Latest news with #MichaelSymon
Daily Mirror
2 days ago
- Lifestyle
- Daily Mirror
'I'm a chef and this easy no-flip trick proves you've been frying eggs wrong'
Michael Symon, an American chef and restaurateur who is a regular on the Food Network, has shared his simple method for cooking the perfect fried egg - and it's not what you'd expect You might have been frying eggs all wrong - one telly chef reckons you can master the technique with just a handful of tweaks. Whether you fancy your morning eggs sunny side up, over easy, or even with a burst yolk, nailing them consistently can be a right nightmare. American chef and restaurant owner Michael Symon, a regular face on the Food Network, has dished out some fool-proof methods for flawless results every single time. "So the first thing is, I have a non-stick pan. I'm gonna turn that over medium heat," he explained in a TikTok video. Symon stressed it's crucial to let the pan heat up "a touch" before adding a knob of unsalted butter. "Just let that gently melt," he added, before the chef then revealed a brilliant trick to avoid getting any pesky shell fragments in your pan. "If you are a confident egg-cracker, you could crack your egg straight in the pan. If you are not a confident egg-cracker, it's okay," reports the Express. He suggested cracking your egg gently into a bowl first, which gives you the chance to fish out any rogue shell pieces before cooking begins. Taking your time with the crack also helps keep that precious yolk intact. While acknowledging there are countless ways to prepare eggs, Symon demonstrated his go-to sunny side up method - and he's got good reason to love it. "We don't have to worry about the flip if we don't want to," he noted. "You could just top it with a lid if you want your yolk cooked a little more. When the butter was slightly bubbling but," as the butter starts to gently bubble without "not frothing", celebrity chef Symon shared that it's prime time to ease your egg into the pan. "Then we're going to top it with some salt and pepper," he ended. The chef also shared: "We are then going to turn our heat down just a touch and we're going to let that egg continue to set on the outside and the yolk is going to continue to cook". Symon suggests letting the egg sizzle away for 30 to 45 seconds. For those who fancy their eggs sunny side up, he advises spooning over the hot butter from the pan to cook the top and yolk thoroughly, or pop a lid on for 20 to 30 seconds for a more well-done result. He noted that this is "over low to medium heat2. And voilà, you're all set to slide the perfect fried egg onto your plate - "there you go, the perfect fried egg," Symon declared. The cooking demo sparked a flurry of comments online, though not everyone was sold on Symon's technique. One sceptic questioned: "Do people really not know how to fry an egg? ? ?". Another expressed their preference, writing: "Lost me at non stick pan". Yet, not all feedback was critical. One person shared their recent egg woes: "The past few weeks I've been so frustrated about my eggs. I've kept this to myself completely. My FYP freaks me out". Another was all about efficiency: "I don't have time for that," they said. "I'm flipping that egg over to cook the other side".
Forbes
24-07-2025
- Entertainment
- Forbes
Celebrity Chef Michael Symon Looks To Travel For His New Collection With Frontgate
Celebrity chef Michael Symon and his wife, Liz Symon. Travel and destinations all over the globe are a source of inspiration for many things I love- food, fashion, home decor, and even beauty products. Now, Frontgate, my favorite brand for the most luxurious and long-lasting sheets and towels I've ever tried, is debuting a gourmet collection that evokes travel- more specifically, the Mediterranean- at its core. Called the Frontgate x Chef Symon Collection and available online as of July 29th, the beautiful and transporative pieces were created in collaboration with the celebrity chef Michael Symon and his wife, Liz Symon. They include serveware such as charcuterie and breadboards, dinnerware with Mediterranean motifs, and barware, such as a brass ice bucket I can't wait to get. Kitchen essentials- canvas bread cloths, a chef's apron, and salt & pepper shakers- are also part of Chef Symon's lineup. He took impetus from his Greek-Sicilian heritage and the bungalow in Venice he owns with Liz to bring it to life. According to a release from Frontgate, 'the collection captures the spirit of their everyday grill-to-table hosting style, where bold flavors, beautiful design, and easy company unite.' I had a chance to interview Chef Symon in advance of the debut. I asked him about the places that have influenced his culinary journey, what bringing travel home means to him, and the essentials he can't hit the road without. Your travels inspire the collection. Can you tell us about some of the destinations that have most profoundly influenced your culinary and design sensibilities? Our travels to Italy and Greece, as well as my heritage, have profoundly inspired this collection. That Mediterranean way of life with slow meals, big tables, and food flowing really stuck with us. The textures, colors, and even the pace of life in those regions played a significant part in how we approached the look and feel of this collection. This design philosophy, rooted in excellence, a passion for gathering, and a blend of gourmet and creative influences, makes this collection a perfect fit for Frontgate. The collection truly embodies the shared core principles we both value. It helps enable you to truly enjoy your guests and relax throughout the party. Mediterranean-inspired dinnerware from Michael Symon's new collection with Frontgate. ... More Beyond the culinary aspect, what specific design elements, textures, or colors did you encounter during your travels that directly influenced the aesthetic of the Frontgate collection? Are there any less obvious inspirations that might surprise people? You'll notice details like the beautiful walnut-finished mango wood, brass accents, and vibrant enamel finishes, all designed to highlight the artisan craftsmanship and refined materials. A less obvious inspiration is truly rooted in our personal entertaining dynamic. I'm definitely the grill master, while Liz excels at creating the perfect dining setting for our guests. We often say I'm the 'grill' and she's the 'table,' and that duality deeply influenced the aesthetic of this collection. It's meant to feel special yet easygoing, and seamlessly move from preparation to presentation, just like our own approach to entertaining with a patio full of guests. I think Frontgate customers, who know my style and our longstanding partnership, will be genuinely excited to see this collection come to life. When you think about the concept of "bringing travel home," what does that mean to you, and how have you tried to capture that essence in this collection? For me, 'bringing travel home' is all about creating pieces that look beautiful, but also feel lived in, loved, and ready for real life. It's about taking those elements of time away; the aesthetics, the feelings, the memories and weaving them into your everyday to inspire new memories. This is so important because Frontgate's customers, like Liz and me, really value that elevated lifestyle and the chance to infuse their homes with the cherished moments and aesthetic inspiration from their own journeys. The breadboard from Frontgate's collection with Michael Symon is inspired his love of visiting local ... More bakeries. Beyond the general Mediterranean inspiration, can you share an example of a specific item in the collection and the travel memory or discovery that directly led to its creation? A particular and perhaps surprising inspiration is the hand-sponged technique utilized on our dinnerware. This technique was initially encountered by Liz and myself on tiles in a quaint antique shop in Sicily, prompting a desire to incorporate them into our home. This led to the decision to adapt the motif for our dinnerware, ensuring each piece possesses a unique, artisanal quality while retaining an approachable, relaxed feel. The breadboard is also definitely inspired by our travels, as one of my favorite things to do daily is head to the local bakeries in the towns we are in and buy a beautiful loaf of bread to enjoy throughout the day. We do the same when we are home and love giving this as a gift to friends for special events: perfectly baked local bread and a beautiful bag and board to serve it. How does your background as a chef, and your deep understanding of food and entertaining, translate into the design and functionality of these pieces? Are there any "chef's secrets" or practical considerations you've incorporated? The biggest thing for me is that we try to have tools that have multiple uses, present big but store small & help elevate our presentations and ease of service. These are all things we do in our restaurants that make things feel more seamless to the guests. What's next for you in terms of design or future collaborations? Are there other aspects of your travels or culinary journey you'd love to explore in future collections? We're actually adding to the collection in Spring 2026! I'm always exploring new aspects of my culinary journey. While I can't reveal specifics yet, you can expect more pieces that embody bold flavors, a passion for gathering, and creative influences, staying true to our philosophy of creating pieces that look beautiful, but also feel lived in, loved, and ready for real life Frontgate x Chef Michael Symon Serving Trays. Carry-on or check-in? Carry on almost always. I like to get off the plane and get to where is am going, and way too often I have had the dreaded lost baggage. As people who spent half their lives traveling, we are pretty crafty packers! What do you always bring back from a trip? Liz and I always try to find salt and pepper shakers from where we have been and some kind of small pottery, whether it be for the kitchen or the garden. What are your travel essentials? A combined charger for phone and watch, small electric clippers, headphones (no matter what), and bag of pistachios (when I remember them!). What are your favorite hotels? We always try to stay in the heart of cities, as Liz and I both love walking to explore. We prefer a small boutique hotel if we can find one, and if it has a tub and a balcony, that is a huge bonus. Room size isn't important to us, we are rarely in the room, therefore we are way more worried about location.
26-05-2025
- Entertainment
STK Steakhouse chef shares must-try recipes for surf and turf, truffle fries
Chef Robert Liberato shares two dishes that are perfect for the holiday weekend. 3:53 Looking to elevate your Memorial Day cookout? You've come to the right place. STK Steakhouse's corporate executive chef, Robert Liberato, joined " Good Morning America" on Monday to help kick off the summer grilling season, showcasing his Zingy Surf & Turf: Grilled Prime New York Strips with Jumbo Shrimp. Scroll below for the full recipes. Zingy Surf & Turf: Grilled Prime New York Strips with Jumbo Shrimp Zingy Rub Makes enough for 4 steaks + shrimp Ingredients 2 tablespoons smoked paprika 1 tablespoon kosher salt 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon brown sugar Zest of 2 limes 1 teaspoon chili flakes 1/2 teaspoon garlic powder 1/2 teaspoon ground coriander Directions Mix everything in a bowl. Store in an airtight jar for up to 1 month. Use liberally. Grilled shrimp Cobb salad and 2 more simple summer recipes Jumbo Shrimp Ingredients 12 U10 shrimp, peeled and deveined, tails on 2 tablespoons olive oil Juice of 1 lime 1 tablespoon Zingy Rub (recipe above) Directions Toss shrimp with olive oil, lime juice and Zingy Rub. Grill over high heat 90 seconds per side, just until opaque and slightly charred. Optional serving suggestions: - Serve on a board garnished with grilled lemon halves and herb butter. - Pair with grilled corn or chimichurri potatoes. - Offer lime wedges or a herb butter for the shrimp. Steaks Ingredients Four 14-ounce New York Strip steaks (1.5 inches thick, prime preferred) 2 tablespoons olive oil 2 tablespoons Zingy Rub (recipe above) Maldon salt Cook up the perfect steak for spring with this recipe from Michael Symon Directions Pat steaks dry. Rub with olive oil and coat all sides with Zingy Rub. Let rest at room temp for 30-45 minutes before grilling (for even cooking). Grill over high heat, 4-5 minutes per side for medium rare, depending on heat and thickness. Rest steaks 5-7 minutes before slicing. Finish with flaky sea salt. Truffle Parmesan Fries with Jalapeño-Bacon Sauce Truffle Parmesan Fries Ingredients 2 large russet potatoes (about 14 ounces total), peeled if preferred 1 tablespoon grated Parmesan (powdered or fine) 1/2 ounce truffle oil Pinch of kosher salt 1/2 ounce freshly grated Parmesan (Microplaned) Neutral oil for frying (canola or vegetable) Directions Cut and soak: Cut potatoes into thin fries (shoestring or 1/4-inch thick). Soak in cold water for 30 minutes, then drain and dry well. Double-fry method: Heat oil to 325 F (medium heat). Fry potatoes in batches for 3-4 minutes. Remove before browning, drain. Increase oil to 375 F. Fry again until golden and crispy, about 2-3 minutes more. Drain on paper towels. Jalapeño-Bacon Sauce Ingredients 1/4 cup mayonnaise 1 teaspoon pickled jalapeños, chopped 1 tablespoon cooked, crumbled bacon 1/2 teaspoon smoked paprika 1/2 teaspoon lemon juice Directions Mix all sauce ingredients together in a small bowl. Serve in a ramekin alongside fries. Pro tips for grilling from Liberato: 1. Let your meat rest before and after Letting steaks rest before grilling helps them cook more evenly, especially straight from the fridge. And after grilling? Always give them at least 5 minutes to relax. That's how you lock in those juices. 2. Use two heat zones on the grill Set up a hot zone for searing and a cooler side to finish gently. If the grill gets too hot, move steaks to the cooler side to avoid overcooking. Control the fire, don't let it control you. 3. The Zingy rub works best on dry surfaces Patting your steaks and shrimp dry before rubbing is key. Moisture can steam the meat. Dry means crust, and crust means flavor! 4. Shrimp cook fast -- don't walk away These jumbo U10s take about 90 seconds per side. If you blink, they're rubber. Grill 'til they just turn opaque and curl into a 'C'-not an 'O'. 'C' means cooked, 'O' means overcooked! 5. Don't skip the finish A final hit of flaky sea salt, a squeeze of lime, or a knob of herbed butter right at the end can take your steak or shrimp from great to chef's kiss. Little things finish strong. 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Williams Sonoma Williams Sonoma Edge-Grain Cutting & Carving Board, Acacia Williams Sonoma Shop Now Amazon Deiss PRO Citrus Lemon Zester & Cheese Grater $10.98 Amazon Shop Now
Yahoo
26-03-2025
- Entertainment
- Yahoo
Gear up for grilling season with Iron Chef Michael Symon's must-haves
For Michael Symon, grilling is more than a warm-weather activity. "Probably because I grew up in Cleveland, I love being outside cooking whenever I can. So I grill all year — I set up shop and never go inside!" he says. And he takes it way beyond burgers and franks. "Anything you can cook outside, you can cook inside; and everything you can cook inside, you can cook outside on a grill. When you close the lid on the grill, it becomes an oven," he points it a life philosophy — because this idea forms the premise not just for his hit Food Network show, Symon's Dinners Cooking Out, but for his new cookbook of the same name, which came out this week. "This is the first book I've ever done based on a show, and one that's very important to me because of when it started," says Symon. (The series launched during the Covid-19 lockdown as a live stream he filmed at home with his wife, Liz.) "It made this a very personal cookbook." The collection of 100 recipes includes dishes like Grilled Eggplant Parmesan, Fire Pit Steak and Potatoes and even salads that harness the flavor of smoky coals (charred radicchio, anyone?). And Symon tested them in his yard using his arsenal of nine grills and fire pits. Of course, he has other cooking gear he loves, too, and he even admits to cooking in his indoor kitchen every so often. Read on for his must-haves, and once you're sufficiently fired up, check out these hot picks from his fellow celebrity chefs Marcus Samuelsson and Andrew Zimmern.
