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)?
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.
Guacamole was the very first dish I learned how to make, unless you count heating up a frozen chicken pot pie or pouring hot water into a Cup of Noodles. The best guacamole is the simplest. What's the best way to incorporate aromatics? Does the seed really prevent it from browning? What's the best way to mash your 'cados? We'll answer all of those questions today.
Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.
While pumpkin bread is wonderful in its simplicity, it is possible to heighten your seasonal eating by adding a healthy helping of chocolate chip cookie dough to the batter. It gives the bread a decadently gooey center, and the spiciness of the pumpkin bread works beautifully with the brown sugar and chocolate in the cookies. Feel like gilding the lily? Go ahead, serve it with ice cream.
Imagine dozens of cinnamon roll nuggets piled together and bound by caramel and you have Monkey Bread.
A good sticky bun (and we're not talking about the mall variety) can be a transcendent experience, just ask our own Ed Levine who had his mind blown by a roadside bun at Knaus Berry Farm in Homestead, Florida. It's pretty much impossible to read Ed's tale of this incredible sticky bun in the Serious Eats book without needing to try one out for yourself.
At Serious Eats, we care about the big questions. "What's the difference between Sicilian-style pizza and grandma pizza?" "What's the difference between a slider and a mini-hamburger?" And, more recently, "What are all the different styles of doughnut?" Because there are cake and yeasted and crullers and fritters, cider and potato and sour cream, malasadas and beignets and churros—wait, do we count churros? We'll get to that later. Come meet all the different doughnuts in this great land. (And add your own favorites in the comments.)