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Cooking Basics - Page 41

Ridiculous kitchen gadgets that you don’t need
March 20, 2018

Ridiculous kitchen gadgets that you don’t need

Let’s face it — the kitchen can be an expensive place. With cookware, knife sets, and everything in between, stocking a kitchen can add up to a lot of money. Because it can be challenging to discern the difference between something you need and something you want, we often see experts in the industry doling out advice with lists of what’s worth splurging on and what you really don’t need in order to relieve you of stress and keep your kitchen as budget-friendly as it can be. This is not one of those lists. This list is a collection of kitchen tools and gadgets that aren’t necessary for you to have — and in some cases are just absurd — but we secretly really want them, and that’s why we’re telling you about them today. From grill gadgets and egg molds to cookie cutters and corn kernelers, these gadgets are what we would classify as ridiculous, but if money was no object in this world, we’d recommend that you buy them. If you’re a grilling fanatic, you’ll probably want to get your hands on a Two Way Hold Magnetic Grill Light and a Flameless Grill Smoker. Can’t practice your perfect bacon-egg-and-cheese sandwich skills during the week? Hamilton Beach’s Breakfast Sandwich Maker is the perfect compromise for you when you’re short on time and late for work. There’s even more stuff for the egg fanatics, like a plucker that will make creating egg whites a snap and a nifty little tool that will add some much needed sunshine to your weekday morning. Don’t get us wrong, just because we’re calling these products silly doesn’t mean we don't think they’re great. They’re all fun toys and gadgets that we’d certainly spend our money on, but would you?

How to make the perfect potato chip
March 20, 2018

How to make the perfect potato chip

Is there anything better than a crunchy, salty potato chip? Created in 1853 in Saratoga Springs, N.Y., potato chips were originally meant to be a prank in response to a surly customer complaining about his potato fries being "too thick," but their thin, crisp qualities turned out to be something very different than a joke. "Saratoga chips" instantly became a hit, and their popularity traveled from upstate New York to all around the country. By the 1920s they had become a well-known and popular snack, and potato chip manufacturing companies starting popping up everywhere in the culinary industry. On March 14, America celebrates potato chips and all of their glory through National Potato Chip Day. The widely distributed chip is one of America's favorite snacks, and with so many brands and varieties available, potato chips continue to be one of the most popular food items that you can buy. And while you can walk into any convenience store, gas station, or supermarket and pick up a bag, the Cook editors here believe that there's nothing more gratifying than making your own at home. While potato chips seem like a simple fry-job, they’re actually quite a complex kitchen project. The potato is a mysterious creature, made up of starches and carbohydrates that make the alchemy of cooking one a tricky task. While something like mashing boiled potatoes can be an easy feat, frying them sliced and getting the perfect consistency and just the right balance of oil is something that can only be done with the knowledge and understanding of a potato. To help us discover how to make the perfect potato chip, we turned to molecular gastronomy guru Dave Arnold to help us develop a recipe. As the director of culinary technology at the International Culinary Center, Arnold leads the way in developing groundbreaking technologies and techniques in the world of cooking. The award-winning food writer and culinary science-whiz took some time out of his busy schedule to discuss the genetics of a potato with us to help us achieve creating the ultimate potato chip, and it all came down to water and sugar. "[The main goal of making a potato chip is] getting all of the water out of it so that it becomes crispy but at the same time mains its structure," he explained. He added that, along with the structure, the color of your potato chip is important, and this is highly affected by the amount of sugar found in potatoes. With these two things in mind, Arnold let us in on a few secrets for how to cook a potato chip perfectly and maintain its perfect brown-blonde exterior. While the structure of a potato chip is complex, the recipe is simple, and as long as you keep the underlying principles that Arnold explains to us in mind, you’ll get a perfect potato chip, every time.  

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