Cooking
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Claims reported by Cooking
89 claims in the corpus · most recent first
The Taco Soup recipe yields 6 servings.
“Yield:6 servings”
The Grilled Tofu Salad recipe instructs to heat the grill to medium and grease grates with neutral oil.
“Heat grill to medium and grease grates with neutral oil.”
The Grilled Tofu Salad recipe requires 2 tablespoons of white miso.
“2 tablespoons white miso”
The Grilled Tofu Salad recipe requires ½ cup of mixed chopped herbs (such as parsley, dill, chives, and scallions).
“½ cup mixed chopped herbs (such as parsley, dill, chives and scallions)”
The Grilled Tofu Salad recipe yields 4 servings.
“Yield:4 servings”
The Grilled Tofu Salad recipe requires 4 ounces of snap peas, thinly sliced on the bias (1 ¼ packed cups).
“4 ounces snap peas, thinly sliced on the bias (1 ¼ packed cups)”
After the final searing, a reverse-seared steak should be given a short rest before serving.
“Give it a short rest, and you’ll be off to the races.”
The author advises that for a rare steak, the final searing step in reverse-searing involves grilling on high heat for about 90 seconds per side until the internal temperature reaches the low 120s.
“Let the steak rest for another 20 minutes or so while you get your grill going and then finish the meat when everything’s ripping hot, maybe 90 seconds a side, until the thermometer shows you something in the low 120s for rare.”
During the reverse-searing process, the initial oven-cooking stage takes approximately 20 to 30 minutes.
“It’ll take somewhere in the neighborhood of 20 to 30 minutes.”
Wirecutter has published a guide to the best digital instant-read thermometers.
“(Wirecutter has a guide to the best ones.)”
When reverse-searing a steak, one should use a thermometer to determine doneness rather than relying on a clock.
“But don’t use the clock as your guide. Mind Mr. Thermometer instead.”
To properly reverse-sear a steak, a digital instant-read thermometer is a non-negotiable tool.
“You’ll need a digital instant-read thermometer. This is nonnegotiable.”
Steven Raichlen also uses the reverse-searing cooking technique.
“The barbecue king Steven Raichlen does it, too.”
Kenji López-Alt has been using the reverse-searing technique for years.
“My old colleague Kenji López-Alt has been reverse-searing for years.”
Reverse-searing is the process of cooking a steak slowly in a warm oven, then finishing it over high heat on a grill or plancha.
“It’s the process of cooking a steak slowly in a warm oven, then finishing it over high heat on a grill or plancha.”
Reverse-searing is considered a home-cooking technique because restaurant cooks typically do not have time to cook steaks for 20 minutes in a low oven before grilling them.
“Reverse-searing is a home-cooking technique. Restaurant cooks don’t have time to cook steaks for 20 minutes in a low oven before they grill them.”
John 'Doc' Willoughby once stated that "There are only about 11 recipes in the world."
“For instance: “There are only about 11 recipes in the world.” Doc said that once, and I’ve never been able to contradict him.”
John Willoughby was the executive editor of Gourmet magazine and was chef Chris Schlesinger’s writing partner for a series of cookbooks about cooking over live fire.
“John Willoughby was for a long time the executive editor of Gourmet magazine and, for a longer time than that, the chef Chris Schlesinger’s writing partner on a series of cookbooks that celebrated the transformative powers of cooking over live fire.”
No need to thaw if cooking from frozen
“No need to thaw if cooking from frozen.”
Store-bought wrappers may be smaller than homemade