@stilSTH Nice! Part of Halal is that Kosher is acceptable, especially as it has a lot more requirements.
@Crosswords I should have clarified. Halal eaters are okay with meat on cheese. So when I ask if it's Kosher, I mean is the meat itself, before hitting any dairy.
When Kenji posts a sweet recipe, yes.
Thanks for the review! I eat only Halal, and part of that entails Kosher as permissible. With the recent Hebrew National fiasco in the news, nice to know there's another kosher option, and one "local" to boot (I miss Kosher's Best). So, where can we find them?
Thanks for the review. Are you aware of if their meat is Kosher?
This looks awesome! My parents are from India, and mango was always big in our house, as well as when I used to visit India. Mango flavored everything, especially ice cream.
Question, though. Why add water? Wouldn't that promote icy crystals? Why not just use more mango instead of setting aisde puree for another use? Thanks!
I don't remember seeing them on Feasting on Asphalt, but I do remember Alton Brown covering these in his dill-pickle episode of Good Eats. It's actually a pretty funny segment where he runs the neighborhood ice cream guy out of business with his Koolickle. Check it out at http://youtu.be/SsvDSmMCKpA?t=17m35s at 17:35, the last three minutes of the episode.
in terms of New York-style pizza, there are only a couple of establishments in New York that produce pizza that would even be considered in the same ballpark as what comes out of my hacked KettlePizzaDo tell, please!!
Since first trying this, I have made:
- Kenji's vanilla ice cream (best, most decadent)
- Jeni's roasted strawberry buttermilk
- Mango ice cream
- Strawberry sorbet (no folding of whipped cream, just freezing all but a cup of base, then processing)
- Kulfi
- Alton Brown's Olive oil ice cream
This method is seriously awesome. Thank you, Kenji.
The intriguing part I've been thinking about with this is that by using evaporated milk, the increased proportion of fat and protein is not just because of decreased water content, but increased since evaporated milk is technically more concentrated, you add more dairy, too.
I know, "duh," but Kenji's article only mentioned the decrease in water content. I wonder if this is also what effects this method. My guess is makes it better, creamier, etc.
The only downside to using processed canned milk is you can't opt to use better quality, fresher dairy, such as grass pastured, low-pasteurized, etc. Unless you buy some of that and reduce it yourself, but whatever. This stuff tastes great as it is!
I know fellow Ninja Turtle fans all thought of this scene from the 1990 film: http://youtu.be/EgmXewamiiY
My wife forced me to order one (bless her soul), it's on its way!
If your broiler is under the oven, you'd have to preheat the steel under the broilerOur broiler is underneath. So...
1) Remove broiler pan.
2) Insert Baking Steel.
3) Pre-heat at 550 F for 45 mins.
4) Turn on broiler.
5) Pull out tray with Baking Steel, add pizza via peel.
6) Remove when spotty.
7) Devour.
Yes?
Made this last night. WOW. The crust was the best I've ever had, let alone ever made. I will say, though, when Kenji says:
Season well. Very well. Weller than you think needs to be done.That is super true. I seasoned super liberally, or so I thought, but my wife and I both felt it could have been more (specifically salt). I wonder if it's worth measuring what 2% of the weight of the steak would be and adding that much salt.
Also, I did not taste the thyme much, but basting on the less brown parts worked just as advertised. Lots of fun, this recipe!
You gotta try the chicken shawarma sandwich. By far one of the most unique I've had, and I lived in Michigan and worked in Dearborn for a year and a half. The best part of the sandwich, aside from the crisped up lavash style wrap and mustardy filling, is all the meat there is grilled over actual hardwood natural charcoal. But, I don't have to tell you that, I'm sure you smelled it as you parked and walked in.
Okay, THIS... needs a video.
Now that I think about it, that makes more sense, since I left the wings in the 200 F batch for just over an hour. I will try again, having them go for only 40 mins for first fry. I'll get you next time, Gadget!
I made these and they were VERY crispy. However, the meat inside was dried and tough. I followed the recipe with the only exception of not freezing the wings. That being said, I didn't fry for 10 minutes, only until brown, maybe 3 minutes per batch. Maybe I should try to go for just a minute or two max to just crisp the exterior? Kenji, have you tried the second fry with room temp or fridge temp wings? Thanks!
Do ya like the video format of this demo? If so, let us know, and we'll keep it up!Yes! Everytime I read a Food Lab, I wish it were video-ified. Like Good Eats but with Kenji.
Also, I used a food processor and while not completely smooth, it was still great.
I've made your Cook's Illustrated version. AWESOME and so fast.
Personally I prefer the bite and cleanness of the all evoo version for this particular recipe.On point. Was thinking the same thing right before I started cooking the onion. "I *could* use butter..." But wasn't going creamless the whole point of the recipe: to not let dairy mask the fresh flavors of tomato?
Matt's Cookies. Because they still hold me down until this day.
*Alton Brown and Cook's Illustrated seem more guilty of this than most, though their recipes are by far the bestAlton Brown doesn't do the "ultimate" or "best ever" recipe moniker much at all, actually. His first few seasons had recipes with pun-filled names (e.g. The Fungal Saute, Veni Vedi Vinaigrette), and eventually he just went straight up (e.g. Blueberry Pie, Basic Waffles, etc.). The only time I've seen it is with his "Best Gravy Ever," and having tried it and various others, I have to say that it is well-named, as it is seriously best turkey gravy ever. http://www.foodnetwork.com/recipes/alton-brown/best-gravy-ever-recipe/index.html
So, my wife is going out of town for a week. Time to towel up...!
The math doesn't work like that! We're talking area here, so you need to square the difference in diameters before you sum them.Blew my mind.
The Cook's Illustrated eggplant microwave trick works wonders. We did it recently for their vegetarian lasagna, which as a whole was awesome, but the main ingredient that shined for me was... the eggplant! We didn't have eggplant either, so we used paper towels.
UM... Made these for dinner tonight, along with Cook's Illustrated's (which I think is actually Kenji's) creamless creamy tomato soup. WOW. Will definitely revisit. The slideshow was key!
I made Alton Brown's chocolate mousse recipe and it turned out gritty. It's:
- Chocolate, espresso, gelatin mixture
- Whipped cream
- Fold
I think I let the chocolate mixture cool down too much and when it hit the cream, it got gritty.
Can I melt these until they're smooth and rewhip them? Thanks!
Hello. I was given an extra turkey after Thanksgiving that has been in my freezer since. The thought of sausages comes to mind, these two recipes for pork, which I don't eat:
- Kenji's Juicy Sweet or Hot Italian Sausage
- Alton Brown's Breakfast Sausage
I own a food processor I can chop with and a stand mixer I can knead with. My brother-in-law has a Waring Pro meat grinder I can borrow.
Any tips? Dark/white meat ratios, skin/no skin, etc.
What temperature should burgers be right before they hit griddle/grill?
Straight out of the 38 deg F fridge? Brought to 70 deg F room temp? In between? I've searched online and found varying answers.
My goal is to maximize a Maillard crust with a nice medium rare to medium interior.
Let's say for a 4 or 5 ounce patty, first, and then for a 7 or 8 ounce patty, too.
Thanks.
What does wine taste like? How different is it from grape juice, red and white?
Reason I ask is, one, I've never had and will never have any, and two, to improve my alcohol substitution skills.
As someone who doesn't consume any alcohol, I've been substituting various liquids for recipes calling for various types of alcohol, with some pretty good results. See this Talk post here on it where some of you helped contribute: http://www.seriouseats.com/talk/2011/10/how-would-you-substitute-1-cup-of-wine-beer-bourbon-etc.html
The thing I sometimes struggle with is my substituting liquid, which is usually red or white grape juice. When using it, sometimes a recipe will come out sweet.
I've done stuff like "cut the sweetness" with red wine vinegar for red grape juice. It worked. I think.
But I don't know, and neither do any of my family members/guests since we've never cooked with alcohol before (we're Muslim).
I guess a better question would be, if you had to use red grape juice as a substitute, how different is it from red wine? What would you do to it to make it similar to red wine in terms of sweetness, tartness, etc.?
Same for white grape juice?
Thanks!
How do you remove smoke odor from a kitchen fire?
Had my first grease fire while trying to render some duck fat.
It was all contained within a pot and I got the smoke to escape through windows/open doors (even though it was 20 degrees F!). Thank God, no one was hurt.
But the remnants of the smoke odor is all over.
I see a bunch of tips online, but thought this might be a good place to actually ask.
Besides time, any proven home solutions?
Thanks!
I don't consume any alcohol and want to find substitutions for recipes calling for it.
I've seen the substitution charts for the corresponding extracts, vinegars, and concentrates (e.g. http://whatscookingamerica.net/alcoholsub.htm).
But I'm confused at how much to add of suggested substitutions.
How would you guys substitute 1 cup of:
- Wine
- Beer
- Brandy
- Cognac
- Bourbon
- Tequila
- Any other common alcohol used in cooking you can think of
Thanks!
I recently made 6 cups of thick, gelatinous, chicken broth in a slow cooker over 10 hours.
If a recipe calls for chicken broth, however, say, 3 cups to deglaze turkey drippings in a roasting pan, can I use the stock straight up?
Should I dilute it? What type of ratio?
Thanks!
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Tequila Sunrise!