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

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.

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?


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 over everything!

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

@strambley Worked great for me. Processed dough for about 60 seconds. Super fast.

How To Upgrade Bottled Juice With Fresh Fruit

One thing I've found to taste very very good is a 1:1 mix of apple cider (the fresher more farmier the better) Minute Maid fruit punch. Y'know, the HFCS bright red stuff? Oberweis brand (with sugar) works, too. Definitely also wanna add a squeeze of fresh lemon in, too.

This was discovered in a forth coming test to try and Food Lab, or actually more so Bravetart, the original Minute Maid fruit punch. I loved that stuff growing up, and wanna find a way to homemake it while matching it's profile of flavors.

The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef

Kenji, how would you respond to the notion that the main issue here is fat, and that's it?

I've experimented with various cuts so far and without a doubt the most significantly noticable amongst them has been oxtail followed by short rib. There was just this taste to them that was beyond just beef/burger. People I served them to agreed, and I feel like when I go back to just chuck for convenience, something is missing.

That said, one of my testers, a big fan of yours who initially agreed, recently said he made a home ground burger of just round and beef fat as a "control" burger since we never tasted side by side, and said it was just as good, since he made sure to add significant fat.

He feels now that the real deal is the fat, and as long as that's there, not only will your burger be amazing, but the effort put into those extra cuts just isn't worth it.


Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

I feel like this recipe can benefit from some parbaking, similar to Kenji's potato-dough square pizza recipe from 2011 where you parbake the dough and sauce for 5 mins before adding the cheese. That way you can better reach brown-bottom and browned-cheese equlibrium, and fully cook the dough, as well. This would definitely be needed when adding toppings or extra cheese.

Also, watch how much oil is in your pan before placing it in the oven. If there are noticeable pools in the corners of your pan, soak them up with a paper towel. I had some oil seep out during baking, smoke, and trip the error message in my oven, which got it to start refusing to operate for a bit.

Otherwise, amazing recipe, still a five star rating up above from me!

Staff Picks: Our Favorite Pies and Slices of 2013

Kenji, did you get a chance to try their Greek-style pizza? It's like a greek salad in toppings, but with dill. Pretty good, try it next time!

What is beef summer sausage?

Thanks, all! I've said this like 80 times already on Talk, but I grew up in a traditional South Indian Muslim household that wasn't exposed to stuff like summer sausage, but born and raised in America, we'd see it at stores/friends houses.

With Halal taking off, a lot of stuff that wasn't available before now is.">">

Will try it out and see how it goes. Thanks, y'all!

The Food Lab: The Science of the Best Chocolate Chip Cookies

No wayyyy! You always said you're not a dessert guy. Should be interesting, will definitely give it a try!

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Strawberry graham cracker.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

French press coffee at 200 F!

The Burger Lab: Smashed Burgers vs. Smashing Burgers

So, I recently tried this by placing my Baking Steel on a gas grill. Absolutely WOW. Insane browning and cripsing and Maillard insanity! Best part, clean up was so easy: just scrape off while hot, and let it cool. Anyone who has a Baking Steel, try it!

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.


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.


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:

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?


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?


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.

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


SaqibSaab hasn't favorited a post yet.