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The Best Roast Potatoes Ever

- Crispy Roasted Potatoes - using baking soda to cooking water and adds rosemary-garlic at the end..

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Crispy Pan-Seared Salmon Fillets

Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the pan.

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The Food Lab: How to Make New York's Finest Sicilian Pizza at Home

A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

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15 Speedy Pressure Cooker Recipes to Save Your Weeknights

15 Speedy Pressure Cooker Recipes to Save Your Weeknights | Serious Eats

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Butter-Basted Sous Vide Halibut

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.

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Foolproof Pan Pizza

"Foolproof Pan Pizza" using a castiron skillet - will be making this week

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We Held A Chocolate Chip Cookie Taste-A-Thon

We Held A Chocolate Chip Cookie Taste-A-Thon

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Pressure Cooker French Onion Soup

Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.

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Serious Entertaining: Early Spring Dinner

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The Food Lab's Complete Guide to Sous Vide Shrimp

Shrimp cooked through traditional methods can be fantastic but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can't really achieve through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook.

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