Daniel Gritzer

New York

Culinary Director at https://t.co/2v5ngyINO3. Cook, eat, repeat. Regrettable stuff I say here is not the fault of my employer. He/him

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Articles

The Easy Restaurant Trick for Cutting Bacon Without a Mess

2 weeks ago | seriouseats.com | Daniel Gritzer

The world is full of futile undertakings. There's not much point, for instance, in attempting to herd cats, squeeze water from a stone, or nail Jell-O to a tree. And, while there may be more than one way to skin said cats, I can tell you from personal experience that skinning eels can drive a person mad with frustration. But of all the kitchen tasks that make me want to pound my head against the counter, dicing room-temp bacon has to be one of the worst.
You Might Be Carving Rack of Lamb Wrong. Here's the Best Way to Do It

2 weeks ago | seriouseats.com | Daniel Gritzer

Carving a rack of lamb—whether pan-roasted or sous vide—isn't as simple as sliding a knife between the bones. Whether you're dividing a larger rack into smaller ones before cooking (like, say, turning an eight-bone rack into two four-bone racks) or slicing individual chops after cooking, you need to pay attention to how the rib bones and loin of meat align in order to divide them evenly.
You Might Be Carving Rack of Lamb Wrong. Here's the Best Way to Do It

2 weeks ago | yahoo.com | Daniel Gritzer

Carving a rack of lamb—whether pan-roasted or sous vide—isn't as simple as sliding a knife between the bones. Whether you're dividing a larger rack into smaller ones before cooking (like, say, turning an eight-bone rack into two four-bone racks) or slicing individual chops after cooking, you need to pay attention to how the rib bones and loin of meat align in order to divide them evenly.
My Grandmother's Golden Matzo Pancakes Are a Passover Must

2 weeks ago | seriouseats.com | Daniel Gritzer

Breaking up sheets of matzo allows you to control the size of the particles and therefore the final pancake texture. Soaking the matzo in water softens it, allowing it to form a rough batter when mixed with the eggs. My grandmother grew up in a household rich with Ashkenazi Jewish cooking, which I would never have known were it not for a surviving document her twin brother, my great-uncle Shush, once wrote to catalog the foods of their youth.
How to Make the Ultimate Easter Lamb Roast, According to a Food Editor

2 weeks ago | seriouseats.com | Daniel Gritzer

Cooking the roast at a low temperature, then finishing it with high heat, delivers more consistent results and reduces the chances of overcooking the roast. Precooking the stuffing and adding it to the already-cooked crown roast allows you to focus on what's most important: getting perfectly cooked lamb that's browned all over. Regal. I think that may be the best word for a crown roast of lamb—lamb racks that are tied together end-to-end into the shape of a crown.
Totally Classic, Totally Perfect Breaded Fried Pork Chops

1 month ago | seriouseats.com | Daniel Gritzer

Thin-cut pork chops will be just cooked through at the same time that the breading is browned and crisp. Panko bread crumbs are light and airy, creating an even more shatteringly crisp crust. I have what might be called a "modern" family. In my case, that means three parents (two biological and one step), plus a divorce-sprawled group of in-laws. While divvying up vacations and holidays is a little complicated, most of the familial challenges I have to navigate are pretty minor.
The World's Crispiest Egg May Be This Corn-Encrusted Colombian Snack

1 month ago | seriouseats.com | Daniel Gritzer

The World's Crispiest Egg May Be This Corn-Encrusted Colombian SnackPrep10 minsCook25 minsTotal35 minsServes4to 8 Makes8 arepas Cook Mode(Keep screen awake) 1 cup yellow or white masarepa (5 3/4 ounces; 163 g); see notes1 cup (236 g) water, plus more if needed1/2 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume), plus more as neededVegetable or other neutral oil, for frying8 large eggs In a large mixing bowl, stir together masarepa, water, and salt.
How to Make the Crispiest, Creamiest, Hammiest Spanish Tapa Around

1 month ago | seriouseats.com | Daniel Gritzer

Stop and consider for a moment the marvel that is béchamel sauce. It is the backbone of mac and cheese and the starting point of so many other essential cheese sauces; it's the creamy filling that binds a croque monsieur; the key to properly rich lasagna alla bolognese; and the velvety sauce that coats the seafood in coquilles Saint-Jacques and lobster thermidor. It enriches savory cheese soufflés and is the bridge between the meat sauce and the potatoes and eggplant in moussaka.
This Easy Banana Oatmeal Is Inspired By Our Favorite New Orleans Dessert

1 month ago | seriouseats.com | Daniel Gritzer

Mashing some of the cooked bananas and nuts into the oatmeal infuses it with flavor. A dollop of peanut butter stirred in at the end marries perfectly with the bananas. They say breakfast is the most important meal of the day. I don't know if that's true or not, because I almost never eat it. Not because I don't like it, and not because I don't need it—most of the time, I'm halfway to fainting from low blood sugar before I swallow my first mouthful of the day—but simply because...
Homemade Honey-Mustard Popcorn Is the Upgrade Your Movie Night Needs

1 month ago | seriouseats.com | Daniel Gritzer

Homemade Honey-Mustard Popcorn Is the Upgrade Your Movie Night NeedsPrep5 minsCook5 minsTotal10 minsServes4to 8 servingsMakes2 quarts Cook Mode(Keep screen awake) 3 tablespoons (45 ml) vegetable or other neutral oil1/4 cup popcorn kernelsPinch kosher salt1/3 cup Homemade Honey-Mustard Seasoning MixHoney, for drizzling (optional) In a large pot, combine oil, popcorn kernels, and a pinch of salt. Cover pot and set over medium-high heat. Cook, shaking pot often, until popcorn begins to pop.