So you’ve probably watched a cooking show and wondered how the chefs flip the stir fry in the pan with one hand. Well, you can learn how to do it too, with a little practice of course… I did!
Here’s a video from Ming Tsai that teaches you how. I would recommend using uncooked pinto beans (or a bean similar in size) if you want to practice indoors, because you may screw up a few times and have a bunch of beans to pick up. Speaking of which, don’t use rice, despite what Mr. Tsai recommends, because you’ll need to break out the vacuum if you mess up. Better yet, try this outdoors.
Have fun!
Let us know in the comments if you have any other tips on how to do this.
This one’s from the Food Wishes blog. This is a great how-to video on how to crack that egg with one hand, freeing up the other hand to whisk or thumb through the recipe book! This will be a great time saving feature for you whether you’re making scrambled eggs in the morning or baking a cake.
You’ll need two golf balls (or balled up aluminum foil) and quarter to practice.
So the new season of Top Chef premiered tonight and I have to admit I was kind of excited to watch. But, I was quickly reminded how much I disliked the hostess, Padma Lakshmi, because she really has nothing to add to the show. It’s actually quick funny how they edit her comments – there are some that are clearly clipped off before she finishes her sentence. Wish I knew how to clip video so I could share. My wife says she’s a pair of boobs on a stick. Yes, you heard it here!
There are some interesting contestants for sure. But I have to hate on one, which I’m already looking forward to his elimination. Can you guess which one? I’ll give you a hint – he’s really arrogant about his cooking and looks down on his competition. Has he not seen past seasons or reality TV in general? Assholes don’t win.
Here are some resources to check out. If you haven’t tuned in before, give it a try.
Roasted Pork Tenderloin with rosemary, garlic, and bacon
This is a super easy recipe that is quick to prep, but requires a bit of marinating and cook time. But, it’ll impress your guests and make your house/apartment smell phenomenal! Need to work on my food photography/plating. I got a bit lazy on this one.
Serves: 6
Total Time
15 minutes prep
1 hour marinating
~40 minutes cook time
Ingredients
1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
sea salt
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
6 large garlic cloves, 3 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon
Pork tenderloin, prepper with mustard sauce, bacon, and rosemary
…
Directions
In a small bowl, mix the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic.
Put the tenderloins in a gallon-sized ziploc bag, add in the mustard mixture, and seal the bag tightly.
Mush (yes, I said mush) the tenderloins around in the bag until the tenderloins are nicely coated.
Throw it in the fridge for an hour.
Preheat the oven to 375 degrees F.
Arrange the rosemary sprigs in the roasting pan with the smashed garlic near the center.
Place the bacon strips at a diagonal, then lay the tenderloins on top.
Season the tenderloins with salt – just sprinkle along the length of the tenderloin.
Wrap the bacon over the tenderloins.
Put the roasting pan in the oven and bake for at least 40 minutes until the interior temperature reaches 160 degrees F. (if you’re serious about cooking it perfectly, try the Thermapen – it’s pricey, but it’ll be the last instant-read meat thermometer you’ll ever have to buy)
Remove from oven and let sit for 5 minutes on a cutting board.
Garnish with the rosemary sprigs and the roasted garlic.
