Tao in the Kitchen
Schmalz? Gribenes? Sound like characters in a cartoon strip from the turn of the LAST century, don’t they? In this case, though, they refer to two products from one of the most maligned chicken parts in our health-conscious world: the chicken skin. Schmalz is the liquid or semi-solid rendered fat, and gribenes is the crispy …
Continue reading “Schmalz & Gribenes: A Kitchen Experiment in Using Every Bit”
Can you tell what’s different about this fried chicken wing? OK, if you hadn’t already read the title of this post would you have thought that this wing was deep-fried? See the blisters on the skin, the crunchy bubbly bits that will hold all that buttery hot sauce? That does not just happen on oven-fried chicken skin, …
Continue reading “Serious Eating: Oven-Fried Buffalo Wings and a Prize”
Loroco (Fernaldia pandurata). As piquant as capers but not pickled, and with the full earthiness of an artichoke, these buds of a flowering vine are native to Central America and are used as a flavoring agent or vegetable in many popular dishes of the region. We were introduced to Lorocos soon after our arrival to …
Chicken tandoori is always a favorite — the velvety texture of piquant and lemony chicken is hard to pass up. But… in fact we have skipped ordering chicken tandoori the last few times we visited Indian restaurants — opting instead to explore new dishes. Always good to try new things, but this has left an …