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Calurduran

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 Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Sous vide and then finish it on the grill.

Cook the Book: 'One Good Dish' by David Tanis

Pomme frites. Delicious!

Win Pop Chart Lab's 'The Various Varieties of Fruits'

Absolutely bell peppers.

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: Thermapen Thermometer

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.

Book Giveaway: 'Pizza: Seasonal Recipes From Rome's Legendary Pizzarium,' by Gabriele Bonci

Chicken, pear and Gorgonzola!

Can I save this dough?

Hmm, my first post on Serious Eats is about my general incompetence. Seems fitting, not going to lie.

I am a novice damn near everything in the kitchen, and somehow I've decided the way to be healthier is to cook more at home...starting with pizza. My first attempt at dough was Kenji's NY Style Pizza dough. I suspect I did not let it run enough in the food processor as it would not stretch nearly enough to make a pizza. Still was tasty, just not a pizza. And the second half turned into a fantastic focaccia, though really how one could go wrong with focaccia is beyond me.

Yesterday I made this dough: http://www.101cookbooks.com/archives/001199.html

I froze three of the five balls for later use and put two in the fridge. I took them out today (20 hours later) and followed the recipe. The first pizza dough was unbelievably sticky and I could just about get it from resting on the board to the peel. I couldn't stretch it at all as it stuck to everything and ended up with a tear straight away. Still turned out tasty, but again not pizza. The second one I ended up throwing away. Just getting it off the floured board it was doing its pre-stretching rest destroyed it.

So I guess two questions:

1) Since I still have 3 balls of this dough in the freezer, any thoughts on how to save them based on the above?

2) Any glaringly obvious problems from the above descriptions with my technique or process?

Alternately does anyone want to come to my place and cook me pizza once a week? No? Well, I tried.

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