Congratulations! You waited patiently all year, searched high and low at the farmer’s market, and have finally found the most coveted treat of high summer: A fresh-from-the vine, perfectly ripe tomato.
Even Perfect Tomatoes Can Use a Little Cream of Tartar
When you take such a specimen home, there are a few universally-acknowledged guidelines you must follow. Your perfect tomato should be enjoyed promptly. It should be consumed fresh, not cooked. It should not be stored in the refrigerator (though we’re a little skeptical about that one). And when it comes to actually eating it, simpler is always better—think thick, drippy slices sandwiched between two soft slices of mayo-slicked white bread.
I’m all for this ultra-minimalist approach. But one tiny, quick step will bring that simple sandwich to the next level: Seasoning your tomato slices with cream of tartar.
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Cream of Tartar on a Tomato?
That’s right: That powder you use to make chocolate soufflés and lemon meringue pie is also your secret tomato seasoning weapon.
Here’s why: Tomatoes taste their best when they strike a balance between sweetness and acidity. Cream of tartar is an acidic ingredient that has the power to boost brightness without contributing extra liquid or distinct flavors, that way vinegars or lemon juice would (this is also the secret to attaining the lemoniest lemon bars).
Round Out The Flavor Profile
And while you’re at it, why not round out your seasoning sprinkle with a few more flavor-balancing components? While showering a perfect tomato with a strongly-flavored herb or spice would be tomato season sacrilege, a light, simple seasoning snaps a tomato’s taste into the perfect balance of juicy, sweet, tart, meaty, and savory flavors.
My colleague Lan Lam uses an ideal combination in her recipe for griddled tomato sandwiches:
- Cream of tartar
- Sugar, for a touch of sweetness
- Black pepper, for subtle warmth
- Salt, to help you taste it all
With this seasoning mix in your back pocket, your perfect tomatoes will be even better—and your less-than-perfect ones can be elevated too.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.