Amateur cook who studies the why; not just a recipe geek
For shrimp, can Baking soda be added to a wet brine or marinade and achieve the same benefit?
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.
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!
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.
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 Béarnaise 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
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 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!
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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