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Vanny

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

Kenji, if you don't mind a bit of a nosy question, why did you move to SF from NYC?

Smoky and Spicy Apricot-Glazed Barbecue Ribs

Would you be willing to provide a final temperature I should be aiming for to determine doneness, rather than the bend test alone? I find that I'm not always very good at that, and taking meat temp is fairly easy with my thermapen.

Giveaway: Win a Super-Fast Thermapen Thermometer

I'd use it to make smoked brisket, and the blue option would be my color of choice.

Your favorite etouffee recipe

I made that last one Ken posted (thanks Ken!), and it's quite good. Definitely a great at home substitute for the real thing, and might even approximate the real deal if you can get great crawfish where you live (or are willing to pony up the money to have it shipped).

A Day in the Life: J. Kenji López-Alt, Chief Creative Officer

I wish I could convince Kenji to spend some of his day making cajun food. A Food Lab etouffee would be nice.

Crisp-Skinned Butterflied Roast Turkey with Gravy

Thanks, Kenji. It did taste a bit dry, but not overly so and the breast meat was pretty good. I forgot - since I just moved recently - that I'm at a higher elevation now and was wondering if that might influence how this cooks and if a slightly lower temperature may be better. If you have any thoughts on that, I'd appreciate it, but I'd guess it wouldn't affect it a ton.

Crisp-Skinned Butterflied Roast Turkey with Gravy

When I made a 13lb bird today (to practice), the breast meat via Thermapen was at 150 degrees but the thighs ended up at 185 degrees at the same time out of the oven. What could I have done wrong here? Anything I can do to prevent this next week?

Naan

@mcwolfe Thank you for the rec. Did you like it better grilled? I'm going to give that one a try. When you did it in the oven, how close did you have the oven rack to the broiler?

Naan

Thanks a lot for posting that.

The Pizza Lab: The Complete Updated Guide To Grilled Pizza

Kenji, do I see some natural chunk charcoal in there with charcoal briquettes? Do you mix your charcoals to get a higher temp (from natural chunk) but also longer-term heat (briquettes)?

Also, do you have a Naan recipe yet? This would be great on the grill, I would think, and your old recipe doesn't have a working link.

This Week at Serious Eats World Headquarters

@gamingwithbaby In this case, you're objectively the outlier being rude for no reason. You're getting hell for that reason, but you were a whiner without reasonable provocation. Nice try though.

Chipotle Mayonnaise

benthicex - Leave the peppers in to keep in a bit hotter. Take them out if you'd like though, it doesn't matter.

Dinner Tonight: Pan-Fried Fish Tacos with White Sauce

Any way to get the ingredient list for this?

New York Style Pizza

Question for Mr. Pizza or others: I'm getting a very sticky dough every time I make this when using the measurements in the recipe. I've gotten this a few times in a row now. I have to add quite a bit of flour to get it past the sticky point in the food processor.

Could my scale be off, giving me misguided readings for the weight of my flour? I'm assuming my liquid cup measure isn't off. I worry that adding quite a bit of extra flour (I'm talking a 1/4 cup or more) is changing the make-up of the pizza. Thanks for any help.

pressure cookers??? how to choose??

I have, and would recommend, a Fagor pressure cooker. One of your primary considerations should be the size you're looking for. If you like to make relatively large pots of soup/stock/etc. make sure to get a pretty good sized pressure cooker. Remember: The maximum amount of food that you can put in the pressure cooker is less than it's maximum capacity. If you have a 5 qt pressure cooker, you're not going to be able to cook anything close to 5 qts worth of food.

I have a 6 qt model that allows me to easily cook a gallon of food.

Chicken stock FAIL. Serious Eaters, what am I doing wrong?

Anybody ever use their pressure cooker to make stock? I find that it's awesome for quicker stock that still tastes great with good gelatin properties to it.

Cheesy Chili Mac

Kenji,

I have a question about fresh ground chuck. I've been using your grinding method/suggestions for all my ground beef lately, and it works great. However, I've noticed that I invariably get a few pieces of some very tough fatty material when I've made burgers from this fresh ground chuck.

Is there some section of a general chuck roast (I think I'm buying "arm roast") that I need to be trimming off in order to avoid this inedible tough material that I have to always pick out of my mouth? Do you (or anyone) have any thoughts on this? I'd love to eliminate this "weakness" from my burgers.

Your favorite etouffee recipe

I've noticed that few of the better cooking websites/authors have spent much time creating recipes for etouffee. There is no Kenji recipe for the Best Etouffee Ever or a recipe on Cook's Illustrated. I realize this may not seem weird to some of you, but there is quite a bit of variation in the etouffee I've had in New Orleans and other locales, and sometimes it's quite hard to find good etouffee outside of Lous/NO.

Anyone have a recipe for etouffee that they're particularly fond of, and would be willing to share? Thanks for any help.

Naan

I need some help finding a good Naan recipe. I've tried some from other websites, but Kenji's old link to one of his recipes doesn't work anymore and other recipes from sites such as vahrehvah.com just haven't turned out well.

Anyone had any luck with a particular recipe? Anyone tried Heston Blumenthal's method in the oven?

Seems like one could be created on the grill pretty easy, but I must be missing something.

Any help is appreciated.

How to Make Gluten-Free Sandwich Bread

Gluten-free bread. I'm the first to admit it suffers from a bit of a bad reputation. The premade loaves tend to be expensive and homemade recipes often are dense and fall apart when sliced. What's a gluten-free eater to do? Live without bread? My answer to that is an emphatic "No!" Gluten-free bread can be wonderful. For my first column on Serious Eats, I wanted to share my recipe for Easy Sandwich Bread. Let's get baking! More

The Food Lab: How To (Sort Of) Make Naan at Home

In many ways naan resembles really great Neapolitan pizza crust. It's a soft dough cooked at extremely high temperatures. When it's at its best, it should be puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. Painted with melted butter (perhaps flavored with a bit of garlic) and sprinkled with good salt, it's so good on its own that sometimes I have to talk my curry down from its fits of jealousy. More

The Food Lab: How To Make Awesome Tandoori-Style Grilled Chicken At Home

These days, pretty much every Indian restaurant in the United States prominently features Tandoori Chicken on their menu in varying degrees of quality. At its best, it's incomparably juicy, mildly spiced, with an intense hit of smoke. Served simply with sliced onions and a squeeze of lemon or lime, it's good, honest, simple cooking. But more often than not, you end up with dry, stringy breast meat reheated in the oven. My goal this week: figure out how to make this Indian classic in my own backyard. More

The Food Lab: Vegetables, Salt, and the Science of Perfect Gazpacho

As anybody who's seen the best episode of The Simpson's ever knows, gazpacho is tomato soup, served ice cold,* right? Well, sort of. True, these days pretty much every gazpacho you find in restaurants stateside is made by pureeing tomatoes, cucumbers, peppers, onions, and garlic into a soup ranging from smooth to chunky, but that's not really what gazpacho is all about. More

Dinner Tonight: Carrot Vichyssoise

The point of vichyssoise is the simplicity: a puree of potato, cream, stock provide the soup's body to showcase whichever vegetable is at hand. The addition of carrot gives it a beautiful color and sweetness; the result is basically essence of carrot in soup form. More

Cheddar Beer Soup

The problem with most cheese soups is they seem more like a cheese dip than something you're supposed to eat with a spoon. I'm not sure if the issue is too much cheese or cream, but I wanted to make something that had the flavors of some spectacular real English cheddar, without feeling like I was snarfing down a pot of fondue. This recipe from Gourmet manages to balance the funky kick of a great cheese with a truly flavorful broth. More

Dinner Tonight: Steak Sandwich with Corn, Tomato, and Avocado

It may be September, but that doesn't mean summer is over—certainly not with all the late-summer corn available for eating. I can't resist buying corn when it's both cheap and good. One thing I discovered this year is that it doesn't really need to be cooked: You just cut if off the cob, toss with some lime juice, olive oil, salt and pepper, and it makes a phenomenal addition to a salad or as a relish. That's the idea for the topping in this steak sandwich recipe from the San Francisco Chronicle, in which fresh corn gets mixed with sweet tomatoes and fragrant basil. You can't go wrong with those three together. More

Strawberry Balsamic Thyme Jam

This jam is insanely delicious; equal parts sweet and sophisticated. The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence.... More

The Secret Ingredient (Dijon Mustard): Simple Vinaigrette

You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate. More

Naan

I need some help finding a good Naan recipe. I've tried some from other websites, but Kenji's old link to one of his recipes doesn't work anymore and other recipes from sites such as vahrehvah.com just haven't turned out well.... More

Barbecue: Kansas City-Style Ribs

These ribs start with a sweet and spicy rub and are finished with a thick sauce which produces that sticky layer that defines Kansas City-style ribs. Here are your finger-lickin' good plans for Memorial Day weekend. Oh, and don't forget to grab a beer. More

Cook the Book: Farmhouse Bacon Cheeseburgers

Spike Mendelsohn's Farmhouse Bacon Cheeseburgers from The Good Stuff Cookbook possess all of the elements of my holy grail burger— thin patty, squishy potato bun, American cheese, iceberg lettuce, tomato, pickle, red onion, and a secret sauce, oh, and bacon. Spike's concept throughout the book is to keep it simple. And I went into the kitchen with fingers crossed, hoping that not over-thinking it would lead better burgers. More

Grilling: Tacos al Pastor

Tacos and gyrating meat hold a special place in my heart, making tacos al pastor a super food in my book. Unfortunately, despite my best efforts, a vertical broiler has yet to make its way onto my wedding registry. Not... More

Oven-Fried Chicken Wings al Pastor

Al pastor on its own is pretty awesome, but on chicken wings—now that's something special. Guajillo and chipotle chiles give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat. This also marks our first post of Wing Week! Every day this week we'll be sharing a different non-Buffalo wing recipe for your Super Bowl parties next week. More

Dinner Tonight: Spring Asparagus and Bacon Hash

This is the time of year when I figure out as many ways as possible to eat asparagus. Right now nearly every asparagus spear is perfectly sweet and crisp. I've realized that I just need to cram all of my asparagus needs into one short spurt during spring when it really matters. While serving spears with a little butter or Parmesan cheese is almost always a good idea, eventually I start to wonder how I can turn asparagus into a full meal. More