Sous Vide Teriyaki Pork Tenderloin with the Anova Sous Vide Precision Cooker

My new favorite cooking “toy” is my Anova Sous Vide machine…it’s the ultimate Really Cool Kitchen Tool.  Everything I’ve made so far (steak, chicken and pork) has come out perfectly every time with restaurant quality results…it’s kinda idiot-proof! All you do is just attach the machine to any pot, add water and click start, put whatever you want to cook in a sealed bag (any ziplock-type bag will do), remove the air, drop it in the water and about an hour later it’s done!  You can also use the free wirelessly connected Anova Culinary app on your phone to find your recipe and cooking settings for exactly how you like it done, and just hit the “Start” button and the Anova goes to work.  Shown here is my Sous Vide pork tenderloin. I just marinated it in teriyaki for a few hours, placed it in the Sous Vide bath and after an hour at 136°, I removed it and seared it for 2 minutes in a screaming hot cast iron pan. It was tender, perfectly cooked from end-to-end and incredibly tasty. I know this sounds like a gushing ad, but it’s not…I just love it that much.

Save

Save

Save

Save

Save

Save

Save

Save

Tip of the Day – Vacuum Seal your Food for (practically) FREE!


If you want to keep your food ultra-fresh, an air-tight seal locks in freshness and helps protect food from spoiling, but you don’t have to invest a couple of hundred bucks on a vacuum sealer and a never-ending supply of expensive proprietary bags. All you need is a regular freezer/storage bag (about 8¢) and a straw (free at any fast food place) and you’re good-to-go. To paraphrase Lauren Bacall in To Have and Have Not, “Just put your lips together and…suck!”

The free straws work really well, but I actually use these clear acrylic straws…they last forever, are washable and don’t collapse or bend while you’re using them…they’re great!

OXO Good Grips Grater…My New Favorite Really Cool Kitchen Tool

This is my new favorite Really Cool Kitchen Tool…the OXO Good Grips Box Grater has:

– Sharp, stainless steel blades for easy grating
– Medium and fine grating surfaces, and slicing surface
– Slim construction conveniently fits into drawers
– Soft, comfortable, non-slip grip

…but the BEST thing about it is that you can catch, measure and store whatever you’re preparing in the storage container that clips onto the bottom of the grater, and then seal the freshly cut/grated ingredients with the included lid. It’s perfect for grating and keeping the mozzarella fresh before adding it to my Caramelized Onions, Sausage and Mushroom Sourdough Pizza.

Where did that Cut of Beef come from and What the Hell do I do with it?

Mystified by the incredible assortment of beef cuts out there and what to do with each of them? Here is a great Cheat Sheet for Meat Treats by visually that literally breaks down the cow and gives you the name of each cut, where it comes from, an idea of how much it costs and the best method to cook it. Load this cheat sheet to your mobile phone and pull it up next time you’re shopping for meat.

Cuts of Beef

 

 

 

How to Keep Your Knives Sharp…for (practically) FREE!

Click on photo for a closer look

Now that you know the best way to sharpen your knives (see previous post for the  Accusharp Knife and Tool Sharpener)…here is the best and cheapest way to keep them sharp. Every time you put an unprotected knife in a drawer you run the risk of ruining the edge. It just takes a little bump to bend or roll the delicate edge of a sharp knife, and although honing with a good sharpening steel is something you should be doing, as it will straighten out the blade’s edge, it doesn’t actually sharpen the knife. Over time the knife will start to dull, until one beautiful summer day while you’re futilely attempting to slice a tomato for a BLT, the knife slips off the fruit (yes, the tomato is a fruit…look it up) and lops off your entire thumb (ok…that’s a little dramatic, but I’m trying to make a point here). Of course, you can buy knife guards, but it’s exceptionally easy to make them at home. All you do is take some cardboard (the thin kind from a gift box works best, but any cardboard will do), cut a long strip that’s the length of the knife’s blade and a little more then twice as wide as the blade, fold it in half length-wise to fit the knife, and just staple evenly down the open edge. Slip this on whenever you store your knives, and they’ll stay sharp no matter how much they rattle around in that overstuffed drawer.

Tip of the Day – Roll Your Bacon for Easy Separation

Cookhacker Bacon

Don’t you just hate it when you open a package of bacon and it’s hard to separate the strips? I admit, it’s not a problem as dire as global warming or the economy, but at least there’s any easy remedy for this annoying situation. Just roll the package of bacon into a tight cylinder shape before opening it, and the bacon strips will be easy to separate. And don’t forget to use the classic Cast Iron Bacon Press when cooking…it helps the bacon cook evenly and actually prevents it from curling up…it’s great for BLTs.

Tip of the Day – Save Your Parmesan Rinds

parmesan rindAfter you’ve grated your block of Parmesan right down to the hard rind, don’t you dare throw it out. Place it in a plastic bag and stick it in the freezer. Next time you make stew, soup or spaghetti sauce, just toss in a big chunk of rind as it’s cooking, and that great intense, salty unique Parmesan flavor will infuse the sauce…just don’t forget to remove it before serving! If you do forget, please click here immediately. 🙂

The Most Important Tools in Your Kitchen – Your Knives

A sharp, well balanced knife that feels good in your hand is a pleasure to work with and makes cooking that much more enjoyable…when the right knife is used properly, it really makes you feel very “cheffy”. I’ve already posted how to sharpen knives and keep them sharp, and the amazing chart below (which I totally copied from Kitchen Kapers) really helps you figure out exactly what knife to use (or buy) for the job at hand.

There is need to go crazy buying knifes. I recommend starting out with a good quality 8″ chef’s knife (the workhorse and the most important tool in your kitchen, imho), a 3″ paring knife, 5″ Tomato/Utility Knife, a 10″ serrated bread knife and a honing (sharpening) steel. Just make sure you store them properly (I love my magnetic knife holder) and you should be ready to tackle any kitchen cutting job with ease.

Style of Knife Shape of Knife Ideal Job for Knife
2 3/4″ Peeling Knife For peeling of all round vegetables – potatoes, onions, etc.
3″, 4″ Paring Knifes For paring, peeling and slicing small fruits and vegetables.
5″ Tomato/Utility Knife (Serrated) For tomatoes, salami, croissants.
5 1/2″ Boning Knife For separating meat from bone, cooked and uncooked. The smaller the size of the meat (or bone) the more flexible the blade should be and vice versa.
5″, 6″ Utility Knives As the name indicates, for many, but not for all cutting jobs. Peeling, slicing, chopping, carving.
8″, 10″ Carving/Slicing Knives For carving medium sized roasts and fowl, cutting large vegetables, fruit.
6″, 8″, 10″ Chef’s Knives For chopping and dicing. The knife handle is rocked up and down with one hand while the fingers on the other hand rest slightly on the back of the blade, towards the tip.
8″ Bread Knife (Serrated) For cutting bread or any other food of soft substance with a tough skin or crust.
5″, 7″ Santoku Knives For slicing and chopping. Hollow edge allows air between blade and item being cut for extra thin cutting. Unique edge must be sharpened by professional.
Cleaver For chopping through joints or bones.
10″ Sharpening Steel For sharpening the knives. A sharp knife will provide maximum safety. Use the sharpening steel regularly, preferably every other time the knife is used.

Tip of the Day – Peel A Head of Garlic in Only 10 Seconds

Love this video tip…Saveur‘s Executive Food Editor Todd Coleman demonstrates an amazing trick for peeling an entire head of garlic in less than 10 seconds…so simple!

1) Smash the head of garlic with the heel of your hand.
2) Sweep the cloves into one bowl.
3) Invert the second bowl over the top of the first bowl. Hold the bowls together where the rims meet
4) Shake the hell out of them.
Fast, easy, kinda fun to do, no major cleanup and it really works…that’s what I call a great kitchen tip!

 

Tip of the Day – Just Put Sriracha on Everything!

Sriracha SauceToday’s tip is simple…just put Sriracha sauce on everything you eat to make it better. Of course, you have to like heat, but this condiment is so hot right now (see what I did there?) because it puts a kick (and a ton of flavor) into anything you use it on. It’s available just about everywhere and you can even make it yourself…here is a great recipe from Food52. And, if you need some ideas, here are 100 Sriracha recipes from the folks at EndlessSimmer, 25 more from BonAppetit and one for delicious Sriracha Cilantro Scallion Deviled Eggs from The Garden of Eating…that should keep you busy for awhile!