Ketchup caviar? Hostesses are experimenting with dry ice, frozen foams and exotic jellies How new kit from Lakeland could turn YOU into a molecular masterchef By Lydia Slater Updated: 23:57 GMT, 27 January 2012 Appliance of science: Lydia Slater makes the kitchen her laboratory Not so long ago, the culinary world was a relatively simple place. Suddenly a nation that thought experimental cuisine meant having pineapple on your pizza was introduced to the concept of ‘molecular gastronomy’. As showcased at Blumenthal’s Fat Duck restaurant in Berkshire (and on his subsequent TV outings), this branch of cuisine brought science out of the laboratory and into the kitchen, involving steaming bowls of liquid nitrogen and lists of chemicals that sounded more like a recipe for weedkiller than for a dinner party. Consequently, while molecular gastronomy was fun to watch, it never really caught on in the home. But all that may be about to change. Could I be a convert, too? But since I was having a few friends over for dinner and wanted to impress, I decided to give the Lakeland package a go.
English Cucumber Sandwiches (Hey everyone. Be sure to check out my most recent post on cucumber sandwiches for a slightly more authentic version.) "...Hallo! Why all these cups? After my body had officialy rejected anything of substance thanks to my weekend cheesesteak binge, my mind dreamt of something a little more, well, superfluous. It sounded like a wonderful little game, but finding cucumber sandwiches isn't as clear as I had hoped. Loads of English Tea websites will pop up if you google cucumber sandwiches, and most of them are worthless. It's all about the lightness with these sandwiches. I can safely say I'd never had cucumber sandwiches before, and I undertook this mission more as a joke than of something of real importance. Cucumber Mint Tea Sandwiches 1/4 cup loosely packed fresh mint leaves 2 tablespoons unsalted butter 2 tablespoons cream cheese 6 slices of bread 3-inch length of cucumber Recipe from epicurious.com Best Cucumber Sandwiches Recipe from Dayles Incredible Links. Just like this.
The Finger Test to Check the Doneness of Meat Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Hello!
The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket 2 slices bread 1-inch thick 2 egg salt and pepper to taste 3 tablespoons oil, butter, bacon fat, etc. Cut a hole in the slice of bread about 2" x 2", reserving the piece you cut out. Serve immediately.
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Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description
Chicken Parmigiana This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. It’s the right thing to do. Begin with four to six boneless, skinless, trimmed chicken breasts. I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. And pepper. Then season the other side. The raw chicken is almost over. And butter. Mmmm.
Seafood Pasta Since I left the ranch five days ago—first New York, now Baaaahhhhhston—I’ve been eating seafood as if my life depended on it. I’m on a jag. Please send help before I start eating shrimp for breakfast. This is a tweak version of an older recipe here, one that can be adapted in many different ways depending on the seafood you have, the pasta you want to use, and the kind of sauce you’re in the mood for. Or its glorious splendor. Begin by quickly browning scallops in a skillet with a little olive oil and a little butter. You don’t need to cook the heck out of them; just get as much color on the outside as you can in as little time as possible—just about 45 seconds to 1 minute per side. Remove the scallops to a plate, and gaze upon their beauty. I love scallops. Do the same with the shrimp, adding them in a single layer… And removing them to a plate once they’re brown. Add a tiny bit more oil to the pan, then throw in a bunch of chopped garlic. Pour the cooked pasta into the platter/dish…