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The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away. [Photographs: J. Kenji Lopez-Alt] More Guide to Steak All the methods and tips you need to make perfect steak, each and every time. I dread the summer. I truly do. No. Whenever I see these articles, I get the irrepressible, uncontrollable urge to scream at people Wait! A relevant XKCD comic comes to mind*: *Doesn't a relevant XKCD comic always come to mind? I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!)

But today, I'm fighting back for once. For the record, pretty much all of these tips apply to pan-seared steaks and roasts as well. Myth #1: "You should let a thick steak rest at room temperature before you cook it. " The Theory: You want your meat to cook evenly from edge to center. Cook some identical roasts or steaks.

How to Make Brussels Sprouts That Aren't Disgusting. I had always heard that brussels sprouts are nasty. From basically, well, everyone. Friends, cookbooks and TV -- and TV never lies, right? But I wanted to try them. They look so cute! I found a bunch of recipes online and saw over and over again boiled, steamed and whatnot, with a lot of "These are bitter! " comments. Surely they can't be THAT bad, right? So, I tried their method, and sure enough, these were REALLY, REALLY good. Brussels sprouts, cut in half from base to tipKosher saltBlack pepperOlive oil (or whatever oil you prefer) Seriously, that's it. Warm your pan on the stove on medium-high.

Now, put the chopped sprouts in a bowl, coat with olive oil, salt and pepper, then stir to evenly coat. Now, place all of them (carefully!) They may pop and jump a little, which I find entertaining. Check them occasionally to see if they're browned some, like in the pictures above. You kind of want to stop right when you're starting to think, "Um, are these about to burn? " Then serve. Simple (Gravity Defying) Wine Holder. Deep Fried Pizza "Donuts" Make Your Own Pour-Over Coffee for a Tasty, Carefully-Controlled Cup of Coffee. Pourover is beloved by coffee geeks because it offers lots of control.

You have control over the water temperature, the blooming and wetting of the grounds, the brew time, etc, none of which is possible with automatic machines. Also, coffee tends to taste best immediately after it's brewed, so in a coffeehouse setting, to-order pourover eliminates the question of how long that coffee has been sitting in that dispenser. Compared to a french press, pourover coffee tends to be cleaner and brighter, highlighting different aspects of the coffee. Both are reasonable methods, and simply produce "different" results. A big difference is the affect of the filter. Paper as a filter medium: Everyone always says paper wicks away oils and flavors. The other thing you need to know is that fines will build up against the walls of the filter (subject to the shape of the filter). Metal as a filter medium: Metal mediums (much like glass) depend highly on the hole sizes (and their spacing).

Source. Brew the Perfect Cup: The Complete Guide. So, I learned something from this series. I use a aeropress at work, because of too much coffee club drama on the big office coffee machine. I learned about this inverted aeropress method, and looked up some hilariously angry dub-step ridden instructional videos on the process. I tried it out, but wasn't too pleased. Maybe I need more practice at it. The cup I made inverted stylie tasted like the cups I make with the normal method. Also, it had a few grounds in it.

Pretty sure I just invited a flogging there. To LH: About the spam... Mac and cheese. How To Make The Ultimate 47-Layer Dip. How To Make Creamy Ice Cream with Just One Ingredient! Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! You're right! What? You didn't know that bananas can make some of the best ice cream? Well, I didn't either until last week, when my sister called me up and mentioned that she's been freezing bananas and then pureeing them into ice cream.

"That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet. " It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream? Want more detailed instructions and step-by-step photos? Learn to Properly Julienne an Onion and Keep Yourself From Crying. Guide the side of the knife blade with your knuckles. That way, your chopping hand doesn't have to do any "aiming" whatsoever. Also, practice. Your skill will be a direct result of how often you practice it. No, you probably won't get as fast as in the video, and neither will I. You are more likely to cut yourself with a dull knife than a sharp one. Well, you could always get one of the kevlar gloves while you practice... Your finger tips are curled in away from where the knife is cutting.

Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog. The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need… 2 pounds thick cut bacon 2 pounds Italian sausage 1 bottle of Burnt Finger BBQ sauce 1 shaker of Burnt Finger BBQ rub To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave.

If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with. The next step is to add some BBQ Seasoning on top of your bacon weave. Now that you’re pork is well seasoned, it’s time to add more pork. Next up is bacon layer number two. Now comes the fun part. Click Here To Buy! Save Time Cleaning Up After Cooking with a Single Mise en Place Bowl. Save Time by Peeling a Potato with Your Bare Hands. Hostess Copycat Recipes.

Beer / Wine / Spirits

Save Food from the Fridge by Jihyun Ryou. Although we seem to think and talk about food almost constantly, do we really know how best to preserve it or do we leave this responsibility to technology? Design Academy Eindhoven graduate Jihyun Ryou feels we no longer understand how to treat food.

Her Save Food from the Fridge project involves placing certain foods on a group of "knowledge shelves" outside the fridge. Perhaps through a better relationship with our food we may be able to waste less and conserve more energy. The ethylene gas produced by apples keeps potatoes from sprouting. Storing root vegetables vertically keeps them fresher longer. The umpteen tiny holes on the surface of an eggshell allows odors from other foods to be absorbed, so keeping them out of the fridge will ensure their tastiness. The glass cup of water is used to test freshness: a fresh egg will sink and remain horizontal. Fruit vegetables such as zucchini, aubergines, peppers and cucumbers are better off outside the fridge, placed above a water tray.

Gordon ramsay. Clean Enameled Cookware with Laundry Detergent. Hans Rosling: Stats that reshape your worldview.

Cookware

Fry Perfect, Crispy Bacon Every Time By Adding Water. Make Your Sauces, Oils, and Dressings Totally Awesome—with Spray Bottles. The Food Lab: My Favorite Cooking Hacks. This week's edition of The Food Lab is Sponsored by No Kitchen Required. Watch 3 chefs cook with little more than a knife and an open fire on the all new series No Kitchen Required, world premiere Tuesday at 10/9c only on BBC America. [Photographs: J.

Kenji Lopez-Alt, except where noted] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Of all the things I admire in a man, there are a three that stand out more than others. There is only one man I know of who pulls off all three. Yes, that would be MacGyver, my idol in all things from fashion to seamanship to voiding-warranties-on-basic-household-appliances-to-get-better-results. It's because of my addiction to that show as a kid (along with a healthy addiction to Mr. Here are a few of my favorite kitchen hacks. 1: Cook Your Meat In A Beer Cooler By this point we all know what sous-vide cooking is, right?

2: Use A Chimney Starter As A Heat Source For Your Wok [Photograph: Josh Bousel] 4. 5. 6. 10 More Stubborn Food Myths That Just Won’t Die, Debunked by Science.

Breakfast

Deep-Fried Turkey Recipe : Alton Brown. How Do I? Freeze. Blanching Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.

Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Water Blanching For home freezing, the most satisfactory way to heat all vegetables is in boiling water. Use one gallon water per pound of prepared vegetables. Steam Blanching Heating in steam is recommended for a few vegetables. To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Microwave Blanching Cooling Blanching Times* top ^ DIY: Cold Brew Coffee. Oreo and Peanut Butter Brownie Cakes. So, after being gone all last week, this has been catch up on the house week.

Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Not to mention, I needed an Oreo fix! So here we are. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com. Portland Food Map -- Restaurant Reviews, Food Events and News for Portland Maine.

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