What makes a "thai-style" fried rice? A local place makes a great fried rice that only has egg, large slices of onion, and some scallion. But it's nice and spicy. What sauce(s) go into making that?
Brine still necessary when cooking sous vide?
If so, can you combine the brining and sous vide cooking processes? (coat the shrimp in salt and bakind soda, vacuum seal that, and cook sous vide. then remove and rinse).
what about the poor pickles left in the jar without their juice?
what about cooking corn on the cob sous vide?
Looks amazing, but I'm not a huge fan of apricots... got any suggestions for substitutions there?
Kenji, got any recommendations (with links if possible) for sides and/or salads that would pair well with the shrimp?
@kenji "Q: Should I put olive oil or butter in the bag?"
what about beef fat/tallow in the bag?
Kenji, can you go over your method for "cleaning" this thing after searing a steak over the highest heat possible?
Also, do you use any oil while searing? or just go dry and let the crust release itself? if you do use oil, do you oil the griddle first? or the steak?
Can't wait to get mine -- got it through your Indiegogo!
is it me or is there a bottle of Whistle Pig hiding in the group photo?
If so, why was it not included in the individual list?
Kenji - can't wait to try this recipe. However... after making the easy ricotta gnocchi last week we realized that we don't LOVE ricotta... is there any other cheese that this could be made with? or can we tweak the ratio of ricotta/parmesan?
Kenji, is there a way to incorporate Sous Vide into this recipe? I can't make myself cook chicken any other way now...
Or just waffle them!
fried green tomatoes
Cavender's greek seasoning
sous vide then deep fried in some ripping hot oil
Just emailed them again and this is what I got:
We are expecting late 2014 or early 2015 for the release of the Baking Steel Griddle 2.0!
Just emailed them about new launch date and this is what they said:
We have needed to extend the launch a bit, it is slated for August….We will be announcing officially very soon. Believe me, it is hurting me not getting this one launched. We are close and it is pretty amazing.
What's your preferred method for pre-heating plates/platters?
Kenji, have you used the Polyscience Smoking Gun? How would you incorporate it in a sous vide then sear in cast iron procedure?
Is there any way to incorporate sous vide into this recipe? (for me, chicken = sous vide)
no soups? cucumber & avocado?
Havarti & Pears
Love the article. Are you familiar with ChefSteps? They just released a meat-cooking class that suggests (for non-sous-vide) to sear cold meat first then cook through in low temp oven (200-ish). The idea being that searing while meat is cold will lead to the least "overcooked" meat under the surface.
You didn't discuss this exact method in the article, but I'd be shocked if you hadn't tried/tested it before... So what problems/shortcomings did you find with the sear-then-low-temp-oven?
Also, have you done the dry-brine in a vacuum bag? What are your thoughts on this idea? (heavily salt the meat, then vacuum seal it and rest in the fridge for a few hours)
I love what you do at SE - keep up the great work!
CADE - great wines, great view, awesome architecture, and LEED certified.