'technique' on Serious Eats

Bang Bang Chicken, Hold the Bangin': The Modern Way to Make Sichuan Chicken Salad

True bang bang ji si gets its name from the sound that a mallet makes when beating the tough chicken breasts of yesteryear into tender submission before dressing them in a sauce flavored with Sichuan peppercorns, garlic, sesame seed, Chinkiang vinegar, and roasted chili oil. But with today's tender chickens, the actually banging part of bang bang chicken is nothing more than a relic of the past. Let's bring this dish into the modern age, shall we? More

Make This Light and Easy Chicken Salad With Avocado, Corn, and Miso Dressing

The other day I discovered that the secret to making the best chicken salad is to cook that chicken in a sealed bag, packing the bag with aromatics to infuse the chicken with extra flavor. The method works great in a classic mayo-based chicken salad but I hate to see a good technique relegated to one single use, so I decided to adapt it a bit. This Japanese-inspired chicken salad with a creamy miso dressing, avocado, and corn is a winner. More

Use Your Sous-Vide Cooker for the Juiciest, Most Flavorful Chicken Salads

Sous-vide often gets touted as a technique to guarantee moist and tender pan-roasted chicken. But why limit sous-vide to hot applications? Doesn't cold chicken deserve to be just as juicy and flavorful as hot chicken? A couple dozen chicken breasts and a few days of tinkering later and I had the tastiest, juiciest, most flavor-packed chicken salad ever. Here's how it works. More

How to Make Easy Pan-Roasted Chicken Breasts With Morel Mushroom Pan Sauce

I've always maintained that good technique is the key to creativity and freedom in the kitchen—once you learn the basics, you have the tools to start cooking the way you want, whether that guiding principle is history, family, tradition, Pastafarianism, or in the case of this simple pan-roasted chicken with morel mushrooms, seasonality. This recipe combines two simple techniques into one brand new dish. More

The Food Lab's Definitive Guide to Grilled Steak

Want to know how to grill a steak? Here's my advice: DO NOT DO IT THE WAY THEY DO IT AT STEAKHOUSES. It seems counterintuitive. Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it's done, right? Well, yes. They know how to cook a steak in a steakhouse setting where their goal is consistency, quality, and more importantly—speed. At home, on the other hand, consistency and quality are important, but speed? Not so much. The fact that you can take some time to treat your meat right means that it's possible to cook a steak at home much better than it can be done at any steakhouse. True story. Here's my complete guide to buying, storing, cooking, and eating the very best grilled steak. More

Boldly Go Where No Caprese Salad Has Gone Before: Fried Caprese Bombs

I decided to create a fried hybrid—a frybrid, if you will—of two of my favorite mozzarella-based appetizers: caprese salad and mozzarella sticks. The resulting Fried Caprese Bombs consist of mozzarella-filled mini tomatoes that are breadcrumbed, fried, and served with a balsamic reduction. Crispy outside, gooey inside, and slightly sweet, this is one appetizer you have to try. More

How to Make Cemita Rolls, The Ultimate Sandwich Bun

If you know anything about tortas or cemita sandwiches, it's that they're stacked tall with toppings that are are soft or extremely moist like avocado, shredded cheese, refried beans, or chipotle chilies. That means that the right structure is of utmost importance when designing a bun for them. Our cemita bun has a not-too-soft, not-too-dense, rich and tender egg-enriched crumb. Oh, and it's easy to make. More

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