Huge thanks to you for attempting this experiment. It occurred to me that asking Kenji about it might not be productive, because (clearly) he'd dismissed that idea and moved on...meaning he probably hadn't tested the proper proportions and so on.
I'll await hearing about the results of your experimentation!
So silly. At one time long ago, tomatoes THEMSELVES would not have been considered traditional Italian food.
Me four! I have sodium citrate in my kitchen (doesn't everyone these days?) and would love to use it!
It looks fantastic, and as this is one of my favorite soups, I'm really looking forward to making it. Thank you, Kenji!
Wonderful article, and I'm looking forward to making it.
But I'm a little surprised that you didn't try the approach that Kenji has praised for making a restaurant-quality sauce at home: bloom a bit of gelatin for it.
I think it'd be extremely useful to know the temperature (or temperature range) at which polymerization of the oil occurs. That way, with a cheap IR thermometer, you could easily tell when your pan's hot enough to polymerize -- and you don't have to worry about underheating it, overheating it, or wasting energy by heating it longer than there's any reason to.
@dwestenk, it will take a lonnnng time to make the pan smooth. Many, many layers of the seasoning will have to build up before you reach that point.
I have a question, Daniel. (BTW, loved your stern appearance on Masterchef! So intimidating!)
Once in awhile, I add a layer of seasoning by heating my cast-iron pan 'til it's smoking, and then rubbing and buffing it with a thin layer of oil.
Occasionally, once the pan has cooled, I'm left with areas that feel a little gummy or sticky. I'm wondering if this is because I overheated -- or underheated -- the pan before pouring in the oil and wiping it out.
Have you ever experienced this?
@Beenz: ya gotta read the comments. Quote Daniel Gritzer from the comment section of the article you're referencing: "Ghee IS clarified butter."
Yes, the milk solids are browned when making ghee. But what you're making is still clarified butter. Just because its flavor is subtly different from clarified butter made by stopping the process before the solids are browned doesn't mean that it's not butter that's been clarified.
These look wonderful, and I'll be making them tonight or tomorrow.
By the way, have you tried Green & Black's milk chocolate? It's definitely on the more-chocolatey end of the spectrum for an American milk chocolate.
@Kenji: I, too, would love a video of correct mortar and pestle use, although your description of the action *probably* tells us all we really need to know.
Made two different blueberry muffin recipes this past week: yours and the Jordan Marsh recipe from the NY Times. Yours were the hands-down favorite, and everyone agreed that they were, indeed, amazingly tender without being too crumbly.
My observations, were I to pass your recipe along to friends: 1. Don't be put off by the amount of batter you put into each tin. This truly does make 12 perfectly-sized muffins. 2. Mine were baked through *before* becoming brown on top. Next time, I'm going to bake them closer to the top of the oven so that I get more browning before they're done. 3. Not using liners, I found that they were so tender that a couple of them, run through with cooked blueberries, were difficult to remove from the tin in one piece. Foil liners would help that, but I'd rather not lose the browned sides and bottom.
Count me as another voice in favor of learning more about chicken-fried shrimp!
@Kenji: Okay, you will never catch me using the s******* word around here again!
I'm making these as we speak. Is the timing in Step 3 correct? It's taking me a lot longer than 6 minutes to brown these puppies on (more or less) all sides.
Mmm! Looks wonderful and can't wait to try it!
Kenji, is that sriracha on your fried eggs? Or something else?
Made this last night, as planned. (I used Lee Kum Kee chili garlic sauce.) It completely blew my wife away, she ADORED it. Thank you!
This looks wonderful, I'm planning on making it tonight for my salmon tataki-loving wife. Question: do you have any recommendations for the chili garlic sauce?
Can I have your recipe for Rick Rolls?
This would be perfect for my famous Chicken Fried Steak Fried Chicken!
Can't wait to try this. I had the same thought about lecithin, too -- I'm wondering if the recipe as-is is so good, you didn't even bother to try it.
I'm curious about this stuff: http://www.kingarthurflour.com/shop/items/snow-white-non-melting-topping-sugar-16-oz
It's powdered sugar that doesn't disappear. The ingredients list doesn't contain cornstarch, but it does contain wheat starch.
Made this tonight, minus the cilantro but otherwise by the book. Wife thought it was perhaps the best soup she'd ever eaten, and she ate so much she got a stomachache.
@the last word: Generally, they don't. What they do sell is something called "Cream of Coconut," which is extremely sweet and is used primarily for mixing drinks.
I'd love to make this for my wife, who adores peanut soups, but she's one of those who doesn't have the gene for appreciating cilantro. Any thoughts as to what might work well here instead?
BobChris, sometimes I think the CI folks and the SE folks are sniffing around each other on a frequent basis. There's a growing list of dishes and techniques that pop up first in one, then in the other, in the span of a few weeks or a couple of months. Aglio e Olio is just the latest; easy-to-peel hard-boiled eggs was on SE and then popped up shortly thereafter in CI; incorporating gelatin into pan sauce to make it restaurant-quality showed up in both places pretty much back-to-back, etc.