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Why Anything Slow Cookers Can Do, Others Can Do Better
Also Kenji, you should post a how-to pressure cooker stock article.
Why Anything Slow Cookers Can Do, Others Can Do Better
I'm always glad that there is someone left who hasn't jumped on the bandwagon. It's kind of exhausting that without fail, if not the first comment, then among the top three on any given recipe, is "can I do this in a slow cooker?" even when it's completely unreasonable to make a dish that way.
Broccoli Cheese Soup
I was doubtful about the high amount of cheese and I was wrong. This soup is perfect as is and doesn't feel too heavy or cheesy. It's really nicely balanced and very, very delicious!
For people saying it's gritty, use a regular blender! An immersion blender just doesn't get soups as smooth as a countertop one can, and I think it's easier to incorporate the cheese that way.
Chicken-Fried Chicken With Cream Gravy
I agree with Kenji on using the frying oil. One thing I've never liked about cream gravy is the flavor of the oil in the sauce. Butter is much better! This recipe btw has made me reconsider ever making southern fried chicken again. The chicken fried chicken gives you more thoroughly seasoned chicken (no bones, thinner meat) with more crispy surface area!
Pumpkin Streusel Muffins
I made the banana bread (sigh, so wonderful) with full fat yogurt and it was perfect. I don't keep nonfat yogurt around since I hate the stuff.
Love the Latte? Double Up on Autumn Flavor With Pumpkin Spice Muffins
Stella, I'm so excited for these, not least of which because I've got a bunch of yogurt that needs using! And I love a good pumpkin muffin. And a good MUFFIN, not frosting-less cupcake, which seems to be the norm these days!
Classic Blueberry Muffins
I made these with fresh blueberries the other day and the sweetness was perfect exactly as written, so my frozen blueberries are clearly sweeter than fresh (this isn't the first time I've noticed this). And of course the muffins were perfectly beautiful, finally!
The Food Lab: For the Best Broccoli Cheese Soup, Divide and Conquer
I still want the non-vegan version of that loaded potato soup.
Fresh Summer Tomato Bruschetta
A perfect use of great tomatoes. When I made this, it reminded me of how great bruschetta is in its simplest form. It really doesn't need any of the things people often do to make it seem more interesting.
Crepe Manicotti With Veal Ragù
Delicious! I strained the crepe batter as I always do and I'm glad, as it makes for a much smoother batter. I thought it could have used some thinning, but left it as is. I only needed 1/3 cup to make the crepes in my 10-inch pan. I thought 3/4 sounded like far too much batter.
All in all, a really great recipe and pretty easy to put together, just lots of separate steps, none of which are difficult. Would be great with a mushroom filling!
For the Best Beef Barley Soup, Treat It Like a Stew
Spin your herbs and place on a towel to further dry. I often wash and spin all herbs and put in ziplock bags right away so that they are ready to use. They keep well this way, too.
Have Leftover Egg Whites? Make This Creamy, Yolk-Free Mayonnaise
You can use whole eggs and in mayo. Kenji's recipe calls for a whole egg and it's how I've done it in a few restaurants.
For the Best Beef Barley Soup, Treat It Like a Stew
@Spoon009, maybe you have less processed barley? Pearled barley cooks pretty quickly compared to hulled barley, for example.
As usual, Daniel comes along to derail my plans for what to cook. The soup looks fantastic.
Have Leftover Egg Whites? Make This Creamy, Yolk-Free Mayonnaise
@Matt_Maples, I don't use canola oil either because I don't care for the smell of it. I like sunflower, safflower, or even corn.
I don't find egg whites to be too much of a problem since they last forever and can be frozen easily. I like them for brushing on pie crusts. I'm curious to try this, though. I've read that toum, the garlicky sauce, is made with egg whites by some people (others say no egg at all).
Master Blind-Baked Pie Crust With These 6 Simple Tips
I had been reusing beans forever until I moved, but I like the sugar idea because it's a lazy way to eventually get toasted sugar. :p
How to Make Chicken Cacciatore, Any Way You Like It
Chicken skin when poached/steamed/braised has a silky, not flabby, and pleasantly gelatinous (I guess is how I would describe it) mouthfeel that some enjoy and others don't, much like how some love the texture of cuts like tripe, pig ears, and chicken feet and some don't (and I'm certainly in the love camp).
How to Make Chicken Cacciatore, Any Way You Like It
I like it either way. Some cultures use skinless only for braising/stewing, but provided the chicken is seared well I really don't mind soft chicken skin. I love Hainan chicken rice, Chinese white cut chicken/salty chicken, soy sauce chicken, Shanghainese drunken chicken, all of which feature lovely soft, silky skin.
But I also love making braised chicken as Kenji often does, with the skin exposed so it ends up very crispy.
Easy One-Pot, No-Knife, Lighter Tuna Noodle Casserole
This has to be one of my favorite quick meals. It really is super fast to put together, and delicious!
How to Make Chicken Cacciatore, Any Way You Like It
Looks great, Daniel! Love how thick and rich the sauce looks. When we got taught this dish in school we were told that mushrooms were an essential part of "hunter style" dishes, so that version featured mushrooms and I believe also had the peppers.
This is a great dish to eat with polenta!
Arugula, Sweet Potato, and Walnut Salad With Dashi "Vinaigrette"
Hmmm, so I'm not sure if I just miss the acid, or if I'd like this better if the sweet potatoes were roasted and sweeter vs cooked in the microwave. I feel like sweeter sweet potatoes would highlight the savoriness of the shout-dashi more.
BraveTart: Homemade Cheez-Its FTW
@Sam Larsen, I've made very crisp crackers without bakers ammonia, so I don't think it's necessary. Granted I usually used a yeast-based cracker recipe…
Shakshuka: A Template for Breakfast, Dinner, and Every Meal in Between
^that sounds delicious
Shakshuka: A Template for Breakfast, Dinner, and Every Meal in Between
@freebert a Spanish cazuela would make for beautiful presentation and can be cooked in.
Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)
This is really delicious, though I'd hardly call it mild, and I didn't even use all the chilies!
I bought a lodge enameled cast iron and I threw it out. They're tiny! The actual surface area on the inside of the pot is very small. A Le Creuset is much roomier. I'm thinking of buying a Cuisinart Dutch oven, which are nice and flat and give you more room to do things like searing.