Roast with the Most
Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
The Tuscan roast pork dish known as arista promises to turn lean, mild pork loin into a juicy roast flavored with plenty of garlic and rosemary and featuring a deeply browned crust. Yet most versions turn out dry and bland. To boost both flavor and juiciness, we salted the meat for 1 hour before cooking, using a double-butterfly technique to expose plenty of surface area and then salting both sides and rolling it back up. This technique also allowed us to maximize the distribution of the garlic and rosemary. Briefly simmering the herb-garlic mixture before spreading it over the pork tempered any raw flavors, and using plenty of oil (which we then strained off) and a nonstick skillet kept the garlic from browning, for a fresher garlic flavor.
Like an Extra-Virgin?
by Lisa McManus
The supermarket extra-virgin olive oils we tasted seven years ago were wan facsimiles of the good stuff. Most were either as bland as vegetable oil or, worse, funky, overpowering, and stale. We learned that Americans were literally getting the bottom of the barrel, and a number of more recent articles and books have pointed out a big reason why: With no meaningful U.S. standards for olive oil, lower-quality oils found a ready market here. Since then, the U.S. olive oil industry has taken steps to be more stringent.
Sous Vide for Everyone
Testing Sous Vide Machines (Immersion Circulators)
Whether or not you’re familiar with sous vide, chances are you’ve eaten food prepared this way. In the past decade, this method of cooking food in a precisely controlled water bath has rippled its way from Michelin-starred restaurants such as Alinea in Chicago and Per Se in New York to chains including Chipotle, Panera, and Starbucks, and it's now making a splash in home kitchens. Here’s how it works: A water bath is preheated to a precise temperature. The food is sealed in plastic (though not always; you can sous vide in glass jars, and eggs can be cooked right in their shells) and immersed in the bath so that it eventually reaches the same temperature as the water. And in the case of meat and fish, there is usually a quick searing step before serving.
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What Is Sous Vide & How To Use It
by Lauren Savoie
Sous vide cooking allows you to achieve perfect results with eggs, poultry, meat, and more. Our step-by-step guide gives you all the information you need to get started with sous vide cooking: from how to set up the machine, to selecting the appropriate temperature, to instructions for sealing food and placing it in the water bath.