This is the best-tasting steak I have ever been able to produce in my in-door home kitchen with normal, grocery-store beef. It's a ribeye, roasted in the pan with butter and garlic, and then sliced and tossed with a peppery board dressing. My method keeps all of the gross sinew and big hunks of un-rendered fat typical of a ribeye from ever arriving at the table. And, in one of my more unorthodox techniques, I keep the rested, sliced steak from going cold by serving it on a microwaved plate. I'm not a professional cook, just a monkey with a camera, but I am damn proud of this recipe and I think it'll probably work well for you. Let me know how it goes if you try it.
This technique solves the problem inherent to roasting a whole chicken, where the breast is perfectly done but the dark meat is underdone or the dark meat is perfect but the breast is over-cooked. By scoring the legs and cooking the chicken in a pan on the stovetop for 10 minutes before moving it to the oven, I give the dark meat a significant head start so that it is falling apart like barbecue by the time the breast meat has just barely cooked through. I'm not a professional cook, just a monkey with a camera, but I really think this technique works. Let me know how it does for you.
Brown sugar = white sugar + molasses. So I just use white sugar and molasses; one or two tablespoons of molasses per cup of white sugar to replace light brown sugar, and three or four tablespoons for dark brown sugar.
Recipe Competition with Kitchen & Craft
Just like a dry sponge absorbs water, meat will (to an extent) absorb liquid as it cools. So, instead of flavoring your steak before you cook it (or in the pan while it cooks), you can simply flavor the cutting board with seasoning, citrus, herbs, butter — anything you'd like. Rest the steak on the board, then slice it thin and toss it in its own juices and your flavorings. The meat will suck everything up and deliver the goodness TO YOUR BELLY.
Oven fries that are better than deep-fried? Maybe. Easier and cleaner?
Soup companies hate him! He's discovered ONE WEIRD TRICK to delicious vegetable soup.
Thanksgiving leftovers or anything else to get rid of? Cover them in liquid, thicken, top with mash, bake, eat!
Corn, tapioca, arrowroot, rice, potato, xanthan gum — let's put all the thickening polysaccharides to the test!
One of the best bang-for-buck meals of all time.
History can explain a lot about why the salted vs unsalted butter debate runs so hot.
Converting a recipe from U.S. to metric measurements is like translating a poem from English to French — if you're not careful, you might end up making it rain ropes.
One of Lauren's weeknight standbys — cheap, easy, healthy and tasty.
Vegemite. There, I said it.
We need to talk about something serious. Grab a drink and come sit by the fire.
This isn't really a recipe, but the basic technique I like is 4-to-1 liquid-to-pastina by weight, or 3-to-1 by volume, but volume measurements will depend on the specific shape of pastina you're using. Bring the liquid to a boil, stir in the pastina, cook until almost done, take it off the heat, season, melt in some butter and cheese, and when the bubbling has fully stopped, stir in an egg or egg yolk.
I invited your questions on my community page, and here are some answers! Do you want to me to make more videos like this? How often? Let me know in the comments.
