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Catherinee

  • Location: United States

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The Food Lab: The Best Way to Temper Chocolate

hi Kenji! I was wondering are you supposed to keep the chocolate in the water bath when you chill it to 81?(because in the beginning it says below 88 is bad which kind of confused me)and then take it out to agitate as it heats up to 90? thats what i did and my chocolate still had some streaks in it. am i not agitating it enough?

Bake the Book: First Prize Pies

cherry pie, when the filling is that maraschino red and its more gelatinous than fruity

The Food Lab: For the Best Baba Ganoush, Go For a Spin

hey kenji which brand of olive oil do you recommend?

Turkey Porchetta

use your thermometer. my roll was done in about an hour

Turkey Porchetta

what did you do with the tenderloins? and can there be pictures pointing out where the tenderloin is? thanks

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

will resting cause the skin to soften?? im guessing i shouldnt cover it in foil while resting?