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Olexiy Bayev

How to cook safely with non-stick cookware

Did you know that nearly 90% of sales of cooking supplies are for non-stick cookware? Of course, it’s easy-to-use, the food doesn’t stick, it’s easy to clean, you can use the less oil for cooking. But do you know that non-stick coating could kill you?

Teflon (another name of non-stick coating) consists of numerous chemical components and compounds. When the frying pan has overheated these compounds start destroying, breaking out in a volatile form.

In the cooking process, you are breathing with these fumes, and also they penetrate into the food. Some of them are fluoropolymers, that are toxic for the most part. It is for them that make the coating non-stick.

Of course, the keyword is – overheating. You’d think – just don’t overheat and everything’s would be alright. The compounds start destroying only at a temperature above 260 degrees.

WHAT ARE THE DANGERS OF OVERHEATING?

As you already know, the temperature at 260 degrees is an extreme point. The hotter points destroy the surface of the frying pan (in other words – destroy the coating) and release the harmful fumes.

At temperatures above 349 degrees, the coating starts destroying more rapidly, emitting so many harmful fumes that, if you breathe them, can cause polymer fever – a condition similar to symptoms with flu, manifested in the form of chills, headache, and high fever. These fumes won’t kill you, but they can kill birds, for example, a domestic parrot, that has weaker airways.

When the temperature reaches 360 degrees, Teflon emits at least 6 different toxic gases, two of which are carcinogens. Scientists agree on the assertion that, because of the small amount of emitted gases, the chances that you will inhale enough of them to harm the body is minimal. Unfortunately, studies of the frequent short-term effects of gases on the body haven’t been conducted, therefore, it is impossible to draw an unambiguous conclusion about safety.

The chemical substance used to produce fluoropolymers, of which, as we already know, consists the coating of non-stick cookware, is called perfluorooctanoic acid.

In the United States, DuPont was the largest producer of this substance (and also dishes), until in the 2000s was proved its negative impact on the environment and the human body. And they did not have to pay claims for several hundred million dollars to injured employees of the enterprise and people living in the neighborhood.

In 2006, the US Environmental Protection Agency recognized perfluorooctanoic acid as a carcinogen. Fortunately for you and me, perfluorooctanoic acid decomposes at a temperature of 190 ºСdegrees, while the technological process of sintering the base of a frying pan with a non-stick coating occurs at a temperature of 420 degrees. Independent European studies have confirmed that non-stick coatings do not contain perfluorooctanoic acid in excess of safe limits.

WHAT IS DANGEROUS AND WHAT NOT TO COOK ON A FRYING PAN WITH A NON-STICK COATING

In an article that became the main basis of this material, Good Housekeeping Research Institute conducted a study in which they investigated how quickly the surface of the pan heats up to unsafe values. For the test, they took 3 different pans: cheap and light (~ 550 gr.), Medium (~ 950 gr.) and heavy (~ 1.2 kg.) And prepared 5 different dishes on them. The study was conducted on a conventional gas hob, so its results are quite relevant for us.

Below are the results of this test. The temperature near the name of the dish indicates the surface temperature of the pan at the end of cooking.

SAFELY

Omelet or scrambled eggs 106 degrees

Cooked over medium heat for three minutes in a light frying pan.

Stir fry chicken and pepper – 160 degrees

It was cooked over high heat for five and a quarter minutes in a light frying pan.

Bacon – 240 degrees

Cooked over high heat for five and a half minutes in a medium frying pan.

DANGEROUS

Empty pan 264 degrees

A light pan reaches an unsafe temperature in one minute forty-five seconds when heated over high heat.

Empty pan with two tbsp of oil 268 degrees

All things being equal with the previous test, it takes two and a half minutes to heat the pan with oil to an unsafe temperature.

Hamburger 303 degrees

The cutlet was cooked over high heat for eight and a half minutes in a heavy frying pan.

Steak 347 degrees

Cooked over high heat for ten minutes in a light frying pan.

HOW TO PROTECT YOURSELF?

You can be sure of the complete safety of your non-stick pan if the food is cooked on it quickly and on low or medium heat. It is also desirable that the products cover the bottom completely, thereby lowering its temperature, such as scrambled eggs or omelets, pancakes, etc.

Below you will find some tips that will help you protect yourself and your loved ones as much as possible from the consequences of improper use of such cookware.

  • Do not heat the pan empty. Since the moment of overheating occurs rather quickly, do not heat the pan empty, without oil. The oil begins to smoke at a temperature of about 200 degrees as if hinting to you that you need to slow down.
  • Do not cook over high heat. Most manufacturers of non-stick cookware do not recommend cooking on fire above average. They do not warn of dangers, but only say that this way you can increase the service life of dishes.
  • Ventilate the room. Turn on the hood, or at least open a window.
  • Do not fry the meat in a non-stick pan. Frying meat requires high temperatures that are higher than safe ones for Teflon.
  • Choose a heavy non-stick pan. It will cost more, but health, after all, is not the thing you can save on.
  • Do not use cookware with a damaged coating. Everyone knows that you should not crawl in a Teflon pan with a metal spoon or spatula. Previously, this could completely ruin the coating, depriving it of non-stick properties. Now the quality of the coating has been improved, but a pan with scratches or nicks on the coating can throw out more harmful substances at lower temperatures. Use wooden spatulas for cooking. Also, do not put the pans one in one for storage, lay between them a napkin or paper towel.

TEFLON WARE SERVICE PERIOD

The service life declared by manufacturers is three to five years with moderate use. Experts advise counting on 2-3 years of operation.

If scratches or even chips appear on the surface of the pan, you just have to throw it away.

CERAMIC NON-STICK COATING

In addition to Teflon, there is another type of non-stick coatings on the market – ceramics. Ceramic coatings are completely safe, but their main disadvantage is the high requirements for operating conditions.

The coating quickly deteriorates if there are sudden changes in temperature on the pan surface, and it is also very sensitive to the use of metal blades and other utensils. In addition, they are not recommended to be heated empty.

It’s hard for me to say anything definite about this type of coverage, because I have never used it myself, and the reviews on the Internet come across too opposite. Somebody says they serve for 5 years, the coating does not lose its properties, everything is fine. For others, the pan becomes unsuitable for use after 2-3 weeks.

Most likely the second problem is in violation of the operating conditions, but you must admit that the pan is not bought for beauty, but for cooking. And during cooking, some incidents can happen – overlooked, overcooked, or was distracted. And if, due to one such incident, the coating of the pan (which is far from the cheapest, by the way) may become worthless, then who needs it?

HOW TO LIVE NOW?

Personally, in the nearest future, I plan to get rid of the non-stick cookware that I use. How to replace it? At the moment I look in the direction of cast iron, although it is likely that by the time of purchase my opinion will change.

Stay tuned for updates to the blog, I will definitely make a material with a comparative characteristic of the cookware coating, based on which I’ll make my choice and recommend something to you.

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How to choose a culinary thermometer

A kitchen thermometer is one of those things that you need to buy first when equipping a kitchen. At first glance, it seems that there is nowhere to use it and it is only needed for beginners or insecure chefs, but this is not at all the case.

When preparing some dishes, a thermometer can help you bring them to the desired point of readiness and serve them exactly as you intended. For example, when cooking steaks, you can precisely control the degree of frying by sticking a thermometer into the meat. And when preparing caramel – you can’t do it without a thermometer at all.

But steaks and caramel are far from the only things to use for a thermometer: chicken, pork, lamb, fish, and so on. For proper preparation, all this requires temperature control and an understanding of the processes that occur inside the product. A thermometer can not only increase your culinary skills because thanks to a more accurate determination of the point of readiness, you will finally stop serving over-dried and non-chewing pieces of meat but even save someone’s life.

If you are not a reinsurer in cooking and the above about over-dried meat is not about you, then you should know the following: it is almost impossible to determine by eye or time a safe temperature for use for a particular product.

Transparent juice flowing from meat, its palpation, exact observance of the time frame – these are just methods for an approximate determination of readiness. Want to get even more confused? Do you know that in some cases and products the white color of meat does not mean that it is 100% safe and ready, just like pink – that it is not ready?

Think about it, professional chefs who spent 10 or more years at work use thermometers for cooking, although most of them are able to determine readiness with closed eyes simply by smelling (this is an exaggeration of course). They use them not because they are not confident in their abilities, but because accuracy and complete control are important to them.

And for us, amateurs, this accuracy and control are even more important. Analysis of measurements not only helps to prepare something correctly, but it also helps to navigate better in the kitchen.

By measuring the temperature and analyzing the results, an understanding of the relationships between temperature, firepower, cooking time, the thickness of a piece of meat, and other factors will gradually come to you. Understanding these dependencies and properly regulating some of them will allow you to cook better, faster, and tastier.

TYPES OF THERMOMETERS

There are two main types of thermometers: electronic and analog. Let’s look at its advantages and disadvantages.

ANALOG THERMOMETERS

The biggest disadvantage of analog thermometers is their accuracy. Although no, they are basically fine with accuracy, the problem is in the scale and its measuring range: it is either narrow, suitable strictly for certain purposes, or wide, suitable for any needs, but with a difficult to read scale – by which you can determine the temperature only approximately, with an error of a few degrees.

The advantages include the relative cheapness and that they are easy to clean. You can easily rinse them under running water without fear that the drops will fall inside, to the electronic part, which will make it unusable.

ELECTRONIC THERMOMETERS

These thermometers are more expensive than their analog counterparts, but at the same time, they have greater accuracy and many other advantages.

There are a huge number of varieties of electronic thermometers, but I will focus on 3 of them, in my opinion, the main ones.

Standard thermometer

By standard, I mean a similar analog design, when the thermometer probe is attached to the main unit, which shows the temperature.

This is the simplest, most popular, and cheapest form.

How to choose a culinary thermometer

Despite the fact that this is the simplest variety, it will cover 95% of all your needs for thermometers. The only minus, in my opinion, is that you can’t stick this thermometer in the meat, put in the oven, and watch the cooking process.

Firstly, there are a lot of plastic parts in it, which simply can melt. Secondly, even with short-term exposure of a high temperature – the displays of most thermometers cease to show the information.

I use just such a thermometer from Weber (as in the photo on the left).

UPD after a few months. No longer. I discovered the ThermoWorks brand and fell in love with it. At the moment I use this one, it is more expensive but it’s worth it. Weber after a few months of use began to show frank nonsense. I don’t know why it happened, maybe it was hit somewhere, maybe something else. But even by comparing the two new devices, Thermoworks wins anyway.

Firstly, it measures faster (and the manufacturer clearly indicates how much time it needs to show the current temperature (5-6 seconds).

Secondly, according to my subjective measurements, it shows a more accurate temperature, although the allowable error for both models is approximately the same.

In the future, I want to buy their Thermapen MK4. It is one of their top models, costing $99 and determining the temperature in 2-3 seconds.

A few more thoughts on why you should not save and immediately buy a good one – read below.

Remote probe thermometers

This is basically the same standard thermometer, its only difference is the probe, which is attached to the body not tightly, but on a special cable.

The remote probe just solves the problem of controlling the readiness of the product in the oven. Whether you need it or not – decide for yourself.

Also, there are models of such thermometers with a lot of additional functions: determining the degree of readiness, timer, sound signal when a certain temperature is reached.How to choose a culinary thermometer

Not all of them need all these chips, and you can easily do without them. On the other hand, they significantly simplify life, allowing you to control the degree of preparation more accurately. As an example, I will give ThermoPro TP-06, which I’m going to buy in the near future.

Here is a partial list of what it can do:

  • The display has three colors of illumination, it lights up blue when you start cooking, green when the dish is almost ready and red when it reaches the set temperature inside the meat.
  • The thermometer’s functionality allows you to choose the type of meat (there is also a “fish” mode) that you are going to cook and set the desired degree of roasting. All that is needed next is just to wait for the timer signal, which will notify you a minute before the meat reaches the desired temperature. If cooking over an open fire, be sure to turn over on time.
  • Suitable for oven, barbecue, grill, and smokehouse. The cable is about 1 m long. It is made of stainless steel and can easily withstand prolonged exposure to high temperatures.

UPD: all the above is relevant, I’m still looking for a similar model, but between the brands, I will definitely look towards ThermoWorks which I’ve written above.

Infrared thermometers

Their essence is that they measure the temperature at a distance.

This type of thermometer is slightly more expensive than standard thermometers and has its own characteristics and disadvantages.

The positive aspects include:

  • temperature measurement from a distance up to several meters;
  • The immediate reaction of the sensor – you do not need to wait 7-10 seconds until the probe heats up to a real temperature, you immediately see the result on the display;
  • since the thermometer doesn’t come in contact with food, it does not need to be cleaned;

The cons:

  • cost: Chinese start at $20, brand models from $50, the difference is in the error of readings;
  • the farther the distance to the measured object – the higher the error;
  • a thermometer is capable of measuring only surface temperature and is not suitable for determining the readiness of meat from the inside;

It is worth buying such a thermometer only if you have a clear idea of ​​how it can be useful to you.

I bought a similar model about 2 years ago and have used it only a few times since then. Its main differences from the standard one are the ability to measure the temperature of a pan, baking sheet, or other surfaces, as well as the ability to measure the temperature without violating the integrity of the dish shall, but in most cases, this doesn’t make sense.

HOW TO CHOOSE AND WHICH THERMOMETER TO BUY?

There is only one rule here – do not buy Chinese junk from Aliexpress or from local resellers.

A $ 2-3 thermometer definitely won’t be good. Be guided by the price of $10 and, preferably, look towards well-known brands. Which ones? I wrote above about Weber and ThermoWorks. Weber – make good, almost non-killable grills, smokehouses, and other devices. And ThermoWorks specialize exclusively in thermometers. Do you know what I mean?

Of course, it may seem to you that they pay me for PR, but this is not at all the case. I recommend a good product that I was pleased with myself, just as I recommended the Weber thermometer first, which after a while disappointed me.

Below is a small list of differences between using cheap Chinese and better thermometers, based on personal experience.

  • Measurement speed: a cheap thermometer needs 3-6 times more time to estimate the temperature;
  • build quality: cheap thermometers are flimsy, they are very easy to break off the probe and despite the fact that it will continue to work, this fact does not turn it into a thermometer with a remote probe, because since then it shows complete rubbish;
  • measurement quality: although the Chinese say an error of +/- 1 degree, in reality, it turns out to be +/- 3 or even +/- 5, it’s good when there is a calibration option, but such an option exists on more expensive models and it’s easier to buy a quality thermometer right away.

Below I have selected several models for you, which I have sorted by price and shared my opinion about each of them – choose whatever you like best and just buy. All these are high-quality good things. The links lead to the American Amazon, they do not send directly to our region, but this is not a problem, there are a huge number of intermediaries that will help you make a purchase.

You can learn more about them and their services from the article intermediaries for purchases abroad and what services they provide, but this is if you are a complete beginner and have never bought anything in foreign online stores and/or on eBay.

If you have the experience, I’ll just recommend to you my intermediary whose services I use quite often – pochtoy.com. I can attribute to their advantages: very high-quality packaging of goods, quick response of support services, pleasant rates.

Polder THM-515 ($7.77) – an analog thermometer for caramel, a temperature range of 40-200 degrees Celsius. Such a model should be chosen only if you are fond of cooking confectionery products and at the same time, you do not need a wider digital functionality.

Weber 6492 ($9.99) is my choice, I use this type of thermometer (no longer). Good quality, tillable display, quick temperature measurement. Suitable for any culinary needs. Suitable for measuring the meat temperature, liquids, and other products where it is possible to stick a probe. Do not leave in the oven / under the closed grill lid.

ThermoPro TP-06 ($24.99) – a thermometer with a remote probe, I wrote about its advantages above. Suitable for all the same needs as the previous one, but thanks to the remote probe, you can measure the temperature inside the dish located in a closed oven.

Ivation IVAWT738 ($69.99) is a real find for device lovers. The thermometer consists of two radio units: in the first one there are two remote probes, each about a meter long, the second is designed to control the temperature. The bottom line is that you can stick one or both probes into the product you are cooking and go to a distance of up to 1 kilometer and take the second block with you. It will display information about the degree of cooking for each of the probes, that is, you can cook two completely different dishes and control their readiness at a distance.

The thermometer also has 15 pre-installed programs for different types of meat/fish, and each of them can be installed on a specific probe: for example, you can stick the first in beef, which you want to fry to a medium degree, and the other in chicken, which you need to bring to full readiness and observe the temperature at the same time. In addition, based on the selected program, each of the sensors will notify you that a particular product has reached the required temperature.

UPD after a few months.

The above models, no doubt, have the right to life, including in your kitchens. I would cross out only Weber, although I still think that for the money that they ask for it, this is a good choice, as well as ThermoPro, reviews of which have recently become worse.
I supplemented the article with a recommendation to look towards the market leader in digital thermometers represented by ThermoWorks, a brand specializing exclusively in thermometers. They have a huge range of the price from $20 to $200 +. For most models, they give a 2-year warranty.

If you want to buy an excellent thermometer and plan to use it often, I wouldn’t recommend saving money, but immediately looking in the direction of this brand. I think they won’t disappoint you.

In our region, buying their products is problematic, you need to order from the official website from the USA.

And here is, what I would recommend paying attention to from the ThermoWorks lineup:How to choose a culinary thermometer How to choose a culinary thermometer How to choose a culinary thermometer

 

Super-Fast® Pocket Thermometer ($24). My new assistant. Temperature measurement in 5-6 seconds, thin probe, good design. The temperature is shown both in Celsius and in Fahrenheit, there are Min / Max functions. The manufacturer claims 5,000 hours of battery life.

Thermapen® Mk4 ($99) The top model of a standard thermometer that measures
temperature in 2-3 seconds. It is considered the fastest thermometer released to the mass market. A favorite of many professional chefs around the world.

ThermaQ® 2 Channel Thermocouple Alarm ($139) – a thermometer with a remote probe, has two independent channels. Please note that this is only a meter; the probes are purchased separately.

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How to choose the cookware material

When it comes to choosing the material of the pan or casserole, we should be interested in only two things, and this is not the brand of dishes, not what is written on the packaging and not at all what the seller tells about:

1) How evenly the material is able to distribute heat over its surface (its conductivity).

2) How effectively does the material retain heat and transfer it to food located on the surface of the pan (heat capacity and density of the material).

Let’s take a closer look at the features of the materials, dishes are most often made from.

STAINLESS STEEL

How to choose the cookware material

“Stainless Steel” – very easy to clean, and as the name implies, it is not subject to corrosion, no matter how severely you use it. But stainless steel is a very poor conductor of heat. This means that heat passes very slowly through it.

Stainless steel pans tend to form hot and cold spots that follow the patterns of flames coming from your gas burner. When cooking some dishes, this can have extremely negative consequences, an omelet, for example, can be burnt in some places, remaining raw in others.

How can I measure the thermal conductivity of your pan?

The easiest way is to sprinkle a thin and evenly thick layer of sugar on its surface, and then put it on the stove and turn on the last one.

Watch how the sugar begins to melt, the places where the sugar melts earlier are hot spots (most likely they are directly above the flames of your stove), while the places where the sugar has not changed its state are cold spots. In a good frying pan, the sugar will melt evenly.

Also, if you suddenly have an infrared kitchen thermometer lying around, you can do the following experiment: put a stainless steel frying pan on the stove and measure the temperature in different parts, if it is approximately equal – the pan is good, if the temperature is different at different points – the conclusion suggests itself.

ALUMINUM

Aluminum is a much better heat conductor. One of the best, actually. In addition, aluminum is an inexpensive material. But the question is: then why all the pans aren’t made of aluminum?

There are a couple of nuances.

Firstly, aluminum is not a very dense material. This means that despite the high conductivity, you will need a pan with a very thick bottom to maintain the required amount of heat.

Secondly, aluminum is being discolored and stained by interaction with acidic ingredients: wine, lemon juice, vinegar, tomatoes, etc.

ANODIZED ALUMINUM

How to choose the cookware material

This is the same aluminum that has been processed to give it a ceramic-like surface that is sufficiently non-stick and acid-resistant.

It is an ideal material for cooking the dishes that don’t require extreme temperatures.

Frying a steak in such a pan is not a good idea, but there is no better surface for making eggs.

COPPER

How to choose the cookware material Remember, I mentioned above that aluminum is one of the best heat conductors. So, copper is an even much more thermally conductive material.

Also, copper is quite dense and has excellent heat capacity.

Cons of copper are the price and its pickiness in care.

Probably everyone who enjoys cooking would like to have a set of copper pans in their arsenal, but not everyone can afford it.

THREE LAYER COOKWARE

How to choose the cookware material

Three-layer cookware ( straightened bottom, layered, etc.) or tri-ply – incorporates the best qualities of aluminum and stainless steel dishes.

This type of cookware is a sandwich, in which the role of bread is played by stainless steel, and the role of filling is aluminum.

That is, we have three layers of metal here: the two extreme ones are stainless steel and the inside is aluminum.

As a result, we get a symbiosis of high-density stainless steel with amazing heat-conducting properties of aluminum.

NON-STICK COATING COOKWARE

How to choose the cookware material

The times when non-stick cookware was worth the recommendations have passed.

A coating that emits harmful gases when it overheats is certainly not the thing that we would like to cook food on.

Yes, today, non-stick cookware has become much safer. But, it did not become multi-purposed.

It is worth having one or two good non-stick pans in the arsenal, for cooking eggs and pancakes, but do not abuse it with using this cookware for cooking dishes that require extremely high temperatures.

CAST IRON COOKWARE

How to choose the cookware material

By the ability to retain heat, no other cookware compares to cast iron. Its specific heat capacity is less than aluminum, but due to its much greater density, with the same thickness of the pan, the ability to retain heat is about 2 times higher, and this is important: the pan doesn’t cool down when you add food to it.

Here’s an example: the surface temperature of a thin aluminum pan can drop by 150 degrees when you put a 200-gram steak on it, while the temperature of the cast iron pan will remain at about the same level if the rest is equal.

In practice, this feature of the metal will help to get a crispy and more evenly fried crust.

Cast iron, by the way, feels great in the oven, so you can use the same cookware for frying on a gas stove, and for baking and stewing in the oven. Due to its ability to retain heat, the surface temperature of the pan always remains at approximately the same level, even when the temperature in your oven fluctuates (and this affects most ovens with a thermostat).

Well, at the very end, let’s talk about durability. Cast iron cookware is one of the few things in the kitchen that only gets better over the years. Over time, the surface of frequently used cast iron cookware becomes smooth and comparable in properties to non-stick Teflon surfaces, only without all these harmful chemical compounds.

Of course, cast-iron cookware also has its drawbacks. Now about them:

  • Food will stick to the surface until a protective layer is formed. This applies even to the so-called “preseasoned” dishes (the one that doesn’t need to be incinerated and prepared for first use). If you use cast-iron dishes daily, then it takes several weeks to form this layer (sufficiently non-stick is good to cook eggs without any problems). Therefore, if you rarely use it, it may take several months.
  • It warms up unevenly. Contrary to the general misconception, cast iron has poor thermal conductivity, which means that heat can’t go far from its source. Try to take a cast-iron frying pan with a diameter of 30 cm and place it on the smallest gas burner, the one used for the cezve: the edges of the pan will never become hot. In order to warm up the cast-iron pan evenly, you need a burner approximately equal in diameter to the pan that you will use. Another way is to preheat cast-iron dishes in the oven, and then move them to the stove.
  • It can rust. As long as a sufficient layer of the protective layer is not formed on the surface, careless use, such as over-tearing the pan or wiping it dry before storage, can lead to rust.
  • You cannot cook too acidic food in it. Sour foods will absorb the flavor and color of cast iron. The color of the food will become dull and dirty, and the taste will be replenished with a metallic smack.
  • It is heavy. Well, there’s nothing you can do. The price of high density and, as a result, heat capacity is a big weight.
  • It requires special care. Since the culinary qualities of cast iron utensils directly depend on the protective layer formed on the surface, you must take care of it when cleaning and washing it in order to avoid accidentally removing this layer. Otherwise, you will have to start all over again.

Now, you know a little more about the different materials of kitchen utensils and their features. There will be no specific conclusion here, but in the next part I will talk about the 8 most necessary items of kitchen utensils, there we will analyze what material and pan should be used.

This article is based on material from the book ‘The Food Lab’.

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Salmon Carpaccio with a Melon easy to make step-by-step recipe

Originally, carpaccio is thin-sliced fresh pork, dressed with a mix of olive oil and lemon juice (or vinegar), parmesan, and rush salad leaves. Today, there’s plenty of carpaccio variations. It can be made of vegetables, fruits, different kinds of fish, chicken, etc.

I still can’t manage to cook an original carpaccio at home. The reason is I can’t trust the quality of meat that I can afford. But with salmon things are different.

The simple version of salmon carpaccio is thin-sliced fish, sprinkled with olive oil, lemon juice or vinegar (wine one or balsamic), add parmesan and decorate with rush leaves.

Cooking once again according to the standard recipe I wanted to add something different, but at the same time, do not ruin the initial taste. I happened to have a nice ripe melon at hand, which I decided to add to the dish.

What You Need to Cook Salmon Carpaccio with a Melon

INGREDIENTS:

  • 150 g of salmon
  • 150 g of melon
  • Balsamic icing
  • 3-4 tbsp of olive oil
  • 1/2 of lemon
  • a few arugula leaves
  • Salt, pepper

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Salmon Carpaccio with a Melon: Step-by-Step Instructions🔪

STEP 1. SLICE THE MELON AND SALMON

The easiest way to slice 150 g of melon using a vegetable peeler. Then knife in half longwise.

Knife the melon in half longwise for salmon carpaccio with a melon
Slice 150 g of salmon with a sharp knife. I recommend to put it to the freezer for 30 minutes beforehand. Then take off and start slicing right away. As the fish would be a bit frozen it won’t look like jelly under the knife press.


STEP 2. PUT A LAYER OF MELON ON THE PLATE AND THEN A LAYER OF SALMON

Put a layer of melon on the plate for salmon carpaccio with a melon

Put a layer of salmon on the top for salmon carpaccio with a melon


STEP 3. PREPARE THE DRESSING: LEMON JUICE + OLIVE OIL. ADD TO YOUR CARPACCIO, SPRINKLE WITH BALSAMIC, SALT, PEPPER. DECORATE WITH RUSH LEAVES.

Mix a juice of half a lemon and 3-4 tbsp of olive oil. Whip a bit with a fork. Pour the mix on the carpaccio.

Salt a bit and pepper.

Scatter a few arugula leaves on top and add the balsamic sauce.

Sprinkle with balsamic, salt, pepper. decorate with rush leaves for salmon carpaccio with a melon

Serve salmon carpaccio with a melon

Salmon Carpaccio with a Melon

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Cooking once again according to the standard recipe I wanted to add something different, but at the same time, do not ruin the initial taste. I happened to have a nice ripe melon at hand, which I decided to add to the dish.
Salmon Carpaccio with a Melon easy to make step-by-step recipe
CourseDinner, Snack
CuisineItalian
Cook Time10 minutes
Total Time25 minutes
Servings2
Calories319kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 150 g salmon
  • 150 g melon
  • balsamic icing
  • 3-4 tbsp olive oil
  • ½ lemon
  • a few arugula leaves
  • salt
  • pepper

Instructions

  • Slice 150 g of melon using a vegetable peeler. Then knife in half longwise.
  • Slice 150 g of salmon with a sharp knife.
  • Put a layer of melon on the plate and then a layer of salmon.
  • Mix a juice of half a lemon and 3-4 tbsp of olive oil. Whip a bit with a fork. Pour the mix on the carpaccio.
  • Salt a bit and pepper.
  • Scatter a few rush leaves on top and add the balsamic sauce.

Nutrition

Calories: 319kcal | Carbohydrates: 7g | Protein: 16g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 46mg | Potassium: 533mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2567IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg
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Glazed Carrots with Thyme easy to make step-by-step recipe

Everybody’s attitude to the carrot is different. Somebody likes it even raw, and somebody finds it disgusting. I’m more of a second type. Not that I can’t stand it raw, it’s just not really my thing.

But in all this, it would be ridiculous to deny that it has a lot of vitamins and useful substances so as to refuse to eat it. So we have to figure something out.

Carrot prepared according to this recipe is a perfect discovery for such fussy eaters as me. It is gentle and sweet, finely baked outside, and soft inside. You can serve it as a snack for a party dinner, or cook just for yourself as a complement to vegetable and meat dishes.

To make it easier for you, keep in mind that you’ll need approximately 1,5-2 carrots per serving.

What You Need to Cook Glazed Carrots with Thyme

INGREDIENTS:

  • 3 carrots
  • 2 tbsp of olive oil
  • 1 tbsp of honey
  • 1 tbsp of soy sauce
  • 1 tsp of dried thyme

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Glazed Carrots with Thyme: Step-by-Step Instructions🔪

STEP 1. HEAT UP THE OVEN TO 200 DEGREES AND PREPARE A MARINADE.

Turn on the convection regime in the oven (the one that is indicated as a fan) and set the temperature regulator on the point 200 degrees. When the oven gives a signal of reaching the needed temperature – turn on the top-bottom regime.

I recommend always to use this method for heating up the oven. Because this way, it warms evenly and faster. If you’re using the top-bottom regime when it gives a 200 degrees signal, most likely it’s reached only 170-180 degrees.

To make a marinade – mix 2 tbsp of olive oil, 1 tbsp of honey and 1 tbsp of soy sauce. Finely mix to combine all the ingredients.

Make a marinade for glazed carrots with thyme


STEP 2. SLICE AND MARINADE THE CARROTS

Peel 3 carrots, cut in half longwise and then one more time.

Peel 3 carrots, cut in half longwise and then one more time for glazed carrots with thyme
Put the quarters to the big bowl, add marinade there and mix. Leave for 10-15 minutes.

Put the quarters to the big bowl, add marinade there and mix for glazed carrots with thyme


STEP 3. FRY THE THYME ON THE DRY FRYING PAN

Fry 1 tbsp of thyme on the dry frying pan until apparent smell. For about 2 minutes.

Fry 1 tbsp of thyme on the dry frying pan for glazed carrots with thyme


STEP 4. PUT THE CARROTS ON THE BAKING SHEET, ADD THYME ON TOP

Preferable to cover the baking sheet with parchment. But, of course, if you like scraping off the burned sugar after, it’s not necessarily.

Leave a bit of space between the carrot slices, add half of the fried thyme on top, and put to the oven.

Put the carrot to the oven for glazed carrots with thyme
The baking time can vary from 30 minutes to 1 hour. It’s up to you how much you want it to be baked.

Bake the carrot for glazed carrots with thyme
On my photos, it was baking for 50 minutes.

Serve while hot and add the rest of thyme on top.

Serve glazed carrots with thyme while hot

Glazed Carrots with Thyme

0 from 0 votes
Carrot prepared according to this recipe is a perfect discovery for such fussy eaters as me. It is gentle and sweet, finely baked outside, and soft inside. You can serve it as a snack for a party dinner, or cook just for yourself as a complement to vegetable and meat dishes.
Glazed Carrots with Thyme easy to make step-by-step recipe
CourseDinner, Snack
CuisineAmerican
Cook Time7 minutes
Total Time1 hour
Servings2
Calories207kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 3 carrots
  • 2 tbsp  olive oil
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp dried thyme

Instructions

  • Heat up the oven to 200 degrees.
  • Mix 2 tbsp of olive oil, 1 tbsp of honey and 1 tbsp of soy sauce. Finely mix to combine all the ingredients.
  • Peel 3 carrots, cut in half longwise and then one more time. Put the quarters to the big bowl, add marinade there and mix. Leave for 10-15 minutes.
  • Fry 1 tbsp of thyme on the dry frying pan until apparent smell. For about 2 minutes.
  • Put the carrots on the baking sheet, add thyme on top and put to the oven.
  • The baking time can vary from 30 minutes to 1 hour.
  • Serve while hot and add the rest of thyme on top.

Nutrition

Calories: 207kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 567mg | Potassium: 312mg | Fiber: 3g | Sugar: 13g | Vitamin A: 15286IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
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Perfect Baked Potato easy to make step-by-step recipe

Nobody will argue that the potato is the most popular vegetable. It is cheap, easy to cook, and has many variations. Thanks to its neutral taste complement a great variety of products. You can cook it in all known ways: boil, fry, bake, and stew.

Moreover, each of these methods has many own nuances that help to diversify the final dish. Let’s consider boiling, for example, you can make a jacket potatoes and serve whole, or you can peel it beforehand, then mash with milk and get mashed potatoes. But I’d like to talk about baked one or to be more exact on how to cook a perfect baked potato.

At first, I need to specify what I mean by ‘perfect baked potato’. It has a crunchy fried crust on top but at the same time, it’s gentle and airy inside. To find out how to get that read more.

The main thing is to identify the right portion size and amount of potato. But I’m telling you, it’ll run out very quickly, and 1 kg is hardly enough for 4 people, so it’s better to cook more to be on the safe side.

What You Need to Cook Perfect Baked Potato

INGREDIENTS:

  • 1 kg of potatoes
  • 5-6 cloves of garlic
  • 2 twigs of fresh rosemary or 2 tsp of a dry one
  • 4-5 tbsp of sunflower oil
  • Salt, pepper

EQUIPMENT:

  • Oven
  • Casserole
  • Stove

How to Make Perfect Baked Potato: Step-by-Step Instructions🔪

STEP 1. PEEL THE POTATO, CUT IN HALF

It’s easy: peel 1 kg of potato, as usual, using a knife or potato peeler. Cut them in half and transfer to the casserole filled with water, so they don’t become darker while you’re peeling the rest.

Peel 1 kg of potato for perfect baked potato


STEP 2. BOIL THE POTATO

When you’ve finished with peeling, put the pan on the fire, add a fine pinch of salt and stir a bit. Bring to a boil and cook for 10 minutes.

Boil the potato for perfect baked potato


STEP 3. WARM-UP THE OVEN TO 200 DEGREES, PREPARE THE BAKING SHEET

While the potato is boiling, heat up the oven to 200 degrees on the convection mode, then prepare the baking sheet.
Add 4-5 tbsp of sunflower oil.

Add oil to the baking sheet for perfect baked potato
Add a pinch of salt, 5-6 cloves of garlic, 2 twigs of fresh rosemary or 2 tsp of a dry one.

Add a pinch of salt, 5-6 cloves of garlic, a few rosemary needles for perfect baked potato


STEP 4. TRANSFER THE POTATO ON THE BAKING SHEET.

Sieve the potato using a strainer. Throw it up a few times, so that it is covered on top with a soft velvety layer as on photo.

Sieve the potato using a strainer for perfect baked potato

Transfer it on the prepared baking sheet and mix it with butter.

Additionally, add a bit of salt and black pepper, and sprinkle with 1-2 tbsp of white wine vinegar. Put to the oven for 30-40 minutes.

Transfer it on the prepared baking sheet and mix it with butter for perfect baked potato
In 20 minutes turn over the potatoes, so it bakes from the other side. Also, you can use a potato masher and press it a bit. This way, you increase the contact surface, and the crust would be even more crunchy. In ten minutes, turn over the potatoes again.

This time I decided to manage without any potato mashers and just flipped it up with a spatula.

40 minutes up? Look on the crust, if it seems fried and golden enough – take it out and serve, while hot.

In my opinion, the perfect combination for it is a garlic sauce Aioli. Cook it in the meantime and serve together. There definitely would be no indifferent as well as potato.

Serve perfect baked potatoServe perfect baked potatoServe perfect baked potato

Perfect Baked Potato

0 from 0 votes
At first, I need to specify what I mean by ‘perfect baked potato’. It has a crunchy fried crust on top but at the same time, it’s gentle and airy inside.
Perfect Baked Potato easy to make step-by-step recipe
CourseDinner
Cook Time15 minutes
Total Time1 hour 5 minutes
Servings4
Calories323kcal

Equipment

  • Oven, casserole, stove

Ingredients

  • 1 kg potatoes
  • 5-6 cloves of garlic
  • 2 twigs of fresh rosemary or 2 tsp of a dry one
  • 4-5 tbsp sunflower oil
  • salt
  • pepper

Instructions

  • Peel 1 kg of potato. Cut them in half and transfer to the casserole filled with water,
  • Put the pan on the fire, add a fine pinch of salt and stir a bit. Bring to a boil and cook for 10 minutes.
  • Heat up the oven to 200 degrees on the convection mode.
  • Add 4-5 tbsp of sunflower oil, a pinch of salt, 5-6 cloves of garlic, 2 twigs of fresh rosemary or 2 tsp of a dry one to the baking sheet.
  • Sieve the potato using a strainer. Throw it up a few times, so that it is covered on top with a soft velvety layer. Transfer it on the prepared baking sheet and mix it with butter.
  • Additionally, add a bit of salt and black pepper, and sprinkle with 1-2 tbsp of white wine vinegar (optional).
  • Put to the oven for 30-40 minutes, and turn over in 20 minutes and then in 10 minutes once more.
  • When 40 minutes are up, look on the crust. If it seems fried and golden enough – take it out and serve, while hot.

Nutrition

Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 1068mg | Fiber: 6g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 50mg | Calcium: 37mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Gordon Ramsay’s Pickled Mushrooms easy to make step-by-step recipe

This recipe is a simplified version of Gordon Ramsay’s dish. If you’re not a fan of pickled mushrooms in jars because of their intense vinegar smell, you should certainly try this recipe. The mushrooms turn out very gentle, a bit sweet but with little sourness.

You can serve them at once while hot, but of course, it’s better to let them steep: from a few hours to 4 days. It’s very convenient when you have some sort of feast – prepare them a few days earlier and leave in the fridge.

This way they’ll have a better taste and secondly, there will be less of a fuss on the party day. And also if somebody arrives earlier, you could treat one with this snack.

It’s better to choose smaller mushrooms, they’ll marinate quicker, but if you have only big ones, that’s no excuse to stop, either way, they’ll taste good.

What You Need to Cook Gordon Ramsay’s Pickled Mushrooms

INGREDIENTS:

  • 500 g of mushrooms
  • 5 tbsp of white wine vinegar
  • ½ white/red onion
  • 1 tsp of sugar
  • Olive oil
  • Salt, pepper

EQUIPMENT:

  • Frying pan
  • Strainer
  • Paper towels

How to Make Gordon Ramsay’s Pickled Mushrooms: Step-by-Step Instructions🔪

STEP 1. WASH AND DRY THE MUSHROOMS, CHOP THE ONION, HEAT UP THE FRYING PAN ON THE LARGE FIRE.

Wash 500 g of mushrooms from the dirt under the running water. Put them into a strainer, let the water drain and then dry them with a paper or kitchen towel.

Slice ½ onion into the half-rings.

Slice onion into the half-rings. for Gordon Ramsay’s pickled mushrooms
Take a bigger frying pan, where you can place the mushrooms in one layer and warm up on the large fire.


STEP 2. FRY THE MUSHROOMS AND ADD THE ONION

When the frying pan is heated up enough, add 2 tbsp of olive oil.

Add 2 tbsp of olive oil to the frying pan for Gordon Ramsay’s pickled mushrooms
Add mushrooms. Don’t mix at once! Let them fry for 1-1,5 minutes from one side.

Add mushrooms for Gordon Ramsay’s pickled mushrooms
Lift one mushroom and look on the bottom side. If it’s golden salt, pepper, mix and cook for a few minutes more.

Mix mushrooms while frying for Gordon Ramsay’s pickled mushrooms
Add onion and 1 tsp of sugar. Fry 2-3 minutes more, stirring from time to time until the onion is mild.

 Add onion and 1 tsp of sugar for Gordon Ramsay’s pickled mushrooms


STEP 3. ADD THE VINEGAR

Add 5 tbsp of white wine vinegar to the frying pan. Pour on the edges directly to the oil, not on the mushrooms itself.

Cook for 1 minute more, mix and let to rest for a minute.

Add white wine vinegar to the frying pan for Gordon Ramsay’s pickled mushrooms
Add 2-3 tbsp of olive oil. It’s preferable to choose a virgin one, as it affects the final taste. Finely mix.

Take the frying pan off the fire, transfer the mushrooms into a suitable sized, deep bowl.

Transfer the mushrooms into a deep bowl for Gordon Ramsay’s pickled mushrooms
As I’ve said before, you can serve them at once, or let to cool down, put into the fridge and let to steep for 2-4 days, stirring once in a while, so every mushroom saturates in the marinade.

If you chose the second option don’t forget to cover with a food plastic foil, so any ‘fridge flavors’ mixes with them.

Serve mushrooms for Gordon Ramsay’s pickled mushrooms

Gordon Ramsay’s Pickled Mushrooms

5 from 1 vote
This recipe is a simplified version of Gordon Ramsay’s dish. If you’re not a fan of pickled mushrooms in jars because of their intense vinegar smell, you should certainly try this recipe. The mushrooms turn out very gentle, a bit sweet but with little sourness.
Gordon Ramsay’s Pickled Mushrooms easy to make step-by-step recipe
CourseDinner, Snack
CuisineBritish
Cook Time10 minutes
Total Time15 minutes
Servings4
Calories32kcal

Equipment

  • Frying pan, strainer, paper towels

Ingredients

  • 500 g mushrooms
  • 5 tbsp white wine vinegar
  • ½ onion white/red
  • 1 tsp sugar
  • olive oil
  • salt
  • pepper

Instructions

  • Wash 500 g of mushrooms from the dirt under the running water. Put them into a strainer, let the water drain and then dry them with a paper or kitchen towel.
  • Slice ½ onion into the half-rings.
  • Take a bigger frying pan, where you can place the mushrooms in one layer and warm up on the large fire. When the frying pan is heated up enough, add 2 tbsp of olive oil.
  • Add mushrooms. Don’t mix at once! Let them fry for 1-1,5 minutes from one side.
  • If the mushrooms are golden from one side, salt, pepper, mix and cook for a few minutes more.
  • Add onion and 1 tsp of sugar. Fry 2-3 minutes more, stirring from time to time until the onion is mild.
  • Add 5 tbsp of white wine vinegar to the frying pan. Pour on the edges directly to the oil, not on the mushrooms itself. Cook for 1 minute more, mix and let to rest for a minute.
  • Add 2-3 tbsp of olive oil. Finely mix.
  • Take the frying pan off the fire, transfer the mushrooms into a suitable sized, deep bowl.

Nutrition

Calories: 32kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Italian Breadsticks Grissini easy to make step-by-step recipe

Crispy breadsticks could become your favorites among the snacks. They are easy to cook and every time when you add something new to the recipe you can get a new taste variation. You can add cheese to the dough, some sesame, herbs, thyme, chili pepper, rosemary, oregano, paprika on top, or whatever else.

You can also mix these supplements and get something unique each time. Besides them, you can experiment with forms: try to bake thin ones, thick, or twisted, and choose the one you like the most.

What You Need to Cook Italian Breadsticks Grissini

INGREDIENTS:

  • 500 g of top-grade flour
  • 280 ml of water
  • 2 tbsp of olive oil
  • 7 g of salt
  • 1,5 tsp of extra yeast
  • Spices, poppy seeds, sesame and so on up to your taste

EQUIPMENT:

  • Stationary mixer, bread maker or anything where you can make a dough (not necessarily)

How to Make Italian Breadsticks Grissini: Step-by-Step Instructions🔪

STEP 1. PREPARE ALL THE INGREDIENTS

Melt 7 g of salt in 280 ml of warm water. Take warm water but not hot, the temperature should vary between 32-36 degrees.

Melt salt in the warm water for italian breadsticks grissini
Measure 500 g of flour in the big bowl (I used a blender bowl) and mix with 1,5 tsp of extra yeast. Finely mix.

Flour mix with extra yeast for italian breadsticks grissini
If the flour is old already, it’s better to sift it.If you’re using dry yeast, increase the amount to 4,5 tsp, and you need 35 g of living ones on the other hand.

Don’t forget that both of them need to be diluted in the water. How to do that read on the package.


STEP 2. MAKE A DOUGH

Add water to the flour, and 2 tbsp of olive oil.

Add water and olive oil to the flour for italian breadsticks grissini
Mix and make a dough.

Make a dough for italian breadsticks grissini
I used a stationary mixer for that. If you don’t have one – transfer it on the surface with some flour on it and make it with hands for 15 minutes, until it is elastic and pleasant to touch.

Then transfer it to the big bowl, cover with a food plastic foil and leave in the warm place for 1,5 hours until it doubles in size. Don’t forget to take a bowl that is a few times bigger, so the dough could freely grow.

Then transfer the dough to the big bowl for italian breadsticks grissini

An important point that goes for any bread and pizza dough: don’t try to make it less sticky by adding more flour. You can add a maximum of 2-3 pinches of it, moreover, it’s for the surface. The dough will be too thick and lose the lightness if you overdo. Only by kneading you can achieve the desired consistency.

You can use a ‘light’ regime in your oven as a warm place or you can warm it up a bit beforehand.


STEP 3. FORM THE BREADSTICKS, LEAVE FOR RISING

Here’s how the dough should look like after fermentation:

The dough after fermentation for italian breadsticks grissini
If it didn’t rise enough (but risen at least a bit) – don’t be upset. Try to wait a bit more. If nothing has changed – probably the reason is in the ingredients, room temperature, or yeast.

You can make grissini any shape you like. The simplest option is to roll a dough less than 1 cm thick.

Roll a dough less than 1 cm thick for italian breadsticks grissini
Using a pizza cutter (or regular knife) cut the dough into 0.5-2 cm stripes, depending on what sticks you want to have: thin, medium, or thick ones.

Roll the stripes on the working space to make them cylindrical and then put on the baking sheet for rising.

Put the stripes on the baking sheet for italian breadsticks grissini
Also, you can make 2 cm stripes and then twist them.

Make 2 cm stripes for italian breadsticks grissiniTwist the stripes for italian breadsticks grissini
The length can vary depending on your preferences. If the stripes seem too long, knife them. You can also change the thickness. If you think, it’s too thick, stretch it.

After you formed sticks put them on the baking sheet, do the same with the rest of them.
Cover with a food plastic foil or towel and leave for 30 minutes.

It’s preferable to cover the baking sheet with parchment. Also, don’t place them to close to each other – the dough will double in size.

If you want to add spices, do it when rolling the dough. Make the list 1,5 times thicker, add spices, and roll to the needed thickness. Make the stripes. This way the supplements will embed into the dough and flavor it.

Add spices for italian breadsticks grissini
Another way is to flavor the olive oil and grease the sticks before baking. In order to do that add 80 ml of olive oil into a deep bowl, add spices that you like, and let it steep a bit. The longer it steeps the more flavored it’ll be.

I added garlic, some rosemary, and oregano. Then greased the twisted grissinis with this mixture.

Grease the sticks with flavoured olive oil for italian breadsticks grissini


STEP 4. HEAT UP THE OVEN TO 200 DEGREES, BAKE FOR 15-20 MINUTES.

Remove the plastic foil (or whatever you’ve used) from the baking sheet and put it to the heated oven.
Depending on the size and how golden you want them to be, bake for 15-20 minutes.

If the sticks are too thin, probably even 10-12 minutes would be enough, so don’t miss the moment. How do you know they are ready? Its very simple, they’ll have a beautiful golden bread color.

Bake the sticks for italian breadsticks grissini
After you take them out of the oven don’t rush to scrape them off the baking sheet. Let them cool down for 5 minutes, then it would be easier to remove.

Here’s what I’ve got.

Serve italian breadsticks grissiniServe italian breadsticks grissini
And here’s twisted sticks with oil.

Twisted sticks for italian breadsticks grissini
Serve grissinis with tea, beer, as bread… Basically, whatever you like.

Italian Breadsticks Grissini

0 from 0 votes
Crispy breadsticks could become your favorites among the snacks. They are easy to cook and every time when you add something new to the recipe you can get a new taste variation.
Italian Breadsticks Grissini easy to make step-by-step recipe
CourseDinner, Snack
CuisineAmerican
Cook Time30 minutes
Total Time1 hour
Servings6
Calories347kcal

Equipment

  • Stationary mixer, bread maker or anything where you can make a dough (not necessarily)

Ingredients

  • 500 g flour top-grade
  • 280 ml water
  • 2 tbsp olive oil
  • 7 g salt
  • 1 ½ tsp extra yeast
  • spices poppy seeds, sesame and so on up to your taste

Instructions

  • Melt 7 g of salt in 280 ml of warm water.
  • Measure 500 g of flour in the big bowl and mix with 1,5 tsp of extra yeast. Finely mix.
  • Add water to the flour, and 2 tbsp of olive oil.
  • Mix and make a dough. Then transfer it to the big bowl, cover with a food plastic foil and leave in the warm place for 1,5 hours until it doubles in size.
  • Roll a dough less than 1 cm thick.
  • Using a pizza cutter (or regular knife) cut the dough into 0.5-2 cm stripes. Roll the stripes on the working space to make them cylindrical. Also, you can make 2 cm stripes and then twist them.
  • Put on the baking sheet for rising. Cover with a food plastic foil or towel and leave for 30 minutes.
  • Put the baking sheet to the heated oven. Bake for 15-20 minutes until beautiful golden bread color.
  • After you take them out of the oven let them cool down for 5 minutes.

Nutrition

Calories: 347kcal | Carbohydrates: 64g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 501mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Calcium: 13mg | Iron: 4mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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New York Hot Dog easy to make step-by-step recipe

New York Hot Dog

by Olexiy Bayev

You can’t even imagine how many hot dog variations are there. Of course, the basis is always the same – roll and sausage, but I’ve lost count on the variations of fillings.

Today I’d like to talk about classic New York hot dog, where we have a special onion sauce except a roll and sausage. It is sweet and juicy and it cooks almost as onion confiture, but with some exceptions.

It’s customary to add sauerkraut to the hot dog beside the onion sauce. This time I haven’t use it, but that shouldn’t stop you. Try to cook both with it and without and then decide which one you liked better.

What You Need to Cook New York Hot Dog

INGREDIENTS:

Onion sauce:

  • 120 ml of water
  • 1 tsp of corn starch
  • 1 tbsp of tomato paste
  • 1 tbsp of balsamic vinegar
  • 1 tsp of mustard
  • 1 tsp of sugar
  • A few drops of Tabasco
  • A pinch of grounded cinnamon
  • 2 large red onions
  • 2 cloves of garlic
  • Salt, pepper

A hot dog (4 servings):

  • 4 sausages
  • 4 rolls
  • 4 tbsp of sauerkraut
  • Ketchup, mustard for serving

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make New York Hot Dog: Step-by-Step Instructions🔪

STEP 1. SLICE THE ONION AND PREPARE THE REST OF INGREDIENTS FOR THE SAUCE

The sauce that cooks for 1 hour is a bit beyond the understanding of fast food. But, firstly, it totally worth it, and secondly, you can always cook more than you need and use it throughout the week. It can be easily stored in the fridge.

Firstly, prepare the liquid mix for the sauce. In the glass or deep bowl mix 120 ml of water, 1 tsp of corn starch, 1 tbsp of tomato paste (can be replaced with good-quality ketchup), 1 tsp of sweet mustard (or medium hot), 1 tsp of sugar, 1 tbsp of balsamic vinegar (if you don’t have one – use apple or any wine), a few drops of Tabasco and a pinch of ground cinnamon.

Finely mix everything to melt the starch and combine the rest of the ingredients.
Slice 2 onions into thin half-rings. Finely chop 2 cloves of garlic.

Warm up the large frying pan on the medium fire, add 1 tbsp of vegetable oil, and lay the onion out into one layer. Add salt on top, it will accelerate the evaporation.

Lay the onion out on the frying pan and add salt on topfor New York hot dog

Fry, stirring all the time until the onion is mild and fried on the edges. Then add garlic and fry for another minute, also constantly stirring.

Add garlic and fry for another minute for New York hot dog
It’s important not to over fry the onion, otherwise, there would be an unpleasant bitterness in the taste.

Don"t over fry the onion for New York hot dog
Add prepared liquid mix, finely mix everything, cover, lower the fire, and leave stewing For 1 hour. Check from time to time if there is some liquid left in the frying pan, or you’re risking to burn everything. If you see that liquid is evaporating too fast – move it to the smaller burner and add some water.

Check from time to time if there is some liquid left in the frying pan for New York hot dog


STEP 2. FRY THE SAUSAGES AND MAKE THE HOT DOGS

Using a grill pan or electric grill fry 4 sausages for 1-2 minutes from both sides. If you don’t have a grill, use a regular frying pan. 4 rolls cut in half lengthwise, but don’t slice till the end. Fry them on the same pan/grill according to one of these instructions. By the way, in the USA they usually cut the roll from the top side, not from the side as we do.

Choose any sausages you like. But, mind the composition and do not save on that.

Put the sausage into the roll, spread 1-2 tbsp of onion sauce evenly on top. If you want a real authentic New York hot dog, add for about 1 tbsp of sauerkraut.

Serve with sweet mustard and ketchup, so everybody could add whatever they want.

On my own behalf, I want to add: don’t rush to add sauces, taste at first. There’s enough sourness in the onion sauce (vinegar, tomato paste, mustard), so you can easily overdo with supplements.

Make hot dogs for New York hot dog

Serve New York hot dogs

New York Hot Dog

0 from 0 votes
Today I’d like to talk about classic New York hot dog, where we have a special onion sauce except a roll and sausage. It is sweet and juicy and it cooks almost as onion confiture, but with some exceptions.
New York Hot Dog easy to make step-by-step recipe
Courselunch, Snack
CuisineAmerican
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings4
Calories469kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

Onion sauce:

  • 120 ml water
  • 1 tsp corn starch
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp mustard
  • 1 tsp sugar
  • a few drops of Tabasco
  • a pinch of grounded cinnamon
  • 2 large red onions
  • 2 cloves of garlic
  • salt
  • pepper

A hot dog:

  • 4 sausages
  • 4 rolls
  • 4 tbsp sauerkraut
  • ketchup for serving
  • mustard for serving

Instructions

  • In the glass or deep bowl mix 120 ml of water, 1 tsp of corn starch, 1 tbsp of tomato paste (can be replaced with good-quality ketchup), 1 tsp of sweet mustard (or medium hot), 1 tsp of sugar, 1 tbsp of balsamic vinegar (if you don’t have one – use apple or any wine), a few drops of Tabasco and a pinch of ground cinnamon. Finely mix everything.
  • Slice 2 onions into thin half-rings.
  • Finely chop 2 cloves of garlic.
  • Warm up the large frying pan on the medium fire, add 1 tbsp of vegetable oil, and lay the onion out into one layer. Add salt on top. Fry, stirring all the time until the onion is mild and fried on the edges. Then add garlic and fry for another minute, also constantly stirring.
  • Add prepared liquid mix, finely mix everything, cover, lower the fire, and leave stewing For 1 hour. Check from time to time if there is some liquid left in the frying pan.
  • Using a grill pan or electric grill fry 4 sausages for 1-2 minutes from both sides.
  • 4 rolls cut in half lengthwise, but don’t slice till the end. Fry them on the same pan/grill.
  • Put the sausage into the roll, spread 1-2 tbsp of onion sauce evenly on top. If you want a real authentic New York hot dog, add for about 1 tbsp of sauerkraut.
  • Serve with sweet mustard and ketchup.

Nutrition

Calories: 469kcal | Carbohydrates: 41g | Protein: 19g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 884mg | Potassium: 332mg | Fiber: 2g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 12mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Beef Jerky With Beer easy to make step-by-step recipe

Jerky is a popular snack in the USA and Western Europe that stands for dried meat or fish pieces with the spices.

We’ll cook a beef jerky, marinated in the Worcestershire sauce with chili. Actually, there is a great variety of marinades for this dish.

You can even make up yours: all you need is liquid + favorite spices + salt, and that’s it. But Worcestershire sauce with chili is some sort of classic, which is why I recommend starting with it.

What exactly is this jerky? Imagine thin sliced dried beef in the spiced and flavored marinade. Moderately hot, but at the same time makes you want a glass of cold beer or wine.

You need to keep in mind, that you’ll run out of this snack very fast. While another piece melts in your mouth, your hand already goes for the next one.

Also, you can use this dish as a new variation for different sandwiches, burgers, and even salads. Add a bit of dried meat to the main ingredients and here it is, a fresh new note in the regular recipe.

What You Need to Cook Beef Jerky With Beer

INGREDIENTS:

  • 500 g of beef (the less fat the better)
  • 65 ml of Worcestershire sauce
  • 1 clove of garlic
  • 1 tsp of ground chili
  • ½ tsp of ground black pepper
  • ¼ tsp of salt
  • ¼ tsp of Cayenne pepper

EQUIPMENT:

  • Food processor (preferably, but not necessarily)

How to Make Beef Jerky With Beer: Step-by-Step Instructions🔪

STEP 1. PREPARE THE MEAT

You can chop meat (500 g) in different ways: with a knife, food processor, slicer, and so on.
But no matter what you’ll choose – firstly you need to freeze meat a bit, to make the process more convenient.

I’m going to use a food processor for slicing and before freezing I cut it into pieces that can easily enter the input slot of the food processor.

Cut the meat into pieces for beef jerky with beer

Sliced meat put to the freezer for 3-4 hours.


STEP 2. SLICE THE MEAT, PREPARE THE MARINADE AND PICKLE.

The main thing you need to know is that you need to slice against the grain. Another way, it would be impossible to chew it.

All the slices should have the same thickness, so I recommend using exactly the food processor or slicer. If you don’t have one at home – slice with a knife. Slices should be approximately 2 mm thick, the longer they are the better.

Slice the meat for beef jerky with beer
When the meat is ready, transfer it to the big bowl and prepare the marinade. Mix 65 ml of Worcestershire sauce, 2 tbsp of water, 1 tsp of ground chili pepper, press 1 clove of garlic (finely chop if you don’t have a garlic press), add ¼ tsp of Cayenne pepper, ¼ tsp of salt and ½ tsp of ground black pepper.

Prepare the marinade for beef jerky with beer
Add this mix to the beef, finely mix everything and cover with a food plastic foil, put to the fridge overnight.

Add this mix to the beef for beef jerky with beer


STEP 3. FINISH THE PREPARATION

Heat the oven up to 80 degrees.

Layout the pickled slices on the baking sheet covered with parchment. Good when there’s a little liquid in the meat slices. So it’s preferably to shake off the extra liquid before laying out in the baking sheet, and secondly, absorb the rest with a paper towel.

Layout the pickled slices on the baking sheet for beef jerky with beer
I needed two baking sheets to fit all the meat. When the oven is warmed up (actually, you don’t need to wait until then – it’s not necessarily) put the baking sheets in the middle.

Put the baking sheets in the oven for beef jerky with beer
All you need now is to wait. Cook for 3 hours, then take them out and turn the slices over. Bake for 1,5 hours more, until they are dry enough.

After the meat is ready, jerky will dry a bit more. Keep that in mind, for time control.

In the hermetic container, jerky can be stored for 3 weeks. So, cook double or even triple portion at once (where to get so many baking sheets and how to place them in the oven – that’s a tricky question) and there should be enough beer to watch Euro-2016 with friends.

Beef Jerky With Beer

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What exactly is this jerky? Imagine thin sliced dried beef in the spiced and flavored marinade. Moderately hot, but at the same time makes you want a glass of cold beer or wine.
Beef Jerky With Beer easy to make step-by-step recipe
CourseDrinks, Snack
CuisineAmerican
Cook Time20 minutes
Total Time1 day
Servings4
Calories334kcal

Equipment

  • Food processor (preferably, but not necessarily)

Ingredients

  • 500 g beef (the less fat the better)
  • 65 ml Worcestershire sauce
  • 1 clove of garlic
  • 1 tsp ground chili
  • ½ tsp ground black pepper
  • ¼ tsp salt
  • ¼ tsp Cayenne pepper

Instructions

  • Cut 500 g of meat into pieces that can easily enter the input slot of the food processor. Sliced meat put to the freezer for 3-4 hours.
  • Slice against the grain. All the slices should have the same thickness -2 mm - and the longer they are the better. Put the slices to the big bowl.
  • Mix 65 ml of Worcestershire sauce, 2 tbsp of water, 1 tsp of ground chili pepper, press 1 clove of garlic (finely chop if you don’t have a garlic press), add ¼ tsp of Cayenne pepper, ¼ tsp of salt and ½ tsp of ground black pepper.
  • Add this mix to the beef, finely mix everything and cover with a food plastic foil, put to the fridge overnight.
  • Heat the oven up to 80 degrees.
  • Layout the pickled slices on the baking sheet covered with parchment, shaking off the extra liquid before, and secondly, absorbing the rest with a paper towel. Put the baking sheets in the middle of the oven.
  • Cook for 3 hours, then take them out and turn the slices over. Bake for 1,5 hours more, until they are dry enough.

Nutrition

Calories: 334kcal | Carbohydrates: 4g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 397mg | Potassium: 477mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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