Agrodolce is somewhere between a sauce and a condiment. It comes from Italy, and it gets its name from the Italian words for sour (agro) and sweet (dolce).
How to make Agrodolce
This sticky sauce is made by reducing sour and sweet elements. Traditional Italian preparations are often based on vinegar and sugar, which are boiled down until they form a sticky, caramelized sauce. Sometimes other flavorings are added, like fruit or vegetables. The key to a successful preparation is keeping your eye on the pan. You want to cook the sauce enough so that it will thicken, but not let it go so long that you end up with a pan full of caramel.
To try this at home, borrow some tips from Chef Roy Yamaguchi. He created a twist on the classic using fresh orange juice, honey, and vinegar. This tangy sauce brings all the sweet and sour elements of the classic, with an additional fruity complexity. It’s the perfect pairing for seared steak and vegetables. It transforms this steak and potato dinner from steakhouse standby to memorable favorite. Get the recipe here.
How to use Agrodolce
Agrodolce is packed with intense flavor. Its hint of sweetness and burst of acidity will enhance the flavors of any dish. It’s a great complement to charred flavors, roasted meats, or noodle dishes.
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Burgers are a simple pleasure, but sometimes making them can feel complicated. Even though they don’t have many steps or ingredients, a little technique will go a long way in helping you prepare a delicious burger.
Tips for Cooking Burgers
Tip 1: Dimple the patty. When you begin to cooking a burgers, either on the grill or on a stovetop, the high heat causes the strands of protein to contract. This makes the patty itself shrink and plump up. This is a normal part of the cooking process, but if you’re not careful, it can result in globe-shaped burgers. To prevent your patties from getting too round, just press down lightly in the middle. The goal is to make a dimple in the center of the meat that will fill out when cooked. This way, it’s easier to build a stable burger in the end.
Tip 2: Mix gently and season well. For the most flavorful burger, season the meat twice. First, season the meat mixture and stir gently to combine. Be sure to not to over-mix; working the meat too much can lead to a tough burger. Just a few stirs to incorporate the seasoning will do the trick. Second, season the outside of the patties after you form them. By seasoning both the outside and inside of the patty you’ll get a burger with a flavorful crust and a tender bite.
Tip 3: Keep the bun handy.Nothing is more disappointing than taking a burger off of the grill and realizing it’s smaller than the buns. To prevent this tragedy, keep the buns nearby while you’re shaping burger patties. Use the shape of the bun as a size-guide, but remember: proteins contract. Make the patties a little bigger than the buns and they’ll shrink down to size.
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