As it promised last week, Samsung has launched Food, a "personalized, AI-powered food and recipe" app in eight languages and 104 countries around the world. It draws on the food database of Whisk, an app Samsung acquired a few years back — and resembles a version of Whisk the company revealed last year. Given Samsung's large presence in kitchens with its smart fridges and other appliances, the release of a food and recipe app seems a logical step for the company.
The app allows users to search for recipes around the world, save them and make weekly eating plans. The company prepared over 160,000 recipes for launch, with that number set to increase down the road. Samsung Food can also be run on mobile phones and Samsung Family Hub smart appliances like refrigerators, while allowing users to manage ingredients, shopping, etc.
Samsung
Users can save recipes anytime, and the app analyzes them, standardizes the format and organizes them to create shopping lists based on the ingredients. It can also provide recipe recommendations based on available food items as managed by the user. It even has a "personalize recipe" function that uses the AI to alter recipes recipes and create vegan or vegetarian versions, for instance. "Users will even be able to create fusion recipes, such as Korean versions of Italian dishes, and adjust cook time or skill level of recipes," Samsung adds.
It uses AI to create recommendations for individualized daily meal plans based on dietary preferences and favorite cuisine types. Nutritional ingredient breakdowns can be viewed at any time, and users can add items to shopping lists and then send them straight to a retailer's e-commerce checkout. With connected cooking, it lets users preheat ovens, set timers and transfer cook settings to supported appliances via a step-by-step guided cooking mode.
Last week, Samsung said it hoped to secure a million users for the app around the world. While there are numerous recipe apps out there (Mealtime, Paprika, Yummly etc.), Samsung may have an edge with the millions of its smart appliances sold — making it a known quantity to consumers.
Samsung plans to add new features, like integration with Samsung Health to sync parameters like BMI and calorie consumption, while offering suggestions for diet management. The app will incorporate AI vision tech by 2024, allowing Samsung Food to recognize food items through the camera and provide details like nutrition information. Samsung Food is now available for download on Android and iOS.
This article originally appeared on Engadget at https://www.engadget.com/samsung-debuts-its-own-ai-powered-smart-recipe-app-104521190.html?src=rss
Never mind crafting custom sodas at the restaurant — technology will soon help you customize your dips, too. Kraft Heinz has unveiled a Heinz Remix dispenser that lets you customize sauces through a touchscreen interface. You choose from base sauces and then add one or more "enhancers" at your choice of intensity. If you want 57 Sauce with a strong jalapeño accent and a hint of mango, you can make it happen.
The company plans to test Heinz Remix at unspecified restaurants in late 2023 to early 2024. There's no mention of pricing, although it's safe to presume this isn't intended for home use. Like it or not, you'll have to settle for off-the-shelf bottles at home.
The machine's existence isn't surprising. Custom drink dispensers like Coca-Cola's Freestyle have led to increased business at restaurants. Kraft Heinz could boost its profits by selling more expensive hardware to eateries on top of the usual sauces. That, in turn, could squeeze out competitors that still use one-sauce-at-a-time systems.
This could also influence the sauces you buy at the grocery store. Kraft Heinz sees the Remix as an "insights engine" that will help the firm understand customers' flavor preferences. You might see combinations that are the direct result of data from restaurant guests. This won't necessarily replace in-house inventions, but it might help the brand keep up with (or set) trends.
This article originally appeared on Engadget at https://www.engadget.com/heinz-remix-is-the-sauce-dispenser-of-our-dreams-143330062.html?src=rss
The best kitchen gadgets make certain cooking tasks easier without taking over your drawers. What’s more, some of the most useful ones won’t break the bank. All the recommendations on this list are either products I use currently, or more affordable versions of something I decided to splurge on after years of cooking. Not every item is essential, but they’re all things I’ve come to appreciate when I need to get dinner on the table quickly.
Victorinox Honing Steel
There are few things worse than cooking with a dull chef’s knife. It’s unsafe and a waste of time. You need a way to maintain your blades, and a good place to start is with a honing steel. Contrary to popular belief, a honing steel won’t sharpen your knives; what it will do is realign the blade. With consistent use of one, you can get away with actually sharpening your blades once every six months to a year. Almost any model will do the job, but for an affordable option, consider the 10-inch Swiss Classic Honing Steel from Victorinox. It comes with a comfortable handle that makes mastering the motion of honing a knife easy. Best of all, it costs less than $30.
Lavatools Javelin
If you cook meat, you need to get yourself an instant-read thermometer. It will take all the guesswork out of braising, searing and roasting animal protein, making those dishes safer to eat and more delicious.
There are plenty of affordable instant-read thermometers out there, but I like the $27 Lavatools Javelin. It’s not the fastest thermometer on the market – taking about four to five seconds to deliver a temperature reading – but it’s accurate to within a single degree Fahrenheit. The Javelin is also magnetic, so you can stick it on your fridge or knife holder for easy storage. Best of all, the casing is IP65-certified against water and features an antimicrobial coating Lavatools claims will inhibit 99.9 percent of pathogen growth. Oh, and you can buy the Javelin in nine different colors, including a cheerful “Wasabi” green hue.
OXO Good Grips Food Scale
After an instant-read thermometer, one of the few items I think everyone should have in their kitchen is a food scale. I know what you’re thinking: aren’t food scales only useful for baking? The answer is no. They will streamline every aspect of your cooking by allowing you to do away with measuring cups, while also giving you more accurate measurements overall. A scale is also essential if you’re calorie counting or tracking your macros.
After trying a few different scales, I like this OXO Good Grips stainless steel model. At under $60, the OXO model is a bit pricier than other food scales but it comes with a few features that set it apart. The first is a handy pull-out display that makes it easy to read the scale even when you have a large bowl on top. Plus, it also comes with an imperial/metric toggle. It’s handsome, too, with a design that’s easy to clean.
Prepworks by Progressive Magnetic Measuring Spoons
I’ll admit, sometimes it’s not practical to use a food scale to sort out ingredients, and you need to turn to a measuring spoon. After owning a few different models over the years, I’ve come to swear by magnetic ones. They’re easier to separate and subsequently easier to clean. Prepworks by Progressive makes a thoughtfully designed set where each spoon features both a round and narrow end. The latter is perfect for measuring spices since it can fit in most jars.
Microplane Professional Series Grater
If you’re like me, you probably bought a box grater at the start of your cooking journey only to find out it’s terrible. I’m here to tell you there’s a better way to grate cheese and zest limes, and it’s called a Microplane. There are a few different variants, but they all offer the same advantages over a box grater. Being smaller, a Microplane is easier to maneuver over bowls and other dishes. As for what model to buy, I like the Professional Series line for its wide blade and clean design. For zesting, you want to go for the “Fine” model. The “Ribbon” variant is also great if you want to shave chocolate and cheese.
Zwilling Handheld Vacuum Sealer Machine
In the last few years, vacuum sealers have become affordable enough that most home cooks can add one to their kitchen. They’re a great way to reduce waste since meat and produce stored in airless bags will last longer. The right one can also help you reduce plastic waste. Zwilling makes an affordable handheld model that supports an ecosystem of reusable bags and containers that are also on the budget-friendly end of the spectrum. The bags are freezer- and dishwasher-safe, so you can easily sanitize them after storing meat in them. The only thing to complain about the Zwilling vacuum sealer is that it charges over micro-USB(!).
Zulay Silicone Utensil Rest
Before moving to Portugal, my neighbor gifted my partner and I a silicone utensil rest. Since then, this simple tool has been an indispensable part of my kitchen arsenal. Once you start cooking at the stove, it helps to have all your tools right in front of you. A utensil rest helps with that while reducing the amount of cleanup you have to do afterward. Once you’re done, you can just toss it into the dishwasher. Best of all, you can buy one for about $10.
Cuisinart Electric Kettle
While an electric kettle is nether essential for cooking or preparing tea and coffee, it can make both those tasks faster, safer and easier. You can spend a lot to buy a kettle with multiple temperature settings, but unless you’re a tea connoisseur, I don’t think that’s a feature most people need. Cuisinart’s JK-17P1 boils water faster, looks nice on a countertop, and best of all, won’t break the bank.
Crate and Barrel Salt Cellar
Shortly after reading Salt, Fat, Acid, Heat, and learning the importance of salting dishes from within, I bought my first box of kosher salt. I didn’t have a good way to store it at the time, so I used a small bowl whenever I went to cook. The problem with that approach was that the salt would dry out if I left the bowl out. A salt cellar solves that by adding a lid to the bowl. Crate and Barrel makes a nifty (and attractive) acacia wood model that comes with an attached lid so that the two parts never get lost or separated.
This article originally appeared on Engadget at https://www.engadget.com/best-cheap-kitchen-gadgets-130049897.html?src=rss
My dad bought me Breville’s Juice Fountain for a very specific purpose: to recreate the horse’s neck cocktail he’d enjoyed on a snowy evening at the High West distillery saloon in Utah. The drink calls for a quarter ounce of ginger juice, and if you’ve ever seen a knotty clump of said root, it doesn’t look like it would contain much liquid. That’s where the Fountain comes in – it extracts a waterfall from seemingly parched produce like it’s squishing grapes.
I make ginger juice in bigger batches, getting about five liquid ounces from eight ounces of ginger. Weight-to-volume conversions aside, that’s a pretty great ratio. It lasts a week or two in the fridge, so I can get a lot of horse’s necks out of a juicing session. The cocktail itself is bright, warming and spicy – and possibly my favorite tipple.
But I’m not drinking as much these days, so I’ve been using the Juice Fountain for healthier stuff that doesn't have bourbon in it… like straight juice. At first, I turned to the internet for recipes, but pretty quickly learned that throwing in whatever sounds good tends to have the best results. Carrot, ginger, lemon and orange together make something sweet and zesty that tastes and looks like a sunrise. Apple, kale, celery and lemon make a vivid green drink that reminds me of spring and feels like you’re drinking a cup of vitamins — if a cup of vitamins were delicious.
Photo by Amy Skorheim / Engadget
The appliance has two speeds: high for harder vegetables and low for softer fruit. Besides picking a speed, the only prep you need to do is to wash all ingredients and remove the peel and pith on citrus — no need to scrape the skin off ginger or remove the stalks from kale. Apples can even go in whole, as long as they fit down the impressively wide chute (though I usually core mine, out of an irrational cyanide paranoia).
Once the fruits and vegetables go in, the Fountain transforms them into juice in seconds, absolutely obliterating them with what I can only assume is a tiny jet-engine. Seriously, it sounds like an aircraft readying itself for takeoff; this is a daylight hours-only kind of machine. The motor is so powerful and the mesh/graters so robust that just the weight of a carrot or cucumber itself is usually enough to run it through the extractor. Even leafy kale only needs a light push from the plunger.
So yes, it does a great job of getting the most out of each piece of produce, but juicing still isn’t cheap. A big bunch of organic carrots and a few oranges quickly turn into a lovely neon drink, but there might be $6 worth of produce swimming in that cup. But hey, if it means my kid will drink eight ounces of a kelly green apple/kale concoction and ask for more, it’s worth it in my book.
When I first saw it, I was convinced the Fountain would be something I’d use once and never again after the tedium of washing its various intricate parts. And it does break down into quite a few pieces (seven to be exact), but taking it apart and putting it back together is completely intuitive. I don’t think I looked at the instructions since the first disassembly.
Cleaning the components isn’t hard either – as long as you do it immediately. If you wait until the pulp bits and juice spray have hardened, you’ll have to put in some muscle and fuss to get it sparkly again. The hardest part to wash is probably the mesh-and-grate extraction basket. Breville supplies a scrub brush for the job, but I promptly lost that. Turns out a standard dish brush and warm, soapy water do a great job of removing apple, carrot and all other remnants. A few of the parts are dishwasher safe, but others aren’t. I figure if I have to hand-wash some, I may as well do them all.
Photo by Amy Skorheim / Engadget
The only other thing that gave me pause was the pulp. Liquid health pours from one side of the machine, but a pile of fluffy plant matter kicks out the other. The first time I saw it I had to wonder what the heck I was supposed to do with all of that. I tried a few muffin recipes that call for juicer pulp, but they didn’t turn out well. (I blame my baking skills, not the directions.) I still believe I’ll find something that works, but I have to experiment more.
So far, my favorite solution is adding the fluff to my weekly batch of breakfast smoothies. My advice if you do the same: don’t include any ginger pulp – if you do, it’ll be the only thing you taste. Citrus leftovers are also pretty overbearing and bitter. Fluff from apple, celery and carrots have the most neutral flavor and go nicely in a morning shake. Of course, I still always have way more byproduct than I could possibly use, so I just compost the rest.
At $180, it’s not the cheapest kitchen appliance you can buy, but it’s far from the most expensive. Even though mine was a gift, I feel like it’s worth its price tag. Design-wise, the Fountain follows the silvery, matte aesthetic Breville tends to give its kitchen appliances, a look that’s neither too modern or overly retro. It has lovely curves and a graceful, tower-like profile. But thanks to the aforementioned jet engine, the Fountain isn’t small. My tiny kitchen has no space to store it on the countertop, so when it’s not doing its juice thing, it lives up in a cupboard. Honestly, it’s a pain to get down. But I’m happy (and healthier) every time I do.
This article originally appeared on Engadget at https://www.engadget.com/breville-juice-fountain-plus-irl-150059913.html?src=rss
The Instant Pot is one of those rare kitchen appliances to reach not just cult status, but broad mainstream appeal. An “all-in-one” multicooker that promises to replace a rice cooker, a yogurt maker, a slow cooker and more, the Instant Pot has risen to fame in part thanks to its versatility and also the fact that it’s a good electric pressure cooker. This lets you cook food at an accelerated rate — think pulled pork in an hour, or chicken curry done in 10 minutes. And because it’s electric, you just press a few buttons and walk away without having to keep an eye on it.
It’s no wonder why the Instant Pot has become a favorite among home cooks, even those of us on the Engadget staff. Not only have a few of us bought it for ourselves, we've recommended it in past gift guides. Sure, it's not a gadget in the traditional sense (although there is a WiFi-connected version with an app), but it does have a lot of crossover appeal thanks to its promise of all-in-one efficiency.
But what do you do when you get one? With so many recipes on the internet and so many different things you can do with it, where do you even start? In this guide, I'll attempt to give you a primer on the first steps you should take when you get one, some tips and tricks on how to use it and a few favorite recipes and source links. A lot of this comes from personal experience; I've been an Instant Pot owner for a few years. I'll also note that the listed recipes reflect my own taste, but hopefully this guide will provide a good start for your own culinary adventures.
How Instant Pots work
For the uninitiated, the Instant Pot is an "all-in-one" kitchen gadget that promises to replace a rice cooker, a yogurt maker,a slow cooker and more. But the real reason the Instant Pot has risen to fame is that it's also a very good electric pressure cooker. This lets you cook food at an accelerated rate; imagine pulled pork in an hour instead of five or a chicken curry done in 10 minutes. And because it's electric, you just press a few buttons and walk away. Unlike a stovetop pressure cooker, there's no need to keep a constant eye on it.
There are several Instant Pot models to choose from. Some of the lower-end ones lack the yogurt mode, and a couple of the higher-end models have extra features like sous-vide cooking and canning, but all of them have the pressure cooker function, and indeed, much of this guide focuses on that.
Which Instant Pot model is right for you?
Best for most: Instant Pot Duo (6-quart)
There are several Instant Pot models to choose from. Some of the lower-end ones lack the yogurt mode, and a couple of the higher-end models have extra features like sous-vide cooking and canning, but all of them have the pressure cooker function.
The Instant Pot Duo strikes the right balance of features, size and power for most people. It has pretty much every function you’d want, including modes for sauté, slow cooking, yogurt making and of course pressure cooking. We find that the six quart model is perfect for a couple who likes to meal-prep or have leftovers, or for a family of four.
Best for single users: Instant Pot Duo (3-quart)
Living by yourself? Then you might want to scale down to the three quart model, which has most of the same features as the six-quart model, except in a smaller footprint.
Upgrade pick: Instant Pot Pro
The Instant Pot Pro is designed for enthusiasts, offering an assortment of upgrades over other Instant Pots. The inner bowl has an extra thick bottom that can go on the stove, plus it has handles so it’s easier to lift. It comes with 28 customizable programs for different foods, and there are five favorites buttons that you can assign to frequently used settings. The steam release switch has also been upgraded to reduce noise and splatter, and there are even steam release reminder alerts with 5- and 10-minute pre-sets. The Pro is also one of a few Instant Pots that’s compatible with an optional QuickCool lid, which helps you release pressure faster.
If you want WiFi: Instant Pot Pro Plus
The Pro Plus includes many of the same features as the regular Pro, except it has WiFi connectivity as well, which allows it to control with a mobile app. This lets you release the steam remotely, or schedule when you want to do it after the cook is done.
A brief word on other Instant Pot models:
The Duo Plus is an upgraded version of the Duo Series. It has two additional functions: sous vide (for temperature-controlled cooking) and sterilizer (a steam shortcut for sterilizing items like baby bottles). There’s also a cooking progress status bar plus an anti-spin design that keeps the inner pot in place when you’re sauteing.
The Duo Crisp + Air Fryer is basically an Instant Pot that comes with an additional lid that adds dry-heat cooking methods like baking, broiling, dehydrating and of course air frying. There’s also a $200 Pro version that pairs the air fryer lid with the Pro model mentioned above.
The Instant Pot Max is best if you’re really into canning your own foods. It’s the only one that’s capable of reaching 15 PSI, which is needed for pressure-canning.
The Star Wars Instant Pots are a great choice for avid Star Wars fans or anyone who appreciates novelty appliances. They’re really just rebranded versions of the Duo, with the same exact functionalities and features. They come in five iterations: Little Bounty, Darth Vader, Stormtrooper, BB-8 and R2-D2.
What about sous vide?
If you’re interested in trying sous vide but don’t want to make an investment in a standalone device, then the Instant Pot Pro, the Duo Plus, the Pro Plus, the Duo Crisp or the Max are good choices.
Getting started
The Instant Pot has three parts: the housing with the cooking element at the bottom; the stainless steel inner pot; and the lid, which comes with a sealing ring plus a steam-release valve. Setup is as easy as putting the inner pot inside the housing and plugging it in. You'll also want to attach the tiny condensation collector on the back if the instructions call for it.
The first thing to do is a "water test," which not only helps familiarize you with the basic pressure cooker features, but confirms your appliance is in proper working order. To do this, put three cups of water in the pot, twist the lid on — it'll make a sound when it's locked in place — and set the pressure cooker on high for two minutes. The way to do this varies from model to model; on the Duo machines, you'll have to press Manual, select High, then dial down the time to two minutes. On something like the Ultra, you just need to go to the Pressure Cooker menu, dial it to two minutes and select High.
Then, make sure your valve is set to "Sealing" so that the Instant Pot can build pressure. On the Duo machines, this means rotating it so the arrow points up, while on the Ultra, the valve will automatically be set to Sealing. Finally, press "Start." The Instant Pot will then build up that pressure to High, maintain it for the set two minutes, and then stop. In some cases, you'll hear hissing and see steam coming out of the Instant Pot. This is totally normal. You'll know the Instant Pot is under pressure when the float valve pops up and the hissing quiets down.
The lid cannot be opened when the Instant Pot is under pressure; you must depressurize it first. Once the cooking is done, you can let the pot naturally depressurize (also known as "Natural Release"), which simply means leaving it alone for 20 or so minutes until the float valve comes down.If you don’t want to wait that long, you can do a manual release (also known as "Quick Release") by switching the valve to "Venting." To do that on the Duo models you rotate the valve; on the Ultra, press the steam release button on top. This method will release a lot of steam, so I suggest doing this under a range hood if you have one. Again, once the float valve comes back down, you'll know the Instant Pot has been depressurized.
Doing the water test teaches you the basics of sealing the Instant Pot, setting it and depressurizing it. Plus, if anything goes wrong along the way — especially if it doesn't seal the pressure — you can call the retailer or manufacturer to troubleshoot or ask about a return or exchange. It's a step that many people skip, but I recommend it for beginners.
Instant Pot accessories
The Instant Pot is ready to use right out of the box, but if you want to get even more functionality out of it, then you might want to consider some accessories. The following are just a few suggestions that we think will elevate your Instant Pot experience.
Tempered glass lid
The main reason to get an Instant Pot is to use it as a pressure cooker, but it has other functions too. If you want to use it as a slow cooker or you simply want to keep your food warm, you’ll want to invest in a tempered glass lid like our Editor-In-Chief Dana Wollman did. This lid is also a good way to keep your food covered if you want to transfer the inner pot to a table or in the fridge.
Steamers/PIP
Steaming food in the Instant Pot is quick and easy, but you’ll want specific equipment to get the job done right. Instant Pot makes two styles of silicone steamers; one is a stacking model that you can use for dumplings or fish, and another is a collapsible one that is ideal for batch-cooking vegetables. If you need even more capacity, we recommend this Hatrigo mesh steamer basket.
Along your Instant Pot discovery journey, you might come across a phrase called “PIP cooking.” This stands for Pot-in-Pot and involves putting another vessel inside the Instant Pot. This method is great if you’re cooking foods that don’t contain liquid (such as cheesecake) or you simply want to cook in smaller quantities. One of our favorite accessories for this is the Aozita Stackable Steamer, which not only acts as a steamer, but also contains tiered containers so that you could cook multiple foods at once.
Sealing ring
If you use your Instant Pot for both savory and sweet applications, then we suggest getting extra sealing rings so that the odor of one doesn’t affect the other. You don’t really want your cheesecake to smell like pulled pork or vice versa.
Air fryer lid
As the name suggests, the Instant Pot Air Fryer Lid essentially turns your Instant Pot into an air fryer. It’s a good option if you don’t want two appliances taking up space on your kitchen counter, and this add-on does a decent job of “air frying” foods. Still, the Lid really only works for small batches as well as smaller pieces of food. Even a hot dog is too large to fit inside the air fryer basket.
If you’re going to use the air fryer lid to add roasting and broiling capabilities to the Instant Pot — so you can brown a roast chicken or melt the cheese on a lasagna, for example — then it’s not a bad option. But as far as air frying goes, I’d recommend saving up and investing in an actual air fryer instead.
Tips and tricks
Don't worry about all the buttons
When you first get the Instant Pot, you might be overwhelmed by all of the different buttons on the front of it. There are ones that say "Meat/Stew," "Chili/Beans," "Multigrain," "Egg" and even "Cake." With the exception of a few, most of these are simply shortcuts that Instant Pot programmed ahead of time. You might never need to use them.
The most important buttons to know are "Sauté," which (as you might expect) lets you sauté things in the pot, and the aforementioned "Manual" or "Pressure Cooker" function. The rest are pretty superfluous, with the exception of "Keep Warm," "Cancel" and non-pressure cooker functions like the "Slow Cooker" or "Yogurt" (which helps maintain the cultured milk at a specific temperature).
Add at least half a cup of liquid, and don't go over the maximum
One of the things you'll learn about pressure cooking is that you don't need to add as much liquid as you would in regular recipes. But you'll still need to add some because the pressure cooker requires moisture to build that pressure. Otherwise, the Instant Pot could overheat and show an "OvHT" or “BURN” error on the display. On the other hand, you shouldn't fill it up beyond two-thirds capacity, which is handily marked on the inside of the inner pot. The Instant Pot probably won't explode on you — it has a lot of safety features to prevent that — but you probably shouldn't test its boundaries.
Cooking times aren't always accurate
Setting the pressure cooker timer for two minutes doesn't mean the entire cooking time is two minutes. You have to take into account the amount of time the Instant Pot needs to come to pressure and the time it'll need to depressurize. The more stuff you have in the pot (and the colder it is), the longer it takes. Because of that, a "five-minute" chicken curry could really be more like 10 or 15 minutes from start to finish.
Clean it carefully and frequently
The inner pot is dishwasher safe, which is convenient, but the rest has to be cleaned by hand. Also, don't make the same mistake I did and accidentally spill something hot directly on the cooking element. The outer shell is hard to clean because you can't put it in the sink — electricity and water don't mix, after all — and you risk damaging the appliance. As for the lid, hand wash it after every use. You'll also notice after a while that the sealing ring — the rubber/silicone gasket on the inside of the lid — might develop a smell as it absorbs the scent of the food you're cooking. I recommend soaking it in a vinegar solution, or you could also put it on the top rack of your dishwasher.
You can't cook everything with it
Sure, you can cook everything from dog food to jam in the Instant Pot, but it's not a miracle worker. You can't deep fry in it. You can't bake a pie in it. Don't be ridiculous.
Recipes and guides
Now you're all ready to cook, and you're probably dying to know what to make in it. Due to the popularity of the Instant Pot, you'll find no shortage of cookbooks and recipe tutorials online. The Facebook group I mentioned is a good place to start, and there are countless YouTube tutorials as well. Here are just a few of my favorite resources:
Amy and Jacky are part of the OG Instant Pot community, and their site is great for beginners. Not only will you get the low-down on the aforementioned water test, but you'll also get great recipes for bone broth, "fail-proof" rice, yogurt, cheesecake and more.
Whether or not you're into the "paleo" lifestyle, you'll like Michelle Tam's list of Instant Pot recipes. Pressure cookers are great for shortening the amount of time for cooking braised meats, and she has a lot of recipes that cater to your inner carnivore. Her Instant Pot pulled pork recipe is still my go-to, and the short ribs are great as well.
My personal favorite site for pressure-cooker recipes is probably Serious Eats. All of these recipes are fantastic. I've tried the chicken stock, the mushroom risotto, the chicken pho, the chicken and chickpea masala, and they've all been outstanding.
Another personal favorite is The New York Times’ Cooking section, which has a list of wonderful pressure-cooker-friendly recipes. My favorites are from Melissa Clark, who has written two Instant Pot cookbooks: Dinner In an Instant and Comfort in an Instant. There's a recipe in Comfort in an Instant for spaghetti and meatballs that I was hugely skeptical of but turned out to be one of the most remarkable things I've ever made. I also love the recipes for chicken korma and shrimp biryani.
Other sources
Here are a few other guides that I found very useful in my own Instant Pot journey, and they contain links to many more recipes and sites than I have space for here:
With all of this information in your arsenal, you should have no fear in picking up an Instant Pot. Thankfully, not only is the base model pretty affordable at less than $100, Amazon frequently puts it on sale either on Prime Day or on Black Friday. So if you haven't bought one just yet, it's not a bad idea to wait until one of those times of year to get one at a deep discount. And when you do, come on back here, read through the guide once more and venture off on your own pressure-filled culinary adventures.
Images: Detroit Free Press via Getty Images (First Instapot); Portland Press Herald via Getty Images (Instapot / chopping board); Boogich via Getty Images (cooking)
This article originally appeared on Engadget at https://www.engadget.com/instant-pot-guide-131534709.html?src=rss
Cooking via “sous vide” might sound complicated and intimidating, but it’s actually a lot easier than you might think. French for “under vacuum,” “sous vide” simply translates to immersing vacuum-sealed food in a temperature-controlled water bath until the food is cooked to your liking. Instead of worrying about whether a steak is medium rare or whether that chicken breast will be dry, you can just dial in your desired temperature, wait a few hours, and you’ll get perfect results without the guesswork.
Though sous vide cooking was once the province of professional cooks with expensive equipment, affordable options are now widely available. Wand-like immersion circulators have made sous vide cooking accessible to home chefs for several years now. And, like a lot of kitchen tools now, many sous vide devices even have companion apps and WiFi connectivity that make the process even more automated. If you’re curious about giving sous vide cooking a go, we’ll walk you through the process of choosing the right machine for you and share some of the tips and tricks we’ve learned through our own experiments.
How to pick a smart sous vide machine
If you’re going to choose a sous vide machine, we definitely recommend getting a smart one, which means it either has Bluetooth or WiFi capabilities (or both). That’s because this often adds a whole lot more features than you might otherwise have. We suggest getting models with a companion app that will help you set up and monitor your sous vide temperature remotely. Bluetooth-only models work when you're within 30 to 40 feet of the cooker, while those with WiFi let you supervise your food from anywhere in your home, or as long as you're on the same network. We also tend to prefer apps that come with recipes already on it, especially if you’re new to sous vide cooking and need some help getting started.
Other factors to consider
At a minimum, the other items you need to cook sous vide are a large metal pot (big enough to fill with water) and zipper-lock freezer bags to put the food in. Alternatively, you can use reusable silicone bags such as these from Stasher. Rather than using a vacuum sealer to get rid of air, you would use the water displacement method: Immerse the bagged food in the water while partially unsealed, and water pressure will push the air through the opening. Once everything is mostly underwater, you can seal the bag and it'll stay submerged.
If it still floats, you can stick one or two spoons in the bag, and that will hopefully weigh things down. (J. Kenji Lopez-Alt from Serious Eats also suggests using a large binder clip attached to the bottom of the bag along with a heavy spoon.) If you're concerned about water getting in the bag, you can attach the bag tops to the pot with binder clips, thus keeping the bag upright.
If you're really serious about sous vide, you might want to invest in some specialty equipment. Instead of pots, for example, you could opt for large restaurant-grade plastic containers by Cambro or Rubbermaid. Not only is plastic a better insulator than metal, but there's generally more space for more food, which is handy when you're cooking for a crowd.
Whether you use a pot or a plastic container, it's best to cover the vessel with plastic wrap when cooking for long periods, to keep evaporation to a minimum. Some companies, like Chefsteps, offer custom silicone pot lids that are made specially to accommodate their sous vide cookers. Alternatively, Lopez-Alt offers a much cheaper and more ingenious solution: cover your water in ping pong balls. They'll slow down evaporation.
Additionally, while zipper-lock bags work well for most tasks, it's still not a bad idea to get a vacuum sealer along with thicker plastic bags designed specifically for sous vide. For one, this lets you sous vide vegetables or braised meats, which typically require a higher temperature. (Zipper-lock bag seams might fail when it's that hot.) This also lets you freeze a bunch of food, vacuum seal them and sous vide packets straight from the freezer, which is convenient for batch cooking.
You likely already have this at your disposal, but another handy tool is a good skillet to sear your meat. That sous vide device might be able to cook your steak to medium rare, but it won't be able to brown it. A cast iron skillet, on the other hand, will. You could also consider a torch like the Bernzomatic TS8000, and we've seen others use a Searzall — but a cast iron skillet is far more affordable than either option. Of course, if you have a grill, you can use that too.
There are other miscellaneous items that could prove useful. Lopez-Alt likes having a pot lid organizer immersed in the container to help separate several submerged bags. If you want to make custard, yogurt or breakfast cups with your sous vide cooker, you should get yourself some mason jars too.
One more indispensable item worth considering: a trivet to rest your water vessel on so you don't destroy your countertop.
Sous vide recipe resources
Since affordable sous vide cookers have been in the market for a few years now, there’s no shortage of recipes and guidelines online to help you figure out what to do with your newfangled kitchen gadget. The links below are some of our favorites, though bear in mind that a lot of this is based on personal taste. Your mileage may vary.
It only makes sense that the maker of one of the most popular sous vide machines also has a deep library of sous vide recipes. If you're ever at a loss as to what to make via sous vide, simply peek at this website, where you can search for recipes from professionals and amateurs alike.
We've mentioned it several times here already in this guide, but Serious Eats truly is a remarkably useful resource for all things sous vide. Its guide to sous vide steak is a favorite among Engadget staffers, as is its take on slow-cooked sous-vide style eggs, which results in some of the best eggs I've ever had.
Years before making the Joule, Chefsteps made a name for itself as a cooking school with a heavy emphasis on food science, tech and molecular gastronomy. That's probably why the sous vide recipes from Chefsteps are some of the more creative ones we've seen. One recipe, for example, teaches you how to make that perfect chicken breast along with the perfect accompaniment for said chicken breast — perhaps a crunchy apple fennel salad and a buttery carrot puree. Other favorite recipes include wonderfully tender salmon filets, juicy pork chops and Chefsteps' own interpretation of the "sous vide egg bites" you sometimes find in certain Starbucks shops.
This is actually a cookbook from the people behind the Nomiku WiFi sous vide machine (which has since been discontinued), but the recipes in it will work with any sous vide device. Not only does it have beautiful photographs, but it also offers fantastic recipes like jerk chicken wings, duck confit and chocolate pots du creme.
Aside from immersion circulators like the ones mentioned here, you could also opt for multi-purpose appliances that offer sous vide-like functions. Several Instant Pots, for example, offer such a feature. Unfortunately, however, they do not circulate the water like the aforementioned immersion circulators, and the temperatures aren’t quite as precise (which is a definite downside if you need something cooked to a specific temperature). But if you don’t really care about that, or you just want to dabble occasionally in sous vide, this might be a viable option.
If you’re dead set on a multi-tasking appliance and you have the money to spend, consider the Anova Precision Oven. Thanks to its use of steam, you can indeed use it to cook foods via sous vide but without the need for plastic bags. It also uses a fan to circulate the moist air around the food and a probe thermometer helps keep foods at a precise temperature. And, of course, the Precision Oven can be used as a regular oven as well, and is great for baking breads and bagels. It is, however, quite expensive at $700 and takes up a lot of counter space.
Images: Will Lipman for Engadget (Anova / holiday light background)
This article originally appeared on Engadget at https://www.engadget.com/smart-sous-vide-guide-151821790.html?src=rss
There's no doubt that air fryers have been having a moment, but they haven't pushed the humble multicooker completely out of the limelight yet. If you somehow haven't jumped on the Instant Pot bandwagon yet, you can give it a try for much less right now. Amazon has discounted the six-quart Instant Pot Duo by 50 percent, bringing it down to $50. We've seen this model dip slightly cheaper in the past ($48), but this is the best price we've seen in many months.
The benefit of a multicooker like this one is that it can do many things, acting as a jack-of-all-trades in your kitchen. The Duo in particular has seven cooking modes: pressure cook, slow cook, rice cooker, steamer, sauté, yogurt maker and warmer. It also has 13 customizable "smart programs" that take a lot of the guesswork out of preparing common foods like soup, beans, rice, poultry and more.
Both kitchen newbies and seasoned home cooks can make use of an Instant Pot like this. For those just getting into cooking, it'll help you prepare new foods that you may have never tried before, sometimes even more quickly than you could do just with a pot on stove. For those who cook all the time, it'll make it easier to prepare a lot of food during the holidays by giving you another countertop machine to employ when your other appliances are in use. Plus, it's a great tool for meal prepping.
It's also worth noting that the model on sale has a six-quart capacity, which sits in the middle of the Duo's lineup. It's a great size for most families as it's able to make food for up to six people at once. If you decide to take the plunge into the Instant Pot world, be sure to check out our guide for tips and tricks, recipe inspiration and more.
To me, cooking nirvana is when you have a recipe in mind, your mise en place all set, and you can focus on getting that perfect sear or saute. But before you get there, having the right equipment for the job goes a really long way. So for the adventurous cook in your life, here are some of our favorite kitchen gadgets that would make excellent gifts this holiday season.
KitchenAid Cordless Variable Speed Hand Blender
Will Lipman Photography for Engadget
While KitchenAid’s cordless hand blender isn’t as powerful as some of its wired rivals or countertop models, what it lacks in oomph it makes up for with convenience. There are no speed dials to adjust, just squeeze harder on the trigger to make it go faster. Meanwhile, the lack of wires gives you one less thing to worry about when you’re making sauces or smoothies (especially if you’re doing it on the stovetop). And with a battery life that can blend up to 25 bowls of soup on a single charge, your loved one will probably run out of energy before this thing does. — Sam Rutherford, Senior Reporter
Everyone has their preference when it comes to cutting tools, but I think everyone could use a ceramic knife in their arsenal. Starting at under $50, they’re relatively affordable. But more importantly, they are much sharper,hold an edge up to 10 times longer and are lighter than traditional steel blades. That makes them less tiring to use, and you don’t ever have to worry about them rusting either. Just remember, ceramic is more brittle than metal, so tell your giftee to stick to slicing fruits, veggies and boneless meats – leave hacking through bones to other knives. — S.R.
After being disappointed with a bunch of non-stick pans from big names like All-Clad to smaller brands plastered across social media, I went on a quest to find something I could trust. And after trying out Mise En’s options, I found a winner. Not only are Mise En’s pans significantly cheaper than premium legacy brands, but I’ve also found they maintain their non-stick coating (which is also PFOA-free) much better over time. So if you know someone who would appreciate a good, affordable no-nonsense pan for cooking eggs, crepes or anything else that can get a little gummy, look no further. — S.R.
Air fryers might seem like just a fad. After all, they’re just compact convection ovens, right? That’s true, but that doesn’t mean they don’t work. In our experience, pod-shaped air fryers are able to produce crispier foods than their convection oven counterparts and they’re much easier to clean too. If you have someone in your life who loves the idea of “frying” foods without the oily mess, an air fryer could potentially be a fantastic gift.
Our favorite air fryer is the 6-quart Instant Vortex Plus with ClearCook and OdorErase. It has a display window so your giftee can check how the food looks. It also uses odor-eliminating filters that help reduce cooking smells – a feature that many air fryers lack. The six-quart size in particular is what we recommend; it’s large enough to fit four large chicken thighs or a whole pound of wings. The basket internals are nonstick so it’s easy to clean, plus the inner rack is dishwasher safe. — Nicole Lee, Commerce Writer
Any home cook will tell you cooking is a messy affair. No matter how neat and tidy you think you are, you’ll inevitably encounter oil spitting at you as you’re frying potstickers or perhaps an accidental splash of tomato sauce as you mix in meatballs. If you have a loved one who cooks often enough, they’ll certainly appreciate an apron to avoid getting any of that mess on their clothes. Hedley & Bennett makes perhaps the best commercially-available apron on the market. The Essential Apron is made from 100 percent cotton twill fabric that’s durable enough to withstand frequent use, and it comes with pockets – one breast pocket for a perhaps pen or a clip-on timer and two large front pockets big enough for a phone or a small tablet each. These aprons are also sold in a wide variety of colors and patterns, so you’re sure to find at least one that’ll fit your loved ones’ taste. — N.L.
An immersion circulator (aka a sous vide machine) isn’t for everyone. But it can do things that no other gadget can. It can take the guesswork out of nailing the temp on a steak before finishing it off with a quick sear in a cast iron skillet. A sous vide machine can also create the perfect jammy center on a soft-boiled ramen egg or simply add a range of aromatics to various types of meat while they cook. This is the kind of thing that a lot of home cooks dream about but can’t quite justify buying, which is precisely what makes it a perfect gift. — S.R.
A good grater is a must-have in the kitchen, and just like Band-Aid is to adhesive bandages and Kleenex is to tissues, Microplane has become synonymous when it comes to zesting and grating. The classic model comes with a no-slip plastic handle and an included protective cover and it can handle anything from parmesan cheese to garlic to nutmeg. And priced at $16, it’s an ideal kitchen gadget gift even if you don’t have a ton to spend. — S.R.
There’s no shortage of instant-read thermometers out there, but ThermoWorks’ ThermoPop has been a staple in my kitchen for a long time. Yes, it’s cute, but that’s only one reason to buy it over others. I like that it’s quite accurate and provides temperature readings in just a couple of seconds, plus it's splash resistant and pretty easy to clean. It also has a screen that you can rotate to show you the temperature in different orientations, making it easy to use in all kinds of positions. Plus, you can’t beat its $35 price tag, which is a steal for an accurate thermometer like this that also has an attractive, pocketable design. If you want the latest and great, spring for the ThermoPop 2 that just came out, which is even more accurate than the previous generation, faster and can read temperatures up to 572 degrees Fahrenheit. — Valentina Palladino, Senior Commerce Editor
Anyone who has watched even a handful of cooking shows or videos has probably seen this cutting board in the background. And the reason is that they’re just great products that deliver everything you need and nothing more. Boos blocks are available in a huge range of shapes, sizes and woods, from small circular boards to huge maple slabs with juice grooves. That said, if you’re planning on gifting a cutting board this nice, don’t forget to include proper care instructions, which at the very minimum include oiling it once a month. — S.R.
Everyone needs a good pair of scissors, and it doesn’t hurt if they look good too. The Good Shears sport soft silicone handles and sharp micro-serrated blades that should make quick work of anything short of beef bones. And unlike a lot of cheaper competitors, the Good Shears are dishwasher safe and can be taken apart for sharpening or cleaning. — S.R.
Those who eat rice regularly know that rice cookers are a much easier way to prepare the popular grain than using the stovetop alone, especially if you’re cooking for a crowd. Our favorite model is the Zojirushi Neuro Fuzzy thanks to its “fuzzy logic” tech (yes, that’s a technical term), which ensures perfectly cooked rice even if your water and rice measurements aren’t exact. It has settings for different sorts of rice: white, mixed, porridge, sweet, semi-brown, brown, rinse-free and quick-cooking. Other features include a timer and a keep-warm setting. The Zojirushi rice cooker also makes fantastic polenta, not to mention oatmeal from steel-cut oats.
There’s also an updated (and pricier) option called the Zojirushi Induction Heating System Rice Cooker. In addition to the fuzzy logic tech mentioned above, it features an induction heating tech that heats the inner cooking pan. According to the company, this allows the device to make precise temperature adjustments to cook exceptional rice. This also means the food will heat evenly, as the bottom, side and lid will all generate heat. — N.L.
The Vitamix 5200 is often cited as the premium blender of choice among experienced cooks and professional chefs. But the default 64-ounce container is often much too tall to fit under most cabinets. Enter the Vitamix Low-Profile blender, which still has a 64-ounce container but has a much shorter stature so it easily fits in most kitchens. Aside from looks, it’s just as capable and powerful as the original. It can crush ice, make quick work out of frozen fruit and tough vegetables and puree soups with ease. — N.L.
A good kitchen scale is an essential kitchen gadget, especially in times when loose volumetric measurements just don’t cut it (like baking). Not only does OXO’s Precision Scale support both metric and imperial measurements, it also features accurate 0.1-gram measurements that go up to six pounds. There’s also an easy-to-read digital display with a built-in timer, and its minimalist design will look good in practically anyone’s kitchen. — S.R.
Admittedly, this might not strictly be a gift for a cook, but it’s definitely handy to have around the kitchen and great for creating a custom sodas or cocktails. The Soda Stream Terra, is the company’s most affordable sparkling water maker. For just $100, the starter kit includes the device itself, a reusable 1L bottle and a CO2 cylinder. You can also spring for the $130 hydration pack if you’re shopping for an avid cocktail maker or seltzer addict. That tacks on two more 1L bottles, two 0.5 liter dishwasher-safe bottles and 40ml lemon flavor drops. The whole setup is super easy to use too, and doesn’t even need to be plugged in. Just attach the CO2 tank, fill up the bottle with water and then tap to add bubbles. From there your giftee can mix and match flavor packs to suit their taste while also cutting down on waste from packaging and transporting heavy cans or bottles. — S.R.
If you have a meat lover in your life, ButcherBox’s Favorites is quite possibly the best gift they’ll ever get. Each shipment will have all of the company’s bestsellers lovingly vacuum-packed and frozen for their enjoyment. The contents include two pounds of ground beef, four eight-ounce boneless pork chops, three one-pound packs of boneless chicken breasts, two six-ounce filet mignons, one pound of sirloin tips, a 12-ounce pack of apple gouda sausage and a 10-ounce pack of bacon. That’s more than enough to keep them satisfied for at least a month, perhaps even longer. At least, if they don’t gorge it all in one go. — N.L.
For many people, the first cup of tea is often the highlight of their day. And while you don’t need much to make a great brew, there are a number of tools and gadgets that can make the whole experience a lot more enjoyable. So this holiday season, whether you’re looking for a present for you or someone you love, check out this list of our favorite gifts for tea lovers.
Hiware Borosilicate glass pitcher
Hiware
After the handle on my previous pitcher developed a crack, I went on a search for a simple but durable container that could support my iced tea addiction and after a year and a half, this thing has not disappointed. Its heat-resistant borosilicate glass means you can pour boiling water directly into the pitcher without worrying about it shattering and its huge 68-ounce capacity holds enough to keep an entire family hydrated. Meanwhile, the stainless steel lid prevents leaves or stuff like fruit pulp from escaping. And at $20, this pitcher is just great value.
If you know someone who always brings their “famous” iced tea to parties or picnics check out Hario’s Cold Brew bottle. It holds up to 750ml of liquid and comes with a removable strainer to keep tea leaves from spilling out. There’s even a grippy silicone top for easy handling and a removable stopper that acts like a cork. And if you’re worried it’s a little pedestrian looking to make a lasting impact, Hario makes a champagne bottle version too.
When it comes to boiling water in style, Fellow’s Stagg EKG Kettle can’t be beat. It’s available with a huge range of finishes and accents including walnut, cherry and maple woods. There’s an LCD panel built into the base for choosing a specific temperature (down to the degree) while the hold feature keeps water hot for up to an hour. The gooseneck spout is also great for friends or family that like making mudwater (aka coffee) with a V60 or similar brewer. And if that’s not enough, just this fall, Fellow introduced a new pro model that supports customizable brew settings, WiFi connectivity and more.
For those on your list that prefer function over form, you really ought to consider Breville’s IQ Electric Kettle. In addition to having nearly double the capacity (57 ounces vs 30 ounces) of the Stagg, it has dedicated temperature settings for a lot of major types of tea (green, white, oolong and black). It’s also a bit more powerful with an output of up to 1,500 watts, so there’s less waiting around for the water to heat up.
One of the easiest ways to brew better tea is by moving away from single-serving bags and switching to loose-leaf teas. That’s because typically tea bags feature lower quality leaves that often sit on shelves for months (or years) with the whole process favoring convenience over flavor. On top of that, the cloth or (more often) paper used to make tea bags can also impart unwanted flavors.
If you know someone looking to get into loose-leaf teas, they’re going to need an infuser, and OXO’s is one of the best. Its stainless steel basket won’t mess with the taste and its included lid traps heat in when steeping while also doubling as a saucer to prevent dripping once the tea is ready to drink. The basket is also a perfect size so it fits in practically any mug (and even many iced tea pitchers), and at just $15, it’s cheap enough to buy two or more so there will always be a clean one ready to go.
While Fellow’s Atmos Canister was originally intended to store coffee, it’s equally great at keeping tea tasting fresh and flavorful, even after long periods. That’s because simply twisting its lid removes oxygen from the canister, slowing down potential oxidation which can cause tea to taste dull and lifeless. It’s available in three sizes (0.4, 0.7 and 1.2 liters) and in a range of materials, though you’ll probably want to stay away from the glass version, as light is another source of potential oxidation. (Leave the clear one for cookies or something.) And while it’s a bit on the pricey side, in my opinion there’s no better way of keeping even the fanciest leaves tasting great over time.
For matcha lovers who don’t want to deal with the hassle of a traditional bamboo whisk or anyone seeking a way to quickly froth up some milk, Golde’s Superwhisk is a great pick. It has two different speed settings and a battery that can be recharged via USB. It even comes with an included travel case, so your giftee can take it camping or anywhere they want to enjoy some tea (or a latte).
For people who want to bring their brew on the go, this charming portable tea infuser bottle looks great and makes the whole process super easy. Tea goes in the top section and water goes in the bottom. Right before drinking they flip the whole infuser upside down to brew instead of letting the leaves become oversteeped after sitting in water all day. The portable infuser also features borosilicate glass with a double-walled construction, so it can handle high temperatures without burning hands. Admittedly, there are similar bottles for less, but between its innovative design and premium materials, I can’t think of a better way to drink tea on-the-go.
Getting into matcha can be intimidating for even long-time tea drinkers. Not only can matcha be expensive but, since it’s very finely ground green tea instead leaves steeped in water, it has a very different flavor profile and texture. So instead of buying someone a single type of matcha, give this matcha flight kit a try. It includes four different blends which range from bright grassy varieties to deeper savory mixes. There’s also a handcrafted bamboo scoop, a sieve, tea towel and most importantly, a motorized whisk for properly whipping up the perfect cup.
For complete newbies to tea, Adagio’s loose teas sampler sets offer a huge range of types and flavors to choose from. You can select specific types like green teas from China for the Sinophile on your list, or opt for more general mixes like seasonal blends or even herbal selections. Prices also start as low as $12 a box for four different types, which makes this one of the most flexible and affordable ways of gifting a wide range of teas without doing a ton of research.
The first time I had butterfly pea flower tea was on my honeymoon in Thailand and it was love at first sip. It has a sweet flora aroma with some subtle earthy notes. But its signature highlight is its color. When brewed alone, you get a deep blue hue with hints of green, but when you add acid suddenly the tea becomes bright purple or pink. And because butterfly pea flower doesn’t contain caffeine, between its color and taste, it’s a great way to introduce kids to tea. Steep it, chill it, add the juice from a couple lemons or limes and a splash of sugar (I preferred agave), and in no time you’ll have the perfect summertime iced tea.
Despite Russia being the world's third largest oil producer and exporter (at least until its invasion of Ukraine), its people have traditionally relied on the nation's monumental expanses of loggable forests for their cooking fuel needs. Access to an essentially inexhaustible firewood supply has deeply influenced Russian culture, governing how food is prepared, which impacts the form factor the home's oven and hearth takes, which in turn shapes the both home itself and domestic dynamics around it.
In her latest book, The Kingdom of Rye: A Brief History of Russian Food, prolific author and prominent food scholar Darra Goldstein turns her gaze onto a resourceful people who have overcome their climate, repeated famines, hunger, and political repression to establish a culture and cuisine of their own. If you are what you eat, Goldstein aptly illustrates what it means to be Russian.
Russia is not a quick-cooking culture. The nature of traditional Russian cuisine was in large part determined by the design of the masonry stoves that had come into use by 1600. These massive structures for both cooking and heating could measure up to two hundred cubic feet, occupying a good quarter of the living space in one-room peasant cottages. They were built of bricks or stone rubble covered with a thick layer of whitewashed clay. (For heating, wealthy families also had so-called Dutch stoves faced with beautiful tiles—even utilitarian objects provided an opportunity to display their prosperity and aesthetic taste.) Unfortunately, far too many peasant cottages fell into the category of “black,” meaning their stoves had no chimneys, and much of the smoke lingered in the air, to detrimental effect. More affluent peasants lived in “white” cottages in which the smoke was vented through a chimney.
Unlike other countries where fuel was scarce, resulting in the adoption of quick cooking methods, Russia boasted extensive forests and thus plentiful firewood. The thick walls of the stove retained heat very well, and many of Russia’s most typical dishes result from this property. When the stove was newly fired and very hot, with embers still glowing at the back of the hearth, cooks placed breads, pies, and even blini in the oven to bake. It took two to three hours to bring a cold oven up to temperature. Experienced cooks inserted a piece of paper to determine when the oven was ready for baking, based on how quickly the paper browned and burned. So central was bread to Russian life that oven temperatures were often described in relation to bread baking: “before bread, after bread, and at full blast” (vol’nyi dukh). As the heat began to diminish, other dishes took their turns: grain porridges that baked to a creamy consistency, followed by soups, stews, and vegetables, which were cooked slowly in bulbous earthenware or cast-iron pots. When the oven temperature had fallen to barely warm, it was just right for culturing dairy products and drying mushrooms and berries. During the winter, the stove was fired once or twice a day, and in summertime, only as needed for baking.
At the rear of the masonry surrounding the traditional Russian stove, high above the floor, is a ledge. This lezhanka (from the verb “to lie”) was the warmest spot in the peasant cottage. There, the elderly or infirm could find comfort, and children could laze like the beloved folk figure Emelia the Fool. Most stoves also provide recesses for storing food, kitchen equipment, and wood, as well as niches for drying mittens and herbs. The oven cavity itself is massive, large enough for uses well beyond cooking. The stove could become a makeshift banya when planks were set up along the hot interior walls of the oven, and this cleansing ritual endured well into the twentieth century. It usually took place on a bread baking day, when the oven was already heated, and was considered especially beneficial when steam from the hot water released the aroma of medicinal herbs. Some Russians took a “bread bath,” believed to have healing powers, by using diluted kvass instead of water to create the steam. In some regions of Russia women crawled into the oven to give birth, since it was the most hygienic place in the cottage. Beyond such practical uses, the stove played a highly symbolic role in Russian life, demarcating the traditional female and male spheres, with the cooking area to the left of the hearth and the icon-dominated “beautiful corner” to its right. And not surprisingly, given its importance in providing sustenance, heat, and health, the stove was believed to hold magical powers beyond the alchemy of transforming dough into bread. Mothers would sometimes place sick infants on bread peels and ritually insert them three times into the oven in hopes of curing them.
The masonry stove prevailed in Russian households both rich and poor until the eighteenth century, when Western-style ranges and the new equipment they required gradually came into use. Many Russian stoves were modified to include stovetop burners in addition to the oven, and in some households a cooktop range superseded the stove entirely. Saucepans and griddles largely replaced the customary earthenware and cast-iron pots perfect for slow cooking in the Russian stove. Cooktops also affected the way ingredients were prepared. In kitchens that could afford meat, large joints for roasting or braising gave way to butchered cuts like steaks, filets, and chops that could be prepared à la minute, often in more elaborate, if less natively Russian, recipes.
The Russian stove released deep, mellow flavors through slow cooking even as its low heat enabled culturing and dehydration, which produce intensified flavors that also characterize Russian cuisine.
