@Kenji, do you have any thoughts on grilling steaks directly on the coals (literally laying the steak down on hot coals, rather than using the grate)? I've read some about this and others suggest it's a great way to sear after smoking/sous-viding/etc. Would love your thoughts.
Seriously one of the best things I've ever tasted. I've made it about 12 times at this point, and it never fails. If you do it right, it's flawless.
@Kenji, what are your thoughts on putting a steak directly on coals to sear after sous-viding the steak? Any reason why this might not work as well - or even better - than putting them over a hot fire on the grill grate?
NWcajun - Any chance you'd be willing to share your recipe?
Kenji, if you don't mind a bit of a nosy question, why did you move to SF from NYC?
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.
I'd use it to make smoked brisket, and the blue option would be my color of choice.
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).
I wish I could convince Kenji to spend some of his day making cajun food. A Food Lab etouffee would be nice.
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.
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?
@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?
Thanks a lot for posting that.
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.
@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.
benthicex - Leave the peppers in to keep in a bit hotter. Take them out if you'd like though, it doesn't matter.
Any way to get the ingredient list for this?
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.
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.
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.
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.