• Home chefs are increasingly turning to YouTube for cooking lessons. Eschewing the Food Network’s plucked and preening stars (except Guy Fieri, who is neither) and dishes, viewers are embracing the shaky camera angles and amateur stylings of such series as Maangchi’s Korean Cooking Show. The host, ex-Torontonian Emily Kim, has tens of thousands of subscribers, and her most popular recipe, kimchi, has been watched almost 300,000 times. Good start, Kim, but call us when you reach sneezing panda or dramatic chipmunk numbers. [Globe and Mail]
• The Star’s Corey Mintz extols the virtues of brining, which promises juicier meat and uniform seasoning. The capon—a castrated rooster prized for its tenderness—Mintz cooks for guests gets a 24-hour bath in a solution of salt, brown sugar and water, which produces a near-perfect bird. In talking about the emasculated chicken, Mintz ends the article with the observation that “we all have a tendency to get soft and juicy once we no longer have chicks on the brain.” [Toronto Star]
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