Here on Food52, we love recipes - but we still use? Of course not. Because when you realize that a recipe is to make your favorite dishes more frequently is not always necessary.
Today: Michael Anthony, chef and partner at Gramercy Tavern and author of the cookbook Gramercy Tavern shows you the easiest way to peel products summer fashion - all without a prescription.
I was fascinated with pickles since I lived and cooked in Japan. It cucumbers are an exciting and essential part of many foods. At Gramercy Tavern, which make their way into the composition of many dishes, too.
Pickling is a traditional and natural preservation method that captures the season and the life of the ingredients that are available for short periods of time. But the way we cucumbers Gramercy Tavern is just old: we use them to add important and unexpected results of the acid content of the food and improves shine.
If this process is familiar, then it is easy to combine spices and herbs for the development of different flavors. With carrots, we want to add to the brine lightly toasted coriander seeds and orange peel. In addition to carrots, the pickled green tomatoes Pickle with fennel seeds and garlic, eggplant and combine with apple vinegar and red pepper. The Gramercy Tavern Cookbook contains recipes and proposed uses pickled shallots, rhubarb, ramps, green tomatoes, watermelon, fairytale eggplant, cherries, etc..
And: Boost your games collection provisions of spices with a boat.
How to meet Refrigerator Pickles
. 1 for almost any type of product, the basic proportions of the ingredients are the same:
Rice vinegar 3 parts
1 part water
1 part sugar
Pinch of salt
At this time of year, I want carrots cucumber. So many varieties appear Greenmarket at once, so that they retain their vibrant color and crisp texture to enhance your attack. We usually start with the fourth carrots, so that measures of vinegar, water and sugar in a ratio of 1 liter of rice vinegar, sugar 1 1/3 cup water 1 1/3 cup and 1/3 cup salt. Combine the brine ingredients enter into a saucepan and bring to a boil.
In a medium bowl of February. Ingredient cleaned the prepared brine and pour the hot brine over.
Three. Sure, the component is completely immersed in the liquid (easily done by covering it with a plate) and allow to cool to room temperature.
Advantages: The carrots are of a different color.
April. Once the pickling liquid is cooled, give the transfer of pickles and liquid into a bowl, cover and refrigerate. Most cucumbers are ready in 6 hours or less, and will remain bright and sharp for a month.
Photos by Mark Weinberg
Michael Anthony
Michael Anthony began a professional kitchen in Tokyo, Japan, where he quickly learned to love the Japanese connection for the changing seasons. After his stay in Japan, Mike moved to France to hone his culinary to a number of renowned restaurants capabilities. Gramercy Tavern resigned as CEO in 2006 and under his leadership, the restaurant has won several awards, including three-star New York Times review in 2007 and the James Beard Award for "Best Restaurant" in 2008. June 2011, was appointed managing Partner Gramercy Tavern. In 2012, Michael James Beard Award won for "Best Chef in New York." Michael is the author of The Gramercy Tavern Cookbook.
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