coffee beans, grab a mortar and pestle. The key in either scenario is to crush the spices and herbs so that all those flavor compounds have an easy time getting out. But for something like a butter-rich pound cake, fat is the ticket. For a custard-based dessert, for example, you’d want to bloom spices in milk or cream. Coffee, tea, cardamom, and cinnamon all work well in either fat or water-based liquids it just comes down to what’s available in the recipe. Most aromatics can be steeped either way. Blooming the spices in this way, as opposed to just throwing them in willy-nilly, draws out more flavor and leads to a better curry, she assured me. But my grandmother was talking about spices-coaxing the flavor out of cumin seeds, mustard seeds, and other aromatics by simmering them briefly in oil. When she mentioned “tempering” the spices, I sat confused I knew tempering as something you do to chocolate. I had just finished culinary school in New York and had finally realized that my grandmother’s talent was a treasure worth mining. Somehow, I always intuited what she wanted. My grandmother would nod at me, silently communicating that she wanted me to to pound the rice into flour with mortar and pestle, or grind the bright white meat out of the coconut halves. I spent hours with her and her cook, Tikiri, seated on a little blue bench beside the open hearth in their kitchen, wordlessly jumping in when necessary. A year before my grandmother died, I had the foresight to sit with her in Sri Lanka and talk about food.
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