Vermouth: The Bar Cart Staple Every Cook Needs in the Kitchen. One of the greatest revelations I’ve had as a cook came after I switched from working in kitchens to writing about booze.
Only as an avid Martini drinker, rather than a classically trained professional chef, did I realize that vermouth is among the most underused and underappreciated ingredients in any cook’s arsenal. The first serious restaurant I worked in focused on traditional French bistro dishes tweaked for modern palates by an old-school Bordeaux chef. Alcohol was no stranger in his recipes. We’d include port, red wine, brandy, and Madeira in the red onion reduction for our duck liver parfait.
An Archive of 3,000 Vintage Cookbooks Lets You Travel Back Through Culinary Time. By the time I got to high school, home economics classes had fallen out of favor: the boys, of course, considered them too “girly,” and the girls considered them enforcers of traditional gender roles wholly out of place in modern society.
At that time, America’s widespread obsession with food still had a few years before its full bloom, and now I imagine that learning to cook has regained a certain cachet even among teenagers. But what of “home economics” itself, that curious banner that combines a definition of economics nobody now quite recognizes with the less-than-fashionable concepts of domesticity, practicality, and necessity?
You can get a sense of the field’s history with a visit to the Cookbook and Home Economics Collection at the Internet Archive. If we dismissed whatever they taught in high school Home Ec as old-fashioned, then boy, the wisdom preserved in this corner of the Internet Archive exists on a whole other plane. Soak Your Ground Meat in Heavy Cream. Ground meat can be awfully grim without a little help.
Baking soda is fantastic for spiffing up a quick sauté, but if you’re cooking ground meat for much longer, you should marinate it in heavy cream first. As this bronzed goddess of a labneh-brined chicken clearly proves, dairy does great things to meat. Their beautiful partnership works because lactic acid tenderizes meat without turning it to mush and increases moisture retention for juiciness. Add a little salt—fine, a lot of salt—and you have the best 2-ingredient marinade on the planet. Since lactic acid is the “active ingredient,” most dairy-marinated meats rely on acidic characters like yogurt, buttermilk, and labneh rather than barely acidic heavy cream. How to Make Sweet Potato Skins Taste Delicious. Eating Trash With Claire Eating Trash With ClaireThe series where Claire Lower convinces you to transform your kitchen scraps into something edible and delicious I have been getting a lot of emails lately.
Most are about baking soda and ground beef, one was about Stuart Murdoch, and a fair number are about sweet potatoes, their skins, and how I am a doofus for not eating them (a thing I mentioned in this blog about roasting them): Unlike white potatoes such as russets or Yukons, yams and sweet potatoes do not have skins that are pleasurable to eat. Instead of getting crispy, they get tough, with a texture somewhere in-between paper and leather. While no one disagreed with my description of the skin’s texture, they urged me to “consider the syrupy, caramelized sweetness and rich flavors that can become attached to the skins’ inner surfaces,” and to “butter that bad boy liberally (or use oil or shortening) and sprinkle on some coarse salt.”
Quarantined Chef Is Gaining Millions Of Views On TikTok For Showing How To Cook Gourmet Meals Using Basic Hotel Room Appliances. Not a big fan of what hotel restaurants have to offer, but love to feast on blueberry pancakes for breakfast?
You might be in the shoes of Jago Randles, who was staying in a hotel room for the mandatory 14-day self-isolation as he travelled to Canada to start his new job as a chef. Originally from the UK, the 23-year-old proved that necessity is the mother of all inventions and didn’t waste his precious time, nor spend tons of money for take-out or ready meals. Watch 26 Free Episodes of Jacques Pépin's TV Show, More Fast Food My Way. You need never endeavor to make any of the recipes world renowned chef Jacques Pépin produced on camera in his 2008 series More Fast Food My Way.
The helpful hints he tosses off during each half hour episode more than justify a viewing. The menu for the episode titled “The Egg First! ,” above, includes Red Pepper Dip, Asparagus Fans with Mustard Sauce, Scallops Grenobloise, Potato Gratin with Cream, and Jam Tartines with Fruit Sherbet so simple, a child could make it (provided they’re set up with good quality poundcake in advance.)
Delicious… especially when prepared by a culinary master Julia Child lauded as “the best chef in America.” And he’s definitely not stingy with matter-of-fact advice on how to peel asparagus, potatoes and hard boiled egg, grate fresh nutmeg with a knife, and dress up store bought mayo any number of ways. The Microwave Makes Quick, Easy Work of Fried Shallots and Garlic.
[Photographs: Vicky Wasik.
Video: Serious Eats Video] Like Nigella Lawson, we're longtime fans and champions of one of the most maligned pieces of modern kitchen equipment—the meekrowahvay, or microwave, for the uninitiated. We've covered how they can be used to great effect for toasting nuts, making rice, steaming vegetables, whipping up a chocolate cake in 10 minutes flat, and of course, popping a big old batch of popcorn or zapping a Hot Pocket to mouth lava perfection. Microwaves are the most efficient method of heat transfer in your kitchen, using electromagnetic radiation to effectively target water molecules in foods, agitating them at a rate that produces enough friction to generate heat, and eventually vaporizing them. How to Cook Pork Chops. Pork chops are a common dinnertime entree as they are somewhat simple to make and can be paired with a variety of flavors and ingredients.
However, one of the biggest problems that most people have with cooking pork chops is that they turn out dry, tough, and flavorless. Overcooking is one of the main reasons for this, but it can also be due to the cut of the chop as well as its fat content. The good news is that dry pork chops can be easily avoided by following a few simple guidelines. What Is Miso and How Is It Used? Miso is a fermented paste that adds a salty umami flavor to many Japanese dishes.
Most miso is made in Japan, where the ingredient has been used since the eighth century or earlier. Fast Facts Common Cuisine: JapaneseFlavor: distinctly salty and funky, but some light misos are also sweetShelf Life: a year or longerWhere to Find It: grocery aisle with Asian products or at Asian markets What Is Miso? Miso is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. Varieties. How to Grill the Best Burgers. Grilling season is upon us, and this year I’ve decided to master the art of America’s summertime grilling favorite—the hamburger.
My aim: a burger that is easy to throw together on a weeknight, flavorful enough to stand up to the person who adds every condiment known to mankind to his or her burger, and yet balanced enough to satisfy the minimalist burger eater (ketchup only, please!). Video! How to Grill the Best Burgers Steven Raichlen, author of more than 30 books, founder of BBQ University, and television host to multiple shows on the subject of grilling and smoking, including the recently released Project Fire, generously took time out of his day to teach me a few things about how to grill the perfect burger. We discussed charcoal verses gas grills, the best fat to meat ratio, and one mistake newbies make when tackling the all-beef patty. How to Braise Beef to Keep It Tender and Succulent. Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent. Choose the right cut of meat. The best cuts of meat for braising are heavily exercised cuts, such as those from the shoulder, leg, or rump of the animal, as well as ones that contain a lot of connective tissue, like the chuck, shank, brisket, and oxtail.Preheat your oven to 300 F.Pat the meat dry with paper towels.
This will help you get a nice brown crust on the meat in the next step. 5 Rookie Mistakes to Avoid When Grilling Over Charcoal. We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To. [Photographs: Vicky Wasik] A while back, a reader asked us to test out peanut butter sous vide steaks, which is either something of a fad among sous vide enthusiasts or an elaborate exercise in trolling people to post pictures of turdy-looking (and -sounding*!) Steaks. For those of you, like me, who were not aware of this fad or exercise in trollery, here is a brief, entirely accurate summary: Otherwise intelligent adults are going out and buying some of the finer cuts of steer, slathering them with peanut butter, and sealing them in a bag for a long tepid bath, after which they wipe off the peanut butter and give the meat a hard sear.
Some people—again, otherwise fully capable of breathing without thinking about it—take it a step further: after wiping as much (warm) peanut butter as possible off of the cooked steaks, they slather them with a layer of mayo before giving it a final sear. *Please try saying "peanut-buttered steaks" three times fast. This Genius Trick Will Change How You Fry Eggs. Every week in Genius Recipes—often with your help! —Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. © Provided by Food52. The Best Caramelized Onion Method. Even though I’ve been cooking personally and professionally for more than a decade, perfectly caramelized onions have always been elusive. This is probably because I’m extremely impatient, and as Slate once famously pointed out, many recipes lie about just how long it really takes to achieve true caramelization (doing it in five minutes is not a thing).
There was really no downside to my mania, since caramelized onions make your house smell wonderful, have endless uses, and even freeze well so they’re great to make in bulk. And it was definitely worth the onion tears, given that I learned a few new tricks. Home-Style Tamagoyaki (Japanese Rolled Omelette) Recipe. When the egg has fully set on the bottom but is still slightly wet on top, begin your first roll: Lift the pan off the heat and try to slide one of your chopsticks under the far edge of the egg layer; then, with a quick upward motion of the pan, lift and roll the egg sheet up and over itself so that it rolls partway toward the handle. Repeat, rolling the egg sheet up fully toward the handle. This is the most difficult layer to roll because the egg sheet is so floppy; if you have trouble, don't worry, just use your chopsticks to push the egg sheet, bunching it up by the handle end.
When the egg has fully set on the bottom but is still slightly wet on top, begin your first roll: Lift the pan off the heat and try to slide one of your chopsticks under the far edge of the egg layer; then, with a quick upward motion of the pan, lift and roll the egg sheet up and over itself so that it rolls partway toward the handle. Repeat, rolling the egg sheet up fully toward the handle. It’s Impossible to Live an Air Fryer Life. The Best Way to Cook a Steak at Home. (63) Testing Three Recipes on the Legendary $1,500 Thermomix — The Kitchen Gadget Test Show. How to Sharpen Kitchen Knives the Right Way. Tuna Master Kuniaki Yoshizawa Serves an Entire Omakase out of Bluefin Tuna — Omakase. Huffpost. Can the Turducken Be Improved by Stuffing More Birds Inside Each Other? — Prime Time. Thanksgiving Advice. This Video Of A Cowboy Deep-Frying A New York Strip Steak Has Us Drooling At Work.
How To Cook Your Steak Sous Vide With Nothing But An Old Beer Cooler. Sous Vide – Quartz Obsession. 7 Genius Cooking Hacks Everyone Needs in Their Life. By the editors of Delish The first time we tasted sheet-pan scrambled eggs we knew Sunday morning had changed forever. The 20 Best Things to Cook with a Cast-Iron Skillet. How to Make Yogurt in an Instant Pot. New 'Great British Bake Off" Trailer Will Make You Cry. Fluffy Scrambled Eggs Recipe. How to Reverse Sear for the Best Pork Chops of Your Life. Start with a dry brine, learn how to reverse sear and then dig into the most juicy pork chops of your life served with a shallot herb sauce. Side Salad Clearly Made From Hamburger Toppings. 22 Essential Cookbooks for Every Kitchen. How to Sharpen a Chef's Knife with a Whetstone - Gear Patrol. Michelin-Starred Chef Reveals A Surprising Secret To His Scrambled Eggs. How To Cook Golden, Juicy Chicken Breast on the Stove.
There are as many variations on cooking chicken breast as there are cooks, and I'd say that is a very good thing, as it ensures we never grow tired of this dinner staple. Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken and a technique I always go back to. Binging with Babish Remakes Rodney Dangerfield's Hors D'oeuvres Sandwich. How to Grill Pork Chops, Chicken, Burgers & More. Capital - How to cook meals using only everyday office equipment.
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Jeff Jones and Gay Haubner: 30 Years Of Recipes Down The Drain: Ex-Pats in Costa Rica Try Cooking Up A New Life. How to Cook Like a Pro (And Learn to Live the Good Life) in Four Hours. 'Test Kitchen' Chefs Talk The Science Of Savory. Indoor grilling: Can it ever compare to the real thing? How to Roast Breadfruit on the stove top. (Jamaica Tradition). Fudehouse. Hair Dryer Cooking: From S'mores To Crispy Duck : The Salt. Turns Out The Ancient Greeks Were Quite The Grill Masters : The Salt. 5 Outrageously Good Dishes You Can Make In A Waffle Iron. IBM's Watson sets the menu at SXSW. How to Create a Visually Appealing Plate. Kitchen Window: Sous Vide Makes Its Way To The Home Kitchen. Marinades Add Flavor but Don' t Always Tenderize. A Hi-Tech Veggie Burger So Good, It'll Convert Meat Eaters. Kitchen Basics. If You Have 15 Minutes, You Can Make This Dinner. 11 DIY Recipes for Foods You Should be Making at Home. Here's Why Nutritional Yeast Is The Magical Ingredient You Didn't Know You Needed.
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Watch This Chef Demonstrate The Right Way To Eat Ramen.