#cooking-techniques

#cooking-techniques

Anthony Bourdain is known for many things: world traveler, TV presenter, best-selling author, conversationalist, cultural commentator, adventurer - the list is endless. His presence is difficult to quantify; however, above all, Bourdain was a chef (or, as he often referred to himself, a cook). Bourdain believed that cooking is a skill, something you learn, practice, and develop. It's about diligence and attitude. He resisted grandiose culinary notions and took pride in the steely resilience often associated with working in restaurant kitchens.

Crumbled bacon is one of the best toppings for better chili for its natural smoky flavor and versatility. With so many different styles of bacon to choose from, this cured meat is the answer to enhancing a basic bowl of canned chili with even more complementary essence. No matter what brand of the canned stuff you're enjoying, there's a batch of crisped-up bacon that will make the ultimate pairing to it.

Frozen lobster tails can be serious stress-savers, since you don't have to worry about butchering the expensive shellfish or having them go bad in the fridge. The only inconvenience is the thawing process, but it absolutely cannot be skipped. Try to cook lobster tails from frozen, and you'll end up with a chewy disappointment. Lobster meat is delicate, and proper thawing allows for gentle, consistent cooking.

Fresh tomatoes, especially if homegrown, shine in summer salads with minimal seasoning. A pinch of salt and high-quality olive oil enhance their flavor wonderfully.

In Jesse Szewczyk's Salt-and-Pepper Shrimp With Crispy Polenta, he enhances store-bought polenta by crisping it in oil, creating a delightful contrast with pan-fried shrimp.

Dry-aging your steak uses cold temperatures to tenderize the meat via natural enzymatic reactions while removing excess moisture for a rich, concentrated taste.

Using your dishwasher's heated dry setting can keep food warm without cooking it further, reaching temperatures between 130 to 180 degrees Fahrenheit. This method allows for stress-free meal prep.

"The pinch grip isn't used by every chef, but it is used by the majority, and it's often taught to culinary students because it's easy to master and it works."

A mix of slow sous vide cooking and barbecue techniques yields optimal taste and texture. Sous vide imparts flavor before smoking or grilling meats with marinades and herbs.

Transforming nori sheets into taco shells means cutting them into tortilla-sized circles. Consider deep-frying them tempura style for a crisp texture.

Black pepper can be quite the game-changer when incorporated into ice cream, adding a unique contrast to traditional flavors with its spicy and aromatic qualities.

"I think fish on the bone is more flavorful and juicy and, in fact, many cultures only eat fish whole, and if they do cut it up, they cut it up bones and all."

A golden-brown sear on a sizzling steak looks as good as it tastes, and you will need to heat your trusty pan to about 400-450 degrees Fahrenheit to form a savory crust.

A barbecue stall occurs when the internal temperature of the meat levels off and can even drop a few degrees. The moisture that collects on the meat's surface evaporates and starts to cool, offsetting the heat from the BBQ or smoker. Essentially, it's sweating and trying to cool off.

Clark emphasizes the practicality of a wide feed chute for larger ingredients, noting that it significantly eases the preparation of large vegetables or blocks of cheese.

Pre-mixing ensures the sugar and salt fully dissolve, creating an even seasoning. You can make it several days in advance and store it in an airtight container.

Quinoa, pronounced KEEN-wah, is often hailed as the protein-rich grain of the future, classified technically as a pseudo-cereal alongside amaranth and buckwheat.

Join our celebrated longest running sushi class in San Francisco. Craft enticing, sustainable sushi, sure to wow your guests and excite your taste buds!