Strawberry Granita Recipe

There is nothing simpler to make than a fresh fruit granita. For me, the only hard part is finding real estate in my freezer for the pan to stir it up in travel industry statistics.

But springtime means strawberries. And lots of ‘em!

Years ago, taste was hybridized out of commercial strawberries in favor of firmness for long-term storage, but many farmers are growing varieties of berries that have lots of flavor again. No matter where you live or shop, in supermarkets or greengrocers, you can determine quality by taking a big sniff. Where you find fragrance, flavor is sure to follow. And I find tossing strawberries in a bit of sugar and letting them stand for a bit releases their juicy sweetness and the berries become a rosy-red color.
Fraise des Bois

Granita is basically a shaved ice. No ice cream machine is needed. All you need is a fork. The mixture is simply raked while freezing. Once frozen, spoon the icy crystals over vanilla ice cream, or piled into a glass by itself, perhaps with a complimentary fruit sorbet, or maybe a dollop of sweetened whipped cream LED Dimmer.

?Strawberry Granita
?About 6 servings

?Adapted from The Perfect Scoop (Ten Speed Press)

?1 pound (450g) strawberries, rinsed and hulled
?3 tablespoons (45g) sugar
?1/2 cup (125 ml) water
?optional: 1 teaspoon fresh lemon juice

?1. Slice the berries into pieces. Toss the strawberries with the sugar and let stand for at least one hour at room temperature, or up to four hours. The strawberries will be very juicy and a lovely red color.

?2. Place a non-reactive shallow metal or glass tray in the freezer (a long, rectangular lasagna pan works perfectly, but you can improvise.)

?3. After one hour, puree the strawberries and their juices with the water in a blender. Taste, and add a squirt of fresh lemon juice if desired. At this point, if you want to strain out any seeds, you can Information Security. (I do.)

?3. Pour the mixture into a shallow pan in the freezer. Check after 30 minutes. As the mixture begins to freeze, use a fork to scrape the frozen puree that froze around the edges into the center. Return to freezer.

?4. Check the granita every 30 minutes, and scrape again as before, perhaps with a bit more vigor as the mixture hardens. It should take about 2 hours of freezing and scraping to finish completely.
posted by Vulgar actors at 13:34| Comment(0) | dc gear motors | 更新情報をチェックする


How to Sous Vide Anything: 10 Cooking Experiments, From Pork Belly to Quesadillas

I'm not much for science.

I understand the merits of it and I appreciate the lifestyle it's helped me facilitate -- iPhones and vaccinations are chill -- I'm just not down for active participation.

Maybe I failed too many 8th grade science experiments. I'm still the only person in the history of my middle school to use both the chemical shower and fumigation hood in the same class period. Hopefully that record never gets broken, I have a weird amount of self esteem attached to it.

I was naturally skeptical when I watched the Nomiku Kickstarter video. A wi-fi capable immersion circulator for the home cook? Stay out of my mouth, science.

But when I saw what people were doing with it: perfectly rare steaks, custardy egg yolks, and messing around with a blowtorch, I knew it would be the best way to reintroduce myself into the scientific community.

I took 10 almost completely random food items, vacuum sealed them, and threw them in the Nomiku with one question in mind: Will it sous vide?

1) Pork Belly: YES

Obviously pork belly will sous vide, but I needed to ease myself into this, Ben Franklin didn't invent electricity in a day. I took a 2 lb slab of pork belly, seasoned it liberally with salt, pepper, and lemongrass then vacuum sealed it and threw it in the Nomiku at 180 degrees for 12 hours. After that beautiful hunk of fatty pig meat came out of the water bath, I lacquered it in gochujang and broiled it for 5 minutes until the fat was crispy. Resoundingly successful.

2) Doritos Crusted Egg Yolks: YES
This was another no-brainer, but I refuse to pass up an opportunity to crust animal products in snack foods. Throw three eggs in the Nomiku for 1 hour at 145 degrees, then separate out the yolk which will be relatively solid at this point, because science. Coat the yolk in flour, egg, and Doritos crumbs, then fry at 375 degrees for 30 seconds. The result is what dreams are made of. If we start a petition I think we can get Taco Bell to add these to their breakfast menu.

3) Cheese Stuffed Burgers: YES
Everyone knows you can sous vide a killer burger, but what happens when it gets stuffed with goat cheese and jalapenos? Greatness happens, that's what. I cooked the burger at 145 degrees for an hour then pulled it out and seared it in a screaming hot pan for 30 seconds on each side. The mild heat of the Nomiku melted the goat cheese without it becoming grainy and it preserved the brightness of the jalapenos. Nailed it.

4) French Fries: NO
I cut two peeled russet potatoes into batons, vacuum sealed them with chopped garlic, salt, and rosemary, then threw them in the Nomiku for 45 minutes at 185 degrees. I thought -- and in hindsight this is incredibly stupid -- that I could crisp them up with a blowtorch, but my poor understanding of logic and science left me with perfectly cooked but heavily butane infused potatoes.

5) Nachos: YES
I'm always looking for the perfect way to melt cheese on my nachos, and what better way than sous vide? I vacuum packed corn chips, sharp cheddar, and pickled jalapenos then threw them in the Nomiku at 165 degrees for 30 minutes. The result was pretty incredible; the jalapeno flavor was distributed all throughout the chips and the cheddar was perfectly melty. But, a little caveat, the vacuum sealer caused a heavy amount of chip breakage.

6) Cookies: NO
It just didn't work. I don't know why either. I left the cookie dough in the Nomiku for 2 hours at the maximum temperature and the dough only got to a flaccid medium rare. It was delicious, don't get me wrong, I'm not the kind of person who turns down cookie products of any kind, especially ones stuffed with Cap'n Crunchberries and white chocolate chips, but this was a largely a failure. The main thing I learned from these: blowtorches are really fun, and every home should have one.

7) Lean Pockets: YES
No more molten-on-the-outside, icy-on-the-inside Lean Pockets, EVER AGAIN. All you need to do is throw them in a vacuum sealer then sous vide for an hour at 165 degrees and finish with a blowtorch. I did one with the crisping sleeve and one without to maintain scientific control. Go ahead and skip the sleeve, all it adds is a slightly metallic, if not carcinogenic, flavor.

8) Rum Ham: YES
Vacuum sealing is the best way to infuse liquor into your foods, and with the gentle heating of your Nomiku you can ensure that none of those precious alcohol vapors escape during the cooking process. I vacuum sealed a 1 lb ham steak with 8 oz of dark rum then threw it in a 155 degree water bath for 20 minutes, just to bring it up to temp. Though this worked unbelievably well, it turns out ham soaked in rum tastes like poison. Maybe the world isn't ready to get drunk off meat.

PRO TIP: Light the ham on fire afterwards to make it edible again.

9) Pop-Tart S'mores: NO
I recently found out that some people make s'mores using graham crackers instead of Pop-Tarts. This is stupid. Graham crackers taste like sand, whereas Pop-Tarts taste like awesome. I threw marshmallows and chocolate in between two s'mores flavored Pop-Tarts then tossed them in the Nomiku for 30 minutes at 165 degrees. Though delicious, too much of the finished product was left on the vacuum bag to call this a real success.

10) 48 Hour Quesadilla: YES
Sous viding allows for the ultimate low-and-slow cooking experience, and though the mantra is normally reserved for large cuts of meat, why shouldn't cheese quesadillas get the same treatment? I threw a flour tortilla and half-cup of shredded jack cheese in the vacuum sealer and cooked it at 145 degrees for two full days, then pulled it out and blasted it with the blowtorch to get that signature quesadilla crispiness. It seems like an excessive amount of work for a cheese quesadilla, but taking shortcuts isn't my style.

Josh Scherer is a 5th year zero-time All-American at UCLA and is the author of the blog Culinary Bro-Down. He thinks cheesy gordita crunches make for a great mid-day snack, and his life's greatest achievement is eating at three Guy Fieri restaurants in one night. Loves Casey Affleck.
posted by Vulgar actors at 14:51| Comment(0) | hk 3g | 更新情報をチェックする




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