Hmmm... I didn't look enough. It turns out the baking steel comes in a 16" round version. (Ordered)
Can someone please make a 16" or even better an 18" round cast iron or steel pizza pan? Thanks. I am tired of all these awesome 12" pizzas. I no longer live in NY but want to eat pizza like I do.
All of my oils are in labeled clear squirt bottles in a cabinet by the stove. I hate most bottles I have tried. These are much faster and throwaway.
I could have sworn a new article with more in depth instructions was posted a short while ago. Was it deleted?
I forgot to mention I making this recipe right now. So far it's coming out really well. Thanks Daniel.
I for one applaud the strategy you guys have taken here. I have always loved Kenji's articles (The science) and of course the recipes are always insanely good.
I was worried Kenji may be winding down after the announced move but he is back with a vengeance and I am really loving the new collaborative stuff by Kenji and Daniel. Kenji... I can't wait for the book, when is the release date or preorder link?
I know this is an older post but holy sheezbits. This was amazing. Kenji you need to get a recipe book out there. So many amazing tips and tricks. I learn something from everything you write as well which transforms and elevates so many other recipes.
It isn't clear from the article, How long do you heat them for?
Care to do a write up on Manhattan Style?
Pat dry. Season with salt and pepper (Both sides) Take a half cup or so of flour (depending on how many you have) and grind in some Lemon Pepper. Place the flour mixture into a pie plate or similar and dip the tilapia in. Don't use eggs... The moisture from the fish will allow just a small bit to coat the fish. Knock off the excess flour and put aside. Once you are done preheat a cast iron skillet (on high) Add a tbsp of olive oil and turn to medium to medium high. Cook on each side for 3 minutes (depending on thickness of the fillets it may be more or less) Once done cooking move to a platter and squeeze some lemon juice on them (don't do it while they are in the pan as the acid can mess up your cast iron goodness)
This was amazing! Now if you could reverse engineer a great NY (Takeout) style Wonton Soup Broth... (Hint hint) I would be in heaven!
Oops. I just read the article linked from this post. I see it now. Awesome site by the way... I should say awesome section rather. The food lab rules.
Forgive my naivete but how long and at what temp would a steak need to be done for medium? Medium I believe is 150-160 degrees, can this be accomplished with the Cooler hack?
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