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.
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?
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?
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.
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!
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?)