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From Serious Eats: New York

The Best Ramen in New York City

okay, really couldn't wait—just went to Hide-Chan. perfect lunch on a gloomy day!

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How to Make a Vegetable Puree

@Larikatz, if you do want to remove the skins in advance, take a look at my old post about making tomato water—the first few slides show the steps. And cauliflower purees are my absolute fave, too!

http://www.seriouseats.com/2010/06/how-to-make-tomato-water.html

ps. I am not Kenji.. really!

From Serious Eats

How to Clean Fresh Squid

CR, if they really are frozen whole, I don't see why not. I went in to the fish market in my neighborhood early in the morning and asked for their uncleaned stuff. I'm sure if you call ahead, any market would hold some for you!

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Candied Espresso and Brown Sugar Seeds

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How to Roast Perfect Pumpkin Seeds

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Basic Roasted Pumpkin Seeds

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How to Make Dried Apple Chips

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Recent Comments

From Serious Eats: New York

The Best Ramen in New York City

okay, really couldn't wait—just went to Hide-Chan. perfect lunch on a gloomy day!

From Serious Eats

How to Make a Vegetable Puree

@Larikatz, if you do want to remove the skins in advance, take a look at my old post about making tomato water—the first few slides show the steps. And cauliflower purees are my absolute fave, too!

http://www.seriouseats.com/2010/06/how-to-make-tomato-water.html

ps. I am not Kenji.. really!

From Serious Eats

How to Clean Fresh Squid

CR, if they really are frozen whole, I don't see why not. I went in to the fish market in my neighborhood early in the morning and asked for their uncleaned stuff. I'm sure if you call ahead, any market would hold some for you!

See more comments by Sue Veed »

Recent Posts

From Recipes

Candied Espresso and Brown Sugar Seeds

From Serious Eats

How to Roast Perfect Pumpkin Seeds

From Recipes

Basic Roasted Pumpkin Seeds

From Serious Eats

How to Make Dried Apple Chips

From Recipes

Fruit Salad with Spiced Rum and Mint

From Sweets

How to Macerate Fruit

From Serious Eats

How to Make a Gastrique

From Recipes

Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous

From Serious Eats

How to Pan-Baste

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How to Make Crème Fraîche

From Recipes

Crème Fraîche

From Serious Eats

How to Make a Vegetable Puree

From Serious Eats

How to Make Ceviche

From Serious Eats

How to Clean Fresh Squid

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How to Prep a Chicken Paillard

From Serious Eats

How to Make Tomato Water

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How to Make Hollandaise Sauce

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How to Calibrate a Meat Thermometer

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How to Quick Pickle

From Sweets

How to Ice a Cake

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How to Make Your Own Breadcrumbs

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How to Deep-Fry at Home Without a Deep-Fryer

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How to Make Battuto: The Italian Soffritto

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How to Poach an Egg

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Black Pepper: Friend or Foe?

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