Wednesday, September 24, 2014

NYT Dining The Cooking Issue

Today's New York Times Dining issue is the perfect guide for any level of home chef.It is the cooking issue and it has almost nothing but recipes as well as technique how toss .This is also a great refresher for those who spent the summer wiling away too much time grilling and taking out.It is a good one to really study for home cooking skills. The issue coincides with the new Cooking app (Ipad only) and website from the New York Times.It has thousands of recipes from years past.It's pretty neat because you start the site having you recipe box and then fill it with recipes and ideas suited to your tastes and skill levels.The section has former chefs like the great Craig Claiborne (whose recipes I instantly put into my recipe box) to Mark Bittman and Melissa Clark.Anyone can benefit from this as will families.Sam Sifton,the Dining section's main editor, has an easy meal anyone can make.It's just the great Craig Claiborne's smothered chicken recipe with a side of buttered green beans.It has the Southern technique that calls for covering the chicken pieces with an weighted inverted dinner plate.This presses the chicken skin into the pan and creates a seared piece.There are other good nuggets of advice laced throughout the issue.Florence Fabricant and Mark Bittman both show how a home chef should go shopping along with balancing cooking time to multitasking.For bakers there is sound advice from Martha Rose Schulman who gives pointers as how to create a perfect tart and how to freeze the dough. One of the best articles is an entire page devoted to many different sorts of technique.This page is a keeper, especially for novices.There are simple ones such as trimming meat along with clarifying butter and chiffonading basil (roll up the leaves and then chop into ribbons).There are practical techniques such as cutting eggplant for the perfect Parmesan or fried slices.There's also a how to on how to shock vegetables, which is plunging steamed veggies into a waiting ice bath.This is done to firm and brighten them for plating.There are methods on how to deglaze along with prepping ribs and poaching fish.The page is chock full of different cutting ,slicing and dicing methods that you can use for every meal.Beginnners can even use it to practice some of the more complicated techniques such as making a roux , butterflying any piece of meat or one of the diciest, deveining shrimp. Home chefs should rejoice at the new app and this Dining issue welcoming it.There are some great recipes from some great chefs.This is not only a way of expanding your repertoire but also improving it.

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