by Hedy Goldsmith in How-to, June 20th, 2012
by Katie Allen in Recipes, June 20th, 2012
I was classically trained at the Culinary Institute of America. The school prides itself on providing all its students the tools they need to succeed in the food industry. The most important tool I’ll pass along is “mise en place.” This is a French phrase used by chefs that translates to “everything in place.”
Baking 101 is, simply put, baking mise en place.
Baking can seem daunting to novices. I understand it seems very technical and can also be confusing. I will dispel many myths with these simple steps.
• Before buying any ingredients for a recipe, read the entire recipe from start to finish. Look closely at all the ingredients. If for example, a recipe calls for room-temperature butter and eggs, make sure you pull them out of the fridge far enough in advance (at least one hour).
• Preheating the oven is very important and should always be done before measuring out the ingredients.
Have a timer set and ready to go and more
by FN Dish Editor in Shows, June 20th, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Orzo is pretty delicious with just some butter and salt. But why not try one of these summertime-inspired orzo salads? The options are endless. Plus, you can serve them warm, room temperature or slightly chilled.
First, start with the classic
by Victoria Phillips, June 20th, 2012
You’ve seen Chopped, Chopped Champions and Chopped All-Stars. Now, Chopped is traveling to the Arizona desert for a special five-part themed series: Grill Masters, which premieres Sunday, July 22, at 10pm ET/PT. Over the course of five weeks of dry desert heat, 16 grilling professionals from around the country face off in this captivating Wild West showdown. The stage is set for the ultimate culinary feud with Chopped favorites Amanda Freitag, Marc Murphy and Aarón Sánchez at the judging table, and astonishing mystery ingredients and tremendously talented competitors. One chef from each preceding duel makes it to the final fiery face-off, and when the dust clears, the greatest grilling pro of all will walk away with a $50,000 grand prize.
Grill Masters: Part 1 – Sunday, July 22, at 10pm ET/PT
Fire up the grills, y’all! In this first-of-its-kind Chopped grilling tournament, the competition heads west for a fierce, five-part showdown for a $50,000 grand prize.
Competitors: Ray Lampe (Florida), Jennifer Duncan (Arizona), Tom Duncan (Arizona), Galen Zamarra (New York City)
Continue reading episode schedule
by Maria Russo, June 20th, 2012
These cute (and practical!) clips could be yours.
Throw away the over-used rubber bands and clothes pins that are keeping your bags shut and keep food fresh for longer with FishClips by Shrockie. These colorful fish use a “grab and squeeze̶...
by Sara Levine, June 19th, 2012
In cooking for this week’s Star Challenge, Team Bobby’s Michele Ragussis was not exactly happy as a clam. She decided to create New England clam chowder as part of her team’s American-inspired seafood spread, and was banking on picking up a f...
by David Mechlowicz in Behind the Scenes, June 19th, 2012
Team Giada thought they had last Sunday’s food-court challenge in the bag. A Mexican-themed kiosk, with Martita on their side? No problem. But for South African dessert queen Linkie Marais, Mexican food was uncharted territory: “I don’t even know what they serve for dessert in Mexico!” Stumped, she ran with Martita’s suggestion of churros and hoped for the best, despite the fact that she’d never made them before.
Sure enough, the texture of the churros was off and Linkie tried to re-brand them as “biscotti.” But her confidence was shaken, and it showed. She ended up in the Producers’ Challenge, where she gave Bob and Susie a solid chicken dish, proving that she shouldn’t be pigeonholed into pastry. Still, in the end, it was pitch room veteran Nikki who prevailed, sending Linkie home.
by Sara Levine, June 19th, 2012
Leftovers: This is what Family Meal is all about at Food Network Kitchens. It’s important that we limit the amount of wasted food in the kitchens. This past week, we had multiple meals left over: some jerk chicken from a dinner we hosted for one of our cable partners, grilled meats from a lunch meeting we held with the digital department and some fennel from Anne Burrell’s satellite media tour. Miriam, the Throwdown queen, roasted the fennel with lemon, olive oil and salt and pepper, then finished it off with Parmesan breadcrumbs. It was so good — I ate it and I don’t even like fennel. (Try Giada’s Roasted Fennel recipe at home.) So even though we get swamped with various types of projects, we’re grateful that they help make Family Meals happen.
by Food Network Magazine in Food Network Magazine, June 19th, 2012
The competition has reached its halfway point. Just five weeks from now, one of the nine remaining finalists will have his or her own Food Network show. In this exclusive video, we checked in with Giada, Bobby and Alton to see how they’re feeling about their respective top three finalists. Are they surprised at who’s made it this far, or were these their top contenders from day one?
They also size up the competition. Who’s the team to beat at this juncture? And who’s the most competitive mentor? Bob and Susie reveal which Food Network icon “does not want to lose, ever.”
Do you agree with the mentors? Midway through the season, which team do you see as the front-runner?
by Dana Angelo White, June 19th, 2012
- Choose a specific cut. Meat with generic labels like “ground beef” or “hamburger” can come from any part of the cow or from trimmings, so they can be inconsistent in flavor and texture. Ground meat labeled “chuck,” “sirloin” or another cut must contain at least 50 percent meat from that cut; it’s usually higher quality. If possible, go for organic, grass-fed beef; we love the flavor.
- Check the color. Don’t worry if packaged ground beef is bright red in some areas and brown or purplish in others. This is a harmless reaction of the meat’s surface to the air. However, if all of the meat in a package is gray, check the date — it may be past its prime.
Skip the preformed patties and more
Once you open it, ketchup goes in the fridge.
We straightened out some misconceptions about foods that don’t go in the fridge. Now here are 7 foods that will benefit from the chill of the icebox.
Restaurants go through a bottle in no time, ...