These simple, delicious cookies (from BraveTart) are not made with your standard, everyday chocolate chip morsels, but instead are chock full of coarsely hand-chopped chocolate bar pieces, so I guess technically, they should be called chocolate chunk cookies.They come out of the oven (which, by the way, is the best time to eat them) chewy with crispy crunchy edges. One of the best things about these cookies, besides the speed and simplicity of the preparation, is that you can use a wide variety of chocolatesâ€¦any kind you like. For these, I chopped up a dark chocolate bar, a milk chocolate bar and milk chocolate with hazelnut bar. The cocoa butter in the chocolate bars thickens the dough and flavors it so the cookies donâ€™t taste, and the dough doesnâ€™t behave, the same as if store-bought chocolate chip morsels were used…and thatâ€™s a good thing because they end up tasting way better, with a great, but subtle, butterscotchy flavor. Read More …
There’s nothing better then homemade pizza and this crust is simple and delicious. If you need sourdough starter, check out my bread post from last week, where you’ll find a link to get FREE sourdough starter. I prefer thin crust pizzas (being from the New York area…where we make REAL pizza), but if you prefer a thicker crust, it’s all here in the printable recipe. This is one of those recipes that appears to be a little vague at first, but once you try it and get the feel for how the dough should come together, it’s simple and quick to replicate whenever you get the urge…which for me, seems to happen about 3-4 times a week lately. And since the recipe makes 3 crusts which freeze incredibly well,Â you actually don’t have it make it that often. Just take one out of the freezer, and in about 3 hours, it’s ready to roll. The crust is also very versatile and can be used in dozens of different ways. Just the other day, I topped one with just caramelized onions, crumbled goat cheese and drizzled some olive oil on it and it was amazing.
For the printable recipe, please click below…
What makes a good egg? There are so many things to consider, especially when egg carton vocabulary seems to grow by the day. If you’re in an egg-sistential quandary in the grocery aisle, here’s a cheat sheet on how to decipher egg dozens. A great article from Serious Eats on one of my favorite foods.
Click to read article: Extra Large, Cage-Free, and More: How to Shop for Eggs | Serious Eats
Well it’s finally here. Be the envy of all your favorite food lovin’ friends when you wear the official Cookhacker T shirt…now on Amazon. It’s available in five different colors and comes in in Men’s, Women’s and Kid’s sizes.Â I guarantee if you wear this shirt when preparing one of the great recipes on Cookhacker.com, like our Sous Vide Teriyaki Pork Tenderloin, the results will be way tastier than if you just wore a generic shirt while cooking. It’s also a reallyÂ cool shirt to wear when visiting your favorite restaurants and hangouts. Help spread the word…Cookhacker has the recipes, secrets, tips and tricks to help a good home cook become a great home Chef.
My new favorite cooking “toy” is my Anova Sous Vide machine…it’s the ultimate Really Cool Kitchen Tool.Â 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 sealable bag (any ziplock-type bag will do), remove the air, drop it in the water and set the timer!Â You can also use the free wirelessly Bluetooth 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.Â 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 136Â°, I removed it and seared it on all sides 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 paid-for review, but it’s really not…I just love it that much.
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 8Â¢) 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!
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.
I always have a problem preparing the right amount of batter for the number of pancakes I want to make. Some apparently very hungry math students from the University of Sheffield have swapped calculus for the kitchen and developedÂ an interactive Perfect Pancake Calculator to make the prompt preparation of perfect prize-winning pancakes a piece of cake (alliteration!). You just enter the number and thickness of the pancakes you want and it gives you the exact amounts of the ingredients you need. One minor problem…Univ. of Sheffield is in England, so the measurements are metric!
Mystified by the incredible assortment of beef cuts out there and what to do with each of them? Here is a great
Now that you know the best way to sharpen your knives (see previous post for theÂ 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.