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Stew Science: What's the Best Way to Brown Beef?

For stews and chilies I'll cut off about an ounce of beef, mince the hell out of it and brown the hell out of it. The sticking gives you plenty of those Maillard products and the muscle fibers in the resulting overcooked meat are so small that they don't negatively impact the dish significantly.

@Dishes - smaller batches so the moister can boil off faster.

Step-by-Step: How to Make the Best Pie Crust

@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.

Step-by-Step: How to Make the Best Pie Crust

My pie crusts usually end up just melting down the sides in the oven. Where am I going wrong?!?

The Best Charcoal Grills Under $500, 2015 Edition

"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.

Super-Flaky Buttermilk Biscuits

Making these is a great way to ruin your morning.

Serious Eats should really consider taking this recipe down.

Easy Butter Paneer With Spinach

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.

Ask The Food Lab: Can I Make Stock in a Pressure Cooker or Slow Cooker?

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.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Either a lamb roast or a Pittsburgh rare thick cut ribeye.

The Food Lab: How To Make Tacos Al Pastor At Home

Oh and I'm digging the Latin American kick you've been on lately.

The Food Lab: How To Make Tacos Al Pastor At Home

Is the acid concentration in the marinade low enough to skirt mushiness or do you just not care because of the salting and packing?

what do you have too many of in the kitchen?

I seem to accumulate too many people in my kitchen.

Re: Roasted butterflied leg of lamb

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.

The Food Lab's Complete Guide to Pan-Seared Steaks


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?

The Food Lab's Complete Guide to Pan-Seared Steaks


"...and [kosher salt] will also draw more initial moisture out of the meat to dissolve than table salt."

Why is that?

Cook the Book: 'The Homemade Pantry'

Rye Whiskey though I doubt it is in the book :(


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