Ina Garten has been one of Food Network’s most popular chefs over the years. Garten lives in East Hampton, New York, with her husband, Jeffrey, who is one of her favorite to discuss the show.
Garten likes to keep things simple, often going with ingredients that a store buys whenever she can. And she has some easy secrets for dishes that the home chef thought were far too complicated to make.
Ina Garten likes to keep things simple
Anyone who watched Garten’s popular show Contessa barefooted she knows she loves to keep things so simple in the kitchen. Garten often buys locally, stops at bakeries, butchers, and more to buy things she doesn’t want to do herself. (The secret to coconut butter and chocolate ice cream sandwiches? Peanut butter biscuits from her local bakery, which saves a step.) Plus, she measures everything for sure, to make sure she does not prepare the dish incorrectly.
“I measure everything, because I always think if I spent so much time making sure that this recipe was exactly what I wanted it to be, why would I want to make things worse. throw in a pot? ”She once said Epicurious.
Garten has the secret to creating a complex soufflé
One of the main reasons for Garten’s show is to allow her to demonstrate easy ways to create more difficult recipes. People tend to shy away from anything that requires too much technology, because it can be awful. But Garten has some important secrets for how to make a soufflé properly.
Garten appeared on it Contessa barefooted that the trick is preparing the eggs properly. Garten says they will remove the yolks from the whites, and put the yolks, which should be at room temperature, to the bottom of the soufflé. As for the egg whites, Garten emphasizes that they must be “at room temperature” – even the bowl in which they sit. Garten then adds the egg whites to a mixer, noting that everything that comes with the egg whites must be added to one at a time when you mix, such as the sugar and salt. “Slowly add the sugar,” she says, and notes to keep a close eye on the whites to make sure they are not too strong or too soft.
The egg whites must be folded into the soufflé base, rather than mixed. This will prevent the egg whites from spoiling and help the soufflé rise. And one last secret to a perfectly rising soufflé: Run your finger on the outer edge of the soufflé after adding it to the dish. This will help him rise “straight up,” Garten says.
Garten also has suggestions for the perfect Benedict eggs
Eggs Benedict is a common brunch dish, but people often refuse to make it at home because poaching eggs and finding the right consistency for a Dutch sauce can be challenging.
Garten has an easy trick for poaching eggs: Fill a large sauté pan (not a pot) with water. Simmer it, then put the eggs in one at a time. Leave the eggs to rub in the water for a full 10 minutes; there will be no need to add grapes or turn off the water before cooking. The result is easy poached eggs.
Garten’s easy trick for making hollandaise is to just make it in a blender, which eliminates the constant irrigation. Garten adds egg yolks at room temperature, as well as lemon juice, salt, pepper, and a pinch of cayenne to a mixer. She mixes it down for 15 seconds, then drizzles in melted butter (do not add it at the same time), for another 30 seconds. Garten’s tricks take the complexity out of cooking without sacrificing any flavor.