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Adam Goodrich

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...

Crispy, Crunchy, Golden Shredded Hash Browns

Or just waffle them!

Win a Copy of 'Heritage'

fried green tomatoes

Win a Copy of 'The Big-Flavor Grill'

Cavender's greek seasoning

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"

Win a Copy of 'The Meat Hook Meat Book'

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)

17 Cooling Cucumber Recipes for Summer

no soups? cucumber & avocado?

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

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?

Taste Test: The 8 Most Popular Full-Calorie Beers in the USA

Wish you would've included Coors Original "The Banquet Beer". By far my fave. And I think it ranked very high (2nd to Grain Belt Premium) in another recent list?

Old Fashioned

Slight side question... but as a guy that randomly decided to drink Old Fashioneds tonight due to boredom... (and by this I mean that I would usually just drink bourbon or rye on the rocks, but because I am SOOOO bored at home alone and listening to music that I wanted to "make something" just to DO SOMETHING)...

anyway, i have the bourbon, bitters, and bakers sugar on hand and have made myself a mighty fine OF... but I don't have any citrus lying around. So, if your being technical, I haven't made a "fully complete" OF... (mind you, i'm using small small batch Four Roses, so it's effing fantastic)...

But this got me thinking, what are the best bourbon/rye cocktails that are made with ONLY long lasting ingredients (e.g., bitters, sugar, water, etc). Stuff that you can keep in your bar or fridge for months or years...

Again, I realize that the citrus in an OF is generally just a garnish, but it does add SOME flavor if you are being 100% technical.

Cook the Book: 'Try This at Home' by Richard Blais

According to Wikipedia, the exact origin of Eggs Benedict is unknown. But one possibility is that it came from an American stockbroker...

My favorite, most memorable take on classic "American" cuisine was the Eggs Benedict by Wylie Dufresne at WD~50. The perfectly sous-vide(d)? egg, the crispy Canadian bacon and the fried cube of Hollandaise sauce...

This was the first mind-blowing holly-crap molecular gastronomy experience I had, and I'm still comparing everything I have to it!

Butter-Basted Pan-Seared Thick-Cut Steaks

Kenji, what do you think about "higher smoke point" oils? Grapeseed, soy bean, safflower, avacado... are any of these preferable? or is just plain old canola or vegetable best? (Natural Blend vegetable, right?)

What's Your Drunk Pizza of Choice?

PIZZA SHUTTLE. Norman, OK. Nothing better

Sous Vide-style cooking but with butter...

I have been infatuated with sous vide cooking for several months now, and I recently had a thought:

Is it possible to cook a steak in a sous-vide style, but without the bag and in a bath of warm butter?

Specifically, use an immersion circulator in a bath of warm butter and just put the steak directly in the liquid?

1) Would this work? (would the machine heat and circulate the butter?)

2) Would it be tasty? or just gross?

I would LOVE for someone to try this and let us know how it goes! (Kenji?)