Profile

SaqibSaab

Coffee Science: How to Make the Best French Press Coffee at Home

Totally agree with Mike Rupp on that 205 F water.

Taste Test: Campbell's Slow Cooker Sauces

Any chance these could be pressure cooked? 60 minutes for dead ringer Chipotle beef barbacoa?

The Food Lab: How to Make Foolproof Eggs Benedict

@Daniel Gritzer. Done a food processor method before that's failed a lot. But it was probably my fault for not doing the full recipe. I wanted to only make 1 cup while the recipe makes 2, a lot for my wife, my three year old, and me (second newborn not yet a mayo consumer soon, though!). The food processor probably needs more volume of ingredients to work properly. When moving everything to a bowl to fix by adding an egg yolk by hand, it proves hard to do. I want to try Kenji's method but I don't have a cup/measure that thin. Will have to play around, or just make a full batch of mayo and deal with it!

The Food Lab: How to Make Foolproof Eggs Benedict

I think the text under the two videos is the same, both linking to the full poached eggs article, but the second should be linking to the full Hollandaise article?

The Food Lab: How to Make Foolproof Eggs Benedict

Mayonnaise is the bane of my culinary existence. Messed that up way too many times. Sad because the two times I got it, the taste was out of this world.

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

Definitely the veggie combo used at Pizza Hut.

The Food Lab Turbo: How to Make The Best Egg Salad

^That sounds awesome. Giardiniera is like magic.

The Food Lab: The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.

Ordered! Now, do you think there's any other use to this? Culinary, of course, lol. Like, how about a cast iron skillet to center the flame for single serve burgers?

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market

I delayed and everything's almost all gone :(

Bake the Book: Jeni's Splendid Ice Cream Desserts

Chocolate chip cookies. Sandwich form!!

Knife Skills: How to Slice Chicken Breast for Stir-Fries

So, for stir fry, breast vs. thigh meat... go!

Lamb Burger recipe conversion

^Probably just going to do that. Thanks, dudes.

Back Of The House: The Life of a Cook's Illustrated Test Cook

My trifecta for all recipes: Alton Brown, CI, and Serious Eats. All for one and one for all. Dan is a great part of CI, and my favorite recipe of his has been his whole wheat pizza dough. Great work, sir!

@La Maison Sacre: Dan actually has written for Serious Eats, as the chip columnist, lol. I think it's hilarious that the senior editor of Cook's Illustrated writes about chips (and how Food Lab's author posts about McDonald's breakfast sandwiches). But that's something I've seen in myself, too. A lot of times, people think being into cooking means you're a food snob. Not at all. You can still get down with the comfort food, junk food, even fast food classics of your childhood while still upping your game and, say, making your own pizza dough or sous vide cooking some steak.

@Dan (and SE team) would love to see more articles on Serious Eats from you!

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

@Kenji
Thanks, I will go un-greased skillet and try the non-stick spray on the underside of the Due Buoi with the Oreo like twist. My wife bought me the Due Buoi based on a post you wrote a while that I told her about. I think your posts should note that the use of a longer sharp spatula is helpful with raised sides of skillets.

@sbp123
The best cooking of burgers I've ever done by far had to be my Baking Steel on a gas grill. Excellent smashed searing, smoke a complete non-issue, and clean up was a cinch, just scrape the leftover stuff to the sides. And the wide open surface made smashing so much easier than in a pan with raised edges indoors where you’re constantly trying to fight around the edges. I have yet to try it on my own charcoal grill, where I can imagine is superior in performance, just harder to keep at temperature for as long.

That said, since then I’ve wanted to try it indoors but haven’t. Aside from the smoke issue, the fat on a Baking Steel set up will drip off the edges. If that falls into where your gas range flame is, that could be bad.

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

My God, man, those pictures.

Kenji, what's the best way to avoid patty spatula stick up? Y'know, when you smash and lift only to find the burger is stuck on your spatula! Using the same Due Buoi, btw.

Open Thread: Do You Lick Your Beaters?

Abso-freaking-lutely.

Italian Sausage and Fontina Shooter's-Style Sandwich With Onions, Peppers, Fennel, and Sun-Dried Tomato-Caper Relish

Totally gonna use these fillings as toppings... for a pizza!

Coffee 'N Cookies 'N Cream Ice Cream

Forgot to rate, five stars!

Coffee 'N Cookies 'N Cream Ice Cream

Phenomenal. I will definitely make again, and cut salt in half, definitely feel it could be less, but the texture and flavor of coffee (I used Red Bird's Blue Jag) and Oreos makes this a five anyway. Excellent work!

The Food Lab: More Tips For Perfect Steaks

How much salt? I'm a salt fan, which seems to be the case with you, too. Would a 2% salinity be a good target? 8 ounce steak, which is about 227 grams, so add about 4.5 grams of salt to the steak?

Basic Vinaigrette

Simple and VERY good. This is what I want a "white" vinaigrette to taste like. Bravo!

Is Pizza Castle the Second Best Pizzeria on Chicago's South Side?

So, how is Chicago thin crust dough made? Are there some that are devoid of any leavening? Grew up on Rosati's for hot lunches at Arbor View elementary school in Glen Ellyn, IL!

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

Awesome article. Now, question: Beef broth. When or when not, and why? Thanks!

Better No-Knead Bread

Mixed up a batch, let it no-knead for 24 hours, then put it into the fridge for 3 days. Just took it out and it smells really alcohol-y, almost like soy sauce. Is this normal? This doesn't smell anything like your NY style pizza dough I've had ferment for 3 days, even 5 days. Thanks!

The Food Lab: Homemade Shin Cup-Style Spicy Korean Ramyun (Beef Noodle Soup)

It's recipes/procedures like this that have gotten me to think of a slogan for all our fooding/eating:

Flavor
-------
Everything

Flavor over everything!

What is beef summer sausage?

Seen it around, what exactly is it? Is it pre-cooked?

What kind of recipes/applications is is traditionally used it, and what other uses would it be good to use in?

Thanks!

What can I make with smoked turkey legs, wings, and back/neck?

Hello, all. I have in my possession a smoked turkey leg, two wings, and a back and neck. What can I do with them?

Some I have in mind are:

- City Wing Thing pizza
- Alton Brown's Pot O'Greens

I also came across this article on The Nasty Bits about adding smoked meats to soups. I would love to, but was thinking to instead make smoky tukey rstock out of my back/neck and adding a cup or two of it to a variety of soups instead of all the goodness from, say, my turkey leg, to just one.

Any other tips/recipes?

Burger stand at food event - tips and ideas needed

Hello, all. Looking to be a food vendor at an upcoming community event. All proceeds to go to charity.

Idea is burgers. Classic, smashed on a rented large griddle. Plan for ground chuck. Salt and black pepper, Martin's Potato Rolls. American cheese, and a sauce, other toppings standing by (onions, tomatoes, lettuce). May consider not offering ketchup and mustard, but we'll see.

Any tips? I've never done this before, so looking for any advice.


Thanks!

Can I re-whip chocolate mousse?

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!

Any tips for grinding turkey sausage?

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 temp should raw burger be before it hits the griddle/grill?

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.

How different are grape juice and wine from one another?

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?

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!

How would you substitute 1 cup of wine, beer, bourbon, etc?

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!

SaqibSaab hasn't favorited a post yet.