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Celebrity Grub Video

Alton Brown Explains Three Of The Most Disappointing Moments In US Food History

Alton Brown isn’t a man who minces his words, so any takes he’s got are bound to generate some friction. His latest thoughts on the most disappointing moments in food TV, for example, may not be music to Food Network’s ears.

The food industry’s Bill Nye broke down these poignant events in a recent interview on First We Feast’s Hot Ones. Brown talked host Sean Evans through each instance in detail, revealing how the drive to be popular and viral has harmed the industry more than helped it. The three he dissected on the show may have been small stones at first, but snowballed into consequences nobody could have anticipated.

Whenever a region of the US claims a dish to be their own…

To Alton Brown, the best Buffalo wings aren’t in Buffalo, and it’s hard to find a good Cubano sandwich in Tampa. Before residents of those cities take up their pitchforks and torches, though, they should know that Brown’s issue is more about quantity that it is quality.

“When a region thinks that their identity is kinda locked and that ‘We got this,’ that’s when they start making too much of it to tourists that don’t know the difference. And then…. pretty soon, you’re Del Taco.”

While Brown needs to put more respect on Del Taco’s name, the analogy fits. Finding the one golden needle in a haystack of mediocre copycats can prove frustrating, especially with online “reviewers” throwing you off in every direction.

Food Network’s transition from specialty to mainstream TV…

Brown’s spent 20 plus years in the food TV show business, and to him, Food Network’s rise to the mainstream came at a price. The channel now had to play the same ratings game as everybody else to compete, and Brown detested becoming one of the players.

“That game at the time was called reality television, which I abhor at large and dislike immensely. Don’t like what it’s done to the industry, don’t like what it’s done to people’s minds.”

Numerous food reality shows, like Hell’s Kitchen and Chopped, are on the air today. They’re fun to watch, sure, but are we viewing them to witness culinary masterpieces come to life or to see who’s gonna try to talk back to Gordon Ramsay next? It’s more of the latter these days, so now, food TV is no longer being watched for… well, the food.

The launch of Iron Chef America…

I almost fell out of my chair when Brown called this show a downside. He’s the host, after all, so to boldly proclaim its faults is something you’d never expect. ICA is a double-edged sword for Brown, though. While he loves its portrayal of the fine dining chef’s prowess, he despises the generation of Hollywood-aspiring chefs that it spawned.

“But it’s also a very, very bad thing because it made so many young cooks want to be a cook so that they could become stars. Way too many kids during the 2000s decided to go into the culinary field so that they could become TV stars.”

Iron Chef America brought a lot of hype to the career of a fine dining chef, especially when they toppled celebrity giants like Masaharu Morimoto and Bobby Flay in ICA’s comestible combat. But entering the culinary world should be done out of a love for food, not an attraction to the limelight. It means there’s less focus on the craft and more on the camera, and while visual appeal is great, taste and quality are always paramount.

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Celebrity Grub Cravings Video

This Is How Your Favorite Celebrity Chefs Cook Their Steak

A good steak can be tricky to master. If your temperature is too low, or your cook time is too long, you can ruin a premium cut of beef in a matter of seconds.

Luckily, we have a cavalcade of celebrity chefs to look up to with their own specific methods of cooking the perfect steak. Sure there’s no exact way to handle a steak, but you’ll definitely need to know what to avoid and what brings forth the best flavor.

If you stick to these guidelines, you’re gonna have a pretty juicy cut on your plate.


Gordon Ramsay

Arguably one of the most popular methods to cook steak on YouTube, with more than 10 million views, is Gordon Ramsay’s process. The fiery chef’s method involves a nice hot sear and is followed by consistent basting with thyme, garlic, and butter. This method not only adds a layer of flavor to your meat, but also prevents it from drying out.

Bobby Flay

Bobby Flay prefers to season his ribeye with salt, pepper, and thyme before hitting the grill to create a savory crust around his steak. Cooking it on the hottest part of the grill, Flay only flips the meat once on each side.

If you’re looking to elevate your steak a little further, Flay creates a bleu cheese and cream sauce as a topping.

Giada De Laurentiis

Home cooks typically just cook steak straight from a skillet or grill and serve it immediately. When you need to nail that perfect temperature, however, it doesn’t hurt to use a broiler. That’s what chef Giada De Laurentiis does in her filet mignon tutorial.

After giving her steak a nice sear, she throws the meat in the oven for it to finish. The steak will cook evenly and give you some extra free time to move onto other dishes.

Chef De Laurentiis also creates a sweet balsamic syrup and goat cheese topping for her filet mignon that really punches up the flavors and compliments the protein.

Curtis Stone

Chef Curtis Stone’s methodology to grilling the perfect steak is pretty similar to Gordon Ramsay’s: a constant process of basting with butter, garlic, and thyme. Stone recommends using a cast iron skillet for steak as it is able to retain heat better than a regular stainless steel one. However, if you don’t plan on investing in a cast iron, just make sure the heat is set a little higher on the stainless steel skillet.

As for letting the meat rest, the chef says that it should be half the time it took for you to cook the steak.

Anthony Bourdain

While Anthony Bourdain doesn’t exactly cook a steak in this video, the revered chef and personality has one cardinal rule he abides by when cooking steak. In an interview with Tech Insider, Bourdain claims that the worst mistake when cooking steak is when amateur cooks can’t refrain from touching the meat.

Just let it sit.

Following removal from heat, steak must be left alone for 5-7 minutes as that period allows the beef to continue to cook and the juices to distribute themselves through the cut of meat.

Emeril Lagasse

In a guest appearance on Martha Stewart, chef Emeril Lagasse cooks some meaty cuts of hanger steak for a live audience. As seen in this segment, steak seasoning doesn’t have to be limited to salt and pepper.

Chef Lagasse shows us how to create a juicy marinade for his massive strips of steak with a variation of dry rub and a wet marinade. Essentially, mix it up a little from time to time.

Alton Brown

In one of the coolest methods to cooking beef, Alton Brown likes to cook his skirt steak directly onto searing hot charcoal. The meat itself only takes about 30 seconds to cook on each side, but needs at least 15 minutes to rest after a sear is achieved.

Alton also mentions that you shouldn’t worry about ash residue on your skirt steak. You can easily brush it off afterwards.

Alex Guarnaschelli

There are celebrity chefs, and there are celebrity chefs who are chefs to celebrities. Alex Guarnaschelli is the latter, being a go-to chef to the stars. In an episode of The Wendy Williams Show from a few years back, Guarnaschelli shows the day-time host how to prepare a massive two-pound Tomahawk Ribeye steak.

One method she utilizes is adding compound butter to control the temperature of her steak.

Jamie Oliver

In this video, Chef Jamie Oliver highlights this favorite cut of beef: the flat iron. Before cooking his flat iron, he rubs it generously with olive oil and seasons it with salt and pepper. To evenly cook the cut of beef, Chef Oliver recommends turning it over every minute.

Unlike Ramsay and Stone’s process of basting his steak in butter, garlic, and thyme, Oliver rubs each ingredient directly onto the crust as he cooks.

Graham Elliot

Remember when Graham Elliot was on MasterChef? We sure do. In this throwback to his days in the season 4 MasterChef kitchen, chef Elliot shows viewers how he cooks his steak.

Using a ribeye, Chef Elliot creates a spice rub for his meat. He incorporates olive oil, salt, pepper, cinnamon, and some red pepper flakes. As his steak cooks, the chef also prepares a few charred rings of onions and a cilantro sour cream sauce.

While we love the addition of chef Aron Sanchez this season, we sure miss Graham.

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Hit-Or-Miss News

Food Network Just Announced The Iron Chef Reboot

Finally. #IronChefGauntlet

A photo posted by Alton Brown (@altonbrown) on

Fans of Iron Chef America will be stoked to hear that the show is coming back. According to Variety, Food Network announced a brand new retooling of the show with culinary mad genius and funny man Alton Brown returning as the host.

The new series will be called Iron Chef Gauntlet and viewers can expect some new twists on the series’ classic format. While the original series featured notable chefs like Bobby Flay, Masaharu Morimoto, and Michael Symon, there’s still no word on who will appear in Gauntlet. Though with Food Network’s extensive talent pool of chefs, it’s safe to say we’ll get some pretty big fish from the culinary waters.

Iron Chef aired for 12 seasons and concluded in 2015. Iron Chef Gauntlet begins production in early 2017.

Here’s hoping Mark Dacascos returns as well. Dude’s a national treasure.

Cover Photo: Alton Brown Facebook

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Sweets

Of Course Alton Brown Would Make A Gallon Of Ice Cream With A Fire Extinguisher

In a new video from world-famous food personality Alton Brown, the TV host and sets out to create what he calls Jet Cream. What sets this diary-based dessert apart from other ice cream?

Probably that it’s made in about ten seconds with materials you can find in the dullest of office buildings.

Teaming up with Jason from Popular Science, Brown attempts to create a gallon of carbonated chocolate ice cream with only a few products including a freezing chamber made from office water coolers, a 20-lb fire extinguisher and some principles of science.

Check out awesome the video.

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Hit-Or-Miss

Apparently, Twitter Needs An Account Just For Food

Twitter-Food-Cover

With everyone tweeting about what they’re currently eating, it seems like the logical step for Twitter to make its very own food account. Thus, @TwitterFood was born. Though kind of late, isn’t it?

The social media platform has announced that the new handle will feature “delicious Tweets” and the “best conversations from top foodies on Twitter.” It will also bring followers an in-depth look at “restaurant culture” while retweeting food pics from prominent culinary personalities.

So far, all we’ve seen is @TwitterFood tease Mario Batali’s mystery meal and dope brisket shots from Alton Brown. Hopefully, as the account expands, we’ll see tons of awesome foodporn and chef rants.

Twitter-Food

Since it’s launch yesterday, the account has garnered more than 6,500 followers.

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Hit-Or-Miss

A Mango Peeling Hack That Actually Makes Sense [WATCH]

mango-peel

Remember that guy who showed you the safest way to cut a mango using a marker, peeler and “mango handles”? We adore you Alton Brown, but this little trick may have you beat.

After slicing the two mango cheeks from the seed, take a the edge of one of the cheeks and press it against the lip of a sturdy glass. Then, simply slide down to separate the skin from the flesh. See the quick tutorial below.

Make sure to use a ripe, soft mango if you’re going to try this trick. It helps the glass slide through it with ease, otherwise you’re likely to hit up a few snags if you use a mango that isn’t ready yet.

Still, as hack-y as this method is, I still prefer cutting up a mango like a turtle shell and inverting it. Like this little beaut from Dolly and Oatmeal, for instance.

mango-turtle

Maybe, we should just leave perfection alone.

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Video

Alton Brown Teaches Humans How to Peel a Mango

how-to-cut-mango

Last month Alton Brown proved America was making grilled cheese sandwiches all wrong. Now, he’s back in a gory edition of “How to Slice a Mango”.

Warning: don’t watch this if paper cuts make you queasy.

Amidst the chopped fingers and rabid weasel puppets, Brown demonstrates the safest way to peel and cut a slippery mango. All you need is a marker and a peeler to create what’s essentially “mango handles” and a sharp knife to slice it into bite-sized chunks.

However, while his recommended method is indeed the most Kitchen Safety 101-appropriate, I still prefer the crisscross pattern, aka “Bad Example #1”. So be it.

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Video

The King of Food Science Proves America Has Been Making Grilled Cheese Sandwiches All Wrong

grilled-cheese-sandwich-grilled-cheese

Alton Brown has a special place in our hearts. He’s one of the OG food celebrities that, like Anthony Bourdain, could give two flying-ahems what you think. Bespectacled and always sporting another Hawaiian tee from his endless supply of Hawaiian tees, he was at the forefront of this decade’s “rediscovery” of food. With a quirky, matter-of-fact demeanor, Brown introduced us to the the science of cooking and the motto of making the most out of what you have.

Now, he’s teaching us how to make grilled cheese sandwiches. Yes, we’ve been making melty, gooey “grilled cheese” sandwiches all wrong. The secret? Grilling the cheese that goes into your grilled cheese sandwich. While this might come off as sorcery, it’s surprisingly very easy. Just check out the video and let the Bill Nye of food show you how it’s done. Lunch will never be the same.

Also, where in the world can we get that dinosaur squirt bottle? It’s everything our childhood never was.