Unbelievably small "total time" in SE recipes (you, Kenji!)

@Kenji, appreciate your reply, I understand the reason now, and what you said makes sense, guess I just found it out the hard way.

Thanks to others for their reply too!

Quicker Chicken and Okra Gumbo

Aha, got it right, with a traditional stovetop roux (took me about 25 minutes to get the color), and that gumbo sauce tasted really good! Thanks for the recipe.

Quicker Chicken and Okra Gumbo

Somehow, my microwave roux was a disaster.
1) For the first few minutes, it bubbled up vigorously, and some spilled in the microoven(I was doing it in 30 second cycles, but it still happened.)
2) It started smelling burnt when it reached milk chocolate color. I didnt microwave it any further, but it was still cooking and ended up almost dark chocolate color.

Chicken Dinners: Oven-Fried, Corn Flake-Crusted Chicken

For oven baked crispy chicken, this recipe from Jean Pierre is my go-to, with egg and dijon mustard as dipping liquid
This is pretty darn tasty for a quickish recipe, will try yours, thanks!

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

A perfectly cooked ribeye!

Father's Day Giveaway: Win a Baking Steel!

I think he would be clam pie!

Father's Day Giveaway: Win a Jumbo Cowboy Chop Steak

Mash potatoes and mushroom. Simple and hearty.

What's your favourite/disliked fat?

Have you tried "ghee"? Mostly used in Indian subcontinent, Its a fat rendered from butter, but very different from clarified butter. If you like butter, I am pretty sure you will love it.

The Food Lab Turbo: How To Make The Best Grilled Cheese Sandwich

my bad. 2 slices of cheese mentioned in the recipe.

The Food Lab Turbo: How To Make The Best Grilled Cheese Sandwich

Processed food extravaganza :P

Some do it with 1 slice, some with 2 slices. Which one is better in your opinion?

As a child,. when I heard the American term "grilled cheese sandwich" I always imagined a sandwiched made with *grilled cheese* with grill marks and all. Imagine my disappointment when I first had it at a cafe.

The Joy and Economics of Cooking Pizza At Home

For accuracy's sake, I was going to mention about adding the labor cost for making the pizza when you are comparing kettlepizza at home vs. buying pizzas, but what the heck, point # 5 pretty much sums it up----its about having fun, and its the only reason that matters.

Spanish Rice with Chicken, Olives and Chickpea Tomato Sauce

Got really excited to see a brown rice and chicken recipe (as the title suggests), but found out its with long grin rice :-(

Looks and sounds tasty, will try it, thanks!

One-Pot Sesame Chicken, Shiitake, and Brown Rice

@Scalfin, I would say three quarters of a whole broken down chicken(except backbone and neck), means about 6 pieces of what you mentioned. But of course, Yvonne will know better.

Ask the Food Lab: Do I Need To Preheat My Oil?

Another issue with "hot pan cold oil" method---most pans and pot manuals recommend *not* heating up the pan without anything on it, be it tri-clad or ceramic glazed cast iron. They say it can damage the pan.

Tomatillo Chicken Quesadillas

Looks very interesting, and the amount of cheese per serving is *not* guilt-inducing :P (I always thought quesadillas had more cheese in them) I will definitely try this sometime this week.

Thanks for all the chicken dinner recipes, love them!

Bake the Book: Mad Hungry Cravings

salty fatty delights like Cookout burger in Raleigh, NC

Poll: Sriracha on Pizza, Way or No Way?

It basically comes down to this: over your pizza-eating life, not all of them are Motorino-grade, some are average, some will even be crappy.

Do you put Sriracha on a Motorino? No! But Sriracha on a crappy pizza? Well, you want flavor, don't you?

Chicken and Rice with Broccoli

Worked perfect s a weeknight-quick biriani recipe! Just added biriani spice while frying onions, and also some during chicken rub. Came out tasty,texture was also good.

The Vegan Experience: The Best Buffalo And Korean Fried Cauliflower

This looks amazing! You are constantly expanding my food horizon, Kenji!

Will these work with frozen cauliflower florets? I am guessing no---though these are nutritionally equivalent to fresh ones, texture come out to be quite different I guess.

In my childhood, we used to fight over cauliflowers deep fried in egg batters--considered a winter specialty in Bangladesh.

Fish Sauce...What's the Turn Off?

Mark Bittman of NYT summed it up pretty nicely in one of his videos: "Smells like old socks, but believe me, it will give wonderful taste once cooked."

Chicken and Rice with Broccoli

I love birianis, I am thinking if I can turn this one into a quick-biriani-like dish. You provided all the mechanisms, I need to figure out when and how the biriani spice enters the mix. Will let you know the results. Thanks!

A Tour of Kalustyan's, the Indian Specialty Food Megastore

Wow, amazing! Really feeling jealous...In Raleigh, we got perfectly acceptable Indian groceries, but this is just on a different league. The prices I saw seemed pricey, though.

Thnks for the slideshow!

Chicken Dinners: 30-Minute Easy Chipotle Chicken Chili

Got curious about the za'tar :-) what dou you use it for mostly?

Valentine's Day Giveaway: Win This Prime Rib

My idea of romantic meal is a meal we share together, either in a cozy little place or a place with high windows overlooking the mountains, simply prepared fresh foods, desserts, shared over smiles and giggles.

Video: Alton Brown Chews the Fat with Ed Levine, Part I

Really liked it, more please!

Unbelievably small "total time" in SE recipes (you, Kenji!)

I'm kinda tired with seeing recipes after recipes that promise to get it done within 30 minutes, 45 minutes or whatever but in reality, takes like 30 to 1 hour more! Anybody else have this feeling?

It happens to me in pretty regular basis. I know,I know, all chefs do not work at same rate, and when recipe said "chopped mushroom" it probably does not count the washing and chopping time, but still, I see "total time" in recipes that are unbelievably, but very conveniently, and very enticingly small.

Today, I found a recipe whose "total time" is far less than its cooking time given in the steps. The very good recipe of "Creamy Chanterelle Mushroom Soup" mentions a total time of 45 minutes, and the cooking *only* the base of the soup, as given in the recipe, takes (8+18+0.5+30=) 50 minutes!! Then you have to put the soup in a blender, emulsify with butter, strain it, season it, ladle into cups with another mixture. (And I am assuming that the super-human chef will just parellelise simmering the broth and frying the mushrooms, which is possible I admit)

Kenji I have seen you mention that the readers want quick recipes, and we really rely on the "total time" value, big time. I really, really think that "total time" should be a bit more realistic.

P.S. You guys are awesome and I love this site. Not buttering u up.

Dinner Tonight: Tortilla Soup

I'm somewhat amazed that this recipe hasn't made it to Dinner Tonight already, between Nick being an unabashed Rick Bayless devotee and me having cooked it at least five or six times, which happens to me with recipes only rarely... More

Thanksgiving Leftovers: Roast Turkey and Black Bean Quesadillas

There are a few tricks when it comes to making great quesadillas. Stuffing plays no small part in it. The day after Thanksgiving, that means turkey, along with shredded cheese (a good melting one like Jack or mozzarella-like Oaxacan string cheese), a secondary ingredient (you can go with leftover sweet potatoes or brussels sprouts or, as in this case, canned beans), and—and this is of vital importance—something pickled. Here's how it's done. More

Neerob, Bangladeshi Food in the Bronx

Doing things right at Neerob, a Bangladeshi eatery in Parkchester, requires committing to a method of eating usually discouraged at American dinner tables. Skip the plastic utensils the staff obligingly provide and, instead, stick to your hands. In place of a fork or spoon, scoop up chunks of the dishes and spread them over patches of steaming white rice, making sure not to mix the dishes. Then eat. (Just remember to stick to your right hand.) More