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@insidemykitchen-blog
If you think ice cream sandwiches are just made of two slabs of chocolate and vanilla ice cream, you're sorely missing out. This week, the Inside My Kitchen crew takes to Culver City's hip Cool Haus kitchen to find out what goes into their three most popular ice cream sandwiches. Booze! Balsamic! Lucky charms! The answers will shock you!
Chef Nick Nishi takes us inside the kitchen at Hamakaze Sushi and Izakaya and teaches us how to make salmon sushi two ways: traditional raw salmon served with pickled kelp and blowtorch-seared salmon with a southern California twist— Pico De Gallo.
Chef Bradley Miller of the Inn of the Seventh Ray shows us the ins and outs of his sous vide machine, demonstrating everything from the vacuum-sealed packets to the sous vide bath. Catch some tips and tricks for sous vide cooking in your own home, and learn about the latest cooking trend that's showing up in fine dining and Chipotle alike.
Robert Johnson of JR's BBQ introduces us to his smoker "old baby," the heart of the barbecue kitchen at JR's. Learn what kind of smoke, or "rig," the professionals use and how much they cost. We also get schooled on the best type of wood for barbecue. Hint: It's not plywood.
Robert of JR's BBQ takes us inside his kitchen and teaches us how to make one of his signature barbecue side dishes: Barbecue baked beans. JR's barbecue beans feature brown sugar, molasses, and smoked pork. He also teaches us how to enhance store bought barbecue sauce to make it as delicious as homemade bbq sauce.
Nick Nishi, head chef at Hamakaze Sushi and Izakaya takes us inside his kitchen and teaches us how to make addictive pan grilled shishito peppers at home. Get ready to be wowed by this quick and easy vegetable dish accented with sake, soy and bonito flakes.
If you're not in the mood for raw oysters, go for fried! This week on Inside My Kitchen, executive chef Sasha Lyon shows us how to make the fried oysters with bacon slaw served at the highly rated Delphine restaurant in Hollywood, Calif.
Anthony Carron, chef/owner of 800 Degrees, teaches us about one of the most unique tools in his kitchen: the manual prosciutto slicer. Chef Carron teaches us how to buy good prosciutto, why the slicer at 800 Degrees is so special and how to get the right sized slices of meat from your butcher or deli counter.
What tool—used exclusively at Yamashiro in Hollywood, Calif.—can cook steak from raw to well done in under two minutes? It's Chef Brock's Himalayan salt plate! Tune in to find out how to heat the plate so that it doesn't explode, what meats to cook on it, where to buy your own and why this tool imparts a rich, full flavor without leaving things a little too salty.
Ever wonder how sushi chefs get those paper thin slices of daikon radish that are featured on almost every sashimi plate? We've got the answer. Chef Nishi introduces us to one of the biggest time-savers in the sushi kitchen at Hamakaze sushi and Izakaya—his daikon peeler. This unique tool turns dense daikon radish into paper thin sheets in seconds.
This week on Inside My Kitchen, we go inside Greenleaf Gourmet Chopshop, where Chef Kristi Ritchey demonstrates how to make her most popular dish—the antioxidant gourmet salad, which packs a healthy and tasty punch with antioxidant-rich fruits like blueberries.
Curious about the traditional tools of Mexican Cuisine? Let's go inside the kitchen at Tortilla Republic in West Hollywood, where chef Cathy Shyne teaches us about the molcajete, the traditional Mexican mortar and pestle that serves as everything from spice grinder to guacamole bowl.
Chef Cecilia De Castro, head of the Academy of Culinary Education, shows how to prepare seared sea scallops. Get the full recipe and ingredients, plus tips and tricks for how to get the best possible outcome—like why you should include wine or chicken stock and why, when seasoning, you should keep your hand far away from the dish.
Nick Nishi of Hamakaze Sushi and Izakaya takes us inside his kitchen and teaches us how to make his ravioli-inspired spicy tuna angel wings. This sushi bar favorite features homemade pickled daikon paper, spicy tuna and avocado in a delicious shiso pesto.
Chef Bradley Miller takes us inside the kitchen at the Inn of the Seventh Ray and teaches us how to use his favorite new high tech toy, the PolyScience Anti-Griddle to instantly freeze liquids. Learn how Chef Miller uses his anti-griddle in the restaurant and how to replicate an anti-griddle at home. Also, find out what Chef Bradley Miller thinks about Molecular Gastronomy.
Every week, one fantastic chef takes you Inside their kitchen to teach you all about the tricks, tools, and recipes that makes their restaurant stand out from the crowd. Watch inside my kitchen to learn the delicious secrets of the culinary world.
Chef Nick Nishi of Hamakaze Sushi and Izakaya introduces us to the most important tool in a sushi chef's arsenal: the sushi knife, or yanagi. He teaches us the benefits of both stainless and tempered steel knives, the right way to use a sushi knife, and how to buy the best sushi knives. Chef Nick also teaches you how to keep the edge on your knife for as long as possible by cutting correctly.