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OHenn

Turn Your Pasta Into Ramen With Baking Soda

Good thing that baking soda is gluten free! Guess we're just going to to slap meaningless labels on everything these days :\

Good article though, gonna have to try this trick.

The Food Lab Turbo: These Pimento-Jalapeño Cheeseburgers Will Knock You Out

It appears that the link to the recipe is broken :\

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

@AndroidUser - I'm not a chemophobe... basically the furthest thing from it, but if I don't NEED to use it at home, why would I? Not only that, but hydrating gums is annoying and I do it all day. If I can whisk together a vinaigrette with some mustard and eat it before it destabilizes I've basically obviated the need for a gum in the first place

Cream Science: On Whipping, Butter, and Beyond

Another fellow chemist who loves to cook. Good job on those diagrams, my orgo homework never looked that good

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

@Kenji: I wouldn't classify Xanthan gum as an emulsifier. I think in food science it would be considered a "stabilizer" rather than an emulsifier due to the fact that it doesn't really promote the formation of an emulsion the way a surfactant does. Strictly speaking Xanthan gum is a rheology modifier and works in a different way than an emulsifier, by thickening the water and adding yield stressn through the formation of a hydrocolloid network. This yield stress prevents the oil droplets from moving through the water phase and coalescing.

Either way, I wouldn't be making anything at home with it... I spend enough time using it in my household products development lab at work ;)

Win a Copy of 'Huckleberry'

At this point, anything thats NOT pumpkin spiced.

The Best Korean Food in LA's Koreatown

Oh man, this post has be even more excited for my upcoming trip to Seoul!

Win a Copy of 'Tacolicious'

carnitas or barbacoa

Lunch Hack: Use a Pizza Wheel To Chop Your Salad Directly in the Bowl

@Lloyd Cogliandro - I'm sure those are purely contextual links to their own content. This is an article about pizza wheels, it found another article on SE about pizza wheels, not exactly the conspiracy theory you seem to be implying... And as far as this being a great way to destroy a pizza wheel? Maybe if you do it in the metal bowl like this, but at the end of the day are you really equating a $10 pizza wheel with a $200 knife or $100 pan? Hell, why not just go out and buy a totally separate pizza wheel just for the convenience?

Win a Copy of 'The Big-Flavor Grill'

9 Lesser-Known IPAs You Should Be Drinking

Agreed wholeheartedly on the Limbo IPA. First had it when I stopped by Long Trail's brewery and was very pleasantly surprised by it considering the 80 IBU's had me expecting something way "bigger" tasting

Win a Copy of 'The Meat Hook Meat Book'

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

Throw those bones in a pot, baby you've got a stew goin'!

Enter to Win a Ham Independence Day Package From La Quercia

Don't look at me like that, you're bacon me nervous!

Taste Test: The Best Caesar Salad Dressings

Why do none of these taste tests ever include ALL the results anymore? Surely you guys have notes and scores on everything, why not share all the data? Seemed like most of the older taste tests had it all, part of the fun for me was always reading the notes on the crappy ones

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

@AnthonyC - Mass is conserved, volume isn't. Coagulated butter fat takes up less volume than butter fat in liquid, so I'd fully expect the volume to change. Not sure it fully explains it, 1 missing cup sounds like a lot, but its definitely something.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Bartender Picks: The Best Craft Distillers

I'm a fan of Philadelphia distilling's Bluecoat Gin. Took the opportunity to visit their facility and it seemed like a cool little operation

Taste Test: The Best Frozen Puff Pastry

@Candide: this was a taste test of the best frozen puff pastry, time to give it a rest! They already have a recipe for the "real deal" and linked it in the post, what more could you possibly require? Give it a rest.

Open Thread: When Did You First Fall in Love with Pizza?

While I've always enjoyed pizza, I never really had a true passion for it until attempting Kenji's no-knead deep-dish recipe. That was the first recipe that made me realize that pizza at home was not only possible, but accessible. Now I've been on a minor quest to improve my pies and technique and have become much more in-tune to pizza in general. I've become more critical, not to the point where I can't enjoy a "mediocre" (at least in the greater NYC area) pie, but also now have a much greater appreciation for the good stuff

My Pie Monday: Figs, Ramps, Sage, and More!

HUGELY disappointing to see MPM go this direction. Part of the appeal of MPM is the built-in audience that will see the post to the slideshow directly on the front page of SE. Now its going to some twitter backwater away from the main readership. I never actively searched out MPM but often clicked through, and as a casual (at best) twitter user, the number of user pies I'll see is probably going to fall to nil. I really hope SE will reconsider this move

What's the Deal With Natural and Artificial Flavors?

Ah, the old natural vs synthetic debate... Maybe one day people will realize that source is virtually irrelevant in the safety of an individual chemical compound and that environmental effects should be viewed holistically rather than black and white "natural vs artificial". But who am I kidding?

The Food Lab: The New Reversible Baking Steel/Griddle is Not Just for Pizzas

As an owner of a baking steel by way of SE giveaway, I can say that I am wholeheartedly looking forward to this release to supplement my existing steel. Having seen what it can do for a pizza, I can't wait to see for myself what it can do for a steak!

Open Thread: White Chocolate, Yay or Nay?

I can't stand "real" chocolate, but actually really enjoy white chocolate.

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger

I have that Due Bois spatula and I noticed on your one photo that it appears that the angle between the handle and the blade is much greater (er closer to 90deg) than what I have. Did you bend the blade for greater leverage? The stock version seems a little too flat and makes the smash a bit awkward

OHenn hasn't written a post yet.

The Food Lab: Essential Techniques and Recipes for the Summer Grill

In honor of the grilling season I'm missing, I'm going to make it my goal to get as many folks out into their backyards and onto their balconies as many times as possible this summer, because let's be honest: everything tastes better when there's fire, smoke, and cold beers involved, and what better way to gently nudge folks outdoors than with recipes and techniques? I've written a fair amount about grilling in the past, and while this list doesn't encompass quite everything I've done, it does hit the staples of an omnivorous summertime grill with plenty of chicken, steak, sausages, burgers, and—my favorite—corn. More

33 Hamburger Recipes For Memorial Day

I don't know who it is that designated May as National Burger Month, but I'd like to give them a big, sloppy, greasy, onion-scented, cheese-covered kiss on the mouth. What better excuse to celebrate our national sandwich (national food?) and look back at the dozens of well-tested burger recipes we have in our archives? Here are 33 recipes that run the gamut from simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations. More

The Food Lab: The Best Way to Make Carnitas (Without a Bucket of Lard!)

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

No-Waste Tacos de Carnitas with Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

Time for a Drink: The Last Word

The Last Word is a fully revived classic, gracing the bar menus in cities around the globe. More popular now than it ever was in its youth, the Last Word is a surprisingly tasty balance of four ingredients working in perfect unison. Mix one up this weekend, and make up for lost time. More

French 75

According to Ted Haigh (aka Dr. Cocktail), the French 75 is one of two cocktails named after the French 75-mm field gun, which was commonly used in World War I. "One barman in 1947," reports Haigh, "called it a Tom Collins with champagne instead of club soda. Vive la difference!" Here's Haigh's version of the recipe, from his wonderful book, Vintage Spirits and Forgotten Cocktails. More

Sauced: Ancho-Raisin Sauce

Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak. More

Barbecue: Dr. Pepper Baby Back Ribs

The official start of the outdoor cooking season calls for some classics, and I can't think of anything better than these Dr. Pepper ribs. My most favorite of soft drinks served as the base of this sauce, which offers a tang and depth that will have everyone asking, "what's in this?!" More

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

The Burger Lab: Smashed Burgers vs. Smashing Burgers

How many times have you read that in a book or heard a TV chef say it? "It squeezes the juices out!" they cry. "It turns your lunch into a hockey puck!"they scream. Sometimes they'll try and appeal to your compassionate side. "Certainly there are some things that deserve crushing. Evil grapes. T-800 model Terminators. Rebel scum trapped in trash disposals. But what has that poor, defenseless little burger ever done to you to deserve such a fate?"

You've heard it so many times you can't help but believe it's true, right? Not so fast—some of my favorite burgers are smashed, and smashed hard. What gives?

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