Considered “liquid gold” by chefs, clarified butter is often overlooked by home cooks who only associate it with dunking lobster claws and making hollandaise. There are actually many different uses for this high-temperature capable, richly-flavored cooking fat. This post will cover some of our favorite ways to use it along with a foolproof method of
Tender pieces of chicken fried until crispy, then tossed in a sweet honey glaze and finished with toasted sesame seeds. Ingredients For the Sauce: ½ Tbsp (5 grams) Sesame Seeds 1 ¾ tsp (3.5 grams) Cornstarch ½ Tbsp (5 mL) Toasted Sesame Oil 1 Scallion 1 Garlic Clove 1 pinch Chili Flakes 1 ½ Tbsp (22.5 mL) Soy Sauce
Needless to say, cooking in a professional kitchen is very different from making meals at home. The restaurant is a marathon of prepping ingredients, putting together dishes, and keeping your station precisely organized. The happiness of your guests and the success of the restaurant depend on the kitchen operating as a synchronized and well-oiled machine.
This summer salad balances the delightful bitterness of endive with sweet and juicy peaches, and rich pine nuts to make for an impressive side that pairs perfectly with chicken or fish. Ingredients: 7 Endive, red and green Extra Virgin Olive Oil (as needed) 2 Peaches or your favorite stone fruit 1 Shallot 2 Lemons 2 TBSP (10 grams) Parsley finely
You’ve perfectly cooked your sous vide ribeye steak at a precise temperature. Now it’s time to sear it off, but no pressure, we’re here to help. Sous vide cooking can yield consistent texture, doneness and impeccable flavor, but the final step of searing can be a bit tricky. We don’t want you to scorch your
Searing may seem more like an art than science – I mean, just look at that beautiful brown patina on a perfectly seared steak or the umami rich crust on a scallop. But what’s happening in the pan to create that color is in fact one of the most important chemical reactions in cooking. The
Tangy green tomatoes battered and fried until golden brown, served with a dill yogurt sauce. Ingredients: For the Tomatoes: 2 Medium Green Tomatoes ½ cup All Purpose Flour 2 Large Eggs ½ cup (165 grams) Cornmeal, finely ground ½ Tbsp (3.3 grams) Smoked Paprika ½ Tbsp (4.5 grams) Kosher Salt ½ cup (100 mL) Canola Oil ½ tsp Cayenne
When done right, this simple culinary technique ensures even cooking, offers extra rich flavor, and shortens the cooking time of pan seared proteins. Despite what you might have heard, basting isn’t about keeping meat moist – it’s all about even cooking, which can mark the difference between a restaurant quality steak or a disappointing one. Cooking
These versatile corn cakes are great with syrup for breakfast, or as an accompaniment to a bowl of chili. Ingredients: 1 cup (150 grams) Corn Meal 2 cups (240 grams) All Purpose Flour 2 Tbsp (24 grams) Sugar 2 tsp (8 grams) Baking Powder Kosher Salt (as needed) 4 eggs 2 cups (500 mL) Buttermilk 14 Tbsp (145
This vegetarian version of the classic Italian dish combines zucchini, tomatoes, capers and basil for a lighter take on one of our favorite recipes without sacrificing flavor. Ingredients: For the Piccata: 4 Small Zucchini Kosher Salt, as needed Black Pepper, freshly cracked 2 Large Eggs 1 cup (110 grams) Italian Breadcrumbs 1 cup (30 grams) Parmesan, grated 1 cup
This American take on an Italian classic combines pan-fried, breaded chicken breast with a cauliflower and caper brown butter sauce for a dish that balances crunch and acidity. Ingredients: For the Chicken: 2 Chicken Breasts ½ cup (90 grams) Clarified Butter (if unavailable, use unsalted butter) Kosher Salt (as needed) ½ cup (60 grams) All Purpose Flour
This fall, Hestan Indoor will release a Smart Induction Cooktop with embedded Cue technology. Imagine all the benefits of the Hestan Cue Smart Cooking System incorporated into a sleek, built-in appliance. The Hestan 36″ Smart Induction Cooktop works with our Hestan Cue app and smart cookware to offer the same temperature-controlled guided cooking experience as our countertop unit.