#cooking-techniques

#cooking-techniques

Among a plethora of different types of apples, using the right varieties is crucial for the very best flavor and texture. Tasting Table chatted with cookbook author Mark Filippelli to get his must-know tips for the tastiest apple fritters and he strongly recommended avoiding overly ripe apples as well as varieties such as Red Delicious or Fuji as their tender texture will not stand up to the cooking process.

Between sky-high grocery prices and a need to reduce waste and clutter, downsizing your kitchen to the essentials is now more important than ever. When it comes to appliances, basics such as a toaster, microwave, kettle, and the like are certainly vital. Though it was once America's favorite kitchen appliance, it seems that the air fryer has waned in popularity to the point where some critics - including this writer - deem it a waste.

Bacon is one of the great joys of American life. From the necessary crunch it lends an indulgent breakfast sandwich or fresh BLT, to providing the perfect salty accompaniment for a plate of maple-coated pancakes, it really can complete a meal, and just a waft of that recognizable smell is enough to improve any morning. But if you've ever wondered exactly what cut of pork is used to make American bacon, the answer is pork belly.

For fresh tuna fans, nothing beats a well-prepared tuna steak. With a perfectly seared salt-and-pepper crust and a pink, juicy inside, they don't call them steaks for nothing. But cooking tuna at home can feel intimidating for the uninitiated. Perhaps the most important tip you need when cooking with tuna is knowing how to determine if it's fresh. The best method - give it a sniff.

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.

Fish requires finesse in cooking, with a risk of overcooking due to its quick cooking time that transforms flaky fish into dry, inedible pieces.

Zucchini contains about 95% water, making it prone to turning mushy. Cooking it using high heat helps maintain its structural integrity and perfect texture.

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.