Adam Goodrich

Latest Comments

Easy Techniques to Improve Any Shrimp Recipe

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).

The Serious Eats Guide to Corn

what about cooking corn on the cob sous vide?

Easiest Summer Ever: Tomato, Apricot, Feta, and Mint Salad

Looks amazing, but I'm not a huge fan of apricots... got any suggestions for substitutions there?

The Food Lab: 5 Steps to the Best Grilled Shrimp

Kenji, got any recommendations (with links if possible) for sides and/or salads that would pair well with the shrimp?

The Food Lab's Complete Guide to Sous-Vide Steak

@kenji "Q: Should I put olive oil or butter in the bag?"

what about beef fat/tallow in the bag?

The Baking Steel Griddle Has Arrived

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!

American Booze Hall Of Fame: The Best Spirits of the Northeast

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?

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

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?

The Best Chicken Tikka Masala

Kenji, is there a way to incorporate Sous Vide into this recipe? I can't make myself cook chicken any other way now...

Win a Copy of 'Fried & True'

sous vide then deep fried in some ripping hot oil

The Food Lab: The New Reversible Baking Steel/Griddle is Not Just for Pizzas

Just emailed them again and this is what I got:

"Hi Adam!
We are expecting late 2014 or early 2015 for the release of the Baking Steel Griddle 2.0!
Caitlin Coen"

The Food Lab: The New Reversible Baking Steel/Griddle is Not Just for Pizzas

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.

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

What's your preferred method for pre-heating plates/platters?

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

Kenji, have you used the Polyscience Smoking Gun? How would you incorporate it in a sous vide then sear in cast iron procedure?

Smoky and Spicy Yogurt Marinated Chicken Kebabs

Is there any way to incorporate sous vide into this recipe? (for me, chicken = sous vide)

The Food Lab's Guide to Pan-Seared Pork Chops

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!

Giveaway: Win a Pair of California Wine Country Prints

CADE - great wines, great view, awesome architecture, and LEED certified.

The Food Lab: This is How Hot and Sour Soup Should Taste

Kenji, I love the TASTE of H&S soup, but i don't like some of the textures of the "chunky" ingredients. What are your thoughts on blending the soup up at the end? would that ruin it? would you need to adjust the recipe in any way?