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Frozen seared steak

OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains.
posted by AceRock on Apr 13, 2013 - 31 comments

Perfect for that breakfast on the go, and creeping out your friends.

How to Scramble Hard Boiled Eggs Inside Their Uncracked Shell. [slyt]
posted by quin on Apr 10, 2013 - 85 comments

How cooking saved Curtis Duffy

Kevin Pang's profile of Chicago chef Curtis Duffy recounts how Duffy emerged from a turbulent family life to become a Michelin-starred chef. [more inside]
posted by BibiRose on Feb 24, 2013 - 11 comments

Delicatessen with Love

Grandmas of the world and their favorite recipes: a photo essay/cookbook.
posted by showbiz_liz on Feb 5, 2013 - 13 comments

PRINTER IS JAMMED. OPEN DOOR, CLEAR FOOD, THEN PRESS OK.

Looking to print your own house, jewelry or dessert? Then check out Engadget's Consumer Guide to 3D printers.
posted by Brandon Blatcher on Jan 30, 2013 - 81 comments

This risotto, does it awaken memories for you?

Blixa Bargeld makes risotto. And dyes it black. [SLYT]
posted by Kitty Stardust on Jan 25, 2013 - 48 comments

Holland's favorite snack

"Bitterballen are one of Holland's favorite snacks … this deep-fried, crispy, bite-sized ball of meaty gravy is to be eaten with a good, savory mustard." A traditional way to make use of leftovers, recipes for bitterballen are many and diverse. But one thing that (presumably) has never been done before happened this past Monday on Dutch TV, when two presenters cooked up some bitterballen in human fat. (A little more info on the show here.)
posted by jbickers on Jan 24, 2013 - 40 comments

Add Some More Bourbon - One Day We'll All Be Dead

Saveur's utterly charming "Recipe Comix" features illustrated recipes/short stories by some of the web's best cartoonists covering a wide range of meals.
posted by The Whelk on Jan 21, 2013 - 14 comments

A Riddle of Positive Ion Proportions

What do cell culture, cooking beans, and soft water all have in common? You just gotta get rid of those pesky calcium and magnesium ions. To transfer cells to a new container, use EDTA to CHELATE IT OUT! To soften those bean skins and prevent the beans from exploding, use salt to ION EXCHANGE IT OUT! To keep your shampoo properly beautifying those tresses, DOUBLE-WHAMMY IT OUT!
posted by sunnichka on Jan 15, 2013 - 9 comments

Cap'n Crunch Sous Vide

Neal Stephenson has been working with the free online culinary school ChefSteps, including aiding in the design and construction of something called a Gaggle Roaster, and filming this video slicing fruit (and a water bottle) in slow motion with a sword.
posted by mannequito on Jan 15, 2013 - 14 comments

This is the first time that we use this way to do stuffs

Original Animation film Kung Fu Cooking Girls
Wolf Smoke is a small original animation making studio now in Shanghai, China. We have only a few ppl but we trying our best to make great animtion. Kung Fu Cooking Grils is a short story, we made it for testing new cartoon style and methoud of the way of making movies. We did key frames on paper first then used vector software to do the between frames and color painting. This is the first time that we use this way to do stuffs. Over 4000 key frames hand drawing and over 10,000 betweens in this movie. Any suggestion and comment is welcome!

posted by xqwzts on Jan 7, 2013 - 15 comments

Archie's Recipes

Archie's Recipes - When my grandparents passed away my family rediscovered an old family recipe book that my great grandfather wrote by hand in an old ledger. [via mefi projects]
posted by item on Jan 5, 2013 - 17 comments

Bean-hole beans!

Bean-hole beans!
Robert Campbell of Glenburn, Maine, has been baking beans in a bean hole for nearly forty years. “Even when I don’t need the beans,” he says, “When Friday night comes it’s just an urge comes over me to start that fire and start baking bean-hole beans.”

posted by moonmilk on Dec 29, 2012 - 47 comments

많이 드세요

Learn how to cook Korean food with Aeri Lee and Maangchi. [more inside]
posted by zarq on Dec 18, 2012 - 26 comments

PASSPORT TO FLAVORTOWN

Unable to visit the infamously badly reviewed Guy's American Kitchen & Bar? Never fear, for Metafilter's own mccarty.tim has you covered with a Guy Fieri Menu Item Generator.
posted by The Whelk on Dec 16, 2012 - 76 comments

"Michelin-starred restaurants began to look and taste the same."

Vanity Fair: What's Wrong With The Michelin Guide. Esquire:Why It's Hard To Trust The Michelin Standards. FT:Star-Crossed: Once universally revered, the Michelin Guide is now dismissed by some as a relic of a bygone age
posted by the man of twists and turns on Dec 14, 2012 - 56 comments

"A clam for supper? a cold clam; is that what you mean, Mrs. Hussey?

"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium, from the McIntosh Cookery Collection at the UMass Amherst library. [more inside]
posted by Miko on Dec 4, 2012 - 92 comments

Latkes

Hanukkah draws nigh and that means latkes. [The oil in which the potato pancake is cooked symbolizes the miraculously long-burning fuel that lit the Second Temple.] Bubala Please shows you how to keep it real. [more inside]
posted by Egg Shen on Dec 2, 2012 - 75 comments

The rise of the secret supper club

For the past two years, in a loft apartment in downtown Los Angeles, Craig Thornton has been conducting an experiment in the conventions of high-end American dining. Several nights a week, a group of sixteen strangers gather around his dining-room table to eat delicacies he has handpicked and prepared for them, from a meticulously considered menu over which they have no say.
posted by Egg Shen on Dec 1, 2012 - 51 comments

Adventure Chef, c'mon tell your friends, we'll cook in very distant lands.

Rutabaga, a webcomic about an adventuring chef.
posted by curious nu on Nov 15, 2012 - 9 comments

Artisanal sriracha

Want preservative-free sriracha but don't have time to make your own? Jolene Collins makes (and sells) her own high-end artisanal sriracha. Would you like to watch?
posted by Egg Shen on Nov 12, 2012 - 95 comments

New Taste Journal

The New Taste Journal is a collection of well over 600 healthy and delicious recipes that were created using a wide variety of simple yet amazing natural whole food ingredients.
posted by troll on Oct 30, 2012 - 11 comments

Want to Make Historic Recipes?

Want to make historic recipes? You can help transcribe the University of Iowa Libraries age old assortment of handwritten cookbooks, ca. 1600s-1960s, documenting culinary history in America and Europe and how tastes have changed over the years. Copy the text as is, including misspellings and abbreviations. [more inside]
posted by cashman on Oct 27, 2012 - 31 comments

Hash browns

How to cook perfect hash browns
posted by Egg Shen on Oct 18, 2012 - 92 comments

New world vs old world cooking

Sara White, Canadian blogger who recently moved to Rome, shares some thoughts about old world food cultures versus the American approach to cooking. One of the most interesting things to me about her post is the discussion about how having no limitations (many Americans can just waltz into a large supermarket and get almost anything from almost anywhere) can negatively impact culinary creativity.
posted by hansbrough on Oct 16, 2012 - 107 comments

Christopher Kimball: "He may be the sole person associated with food journalism to remark, 'There’s something about pleasure I find annoying.'"

"Cooking isn't creative, and it isn't easy." A NYT Magazine piece on Christopher Kimball, Cook's Illustrated, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." [more inside]
posted by flex on Oct 14, 2012 - 196 comments

Chicken Noodle Soup

The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. [more inside]
posted by Egg Shen on Oct 10, 2012 - 57 comments

Perfect Bacon, Every Time

Making perfect bacon every time is easy. Here's how: [more inside]
posted by SansPoint on Oct 2, 2012 - 82 comments

Richard Olney

Like all shrines, this one is on a hill, and built into solid rock. Richard Olney saw it first in 1961 on an excursion south from his adoptive home in Paris. Olney, whose The French Menu Cookbook was recently judged the best cookbook ever by this magazine, immediately knew he had found his proper place on earth. [more inside]
posted by Egg Shen on Sep 24, 2012 - 12 comments

Cooking with drag queens

What do tostones, pumpkin pie flan, and egg nog have in common? Not much, except that you can learn how to make them by watching these drag queens' instructional videos.
posted by mudpuppie on Sep 21, 2012 - 17 comments

Tapas

On November 7, more than 60 chefs will converge on Valladolid, Spain to vie for glory in the annual National Tapas Competition. [more inside]
posted by Egg Shen on Sep 10, 2012 - 17 comments

Just a bunch of Fluff

Archibald Query 's creation, Marshmallow Fluff, followed a winding path to household name. Most famous as a component of the Fluffernutter sandwich, this icon of New England cuisine appears in hundreds of other recipes, including whoopie pies and Mamie Eisenhower's Never Fail Fudge. You can even try making it yourself. . Other homages include the pop-style "Fluffart" of Susan Olsen, perhaps better known to us as the Brady Bunch's Cindy; some video tributes, and the What the Fluff? Festival in Somerville, MA (previously),
posted by Miko on Sep 9, 2012 - 36 comments

Kung Pao Chicken

Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. [more inside]
posted by Egg Shen on Aug 30, 2012 - 18 comments

Why a calorie is not a calorie

The known knowns, known unknowns, and perhaps even the unknown unknowns of why a calorie is not a calorie.
posted by NortonDC on Aug 27, 2012 - 96 comments

The Internet's Gift to Cooking: Recipe Aggregators

Ice Cubes - A Recipe. The comments offer many helpful tips.
posted by Miko on Aug 22, 2012 - 61 comments

Happy Birthday, Julia

Tomorrow would have been Julia Child's 100th birthday. To celebrate, PBS Digital Studios offers: Julia Child Remixed. They also have created a celebration page, complete with an infographic, recipes, quotes, videos and more. [more inside]
posted by zarq on Aug 14, 2012 - 52 comments

John Thorne

Food writing’s shameful secret, wrote John Thorne his seminal essay, “Cuisine Mécanique”, is its intellectual poverty. John himself is a notable exception. He is one of those rare authors who have the gift of transporting us into a world of their own creation which we are happy to occupy for a while in preference to any other. They are Virgils to our Dante, showing us around the territory and introducing us to the natives. In these magic realms, strangers speak to us immediately as old friends; arriving unexpectedly at dinner time, we find a place already set for us. [more inside]
posted by Egg Shen on Aug 11, 2012 - 26 comments

Chicken Wings

Buffalo chicken wings were invented by Teressa Bellissimo at the Anchor Bar in Buffalo, New York in 1964. Americans will eat 25 billion of them this year - not a few of them at the 10th annual National Buffalo Wing Festival. Some people eat nothing else. Alton Brown steams his. But will any of them be more delicious than these Sriracha Garlic Wings?
posted by Egg Shen on Aug 7, 2012 - 121 comments

"Looks, feels, tastes, and acts like meat."

Beyond Meat™. Fake chicken meat so good it will freak you out.
posted by xowie on Aug 1, 2012 - 239 comments

Et un vin beaucoup pour l'humanité

Un Petit plat pour l’Homme (A Small Dish For Man) is a cute animated short by Corentin Charron which looks at dining in space. [via]
posted by quin on Jul 10, 2012 - 5 comments

'Older isn't automatically better.'

Edward Behr is the editor and publisher of The Art of Eating, (named for MFK Fisher's book), a well-regarded food magazine. [more inside]
posted by the man of twists and turns on Jun 29, 2012 - 12 comments

I could murder a Kentucky right about now...

Stately Sandwiches: What sandwich should represent your state? [more inside]
posted by jacquilynne on May 31, 2012 - 179 comments

super quick kitchen tips

America's Test Kitchen Super Quick Video Tips: "Test Kitchen wisdom distilled into eminently watchable video clips" of no more than a minute or two long, including tips for meat (how to make the most perfect bacon ever - how to quickly defrost meat - how to dry-age steak at home) to coffee (how to make pour-over coffee - how to fake a latte at home) and wine (the fastest way to chill wine) to pizza (flattening dough and baking a perfect thin-crust pizza ) and general kitchen tips (is your knife sharp enough? - do you really need to buy regular olive oil? - how to quickly soften butter and soft cheese). And there's Ask the Test Kitchen quick video tips as well (what's the best way to peel eggs? - how do I store brown sugar?).
posted by flex on May 23, 2012 - 72 comments

Chocolate Chip Cookies

Now I agree that to some people using half a kilo of chocolate to make 12 biscuits may seem excessive. But I can tell you I don't put a price on alleviating human suffering. - Nigella Lawson [more inside]
posted by Trurl on May 15, 2012 - 128 comments

"I always thought that board games were things that adults didn't play."

The Politics of Competitive Board Gaming Amongst Friends is a short documentary by Jay Cheel whose subject is summed up by its title. You can see other short films by Cheel at his website. The main protagonist of the doc, Gerry Eng, a.k.a. Reed Farrington, has been the subject of many Cheel films, such as Cooking with Gerry, Cooking with Gerry #2, Poutine, A Very Gerry X-Mas and Reed's House.
posted by Kattullus on May 10, 2012 - 84 comments

Oolong headgear

Pancakes - You have until Saturday, May 19, to make an ugly one.
posted by unliteral on May 9, 2012 - 28 comments

Hook Up Your Slurry Tube And Chow Down

io9 asks the question: When and Why did Science Fiction drop the ubiquitous "Dinner in a pill" device?
posted by The Whelk on May 7, 2012 - 95 comments

Oniongate

Undoubtedly, at some point in your life, a recipe has told you to brown or caramelize some onions for 5-10 minutes. As many frustrated cooks have found through experience, this step of the recipe is a damned lie. In fact, the now-ubiquitous suggestion of 5-10 minutes isn't even a remote approximation of the amount of time it takes to brown an onion; Alton Brown and Julia Child weigh in on the matter, suggesting that the task can take anywhere from 45 minute to an hour. [more inside]
posted by schmod on May 7, 2012 - 202 comments

Science + Cooking

Harvard's Science & Cooking class - a collaboration between eminent Harvard researchers and world-class chefs - featured a series of public lectures from scientifically-minded A-list chefs, including Ferran Adrià (of elBulli), Wylie Dufresne (from wd~50), Grant Achatz (of Alinea), White House Executive Pastry Chef Bill Yosses, and Nathan Myhrvold .
posted by twoleftfeet on Apr 15, 2012 - 14 comments

Sichuan hot pot

Each bite brought a delicate balance between pleasure and pain—deliciously peppery flavor, bought at the price of having your mouth feel like you’d swallowed fire. But the pain was a good pain, somehow. It forced you to slow down and experience each bite, and that’s a rare experience these days. No one mindlessly gobbles Sichuan hot pot, simply because it’s physically impossible to do so without powerful anesthetic.
posted by Trurl on Apr 13, 2012 - 42 comments

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