How to Make Fresh Mozzarella From Scratch

For better caprese No Images? Click here Fresh Mozzarella From Scratch  Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. In other words, this isn't that stiff, tough ball of vacuum-sealed supermarket mozzarella, and it's definitely not the low-moisture cooking mozzarella that you throw on pizzas or lasagnas. It's mozzarella for savoring on its own, perhaps with a sprinkle of sea salt, or torn up for a simple Caprese salad. You eat this mozzarella when it's still warm, and it never goes into the fridge. Here's how to make it at home. Read More → The Kitchen Essential Instant-Read Thermometer Having an instant-read thermometer is crucial to ensuring that the milk remains within its ideal temperature range throughout the entire process. Shop Now   Ways to use that beautiful, fresh mozz The Best Caprese Salad Korean-Style Fire Chicken (Buldak) With Cheese Grilled Mozzarella-Stuffed Italian Sausage Burgers Crostini With Blistered Cherry Tomatoes, Burrata and Chive Oil   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

What You Need to Make Kenji's Kimchi Fried Chicken Sandwich

Fry it up! No Images? Click here   What You Need to Make Kenji's Kimchi Fried Chicken Sandwich Kenji came to the office a while back to make some really killer kimchi fried chicken sandwiches. You've got the recipe. Here are the tools you need to make it happen.  A Wok Kenji's frying vessel of choice is a wok, but you can also use an enameled Dutch oven.   A Blender Use a blender to emulsify your chili oil into a flavor-packed sauce.  A Rimmed Baking Sheet and Wire Rack Place your fried chicken on a rimmed baking sheet with a wire rack so air can evenly circulate around the cooling crust.   An Instant-Read Thermometer Don't guess. Know when your chicken is done by using an instant-read thermometer.  Want to Make Stella's Black Sesame Biscuits?  Get the Recipe Pick Up Her Book 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: Celebrate the Summer of Seafood

Sponsored   SPONSORED We're Kicking Off the Summer of Seafood When the weather heats up and the cookouts begin, it feels like burgers and dogs have all the fun. But not this year. Today, we're kicking off our Summer of Seafood in partnership with the Alaska Seafood Marketing Institute. Together, we've created three fantastic recipes that you can throw on the grill. Featuring fish from icy, pristine Alaska waters, you'll want to make and serve them all summer long. To start, try out our bright and colorful grilled flatbread with smoked wild Alaska salmon topped with a crisp chopped salad. Serve it family-style or cut it into portions as an elegant appetizer. Craving a burger but want something lighter—and maybe even just better? Go for our grilled Alaska salmon sliders with a creamy, indulgent green goddess aioli. If you have skewers handy, make our simple and delicious grilled Alaska rockfish kebabs. And a tip: double up on that chimichurri sauce. It'll be gone before you know it.  Click the link below to get these recipes. And if you've already made 'em, don't worry—we have three more coming to you real soon.   Get the Recipes Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe