Does anyone out there have any tips for using fresh mozzarella (as opposed to shredded) on a pizza baked in a home oven for 5-7 minutes on the Baking Steel? I have tried a couple of times now, and I am getting quite a bit of moisture from the fresh cheese. I read that I should slice the cheese thin and early, then place it in the fridge wrapped in paper towels to remove some of the moisture, but that didn't seem to do anything. The cheese still melted very moist, and the paper towels didn't seem to have any moisture in them. The cheese that I purchased was fresh made in my local grocery, but wasn't stored in liquid. What about putting the cheese in the freezer for a bit prior to baking? Would that ruin it? Or should I just pass on using fresh mozz in my home oven (maxing out at 500 degrees)?
Using carbonara as the starting point, this recipe adds in a bit of crispy kale to round out the meal, all with nothing more than a skillet and a bowl. Before you get all huffy and puffy about this not being a traditional carbonara, let me just say it outright: this is not your traditional Italian carbonara. But the result is a creamy, delicious, one-pot dish that's perfect for a weeknight dinner—the proof is in the pasta.
If there is one universal culinary truth, it's that bacon is easy, which probably explains why I don't often order it on my burger. It takes the fun and the challenge out of the whole thing. Pretty much any burger's gonna taste good with a pile of crisp bacon on top of it, right? Well today we're throwing decency to the wind. I don't often eat bacon on my burgers, but when I do, I want them to be the baconiest bacon burgers I can eat.
Having just adopted a French bulldog named Dumpling, I'm quickly finding out that taking care of a puppy is very similar to taking care of a good cast iron pan, and in some ways, almost as satisfying. They both require a little work, a little patience, and a whole lot of loyalty. The main difference is that in return for my investment, my cast iron pan gives me golden-brown fried chicken, sizzling bacon, corn bread, apple pies, charred hash, perfectly seared steaks, bubbly pizzas, and, yes, crisp dumplings. Dumpling the puppy, on the other hand, gives me mostly licks, chews, and a whole lot of poop. You do the math.
I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) in the name of truth and pageviews, and if you want to take a look at those, you can scroll on down to the bottom of this article for some links. But today, I'm fighting back for once. We're going to put to rest seven of the most stubborn myths about grilling steaks, and hopefully come out the other end as better—or at the very least, slightly less frustrated—people.
Classic grilled steak fajitas in a richly flavored marinade, served with sizzled peppers and onions in soft flour tortillas.
I'm not particularly proud of my time time spent working at the kinds of cheesy chain restaurants you'd find next to the Victoria's Secret at the mall or perhaps in Times Square. But aside from making me shun any writer that uses the phrase "X to perfection," it did teach me one valuable lesson: People looooooove meat served on a sizzling platter. Today at The Food Lab, we figure out the best way to make them at home.
The Burger Lab's Toppings Week 2013: Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish
It took the Shake Shack years before it introduced a second burger on its menu aside from its signature Shackburger. When it hit the boards, the Smoke Shack was a near instant hit (we sure loved it). It took the signature well-seared Shake Shack patty and paired it with crisp bacon and a sweet-hot pickled pepper relish. It's a flavor combination worth repeating as often as possible, so I decided to take my own spin on it to the backyard burger.
The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)
So you got your tender, well-marbled, expensive-as-all-get-out, funky-smelling, thick-cut steak. What's the best way to cook it? And I'm not just talking "the best" way to cook it. I'm talking THE ALL OUT, NO HOLDS BARRED, TAKE NO PRISONERS, THIS IS THE BEST FREAKING STEAK YOU'LL EVER HAVE IN YOUR LIFE BEST way to cook it.What does that mean? It means we'll have to do better than we've done in the past.
[Photographs: Nick Solares] The Brindle Room 277 East 10th Street New York, NY 10009 (b/n 1st Ave and 2nd Ave; map); 212-529-9702; brindleroom.com Cooking Method: Griddled Short Order: A hefty, funky, juicy burger made from the dry aged trimmings...
A grilled cheese stuffed with crisp bacon, tomato, and avocado.
A caprese salad stuffed into a hot and crispy grilled cheese sandwich.
You know what makes a heck of a good grilled cheese? Mozzarella, tomato, basil, and some good olive oil. That's what. All of the flavors of a Caprese salad in a crispy, crusty package.
Creamy eggs baked in creamy avocado is more delicious than you'd think.
In their 2011 post about "Italian Tacos", the folks from Ideas in Food fry a slice of provolone cheese on the griddle until it's a deep golden brown, then fold it over a rolling pin, tuile-style, and let it harden into the shape of a little crispy taco shell before stuffing it with fried mortadella and pickled peppers. It looks delicious. I decided to use the same technique to up my breakfast taco game.
I'm not a betting man, but if I were, I'd place good odds on this grilled cheese with guacamole being one of the best things ever.
Once upon a time, in my lunchbox and in the lunchboxes of the other kids at my lunch table, there was just one kind of Oreo. You know. An Oreo. The lucky kids had Double Stuf. But that was about it. Now, there are dozens of variations of the classic cookie. So we, of course, had to try them all out.
It's exciting times indeed in the world of backyard pizza-making. Last year, I tested out two fantastic products that improved the quality of my home-baked pizzas by leaps and bounds. This year, I've combined their powers to produce the ultimate—and inexpensive—home pie-slinging setup.
These Confetti Cookies are made for unabashed sprinkles lovers. The teeny multicolored bits make their way into these chewy snickerdoodle inspired cookies by way of crunchy-sweet Birthday Cake Crumb and into the dough where they melt and tie dye the insides of these oversized cookies.
A fresh and crunchy steak salad with a sweet-hot fish sauce-based dressing. It can be made ahead and stored overnight to pack for a next-day lunch.
Are you a great writer and photographer who is infinitely passionate about pizza? Good news! We are looking to grow our contributor base for Slice and are currently accepting applications. These positions are commitments to ongoing assignments that pay per post. Please read the following guidelines carefully before responding.
[Photographs: Adam Kuban] I've had the January/February 2010 issue of Cook's Illustrated sitting in my to-do stack of crap since it came out. In it, a recipe for deep dish pizza. (You can find that recipe here, though it's behind a paywall. Sorry! Oh, or try this website, which has it: http://thirtyaweek.wordpress.com/2010/01/28/deep-dish-pizza-recipe) With some free time last Saturday, I set about making the stuff. Above is one of my finished pies (the recipe makes two 9-inch-round pizzas). Since all the junk is in the proverbial trunk, i.e., you can't see nothin' but sauce, I'll tell you that this one...
Tasting sort of like mini-burritos with all the extraneous ingredients expelled, two of these make for a solid meal. Just remember that the skirt steak needs to be coddled, or it will pay back your carelessness by being tough and chewy. Basically, it needs to be treated like the steak it is.
I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience.
Poaching eggs is like any other high-risk pursuit: those who can, do. (Those who can't, just click on this slideshow for a quick tutorial.) But the fun doesn't stop once you've joined the able ranks. While the greatest thing about a poached egg is its simplicity, there are countless ways to enjoy eating one (like on a bowl of ramen, or did somebody say shakshuka?).
Want to impress your pizza-loving lady this Valentine's Day? For this installment of Top This, Kesté pizzaiolo Roberto Caporuscio shows us how to make a pizza stuffed with nutella, berries, and ricotta.