Thursday, October 18, 2018

Homemade French Fries Guide

Pictured: French Fries recipe from Chowhound

There’s no denying it: the fast food French fry is a masterpiece of lightness and crispiness. To try and improve on its exalted form would be to admit defeat—it can’t be done. Besides, you can probably fetch a batch by simply heading on down to your nearest drive-thru or takeout, any time, day or night.

So why on earth would you want make your own? Because if you want to experience the full on taste of real potatoes in your fries, you gotta stock up on a bag of Idahos and some oil. Also, when you make them the old fashioned way, there’s a whole range of shapes and sizes and styles to explore.

So before you whip out that deep fryer, here’s a breakdown of the quintessential homemade French fry cuts. There’s one for every spud preference.

1. Classic French Fries

Chowhound

A.K.A. the matchstick fry. Our technique takes these pieces through the oil twice: first through a pre-blanch, to help reinforce their surface crispiness, and then through a second run to make sure their insides get cooked fluffy. Eat these with a juicy burger for a dose of pure Americana. Get our French Fries recipe.

2. Curly Fries

The Healthy Maven

Yes, you will need special equipment to get this springy, bouncy shape. But the investment is worth it for coils that are fun to eat and delightfully tender. Get the recipe here.

3. Shoestring Fries

Food Republic

These thin slivers are all about the crunch. Break out the julienne peeler or mandoline to achieve evenly-sized strands, and make sure to throw in a few herbs to boost the flavor. Get the recipe here.

4. Steak Fries

Food & Wine

If you’re a big fan of fluffy, spudsy goodness that you can sink your teeth into, steak fries are the way to go. All you need is a sharp knife to get these hefty wedges. Get the recipe here.

5. Cottage Fries

Simply Recipes

A few shades thicker than chips, these simple fries simply involve slicing your potatoes into round medallions. You get a nice balance between chewy insides and crispy surface area with these flat shapes. Get the recipe here.

6. Home Fries

Macheesmo

Home fries make oiled up potatoes acceptable to eat for breakfast. And as their name implies, these are the one kind you should be able to whip up while still in your pajamas. All it takes is a skillet and some seasoning. Get the recipe here.

7. Oven Fries

The Kitchn

OK, so oven fries are not so much a style as they are a technique. But baked fries are great for when you want potatoes that cut down on the grease. Although you’re not going to get any deep-fried crispiness with these, they still pack plenty of spud flavor. Get the recipe here.

Related video: Salt and Vinegar Home Fries



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Your Ultimate Guide to East Coast Clam Chowders

East Coast clam chowder styles

There’s no better antidote to this season’s cold and wet weather than clam chowder. After all, what could be more uplifting on a blustery fall or winter day than slurping down the essence of the summer shore? But ask cooks up and down the East Coast to distill the essence of the ocean to one steaming bowl of seafood soup, and you’ll get half a dozen different chowders (at least).

So, which style’s best? We’ve included a recipe for each, so you can answer that divisive question for yourself.

Scottish-Style Clam Chowder

Scottish-Style Clam Chowder (Cullen Skink)

Saveur

The Scottish stew Cullen skink is believed to have been a predecessor to clam chowder. Like clam chowder, it calls for onions, potatoes, milk, and herbs; unlike clam chowder, finnan haddie (cold-smoked haddock) is the star rather than clams. Can’t reconcile the two? Try this Scottish-Boston hybrid that calls for both. Get the recipe.

New England Clam Chowder

Best New England Clam Chowder

Chowhound

Sometimes referred to as Boston clam chowder, New England clam chowder is the archetypal seafood chowder most Americans have come to know: a thick, chunky, cream- or milk-based chowder filled with potatoes, bacon, onions, and clams. It’s usually served with hexagonal-shaped oyster crackers, which are sometimes even used as a thickener in lieu of flour. Get our New England Clam Chowder recipe.

Maine Clam Chowder

Maine Clam Chowder

Hunter Angler Gardener Cook

The ingredient list for Maine-style clam chowder is sparse, with the goal of highlighting fresh shellfish: clams, potatoes, salt pork, onions, milk or cream, and pepper. You’ll rarely see the addition of herbs or thickeners. Get the recipe.

Manhattan Clam Chowder

Manhattan Clam Chowder

Dean & Deluca

Manhattan clam chowder, which favors tomatoes instead of the addition of milk or cream, is a little more piquant, not quite as rich, and far more divisive than its New England counterpart. James Beard famously declared, “That rather horrendous soup called Manhattan clam chowder … resembles a vegetable soup that accidentally had some clams dumped into it.” Get the recipe.

Rhode Island Clam Chowder

Rhode Island Clam Chowder

Leite’s Culinaria

Arguably the lightest of all, Rhode Island clam chowder (also known as South County–style clam chowder) has a base of clear broth and is flavored by the largest of clams, quahogs. Get the recipe.

Rhode Island Red Chowder

Rhode Island Red Clam Chowder (Rocky Point Chowder)

Five Minutes to Myself

Certain areas of Rhode Island express their love of seafood with a tomato-based chowder instead. This red chowder, sometimes known as Rocky Point or Crescent Park chowder, is not unlike Manhattan clam chowder, except don’t expect chunks of tomato. Rocky Point chowder is almost always served alongside fried clam cakes, another Rhode Island standby. Get the recipe.

Hatteras Clam Chowder

Hatteras Clam Chowder

Hélène Dujardin/Leite’s Culinaria

Move farther south and you’ll continue to discover distinctive chowders. The island of Hatteras in North Carolina’s Outer Banks region is marked by a chowder made with clear broth, lots of cracked pepper, and a slice of white bread at the bottom to thicken the soup. Get the recipe.

Minorcan Clam Chowder

Spicy Minorcan Clam Chowder

Saveur

The spiciest of the bunch, Minorcan clam chowder is found near St. Augustine and the towns in the northeast corner of Florida. A byproduct of Minorcan immigration to Florida, the chowder is made with a base broth that’s flavored with tomatoes as well as the datil, a fruity, habanero-like pepper native to the West Indies and, in America, unique to St. Augustine. Get the recipe.

Did we leave out your favorite style of clam chowder? Let us know more about it in the comments below.

Related Video: How to Make Clam Chowder Bites



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What Is the Difference Between Pan, Stuffed, and Deep Dish Pizza?

Chicago pizza styles: pan pizza and deep dish stuffed pizza

As a dad who is typically responsible for preparing meals, every once in a while I cheat and order out. One of our take-out staples is (of course!) pizza. Luckily, living in Chicago, we have a lot of options. Despite getting plenty of thin crust hankerings, I’m going to leave that alone for now and talk to you about Chicago-style. Why? Because if Steve Harvey and the “Family Feud” crew decided to survey 100 people about things folks eat in Chicago, I’d be shocked if our unique pizza didn’t pull in the number one answer.

Not necessarily because it’s all Chicagoans eat, but because it’s probably (rightly or wrongly) the most famous foodstuff in the city. And while some will tell you pizza is pizza is pizza, it really isn’t. In fact, just like its thinner counterparts, Chicago-style pizza has differences both in terms of type and quality—and many people (local and tourist, alike) are lost when it comes to navigating the city’s distinct types of thick-crusted goodness. Luckily, I’m here to assist. Why should you trust me? Because.

I grew up on Chicago’s North Shore in Skokie, IL. What’s that? You’ve heard of Skokie before? Well, before I move on, let me help with that too. Skokie is the town referenced by Verbal Kint in “The Usual Suspects.” In fact, my main rival in Little League baseball was a team sponsored by a company named Quartet—(spoiler alert) not a barbershop quartet, mind you, but an outfit that dealt in office supplies (like the board in the movie!). It’s also the site of Old Orchard, the mall referenced in “Mean Girls” (though, O.O. is a beautiful outdoor mall 10 times better than the indoor one depicted in the movie). Alright, now that I got that out of the way, you can focus on what we’re here for: the pizza!

You know those people/articles who/that claim real Chicago people (if you grew up in Chicago proper: I get it, I’m from a suburb, but we had alleys, an “L”, and CTA buses, so get over it) don’t eat Chicago-style pizza? They’re wrong. We eat it, and we love it. Growing up, my house was about 10 minutes from the original Lou Malnati’s restaurant in Lincolnwood, IL and my family grabbed a “Lou’s” about once a week for years. For reference, the name “Malnati” is to Chicago pizza what the name “Ray” is to New York pizza. Actually, I don’t know enough about New York pizza to say that, but just know that the Malnatis are pizza royalty in Chicago, with ties to Pizzeria Uno (what I consider to be the trailblazer, and not to be confused with their franchise friendly Uno’s Pizzeria & Grill), Lou Malnati’s, and Pizano’s.

After high school, I ventured off to college about 15 minutes east to Northwestern University in Evanston, IL. There, I discovered Giordano’s. Today, there’s a Lou’s near campus, but at the time, Giordano’s was the king of town, and my, what a gracious ruler it was. Every Monday, they offered half-priced pizza. What a deal! Needless to say, my friends and I ate a lot of ‘za and it was during my time in college, switching from Lou Malnati’s to Giordano’s, that I became acquainted with the subtle distinctions in Chicago pizza.

The Lou Malnati’s of my youth was deep dish pizza. This differs from the Giordano’s of my college years, which was stuffed pizza. And this differs from the one-off celebratory thick-crust-fake-out-Chicago-style-pizzas of attended Bar Mitzvahs and sports banquets, or the all-you-can eat pizza lunch buffets which dealt in generic pies known as pan pizza. Whoa (read in your best Joey Lawrence voice)! I told you it’s a lucky thing I’m here to sort all this out. And now, I’m going to give you more info than you bargained for—which will come in handy the next time you visit my hometown and someone says, “Let’s get pizza!” Alright, so what makes them unique? Generally, it’s all in the order (or layering) of the ingredients, though there are subtle differences in texture as well. Here goes!

Pan Pizza

pan pizza

Shutterstock

This is what I consider to be fake-out Chicago-style pizza. Here’s the deal: One of the key elements of a Chicago-style is it’s made in a pan so it’s thicker. But, just because it’s thick, doesn’t mean it’s genuinely Chicago. Do some consider pan pizza to be a Chicago favorite? Probably, but not me! Pan pizza is a thicker-crust option that isn’t particularly unique to the biggest city in northeast Illinois. Now, before you get upset, this doesn’t mean it’s not tasty. It is! It’s just to say that it’s not what one truly ought to be thinking about when one wants Chicago-style pizza. Think you may have gotten duped the last time you ordered Chicago-style? Then read on to keep from getting scammed in the future! Here’s the rundown of the pan pizza:

  1. Crust: Like all pizzas, the crust is where the pizza meets the pan. The bottom crust of a pan pizza is often softer, doughy, and chewier than either the deep dish or stuffed. The pan’s outer crust (edge) will also most closely resemble a thin crust’s outer crust, only on steroids (read: bigger and thicker). The pan pizza has a more rounded outer crust with a consistency closest to an Olive Garden breadstick (yes, I know Olive Garden breadsticks are better; it’s a metaphor).

  2. Sauce: You can root out a pan pizza from a mile away by noticing the sauce sits right against the doughy crust, under the cheese. Additionally, you’ll likely notice the consistency is a bit more watered down and smooth than either sauces of the stuffed or deep dish.

  3. Cheese & Toppings: Like a thin crust pie, the pan pizza can go either way with the order in which it finishes off the pizza—cheese then toppings, or toppings then cheese. Typically, for ease of identification, you’ll see cheese then toppings. As a result, the cheese will be more browned and baked on than gooey. As for toppings, you’re not likely to see anything different than what you’d see on a thin crust ‘za.

If I want pan (fully realizing I’m eating something other than Chicago-style), I go here:

Alright, now that I helped you recognize the faux-Chicago pizza (again, still good, and if you’re into it, that’s great), onto the real deal. The following descriptions represent general attributes typical of authentic deep dish and stuffed pizzas, respectively. Can you run into variations? Sure. As is often the case with things culinary, cooks and chefs can get creative, either to innovate or to stand out. That being said, the tried-and-true pizzas, from my experience with each, will look like what’s outlined below.

Deep Dish Pizza

Chicago style deep dish pizza

Shutterstock

This is what I consider to be real-deal, Chicago-style pizza. Why? Because that’s what I grew up on! Also, because many accounts attribute the origins of Chicago-style pizza to Ike Sewell (Pizzeria Uno) and the Malnatis, and this is what’s served at their restaurants. How do you know it’s deep dish? Here’s the breakdown:

  1. Crust: The golden crust is a full-blown paradox: crunchy but not hard, crumbly but solid, and buttery, oh so buttery. Though thicker than thin crust options, if you look at the lower layer of dough, you might find it to be thinner than you thought. The outer crust is more jagged than its thick-crust siblings, and finishes a bit smoother on the palate with its buttery crunch. Pro tip: When ordering out, make sure your pizza comes “uncut” in order to preserve the right crust consistency.

  2. Cheese: The next level up from the crust is the cheese—lots and lots of cheese. Typically, the cheese isn’t of the grated or shredded variety, but full melted slices. It’s gooey, and it’s delicious. It’s cheese, after all.

  3. Toppings: Atop the cheese sit your toppings. More likely than not, the toppings are loaded and dense. When you order veggies, it looks like you raided a salad bar. When you order pepperoni, they’re stacked upon each other. When you order sausage, the classic spots give you a patty I affectionately call “slab o'”! You might get sausage crumbles (large crumbles) at the newer haunts, or by simply asking for it at the older ones, if that’s your thing. Different from the stuffed pizza below, the deep dish toppings can be distinguished without digging through your pizza—at least, not that much.

  4. Sauce: Over your toppings sits the sauce. Sometimes, the sauce resembles crushed tomatoes, and other times, the sauce looks more like stewed tomatoes. Either way, it tends to be pretty thick and provides the finishing touch to your deep dish pizza. It’s also what keeps the cheese gooey and free from browning as much as the aforementioned pan pizza. Pro tip: Don’t like all that sauce? Just order it “easy sauce” next time.

If I want deep dish, I go here:

Stuffed Pizza

Chicago style stuffed pizza

Shutterstock

Emerging later in the game than the deep dish pie described above, stuffed pizza has grown in popularity, especially among the out-of-town crowd and those who, historically, didn’t live downtown or on the North Side. Up until somewhat recently, North Siders had more deep dish options, and South Siders had greater access to stuffed pizza. This is probably why my mother-in-law from Garfield Ridge (a southwest Chicago neighborhood) still prefers Giordano’s to Pizzeria Uno. What’s a stuffed pizza like? Here’s the skinny:

  1. Crust: This crust is a bit more solid and smooth. The dough tastes a touch sweeter, but it’s also a bit drier. The outer crust sits pretty high, and is softer and thicker than its deep dish counterpart. And while it’s more breadstick than cracker, it’s thicker and more dense than what you’ll see with a pan pizza.

  2. Cheese & Toppings: To the naked eye, it’s tough to distinguish what comes first, the cheese or the toppings. Is it toppings then cheese, cheese then toppings, or cheese then toppings then cheese (yow)? Pragmatically, it doesn’t really matter. What you want to know is there’s a lot of cheese, and a lot of toppings (though, I suppose “stuffings” would be a better name, right?). They’re going to appear more mixed together than the clearer layering of a deep dish. In my experience, the toppings of a stuffed pizza are sprinkled generously, but not overloaded, and the sausage comes in a more crumbled form rather than a deep-dish-style patty.

  3. Dough: This is where things get wild. Above your cheesy toppings sits another thin layer of dough. This double-dose of dough is where the term “stuffed” comes from. If you’re not looking for it, you might mistake it for cheese, but it’s not. You’ll definitely notice the consistency is different in that it’s not melty nor gooey. Because it doesn’t sit on the pan, it differs from the crust on the bottom. It doesn’t dry up, and the color remains more similar to that of the cheese. Like a dessert pie, this layer of dough will likely have slits cut into it so as to let moisture out while it cooks—a particularly good idea if you like a lot of veggies (and prefer to keep the inside of your mouth from getting scalded!).

  4. Sauce: Like the deep dish pizza, the stuffed is finished off with sauce on top. Generally, you’ll only see a pureed and seasoned coat of tomatoes, reserving the stewed variety for the deep dish. Alert: You may not be able to tell what’s in your pizza due to the sauce and extra layer of dough. This sometimes makes it tough when you have an indecisive family that orders a half-and-half pizza. If you think this may become an issue, please speak to your local pizza professional, and request some guidance (if you have kids, that means you, because it will become an issue). Aside: as a kid, we once tried to order pizza in quarters and it was a nightmare.

If I want stuffed, I go here:

The next time you’re in The City of Broad Shoulders, keep these tips and suggestions in mind to find the pizza that will satisfy your inner tourist and your Chicago-style cravings. At the end of the day, it doesn’t matter which one you prefer. Try each and find the one that you like most. If you want to be as Chicago as you can, I prefer deep dish because of its historical roots. But, stuffed pizza, while a bit younger, has its origins rooted firmly in the Second City too. Enjoy!

Related Video: How to Stretch Pizza Dough



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What Is the Difference Between Boxed and Homemade Mashed Potatoes?

Move aside, turkey. Mashed potatoes are the real star of Thanksgiving! Pillowy and perfect, mashed potatoes always deserve a place at the table but do require a bit of work. If you decide to make them from scratch, you’ve got at least an hour of peeling, boiling, and mashing ahead of you. If you opt for the instant version, you’re saving a lot in time and effort, but sacrifice in overall flavor and texture.

Mashed potatoes are made by boiling chunks of peeled, starchy potatoes (such as russet or yukon) until soft and mashed to a desired consistency using milk, butter, and other added flavors like garlic or cheese. Recipes for mashed potatoes usually average around 45 minutes, but the ubiquitous side dish is always a crowd favorite.

Potato Ricer ($19)

A standard potato masher always works, but for super smooth, lump-free spuds, a ricer is the way to go.
See It

On the other hand, instant mashed potatoes take a fraction of the time and produce consistent results. Made from dehydrated potato flakes and potato flour (plus other additives), these potatoes are reconstituted with warm milk or water for an instant dish. Instant mashed potatoes are great for the budget-conscious and those tight on time, but the lackluster flavor and questionable texture are factors to consider. Read on for more recipes for mashed potatoes, with notes on how to use instant mashed potatoes as a substitute.

Garlic Parmesan Browned Butter Mashed Potatoes

Cafe Delites

Talk about a myriad of flavors! Umami-rich garlic, parmesan, and browned butter flavor this pillow-like puree, ideal for pairing with a seared steak or other decadent protein. Instant mashed potatoes could probably use a little help from decadent browned butter; start by heating the milk with sauted garlic to infuse as much flavor as possible. Get the recipe

Vegan Mashed Potatoes

Minimalist Baker

Contrary to popular belief, you can make mashed potatoes without dairy!  Vegans can rejoice with this recipe for dairy-free potatoes, all with the help of a little vegan butter and roasted garlic. You could absolutely jazz up the box with vegan butter and roasted garlic, just use water to rehydrate potatoes instead of milk. Get the recipe

Cheddar Mashed Potatoes

Little Spice Jar

Cheese and potatoes are a match made in heaven and these cheddar mashed potatoes are simply divine. Sprinkle generous amounts of chopped green onions to add some bright notes to an otherwise rich dish. Sub out the red potatoes for instant, but definitely don’t skip on the generous addition of sour cream and half-and-half. Get the recipe

Garlic Mashed Potatoes

Delicious As It Looks

Bring garlic to the forefront with this recipe for classic mashed potatoes. Calling for small red potatoes, it’s up to you to keep the skins on or remove them for a smoother mash. With instant mashed potatoes, you don’t need to worry about skins—simply stir in as much garlic butter as possible! Get the recipe

Cauliflower Mashed Potatoes

The Chic Life

We don’t need all the starches all the time, do we? Sneak in some steamed cauliflower to cut on calories, especially when there’s more than enough gravy to balance it out! If you go for instant mashed potatoes, be sure to steam and smash the cauliflower separately before combining. Get the recipe

 Loaded Baked Mashed Potatoes

Home Cooking Memories

Every vegetable should come topped with bacon and cheese, right? These rich potatoes are topped with a generous amount of melty cheese, crispy bacon, and chopped green onions. Go for instant mashed potatoes if you’re in a time crunch, but chopped bacon definitely deserves a from-scratch mash. Get the recipe. 

Related Video: The Best Way to Reheat Cold Mashed Potatoes



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Sous Vide Sesame Chicken

If you love take-out Sesame Chicken, then you've got to try this sous vide version. The chicken stays tender and juicy, plus there's no need to deep-fry. A quick toss with a spicy sauce brings it all together.

Continue reading "Sous Vide Sesame Chicken" »



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