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Adam Goodrich

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

The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings

Kenji - a follow up to sous vide-ing the wings during Phase 1:

First, can you explain why any oil would be necessary in the sous vide bag? I only ask because it seems to me that cooking without or at least with LESS added fat is one of the things that has drawn me to sous vide cooking in the first place. I'd love to know why it wouldn't work to just sous vide wings by themselves.

Despite my reservations, i followed your instructions. I used a Sous Vide Supreme vacuum sealer and 6x10 inch bags, putting 4 wing pieces in each bag & then double-bagging because of the difficulty with my vacuum sealer and liquids. I also added 1/2 cup Crisco Natural Blend oil (America's Test Kitchen #1 rated) to each bag, which is 2 tablespoons per piece (double your suggestion for chamber vac). I cooked at 150* for about 3 hours. I then rested the pieces for 45 minutes on paper towel-lined 1/2 sheet pan. EVERYTHING about this process went well. The chicken was cooked perfectly and moist.

The problems started with the next step. I reused the oil from the bags without straining. And added another several cups into a 6.5 quart Tramontina cast iron dutch oven - it ended up being around 3 inches deep. i heated this oil over high for at least 30 minutes to try to get it to 400*. HIghest temp i registered with my Thermapen was ~350*. But by that time the oil looked black. After inspecting the pot a bit, it seemed like it was just that the pot was lined with burnt bits. Running out of time before kickoff, I dropped in 8 of my 16 pieces anyway. I left them in for 3-4 minutes (1/3 - 1/2 of the time you said was necessary for Phase 2). The pieces where practically black themselves so i took them out.

Upon tasting, they were still perfectly cooked inside, but just had a burnt, crunchy (not golden, crispy) exterior. They looked very unappetizing.

I know that I screwed this up somehow, but i don't know exactly how. Can you help me narrow this down?

I assume that reusing the oil with chicken bits and liquid without straining was probably a bad idea. So maybe just use all new oil for Phase 2 next time? Also, was the oil I used bad for deep frying? again, it was Crisco Natural Blend.

I'm kind of thinking that maybe my whole process would have worked if I had only left the pieces in the oil for like 30 seconds to 1 minute? (the thought being similar to sous vide-ing a steak or chicken breast and then searing it quickly (~30 seconds) on a hot pan...)

I'd love to hear your thoughts! Thanks again for all you do

THANKS!

The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings

Kenji - I recently got a Sous Vide Supreme and would love to try buffalo wings with it. How should I do so?

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?)