Explore by Tags

Entries tagged with 'cooking'

App Review: Appetites Cooking App for the iPad

Jenny Lee-Adrian 1 comment

Appetites may change the way cooking apps could be created in the future. Instead of step-by-step photo instructions, the iPad app has video instructions shot from the viewpoint of the cook. A person can make a dish at his or her own pace by scrolling to the next video step, which starts seamlessly with no extra prompting. More

The Pizza Lab: Bringing New York Style Pizza Sauce Home

Slice J. Kenji López-Alt 56 comments

The key to great NY-style sauce is the balance between sweetness, acidity, heat, with a definite herbal backbone and a texture that's thin enough enough to spread, but thick enough to keep your pizza from turning soggy during the de rigeur fold-and-carry. More

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

Slice J. Kenji López-Alt 103 comments

Fermentation is a fascinating thing. It's what gives a great pizza crust (and all yeast-leavened breads, for that matter) its light, airy structure and distinctive complex, slightly sour taste. But what's the best way to ferment dough? This week, I try to find out. More

The Pizza Lab: Bringing Neapolitan Pizza Home (aka 'The Skillet-Broiler Method')

Slice J. Kenji López-Alt 94 comments

Perfect Neapolitan pizza at home is a myth. It's a golden ring that can be strived for but never quite achieved. So where does that leave the rest of us home cooks? The ones who want to throw together a quick, really good pizza that doesn't require jury-rigging the oven? Lucky for us, really-really-good-but-not-quite-authentic-Neapolitan-pizza is not an unattainable goal. All you need is a skillet and your oven's broiler. More

How to Grill Pizza Indoors

Slice J. Kenji López-Alt 27 comments

If you've got a backyard or deck and a grill, grilling pizzas is a natural in the summer. After lighting up the grill, hot, crisp-chewy, perfectly blistered crust is just a few minutes away. But what if you, like me, recently moved from a decked-out Brooklyn apartment to a Manhattan high rise with no outdoor space? The answer seems obvious: Grill the pizza indoors on a grill pan. More

Flavorful Toppings for a Robust Sourdough Crust

Slice Aaron Mattis 8 comments

Having had great success with dough recipes from Peter Reinhart's American Pie, I expected his sourdough crust to be as tangy and aromatic as the best examples of this superior variety of bread. My toppings would have to be equally assertive and delicious to create balanced and harmonious pizza. Here's what I used.... More

Top This: 'Muffuletta' Pizza

Slice J. Kenji López-Alt 22 comments

You know what's a frickin' awesome pizza topping? Leftover olive salad mix from a muffuletta I made a couple weeks ago. Delicious. Get the recipe here! More

Basil on a Pizza: Before or After Baking?

Slice Aaron Mattis 35 comments

Dom DeMarco scissoring fresh basil onto a pizza at Di Fara. And, yes, we know that pizza is burned! [Photograph: Adam Kuban] Pizzablogger's informative email about Neapolitan basil got us at Slice HQ thinking about the many ways basil can be added to a pie. Do you like basil added before the pie goes in the oven so its flavor mingles with that of the sauce or added after the pie comes out of the oven so it doesn't wilt? And how do you like 'dem leaves—whole or cut into a chiffonade?... More

How to Make Thin-Crust Focaccia Pizza

Slice Aaron Mattis 33 comments

Many Slice'rs, myself included, use various pizza hacks to approximate the heat of a wood oven in a standard gas or electric home oven. The other night I wanted to try something different. I wondered what would happen if I accepted the limitations of my home oven instead of trying to overcome them. More

Broiled No-Knead Pizza (No-Knead Pizza 102)

Slice Aaron Mattis 24 comments

Because these pizzas are so thin, it's possible to overcome the limitations of a home oven and generate extreme heat long enough to bake the pie to blistery perfection. I find that the easiest and safest way to achieve this level of heat is Heston Blumenthal's broiler method. Blumenthal superheats a cast iron skillet, inverts it, places the pie on the underside of the skillet, and slides it under the broiler to cook the pizza with bidirectional heat. More

How to Make No-Knead Pizza Dough (No-Knead Pizza 101)

Slice Aaron Mattis 37 comments

The best and worst thing about this dough is that it's wet and sticky: Water develops the gluten proteins in the flour, causing the dough to stretch beautifully when the yeast produces a high volume of gas in the heat of the oven. It's undeniably hard to roll out, but considering that rolling out the dough is the only difficult step in the entire process, this strikes me as an eminently fair trade-off. More

Fleischmann's New Pizza Crust Yeast

Slice Aaron Mattis 19 comments

[Photograph: pizzacrustyeast.com] Fleischmann's has introduced a new pizza crust yeast. Have any pizza-makers out there tried it yet? The breadheads over at The Fresh Loaf seem to like it. Fleischmann's product site for the new yeast makes it clear that it's aimed at people who want to make pizza quickly. You simply stir it in (no need to proof), knead, and stretch it out. It contains dough relaxers so you don't have to let it rest before shaping. Have you used it? Let us know what you think.... More

The Best Way to Reheat Pizza

Slice Aaron Mattis 72 comments

While I enjoy the occasional cold slice, I usually prefer to warm up my pizza, as do most people. But how? Let me show you ... More

Pizza Girl: Making My First Pizza

Slice apizzagirl 12 comments

Every week, Pizza Girl (Diary of a Pizza Girl) stops by Slice with insights and a behind-the-scenes look into the world of pizza-delivery drivers. Think of it as PG's My Pie Monday but two days early. Take it away, Pizza Girl! More

How to Make Grilled Pizza

Slice J. Kenji López-Alt 52 comments

For my money, grilling pizza is by far the best way to cook pizza at home. The basic theory is easy. Take a round of pizza dough, expose it to the intense heat of a grill, flip it, top it, char the bottom, and serve. Because grills can reach upwards of 600°F and emit radiant energy like a motherfu**er, the pizzas bubble, crisp, and char in about 45 seconds flat per side. That's timing that rivals the hottest wood-burning oven, and just like those pizzas, the result is a crust that is soft and chewy in the center, with a crisp, crackly shell that's deeply charred in spots. More

Top This: How to Make Shaved Asparagus Pizza

Slice Adam Kuban 17 comments

Today on Slice, the debut of a new column ... Top This, in which we focus on a pizza topping you might not have thought of or have wondered how to work onto your pies. The first installment, shaved asparagus, as found on the Bird's Nest pizza at Jim Lahey's pizzeria, Co. More

Video: Making Perfectly Cooked '22nd Century' Hamburgers at the French Culinary Institute

A Hamburger Today Robyn Lee 6 comments

This week on Ozersky.tv, Josh Ozersky visited the French Culinary Institute in New York City to see how chefs Nils Norén (Vice President of Culinary and Pastry Arts) and Dave Arnold (Director of Culinary Technology) make perfectly cooked burgers... More

Video: Zaylee Jean, Three-Year-Old Host of The Yippity Yo Cooking Show

Robyn Lee 12 comments

Zaylee Jean is only three years old, but it looks like she's on the road to stardom in the first episode of her show, The Yippity Yo Cooking Show, where she shows you how to make her grandma's chocolate chip cookies. Okay, the video needs captions because it's hard to understand what she's saying/squealing, but I can't stop watching. Few cooking show hosts would say, "I will break you," in case you mess up the recipe, or mutter, "Son of a biscuit" while scooping Crisco out of a bowl. Probably because it's cutest when a three-year-old does it. More

The Burger Lab: The Ultimate Homemade Sliders

A Hamburger Today J. Kenji López-Alt 48 comments

Invented in Wichita, Kansas in 1916 by Walter Anderson (founder of White Castle), sliders were at one time the predominant form of burger on the planet. Weighing in at under two ounces, the diminutive sandwiches are made by slowly steam-griddling thin, all-beef patties on a bed of onions,. This basic methodology leaves plenty of room for interpretation: Should the onions be sliced or diced? How cooked should they be? What order should the burger be stacked in? How does the meat get cooked? I found the answer to these questions and more while developing the ultimate slider recipe for this week's Burger Lab. More

Critic-Turned-Cook: The Coolest Things I Learned While Working in Professional Kitchens

Leslie Kelly 20 comments

After trading my pen for a pan and working in nearly a dozen different kitchens, I've picked up some amazing techniques. I am still in awe every time I walk in a kitchen and watched the seasoned pros do their thing with such style and grace. They make it look so easy. It's not. More

More Posts