It's 2:30 AM. My bare grey bedroom ceiling is not coaxing me to sleep. The sounds of Ham and Vito's in sync deep breathing isn't the lullaby that helps me drift off to sleep that it usually is. The effects of my emergency trazodone came and went. Time for a new plan. Rifling through my DMs, I notice that there are a bunch of questions that get asked pretty often that I've never gotten around to answering. So here I am. It's time to answer some of your most asked questions:
What kinda grill is that, and where can I get it?
The grill I use most is a Japanese konro grill fueled by binchotan charcoal. This grill is perfect for taking advantage of the binchotan's signature high heat, ideal for quick cooking items like seafood, thin pieces of meat, and skewers. It is made with bricks of diatomite, a mineral made from fossilized algae known for its exceptional heat retention properties. This means I can use less charcoal because the grill helps them last longer. This is important with binchotan because its scarcity makes it a pricey charcoal option. Since we usually grill for two people, I can get away with lighting just a few logs for dinner.
The grill that we use is leftover from our restaurant, which is why it is so large. Over it, we grilled everything from octopus tentacles to bitter seasonal greens. But they come in many different sizes to suit your needs. We got both the binchotan charcoal and our grill from the same wondrous place, Korin. Korin is also where we buy all of our knives. They have the best selection of Japanese-style knives that I have ever seen. Going to the store is like going to my version of Toys R' Us (RIP).
How should I store herbs?
The best way to store herbs varies with the type of herb.
Basil:
Store basil like a bouquet of flowers. Trim a quarter inch of the stem, then place in a jar of cool water. Keep at room temperature but out of direct sunlight. Change out the water daily.
Soft herbs:
Soft herbs are tender and delicate, like cilantro, parsley, dill, mint, and tarragon. If you can eat it in a salad, it's a soft herb. First, wash and dry them thoroughly. (I like to spin-dry in a salad spinner.) Next, trim off the dry ends of the stem and store them in a jar with an inch or two of cold water. Place a plastic bag or shower cap on top and store in the fridge. Change out the water every couple of days.
Tough herbs:
Heartier herbs, like rosemary, thyme, and sage, fall in this category. To store these herbs, wash and dry them well, then wrap them tightly in a clean kitchen towel and store them in your fridge's crisper drawer.
What do I do with all my wilting herbs?
Even with proper herb storage, they can fall through the cracks and start to wilt. Lean into the many herbaceous green sauces of the world and blend them up. If you find yourself sitting on wilted mint and parsley, add extra virgin olive oil, capers, garlic, lemon zest, anchovies—and boom, salsa verde! Got dying oregano and parsley? Finely chop and mix with red onion, chili flakes, and red wine vinegar—you got a bright chimichurri like that. Blend sad cilantro and chives with jalapenos, garlic, avocado, lime, and now it's a cheerful Mexican-ish salsa verde. The options are endless!
Not ready to go all in on a sauce? Blend and freeze floppy herbs in ice cube trays. Drop a cube for a quick herby hit in sauces, soups, or purees. But if I'm being honest, my freezer is prime real estate, so I rarely use it for this application.
What's the best way to defrost meat?
The best way to defrost meat is covered and in the fridge. This is the safest way to avoid harmful bacterial growth. But absent-minded people forget to heed your requests to pull things from the freezer. If you are one of those folks and need a quick thaw method:
1. Make sure the product is wrapped (or in a tightly closed zipper lock bag)
2. Place wrapped meat in a large bowl under running cold water. Never thaw under hot (or even warm) water. This will cause a wide variance in temperature, where the outside will be in the temperature danger zone (temperatures that promote bacterial growth) while the inside is still frozen. Big no, no!
I never thaw in the microwave. I don't care how many defrost settings there are.
Is a VitaMix worth the price?
Yes. Next question.
The VitaMix is unrivaled in its blending capabilities (#notsponsored, but hit my up VitaMix). The efficient, powerful motor can turn whole grains into flour, vegetables into smooth purees, and even heat up liquids into hot soup. That silky smooth texture that many fancy restaurants boast? The secret ingredient is the almighty VitaMix. I also appreciate how easy it is to use, no extra buttons and just one dial for speed. Less buttons mean fewer opportunities for electrical malfunctions. Not everything needs Wifi to function.
I don't drink. What can I use instead of wine?
Okay, you will lose the alcohol soluble flavors that are only unlocked by cooking with booze. However, the acidic and sweet notes provided by wine can be approximated with other ingredients. Using red and white wine vinegar is an option, but make sure you dilute it first. Otherwise, your dishes might be overwhelmed by the extra acidity. Cranberry, pomegranate, and other fruit juices, bring a layer of sweetness and acidity that mimic some lighter wines. They also add an entire new layer of flavor on their own. Start with it sparingly to not overwhelm your dish with sweetness when using juice. Go slow and taste along the way until you find a ratio that you are happy with.
How do you save seized chocolate?
Seized chocolate is no fun. It turns from luscious, flowy, molten goodness to chalky, stiff, and grainy when it enters this state. This happens when tiny bits of moisture (ie: water) interact with melted chocolate. This is why there is so much emphasis on making sure that your bowls and tools are bone dry when working with chocolate. This can be fixed with the addition of even more moisture. You won't be able to use the chocolate in the application as initially intended. Still, it means the chocolate doesn't end up in the trash.
When dealing with seized chocolate, add enough hot cream to fully melt it. Now it's ganache! Ready to chill and scoop into truffles. Or you can add hot milk for a steamy cup of hot cocoa. You can even add boiling water to transform it into a quick chocolate sauce. Change out the hot liquid to fit whatever backup application you are looking for. Whichever liquid you go for, the process is the same. Add enough and stir until the chocolate fully melts into its recognizable smooth and glossy self again.
The number one most frequently asked question is…
How do I season a cast iron skillet?
Read all about it here!
Hit me with more q's, and I'll answer them the next time I can't sleep!
BYE!