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Guide to Grilling Great Burgers

A Hamburger Today Joshua Bousel 28 comments

The last large hurrah for grilling this season is upon us. If you're anything like me, that means you'll be manning the grill and flipping burgers for a hungry crowd depending on you to make the best of their day off from work. With failure not an option in the high stakes of backyard cookouts, some grilling burger tips are in store to ensure bovine excellence. While a few of these tips will likely be a recap of knowledge already dropped, there are a few specifics for burgers done over the flames that are worth bearing out. More

Cooking Lamb Shoulder

Robyn Lee 1 comment

Make Gina DePalma's Roman Easter Soup with lamb shoulder. Janet Fletcher of the San Francisco Chronicle explains why you should cook lamb shoulder instead of other cuts for your Easter menu or other springtime meals, labeling it as inexpensive, succulent (due to collagen and intramuscular fat), and forgiving (it's hard to overcook). She gives suggestions for what vegetables to serve it with, compares using bone-in versus boneless cuts, and shares a few recipes. Related Sunday Supper: Long Cooked Lamb Shoulder Cook the Book: Braised Shoulder of Lamb Snapshots from Italy: Roman Easter Soup Cook the Book: Almond Gnocchi with Lamb Ragu... More

Acid, the Oft-Overlooked Seasoning

Robyn Lee 8 comments

Photograph from mattieb on Flickr Russ Parsons of the Los Angeles Times reminds us that even though we may tend to reach for the salt shaker to add flavor to a dish, the addition of acidity can also work wonders: Salt is a flavor potentiator—in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine. Parsons suggests keeping a variety of citrus fruits and vinegars on hand. Mostly important is a good red wine vinegar—he gives instructions for how to make your own out of a good bottle of wine.... More

How To Cook Perfect Hard-Boiled Eggs

Robyn Lee 15 comments

Nick Kindelsperger of The Paupered Chef went on a search for the perfect hard-boiled egg, that is, cooking it at 154°F for an undetermined amount of time, and found that four hours was the golden number. I'm rather impatient, so four hours wouldn't cut it for me, but I'm very curious to try these super creamy-yolked eggs that lack a funky sulfuric smell. Related Grocery Store Eggs Vs. Public Market Eggs Photo of the Day: 300 Minute Egg How To Peel A Hard-Boiled Egg... More

Cook the Book: Can't Find a Lid for That Pot?

Serious Eats Adam Kuban 1 comment

Apart from giving sound how-to advice on cooking particular food items, James Peterson's What's a Cook to Do? gives all sorts of little kitchen hacks. Don't have a sifter? You can use a fine-mesh strainer and your hand or the... More

Cook the Book: Steaks, By Cut

Ed Levine 6 comments

With all the talk today in the nation's various food sections about grilling and steak, I thought it would be fitting to feature a steak-related tip from What's a Cook to Do?, James Patterson's extremely useful book of kitchen tips that explains almost everything. After the jump, Steaks, by Cut. And, thanks to the good folks at Artisan Books, we're giving away five (5) copies of this enormously helpful book.... More

Grind Your Own, Or Not

Adam Kuban 2 comments

If you'll humor me, I've got two more burger-related items for all my Meatheads out there today, and then I'll give the beef stuff a rest. The first is a set of photos from Joshua "Meatwave" Bousel that shows that it really isn't that difficult to grind your own before grilling your own. Those are Bousel's pix above; click on them to view the rest of the series.... More

The Perfect Grilled Cheese Sandwich

Serious Eats Ed Levine 21 comments

As I mentioned yesterday when introducing this week's Cook the Book feature, James Peterson's What's a Cook to Do? explains almost everything, from how to deglaze a pan to how to make the perfect grilled cheese sandwich. Today, we're making... More

Cook the Book: Sometimes an Older Egg Is Better

Serious Eats Ed Levine Post a comment

There are lots of great egg tips in What's a Cook to Do? but none better than How to Store and Use Older Eggs: Eggs keep for weeks in the refrigerator, and while it takes them a very long... More

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