Sides. Ham. Sandwiches. Beef. Snacks. NY Dosas' Pondicherry Dosa from 'New York a la Cart' The Hugo Cocktail from 'The Lee Bros. Charleston Kitchen' My Top 10 Adventurous Recipes. Sous Vide Immersion Cooker. Step #1: Cut the acrylic enclosure. PrevNext This is the most difficult part of the project. For your cooker to be sturdy, water-resistant, and decent looking, the mounting holes must be cut precisely. I used a CNC laser cutter I have access to at work, but with a steady hand you can achieve the same results using a rotary tool like a Dremel.Download and print the cutting template from Files (after Introduction).
This template matches the heaters, controller, and switches I used, so you’ll need to adjust the shapes and sizes if you use different parts.Following the template, cut out the 3 holes for the immersion heaters on one side of the acrylic container, near its base. Step #5: Attach the mounting bracket. Cut a 7"×2" rectangle out of ¼" acrylic. Step #6: It’s time to bend the acrylic sheet. Step #16: Fill a container with enough water to cover the top of the circular part of the heater coils by ¼"–½". Step #17: Program the controller and test. Step #18: Step #19: Use It. King of Falafel & Shawarma's Falafel from 'New York a la Cart' [Photograph: Clay Williams] I eat a lot of falafel. It can come from a cart, a restaurant, or even a deli case; I don't really discriminate. But I probably should be more picky because most of the falafel isn't great. So much of the falafel out there is greasy and falling apart or dense and dry. But after making King of Falafel & Shawarma's falafel recipe in Alexandra Penfold and Siobhan Wallace's new cookbook, New York a la Cart, I may stop buying my falafel pre-made (unless of course I happen to be in Astoria and can visit the Falafel King himself).
These falafel are made properly, with soaked dried chickpeas and a whole party of spices. Why I picked this recipe: Falafel is probably my favorite street food. What worked: Each of these falafel's deep brown and crunchy exteriors gives way to a warm, fragrant, and tender center. What didn't: I couldn't eek out 24 falafels from the recipe (more like 18), and they cooked a bit more quickly than advertised (4 minutes instead of 5). Recipe Girl's Tortilla-Crusted Chicken Tenders with Southwestern Dipping Sauce. Lori Lange is at it again. This time, she's putting a southwestern spin on chicken tenders to create an unforgettable meal the whole family will love. Lange, also known as Recipe Girl, has been working to inspire home cooks since 2006, when she first founded her Recipe Girl blog.
Now, she's compiled over 200 of her most popular dishes and personal favorites into "The Recipe Girl Cookbook," which is chock-full of resourceful recipes and classic crowd-pleasers. Need proof? The full recipe for this mouthwatering meal makeover is below, but for more great dinner ideas and kitchen tips from Lange, make sure to preorder her cookbook today! Recipe Girl's Tortilla-Crusted Chicken Tenders with Southwestern Dipping Sauce Ingredients: Instructions: Whisk together the sauce ingredients in a small bowl. Potato-Leek Soup Recipe. I don’t think I’ve ever made a New Year’s resolution. Even if I did, I likely didn’t have much success sticking with any of them, so I just don’t bother with them anymore. Usually resolutions involve quickly-forgotten rules about eating better, losing weight, and saving money. (Which is probably why I never make them in the first place.) So I wouldn’t place any bets that I’m going to stick with doing any of those three things this year, I’m happy to report that for those of you with more will-power than I, this Potato Leek Soup falls neatly into all three categories.
I kind of have a funny relationship to soup. So where do I start with this one? Well, for those who want to save money, I’ve venture to say you could make a giant pot of this soup for in the vicinity of two bucks. If you think potatoes are those dusty things at the supermarket that you lug home by the sack, that’s true. For this soup, I used what they call Monalisa potatoes. Related Links and Recipes Celery Root Soup Jook. Perfect Poached Eggs. Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today, Amanda's sharing our favorite way to poach eggs. Poaching eggs can really get a home cook down. There are so many factors to consider -- vinegar or no vinegar? Deep pot or shallow pan? And sometimes, as careful as you are, they just don't turn out. There has been a lot of talk on the Hotline about this somewhat intimidating task, and as this thread proves, there are plenty of ways to successfully poach an egg. This week's video was shot by our friend Alex Lisowski and edited by Dimon Hunter. Photo by Nicole Franzen Follow Kristy Mucci I'm a freelance food and prop stylist, writer/editor, and video producer.
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Salads. Southern.