We don’t know about you, but we have a serious soft spot for chicken drumsticks. We mean, come on! You get to grab them with your hands, bite into that meaty flesh, and let the juices run down your chin. It’s the ultimate comfort food.

Now, we know that we all love crispy chicken skin, but let’s face it, sometimes it can be a little tough to achieve that perfect crunch, especially if you don’t want to hit the fryer. But fear not my friends, because we have a little trick up our sleeve that will guarantee you get that perfect crisp every time – say hi to baking powder.

That’s right, baking powder is the secret ingredient that will take your chicken drumsticks to the next level. It works like magic, helping the skin crisp up and turn golden brown, while keeping the meat inside moist and juicy.

But before we get to the baking powder, let’s talk seasoning. For this recipe, we’re keeping it simple but flavorful with a BBQ rub-like blend of smoked or plain paprika, onion and garlic powder, cayenne pepper, and a little bit of flour to coat the legs evenly all over.

To start, we’ll mix the spices and flour together in a shallow bowl. Then, we’ll coat the drumsticks in oil (we prefer using our hands to ensure each drumstick is well-coated), and stretch the skin over the flesh as much as possible. This is key to achieving that perfect crisp.

Next, we’ll dip each drumstick into the seasoning mixture, making sure to coat it evenly all over. Shake off any excess, otherwise, you’ll end up with a thick layer of pasty-ish coating on the chicken legs. Then, we’ll place the legs on a rack on a foil-lined tray (it makes cleanup a breeze), and spray them generously with oil. This will help them turn crispy and golden brown, almost like a frying effect.

We’ll start by baking the drumsticks for 30 minutes at 200°C/390°F (180°C fan), rotating the tray once to ensure they cook evenly. Then, we’ll crank up the oven to 220°C/430°C (200°C fan) and bake for a further 15 minutes until they’re crisp and golden. Depending on your oven, you may need an extra 5 minutes to get that skin crispy – so don’t be afraid to double check that crisp-level before you serve.

And there you have it, crispy baked chicken drumsticks that are sure to please even the pickiest of eaters. Serve them up hot, and watch as your friends and family devour them in seconds. This recipe is perfect for a weeknight dinner, a backyard BBQ, or a game day snack. So what are you waiting for? Get cooking.

Ultra-Crispy Oven Baked Chicken Drumsticks

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★★★★★

5 from 2 reviews

• Author: Honest Cooking
• Total Time: 1 hour
• Yield: 12 drumsticks

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Do you love juicy, meaty, finger-licking chicken drumsticks? If the answer is yes (and let’s be honest, if it wasn’t, why would you be reading this), then you’re in luck because we’re about to share our favorite recipe for the absolute crispiest baked chicken drumsticks.

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Ingredients

12 chicken drumsticks

2 tbsp extra virgin olive oil

Cooking oil spray

4 1/2 tbsp plain flour

3 tsp garlic powder

2 tsp cayenne pepper

3 tsp onion powder

5 tsp smoked paprika

2 tsp black pepper

1 1/2 tsp salt

3 tsp baking powder

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Instructions

Preheat the oven to 200°C/390°F (180°C fan-forced). Line a tray with foil then place a rack on the tray.

Mix the Seasoning ingredients in a bowl.

Toss the drumsticks in the olive oil. Stretch and pull the skin on each drumsticks to cover as much of the flesh as possible.

Coat a drumstick in the Seasoning then shake the excess off well. Place on the rack. Repeat with remaining drumsticks.

Spray the legs generously with oil.

Bake for 30 minutes, rotating the tray halfway through. Increase the oven to 220°C / 430°F then bake for a further 15 minutes or until the skin is crispy. Serve hot.

• Prep Time: 10 min
• Cook Time: 50 min
• Category: chicken, main course
• Method: oven baking
• Cuisine: American

Keywords: chicken, chicken recipes, superbowl, party food, wings, drumsticks

The post Ultra-Crispy Oven Baked Chicken Drumsticks appeared first on Honest Cooking.

We’re never going to pooh-pooh a good supermarket rotisserie chicken. After all, with one quick stop at the store, you can have a fully cooked, juicy chicken ready to rock in no time.

But what if you’re not ready to devour that entire chicken in one sitting? No problem. You can easily shred it up and add it to soups, stews, and sandwiches, or the classic chicken salad the day after. However, if you are looking to double down on your initial rotisserie experience – how do you ensure you don’t end up with dry, boring chicken that has no resemblance to the masterpiece you picked up at your local grocer?

Reheating rotisserie chicken in the oven is a cinch, and it helps keep the skin crispy and the inside moist. Simply preheat your oven to 350°F, place the chicken in an oven-safe dish with a cup of chicken broth, cover with tin foil, and let it roast for about 25 minutes. Then, remove the foil for an additional 5 minutes to crisp up the skin, and voila! Perfectly reheated rotisserie chicken.

Let’s go over it once more, and make it real simple to follow:

1. Preheat the oven to 350°F. Place the leftover chicken in an oven-safe dish.

2. To keep the chicken moist, pour a cup of chicken broth into the bottom of the dish. Cover with tin foil and place in the oven.

3. Let the chicken roast for approximately 25 minutes. Remove the foil and let roast for an additional 5 minutes to crisp up the skin.

4. PRO TIP: If you add one or two cloves of crushed garlic, a splash of white wine and some chopped fresh herbs to the chicken broth, you’ll end up with a couple of spoonfuls of really flavorful sauce to pour over your reheated culinary miracle when it’s all done!

Enjoy your “like brand new” rotisserie chicken – just as easy as going to the store for more.

The post How to Reheat Rotisserie Chicken appeared first on Honest Cooking.

Started by Jeremy Schaller, the third-generation owner of Schaller and Weber, Hütte brings the Alps to the Upper East Side. Hidden behind Schaller’s Stube Sausage Bar, Hütte is a backyard eatery serving a menu of Austrian comfort foods to diners in the comfort of an Après Ski Lounge.

Like most of us quarantining or socially distancing, traveling to the Alps was not on my radar. Thankfully, we have Hütte’s outdoor dining that’s reminiscent of an Apres Ski. The cozy lounge features string lighting, electric heaters, wooden tables, and couches draped with blankets. The atmosphere complements the cuisine, which features German-Austrian comfort foods such as game meats, charcuterie, fondue, and venison goulash. At the same time, drinks include Glüwein, a German and Austrian take on mulled wine, and a selection of Austrian wines and beers. Of all the dishes I tried, I favored the smooth goose pate and a fantastic charcuterie board featuring Schaller & Weber’s delicious meats.

How to build a charcuterie board like the pros at Schaller & Weber’s

A good charcuterie board needs a variety of textures and flavors. “Pairings should be complimentary or add some contrast. For example cornichons and piparras add a burst of acid. Whereas small pickled sweet onions or Bavarian mustard adds a hint of sweetness to the board’s overall savory nature. Keep in mind accompaniments should visually enhance your board like a hunk of Alpine cheese. Most importantly, don’t forget the wine!” says owner Jeremy Schaller.

The first step, head to your local deli like Schaller & Weber for your favorite meats, cheeses, vegetables like tangy sauerkraut, pickled beets. You can also add spicy mustard, slices of dark rye bread, smooth pâtés and bold sausages. These contrasting items will help you build a pro like charcuterie board, perfect holiday plate or quarantine gourmet snack! Not only does it look impressive, but it’s also simple to create. Owner Jeremy Schaller recommends to use items with range of flavors and textures similar to below:

– Gold Medal Paté –  This is a smooth and incredulous mousse that blends Pork, Pork Liver, Sea Salt, Natural Spices, Honey, and other natural ingredients. 

– Bündnerfleisch –  A thinly sliced smoked beef from the mountains of Switzerland. It complements alpine cheeses in any dish or on a charcuterie board. 

– Lachsschinken – This pork loin is dry-cured and cold-smoked. Experts recommends it is best to serve chilled and thinly sliced. Like lox you can serve it with cream cheese, onions, and capers.

– Garlic & Pepper Salami – For centuries, Germans have been adding garlic and pepper to their salamis. The snap of black peppers flecks the garlic’s intense burst, and the two flavors surround the smokiness that underlies each incredible bite.

– Westphalian Ham – This cured meat is round and soft and slowly smoked over natural maple hardwood. 

Featured image courtesy Schaller and Weber.

The post Build a Charcuterie Board Like A Pro appeared first on Honest Cooking.

I’m a big fan of Chef Alex Guarnaschelli and when I was asked to meet her to talk about her partnership with Robert Mondavi’s Woodbridge wines I jumped at the offer.   I mean, how often do you get the chance to sit down with a Celebrity Chef to discuss wine and taste her winter recipes created with Woodbridge Reds and Whites?  Almost never.

I have to admit, I was panicked meeting her but all of the fear subsided and I couldn’t have been more at ease when she sat down with me at her restaurant Butter on West 45th Street.   Like any good Italian, I was at Chef Alex Guarnaschelli’s table and she was going to make me feel at home.

As the weather gets chilly and with the holidays approaching quickly, Chef Alex Guarnaschelli created 3 wonderful, comfy recipes using Woodbridge Chardonnay 2017, Cabernet Sauvignon 2016 and their Red Blend, 2016 wines.   Partners since 2014, the Chef has been creating and pairing recipes with Woodbridge wines for about 4 years.   First on the menu was Vegetable Lasagna with Woodbridge Chardonnay White Sauce

Wanting to cut through some of the sweetness of the cheese and tomatoes, Chef Alex added a bit of acidity to the dish by creating a white sauce infused with the clean and crisp Chardonnay. One would think Lasagna would be paired with a deep, red wine but Chef Alex felt this particular dish needed a lighter, precise note that was tasted but not so easily identifiable.   Strategically placing the white sauce in-between the layers of tomato

and cheese, Chef Alex continued to layer lasagna noodles and chopped Eggplant and Zucchini cooked enough to still have a bite to them.  The outcome was wonderful.   And just as she planned, at the very end of the experience, when your mouth was left with this divine taste of goodness, a subtle note lingered on your palate.   A warmness.  The Chardonnay in its most delicate form.  Pairing the Chardonnay to drink with this dish was a perfect marriage.  The notes of the wine continued through out the experience of eating the Lasagna and than sipping the wine after your first bite.   It also allowed you to use the wine not only in your recipe but also as your wine of choice to serve with it.   You couldn’t have asked for anything better.

As we were sipping our Woodbridge Chardonnay, Chef Alex bought up some great suggestions about easing the stress while hosting a Holiday party.   With this particular dish still on our minds, the Chef suggested making the Vegetable Lasagna 1 to 2 days a head of time and store it in the fridge until you were ready to heat it up.  While the Turkey was resting and the gravy is being cooked, just pop the Lasagna in the oven. The Chef also noted that by making it several days ahead, the flavors would marry together and intensify.  The dish is great as a Vegetarian option but you an also swap out the noodles and replace them with planks of Eggplant making an Eggplant Parmigianino for a great Gluten Free option.   Again, like every good Italian, Chef Alex makes sure all of her guests have a meal to eat regardless of their food choices.

Claiming Red Wine should be the “Holiday Spice”, Chef Alex and I moved from a crisp Chardonnay to Woodbridge’s Red Blend while sampling the Chef’s Woodbridge Red Blend Onion, Sausage and Apple Stuffing.    This full bodied “deliciously’” rich wine added a deep fruitiness to this dish that was so incredibly warm and satisfying.  Chef Alex was looking for the onions and apples to “act like a sponge” and absorbed the wine.  Mission accomplished. Actually, the onions and apples were a deep reddish color from the Red Blend.   Starting out on the stove top and baking in the oven, the Sausage, Onion and Apple stuffing bought the Chef back to the holidays she spent in her childhood kitchen with her Mother and Father in NYC.  The naturally sweet flavors from the onions and apples meshed with the boldness of the wine and the Italian sausage gave this dish the perfect balance.  With Woodridge’s Red Blend served with it, you became very greatly for the moment you were in.   And one other thing—if you over bake the stuffing, not to worry. Just add a splash of stock flavored with Woodbridge’s Red Blend and put it back in the oven until it reaches the consistency you desire.

The weather change is letting you know that fall is here and that winter is steadily approaching.  As we spend a great deal of time inside, there’s nothing better than wrapping yourself in the warmness of a blanket and hot chocolate.  But not just any hot chocolate, Chef Alex’s Spiked White Hot Chocolate with Woodbridge Cabernet Caramel Sauce. Seriously, Chef Alex created a Winter Wonderland in a glass.  Finding herself without cocoa powder but craving hot chocolate, the Chef created this white pool of steamy milk by infusing white chocolate into it and a bit of rum (it’s cold outside!).  But something was definitely missing.  The Chef realized she needed something to replace the pleasant bitterness of the cocoa.  With some sugar, water and yes, Woodbridge by Robert Mondavi Cabernet she created an offbeat caramel sauce with the Cabernet that left hints of chocolate throughout.   Sampling this in Butter with Chef Alex on

this wonderful afternoon was memorable but honestly, I had no idea what she was saying. I was so busy looking at the streaks of deep maroon coming up the sides of my glass from the delicate drop of caramel resting in the bottom of it and savoring every last taste of what I was drinking.  Oh wait, I forget to mention the Chef topped it off with unsweetened, homemade whipped cream and shards of white chocolate.   Chef Alex pointed out you can definitely serve this at parties and if you’re truly not in the mood to make the Caramel sauce from scratch, feel free to buy a can of Carmel sauce in the grocery store and heat it up with some of the Cabernet.  The whipped cream can also be purchased in your grocery store as well.

With goodbyes said and tons of Thank you’s being exchanged, I left Butter and began to walk down 7th avenue towards the train.  My mind was in overdrive, so happy to have met Chef Alex Guarnaschelli, share her creations made with Mondavi’s finest, and learn about her Holiday Tips.   With my goody bag in tow, I thought about the ending of this article long before I even began at the beginning.  Chef Alex truly has a genuine affection for the Robert Mondavi’s Woodbridge wine brand and has a passion for not only using the wine in a creative way in her cooking, she also drinks and serves her guests the wine as well.   Chef said, “Listen, the wine is Good, Affordable and Accessible to everyone and that’s why I love the brand.”   I think that pretty much says it all.

The post Pairing Woodbridge by Robert Mondavi Wine with Chef Alex Guarnaschelli’s Recipes appeared first on Honest Cooking.

One of the parts of our Italian road trip this summer (Click here for our favorite gluten free restaurants in Rome!) that I was most looking forward to was the homemade pasta class. I’ve made handmade pasta before, but never under nonna’s tutelage. More importantly, I’ve yet to perfect my gluten-free pasta skills, and our hosts promised that she could help me do just that.

Given their willingness to accommodate my needs with a gluten-free version, I expected that our villa came equipped with a serious teaching kitchen. Unfortunately, when we arrived, I saw that like generations of Italians before us, we’d simply be sitting around a dining room table as our pasta guide, Isabella, hand mixed 10 pounds of flour and two dozen eggs by hand.

Every package of flour that she ceremoniously dumped onto the table’s surface, made me feel like I was staring at the onset of Hiroshima’s mushroom cloud. I would say that Charlie was perceptive enough to catch my panic in the confined space. But I think most people noticed me double-wrapping my cotton scarf around my face as a makeshift gasmask. The wooden boards lined in front of us were caked in decades’ worth of paste-y pasta dough residue. And I knew immediately, that I would have to sit this experience out.

In a rare role reversal, Charlie was our kitchen hands, and I was the passive bystander. I stood in the doorway at a safe distance as the participants kneaded their dough and Isabella demonstrated how to turn it into long strands of pici.

Every Italian region has its specialty, and the Tuscan brand of cucina povera revolves around this hand-rolled “fat spaghetti.” Most of the time on menus, you’ll find it tossed with a meat ragu. But at home, if you’re willing to break the rules, it can be tossed with any sauce you like.

The technique for rolling these strands is simple enough, but does require a good amount of dexterity and well-earned muscle memory. I watched as Charlie and many of the others struggled to develop even, thin strands, and I struggled harder trying not to micromanage him or throw caution to the flour-dusted wind and get in there myself.

It’s a motion you have to watch to understand (and one that I hope to eventually turn into a video for you!), but the most essential tactic is to hold the dough in your left hand and use your right for rolling (FYI I didn’t use a tripod in these pics, so don’t mimic my one-handed ways!). You keep your pressure even in the right working hand, and don’t continue down the line of dough until the piece you’re working on is sufficiently thin. Going back on your work usually causes the strands to break and leads to unevenness. The left hand is essential, as you must hold the dough with enough tension to slowly elongate the tube as you roll. A wooden cutting board and damp hands also help immensely.

I eventually got in on the action of pici making on a clean plastic cutting board at a picnic table outside. The brand of gluten-free flour they used was very light and delicate, so much so, that rolling was impossible. I had to slowly shape the strands using both hands and no pulling. What resulted was a thick choker compared to the others’ flapper-length multi-stranded necklaces. But once cooked and in the ragu, it tasted fantastic.

Never one to sit on the sidelines, I was determined upon returning home to figure out a gluten-free version of these homemade thick spaghetti noodles, and to perfect the technique of my Tuscan friends’ continuous roll. More importantly, I wanted to be able to have a recipe to share with you all. Apparently homemade pasta recipes don’t exist in the old country – you have to go on feel!

I’m proud to report that I nailed it on the first try by using Cup4Cup flour, which had a much better elasticity than the Schar I used in Italy. In the process, I became the Aziz Ansari of pici making. I’m very dedicated to my craft!

It might seem like a lot of work for a weeknight, but especially as the weather cools down, there’s no more fun indoor activity than teaching yourself the medatative art of pici. It reminded me a bit of making playdough necklaces in arts and crafts, but with the added benefit of getting to dip them in tomato sauce and call them dinner by the end.

Read on for this gluten-free pasta recipe for Tuscan fat spaghetti noodles, and if you feel like a fun project, I highly recommend slowing your roll and giving it a try.

Click here for instructions on cooking gluten free pasta.

Click here for a pesto or Bolognese recipe.

How to Make Gluten Free Pici Pasta

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• Author: Phoebe Lapine
• Total Time: 40 minutes
• Yield: 2 main course servings

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I learned the art of pici making in Tuscany from a woman who refused to give me the recipe – apparently, it’s all about feel! The pictures in this post don’t do the entire process justice because I didn’t use a tripod to show both hands. Hopefully these very detailed instructions for how to make gluten-free pasta noodles will guide you. It may seem involved, but it’s a really fun project that reminds me a lot of making play dough necklaces in arts and crafts. I used Cup4Cup flour and found that it gave the gluten-free strands some nice elasticity. When I was in Tuscany, we used the Schar brand and they broke a lot more easily. Try whatever gluten-free AP flour you have on hand, but if you find the dough is too delicate to roll, you may have to simply shape it into a tube with your hands, and not try to roll and stretch at the same time. Traditionally, pici is served with a meat ragu (the Tuscan version of a bolognese sauce), but I love it with just a simple marinara or pesto. Use whatever you prefer. For more best practices on cooking gluten-free pasta, click the link above.

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Ingredients

• 1 1/2 cups AP gluten-free flour
• 2 eggs
• 1/2 cup water
• Sea salt
• 2 cups Marinara sauce for serving
• 2 tablespoons chopped basil or parsley for serving

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Instructions

1. Place the flour in a large mixing bowl and push up against the sides, creating a well in the center. Crack the eggs into the well, and beat with a fork, slowly incorporating more flour as you mix it together. Add the water, one tablespoon at a time, until the dough is moist and beginning to hold together. It should be the consistency of playdough, with just a few dry crumbs. I used about 1/3 cup total water.
2. With clean hands, knead the dough in the bowl, pushing down and folding the patty back on itself until you have a ball that is more or less smooth in texture. Note: GF doughs will not become elastic in the same way as regular pasta dough. Do not expect to press the dough ball and have it bounce back.
3. Place the dough ball on a clean work surface (preferably a large wooden cutting board with some texture, anchored to the counter with a damp paper towel). Cut the dough into 8 equal pieces. Return to the bowl and cover with a damp kitchen towel while you work through it.
4. Take your first piece of dough and with damp hands, roll it into a thick cylinder (about 5-inches long). The process of rolling out your pici pasta from here requires some dexterity and feel—you’ll get better at it as you go! Hold the dough in your left hand, while using your right hand to roll the right most portion of the log into a thin strand. The thinner, the better. But ideally, you just want the final strand to be as consistent in size as possible so that it cooks evenly. As you roll with your right hand, putting adequate downward pressure on the dough, gently use your left hand to create some friction and elongate the log (the wooden board will help with this – a plastic board will be too slippery). Keep working your way through the dough to the left, draping the finished, thin part of the strand in coils to your right. The key here is not to double back on your work. Make sure the dough you’re working is as thin as possible before proceeding down the rest of the log. If a piece breaks, simply reattach the strand and roll the two together again. By the end, you want your finished strand to be able to circle your neck 5 times as a necklace. Place the coiled noodle on a sheet pan or floppy board and cover with a kitchen towel until you’re finished repeating the process with the remaining pieces of dough.
5. Bring a large pot of water to boil. Once there are bubbles, add a tablespoon or so of salt (it should taste like a well seasoned broth!), and return to a rolling boil. Carefully add the pasta strands, and stir so that the strands separate. Cook, stirring occasionally, until the noodles are tender, about 4 to 6 minutes. (They should float throughout). Drain the pasta and toss immediately with your sauce. Enjoy right away with a garnish of basil or parsley!

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Pasta
• Cuisine: Italian

The post How to Make Gluten Free Pici Pasta appeared first on Honest Cooking.

Stir-frying is quick and easy, and it’s become even better in our world since checking out Ching-He Huang’s new cookbook Stir Crazy. Check out the images below for a peek at just a few of the 100 delicious recipes in the book. And read up on tips from the author to improve your next stir-fry.

Pineapple Chicken

The Wok
Choose a wok that is stainless steel and be sure to continue to season it throughout its use in your kitchen.

Prep Everything Ahead
Once the heat gets going in your wok, it’s hard to slow things down. Make sure all of your veggies are cut and your sauces are out and ready.

Bulgogi Beef

Get it Hot
Your wok should be hot enough that there is some smoke coming off of its surface. When you see this, you know it’s time to start adding oil to spread around its surface.

Water is Your Friend
For when things get too hot in your walk, have a small bowl of water near by so you can add a few drops to cool things down.

Choosing Oils
Ching suggests working with a bland oil that has a high smoke point, like canola, peanut or coconut oils.

Hokkien Mee

Come Back to the Holy Trinity
If you aren’t working from a recipe and want to make sure your stir-fry has good flavor, rely on the holy trinity – garlic, ginger, and chilies.

Salt the Oil
There’s a chef’s tale that salting your oil before adding your aromatics helps the vegetables to stay bright in color as they cook, plus it’s a great way to make sure your dish is evenly seasoned.

Using Inexpensive Cuts of Meat
Add a few pinches of baking soda to a tough cut of meat to help tenderize it. It will save the dish and save your budget.

Edamame and Mapo Tofu

The post Tips for the Perfect Stir-Fry appeared first on Honest Cooking.

Before you ruin another beef stroganoff or Sri-Lankan Prawn Curry, you better rethink how you cook your rice. I’m Asian – specifically Chinese – so I have grown up eating rice … way before I was eating sandwiches or roast pork, so suffice to say, I know how to cook fool-proof rice.

In my opinion, you should invest in a good rice cooker* because life is too short to go through trial and error in the kitchen. Simply wash the rice, measure out the correct amount of water and push a button. Done!

If you do decide to cook rice on the stove, you need to know the ratio of water to rice so all the liquid is absorbed and you don’t end up with congee.

Rather than touting about how great I am at cooking rice, I’ve asked my favourite chefs to help me with their tips, secrets and know-how when it comes to cooking the perfect fluffy white rice.

All these wonderful chefs are in my upcoming book, Chefs Collective and this is just a sneak peek as to why you should pre-order the book, Chefs Collective (another plug!).

CHEF Ayoung Chang

Top tip for cooking perfect rice?

Wash three times. Soak in water 20min. Perfect amount water(1:1). Heat until the water boils before lowering the heat down right away and cook further for 15 minutes. Turn off the heat. Don’t open the lid and don’t stir it, just simply leave for 5 minutes before enjoying (Very important!!).

What’s your favourite rice cooker?

Korean ceramic

Favourite recipe with rice?
If u don’t want sticky rice u can add some oil when u cook rice. U can add vegetables, beans, grain, seafood, meat and some time add vinegar and salt.

Chef Akira Back

Top tip for cooking perfect rice?

– High quality rice makes a big difference…..spend the extra few dollars for better quality rice. It yields a better final product.

?- When buying rice in the stores, it is better to use the instructions on the package when cooking the rice. General suggestion is to use equal parts rice and water.

How do you prepare rice – quick steps?

-Carefully and thoroughly wash the rice in cold water until the water runs clear (careful not to over work the rice…..breaking the individual grains is damaging to the final product)

-Place rice in your rice cooker and cook per the “cooker’s instructions”

-Place cooked rice in a non-reactive bowl (stainless steel bowl or a “Hangiri” – round, flat bottomed wooden tub or barrel used in the final steps of making sushi rice)

-Lightly fluff the rice using a fork or other utensil that is similar

What is your favorite rice cooker? Or rice hack?
Electric Rice Cooker – “Zojirushi” OR Gas Rice Cooker – “Rinnai”

CHEF Shota Nakajima

Top tip for cooking perfect rice?

Never over wash rice. Rice is like any ingredient, when you wash it too much your washing all the flavors away and be gentle with it when you wash it so you don’t crack the rice.

How do you prepare rice – quick steps?

We wash only three times very quickly with minimal scrubbing. Then I rice three times to get the water clear. Let it sit in water for 20 min in 15C water before I cook it.
What’s your favourite rice cooker? Or rice hack?

Favorite would be with a stone pot because of how the heat holds itself but nowadays there are extremely high quality rice cookers. Always Japanese makers though.

*My personal favourite is Tiger – the products are made in Japan and the innovative technology cooks perfectly cooked rice all the time

The post How to Cook Perfect Rice appeared first on Honest Cooking.

Chef Craig Schauffel is one of the talented culinary minds behind Three Bridges, the brand that makes clean eating a breeze. Hint: Their dishes would be perfect Labor Day weekend sides Chef Craig has graced us with his top grilling tips that will help make your meal a success, especially when you’re cooking for a crowd.

Chef Christopher M. Wilmoth is the corporate chef for Lee Kum Kee. You can bet his tips are going to up your BBQ flavors with umami and spice.

Chef Craig: Control the heat on a BBQ
When grilling make sure you spread the charcoal in an even layer and leave 1/3 of the grill surface with no charcoal below so you have a place to move the burger patties (or any meat or vegetable) if they start to flare up or start to get too dark. This gives you the ability to control the cooking and the burger temperature. You can add charcoal as needed, a little at a time to keep the heat constant over time if you have a big gathering.

Chef Christopher: Mix up your marinades
If you’re looking for elevated flavor, adding fermented items like Black Pepper Sauce or Oyster Sauce to any beef or pork marinade will amplify your traditional grilling fare. These sauces are great swaps for salt rubs, and the rich flavors will pair well with the smoky notes you get from a charcoal grill. It’s also best to keep your marinades simple—just mix either sauce with a little bit of lemon and lime for added acidy, or combine with a splash of red wine and a fair amount of garlic.

Chef Craig: Use a Charcoal Chimney
Always use a charcoal chimney to start a BBQ as the liquid fire starters add a bad taste to the charcoal and can be dangerous. Charcoal chimneys also work quicker and are more uniform. Plus you can measure the charcoal and only use what you need; if grilling for 2-4 people you only have to fill the charcoal chimney half way as that will be enough to prepare all the food on the grill.

Chef Christopher: Craft some cocktails
Beer is often expected at backyard BBQ’s so try something different and serve up refreshing cocktails instead such as margaritas or spiked punch. If you really want to wow your guests, serve this unique spicy Srirachalada. Sriracha adds a powerful punch of flavor, even when using just a small amount.

Chef Craig: Never over-crowd the surface of the grill
It’s too hard to control the temperature of the burger and achieve the best results, it will also prevent flare up and burning and give you time to enjoy your company while grilling.

Chef Christopher: Turn up the heat
Hot sauce and spicy foods continue to be a trend, so please your guests’ pallets by swapping out basic condiments for ones with added heat, such as Sriracha Mayo. For an extra kick, serve Chiu Chow Chili Oil (a chili and garlic blend) as a dipping sauce. This under the radar sauce is great for French fries, onion rings, veggies and more.

Chef Craig: Always make sure the grill is clean!
Use a wire brush and oiled the grill grates weill with a rag that is dipped in oil. You need to do this in between every batch of burgers so that they don’t pick up any burnt flavors from the food that was stuck on the grill prior to adding any fresh uncooked burger patties.

Chef Christopher: Switch up your salad dressings
Salads are a common side dish to any BBQ and they’re almost always served with the standard balsamic vinaigrette, ranch or Italian dressing. Switch it up for a change and whip up a tangy Thai Sweet Chili Dressing instead. Simply mix 2 cups Thai Sweet Chili Sauce, ½ cup rice vinegar, ¼ cup sesame oil, and ½ cup Canola Oil. Sesame oil has tons of health benefits and using Thai Sweet Chili Sauce will provide rich flavor and aroma.

Chef Craig: On hamburger patties
Grinding your own cuts of beef can lead to more flavorful hamburgers. You can choose special “call out” burger meat like short rib meat, brisket, ribeye to create a unique beef patty. Or try lamb for a unique twist. Plus you can grind in inclusions bacon, foie gras, caramelized onions or grilled mushrooms. Or fold in chunks of sharp cheddar, smoked gouda or burrata cheese!

Chef Craig:Don’t forget to season the buns
It’s a must to season the burger patties well with Kosher or Sea salt and fresh cracked black pepper prior to coating with oil and placing on the grill. And, it’s always nice to coat the burger buns too with a little oil and salt and pepper and grill them for an added textural crunch and flavor kick!

Chef Craig: Burger topping tips
Instead of Ketchup or Mayo try using a creamy Greek yogurt that is seasoned with your favorite spices, sauces or chilies. You can add a twist and lightness to the American classic; try mixing our Three Bridges Pesto in the yogurt with sundried tomatoes, or our Three Bridges Heirloom Marinara with your favorite chili pepper for an Arrabiatta kick!

Chef Christopher: Throw your desserts on the grill
Get the most out of your barbecue this season and toss your favorite seasonal fruits – from peaches to cantaloupe – on the grill for a delicious and simple summer dessert. Try basting the fruit with Plum Sauce for added caramelized flavor, and serve with vanilla ice cream.

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These pro chefs give the 411 on everything you need to know to ensure you have a good cookout. Because is it really summer if there are no grill marks on your meat?  Below are the meat and fish tips you need to know to make sure your summer cookout is fiery without the burn.

Meat Grilling Tips | Chef Jon Feshan – Kola House

Preparation: Crucial but often skimped out on – check the marbling. If you don’t have Wagyu beef which has a very high fat percentage, around 20-25%, use a ground beef with an 80/20 meat to fat ratio for the juiciest burger. Looking at the ratio is imperative because if you cook the burger above rare or medium rare, you’re going to melt all the fat that the butcher puts in. Also, never forget to clean your grills right after every use, seems like a no-brainer but many people forget.

Heating element: As burgers cook, the protein in the meat contracts, forcing out moisture. To maintain juiciness, handle burgers as little as possible during grilling. Every turn or prod forces out more juice, which is why you should never press a cooking burger with the back of a spatula in an attempt to speed up the grilling time. The temperature of the grill should be on medium high, cleaned and oiled, meat should be grilled 70% on one side and finished to your liking on the alternate side.

Making it your own: A burger deserves big flavor but that doesn’t mean you need to go overboard. When working with high-quality meat, I love to incorporate the Kola Nut as a powder rub to give a nutty/coffee flavor to the meat, which can either be used as wet or dry rub.

Fish Grilling Tips | Chef Mike D’Armi – Avra Madison

Preparation: Grilling fish can be daunting at first but as long as your master a few details like befriending your fishmonger or local supermarket rep, selecting the right type of fish, keeping your grill clean and knowing how to turn, you’re all set! When ready to get grilling, remove your fish of choice from refrigeration at least 15 minutes before you plan on grilling to ensure the piece of fish receives the proper crust or marks when placed. People often think fresh fish is dependent on where it’s purchased from but even if it’s sold from the best place, if you see that the piece of fish isn’t shiny, bright and firm, look again!

Heating element: Keep in mind that most fish cook quickly so watch closely! To test if the grills temperature is right, listen to see if the grill makes a “Tssss” sound. Once you hear this, place the whole gutted and scaled fish on the grill to produce a sweeter and more moist fish. Fish on the bone is more tolerant requiring about 10 minutes on each side. Thick fillets should be turned after five minutes.

Making it your own: Contrary to what most people think, Greek grilling doesn’t follow exact measurements which is why I love to incorporate Greek inspirations. The piece of fish should sit on a cold plate for at least 10 minutes after it comes off the grill, having it solidify and simply stuff a bouquet of herbs: thyme, oregano and lemon for an herbaceous scent. I love to grill my fish with Greek inspiration, avoiding heavy sauces and marinades – simple lemon, olive oil, salt and pepper is all you need and it’s healthy too!

The post Summer Grilling Tips From Top New York Chefs appeared first on Honest Cooking.

Last month I attended a blogger event at Borough Market, my favorite food market in all of London (and possibly the world). Borough Market hosts chefs at its demonstration kitchen for temporary “residencies,” allowing visitors to the market to learn tips and tricks for using the market’s freshest ingredients. This month, Italian food expert Ursula Ferrigno, who is regularly featured on BBC Good Food and is an instructor at my alma mater, Leith’s School of Food and Wine, is the featured chef. I spent a few hours with Ursula and other bloggers learning how to make fresh pasta. It. Was. Life. Changing.

I’ve always thought of making pasta from scratch as really intimidating and quite frankly, out of my league. I don’t have an Italian nonna (grandmother). Even though my people invented noodles, the limitless shapes, sizes and kinds of Italian pasta always struck me as a mystery. A tasty, beautiful mystery, but a mystery nonetheless.

As it turns out, Ursula Ferrigno showed us a method for making pasta without a machine, and it couldn’t be more straightforward. The key with making pasta, as I’ve learned both in culinary school and in Ursula’s class, is to make sure your dough is pliable and smooth. It should feel kind of like refrigerated silly putty by the time you’ve finished kneading it. If it’s sticky, pillowy, or cracks easily — well, I hate to say it, but you’re not going to make good pasta.

The pasta that this recipe produces is gorgeous — just the right amount of bite, with a heavenly mix of doughiness. I love that I can make enough pasta for appetizers for my whole family using this recipe. I mean, I could easily double it and make enough for dinner-sized portions, but really, I don’t want to spoil my family into thinking that they can come home after a long day and sit down to a meal of fresh pasta like, every night.

Fresh Pasta without a Machine

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• Author: Ann Kaufman

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Making fresh pasta without a rolling machine may seem like a daunting task, but have no fear, it’s actually pretty easy to do.

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Ingredients

• 100 g tipo “00” flour (finely milled Italian flour)
• 100 g semolina flour (plus more for dusting)
• 2 high-quality eggs (if in England, use Burford Browns)
• splash of good quality olive oil (plus more for serving)
• freshly grated Parmesan cheese (salt and pepper for serving)

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Instructions

1. Mix together the flours on a flat surface and make a well in the center. Crack both eggs into the middle and add the oil.
2. Using a fork, whisk together the eggs until light and fluffy. Gradually begin incorporating the flours into the center until you feel like you can bring together a nice dough.
3. Using the fleshy part of your palms, begin kneading the pasta dough until your pasta dough is smooth and silky. Flatten the pasta into a disk and wrap with plastic wrap. Refrigerate for 10 minutes.
4. After the dough has refrigerated, cut the dough in half and shape into a ball. Begin rolling out the dough with a long rolling pin, shaping in the sides as you roll to make a nice long oval shape.
5. Continue rolling the dough until the dough is thin enough for you to see the outline of your hand through it. Fold the ends of the dough into the middle, then fold the folded ends in again toward the middle again. Do that one more time.
6. Trim the edges of the folded pasta, then begin cutting thin strips. Weave your knife through the folds of the pasta, shaking the knife to loosen the pasta threads.
7. Boil the pasta in heavily salted water for around 4 minutes until al-dente.
8. Serve with grated Parmesan, salt, pepper and more drizzles of olive oil.

The post Fresh Pasta without a Machine appeared first on Honest Cooking.

London-based Nick Barnard has debuted a new cookbook, Eat Right: The Complete Guide to Traditional Foods, With 130 Nourishing Recipes and Techniques that throws aside any current diet trends and instead encourages us to take our eating back to how our ancestors prepared their meals. From raw dairy to pickling the season’s produce, the book dives into how to have a balanced diet, while eating delicious food. Here are some of our favorite tips from the book:

Dairy
Search out raw milk and dairy products. The flavor is far superior and you benefit more from its nutrients. If you are unable to eat or find raw products, then be sure to find milks that are not homogenized.

Meat
Eat meat only on occasion. Try to buy grass-fed meats that will be higher in heart-healthy fats and you’ll know the animals had a healthy existence. The book shares a recipe for an ultimate burger that is absolutely perfect, but remember, our ancestors did not eat burgers everyday. Foods like that (with meat and cheese) were a treat. Check out the recipe below.

Fats
Seek out traditional animal fats like your ancestors used to use, think lard, butter and tallow. Also incorporate olive oil and coconut oil into your cooking. Stay away from any refined fats. The book teaches you how to properly render pork, lamb, poultry and beef fat. Good lard or butter from a pasture-raised animal come with more benefits than just normal, refined fat or low-quality animal fats. Instead of taking omega-3 vitamins, just eat pasture-raised animals fats and dairy like our ancestors did.

Water Kefir

Fermented Foods
Get back to our roots and increase the intake of fermetnted foods that help create a healthy microbiome in our body. The book goes into how to make your own kefir, yogurt, sauerkraut and kombucha, just to name a few.

Sprouted Sourdough Pizza

Sprouting
Sprout your seeds, nuts, and legumes in order to bring out even more nutrients in the germinating life form. The foods become even more flavorful and nutrient rich.

Ultimate Oats
Search out oat groats for your morning oatmeal, sprouted oats or steel cut oats to make sure you’re getting the most nutrients for your buck. Stay away from quick or instant oats. Always soak your oats the night before you plan to cook them so you can speed up the process in the morning, but also to neutralize their phytates which block mineral absorption.

Add Beef Heart
Once you find a good butcher, have then add some beef heart to your ground beef mixture. Beef heart is a sneaky way to increase nutrients like iron, zinc, thiamine and much more.

Seafood
We all know that fish are loaded with so many beneficial nutrients. However, we have to be sure that the fish we are catching and eating are not harming the environment. Nick suggests staying away from all farmed fish unless you can prove the establishment is using sustainable practices and to choose your wild fish based on checking with a seafood watch like the Monterey Bay Aquarium Seafood Watch. Once you have selected an environmentally friendly fish to cook, check out the book for easy preparations of the seafood.

Sugars
When buying a sweetener, skip the usual refined white sugars. Instead, use raw honey, maple syrup, unrefined cane juice sugar, coconut sugar or jaggery. They should be used sparingly still, but help our bodies become less addicted to the sweet stuff. Our ancestors ate sugar sparingly and mostly for special occasions, we should too.

Hamburgers

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• Author: Nick Barnard
• Yield: 4 servings

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OF LATE, HAMBURGERS HAVE BEEN REHABILITATED AS A GOURMET TREAT. This is a good thing. For too long a hamburger has been a popular convenience food for all the wrong reasons. Now there are restaurants, cafés, and even specialty fast-food chains selling burgers made with high-quality ingredients, such as aged beef from traditional breeds, wild game meat, freshly made buns with simple ingredients, as well as an ever-changing selection of nutrient-rich toppings and fillings, such as raw milk cheeses and fermented pickles. Making your own super flavorful and nutrient-dense burgers is extremely simple. All you need is your friendly butcher with his trusted source of pastured (grass-fed) beef that has been (dry) aged, and a willingness to grind beef for you from the richly marbled cuts of meat such as chuck and shin. You don’t want lean ground beef here—in fact, not ever. To pimp up the nutrients, have your butcher add some beef heart to your mixture. Unlike other organ meat, beef heart is, of course, muscle meat. It is packed with rich goodness, including enhanced levels of protein, iron, selenium, phosphorus, zinc, CoQ10, folate, thiamine, and other B vitamins. CoQ10? This is a coenzyme, somewhat similar to a vitamin. It is held to give considerable health benefits but there is no clear consensus or understanding as to its precise efficacy. What is certain is that it plays a key part in our metabolic processes, and that given that our food regimes are so often nutrient, trace element, and mineral deficient, it is a boon to boost our wellness with such precious natural supplements. That’s a good way to consider organ meats: as natural supplements. The trick is how to sneak them into everyday foods; adding about 10 to 20 percent beef heart to all your ground beef is a perfect solution. How to cook hamburgers? It’s all about balancing health with taste. What seems clear is that flame grilling and barbecuing can be a rather brutal way to cook foods. Depending on the fuel you use, there may be toxins in the smoke, and if any flames come in direct contact with the meat, there is evidence that carcinogens are created. Use a barbecue sparingly, as a treat, with natural charcoal as a fuel, and make sure that you don’t flame the foods. It’s okay, however, to cook your vegetables on the barbecue this way. Better to cook burgers, like your steaks, in a cast-iron frying pan, and if you want to mimic the grill, then use a cast-iron griddle or ridged pan.

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Ingredients

• 1 ¼ pounds freshly ground beef from aged chuck or shin cuts that come from pastured traditional beef breeds (with some (10 to 20 percent) beef heart (optional))
• 2 or 3 garlic cloves (smashed and finely chopped)
• Sea salt and freshly ground black pepper
• Extra virgin olive oil or tallow
• 4 burger buns (brioche style, freshly made, by an artisan baker)
• Butter (preferably raw)

Condiments—select from

• Sliced Gruyère or aged Cheddar cheese made with raw milk
• Kimchi
• Sauerkraut
• Pickled or lacto-fermented gherkins
• Fresh arugula or other strongly flavored green (like watercress or radicchio)
• Slightly fermented tomato sauce (and homemade mayonnaise)
• Onion rings or sliced onions sautéed in ghee until lightly caramelized

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Instructions

1. Mix the garlic into the beef, along with a couple of big pinches of salt and some freshly ground black pepper.
2. Form into 4 patties, slightly smaller in diameter than the buns. Or, if your buns are small, make the burgers no more than 1-inch thick or they won’t cook through properly.
3. Smear the burgers with a little olive oil or tallow to help prevent them from sticking in the pan. Slice and butter the buns, and prepare any condiments, such as the onions.
4. Heat your frying pan over medium-high heat. When it is about to smoke, lower the heat to medium and cook the burgers, two at a time. Press them down lightly onto the pan, and then leave alone for 3-5 minutes each side, depending on their thickness. You’re looking for a medium–rare finish; you can’t really tell by pressing the burger, so if in doubt, cook for less time. You can always return the burger to the pan.
5. Place another frying pan, preferably a grill pan, over medium heat, and once you’ve flipped the burgers put the buns butter–side down onto the frying pan and remove when they are lightly browned.
6. Once you’ve flipped the burgers, press them down lightly again and cook for another 3 to 5 minutes. If you want a cheeseburger, now is the time to lay a slice of cheese on top.
7. Serve immediately with an array of nutrient-dense condiments.

The post Eat Right: Nourishing Tips from Nick Barnard’s New Cookbook appeared first on Honest Cooking.

Step 1: Fill a saucepan a quarter of the way up with white vinegar and turn the stove on medium heat.

Step 2: Once it comes to a simmer, turn the stove off.

Step 3: Dispose of the vinegar. Get on with your life.

Yes, the kitchen will smell vinegar-y while the pot is simmering, but once you turn the heat off, the smell is actually super neutral. (If you’re looking for a scent on top of that, try adding a few cinnamon sticks to the saucepan before simmering.)

In other words–bring it, tilapia.

Looking for more kitchen hacks? Click here for how to get rid of nasty stains, spots, and scorches on your pans.

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