Kenji, in your experience, what are the temperatures that most slow cookers cook at between the HIGH, LOW, and KEEP WARM settings?
Don't have a high-powered blender like me? Just make it combining two methods:
1) Take Kenji's ingredients
2) Cook them using ChefSteps' microwave tomato soup method
Did it this past weekend and loved it. Awesome, stuff. Thanks, Kenji!
Note: A reason to use the 15-minute stovetop version no one mentioned yet is yield: you can make two 28-ounce cans worth in a large dutch oven, given you blend in batches. We are big fans of Kenji's 15-minute version in our house (my five year old likes either Cambell's or Kenji's hehe) and this just made it so much easier to make the one can's worth that is ideal for our family.
Why does the salt differ even by weight between Diamond Crystal and Morton's Kosher? Shouldn't they be the same by weight?
@dagaetch Exactly what I was thinking.
YES! First thing I said when I saw the author was "BRAVETART!" Welcome back!!!
Well written, Kenji.
Man, thank you for all your ice cream work on Scooped. Your call for extra salt and to use both vanilla extract and a vanilla bean changed ice cream for me forever. Best of luck!
So, do people use clarified butter in ways that take advantage of its higher smoke point than butter? Like french fries fried in it? Or fried chicken? Searing steaks/meats?
The serrano is awesome, definitely better than jarred pickled jalapeños. Did this with sujuk instead of soppressata and oregano instead of basil.
This article is exactly what I needed after two years of ups and downs with strawberry ice cream. Once it came out amazing, once it came out bland, once it came out jammy, the inconsistencies go on.
Jeni's roasted strawberry buttermilk ice cream is really darn good. But sometimes you don't want tang, you just want strawberries and cream.
Looking forward to hitting up a farmer's market for some strawberries now.
THANK YOU for a ratio of oil to chocolate! Max, have you tried Greater's? I love their ginormous chunks of chocolate. Anything going on with their ice cream that allows such huge chunks to happen?
Awesome. I've done stuff like this at other joints.
Question: If a diner or breakfast joint does have real maple syrup, have you seen that as a good indication that their food is better than the average?
Max, you mentioned:
pro ice cream makers have access to better powdered milk than what's on sale at most supermarkets
I think the reason why the Double or Triple Chocolate brownies by Ghirardelli were not included is because this was for the *fudge* brownie variety.
Thanks, Kenji. Got one as a Mother's Day gift for a very happy wifey.
Dude, Kenji. This was awesome.
I thought Smashed Burger was a 1/3 lb or 1/2 lb of beef from Nick Solares? But then I see 3.2 ounces and 4.5 from a pic Damon Gambuto at the restaurant. Which is it?
Do you think the Kite Hill vegan cheese would work for a fully vegan pizza?
We're finally looking to buy a wok. Is the 14-inch Joyce Chen Flat-Bottomed Wok still your top recommendation?
Man, I miss Bravetart on Serious Eats. Bring her back?
Ghiradelli TRIPLE Chocolate from Costco = the king of all brownie mixes and I dare even say homemade brownies.
SaqibSaab hasn't favorited a post yet.