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How to Clean a Salt Plate and Other FAQs. With their ability to be used both hot and cold, salt blocks are a fantastic companion to summer cooking.

How to Clean a Salt Plate and Other FAQs

But we recently learned on Facebook and Instagram that a lot of you have questions about Himalayan salt plates: How do you use them? Should Nigiri Sushi Be One Or Two Bites? - Food Republic. The Seattle Times brings up a multifaceted Japanese dining discussion, thanks to this letter from a reader: During the 1990s, I made several trips to Japan and remember that an order of nigiri sushi consisted of two small bite-size pieces.

Should Nigiri Sushi Be One Or Two Bites? - Food Republic

An entire single small piece fit comfortably into the mouth. Now, nigiri sushi typically comes as a single large piece per order that is too large to fit in the mouth in a single bite. This leads to awkward eating, where the large piece must be bitten in half, and the second half recovered outside the lips with chopsticks. How to Make Pancakes - NYT Cooking. Karsten Moran for The New York Times The Temperature Finding the correct heat setting for cooking pancakes, which is medium-low, is tricky.

How to Make Pancakes - NYT Cooking

Too hot, and you’ll likely burn the exteriors before the insides get cooked; too low and there will be no sizzle and no crispy edges. The temperature truly does need to be just right. Most oven burners are so different that medium-low is not an exact science, so play in the space somewhere in the middle of your middle and lowest setting. When using a large cast-iron skillet or griddle, heat it on low for a few minutes to get the heat evenly distributed. How to Make the Best Fried Toast. There are those things we eat, make, read, and gush over that are just too good to keep to ourselves.

How to Make the Best Fried Toast

Here, we resist the urge to use too many exclamation points and let you in on our latest crushes. Today: The best way to make toast, period. (You won't need a toaster.) I get a lot of: "This is the best toast I've ever had". Of course it is. The Genius Recipes cookbook, which I spent most of last year working on, was written, naturally, on genius recipe testing leftovers—fried chicken, vegetables of all stripes, things that make sense for dinner.

Reverse Searing Is The Best Way To Cook A Steak. Cooking a steak is an art form.

Reverse Searing Is The Best Way To Cook A Steak

You have to be precise, attentive, diligent. Most people prepare steak by first searing the meat in a skillet, then transferring it to the oven to finish cooking. But if you can't seem to get that T-bone exactly how you want it, there's another technique that may help. And it's arguably more effective than anything else you've ever done before. It's called reverse searing. Almond milk recipe: Make your own almond milk at home.

Juliana Jimenez/Slate I always thought non-dairy milks came from only one place: the grocery store.

Almond milk recipe: Make your own almond milk at home.

As a lactose intolerant, soymilk-in-my-coffee kind of girl, I was resigned to accepting thickeners and artificial ingredients in my dairy substitutes. So I was surprised and delighted when a friend tipped me off to the fact that I could make almond milk easily at home from raw almonds and water, with no tools required beyond a blender or food processor. I was already putting my Cuisinart to good use making homemade peanut butter, and I felt ready for the next challenge. How To Make Crispy Baked Sweet Potato Fries.

Mushy sweet potato fries make us sad.

How To Make Crispy Baked Sweet Potato Fries

Far too often they're flimsy and limp, and passed off as a more sanctimonious way to eat french fries. But sweet potato fries deserve better. They have all the potential to be as shatteringly crispy as any regular fry, with all the extra flavor and sweetness we've come to love in sweet potatoes. You can have all this without deep frying, double soaking, twice baking, or anything so involved. For the crispiest oven-baked sweet potato fries, you need to walk over to the pantry and take out the cornstarch because that ingredient is the secret.

Gordon Ramsay Serves Up Savage Reviews Of People’s Food On Twitter. How To Cut A Pineapple. Calling all of my fellow pineapple lovers!

How To Cut A Pineapple

Today’s new How-To Tuesday video is dedicated to all of you love a good bite of juicy, sweet, and oh-so-delicious fresh pineapple. How to Braise Anything. Braising, or simmering food slowly in a moderate amount of liquid, is an easy way to create tender, full-flavored meats and vegetables like coq au vin blanc or braised pork with broccolini.

How to Braise Anything

You can apply the technique to different cooking vessels, from a slow cooker to a traditional Dutch oven, because the same basic stages of preparation usually apply: browning ingredients to develop flavor and color; deglazing pan deposits and then heating the cooking liquid; combining the solids and liquid and cooking them gently, usually for several hours. Read on to see our step-by-step foolproof guide to braising just about anything. 1.

Start by Browning First, start by browning meat, seafood or even vegetables in fat using a heavy-bottomed pan. Easy Homemade Greek Yogurt. How long does it take you to pour a gallon of milk into a slow cooker?

Easy Homemade Greek Yogurt

That’s how much prep time is involved in making this gloriously thick, rich, creamy Easy Homemade Greek Yogurt! Set aside everything you’ve been taught about the evils of full-fat dairy. It simply isn’t true. In fact, just the opposite is true. How to Make the Perfect Steak. Period. Ask the head chef at any world-class steakhouse or famed local bistro and each will have their own version of “the perfect steak.” The way each chef ages, prepares and finally puts meat to flame will differ. Even the cut of choice will vary, from filet mignon to New York strip, prime rib to porterhouse. A Smarter, Better Way to Brown Meat for Stew — Cooking Tips from The Kitchn. A good braise or stew of beef or pork always starts the same way: by browning the meat. This isn't just to give the meat a jump-start on cooking (although surely it helps) — it also adds that intense seared flavor that is so important to a delicious stew. The only problem is the mess. Your cast iron pan is overcrowded with hunks of beef and a flurry of fat is spattering the stovetop as you try to monitor both the beef and the vegetables you're sautéing at the same time.

How To Sear Meat Properly Cooking Lessons from The Kitchn. Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. There's A Ridiculously Easy Way To Clean Your French Press. The Incompatible Food Triad Is The Most Delicious Philosophical Problem Of Our Time. Mathematicians live out their days haunted by many questions. They may wake up some mornings already trying to prove the Hodge Conjecture.

They may travel to work ruminating: Is every number greater than two truly the sum of three primes? And at the end of the day, they may drift off to sleep trying to figure out, once and for all, whether there are any odd perfect numbers. But one problem, in particular, scourges them at dinner—that of the Incompatible Food Triad. That conundrum goes like this: Can you think of three foods where any two of those foods taste good together, but all three combined taste disgusting? Like so many long-lasting mathematical mysteries, this one is more difficult than it sounds. Autos - Why is airline food so bad? So, you just peeled back the plastic off a freshly-delivered tray right off your airplane’s trolley cart and the mess looking back at you is a grim one. The fault may not lie with the chef, though, but in the plane’s design. Everything is reheated The very nature of air travel, as well as how the plane is built and how it adjusts to high altitudes, make food preparation fundamentally more difficult.

There are some technical limitations to being high in the air that make it far simpler to just reheat pre-made food, rather than attempt to actually cook from scratch — particularly in the pressurised air of the plane’s cabin. Although planes routinely cruise at altitudes of around 40,000 feet, the pressure of the cabin is brought back down to more comfortable altitudes of between six and nine thousand feet above sea level. 10 Essential Spices - Shutterbean.

Dear 19 year old Tracy, You have your first apartment. YAY. Three-step drying keeps people fed in Faroe Islands. How to Make the Perfect Steak. Period. Here's Why You Should Be Steaming Your Eggs. Can we use seaweed instead of salt? Seaweed, or saltwater brown algae if you will, contains a natural salty taste and a number of minerals. Can it help reduce our salt intake from common foods? (Photo: Stein Johnsen/NTB scanpix) The World Health Organization (WHO) ranks salt high on the list of things that can shorten lives. How to Press Tofu. Admit it, carnivores. You still think tofu is some kind of meat-substitute for hippies; a wan, quivering excuse for a protein foisted upon the culinarily conscientious. Kitchen Window: Taming Wild Game. Peter Ogburn for NPR Growing up in the South, I always felt out of place because we never went hunting. Most of my friends went. 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. What's the Big Idea? 'Test Kitchen' Chefs Talk The Science Of Savory. Hide captionJack Bishop is the editorial director at America's Test Kitchen, where every day a near army of professional chefs test, test, then retest recipes to arrive at the best possible result. Indoor grilling: Can it ever compare to the real thing? Photo by iStockphoto. J. How to Roast Breadfruit on the stove top. (Jamaica Tradition). Fudehouse. Up your culinary game with food videos from Jeffrey de Picciotto that empower and inspire. 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. 12 Things You Can And Should Learn From Jonathan Waxman. Cowboy Rib Eye Steak - Cameron Hughes Wine. 'How To Cook Everything Fast'? Bittman Says Skip The Prep. A Wisecracking Biochemist Shares Her Kitchen ABCs.

15 Holiday Appetizers with 5 Ingredients or Less. 7 Bold Spices That Will Liven Up Your Cooking. How to Caramelize Onions, Caramelized Onions Recipe. The Real Reason Your Food Sticks To The Pan. 11 Basic Cooking Rules Even The Most Avid Cooks Forget. Why Adding Milk To Your Scrambled Eggs Is A Mistake. How to Steam Hard Boiled Eggs. Julia Child's Simple Trick for Perfect Poached Eggs Every Time — Tips from The Kitchn. Watch This Chef Demonstrate The Right Way To Eat Ramen. This Is How You Peel An Entire Head Of Garlic In Just A Few Seconds. 10 Tips for Perfect Grilled Chicken — Tips from The Kitchn. The Fine Art of Cooking in Prison - Ingenious Jailhouse Cooking Hacks. Huffingtonpost. Why Corn Syrup Isn't Evil. The Easiest Way to Cut an Orange. Foodandwine. 5 Mistakes to Avoid When Making Caramelized Onions — Cooking Mistakes. Why This Is the Best Steak I've Ever Had. Chef_Angie_Mar_shares_her_next_level_surf_and_turf_no_forks.

How to Cook Rice Without a Rice Cooker. The Best Way to Cook a Steak at Home. Our Best Pork Recipes for Every Day of the Year. Food52. Clear Ice Cubes Using a Tray in a Cooler. Use This Simple Trick to Determine Whether an Avocado Is Ripe Inside — Tips from The Kitchn. Infographics That Will Teach you how to cook your beef well! How to Cook Salmon. Veggie Tofu Stir Fry. Food52. How To Cook Perfect Steak in the Oven — Cooking Lessons from The Kitchn. Ramen: You’re Eating It Wrong. Things You Should Make, Not Buy - Recipes from NYT Cooking. The Fastest Way to Cook Artichokes — Tips from The Kitchn. Josh Ozersky's 3-Minute Hash Browns Recipe on Food52.

The Secret to Crispy Roasted Chickpeas {+ Maple Cinnamon Recipe} Everything You Know About Mole Sauce Is A Lie. Charts Every Cook Needs - Cooking Infographics. How To Freeze Fresh Herbs In Oil To Make Them Last Longer. 12 Uses for Pickle Juice. 9 Ways To Repurpose Stale Bread Into Ridiculous Good Meals. Grilling Without a Grill Video.