@JKL-A Thanks! I see you use a glass pie pan in those pictures. There won't be a thermal shock problem with taking a glass pie pan from the freezer to a hot oven?
Excellent book by-the-way. Everyone should get copies for their friends and family this Christmas.
My pie crusts usually end up just melting down the sides in the oven. Where am I going wrong?!?
Where's the lettuce?
"The grill also has a hinged lid that swivels 180 degrees around the kettle, so you never have to figure out where to set down a hot grill lid while making coal or food adjustments in the middle of a cook."
For those that don't know, the Weber has a hook inside the lid near the vent for hanging from the side of the bowl.
Making these is a great way to ruin your morning.
Serious Eats should really consider taking this recipe down.
That photo seems incredibly orange for a dish with no turmeric. Am I missing something? The way the recipe reads it seems like it should be some shade of pink.
I've been cooking all my stock in a pressure cooker for a couple of years now.
I wonder how the flavors compared before reduction. All those aromatics you're smelling for five hours aren't staying in your conventional stock. Would a pressure cooked stock with 30% less starting liquid result in a more aromatic stock?
Bonus tip: If you're making several gallons at a time, a siphon and sieve make for a quick transfer with very little agitation.
Probably a ribeye.
Sopressata for me.
Damn, I only have a thick metal spatula. Oh well.
Either a lamb roast or a Pittsburgh rare thick cut ribeye.
Oh and I'm digging the Latin American kick you've been on lately.
Is the acid concentration in the marinade low enough to skirt mushiness or do you just not care because of the salting and packing?
I seem to accumulate too many people in my kitchen.
The resting keeps it from overshooting during the sear. You want to take it out of the oven while it heats up to 500/550. If you left it in during the ramp up you would overcook a good portion of the leg.
The super high temperature can quickly dry out the surface without driving too much heat back into the interior of the roast. The second rest isn't required since you never give the interior time to heat back up.
That's counter intuitive. Craggy, irregularly shaped crystals = less surface contact with the meat. Osmotic action in the salt doesn't seem to be the prime mover in the process. Is this something you know as fact or is it an assumption that demands a rigorous proof?
"...and [kosher salt] will also draw more initial moisture out of the meat to dissolve than table salt."
Why is that?
Round Atlanta, Red Brick Brewing.
Rye Whiskey though I doubt it is in the book :(
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