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via The Guardian]
Nigel Slater's pâté recipes for summer picnics We shredded the roasted pork belly with a couple of forks, tearing the meat rather than pulling it off with our fingers to keep it light and open, then spiked it with shredded gherkins and tiny capers, to introduce bursts of piquancy. I do think some [...]
via Toronto Star]
Get a taste of the best pork sausages around Fit a meat grinder with the largest die (for coarse grinding). Place a large bowl under the grinder. Using the meat stomper, push a in cold water for 2 hours and then run water through them before stuffing. You can easily double the quantities of [...]
via The Guardian]
Felicity Cloake's barbecue masterclass: jerk chicken – recipe Put the chicken legs into a large bowl and pour over the marinade. Put your gloves back on (if you used them the first time, that is), then massage it into the meat, making sure you get it right under the skin – you'll probably need to pull it away [...]
via The Guardian]
Yotam Ottolenghi's barbecue recipes Thread the meat on to the soaked skewers (about 80g meat per skewer), then brush with a little oil and grill on the barbecue for about four minutes, turning a few times and basting with the reserved glaze until the meat has deep char marks and is [...]
Enjoy that homemade dough in other shapes too.Fettuccine: thick, ribbon-like pastaLasagne: wide, flat-shaped pastaLinguine: “little tongues,” narrow, flat pastaRavioli: square or round pillows of pastaSpaghetti: “a length of cord,” America’s favorite shapeTagliatelle: long, ribbon-like pasta, very similar to fettuccineSource: National Pasta AssociationCelebrate fall with a homemade pasta dish that’s sure to please. Whether you’re a pasta pro or first-timer, award-winning chef, author and...
I wrote about my joy upon the delivery of a new meat grinder, my first, in the opening week of October.If you read it, you might remember my jeremiad recounting butcher betrayal and disillusion. I made it my mission to banish the memory of that god awful failure of a burger by single-mindedly pursuing hamburger perfection. If I were writing a movie about a journey of redemption I might have the lead realize somewhere along the way that rather than banish the memory of failure he should...
Five ways to reinvent Thanksgiving in the fridgeFrankly, I love Thanksgiving leftovers. The flavors have melded together, especially in my late mother’s cornbread dressing with sage. Haven’t found anyone’s better — Have you found better recipes than your mother’s or grandmother’s? That’s why we always seem to consume the familiar at Thanksgiving and Christmas, all holidays for that matter.There’s no telling what type of marketing materials will come through the email at a newspaper office....
Home Sausage Making(Storey, 2017) by Charles G. Reavis and Evelyn Battaglia with Mary Reilly is the go to reference on the subject since it was first published in 1981. These 100 mouthwatering sausage-making recipes showcase international flavors and span the menu. An added 100 recipes highlight creative ways to cook sausage, while tips for setting up a perfectly balanced charcuterie plate and paring sausage with beer will help showcase their delicacies most effectively. Finally, profiles of...