“CHARLES SHAW WINE USED TO BE GREAT — AND NOBODY DRANK IT. NOW, IT’S TERRIBLE AND IT’S SELLING LIKE GANGBUSTERS.”
“I TRIED TO PUT IT ALL BEHIND ME BUT I NEVER STOPPED THINKING ABOUT WINE.”
The rump cap cut features heavily in Brazilian cooking, where it is known as the Picanha. With a decent amount of fat coverage to keep it moist, the rump cap is perfect for barbecues and roasting. Today’s recipe will be focusing on the latter, as we’ll be creating a heavenly roast that packs plenty of punch in the flavor department…
For the filling:
For the sauce:
1. Remove the fat and sinew from the rump cap and sear it on both sides in a pan containing vegetable oil. After removing it from the pan, leave it to cool for a short while.
2. Use a sharp knife to cut off a thin slice from the larger side of the rump cap. Next, cut a deep pocket into the meat as in the image below.
3. Now carefully roll the pocket inside out, making sure the rump cap doesn’t get torn in the process.
4. Chop up the onions, peppers, and bacon and fry them in a pan. Transfer the contents of the pan into a bowl containing diced mozzarella and stir everything together with the oregano.
Add the filling to the meat. Close the pocket with cocktail sticks and rub the paprika, coarse salt, and pepper onto both sides of the meat.
5. Place the rump cap in an oven set to 390°F with the top and bottom heat on for 35 minutes. Afterward, leave it to rest for 10 minutes.
For the sauce, reduce the red wine and add the plum jelly, a pinch of salt, and some cayenne pepper. Leave the sauce to cook for five more minutes.
It’s surprising to see that this sumptuous cut of meat is fairly unknown in everyday cooking. That’s why it’s down to you to spread the word by preparing this hearty roast for all your friends and family!
Here are some of the pros and cons of these popular kitchen countertop materials from Houzz. I still love granite, unless you want a perfectly white countertop. I did use it in my bathrooms when I recently remodeled and it looks great, but it shows every little spot. My gorgeous granite on the other hand in my kitchen adds life and warmth and hides things so well, I have to have sunlight to catch every spot. Here is what the experts say:
Pro: It has longevity. Quartz may be the relatively new kid on the block, but granite has had staying power. It is time-tested and has universal appeal. Sure, certain colors may look dated in a decade, but you generally can’t go wrong with granite as a long-term investment. It almost always helps sell homes.
Pro: It’s low-maintenance. Quartz is well-equipped to handle most kinds of detergents, and all it takes is soap and water to remove most spills and stains. It doesn’t require sealing.
Quartz does react poorly with certain chemicals, so always make sure to check your countertop manufacturer’s cleaning and maintenance guide before you use a particular product.
Having a great knife makes cooking so much more enjoyable when you have this joy of cutting through something that’s so easy and effortless, plus it’s going to last you a lifetime and can even be an heirloom for your kids.
If you want to get the most out of that fancy new knife you bought—and have it last long enough to actually be an heirloom follow these tips from the experts.
The biggest mistake people make at home, according to Blanchard and Cox, is putting their knives in the dishwasher. Newer high-powered dishwashers can even warp the steel. You always want to hand wash and hand dry your knives.
“Use a kitchen rag or soft sponge be gentle.”
When it comes to knife work, bones are off-limits. Period. (And boning knives are designed for working around the bones and through the joints.)
People assume that Japanese knives can go through anything, that they’re like samurai swords. They cannot go through bone. They are finely made, like jewelry.
And please don’t try to cut through frozen food, either. That can damage the knife.
What you’re cutting on is almost just as important as the technique you’re using. Hardwood is preferable. You can use plastic or composite rubber, especially when you’re cutting raw proteins, so you can just put it in the dishwasher. Bamboo is a little too rough.
Both are important. Honing, which you should do more frequently, involves grinding the edge of the knife on a stone to even it out. The process doesn’t sharpen the knife, but it fixes the blade’s alignment, which makes it feel sharper and cut better. Sharpening, on the other hand, involves actually shaving off some of the blade, and should be done a few times a year at home, or at a shop that professionally sharpens knives.
“”you don’t want to sharpen or hone your knife on anything harder than the steel of the knife itself,” says Cox, suggesting ceramic honing rods. “Hone your knife a couple times on each side – always use the same amount of passes on each side. Go ten or twelve. But if you’re going more than ten or twelve on each side, and it doesn’t go right back, then its time to sharpen.”
Applying oil to a carbon steel knife will help prevent any oxidation or rusting, though don’t use any vegetable oils like canola or olive.
What happens with vegetable-based oils is they get rancid, so use Tsubaki oil, Camellia seed oil, very thin and neutral and you don’t need a lot of it. You can get mineral oil at the grocery store.
In many respects, you want to treat your knives like they are cast-iron pans.
For a stainless steel knife and carbon steel knife, you want to treat it like a cast-iron pan. Even for a stainless steel knife, some knives are high polished and contain nickel and silver. Humidity speeds up the oxidation process, causing the knives to rust, so you want to store them in as dry a place as possible.
There’s a hot-list of foods that spread food-borne illnesses more than others, but there are a few steps you can take to best protect yourself from any sickness.
Home cooks are increasingly seeing alarming headlines about national outbreaks of serious food-borne illnesses and with the recent fervor over one of the worst E. coli outbreaks in the last decade, the topic of food safety has never been so relevant.
The list is based on information that the Centers for Disease Control and Prevention keeps for cooks looking to keep their kitchens as safe as possible. The shortlist of foods below are linked to food-borne illnesses more frequently than any other on the market. Luckily, there are steps you can take to reduce your chance of illness when eating them.
Which foods are the most likely to get you sick?
They’re as follows:
Raw and undercooked meat and poultry are surefire ways to get you sick. Nearly all raw poultry contains a bacteria called campylobacter, which the CDC says is the leading cause of “diarrheal sickness” in the United States. Other illness-causing bacteria linked to questionable meat include salmonella, E. coli, Yersinia (commonly found on raw pork), and C. perfringens (one of the most common bacteria leading to short-term food poisoning.)
It’s crucial to front-load your daily diet with tons of fresh vegetables and fruits, but raw variations can often cause food poisoning from contamination with salmonella, E. coli, and listeria bacteria. The exterior of uncooked fruits and vegetables are especially tricky as they’re a breeding ground for bacteria during transportation from farm to table, and especially at risk for cross-contamination in the kitchen. There are more than a few ways to clean them, however, and cooking your veggies is a sure way to eliminate most risk.
Some might think it’s very tasty, but health officials say that raw milk and the products made with unpasteurized milk can carry ample bacteria including E. coli, listeria, and salmonella, among others. Other dairy items that are more likely to hide harmful bacteria is feta cheese, brie and camembert, queso fresco, ice cream, and yogurt.
We watched as more than 200 million eggs were recalled due to a widespread salmonella contamination—the CDC says salmonella is often undetected, even for eggs that look clean and un-cracked. Choosing pasteurized eggs could help reduce that risk.
There is a greater chance to get sick with food poisoning from raw fish, yes. But raw shellfish is often more problematic than anything, with staples like oysters containing viruses and bacteria that could cause serious sickness—more than 100 people recently fell ill in California after eating raw oysters contaminated with norovirus.
Warm and humid growing conditions for things like alfalfa and bean sprouts lend themselves to perfect growing conditions for salmonella, E. coli, and listeria. Thoroughly cooking sprouts before placing them in any dish can help reduce the chance of you getting sick.
The last item on the list is flour, which is usually raw and hasn’t been treated and because we cook with it or use it in our baking, those germs are killed during cooking. Things like raw cookie dough have often been a source of food poisoning given that the flour in these staples hasn’t been cooked.
It’s nearly impossible to avoid food-borne illnesses altogether, but using the safety tips to enjoy the foods on the list above might save you from a firsthand experience with food poisoning. 1 in 6 people in the United States suffer through side effects of food-borne diseases, and more than 3,000 deaths each year are caused by foodborne pathogens, the CDC says.
This may help you want to “eat less” if you want to lose weight. I used to love raw chocolate chip cookie dough, but it does not look quite so appealing at the moment. Eat safe and enjoy!
Bon Appetit and Epicurious wrote this interesting article about our favorite snack – Cheese!
Putting cheese and crackers out at a party, whether sliced sharp cheddar and Triscuits or Humboldt Fog and crostini, is a simple way to welcome guests. Everyone loves cheese, and people will snack on it all night. But if hours go by and there’s still half a wedge of Brie on the cheese board, are you putting your friends in danger? In other words: How long can cheese sit out before you get sick or die?
Bringing cheese to room temperature is essential to help the fat loosen up, which gives the cheese a better texture and flavor. However, there is a ticking clock on how long it should stay out past that hour (or two) out of the fridge. To keep yourself safe from bacterial growth or spoilage, you should only keep cheese out for four hours, according to the director of food safety, quality, and regulatory compliance at Dairy Farmers of Wisconsin.
With that said, some cheeses fare better than others with quality after those four hours elapse. Higher moisture cheeses like ricotta, queso blanco, and mascarpone will deteriorate in quality and spoil faster when left on the counter. Soft cheeses including Brie, Camembert, or a bloomy-rind fancier cheese will last a little longer, and harder cheeses from cheddar to Gouda to Parmesan will hold up the longest. Parm, Romano, or harder cheeses will likely not have micro bacterium growth or very insignificant amounts throughout the duration of a party,. Those cheeses you’ll often see hanging in Italian markets or cut into pieces on display at the grocery store because they don’t require constant refrigeration.
Long before you get an upset stomach from cheese (uh, unless you’re lactose intolerant), you’ll probably notice that it’s looking a little sad. Cheese will dry out when left in open air, especially in a warmer room, and start to look crusty and crumbly. After eight hours on a cheese board, cheddar will likely not have a lot of bacterial growth, but it won’t look appealing to eat. However, there is no way to tell if there are bacteria on a piece of cheese based on looking because it’s microscopic. One thing you can tell immediately about a cheese gone bad is if there’s mold growing on it in the fridge. If you see that, cut off about 1–1½ inches around the mold and continue eating it. However, if a high-moisture cheese like ricotta or cream cheese has a spot of mold, throw it out it will have contaminated the entire container.
There has been some extensive research done in Wisconsin that proves cheese can stay out for up to six hours at 70°F or colder. Some cheeses tested for low levels of listeria, salmonella, Escherichia, and staphylococcus but nothing life-threatening. The level of water activity in a cheese determines how long it can stay out. Hard cheeses like Parmesan could be out for 24 hours and be fine, but a young cheddar is more vulnerable. You will see oiling off and drying out from it sitting out in the open air. If it starts to look like it’s glistening, that’s a sign to either put it back in the fridge or toss it.
Trust yourself. If it looks unappealing, don’t eat it. You probably won’t get sick, and definitely won’t die, but the quality of cheese can plummet dramatically after more than four hours at your party. Eat something else, take out a new block of cheese from the fridge, or maybe just serve fondue at your next party. Cheese sweats are always better than sweaty cheese.
*Pregnant women, the elderly, or people with weakened immune systems are at higher risk for food-borne illness and should take a higher level of caution.
Micro-kitchens, concealed burners, and new oven technologies are some of the surprises for 2018 brought to you in an article by Houzz.
We kept an eye open for signs of how the most lively and innovative space in the house, the kitchen, is evolving. Among the exhibits were increasingly flexible setups, commercial appliances redesigned for the home cook and innovative new technologies. Picking up on the current trend of the integration of kitchen and living spaces, designers also presented kitchen features that either blend seamlessly into their surroundings or disappear altogether. Here are some of the kitchen innovations coming your way in 2018.
1. Beautifully designed compact kitchens. These kitchens have everything you need — a sink, cooktop and storage space — all in a mini unit.
Sanwa Company presented compact kitchens that fit well into any space. The floating model pictured here features an extractor hood and has an affordable price tag — compared to other models on the kitchen market of about $1,950 (1,600 euros).
Another compact kitchen on wheels (not pictured) can also be used in outdoor spaces and can accommodate a mini fridge.
Designed with wheelchair users in mind, Sanwa presented another wall-mounted kitchen that can be raised or lowered at the touch of a button.
2. Super organized kitchen-bar. When the kitchen invades the living room, everything is exposed, and therefore everything needs to stay tidy. According to the 2018 U.S. Houzz Kitchen Trends survey, decluttering kitchen surfaces is a constant worry for the vast majority of respondents other kitchen obsessions, like replacing hand towels or composting, trailed far behind.
Therefore dividers, bottle holders, hangers, glassware racks and other organizers are becoming increasingly incorporated into kitchen designs. Ernestomeda offered a solution with its Inside System, which allows anything including a kitchen to be hidden behind fully retractable doors.
3. Continuous surfaces. Kitchens that are open toward the living area are starting to look less and less like kitchens: Pantries match living room furniture and kitchen islands are starting to resemble large tables, made of a single material.
For example, Stosa has integrated gas cookers and a flush-mounted steel sink into a slate-gray high-pressure-laminate top.
Even more radical was Elica’s Monolight kitchen concept. This integrates the stove directly into the wood or stoneware counter, concealing induction cookers under the 0.2-inch-thick (5-millimeter-thick) surface.
“We are still working on this prototype, to make sure that the wood won’t change color or deform with the heat,” says designer Fabrizio Crisà, manager of Elica’s design center, in a press release. “I imagined a space without boundaries … in which technology merges with design to offer a new way of working in the kitchen. Even when not in use, this kitchen is a wonderful piece of design to look at.”
4. Commercial appliances for the home. More and more solutions born in restaurant kitchens are making their way into our homes. One example is the blast chiller, which freezes food with reduced crystallization and minimal effect on its taste and texture.
These are now available for the domestic market. Electrolux’s BlastChiller has three settings: soft chilling at 41°F (5°C), hard chilling at 37.4°F (3°C) and shock freezing at -0.4°F (-18°C). These can be activated either manually, by entering the weight of the food to be frozen, or automatically through a thermometer that measures the inside temperature of the food.
The KeepHeat oven by Hoover is another crossover from the world of commercial kitchens. It can bake but also keep food warm and fresh for prolonged periods of time, maintaining a constant temperature of 143.6°F (62°C). A technician at the Hoover booth told us food that has been vacuum-sealed can be safely stored at this temperature for up to two weeks.
The oven is targeted at those who only have time to cook on the weekends and want to have food ready on demand over the next few days, or for hosts who want to keep food fresh for their guests’ arrival.
5. High-tech ovens and stoves. Having debuted last September at the IFA in Berlin, the Dialog oven is a completely new approach to making food.
Once the user has selected the type of food to be cooked on the touch-screen, two internal sensors direct electromagnetic waves at changing frequencies. They detect the weight of the food to be cooked, automatically adjust the amount of energy released and distribute the waves as needed through the oven during the cooking process.
This means that, unlike traditional ovens, which cook from the outside in, the Dialog cooks food evenly all the way through, or directs the energy to where it’s needed most. It can, therefore, cook a dish made up of several components, such as a roast surrounded by vegetables, to perfection all at once, saving time and effort.
It is completely different from its cousin, the microwave oven, despite what you might think at first. “The frequency of the waves is different, the effectiveness is different and the operating principle is different,” says Carlo Santeroni, a product and sales trainer at Miele. “The Dialog by Miele ‘converses’ with the food hence the name while a traditional microwave is only a monologue.”
Innovations to induction cooktops and stoves were also presented. Siemens, for example, has developed flexMotion, which remembers the cook settings of each element, allowing you to quickly move pots to another part of the stove. They also integrated a powerful extractor with a liquid collection tray for cleaning up spills.
“The vapors produced while cooking are not necessarily sucked away immediately,” says Giuseppe Rago, a training manager at BSH Home Appliances Group. “For example, this could happen when you are using a very high-walled pot. But the high power level of this hood makes it extremely effective. Our integrated ventilation system, in fact, can filter up to 690 cubic meters [2,500 cubic feet] of air per hour and is therefore suitable even for large spaces.”
6. Connected kitchens. Internet-enabled kitchens deserve a separate section here, because more and more companies are introducing smart home automation systems, increasingly in more affordable models as well.
Apps already on the market allow you to peek inside your camera-equipped fridge to see what you’ll need before you go shopping, turn the oven on and monitor what is happening inside while on your way home from work and even set your washing machine and dishwasher cycles.
This year, Smeg enhanced its SmegConnect app to work with its wine cooler. The app allows the user to adjust the temperature in the wine cooler remotely, monitor stock and make purchases. It also connects to major Italian food websites, allowing novice wine lovers to learn more about wine storage and pairing. Stay tuned for linkups with international brands.
Last but not least, first-generation web-connected kitchens used smartphones and tablets as an interface; now everything is on a touch-screen that is integrated into the appliance itself. These screens have become increasingly large, intuitive and multicolored, and they now even offer video cooking tutorials.
Candy has even managed to transform the door of the Watch&Touch oven into a 19” internet-enabled touch-screen, on which you can watch video recipes or browse for and enter cooking settings.
Judging by this year’s fair, it won’t be long until the kitchen is fully integrated into our living rooms, our schedules, and our phones.
Raw, fried, creamed, or stuffed: There are so many ways to heart artichokes.
Though scraping the meat off of an artichoke leaf is both cathartic and delicious (particularly when said leaf has been doused in melted butter), there are so many more ways to eat this tasty thistle. You could stuff the insides with potatoes. You could make a warm, cheesy dip. You could even throw the hearts into a bread pudding. This spring, we vote for trying it all.
Since it’s peak season for artichokes, we asked chefs across the country about their favorite ways to eat ‘em. Here’s what they had to say:
“Artichokes are snacks for me, so I like to blanch the whole entire thing without cleaning them till they’re nice and soft. Then pick the leaves and dip them in Kewpie mayo. The snacky thing where I get to eat with my hands, like pistachios, is something that I love to do.”
“I like to shave artichokes raw into a salad or fry them in a little olive oil to make crispy chips.”
“I love cooking artichokes using a technique that Paul Kahan told me about, ‘sott’olio’, which is an Italian technique of holding vegetables in oil. The way I like to cook the artichokes is completely cleaning them of tough outer leaves and woody parts, then gently simmer in a very acidic court bouillon, then to finish, ‘shock’ them in cold oil. They are best after they hang out in the fridge in the cold oil for a few days.”
“I love grilled artichokes on a wood fire with a garlicky aioli.”
“Depending on size, for larger globe artichokes I like a traditional barigould (white wine, lemon, thyme, black pepper, and olive oil), for young tender artichokes I like to just split them, dust them with seasoned flour and fry them. Served with a simple dipping sauce like remoulade, they’re a perfect, light spring treat.”
“I like artichokes raw in a salad. I’ve also done a “Blooming Artichoke” dish where we fry it like a Blooming Onion.”
“If I am cooking at home, I like to simply boil the artichokes in chicken stock and lemon. I like to peel off the leaves dip it in melted butter and scrape the meat off of the outer leaves with my teeth.”
“For chokes, I cut in half and then poach in an aromatic broth. Once cooked, I pull out the choke and brush with olive oil and then place on the wood grill. After cooked, simply serve with any spicy aioli or mayo for dipping leaves and eating the heart.”