Nice. So, how would one translate this concept for over/properly cooked broccoli rabe topped on pizza?
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!
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!
Just wow. Ice cream, coffee, chai, macerated strawberries, cookies, oh my.
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?
+1 for calling out use of Kosher salt as Diamond Crystal.
The BraveTart name rebranding continues. Good. Also, finally some dabbles of video from Serious Eats. Also good.
Awesome. Now, with the dozen chickpeas added to the already-there aquafaba, how garbanzo-y does this mayo taste?
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!
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 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!
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?
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