I own a VitaPrep 3, which boasts a full 3 horsepower. It cost a little more, but I love it. The blades actually spin fast enough at high speed that the friction generates heat. As in, enough heat to put in cold chicken stock and veggies and end up with a steaming hot soup!
Shrimp and grits!
@J. Kenji López-Alt
Serious Eats Meetup on September 6th!
San Francisco Ferry Marketplace?
(and yes, I'm being selfish because that's the only day I happen to be in town AND my company has put me up in a great hotel downtown!)
When I was in my small apartment, I was lucky enough to have a wood burning fireplace with a full chimney. Out came the the grate for the logs, and in went my Lodge cast iron camp grill!
Trying to cook it himself...
A few years ago I got the KitchenAid meat grinder attachment for my stand mixer. I use Kenji's blend of sirloin, brisket (usually sub skirt), and oxtail. These burgers have ruined me for all other burgers!
Charleston Wine & Food Festival!!!
I hate getting a delicious gourmet burger and then not being able to set it down because the bun can't take the juices.
A perfectly cooked medium rare dry aged New York Strip!
I like to use the Weber Char-Basket charcoal holders under my wok. They let you really concentrate your hot coals without having them spill down the sides of your pile, and the 2 baskets together hold about one chimney full of coals. Plus you can still use the normal grate or the one Kenji shows with the wok hole, and you don't have to worry about the stability or air flow issues that you have with the chimney.
I also consider their heavy red leather grill gloves an absolute essential for any kind of grilling. Mine have seen enough use that they've charred black from the palms to the fingertips!
Exactly what you said, but rather than butter, I prefer to baste or quick marinate (post steaming of course) in a balsamic vinaigrette
I like the salad spinner because I can also use it to get the seeds out of tomatoes. In fact, mine sees more use from tomatoes than greens.
Whatever cooking technique or sauce you're using, fried, grilled, or baked (but never breaded or battered!), the key to the ultimate crispy skin is to begin with DRY wings. Moisture in the skin begins to steam and prevents the wings from achieving golden crispy perfection. And if you're deep frying, the extra water can cause excessive oil eruptions; not good on a gas burner.
Now, you can dry the wings off with a paper towel, but this still leaves a lot if moisture in the skin. I've found that the most effective way to get the desired level of moisture out of the skin is this: after prepping into wings and drummettes, arrange them on a drying or cooling rack over a sheet pan, uncovered. Place the wings, still uncovered, in the fridge for about an hour. If time is a factor, you can do the same thing in a convection oven on the lowest setting (mine goes down to 170°) for about 15 minutes. Remember, you're only drying them, not cooking them. After the drying is complete, resume with your desired cooking and saucing technique.
I have experienced two Pyrex dishes exploding, and when I say explode, I do not mean crack, break, or shatter. I mean EXPLODE. Modern Pyrex does not do well under high temperatures, and it also fails epically under any significant temperature change. I am really not trying to exaggerate this, but I am honestly scared of these dishes. In my kitchen, we refer to them as "the most dangerous thing in the kitchen". Pyrex doesn't just break, it explodes and sends small shards of glass flying in all directions. Consumer Reports has done a series of articles on how bad this problem actually is, and if you're interested in checking it out,
If you really want to try your luck with a Pyrex under the broiler, please, for god's sake, wear eye protection.
I recently attended the Charleston Food & Wine Festival, where I had the chance to sample fresh shrimp from the Mississippi Gulf Coast. The purveyor was touting the safety of the Gulf Coast seafood. I can't speak for safety, but I can speak for flavor. Unfortunately, the shrimp had a very strong flavor and odor of what I can only describe as deisel fuel. Not very appetizing.
Is Craftbar associated with Tom Colicchio's Craft restaurants?
@square_pie: I completely agree. The MOS (Military Operation Specialty) of the Cook is a dying art. I last served with the UMSC in Iraq in 2004 during OIF 2. We were lucky enough to have a few actual, honest to god Marine Corps Cooks attached to us for awhile. We were always dirty, tired and hungry, and they did the absolute best with what they had available to feed us. The key component was that they ate the same meals that they prepared for us, right along side of us. The best meal I had on the rare occasion that we were able to eat at a privatized dining hall on base couldn't hold a candle to the worst meal I had prepared by a military cook. And hunger is always the best sauce.
Komi is a must. Try the tasting menu, pricey but worth every penny. Reservations required.
I love mine! I use it for soups, stews, braising, slow cooking, and most importantly, frying. I highly recommend the Lodge enameled cast iron Dutch oven, not the LeCreuset. Unless of course you enjoy paying more than 3 times the price for a product of equal quality. Plus Lodge products are made in the US.
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