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Calurduran

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The Food Lab: How to Cook a Perfect Prime Rib

Question for Kenji or anyone else who sees this. Bought my 4 lb. prime rib today. Was supposed to be for NYE in four days and so I was going to salt it and leave it uncovered in the fridge as per Kenji's directions for four days. The gathering just got moved to next Sunday, which is eight days away. Will the prime rib be okay in the fridge that long do you think? And if so, should I still salt it four days ahead of time? Any thoughts are appreciated. I have a vacuum sealer so I suppose I could freeze it for a couple of days and thaw it on Tuesday or Wednesday.

Behind the Scenes In Kenji's Home Kitchen (A.K.A. Home of The Food Lab)

If you're just giving Thermomixes away, sure. I'll even throw in a trip to Disney World (so that you can hand deliver that bad boy to Florida). ;)

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

Although reading the recipe again I'm guessing that's going to be the exuded cooking liquid that will congeal during the freezing process. You know, this site is a dangerous place for a new cook. Probably should have started with something simple, like toast. Nope! Pizzas and pork bellies because who says cooking at home is healthier?

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

Turns out they were most likely nipples. Making this the most enjoyably ridiculous thing I've ever asked on the internet ;)

Bag is still cooking. Sadly it looks like it is filling up with liquid very slowly. Not sure if there's a small leak in the seal or if it's coming from inside. Here's hoping it makes it 24 more hours. It's pork belly, how can it not be delicious?!

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

Hmm. It definitely happened after the vacuum seal because on closer inspection the rising "pimple" broke the vacuum seal and there is now a small amount of air around the pimple and where the nearby twine is wrapping the porchetta. It still sinks (for now) in the water bath but we will see. Hopefully this isn't indicative of something horrible that I should not be eating.

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

Not sure if anyone will see this, but a quick question. Porchetta has been sitting in the fridge in vacuum bag for about 48 hours. Just took it out to put it in the water bath and I noticed that the skin now has two "zits" on it for lack of a better description that I'm 100% sure weren't there when I was prepping it two days ago. They look like pimples on the skin that feel just as hard as the surrounding skin. Guessing it's fine but if this sets off alarms for anyone let me know. Thanks!

Can I save this dough?

Thanks Kenji and Lemonfair. There are far less noble pursuits to fail at than trying to get pizza dough right. Excited to keep trying and I'll definitely try the more flour and/or more rest methods.

Can I save this dough?

Thank you both. Some fantastic suggestions in there!

Cook the Book: 'Japanese Soul Cooking'

I love tonkotsu, though I've not made it myself...yet.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Allow me to be the 100th person to say ribeye, medium rare, pan-seared.

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