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The Best Sautéed Broccoli Rabe Is Overcooked Broccoli Rabe

Nice. So, how would one translate this concept for over/properly cooked broccoli rabe topped on pizza?

Why I Take My Asparagus out of the Fire and Into the Frying Pan

This was amazing. Perfectly charred and fully tender through each and every bite. Probably never want to grill them again. The pain of having to make sure they don't fall in the grates blown out of the water by the ease and result of this method. Will just bring out the cast iron on the grill if I have to. Thanks!

The Food Lab: How to Make New York's Finest Sicilian Pizza at Home

I hate to ask, but any theory on how to do two pizzas on two sheet pans at once? Willing to remove and rotate as needed. Asking because I have made both versions of your previous sheet pan pizzas in the past and found myself wanting to make two pans at once more than once. Now with your third one... more reason to double up. Thanks!

How to Make Rich, Flavorful Caramel Without Melting Sugar

Just wow. Ice cream, coffee, chai, macerated strawberries, cookies, oh my.

Skip Dulce de Leche: Cajeta Is All You Need

Nice, a reason to consider buying the goat milk I always see. As if curdled dulce de leche of the past wasn't enough.

1. How about evaporated or powdered goat's milk? Only asking because someone else will.

2. Would that increase in stability mean ricotta from this would be more difficult than with UHT cow's milk?


Cajeta Casera (Homemade Goat's Milk "Caramel")

+1 for calling out use of Kosher salt as Diamond Crystal.

BraveTart: Conquering DIY Donettes

The BraveTart name rebranding continues. Good. Also, finally some dabbles of video from Serious Eats. Also good.

The Food Lab: Use Chickpeas to Make the Easiest Egg-Free Mayonnaise

Awesome. Now, with the dozen chickpeas added to the already-there aquafaba, how garbanzo-y does this mayo taste?

BraveTart: What's Different About Organic Powdered Sugar, and Why It Matters

So the thing with tapioca is that it hits critical mass at a much lower temperature than cornstarch (around 160°F), but most cornstarch based recipes are held at a boil for a minute or so, which means if the recipe isn't adjusted the tapioca will be severely damaged, reducing its power overall. I hope to explore more of those differences and how to overcome them soon!
Thanks, Stella.

So, if I want to use tapioca starch instead of corn starch in an ice cream base, which you can assume I'm heating to steep vanilla beans or coffee or something, should I wait for the base to cool and add the tapioca starch at exactly 160 F for maximum thickening potential? Thanks!

BraveTart: What's Different About Organic Powdered Sugar, and Why It Matters

Bravetart is now Stella Parks. Always was, but you came out like Peter Parker at the White House in Civil War. Here’s hoping the identity reveal brings us more awesome pastry chef-y, science-y, overtly comic and sci-fi nerd-y articles like this one.

Totally feel you on why this article was titled as organic, for the US reader base. In the fruit snack world, there’s regular fruit snacks with corn starch (classic texture, but sometimes taste chalky!), gelatin based (which are super sticky), and “Organic” which for those of us who look beyond the buzzword see them as a totally different and enjoyable texture.

Question: This isn’t about the starches in powdered sugar, but out. Any idea or resources you’ve seen on the thickening strengths of corn vs tapioca starch? I’ve tried to follow KA’s “tapioca flour” suggestion that 2 parts tapioca = 1 part corn, but it got gunky, fast. Feel like it was the opposite. Any idea (or anyone else reading)? Thanks!

Stew Science: Why You Shouldn't Cook Your Beef All Day

Kenji, in your experience, what are the temperatures that most slow cookers cook at between the HIGH, LOW, and KEEP WARM settings?

The Food Lab Turbo: No-Cook Blender Tomato Soup in Just 5 Minutes

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.

Crisp-Skinned Roast Goose and Gravy

Why does the salt differ even by weight between Diamond Crystal and Morton's Kosher? Shouldn't they be the same by weight?

Step-by-Step: How to Make Soft and Chewy Sugar Cookies

YES! First thing I said when I saw the author was "BRAVETART!" Welcome back!!!

So Long and Thanks for All the Fish Cakes: An Editor Says Farewell

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!

The Best Way to Make Clarified Butter

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?

Spicy Soppressata and Honey Were Born to Live Together on Pizza

The serrano is awesome, definitely better than jarred pickled jalapeños. Did this with sujuk instead of soppressata and oregano instead of basil.

The Trouble With Strawberry Ice Cream: How to Nail the Trickiest Dessert

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.

The Subtle Secrets to Making the Best Ice Cream Mix-Ins

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?

Confessions of a Maple Syrup Smuggler

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?


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