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The True Adonis

Chicken-Fried Chicken With Cream Gravy

This is Kenji at his finest once again!

Good to see things like this. Will definitely make this!

The Baking Steel Griddle Has Arrived

Why not just use the other steels as a griddle? That channel really make that much of a difference?

Help Support The Upcoming Food Lab Video Series for Big Prizes!

Kenji, is that griddle a 1/2 inch or a 1/4 inch thick?

Why You Should Turn Your Taco Night Into Puffy Taco Night

I would lick these puffy tacos clean!

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

Kenji, what are your thoughts on Better Than Bouillon (I use the reduced sodium chicken base) in comparison to Swanson and the other brands out there? Also, do you have a recipe or plans to make something like a Chicken Stock Base that mimics the better than Bouillon product? I really like the stock base format versus the huge amount of space homemade chicken stock takes up. Its to the point that there is not even enough room in the freezer so why even bother making the stock from scratch. With the base, this is completely eliminated. I hope there is something in the works!

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Torture? Really? If I want no salt because I want fresh fries and I want to add the level of salt that I want is now some how akin to torture a poor employee whose very job it is to fulfill orders such as this?

Soon you are going to tell me that asking to add ketchup and onion is going to make me a prison ward at Abu Grahib.
Give me a break. Torture.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

@monopod,

Nonsense. I can't tell you how many times I have ordered no salt on fast food fries, gotten the absolute freshest tasting fries, salted them myself, and had the salt stick like glue. You get the fries right out of the fryer as they cleaned the entire station and you get the batch straight from the fryer. Salt sticks no problem. Try it. You will see a vast improvement in your french fry experience. Even if I don't do the no salt request, I usually have to add salt anyways to my fries. I love salt.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

LOL@ StephanieF

"Game the system", "cause extra work and delay for no good reason" Oh brother. You do realize that is part of their jobs and is certainly not asking too much. Its not their job to question why you want something a certain way or how you want it. Their only job is to make it the way you say you want it (which is part of their job description) so that you can pay your money for it. Did you forget that the employee's are getting paid and that it is in their job description to make sure orders are fulfilled and are correct? I think the huffing and puffing attitude is precisely why when most people go to fast food, they can never get any nice things. Quality drops, customer service drops and mediocrity becomes the expected norm. I say screw that.

Franchise owners and anyone in corporate would be pissed (or should be) if they found that they had an employee huffing and puffing and not fulfilling a valid customer's request. In this case, the freshest food possible.

I already made note that you can ask for anything to be freshly cooked. However, even if you ask, you may not always receive. I simply provided an alternative to getting the freshest possible food 100 percent of the time from any fast food place.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Adamvs Maximvs,

Steak and Shake has their Milkshake act together. Cookout also has it together.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Kenji, you don't have to tell any fast food that their first batch or what have you tasted stale. As you order, just ask "can you drop the fries fresh" and can you put all the other items in separate bags? The separate bag thing makes sure nothing gets crushed and they also make it fresh usually at that request as this used to be/still may be an order request of a higher up looking to check the quality of their food and service so they will go the extra mile with the order. Try it, you may be surprised.

Also, another way is, (not that you have to do this, but you will get fresh fries every time) is to ask for fries with no salt and then salt them yourself or ask for salt packets. You will get fries cooked fresh and not the ones that sit around.

You can ask for everything to be cooked and made fresh and they will do it and not have any problem with it. You are paying money and do not have to have the leftovers sitting for 10 minutes. This goes for any item at at any fast food place.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

BoJangles for Chicken and especially their biscuits. No Steak and Shake? Their meat blend is awesome and they make each order fresh using the smash technique.

Wendy's does have the best fries!!!!! Love this list!

One Brand of Coconut Water Destroys All Others

How come you don't drink Diet Soda Kenji?

Extra-Crispy Bar-Style Tortilla Pizza

I found a better way for this recipe to ensure perfect crust every time without hassling with putting it on the stove or leaving it to chance.

Simply heat your skillet on medium high and brown both sides of your Tortilla to the doneness you want, then take it out and let it rest a few minutes and you will notice that it gets incredibly firm and crisp as it cools. Return it now to your pan which is off the heat and then top it with whatever you want. Then broil until done. The bottom will not cook anymore and you will have perfect results every time without having to worry about the bottom which has been a main complaint.

How Cereal Became the Quintessential American Breakfast

The toys in Cereal boxes used to be awesome as a kid!

How Cereal Became the Quintessential American Breakfast

Correction- Bruce Jenner was actually the first female athlete on the cover of the Wheaties box in 1977. :)

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

I found a better way for this recipe to ensure perfect crust every time without hassling with putting it on the stove or leaving it to chance.

Simply heat your skillet on medium high and brown both sides of your Tortilla to the doneness you want, then take it out and let it rest a few minutes and you will notice that it gets incredibly firm and crisp as it cools. Return it now to your pan which is off the heat and then top it with whatever you want. Then broil until done. The bottom will not cook anymore and you will have perfect results every time without having to worry about the bottom which has been a main complaint.

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

Novachild,

I promise you if you would have kept pulsing, it would have formed a paste. To everyone: Just keep pulsing, it will form a paste! I have made this crust over 100 times and can tell you this is how you do it!!!

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

Seth,

Just try lime extract or coconut extract or even rum extract if you want the crust to have those flavors. No need to waste alcohol really. :)

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

I have made Kenji's pie dough well over a hundred times now and its always been 100 percent consistent.

A tip I will give to everyone regarding the dough as I saw some of the comments on the original thread pertaining to "not being able to form the paste"- Just keep on pulsing. It will happen. Do not bother with counting the pulses. Just keep on until you get the paste. Trust me, it will happen.

The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking

Here is a really good chart that is also in PDF that can be printed for measurements. Its also in grams which makes it much better than King Arthur's chart. Also, the measurements all are sourced from Rose Levy Beranbaum and are accurate.

http://www.moderndomestic.com/2011/01/baking-math-common-baking-ingredient-weights/

Easy Mixed Cheese Quiche

I wonder if you could put some Macaroni in there or some pasta and have an epic Macaroni and cheese pie.

Tender and Beefy Chicken Fried Steak

This is simply awesome!

Our New Chocolate Page is Ready to Give You a Cocoa Hangover

What I would really like to see is when I click on a name, I can then click each author's recipes or get each author's recipe list. Its highly annoying to have to scroll through pages and pages of posts in order to browse an author's recipes.

Know Your Chicken: What USDA Poultry Labels Actually Mean

Solution Chicken has only one use, for the dog. It is ridiculous how the 15 percent solution has been replacing the regular chickens. I also have to hunt for non-solution chickens at times. The worst is when I see a nice pork butt ruined by enhancement. Might as well throw it out.

The Vegan Experience: Welcome to Year 4

Great approach Kenji. While I am not a Vegan, I do look forward to trying some of your new soups and things. I believe you do it for the best reasons out of all of them. I don't purposely limit my meat consumption, but I tend not to overeat meat at all as a lot of my calories come from desserts, so that makes me feel a bit better!

I like the vegetarian approach moreso than the vegan and perhaps you could include both approaches to a recipe, Vegan and Vegetarian. Vegan can be extreme in some cases and make recipes difficult or impossible to prepare depending on ingredient availability. Plus, Vegetarian versions may streamline a bit with less substitutions and be more cost effective for some. Either way, I am sure whatever recipes presented will be top notch and I look forward to trying some.

Any desserts, coming up? (doesn`t have to Vegan) :) I need the Chocaholic to come around more often!

James Villas-Glory of Southern Cooking-Key Lime Recipe is a Fail

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?

http://books.google.com/books?id=V4CJfHqT6ssC&pg=PT372&lpg=PT372&dq=glory+of+southern+cooking+key+lime+pie&source=bl&ots=52eKKhWAzT&sig=T-xC_Y0ZdTPW7VCn_LDgOibli-4&hl=en&sa=X&ei=ph1bT92FN4KutweMzsiGDA&ved=0CCwQ6AEwAA#v=onepage&q&f=false

What's the Best Way to Brew Iced Coffee?

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. More

Ask The Food Lab: Can I Stir-Fry On An Electric Cooktop?

"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?" More

The Pizza Lab: Three Doughs to Know

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. More

The Food Lab: How to Roast Fall and Winter Vegetables

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. More

Video: How To Make Pillsbury Banana Cream Crescent Donuts At Home

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. More

33 Hamburger Recipes For Memorial Day

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. More