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From Cronuts to Croissantries: Pizza, Cookies, Brownies, and More in NYC

Unknown bakeries, cuisine, culinary arts, foodies, pastries

Is the bagel really the star of New York’s pastries? Think again. Have you considered the croissant variations, ranging from pistachio fillings to pigs-in-a-blanket?
<p>
 Manhattan is known for being a bagel city, a pizza city, and could it also be considered a croissant city?
</p>
<p>
 Over the last twelve years, numerous individuals have directed their focus towards revamping the traditional pastry. From those early days onwards,
 Cronut
 , bakers based in New York have been altering butter-laminated dough to produce a variety of items ranging from Sicilian pizzas to various other dishes.
 Dubai-style chocolate bar
 pastry.
</p>
<p>
 To grasp the appeal of croissants, one must trace the path of butter,” asserts Gadi Peleg, who founded the New York-based bakery chain Breads Bakery. According to him, croissants serve as an incredibly versatile blank slate and represent the pinnacle of skill due to the intricate process required for laminating the dough.
</p>
<p>
 Are you looking for insights into the most significant issues and global developments? Find your answers here.
 SCMP Knowledge
 Our latest platform features handpicked content including explainers, FAQs, analyses, and infographics, all provided by our esteemed award-winning team.
</p>
<p>
 He feels that the increasing accessibility of both local and international artisanal butter enhances the appeal of these baked goods, making them highly desirable items for pastry chefs and their clientele.
</p>
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<p>
 Despite the escalating costs of nearly all essential croissant components—particularly butter—a number of pastry chefs in New York are presenting highly unconventional versions of the classic curved bread.
</p>
<p>
 However, if there is one thing inflation cannot diminish, it is the enduring allure of a dish enriched with butter. This is particularly true when these dishes come in enchanting forms and tastes.
</p>
<p>
 In recent years, TikTok has transformed numerous visually appealing, short-run pastries into online phenomena.
</p>
<h3>
 The beginning
</h3>
<p>
 In 2013,
 Dominique Ansel
 Ignite the flaky rebellion at his namesake bakery in New York with the Cronut; this viral crossover of a croissant and doughnut continues to attract long lines during weekends.
</p>
<p>
 The resulting creations combined with the audience-generating force of social media have contributed to making New York a center for laminated dough innovations.
</p>
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<p>
 Lamination is an essential method used in making French pastries, which entails folding and rolling butter into dough to produce fine, light layers. The croissant stands out as the quintessential illustration of this process; crafted using yeast-based dough enriched with both sugar and plenty of butter.
</p>
<p>
 Peleg refers to Ansel's Cronut as such a "brilliant" creation that it made many people wonder, "How did I not come up with this myself?"
</p>
<p>
 David Zaquine from Sweet Rehab, a French bakery, notes that unusual croissants continue to be popular as they tap into people’s desire for both nostalgia and novelty. These pastries boast an “unforgettable” buttery flavor, a sumptuous mouthfeel, and offer “countless opportunities for creative reinterpretation,” which makes them beloved worldwide.
</p>
<p>
 In 2013, when Peleg launched Breads Bakery shortly before Ansel unveiled the Cronut, he presented a decadent and chewy layered chocolate bread.
 babka
 .
</p>
<p>
 In 2021, Peleg introduced a croissant-inspired black-and-white cookie. This treat features layered pastry enclosing a chocolate and vanilla shortbread cookie, topped with both vanilla and chocolate glazes.
</p>
<div class="image-inline-container">
 <img data-document-id="cms/api/amp/image/AA1CkgeI" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkgeI.jpg"/>
</div>
<h3>
 TikTok gold
</h3>
<p>
 In 2022, Scott Cioe, who serves as the executive pastry chef at Lafayette Bakery, hit it big on TikTok with The SuprEme—a croissant variation that is first baked in a cylindrical mold before being stuffed with flavored creams like their renowned Sicilian option.
 pistachio
 .
</p>
<p>
 The outcome has been frequent, sneaker-like releases accompanied by long lines; each day, Lafayette sells as many as 1,000 of the $10.50 coiled treats. Cioe now uses an astounding amount of 725 kilograms (1,600 pounds) of these per day.
 butter
 every month.
</p>
<p>
 In that very year, the croissant adopted an unusual form when Gautier and Ashley Coiffard presented $50 boxes of homemade croissant cereal at their compact bakery called L'Appartement 4F.
</p>
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 </div>
</div>
<p>
 Now, the creativity with croissants is expanding even more broadly.
</p>
<p>
 Last fall, the Italian-American bakery Angelina hopped onto the Dubai chocolate bar trend.
</p>
<p>
 The daintiness of this item, priced at US$8, is stuffed with pistachio buttercream and has a crunchy texture.
 kataifi
 , or thinly sliced phyllo pastry, topped with white chocolate ganache and garnished with crushed pistachios and additional
 kataifi
 .
</p>
<p>
 When ZoE Kanan launched her New York-style Jewish bakery called Elbow Bread, she chose challah – a favorite in Central European and Jewish cuisine – as her signature dough.
</p>
<p>
 "This opened up a fresh perspective for me on how to experiment with it," she mentions, which includes crafting challah using the lamination method.
</p>
<p>
 The highest-demand item is Elbow Bread’s US$7 Honey Bun, weighing in at approximately 25 percent butter. She crafts each portion as a single-strand challah braid and finishes it off with a topping of vanilla honey caramel.
</p>
<p>
 At Sweet Rehab, Zaquine combines a rich American brownie with a delicate croissant. The outcome is a delectable brownie blossom crafted from intricately woven layers of gently chewy, alternating brown and white pastries, encasing a luscious, gooey chocolate custard core.
</p>
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<h3>
 Savoury improvisations
</h3>
<p>
 Moreover, there are some savory innovations. At Hani's, which features an American-themed concept created by pastry chef Miro Uskokovic, the upscale version of pigs-in-a-blanket stands out as the ultimate party snack.
</p>
<p>
 This item consists of a beef frankfurter encased in flaky layered pastry, complemented by a dash of zesty mustard and topped with a sprinkle of poppy seeds. At Time and Tide, their revamped lobster roll offered during lunch features a crunchy and light brioche bun that highlights its rich, buttery texture.
</p>
<p>
 At Somedays Bakery located in Long Island City, they have recently started offering the Sicilian pizza croissant. This substantial, square pastry is quite heavy.
 as a loaded slice
 made from laminated dough scraps that would usually be thrown away.
</p>
<p>
 Featuring pockets filled with flavored ricotta and smothered in marinara sauce, topped off with melted Cheddar cheese and fresh basil, this dish merges the sweet, zesty, savory depth of a traditional pizza slice with the exceptionally buttery crispness of croissant dough.
</p>
<p>
 If you're searching for a perfectly crafted, traditional croissant that isn’t trying to pass as a pizza, Somedays offers one as well.
</p>
<p>
 More Articles from SCMP
</p>
<p>
 Chinese son clears US$2.8 million debt for his folks by instructing calligraphy, wins admiration from many
</p>
<p>
 What insights can we gain from the case of the Hong Kong girl who died due to shaking?
</p>
<p>
 SCMP Top Picks: Helene can provide bettors with that winning sensation at Sha Tin
</p>
<p>
 The number of transactions with buyers from outside Hong Kong has increased over threefold.
</p>
<p>
 The article initially appeared on the South China Morning Post (www.scmp.com), which is the premier source for news coverage of China and Asia.
</p>
<p>
 Copyright © 2025. South ChinaMorning Post Publishers Ltd. All rights reserved.
</p>

From Cronuts to Croissantries: Pizza, Cookies, Brownies, and More in NYC

Unknown bakeries, cuisine, culinary arts, foodies, pastries

Is the bagel really the star of New York’s pastries? Think again. Have you considered the croissant variations, ranging from pistachio fillings to pigs-in-a-blanket? Manhattan is known for being a ba…

【良いブツ】すき家に混入してたら嬉しいブツ選手権

Unknown commerce, culture, food and drink, foodies

<p>
 <img data-document-id="cms/api/amp/image/AA1CbZ8a" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbZ8a.jpg"/>
</p>
<p>
 すき家の異物混入騒動で日本中がザワついている。SNSには批判投稿が殺到して、
 すき家は一部店舗をのぞく全店を一時閉店することを発表
 。職場近所のすき家にも「只今清掃クローズ中4月4日9時オープン」の貼り紙があった。
</p>
<p>
 世は怒りと悲しみに満ちている。そんな空気を見ていてふと思った。
 <strong>
  「逆に、すき家に混入してたら嬉しいものってなんだろうか？」と
 </strong>
 。そこで編集部会議を開いてみた。
</p>
<p>
 【外観写真】清掃作業中のすき家
</p>
<h2>
 ・良いブツを見つけたい
</h2>
<p>
 メニューは牛丼とする。これは
 <strong>
  牛丼だけは冷凍食品「牛丼の具（3袋税込538円）」がまいばすけっとで今も販売されている
 </strong>
 から。つまり、全店閉店中だけどすき家の牛丼は食べられるのだ。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbNNu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbNNu.jpg"/>
</p>
<p>
 また、ルールはすき家の店舗メニューにない
 <strong>
  ブツ
 </strong>
 とする。トッピングの豊富さが特徴の1つであるすき家。はたして、我々は
 <strong>
  良いブツ
 </strong>
 を見つけられるのだろうか？　会議の末、挙がったブツは以下の通り。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbJpI" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpI.jpg"/>
</p>
<h2>
 ・オリーブ
</h2>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbWGB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbWGB.jpg"/>
</p>
<p>
 地中海の風を吹き込ませてみよう。食べ慣れた牛丼がオシャレな味になるかも？　映画『紅の豚』のホテル・アドリアーナに牛丼があるとしたらこんな牛丼に違いない。大きな戦争や動乱があっても、すき家ととても良い友達になれるだろう。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbUa4" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbUa4.jpg"/>
</p>
<h2>
 ・梅肉
</h2>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbJpR" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpR.jpg"/>
</p>
<p>
 日本人の心。すき家は創業以来、良質な国産米にこだわっていることが公式サイトに明示されているので、梅干しともきっと合うだろう。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbWGF" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbWGF.jpg"/>
</p>
<h2>
 ・わさびマヨネーズ
</h2>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbJpU" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpU.jpg"/>
</p>
<p>
 日本人の心その2。牛丼はベースが醤油味なのでわさびだけでもマッチすると思われるが、さらにマヨネーズが2つに橋渡しになるだろう。マヨネーズ醤油もウマイしな。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbJpV" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpV.jpg"/>
</p>
<h2>
 ・バター
</h2>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbQjA" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbQjA.jpg"/>
</p>
<p>
 前述の通り、牛丼は醤油味ベースなので、バターもきっと合うだろう。バター醤油ご飯に散々お世話になった私としては期待度No.1。むしろ、なぜすき家のトッピングにバターがないのか不思議なくらいだ。チーズ牛丼かあるならもう一歩踏み込んでも良いだろう。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbJpY" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJpY.jpg"/>
</p>
<h2>
 ・焼きそば
</h2>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbQjB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbQjB.jpg"/>
</p>
<p>
 炭水化物で殴っていく。細かいことを気にしなければ問答無用の無敵のぺアにトライ。焼きそばを食べたっていい。ご飯を食べたっていい。マヨネーズをかけたっていい。大学の食堂にあって欲しい度No.1のトッピングだ。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbQjC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbQjC.jpg"/>
</p>
<p>
 せっかくなので、全部乗せもしてみた。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbWGL" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbWGL.jpg"/>
</p>
<p>
 混入したって良いブツである。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbJq2" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbJq2.jpg"/>
</p>
<p>
 ──はたして、あなたはどのブツが好みだろうか？
</p>
<h2>
 ・ベストブツ
</h2>
<p>
 ちなみに、全部食べてみたところ、どれも悪くないんだけど、強いて言うなら
 <strong>
  オリーブが一番良いブツであった
 </strong>
 。酸味としょっぱさで味に爽やかさが加算されるだけでなく、シャクッとしたフレッシュな食感と牛丼とのコントラストが良い。
</p>
<p>
 そのコントラストは、マッチングが良いというより新しい扉を開いている感じで目からウロコ。まさしく化けていると言えるだろう。
 <strong>
  正直、2杯目いった
 </strong>
 。マジでオススメ。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbWGN" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbWGN.jpg"/>
</p>
<p>
 そんなオリーブの花言葉には「平和」「安らぎ」というものがある。この花言葉は、旧約聖書が由来で、ノアの方舟に乗っていた鳩がオリーブの枝を持ち帰ったことで洪水が収まったことから来ているのだそうな。再開の折には、トッピングメニューにいかがですか？　すき家さん。
</p>
<p>
 執筆：
 中澤星児
</p>
<p>
 Photo：Rocketnews24.
</p>

【良いブツ】すき家に混入してたら嬉しいブツ選手権

Unknown commerce, culture, food and drink, foodies

すき家の異物混入騒動で日本中がザワついている。SNSには批判投稿が殺到して、すき家は一部店舗をのぞく全店を一時閉店することを発表。職場近所のすき家にも「只今清掃クローズ中4月4日9時オープン」の貼り紙があった。世は怒りと悲しみに満ちている。そんな空気を見ていてふと思った。「逆に、すき家に混入してたら嬉しいものってなんだろうか？」と。そこで編集部会議を開いてみた…

Reese's New Peanut Butter Cup Flavor: A Nostalgic Treat We'veBeen Dreaming Of

Unknown desserts, food and drink, foodies, sandwiches, snacks

<p>
 The official release of Reese's PB&J Big Cups is happening now.
</p>
<img data-document-id="cms/api/amp/image/AA1C9red" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C9red.jpg"/>
<p>
 If you're a fan of peanut butter and jelly, here’s the recent update from
 Reese’s
 is sure to make your mouth water.
</p>
<p>
 Following their April Fool's prank that tricked enthusiasts with a false claim about entering the sandwich market, the renowned peanut butter and chocolate company—which produces over 160 million pounds of peanut butter annually—revealed today that they would be launching Reese’s PB&J Big Cups.
</p>
<p>
 "Experience all the things you adore about peanut butter and jelly sandwiches combined with chocolate—all now in a single Reese’s cup," stated the brand in an email. "We know our fans have always wished for this perfect blend of PB&J meets Reese’s, so naturally, we brought it into existence. We also added some extra enjoyment throughout the process.”
</p>
<img data-document-id="cms/api/amp/image/AA1C9oFB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C9oFB.jpg"/>
<p>
 The Reese's PB&J Big Cups are available in both strawberry and grape varieties, all enveloped in the iconic combination of chocolate and peanut butter from the brand, offering an innovative take on this beloved classic flavor pairing.
</p>
<p>
 Reese's embodies the spirit of enjoyment,” stated Melissa Blette, senior brand manager for Reese’s, in a written statement provided to the press. “Suggesting we might 'venture into the sandwich market' served as an amusing method to generate discussion.
 Southern Living
 Serious as it may sound, this was clearly our next best step forward. The combination of PB&J is legendary, and adding Reese’s just seemed like the perfect addition — thus, we made it happen!
</p>
<p>
 Eager to try some of these delicious treats? Hurry up—the PB&J Big Cups are currently stocked at stores across the country in standard, king, and mini multi-packs, but act fast as this offer won’t last forever.
</p>
<p>
 Related:
 Reese's Has Just Revealed a Distinctly Southern New Flavored Treat Set to Launch Next Month
</p>
<p>
 Read the initial article on
 Southern Living
</p>

Reese's New Peanut Butter Cup Flavor: A Nostalgic Treat We'veBeen Dreaming Of

Unknown desserts, food and drink, foodies, sandwiches, snacks

The official release of Reese's PB&J Big Cups is happening now. If you're a fan of peanut butter and jelly, here’s the recent update from Reese’s is sure to make your mouth water. Following thei…

17 Top Southeast Asian Eats on Asia’s 50 Best List This Year

Unknown asian food, dining out, food and drink, foodies, restaurants

<img data-document-id="cms/api/amp/image/AA1Cllf5" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Cllf5.jpg"/>
<p>
 Nine from Bangkok, seven from Singapore, and one from Jakarta have been named among Asia's 50 Best Restaurants 2025 list at the annual awards.
</p>
<p class="Normal">
 Gaggan Restaurant in Bangkok was voted the best this year.
</p>
<p class="Normal">
 Located in the Watthana District in the heart of Bangkok, the restaurant is known for its fine-dining experience, offering progressive Indian cuisine with influences from around the world.
</p>
<p class="Normal">
 This marks the first time the restaurant by chef Gaggan Anand has won the top prize since he redefined his restaurant concept and moved to a new location in 2019, following previous wins in 2015, 2016, 2017, and 2018.
</p>
<p class="Normal">
 It ranked third on the list last year.
</p>
<p class="Normal">
 No Vietnamese restaurants appeared in the top 50 this year, though
 Anan Saigon
 in Ho Chi Minh City ranked 48th on the list last year.
</p>
<p class="Normal">
 The World's 50 Best Restaurants is an annual award initiated by U.K.-based media company William Reed in 2002, with the participation of more than 300 critics, chefs, restaurant owners, and culinary experts worldwide.
</p>
<p class="Normal">
 Voters are required to have dined at the eateries they recommend during the last 18 months and are prohibited from voting for establishments they own or possess a financial stake in.
</p>

17 Top Southeast Asian Eats on Asia’s 50 Best List This Year

Unknown asian food, dining out, food and drink, foodies, restaurants

Nine from Bangkok, seven from Singapore, and one from Jakarta have been named among Asia's 50 Best Restaurants 2025 list at the annual awards. Gaggan Restaurant in Bangkok was voted the best this y…

최고의 만두 맛집 5선: 진정한 인생 만두를 만나다!

Unknown cuisine, food and drink, food culture, foodies, korean

<p>
 <h2 class="wp-block-heading">
  만두 맛집 BEST 5
 </h2>
 <ul class="wp-block-list">
  <li>
   계속해서 추가주문 하게되는 ‘월래순교자관’
  </li>
  <li>
   회기 지역의 사람들 모두가 알고 있는 것은 '놀부만두'입니다.
  </li>
  <li>
   얇은 피가 쫄깃쫄깃, ‘만두장성’
  </li>
  <li>
   큼직해서 더 좋은, ‘만두집’
  </li>
  <li>
   개운한 만두전골 맛집, ‘만두랑’
  </li>
 </ul>
 <p>
  쫄깃한 피를 뚫고 들어가면 찐한 육즙이 흘러나와 한 입 가득 육향이 번지는 마성의 ‘만두’. 그 조리법도 다양해서 만두 하나만으로도 다양한 요리를 즐길 수 있는 변화무쌍한 음식이다. 매콤한 김치 만두부터 감칠맛 뛰어난 고기 만두, 달짝지근한 갈비 만두, 오동통한 새우가 통으로 들어 있는 새우만두까지. 여러가지 골라 먹는 묘미가 있는 음식인 만큼, 만두 매니아라면 꼭 가봐야 하는 인생 만두 맛집 BEST 5를 소개한다.
 </p>
 <h3 class="wp-block-heading">
  계속해서 추가주문 하게되는 ‘월래순교자관’
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6MOg" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6MOg.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6INo" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6INo.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6PnL" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6PnL.jpg"/>
 <p>
  가리봉 시장 남문 인근에 위치한 ‘월래순교자관’은 다양한 중국식 가정식을 맛볼 수 있다. ‘군만두’와 ‘소룡포’가 인기 메뉴이며 취향에 따라서 ‘지삼선’, ‘완탕’, ‘토마토계란볶음’을 즐길 수 있다. 이곳의 군만두와 소룡포가 유명한 이유는 역시 뛰어난 맛 때문이다. 한입 베어 무는 순간 터지는 육즙은 순식간에 입맛을 사로잡고 흑식초와 간장, 다진마늘 소스를 곁들이면 느끼함을 꽉 잡아준다.
 </p>
 <p>
  ㅣ식신에서 ‘월래순교자관’
 </p>
 <ul class="wp-block-list">
  <li>
   ✔위치
  </li>
 </ul>
 <p>
  서울 구로구 디지털로19길 12
 </p>
 <ul class="wp-block-list">
  <li>
   ✔영업시간
  </li>
 </ul>
 <p>
  매일 운영 시간은 11:00부터 22:00까지이며, 쉬는 시간은 15:20에서 16:00 사이입니다. 월요일에는 문을 닫습니다.
 </p>
 <ul class="wp-block-list">
  <li>
   ✔메뉴
  </li>
 </ul>
 <p>
  군만두 7,000원, 해물군만두 11,000원
 </p>
 <h3 class="wp-block-heading">
  회기동의 사람들 모두가 알고 있는 것은 '놀부만두'입니다.
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6Gxn" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6Gxn.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6Gxq" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6Gxq.jpg"/>
 <p>
  '놀부만두', 회기역 주변에서는 널리 알려져 있으며 다양한 미디어와 유튜브 크레ators에 의해 소개된 인기 명소입니다. 그들의 특별함은 보이는 듯 말듯한 고기 만둣속이며, 이것이 바로 이 장소의 대표 메뉴입니다. 식감과 육즙으로 가득 찬 얇은 피는 단순히 밀가루로 만들어졌다는 느낌 없이 입안에서 살아 움직이는 것 같습니다. 또한 '판모밀'이라는 샌드위치 같은 음식 역시 신선하면서도 달콤한 맛으로 방문객들에게 큰 호응을 받습니다.
 </p>
 <p>
  ㅣ식신에서 ‘놀부만두’ 더보기
 </p>
 <ul class="wp-block-list">
  <li>
   ✔위치
  </li>
 </ul>
 <p>
  서울 동대문구 망우로16길 15
 </p>
 <div class="hotplacehunter-readmore_random">
  <strong>
   <p>
    실시간 급상승 맛집 추천:
    통영에서 신선한 해산물을 즐길 수 있는 최고의 레스토랑 베스트 5
   </p>
  </strong>
 </div>
</p>
<p>
 <ul class="wp-block-list">
  <li>
   ✔영업시간
  </li>
 </ul>
 <p>
  매일 11:00 - 20:00로 운영되며, 토요일은 쉬는 날입니다.
 </p>
 <ul class="wp-block-list">
  <li>
   ✔메뉴
  </li>
 </ul>
 <p>
  고기통만두 10개 7,000원, 김치만두 8개 7,000원
 </p>
 <h3 class="wp-block-heading">
  얇은 피가 쫄깃쫄깃, ‘만두장성’
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6MOG" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6MOG.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6BOl" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6BOl.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6zf9" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6zf9.jpg"/>
 <p>
  최근에 SNS에서 핫하게 떠오르고 있는 ‘만두장성’은 얇은피 만두로 유명하다. 투박한 모양의 만두는 속이 꽉 차 있고 부추와 고기, 당면 등의 재료가 듬뿍 들어 있다. 피가 얇음에도 쫄깃쫄깃한 식감이 살아 있고 먹을수록 중독성있는 맛에 금세 한 판을 비워버리는 곳. 한번 먹고 나면 다시 찾을 수 밖에 없는 맛에 항상 문전성시를 이루는 곳이다. 여기에 플러스로 갓 튀겨낸 꽈배기까지 합세해 오랫동안 사랑을 받고 있다.
 </p>
 <p>
  ㅣ식신에서 ‘만두장성’ 더보기
 </p>
 <ul class="wp-block-list">
  <li>
   ✔위치
  </li>
 </ul>
 <p>
  서울 노원구 동일로180길 32 도깨비시장 나-20호
 </p>
 <ul class="wp-block-list">
  <li>
   ✔영업시간
  </li>
 </ul>
 <p>
  매일 11:00 – 21:00
 </p>
 <ul class="wp-block-list">
  <li>
   ✔메뉴
  </li>
 </ul>
 <p>
  고기만두 5,000원, 김치만두 5,000원
 </p>
 <h3 class="wp-block-heading">
  큼직해서 더 좋은, ‘만두집’
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6DWQ" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6DWQ.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6INK" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6INK.jpg"/>
 <p>
  하남 은고개 '만두집'에서는 상큼한 육수와 부드러운 김치 만두의 조화를 동시에 즐길 수 있습니다. 여기서 제공하는 만두 전골은 마치 샤브샤브 같은 요리로 보이는 듯합니다. 큰 덩어리를 자른 만두를 먹으면 그 가치를 충분히 느낄 수 있을 것입니다. 돼지 안심살, 당면, 다양한 야채 등을 포함하여 13가지 이상의 성분으로 만들어진 이 만두들은 모두 수제로 제작되어 더욱 신선함을 선사합니다. 기름기가 거의 없는 삶은 돼지고기는 깨끗하면서도 가벼움을 강조하며 가장 좋은 점입니다. 청량감 넘치는 채소 육수가 단정한 만두와 결합하여 더 건강하고 구수한 맛을 내게 됩니다. 또한, 바삭하게 튀긴 해산물 파전인 '해물파튀' 역시 매우 특별한 주메뉴 중 하나이며, 함께 식사를 한다면 반드시 경험해야 할 메뉴라고 말할 수 있겠습니다.
 </p>
 <p>
  ㅣ식신에서 ‘만두집’ 더보기
 </p>
 <ul class="wp-block-list">
  <li>
   ✔위치
  </li>
 </ul>
 <p>
  경기 하남시 하남대로 5
 </p>
 <ul class="wp-block-list">
  <li>
   ✔영업시간
  </li>
 </ul>
 <p>
  매일 10:00-21:00
 </p>
 <ul class="wp-block-list">
  <li>
   ✔가격
  </li>
 </ul>
 <p>
  찐만두(7개) 8,000원, 군만두(6개) 8,000원
 </p>
 <h3 class="wp-block-heading">
  개운한 만두전골 맛집, ‘만두랑’
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6GxI" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6GxI.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6INQ" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6INQ.jpg"/>
 <p>
  역삼동에서 '만두랑'이라는 곳에서는 만두전갈, 밥, 그리고 추가 면사까지 총 8000원으로 즐길 수 있습니다. 이곳은 인공조미료가 거의 사용되지 않아 순하고 자연스러운 국물을 제공하며, 신맛 정도는 개인적인 선호도에 따라 조정 가능합니다. 만두전갈에는 속재료가 든 두툼한 만두뿐만 아니라 버섯, 미나리, 떡국떡 등 다양한 재료들이 풍부하게 포함되어 있으며 그 국물은 맑고 알맞게 매울 때 마시면 온몸이 포근해지는 느낌입니다. 특히 튀김만두 하나를 베어 물자마자 입 안 가득 고기의 육즙이 번져 나오는데 이것이 또 다른 특별함이며, 이렇게 질 좋은 음식들을 합리적이고 부담 없는 금액인 8000원대로 즐길 수 있어서 많은 사랑을 받습니다.
 </p>
 <p>
  ㅣ식신에서 ‘만두랑’ 더보기
 </p>
 <ul class="wp-block-list">
  <li>
   ✔위치
  </li>
 </ul>
 <p>
  서울특별시 강남구 논현동 49-3번지
 </p>
 <ul class="wp-block-list">
  <li>
   ✔영업시간
  </li>
 </ul>
 <p>
  월~금 11:00-20:00 (쉬는 시간 15:00-17:00) / 주말인 토, 일요일은 정기적으로 문을 닫습니다.
 </p>
 <ul class="wp-block-list">
  <li>
   ✔가격
  </li>
 </ul>
 <p>
  만두전골 10,000원 만두국 9,000원
 </p>
 <h3>
  실시간 인기기사
 </h3>
 <ul>
  <li>
   통영에서 신선한 해산물을 즐길 수 있는 최고의 레스토랑 베스트 5
  </li>
  <li>
   진짜로 라면은 모두 같지 않다. 독특한 스타일의 라면 집 베스트 5이다.
  </li>
 </ul>
</p>

최고의 만두 맛집 5선: 진정한 인생 만두를 만나다!

Unknown cuisine, food and drink, food culture, foodies, korean

만두 맛집 BEST 5 계속해서 추가주문 하게되는 ‘월래순교자관’ 회기 지역의 사람들 모두가 알고 있는 것은 '놀부만두'입니다. 얇은 피가 쫄깃쫄깃, ‘만두장성’ 큼직해서 더 좋은, ‘만두집’ 개운한 만두전골 맛집, ‘만두랑’ 쫄깃한 피를 뚫고 들어가…

Variasi Keripik Khas Blora, Jawa Timur: Sajian Istimewa untuk Lebaran 2025

Unknown cuisine, food and drink, food culture, foodies, snacks

<p>
 <strong>
  Beberapa cemilan unggulan dari Blora yang harus Anda bawa pulang mencakup Keripik Gedhebog Pisang, Kraker Pepaya, serta Walang Goreng.
 </strong>
</p>
<p>
 <strong>
  DIWIDA
 </strong>
 Ketika pulang kampung saat Idul Fitri tahun 2025, akan terasa kurang bila belum membelikan cinderamata unik dari daerah tersebut.
</p>
<p>
 Blora, di Jawa Tengah, senantiasa menjadi tujuan wisata yang menggoda, khususnya karena ragam pilihan cemilan yang pas untuk oleh-oleh.
</p>
<p>
 Di luar rasanya yang lezat, buah tangan dari Blora juga memiliki keunikannya sendiri yang sulit ditemui di lokasi lain.
</p>
<p>
 Beberapa buah oleh-oleh khas Blora yang harus Anda bawa pulang di antaranya adalah Keripik Gedhebog Pisang, Kripik Pare, serta Walang Goreng.
</p>
<p>
 <strong>
  1. Keripik Gedhebog Pisang
 </strong>
</p>
<img data-document-id="cms/api/amp/image/AA1CbD1i" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbD1i.jpg"/>
<p>
 Keripik Gedhebog Pisang merupakan salah satu item awal yang diluncurkan oleh Rumah Pisang Blora di tahun 2020.
</p>
<p>
 Kudapan ini dibuat dari gedebong, yaitu batang pisang yang umumnya tidak digunakan.
</p>
<p>
 Amelia Diaz Dwi Rahayu, sang pemilik Rumah Pisang Blora, menyebutkan bahwa inspirasi membuat keripik tersebut timbul berkat bimbingan dari Disparpora Jawa Tengah yang bertujuan untuk mengeksplor potensi desa-desa setempat.
</p>
<p>
 "Tahun 2020, Disparpora Jawa Tengah memberikan bantuan pendampingan ke desa-desa termasuk di Desa Jepangrejo yang bertujuan untuk mengeksplorasi potensi lokal. Sesuai dengan namanya, terdapat banyak pohon pisang di sana," jelas Amelia.
</p>
<p>
 Warga lokal biasanya hanya menggunakannya untuk buah dan daun pisang, sedangkan batangnya kerap dibuang sia-sia.
</p>
<p>
 Amelia beserta timnya memilih untuk mengubah dedaunan gebog menjadi krupuk, hasilnya ternyata berhasil dan sekarang menjadi cinderamata populer.
</p>
<p>
 "Dicelupkan ke dalam larutan kapur sirih dan garam selama sehari penuh, kemudian dilapisi dengan tepung beras encer, terakhir digoreng," jelas Amelia tentang proses membuat kraker itu.
</p>
<p>
 Dengan memiliki sertifikat halal serta PIRT yang dikeluarkan oleh Dinas Kesehatan, Keripik Gedhebog Pisang saat ini bisa dibeli di berbagai toko suvenir khas Blora dan juga tersedia melalui platform daring.
</p>
<p>
 <strong>
  2. Pare Chips
 </strong>
</p>
<img data-document-id="cms/api/amp/image/AA1CbMq6" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbMq6.jpg"/>
<p>
 Chips Pare, salah satu cemilan khas Blora yang tidak kalah mengundang minat, juga layak untuk dicoba.
</p>
<p>
 Perusahaan kecil milik Lestari, yaitu Arieta Foods, merubah pare segar menjadi kraker berrasa khas.
</p>
<p>
 Pare yang telah dipilih perlu diiris halus lalu digoreng serta dipanggang sampai menjadi krispi.
</p>
<p>
 Lestari mengatakan, "Bijinya di buang lalu di asah mirip pembuatan krupuk pisang. Kemudian campur dengan garam, diamkan, goreng singkat sambil dikapur tepung."
</p>
<p>
 Chips Pare ini memiliki tingkat kepahitan yang cukup ringan namun masih menampilkan ciri khas dari sayuran pare.
</p>
<p>
 <strong>
  3. Walang Goreng
 </strong>
</p>
<img data-document-id="cms/api/amp/image/AA1CbFyu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbFyu.jpg"/>
<p>
 Jangan sampai melewatkan juga Walang Goreng, camilan khas yang bisa Anda temukan di Blora.
</p>
<p>
 Lestari, yang turut menghasilkan Walang Goreng, menceritakan bahwa dia jatuh cinta dengan belalang goreng untuk pertama kalinya saat menetap di Jakarta pada tahun 2010-an.
</p>
<p>
 "Dalam dekade terakhir ini, saya sudah menjadi penggemar berat memakan walang dan merasakannya. Saat itu kami bertempat di Jakarta untuk pekerjaan suami. Selalu saja ketika kembali dari Blora, dia diminta menyajikan walang goreng oleh teman-temannya," jelas Lestari.
</p>
<p>
 Selanjutnya, sang suami Lestari mengusulkan penjualan walang goreng, dan produk tersebut akhirnya disambut positif di pasaran.
</p>
<p>
 Berkat keahliannya yang kreatif, Lestari menjadi salah satu pendiri pertama dalam menjual souvenir Blora melalui platform daring tahun 2016.
</p>
<p>
 Terdapat dua varian dari Walang Goreng yang tersedia, yaitu Walang Utes dengan harga Rp 20.000 serta Walang Kayu senilai Rp 23.000 untuk setiap 50 gram. Kedua produk tersebut dibungkus secara rapi menggunakan material aluminium foil.
</p>
<p>
 Kamu bisa mengorder Walang Goreng serta Pare Chips dengan mampir ke Instagram @arietafoods atau menyentuh pesan di WhatsApp pada nomor 0815 4254 5200.
</p>
<p>
 Pada Lebaran kali ini, pastikan Anda tidak melupakan untuk memboyong pulang cinderamata khas Blora, yang bukan saja enak, namun juga dipenuhi dengan cerita serta keistimewaan.
 (DIWIDA/Dahlia/Kompas.com)
</p>

Variasi Keripik Khas Blora, Jawa Timur: Sajian Istimewa untuk Lebaran 2025

Unknown cuisine, food and drink, food culture, foodies, snacks

Beberapa cemilan unggulan dari Blora yang harus Anda bawa pulang mencakup Keripik Gedhebog Pisang, Kraker Pepaya, serta Walang Goreng. DIWIDA Ketika pulang kampung saat Idul Fitri tahun …

Eksplorasi Lebaran 2025: Nikmatnya Nasi Campur Madura dan Kuliner Terkenal Surabaya yang Diserbu Pemudik

Unknown culture, food and drink, food culture, foodies, local news

<p>
 <strong>
  DIWIDA,
 </strong>
 SURABAYA — Antara berbagai opsi yang tersedia,
 kuliner
 Tempat yang umumnya menjadi tujuan bagi para pemudik dari luar kota di Surabaya pada masa liburan tersebut adalah apa yang sering dicari.
 Lebaran
 2025, nasi campur Madura memiliki daya tarik tersendiri di Kota Pahlawan.
</p>
<p>
 Sajian nasi campur khas Madura dari warung Nasi Madura BossQ57 di jalanan Embong Malang Nomor 42A, Genteng, Kecamatan Genteng, Surabaya, Jawa Timur merupakan salah satu hidangan favorit yang banyak dicari oleh wisatawan.
</p>
<p>
 Fatimah, pegawainya yang bertanggung jawab di gerai resto ini menyebutkan bahwa pada satu hari, terlebih ketika sedang musim liburan Idulfitri, hidangan nasi campur khas Madura dapat ludes hingga ratusan porsinya.
</p>
<p>
 Berbicara tentang persaingan pasar kuliner di Jalan Embong Malang, letak restoran Nasi Madura BossQ57 berada di antara dua tempat makan terkenal di Surabaya yaitu Depot Legendaris Tahu Campur Cak Kahar dan Rawon Setan Embong Malang.
</p>
<p>
 "Umumnya pembeli di tempat ini datang dari luar kota seperti Jakarta. Bisa jadi karena masyarakat telah mengenal nasi rawon dan bebek bumbu hitam, tetapi masih ada pula yang ingin mencoba nasi campur Madura," papar Fatimah ketika ditemui oleh Tim Jelajah Lebaran 2025 di lokasi tersebut pada hari Rabu, 2 April 2025.
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1CbQG0" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbQG0.jpg"/>
</p>
<p>
 Keingintahuannya itu, kata Fatimah, disebabkan oleh kehadiran cumi hitam sebagai bagian dari nasi campur ini. Dengan biaya sebesar Rp40.000, konsumen dapat merasakan nasi campur khas Madura lengkap beserta mie, mentimun, udang, bumbu hitam, cumi hitam, daging empal sampai paruhnya.
</p>
<p>
 Ketika Tim Jelajah Lebaran 2025 mengujicobakan hidangan itu, potongan daging empal yang cukup besar sangat lembut di mulut. Rempah-rempah dalam bumbunya beraroma kuat dan campuran rasanya semakin meningkatkan kegurihan dari cita rasa daging cumi tersebut.
</p>
<p>
 "Bila nasi campur khas Madura hanya memiliki beberapa jenis sayuran serta lauk berupa babat, paru, dan empal, sementara nasi campur biasanya hanya terdiri dari daging dan sayuran saja. Namun, orang-orang menyukai versi ini karena adanya cumi hitam di dalamnya," jelasnya.
</p>
<p>
 Kini Nasi Madura BossQ57 telah membuka tiga gerai di wilayah Surabaya. Di luar lokasi di Embong Malang, terdapat pula cabang di Jalan Sambikerep Nomor 54 Surabaya serta di Jalan Raya Kahuripan Nomor 23 Sidoarjo.
</p>

Eksplorasi Lebaran 2025: Nikmatnya Nasi Campur Madura dan Kuliner Terkenal Surabaya yang Diserbu Pemudik

Unknown culture, food and drink, food culture, foodies, local news

DIWIDA, SURABAYA — Antara berbagai opsi yang tersedia, kuliner Tempat yang umumnya menjadi tujuan bagi para pemudik dari luar kota di Surabaya pada masa liburan tersebut adalah apa yang seri…

7 cast iron skillets top chefs and foodies can’t get enough of

Unknown cooking, cookware, culinary arts, foodies, product reviews

<p>
 Cast iron
 cookware
 has been a kitchen staple for almost as long as humans have been cooking, with
 evidence
 of it dating back over 5000 years (to the aptly-named Iron Age). More recently, they’ve become popular with
 induction cooktops
 and as a natural alternative to coated
 non-stick frying pans
 . And arguably one of the best pieces to add to your collection is a cast iron skillet, which offers an exceptional mix of versatility, heat retention and flavour-enhancing properties.
</p>
<p>
 Skillets, which are basically the same as frying pans, have flat bottoms and shallow, flared sides that make them ideal for shallow frying, high-heat searing or grilling and of course flipping.
</p>
<p>
 From crispy-skinned chicken and expertly seared steaks to delicious pancakes, a quality
 cast iron skillet
 can elevate even the most straightforward recipes into something special. Not to mention, they’re the preferred choice of many tops chefs worldwide (more on that below).
</p>
<p>
 But if you’re new to cast iron, it can be hard to know where to start. So here, we’ve picked out six of the best cast iron skillets you can buy in Australia based on features including the design, durability and any relevant reviews or customer ratings. We’ve also got details on using and caring for your cast iron cookware so it can last you a lifetime (and yes, that’s really possible!).
</p>
<div class="wp-block-xwp-columns grid c-columns--one-column-full">
 <div class="wp-block-xwp-column has-light-background-color has-background">
  <h2 class="wp-block-heading">
   2025’s top cast iron skillets
  </h2>
  <ol>
   <li class="has-s-font-size">
    Lodge 26cm cast iron skillet, priced at $72.99 (down from $104.95), available on Amazon
    (here’s why)
   </li>
   <li class="has-s-font-size">
    Solidteknics AUS-ION 26cm frypan, $219.95, Solidteknics
    (here’s why)
   </li>
   <li class="has-s-font-size">
    Le Creuset Signature 20cm cast iron round skillet, $220 (usually $280), Minimax
    (here’s why)
   </li>
  </ol>
 </div>
</div>
<h2 class="wp-block-heading { background: green; border: 1px solid black; color: white; }">
 The best cast iron skillets to shop in Australia
</h2>
<div class="wp-block-group listicle-block is-vertical is-content-justification-left is-layout-flex wp-container-core-group-is-layout-4 wp-block-group-is-layout-flex">
 <img data-document-id="cms/api/amp/image/BB1qEwUa" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1qEwUa.jpg"/>
 <div class="wp-block-xwp-columns grid c-columns--two-columns-equal">
  <div class="wp-block-xwp-column">
   <p id="1">
    01
   </p>
  </div>
  <div class="wp-block-xwp-column">
   <h3 class="wp-block-heading" id="1">
    Lodge 26cm cast iron skillet
   </h3>
   <h4 class="wp-block-heading">
    $72.99 (usually $104.95),
    Amazon
   </h4>
  </div>
 </div>
 <p>
  A classic choice for a reason, Lodge cast iron skillets are renowned for their durability and even heat distribution. Perfect for searing, frying and baking, this skillet is a kitchen must-have. Its heavy-duty seasoned construction promises even cooking and browning, while two spouts and a helper handle make it easy to use.
 </p>
 <p>
  It has an impressive 4.6-star average rating on on
  Amazon
  from over 69,000 global customers. One Australian customer who left a 5-star review shared “it’s an absolute workhorse of a frying pan. If you start off with cooking in it as much as possible the seasoning builds up quickly, and it’s tolerant of a good hard scrubbing with dish soap- just don’t put it in the dishwasher! The perfect size for everyday cooking, and it has excellent heat distribution for even cooking.”
 </p>
 <p>
  Another customer wrote: “I had never tried cast iron pans before, so I tried this on my induction cooktop and WOW it works great! It has excellent non-stick properties, it cooks a steak to perfection, and is a joy to use.”
 </p>
 <p>
  <strong>
   Key features:
  </strong>
 </p>
 <ul>
  <li>
   Pre-seasoned for immediate use
  </li>
  <li>
   Even heat distribution
  </li>
  <li>
   Oven, stovetop and grill safe
  </li>
  <li>
   Durable and long-lasting
  </li>
  <li>
   Loop handle for easy hanging
  </li>
  <li>
   Pouring spouts for mess-free cooking
  </li>
 </ul>
 <p>
  <strong>
   Also available at:
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    $72.99 (usually $104.95),
    House
   </strong>
  </li>
  <li>
   <strong>
    $79.95 (usually $129.95),
    Kitchen Warehouse
   </strong>
  </li>
  <li>
   <strong>
    $99.95 (usually $129.95),
    MiniMax
   </strong>
  </li>
  <li>
   <strong>
    $97.46 (usually $104.95),
    David Jones
   </strong>
  </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
  <div class="wp-block-button">
   Shop now
  </div>
 </div>
 <div class="wp-block-group is-layout-constrained wp-block-group-is-layout-constrained">
  <div class="wp-block-group is-layout-constrained wp-block-group-is-layout-constrained">
   <img data-document-id="cms/api/amp/image/AA1BwvQb" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BwvQb.jpg"/>
   <div class="wp-block-xwp-columns grid c-columns--two-columns-equal">
    <div class="wp-block-xwp-column">
     <p id="2">
      02
     </p>
    </div>
    <div class="wp-block-xwp-column">
     <h3 class="wp-block-heading" id="2">
      Solidteknics AUS-ION 26cm frypan
     </h3>
     <h4 class="wp-block-heading">
      $219.95,
      Solidteknics
     </h4>
    </div>
   </div>
   <p>
    Australian company Solidteknics has made a name for the range of durable cookware, and this best-selling AUS-ION frypan is a great example of why. It’s technically wrought iron – made from a single sheet of Australian iron, rather than melted down and set like cast iron – and has natural pre-seasoning and a multi-century warranty.
   </p>
   <blockquote class="wp-block-quote is-tip is-layout-flow wp-block-quote-is-layout-flow">
    <p>
     “I had never owned a wrought or cast iron skillet before buying this one from Solidteknics in 2024 but now it’s all I want to cook with,” writer
     Amy Bradney-George
     said.
    </p>
    <p>
     “The first time I used it was to make pancakes for seven people, which was a great test of its cooking qualities. My husband was using a typical non-stick pan next to me and those pancakes took twice as long to cook and were actually harder to flip, even though we both used butter.
    </p>
    <p>
     “I think it helped that I had read through the
     ‘Getting Started Guide’
     and watched a Solidteknics video showing how to tell when what you’re cooking is ‘released’ and ready for flipping. But I’ve seriously been singing the praises of this pan since I got it – the long handle really does stay cool and the pan was lighter than I expected. And it’s super easy to clean (gently!).”
    </p>
    Better Homes & Gardens
    review
   </blockquote>
   <p>
    <strong>
     Key features:
    </strong>
   </p>
   <ul>
    <li>
     3mm-thick wrought iron from Australia
    </li>
    <li>
     Long, ergonomic, vented handle that stays cool on the stovetop
    </li>
    <li>
     Pre-seasoned with non-GMO rice bran oil for natural non-stick qualities
    </li>
    <li>
     Suitable for all heat sources, including stovetop, oven and outdoor campfires
    </li>
    <li>
     Multi-century warranty
    </li>
   </ul>
   <p>
    <strong>
     Also available at:
    </strong>
   </p>
   <ul>
    <li>
     <strong>
      $219.95,
      Biome
     </strong>
    </li>
   </ul>
   <div class="wp-block-buttons is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-3 wp-block-buttons-is-layout-flex">
    <div class="wp-block-button">
     SHOP NOW
    </div>
   </div>
  </div>
 </div>
 <div class="wp-block-group is-layout-constrained wp-block-group-is-layout-constrained">
  <img data-document-id="cms/api/amp/image/BB1qEwUg" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1qEwUg.jpg"/>
  <div class="wp-block-xwp-columns grid c-columns--two-columns-equal">
   <div class="wp-block-xwp-column">
    <p id="2">
     03
    </p>
   </div>
   <div class="wp-block-xwp-column">
    <h3 class="wp-block-heading" id="3">
     Le Creuset Signature 20cm cast iron round skillet
    </h3>
    <h4 class="wp-block-heading">
     from $220 (usually $280),
     <strong>
      Minimax
     </strong>
    </h4>
   </div>
  </div>
  <p>
   For those seeking a touch of elegance, Le Creuset’s enamelled cast iron pan is a top contender. This 20cm skillet is perfect for searing, braising and making sauces. Its even heating and moisture-sealing capabilities make it ideal for smaller meals, while the black enamel interior resists staining and wear.
  </p>
  <p>
   A satisfied Aussie shopper commented in a glowing 5-star review on Le Creuset Australia, noting that "it's worth saving up for—it's dependable and offers an excellent size. The best part? A small amount of heat works wonders with cast iron. We're thrilled we finally made the upgrade." This product boasts a commendable 4.2-star rating based on more than 70 reviews. Another contented local customer raved about it being their "favorite skillet yet—extremely user-friendly for cooking and cleaning alike. Regular seasoning keeps it wonderfully non-stick."
  </p>
  <p>
   <strong>
    Colours
   </strong>
   Satin black, cerise, sage green, volcanic red, bamboo green, andazure blue
  </p>
  <p>
   <strong>
    Key features:
   </strong>
  </p>
  <ul>
   <li>
    The black enamel inner lining prevents discoloration.
   </li>
   <li>
    Simple-to-hold grips and leak-resistant pour spouts
   </li>
   <li>
    Appropriate for use with an oven, hob, induction cooktops, and grill.
   </li>
   <li>
    Suitable for hand washing and dishwashers.
   </li>
   <li>
    Lifetime guarantee
   </li>
  </ul>
  <p>
   <strong>
    Also available at:
   </strong>
  </p>
  <ul>
   <li>
    <strong>
     $224 (usually $280),
     Kitchen Warehouse
    </strong>
   </li>
   <li>
    <strong>
     $224 (usually $280),
     Le Creuset
    </strong>
   </li>
  </ul>
 </div>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
  <div class="wp-block-button">
   Shop now
  </div>
 </div>
 <img data-document-id="cms/api/amp/image/BB1qEwUi" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1qEwUi.jpg"/>
 <div class="wp-block-xwp-columns grid c-columns--two-columns-equal">
  <div class="wp-block-xwp-column">
   <p id="3">
    04
   </p>
  </div>
  <div class="wp-block-xwp-column">
   <h3 class="wp-block-heading" id="3">
    Victoria used a 30cm cast-iron frying pan with seasoning.
   </h3>
   <h4 class="wp-block-heading">
    from $80.95 (usually $139.95),
    Kitchen Warehouse
   </h4>
  </div>
 </div>
 <p>
  Victoria Cookware, a family-run business, offers robust and multifunctional items that you can depend on season after season. Specifically, this skillet serves as an all-purpose tool for tasks such as sautéing, frying, searing, baking, broiling, and roasting — offering virtually limitless culinary options! Crafted in Colombia using premium-grade cast iron, it boasts excellent heat retention properties, ensuring consistent cooking with no temperature swings.
 </p>
 <p>
  “I love this pan,” said a five-star reviewer. “Can’t believe I left it so long to switch from non-stick cookware to cast iron. I always thought cast iron would be too difficult to clean and that everything would stick. Now I understand that [with] using it correctly and following the simplest care methods, it is going to be a lifelong asset in my kitchen. And it is non-stick without the risks of Teflon chemicals.”
 </p>
 <p>
  <strong>
   Key features:
  </strong>
 </p>
 <ul>
  <li>
   Heavy-duty, quality construction
  </li>
  <li>
   Excellent heat retention
  </li>
  <li>
   Dual pouring spouts prevent drips
  </li>
  <li>
   Curved handle with hanging hole
  </li>
  <li>
   Pre-seasoned with organic flaxseed oil for easy release
  </li>
  <li>
   Compatible with induction, ceramic, electric and gas cooktops
  </li>
  <li>
   Suitable for use in an oven, on a grill, and over a campfire
  </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
  <div class="wp-block-button">
   Shop Now
  </div>
 </div>
 <img data-document-id="cms/api/amp/image/BB1qEIBo" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1qEIBo.jpg"/>
 <div class="wp-block-xwp-columns grid c-columns--two-columns-equal">
  <div class="wp-block-xwp-column">
   <p>
    05
   </p>
  </div>
  <div class="wp-block-xwp-column">
   <h3 class="wp-block-heading">
    Smith + Nobel Raw 30cm cast iron frying pan
   </h3>
   <h4 class="wp-block-heading">
    $89.99,
    Harris Scarfe
   </h4>
  </div>
 </div>
 <p>
  No matter if you're making a light and airy omelet, crafting the ideal pie, or cooking a perfectly seared steak, this versatile pan truly handles everything. Constructed with robust cast iron that’s thick and sturdy, it guarantees uniform heat dispersion and longevity, ensuring mouthwatering dishes consistently. Additionally, should you choose to register for a complimentary account,
  Harris Scarfe Friends account
  , you can currently save 50% on the usual price, which is a great deal for anyone wanting to upgrade their cookware (while saving your hard-earned cash).
 </p>
 <p>
  This cast iron skillet also has a 4.5-star average from over 38 customers at Harris Scarfe.
 </p>
 <p>
  “Love this pan. Took a bit to get it seasoned but now don’t understand why we didn’t get one sooner,” one customer shared in an honest 5-star review.
 </p>
 <p>
  <strong>
   Key features:
  </strong>
 </p>
 <ul>
  <li>
   Tough and durable cast iron construction
  </li>
  <li>
   Oven safe up to 200 degrees
  </li>
  <li>
   Grill and open fire safe
  </li>
  <li>
   Non-stick when seasoned
  </li>
  <li>
   Loop handle for ease of moving and storing
  </li>
  <li>
   Suitable for all stovetops, including induction
  </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
  <div class="wp-block-button">
   Shop Now
  </div>
 </div>
 <img data-document-id="cms/api/amp/image/BB1qEIBp" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1qEIBp.jpg"/>
 <div class="wp-block-xwp-columns grid c-columns--two-columns-equal">
  <div class="wp-block-xwp-column">
   <p id="1">
    06
   </p>
  </div>
  <div class="wp-block-xwp-column">
   <h3 class="wp-block-heading" id="3">
    Utopia Kitchen pre-seasoned cast iron skillet set of 3
   </h3>
   <h4 class="wp-block-heading">
    $60,
    Amazon
   </h4>
  </div>
 </div>
 <p>
  These skillets, seasoned and ready for use, offer versatility for everything from steaks to veggies. They retain heat exceptionally well and get better with each use, providing a non-stick surface that’s great for healthier cooking. Just remember to dry and oil them after washing to keep them in tip-top condition!
 </p>
 <p>
  Over 17,800 customers on
  Amazon
  have reviewed this set, giving it a 4.3-star average and lots of praise for its value for money, compact size, resilience and more.
 </p>
 <p>
  “I have had a set of these pans since 1995 and they are still going strong,” wrote one reviewer. “Easy to cook with and reach very, very high temperatures, which are great for steaks. Once heated they remain very hot for a long while enabling you to turn off the heat and allow the food to keep cooking, saving you gas/electricity.”
 </p>
 <p>
  <strong>
   Colours
  </strong>
  : Black, blue, green, red and teal
 </p>
 <p>
  <strong>
   Key features:
  </strong>
 </p>
 <ul>
  <li>
   Includes 15cm, 20cm and 25cm skillets
  </li>
  <li>
   Pre-seasoned for immediate use
  </li>
  <li>
   Outstanding insulation with uniform heating
  </li>
  <li>
   Non-stick property achieved through appropriate seasoning
  </li>
  <li>
   Ideal for use in ovens, over campfires, and on all types of stovetops
  </li>
  <li>
   Lead-free and PFOA/PTFE-free
  </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
  <div class="wp-block-button">
   Shop now
  </div>
 </div>
 <img data-document-id="cms/api/amp/image/AA1BwtKa" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BwtKa.jpg"/>
 <div class="wp-block-xwp-columns grid c-columns--two-columns-equal">
  <div class="wp-block-xwp-column">
   <p id="2">
    07
   </p>
  </div>
  <div class="wp-block-xwp-column">
   <h3 class="wp-block-heading" id="2">
    Ironclad: The Legacy Pan - Size 28cm
   </h3>
   <h4 class="wp-block-heading">
    $279,
    Minimax
   </h4>
  </div>
 </div>
 <p>
  The 28cm cast-iron Legacy Pan from Ironclad Co boasts a silky-smooth, inherently non-stick finish that resembles ceramic and heats up effectively across all types of stovetops, including induction models. This pan showcases a hand-crafted look with the company’s 100-year guarantee prominently inscribed on its underside.
 </p>
 <p>
  The product boasts a remarkable 4.9-star average rating based on more than 200 reviews on the Ironclad Co website. One satisfied customer commented, "Although I've purchased high-quality cookware before, this particular pan outshines even my favorite stainless-steel options... For unparalleled excellence, choose Ironclad without hesitation. Their commitment to sustainability and longevity resonates well with me, as someone who values recycling and durable products."
 </p>
 <p>
  As if that’s not enough, renowned Australian chef (and sometimes Masterchef judge) Shannon Bennet has called it: “The only pan you need for induction or campfire.”
 </p>
 <p>
  <strong>
   Key features:
  </strong>
 </p>
 <ul>
  <li>
   Works on all heat sources, including induction, gas, electric, ceramic, BBQ, oven, pizza oven and campfire
  </li>
  <li>
   Meticulously hand-finished cooking surface and base for a naturally non-stick pan
  </li>
  <li>
   Lifetime account to the Ironclad Co Recipe Vault
  </li>
  <li>
   100-Year Product Warranty
  </li>
 </ul>
 <p>
  <strong>
   Also available at:
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    $279.99,
    BCF
   </strong>
  </li>
 </ul>
 <div class="wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex">
  <div class="wp-block-button">
   Shop now
  </div>
 </div>
</div>
<h2 class="wp-block-heading">
 Do chefs use cast iron skillets?
</h2>
<p>
 Yes, cast iron skillets are a staple in professional kitchens for a reason.
</p>
<p>
 Chefs love them for their incredible heat retention, versatility and ability to deliver delicious flavour. From searing meats to baking bread, cast iron skillets can handle it all. Plus, they develop a natural patina over time, enhancing their non-stick properties.
</p>
<h2 class="wp-block-heading">
 How do you identify a good quality cast iron skillet?
</h2>
<p>
 A good cast iron skillet is a kitchen investment, so it’s worth knowing what to look for. Here’s a quick rundown.
</p>
<h3 class="wp-block-heading">
 Smooth finish
</h3>
<p>
 A well-made skillet will have a smooth, even cooking surface. Check for any rough spots or imperfections that could affect cooking performance.
</p>
<h3 class="wp-block-heading">
 Even weight
</h3>
<p>
 The pan should feel evenly weighted and solid, indicating good heat retention and distribution. It shouldn’t feel too light or overly heavy for its size.
</p>
<h3 class="wp-block-heading">
 Durability
</h3>
<p>
 Quality cast iron skillets are
 seasoned well
 from the factory, showing a nice, dark and even coating. Avoid skillets with excessive flaking or uneven seasoning.
</p>
<h3 class="wp-block-heading">
 Brand reputation
</h3>
<p>
 Established brands like
 Lodge
 ,
 Le Creuset
 and more are known for their quality and performance. Research and reviews can also provide insights into the skillet’s quality.
</p>
<h3 class="wp-block-heading">
 No warping
</h3>
<p>
 Check the base of the skillet for any warping or distortion. A good quality pan should have a flat, stable base to ensure even cooking.
</p>
<h3 class="wp-block-heading">
 Handle construction
</h3>
<p>
 A sturdy handle with a comfortable grip and a well-designed helper handle for lifting indicates thoughtful craftsmanship.
</p>
<p>
 Looking to save money ? Check out our
 coupon codes
 on all things home and more.
</p>
<p>
 The post
 7 cast iron pans that top chefs and food enthusiasts absolutely love
 appeared first on
 Better Homes and Gardens
 .
</p>

7 cast iron skillets top chefs and foodies can’t get enough of

Unknown cooking, cookware, culinary arts, foodies, product reviews

Cast iron cookware has been a kitchen staple for almost as long as humans have been cooking, with evidence of it dating back over 5000 years (to the aptly-named Iron Age). More recently, they’ve…

XO Sauce: How a Cantonese Delicacy Conquered the World

Unknown cuisine, culture, food and drink, food culture, foodies

The much-loved iconic sauce from Hong Kong is adding flavor to the dishes listed on Michelin-starred Western restaurant menus across the globe.
<p>
 Within the stylishly minimalistic confines of FZN crafted by Björn Frantzen in Dubai, head Chef Torsten Vildgaard presents a delicate serving of XO sauce paired with the primary dish featuring barbecued duck and foie gras. This rich sauce boasts profound umami notes harmoniously mingled with a touch of caramelize sweetness and an underlying earthy nuance, subtly infused with smokiness—a delight when spread over the soft bread served beside the duck.
</p>
<p>
 It appears to be an improbable seasoning to encounter from a renowned chef.
 BjOrn Frantzen
 It turned out that XO sauce – an indispensable item in Cantonese pantries – initially gained prominence at the three-Michelin-starred Nordic-Asian restaurant Frantzen in Stockholm. Later, it also made its appearance at their sibling establishment, Zen, located in Singapore.
</p>
<p>
 At FZN, the 27-seat restaurant that launched in November at Atlantis The Palm, Vildgaard (who was formerly in charge of research and development at
 Noma in Copenhagen
 ) prepares the XO sauce by finely mincing garlic, shallots, smoked celeriac, chanterelles, red chilies, and shiitake mushrooms before separately deep-frying each ingredient. Afterward, he incorporates a concentrated kelp dashi to meld all components, mixing it with the flavorful fried oil. Besides serving it as a dip for bread, he occasionally employs it in sauces to enhance their savory profile.
</p>
<p>
 Are you looking for insights into the most significant issues and developments globally? Find your answers here.
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 Our latest platform offers carefully selected content including explainers, FAQs, analyses, and infographics, all provided by our prestigious team.
</p>
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</div>
<p>
 We selected this dish for our launch menu as it beautifully enhances the primary meal," explains Vildgaard. "Additionally, it’s vegetarian, which makes it an excellent choice that caters to most of our diners. I am particularly fond of recipes that showcase the botanical world.
</p>
<p>
 FZN is among the growing list of leading eateries worldwide that have created their own renditions of Hong Kong’s iconic XO sauce. Despite its precise beginnings remaining unclear,
 The XO sauce was developed in the 1980s.
 , numerous people think according to an anonymous chef
 Spring Moon at The Peninsula
 hotel in Hong Kong.
</p>
<p>
 The chef christened it "XO chili sauce," where "XO" typically denotes an "extra old" cognac, symbolizing top-tier quality associated with 1980s Hong Kong. This condiment is genuinely crafted using premium components like conpoy (dried scallops), dried shrimp, and Jinhua ham from Zhejiang Province. It remains contentious whether a sauce qualifies as XO without incorporating these essential elements. Nonetheless, culinary professionals across the globe assert they've drawn inspiration from this quintessential export of Hong Kong’s gourmet scene.
</p>
<div class="blockquote-quote">
 Chefs are innovatively exploring Chinese culinary methods and components, frequently blending these elements with others to craft distinctive recipes designed to attract a wider range of diners.
</div>
<div class="blockquote-author">
 Torsten Vildgaard
</div>
<p>
 Nevertheless, Vildgaard observes increasing enthusiasm for more than just XO sauce. He notes, “Outside of Asia, Chinese cuisine is becoming increasingly popular, particularly among culinary professionals. In recent years, there has been a notable rise in interest regarding various regional Chinese cuisines. Chefs are exploring traditional Chinese cooking methods and ingredients, frequently blending them with other culinary traditions to develop innovative dishes that attract a wider range of diners.”
</p>
<p>
 Dabiz Munoz
 , named world's best chef between 2021 and 2023 by the Best Chef Awards, was one of the first in European fine dining to take inspiration from Chinese cuisine, going so far as to name his three-Michelin-starred restaurant in Madrid, DiverXO, after the sauce with which he "fell totally in love" on first taste.
</p>
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</div>
<p>
 Other notable chefs like Junghyun "JP" Park have also featured XO sauce on their menus, including serving Japanese butterfish paired with scallop XO sauce at his establishment in New York.
 Atomix
 , which placed sixth on the World's 50 Best Restaurants 2024 list. XO has also made its way onto the prix-fixe menu at Atoboy, Atomix's informal sister restaurant, where it has been paired with scallops and cara cara orange.
</p>
<p>
 At Hom, a restaurant located within the stunning white temple-style Sawan Pavilion at the InterContinental Phuket Resort, head chef Ricardo Nunes crafted an XO sauce primarily utilizing locally-sourced ingredients such as dried Thai scallops, palm sugar, cured meats, tomato tamari, and black garlic vinegar. This sauce was then applied to wild boar belly which had undergone fermentation for two days with koji and blackened durian “to amplify the umami and delectability of the meat,” according to Nunes.
</p>
<p>
 At the Two Michelin-starred establishment The Clove Club in London, Chef
 Isaac McHale
 He learned how to prepare XO sauce at the renowned Sydney-based Cantonese seafood restaurant, Golden Century, where he would often enjoy pipis—clams found in South Australia—with this flavorful sauce. To put his personal spin on the condiment, McHale dries out the adductor muscles extracted from scallops as an internal substitute for conpoy. This customized XO sauce then complements a dish featuring fresh white crab meat alongside sprouted grains and walnuts.
</p>
<div class="blockquote-quote">
 The breadth of Chinese cuisine is such that one would need several years of study to truly do it justice and convey adequate respect and admiration.
</div>
<div class="blockquote-author">
 Stefan Doubek
</div>
<p>
 Several eateries are now venturing into retail sales: Noma Projects, the Danish eatery’s store designed for home chefs, has developed a vegan XO sauce made from smoked pumpkin, sun-dried tomatoes, roses, and wild peppercorns. This product can be purchased online during its seasonal availability.
</p>
<p>
 However, even as Chinese culinary arts gain recognition among global chefs, their impact is slower to spread in certain regions. Stefan Doubek, owner of his namesake, two Michelin-starred restaurant in Vienna which specializes in open-fire cooking, notes that genuine Chinese cuisine remains largely unfamiliar in Austria.
</p>
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</div>
<p>
 He explains, “If it does exist, it has only recently gained attention from chefs here over the past two to three years.” He further notes, “Given the vastness of Chinese cuisine, one would need several years of dedicated study to properly honor and appreciate it. While adaptations of Chinese food tailored to suit European tastes have become common in Austria since the 1990s, they aren’t considered truly authentic.”
</p>
<p>
 After sampling the sauce at a restaurant in Thailand, Doubek created his own rendition of XO.
</p>
<p>
 "Following months of experimentation, I succeeded in crafting a sauce that brings the thrill of novel flavors while also providing a comforting familiarity,” he explains. “This condiment completely embraces the inherent taste and evolves simultaneously. These aspects are precisely what I seek in my recipes.”
</p>
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</div>
<p>
 For his sauce, Doubek utilizes dried residual scallops, shrimp, and mussels—incorporating even parts typically discarded, like scallop roe. He processes each ingredient uniquely: after soaking the dried mussels in sake, he steam-cooks them before sautéing them in peanut oil. Subsequently, all components are combined and fried in cooking oil until they meld together, with the mussels imparting robust umami flavors throughout.
</p>
<p>
 He mentions that his sauce consists of roughly 25 ingredients and requires about six days to prepare," he states, accompanied by a fleeting grin. "This is likely the sole recipe he doesn’t readily disclose to everybody.
</p>
<p>
 More Articles from SCMP
</p>
<p>
 The US trade office outlines Trump's arguments against China ahead of 'Freedom Day' arrival.
</p>
<p>
 Beijing urges HSBC to aid in enhancing Sino-British relations and improving Hong Kong’s reputation.
</p>
<p>
 Jumbo Legend clears its first trial as a stayer with Caspar Fownes securing a double at Happy Valley.
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<p>
 How Hong Kong’s Tofu Restaurant, Established Over a Century Ago, Has Delighted Generations of Soy Enthusiasts
</p>
<p>
 The article initially appeared on the South ChinaMorning Post (www.scmp.com), which is the premier source for news coverage of China andAsia.
</p>
<p>
 Copyright © 2025. South China Morning Post Publishers Ltd. All rights reserved.
</p>

XO Sauce: How a Cantonese Delicacy Conquered the World

Unknown cuisine, culture, food and drink, food culture, foodies

The much-loved iconic sauce from Hong Kong is adding flavor to the dishes listed on Michelin-starred Western restaurant menus across the globe. Within the stylishly minimalistic confines of FZN craft…

‘I didn’t hate it, but I didn’t feel particularly well afterwards’: the best (and worst) vegan cheese, tested

Unknown food and drink, foodies, product reviews, vegan diet, vegan food and cuisine

<img data-document-id="cms/api/amp/image/AA1Br9fy" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Br9fy.jpg"/>
<p>
 When I was asked to review plant-based cheeses, I thought twice about doing so. Although there are some companies, usually smaller operations, that make non-dairy cheese out of fermented nuts or soya beans, more often than not it’s manufactured by big companies who are adept at recreating flavours, but who use ultra-processed ingredients such as emulsifiers, stabilisers and additives to get there.
</p>
<p>
 I’ve used vegan cheese only a handful of times in the eight years I’ve been writing
 my vegan column for the Guardian
 , partly because I like to know what’s going into my body (and, on reading the ingredients, I am often bamboozled), and also because it varies so wildly in terms of how it behaves: does it melt, split, grate and, most importantly, how does it taste? For a food writer, that makes it tricky to use and make sure there’s consistency in the journey between my kitchen and yours.
</p>
<p>
 So here is my chance to dig a little deeper. In testing these cheeses, I’ve led with flavour first, looking for anything on the spectrum between buttery, sweet and mild to full-blown extra-sharp, tangy and pungent. Following closely behind, the texture has to be right, too, because so much about eating cheese is about mouthfeel and that satisfying, creamy fattiness. Finally, credentials: my vote will always be in favour of products made with natural ingredients, because, ultimately, I believe that’s where the best food comes from.
</p>
<p>
 ***
</p>
<h2>
 The best vegan cheese
</h2>
<p>
 ***
</p>
<h2>
 <em>
  Best all-rounder
 </em>
 La Fauxmagerie Shoreditch smoked
</h2>
<p>
 <sub>
  £4.50 for 100g at Waitrose
 </sub>
</p>
<p>
 ★★★★★
</p>
<p>
 Absolutely delicious, and with the same instant gratification as dairy cheese – and I know because I can’t stop nibbling it. It melts beautifully in the mouth, has a potent, cheesy flavour akin to a medium mature cheddar and it comes in a pleasing wedge that can be cut or spread. Boasts a recognisable ingredients list, too.
</p>
<p>
 ***
</p>
<h2>
 <p>
  <em>
   Best bargain
  </em>
 </p>
 <p>
  Cathedral City plant based mature
 </p>
</h2>
<p>
 <sub>
  £3.60 for 280g at Tesco
 </sub>
 <sub>
  £3.60 for 280g at Asda
 </sub>
</p>
<p>
 ★★★★☆
</p>
<p>
 Great, sharp, pungent, mature cheddar flavour. Melts well into a creamy texture in the mouth. Faint powderiness that I can forgive because it hits the flavour and mouthfeel on the nail. Yes, it’s highly processed, but it is also a tasty, plant-based cheese. A solid block that could be used any which way.
</p>
<h2>
 ***
</h2>
<h2>
 <p>
  <em>
   Best splurge
  </em>
 </p>
 <p>
  Kinda Co Farmhouse
 </p>
</h2>
<p>
 <sub>
  £6.50 for 120g at Kinda Co
 </sub>
 <sub>
  £6.95 for 120g at Abel & Cole
 </sub>
</p>
<p>
 ★★★★☆
</p>
<p>
 A very soft, organic cashew nut- and miso-based cheese. It almost melts in the fingers and then does so in the mouth. Very sharp, almost lemony at first, then gives way to a flavour that’s more “pungent miso” than cheddar. That said, it has umami in spades, the mouthfeel is spot on and it has the purest ingredients list of all these “cheeses”. With its spreadable texture, would be best between two slices or melted through pasta.
</p>
<p>
 ***
</p>
<h2>
 <em>
  And the rest …
 </em>
</h2>
<h2>
 C’é Dairy? Matured
</h2>
<p>
 <sub>
  £6.99 for 120g at I Am Nut OK
 </sub>
</p>
<p>
 ★★★☆☆
</p>
<p>
 Very soft, and hard to extract from the packaging without smooshing it. Tastes like a fermented, very sharp, savoury, cheddary … cashew paste, which is exactly what it is. Has the fewest ingredients and could be an option for those looking for purity and good flavour, and are happy to sacrifice texture. Best spread on toast.
</p>
<p>
 ***
</p>
<h2>
 Bute Island Sheese cheddar flavour block
</h2>
<p>
 <sub>
  £2 for 200g at Ocado
 </sub>
 <sub>
  £2.49 for 200g at Alternative Stores
 </sub>
</p>
<p>
 ★★★☆☆
</p>
<p>
 Mild, gently tangy and impressively cheesy at first, with a good, creamy texture, too. Actually, perhaps the flavour is too mild because it gives way to a faint but detectable starchy finish. It comes in a block and cuts better than it crumbles, but is comprised of lots of processed ingredients.
</p>
<p>
 ***
</p>
<h2>
 M&S Plant Kitchen sliced mature style
</h2>
<p>
 <sub>
  £2.80 for 180g at Ocado
 </sub>
</p>
<p>
 ★★☆☆☆
</p>
<p>
 Looks more like those yellow-tile backing boards you find in your local B&Q than real food. Tastes somewhere between cold unsalted butter and the mild, sweet wrapped sliced cheese that I ate (and enjoyed) in the 1980s. The mouthfeel starts at polypropylene and transforms to cream. I ate one and didn’t hate it, but I didn’t feel particularly well afterwards, either.
</p>
<p>
 ***
</p>
<h2>
 Tesco Free From coconut oil mature cheddar alternative
</h2>
<p>
 <sub>
  £2.60 for 200g at Tesco
 </sub>
</p>
<p>
 ★★☆☆☆
</p>
<p>
 Tastes like ground powdered rice held together by fat. On checking the ingredients, it turns out I’m wrong about the rice – it is actually four different types of starch held together by water, coconut oil, a regulator and a phosphate. On the plus side, it has a nice, smooth and solid texture that not every plant-based cheddar can boast.
</p>
<p>
 ***
</p>
<h2>
 Nurishh cheddar flavour plant-based slices
</h2>
<p>
 <sub>
  £1.75 for 120g at Sainsbury’s
 </sub>
</p>
<p>
 ★★☆☆☆
</p>
<p>
 Comes in slices and tastes like the mild, buttery and plasticky love child of a Baby Bel and a Laughing Cow triangle, which is weird but apt, seeing as it’s produced by the same company that makes both those cheeses.
</p>
<p>
 ***
</p>
<h2>
 Applewood vegan block
</h2>
<p>
 <sub>
  £2.30 for 200g at Asda
 </sub>
 <sub>
  £2.45 for 200g at Waitrose
 </sub>
</p>
<p>
 ★☆☆☆☆
</p>
<p>
 Tastes of nothing until masticated vigorously. The texture is a touch rubbery and a touch powdery, and the flavour eventually makes an entrance as a not-unpleasant salty smokiness. Excellent firmness to the knife.
</p>
<p>
 ***
</p>
<h2>
 Violife Cheddarton
</h2>
<p>
 <sub>
  £2.75 for 200g at Ocado
 </sub>
 <sub>
  £2 for 200g at Asda
 </sub>
</p>
<p>
 ★☆☆☆☆
</p>
<p>
 Tangy and salty, but not in any discernible cheese- or cheddar-like way, plus it disintegrates into a disgusting powder in my mouth.
</p>

‘I didn’t hate it, but I didn’t feel particularly well afterwards’: the best (and worst) vegan cheese, tested

Unknown food and drink, foodies, product reviews, vegan diet, vegan food and cuisine

When I was asked to review plant-based cheeses, I thought twice about doing so. Although there are some companies, usually smaller operations, that make non-dairy cheese out of fermented nuts or soy…

한국의 '밥도둑' 해산물, 이탈리아서는 8분의 1 가격!

Unknown asian food, food and drink, food culture, foodies, korean

<img data-document-id="cms/api/amp/video/AA1Bqfsi" data-reference="video"/>
<p>
 한국에서 밥도둑이라고 부르지만, 이탈리아에서는 골칫덩이라 여기는 해산물이 있습니다. 생태계의 방해자가 되면서도 맛있는 음식으로 사람들에게 어필하는 '블루 크랩'에 관해서 살펴봅시다.
</p>
<div>
 <img data-document-id="cms/api/amp/image/AA1Bq3D8" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Bq3D8.jpg"/>
</div>
<p>
 블루 크랩은 꽃게과의 일원인 등껍질 동물로서 과학적 명칭은 Callinectes sapidus이다. 여기서 ‘Callinectes’라는 단어는 그리스 어에서 유래되어 ‘매우 아름답게 수영하는 것’이라는 의미이며, 반면에 ‘sapidus’는 라틴 언어에서 비롯된 것으로 ‘진하게 향기가 나는’을 표현한다. 그들의 이름대로 블루 크랩들은 파란색의 발과 슬림한 체형 덕분에 바다 안팎을 쉽게 활보할 수 있는 능력을 가지고 있다.
</p>
<p>
 대개 서북 아틀란틱 지역에서 자주 발견되며, 특히 미국 동쪽 해변 및 멕시코 걸프 연안에서도 쉽게 목격할 수 있습니다. 메릴랜드 주의 캐스피언 베이는 블루 크랩의 본거지로서 여기서 포획되는 생물들은 기름진 고기가 많고 육질도 우수하여 최고품질로 인정받습니다. 그러나 1950년대 이후에 배들의 백조항 또는 상선을 통한 전달로 인해 이탈리아 해안까지 확산되어 이제는 침략 종으로 정착하게 되었습니다.
</p>
<p>
 베네토 지방의 이탈리아 동북부 지역에서 블루크랩은 조개와 홍합을 무차별하게 섭취하여 양식업자들에게 큰 문제를 초래했습니다. 블루크랩의 역사에는 북미 원주민 시대까지 돌아갑니다. 당시 체서피크 만 근처에 사는 원주민들은 블루크랩을 중요한 음식원으로 여겼으며, 그껍질들을 다양한 도구로 사용하였습니다. 유럽인 정착민들이 나타난 17세기에 들어 상업적인 고기가 되었고, 다음 세기인 19세기를 맞이하면서 미국 동해안의 대표적인 수산물 중 하나로서 자리매김하기 시작했습니다.
</p>
<p>
 1989년 메릴랜드주에서는 블루크랩이 주 공식 상징물로 인정될 정도로 이 전통과 밀접하게 연결되어 있었다. 그러나 2000년대에 접어들면서 개체 수가 크게 줄기 시작했다. 그 이유는 과도한 채집 및 환경의 변동 때문이라고 분석된다.
</p>
<div>
 <img data-document-id="cms/api/amp/image/AA1Bq8Iq" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Bq8Iq.jpg"/>
</div>
<p>
 이 개구리의 독특한 특징은 두드러지는 파란 색상의 다리와 견고한 외피입니다. 수컷은 T자 형태로 좁아진 복부를 가지고 있으며, 암컷은 더 넓고 둥그런 형상을 갖추고 있습니다. 성체의 길이는 최대 23cm에 이르며, 다리를 모두 펼치면 그 이상의 길이가 됩니다. 고기살은 부드럽고 맛있으며, 내장에서는 진하고 크림 같은 맛이 나옵니다.
</p>
<p>
 한국의 꽃게보다는 간장 вкус은 약하지만, 버터와 비슷하게 고소한 맛이 두드러진다. 제철은 장소마다 상이하다. 미합중유 연안에서는 4월에서 11월 사이가 주로 챈싱 기간이며 그 중에서도 10월과 11월에는 가장 육질이 찌며 맛도 최상이다. 이태리는 여름이 되면 개체수가 크게 증가하여 7월과 8월에 많은 양을 포경한다.
</p>
<p>
 블루크랩은 단 1종뿐이다. 비슷한 이름의 '블루 킹크랩'은 전혀 다른 종으로, 북태평양에 사는 왕게류다. 블루크랩은 '아틀란틱 블루크랩'이나 '체서피크 블루크랩'으로 불리기도 하지만, 모두 같은 'Callinectes sapidus'를 가리킨다. 가격은 산지와 수요에 따라 천차만별이다. 미국 메릴랜드에서는 1kg에 평균 20달러(약 2만 9000원) 선이다.
</p>
<p>
 이탈리아에서 문제가 되는 상품이라서 현지에서의 소비가 낮기 때문에 킬로그램 당 5유로(약 7900원)에 거래됩니다. 만약 이 제품이 한국으로 수입되면 운임료와 유통 비용이 추가되어 킬로그램 당 가격은 약 5만 ~ 7만 원 정도 될 것입니다.
</p>
<p>
 블루크랩은 각 국가에서 다른 방법으로 준비됩니다. 예를 들어, 미국의 메릴랜드 주에서는 즙게 만든 요리가 대중적입니다. 큰 그릇에 물 한 리터와 맥주 반 리터 그리고 식초 한 컵을 혼합하고 양념인 올드 베이 소금 4 스푼을 더해 가열합니다. 그런 다음 이 용기에 블루 크랩을 약 20-25 분 동안 삶아냅니다. 후추로 부숴서 껍데기를 깨면 고소하면서도 단맛이 나는 육즙 많은 내음을 느낄 수 있습니다.
</p>
<p>
 크랩ケーキ 역시 잘 알려져 있습니다. 500g의 블루クラブ 크랭리를 사용하여 빵 부 crumbs를 1컵, 달걀을 2개, 마ヨ네즈를 2큰술, 겨자 소스를 1큰술과 혼합해 원형으로 만든 후 오븐을 180도로 예열하고 15분간 구워냅니다. 반면에 한국에서는 간장 게장이 대중적입니다.
</p>
<p>
 간장 2컵, 물 2컵, 설탕 1컵, 양파 1개, 마늘 10쪽을 끓여 식힌 장에 블루크랩을 24시간 담갔다가 꺼내면 된다. 찜이나 탕은 꽃게 대비 육수가 덜 진해 선호도가 낮다. 태국에서는 소금에 절인 블루크랩을 파파야 샐러드 '솜땀'에 곁들여 먹는다.
</p>
<p>
 블루크랩은 먹을 때 주의할 점이 있다. 껍질이 단단해 손질이 까다롭고, 날것으로 먹을 경우 기생충 위험이 있다. 생게로 게장을 담그려면 냉동 후 해동해 사용하는 것이 안전하다.
</p>
<p>
 블루크랩은 고단백이고 오메가-3 지방산을 포함하여 심장 건강에 이롭습니다. 국립수산과학원의 보고서에 의하면, 게류에는 칼슘과 아연이 많이 들어 있어 골건강 및 면역력을 개선하는 데 효과적입니다. 100그램 당 에너지는 대략 87킬로칼로리로 저열량식품으로 적합합니다.
</p>
<div>
 <img data-document-id="cms/api/amp/image/AA1Bq6na" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Bq6na.jpg"/>
</div>
<p>
 관심을 끄는 부분은 크래브블루 crab blue의 생태입니다. 그들의 수명은 3년보다 적으며, 단 한 차례의 교배를 통해 삶을 마칩니다. 저출산 현상으로 인해 개체 수가 복원되는 속도가 매우 느립니다. 이에 미국에서는 암컷 잡히는 것을 막고, 매년 캘러리를 35% 정도로 규제하는 조치를 취하고 있습니다.
</p>
<p>
 블루크랩의 집게발은 매우 강력하고 공격적이므로 손만으로 잡으면 심각하게 다치기 쉽다. 주로 통발이나 그물이 사용되며, safest approach는 장갑을 끼는 것이다.
</p>
내 일일 운세 체크리스트! 오늘은 어떤 날이 될까요?
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한국의 '밥도둑' 해산물, 이탈리아서는 8분의 1 가격!

Unknown asian food, food and drink, food culture, foodies, korean

한국에서 밥도둑이라고 부르지만, 이탈리아에서는 골칫덩이라 여기는 해산물이 있습니다. 생태계의 방해자가 되면서도 맛있는 음식으로 사람들에게 어필하는 '블루 크랩'에 관해서 살펴봅시다. 블루 크랩은 꽃게과의 일원인 등껍질 동물로서 과학적 명칭은 Callinectes sapidus이다. 여기서 ‘Callinectes’라는 단어는 그리스 어에서 유래되어 …