I've been a fan of grilled potatoes ever since the first time I tried them, and a well-constructed, bright, fresh, balanced potato salad is one of my cookout go-tos. So I have no idea why it took so long to occur to me to put the two together. But making a great grilled potato salad is not quite as simple as throwing your potatoes on the grill, cutting them up, and tossing them with mayonnaise or dressing. Here's how to finesse it.
The Food Lab, Www.Seriouseats.Com, 09, 2013
Grilling culture in Greece is inherently relaxed and groovy. More often than not, all it takes is a fire, a ton of olive oil and lemon, some garlic, and some herbs to transform meat and seafood into party-worthy fare. But with traditional methods, by the time the skin finally gets crisp, the meat is dry and overcooked. This double-marinade process for chicken delivers the whole package: crisp skin, flavor, and perfectly cooked meat.
A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.
Extra-juicy butterflied grilled chicken gets a flavor-packed kick with a fresh homemade za'atar-style spice blend made with fresh and dried herbs, sesame seeds, and sumac.
I've been to enough cookouts in my time to recognize the warning signs of tough, sooty, or downright dangerous meat to come. Here are some of the most common mistakes beginning grillers make and how to avoid them.
True bang bang ji si gets its name from the sound that a mallet makes when beating the tough chicken breasts of yesteryear into tender submission before dressing them in a sauce flavored with Sichuan peppercorns, garlic, sesame seed, Chinkiang vinegar, and roasted chili oil. But with today's tender chickens, the actually banging part of bang bang chicken is nothing more than a relic of the past. Let's bring this dish into the modern age, shall we?
Whether you call it Bang Bang Chicken (named after the sound that a pounding mallet makes when tenderizing the tough chicken breasts of yesteryear) or Mysterious Flavor Chicken, this classic cold Sichuan chicken salad dressed with Sichuan peppercorns, garlic, sesame, and chili oil, can be updated using a few modern techniques. Cooking the chicken breasts directly in a bag with aromatics guarantees ultra-moist and flavor-packed chicken without the need for any banging at all.
It's easy to see why chicken gets a bad rap in the grilling world. Most of the time it's dry, bland, or stringy with burnt skin. But when I visit my mom or head to family reunion cookouts, chicken is what she asks for. Not out of masochism, but because after spending years grilling hundreds of chickens, I've learned how to do it right.
Mix up your classic chicken salad with this summery variation made with sweet corn, avocado, and the juiciest poached chicken tossed with a light and creamy miso dressing.
Sous-vide often gets touted as a technique to guarantee moist and tender pan-roasted chicken. But why limit sous-vide to hot applications? Doesn't cold chicken deserve to be just as juicy and flavorful as hot chicken? A couple dozen chicken breasts and a few days of tinkering later and I had the tastiest, juiciest, most flavor-packed chicken salad ever. Here's how it works.
The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.
Steak is one of the most popular foods to cook for first-time sous-vide enthusiasts, and with good reason. It takes all of the guesswork out of the process, delivering steaks that are cooked perfectly to precisely the temperature you like each and every time. This complete guide will take you there.
I've always maintained that good technique is the key to creativity and freedom in the kitchen—once you learn the basics, you have the tools to start cooking the way you want, whether that guiding principle is history, family, tradition, Pastafarianism, or in the case of this simple pan-roasted chicken with morel mushrooms, seasonality. This recipe combines two simple techniques into one brand new dish.
Pan-roasted chicken with pan sauce—like this one flavored with morel mushrooms and shallots and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.
Want to know how to grill a steak? Here's my advice: DO NOT DO IT THE WAY THEY DO IT AT STEAKHOUSES. It seems counterintuitive. Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it's done, right? Well, yes. They know how to cook a steak in a steakhouse setting where their goal is consistency, quality, and more importantly—speed. At home, on the other hand, consistency and quality are important, but speed? Not so much. The fact that you can take some time to treat your meat right means that it's possible to cook a steak at home much better than it can be done at any steakhouse. True story. Here's my complete guide to buying, storing, cooking, and eating the very best grilled steak.
They may be golden brown, crisp on the edges, and light and fluffy in the center, but when you get right down to it, classic American pancakes are not all that different from any leavened bread.
If quick and delicious are things you desire in the kitchen, then spring is the easiest time of year to cook. It's when all the sweet, crisp, fresh green versions of vegetables appear, vegetables so young and tender they barely need any heat. Here's how to get the most out of those peas, favas, fiddleheads, and more.
If you know anything about tortas or cemita sandwiches, it's that they're stacked tall with toppings that are are soft or extremely moist like avocado, shredded cheese, refried beans, or chipotle chilies. That means that the right structure is of utmost importance when designing a bun for them. Our cemita bun has a not-too-soft, not-too-dense, rich and tender egg-enriched crumb. Oh, and it's easy to make.
The cemita, a brioche-like bun from Puebla may well be the ultimate sandwich or hamburger bun. It has a sweet and savory flavor with a dense-yet-light crumb that can stand up to stacks and stacks of toppings without disintegrating or being overly firm.
I've been hard at work on my newest project, a Food Lab video series that will be premiering online this year! Want to support the show? You'll be handsomely rewarded with special prizes.