How to Make Japanese Omelettes Like a Pro

Rollin' up No Images? Click here Home-Style Tamagoyaki (Japanese Rolled Omelette)  Flavored with dashi, mirin (sweet rice wine), and usukuchi (light) soy sauce, this tamagoyaki is delicate yet infused with rich and savory flavors. Making tamagoyaki requires a special rectangular pan so that the final rolled omelette has a uniform shape. We recommend starting with a smaller pan, roughly five-by-seven inches; once you've mastered the rolling technique in that pan, you can try making larger ones if you want. This recipe and technique was taught to us by chef Daisuke Nakazawa of Sushi Nakazawa in New York city and Washington, DC. Read More → The Kitchen Essential Tamagoyaki Pan We prefer nonstick tamagoyaki pans over the traditional kind because of the sloped front edge, which makes flipping the tamagoyaki easier. Be forewarned: the circular nonstick you have at home won't work for this application! More omelettes for maximum egg-joyment Tortilla Española (Spanish Egg and Potato Omelette) Diner-Style Ham and Cheese Omelette for Two  Thai-Style Omelette (Khai Jiao) Classic French Omelette   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

Are Corn Strippers Worth It?

For the unitasker fans No Images? Click here   Take It All Off! At Serious Eats, we often speak ill of unitaskers, which have a tendency to take up substantial space in your kitchen without making a substantial difference in convenience or the speed it takes to perform basic tasks. But there are, of course, a number of exceptions to that rule, and hey—you never know if you don't try, right? Which brings us to the rather surprising world of corn strippers. Corn strippers, you say? Indeed! Corn strippers! A class of unitasker devoted to one noble purpose: separating kernels of corn from their cobs. It's a straightforward task that we, and generations of other humans, have long accomplished with a knife. But little did we know, this same task could also be accomplished with an instrument of varying shapes and sizes known as a corn stripper. We put a few to the test to see if they held up against our good old knife method.  Read more →  Now put that corn to good use Pressure Cooker Corn Risotto Make the most of sweet summer corn on the cob with this creamy, four-minute pressure cooker corn risotto. Mexican Street Corn Salad (Esquites) All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it. Succotash (Corn, Bean, and Vegetable Stew) Corn and beans are a must; the rest is up to you. The Best Corn Chowder The key to great corn flavor in this simple chowder is making a quick stock from the cobs of the fresh corn. The best way to cut corn off the cob Here's how to cut corn off the cob without sending kernels flying all over the place.  Read more →    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

We Tested Peanut Butter Sous Vide Steaks

What's new on Serious Eats No Images? Click here FEATURES We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To A while back, a reader asked us to test out peanut butter sous vide steaks, which is either something of a fad among sous vide enthusiasts or an elaborate exercise in trolling people to post pictures of turdy-looking (and -sounding*!) steaks. Either way, we decided to try it out for ourselves to see if it was worth the hype. Read Now TECHNIQUES For the Best Pistachio Ice Cream, Toast the Nuts and Ditch the Paste From blanching, peeling, and toasting the pistachios to an overnight infusion with milk and cream, this recipe is a labor of love. But the results are well worth it: a pistachio ice cream that's rich, creamy, and aromatic. Read Now TECHNIQUES This Icy Korean Cucumber Soup Is Just What Your Summer Needs When the humid heat of a Korean summer wilts clothes on damp bodies, this icy, deeply savory cucumber soup hydrates, cools, and refreshes. Made from a small handful of ingredients, it's so easy, the cook won't even break a sweat. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Mandoline  Use our top-rated affordable mandoline to achieve perfect cucumber matchsticks for the Korean soup. Shop Now FEATURES Take It All Off: Are Corn Strippers Worth It? Corn strippers: how do they work? Read Now FEATURES The Best Supermarket Veggie Burgers As the number of meatless burgers on the market grows by leaps and bounds, we tasted 18 vegetable-based, "garden-style" veggie burgers to find out which patty reigns supreme in 2019. Read Now   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