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How to Make Chicken Cacciatore, Any Way You Like It

Link: https://www.seriouseats.com/2016/10/how-to-make-chicken-cacciatore.html

There are so many versions of chicken cacciatore in the world that it's almost impossible to describe what the dish is in any kind of definitive way. Here, we present a blueprint for making the recipe any way you want, whether loaded with tomatoes and red peppers, or studded with earthy mushrooms. ... See Details

Created: 3 days ago

How to Blanch Pistachios | Serious Eats

Link: https://www.seriouseats.com/2019/06/how-to-blanch-pistachios.html

Working low and slow is key to driving off the moisture without over-browning the pistachios, which can ruin their delicate flavor. That said, if you'd like to crisp them (not all recipes will require this), the dried pistachios can be toasted for another eight to 15 minutes at 350°F (180°C) to further develop a toasty flavor and texture. ... See Details

Created: 5 days ago

Everything You Need to Know to Buy Better Shrimp | Serious

Link: https://www.seriouseats.com/2015/08/how-to-pick-shrimp-varieties-freshness-guide.html

First off, you don't want any shrimp that smell like ammonia—this is a telltale sign of spoilage, and it's worth asking your fishmonger if you can take a sniff before buying. You'll also want to avoid shrimp that are limp, slimy, or falling apart, all of which are signs of decay. ... See Details

Created: 3 days ago

Casseroles - to cover or not | Serious Eats Talk

Link: https://www.seriouseats.com/talk/2011/09/casseroles---to-cover-or-not.html

Why do some recipes call for casseroles to be covered while cooking and other recipes do not? Just curious, do you think there is a scientific reason perhaps because of ingredients, or is it more likely the cook's prerogative? Thanks! ... See Details

Created: 6 days ago

How to Cook a Rack of Lamb | Serious Eats

Link: https://www.seriouseats.com/2019/05/how-to-cook-a-rack-of-lamb.html

To my surprise, I didn't notice much of a difference between my dry-brined and un-brined lamb in my tests. This makes some sense in the case of the reverse-sear, since the meat has plenty of time to dry off in the low oven before the searing step, but it was more of a surprise for the pan-roasted version. ... See Details

Created: 3 days ago

The Serious Eats Field Guide to Asian Greens | Serious Eats

Link: https://www.seriouseats.com/2014/05/asian-green-guide.html

Depending on the cultivar, the leaves are dark green or yellow-green and the stalks yellow-green or off-white. Bok choy comes in mature and baby sizes. Both are tender, but the baby variety is especially so. Best cooked: Stir fried, braised, steamed, sauteéd, or simmered in soups. One of the most versatile and widely-used greens listed here. ... See Details

Created: 4 days ago

The Right Way to Sauce Pasta | Serious Eats

Link: https://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html

Pasta heated in the skillet with sauce has a vastly different and superior flavor and texture compared with pasta that is simply sauced on the plate. No matter how great a sauce you can make, if you don't sauce your pasta correctly, you're missing out on one of life's greatest pleasures. Conversely, even a so-so jarred marinara sauce can be improved upon by finishing it off right. ... See Details

Created: 2 days ago

The Science of the Best Fresh Pasta | Serious Eats

Link: https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

At this point, take out your bench scraper and scrape off any dough sticking to your fork or your hands. Then, begin to fold additional flour into the dough with the bench scraper, turning the dough roughly 45° each time, to more evenly incorporate the flour. Once the dough feels firm and dry and can form a craggy-looking ball, it's time to ... See Details

Created: 3 days ago

The Right Way to Use a Meat Thermometer | Serious Eats

Link: https://www.seriouseats.com/2016/10/how-to-take-meat-temperature-thermometer-cooking-doneness.html

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo.His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and ... See Details

Created: 2 days ago

Stew Science: What's the Best Way to Brown Beef? | Serious

Link: https://www.seriouseats.com/2016/01/stew-science-the-best-way-to-brown-beef.html

After measuring the batches post-searing, I cut the seared steaks and the seared whole chuck roll into cubes and finished off each batch of stew identically. Even after cooking, the difference in texture and moistness was easily tasted. The meat cut into cubes before searing had a tougher, drier texture. ... See Details

Created: 4 days ago

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