A couple of weeks back a friend of mine asked how to poach a large number of eggs for a brunch party. Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to ready-to-serve once brunch begins. Here's how it's done.
'faq' on Serious Eats
Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.
Spurred by reader demand, we go even deeper into the world of tomato-storage and come back with lots more data. Will our claim that refrigeration can be your best choice for tomato storage hold, or will we have to retract the whole thing? Drumroll please...
I've heard chefs on TV and in books say that combining both oil and butter in a skillet when you sauté lets you heat the butter to a higher temperature without smoking. Is there any truth in this?
Many recipes instruct you to add garlic to the pan only after the onion has already cooked for a few minutes. Why is that? And why can't you just add them both at the same time? We ran some tests to find out.
I've spent my whole life soaking black beans before cooking them just like every other bean around. But Russ Parsons of the L.A. Times recently chastised me for it, claiming that un-soaked black beans are better in almost every way. I put it to the test, comparing soaked and un-soaked beans for flavor, texture, color, ease of preparation, and, er, digestibility. Guess which method came out on top?
People, even experts, swear that you should never put a tomato in the fridge. They are wrong. Here's the follow-up to our tomato-storage tests from earlier in the summer, with some basic tips for how you really should store your tomatoes.
Add a little water to absinthe or pastis and the spirit suddenly goes milky. Why? We dig into the mystery and science.
So you're in the middle of baking cookies and find out that what you thought was cocoa powder is really a jar of peanut butter. Can you swap in a chocolate bar instead? The answer's a tricky one.
There are some baking ingredients you can substitute without a problem, but what about cocoa powder?
The going wisdom is that tomatoes don't belong in the fridge. Our tests show that it may be a lot more complicated than that.
Is a pressure cooker the secret weapon for perfectly cooked grains? We put it to the test, with surprising results.
The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true? We tried a series of tests to find out which you should do and which you should forget.
Bread doesn't just go stale by drying out: It also goes stale due to the retrogradation of starch. Don't know what that means? We explain it, then show how best to store bread so that you can eat it days on end.
On a molecular level, all fats are composed of triglycerides—a compound of three fatty acids bound to a molecule of glycerol.
Wait, sorry, did your eyes just glaze over? Yeah, mine too. Let's start over.
Sam Adams founder Jim Koch swallows active dry yeast before drinking, claiming it can help keep you from getting wasted. Today we'll look at the science of alcohol metabolism to find out if this trick could actually work.
Some people swear that finising pasta on the heat with its sauce and some of the starchy pasta-boiling water produces the best result. Others just sauce on top. Who's right? And does the starch make much of a difference? Plus, learn the secret of Pasta Bullet Time in the Serious Eats version of The Matrix.
One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.
"Chefs and cooks tell me that I should be seasoning my food in stages as I go, but what's the difference between doing that and just adding salt at the table with a salt shaker?" We test it and find out.
How much salt should you add to your pasta-cooking water? A batch of taste tests provide a useful range while proving a common tip dead wrong.