hacks

Salt, oil, a hot cast-iron skillet, and a good stopwatch are all you need for a perfect medium-rare sirloin steak, the very steak I cook every four years when the polls close. I don’t know why I started the tradition — maybe sometimes I need a visceral reminder of why this country is so freakin’ awesome and no victual sums up that self-evident truth like steak.This time, I’m going with a top sirloin because election years are tough on all of us, and if you’re not careful, sirloin can be tough. In fact, you could choke on it if you’re not careful.This recipe first appeared in Season 2 of Good Eats: Reloaded.

Election Night Sirloin Steak

sirloin

salt

canola oil

Take steak out of fridge and coat with 1 tablespoon of the salt. Set on a rack set inside a sheet pan and let rest at room temperature for 30 minutes. The internal temperature of the steak should come up to somewhere between 45 and 50ºF. In the meantime, get out a large piece of heavy-duty aluminum foil (about 16-by-18 inches) and place it near the stove.

About 5 minutes before the raw steak has finished resting at room temperature, place a 12-inch cast-iron skillet over the highest heat you've got for a full 5 minutes. If you've got an infrared thermometer, check that the skillet has reached at least 550ºF at the hottest point. It will already be smoking at this point, so either crank your hood or open a window or both. If there's isn't smoke, you ain't doin' it right.

Evenly sprinkle the remaining tablespoon of salt across the pan. Coat the steak with the canola oil, then transfer it to the middle of the pan. Do not interrupt the steak for 2 minutes. Flip the steak, rotating it perpendicularly to where it initially went down into the skillet (it‚Äôll hit additional salt this way) and cook for another 2 minutes, uninterrupted.

Turn the steak up on one long edge and cook 30 seconds. Turn the steak onto the opposite long edge and cook another 30 seconds. If you‚Äôre checking, its internal temperature should be between 70 and 72ºF.

Transfer the steak to the foil and wrap it tightly. Let it rest for 3 minutes. Leave the heat on under the skillet; it‚Äôll continue to smoke and should jump up even hotter, to around 700ºF in its hottest spots.

After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3 minutes, continuing to rotate the steak around the pan as you flip it to pick up the salt.

Flip and cook for 2 minutes, then flip and cook for a final 2 minutes. The steak should be at around 120ºF; these cooking times will give you a perfect medium-rare steak. If you like your steak more on the rare side, decrease the cooking times to 2 minutes, 2 minutes, 1 minute, and 1 minute.

Return the steak to the foil, wrap tightly, and let rest for 5 more minutes to bring the heat up to 130ºF. Unwrap, slice on the bias, and serve with the sauce remaining in the foil.

Simple doughnuts made with less than 5 ingredients in less than 5 minutes with pantry staples.

Chocolate Covered Strawberry and Banana Doughnuts

strawberries

skewers

chocolate chips

Bob's Red Mill Buttermilk Pancake Mix

water

canola oil, for deep frying

banana

popsicle sticks

canola oil, for frying

Gooey and sweet, marshmallows — both mini and full-sized — are an easy treat to make at home.Once you have my base recipe down, the possibilities are endless. For example, add peppermint oil for a holiday spin or cocoa for chocolate lovers. Or just pop a couple in a cup of homemade hot chocolate.Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 11 of Good Eats.

Homemade Marshmallows 2.0

cornstarch

confectioners' sugar

gelatin ((3 packets))

water, divided, plus a little extra if needed

sugar

corn syrup

vanilla extract

Sift together the cornstarch and confectioners’ sugar into a medium bowl.

Lay out a clean kitchen towel on the counter. Place a 9-by-13-inch metal baking pan on the towel, then spray generously with nonstick oil spray. Thoroughly dust with one-third of the cornstarch-sugar mixture over the bottom and sides of the pan, then shake and tap the pan to make sure the mixture coats then pan evenly. Return any remaining mixture to the bowl for later use. Stash the baking pan within arm’s reach.

In the bowl of a stand mixer fitted with the whisk attachment, pour in 1/2 cup of the water, then sprinkle the gelatin into an even layer over the surface. Let sit for 5 minutes to bloom; if, after 5 minutes, you still see dry gelatin, drizzle on just enough extra water to barely cover. Let that sit for another minute or two to hydrate.

Meanwhile, combine the remaining 1/2 cup water, the granulated sugar, corn syrup, and the salt in a 2-quart saucepan. Place over medium-high heat, cover, and allow to cook until the mixture begins to simmer around the edges of the pot, about 3 minutes. Uncover and continue to cook, without stirring, until the mixture reaches 240°F on a digital instant-read thermometer, approximately 8 more minutes. If you notice sugar crystals forming on the sides of the pot, use a wet pastry brush to wipe down and dissolve the crystals. When the mixture reaches the target temp, immediately remove from the heat.

Turn the mixer to low speed and, while it is running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Do not pour it directly on the whisk. Once you have added all of the syrup, gradually increase the speed to high. Continue to whip until the mixture becomes very thick and the bowl feels just lukewarm to the touch, 13 to 14 minutes in my kitchen. Add the vanilla, then continue to whisk for another 30 seconds to incorporate. Reduce the speed to stir and gradually lift the mixer head to dislodge most of the marshmallow from the whisk. Turn the mixer off.

Pour the mixture into the prepared pan, using a lightly oiled spatula to spread it evenly. The marshmallow will set up quickly, so don’t dawdle. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 3 hours, but overnight would be better.

Use a small offset spatula to loosen the marshmallow from the sides of the pan. Turn the marshmallows out onto a cutting board, dust with a little more of the sugar-cornstarch mixture, and, using a pizza cutter or sharp knife rubbed with oil, cut into 24 squares. (You can also cut them into 1/2-inch squares if you’d like mini marshmallows for hot cocoa.) Once cut, lightly dust all sides of each marshmallow with the additional cornstarch-sugar mixture. Consume right away or store in an airtight container for weeks, if not months.

By simply toasting the milk powder before adding it to the hot cocoa mix, we can capture a wide array of flavors, including caramel, toffee, and malt. Basically, one extra step creates the best cup of hot chocolate ever. Just trust me. And don&#039;t forget the homemade marshmallows...This recipe first appeared in Season 1 of Good Eats: Reloaded.

Hot Cocoa: Reloaded

milk powder

cocoa powder

cayenne pepper, optional,

water,

Heat oven to 300ºF. Line a half sheet pan with parchment paper.

Spread milk powder in a thin, even layer the prepared sheet pan and bake until golden brown and crumbly, about 20 minutes. Remove from oven and cool. Odds are good the milk powder will be stuck together in lumps and if that&#039;s the case, simply pulse it in a food processor a few times. (Toasting the milk powder is technically optional but personally, I think the flavor is worth it.)

Transfer the toasted and cooled milk powder to an airtight plastic container and add the sugar, cocoa powder, cornstarch, fine saltIf, like me, you only have kosher salt, simply blend a few tablespoons to a fine dust in a spice grinder., and cayenne, if using. Cover and shake to thoroughly combine. Tightly sealed, the powder will keep nearly indefinitely in the pantry.

For one serving, heat 3/4 cup (6 fluid ounces or 175 ml) of water to a boil, then remove from the heat. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 1/4 cup (2 ounces or 60 ml) of the water to create a paste. Slowly whisk in the remaining hot water. Let sit about 30 seconds because otherwise you&#039;ll scald your face while attempting to chug the deliciousness.

Turns out, Southern-style biscuit dough makes light and flaky deep-fried donuts.If you think you recognize this mixture from a certain biscuit recipe featured on a certain TV show, you’d be right. The difference: I fried it and glazed it. You’re welcome.Both U.S. standard and metric measurements are listed, but for consistent results, go metric.This recipe first appeared on Season 1 of Good Eats: Reloaded.

Hot Glazed Bonuts

milk

peanut oil, for frying

baking powder

baking soda

lard,

unsalted butter,

buttermilk,

Make the glaze: Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla, followed by the confectioners’ sugar, until smooth. Set aside until the bonuts are fried.

Add the peanut oil to a large Dutch oven fitted with a candy/fry thermometer and place over medium-high heat until the oil reaches 350ºF. Keep an eye on the thermometer so the oil doesn&#039;t rise above the target temperature. When it reaches about 300ºF, turn the heat down to medium to cruise to your target temperature. Line a half sheet pan with paper towels then top with an upside down cooling rack.

Meanwhile, sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Working quickly (so the fats don&#039;t melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.

Make a well in the center of the dry mixture and pour in the buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it is still in the bowl, fold the dough over itself two times so that it absorbs any remaining flour, then turn it out onto a lightly floured work surface.

Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round.

Cut out dough using a 2 1/2-inch doughnut cutter or one 2 1/2-inch and one 1-inch pastry ring (for the center hole). Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the holes, which is why in the end you&#039;ll have more holes than bonuts.

Using chopsticks or a slotted spoon, carefully move 3 to 4 bonuts into the oil. Cook until puffed and golden brown, 1 1/2 to 2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you&#039;ll want to boost the heat back to medium-high and keep an eye on the thermometer. Finish up by frying the holes in 2 batches until golden brown, 1 to 2 minutes per side.

Remove the golden brown rings-of-wonder with a spider to the prepared rack. Let cool for 2 minutes before glazing.

To glaze, gently dip one side of each bonut into the glaze, give it a twist, then lift straight out. Allow the excess to drain off, then flip glaze-side up and return to the cooling rig. To glaze the holes, I usually drop them in then lift them out with a dinner fork. Or, just go bobbing for them. (Don&#039;t you judge me!)

I'd say cool before eating, but we both know you won't.

Buttery soft pretzels are achievable at home with a two-stage cooking method and plenty of salt. Although there is such a thing as salt-less pretzels called “baldies,” I would suggest that they’re really not pretzels at all, but rather cruel jokes perpetrated by bitter bakers. This recipe first appeared in Season 11 of Good Eats.

Homemade Soft Pretzels

dry yeast

all-purpose flour

unsalted butter (melted)

Vegetable oil,

Pretzel salt

Combine the 1 1/2 cups warm water, the sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeastSoft pretzels are always made with yeast dough and are very similar to bagels. on top. Set aside until the mixture foams, about 5 minutes.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place until the dough has doubled in size, 50 to 55 minutes.

Heat oven to 450ºF. Line 2 half-sheet pans with parchment paper and lightly brush with oil. Set aside.

Bring the remaining 10 cups water and the baking soda to a rolling boil in a Dutch oven.

Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half-sheet pan. Repeat with the remaining pieces of dough.

One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.If you don’t have pretzel salt, coarse sea salt will do.

Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a wire rack for at least 5 minutes before serving.

Six ingredients are all you need to make easy-to-use pizza dough that&#039;s ready for all your favorite toppings.When I decided to add a pizza demo to my first live stage show, I knew I needed a dough that was easy to mix and could stand up to considerable tossing, twisting, mangling, stretching, and baking while producing a great looking and tasting pizza. Building on my original Good Eats Pizza Pizza, which I’ve counted on for years, I think I’ve finally formulated the final pizza dough I will ever need. It might just be the last one you need as well. The best way to get consistently delicious results? Weigh your ingredients. Weights are given where it matters and, yes, metric is better.This recipe first appeared in EveryDayCook.

The Last Pizza Dough Recipe I'll Ever Need

bread flour,

kosher salt

active dry yeast

455 milliliters filtered water

olive oil,

Sauce and pizza toppings,

Measure all dry ingredients and add to the bowl of a stand mixer fitted with the dough hook attachment. Measure the water and olive oil into a measuring cup and then add to the dry ingredients. Mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase mixer speed to medium and knead for 5 minutes.

Remove the dough to a lightly floured countertop and smooth into a ball. Lightly oil a mixing bowl, place the dough in the bowl and cover with plastic wrap. Refrigerate for 18 to 24 hours.

Place rested dough on the countertop. Punch down the dough into a rough rectangle shape, then tightly roll into a 12- to 15-inch log. Split the dough into 3 equal parts using either a large serrated knife or dough scraper. Flatten each third into a disk, then shape it into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter. You may want to moisten the counter with water to up the surface tension so that the ball tightens up instead of sliding across the counter.

Cover each ball with a clean tea towel and allow to rest for 30 minutes. At this point, you can also transfer the dough to air-tight plastic containers and refrigerate for up to 8 hours. Just make sure you bring them to room temperature for 30 minutes before forming.

To bake, place a pizza stone on the lower rack and heat the oven to 500°F, or hotter if possible. Give the oven a good 30 minutes to heat up.

When you’re ready to build the pizzas, sprinkle a couple teaspoons of flour on a peel and place the dough right in the middle. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip, a critical feature that cannot be created with a rolling pin — in fact, rolling rather than stretching will just ruin the whole gosh-darned thing.

Stretch the dough either by spinning it (the weight of the outer lip stretches the dough via centrifugal force) or by placing the dough on a board and continuously turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.

Brush the lip with oil, then dress the pizza with olive oil and tomato sauce. Top with fresh herbs (like oregano and basil) and a good melting cheese. I usually go with a mixture of mozzarella, Monterey Jack, and provolone, but that’s just me.

Slide the pizza onto the hot pizza stone. To do this, position the front edge of the peel about 1 inch from the back of the stone. Lift the handle and jiggle gently until the pizza slides forward. As soon as the dough touches the stone, start pulling the peel back toward you while still jiggling. While a couple of inches of dough are on the stone, quickly snap the peel straight back. As long as the dough isn’t stuck on the peel, it will park itself nicely on the stone.

Keep an eye on the dough for the first 3 to 4 minutes. If any big bubbles start ballooning up, reach in with a paring knife or fork and pop them. Bake for 7 minutes or until the top is bubbly. Slide the peel under the pizza and lift to check the underside, which should be nicely brown.

Slide the peel under the pizza and remove to the counter or a cutting board. Let it rest for at least 2 minutes before slicing with a chef’s knife or pizza cutter.

These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better.This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. I don’t recommend half or double batches. Instead, make a whole batch, bake what you want, portion, and freeze the rest.Both U.S. standards and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 3 of Good Eats.

The Chewy Chocolate Chip Cookie

unsalted butter

bread flour

brown sugar

Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt, and baking soda onto a paper plate.

Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.

Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI&#039;d suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.

Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.

Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.

Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

Spice, sugar, and smoke meet brined and dried beef in this DIY jerky recipe. Beef jerky is one of my favorite snacks, and in an age of sugary, starchy junk food, it&#039;s a nutritional hero. Sure, there&#039;s some sodium and some sugar (or honey), but by and large, jerky is a low-carb food that&#039;s packed with lots of lovely protein. It keeps forever with little care or maintenance and can easily be produced at home. This recipe first appeared in Season 9 of Good Eats.

Beef Jerky

flank steak

Worcestershire sauce

soy sauce

honey

black pepper

onion powder

liquid smoke

red pepper flakes

Trim the steak of any excess fat, place in a 1-gallon plastic zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. This makes the meat much easier to slice.

Remove steak from the freezer and thinly slice, with the grain, into long strips.

Place the strips of meat, along with all of the remaining ingredients, in the zip-top bag and move around to evenly distribute all of the ingredients. Put the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the marinade and pat dry. Evenly distribute the strips of meat on 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug it in, and set it to medium.

Allow the meat to dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in an airtight container in a cool, dry place for up to 3 months.

The classic method of infusing mint into cocktails like mint juleps and mojitos involves muddling, or crushing the leaves with sugar. While fairly effective at extracting flavor, this procedure leaves you with clumps of green stuff in your cocktail, which are bound to get stuck in your teeth...embarrassing. Now, I employ mint syrup to do the job. This recipe makes a lot, so go ahead and invite a few friends over so they can be impressed by your cocktail wizardry. This recipe first appeared in Season 2 of Good Eats: Reloaded.

Mint Syrup

water, divided

mint

Combine the sugar with 1 cup of the water in a small saucepan and place over high heat. Bring to a boil then reduce the heat to medium low and simmer, stirring occasionally, until the sugar has dissolved — 3 to 5 minutes. Remove from the heat, cool for 10 minutes, then transfer to your blender carafeIf your carafe is heat-resistant, you can skip the rest period.. Allow the syrup to cool to around 80°F. Clean the saucepan.

Meanwhile, combine the ice and 2 more cups of water in a large bowl and have it standing by near the cooktop.

In the same saucepan, bring the remaining 5 cups of water to a boil over high heat and tie the mint into a bunch with cotton butcher’s twine. When the water reaches a hard boil, dunk the mint bouquet and count to 15, then immediately plunge the mint into the ice water to stop the cooking and set the colorThis is called “blanching” and“shocking.”.

Once thoroughly cooled, pat the mint dry, pluck as many leaves off as possible, and add them to the cooled syrup. Then blend on medium speed until the mint is reduced to very fine pieces. Strain through a fine sieve set over a 2-cup liquid measuring cup then transfer to a plastic squeeze bottle and refrigerate for up to 2 months...or freeze forever.

To use the syrup in say, a mint julep, combine 1/2 fluid ounce of it with 2 fluid ounces bourbon in a rocks glass filled with crushed ice. Stir, then garnish with additional mint if desired. (Just don’t let it get stuck in your dental work at Bingo!)

This trick might blow your mind! Steam canned biscuit dough for something similar to a traditional bao bun. Use your imagination to fill the buns with your favorite accoutrements, but we went classic with glazed pork belly and pickled veggies.

Biscuit Bao Buns Recipe by Tasty

unbaked flaky canned biscuits

nonstick cooking spray, for greasing

Vegetables.

Glazed Pork Belly

cilantro

mint leaf

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Fill a wide, high-sided skillet with 2 inches (5 cm) of water. Bring to a boil over medium-high heat. Line a bamboo steamer with parchment paper and cut slits in it to allow steam to escape.

Meanwhile, gently roll out the biscuits into 3-inch (7.62 cm) rounds. If desired, use a cutter or glass to cut out uniform circles, discarding the scraps. Spray the biscuits with nonstick spray and fold in half.

Set the steamer basket over the boiling water. Add the biscuits to the basket, spacing evenly. Cover and steam for 5–7 minutes, until cooked through and puffed.

Gently transfer the buns to a wire rack to cool slightly.

Fill each bun with pickled vegetables, a slice of pork belly, cilantro, and mint.

Make your own ultra-sour Halloween candy with this simple guide to gummy worms.Why make your own? Well, not only do you get to feel like a mad scientist, but the resulting confection tastes so much better than the stale candies found at your local megamart. This recipe first appeared on FoodNetwork.com.

Super Sour Halloween Gummy Worms

sugar, divided

gelatin

flavoring oil

Food coloring (as desired)

Divide 12 cups of the sugar onto three half-sheet pans lined with parchment paper and add 4 tablespoons citric acid to each, if making sour worms. Spread into an even layer and set aside.

Whisk together the gelatin and 1/3 cup water in a 2-quart saucier. It will be clumpy. Set aside to bloom while you prepare the sugar syrup.

Combine the remaining 3/4 cup sugar, corn syrup, and remaining 1/4 cup water in a 2-quart saucepan over medium heat. Bring the sugar syrup to 160°F, about 3 minutes. Remove from the heat and pour over the gelatin. Return to low heat and whisk until the gelatin is completely dissolved, 2 to 3 minutes.

Remove from the heat and add the flavoring oil, food coloring and remaining 4 teaspoons citric acid, if using. Whisk to combine.

Pour the mixture into a squeeze bottle and cool to 100°F before squeezing shapes out onto prepared sugar pan. Work in batches, allowing the worms to set for at least 20 minutes before removing from the sugar. The gelatin can be reheated by dipping the squeeze bottle in a warm water bath and reheating to 100°F.

Alternately, drinking straws or candy molds can be filled. Allow the gelatin to set for at least 20 minutes before moving. For best results, leave the candy at room temperature overnight (8 to 12 hours) before storing in an airtight container or zip-top bag.

“Save the rinds from parmesan to use to flavour soups and dishes such as this” - Phoebe Wood.

One-pan, no-chop pasta

garlic cloves, crushed

speck

(1.25 litres) Massel Chicken Style Liquid Stock

cherry tomatoes

thyme leaves

dried linguine

Basil leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981842236001&=domain=del

5348771529001-5981842236001

French onion soup meets tangy sour cream in this homemade version of America’s favorite chip dip. According to American culinary legend, an unknown Los Angeles chef devised onion dip back in the fifties by mixing Lipton soup mix with sour cream. Maybe, maybe not. What we know is that the folks at Lipton’s picked up the ball and ran with it to the point that more of their dehydrated onion soup mix was going into the dip bowl than the soup bowl. I have nothing against using manufactured mixes, but look, after the zombie apocalypse strikes, and the megamart shelves are stripped bare…what do we do then? Those of us with this recipe in our go-bags will survive to dip another day. Food for thought people, food for thought. This dip is even better when made a day ahead. Just make sure that you cover it well with plastic wrap because fats (like sour cream) take in flavors and aromas hanging around the refrigerator like crazy old grandmas collect leftover gift wrapping.This recipe first appeared in Season 6 of Good Eats.

Onion Dip from Scratch

yellow onions, peeled ((about 3 1/2 pounds))

dark brown sugar

olive oil

Sherry vinegar,

sour cream

mayonnaise

garlic powder

white pepper

Using a mandoline or sharp knife, thinly slice the onions and place in a large pot. Sprinkle with the baking soda, salt, and dark brown sugar, and gently toss with tongs. Cover the pot and let the onions rest for 10 minutes.

After 10 minutes, uncover the pot, and place over high heat. Drizzle in the olive oil and cook, stirring often, until the onions are reduced by 75 percent and are a light gold color. Reduce heat to medium and continue cooking for approximately 15 minutes, stirring often.

Deglaze the pan with a few shakes of sherry vinegar and water. Reduce heat to low and continue stirring, scraping all the brown bits off the bottom of the pot. The onions should be dark golden brown and reduced to about 1 1/2 cups in volume. Remove from heat and let cool.

Once cool, put 1/2 cup of the caramelized onions in a medium mixing bowl. Add the sour cream, mayonnaise, garlic powder, and white pepper, and stir to combine.

Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving. Overnight would be even better.

“Because the pumpkin is grated, this tasty soup is on the table in 20 minutes. Use a good store-bought curry powder or try your own favourite homemade spice blend” - Phoebe Wood.

Speedy spiced pumpkin soup

(60 milliliters) extra virgin olive oil

(25 grams) ginger, finely grated

Top 27 hacks recipes from across the web

The most viewed hacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Election Night Sirloin Steak

Chocolate Covered Strawberry and Ba...

Homemade Marshmallows 2.0

Hot Cocoa: Reloaded

Hot Glazed Bonuts

Homemade Soft Pretzels

The Last Pizza Dough Recipe I'll Ev...

The Chewy Chocolate Chip Cookie

Beef Jerky

Mint Syrup

Biscuit Bao Buns Recipe by Tasty

Super Sour Halloween Gummy Worms

One-pan, no-chop pasta

Onion Dip from Scratch

Speedy spiced pumpkin soup

D.N.P.C. Ice Cubes (Dang Near Perfe...

Moo-Less Chocolate Pie

Blender chocolate mousse with whisk...

Fried Mac and Cheese

Hard Not-Boiled Eggs

Cold Water Method Pasta

Homemade Kettle Corn

Homemade Candy Corn

Spicy Saltine Crackers

Tom Cruise Coconut Cake inspired by...

Spiced Pecans

How to make homemade mayo

Top 27 hacks recipes from across the web

The most viewed hacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Election Night Sirloin Steak

Chocolate Covered Strawberry and Ba...

Homemade Marshmallows 2.0

Hot Cocoa: Reloaded

Hot Glazed Bonuts

Homemade Soft Pretzels

The Last Pizza Dough Recipe I'll Ev...

The Chewy Chocolate Chip Cookie

Beef Jerky

Mint Syrup

Biscuit Bao Buns Recipe by Tasty

Super Sour Halloween Gummy Worms

One-pan, no-chop pasta

Onion Dip from Scratch

Speedy spiced pumpkin soup

D.N.P.C. Ice Cubes (Dang Near Perfe...

Moo-Less Chocolate Pie

Blender chocolate mousse with whisk...

Fried Mac and Cheese

Hard Not-Boiled Eggs

Cold Water Method Pasta

Homemade Kettle Corn

Homemade Candy Corn

Spicy Saltine Crackers

Tom Cruise Coconut Cake inspired by...

Spiced Pecans

How to make homemade mayo

The most viewed hacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine