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Have you ever been told to stick a paring knife into a boiling potato to check if it’s tender all the way through? The problem is that even the thinnest of paring knives makes a large stab wound in the potato, releasing starch and vastly increasing the chances that it’ll break apart, particularly if you’ve bucked up for those tiny, tasty fingerlings A cake tester neatly takes care of that problem Want to know if those simmering carrots are tender enough to puree? How about if those baby radishes are cooked through? With a cake tester, you can find out without leaving behind any incriminating evidence My favorite way to cook beets is in a tightly sealed foil pouch—a method that absolutely prevents you from poking them with a paring knife A knife makes a hole in the foil too large to recover from Not so a cake tester I use my cake tester instead of a fork to decide whether or not my braising brisket or short ribs are “fork tender.” If the cake tester slides in and out with ease, the meat is ready Lots of fish have membranes between layers of flesh that only soften at around 135°F or so (a perfect medium-rare) Stick your cake tester into that poaching salmon fillet, and it if meets resistance (i.e., if it feels like punching through pieces of paper), it’s undercooked Barbecuing a pork shoulder low and slow? You can check if it’s done without losing any juices through the grill grates Finally, if you ever (god forbid!) find yourself without your trusty thermometer by your side, a cake tester is the next best thing Stick it into the center of your meat and leave it there for about seconds, then pull it out and hold it under your lower lip (an area particularly sensitive to heat) You’ll know instantly whether your steak is cold, warm, or hot in the center As accurate as a thermometer? No Good in a pinch? You bet You can go all out and pay the $5 for a cake tester from OXO, which has a grippy black handle, but you may risk being made fun of for being too fancy-pants The cake tester from Fox Run ($1.29) is the cheapest I’ve found online 20 Lots of Squeeze Bottles I’m guessing a good 80 percent of you have read Anthony Bourdain’s proclamation of love to his squeeze bottles in Kitchen Confidential: The indispensable object in most chefs’ shtick is the simple plastic squeeze bottle, essentially the same objects you see at hot-dog stands, loaded with mustard and ketchup Mask a bottom of a plate with, say, an emulsified butter sauce, then run a couple of concentric rings of darker sauce—demi-glace, or roast pepper puree—around the plate, and drag a toothpick through the rings or lines Sure, it’s a good tool to have if outdated, overwrought plating is your thing But there are better reasons to own a squeeze bottle than aesthetics Namely, they’ll make you a better cook and a better eater Before squeeze bottles made their appearance in my kitchen, I’d eat salads perhaps once or twice a month, and only when I was hosting a dinner party The hassle of making a fresh batch of vinaigrette just for myself and my wife was simply too much (forget about using bottled ... plating is your thing But there are better reasons to own a squeeze bottle than aesthetics Namely, they’ll make you a better cook and a better eater Before squeeze bottles made their appearance in... an emulsified butter sauce, then run a couple of concentric rings of darker sauce—demi-glace, or roast pepper puree—around the plate, and drag a toothpick through the rings or lines Sure, it’s...whether your steak is cold, warm, or hot in the center As accurate as a thermometer? No Good in a pinch? You bet You can go all out and pay the $5 for a cake tester from
Ngày đăng: 25/10/2022, 23:05
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