Everything you need to know about dry-aging duck at home. Read More Source link
[Photographs: Vicky Wasik. Video: Jamelle Bouie.] We’re very excited to announce the return of our Cereal Eats column, which has been on a six-year hiatus, and to reveal that Jamelle Bouie has signed on to be our new Cereal Eats columnist. Once a month, Jamelle […]
Adapted from Kenji’s grilled skirt steak fajitas recipe—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the recipe using chicken thighs instead of steak and alters the technique so that all you need is an oven and a single sheet pan. Because it’s all cooked on a large half-sheet pan, it’s perfect for feeding a larger group, plus the prep and cleanup are kept to a minimum.
While you could use boneless, skinless chicken breasts in this recipe (we’ve test it; it works), our preferred option here is chicken thighs. The dark meat is less prone to drying out with high heat, which gives you more time to properly brown the chicken under the broiler, without having to worry too much about overcooking.
The recipe also gives the option of using a preheated baking steel or stone to brown the chicken from the bottom at the same time (a sheet pan, even when preheated, is too thin to brown the chicken on its own, and therefore needs the help from the mass of a baking steel or stone). It’s fine if you don’t have one, though, you can just flip the chicken to broil the second side until browned instead. (Don’t be alarmed if your sheet pan buckles when on the hot steel or stone; in our experience, a good aluminum rimmed baking sheet always returns to its normal form on its own.)
As with all sheet-pan recipes, it’s important to know your oven well and to adjust accordingly. Some broilers are underpowered, in which case you may be better off using only a preheated baking steel or baking stone with the oven at its highest heat setting. Others may be unusually strong, in which case you may need to lower the oven rack just a bit (if you use a baking stone with an oven rack at its highest position, it’s possible you won’t have the clearance to insert your sheet pan below the broiler element; in that case, lower the oven rack as needed).
[Illustration: Biodiversity Heritage Library] You did it! Another week down! We’re putting up a post very much like this one every Friday afternoon, to celebrate the fact that the week is done. Week, bye! We think of this series as something of a send-off for […]
[Sean Brock photograph: Peter Frank Edwards. Shrimp and grits photograph: Vicky Wasik.] On this week’s far-ranging Special Sauce we cover a lot of territory—and I mean a lot—of territory. We’ve got Sean Brock on the highs and lows of an extended stay in rehab, and […]
When Stella first wrote about toasted sugar, it changed everything. The process of making toasted sugar is as simple as very slowly baking white sugar until it takes on a darker hue and a nutty, caramelized richness. But the resulting flavor is anything but simple.
Incorporated into all sorts of desserts, toasted sugar adds a dimension of butterscotch-y sweetness. Here are our ten of our favorite ways to bump up desserts with toasted sugar. And if this isn’t enough to satisfy your sweet tooth, go crazy incorporating the nutty sugar into any of your favorite baked goods.
When we say this is the best hot chocolate, we mean it. Part of what makes this homemade hot chocolate mix so delicious is toasted sugar, which adds a richer flavor than regular sugar and is more soluble as well.
Toasting sugar is not a particularly fast process, so we developed a speedier technique for days when we really want that boost in flavor but don’t want to spend the time making another batch. That quickly made toasted sugar comes in handy for this stovetop butterscotch pudding, which gets much of its nutty flavor from the sugar and comes together in just 15 minutes.
Few other ingredients pair as well with toasted sugar as brown butter. Like toasted sugar, brown butter is a very simple ingredient treated with enough care to take it to new dimensions. Mixed into this cookie, the two sources of nutty, deep flavor come together to make a deceptively simple dessert taste richer than any other shortbread cookie.
One of the most magical things about toasted sugar is its almost savory character. While, of course, sugar will always be sweet, toasting brings out other flavors. That quality makes toasted sugar shine in this seven-minute frosting. The sugar is matched by the slight tartness of cream of tartar, and together the two ingredients create a frosting that is perfectly balanced and ready to spread on just about anything.
This isn’t the white cake you whip up (from a box) after remembering you promised to make someone’s birthday cake for a party later that day. It’s going to take some time to bring this one together, but ingredients like brown butter and toasted sugar result in a cake that is well worth every minute you spend on it.
Apart from the addition of toasted sugar, this is a pretty classic angel food cake. But the slight caramel edge the toasted sugar contributes to the iconic dessert takes it to a new level.
Toasted sugar finds its way into pretty much every component of these very sticky double-caramel sticky buns. The sugar is mixed into the filling, the dough, and the caramel topping, providing each tender roll with an extra kick of caramel flavor.
The flavor of almond works in perfect harmony with that of toasted sugar. Nutty sugar magnifies the subtle flavor of almond flour and works to bring out the powerful punches of almond and vanilla extract.
Sure, you can make this applesauce with regular sugar, but if you’re really invested, you’ll toast it. Toasted sugar brings out the floral flavor already present in cooked apples, which is further elevated with the addition of a few drops of rose water.
Ceylon cinnamon, ground cardamom, and plenty of other warm spices give these cookies their rich, aromatic character. The spice blend is met by deeply toasted sugar, which melds with the sharp and almost-savory flavor of the spices to create a cookie that is at once bold and comforting.
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[Photographs: Vicky Wasik] Editor’s note: You may know Sho Spaeth as the editor who developed not one but three different recipes for homemade ramen noodles. Fun fact: He’s just as happy to nerd out on the store-bought stuff, which is exactly what he’ll be doing […]
[Photographs: Vicky Wasik] My desk at Serious Eats HQ is adjacent to that of our resident office dad and ramen whisperer, Sho Spaeth. From where I sit, I can turn my head to three o’clock, as I am doing right now, and survey the curated […]
Being able to turn kitchen scraps into stock is a fundamental cooking skill (usually the first thing students are taught in culinary school) that is really easy to learn. Making your own stock helps you save money, cook better-tasting meals, and reduces food waste.
Here, bones left over from breaking down whole birds are roasted with vegetables in the oven until golden-brown and then gently simmered on the stovetop with aromatics to produce a rich brown duck stock. The stock can be used as-is in soups, stews, and braises, or reduced further for a savory, silky duck jus.
While this recipe employs a traditional slow-cooking stovetop method, it can be easily adapted to a pressure cooker by following the method from our Pressure Cooker Brown Chicken Stock recipe.
[Photographs: Vicky Wasik] This easy sheet-pan dinner manages to pull out all the stops, delivering tender chicken thighs with crispy skin, a potato-fennel gratin that’s in turns creamy and crispy, and a dead-simple “sheet-pan” sauce that amounts to little more than popping open a can […]