I have a candy recipe I really wanna try tonight but I only have a meat thermometer. Can I use that instead of a candy thermometer? Or is there some other way to tell when the candy is at the "hard crack stage, or 300 degrees on a candy thermometer"?
Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.
Here's the best way to do it.
While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition.
If you have a cast-iron skillet and a couple of pears, you're quite close to cake. WIth a crisp bottom and sides and soft center, it's the perfect breakfast or dessert.
Before you continue reading, may I kindly suggest that you do the following in order to save yourself some time in the future: drop what you are doing right now, and shoot an email out to all of your Thanksgiving guests informing them of the menu change you are about to make. This year, you will be frying your brussels sprouts. And this is why.
This particular method is for folks who want the fastest, quickest, easiest route to juicy turkey meat, and ultra-crisp skin. Basically it's a method for lazy folks with great taste. Sound like you? Then spatchcock the bird. I'll show you how.
For what tastes like a complex sauce, the thick, sweet, and salty tonkatsu sauce is incredibly easy to throw together to go along with your fried golden and crispy panko-crusted cutlets.
I caught the raw cabbage bug late in life. Which is to say, for most of my life, I thought of it in coleslaw form—and not the good kind either, but wilting cabbage smothered in white sauce that was too sweet and tasted sort of like mayonnaise gone bad. So it did not occur to me until recently that raw cabbage could actually be quite good. Sweet and a little crunchy, it can be dressed in all kinds of ways.
Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze.
Pork, tofu, light broth -- what could possibly make this bland-looking, seemingly ho-hum dish worth the attention? It's the Thai seasoning paste. You've got to try it to believe it.
This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more.
BLTs are one of my top restaurant orders: toasted bread, ripe tomatoes, refreshing iceberg lettuce, a slather of mayo, and a layer of crisp, greasy bacon. It can't be messed up, but of course, it can get a few alterations. Like candied bacon and tomato jam.
Got any plans for the Fourth? We've already given you 57 recipes for the juiciest burgers and hot dogs, as well as salads, guacamole, and more. (Oh, and you need drinks and desserts too?) With grilling on the mind, we asked all of the SE staffers to share their favorite things to throw on the grill.
Beef tripe, stir-fried with chili bean paste and a touch of soy sauce. Add ginger, scallions, garlic. The slices will soak up the flavors and seasonings, all the while retaining their crispy edges. Serve with rice. Eat as much of this (stomach) as you can stomach.
Soft white and rye buns for hamburgers, sandwiches, or dinner rolls.
Impressive in size, scope, and taste, this overstuffed Italian party panini was seriously one of the greatest things to come off my grill recently. Layers of mortadella, Genoa salami, provolone, and hot capicola are topped with marinated veggies, pepperoncinis, roasted red peppers, and lettuce, then put over a medium-low fire and topped with bricks to compress it down into a warm panini. (Right?!?)
Now that we know how to make our own chashu pork at home and steamed folded bao are readily available from any Chinese market, making pork belly buns at home is ridiculously easy.
[Photographs: J. Kenji Lopez-Alt] Note: This recipe can be made using leftover broth from chashu pork. If you have this broth, replace all the ingredients in the marinade with the broth. About the author: J. Kenji Lopez-Alt is the Managing...
Note: For best results, use a hand blender along with the jar it came with. For a more stable mayonnaise, add a pinch of soy lecithin (available in health and nutrition stores) along with the tofu....
Crispy and golden brown on the outside, creamy and tender in the middle with some good garlicky mayo (aïoli, if you will) for dipping in, the key to a really great rösti is twofold.
This isn't the most traditional recipe for oyakodon in that I just can't resist slightly caramelizing the onions. I also use leftover chicken, the small scraggly bits of dark meat pulled off a chicken carcass are my favorites. Upgrade the water to homemade dashi or chicken stock if you're feeling fancy, but I proudly endorse powdered kombu dashi.
[Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of...
I have a candy recipe I really wanna try tonight but I only have a meat thermometer. Can I use that instead of a candy thermometer? Or is there some other way to tell when the candy is at the...