What is one of the hardest recipes to make?

1. Consommé Devilish dish: A clear soup made from meat, tomato, egg whites and stock, slowly simmered to bring impurities to the surface for skimming. Techn-eeek: Even some of the most experienced chefs cannot master the complex clarification process required to make consommé.

What is the yield of a recipe?

Yield in culinary terms refers to how much you will have of a finished or processed product . Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins.

What is the hardest meat dish to cook?

Turducken This laborious meal consists of chicken stuffed inside a duck, that is then stuffed inside a turkey. The key to achieving the perfect turducken is, once all meats are deboned, to roast carefully as to avoid drying out the meats and losing any succulence.

How many tablespoons are in half an egg?

So, half an egg will measure two tablespoons by volume or close to an ounce when weighed (. 875 ounce, but most digital scales won't give you that fine a measurement). Since even eggs labelled as large vary by weight, don't stress too much if your halved egg weighs more or less than an ounce.

What purpose do eggs have in a recipe?

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze .

What does AP weight stand for?

AP ( As Purchased ) This is the condition of a food item or ingredient when it was purchased or delivered. AP may refer to the form, cost, weight, or volume. Hence the terms: AP form, AP cost: AP weight, or AP volume. For example, the vegetable you bought with stalk, roots, and leaves are in AP form.

When was the first recipe written?

The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.

What is the hardest dish to make in the whole world?

"Suodui" is a traditional Chinese dish that involves stir-frying stones with vegetables and spices. The experience involves savouring the spicy flavours while delicately extracting the small rocks and discarding them.

What is the hardest style of cooking?

Indian food has been dubbed the 'most difficult' to master at home – followed by Chinese and Italian. A study of 2,000 adults found one in six Brits tried cooking more global cuisines at home during lockdown, but that getting it right wasn't always easy.

What meal takes the longest to make?

What food dish takes the longest amount of time to prepare? Miso soup It takes six months to make miso. It takes five months to make katsuobushi for the broth.

Best Recipes of 2013 (2024)

1 of17 Iain Bagwell

Red Quinoa Bowl with Swiss Chard and Poached Egg

With its layers of flavors and textures and its combination of vital, healthful ingredients, this recipe will reboot your system as it delights your palate. It was a memorable part of our January “Hitting Reset” healthy foods feature, and we still make it now, whenever we’re feeling a little wan.

Recipe: Red Quinoa Bowl with Swiss Chard and Poached Egg

2 of17 Annabelle Breakey

Shaved Honeycrisp Apple and Kale Salad

This salad takes a mere 20 minutes to make, but packs an amazing amount of flavor and sophistication. We have served this at several office parties alongside more typical temptations like burgers and cheese, and it’s the first thing to disappear.

Recipe: Shaved Honeycrisp Apple and Kale Salad

Fennel-Crusted Grilled Rack of Lamb

When you buy a pricey cut like rack of lamb, you want to make sure the recipe will not only work, but be delicious. This exquisite dish—which can be roasted if you’d rather not grill—is worthy of a fancy dinner or of elegant Christmas party food. And yet it’s easy to make.

Recipe: Fennel-Crusted Grilled Rack of Lamb

4 of17 Alex Farnum

Enchiladas Suizas

These rich, suave enchiladas made us come running to the kitchen whenever they emerged. We practically licked our plates clean. In fact, we might just make them again tonight…

Recipe: Enchiladas Suizas

Indian Guacamole

Just when we thought it was impossible to come up with a new twist on guacamole, we invented this one. The cuisines of India and Mexico have many seasonings in common—among them cumin and cilantro—and in this recipe, two cultures blend brilliantly.

Recipe: Indian Guacamole

6 of17 Annabelle Breakey

Whole Orange Cake

What fun this cake is to make! It involves tossing whole oranges in a blender. It’s like a magic trick. The result: a moist, delectable cake that tastes like marmalade.

Recipe: Whole Orange Cake

7 of17 Annabelle Breakey

Lemon-Lime Macaroon Bars

Simply the best lemon bar ever—excitingly tart, not too sweet, velvety in the middle, and slightly crunchy on top. And then there’s the crust: a toasted, golden macaroon cookie, serving a higher purpose.

Recipe: Lemon-Lime Macaroon Bars

8 of17 Thomas J. Story

Asparagus Insalata Piadine

Never mind the fancy name: This is a knockout pizza. A piadine is simply a thickish pizza crust topped with savory sauce and a cool salad. This one combines a perfect crisp crust with an unusual and delicious asparagus pesto; then it’s topped with a salad of arugula, very thin slices of Meyer lemon, cloves of roasted garlic, and shaved Parmesan cheese. Eating it brightens the whole day.

Recipe: Asparagus Insalata Piadine

Nectarine Creamsicles with Rose Water

We love nectarines for their dependable juicy sweetness. And this simple recipe, with a hint of rose water that’s barely noticeable, shows them off beautifully.

Recipe: Nectarine Creamsicles with Rose Water

10 of17 Annabelle Breakey

Tomato, Prosciutto, and Ricotta Tart

We fell hard for this gorgeous mosaic of tomatoes, laid out on a crisp slab of puff pastry and layered with prosciutto. It makes a great summer lunch or dinner, especially when you’re having friends over—and it’s a showcase for your backyard tomatoes. Add a cool soup and you’re set.

Recipe: Tomato, Prosciutto, and Ricotta Tart

11 of17 Thomas J. Story

Cider-Braised Pork Shoulder

The tart-sweet flavor of reduced apple cider transforms pork shoulder into sheer succulence. It’s not only delicious, it’s beautiful—a cool-weather pleasure to cook and eat.

Recipe: Cider-Braised Pork Shoulder

12 of17 Annabelle Breakey

Roasted Mushroom Salad with Hazelnuts

Mushrooms are wonderful roasted—they take on a crisp, bacon-like quality. This salad pairs them with crunchy toasted hazelnuts, and is the perfect chance to try out those unusual mushrooms you may have been curious about. That said, ordinary button mushrooms work well here, too.

Recipe: Roasted Mushroom Salad with Hazelnuts

13 of17 Thomas J. Story

Cheryl’s Grilled Cheese with Asian Pear

The crunchy bits of Asian pear are unexpectedly fabulous in this hearty, oozy sandwich. It was our favorite of several wonderful grilled cheese sandwiches given to us by Peggy Smith and Sue Conley, of Northern California’s Cowgirl Creamery.

Recipe: Cheryl's Grilled Cheese with Asian Pear

14 of17 Alex Farnum

Spiced Persimmon Tart with Brandy Mascarpone

Beautiful, elegant, and unusual, this tart is surprisingly easy to make (the crust isn’t rolled, it’s simply pressed into the pan). It’s our a fall standby, especially for dinner parties.

Recipe: Spiced Persimmon Tart with Brandy Mascarpone

15 of17 Annabelle Breakey

Crab and Tangerine Salad

In just 20 minutes, you can make this restaurant-worthy dish. We like to serve it to company, but we also make it for ourselves, as a treat.

Recipe: Crab and Tangerine Salad

16 of17 Annabelle Breakey

Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

This rosy beef, flavored with mild, creamy gorgonzola and unctuous port syrup, made us sigh with delight. If that weren’t enough, it’s wrapped in bacon and grilled until crisp and golden. It’s one of the few recipes we know that could dislodge prime rib from its pedestal as king of the Christmas table.

Recipe: Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

17 of17 Annabelle Breakey

Olives With Orange and Fennel

These olives are gently heated, which makes them milder and meatier, and the seasonings give them a haunting, addictive flavor. During the holiday season, it’s our go-to nibble for guests. Plus, they make a nice gift.

Recipe: Olives With Orange and Fennel