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Ssamjang Steak, With Chef Gregory Gourdet | Sous Vide Recipe. Who is this Gregory Gourdet fellow you speak of? The director of culinary operations at the renowned Departure Restaurants with locations in Portland, Oregon, and Denver, Colorado, Gregory Gourdet is known for flavor-packed food inspired by a diverse array of pan-Asian ingredients. With signature dishes ranging from paleo to vegan to gluten-free, Gourdet has made a name for himself and his restaurants among all kinds of culinary enthusiasts. Oh, and he’s a Top Chef finalist too!

Ssamjang? What’s that? Ssamjang is a fire-red Korean dipping sauce that’s at once salty, sweet, and spicy: the perfect foil for a rich steak. Why should I cook my steak sous vide? Any other tasty sauce + sous vide + grilling recipes I should try? Santa Maria Tri-Tip. Print RecipeJump To Recipe Mr. JOC doesn’t usually cook in the kitchen, but he loves grilling and takes over my cooking duty in the summer time when the weather is perfect for grilling. This Santa Maria Tri-Tip is one of our favorite steaks to grill, and we can’t wait to share this recipe so you can try it out this summer. What is Santa Maria Tri-Tip? Santa Maria is a name of a town in Central California. It’s famous for their BBQ beef tri-tip, seasoned with black pepper, salt, and garlic salt. With this recipe, the steak absorbs all the seasoning while being marinated, and the simple mixture of garlic, parsley, salt, and black pepper brings out the natural flavor of the meat.

What is the cut “Tri-Tip”? If you don’t live in the US, you might have not have heard of “tri-tip”. If you can’t find it where you live, you can replace it with 2 inch (5 cm) sirloin steak instead. Santa Maria Tri-Tip Rub A basic Santa Maria Tri-Tip Rub has salt, black pepper, and either garlic salt or garlic powder. Sous Vide Burgers | Sous Vide Recipe. I don’t have a meat grinder. How do I make sure I get the best possible beef? If there is fresh ground beef behind the butcher counter, go for that. The prepackaged stuff on the shelf may have been ground days ahead of time, and won’t taste as good. Opt for medium-ground meat if you can; it’s the ticket to the tenderest, juiciest burgs.

Any other tips? Why don’t I add salt when I am mixing up the beef and egg? Can I shape patties in advance, then freeze them, then cook? I am new to grilling hamburgers. I don’t have a grill. I plan to finish on the stove. Apartment Rib Rub | Recipe. If you don’t have a smoker at home, you can still make some amazing Memphis-style ribs using our Apartment Rib Rub on a rack of our Apartment Ribs. A finished slab of ribs has a deep smoked flavor—with just a bit of char—and would pass muster with anyone who hails from the Mississippi Delta. Many of the ingredients you see here are common in dry-style rubs, but the key to capturing the authentic flavor of smoke and char lies in a few important additions.

First, deeply charred onions and garlic mimic the fly ash that’s a telltale sign of true pit-smoked meats, adding an earthy astringency to the bark of the rib. The backbone of the smoked flavor is a very special smoked salt called Bonfire that we discovered in Woodinville, Washington, of all places. How exactly it’s made is a trade secret, but it involves slowly smoking sea salt over a blend of seven hardwoods. Duck Breast. Chefsteps. The Food Lab: How to Make the Best Carne Asada. Juicy, crisp, and smoky grilled carne asada. [Photographs: J. Kenji López-Alt] More Guide to Steak All the methods and tips you need to make perfect steak, each and every time. To say "I'm going to develop a recipe for carne asada" is akin to saying "Bartender, get me a beer, please. " Carne asada literally translates to "grilled beef," and, at its simplest, it can be no more than a steak, seasoned with salt and pepper, cooked over a hot fire.

When I was a kid, my favorite Mexican restaurant was the Cal-Mex chain El Torito. I'd had many versions of carne asada in my short life (my dad loved Mexican restaurants), but when it came to filling in the grilled beef–shaped lines etched in my head, El Torito held the largest crayon by far. The East Coast branches of El Torito have since closed, but I was delighted to discover when I moved out west that the chain was still going strong. Regardless of the exact flavors I ended up using in my recipe, I'm sure we can all agree on a few things here. Sous Vide Steak | Sous Vide Recipe. When you bone up on your beef cuts, you can approach the meat counter with swagger, armed with enough knowledge to choose your cut of choice with confidence.

First things first: What is a steak, anyway? Generally speaking, steak can refer to any cut of meat that’s sliced perpendicular to the muscle fibers, sometimes with a bone included. While we generally use the word to talk about beef, other tasty creatures—pigs, lambs, deer, bison, emus—can be carved into steaks too. (Here, however, we’re talking exclusively about cows.) Butchers divide cows into eight main sections, called primal cuts. Below are a bunch of cuts you’re likely to find on a steakhouse menu or behind the counter at your trusty butcher shop.

Simple Sous Vide Steak With Red Wine Sauce | Sous Vide Recipe. Making a steak is easy. Making a great steak? Well that’s another matter. As any chef or grillmaster will tell you, it’s all about controlling the heat in order to reach that sweet spot where the meat is tender, juicy, and full of flavor, neither under- nor overcooked. Of course, every beef eater has a strong opinion about where, exactly, that sweet spot lies. Hardcore carnivores will tell you beef should be bright red and bloody, while more cautious types insist on a conservative medium-well. Whatever your preference, cooking steak sous vide allows you to precisely control how your meat is heated, with very little effort. The upshot: great steak is no longer the exclusive domain of professionals and obsessives. Here, we walk you through the steps to cooking a steak using an improvised sous vide setup involving nothing more than a digital thermometer, some plastic bags, and a pot on the stove. Grigliata di carne: 5 errori da non fare.

Ci sono errori che sono poco più che peccati veniali, facilmente rimediabili con piccole correzioni. Altri, invece, si rivelano imperdonabili. Naturalmente, non sto parlando di ortografia o sintassi (la posizione delle virgole sarà corretta?) , ma degli errori che si commettono in cucina e che, a volte, costringono a gettare tutto nel secchio dell’umido. Se non volete che la vostra grigliata di carne faccia tale fine indegna, salse comprese, ecco gli sbagli da non commettere.

Parlando, i due termini sono spesso usati uno per l’altro. Il barbecue prevede una copertura che trasforma il vostro trabiccolo in un vero e proprio forno, distribuendo il calore in circolo, oltre a trattenere il fumo che contribuirà ad aromatizzare i cibi. Gazpacho: 5 errori che facciamo spesso Che adesso, complice il clima, sia tutto un fiorire di frullati (smoothie per i più à la page), anche in…segue Non tutti gli ingredienti devono essere sottoposti a marinatura.

Prima questione: carbonella o legna? She Adds Flour To Instant Coffee And Makes The Most Perfect One-Minute Microwave Mug Cakes - Daily Megabyte. A Little Tip for Successful Grilled Fish — Tips from The Kitchn. Warm Carrot Salad with Yogurt, Cilantro, and Mint. Tips & Tricks: Best Way to Truss a Chicken | Technique | ChefSteps. Chorizo Oil. Horseradish Cream. Salmon 104 °F. Apartment Ribs. Tips & Tricks: Dry-Cure for Perfect Fish. Tips & Tricks: Swap Cream with Onion Purée for Better, Brighter Flavor | Technique | ChefSteps. Tips for Soft and Chewy Gluten-Free Cookies | Technique | ChefSteps. Tips & Tricks: Deep-Fried Glassy Nuts. Japanese (Kewpie-Style) Mayo. Japanese (Kewpie-Style) Mayo.