FLUFFY MASHED POTATOES RECIPE - NYT COOKING
For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They’re the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
Provided by Genevieve Ko
Total Time 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
- Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
- Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
- Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don’t want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you’d like.
- Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you’d like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.
THE PERFECT NEW YORK STRIP STEAK RECIPE - FOOD NETWORK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Total Time 1 hours 0 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25–35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
More about "new york steamer recipe recipes"
JACQUES PÉPIN'S STEAMED AND ROASTED TURKEY RECIPE - NYT ...
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 15 minutes
Calories 730 per serving
Reviews 5
Total Time 3 hours 15 minutes
Calories 730 per serving
- For the sauce: Add the stock and giblets to the vegetables in the roasting pan and mix well with a wooden spoon, scraping the bottom. Transfer the contents to a saucepan and let rest for 5 minutes. Skim off as much fat from the surface as possible. Place the pan over medium-low heat, add the wine and potato-starch mixture and bring to a boil, stirring occasionally until it thickens. Simmer for 1 minute and season with salt and pepper to taste. Transfer to a warm sauceboat and serve.
See details
STEAMED CLAMS WITH SPRING HERBS RECIPE - NYT COOKING
A pot full of garlicky steamed clams needs nothing more than some crusty bread – or even just a spoon – to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine american
Calories 373 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine american
Calories 373 per serving
- Spoon pan juices over clams. Serve immediately.
See details
COPYCAT FIREHOUSE SUBS NEW YORK STEAMER - THE FOOD HUSSY
Sep 07, 2021 · Preheat oven or air fryer to broil – LOW. Place meat in microwave steamer tray and steam for 1 minute in microwave. Layer meat and cheese onto sub rolls open faced. Broil on low for 5 minutes until cheese is melted and bubbly. Remove from oven or air fryer tray and plate. Add mustard, mayo and Italian dressing.
From thefoodhussy.com
From thefoodhussy.com
See details
RECIPE: COPY-CAT FIREHOUSE SUBS NEW YORK STEAMER | TEST SITE
Apr 02, 2015 · Take it out and pop it all together and you have a homemade New York Steamer all ready to be savored and devoured!!! * Heat small skillet with a light coating of non-stick spray, then place your meat into the skillet. Heat for 2-3 minutes. * Top with vinaigrette, mustard and Datil pepper sauce . * Combine the two sides together and serve!
From fh2017test.blogspot.com
From fh2017test.blogspot.com
See details
RECIPE: COPY-CAT FIREHOUSE SUBS NEW YORK STEAMER | RECIPES ...
May 31, 2015 - Firehouse Subs New York Steamer is my favorite sandwich at my AB FAB favorite sub place! Filled with corned beef, pastrami & melted provolone!
From pinterest.com
From pinterest.com
See details
RECIPE: COPY-CAT FIREHOUSE SUBS NEW YORK STEAMER ...
Hook & Ladder Sub. HOOK and LADDER SUB Firehouse Subs Restaurant Copycat Recipe Serves 1 8 inches submarine rolls, toasted 1/8 lb smoked turkey breast 1/8 lb honey roasted ham 1 1/2 ounces monterey jack cheese, melted 1 ounce romaine lettuce, shredded 1 ounce onion, diced 1 1/2 tablespoons mayonnaise 2 teaspoons mustard (firehouse use's spicy ...
From pinterest.com
From pinterest.com
See details
OSTER STEAMER RECIPES
Oster Food Steamer Recipes. 7 hours ago Just Now Listing Results Electric Food Steamer Recipes Total 42 Results Low carb Low cholesterol Low fat Low sodiumt Electric Steamer Recipes 1 hours ago Steps: Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes. Rinse chicken and place in a pot fitted with a steamer basket over water.
From share-recipes.net
From share-recipes.net
See details
FIREHOUSE SUBS - NEW YORK STEAMER® | HOT SUB SANDWICHES ...
The New York Steamer® is served with delicious hot corned beef brisket, premium pastrami, melted provolone, mustard, mayo, and Italian dressing.
From firehousesubs.com
From firehousesubs.com
See details
YOU HAVEN’T HAD A HOT DOG UNTIL YOU’VE HAD A STEAMER | TASTE
Jan 02, 2018 · Steamed hot dogs should not be brown; steamed hot dogs should be the color of Bazooka bubble gum. Nathan’s recipe also calls for steaming the hot dogs in the water (which is called boiling in most circles)—this method would no doubt lead to all of the same woes of boiling (burst casing, wet rolls due to residual water left on hot dogs).
From tastecooking.com
From tastecooking.com
See details
RECIPE: COPY-CAT FIREHOUSE SUBS NEW YORK STEAMER ...
Aug 31, 2015 - Firehouse Subs New York Steamer is my favorite sandwich at my AB FAB favorite sub place! Filled with corned beef, pastrami & melted provolone!
From pinterest.com
From pinterest.com
See details
CHICKEN STEAM ROAST RECIPE: A WEDDING DISH WORTHY OF ...
Sep 17, 2021 · Recipe: Chicken Steam Roast Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook , YouTube and Pinterest . Get regular updates from NYT Cooking, with recipe suggestions, cooking tips ...
From nytimes.com
From nytimes.com
See details
OSTER STEAMER RECIPES
Oster Food Steamer Recipes. 7 hours ago Just Now Listing Results Electric Food Steamer Recipes Total 42 Results Low carb Low cholesterol Low fat Low sodiumt Electric Steamer Recipes 1 hours ago Steps: Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes. Rinse chicken and place in a pot fitted with a steamer basket over water.
From share-recipes.net
From share-recipes.net
See details
RECIPES OF NEW YORK CHEFS - DESSERTS - NEW YORK MAGAZINE
MATTHEW KENNEY of Pure Food & Wine : Lemon Steamed Pudding With Berry Compote KAREN DEMASCO of Craft : Lemon-Thyme Gratin of Fresh Strawberries CHRIS BROBERG of Lespinasse ...
From nymag.com
From nymag.com
See details
STEAMED RECIPES : SBS FOOD
Bring the world to your kitchen with SBS Food. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, step-by-step video tutorials and blogs.
From sbs.com.au
From sbs.com.au
See details
PASTRAMI - TRADITIONAL NEW YORK RECIPE | 196 FLAVORS
Jul 04, 2019 · New York pastrami is generally made from the navel end of the beef brisket. The raw meat cut is cured in brine in a mixture of salt, sugar, and spices for up to a week, then dried and coated with a mix of spices including garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed.
From 196flavors.com
From 196flavors.com
See details
THE BEST NEW YORK STEAK RECIPE | THE RECIPE CRITIC
Feb 02, 2021 · New York Steak: It is best to let your steak sit on the countertop at room temperature for 30 minutes prior to cooking. Salt and Pepper: Season the steaks ahead of time. Olive Oil: Warm the skillet with the oil before cooking. Butter: This helps keep the steak moist and tender as it is cooking.
From therecipecritic.com
From therecipecritic.com
See details
NEW YORK SUBMARINE SANDWICHES RECIPE - FOOD NEWS
The New York Steamer® is served with delicious hot corned beef brisket, premium pastrami, melted provolone, mustard, mayo, and Italian dressing. Skip to Main Content Hours, menu items, and ordering options at your favorite Firehouse Subs location may have changed.
From foodnewsnews.com
From foodnewsnews.com
See details
NEW YORK DELI STYLE STEAMED CORNED BEEF RECIPE
New york deli style steamed corned beef recipe. Learn how to cook great New york deli style steamed corned beef . Crecipe.com deliver fine selection of quality New york deli style steamed corned beef recipes equipped with ratings, reviews and mixing tips.
From crecipe.com
From crecipe.com
See details
INSTANT POT NEW YORK CHEESECAKE #17 | TESTED BY AMY + JACKY
Nov 23, 2016 · Pour cold water in Instant Pot Pressure Cooker. Place cheesecake pan on top of a steamer rack (so, it’s not touching the water) with a foil sling. Close the lid. Pressure Cooking Time: High Pressure for 26 minutes, then Full Natural Release (takes roughly 7 minutes) Open the lid gradually.
From pressurecookrecipes.com
From pressurecookrecipes.com
See details
STEAMED PURPLE RICE CAKE RECIPE ??????? | HUANG KITCHEN
Apr 17, 2021 · Peel and cut purple sweet potatoes into small cubes. Then put into a pan together with the knotted pandan leaves and add in water. Bring to a boil. Then using low heat, cover and cook for 15 minutes. Then strain 400 ml of the hot purple water into a measuring cup.
From huangkitchen.com
From huangkitchen.com
See details