vanilla? no mention of vanilla? I love vanilla if not for the flavor of the pancake but for the aroma that fills the kitchen announcing pancakes are being made. Just a teaspoon is plenty.
Even though it's $47/bottle I have to throw NOLET'S in there just because its so amazing. You have to try it at least once.
I am surprised you use tetra packs instead of (BTB) Better Than Bullion. You're paying for water and storage and BTB tastes better I think. Also you can save a lot of time reducing in sauces since, well its already reduced. Add water as needed. I always have 2 jars of low sodium chicken BTB. It works for everything.
I used to do this until I found a Melamine microwaveable bowl that is reusable. Also you don't need any oil. I add melted butter (kerry gold) after it is cooked. And then whatever spicy salty seasonings I can find in the cupboard.
I am impressed with the lengths you will go to in the name of science. Well done.
@dnnythms I have to agree. The cinnamon flavor was way over pronounced. I will probably omit the cinnamon and cloves, and use 1 star anise. Also feel like 2T of sugar was a bit much, will try half next time and go up from there. I am also now recalling the ginger fish sauce dipping sauce and will add that next time. The process and everything else was spot on. Like pizza, even bad pho is good.
sour sketti > sour patch kids
on flavor texture and sourness.
fried chicken. hands down.
my favorite is spaghetti squash cauliflower ragu
Awesome! Keep them coming Kenji. Also waiting on that Sous Vide Chicken Rice recipe.
@Kenji what are the chances they reuse those skewers in the trash bin?
Steak au poivre.
lomo saltado, definitely.
is it not customary to include the recipe for said "cook the book" recipe pictured at the top?
@ToddBrock Thanks. Great list1 Happy to see that all of these burgers are always available.
I've been buy two-packs from the H-Mart here in Atlanta for over a year now. They are the best packaged ramens ever. And the noodles are great for a build your own ramen.
What a lovely day. I was with you until the hands in the nachos. I think you might have managed to turn me off cheese sauce, and I'm a nacho-at-the-movies kind of guy. Cheers to you and the pups!
Kenji I'm with you always siding with even mediocre wonton soup over hot and sour, but I've come to really like it on occasion . Your broth looks amazing, but please don't hate me if I use Better Than Bouillon.
Max. Better than bullion is a solution for small (or even large) stocks. I've used it to add flavor to stir fries (mixed with water) or entirely for a pot of soup.
Definitely pan fry your Banh Tet in really thin slices. Then serve with Maggi or soy sauce with scallions and chilies.
Smoked pork shoulder
Had black spaghetti with an "XO" type sauce at a restaurant here in ATL. It was the best pasta dish ever.
Because the last thing I want is to HAVING TO SHOUT AT MY DINNER GUESTS IN ORDER TO HAVE A CONVERSATION!!!
I made this last night and it was AMAZING. I've made a few versions in the past but smoking with bay and allspice have a wonderful aroma and made it perfect.
Just a couple things. I actually placed unlit charcoal underneath and added lit charcoal on top. I didn't like the idea of having to add more on top.
Also, Kenji, do you think it would benefit from injecting the marinade? I used a jacquard to simulate jerking but didn't really penetrate that far. The meat was perfectly seasoned but the far inner parts of the chicken when eaten without the skin lacked the jerk flavor.
Thanks so much!
Kenji as much as I love all the modern and food science techniques I feel this is not the most expedient of ways to cook a steak. I think some good grill/fire/cast iron pan skills would go a lot further to cooking a great steak than jury rigging a sous vide cooler to bring a ribeye to temp. It's one thing if you have an immersion circulator but the bang for the buck in this technique is not worth it for a steak. For other proteins certainly.
Steaks are easy to master. It just takes a little time.