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Frameshifter

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The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

Hmmm... I didn't look enough. It turns out the baking steel comes in a 16" round version. (Ordered)

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

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.

Equipment: Why it's Worth Buying an Olive Oil Pourer

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.

Turn Your Pasta Into Ramen With Baking Soda

I could have sworn a new article with more in depth instructions was posted a short while ago. Was it deleted?

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

I forgot to mention I making this recipe right now. So far it's coming out really well. Thanks Daniel.

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

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?

Hacker-Free Neapolitan Pizza for a Home Kitchen

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.

The Best Way to Reheat a Pizza Slice

It isn't clear from the article, How long do you heat them for?

The best way to cook tilapia is ________

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)

The Food Lab: Stir-Fried Beef With Broccoli in Oyster Sauce

This was amazing! Now if you could reverse engineer a great NY (Takeout) style Wonton Soup Broth... (Hint hint) I would be in heaven!

Sous-Vide Steaks

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.

Sous-Vide Steaks

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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