It's worth scouring garage sales and thrift stores for clay baking vessels. For some reason, people dispose of them after a few years of use. Trust me, when you find one, hold onto it. You may not bake in it every week, but when you use it you'll be in awe of the results.
How does one of the oldest cooking materials work? Here's the history and science behind ceramic cookware!
Pick up any carton of eggs today and you are bombarded with language meant to obfuscate the truth. Free Range one carton exclaims, while another touts Cage Free! What's the difference? Here's a handy list that will help you interpret the marketing on egg cartons across the country.
Baffled by the words on every egg carton? Want to know the difference between cage-free and free-range? Here's a translation for every egg on the market; another episode of "Ask Dan!"
Making stock shouldn't be rocket science. Low heat, lots of time, and some interesting bones make the best broth!
You’ve certainly heard chefs say loudly, “Make your own stock, it’s better than anything you can buy.” And they aren’t wrong. But if you’ve been holding off because you think it’s too labor-intensive, then now is the time to tune in and pay attention. Making stock (or bone broth if you insist on pop-culture terminology) is easy and you should start today.
Walk into any Jerk shop in Crown Heights and you'll be overwhelmed with savory scents. Now, you might have opened that door planning to purchase the namesake dish, but let me point your nose in another direction. See that sultry, bubbling, brown tray? That's stew chicken, and I think you should give it a try. Brewed from the devilish flavors that make the Caribbean so intoxicating (lime, allspice, sugar), it is the sort of thing you never knew you needed in the depths of winter.
Ever wonder what makes some muscles darker than others? We've all got a preference when we sit down at the dinner table, some of us are die-hard white meat lovers and some are obsessed with dark meat. Whatever your inclination, here are some things to know about muscle fiber when you get in the kitchen.
I love the flavor schmaltz brings to the corn, making something already spicy and salty ever more savory. Regardless of the fat you use here, you'll have to remind yourself to walk away from the bowl. Otherwise you'll eat it in one sitting.
Stop baking chicken breasts and boring your guests. Buy whole legs, learn how to cut them at the joint, and impress your friends with impeccably crisp skin.
- 6 whole Chicken Legs (thigh and drumstick together)
- 2 pounds Cremini Mushrooms
- Salt and Pepper to taste
- 6 tablespoons Olive Oil (separated, 2, 2, and 2)
- Pop the stems out of the mushroom caps and slice the caps. Save the stems for making stock.
- Sauté the sliced mushrooms with 2 tbs oil and a sprinkling of salt until they're reduced by half and tender.
- Heat your oven to 375 degrees.
- Using your fingers, separate the chicken skin from the meat, all the way down the drumstick.
- Take about 1 tablespoon of the mushrooms and stuff them under the skin of each leg, making sure to get it all the way down the drumstick and across the thigh. Do this with all six legs. Sprinkle salt and pepper over the skin of each leg.
- Heat 2 tablespoons of the olive oil over medium-high heat in two separate oven-safe stainless steel pans. When the oil is rippling in both pans, use tongs to place three chicken legs skin side down in each pan. Sear for 3-5 minutes, or until the skin is golden brown and crisp. Flip the legs so they are facing skin side up and place both pans into the preheated oven. Cook the legs for 25-30 minutes. Remove the pans from the oven and let the chicken legs rest a few minutes before serving. Remember, the handles of your skillets will be scalding hot, be careful!