Is the "bone-in" essential or would you get the same results with boneless pork loin chops?
A Chowhound subscriber posted that turkey fat's smoke point is 375ºF, to cooking it in a 400º oven for 30 minutes caused the fat to burn, just not enough to blacken the skin. I'm going to try to reduce the temperature a bit the next time I crisp the skin. Hopefully this will still result in the same crispy golden skin without the bitter taste. YMMV
Wow! After following Kenji's instructions, we had THE most tender, moist turkey breast tonight for dinner. The turkey skin was shatteringly crisp and golden brown in about 30 minutes but for some reason there was a bitter taste to it. Anyone know why this happened? (I used two half-sheet pans, parchment paper at 400ºF for 30 minutes.)
Forgot to mention that I used a ½ sheet pan and v-rack to the turkey was fully exposed to my oven's heat.
Today I roasted a dry brined 15 lb. turkey exactly as per this recipe. My Dacor oven (with heating element at the bottom), regular heat, not convection setting, and Fibrament baking stone were used. were used. Once the oven reached 500ºF, the oven was left at 500º for an additional hour before I put the turkey in the oven with two remote thermometers; one in the breast and one in the thigh. Oven temp was reduced to 300ºF immediately after closing the oven door. The thigh and breast temperatures continually rose together over the course of the cooking time for a while but then the breast meat continued to rise, surpassing the thigh temperature. To prevent the breast from over-cooking I removed the turkey when the breast was 164ºF and the thigh was 160ºF. After a good rest, the breast was tender and delicious but the dark meat needed to be returned to the oven to finish heating through. Note: when I removed the roast from the oven, the Fibrament stone was far from hot. This method was far from being a "simple" roast turkey recipe. I've made many Serious Eats/Kenji recipes and this is the first one that was big disappointment. Guess it's back to spatchcocking turkeys for me. For those of you who made this successfully, what did you do differently?
What is "4 blades mace"?
Just made a half recipe of this skillet/broiler pizza. Instead of using my large oven/broiler, my pizza was cooked in a skillet/toaster-oven boiler. Equipment used - my Breville toaster/oven boiler, 10" Le Creuset non-stick skillet, a half-sheet baking pan and a wide spatula. Steps were - pre-heat broiler with rack in highest position , pre-heat skillet on stovetop, place dough round into skillet only long enough to top with tomatoes, cheeses, basil and olive oil. This brief time in the skillet is just enough to start firming up the bottom crust making it easy to then move the entire pizza to the half-sheet pan using the wide spatula. Cook the half-sheet pan with pizza into the toaster oven's broiler until the top crust is done to our liking. Remove pizza from toaster oven and, with the wide spatula, place pizza back into stovetop skillet. Cook until bottom crust is crisp to your liking. Remove finished pizza onto a cooling rack to keep bottom crust dry and crispy. I love that I can control the finish of both the top and bottom of the pizza without heating up my entire kitchen. This attempt was done with a 1-day ferment. Will be trying 2 and 3-day fermentation dough next. Thank you so much Kenji! This method makes having homemade, delicious pizza, even during the heat of Summer!!!
This is an amazing solution for those of us with only one oven! I wouldn't be surprised if "stuffing waffles" start showing up in breakfast houses across the country! I'll bet stuffing will become more of a year round food because of this. I know it will be in my home! Thanks Kenji - for always keeping the art of cooking fun and exciting!
I agree with all who say no patience for a 45-minute egg. No sous vide machine here but I have been thinking about one as I see their prices dropping. Until then, I've been having great success using a Cook's Illustrated method for soft eggs (January 2013 issue) where you cook the eggs in only a 1/2-inch of water. Something about having the non-submerged egg exposed to steam helps make the surrounding temperature more consistent. After water comes to a boil, slowly submerge eggs, cover for 6 1/2 minutes, remove, quick-chill eggs in ice-water and peel. For me, it's the fastest, most consistent way to get a perfectly soft-cooked egg with a tender white and warm liquid yolk.
Chicago-raised...."mirror" is one syllable.."meere" as in "here".
I made the sauce for some filet mignon steaks tonight. This will be my go-to sauce for any steaks I make from now on. It's rich but OMG - I swear I've tasted similar sauces in five-star restaurants!!! Thanks for a DEELICIOUS sauce!!!
..."Return pork to the oven..."
When returning the pork to the 500ºF oven, do you return everything (aluminum foil, drippings, rack and parchment paper as well? I'm concerned that the accumulated fat/drippings as well as the parchment paper would burn at that high a temp.
Made the pie today using CI's "Foolproof Pie Dough" recipe (using vodka). The apples, in fact didn't shrink down and they were firm but tender. I made a few adjustments. While rolling out the crusts the apple mixture with sugar, cornstarch and cinnamon was "set aside" as directed in the recipe. During that time, the apples exuded quite a bit of juice/liquid. Rather than pouring the liquid in the pie with the apples, I drained the liquid heated it in a pan to thicken the juices and then added everything into the pie crust. Also, I needed to bake the pie for about 20 minutes longer than the recipe recommended. Overall it was delicious and I will make this again. Thanks!
For any readers in California, Nevada or Arizona, you can find the same plastic deli-style containers and separate lids at "Smart and Final" stores. Containers come in packages of 25 and the lids (sold separately) 50-count.
A link to the USDA Nutrition Database....
There are small amounts of protein in some of the other components of the burger. If you factor in the additional protein from these other components, it might bring down the fat/protein ratio, right?
HerbyN - I covered my scale with plastic wrap, measured 6-ounces of meat and then gently formed the patties using the plastic wrap. I was careful to leave some nooks on the surfaces of the patties to ensure a rough surface during frying and cheese-melting.
I used a remote meat thermometer set to 125-degrees so I'm not sure exactly how long it took but definitely no more than 30 minutes.
heldmyw - I often cook hunks of meat, salmon and whole chickens the low/slow method. If you've never tried cooking a whole chicken at 250-degrees for 5 hours, Google "Mimi's Sticky Chicken". I always cook two birds to ensure leftovers.
Didn't want to do the plastic bag method so I formed the patties and put them in my toaster oven at the lowest possible setting (form me is was 150-degrees), removed them once internal temp got to 125-degrees and then browned them in a screaming-hot skillet. Moist and delicious. Next time, will grill them at the end rather than using skillet. Thanks for the fun, exciting new cooking method!!!