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MickeyZ

The Pizza Lab: Bringing Neapolitan Pizza Home (aka 'The Skillet-Broiler Method')

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!!!

In Which We Make Stuffing Waffles

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!

The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs

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.

Open Thread: How Do You Say These Food Words?

Chicago-raised...."mirror" is one syllable.."meere" as in "here".

Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

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!!!

Ultra-Crispy Slow-Roasted Pork Shoulder

..."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.

Perfect Apple Pie

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!

A Virtual Tour of Kenji Alt's Food Lab Kitchen

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.

The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style

The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style

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?

The Burger Lab: How To Cook a Burger Sous-Vide (Without a Sous-Vide Machine)

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.

The Burger Lab: How To Cook a Burger Sous-Vide (Without a Sous-Vide Machine)

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!!!

Technique For Crispy Leftover Chicken Skin

Fellow chicken skin lovers.....I've read through many techniques for getting crispy chicken skin but have not see this method. Now I don't typically cook much in the microwave but if we ever have any leftover roasted chicken skin, I zap it in the microwave between some paper towels until it's very crispy and all signs of flabby-ness are gone. The skin pieces shrink a lot because a lot of the fat is absorbed by the paper towels. What's left are very crispy pieces of intensely flavored yumm. I sometimes use it as a garnish for soups or in a salad along with the heated leftover chicken.

Vanilla Bean Crème Brûlée

This classic preparation of crème brûlée highlights the simple, subtle flavors of vanilla bean and burnt caramel. Be careful when applying the torch; the aim is to melt the sugar as much as possible before allowing it to burn and caramelize. More