| Hittin' the scraps No Images? Click here   Level Up Your Ice Cream by Leveling Your Cake Don't worry, we're not here to suggest anyone has to bake a cake as part of some sub-recipe for ice cream—that would be completely extra, even for us. Instead, we're here to suggest saving the trimmed-off tops leftover from layer cakes and stockpiling them in the freezer. Cake trimmings are a thrifty and fun mix-in for ice cream, and they're rarely in short supply in the kitchen of an avid baker. More ways to use kitchen scraps  Fresh pineapple is a luxury of its own, so make the most of it by putting the core (and eyelets) to good use in this fresh, no-cook syrup.  Have leftover cheese bits hanging out in your fridge? Give them new life as pockets of beautiful melted cheese set in a custard base. 
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. |
Wednesday, August 28, 2019
Reduce Your Food Waste with Cake Scrap Ice Cream
Tuesday, August 27, 2019
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. The Kitchen Essential  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 
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. |
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. Now put that corn to good use  Make the most of sweet summer corn on the cob with this creamy, four-minute pressure cooker corn risotto.  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.  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. 
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. |
