Profile

Ananonnie

You Asked, We Answered: Thanksgiving Edition, Part 2

I find Morton's coarser, actually. I bake with Diamond no problem, but I find that Morton's can be too coarse in recipes with low hydration.

Cinnamon-Apple Baked Oatmeal

I cut the sugar to 1/4 cup and added some vanilla paste. I also served it with cream, which really made it delicious.

The Quick and Dirty Guide to Brining Chicken or Turkey

Having worked in kitchens, it's true. So many chefs stubbornly stick to what they've been taught no matter how much there is actual data to show that there are better ways of doing things.

Oven Tied Up? This Easy Cherry Cobbler Is Made 100% on the Stovetop

@Jimbo316, peaches are great for this, as are blackberries if you don't mind seeds.

Oven Tied Up? This Easy Cherry Cobbler Is Made 100% on the Stovetop

I love slumps/grunts!

The Food Lab: How to Cook Sous-Vide Turkey Breast With Extra-Crisp Skin

And as a bonus, confit can be done ahead of time then just warmed and crisped on the day of, so the whole turkey could be done ahead of time.

The Food Lab: How to Cook Sous-Vide Turkey Breast With Extra-Crisp Skin

I like to confit the legs. Last year I did that and the ultra crisp-skinned legs were absolutely devoured!

The Food Lab: How to Cook Sous-Vide Turkey Breast With Extra-Crisp Skin

I hope Kenji tackles goose this year. And more duck.

Forget Al Dente: Braised Green Beans Are Where It's At

By the way, aside from beans. potatoes, sweet potatoes, and other root vegetables, the biggest crunchy vegetable offender is eggplant. It pains me how many people don't understand how eggplant should be creamy and silky, not crunchy!

Forget Al Dente: Braised Green Beans Are Where It's At

I love you for this. Undercooked (not crisp, straight up undercooked) vegetables are one of my pet peeves and the idea that vegetables must never be "overcooked" is so annoying. Last year I did Turkish style braised green beans cooked with tomatoes and it was one of the Thanksgiving favorites.

This Rustic Apple-Cranberry Pie Is So Darn Easy it Doesn't Even Need a Pie Plate

I take it someone has never had a galette…
I'm hard-pressed to pick this one over the apple and cranberry slab pie from this site, though. That pie rocks and feeds a crowd!

The Food Lab: How to Make Vegan Stuffing That Really Rocks

^No bread: read this again…

The Food Lab: How to Make Vegan Stuffing That Really Rocks

Yes, I've been hoping you'd do some vegan Thanksgiving recipes!

Do Yolk and Grease Really Ruin Egg Whites for Beating?

Nice to see this. For the record, I've beaten egg whites by hand no problem when a tiny bit of yolk got in there.
@lemonfair, they wept because the egg whites shown are over-beaten.

The Secrets of Cantonese Cooking, America's First Chinese Cuisine

Char siu is definitely the easiest one for me. I'm happy with mine, just working on tweaking the sugar a little more to my taste. But siu yuk (crispy pork belly) I can't quite get the right flavor and while getting crisp pork belly right is easy, Cantonese style roast pork belly has a very particular light, puffy crispness.

The Secrets of Cantonese Cooking, America's First Chinese Cuisine

Still waiting for a Chinese BBQ week so I can get a perfect crispy pork belly, soy sauce chicken, char siu, and white cut chicken… :p

Meet the Empanadas of Latin America

It's not that places opt for frying, it's that it depends what the restaurant is. I've never gotten fried empanadas from an Argentine or Uruguayan restaurant (though there are some types of fried empanadas made in those countries), but if you go to a Cuban, Dominican, Puerto Rican, or even Central American owned restaurant, the empanadas are likely to be fried because empanadas are typically fried in those countries.

Meet the Empanadas of Latin America

Also they're empanadas de catibia, catibia being yuca. To make the dough you have to grate and dry out the yuca, then you take a small portion and cook it in liquid, which makes it gummy and sticky and serves as a binder. Lard is typically added, but it's actually a great vegan-friendly dough.
I experimented with Brazilian dried grated yuca and it actually works really well for making the dough. No work!

Meet the Empanadas of Latin America

So glad to see my beloved empanadas getting some attention. It always bugs me when people try to make empanada into a single thing.
There are yeasted, large empanadas made in South America, though!

Turn Your Pasta Into Ramen With Baking Soda

What about lye?
(Yeah I have it around for making bagels and pretzels)

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

For bathrooms, I use the same strategy I do when I'm in Manhattan: find a department store. Go to Macy's on Roosevelt for free bathroom access.

How to Make The Best Chicken Stock

There are both white and brown chicken stocks. They're used a little differently is all. With beef, the stock is always brown.

The Best Slow-Cooked Tomato Sauce

Mine cooked longer, but didn't reduce quite as much as yours. I got around 2 1/2 quarts. I took it out when I felt it was thick enough, after 7 hours even though it was thinner than your pictures. That's no doubt due to my lack of a Dutch oven and using a stainless pot. In any case, absolutely fantastic! Do not skimp on salt, people! It makes all the difference in tomato sauces.
I only wish this yielded more! After I made it I was already thinking about my next batch. I wonder about transferring this sauce to roasting pans, since then fitting two batches would be possible. But the evaporation would be much faster, so maybe the oven temperature would be lower and the sauce would probably be done faster.

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

Oh and yeah, recently someone commented that the salads we make at work for staff meal are amazing and I was kind of confused because they were just green salads with lemon vinaigrette. Then she asked if we made our own dressing, which of course we do, and I realized a lot of people haven't had homemade dressing on their salads.

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

Max has written before about Nanxiang being inconsistent and the xlb being pretty bad at times.
I usually go for xlb at Kung Fu, Shanghai 33, or Diverse Dim Sum.

Any Chance Of New World Mall Coverage?

Most online coverage of this place is from when it just opened, and at most they just have menus of each stand, many of which no longer exist.
Every time I go there I feel so overwhelmed. There are so many stands and some stands have encyclopedic menus! I'd really love to see a more thorough guide to this place with some idea of what's good.
For my contribution I'll say I really enjoy Szechuan Dish's dumplings, though I'm sad I never got to this stand when it served other dishes!

Ananonnie hasn't favorited a post yet.