Techniques

Techniques

Fried Beer

You receive a plate of fried, ravioli-shaped dough with a dark filling. You take a bite expecting meat and are met with the flavor of warm, rich stout. Welcome to the world of fried beer. Fried beer is the brainchild of Mark Zable, who debuted his creation at the Texas State Fair in 2010 and …

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Los Angeles’ top chefs offer secret tips, tools and techniques that they use for their own backyard barbecues.

Nancy Silverton, Jon & Vinny, David Chang and More Showbiz Chefs Reveal Pro Tips for Grilling Almost Anything Curtis Stone Assorted Meats JUSTIN COIT Tip Buy the right meat for your grill, says the owner of Hollywood butcher shop Gwen. “If you have a Big Green Egg or good kettle grill, something that cooks slow and …

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Sous-vide in service

How do professional chefs manage the long times of sous-vide in the rush of restaurant kitchens? You do all of your sous vide cooking in the morning, before service. When the cooking process has finished you cool the food and hold it under refrigeration until an order comes in. When you get that order you …

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Sous Vide

I have been cooking using the sous vide technique for perhaps five years now. We are on our second circulator, and we use it roughly every week. It is wonderful for whole cuts of meat. If you regularly cook chicken breasts, roasts, fish filets, chops, steaks, or ribs, then sous vide will increase the quality …

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The Art of Turkey

Daniel BouludGo full and brine your turkey with…honey, cinnamon, clove, allspice, and pepper. Hey, this guy didn’t get where he is by pressing the Butterball button.

12 mistakes you’re making when you’re grilling burgers

Grilling the perfect burger is an art form.Flickr/Clemens v. Vogelsang Even though burgers are the quintessential staple of summer barbecues, it’s all too easy to end up with thin, charred hockey pucks instead of juicy patties that melt in your mouth. Luckily, INSIDER has the scoop on tips from professionals, ranging from Food Network stars …

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To test if your oil is hot enough

youtube.com Chef Vivian Howard of Chef & the Farmer tests her fryer oil by dropping a pinch of flour in it ― if it sinks to the bottom, your oil is not hot enough. See the full video here.

Confit

Ok, this one is a big more traditional, but a slow cook in aromatic fat, also known as a confit is a lot of fun if you can deal with all that fat. It’s fun to confit the protein along with some potatoes and other root vegetables that you then quick roast. I like to add …

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