Awesome, Daniel. I'd like to try this with beef ribs. If you can think of any major call outs to take into account on differences from pork, do let me know.
@CaramelizedOnion Good idea. NPR covered pressure cooker ribs by Shirle Koslowski.
Absolute win with gluten being the Force.
Good eye...I was hoping no one would notice. The photos came from a batch where I did toast both sides, before I decided I liked only one-sided toasting on a subsequent test.
And for sure, I agree, single-side toasting has its place. My preference? Peanut butter and jelly. Usually go with toasted side inside, but will try it on the outside like your recommendation here.
I never understood the Russian dressing on a Reuben. Replace it with mustard and I'm a happy man.
@Daniel, on point with both 2nd Ave Deli and Zingerman's shout outs. Confused a bit from the pics. Recipes says to have untoasted side facing up for dressing and fillings, but pics look like toasted sides are facing up? Thanks.
Nice. So, can same be done/said of stone fruit ice cream? Say, as a peach ice cream base cools in fridge overnight their pits steep in the base, strained before churning?
Thanks! I asked Modernist Pantry about their fish gelatin who told me, "The usage ratios are the same as knox gelatin." I placed the order and will test it out, making sure to add the gelatin at lower temperatures to dissolve. Fish marshmallows (sounds so appetizing), here I come!
This article and specifically your comments with @scalfin are just what I've been looking for. While we wait for a piscine gelatin article, any tips on how to adjust for it? There are bloom conversion guides out there, but your article is the first I've seen to talk so much about differences in animal source (other than Modernist Pantry saying their fish gelatin has a lower gelling and melting point than gelatin produced from mammals). Anything about gelatin from fishies I should know about before trying to use it in place of, say Knox?
Asking as a Halal eater (appreciate the shoutout!) looking for the best option. Halal gelatin products exist from Pakistan and Indonesia, but they vary greatly and asking for their bloom is at best wishful thinking. And Kosher is acceptable for many Halal eaters and quality Kosher gelatin products are easy to find, but not all Halal eaters comfortable eating it.
Fish gelatin seems like the solution. Fish is unanimously Halal, and there are products like that Modernist Pantry Fish Gelatin. A little pricey, but it's a quality brand and actually comes with a bloom rating, 250, just a little higher than Knox's 225-230.
Just figured I should ask whatever I can about its fishy nature before I use it. Like, say, on an upcoming homemade Cool Whip recipe... Thanks!
YES, Bravetar back on the Little Debbie classics, and with a giant like Star Crunch!
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.
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