Every morning we would roast thirty-six chickens just for their juices, rather than for the meat...Thirty-six chicken provided enough juices for thirty portions of freshly cooked chicken. In other words, the customer had the juice of more than one whole chicken accompanying his dish...It was extreme.
- Marco Pierre White, Devil in the KitchenThe flavor of natural roasting juices...can...
I think part of the reason I took a break from roast chicken was the rising absurdity of my preparations. A few years ago I had chased after juicy meat and crispy skin, by trying various combinations of slow roasting , extreme slow roasting , experiments with baking soda , and high, high heat . The results were often spectacular, if never quite practical. And somewhere alo...
It's similar in appearance and texture, and has that unmistakable salty tang of cured meat. I'm surprised it never occurred to me before, but the idea is simple. Pork tenderloin, which is already in a convenient salami-like shape perfect for slicing, makes a perfect dry-curing project.
There is already one traditional cured meat called Lonzino , Italian, which is made not from the ten...
And what better place to find proof than Harold McGee? His On Food and Cooking had a whole section on long cooked eggs. He calls them “an intriguing alternative” which can be cooked for anywhere between “6 to 18 hours.” Still no recipe, but I’m finally on to something. The most interesting aspect about the process is what happens to the flavor, which he says generates “flavo...
I tend to spend way too much time researching what I'm going to eat. Nearly every recipe is cross-examined against other works I have, just to make sure I'm doing things correctly. But I was on to this recipe the moment I saw Alton pull out his steaks. I didn't check if this was the authentic way to make this, I just went for it.
What could cause me to go into such enthusiastic fits? S...
Hello, there. The first step to perfectly roasting a chicken is to get acquainted with the subject. At first I hid it underneath the wrapping when chopping and prepping, like I was ashamed that it might see me. But the only way to really get the chicken to do what you want is to get personal. You'll be shoving lemons and such inside its cavity short enough. Don't get squeamish.
First,...
A warm comfort food that, in this case, is remarkably easy to make. Generally chowder is thick and hearty with bacon and potatoes and thick creamy base, but this version instead goes for elegant. It’s almost (but not) too thin, almost silky, surprisingly tasty considering the lack of any complicated seasoning.
By Blake Royer
On a Sunday afternoon, corn chowder is the idea. A soup bot...
The Paupered Chef ransack their local butcher in search of the fresh meat to one of France's most risky dishes. Will they have time to cook it?
The Paupered Chefs ransack their local butcher in search of fresh meat for one of France's most risky dishes. Will they have time to cook their steak tartare? We did our research, spared no expense, and faced the terrors of salmonella. We sur...