Cryo-blanching before sautéing softens these green beans in much the same way that par-cooking would, leaving them with a fresh, green flavor and a slight crunch. A sprinkling of golden-brown fried garlic is a nice touch on these or, well, pretty much any vegetable.
The Counterintuitive Method of "Cooking" in Your Freezer
A freezer can be used to transform the texture and flavor of food: This guide explains some of the best ways to use the power of ice to give food a cooked texture.
We explore a variety of methods for cooking octopus, including using sous vide, a pressure cooker, and simmering it on the stovetop for perfectly cooked tentacles every time.
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups
This Iconic Egyptian Dish Is My Ultimate Comfort Food
With heaps of fluffy vermicelli, rice, tender black lentils, and soft pasta elbows, koshari is an iconic Egyptian meal that’s worth seeking out and making at home.
Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture
In this speedy, pantry-friendly meal, jammy eggs and wide egg noodles are tossed with melted butter, sour cream and lemon juice to make a silky, tangy dressing Then, the soft noodles and eggs are topped with poppy or sesame seeds for crunch, and scallions and herbs for a fresh, green pop of flavor and color Hand-tearing the eggs over the noodles ensures that every drop and crumble of yolk is caught, and gives the dish a pleasingly rustic texture
Though readily available at restaurants today, japchae — the royal Korean stir-fried glass noodle dish — is traditionally a banquet affair, eaten just a few times a year at holidays and special occasions because the labor to produce it is so high Each vegetable, among a rainbowed array, is ordinarily stir-fried individually, but in this variation, all of the vegetables roast together on the same sheet pan in color-blocked sections for ease and deliciousness The roasted vegetables caramelize with less effort, and then need only to be tossed with the noodles and sauce, making japchae a dish within reach for any night of the week
Yangnyeom dak, or Korean fried chicken, known for its crunchy exterior and spicy-sweet glaze, became popular in South Korea when fast-food places opened there after the war Along with budae jjigae, tteokbokki and corn cheese, it’s part of a category of food known as “anju,” or dishes typically eaten with alcohol, but it's a crispy, sticky delight no matter what you're drinking This five-star version, which was adapted from “Quick & Easy Korean Cooking” by Cecilia Hae-Jin Lee (Chronicle, 2009), can be made with boneless chicken thighs or bone-in wings.
The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics To recreate that taste, this recipe, from the “Ranch” cookbook (Dovetail, 2018) by Abby Reisner, with recipes by Eleanore Park, is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed
Simple Rules for Better Sandwiches | Techniquely with Lan Lam
Even a great sandwich can be improved with smart technique. Lan shows you how to elevate any sandwich with these game-changing tips.
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/.
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In the U.S., most people only have access to the Cavendish, a slender, slightly curved banana with a cheerful shade of yellow. Around the world, however, there are thousands of varieties to know and love—here are a few.
We tested multiple ways to store bananas to both speed and slow ripening. Here, we are sharing our results and explaining the science behind them, along with our recommendations for how to best store bananas.
Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.
26 Easy Korean Recipes You'll Want to Make All the Time
The popularity of Korean food has grown exponentially, with its bold, layered, funky flavors full of sweet, savory depth. These recipes highlight barbecue and cheesy fire chicken, an array of side dishes or banchan, and warm, comforting soups and stews, that center around the ubiquitous Korean staple, kimchi.
You can make our creamy banana ice cream with just one ingredient—but a couple of pantry ingredients make it so much better than any other "nice" cream.
The secret to the incredible flavor in this limeade is layers and layers of infusions: We infuse lime peel oils into sugar while simultaneously infusing spicy jalapeño into those oils. Then we infuse cooling cucumber into tart lime juice before blending it all for a refresher that both brings the heat and beats the heat.
The Science-Backed Trick for Flavorful Spicy Chile Lemonade
This fruity, spicy, refreshing lemonade uses the natural oils in lemon peel as a solvent for the spicy capsaicin in hot red chiles to create a potent and flavorful spicy lemon syrup.