Have you ever has an amazing steak, cooked to perfection, that you just couldn't finish? You get it boxed up and put it in the fridge, looking forward to finishing the tasty leftover morsels the next day. Then you heat it up, only to find that it's dry and tough. What happened? Why?? More importantly, what can be done to avoid your delectable dinner from turning into a disgusting disaster? The folks over at America's Test Kitchen have found that the best way to reheat steaks is as follows:
- First, pre-heat your oven to 250 degrees
- Place the steaks in the oven on a wire rack for about 30 minutes until they reach 110 degrees at the center
- Take out of over and pat dry
- Heat 2 tablespoons vegetable oil in a pan until hot
- Place steaks in pan and sear until brown, abotu 60-90 seconds per side
The end result here is that your steak will be only slightly less juicy than it was originally, and that means deliciousness. If you wanna see the process in action, check out the video after the break.
Did you know that a Hot n Spicy McChicken sandwich has 17 grams more sugar than a regular McChicken? Ot that light ranch dressing has twice the amount of sugar as regular old ranch? Yeah, sugar hides out in the most unexpected places. Check out the video below for a few more surprises.
If you consider yourself a foodie, you've likely heard of sous-vide cooking. These immersion circulators cook food at low temperatures for a long time in a bath of water set to a specific temperature, ensuring tender, even cooking from all sides of the food. The problem is that sous-vide cooking devices are expensive. This is where Nomiku comes in.
Nomiku aims to bring sous-vide cooking to the masses. It's a cyclindrical aluminum device with internal heat sink that you can clip to any pot that will then warm the water to any temperature, up to 100 degrees Celsius. It's also got a digital display at the top that gives you vital cooking information, along with a knob for controling the temperature (similar to what you'd find on the Nest thermostat.)
If you want to get one, you'll have to hit up the Nomiku Kickstarter page. It's already a success, surpassing it's initial goal of $200,000. Current pledges sit at $331,823, with another 6 days to go. If you're interested in picking one up, pledge $299 and you'll get the green Nomiku along with digital access to the Nomiku sous vide primer. The finished product is expected to ship in December 2012.
Read More | Nomiku Kickstarter
Ever wonder what a cube of Jell-O looks like when bouncing around at 6200 frames per second? Wonder no more, and gaze upon this hypnotizing deliciousness.
Yeah, if you thought you knew how to consume a chicken wing correctly, you may in fact be sadly mistaken. Chef John from Food Wishes put together the video above that shows how to eat the flat part of the chicken wing for maximum meat and deliciousness consumption. Give it a look, and enjoy your new knowledge.
World renowned four-star executive chef, Eric Ripert, made an appearance on Obsessed with Samantha Ettus. Eric is the co-owner of Le Bernardin in New York, and appears on Top Chef fairly regularly. He just released his third book, On The Line, which he talks a bit about in this episode as well. Definitely a great look into the history, and life, of Eric Ripert.
Read More | Obsessed
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