kottke.org posts about cooking

[DRUGDE SIREN BUT FOR STEAK]Aug 11 2014

According to testing by the folks at America's Test Kitchen, you should not be thawing out your frozen steaks before you cook them. Mind. Blown. Into. Tiny. Pieces. Sweep. Me. Up. Pls.

Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if steaks could be cooked straight from the freezer. Cook's Illustrated Senior Editor Dan Souza explains our cooking experiments.

They also apparently more-or-less deep fry their steak? Is that a thing that we should be doing? (via digg)

Making a Japanese rolled omeletteMar 10 2014

A master chef from a Hokkaido sushi restaurant shows how to make dashimaki tamago, a Japanese rolled omelette.

Watching people who are good at what they do never gets old. (via swiss miss)

Spherical cake tutorialAug 06 2013

Spherical Cake

Each layer is different kind of cake which is baked and then pressed into the batter of the next larger cake, covered, and rebaked. The largest of which you bake in halves in two glass mixing bowls.

It's like a dessert turducken. Mmmm.

(via @rustyk5)

The truth about caramelized onionsMay 02 2012

Tom Scocca wonders why recipe writers don't tell the truth about how long caramelizing onions really takes.

Onions do not caramelize in five or 10 minutes. They never have, they never will-yet recipe writers have never stopped pretending that they will. I went on Twitter and said so, rudely, using CAPS LOCK. A chorus of frustrated cooks responded in kind ("That's on some bullshit. You want caramelized onions? Stir for 45 minutes").

As long as I've been cooking, I've been reading various versions of this lie, over and over. Here's Madhur Jaffrey, from her otherwise reliable Indian Cooking, explaining how to do the onions for rogan josh: "Stir and fry for about 5 minutes or until the onions turn a medium-brown colour." The Boston Globe, on preparing pearl onions for coq au vin: "Add the onions and cook, stirring often, for 5 minutes or until golden." The Washington Post, on potato-green bean soup: "Add the onion and cook for 8 to 10 minutes, stirring occasionally, until golden brown."

Perfect poached eggs with a spoonFeb 25 2011

Michael Ruhlman uses a spoon of his own design for making perfect poached eggs.

In On Food and Cooking, Harold McGee notes that there is a liquidy part of the egg white and a viscous one. If you let the liquidy part drain, before poaching, you will have a beautiful poached egg. (People tell you to put vinegar or lemon juice in poaching water -- this does nothing in my experience.) The problem was, my perforated spoons were so shallow the egg always wanted to jump out. No longer. The deep bowl of The Badass Perf spoon easily contains even a jumbo egg, as well as heaps of beans, vegetables, and pasta.

Darth SpatulaNov 29 2010

It's real and it's spectacular.

Darth Spatula

Whether the mission is baking cookies or flipping pancakes, young Padawan cooks will love using our official Star Wars spatula featuring the fearsome Darth Vader.

And that's not all! Williams Sonoma sells all sorts of Star Wars-themed cooking gear:

Galactic Empire™ Cupcake Decorating Kit - "A long time ago in a galaxy far, far away, the Jedi Kitchen Council devised a powerful new way to spread fun through the galaxy. Jedi Master pastry chefs created this extraordinary collection of tools..."

Sandwich Cutters with Vintage-Style Tin - "Transform your Jedi's favorite sandwiches into high-energy fuel for lunches, snacks and parties with Millennium Falcon™ and Darth Vader's TIE fighter™ sandwich cutters. Created by the Jedi Kitchen Council to celebrate the Rebel Alliance's victory over the evil Empire, these cutters are fun and easy to use -- just press and cut." [The "Vintage-Style Tin" is actually, how you say, a metal lunchbox.]

Pancake Molds - "A long time ago in a galaxy far, far away, a Jedi Kitchen Master used the Force to create three pancake molds in honor of his favorite galactic hero and villains: Yoda, Darth Vader and a stormtrooper. Use these molds to add whimsy and fun to your next pancake breakfast." [The Vader pancake looks a lot like Hannibal Lector in his mask.]

What, no Jar-Jar Binks Home Preserves Kit? (thx, meg)

Playing catch with doughNov 16 2010

I love this video of a guy rolling out dough and tossing it several feet to another man over and over and over again...and even over a passing waiter.

How to preheat a frying panJun 14 2010

This blog post and accompanying videos show you how to preheat your frying pan to the precise temperature at which your food won't stick. It involves waiting until a small splash of water in the pan forms a single mercury-like ball that floats (literally!) around the pan. Too hot and the water will disperse into smaller balls; too cold and it'll just boil off instantly.

The water "hovering" over the stainless steel pan like mercury happens due to the phenomenon known as the Leidenfrost effect. You can read more about it on wikipedia, but the basic idea is this: at a certain temperature known as the Leidenfrost point (roughly around 320F for water, but varying with surface and pressure), when the water droplet hits the hot pan, the bottom part of the water vaporizes immediately on contact. The resulting gas actually suspends the water above it and creates a pocket of water vapor that slows further heat transfer between the pan and the water. Thus it evaporates more slowly than it would at lower temperatures. At the proper temperature, a similar effect happens with the food you place in the pan, preventing the food from sticking.

This is possibly the best kitchen tip I've ever heard. (thx, jim)

Cooking tip of the year: beer cooler sous videApr 28 2010

The big difficulty with sous vide cooking at home is keeping the cooking temperature constant. Traditionally that has meant expensive emersion circulators with built-in heaters, although the price is down to $450 for the Sous-Vide Supreme. If only you could find something that insulated the water so that it stayed at a uniform temperature while cooking...

Enter the $20 beer cooler:

Fill up your beer cooler with water just a couple degrees higher than the temperature you'd like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic Ziplock bag, drop it in, and close your beer cooler until your food is cooked.

Oh, and it'll work on camping trips as well (as long as you take your thermometer along).

Sous vide steak at homeMar 11 2010

A nice primer for the home cook on cooking steak with the sous vide technique.

With traditional cookery, when you are exposing your meat to temperatures much hotter than their final desired temperature (say, cooking a steak to 130°F in a 550°F skillet), timing is crucial. The center of your steak is getting hotter and hotter, and it's your job as cook to take it off the flame at precisely the moment that it reaches the desired final temperature. Miss that precise moment, and dinner is ruined.

The beauty of sous-vide cooking is that since you are cooking your steak in a 130°F water bath to begin with, there is absolutely no chance your meat will ever get above that temperature. Guests are an hour late? No problem -- leave the steaks in the water bath, and they'll be exactly the same an hour later.

Tiny gingerbread architectureDec 22 2009

These little gingerbread houses that can perch on the rim of your hot chocolate mug are pretty cool:

Tiny gingerbread house

Make some! (via matt)

Bakeoff! A Gladwell article from back inNov 30 2005

Bakeoff! A Gladwell article from back in September on a project that used different team methodologies to attempt to create the perfect cookie: an open source approach, an approach based on extreme programming, and a traditional hierarchical team. You may be surprised which team won.

A list of the best and worstNov 28 2005

A list of the best and worst cookbooks to give people for Xmas (or Kwanzaa or Hanukkah or Festivus).

Cooking school at BaipaiNov 15 2005

Meg and I took a Thai cooking class today at Baipai Cooking School on the recommendation of my friend Darby (thx, Darb!). Since cooking is her thing, Meg's got the full write-up with photos. They pick you up at your hotel, you spend 4 hours cooking (part instruction, part hands-on) in a small outdoor kitchen (there were about 8-10 other people in the class) tasting as you go, you eat the meal you cook, and then they drop you back at your hotel. All for around US$35 per person. We made pad thai, tom kha gai (chicken & galangal in coconut milk soup), fish cakes, and tab tim grobb (water chestnut in coconut milk). Very fun and highly recommended.

The URL of SandwichOct 25 2005

Although the sandwich was named so after an 18th century British Earl, its invention dates back to a rabbi who lived in the first century B.C.. In my short history, I've eaten more than my fair share of sandwiches and while I can't consider myself a true connoisseur, the humble sandwich is one of my favorite things to eat and the ultimate in comfort foods.

The keys to a good sandwich are the three Bs: bread, balance, and...ok, there's only two Bs, but they're important. Aside from the main ingredient (turkey, tuna, chicken salad, etc.), the bread has the power to make or break a sandwich. The first thing you taste when you take a bite is the bread, so it had better be good and it had better be fresh.

Balance, or how the various parts come together to make a whole sandwich experience, is even more critical than the bread. Too much meat and the sandwich tastes only of meat. (The "famous" delis in NYC are big offenders here...the amount of meat in their sandwiches is way too much. These are sandwiches for showing off, not consumption.) Too much mustard and you overwhelm that beautiful pastrami. The mighty sandwich should not be a lowly conduit for your mustard addiction; why not just eat it straight from the jar? If you've got a dry bread, add a slice of tomato, a little extra mayo, or save it for tuna or egg salad. If you've got a lot of bread (a Kaiser or sub roll, for example), you'll probably need more of everything else to balance it out. Make sure the ingredients are distributed evenly throughout the sandwich. You should get a bit of everything in each bite...it's a BLT, not just an L on toast. If the sandwich maker is doing his job right, you should be able to taste most of the ingredients separately and together at the same time.

Here are a few sandwiches I've enjoyed over the years. I haven't included any of the ones that I regularly make for myself because they're pretty boring, although IMO, they're right up there with any of these.

In college, when my friends and I got sick of eating on campus (and had the money to do so), we'd venture across the street to Zio Johno's, a little Italian place with good, cheap food. At first I just got the spaghetti or lasagna, but one time I tried the Italian sub they offered and I was hooked. The key was the super-sweet sub roll; my measely $3 was enough for both a savory dinner and sweet dessert at the same time. I've never found anywhere else that uses bread that sweet.

I've lived in NYC for three years now, but I haven't run across a steak sandwich that rivals the one I used to get on my lunch break at The Brothers' Deli in Minneapolis. Fried steak, fried onions, and cheddar cheese on a Kaiser roll with a side order of the best potato salad I've ever had[1].

Surdyk's (say "Sir Dicks") is an institution in Northeast Minneapolis (say "Nordeast"), the finest liquor store and cheese shop around. They also had good croissants (say "Qua Sawn" or "Cross Aunts") on which they put fresh ham, Swiss cheese, lettuce, tomato, and mayonnaise. Mmm.

There's nothing I like more than a good BLT, and Specialty's in San Francisco has one of the best I've had. Secret ingredient: pickles. Also, they didn't toast the bread, which I usually frown upon, but it worked well anyway.

As for New York, I don't live close to any good delis, but when I worked in Midtown, I used to zip over to the food court below Grand Central and hit Mendy's. Their chicken salad is top-notch; the chicken is good quality and it isn't overwhelmed by the mayonnaise. I'm usually not such a fan of rye bread, but their rye (it's a light rye) is fantastic and goes very well with the chicken salad. The salami is good too. I usually have half a sandwich with a cup of their chicken noodle.

Do you have a favorite sandwich? Know of any good NYC sandwich spots I should check out?

[1] Although Meg has been making this warm garlic potato salad lately that is a serious contender for the top spot.

More than 100 quick and easy healthy foodsJul 14 2005

More than 100 quick and easy healthy foods. "An excellent list of healthy foods which need less than 30 minutes of preparation and cooking times".

Some great tips on grillingMay 20 2005

Some great tips on grilling. "And if you think this takes a lot of time and concentration, you're right. There's time enough for socializing later. Do you want to grill an excellent steak or not? Okay, then. Concentrate."

Mark Bittman cooks homemade food in challenging America's top chefsApr 14 2005

Mark Bittman cooks homemade food in challenging America's top chefs. Daniel Boulud laughed at the complexity of Bittman's dish, but gave an 8/10 in taste...and it only took 10 minutes to prepare.

Tags related to cooking:
food how to video lists

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