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Culture Video

This Is The Rarest Pasta In The World [WATCH]

We’ve made pasta by hand once in our lives and it was one of the most painstaking, meticulous cooking processes we’ve experienced. The payoff between hand-made and store-bought was night and day, however, making it all worth it in the end. We have to wonder, how would the world’s rarest form of pasta taste?

Great Big Story paid a visit to Paola Abraini, one of the only people left on the planet who knows how to create this rare form of pasta.

Called su filindeu, the pasta is said to have been around since the beginning of time, and exclusively produced in Nuoro, Italy. While the process of creating the pasta is meticulous, the ingredients themselves are simple: durum wheat semolina, salt, and water.

The idea is to create incredibly thin pasta threads through precise hand motions. It’s then placed on a wooden surface to dry, resembling a woven piece of cloth.

Knowing how to make su filindeu has been a well-guarded family secret, passed from mothers to daughters, for hundreds of years.

You can see bits of Abraini’s pasta-shaping technique in the video above. This looks so delicious. Gotta appreciate all the centuries it took to perfect this pasta.

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Cravings Sweets

This Instagram Makes Stunning Tutorials On Frosting Cupcakes

Enjoy these six gorgeous designs we’re creating with our #wiltoncakes #tip1g and their amazing #wiltoncakedecorating tutorials!

A video posted by Royal Icing Baking Supply Co. (@royalicingbakingsupply) on

We’ve met many casual bakers over the years, and take it from us, frosting a cupcake can be far from a cakewalk. Cringe-worthy puns aside, knowing how to properly frost baked goods can take some practice. Luckily, there are dope people out there who are willing to lend a hand to anyone interested in the process.

The Instagram page of Royal Icing Baking Supply Co. features many mini tutorials on how to ice a cupcake, reports Design Taxi. Not just the standard swirl, if that’s what your’e expecting, but elegant patterns and piping techniques that will sure to impress anyone sampling your baked goods.

Any aspiring bakers looking for some fun and creative techniques to practice with, make sure to take a look at their page. 

One of our favorite #bakingtools from @wiltoncakes is our #leaftip. #somanypossibilities within this #wiltoncakedecorating tutorial!

A video posted by Royal Icing Baking Supply Co. (@royalicingbakingsupply) on

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Culture Hit-Or-Miss Video

‘Velveting’ May Be The Secret To Cooking Great Chinese Food At Home

If you’ve ever tried to recapture the magic of Chinese food at home, but fell just a tad short from the perfect dish, there might just be a reason for that.

According to GrubStreet, there’s actually a technique most people don’t know about that’s supposed to bring out the best possible flavor in Chinese cooking. No, it’s not MSG.

Called velveting, the technique is said to make the meat in Chinese food soft and tender.

To try this, you’ll need some egg white, cornstarch, and rice wine. Just marinate your meat in the mixture and refrigerate it for about 30 minutes. Then, blanche the meat in boiling water or hot oil for about thirty seconds. Finally, remove from the heat and start cooking your proteins in the way you would before that extra step.

It makes us wonder what other ancient cooking secrets of the world are out there. Our carne asada tacos have been missing that extra ‘umph’ of flavor. And don’t get us started on our sub-par tonkotsu broth.

I’m gonna have to try this velveting technique out over the weekend. For science. Chinese take out really adds up, y’know.

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Celebrity Grub Features Video

5 Times Gordon Ramsay Taught Us To Cook On MasterChef

Love or hate this season of MasterChef, you gotta admit watching Chef Gordon Ramsay show off his cooking skills is something to behold.

The Michelin-starred chef and and one of the judges on FOX’s MasterChef occasionally holds his “MasterClass,” a mini cooking demonstration for the contestants of his show, of which all are home cooks.

Here are some of the highlights from the past seasons that give viewers a crash-course on some pretty essential cooking skills.

Not gonna lie, we’ve jumped into the kitchen quite a few times after watching these segments, itching to try our hand at Ramsay’s techniques. Check them out below.

How To Cut A Whole Chicken

masterchef-chicken-demo

Watch here

How To Use Every Part Of A Lobster

How To Fillet A King Salmon

How To Prepare Scallops

Yukon Gold Halibut Dish

3-star-yukon-masterchef

Watch here

Categories
Video

What This Chef Does with a Carrot Is Mind-Blowing, No Really

Chef-Carrot-Cutting

Cutting carrots can be the easiest thing in the world, or the most difficult, depending on one’s experience with knives. Some chefs spend years learning proper cutting techniques in order to properly dice up the vegetable. Others need to log a few hours on the Internet and a few more in the kitchen.

Chef House recently uploaded a video on YouTube titled Cooking Class Heroes. While the technique he utilizes seems a tad confusing at first, it blossoms into one of the most beautifully intricate cuts we’ve seen.

If you have a few minutes, sit back and enjoy this frustratingly fantastic video of a carrot being cut open. It’s pretty impressive.

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Video

10 Unconventional Ways to Open a Bottle of Wine, Including a Blowtorch

how-to-open-wine-bottle-with-blowtorch

You’re out glamping, or at the worst party thrown by the worst, most ill-prepared host ever, and there is not a single corkscrew to be found. Rather than give up on your beloved Cab and buy a six pack, though (you’re classier than that), why not MacGyver that sonofabitch with a hammer and nails? Or a towel and a wall? Or a blowtorch?

Because useful information is useful, we compiled a list of 10 Unconventional Ways to Open a Wine Bottle, perfect for the moment you first move into an apartment and realize you left all your useful stuff at your parent’s house. If you need this list at any other time, let’s just say you should probably just put the wine bottle down. #MakeGoodLifeChoices

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Video

The Simpler, Better Way to Cut a Cake You’ve Probably Never Heard About [VIDEO]

wtf-cake

Considering how many things we do “wrong” nowadays (like using ketchup cups, peeling oranges, eating chicken wings like a lady), you can’t help but wonder why we listen to our forefathers at all. Take cake-cutting for example. For as long as we’ve known, people have employed the exact same method for cutting into round cakes: carving off triangular slices and leaving the leftovers to sit in the fridge.

Well, apparently this method sucks.

Earlier today, British mathematician Alex Bellos decided to instruct the world on the most mathematically efficient technique for cake cutting. The problem, Bellos explains in his “Scientific Way to Cut a Cake” video, is that once your individual slice is removed, the remaining exposed insides will slowly dry out. Because of this, “you’re not maximizing the amount of gastronomic pleasure that you can make from this cake.”

Instead, the answer is to cut the round cake like you would a rectangular sheet cake. That is, in cake-long rectangular strips. Then, once your strip is removed, the rest of the cake can be squished and held together with a rubber band to minimize aeration and maximize moist delicious goodness.

It should be noted that the sides of Bellos’s video cake seem to be lined with firm, sugary fondant, which is able to withstand the pressure of the rubber band. We’re not sure so sure how well something like buttercream would hold up.

Though, alternatively, we could just eat the whole cake in one go.

H/T Digg + Picthx SanFranAnnie

Categories
Features

Gourmet's: 20 Tools That Changed the Way We Cook

I was off reading some heavy content on chow.com when I came upon an article that international food magazine Gourmet.com did about the “20 Tools and Technologies That Have Changed the Way We Cook”. I found the article so enlightening and informational that I knew I had to post the entire thing here on our website. So bear with me and walk yourself through the changes in cooking since the earliest of times.