Stir-Fried Beef and Fries: Our New Favorite Combo

Your Recipe of the Day No Images? Click here Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) When Chinese immigrants arrived in Peru more than a century ago, they brought their cooking with them, and it didn't take long for a new, hybrid Chinese-Peruvian cuisine called chifa to emerge. This dish of stir-fried beef with tomatoes, onion, and French fries in a savory brown sauce is one of the most famous of the chifa tradition, cooked throughout Peru and around the world today. The secret to success is to stir-fry properly, which at home often means dividing ingredients into very small batches to guarantee that they sear instead of just steaming. For the best flavor, you'll want to toss the wok or pan over an open flame, allowing the contents to briefly catch fire, but if that makes you nervous, it's okay to avoid the pyrotechnics. Read More → The Kitchen Essential Carbon Steel Wok Stir-frying in small batches in a carbon steel wok guarantees a good sear and deep flavor. Shop Now   More Stir-Fry Favorites How to Cook Crispy Tofu Worth Eating Chinese Velveting 101: An Introduction to Water-Velveting The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding) Stir-Fried Chow Mein With Four Vegetables     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

From Our Partner: Surf 'n' Turf With Quick and Easy Mashed Potatoes

Putting dinner on the table each night can be hard! And even when you do have the time to put together a full meal, you have to figure out what you want to eat and which recipes to use. We often find ourselves choosing between meat or fish, but we realized we could solve that dilemma by opting for a little surf ‘n’ turf. Put together these two recipes and you’ll please everyone at your table. Perfect Pan-Seared Salmon Elegant Steak Au Poivre Better yet, pair them with super quick and easy Idahoan Buttery Homestyle Mashed Potatoes (which also happen to be "America's Favorite Mashed Potatoes"). Light, buttery, and satisfying—and made from 100% real Idaho potatoes—they make the ideal side that deliver homemade taste in minutes, whether you go for crisp-skinned fish, pepper-laced steak or both.    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Tools You Need for the Best Bacon Ever

All About the Bacon No Images? Click here   The Best Tools for Cooking Bacon There are as many ways to cook bacon as there are varieties of the smoked meat, but not all are created equal. These are the essential tools for cooking bacon like us—whether you're at the stove, on the grill, using the oven, or going sous vide. Want to know what kind of bacon to start with? We did a taste test of our favorite supermarket bacon and the winner was none other than Oscar Meyer. Grab that or any kind you love, and get cooking.    Lodge Cast Iron Pan The best pan for stovetop bacon is a cast iron skillet. As with fried chicken, cast iron has a symbiotic relationship with bacon. The cast iron cooks the bacon with minimal to no sticking and has an easy cleanup (at least, it's easy if your cast iron is well-seasoned). The bacon, in return, provides a ready supply of grease to help maintain and improve that seasoning.    Slotted Offset Spatula Make sure you have a thin slotted offset spatula or other thin metal spatula. If the bacon adheres slightly to your pan, the spatula will be able to slide under and free it. Rimmed Baking Sheet If you're cooking bacon for a crowd, you'll need a rimmed baking sheet, where multiple servings are possible with minimal effort. Slide a second baking sheet in the oven, and you're practically ready to open for business.   Immersion Circulator You want very thick-cut bacon if you're going to go the sous vide route. That's because the whole advantage of sous vide is getting a pronounced texture difference between the seared exterior and melting interior. If you want to use this technique, grab a Joule, one of our favorite immersion circulators in our review.  Already got your equipment? Head over here for the recipes! Baked Bacon for a Crowd Overnight Sous Vide Bacon       Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe