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The Physics of Sushi

Master sushi chefs in Japan spend years honing their skills in making rice, selecting and slicing fish, and other techniques. Expert chefs even form the sushi pieces in a different way than a novice does, resulting in a cohesive bite that doesn’t feel all mushed together.

Lobster Macaroni and Cheese Recipe

Ingredients for 2 large portions:

  • 2 teaspoon vegetable oil
  • 2 lobster tails (5-6 oz each)
  • 2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups cold milk
  • cayenne to taste
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt, plus more to taste
  • pinch ground nutmeg
  • few drops Worcestershire sauce
  • 4 ounces grated sharp white cheddar cheese (about 1 generous packed cup)
  • 1 ounce grated Gruyere cheese (about 1/3 cup)
  • 1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)
  • 1/2 teaspoon fresh thyme leaves

*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.

For the crumbs:

  • 3 tablespoons panko breadcrumbs
    1 tablespoon melted butter, or enough to moisten
    2 tablespoons grated Parmigiano Reggiano
    – Bake at 400 for 15-20 minutes, or until browned