A fellow foodie with roots in Swedish and French Canadian cooking. I love to cook and try new unusual foods, either of my own creation or of other cultures. I'm intolerant to spicy food.
I think you should change the link to the "skillet-broiler method" at the end to the "baking steel method" :)
Does this method apply to dry-aged beef too?
It says "add the marinated beef and cook" but there's no previous step for marinating the beef... Which spices do you marinate it in? For how long?
Awesome! I'm SO making this for Christmas :D Thank you!
I second the Cantonese preparation. If you have any Asian markets nearby you might be able to find a spice mix to make "red-raised" meat, I think that's what they use. I've bought ears made that way already prepared on display beside the cash register at Asian markets and I loved them. The other ways of preparing them sound really good too!
Another Montrealer here, I guess I missed this post when it came out... I've never been to Schwartz's but have always meant to go. I have been to Smoke Meat Pete's countless times though and I agree that it's awesome, but not having been to any other place can't say if it's better or worse.
This article reminded me of the one time I ever ate rice cakes, at a tiny Asian place hidden at the deserted back corner of a gigantic food court. I looked at the menu and picked the first thing that I had never seen before. There was plenty of wok hai and delicious brown sauce, juicy shrimp and crunchy bean sprouts. It was awesome. Thank you for reminding me of this, I have to go back there!
Lolll @ meridiansour "shot it?" YES!!!! I totally would! That's a great idea :P I've done that with chicken pan drippings before :D
This sounds like a great recipe! I'm making it tonight for dinner :)
I've had one of their burgers at the St-Jacques location and I liked it a lot :) I'm craving one now!
This looks so good, I'll have to try it!
I have one named after me! The Sarahsaurus!
I made these tonight with only chuck (it was fattiest and cheapest) and it was AWESOME! Thank you :)
Awesome, more Montreal content! This is great, thank you :)
I tried making this with the soy lecithin granules but it didn't thicken at all... am I doing something wrong?
I tried making the tofu-based mayo and the eggplant mayo, adding soy lecithin granules as instructed but they didn't thicken. Am I doing something wrong?
I tried making the eggplant and the tofu-based mayo, adding about 1/4 tsp of soy lecithin granules to the base before adding the oil and blending, but neither of them got as thick as real mayo, they stayed quite liquid. Is it possible for lecithin to expire? Am I not using it right? Please let me know :)
The flavor of both is absolutely delicious btw, it's just the texture that's missing. Thank you for these great recipes!
I want to make this so badly RIGHT NOW. But it'll have to wait...adding to my list...
Dude you should do half-hitches when you tie the string like Jacques Pepin does, it's way faster: http://www.youtube.com/watch?v=kAekQ5fzfGM
I love your articles! You're awesome!
This article is so cool! I love instant ramen too, but have never seen any of these brands, as I tend to stick to the same 2-3 well-known grocery store brands like Mr. Noodles that I grew up with. I wanna start trying all sorts of different kinds now!
I grew up with noodles and cheese, a packet of Mr. Noodles cooked according to instructions, served with the broth, and then a lot of grated cheddar stirred in. So good! I started adding freshly ground white pepper as well. I can't wait to check out your blog!
This is awesome :D I've made tonkotsu ramen once before following the No Recipes recipe, and I made the mistake of trying to do it all in one day. It turned out well but I got discouraged after that attempt because of all the work, but reading this makes me wanna make it again! And keep ready-made ingredients in the fridge for future use :P
"Nearly impossible to replicate"? Challenge accepted.
Things like this are the reason I go on here.
ROFL! @ Stratusgd's comment. Me too! Kenji you have a way with words...
I'm going to make this one day soon, I already have your turkey-stuffed-turkey planned for NYE, and my mom won't let me touch her freezer-to-oven Christmas butterball (I didn't know such...things... existed), but luckily I'm Orthodox and get to celebrate TWO Christmases! Lol :P I'll just have to get someone to drive me & my cooler to my parents place and then help me stay up all night watching the temperature on it. My sister's crazy enough, she can help me :)
THANK YOU!
Wow, that is awesome :P I'll ask a friend who owns a chocolate shop if she can order some in bulk to sell so I can save on the shipping :)
I've only ever had frozen pizza with BBQ sauce and didn't like it, so I'll suspend judgement till I've had it in the BBQ capital of the world :D
I've only ever had frozen pizza with BBQ sauce and didn't like it, so I'll suspend judgement till I've had it in the BBQ capital of the world :D
I have a candy recipe I really wanna try tonight but I only have a meat thermometer. Can I use that instead of a candy thermometer? Or is there some other way to tell when the candy is at the "hard crack stage, or 300 degrees on a candy thermometer"?
Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.
Here's the best way to do it.
MoreWhile Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition. More
If you have a cast-iron skillet and a couple of pears, you're quite close to cake. WIth a crisp bottom and sides and soft center, it's the perfect breakfast or dessert. More
Before you continue reading, may I kindly suggest that you do the following in order to save yourself some time in the future: drop what you are doing right now, and shoot an email out to all of your Thanksgiving guests informing them of the menu change you are about to make. This year, you will be frying your brussels sprouts. And this is why. More
This particular method is for folks who want the fastest, quickest, easiest route to juicy turkey meat, and ultra-crisp skin. Basically it's a method for lazy folks with great taste. Sound like you? Then spatchcock the bird. I'll show you how. More
For what tastes like a complex sauce, the thick, sweet, and salty tonkatsu sauce is incredibly easy to throw together to go along with your fried golden and crispy panko-crusted cutlets. More
I caught the raw cabbage bug late in life. Which is to say, for most of my life, I thought of it in coleslaw form—and not the good kind either, but wilting cabbage smothered in white sauce that was too sweet and tasted sort of like mayonnaise gone bad. So it did not occur to me until recently that raw cabbage could actually be quite good. Sweet and a little crunchy, it can be dressed in all kinds of ways. More
Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze. More
Pork, tofu, light broth -- what could possibly make this bland-looking, seemingly ho-hum dish worth the attention? It's the Thai seasoning paste. You've got to try it to believe it. More
This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more. More
BLTs are one of my top restaurant orders: toasted bread, ripe tomatoes, refreshing iceberg lettuce, a slather of mayo, and a layer of crisp, greasy bacon. It can't be messed up, but of course, it can get a few alterations. Like candied bacon and tomato jam. More
Got any plans for the Fourth? We've already given you 57 recipes for the juiciest burgers and hot dogs, as well as salads, guacamole, and more. (Oh, and you need drinks and desserts too?) With grilling on the mind, we asked all of the SE staffers to share their favorite things to throw on the grill. More
Beef tripe, stir-fried with chili bean paste and a touch of soy sauce. Add ginger, scallions, garlic. The slices will soak up the flavors and seasonings, all the while retaining their crispy edges. Serve with rice. Eat as much of this (stomach) as you can stomach. More
Soft white and rye buns for hamburgers, sandwiches, or dinner rolls. More
Impressive in size, scope, and taste, this overstuffed Italian party panini was seriously one of the greatest things to come off my grill recently. Layers of mortadella, Genoa salami, provolone, and hot capicola are topped with marinated veggies, pepperoncinis, roasted red peppers, and lettuce, then put over a medium-low fire and topped with bricks to compress it down into a warm panini. (Right?!?) More
Now that we know how to make our own chashu pork at home and steamed folded bao are readily available from any Chinese market, making pork belly buns at home is ridiculously easy. More
[Photographs: J. Kenji Lopez-Alt] Note: This recipe can be made using leftover broth from chashu pork. If you have this broth, replace all the ingredients in the marinade with the broth. About the author: J. Kenji Lopez-Alt is the Managing... More
Note: For best results, use a hand blender along with the jar it came with. For a more stable mayonnaise, add a pinch of soy lecithin (available in health and nutrition stores) along with the tofu.... More
Crispy and golden brown on the outside, creamy and tender in the middle with some good garlicky mayo (aïoli, if you will) for dipping in, the key to a really great rösti is twofold. More
This isn't the most traditional recipe for oyakodon in that I just can't resist slightly caramelizing the onions. I also use leftover chicken, the small scraggly bits of dark meat pulled off a chicken carcass are my favorites. Upgrade the water to homemade dashi or chicken stock if you're feeling fancy, but I proudly endorse powdered kombu dashi. More
[Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of... More
I have a candy recipe I really wanna try tonight but I only have a meat thermometer. Can I use that instead of a candy thermometer? Or is there some other way to tell when the candy is at the... More
Or for those who are so inclined, you can easily make your own soda machine http://www.popsci.com/diy/article/2012-06/how-make-your-own-home-carbonation-system