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Mark Bittman recipe questions


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Home Cooking 8

Mark Bittman recipe questions

JerryMe | Apr 8, 2010 05:49 PM

So I finally got Mark Bittman's 'Best Recipes in the World' checked out of the library. YUM! I've got like 18 post-its marking recipes and am drooling to start. SO and DS settled on Teriyaki Steak (p. 360) and I decided on Basmati Rice w/ Shiso (p. 510). I told them that if they didn't find SOMETHING good in this cookbook, I wasn't cooking until October!

Questions - Mark seems really good about giving alternatives if appropriate (I'm using cilantro and basil ilo shiso which I have no idea where to get - I've checked the Asian markets)

For the steak (which is a great deal this week or I wouldn't be making it) he states 1/2 cup sake or a slightly sweet wine like German Kabinett or Spatlese. I don't have sake or wine in my house (don't drink them) but I've had great success w/ vermouth (suggested here on CH and thank you very much). So can I / should I use the vermouth or spend the $$ for sake?? Has anyone tried this? The general gist is that start the steaks on high, pull them off and add sake, mirin, sugar and soy sauce. Bubble and put steaks back in and finish to a sticky finish.

For the Basmati rice, he asks for an oven finish. Gist is that you start the herbs w/ butter, add rice, add water, bring to a boil and finish in oven. When it's removed add remaining spices and viola! Dinner is served. Can I nix the oven finish? Not relishing turning on the oven. I'm wearing shorts and it's pushing 90 degrees.

Since Mark doesn't give his phone number, I can't call the home boy up and get his advice. I'm hoping CH can - I've gotten great recipes and advice here.

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