Content about Steamed
January 14, 2010
Can steamed duck legs tasted better than ones poached in duck fat?
The question about whether a steamed duck leg tastes as good duck confit has been boggling my mind for months ever since I read this article in the New York Times. Finally, last night, after spending the previous three days hacking up two ducks, rendering loads of fat, and figuring out what to do with the heads (Jonathan Gold actually sent me some interesting options on Twitter), I finally sat down to a blind taste test.
A...
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January 5, 2010
Can you really leave behind all the fat??
Welcome to the Idea Lab, where we explore topics before we head into the kitchen. We welcome your thoughts, opinions, and ideas, so please leave them in the comments!
Is duck confit a lie? According to Dr. Myhrvold, who runs Intellectual Ventures in Seattle, the technique is actually rather pointless.
...confit, the French technique of cooking slowly in fat, is supposed to impart a unique taste and texture as the fat penetrates the...
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May 21, 2007
Everybody’s always talking about lobster--in a roll mixed with mayonnaise, sliced in two and charred on a grill, served with dipping butter next to a tender piece of filet mignon. The fact is, this animal gets far too much attention. No doubt about it, lobster is quite something--but how often can you afford to eat it? For the same reason we rarely eat filet mignon--and then only when it’s on sale--we don’t...
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April 12, 2007
Every once in a while I get really excited about something I've never made before, and before I really have a firm understanding about what I'm getting myself into, I'm in the middle of making it. "Hey, I've never made a whole ham. Let's do it tonight even though we have no guests." This is the thinking that lead me to pull out an apparatus that has never, ever been used in my kitchen before: the bamboo steamer....
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All content copyright Nick Kindelsperger and Blake Royer.
