The Best Way to Sear a Steak (Hint: We Use a Secret Ingredient)



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Getting a perfect sear without overcooking a steak can be tough. Bridget Lancaster shows how to sear steak & with the Test Kitchen’s secret technique for perfectly seared steaks. Learn more in the Cooking School: http://onlinecookingschool.com/?extcode=NSYTG10ZZ

WATCH: Learn how to Make the Most Perfect Bacon Ever https://www.youtube.com/watch?v=2guC4Badq2s

WATCH: How to Quickly Defrost Meat

The Best Way to Sear a Steak:

To get a deep brown char on the meat without overcooking it, the meat must be completely dry. To achieve this, we use a two-pronged approach. First, place steaks on wire rack set in rimmed baking sheet. Rub entire surface of steaks with mixture of 1 tablespoon cornstarch and 2 tablespoons kosher salt. Place steaks, uncovered, in freezer until very firm, about 30 minutes.

Light a large chimney starter filled with charcoal (about 6 quarts) and allow to burn until the coals are partially covered with a thin layer of ash, about 20 minutes. Build a single-level fire by arranging the coals evenly over the bottom of the grill and place the wood chunks directly on the coals, spacing them evenly around the perimeter of the grill. Set the cooking grate in place, cover, and heat the grate until hot, about 5 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in vegetable oil; holding the wad with tongs, oil the cooking grate.

How to Cook Steak:

Season the steaks with black pepper. Place the steaks on the grill, cover, and cook until the steaks begin to char, 2 to 3 minutes. Uncover the grill, flip the steaks, and cook on the second side until beginning to char, 2 to 3 minutes. Flip again and cook the first side until well charred, 2 to 3 minutes. Flip one last time and continue to cook until the second side is well charred and the center of the steak registers 115 degrees for rare (about 2 minutes) or 120 degrees for medium-rare (about 4 minutes) on an instant-read thermometer. Transfer to a large plate and let rest, loosely tented with foil, for 10 minutes. Slice and serve.

RECIPE: Grilled Steaks with Chimichurri Sauce
https://www.onlinecookingschool.com/learn/course/perfect-grilled-steaks/introduction/recipe-overview

MORE RECIPES:
Cast Iron Thick-Cut Steaks with Herbed Butter: http://cooks.io/2lto1yt
Great Pan-Seared Flank Steak http://cooks.io/2ltelnT
Paleo Seared Flank Steak with Chimichurri Sauce: http://cooks.io/2ltjrjZ

What is the America’s Test Kitchen Online Cooking School? We’ve taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook’s Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America’s Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join.

Learn more at:
http://onlinecookingschool.com/?extcode=NSYTG10ZZ

Original on Youtube

The Sushi Chef: Oona Tempest and Toshio Oguma



Tanoshi Sushi NYC was born from a variety of happy accidents. King Ang, the owner, happened to come across an empty space on the Upper East Side that had no kitchen—which led him to make it a sushi bar. Toshio Oguma, the head sushi chef, was finishing up work in California when his wife found a Craigslist ad for an experienced sushi chef. Now, three years later, Tanoshi is creating some of most delicious sushi in New York City (and offering the most affordable omakase).

Toshio Oguma believes the most important part of making sushi is maintaining one’s ‘magokoro’ (true heart), which is clear in each piece of sushi he presents to his guests. This philosophy also extends to his teaching. Oguma-san will teach anybody with one condition: they have passion.Through the work of his most recent apprentice—Oona Tempest, who works behind the sushi bar—one can see that this is definitely the case. With a background in Japanese art, Oona is just one more example of a series of fortunate and random events that has led to the success of Tanoshi.

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Incredible Pizza, Espresso, Fall-Apart Tender Oxtail, and Vatican City Attractions – ROME, ITALY!



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Day 15: Rome, Italy – To start our day in Rome we first headed over to the Pantheon and had some amazing espresso. Then we visited the Pantheon, which is one of the most famous attractions in Rome. We had pizza for lunch and then walked over to the Vatican City. After doing some of top things to do in the Vatican City, we ate Roman Jewish food for dinner.

1:07 La Casa Del Caffè Tazza D’oro – There were two cafes I wanted to check out, so the first, located right next to the Pantheon was La Casa Del Caffè Tazza D’oro. The espresso was awesome. Price – .90 EUR per coffee ($1.00)

2:54 Pantheon – One of the most famous attractions in Rome is the Pantheon, and although I had seen it the day before, I didn’t have a chance to go in. So today we admired the amazing Pantheon.

4:23 Gelateria Della Palma – Right around the corner from the Pantheon is a gelato shop that has so many different flavors, it will drive you crazy trying to decide what to order. Since we arrived early, this gelato shop still wasn’t busy. Ying especially enjoyed the gelato. Gelato – 3.5 EUR ($3.92)

6:09 Sant’Eustachio Il Caffè – I’m pretty crazy for coffee, so we stopped into another famous coffee shop to have another cup of espresso. They make one of the creamiest espressos I’ve ever had, even though it doesn’t include milk. Coffee – 1.30 EUR ($1.45)

7:43 Antico Forno Roscioli – One of the most famous foods to eat in Rome is pizza, especially when you want a quick bite to eat. Roscioli as its known for short is a full bakery, and their pizza is amazing. I started with a tomato and cheese pizza, followed by some slices with other toppings. Total price – 9.94 EUR ($11.12)

12:32 Vatican City – The Vatican City, a city state within Rome and ruled by the Pope is a must visit when you’re in Rome. I bought tickets online and we first headed to the Vatican Museums, one of the world’s most famous art museums. Along with the Sistine Chapel, I especially enjoyed seeing the Raphael Rooms. Vatican Museums Online tickets – 20 EUR ($22.37) per person

17:01 St. Peter’s Basilica – After the Vatican Museums, we walked over to St. Peter’s Basilica, and after walking around for a while, I decided to climb to the top of St. Peter’s Basilica Dome, which was one of the highlights of visiting the Vatican City for me – 6 EUR ($6.71).

20:53 Roman Jewish Food at Nonna Betta Restaurant – There’s a long history of Jews in Rome, and Roman Jewish food is common in Rome especially in a certain area of the city. I didn’t want to leave Rome without eating some Roman Jewish food, so we ate dinner at a restaurant called Nonna Betta. The artichoke was good, the pasta was good, but the real winner dish for me was the oxtail. Total price – 49 EUR ($54.82)

Day 14 in Rome was an excellent day of visiting attractions in the Vatican City and eating delicious pizza and Roman Jewish food.

Disclaimer and Thank You:
Thank you to Star Alliance and their Round The World tickets (http://www.staralliance.com/en/round-the-world) for sponsoring my business class flights.
Thank you to Rome Marriott Grand Hotel Flora for sponsoring my stay in Rome.

I personally paid for all food and attractions in this video, and I decided what to do and where to eat.

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Shaggy Ranks NYC Beef Patties | Food Grails Extras



Reggae superstar Shaggy—the hitmaker behind “Boombastic” and “Angel”—came through FWF HQ to weigh in on some of NYC’s most popular beef patties. What does a born-and-bred Jamaican make of trendy, new-school patties at Miss Lily’s, and local chains like Golden Krust? Find out in this super-official taste test, then learn more about NYC’s beef-patty culture on Food Grails: https://www.youtube.com/watch?v=1EOrF1jd9CU

Director: Justin Bolois
Editor: Ben Nelson
Director of Photography: Jose Melendez
Production Manager: Domonique Burroughs

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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect.

Original on Youtube

Good Humor – Int’l Restaurant Show 2016 NYC (The Vintage Ice Cream Guys)



Flash back: do you remember hearing the bells jingle when the good humor truck came by? You can re-live those days again! Rich Solomon your host on “Taking Care of Business” tours a 1949 Good Humor Ice Cream Truck (the last one surviving) and becomes nostalgic for an era that is long gone. There is a great historic photo in the montage at 6:09 on the recording of the Good Humor fleet in the depot in Queens, New York.

Please note that this is the first “food truck” in the business.

You can hear the bells at 2:09 on the recording.

Trivia: the truck was white to reflect the sun to keep the ice cream cool!

More trivia: in the 1970’s, due to the cost of fuel, the trucks became part of the reef off of Jones Beach in Long Island-there are only 30 or 40 trucks still left

for more information: www.thevintageicecreamguys.com

Original on Youtube