Month: April 2021

Ponti Balsamic Vinegar of Modena (Review)

Ponti vinegar

Balsamic vinegar is a dark-colored, velvety-textured, and complex-flavored vinegar made from grape must, the freshly crushed grape juice with all the skins, seeds, and stems.

Thanks to its agrodolce (sweet and sour) taste, it’s one of the best vinegar varieties for dressing salads, brightening up grilled or sautéed vegetables, as well as marinating or glazing meat, poultry, and seafood.

Originating from Italy, balsamic vinegar is traditionally made only in the cities of Modena, population 184,727 (2017), and Reggio Emilia, 171,491 (2017), in the northern Emilia-Romagna region.

Why Your Steak Came Out Chewy

Beef steak

So you made steak—and it came out tough and chewy?

Two traits can make your steak hard to eat: (1) the meat’s toughness from the way the cow was raised and slaughtered, and (2) its chewiness from how you cooked it.

If you want to make the most tender steak whenever you fire up the grill or cook on the stove, you need to know the difference between them. To avoid a tough steak, you need to pick a good cut of meat. To prevent it from getting chewy, make sure to cook it properly.

By the time you’re done reading this post, you’re going to know how to do both.

How Long Does Pizza Dough Last in the Fridge?

Dough ball

One of the things I love about home cooking is that, in your own kitchen, you get to set the rules. As long as you know what you’re doing, you can take the occasional shortcut here and there—and your meals will still come out tasting great.

When it comes to pizza, that occasional shortcut for me is store-bought pizza dough. Yes, I mean the same kind you typically bring back home from the grocery store’s frozen dough section.

Talking to my friends and exchanging emails or comments with my readers on the topic, I’ve seen that one question frequently comes up.

When to Add Cheese to Your Burger?

Cheese melting on burger

It’s an open secret that cheese makes everything better. Especially when it comes to building the perfect burger. Seriously, I dare you: try to name one person who doesn’t like melted cheese on a juicy burger!

Enjoying burgers is one thing; making them is another. When talking to others on the topic, one of the questions I often get asked is, “When should I add the cheese to it?”

Three Ways to Tell If Your Burger is Done

Three Ways to Tell If Your Burger is DoneJens Mahnke (via Pexels)

Every burger recipe will instruct you to do roughly the same: find good meat, shape your burger, season it with salt and pepper, and cook it to your desired level of doneness.

If you’re here, then you probably agree with me that that’s easier said than done. In fact, burgers can be notoriously hard to get right. You can easily overcook and just as easily undercook them; what’s hard is getting them right.

Whether you’re about to cook burgers on the grill, stove, or in the oven, the good news is that it doesn’t have to be a hit or miss. Here are the three best ways to tell if your burger is done.

How to Clean Your Induction Cooktop Naturally

How to Clean Your Induction Cooktop Naturally

It’s been half a year since I started cooking with induction. So far, it’s been working out great. Enough so that I continue to stick to the opinion that, despite their higher price, induction cooktops are generally worth it.

The cooktop heats my pans and pots quickly and evenly (for those of you coming here for the first time and who may be wondering, I cook mostly with tri-ply stainless steel and every now and then with cast iron).

Since my induction cooktop’s surface stays cool and my cookware heats from the inside out (I’ll tell you exactly how this works later on in this post), cleanup has been mostly effortless.

What Do Chefs Think About Induction Cooking?

How to Clean White Stains Off Your Induction Cooktop

Until the mid-last century, gas or electric stovetops were pretty much the only way to equip a kitchen, in a restaurant or your home. Until induction cooktops showed up and started raising eyebrows.

The thing that gets many people fascinated by induction cooktops is that they don’t require an electric burner or gas flame. They stay cool and transfer energy directly to your cookware, heating it contactlessly.

But what do chefs think about them?