Posts Tagged 'Chef'

CHEF’S TIP: Maximising your bbq flavour

Adam Perry Lang

Adam Perry Lang is the owner and head chef of Daisy Mays in NYC- and boy does he know BBQ. Adam knows that cooking BBQ is not about one element on the plate but about every element tasting good and he also has a very good tip for maximising the flavour of you BBQ.  When cooking your steak/ burger/chop (you name it) start it off on the grill to get some nice char marks and then finish cooking it slowly on the same pan that you’re cooking up some nice caramelising onions, peppers or chiles. The flavours will infuse straight into the inner core of your meat and you won’t taste it finer this side of the Mason Dixon Line. Though it may not still be BBQ season- this tip can easily be relocated to the home kitchen using a grill pan- If only all chef’s were so considerate.

Daisy Mays BBQ
623 11th Ave. (corner of 46th St.) in NYC.
212-977-1500

CHEF’S TIP: Less mess with cup measures

No hot shot celebrity chef this week- just me! This weeks chef tip comes straight from yours truly and it’s one that keeps me sane whilst trying to test recipes using the not so familiar American cups. The thing that drives me crazy is measuring dry ingredients whilst trying not to waste excess ingredients and getting a flour garnish for my counter tops as well.

So, if you too find yourself overflowing the cup more often than not try this tip. Lay out a large sheet of parchment paper/wax paper, heck newspaper will do if that’s all you have and measure your dry ingredients over the paper. Any powdery overflow will handily be caught in the paper which can then be poured directly back into the ingredient bag- leaving you with less mess and less waste = a happy baker. 🙂

CHEF’S TIP: Cooking crabs

Costas’ Inn owners Pete and Nick Triantafilos know a lot about crabs- including the best way to cook them.  Start by chilling the crabs in ice- this slows the snappy fellows down, making cooking them much more humane.  To cook them take the biggest pot you own- preferrably with a grate or trivet in the bottom and place about an inch and a half of water in the pot. Gently layer the crabs in the pot, seasoning generously (with the Costas Inn secret recipe rub) between each layer. Then pop the lid on, turn on the heat and let the water gently come up to the boil, allowing the crabs to steam.  They claim it’s the reason why their crab meat is so succulent and tender and what keeps them in one piece as they steam. And that’s nothing to be crabby about.

Costas Inn

4100 Northpoint Blvd.
Baltimore, MD 21222
410-477-1975

CHEF’S TIP: Perfect fried rice

The Olympics may be over, but that doesn’t mean that we have to forget about Chinese food (except perhaps what’s photographed above). Celebrity chef Ming Tsai who hosts the show Simply Ming on PBS shares with us how to make the perfect fried rice and it’s oh so simple. The key is to make sure that the rice you use is dried out- and ideally a little crusty! Day old rice is perfect but if you are using fresh, lay it out in a thin layer on a large tray and place in the freezer for fifteen minutes uncovered before you use it. You’ll be given gold medals all around. Bring on London 2012!

Blue Ginger

583 Washington Street

Wellesley, MA

020482

781-283-5790

CHEF’S TIP: Getting the raw out of raw onion

Craig Koketsu of Park Avenue Summer/fall/winter/spring

Raw onion can be a delicious salad addition- but as we all know, it’s best avoided if you have an afternoon of intimate conversation ahead of you. Craig Koketsu provides us with this little tip for avoiding the seemingly inevitable onion breath- and thankfully it doesn’t involve munching on bunches of parsley.

Firstly, after peeling away the outer skin, wash the onion under running water. Then, after slicing, chopping or dicing, soak the onion (and this includes all varieties) in ice water for 10 minutes. Not only will this crispen up the onion, it will also help to reduce it’s astringent effects on the tongue- which means you can happily spend your afternoon up close and personal.

Park Avenue Spring

100 East 63rd Street at Park Avenue

New York, NY 10021
T: 212.644.1900
F: 212.688-0373

SUBWAY:

F Train at 63rd Street and Lexington Avenue
4/5/6/N/R at 59th Street

CHEF’S TIP: Removing ramekins from a bain marie

It’s a pesky business removing a perfectly cooked custard or crème brûlée from a scorching hot water bath. You use a towel and it ends up getting soaked. You use the tips of your fingers and they get scolded. You use a pair of tongs and they slip from your reach, spraying you and your brûlées with water. Like I said, it’s a pesky business.

Only, according to much praised pastry chef David Guas– it need not be so. Wrap each end of your tongs with thick rubber bands to create a non-slippery surface and remove your ramekins with ease. Now, isn’t that just sweet? Oh, to have a clever chef in every kitchen.

David currently owns Damgoodsweet Consulting Group LLC and is set to open Bayou Bakery, in McLean, Virginia by the end of the year.

CHEF’S TIP: Corn off the cob

Marc Murphy

According to New York City chef, Marc Murphy a Bundt tin is not just for cakes. So if you’re someone who has avoided buying one because you think it’s a gimmick- you can think again. No longer will you find sweetcorn kernels on the floor a week after you sliced them off the cob.

Place the tip of the sweetcorn in the hole in your Bundt tin and holding onto the stem slice away the kernels, which will fall neatly into one contained place. What could make me happier? A similar invention for grating carrots.

landmarc [at the time warner center]
10 columbus circle [3rd floor]
new york city 10019
p. 212.823.6123
f. 212.823.6122

landmarc [tribeca]
179 west broadway [between leonard & worth]
new york city 10013
p. 212.343.3883
f. 212.343.3890

ditch plains
29 bedford street [at downing]
new york city 10014
p. 212.633.0202
f. 212.633.0255


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