Engineer by day and amateur home cook/food photographer by night.
As great as the enchiladas look, I think I am going to take you up on your suggestion to stop halfway and just make tacos... sounds great!
Yeah, I've made your beef pho recipe in the pressure cooker and it was great, and it's not a stretch to see how chicken pho would be even easier.
I don't like bone-in pieces of meat in my soup though (how do you eat a drumstick with chopsticks?), and drumsticks seem a pain to peel all the meat off of with the tendons and whatnot... maybe I'll go bone-in chicken thighs instead. Should preserve flavor/body but be easier to pull out and shred.
Honestly, why not just get enameled cast iron? Nowadays you can these type pans nearly as cheaply as a regular cast iron pan, and enamel is as "non-stick" as a seasoned cast iron pan in my experience (I imagine people will dispute this). I understand people have emotional/aesthetic attachments to cast iron pans from their grand mammy or whatever, but I just don't see the point of dealing with all of the negatives. I have used a lot of cast iron over the years thanks to advice from the cast iron zealots like Kenji, and they provide no increase in performance over enameled while being significantly more laborious to care for.
I appreciate that you published a "negative result" here. I'd like to see more of this... attempted kitchen hacks that sounded good but didn't ultimately work. Can be much more interesting reading than the "Even More Perfect Than The Last BEST Version of This Recipe" thing that so often happens.
I have a crappy under the oven broiler that is a pain to use, but luckily my Searzall had just arrived in the mail (it's an attachment for a blowtorch that makes it like a hand held broiler). This is only relevant for the minority of us that own such things, but it worked really great... heat was enough to even get the tortilla to bubble up and by the time the top was brown the bottom was too (left it on the stove on low heat). So more like 3-5 minutes total and done.
I don't buy your statement that fresh duck tastes better than confit in cassoulet. I've made cassoulet with fresh duck, chicken thighs, and duck confit and always found the duck confit version to be vastly superior. The confit would only be dry if you overcooked it when you were making the confit in the first place.
That said I have no problem with making cassoulet with chicken... no everbody wants to spend a week making it like I do.
Nobody is stopping you from putting in $10 artisanal smoked pink sea salt tortilla chips in your version.
I like the concept here a lot... reminds me of when I tried making walking tacos with Doritos instead of Fritos. Worked great with chili, why not with migas?
@J. Kenji López-Alt:
All you are doing is asserting that a wok beat a skillet in a blind taste test... but for all I know it was 51 to 49 and if you ran the test again it would be the opposite. Why not just put the numbers out in one of these articles instead of just assuring us to take your word for it that the wok is superior?
Regardless, hopefully this piece of hardware will make the question moot.
@J. Kenji López-Alt:
I'll ask again: do you have a citation? If you haven't published evidence of a difference between a wok and a skillet on a western stove then I have no reason to believe your assertion. You can't be all high and mighty about how scientific you are and then not actually have any data to back you up.
I'd like to see a citation on the blind taste tests mentioned regarding wok vs. skillet on a western burner, as I quite frankly don't believe the 10 to 15 degree difference you are showing on that graph is enough to be detectable. I've never agreed with your advice to new cooks to buy a wok primarily because of the burner issue.
I've always just discarded the base when I've used these noodles, but it sounds like they are generally better than I had given them credit for. However if you are making homemade tonkotsu or miso I don't see why you wouldn't consider splurging on the Sun Noodles. I might be mis-remembering, but I thought they were on the order of $3-4 for a pack of 2 servings which is ridiculously expensive relative to instant ramen noodles but not so bad in a general home cooking sense.
Made it this Thanksgiving and it's definitely 5 stars. Neither getting the skin nor the breast meat off were particularly hard though I was a little OCD about rolling it up (when nobody is checking to see if the skin makes it all the way around at the table). Made the turkey stock for the gravy in a pressure cooker the night before and Thanksgiving day was a snap.
I've never seen a beef tongue smaller than 3 lbs (cows are big!), so unless you can get veal tongue I'd plan on doubling it. The direction to "Bring to a simmer over high heat, reduce to medium and cook, stirring frequently, until liquid is reduced and tongue has started to crisp" was confusing and fairly nonsensical since you can't crisp something in liquid. Otherwise a good and easy recipe that's perfect for a sous vide setup.
How do these compare to Sun Ramen noodles? They cost more like $3-4 for a pack of two, are not dried (so have to be refrigerated and will go bad in a couple of weeks), but I can't imagine them being beat from a noodle taste perspective.
Fore Street is really, really good but I actually think Duckfat is a tad overrated at this point. It's a good sandwich and fries place, but cooking things in duck fat doesn't automatically make it transcendent.
One of my favorite meals in Portland was at Bar Lola, where we got the tasting menu with wine pairings and the pace was so pleasant and leisurely that we missed our train back to Boston and didn't regret it.
Oh, the XO Le actually has a vegetarian tasting menu... that might be a good choice for Saturday night. We've also identified a couple of French restaurants in Old Montreal with good reviews that at least have a veg risotto: Chez L'Épicier and L'Auberge Saint-Gabriel. And of course there are options if we go for a different style of cuisine.
Ah yes, I should have consulted my Harold McGee. 140 is when it starts, but it's really slow... in another article Kenji says it would take 2 days for a pork shoulder to break down at 140 but obviously that's a huge chunk of meat. 8 hours at 148F plus overnight drying in the fridge might be worth a shot.
I'm no food scientist, but all I've read says that collagen doesn't break down until around 160 degrees F. As you say, with any slow cooked meat, including duck confit, the collagen breaks down into gelatin which makes the the meat moist even if it is overcooked from a muscle fibers perspective. I don't know how comparable chicken wings are to duck legs in regards to collagen content... if they are close, then I'd have no problem cooking them in the 160-170F range... however I suspect that they are lower and thus very well may dry out at that temp.
I've made the Modernist Cuisine wings (just this past week in fact) and found they were decently crispy as long as I air dried them on a rack in the fridge overnight... just a couple hours at room temp wasn't enough. I use a Thermapen and the stove to fry, so oil temperature was not a problem. Now I've never made Kenji's wings, so I don't know for a fact that they are significantly crispier, but if his theory about collagen in the skin is accurate then they should be.
@AnnieNT: I doubt you're in the minority of people who post on Serious Eats, as I don't like or order scrambled eggs out for the same reason. But clearly somebody *must* like them that way if that's all we ever seem to see.
@Lorenzo I was thinking the same thing. I mean how many restaurants actually make good scrambled eggs in the first place? Overcooked is how people like 'em. To condemn the breakfast taco for that is pretty mind boggling.
Reminiscent of your Chic-fil-A sandwich recipe (which I made a couple of months ago) but unburdened by expectations of replicating an existing sandwich. Not being a Chic-fil-A fan I imagine this will be my preferred fried chicken sandwich recipe.
This is an easy target, but American lagers do nothing for me in general and sometimes less than nothing. On a hot day I'd rather drink a hefeweizen or a witbeir than bother with a Bud.
Awesome. I've got the Andrea Nguyen book on tofu and have been wanting to make my own tofu for ages... and had basically just been hemming and hawing over the fact that I don't know if I really want to own a tofu press, but your improvised version seemed to work great.
"This is the best way to serve corn, period."
On this we are in 100% agreement. Only ignorance can explain a preference for corn prepared in other ways. I will note for those of us without backyards that you can make elote perfectly well under the broiler.