Latest news with #CulinaryArts
News24
25-05-2025
- General
- News24
Sunday sweet treat: Rooibos-poached pears with Saffron ice cream
Rooibos tea is one of those proudly South African ingredients that is insanely versatile outside of the teapot. These rooibos-poached pears impart a sense of calm in the world that can only be described as you eat them. I adore the hot-cold combination of the pears and ice cream for that hot and cold sparkle. But, with or without ice cream, the pears will delight – the choice is yours. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients Saffron ice cream 2 cups cream 1 cup full-cream milk ½ cup brown sugar ½ tsp ground saffron A pinch of salt 6 large egg yolks 1 squeeze vanilla paste Rooibos-poached pears 3 cups water 4 rooibos tea bags ½ cup sugar 1 vanilla pod, halved and seeds scraped loose 4 firm pears, peeled but with the stalks in Method 1. To prepare the ice cream, heat the cream, milk, sugar, saffron and salt in a saucepan over a medium heat. Stir continuously. Once the mixture is scalding but not boiling and the sugar has dissolved, whisk the egg yolks in a bowl into a thick, aerated mass. 2. Take the milk mixture off the heat, then add about ½ cup of it to the whisked egg yolks and whisk together. Pour the egg yolk and dairy mixture back into the saucepan and heat on low until the mixture thickens. You will know it's done when it can coat the back of a spoon and a line remains when you drag a finger across the back of the spoon. Stir in the vanilla. 3. Before churning, be sure to cool the mixture for at least 4 hours or overnight. Churn according to the instructions of your ice-cream machine. 4. For the pears, add the water, tea bags, sugar, and vanilla seeds and pod to a deep pot. Heat until the sugar dissolves. Add the pears and poach for ±30 minutes, until they are soft but not disintegrating. Use a slotted spoon to remove the pears from the poaching liquid and set them aside. 5. Place the poaching liquid back over the heat and allow to reduce by half. The syrup will be pale and flavourful. 6. To serve, add a pear to each serving bowl with a scoop of ice cream and drizzle with the syrup. This recipe is an extract from Kamini Pather's debut cookbook, A ll Dhal'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dhal'd Up is her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
CNET
24-05-2025
- General
- CNET
Love Your Cast-Iron Skillet? Here Are 4 Foods You Should Never Cook in It
You'd be hard-pressed to find a cookware material more fawned over than cast iron. While cast iron is exceptionally durable, it's not impervious to damage. Cooking with highly acidic ingredients, exposing the pan to prolonged moisture, or using it improperly can compromise the integrity of its seasoning or even cause lasting harm to the surface. Such missteps can reduce a once-dependable kitchen mainstay to a crippled piece of kitchen cookware. To find out exactly which foods to keep out of cast iron -- or at the very least, cook with caution -- I asked Eric Rowse. Rowse is the lead chef instructor of Culinary Arts at the Institute of Culinary Education and shared tips for using the cult-favorite cookware without ruining its surface. If you want to keep your cast iron slick, smooth, and worthy of its place on the stovetop throne, there are a few things you should never let near it. Here's what to avoid — and why your pan will thank you. 4 foods that will ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While they're may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan, but don't let citrus juice simmer inside of it for long, or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. While cast-iron cookware isn't as nonstick as chemically coated pans, it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, opt for an acid-safe piece of cookware as an enameled Dutch oven or stainless-steel skillet.
Travel Weekly
24-05-2025
- Business
- Travel Weekly
Jose Andres brings the tastes of the Mediterranean to Caesars Palace
Internationally renowned chef Jose Andres has added a seventh restaurant to his Las Vegas portfolio: the Mediterranean-themed Zaytinya in the Forum Shops at Caesars Palace. The menu explores the culinary traditions of Turkey, Greece and Lebanon. It includes classic spreads such as labneh (strained yogurt) and baba ghannougem (eggplant with tahini, garlic, lemon juice and olive oil). Signature dishes include Soujouk Pide (spicy sausage, cheese and a soft-cooked egg on flatbread) and Octopus Santorini (grilled and served with marinated onions, capers and yellow split pea puree). There are also vegetable-forward options such as spanakopita (spinach, feta cheese and seasonings baked in phyllo) and seasonal salads. Guests can share mezze with the table, pick their own main courses or a combination of both. One highlight is the grilled lamb chops, prepared with Tangier spice and paired with spring pea tzatziki. Design sets the mood Rockwell Group designed the 8,604-square-foot space. Guests enter through large oak doors adorned with trellises and plants into a vibrant bar and lounge with mosaic tile and soft lighting. Beams and pendant lamps help frame the dining area, which features a fireplace with a large hood. The back bar is built with a glass structure that is symbolic of the Greek evil eye. Drapery provides semiprivate dining areas for gatherings and celebrations. "At Zaytinya, we've focused on curating a vibrant cultural experience," said Sam Bakhshandehpour, Jose Andres Group's global CEO. "The vision was to craft a space where the soul of the Eastern Mediterranean comes alive through bold flavors, stunning design and connection. Ultimately, we believe that food is at its best when shared; it's all about bringing people together." • Cover story: Nobu's next course Since it launched in Washington in 2002, the flagship Zaytinya has been recognized by awards such as Bib Gourmand and the 2021 Michelin Guide. Hours for the Las Vegas location are from 5 to 9 p.m. Sundays through Thursdays and from 5 to 10 p.m. Fridays and Saturdays. The restaurant will also launch with Mezze Ora, which features specially priced and paired drinks and bites from 5 to 6 p.m. Mondays through Thursdays. Jose Andres Group's other Las Vegas restaurants are Bazaar Mar and Bar Centro (Shops at Crystals); Bazaar Meat (Sahara); and Jaleo, China Poblano and e by Jose Andres (Cosmopolitan).
Arab News
17-05-2025
- Entertainment
- Arab News
When the secret ingredient is heritage
MAKKAH: In the Kingdom's burgeoning culinary scene, award-winning Saudi chef Maryam Marwan Atiq has emerged as a trailblazer, celebrated for her creativity and commitment to showcasing Saudi cuisine on the global stage. With more than 15 years of experience, Atiq presents Saudi dishes in a contemporary, internationally appealing style without compromising its authentic essence. She is currently a member of the team of female Saudi chefs behind Tairat Al-Boulevard restaurant in Riyadh. To Atiq, Saudi cuisine is not just a collection of recipes, but a 'sea of flavors and ingredients' shaped by the Kingdom's rich geographic and cultural diversity. This depth, she believes, gives Saudi food its distinctive character and its power to act as a bridge between cultures. Through her participation in local and international exhibitions, Atiq has seen firsthand how Saudi flavors captivate people from around the world. One of her most memorable encounters, she said, was with a man in his nineties who tasted jareesh for the first time at an exhibition. Deeply moved by the dish, his reaction reaffirmed her belief in the universal appeal of Saudi cooking. 'Food is the ambassador of culture,' she told Arab News. 'And combining Saudi flavors and ingredients with international presentation techniques helps convey Saudi cuisine more quickly and accessibly, making it more appealing to international palates.' Atiq praised the Ministry of Culture and the Culinary Arts Commission for their efforts in documenting and preserving Saudi food heritage. She herself has contributed to documenting traditional recipes from two regions of the Kingdom. She also emphasized the role of online platforms in promoting Saudi cuisine to a global audience. Atiq called on media professionals and content creators to participate in this 'cultural mission' that she is a major part of. 'I will continue my efforts to spread Saudi cuisine — , with our authentic flavors and cultural spirit — across the globe, making it a cultural ambassador worthy of the richness and diversity of the Kingdom,' she said.
CNET
16-05-2025
- General
- CNET
I Cooking Instructor Told Us 4 Foods That Will Ruin a Cast-Iron Skillet
Using a cast-iron pan is more than just a way to cook — it's a ritual, a relationship, a legacy. A well-seasoned skillet can outlast its owner, passed down like a family heirloom, its glossy black surface telling stories of meals shared and flavors perfected. But even the toughest kitchen tools have their kryptonite. Cast iron may be rugged, but it's not invincible. Simmer the wrong sauce, soak it too long, or pick the wrong ingredients, and you could strip away that hard-earned seasoning or damage the pan's surface for good. Acidic foods, prolonged moisture, and a few other culinary culprits can turn your skillet from hero to hazard. To find out exactly which foods to keep out of cast iron -- or at the very least, cook with caution -- I asked Eric Rowse. Rowse is the lead chef instructor of Culinary Arts at the Institute of Culinary Education and shared tips for using the cult-favorite cookware without ruining its surface. If you want to keep your cast iron slick, smooth, and worthy of its place on the stovetop throne, there are a few things you should never let near it. Here's what to avoid — and why your pan will thank you. 4 foods that will ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While they're may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan, but don't let citrus juice simmer inside of it for long, or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. While cast-iron cookware isn't as nonstick as chemically coated pans, it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, opt for an acid-safe piece of cookware as an enameled Dutch oven or stainless-steel skillet.
