Kenji`s Ultra Flaky Pie Dough on Triple Chocolate Pecan Pie made with an Extra Short Patent Southern Flour for the ULTIMATE FLAKINESS! The Pie is Triple Chocolate Pecan.
So, I figured I`d make a Key Lime Pie using The Key Lime Pie recipe from The Glory of Southern Cooking by James Villas. I read through it and thought it sounded kind of strange as if it wouldn`t work, but I figured I may as well follow the recipe as it was written. Absolutely horrible.
1. Graham Cracker Crust was a joke-Never was cohesive, WAY too many Graham Crackers and had a WHOLE CUP of sugar whereas most had 2-3 tablespoons at most. It was an overflowing non-cohesive powdery mess.
2. The filling had one cup of Lime Juice, most have 1/2 cup to 3/4 cup.
3. There was a tablespoon of lime zest, whereas most had one teaspoon or 1 and a half teaspoons at most.
4. The cooking time of 10 minutes is a joke. Nothing happens in that time frame.
This was absolutely horrible. Here is a direct link to the recipe so you can see what I am talking about. I want to write him and tell him how horrible his recipe is and that it could NEVER work. To think he is a James Beard award winner. What a joke. Anyone have any similar stories?
Homemade puff pastry is well worth the effort. This recipe offers a quick and easy version.
You don't have to be Bill Nye to make a meringue. But understanding sugar's role in baking and candy-making helps! From cane to beets and crystals to syrup, here's what you need to know about the world's most popular sweeteners.
Ketchup, mustard, relish...boring. There are so many more ways to top hot dogs than with just those condiments. Here are eight great topping ideas to try the next time you grill up some dogs.
How much salt should you add to your pasta-cooking water? A batch of taste tests provide a useful range while proving a common tip dead wrong.
When it comes to opinions on iced-coffee brewing methods, passions can run high. A panel of Serious Eats tasters heads to Counter Culture Coffee for a blind tasting, putting the most popular method to the test. Based on our experience, the answer is clear.
Find out which book made Kenji decide to lock his brand-new, never-been-field-tested architecture degree in the vault immediately after college to take a minimum-wage job flipping pizzas and mopping floors—and all the other inspiring books and blogs along the way.
We do quite a bit of steak talk around here, but we've never covered the true basics: how to pick the one you want. Come check out our handy guide.
"I am an avid teen food who adores her asian dishes, especially the creativity of stir fry. Now, I make it all the time but know that my end result could be exceptionally better. You had on the blog about doing the perfect stir fry on the grill but unfortunately I am in a college dorm and only have access to an electric stove. My question is: how does one not steam their vegetables while at the same time not use too much oil AND how do you not burn your corn starch sauce to the pan?"
I've done quite a few grilled recipes for The Food Lab over the years. Here are a few of my absolute favorite recipes—the ones that I spent the most time working on, or the ones that simply appear time and again during my summer cookouts.
We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances.
The key to a good chicken stir-fry is starting with evenly sliced pieces of meat that will cook quickly and uniformly. Here's how to do it.
Making pizza is a year round activity for me, whether it's a no-knead, no-stretch pan pizza in the winter, a grilled pizza party in the summer, or a Neapolitan pie baked in my Baking Steel/KettlePizza kit. Pizza can be as simple or as difficult as you'd like it to be, but here are 11 good, universal rules that anyone who makes pizza should follow.
Here's a short list of some of the tricks I find most useful in the kitchen. If you have more tips, please leave them in the comments!
Whether you're battling the cold or a cold, a nice, hearty stew is always a welcome wintertime cure. We've collected 13 of our favorite hearty recipes, from meaty to vegan. See them all after the jump!
Juicy pineapple and sweet coconut add tropical flair to these tender muffins.
You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there.
Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes.
It's elegant and fairly easy. Also: extravagantly spiced, just barely sweet enough, and filled with fruit flavor (the non-Froot Loop kind). It's the kind of dessert you'd serve to guests after a hearty dinner, and they'd never know it was low-calorie, with pretty decent doses of protein and fiber.
Inspired by the Cronut craze, but don't want to wait for hours to sample the pastry? You don't have to: thanks to Pillsbury, you can make your own Crescent Donuts at home, and it couldn't be simpler.
I don't know who it is that designated May as National Burger Month, but I'd like to give them a big, sloppy, greasy, onion-scented, cheese-covered kiss on the mouth. What better excuse to celebrate our national sandwich (national food?) and look back at the dozens of well-tested burger recipes we have in our archives? Here are 33 recipes that run the gamut from simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations.
Jim Lahey has a thing for charred flavors. His pizzas bake up with crisp leopard spotted crusts giving them a hint of smoke and a lot of crunch. He's employed the same high-heat technique for his Cauliflower Pie from My Pizza, a Béchamel sauced pizza topped with roasted florets, mozzarella, green olives, chile flakes, and garlic.
This gooey, cheesy Tex-Mex chicken lasagna is layered with soft corn tortillas and melty Monterey Jack cheese. Jalapeños, chili, cayenne, and Mexican hot sauce provide the kick.
Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch.
While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition.
Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and...