Authentic Meatball/Mario Batali

30 beef 40 pork 25 bread 5 parm!

RT. @SanbornBurger1: @Mariobatali What is the best ratio of meats to make an authentic meatball?”

How to Sear

Here is how to sear. This may seem obvious. It is not.

1. Heat a cast-iron skillet or other heavy-bottomed pan over high heat until it is hot enough that you can’t keep your hand an inch above the surface for more than a couple of seconds.

2. Add just enough oil to coat the bottom of the pan. You don’t want to fry your food, you just want the oil to conduct heat between the pan and the food. The small amount of oil should heat in a couple of seconds.

Note: Use a neutral oil that can get really hot without smoking, such as canola, soy, or vegetable oil. It is not a good idea to use olive oil, butter, and other super flavorful fats because if you get them hot enough to sear meat, they will burn. And your food will taste burnt, and you will probably set of your smoke alarm, especially if you live in a tiny New York apartment.

3. Put your food in the pan. If you are searing a bunch of stuff, everything needs a little room. Don’t just throw it all in — work in batches or get a bigger pan. If you crowd the pan, your pan will cool down too much, and your food will steam or slow-cook instead of searing.

Source: dish-delicious.com

 

The pan on the left is crowded; those mushrooms will NEVER brown, and will probably be mushy. The pan on the right is the one you want to mimic; see how those mushrooms are all touching the pan and getting nice and brown?

4. Let your food sit in the pan until the underside is completely browned. You can check after a few minutes, but try to move the food as little as possible. In order to create a good sear, you need constant contact between the surface of the pan and the surface of the food.

5. When you’ve got a good sear on the underside, flip food over and do the same on the other side (or rotate, if you’re searing something with more than two sides).

How to Make Mumbo Sauce

http://www.huffingtonpost.com/craig-goldwyn/mumbo-sauce_b_1376194.html

Pasta in a Rice Cooker

Paste In a Rice Cooker

Baking Powder/Baking Soda. Which one to use?

Baking Powder & Baking Soda

Chinese Flavored Steamed Fish

For those who like spicy!!!!
1&1/2 lbs fish filets

2 T steak sauce
1T Worcestershire sauce
2T Oyster sauce
1 T Light soy sauce
1 T chili paste with garlic
2 t sugar
1 t salt
4 cloves chopped garlic
4 slices of  fresh ginger minced
3 jalepenos chopped
2 green onions chopped

3 T oil

Steam fish filets, heat oil in a pan and add all other ingredients, bring to boil, stirring constantly. Pour over fish when done. This sauce can also be used for fried or baked fish.

Kimchi Soon doo boo Jjigae

Kimchi Soon doo boo Jjigae

1 pack soondooboo (soft tofu)
1 cup kimchi, roughly chopped
2 small green (Thai) chilies, left whole
1 white onion, thinly sliced

1 tbsp gochugaru (Korean red chili pepper powder)
1 tbsp peanut oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp soy sauce
½ tsp sesame oil
3 cups vegetable broth

1 red Korean chili, thinly sliced

2 green onions, thinly sliced

kosher salt to taste

In a mortar and pestle (or food processor) mash the small Thai chili with the garlic, soy sauce, and sesame oil until it becomes a paste.

In a pot over medium high heat saute the white onion and ginger in peanut oil for 3-4 minutes until translucent. Stir in the gochugaru and cook for 1 minute. Add the garlic chili paste.

Then add the vegetable stock and kimchi, bring to a boil. Turn down the heat and simmer for 5 minutes. Add the soondooboo (soft tofu) carefully with a spoon.

Garnish with sliced Korean red chilies, green onions and a drizzle of sesame oil. Serve with rice or as is. 

Green Chile Powder: How To Use It.

Green Chile Powder: How To Use It

Green Chile Sauce From Powder

Green Chile Sauce From Powder

New Oyster Stew Recipe

Like this one better than the one posted earlier. I continually try to perfect the recipe.

Ingredients:
1/2 inch of panchetta.
one can evaporated milk
1/2 cup almond milk
salt/pepper

Cut panchetta into dice and fry  until fat is rendered. Place rendered fat in pan and saute oysters until they curl. Add evaporated milk, almond milk and sauteed pancetta. Let sit two days. Remove pancetta dice and heat Add salt and pepper to taste.. Enjoy

SWEET POTATO HASH WITH ONIONS AND FETA

http://diethood.com/

http://diethood.com/2013/02/17/savory-sundays-sweet-potato-hash-with-onions-and-feta/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+diethood%2FdOOG+%28Diethood%29

The Dangers of Impulsivity in the Kitchen

 Read the recipe(s) all the way through before you start cooking.

Source: eslatgbc.blogspot.com
How annoying is it to find out midway through cooking that a recipe calls for room-temperature butter, and realizing that yours is still in the fridge? An ingredient has been combined with other ingredients when it is supposed to be added later. Understanding an entire recipe before you start cooking means that you can always stay three steps ahead of yourself: Use the right pan for the cooking, the right size bowl for mixing. No surprises.

Roasted Bone Marrow

http://angsarap.net/2013/07/02/roasted-bone-marrow/