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Breakfast Sandwich Poll, Part III: What's Your Favorite Meat?
Now it's time for the meat. Bacon, ham, sausage, or something else? Or maybe you prefer it meatless (that's fine too!). Take the poll! »Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack
By this point, there is absolutely no question that the method of cooking foods at precise low-temperatures in vacuum-sealed pouches (commonly referred to as "sous-vide") has revolutionized fine-dining kitchens around the world. But the question of when this technique will trickle down to home users—and it certainly is a question of when, and not if—remains to be answered. The Sous-Vide Supreme is certainly a big step in the right direction. But at $450, for most people, it still remains prohibitively costly. In an effort to help those who'd like to experiment with sous-vide cookery without having to put in the capital, a couple weeks ago I devised a novel solution to the problem: cook your food in a beer cooler. I put the hack method head-to-head against the Sous-Vide Supreme.Seriously Malaysian: How to Make Rendang
Rendang are dishes that are as integral to Malaysian cookery as laksas or satays. A rendang is a dish of meat stewed slowly in a coconut-curry liquid. Aromatic pastes are added in the beginning. As the meat stews in the paste and coconut milk mixture, the liquid reduces until only the oils of the coconut milk remain. To finish, the meat is lightly browned in the remaining coconut oil. The resulting dish is intensely flavorful and tender yet crisp and sticky on the outside with bits of browned aromatics.Brining Basics: Tips That Go Beyond Turkey
Brining is not limited to bone-in birds: It's a great way to get more seasoning and moisture into many lean meats (brisket, pork chops, and fresh ham among them) and even some seafood. Here are some tips on how to brine different kinds of meats.The Food Lab: Slicing Meat Against the Grain
Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, both cut from the same piece of meat, and both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band. What's the difference? It's all got to do with the angle at which it's sliced.Sous-Vide 101: Prime Steak Primer
Why would anyone want to sous-vide a steak, you might ask? The short answer is flawless execution. When a steak is cooked via standard methods, even with a precise thermometer, you run a certain risk of over or under-cooking it. This risk can be minimized, but it takes practice, and skill—even the seasoned line cooks who've been turning-and-burning steaks before vegans existed will produce the occasional slightly-too-well-done porterhouse.Photo of the Day: Knitted Sausage
[Photograph: Stephanie Casper] All the joy of packaged sausage in cuddly knitted plush form, for those who like plush food but not ones with faces on them. Available at scaper5's Etsy shop for $25 (along with other knitted meats). [via Coudal Partners] Related The Inner Workings of a Plush Meat Master Gift Guide: For the Meat Lover Grilled: Robert Bolesta...Street Food Profiles: Biker Jim's Gourmet Dogs in Denver, Colorado
Note: It's time for another edition of Street Food Profiles. This week we scoot to Denver to meet Biker Jim and his gourmet tube steak. Biker Jim himself at the cart. [Photographs: Biker Jim's] Name: Biker Jim's Gourmet Dogs Twitter: @bikerjimsdogs Vendor: Jim Pittenger Modeling one of the dogs. What's on the menu? Hot dogs made made with reindeer, elk, wild boar, buffalo, pheasant, rattlesnake, veal and a variety of rotating brat specials such as Boudin and Linguisa. Location and hours? The intersection of 16th and Arapahoe Streets in Denver (map) from 11 a.m. to 3 or 4 p.m....The Food Lab: How To Make The Best Chili Ever
The Best Chili Ever. Is there chocolate involved? Hard liquor? Marmite? Yes, yes, and yes.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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