Shakshuka Tunisian one-pan dish | How to Cook

JD

October 10, 2019

0

breakfast, brunch, healthy-food

Shakshuka is a Tunisian one-pan dish featuring eggs poached in a spiced tomato, onion, and pepper sauce. It’s great for a savory breakfast or when you’re looking to dress up some eggs for dinner. The beauty of shakshuka is that rather than fussing with poaching individual eggs and adding them to a dish, you poach eight eggs right in the flavorful sauce for a fully integrated meal. The key to great shakshuka is balancing the piquancy, acidity, richness, and sweetness of its ingredients. Roasted peppers make the perfect base. We finished our shakshuka with a sprinkling of bright cilantro and salty feta cheese. Jarred or homemade roasted red peppers can be substituted for the piquillo peppers. Serve with pita or crusty bread to mop up the sauce. You will need a 12-inch skillet with a tight-fitting lid for this recipe.

Ingredients

• 3 tablespoons vegetable oil
• 2 onions, chopped fine
• 2 yellow bell peppers, stemmed, seeded, and cut into ¼-inch pieces
• 4 garlic cloves, minced
• 2 teaspoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper
• ⅛ teaspoon cayenne pepper
• 1½ cups jarred piquillo peppers or Roasted Red Peppers, chopped coarse
• 1 (14.5-ounce) can diced tomatoes
• ¼ cup water
• 2 bay leaves
• ⅓ cup chopped fresh cilantro
• 8 large eggs
• 2 ounces feta cheese, crumbled (½ cup)

Cooking Procedure

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions and bell peppers and cook until softened and beginning to brown, 8 to 10 minutes. Add garlic, tomato paste, cumin, turmeric, 1½ teaspoons salt, ¼ teaspoon pepper, and cayenne and cook, stirring frequently, until tomato paste begins to darken, about 3 minutes.
   
2. Stir in piquillo peppers, tomatoes and their juice, water, and bay leaves and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 10 to 15 minutes.
3. Off heat, discard bay leaves and stir in ¼ cup cilantro. Transfer 2 cups sauce to blender and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.
   
4. Off heat, make 4 shallow indentations (about 2 inches wide) in surface of sauce using back of spoon. Crack 2 eggs into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with feta and remaining cilantro and serve.

HOMEMADE ROASTED RED PEPPERS - A Chef's tips and trick

Sweet red bell peppers take on a whole new layer of complex, smoky flavor when roasted. Jarred roasted red peppers are definitely a convenient alternative to roasting them at home, but you can also roast your own with just a little extra effort. Our preferred method uses the broiler. Cooking times vary depending on the broiler, so watch the peppers carefully. You can substitute yellow or orange bell peppers here, but note that they roast faster than red ones; decrease the cooking time by 2 to 4 minutes. Roasted peppers make a great
topping for a pizza or addition to scrambled eggs or antipasto spread. You will need two bell peppers if you want to use them in place of the jarred piquillo peppers in this Shakshuka recipe. Store extra peppers
in the refrigerator for up to 3 days.

Roasted Red Peppers

Makes 3 cups
Adjust oven rack 2½ to 3½ inches from broiler element and heat broiler. Cut off top and bottom of 4 red bell peppers, then remove cores and stems. Slice down through sides of peppers, lay them flat on cutting board and trim away any remaining ribs. Place flattened peppers, pepper tops, and pepper bottoms skin side up on aluminum foil–lined baking sheet. Broil peppers until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through broiling. Transfer broiled peppers to bowl, cover with plastic wrap, and let steam until skins peel off easily, 10 to 15 minutes.

How to cook Baked Eggs Florentine | DIY Style

JD

October 08, 2019

0

breakfast, egg-recipe, healthy-food

Almost any food is more appealing when it comes in a neatly packaged individual serving. This recipe re-imagines eggs Florentine, with its hearty spinach and creamy sauce, as a simple baked egg dish; no tricky
poaching or last-minute assembly required. To achieve the elegant ideal of a perfect-set-white, runny-yolk egg, we added raw eggs to preheated ramekins, ensuring that the egg whites cooked before the yolks had a
chance to lose their runniness. The spinach sauce, which we used to line each ramekin, provided a buffer between the eggs and the scorching ramekin walls. Use 6-ounce ramekins with 3¼-inch diameters, measured from the inner lip. It is imperative to remove the eggs from the oven just after the whites have turned opaque but are still jiggly— carryover cooking will finish the job. We developed this recipe using a
glass baking dish; if using a metal baking pan, reduce the oven temperature to 425 degrees.

Ingredients

• 10 ounces frozen spinach, thawed
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 1 tablespoon all-purpose flour
• ¾ cup half-and-half
• 2 ounces Parmesan cheese, grated (1 cup)
• Salt and pepper
• ⅛ teaspoon dry mustard
• ⅛ teaspoon ground nutmeg
• Pinch cayenne pepper
• Vegetable oil spray
• 6 large eggs

Cooking Procedure

1. Adjust oven rack to middle position and heat oven to 500 degrees. Transfer thawed spinach to piece of cheesecloth and squeeze firmly to remove excess water.
2. Melt butter in medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in half-and-half; bring mixture to boil, whisking constantly. Simmer, whisking frequently, until thickened, 2 to 3 minutes. Remove pan from heat and stir in spinach, Parmesan, ¾ teaspoon salt, ½ teaspoon pepper, mustard, nutmeg, and cayenne.
3. Lightly spray six 6-ounce ramekins with oil spray. Evenly divide spinach filling among ramekins. Using back of spoon, push filling 1 inch up sides of ramekins to create ⅛-inch-thick layer. Shape remaining filling in bottom of ramekin into 1½-inch-diameter mound, then make a shallow indentation in center of mound large enough to hold yolk. Place filled ramekins in 13 by 9-inch glass baking dish. Bake until filling just starts to brown, about 7 minutes, rotating dish halfway through baking.
4. While filling is heating, crack eggs (taking care not to break yolks) into individual cups or bowls. Remove baking dish with ramekins from oven and place on wire rack. Gently pour eggs from cups into hot ramekins,
5. centering yolk in filling. Lightly spray surface of each egg with oil spray and sprinkle each evenly with pinch salt. Return baking dish to oven and bake until whites are just opaque but still tremble (carryover heat will cook whites through), 6 to 8 minutes, rotating dish halfway through baking.
6. Remove dish from oven and, using tongs, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny), about 10 minutes. Serve immediately.

Baked Eggs Lorraine - Variation recipe

Slice white and green parts of 1 pound leeks thin and wash thoroughly. Cook 2 slices bacon, cut into ½-inch pieces, in medium saucepan over medium heat until crisp, about 10 minutes. Transfer bacon to paper towel–lined plate. Add leeks to pan and cook until softened, about 10 minutes. Transfer leeks to plate with bacon. Proceed with recipe, omitting shallot and reducing butter to 1 tablespoon. Substitute bacon and leek mixture for spinach and ½ cup shredded Gruyère cheese for Parmesan.

WHICH FROZEN VEGETABLES ARE BEST? Chef's Idea

Frozen vegetables can be a great option; besides being convenient, vegetables are often frozen at the peak of freshness. However, some vegetables freeze better than others. As a rule, vegetables with a lower moisture content generally freeze well, while their high moisture counterparts turn mushy and develop off-flavors. (High-moisture spinach is an exception because it doesn’t need to retain its shape in most cooked dishes.) Taking that into consideration, here are the frozen vegetables we like best, as well as the ones we don’t recommend.

First-Rate: Corn, Lima Beans, Pearl Onions, Peas, and Spinach

Frozen versions of these vegetables can even be preferable to fresh versions, depending on the season.

Acceptable in Some Situations: Broccoli, Carrots, Cauliflower, and Green Beans

These are acceptable options for soups, stews, and long-cooked dishes, where their less-than-crisp texture isn’t a factor. But we always prefer fresh when these vegetables are the main component of a dish.

Just Skip: Asparagus, Bell Peppers, Mushrooms, and Snow Peas

These high-moisture vegetables do not freeze well, and you should avoid them both on their own and in frozen vegetable medleys.

How to cook Classic Cheese Omelet with a Twist

JD

October 08, 2019

0

breakfast, egg-recipe, healthy-food

A quick and creamy cheese omelet makes the perfect breakfast for two (or an easy dinner!), and once you master the basic technique of cooking the eggs and shaping the omelet, you can vary the filling to suit any taste. A good nonstick skillet is essential for perfectly stick-free omelets, since the eggs need to move freely so that the omelet can be folded over itself. To ensure the cheese melted before the eggs overcooked, we finely shredded it and removed the pan from the heat after adding the cheese to the eggs. The residual heat was enough to melt the cheese without overcooking the omelet. This technique gave us the results we had been looking for: moist and creamy eggs, with plenty of perfectly melted cheese. You can substitute cheddar, Monterey Jack, or any semisoft cheese for the Gruyère. Making perfect omelets takes some practice, so don’t be disappointed if your first effort fails to meet your expectations.

Ingredients

• 6 large eggs
• Salt and pepper
• 1 tablespoon unsalted butter, plus 1 tablespoon melted
• 6 tablespoons finely shredded Gruyère cheese

Cooking Procedure

1. Place 3 eggs in small bowl, season with salt and pepper, and beat with fork until combined. Repeat with remaining 3 eggs in separate bowl.
2. Melt 1½ teaspoons butter in 10-inch nonstick skillet over medium-high heat. Add 1 bowl of egg mixture and cook until edges begin to set, 2 or 3 seconds. Using heat-resistant rubber spatula, stir eggs in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges of eggs in toward center, then tilt skillet to 1 side so that uncooked eggs run to edge of skillet. Repeat until omelet is just set but still moist on surface, 20 to 25 seconds. Sprinkle 3 tablespoons Gruyère across center of omelet.
3. Off heat, use spatula to fold lower third (portion nearest you) of omelet over filling; press gently with spatula to secure seams, maintaining fold.
4. Run spatula between outer edge of omelet and skillet to loosen. Pull skillet sharply toward you a few times so omelet slides up lip of far edge of pan. Use spatula to fold far edge of omelet toward center. Press to secure the seam. Invert omelet onto warm plate. Tidy edges with spatula, brush with half of melted butter, and serve immediately.
5. Wipe out skillet and repeat with remaining 1½ teaspoons butter, remaining egg mixture, remaining 3 tablespoons Gruyère, and remaining melted butter.

Asparagus and Smoked Salmon Filling

Heat 1 teaspoon olive oil in skillet over medium-high heat until shimmering. Add 1 thinly sliced shallot and cook until softened and starting to brown, about 2 minutes. Add 5 ounces trimmed asparagus, cut on bias into ¼-inch lengths; pinch salt; and pepper to taste. Cook, stirring frequently, until asparagus is crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in 1 ounce chopped smoked salmon and ½ teaspoon lemon juice. Add half of filling with Gruyère in step 2 and remaining filling to second omelet with Gruyère in step 5.

Mushroom Filling

Melt 1 tablespoon unsalted butter in 10-inch skillet over medium heat. Add 1 minced small shallot and cook until softened, about 2 minutes. Add 2 ounces white mushrooms, trimmed and sliced ¼ inch thick, and cook

until lightly browned, about 3 minutes. Transfer to bowl and stir in 1 teaspoon minced fresh thyme and season with salt and pepper to taste. Add half of filling with Gruyère in step 2 and remaining filling to second

omelet with Gruyère in step 5.

Chef's Tip: TRADITIONAL VS. NONSTICK SKILLETS: WHEN TO USE
WHICH FOR WHAT?

One of the big differences between types of skillets is whether the surface is traditional or nonstick. Traditional skillets are made from materials that allow food to adhere slightly, which is ideal for creating the browned bits of fond that are the foundation of a great seared steak or pan sauce. Nonstick skillets, on the other hand, have a coating that keeps food from sticking to minimize the need for lubricating fat. This makes it easier to cook delicate foods and also facilitates cleanup (see this page for more information about types of

skillets). A nonstick skillet is particularly useful in a recipe like this one since you need to be able to move the cooked omelet around in the pan to successfully fold it; however, we don’t think you need a specially designed omelet pan for this task. We also prefer nonstick skillets for stir-fries; they’re actually better suited to this task on most home stovetops than a wok would be. Other delicate ingredients that are well suited to nonstick are fish and seafood, and lean meats like chicken, turkey, and pork (as long as you’re not making a pan sauce that requires a fond).

Tofu Scramble with Herbs | Breakfast and Brunch How to cook

JD

October 08, 2019

0

breakfast, brunch, cooking-tips, healthy-food

Eggs are not the only thing you can scramble (for that, see this page). Soft tofu can be cooked in a similar way to produce a quick, hearty, eggfree breakfast. When crumbled up and sautéed, the tofu yielded smooth,
creamy pieces very much like curds of scrambled egg. Tofu scramble is a great option if you’re cooking for a vegan or if you’re just looking for a change. We added a small amount of curry powder to our version for a
touch of flavor and color, plus a sautéed shallot and chopped fresh herbs. This simple preparation is perfect for a basic approach, but it’s also very easy to add other ingredients into the mix for a more substantial variation. Do not substitute firm tofu for the soft tofu in this recipe. Be sure to press the tofu completely dry before cooking.

Serves: 4
Total Time: 35 minutes

Ingredients

14 ounces soft tofu
1½ teaspoons vegetable oil
1 shallot, minced
¼ teaspoon curry powder
¾ teaspoon salt
⅛ teaspoon pepper
2 tablespoons finely chopped fresh basil, parsley, tarragon, or marjoram

Cooking Procedure

1. Crumble tofu into ¼- to ½-inch pieces. Spread tofu on paper towel– lined baking sheet and let drain for 20 minutes, then gently press dry with paper towels.
2. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in crumbled tofu, curry powder, salt, and pepper and cook until tofu is hot, about 2 minutes. Off heat, stir in basil and serve.

Tofu Scramble with Spinach and Feta - Cooking Variation

Before adding tofu to skillet, add 4 cups baby spinach and cook until wilted, about 1 minute. Add ½ cup crumbled feta to skillet with tofu.

Tofu Scramble with Tomato, Scallions, and Parmesan - Cooking Variation

Add 1 seeded and finely chopped tomato and 1 minced garlic clove to pan with shallot; cook until tomato is no longer wet, 3 to 5 minutes. Add ¼ cup grated Parmesan and 2 tablespoons minced scallions to skillet with tofu.

Tofu Scramble with Shiitakes, Red Bell Pepper, and Goat Cheese - Cooking Variation

Before adding shallot to skillet, cook 4 ounces stemmed and thinly sliced shiitake mushrooms, 1 finely chopped small red bell pepper, and pinch red pepper flakes, covered, until mushrooms have released their liquid, about 5 minutes. Uncover, add shallot, and continue to cook until mushrooms are dry and shallot is softened, about 2 minutes. Add ¼ cup crumbled goat cheese to skillet with tofu.

REDEEMING TOFU - Chef's Tips and Trick

To many people, tofu is the quintessential tasteless, unappealing health food: the punch line of a million vegan jokes and probably to be avoided at all costs. But we want to change the way you think about this maligned ingredient, and that starts with understanding exactly what it is and how to make it shine in recipes.

Tofu comes in a variety of textures based on how much liquid has been pressed out of the soy curds: silken, soft, medium-firm, firm, and extra-firm. In general, firmer varieties maintain their shape when cooking, while softer varieties do not. We prefer extra-firm or firm tofu for stir-fries and noodle dishes, as they hold together during high heat cooking and when tossed with noodles. These two varieties of tofu are also great marinated (they absorb marinade better than softer varieties) or tossed raw into salads—try our Marinated Tofu and Vegetable Salad. Medium and soft tofu boast a creamy texture; we love to pan-fry them (see this page). The crispy crust that develops makes a nice textural contrast to the silky interior. Soft tofu is also great scrambled like eggs, as in this recipe. Silken tofu has a soft, ultra-creamy texture and is often used as a base for smoothies and dips, in desserts such as puddings, or as an egg replacement in vegan baked goods.

Egg and Black Bean Breakfast Burritos | Elegant Inexpensive

JD

October 08, 2019

0

breakfast, brunch, tasty-food-recipe

Breakfast burritos are a supersatisfying (and eminently portable) morning meal. We built our version on hearty black beans and fluffy, tender scrambled eggs that made it filling but not heavy. To freshen things up, we added sweet, bright bell pepper, cilantro, and sliced scallions. Sharp cheddar cheese added richness and bold flavor, and a little cayenne pepper provided just the right amount of balancing heat. To make this an easy one-dish meal, we cooked the bell pepper and beans in the skillet before scrambling the eggs, then folded them into the eggs with the cheese and cilantro. You can substitute whole milk for the halfand-half in this recipe, but the eggs will be less rich and less tender. Serve with hot sauce or salsa, sour cream, and sliced avocado.

Serves: 6
Total Time: 30 minutes

Ingredients

2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and chopped into ¼-inch pieces
1 (15-ounce) can black beans, rinsed
3 scallions, sliced thin
⅛ teaspoon cayenne pepper
12 large eggs
¼ cup half-and-half
Salt and pepper
4 ounces sharp cheddar cheese, shredded (1 cup)
3 tablespoons minced fresh cilantro
6 (10-inch) flour tortillas

Cooking Procedure

1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell pepper and cook until softened and beginning to brown, about 5 minutes. Stir in beans, scallions, and cayenne and cook until heated through, about 1 minute; transfer to bowl.
2. Beat eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper with fork in bowl until thoroughly combined. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and return to medium heat. Add egg mixture and cook, using heat-resistant rubber spatula to push mixture back and forth, until curds begin to form. Continue to cook, lifting and folding curds from side to side, until they clump in single mound but are still very moist, about 3 minutes. Off heat, gently fold in bell pepper– bean mixture, cheddar, and cilantro. Season with salt and pepper to taste.
3. Stack tortillas between paper towels on plate and microwave until hot and pliable, 30 to 60 seconds. Divide egg mixture evenly across center of each tortilla, close to bottom edge. Fold sides then bottom of tortilla over filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly into burritos. Serve.

AROMATICS: KITCHEN SUPERSTARS - Chef's Thinking

In this breakfast burrito recipe, the bell pepper, scallions, and cayenne pepper are all aromatics. Aromatics are the flavorful building blocks that form the base of countless savory recipes. They are also often quite fragrant, which is where they get their name. Without aromatics, the flavor of most dishes would be much less deep and complex.
The particular aromatics that are used in a recipe vary from cuisine to cuisine. In French cooking, you will see recipes built on a combination of onion, carrot, and celery  in Chinese cuisine, most recipes have a backbone of garlic, ginger, and scallions. Other common aromatics include chiles, herbs, and spices.
We almost always start a recipe by sautéing aromatics in fat: Because many herbs and spices are fat-soluble, cooking them in fat, or “blooming” them, helps their flavor compounds dissolve more effectively. Doing this at the beginning of a recipe gives these potent ingredients time to really build up flavor, which then gets infused throughout the whole dish.

Bacon and Cheddar Breakfast Sandwiches with a Twist and Style of Preparing

JD

October 07, 2019

0

breakfast, brunch, sandwich recipe

No portable breakfast is as satisfying as the breakfast sandwich. You can buy one almost anywhere—a fast-food drive-through, corner bodega, or school cafeteria—but unless you like soggy bread, cold cheese, and
rubbery eggs, your best option might be to make them at home. We started with our tried and true fried eggs, cooked in bacon fat for a great flavor bonus. After a minute over the heat, the eggs got topped with bacon and cheddar cheese. Covering the pan and letting it sit off the heat let the eggs cook through gently and gave the cheese time to melt. Tomato and baby spinach added freshness, and a simple mixture of
mayonnaise and hot sauce gave our sandwiches just the right amount of richness and tang. If there’s not enough fat left in the skillet after cooking the bacon in step 2, add enough vegetable oil to measure 1 tablespoon.

Serves:4;
Total Time: 35 minutes

Ingredients 

4 English muffins, split
3 tablespoons unsalted butter, softened
¼ cup mayonnaise
1 tablespoon hot sauce
4 large eggs
Salt and pepper
6 slices bacon
4 ounces sharp cheddar cheese, shredded (1 cup)
1½ ounces (1½ cups) baby spinach
4 thin tomato slices

Cooking Procedure

1. Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and hot sauce in bowl; set
aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
2. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel–lined plate. When cool enough to handle, break each slice in half. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.
3. Pour off all but 1 tablespoon fat from skillet and heat over mediumhigh heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1
minute.
4. Working quickly, top each egg with 3 pieces bacon and ¼ cup cheddar. Cover pan, remove from heat, and let stand until cheddar is melted and egg whites are cooked through, about 2 minutes.
5. Spread mayonnaise mixture on muffin bottoms and place 1 bacon and cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.

Sausage and American Cheese Breakfast Sandwiches - Variation
Substitute ketchup for hot sauce. Substitute 8 ounces bulk breakfast sausage, formed into four 4-inch patties, for bacon. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add sausage patties and cook until well browned and cooked through, 3 to 5 minutes per side; transfer to paper towel–lined plate. Substitute 4 slices deli American cheese (4 ounces) for shredded cheddar cheese.

DIY BREAKFAST SAUSAGE - Chef's Cooking Style Masterpiece

You can absolutely use store-bought sausage to make our Sausage and American Cheese Breakfast Sandwiches—and it’s definitely a faster option—but if you want to make your own, it’s supersimple. We start with ground pork, then amp up its mild flavor with classic breakfast sausage flavors: garlic, sage, thyme, and cayenne pepper. A spoonful of maple syrup sweetens the patties nicely. Avoid lean or extra-lean ground pork; it makes the sausage dry, crumbly, and less flavorful. This sausage also makes a great accompaniment to other breakfast classics, such as Perfect Scrambled Eggs or Overnight Yeasted Waffles.

Homemade Breakfast Sausage - Chef's Cooking Style Masterpiece

Makes 16 patties
Combine 2 pounds ground pork, 1 tablespoon maple syrup, 1 minced garlic clove, 2 teaspoons dried sage, 1½ teaspoons pepper, 1 teaspoon salt, ½ teaspoon dried thyme, and ⅛ teaspoon cayenne pepper in large bowl. Gently mix with hands until well combined. Using greased ¼-cup measure, divide mixture into 16 patties and place on rimmed baking sheet. Cover with plastic wrap, then gently flatten each one until ½ inch thick. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Cook half of patties until well browned on both sides and cooked through, turning once, 6 to 10 minutes. Transfer to paper towel–lined plate and tent with aluminum foil. Wipe out skillet. Repeat with 1 tablespoon butter and remaining patties. (Uncooked patties can be refrigerated for up to 24 hours or frozen and stored in a zipper-lock bag for up to 1 month. For frozen patties, increase cooking time to 14 to 18 minutes.)

Strawberry-Peach Smoothies | Tasty Juice Drink make yours at home

JD

October 07, 2019

0

breakfast, brunch, fruits, juice recipe

Sure, you could buy a smoothie for an exorbitant price at your local coffee shop or juice bar, but why would you, when it’s so easy to make them at home? We replaced the ice called for in most smoothie recipes with frozen fruit to avoid diluting the flavors. We found that bananas are the secret weapon for smooth smoothies. Blending them creates a substantive (but not stiff) base, and their flavor is mild enough to play well with many different ingredient combinations. Pureeing a banana with honey and a pinch of salt before adding the other ingredients guaranteed an even level of sweetness throughout. The salt also helped bring out the fruit flavors. We love using Greek yogurt, but for these smoothies we preferred regular whole-milk yogurt because of its looser texture. Once you have this basic formula down, try the fruit combination that best fits your mood and tastes. You can substitute low-fat for wholemilk yogurt here, but your smoothies will be much less creamy.

Ingredients

1 ripe banana, peeled and halved lengthwise
2 tablespoons honey
⅛ teaspoon salt
1 cup frozen strawberries
1 cup frozen peaches
1 cup plain whole-milk yogurt
¼ cup orange juice

Procedure in preparing

1. Process banana, honey, and salt in blender until smooth, about 10 seconds.
2. Add strawberries, peaches, yogurt, and orange juice and blend until smooth, scraping down sides of blender with rubber spatula as necessary, about 1 minute.
3. Serve.

Cherry-Almond Smoothies - Variation in preparing

Add ¼ cup almond butter to blender with banana, honey, and salt. Substitute 2 cups frozen sweet cherries for strawberries and peaches. Substitute whole milk for orange juice.

Kale-Pineapple Smoothies - Variation in preparing

Substitute frozen pineapple chunks for strawberries and 1 cup frozen chopped kale for peaches.

Mixed Berry Smoothies - Variation in preparing

Substitute 2 cups frozen mixed berries for strawberries and peaches.

Tropical Fruit Smoothies - Variation in preparing

Substitute frozen mango chunks for strawberries, frozen pineapple chunks for peaches, and pineapple juice for orange juice.

SMOOTHIE PRO TIPS from an expert Chef

Washing the blender jar after you make your morning smoothie can be a real chore. Get a head start on the cleaning process by following this method: Fill the dirty blender halfway with hot water and add a couple of drops of liquid dish soap. With the top firmly in place, turn the blender on high for 30 seconds, then empty the blender jar. Most of the residue pours right out with the soapy water, and the jar need only be rinsed or lightly washed by hand. Another advantage to this technique: It keeps your fingers out of the jar and away from the sharp blades.
Stock your freezer for smoothie success by preparing smoothie packs in advance. Peel and cut up all the fruit for a week’s worth of smoothies and then portion enough for one smoothie into each of five zipper-lock freezer bags. Freeze the portioned fruit and then simply pull out a bag and blend its contents with yogurt, juice, and/or milk as needed.

DIY All-Morning Energy Bars | All nuts Chef's best Ideas

JD

October 07, 2019

0

breakfast, healthy-food

Sometimes you can’t avoid eating breakfast on the run, but that doesn’t mean you have to resort to something that tastes bad or won’t nourish you. We wanted our homemade energy bars to be full of hearty, nutritious nuts and seeds. Toasting the nuts and seeds before pulsing them in the food processor gave the bars a pleasant roasted flavor. Dates and maple syrup not only added satisfying sweetness but also aided in binding the bars together. We found that processing some of the dates with the maple syrup, warm water, and an egg white gave the bars a slight chew while still allowing the nuts and seeds to remain crisp. We stirred the remaining chopped dates into the mixture for textural contrast; tasters also liked the little bursts of sweetness. A two-step baking process gave us bars with the perfect balance of crunchiness and chewiness. Be sure not to overbake the nuts and seeds in step 2; they will continue to toast while the bars bake.

Ingredients

½ cup whole raw almonds
½ cup raw cashews
⅓ cup raw pepitas
¼ cup raw sunflower seeds
2 tablespoons flaxseeds
1 tablespoon sesame seeds
3 ounces pitted dates, chopped (½ cup)
2 tablespoons warm tap water
2 tablespoons maple syrup
1 large egg white
¾ teaspoon kosher salt

Cooking Procedure

1. Adjust oven rack to middle position and heat oven to 300 degrees. Line baking sheet with aluminum foil. Make foil sling for 8-sinch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with vegetable oil spray.
2. Spread almonds, cashews, pepitas, sunflower seeds, flaxseeds, and sesame seeds on prepared baking sheet. Bake, stirring occasionally, until pale golden and fragrant, 15 to 20 minutes. Transfer nut mixture to food processor and let cool slightly, then pulse until coarsely chopped, about 5 pulses; transfer to large bowl.
3. Process ¼ cup dates, warm water, maple syrup, egg white, and salt in now-empty processor until smooth, about 30 seconds, scraping down sides of bowl with rubber spatula as needed. Stir processed date mixture and remaining ¼ cup chopped dates into nut mixture until well combined. Spread mixture in prepared baking pan and press firmly into even layer using greased metal spatula. Bake until golden brown, 20 to 25 minutes, rotating pan halfway through baking. Do not turn off oven.
4. Let bars cool in pan for 15 minutes. Using foil overhang, lift bars out of pan; transfer to cutting board and cut into 10 bars. Space bars evenly on parchment paper–lined baking sheet and bake until deep golden brown, 10 to 15 minutes. Let bars cool completely on wire rack, about 1 hour. Serve. (Bars can be stored at room temperature for up to 1 week.)

GETTING SEEDY - Chef's secret style

You may think seeds belong in the garden, but one look around a wellstocked kitchen proves otherwise. We use them to lend richness, protein, and crunch to baked goods, salads, and more. They will keep for months in a bag in the freezer, making them a reliable pantry staple.

Chia Seeds

Mild, nutty chia seeds are a popular health food due to their high fiber content. The seeds can be used dry, ground and used as a powder, or combined with water to create a tapioca-like gel.

Flaxseeds

Flaxseeds can be toasted, sprouted, or ground; they’re most easily digested when eaten ground. We prefer the milder flavor of golden flaxseeds, but you can use brown and golden varieties interchangeably. Flaxseeds have a wheaty, earthy flavor, making them a nice addition to whole-grain breads. Store them in the refrigerator or freezer.

Poppy Seeds

Poppy seeds are used for their peppery, smoky-sweet flavor. Try them in baked goods, coleslaw, egg noodles, and salad dressing.

Pumpkin Seeds

Whole white pumpkin seeds are sold for snacking and have a pleasant vegetal taste, but we usually turn to green hulled pumpkin seeds (pepitas). Toss them in salads or try them in these energy bars.

Sesame Seeds

Sesame seeds add a nutty, subtle flavor to both sweet and savory recipes. They star in our Sesame Noodles with Shredded Chicken, where we grind them into a rich paste.

Sunflower Seeds

Sunflower seeds are mildly sweet and creamy. They are usually sold hulled, but if you buy them unhulled, make sure to remove the blackand- white shells. Try them in salads and bowls such as our Buckwheat Bowls with Snow Peas, Avocado, and Yogurt Sauce).

Almond Granola with Dried Fruit | perfect for Breakfast

JD

October 07, 2019

0

breakfast, brunch, healthy-food

Store-bought granola suffers from many shortcomings. It’s often loose and gravelly and/or infuriatingly expensive, and it never has exactly the balance of ingredients that you wish it had. We wanted to make our own granola at home, with big, satisfying clusters and a crisp texture. The secret was to firmly pack the granola mixture into a rimmed baking sheet before baking. Once it was baked, we had a granola “bark” that we could break into crunchy clumps of any size. We liked using maple syrup as a sweetener for its mild character, especially when balanced with the molasses notes of light brown sugar. The best way to incorporate dried fruit was to keep it away from the heat altogether, stirring it in once the granola was cool. Do not substitute quick or instant oats.

Ingredients

• ⅓ cup maple syrup
• ⅓ cup packed (2⅓ ounces) light brown sugar
• 4 teaspoons vanilla extract
• ½ teaspoon salt
• ½ cup vegetable oil
• 5 cups (15 ounces) old-fashioned rolled oats
• 2 cups (10 ounces) whole almonds, chopped coarse
• 2 cups (10 ounces) raisins or other dried fruit, chopped

Cooking Procedure

1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk maple syrup, sugar, vanilla, and salt together in large bowl. Whisk oil into maple syrup mixture, then fold in oats and almonds until thoroughly coated.
3. Transfer oat mixture to prepared sheet and spread into thin, even layer (about ⅜ inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack and let cool completely, about 1 hour. Break granola into pieces of desired size. Stir in raisins. (Granola can be stored at room temperature for up to 2 weeks.)

Hazelnut Granola with Dried Pear - Cooking Variation

Substitute skinned and coarsely chopped toasted hazelnuts for almonds. Use 2 cups chopped dried pear for dried fruit.

Pecan-Orange Granola with Dried Cranberries - Cooking Variation

Add 2 tablespoons finely grated orange zest and 2½ teaspoons ground cinnamon to maple syrup mixture in step 2. Substitute coarsely chopped pecans for almonds. Use 2 cups dried cranberries for dried fruit.

Spiced Walnut Granola with Dried Apple - Cooking Variation

Add 2 teaspoons ground cinnamon, 1½ teaspoons ground ginger, ¾ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ½ teaspoon pepper to maple syrup mixture in step 2. Substitute coarsely chopped walnuts for almonds. Use 2 cups chopped dried apple for dried fruit.

Tropical Granola with Dried Mango - Cooking Variation

Decrease vanilla extract to 2 teaspoons and add 1½ teaspoons ground ginger and ¾ teaspoon ground nutmeg to maple syrup mixture in step 2. Substitute coarsely chopped macadamia nuts for almonds and 1½ cups unsweetened shredded coconut for 1 cup oats. Use 2 cups chopped dried mango or pineapple for dried fruit.

DIY GRANOLA - In a Chef's mind

Our basic recipe is very adaptable; just keep a few rules in mind as you mix and match.

The Base

The ratio of oats to other ingredients in our granola is slightly more than 1:1 by volume. You want a bit more base than mix-ins, but that base doesn’t have to be just oats; try replacing 1 cup of the oats with 1–1½ cups unsweetened shredded coconut or even quinoa flakes.

The Nuts

Almost any type of nuts will work. We like chopped nuts for a more even distribution, but if you choose a smaller nut or like the texture of bigger pieces, try whole nuts. Or replace half of the nuts with seeds.

The Oil

Fat is essential for a substantial, crisp texture. Fat and liquid sweeteners form a fluid emulsion that thoroughly coats ingredients, creating crunch as the granola bakes. Without any fat, the texture is bound to be dry and fragile. We prefer the neutral taste of vegetable oil.

The Fruit

Dried fruit has already had most of its moisture pulled out, so exposing it to the heat of the oven is going to turn it leathery and overcooked. Save the fruit to add after cooking the other ingredients.

The Salt

Don’t skip the salt! A half teaspoon may not seem like much, but it adds essential depth of flavor, accenting both the sweet and savory, toasted elements of the granola.

Faster Steel-Cut Oatmeal | Breakfast or Brunch

JD

October 07, 2019

0

breakfast, brunch, oat recipe

Oatmeal can be so much better than the gluey, artificially flavored packets of the instant stuff that have given this nourishing breakfast a bad name. Most oatmeal fans agree that the steel-cut version of the grain offers the best flavor and texture, but the 40-minute cooking time doesn’t exactly make it a quick and convenient option. We were able to decrease the day-of active cooking time to only 10 minutes by stirring steel-cut oats into boiling water the night before. This enabled the grains to hydrate and soften overnight. In the morning, we added more water and simmered the mixture for 4 to 6 minutes, until it was thick and creamy. A brief resting period off the heat ensured the perfect consistency. The oatmeal will continue to thicken as it cools; if you prefer a looser consistency, thin the oatmeal with more boiling water. Customize your oatmeal with toppings such as brown sugar, toasted nuts, maple syrup, or dried fruit, or try the variations.

Serves: 4
Total Time: 15 minutes (plus overnight soaking)

Ingredients

4 cups water
1 cup steel-cut oats
¼ teaspoon salt

Cooking Procedure

1. Bring 3 cups water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight.
2. Stir remaining 1 cup water into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir and serve.

Apple-Cinnamon Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute ½ cup apple cider and ½ cup whole milk for water in step 2. Stir ½ cup peeled, grated sweet apple, 2 tablespoons packed dark brown sugar, and ½ teaspoon ground cinnamon into oatmeal with cider and milk. Sprinkle each serving with 2 tablespoons coarsely chopped toasted walnuts.

Banana-Coconut Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute 1 cup canned coconut milk for water in step 2. Stir ½ cup toasted shredded coconut, 2 diced bananas, and ½ teaspoon vanilla extract into oatmeal before serving.

Carrot-Spice Steel-Cut Oatmeal - Cooking Variation

Increase salt to ¾ teaspoon. Substitute ½ cup carrot juice and ½ cup whole milk for water in step 2. Stir ½ cup finely grated carrot, ¼ cup packed dark brown sugar, ⅓ cup dried currants, and ½ teaspoon ground cinnamon into oatmeal with carrot juice and milk. Sprinkle each serving with 2 tablespoons coarsely chopped toasted pecans.

Cranberry-Orange Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute ½ cup orange juice and ½ cup whole milk for water in step 2. Stir ½ cup dried cranberries, 3 tablespoons packed dark brown sugar, and ⅛ teaspoon ground cardamom into oatmeal with orange juice and milk. Sprinkle each serving with 2 tablespoons toasted sliced almonds.

KNOW YOUR OATS - Chef's Quick Tips

We found that only steel-cut oats (also known as Scottish or Irish oats) worked for our ideal bowl of breakfast oatmeal, but rolled oats are our top choice for baking recipes. And they are only two of the many oat products you’re likely to see at the supermarket.

Groats

Whole oats that have been hulled and cleaned. They are the least

processed oat product, but we find them too coarse for oatmeal.

Steel-Cut Oats

Groats cut crosswise into coarse bits. We strongly prefer them in oatmeal; they cook up creamy yet chewy with rich, nutty flavor.

Rolled Oats

Groats steamed and pressed into flat flakes, also known as old-fashioned oats. They cook faster than steel-cut but make for a gummy, lackluster bowl of oatmeal. These are our go-to for baking. Quick oats and instant oats are also rolled; quick oats are rolled extra-thin and instant oats are precooked. We don’t like quick oats or instant oats for cereal or baking.

Pan-Seared Shrimp with Lemon Butter | Oriental Chefs Recipe

JD

October 04, 2019

0

tasty-food-recipe, tasty-seafood-recipe

Pan searing is one of the quickest, easiest ways to get moist, tender shrimp with browned exteriors. But a good recipe for pan-seared shrimp is hard to find. The majority result in either dry and flavorless or pale,
tough, and gummy shrimp. We started by seasoning the shrimp with salt, pepper, and sugar, which brought out their natural sweetness and aided in browning. We cooked the shrimp in batches in a large, piping hot
skillet and then tossed them with butter, lemon juice, and fresh parsley. We also like pairing these shrimp with a glaze-like sauce with plenty of acidity as a foil for their richness; see the variations. The cooking time is for extra-large shrimp. If using smaller or larger shrimp, be sure to adjust the cooking time as needed. For more information on how to prepare shrimp, see “Peel-It-Yourself Shrimp read below.”

Serves: 4
Total Time: 30 minutes

Ingredients

2 pounds extra-large shrimp (21 to 25 per pound)
⅛ teaspoon sugar
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon lemon juice, plus lemon wedges for serving
1 tablespoon minced fresh parsley

Cooking Procedure

1. Peel and devein shrimp. Pat dry with paper towels and season with sugar, ¼ teaspoon salt, and ¼ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of shrimp to skillet in single layer and cook, without stirring, until spotty brown and edges turn pink, about 1 minute.
2. Remove skillet from heat, flip shrimp, and let sit until opaque in very center, about 30 seconds; transfer to bowl. Repeat with remaining 1 tablespoon oil and shrimp.
3. Off heat, return first batch of shrimp and any accumulated juices to skillet. Add butter, lemon juice, and parsley and toss to coat until butter melts. Cover and let sit until shrimp are cooked through, 1 to 2 minutes.
4. Season with salt and pepper to taste. Serve with lemon wedges.

Cook with a twist | Pan-Seared Shrimp with Chipotle-Lime Glaze

Substitute following mixture for butter, lemon juice, and parsley in step 3: 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, 4 teaspoons packed brown sugar, 1 teaspoon minced canned chipotle chile in adobo sauce, and 2 teaspoons adobo sauce.

Cook with a twist | Pan-Seared Shrimp with Ginger-Hoisin Glaze

Omit pepper. Add ¼ teaspoon red pepper flakes with salt and sugar in step 1. Substitute following mixture for butter, lemon juice, and parsley in step 3: 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons water, 1½ teaspoons soy sauce, 2 teaspoons grated fresh ginger, and 2 thinly sliced scallions.

Chef's Tips and Tricks | PEEL-IT-YOURSELF SHRIMP

Many cooks buy peeled shrimp, and they are making a big mistake before they even get in the kitchen. The machines that peel shrimp rough up these delicate crustaceans and the end results are miserable. A far better option in terms of convenience is to keep frozen shell-on shrimp in your freezer. Frozen shrimp are actually better than “fresh,” which are almost always thawed previously frozen shrimp that are past their prime. Simply thaw frozen shrimp in a colander under cool running water for about 10 minutes, depending on their size. Thoroughly dry them before proceeding. Break the shrimp’s shell on the underside, under the swimming legs; it will peel off easily. Leave the tail end intact if desired, or tug it to remove the shell. Use a paring knife to make a shallow cut along the back of the shrimp to expose the vein. (The vein doesn’t affect flavor, but removing it improves the appearance of cooked shrimp.) Use the tip of a knife to lift the vein out. Discard it by wiping the knife against a paper towel.

Crispy Restaurant Style Sauteed White Fish Fillets | Homemade Process

JD

October 04, 2019

0

tasty-fish-recipe, tasty-food-recipe

Sautéed fish fillets seem simple, but in reality they are rarely executed well. Attempts often result in dry, overcooked fillets, especially with thinner cuts. Yet sautéing adds a delicate, crispy texture and flavor to fish
fillets that you can’t get with other techniques. The trick to our method was to brown the fillets undisturbed on the first side, in the fat and with assertive heat, until the edges and a thin border turned opaque, resisting
the temptation to check doneness constantly. (All that activity can cool down the food, meaning the fish won’t brown and will be more likely to stick to the pan.) Thickness determines in part how long fillets must
cook. This recipe gives cooking times for both thin and thick fillets. Do not use fillets thinner than ¼ inch, as they will overcook very quickly. These fish fillets can also be served with Grapefruit and Basil Relish, Cherry
Tomato Salsa, Salsa Verde, or one of the savory compound butters on this blog.

Serves: 4
Total Time: 25 minutes

Ingredients

½ cup all-purpose flour
4 (6-ounce) skinless thick white fish fillets, ½ to 1 inch thick, or 8 (3-ounce) skinless thin white
fish fillets, ¼ to ½ inch thick
Salt and pepper
2 tablespoons vegetable oil
Lemon wedges

Cooking Procedure

1. Place flour shallow dish. Pat fish dry with paper towels. Season both sides of each fillet with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. If using any tail-end fillets, tuck thin, tapered end under to create even thickness. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Place half of fillets in skillet in single layer and immediately reduce heat to medium-high.
3. FOR THICK FILLETS Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes. Using 2 spatulas, gently flip fillets. Cook on second side until thickest part of fillets is firm to touch and fish flakes easily, 2 to 3 minutes.
4. FOR THIN FILLETS Cook, without moving fish, until edges of fillets are opaque and bottoms are lightly browned, 2 to 3 minutes. Using 2 spatulas, gently flip fillets. Cook on second side until thickest part of fillets is firm to touch and fish flakes easily, 30 to 60 seconds.
5. Transfer fillets to serving platter and tent with aluminum foil. Repeat steps 2 and 3 with remaining 1 tablespoon oil and remaining fillets.
6. Place second batch of fillets on platter with first batch; tilt platter to discard any accumulated liquid. Serve fish immediately with lemon wedges.

ONE FISH, TWO FISH, WHAT IS WHITE FISH?

White fish is a marketing term that encompasses many species of deepwater saltwater fish, all of which are mild-flavored and whitefleshed. It’s a big group (sometimes lumped together under the label “scrod”) that includes cod, flounder, grouper, haddock, hake, halibut, pollack, sole, and many others. The term “white fish” is often used to differentiate these species from oily fish, a designation that includes meatier, moister fish such as salmon, swordfish, and tuna. (Confusingly, “whitefish” is used for a second and entirely different

sort of freshwater fish—which we’re not referring to here—that is often smoked and used for whitefish salad at delis.)

Because of its flaky flesh, white fish can be tricky to cook. Here are some tips for keeping it from falling apart when cooking on the stovetop:

• Always use a nonstick skillet to keep the fish from sticking, and be sure to preheat it properly so that the oil is just shimmering before you add the fish to the pan.
• We recommend a two-spatula turning method, which supports the fillets as you flip them. We like slotted fish spatulas for this job. They have long, thin, pliable metal blades that can easily shimmy underneath delicate fillets. And these spatulas are good for way more than just fish; they’re actually our favorite all-purpose spatulas in the test kitchen.
• Overcooked fish is more likely to fall apart, so check the temperature of your fish at the start of the time range and immediately transfer the fish to plates once it’s done.

Oven-Roasted Fresh Salmon - Hotel Restaurant Style make your own at home

JD

October 04, 2019

0

tasty-fish-recipe, tasty-food-recipe

Oven roasting is a simple, hands-off way to tackle fish, which can be intimidating to inexperienced cooks. To get a browned exterior and perfectly cooked interior on salmon fillets, we used a method where we preheat the oven and a baking sheet to 500 degrees, then turn down the heat just before placing the fish on the sheet. The initial blast of high heat firms up the exterior of the fish, which then gently cooks as the temperature in the oven slowly drops. To ensure uniform pieces of fish, start with a whole center-cut fillet and cut it yourself. Cutting several slits in the skin helps the fat render. If your knife is not sharp enough to cut through and slash the skin easily, try a serrated knife. It’s important to keep the skin on the fillets during cooking; remove it afterward if you want.

Serves: 4
Total Time: 25 minutes

Ingredients

1 (1¾- to 2-pound) skin-on salmon fillet, 1½ inches thick
2 teaspoons extra-virgin olive oil
Salt and pepper
Lemon wedges

Cooking Procedure

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Meanwhile, cut salmon crosswise into 4 fillets. Make 4 or 5 shallow slashes, about 1 inch apart, on skin side of each fillet, being careful not to cut into flesh. Pat salmon dry with paper towels, rub with oil, and season with salt and pepper.
3. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon, skin side down, on rimmed baking sheet. Roast until centers are still translucent when checked with tip of paring knife
and thermometer inserted into salmon registers 125 degrees (for medium-rare), 9 to 13 minutes. Transfer salmon to plates and serve with lemon wedges.

Cook with a twist | Oven-Roasted Salmon with Grapefruit and Basil Relish

Omit lemon wedges. Cut away peel and pith from 2 red grapefruit, then separate segments and cut into ½-inch pieces. Place grapefruit pieces in fine-mesh strainer set in a bowl and drain for 15 minutes. Pour off and discard all but 1 tablespoon grapefruit juice from bowl; whisk ½ minced small shallot, 2 tablespoons chopped fresh basil, 2 teaspoons lemon juice, and 2 teaspoons extra-virgin olive oil into juice in bowl. Stir in
grapefruit segments and season to taste with salt and pepper. Serve with salmon.

SHOPPING FOR SALMON

When you see the labels “Atlantic” and “Pacific” on salmon, you probably assume they refer to the places the fish were caught, but those names are a little misleading. Once upon a time, Atlantic salmon did originate in the Atlantic Ocean. But nowadays most Atlantic salmon sold in the United States is raised on farms in Norway, Scotland, Chile, and Canada. The fish called Pacific salmon—which includes sockeye, coho, and Chinook (also called king)—originated in the North Pacific Ocean. Most Pacific salmon sold in this country is still wild-caught in the American Northwest, British Columbia, and Alaska. Pacific salmon has a more assertive flavor and a lower fat content than farmed Atlantic salmon. With its naturally firmer flesh and lower fat content, wild Pacific salmon is better cooked to a slightly lower temperature than farmed Atlantic salmon (120 degrees versus 125 degrees) for the ideal tender, moist texture.

Well Brine Roasted Turkey Breast | Best Cooking Technique

JD

October 04, 2019

0

tasty-chicken-recipe, tasty-food-recipe

You don’t have to roast a whole turkey to get holiday-worthy moist meat and crisp skin. A whole breast is a great, manageable alternative. We started by brining the breast, which flavored the mild white meat and helped it hold moisture. Loosening the skin and rubbing the meat underneath with softened butter promoted browner, crispier skin. We found that a dual-temperature approach to cooking was best: Starting the turkey breast in a 425-degree oven jump-started browning, and reducing the heat to 325 degrees after 30 minutes allowed the meat to finish cooking gently. If you’re using a self-basting turkey breast or a kosher turkey, skip the brining in step 1. Pair this roast with cranberry sauce (see this page) for a classic complement.

Ingredients

• ½ cup salt
• 1 (6- to 7-pound) bone-in turkey breast, trimmed
• 4 tablespoons unsalted butter, softened
• ¼ teaspoon pepper

Cooking Procedure

1. Dissolve salt in 1 gallon cold water in large container. Submerge turkey in brine, cover, and refrigerate for 3 to 6 hours.
2. Adjust oven rack to middle position and heat oven to 425 degrees. Set V-rack inside roasting pan and spray with vegetable oil spray. Combine butter and pepper in bowl.
3. Remove turkey from brine and pat turkey dry with paper towels. Using your fingers, gently loosen skin covering each side of breast. Place butter mixture under skin, directly on meat in center of each side of  breast. Gently press on skin to distribute butter mixture over meat.
4. Place turkey, skin side up, on prepared V-rack and add 1 cup water to pan. Roast turkey for 30 minutes.
5. Reduce oven temperature to 325 degrees and continue to roast until thermometer inseted into thickest part of turkey registers 160 degrees, about 1 hour longer.
6. Transfer turkey to carving board and let rest for 20 minutes. Carve turkey and serve.

Cook with a twist - Roast Turkey Breast with Orange and Rosemary

Add 3 minced garlic cloves, 1 tablespoon minced fresh rosemary, 1 teaspoon grated orange zest, and ¼ teaspoon red pepper flakes to butter mixture.

Cook with a twist - Roast Turkey Breast with Southwestern Flavors

Add 3 minced garlic cloves, 1 tablespoon minced fresh oregano, 2 teaspoons ground cumin, 2 teaspoons chili powder, ¾ teaspoon unsweetened cocoa powder, and ½ teaspoon cayenne pepper to butter mixture.

Chef's technique BRINING MAKES IT BETTER

We often rely on one of two methods to boost flavor and juiciness when cooking meat and poultry: brining or salting. Brining works faster and is best for lean cuts like turkey breast because it adds, rather than merely retains, moisture. As it soaks, the meat absorbs the brine and retains it during cooking. The result? The juiciest, besttasting meat you have ever eaten. All you need is refrigerator space, a little time, and a big container.

Weeknight Whole Roast Chicken with Tarragon- Lemon Pan Sauce

JD

October 04, 2019

0

tasty-chicken-recipe, tasty-food-recipe

Few dishes are more impressive than a roast chicken—or more rewarding. While there is no single perfect way to make one, there are factors to consider, chiefly that different parts cook at different rates, and that chicken is prone to drying out. Ideally, you’d salt or brine the bird, but that takes time. This recipe uses a creative, weeknight-friendly approach: We start with a preheated skillet to give the slower-cooking thighs a jump-start and then literally turn the oven off halfway through cooking. This helps the meat finish cooking gently and slows the evaporation of juices as the oven cools. We prefer to use a 3½- to 4-pound chicken; if roasting a larger bird, increase the time when the oven is on in step 2 to 35 to 40 minutes. Prep all sauce ingredients while the chicken is in the oven and make the sauce itself while the chicken rests.

Serves: 4
Total Time: 1 hour 30 minutes

Ingredients

CHICKEN
1 tablespoon kosher salt
½ teaspoon pepper
1 (3½- to 4-pound) whole chicken, giblets discarded
1 tablespoon olive oil
TARRAGON-LEMON PAN SAUCE
1 shallot, minced
1 cup chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper

Cooking Procedure

1. FOR THE CHICKEN Adjust oven rack to middle position, place 12-inch oven-safe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub oil all over chicken. Sprinkle salt mixture evenly over surface of chicken, then rub mixture in with your hands to coat evenly. Tie legs together with kitchen twine and tuck wingtips behind back.
2. Transfer chicken, breast side up, to skillet in oven. Roast until thermometer inserted into breast registers 120 degrees and thighs register 135 degrees (taking care not to hit bone), 25 to 35 minutes. Turn off oven and leave chicken in oven, opening door as little as possible, until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 minutes longer. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.
3. FOR THE PAN SAUCE Meanwhile, using large spoon, carefully remove all but 1 tablespoon fat from skillet (handle will be hot), leaving any browned bits and just in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping up any browned bits. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste. Carve chicken and serve with sauce.

Put some Twist | Thyme–Sherry Vinegar Pan Sauce

Add 2 minced garlic cloves and 2 teaspoons chopped fresh thyme to skillet with shallot. Omit tarragon and substitute sherry vinegar for lemon juice.

Chef's Secret Tips | WHOLE CHICKEN CHALLENGES

The natural shape of a chicken creates certain challenges when you try to roast it whole. Within a whole chicken there are actually two different types of meat: dark meat (thighs and drumsticks) and white meat (breast). Dark meat cooks more slowly than white meat. This is mainly due to the fact that dark meat is denser because it has more fat and proteins. To account for this difference, we cook the bird thigh side down in a preheated skillet to give the dark meat a head start. To prevent it from drying out while ensuring it is safe to eat, white meat should be cooked to an internal temperature of 160 degrees and dark meat should be cooked to 175 degrees. Having a good instant-read thermometer is essential for perfectly cooked chicken.

Another challenge with whole chickens is getting crisp skin. Make sure to blot the chicken dry with paper towels before cooking to eliminate excess moisture that can cause the skin to steam and become flabby.

Oven-Roasted Chicken Parts with Lemon and Herbs

JD

October 04, 2019

0

cooking-tips, tasty-chicken-recipe, tasty-food-recipe

A chicken needn’t be roasted whole. Often, we turn to roasting individual parts—a largely walkaway approach that allows you to use whatever combination of parts you want. To encourage crispy skin and avoid the flabbiness that plagues some recipes, we brushed the parts with melted butter and roasted them in a 450-degree oven, elevating them on a wire rack to let the fat render away. Using bone-in, skin-on parts insulated the meat, ensuring it would stay juicy in the hot oven. Because dark meat cooks slower than white meat (and should be cooked to 175 degrees rather than 160 degrees for white), be prepared to remove different cuts at different times, or simply roast all breasts, or all thighs, and so on. Rubbing herb butter under the skin adds incredible flavor, but you can skip it if you prefer. Serve with lemon wedges.

Ingredients

4 pounds bone-in chicken pieces (split breasts, whole legs, thighs, and/or drumsticks), trimmed
of excess fat and skin
3 tablespoons unsalted butter, softened, plus 2 tablespoons melted
1 tablespoon minced fresh thyme, rosemary, tarragon, or sage
1 teaspoon grated lemon zest
Salt and pepper

Cooking Procedure

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in baking sheet.
2. Mix softened butter with herbs, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl.
3. Pat chicken dry with paper towels. Use your fingers to carefully separate skin from meat on chicken pieces. Rub butter mixture underneath skin of chicken. Arrange chicken, skin side up, on prepared wire rack. Brush chicken with melted butter and season with salt and pepper.
4. Roast until thermometer inserted into breasts registers 160 degrees, about 30 minutes, and legs, thighs, and/or drumsticks register 175 degrees, about 30 minutes for drumsticks and 45 minutes for legs and thighs. Transfer chicken to cutting board and let rest for 5 minutes.

Variation-Roasted Chicken Parts with Honey and Mustard

Instead of lemon-herb-butter mixture, mix ¼ cup Dijon mustard, 2 tablespoons honey, and 1 teaspoon packed brown sugar together in bowl. Brush over chicken several times during last 5 minutes of cooking.

Variation-Roasted Chicken Parts with Five-Spice Powder and Ginger

Instead of lemon-herb-butter mixture, mix 3 tablespoons softened unsalted butter with 1 tablespoon grated fresh ginger, 1 teaspoon five-spice powder, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Rub butter mixture underneath skin of chicken.

Chef's Tips - (POULTRY) SKIN IN THE GAME

When cooking poultry, we recommend that you either make sure the skin ends up nice and crispy or remove it before serving. Flabby chicken or turkey skin is unappealing and unattractive; it isn’t something anyone wants to eat or see on the plate. But the crisp, well-browned skin on a great roast chicken can be the best part of the dish. That’s because when you sauté or roast the skin and it reaches temperatures over 300 degrees, a set of reactions take place in its fats and proteins to produce hundreds of deeply flavorful compounds.

Chef's Tips - The Keys to Crisp Skin

In order to get the skin as crisp as possible, you need to render all the fat between the skin and the meat. Tricks like elevating the poultry on a rack while cooking in the oven help with this, as does cutting slashes in the skin. You can also brown the skin in a hot skillet and then finish cooking the chicken in the skillet over a lower temperature, or in the even heat of the oven (this has the added benefit of creating flavorful browned bits—fond—in the skillet, great for making a pan sauce). When the skin is fully cooked it will not only turn a lovely golden brown color, it will also get super crispy, almost like a potato chip. When you’re trying to gauge doneness, watch for both the color and the texture of the skin to change.

Chef's Tips - Shedding the Skin

Chicken skin is like a raincoat: It’s an effective barrier, keeping what’s outside out and what’s inside in. This is especially important in oven-roasted recipes, where the skin helps protect delicate white meat in the hot oven, but if you don’t want to serve the skin you can remove and discard it before serving. Chicken skin is slippery; to simplify the task, use a paper towel to provide extra grip when pulling off the skin. For stews and braises, if you don’t crisp the skin and render the fat, you should typically discard the skin before cooking. If you don’t, the fat will render into the stew or sauce, which could make it overly greasy.

Oven-Roasted Pork Tenderloin with Shallot-Balsamic Pan Sauce

JD

October 03, 2019

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tasty-food-recipe, tasty-pork-recipe

Pork tenderloin is a super friendly cut to experiment with in the kitchen; it’s easy to prepare and cooks quickly. One of our favorite ways to cook it is a two-step pan-searing, oven-roasting technique, which gives the meat a golden crust and an evenly cooked, juicy interior. To punch up the mild pork, we used the fond left behind in the pan to build a deeply flavored pan sauce when we transferred the meat to the oven. We prefer natural pork tenderloin to enhanced pork tenderloin (which has been injected with a salt solution). This recipe calls for cooking two tenderloins at the same time in the same skillet, so be sure to buy tenderloins that are roughly the same size. This recipe will work in a nonstick or a traditional skillet. You will make the pan sauce while the tenderloins roast, so be sure to prepare all of the sauce ingredients before searing the pork.

Serves 4
Total Time: 45 minutes

Ingredients

PORK

• 2 (12- to 16-ounce) pork tenderloins, trimmed
• 1¼ teaspoons kosher salt
• ¾ teaspoon pepper
• 2 teaspoons vegetable oil

SHALLOT-BALSAMIC PAN SAUCE

• 4 tablespoons unsalted butter, cut into 4 pieces and chilled
• 2 shallots, sliced thin
• 2 tablespoons water
• 1 teaspoon packed light brown sugar
• ¾ cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon Dijon mustard
• Salt and pepper

Cooking Procedure

1. FOR THE PORK Adjust oven rack to middle position and heat oven to 400 degrees. Sprinkle tenderloins with salt and pepper and rub into meat. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place both tenderloins in skillet; cook until well browned, about 3 minutes. Using tongs, rotate tenderloins one-quarter turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven; roast until thermometer inserted into center of tenderloins registers 145 degrees, 10 to 16 minutes.
2. FOR THE PAN SAUCE Meanwhile, immediately after placing pork in oven, melt 1 tablespoon butter in still-hot skillet. Add shallots, water, and sugar and cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7 to 10 minutes; remove skillet from heat and set aside.
3. Transfer tenderloins to cutting board and tent with aluminum foil; let rest for 10 minutes.
4. While pork rests, set skillet over medium-low heat and add vinegar; simmer, scraping up any browned bits, until mixture is slightly thickened, 5 to 7 minutes. Add rosemary and any juices from resting pork; continue to simmer until syrupy and reduced to about ⅓ cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.
5. Slice tenderloins ½ inch thick and serve with sauce.

IMPROVISING A PAN SAUCE

So you just pan-seared a steak, chop, or chicken breast, and have a pan full of browned, stuck-on bits. But wait! Don’t clean that pan! Pan sauces take advantage of that fond to create a rich, deeply flavored accompaniment for the meat. Although the ingredients can change depending on the sauce, the steps are the same.

Pour Off Excess Fat

If there’s more than a tablespoon of fat in the pan, pour off the excess or the sauce will be greasy. If there’s very little fat in the pan, add a little vegetable oil or butter.

Add Aromatics

Aromatics like shallot, garlic, or onion will enhance the flavor of a quick pan sauce and give it depth.

Deglaze the Pan Add liquid to the pan and use a wooden spoon to scrape up the browned bits. The fond dissolves as the liquid simmers, adding meaty flavor.

Simmer and Reduce

You want to reduce the liquid to both concentrate flavors and change its consistency. Don’t shortcut this process, or your sauce will be too watery.

Add Meat Juices

As the meat rests, it will exude juices. Add these juices to the skillet and simmer to reduce. Add robust seasonings such as rosemary or capers so they can cook a bit.

Whisk in Butter

Off heat, whisk in chilled unsalted butter, 1 tablespoon at a time, to make the sauce thick and glossy. To finish, add seasonings such as leafy herbs, salt, and pepper. If the pan sauce isn’t vinegar- or citrus-based,

add a splash of vinegar or lemon juice to brighten it up.

Authentic Recipe Slow-Roasted Beef with Horseradish Cream Sauce

JD

October 03, 2019

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tasty-beef-recipe, tasty-food-recipe

Without proper preparation, inexpensive beef roasts can turn out tough and flavorless. To transform an affordable boneless eye-round roast into a centerpiece-worthy dish, we started by salting the meat and then
searing it before roasting. We also roasted it at a very low 225 degrees and then turned off the oven toward the end of cooking. This allowed the meat’s enzymes to break down the roast’s tough connective tissue. Open the oven as little as possible, and remove the roast from the oven (and close the oven door) while taking the meat’s temperature. If the roast has not reached the desired temperature in the time specified in step 5, reheat the oven to 225 degrees for 5 minutes, then shut it off and continue to cook the roast to the desired temperature. We don’t recommend cooking this roast past medium. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.

Serves 6 to 8
Total Time 2 hours 30 minutes (plus 18 hours for salting)

Ingredients

BEEF

• 1 (3½- to 4½-pound) boneless eye-round roast, trimmed
• 4 teaspoons kosher salt
• 2 teaspoons plus 1 tablespoon vegetable oil
• 2 teaspoons pepper

HORSERADISH CREAM SAUCE

• ½ cup heavy cream
• ½ cup prepared horseradish, drained
• 1 teaspoon salt
• ⅛ teaspoon pepper

Cooking Procedure

1. FOR THE BEEF Rub roast thoroughly with salt, wrap in plastic wrap, and refrigerate for 18 to 24 hours.
2. Adjust oven rack to middle position and heat oven to 225 degrees. Patroast dry with paper towels, rub with 2 teaspoons oil, and sprinkle with pepper.
3. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown roast well on all sides, 12 to 16 minutes; reduce heat if pan begins to scorch. Transfer roast to wire rack set in rimmed baking sheet and roast until thermometer inserted into center of meat registers 115 degrees (for medium-rare), 1¼ to 1¾ hours, or 125 degrees (for medium), 1¾ to 2¼ hours.
4. FOR THE SAUCE Meanwhile, whisk cream in bowl until thickened but not yet stiff, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate for at least 30 minutes or up to 1 hour before serving.
5. Turn oven off and leave roast in oven, without opening door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes.
6. Transfer roast to carving board, tent with aluminum foil, and let rest for 15 minutes. Slice meat crosswise as thinly as possible and serve with sauce.

HOT FOOD KEEPS COOKING

To get a cut of meat to the table cooked just right, you have to know a little bit about physics. The temperature of meat keeps rising even after you stop cooking it. This is an effect called carryover cooking,
and it happens for two reasons: First, the exterior of a large roast gets hot much more quickly than the interior. Second, because heat always moves from a hotter to a cooler area, as long as there is a difference
in temperature between two areas of the meat (the very-hot outside and the less-hot inside), heat will keep moving from one to the other, even after you remove the meat from the heat source. Eventually the inside and outside will reach equilibrium, but before they get to that point, the carryover cooking can cause a significant increase in temperature at the center of a large roast, bringing it from a perfect pink to a disappointing gray. This means that if you wait until your meat is at your desired doneness before you take it out of the oven, it’ll probably be overdone by the time you sit down to eat.

Timing Is Everything

So when, exactly, should you remove meat from the heat source to ensure it finishes at the perfect temperature? Both the size of the food and the heat level during cooking will affect the answer. A large roast
will absorb more heat than a thin steak, which means that there will be more heat in the meat and therefore a greater amount of carryover cooking. Similarly, carryover cooking is greater in a roast cooked in a hotter oven. In general, however, meat should be removed from the oven when it’s 5 to 10 degrees below the desired serving temperature.

Exceptions to the Rule: Poultry and Fish

Carryover cooking also applies to poultry and fish, although they don’t retain heat as well as beef, lamb, and pork, which have denser muscle structure. For this reason and for optimal food safety, poultry and fish should be cooked to the desired serving temperatures. Cooking loosely structured proteins like fish at lower temperatures is a good way to avoid overcooking; the hotter the oven, the more dramatic the effect of carryover cooking.

Butter-Basted Rib-Eye Steak - Make your own at home!

JD

October 03, 2019

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tasty-beef-recipe, tasty-food-recipe

Steaks can be cooked every which way, but one of the most satisfying methods we’ve found is pan-searing and butter-basting a thick-cut rib eye. This cut is tender and juicy—it’s essentially a boneless piece of prime rib—so it works best with a simple preparation that lets its beefy flavor shine through. Butter basting involves continuously spooning hot fat over an item as it cooks. Adding aromatics to the butter infused the whole dish with subtle savory flavor. In addition to butter-basting, we also flipped the steak throughout the entire cooking process. This technique gave us a great crust on both sides of the steak and evenly cooked the meat all the way through. Salting the steak at least 45 minutes before cooking increases its tenderness and juiciness (see “Salt + Time = Better Meat”) though you can skip the wait if you don’t have time. While not very complicated, this recipe calls for your full attention in order to be successful, so don’t be distracted while cooking this one.

Serves: 2 to 3
Total Time: 30 minutes (plus 45 minutes for salting)

Ingredients

• 1 (1-pound) rib-eye steak, about 1½ inches thick, trimmed
• 2 teaspoons kosher salt
• 3 tablespoons vegetable oil
• Pepper
• 4 tablespoons unsalted butter
• 1 large shallot, peeled and quartered lengthwise (root end attached)
• 2 garlic cloves, peeled
• 5 sprigs fresh thyme

Cooking Procedure

1. Sprinkle steak evenly on both sides with salt and place on wire rack set in rimmed baking sheet. Let sit for at least 45 minutes or up to 3 hours (if waiting more than 1 hour, transfer steak to refrigerator, uncovered, until you are ready to cook).
2. Heat oil in 10-inch skillet over high heat until just smoking. Pat steak dry with paper towels and season liberally on both sides with pepper. Place steak in skillet and cook for 30 seconds. Flip steak using tongs and continue to cook for 30 seconds longer. Continue flipping steak every 30 seconds for 3 more minutes.
3. Slide steak to back of skillet, opposite handle, and add butter to front of skillet. Once butter has melted and begun to foam, add shallot, garlic, and thyme sprigs. Holding skillet handle, tilt skillet so butter pools near base of handle. Use metal spoon to continuously spoon butter and aromatics over steak, concentrating on areas where crust is less browned. Baste steak, flipping it every 30 seconds, until thermometer inserted into center registers 120 to 125 degrees (for medium-rare), 1 to 2 minutes.
4. Remove skillet from heat and transfer steak to cutting board; let steak rest for 10 minutes. Discard aromatics from pan and transfer butter mixture to small bowl. Slice steak crosswise ½ inch thick. Serve immediately with butter mixture.

SEASONING MEAT

No matter how well cooked the meat is, it won’t taste very good if it’s not properly seasoned. Season Early For the most well-rounded flavor, we encourage seasoning meat before cooking. This gives the salt time to migrate into the food and allows heat to tame the punch of pepper. Seasoning properly at the start is especially important with steaks, chops, and roasts since you won’t be able to season them to taste after cooking without cutting off a piece!

Salt + Time = Better Meat

You can certainly season with salt right before cooking for flavor, but you can also use salt (and time) in advance of cooking to improve the texture of many cuts of meat. When salt is applied to raw meat, juices

inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat, creating juicier and more flavorful results. But you do have to wait until the brine is reabsorbed; if you try to pan-sear the meat too soon, the liquid will inhibit browning in the skillet. We prefer to use kosher salt for salting meat because it’s easier to distribute the salt evenly. See this page for information about converting measurements if you want to use sea salt or table salt instead.

Seasoning with Flair (and a Purpose)

In recipes that call for seasoning meat with a specified amount of salt, it can be tempting to sprinkle very close to the meat so that none of the salt is lost to the cutting board. Unfortunately, this leads to an uneven distribution of salt. There’s a reason that chefs tend to season food by sprinkling the seasoning from a good foot above the counter, and it’s not just kitchen theatrics: The higher the starting point, the more evenly the seasoning will be distributed. The more evenly distributed the seasoning, the better the food tastes. So next time you have to season a steak, place the meat on a rimmed baking sheet and sprinkle with the specified amount of salt from up high. Then simply pick up each piece of meat and roll it in any salt that has landed on the baking sheet.