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As a bonus if anyone uses a Kindle in the kitchen, it's currently only $3.99 for the Kindle edition of Cooking for Two. Nice bit of savings from the regular price.
Hey everyone, this is my video part 1 to making biscuits and gravy- Making the biscuits. Now look, I'm going to take a second to say that these may not be as good as your insert significant other title's biscuits... But remember, these are a vehicle for gravy and in my opinion perfect for the task. Different biscuit types are good for different things. This is a recipe straight out of Kenji Lopez-Alt's book, The Food Lab, which I would highly highly recommend for beginner home cooks.
A couple notes about the recipe:
- If you want to give these biscuits a fresh kick put some chives or green onion greens into them before you start folding. Unfortunately, I didn't have any or I would have done this. (You can also add cheddar cheese... But do you really need that much richness to cover these in gravy?)
- If you want to make buttermilk biscuits there are plenty of recipes online but Serious Eats/Kenji's recipes are great so here you go. Maybe you have leftover buttermilk from following my butter recipe a week or two ago?
- These biscuits would also be good for other uses, but I specifically made them pretty giant because I wanted one to be a meal for the gravy. Take the pepper out and they'd be delicious with butter and jam.
Let me know if you have any questions! I'd love to see your family members secret recipe if you think they're delicious.
I mean there are some simple things you can try, with various easy recipes out there, a meatloaf, a roasted chicken. They're pretty simple, and while over cooking a little isn't great, it won't ruin anything. If you're worried about done, buy an oven thermometer.
Oh yeah, in the beginning, you'll probably screw up, but it'll still be edible, and then you learn where yo uscrewed up. Start simple, build your way up, it's the same as learning anything, you start at the beignning
Quick Amazon came up with this book which is well praised by lots of people, maybe check it out.
Any skill takes time patience and dedication to learn, be it cooking (or coding, cause I run into it a lot in coding, people expect to be epxert in less than a year)
Download Kenji's <em>The Food Lab</em>, just out this week. It really is inspiring. He's got a whole chapter on ground meat, including his smashburger and a pub burger. There's also a chapter on fried foods and a few recipes for fries.
You can't out-Burger-King Burger King. You want to find a niche Burger king can't touch, and that shouldn't be too hard.
Try seasoning on the surface with:
3 Tb smoked salt 2 Tb black pepper 2 Tb New Mexico red chile powder, mild 2 Tb finely minced fresh rosemary 1 Tb garlic powder 1/4 tsp ground cumin 1/4 tsp Madras curry powder
Heres the link if anyone needs it. This one is a no-brainer. I have a hard cover copy of it already but for $2 this is definitely worth it for the ability to use on a tablet which I find a lot more convenient, can search and skip around as much as necessary.
​
The kindle version of “What’s a cook to do?” By James Peterson is an excellent book for learning, had he is a renowned instructor. Link: Limited-time deal: What's a Cook to Do?: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, and Tricks https://www.amazon.com/dp/B00FKHZWGA/ref=cm_sw_r_cp_api_dl_750ZVPPGXX4E65HV4JR4
Also, if you are interested in more kindle cookbook deals, have a look at this list where I track the latest bargains:
https://www.amazon.com/ideas/amzn1.account.AHYVYVD57VQQQBRZDXWLEJIUATTQ/3L9HYXMG40ZVP?ref=idea_share
I thought it was ridiculous too until I bought The Food Lab . Reading Kenji’s experiments on when to salt and reverse searing gave me the idea - but making his air fryer wings once and I knew he was onto something.
It’s important to note here that seasoning burns quickly in the air fryer. I have found best results using only salt and pepper (sometimes I use lawrys garlic pepper) in the air fryer and then adding other seasonings as you flip the steak and drop it in the searing pan.
It’s really not that cut and dried though. Let’s say for chicken you get the same 7-log reduction in bacteria with 2 hours at 130F, 3 minutes at 150F, or 1 second at 165F. Do you really need to cook the chicken breast to a shoe leathery 165F? Probably not. source
It’s really not that cut and dried though. Let’s say for chicken you get the same 7-log reduction in bacteria with 2 hours at 130F, 3 minutes at 150F, or 1 second at 165F. Do you really need to cook the chicken breast to a shoe leathery 165F? Probably not. source
Hey everyone, this is my video part 1 to making biscuits and gravy- Making the biscuits. Now look, I'm going to take a second to say that these may not be as good as your insert significant other title's biscuits... But remember, these are a vehicle for gravy and in my opinion perfect for the task. Different biscuit types are good for different things. This is a recipe straight out of Kenji Lopez-Alt's book, The Food Lab, which I would highly highly recommend for beginner home cooks.
A couple notes about the recipe:
- If you want to give these biscuits a fresh kick put some chives or green onion greens into them before you start folding. Unfortunately, I didn't have any or I would have done this. (You can also add cheddar cheese... But do you really need that much richness to cover these in gravy?)
- If you want to make buttermilk biscuits there are plenty of recipes online but Serious Eats/Kenji's recipes are great so here you go. Maybe you have leftover buttermilk from following my butter recipe a week or two ago.
- These biscuits would also be good for other uses, but I specifically made them pretty giant because I wanted one to be a meal for the gravy. Take the pepper out and they'd be delicious with butter and jam.
Let me know if you have any questions! I'd love to see your family members secret recipe if you think they're delicious.
Deal link: Amazon
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Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman is a good starter book.
The Art of Making Fermented Sausages by Adam and Stanley Marianski has more of the science behind it.
Charcuterie has a high risk for food borne illness if done improperly so best to read up first.
Mark Bittman's How To Cook Everything series is pretty good. The photos don't correspond exactly with every step, but do a good job of showing you what things should look like at important stages.
Actually, you're partially incorrect.
Per J Kenji Lopez Alt's book The Food Lab. Pasteurization is a product of temperature and time. The higher the temperature the lower time you need to pastureize. However it's possible to achieve the same results through maintaining lower temperatures over a longer period of time.
So most people are familiar with J. Kenji López-Alt as he's such an interesting and talented chef. If you haven't heard of him you should definitely look at his book The Food Lab and take a look at his YouTube channel. This is the video for his 3-ingredient stovetop mac and cheese. It's super simple and skips the roux, which is sure to appeal to people who want quick and hassle-free meals. I've taken the ingredients list and directions straight from the website. I plan on cooking this tonight so might update with a photo!
Ingredients
- 6oz/170g elbow macaroni (let's be honest, any pasta works)
- Salt
- 6oz/180ml evaporated milk
- 6 oz/170g grated mild or medium cheddar (or any good melting cheese)
Directions
- Place macaroni in a medium saucepan or skillet and add just enough cold water to cover.
- Add a pinch of salt and bring to a boil over high heat, stirring frequently.
- Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
- Immediately add evaporated milk and bring to a boil and then add the cheese.
- Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer.
- Season to taste with more salt and serve immediately.
Grab some books for cooking for Couples. ATK has a good one, that I've used
As a cook myself, check out The Food Lab
https://www.amazon.com/Food-Lab-Cooking-Through-Science-ebook/dp/B00TG24C34
Hands down one of the best first cookbooks when starting out. Everything is explained and expanded upon on www.seriouseats.com
If you need, shoot me a msg and I will be happy to help you out with anything
First of all, relax. You CAN learn to cook, it is NOT rocket science. Of all the things on your plate right now, learning how to cook is one of the easier ones. This book takes you by the hand and assumes you know NOTHING. Follow it, and you'll be well on your way to becoming a confident home cook:
https://smile.amazon.com/How-Cook-Everything-Basics-Food-ebook/dp/B00BS03TYU
And good luck!!
I use this cookbook when my wife is out of town.
Well - the trick is you need to have a proper ratio of nitrate (pink salt) to ensure that botulism can't form. Pink salt isn't the same as a brine. I highly recommend you get this book, and a scale as the measurements need to be fairly precise.
https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated-ebook/dp/B00CF2MBB2
But honestly cold smoking is much more dangerous than people realize unless you are cold smoking cheese/nuts. Doing meats requires them to be cured properly or bad things could happen.
Stay safe!
I would highly recommend buying a copy of The Food Lab as it has essentially every style of cooking and some amazing tips on how to make it Ignis-grade delicious
Buy this book. It's a bible of how to do all the basic (and many advanced) skills as well as information on different types of foods, pans, knifes, etc.
https://www.amazon.com/dp/B00FKHZWGA/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
I don't have a SO, so I'll substitute my best meal. French style pot roast, sauteed green beans with lemon and garlic, and home made mac and cheese.
You can feel your arteries clogging, but it's worth it. Both the pot roast and the beans are from the Cooks Illustrated cookbook which I highly, highly recommend.
I've never had a rice cooker, but apparently you can cook a whole bunch of other things in it very easily. Roger Ebert wrote a book about it. Here's his blog in re:, and here's his book
Aprecio el perfil tecnico que le das a el proceso quimico que sucede en la cocina, por lo cual te recomiendo, si es que no lo tienes ya, que te compres este libro nuevo. Yo lo voy a comprar.
I just downloaded Kenji's new book this week! Super inspirational.
I'm a big fan of The Silver Palate Cookbook Of all the cookbooks I own, this is the one I grab when I'm running low on inspiration and want to make something new.