Food scientists think they’ve found a way to extend the life of fresh produce: Shock it in warm water. Researchers at The Cooking Lab, a research facility started by Modernist Cuisine author Nathan Myhrvold, report that submerging fruit and vegetables in hot water slows the production of the gases and enzymes that turn them brown. Just fill a large pot with hot tap water (between 122 degrees F and 131 degrees F) and soak the produce for two to three minutes. Then drain, dry and refrigerate it as usual. Your fruit and veggies might taste better, too. W. Wayt Gibbs from the lab says that, in the study, they found a slight increase in crunchiness.
(Photograph by Kang Kim)
A simple blank slate that you can dress up with seemingly any and all flavors and textures, grilled chicken is perhaps the ultimate go-to family dinner, guaranteed to please kids and grownups alike. Given the versatility of grilled chicken, however, it can be challenging to know where to begin in transforming the meat into a flavorful, juicy meal. Check out Food Network’s top-five grilled chicken dishes below for crave-worthy recipe inspiration, and find out how Guy, Bobby, Alton and more Food Network chefs put their signature spins on this classic summertime favorite.
5. Asian Barbecued Chicken — The secret to this weeknight-friendly dinner is finishing the chicken with a sweet, tangy homemade barbecue sauce featuring five-spice powder, garlic, hoisin sauce and honey.
4. Chipotle-Mango BBQ Chicken — Guy lets a mixture of mango, chipotle peppers and cilantro do triple duty in his simple recipe: It serves as a marinade for his bone-in chicken, a glaze with which to baste the meat while cooking and a finishing sauce to serve on the side.
On their own, in-season cucumbers are cool and refreshing. But when it comes to the fine art of pickling, arguably no other veggie does it better. Cold, refreshing and satisfyingly crunchy, pickles spike burgers with acidic crunch and pickle spears are a barbecue necessity. Before reaching for the jar, remember that pickling is actually a relatively simple science and you can do it to a whole slew of vegetables.
Today FN Dish is zeroing in on the cucumber and considering cuke creations that push way beyond the standard dill.
Let’s start simple with quickest of the quick. True pickles take some time to come to fruition, but Rachael Ray’s Quick Pickles take a mere 15 minutes to come together. Tyler Florence’s Quick Sweet Pickles run a little longer — though not long at all — at four hours.
Alton’s Dill Pickles are the most iconic. Patience is key here; you’ll have to push your pickle craving back a bit for it to undergo the transformation. Alton’s calls for both fresh dill and the seeds, so the end result will likely resemble the pickle of your childhood. For pickles that don’t pucker, Alton’s Kinda Sorta Sours run the middle ground.
Be the life of your next summer party with this easy to use molcajete (the traditional Mexican version of a mortar and pestle). Made of ultra-durable volcanic lava rock, the molcajete will let you whip up a party-size batch of any of Food Network Ma...
When it comes to cooking in the Food Star Kitchen, mediocrity will never suffice. Week after week, Starfinalists must turn out camera-worthy meals that are both deliciously inspired and intelligently presented. But just because mentors demand excellence on the plate doesn’t mean the rivals have to concoct complicated dishes that take hours to prepare; easy-to-make, quick-cooking offerings are also acceptable, and the finalists proved that with their preparations of classic pasta dishes duringlast week’s episode.
Damaris‘, Stacey‘s and Nikki‘s pastas were among the simplest prepared during the Mentor Challenge, so much so that you can make them easily in your home kitchen. Nikki’s Fire Island Burst Tomato Pasta with Lemon Herbed Goat Cheese Balls is a family-friendly plate that puts seasonal cherry tomatoes to work. Nikki starts by sauteing the tomatoes with garlic until they’re soft and sweet, then she tosses the sauce with linguini and tops it with a sprinkle of fragrant basil and mint. For an indulgent finish, she studs each plate with a few goat cheese balls, which she’s rolled with bright lemon zest and fragrant basil, mint, rosemary and thyme.
If you’ve ever dreamed of having your very own custom-made barbecue, but didn’t know where to get one, you’re in luck, because there’s one man who’s the expert. Bubba, Texas-born but Philadelphia-based, builds custom, made-to-order grills — there’s almost no grill he can’t create. Check him out on Food Network’s new series Bubba-Q, which premieres Monday, August 19 at 10:30pm.
As a genuine Texas pit master with more than 40 years of barbecue experience, Bubba knows what he’s doing. When he’s not building custom smokers and grills, he runs a catering outfit and cooks for weekly hoedowns at the Hedger House Bar and Grill. But even the best ‘cue master can’t do it all by himself. Bubba has help from his family and friends, characters who all bring their own specialties to the table.