Cooking Recipe Seal Online

Cooking Recipe Seal Online – While it may be a popular technique, grilling isn’t the only way to make a tasty, juicy steak. Whether you don’t have room for charcoal or gas, or it’s just too cold to go outside, you should know how to cook a steak in the oven so you can satisfy your cravings any time of the year. For our preferred method, you only need a cast iron skillet, but a meat thermometer will help. With these tips in mind, you’ll hit any steak recipe out of the park.

The best way is to quickly find a large, hot cast iron skillet (or other heavy, oven-safe pan) before you finish it in the oven. This works for all kinds of steaks – NY strip, filet mignon, flank steak, you name it. While it’s best for thick cuts, it also works for thin cuts (just trim them down!) and is the easiest way to achieve a juicy steak that has a perfectly dark, crispy exterior.

Cooking Recipe Seal Online

Loren Cecil joined the Good Housekeeping team as a freelance assistant in November 2021 after interning at the Test Kitchen in graduate school. He holds a bachelor’s degree from Tulane University and a master’s degree in journalism from NYU. His adventurous mother and four years in New Orleans developed his passion for food and cooking, which he used to work door-to-door for the Department of Food.

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Kate Merker (he/she) is the Chief Food Officer of the Hearst Lifestyle Group and oversees the team that produces food content for various Hearst titles including

. He has nearly 20 years of experience in food media and previously worked in some of New York’s top restaurants.

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Keo Me Xung Dau Phong Gung (Chewy Ginger Peanut Sesame Candy) by Doris Hô-Kane, founder of Vietnamese American bakery Bắn Bè in New York City, evolved from the version she grew up with.

More than 1 billion people around the world celebrate the Lunar New Year. Before the coronavirus pandemic, it was known as the world’s largest annual migration, with people traveling home for family reunions and festivals.

While the Lunar New Year is generally represented as a Chinese holiday, the tradition goes back much further. Celebrated as a spring festival in many Asian countries, Lunar New Year signifies and symbolizes a hopeful transition from cold winter to a season of renewal. Of course, food plays an important role.

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For the Vietnamese Keo me xung, which means “first morning feast,” families prepare bánh chung, a bowl of sticky rice, and mut tet, a tray of sweets, and place them on the family altar as a sign of respect for the father. . In Korea, the three-day Seollal festival is marked by father-worship rituals, including eating tteok guk (rice bread soup), which officially celebrates the new year, with hopes for another auspicious year. The raw fish dish yusheng, also known as “prosperity salad”, is traditional at Chinese festivals in Malaysia and Singapore, while kue nastar (monkey cakes) are eaten during Tahun Baru Imlek, a New Year festival in Indonesia. In Taiwan, families gather around hot pot, the perfect meal for bonding around the table.

Despite its ancient origins, the Lunar New Year has endured as a traditional and deeply personal celebration in and among Asian countries. Some of the world’s biggest Lunar New Year celebrations take place outside of Asia, with one of the most notable being in San Francisco. While adults have passed on the holiday’s rich customs and traditions, the children of immigrants are giving way to modern celebrations in the West that blend past and present. Although not identical to the celebrations of their elders, their celebrations are fiercely dedicated to the preservation of their cultural heritage, with common themes of living together with family and friends, enjoying food and, above all, honoring fathers.

Here’s a look from five chefs from five Asian cultures on what the Lunar New Year means to them and what recipe best represents their celebration.

Mut tet, a tray of beautiful candied fruits, vegetables, fruits, seeds and other candies, is the centerpiece of every celebration of Tet, the Vietnamese New Year. Doris Hô-Kane, founder of the Vietnamese-American bakery Bên Bè in New York, vividly describes her childhood mut tet: a delicious mut tec (candied kumquat) with cut-out eyes, flattened trai hong (Fuyu persimmon) and doodles of candied coconut, painted in pink and green color. Eating sweet foods on the first day of the lunar year is ripe for symbolism, he explained.

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Doris Hô-Kane, founder of Vietnamese-American bakery Bán Bè in Brooklyn, New York, based her chewy sesame candies on the one she loved as a child, but added ginger and a hint of orange peel.

“All this wonderful, beautiful, sweet beauty shows the love of our ancestors, the coming of spring, good luck, happiness and growth,” he said. “My favorite memory is my ba quội [mother’s mother] lighting incense at the altar, jasmine smoke covering her face and the candy and food she worked so hard to make.”

For his mut tet, Hô-Kane created keo me xung dau phong gung, a chewy sesame candy adapted from the tribe he grew up with. His family always bought it, but he decided to make his own and make it less, adding ginger and a hint of orange.

“In my family, oranges are an important part of the five-fruit tray on the altar during Tet. In Vietnamese, we say: ‘Ăn qua nho ke tro ng cay’ [‘When you eat fruit, you should think of a grown man’] to remember where our food comes from. It’s an important reminder. I always try to combine fruit with the things I do.”

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She sees her work as “personal healing for me as the daughter of boat people. Being able to talk to aunties every day is incredibly motivating. An honor too. “

Hô-Kane’s duties of care include protecting the customs and ethics of her upbringing for her three young children.

“For Tet, we do short versions of everything my parents and grandmother used to do. We always give lì xì [lucky money] but ignore the game. We make bánh chung [sticky cake], but instead of cooking for seven hours, we use an Instant Pot. We do mut and keo, but we don’t put a lot of food on the altar. It has a mini Tet in the style of a Brooklyn brownstone. I try to preserve and pass on these traditions and customs to my children, but as a first generation Vietnamese American, I have done a mixture of things. I hope my journey also celebrates the importance and significance of the Lunar New Year. “

During Seollal, the Korean Lunar New Year, families honor elders, past and present. The three-day holiday is dedicated to sacred rituals based on ancestor worship, such as the celebration of Jesa, which is believed to strengthen the bond between the living and the deceased. Jesa rituals vary from family to family, but usually include a festival prepared by the women in the family.

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James Park calls his mother’s tang-guk, a sweet meat and daikon soup, a “staple” on the family’s Korean jesa table. Park, shown with a plate of the popular Korean seaweed rice rolls known as Eel Kimbap, is a video producer at Kitchen.

“My aunts and my mom… spent their days preparing all kinds of jeons [Korean savory pancakes] and other dishes for Seollal jesa,” said Park, a Kitchn video producer. “I love smelling the perfumed oil whenever I go to my cousin’s house during this time. After the first Jesa in the New Year, my brother and I visit the houses of distant family members and participate in their Jesa.”

The Park family comes from Gyeongsang Province in the southern part of the Korean Peninsula, which borders the East Sea. According to Park, a spicy beef and daikon soup called tang-guk is an “essential ingredient” on his family’s jesa table.

“The recipe has several ingredients, but in the end it creates such a nice, comforting taste. The soup was definitely unseasoned, because nothing spicy was supposed to be on the jesa table. My mom isn’t much of a cook, so I don’t have many meals that I want from my mom. But this soup is one of the few

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