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Showing posts from December, 2018

Ahi Tuna Poke! Such Fad, Much Ease

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I was square in the poke-trend-hating squad for the past decade. It was to me the embodiment of everything annoying about the hipster culture - overpriced low-effort product that people rave nonstop because it's cool. It was the culinary modern art. At last my inner cheapo finally resolved to do something about this ripoff trend that I so resented: by making my own, and urging everyone to make their own.

Disclaimer: consumption of raw or under-cooked seafood may increase risk of foodborne illness. Now, if you're reading this you're probably both aware & willing to take your chances. You can minimize your risk by:
1) purchase "sushi grade" tuna that were previously frozen and processed with likely higher hygienic standards, but cost something like $36/lb & require a trip to specialty stores, or
2) purchase the much cheaper, more ubiquitous, previously (or still) frozen tuna steak & then salt-cure it before using.

In a nutshell, freezingkills parasites…

Easy Marron Glace (Candied Chestnuts)

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Easy marron glace sounds like an oxymoron. The traditional method calls for soaking, peeling, heating, cooling, reheating, etc; a 4~7 days ordeal. This is a shortcut version that will get you pretty close to the end result in 2 hours (out of which, maybe 5 minutes of active time).

These make great wallet-friendly holiday gifts. Even for those that have the fortune of living nearby an Italian market, marron glaces are not cheap; neither are fresh chestnuts. Frozen chestnuts are inexpensive (and much more convenient!) alternatives.

By using frozen, you can skip all the soaking and peeling prepping steps and go directly to candying. These chestnuts won't be as super-saturated as those from the traditional method, but frozen chestnuts have the advantage of not breaking as easily, which makes them good for long simmering. Cooking chestnuts for extended time in one sitting will produce a finished product that is similar in texture to the traditional ones: silky, translucent, melting so…

Air Fryer Truffle Fries

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Try this borderline guilt-free version of your decadent, restaurant-favorite dish!
Using ingredients you can count in one hand,  you can have low-fat truffle fries prepared in half an hour, from cutting to tasting!

Ingredients: 3 medium sized potatoes 1 tbsp olive oil  1/4 oz grated Parmigiano Reggiano (or Grana Padano, or good old Parmesan) 1/2 tsp truffle salt 1/4 tsp truffle oil (optional - use olive oil if you don't have any)
Instruction: Fill a mixing bowl with cold water. Cut potatoes into your preferred thickness for fries (between 1/3~1/4 inch). Add the fries to cold water as you cut to prevent oxidizing (and to start the rinsing process). Once all the fries are cut, give them a thorough rinse in the water. Pour out the water and dry the fries with paper towel. 
Add one tablespoon of oil to the fries. You can drizzle and toss, or use an oil sprayer - which allows you to get away with using less oil. All we're looking for here is getting the potatoes thoroughly coated …