""All-beef franks are boiled and nestled into seeded hot dog buns, then topped with seven condiments - dill pickles, tomatoes, chopped onion, sweet relish, yellow mustard, sport peppers, and celery salt," she wrote in the caption. "Beyond that, there's really only one steadfast rule - no ketchup." Stewart sided with many Chicagoans in her stance that, for a true Chicago-style hot dog, no ketchup can be used in the process."
"When putting this loaded creation together, Martha Stewart explained that there are not only specific ingredients that make a Chicago-style hot dog a Chicago-style hot dog, but also an order of assembly. Though Stewart's recommended recipe sounds strict, she did permit home cooks to consider adding a couple of other ingredients to the franks. But never ever ketchup. A fixed recipe with caveats"
An authentic Chicago-style hot dog features an all-beef frank boiled and placed in a seeded bun, topped with seven condiments: dill pickle spears, tomatoes, chopped onion, sweet relish, yellow mustard, sport peppers, and celery salt. The toppings are applied in a deliberate assembly order, beginning with crunchy dill pickle spears, then tomatoes and zig-zagged yellow mustard, with sport peppers and celery salt as finishing touches. Strong regional tradition forbids ketchup on a true Chicago-style hot dog. Home cooks may add a few optional ingredients, but ketchup remains unacceptable.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]