Latest news with #Cooking
BBC News
3 days ago
- Entertainment
- BBC News
Guernsey chef wins culinary apprentice of the year award
A Guernsey apprentice said he was "honoured and surprised" to win this year's Cavagnetto/Lions Club Culinary Apprentice of the Year Guernsey Institute (TGI) said apprentice Harry Gribbens, 21, had demonstrated the "most progression and the most promise" as he was presented with the award at the Princess Royal Centre for Performing college said Harry had a "natural flair in the kitchen" and was committed to ongoing Gribbens said: "It was an honour to win such a prestigious award and such a surprise to have my name on the shield." 'Excited for future' The 21-year old, who works at Alba's in Market Square, said his passion for cooking had helped him to progress "a lot in the past year"."The whole evening was a privilege to be a part of and I'm excited to see what the future may bring," he award was presented by Mario and Carlo, sons of Piero Cavagnetto who owned the Casa Cavagnetto restaurant on the west coast of Guernsey during the Cavagnetto was a member of the island's Lions Club charity and, following his death, his family wished to create an award in his memory. Sally Warburton Ward, TGI head of department, hospitality & catering, said: "We're very grateful to Mario and Carlo Cavagnetto for their ongoing support of our young apprentices. "A huge congratulations to Harry. I look forward to seeing how his career develops in the future."
CNET
5 days ago
- Health
- CNET
A 4-Step Guide to Making the Crispiest Air Fryer French Fries
No matter the variety you reach for -- curly, crinkle, waffle or wedge -- French fries are best when they're made in an air fryer. You don't need to mess around with a messy deep fryer or an oven that will dry out the fries, but you do need to follow a few simple rules for the absolute best air fryer French fries. Making dynamite fries, whether from fresh or frozen, is easy and painless but a few easy practices will give them an impossibly crunchy exterior while leaving the potato inside moist and delicious. Master these air fryer French fry hacks and you'll never have to negotiate a floppy shoestring or soggy tot again. Read on to find out how I make the best crispy, French fries in the air fryer with very little effort. How to make the world's crispiest air fryer fries A few techniques help me get the most out of my air fryer when I'm cooking up frozen goodies like French fries, chicken tenders and tater tots. 1. Preheat for the best crunch You don't need to preheat the air fryer but it will result in crispier fries. Alexandra Jones/CNET The hotter your air fryer is when you add your fries, the more golden brown and crisp they'll become. Not every air fryer has a preheat function but you can run yours for about five minutes at the desired temperature to get the chamber nice and hot before you add the food. 2. Use a light spritz of cooking oil A very light spritz of oil will ensure your air fryer fries don't dry out. Scott Eells/Bloomberg/Getty Images Some people swear by spraying a little of your go-to cooking oil, like canola, olive or avocado, into the basket and over frozen french fries before air frying. The idea is that the extra oil helps the food brown and crisp up. You don't need to go nuts with oil, but a light coating helps seal the potato strings in a divinely crispy crust. An oil mister or spray bottle will help with an even and light coating of oil. Watch this: Best Air Fryers: Cheap vs. Expensive 19:24 3. Avoid overcrowding the basket Try not to crowd your fries in the basket. Alexandra Jones/CNET Air fryers create convection heat by using a fan (the noise you hear when you turn the machine on) to circulate air around the food, cooking it faster and creating that crunchy exterior we want. For convection cooking to work well, your French fries need to have as much surface area exposed as possible. That means loading up batches of fries in a single layer and leaving just a little space between each piece, if possible. The result is tastier fries in a shorter cooking time. 4. Shake for even cooking Shake a few times during cooking for an even browning. David Watsky/CNET Halfway through the cooking time, pull out your air fryer's basket and give it a good shake. This will help your french fries brown more evenly. Try to get the fries back in a single layer before popping the basket back in and finishing the process. What you need for air fryer fries Frozen french fries Cooking oil like olive or canola Salt (optional) Weeknight dinners are simple when you implement the help of your air fryer. Corin Cesaric/CNET How to make air fryer french fries Preheat your air fryer to 400 degrees F for about two minutes. Spritz the air fryer basket with oil. Add the frozen fries to the basket, arranging them in a single layer. If you're using oil, spritz the fries with it. Cook the fries for 10 minutes. Pull out the air fryer basket and shake it. Rearrange the French fries in a single layer, then replace the basket and cook for 5-7 minutes more. The exact time will depend on your air fryer, the size and shape of your fries, and your preferred doneness level. Season your fries with salt, if using, and serve immediately. What to serve with air fryer french fries You can make an equally fantastic burger in the air fryer. Pamela Vachon/CNET In my world, a pile of fries served alongside a salad with a zippy vinaigrette needs no other accompaniment (except maybe a glass of wine). If you're looking to round out your meal or feed a crowd, consider serving air fryer french fries with this easy 45-minute roast chicken or this 10-minute salmon recipe (both made in the air fryer, natch). You can even cook up air fryer bacon cheeseburgers, hot dogs, or chicken thighs to accompany your french fries. Add some veggies to the plate by air-frying Brussels sprouts, cauliflower steaks, broccoli florets or shishito peppers. Air fryer fries FAQ How long do fries take in the air fryer? The cook time for air fryer french fries depends on the temperature. At 400 degrees Fahrenheit, fries usually take 15 to 20 minutes to cook. Can I put frozen french fries in the air fryer? Yes, you can air fry frozen french fries straight from the bag. Preheat the basket and avoid overcrowding for best results.
CBS News
6 days ago
- Entertainment
- CBS News
Kimchi Fried Rice recipe
More from CBS News Giant Eagle's Chef Crystal Baldwin is helping us celebrate AAPI Heritage Month with a recipe that has Korean roots. Celebrating Asian American and Pacific Islander Heritage Month with a classic Korean dish | Cooking Celebrating Asian American and Pacific Islander Heritage Month with a classic Korean dish | Cooking Celebrating Asian American and Pacific Islander Heritage Month with a classic Korean dish | Cooking Be the first to know Get browser notifications for breaking news, live events, and exclusive reporting. Not Now Turn On
Buzz Feed
23-05-2025
- Lifestyle
- Buzz Feed
My Go-To Korean Comfort Meals As A Korean-American
Hi! I'm Haein, and I'm a Korean-American foodie and lifestyle writer who, growing up, didn't care care for Korean food. Now, I can't live without it! I started to appreciate Korean food when I moved out for college and started living on my own. It could have been homesickness, plus the fact that I didn't really have access to it anymore, that made me long for it. Now, I probably have it at least twice a week. A typical Korean meal is pretty balanced. You have your carbs, usually in the form of white rice, a side of hot soup, a plate of protein for the table, and a variety of vegetable-forward side dishes referred to as ban-chan. While I don't prep and cook like that every day — or, truth be told, even weekly — I fulfill my Korean food cravings by recreating beloved childhood staples and passed-down recipes and testing out viral Korean food trends. So, what do I eat as a Korean-American foodie and lifestyle writer? Here we go! Gaeran bap AKA egg rice. My hyper-fixation meal that I turn to every few weeks and eat for breakfast for like, a week straight. It's a quick and easy fix that makes me feel like I have sustenance in my belly before I start the day. Warm and hearty with a wash of salty, savory umami flavors, it's a low-effort, comforting dish, perfect for those who prefer savory over sweet in the morning. Ingredients: Eggs, rice, soy sauce, and sesame oil. I also like to add a pat of butter on top. For those who grew up with it, you end up developing your own version of Cooking's Eric Kim adds soy sauce and sesame oil on top of the eggs while they cook in the pan. Culinary Class Wars' Seonkyoung Longest likes hers with soy sauce marinade drizzled over it — and also with a pat of butter. My dad likes to add a block of tofu for extra protein, drizzle of chogochujang for a kick, and butter, too (this is probably where my love of butter in my egg rice dish comes from). I remember this as his version of boy dinner. First, you fry up your eggs. I like to add a lid on top of the pan after the eggs start to crisp so that the steam then gets the yolk into a half-poached-like consistency. Once the eggs are done to your liking, add them to your bowl of rice. Then drizzle a spoonful of sesame oil and soy sauce over the dish — and voilà! I like to add just a bit of butter on top for that extra savory creaminess. Mix it up like bibimbap and enjoy! Kimchi jjigae AKA kimchi stew... with bacon! Ingredients: Kimchi, fish sauce, soy sauce — and bacon! Every Korean household has their own take on the recipe, particularly with their choice of protein. Some prefer a can of tuna or mackerel, hunks of pork belly, or tofu, but our household has long favored an east-meets-west situation with slices of bacon deeply simmered in with the stew. It's a salty, savory umami bomb with just the right amount of heat. It has always been one of my favorite Korean comfort foods. Side note: You'll need ripe kimchi (not the freshly made kind) to make kimchi jjigae, in order for the stew to develop that distinct, deep, tangy, ripe flavor. Kimchi that comes packaged like this usually has gone through the fermentation process and is ready to eat. The second bag is called "mukeungji," and it's the next level of fermentation that brings on an even tangier, ripe flavor. It pairs very nicely with pork belly by helping cut through the grease. Both work great for kimchi stews. There are so many different methods and preferences for making kimchi jjigae. I consider this recipe a cheat code that delivers the same — or dare I say, even better — results with half the steps. I have to credit my mom for this recipe. It's one developed from having to feed a family on the fly after work, and has long been a family favorite. Since the dish was created to be thrown together in a jiffy, the directions are super straightforward. For a serving for two, add 2-3 cups of kimchi and 1/2 a pack of bacon to the pot, followed by 2-3 cups of water — about half an inch of water covering the goods. Let it boil on medium-high heat for 15 minutes. I love spice so I also added in a spoonful of Korean red chili pepper flakes. At that 15 minute mark, it should be stewing and bubbling. Add in about 2 tablespoons of fish sauce and 2 tablespoons of soy sauce (I actually might use even more), but if you're worried about the flavors being too strong, I'd say start with a tablespoon. Let it continue stewing on medium-high heat for 10 minutes. I would like to add though that the hallmark of kimchi jjigae is strong, punchy flavors. Go bold! While the flavors of the stew come together, I like to use this time to chop up some optional garnishes. Again, I love spice so I sliced up a serrano pepper, 1/4 of a small onion, and a sprig of green onions. My mom's version actually doesn't include the onions because when the onion cooks down, it tends to mellow out the soup. If you prefer a tangier, sharper flavor, I would forgo the onions. But it really is a very subtle difference that boils down to preference, and I just happen to prefer jjigae with onions. After 10 minutes, add the garnishes to the stew. Depending on the water level, keep the heat at medium-high, but if the water level seems low, lower it to medium. Let it stew again for another 10 minutes. After 10 minutes, you'll have a kimchi stew that will have you wanting a second bowl of rice. :) Jungkook from BTS' makguksu AKA Quick Noodles Shoutout to Jungkook! 💜 Mak in Korean translates to hurry or in a rush. Guksu means noodles. This quick noodle recipe was shared by the youngest BTS member late at night when he was debating whether to eat or sleep (very relatable). The late-night hunger won, and he wanted to make a bowl of noodles that he had been obsessed with recipe went viral a few years ago, and upon making it, I could see why. The nutty buckwheat noodles soak up the creamy, spicy, vinegary, yet sweet sauce, plus the salty seaweed flakes on top make for a very satisfying bowl of noodles, late night or anytime. Ingredients: Buckwheat soba noodles, buldak sauce, buldak mayo, cham sauce, perilla oil, egg, and roasted seaweed flakes. If you don't have cham sauce, I found that 1.5 spoonfuls of soy sauce and 1.5 spoonfuls of rice vinegar make for an excellent substitute. It is a tangy, salty, and sweet sauce. If no buldak mayo, a spoonful of mayo and an extra squeeze of buldak sauce should suffice. First things first, a pot of water to boil the noodles. While the water heats up, it's time to make the sauce: 4 spoonfuls of perilla oil, 2 spoonfuls of cham sauce, 1 spoonful of buldak sauce, 1 spoonful of buldak mayo, and 1 egg yolk. I know the egg quality here might not be the greatest to eat raw. Proceed with caution with the raw egg yolk! After you blend everything together, it becomes this bright volcanic-looking orange sauce. Side note: Perilla oil is oil made from perilla seeds. It's the softer, mellower, introverted sister to sesame oil. I don't know if sesame oil would make the best 1:1 substitute, but if you don't have access to perilla oil and if you end up using it, maybe go for two spoonfuls. It should give you a nutty, albeit stronger, taste. When the noodles are done, rinse under cold water. Then, top with sauce and roasted seaweed flakes! I realized while working on this post that I've been topping the noodles with the wrong seaweed flakes — the one Jungkook recommends is the one that's sweet and salty. The one I've been using still pairs nicely, but it's on the savory, salty side. I think Jungkook's recommendation is the way to go. Optional: It never hurts to add a fried egg on top! 🍳 And lastly — fried tteok AKA fried rice cakes (with honey). Ingredients: Rice cakes, sesame oil, and honey. If you're using frozen rice cakes like I did, I'd suggest soaking them in water for about 30 minutes or so to rehydrate them and remove excess starch. Otherwise, the cooking time ends up longer, and it ends up being a little stiff — you won't get that crispy on the outside, soft and chewy on the inside texture, which is what makes this so good! In low-medium heat, fry the rice cakes in sesame oil, turning them over every few minutes. You'll notice they start to develop a golden, crunchy crust, and their texture will turn squishy and plush. Once the sides are golden and the insides feel springy — give them a little squish with the tongs — that's when you'll know they're done. I like to drizzle honey over it and sometimes dip it in soy sauce for that sweet and savory combo. It makes for an easy snack or quick breakfast. Will you be giving these recipes a try? Is bacon in kimchi jjigae diabolical? Let me know what you think! Check out more AAPI-centered content by exploring how BuzzFeed celebrates Asian Pacific American Heritage Month! Of course, the content doesn't end after May. Follow BuzzFeed's A*Pop on Instagram, TikTok, and YouTube to keep up with our latest AAPI content year-round.
Eater
20-05-2025
- Entertainment
- Eater
‘The Bear' Season 4 Trailer Counts Down Toward Chaos
This morning, the Season 4 trailer for The Bear dropped, whetting fans' appetites for dramatic scenes of table setting, sauce tasting, and mental breakdowns in the walk-in. All 10 episodes will be released on Hulu on Wednesday, June 25. Here are our first impressions. Suffice to say, spoilers? A digital clock ticks down from 1,339 days, 59 minutes, and 59 seconds, with Uncle James 'Cicero' Kalinowski warning that when the time reaches zero, they'll have run out of money and the restaurant will 'need to cease operations.' Translation? Unless an angel investor emerges or something else leads to a turnaround, the Bear has a little more than 59 days before it lands on the shutter report. In TV time, that's 10 episodes. Speaking of an investor, it appears some sort of tasting is going on with the staff serving a meal to a pair of gentlemen that they badly need to impress. A few of the workers from the fictionalized version of Ever, which closed in Season 3, return. Jessica (Sarah Ramos) and Garrett (Andrew Lopez) appear to have found new jobs at the Bear. Carmy Berzatto reaches for the handle to the walk-in, bringing fans back to the end of Season 2, where he was trapped in his cavalcade of emotions. His sister, Natalie Berzatto, tells him, 'I don't want you to hide from things.' The trailer focuses on chaos as a theme with Carmy battling his demons with Sydney telling him: 'I get it — chaos and turmoil — but it's a problem when you let it fuel you and fuel the food.' Perhaps Chaos Cooking isn't so cool anymore? Carmy seemingly takes Sydney's words to heart: 'I don't want this place to be chaos. You know that, right?' Characters take turns reading a restaurant review (presumably the Chicago Tribune's, teased in Season 3), and it doesn't sound positive as 'consistency seems to be the weak link.' Brutal. Maybe Carmy will take the Thomas Keller (who appears in Season 3) approach to dining critics. Instead of bong soup, Malört could play a role! Talk about cultural appropriation, chef. teased in Season 3), and it doesn't sound positive as 'consistency seems to be the weak link.' Brutal. Maybe Carmy will take the Thomas Keller (who appears in Season 3) approach to dining critics. Instead of bong soup, Malört could play a role! Talk about cultural appropriation, chef. The review complains that the menu is always changing. Sounds a little like how Michelin reacted to Next before giving and awarding Grant Achatz's restaurant a star in 2020. A glimpse of a menu shows nine courses, including two desserts (so-hot-right-now princess cake and chocolate velouté). Beef tenderloin comes with cherry jus, perhaps a nod to the Italian beef. Or just a coincidence. We get a shot of Natalie and Pete's baby in bed. There's a wedding. We don't know whose wedding. Mama Berzotto (Jamie Lee Curtis) shows up, too! Will she ruin the celebration? And though there's still no official word that Season 4 will be the finale, weddings are often used as TV bookends. The trailer is free of cameos, including celebrity chefs or Chicago restaurants. The CTA gets plenty of love, which is ironic because locals are fed up with the transit system's woes. There's zero mention of Chicago's very own Pope Leo XIV. Perhaps there's an opportunity for reshoots. And what of Chicago's own Steve Urkel? I guess we'll all find out in June. Sign up for our newsletter.
