hipcook's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating
Website: Cook's Country
Steaks are dry-brined with a mixture of 4 parts sugar to 3 parts salt. Fun technique and one I'll be using again. Note to self: the amounts of rub listed really do assume thick steaks; thinner steaks need significantly less rub. (Which should have been obvious, but wasn't.)
I made it under my broiler, which was fine, but I didn't get quite the caramelization I was expecting and it did a number on my cast-iron grill pan.
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"Crash Hot Potatoes" from the Pioneer Woman Cooks website are a standing favorite in my house. This recipe puts a massive amount of salt into the boiling water for the potatoes and brushes them with malt vinegar before and after roasting, evoking the flavors of a good salt-and-vinegar potato chip. And suddenly, one of my favorite potato preparations becomes my absolute favorite, hands down, undisputed King of Potatoes.
As usual, I cheated - it's just so much faster to microwave the potatoes and boil them, and salt before they go into the oven. I probably need a heavier hand with the salt. I also used gold potatoes instead of red (because I prefer them), and cider vinegar instead of malt (because it's what I had). Malt vinegar probably would be better.
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