- The Mouthful
- Posts
- Why is hot honey everywhere?
Why is hot honey everywhere?
Steak tartare framework, hashbrowns, high quality meat, & more..
Good morningâŠTodayâs recipe framework is on steak tartare, a treat often enjoyed at high-end restaurants (though found more commonly in Europe), but can actually be made quite easily (and more affordably) at home.
What other dishes are typically pricey, restaurant items but can be made easily at home? Write in to let us know!
TRY SOMETHING NEW đ€Ż
Tartare framework
Tartare is a raw beef dish. Source high-quality meat and make at your own risk.
Tartare Components
8 parts raw, lean beef, minced: 1/2 lb (225g) filet mignon
Flavor additions:
1 part fatty: 1 egg yolk & a spoonful of oil
1 part acidic: a spoonful of mustard & a spoonful of minced capers or cornichons
1 part aromatic & herbaceous: Spoonful each of minced shallot, finely minced parsley, and chives
0.5 part umami: A few minced anchovies and/or a splash of Worcestershire sauce
Salt & freshly cracked black pepper, to taste
Serving options
Crostini, crackers, or potato chips
Instructions:
1) Emulsify the wet ingredients: In a shallow bowl, whisk together the acidic and umami ingredients until combined. Add in the egg yolk and whisk together until smooth. Slowly drizzle in the oil and whisk until emulsified.
2) Combine the other ingredients: Gently mix in the minced beef and the aromatic & herbaceous ingredients, along with a pinch of salt and pepper.
3) Adjust & serve: Taste and adjust with more salt, or any other ingredient if the flavors arenât balanced.
Serve cold and enjoy immediately with the serving option of your choice.
Note: Make sure your beef is cold throughout this whole process. Putting the filet into the freezer for 20 minutes before prep will help you finely dice it, and keep it chilled.
THROWBACK TIME đł
Make-ahead hashbrowns
This weekâs throwback is to one of Ethanâs most popular recipes, which breaks down the food science of crispy hash browns and lets you conquer the iconic McDonaldâs breakfast item faster and better at home.
Whatâs the secret to avoiding a soggy hash brown?
Par cooking grated russet potatoes in oil, not water (for maximum starch activation)
Binding the drained mixture together with a spoonful of flour or cornstarch
Tightly packing and shaping, and then freezing the hashbrowns â just like they do at restaurants.
Then you can deep fry, shallow fry, or bake for an extra crispy hash with a golden brown crust.
Check out the video or written recipe for all the details.
The best part of the technique is that youâll have frozen, par-cooked hash browns ready to go whenever you get the craving.
Hash browns donât just have to be a breakfast item, either. Their texture makes them a perfect base for many dishes, like riffing on these classicsâŠ
THE LEFTOVER SHELF đ„Ą
Hashbrown uses
The hashbrown is likely a descendant of the globally ubiquitous potato fritter (like the latke or potato rösti).
Often youâll find potato pancakes to be the base of a hearty dish. Here are some ideas on how to use your hashbrownsâŠ
Hashbrown use ideas
Hashbrown eggs benedict
Hashbrowns & lox (with sour cream)
Hashbrown âtostadaâ
Hashbrown âsandwichâ
To assemble
Use what you have around, and put that hashbrown to work as a starchy base, as sandwich bread.
Or, just keep it as a side or itâs as a crispy vessel to scoop up sour cream.
In a pinch, use it as a starchy base as an alternative to the classic leftover rice lunch bowl.
FOOD TRENDS EXPLAINED đ
Hot honey
Q: What's all the buzz about with spicy honey?
A: Spicy honey sauces seem to be everywhere on menus and in home kitchens alike.
From a culinary perspective, hot honey works because of balance through contrast:
The spicy heat activates the palate, while the sweetness and coating texture of the honey soothes the pain.
The classic sweet & salty combo is falling out of favor for sweet & spicy options instead.
The trend reflects a growing cultural preference for spicy foods (as covered in a recent newsletter edition).
According to market research firm Datassential, sweet and spicy pairings on menus are up 38% in the last year.
Was anyone able to try the Pizza Hut hot honey menu items added this summer? If you didnât, that probably wonât be the last of the hot honey trend youâll see.
READER Q&A đ§
Sustainable meat eating?
Question: âI'm curious to know how you balance the quality and sustainability of the food you cook against cost and dietary concerns? I'm always very conscious to buy the best quality meat I can, but that comes with an additional price tag. How can a home cook can find the best compromise?â - Phil B
Answer: As a general rule with any ingredient (meat or otherwise), buy the best quality you can afford.
It's a privilege to be able to afford sustainable or consciously raised meats, but also you can rely on other sources of protein.
Hereâs advice on the topic from our cooking community of supporters, the Pickled Onion Club:
âI add a lot of variety in protein; beans, peas, and lentils are good options for a varied diet without also having to eat a ton of animal protein. Incorporating other cuisines (Indian, Chinese, Korean are good to reference) makes it easier.â - Jen
âYou just have to identify what is most important to you: cost, quality, sustainability, or quantity. If you manage to find an option that checks all four, stock up the freezerâŠbuy in bulk or eat smaller amounts of higher quality proteins.â - Joseph
If youâre looking for ways to reduce your meat intake in the first place, check out this weekâs video on how to cook with more vegetables at home.
READER PHOTO SUBMISSION OF THE WEEK đ
Perfect panzanella
This weekâs dinner winner is Ralph Y., who made panzanella using fresh, microplaned garlic per the deep dive garlic video. Nice work, Ralph.
Reply with a picture of the best meal you made this week for a chance to be featured in a future email.
MORE YUMMY CONTENT đœïž
A Read: The year the salmon disappeared
In a Minute or Less: Ethanâs fav weeknight pasta
What Weâre Watching: Egyptian BBQ fusion
Food Science: Is âwagyuâ ground beef a scam?
Was this forwarded to you? Subscribe here.
Not reaching your inbox? Try this.
Need more inspiration? View the newsletter backlog.
Want the deep dive, bonus newsletters? Check out The Pickled Onion Club.
Sponsor this newsletter (50k+) Fill out this form