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Entries tagged with 'Technique'

Chinese Velveting 101: Stir-Fried Sweet and Sour Pork

Shao Z. 2 comments

This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat. More

Chinese Velveting 101: An Introduction to Water-Velveting

Shao Z. 19 comments

Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here's how to do it with water instead at home, with just-as-good results. More

How to Grill Whole Fish

Daniel Gritzer 6 comments

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders to the skin, crisping it up, while the coals below impart a delicious flavor to the fish. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. More

How to Carve and Serve Whole Cooked Fish

Daniel Gritzer 7 comments

Cooking a whole fish is easy, but how do you serve it without making a huge mess of the thing? We break down the steps so that the next time you serve a whole fish, you'll be as deft with it as you are with a whole chicken or turkey. More

How to Toss Food in a Skillet

Daniel Gritzer 15 comments

Tossing food in a skillet isn't exactly an essential cooking skill, but it is a handy technique for rapidly and efficiently mixing and moving foods in a pan. Plus, it looks badass. Here's how to do it. More

How to Clean Soft-Shell Crabs

How To Daniel Gritzer 22 comments

Cleaning your own live soft-shell crabs is incredibly easy, and guarantees that you're going to eat the freshest, best soft-shells possible. Here are the basic steps for preparing the soft-shells for cooking. More

The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

The Food Lab J. Kenji López-Alt 21 comments

Flank steak is one of those cuts of meat custom-built for the grill. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain. Butterfly that flank steak and stuff it with flavor-packed ingredients like Italian cold cuts, cheeses, and punchy condiments, and you're really in business. A nice flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill, the kind of thing to pull out when you want to impress the neighbors. More

Real Talk: Stop Bashing Ice Cream Stabilizers

Sweets Max Falkowitz 32 comments

When you strike out on your own to start a food company, you do so with some guiding principles. For your typical small batch ice cream maker, that often means buying premium dairy, making denser (but costlier) ice cream and—one that usually makes its way onto labels for all consumers to see—not using any ice cream stabilizers. This can be a huge mistake. Here's why. More

The Food Lab: The Science of the Best Chocolate Chip Cookies

Sweets J. Kenji López-Alt 158 comments

I've never been able to get a chocolate chip cookie exactly the way I like. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. I made it my goal to test each and every element from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best. 32 pounds of flour, over 100 individual tests, and 1,536 cookies later, I had my answers. More

Do You Really Need to Age Ice Cream Base Overnight?

Sweets Max Falkowitz 22 comments

It's a step in every egg-based ice cream recipe: "chill base overnight and churn the next day." But if you're pressed for time and want to churn your ice cream the same day you make your base, do you really need to age it overnight, or just chill it down until it's cold enough to churn?* More

How to Pour A Beer: It's More Complicated Than You Think

Drinks Mike Reis 16 comments

When you're dealing with bottle conditioned or sediment-heavy beers, it is important to decant the taste-affecting uglies that live in the bottom of your beer bottle or can. More

How to Fix What's Wrong with Your Coffee

Drinks Liz Clayton 10 comments

First thing in the morning, it can be hard enough to find matching socks, much less troubleshoot what's awry in a cup of coffee gone south. While some problems can't be corrected with a simple re-brew, many can. More

Iced Coffee Troubleshooting: Maybe Your Ice is the Problem

Drinks Meister 11 comments

Ever pour yourself a nice, frosty glass of iced coffee only to discover it tastes a little...off? It might not be you, and it might not be the coffee—it might, in fact, be the ice itself. More

The Serious Eats Guide to Pourover Coffee

Drinks Liz Clayton 11 comments

Whether you call it by-the-cup, hand-brewed, or manually brewed coffee, anytime you're creating a fresh, single cup experience by pouring water over coffee into a cone, you're making a "pourover"—a flavorful, clean-tasting way to express the qualities of drip coffee (that can hold myriad subtle and fanciful flavors that can get lost in the concentration of espresso, or the sludge of a French press, or the uneven extraction of most automatic drip machines.) Today we offer you our definitive guide to pourover. More

The Easiest Way to Make Vanilla Ice Cream at Home

Sweets Max Falkowitz 32 comments

As far as desserts go, ice cream's incredibly easy to make. To prove it, I've laid out what I think is the easiest way to make vanilla ice cream* at home, step by step, ingredient by ingredient. You'll need less than 30 minutes of active prep time, a few hours to an overnight wait, and half an hour of effortless churn time. And that's it: start this recipe in the morning and you can have fresh ice cream for dessert that night. More

You're in Hot Water: Does Coffee Brewing Temperature Matter?

Drinks Meister 4 comments

What's the right water temperature for brewing coffee at home? The team at Verve Coffee Roasters has an idea or two. More

What's Your Iced Coffee Method?

Drinks Maggie Hoffman 33 comments

As long as the sun is out (even if the wind is brisk), I'm game for a cool afternoon caffeine kick. But these days there's an entire menu of possible iced coffee brewing methods...even if you're just making yourself an iced coffee at home. Here's a rundown of a few different options. More

Why Doesn't the Coffee I Make at Home Taste As Good As Café Coffee?

Drinks Meister 18 comments

Ever wonder why the coffee your favorite barista makes you is always better than what you brew at home—even when you're using the same beans? Don't worry: You're not alone, and you're not necessarily doing it wrong. More

Cocktail 101: How to Cut Citrus Wedges

Drinks Michael Dietsch 13 comments

All you'll need for this simple cocktail garnish is a sharp knife, a cutting board, and well-washed citrus. A sharp knife is especially important here because a dull knife will squeeze the fruit into a misshapen lump, which will make your wedges look weird. No one likes weird wedges. More

7 Tips for Using the Homebrew Kit Santa Brought You

Drinks Jonathan Moxey 14 comments

Found a homebrewing kit under the tree this year? Awesome! But before you get started, allow me to share a few tips that will give you a leg up and improve the quality of your initial batches of beer. More

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