Master Your Mandoline

 

 

What do pressure cookers and mandolines have in common? They’re both amazing kitchen tools that also scare people. And—real talk—when they’re used improperly, both can be dangerous. Armed with a little knowledge, however, you can harness both of these remarkable instruments to save serious time in the kitchen and create gorgeous dishes that rival those of the pros.

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The Fastest Way to Make Funky, Spicy, Flavor-Packed Kimchi

 

 

“Quick kimchi” might sound like a contradiction in terms. But a fast, funky Korean cabbage delight is totally doable—and utterly delicious—with this technique. Now, don’t get us wrong. We aren’t claiming to be the first cooks who got inventive when they wanted some spicy cabbage goodness on the fly. Baechu geotjeori, or fresh kimchi salad, is a warm-weather tradition in Korea. Of course, a fresh salad is not a fermented one, so you don’t get the crisp zinginess that comes with the aged stuff. We wanted that zing, baby. So we used the power of carbon dioxide and lactic acid to create fizzy kimchi in a flash using our handy whipped cream canister, or whipping siphon.

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Crystal-Clear Juice

 

 

Guys, guys, guys—what are you doing drinking that clumpy, pulpy juice? Okay, maybe you like it that way. That’s cool. But imagine you’re mixing juice into a fancy beverage to serve at a brunch or baby shower or island-themed barbecue bash. You’d want that beverage to be as as beautiful as possible, right? And have an amazing mouthfeel to boot? Well, with this simple trick, you can achieve both.

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Citrus Supremes

 

 

You know how canned mandarin oranges are kind of awesome? Well, these are way more awesome. To create sweet little gems from fresh citrus, you simply combine them with a little pectinase, an enzyme that breaks down the fruit’s pectin, resulting in a pith-free, bitterness-free treat that your party guests will go crazy for. Chefs call this technique “supreming,” and it’s a popular trick for augmenting desserts and salads at high-end dining establishments.

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American-Pistachio Aioli

 

 

This rich, roasty deliciousness couldn’t be easier to make, and it really perks up a fish sandwich. And let’s face it: when the weather warms—or when it’s deep winter and you need to pretend it’s warming—nothing hits the spot like a seafood sandwich. With a tender, fresh bun, creamy aioli, and a gently cooked filet, a great fish sandwich feels like a mini vacation in its own right. Wash it down with a cold lager or freshly mixed Arnold Palmer, and you’ll feel like you’ve been whisked away to a waterside restaurant deck.

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Peking Duck

 

 

Imagine the best Peking Duck you’ve ever had. That crispy, amber-toned skin. That juicy, melt-in-your-mouth breast meat. Thosedeeply nuanced, deeply aromatic flavors, expertly engineered to send your pleasure sensors a-spinnin’. Now imagine you made that duck—and at home.

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How to Make Squeaky Cheese Curds Just Like Beecher’s

 

 

There are a few things every Seattleite loves. The long summer days, for one. The glistening waterfront, framed by spectacular snowcapped mountains, for another. And Beecher’s Flagship, the sharp cheddar cheese made just up the brick road from us in Pike Place Market. Owned by entrepreneur and all-around nice guy Kurt Beecher Dammeier, Beecher’s also sells fresh, squeaky cheese curds, byproducts of its beloved Flagship. And frankly, we’re a little obsessed with those things. They sort of pop in your mouth when you bite them, then dissolve into creamy goodness. And Beecher’s has mastered the squeak—that distinct sensation on your teeth that distinguishes a first-rate curd.

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Steamed Buns

 

 

Steamed buns: cloud pockets of steamy goodness, just waiting for you to fill them with tender meats, pickled vegetables, fresh herbs, and ooey-gooey sauces. While the Chinese have been making mantou—steamed bread dough—forever, America’s obsession with the buns can be credited to David Chang. The Momofuku magnate is pretty modest about the whole thing, however; in the cookbook named for his restaurant, Chang puts it this way: “They’re just our take on a pretty common Asian food formula: steamed bread + tasty meat = good eating.”

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