Scuba Bob

Amateur cook who studies the why; not just a recipe geek

  • Location: Minneapolis
  • Favorite foods: Anything grilled, smoked, BBQ, Szechwan, pizza, Italian
  • Last bite on earth: Peking duck

Latest Comments

5 Surprising Ways Baking Soda Can Improve Your Cooking

For shrimp, can Baking soda be added to a wet brine or marinade and achieve the same benefit?

Why You'll Never Find Unbleached Cake Flour in My Pantry

Thank you. That adds to my flour knowledge.

It might be good though to note that unbleached flour is superior to bleached (unless using high protein "bread" flour ) for breads.


The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb

Kenji, For Sousvide you recommend 140f but you prefer 130f -135f when roasting finish temp. Why the difference? Carry-over heat?

I am making the Garlic Rosemary roast. Excited for that!


The Food Lab: How to Poach Eggs for a Party

Beautiful. Oh great, now I need a lotus steamer basket, it just never ends!

Thank you. I didn't see this in your fantastic book. Maybe I missed it.

The Food Lab: How to Make Foolproof BĂ©arnaise Sauce

Kenji, first, I just read your Food Lab Book for at least the third time front to back! There are so many pages marked the markers are useless.

I read somewhere that BĂ©arnaise can be stored in the refrigerator for one day but must be quickly cooled. I was thinking of having a ice bath ready, pour the sauce into a Sous Vide bag (zip lock), cool it in the ice bath and store in the back corner of the fridge. Then reheat in Sous Vide at 145 degrees.

Does that sound workable?

You are fantastic!

Bob in Minneapolis, MN, USA

Tamago Kake Gohan (Japanese-Style Rice With Egg)

Kenji, simply wonderful. I searched for furikake and found many varieties. IN the photo is appears you used one with maybe some fish powder (red).

What brands and styles do you recommend for my pantry and which one did you use here? I looked at the Amazon link and that one seems to have no red.

Oh, I just noticed you are the food photographer. Extremely well done.


The Best Way to Mince Garlic

The article makes total sense. I'd be interested in the next step of tests: first, garlic minced, grated etc. an immediately added to heat. Heat arrests the chemical reaction so the harshness of say a press might not be as much. Then, blanching. Blanching mitigates much of the chemical reaction but there is a taste trade-off. I rather like blanched garlic but I need to add more due to the milder flavor. I like that. Cheers to Serious eats!

The Best Way to Mince Garlic

Good article. Food processors are no good at all for garlic, not even when making pesto. The blades warm up the garlic and even in oil it gets bitter.

Garlic pressed garlic will be more mellow if pressed right into a hot fluid as that will slow the chemical change that makes it bitter.

Also, blanch the garlic and press away. That too reduces the bitter producing chemical reaction. Experiment with blanching. It is nice, producing a milder garlic (you may want more garlic) that is excellent in pesto. Cheers!


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