#thefoodlab

[thefoodlabdiet]

Easy Skillet-Braised Chicken with white wine, fennel, and pancetta

Skipped a few other recipes to choose a nice hearty meal for Father’s Day - but I might just have to skip most of the soup chapter for now as the weather has been creeping up to 90 degrees and 1000% humidity.

I used Italian sausage (mixture of sweet and hot) because my local grocery store did not have any pancetta in sight. As the name of the recipe led on, this was a super easy meal to make - and extremely delicious. I’ve been bringing leftovers to work this week and fall in love all over again each day. This was my first time cooking with fennel and now I think it’s going to be a new grocery shopping item favorite.

I also made a cucumber/sweet pepper/tomato summer salad with red wine vinegar along with ricotta cheesecake (which collapsed terribly, but the ricotta cheese was made from the previous chapter’s recipe), strawberry shortcake, and chocolate cake.

[paradoxicalextrovert]

I love a good textbook for Christmas! #merrychristmas🎄 #textbook #thefoodlab #cookbook #foodscience #foodsciencenerd (at Hartsfield-Jackson Atlanta International Airport) https://www.instagram.com/p/CmuOlciuodGOv3U6_3R27UfxQZs9wgm9h3ujdc0/?igshid=NGJjMDIxMWI=

[thomaspoovathur]

Beef Stew . #tincycookstommyeats . #americanbeefstew #kenjilopezalt #thefoodlab #beefstew #winterfood https://www.instagram.com/p/CmVK1TSLD11/?igshid=NGJjMDIxMWI=

[anjoleung]

#Ladiesandgentlemen Welcome to #AnjoFoodLab Today we are going to do some 西餐。 我嘅煮食節目總共有15個分類， 今個星期嘅分類就係 #西餐 ， 西餐就要學好煎牛扒！ 謹將今集的所有內容是獻給我Facebook裡的 「香港牛扒關注組」所有兄弟姊妹 今集是為大家而拍嘅。 #食物實驗室 其中一本研究嘅食譜就係： #TheFoodLab “Better home cooking through science” 即係用一啲科學化嘅方法話你聽如何煮好西餐。 準備好食材、紅酒🍷、蠟燭🕯️， 我哋一齊煎扒喇！ 材料： - [ ] 澳洲M9+和牛西冷扒 300-400g - [ ] 鑄鐵煎鑊 #CastIron Pan - [ ] 鹽+胡椒 #SaltandPepper - [ ] #百里香 #Thyme - [ ] #迷迭香 #Rosemary - [ ] #蒜頭 🧄 #Garlic - [ ] #牛油 🧈 #Butter #差好遠AnjoTips : 1. 目標：外脆內軟、#MediumRare ，肉要粉紅色，肉邊儘量灰啡色愈幼愈好。煎扒Well done唔係讚賞，#太生啦 係反話； 2. 買一塊有厚度嘅牛扒比薄嘅好。因為厚啲仲可以用煮食方法鎖住佢嘅肉汁。建議1吋至1.5吋左右，甚至2吋厚都冇問題； 3. 冇時間，落鹽後立即落Pan煎；有時間，至少醃45分鐘至over night ，甚至乎將佢放雪櫃3日都得。落鹽之後5-45分鐘煎係會浪費塊扒。醃製過程就產生Osmosis 滲透反應，鹽粒會變鹽水，亦會分解出肉汁。呢個時候煎塊扒太濕，其實會浪費好多Energy/熱力去蒸發那些水份。放咗45分鐘之後，鹽份開始越踩越深，就好似我哋煮中餐講嘅入味。當味道滲入牛扒裡面，就會慢慢分解肌肉纖維，導致肉質軟稔，亦增加肉香； 4. 預早將牛扒解凍係多餘！一塊攝氏3°C嘅牛扒攞出嚟解凍兩個鐘頭，亦只不過是10℃，既浪費時間，仲要暴露喺空氣當中有機會滋生細菌；我哋最care嘅需要塊扒嘅生熟程度，亦即是裡面嘅溫度； 5. Reverse sear 似乎係最適合大家Home Cook嘅方法。即係先將牛扒放入焗爐用較低溫（200-275F 94-135C)慢慢焗至差不多熟（大約需時30-60分鐘）。若果想要medium rare即係125°F (49°C-52°C)再減10°F，焗至115°F左右先落pan煎； 6. 靚pan is a must ！靚嘅pan係必須嘅。例如：煎鑊界嘅林寶堅尼 cast icon pan 鑄鐵煎鑊。總之可以極高溫同儲存溫度嘅都正； 7. 煎嘅時候，每30秒反轉一次。如果好心急嘅話，每15秒反轉一次都得。只係反一次嘅壞處，就係好難控制肉質，嗰條灰邊會好粗。終於嗰啲好鍾意煮嘢食不停地反來反去嘅同學，呢次煮牛扒就啱哂你喇； 8. Basting and Rest. 煎扒嘅最後步驟係用匙羹𢳂油淋上塊扒上面，英名係basting 。最後1至2分鐘 先好落牛油、蒜頭及自己喜歡嘅香草。落Thyme百里香、Rosemary迷迭香都係標準嘅。煎香放上碟後記得要rest，即係要放開唔好掂佢至少5分鐘。 今集嘅「牛扒大比拼」，我哋會嘗試用三種方法去處理。 第一種方法就係直接煎； 第二種方法我哋會用焗爐嘅reverse sear； 第三種方法我哋會用慢煮棒 slow cook； 同大家比較下邊種方法最好食。 Link in Bio. IG: anjoleung Facebook: https://m.facebook.com/anjostudio1095/ Please Support, Share, Like, Comment & Subscribe my new YouTube channel: Anjo Studio. #Week15 #煎牛扒 #1095 - 41 牛扒大比拼 https://youtu.be/iP2_XctAvNw https://www.instagram.com/p/CWDbsgLBtMh/?utm_medium=tumblr

[rambozus]

I made @kenjilopezalt’s Brown Butter Chocolate Chip Cookie recipe and they are a goddamn delight. 2 changes: 1. I split the chocolate, half semisweet, half milk chocolate and I chopped up the milk chocolate to spread more throughout the cookies. 2. No salt garnish. These are nicely balanced salt and sweet and the garnish pushed it over the edge a hair. Tried it with the first pan out of the oven and it was too much for me. #thefoodlab #baking #pandemicbaking #chocolatechipcookies #brownbutter #dessert #dessertsofinstagram https://www.instagram.com/p/CFTCzeBhebJ/?igshid=8uhalevkk7r0

[thefoodlabdubai]

THE FOOD LAB DUBAI is a fully equipped all-things-food studio. The facility features a fully functional, open kitchen with service staff, behind the scene Chefs, gas stove, hood, dishwasher, refrigerator, food service & sink. Additional features include a mobile island with cooktop, prep room/pantry, kitchen appliances, hand tools, select china, glassware & silverware. It's a full TV show level kitchen set for food enthusiast to take their content to the international level. It's an experience which even a restaurants cant provide. 

[thefoodlabdubai]

We love food, and it's as simple as that. We love to eat, and we love to cook, and we are lucky enough to be able to draw on those passions in our professional lives. We are Chefs & Food Curators around the United Arab Emirates providing food services or working in restaurants, and we like to experiment with food and want to give a platform to food enthusiasts to experiment and record their journey professionally at the food lab. We help them with their onscreen/digital career. 

[thefoodlabdiet]

The Best Corn Chowder

I have to be honest, I was not really looking forward to making this. I don’t ever order corn chowder, or crave it at any point. And I thought having bacon in the soup would give it a greasy, heavy feeling.

I was proven wrong because this was so delicious. I used canned corn, because I didn’t see corn in the stores and also didn’t really look for it because I didn’t want to deal with cleaning and cooking it.

Also I thought I’d like the soup chunky so I wasn’t going to blend it, but it was so much better after I used the immersion blender real quick. The consistency was smooth and filling from the potatoes. Would definitely make this again!