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Ah, somehow missed that line. Thanks, Kenji.
I was under the impression that you did not need to rest steaks cooked sous vide because they did not lose juices the same way steaks cooked normally do. Is that not true?
How is that a poached egg?
I just watched the Good Eats episode about catfish ceviche. Alton recommends 6 hours. I wonder why so long.
I don't know, when I went to went to Dragon Ranch, none of us liked that mac & cheese at all. We did not like the big noodles and we thought the cheese was too runny. My favorite mac & cheese is Chicago is Smith and Wollensky.
My Tramontina Dutch oven chipped after about 14 months of use. It wasn't handling it poorly or anything. I started seeing veins on the bottom of the pot and then one day it just started chipping. Anyway, it only cost me like $30 so I wasn't too upset. Even ended up getting another Tramontina.
I was recently thinking about getting a saute pan. The Tramontina knockoff of that All Clad is $70. Is All Clad worth the extra $30?
Is there any way to make the mashed potatoes the day before without them getting all gross?
How long before cooking the brussels sprouts can you peel and halve them? Will they turn brown or anything if you do this step the day before?
It's good, but not as good as the Italian sausage from Portillo's. If you're in River North and want a sausage, walk that extra block.
So you pull your steaks off the grill when they're at about 125. But how hot are they when you decide to start searing them?
Are Chinese dry chili peppers any different than arbol chiles?
Do the legs get fully cooked if you take it out when the breast is 140?
Dimple method: one side of the burger or both sides?
I have never cooked with bok choy. What do you trim off?
I am surprised you think it is harder to find MSG than it is to find Marmite. All three big grocery stores near me in Chicago sell Accent, but when I went searching for Marmite, none of them carried it and I had to buy it online.
As you said - you use soy sauce, marmite, and anchovies in a lot of your recipes. But how come you don't also use MSG?
Do you use a probe thermometer that stays in the turkey as it roasts and sets off an alarm at a termperature that you specify? Or do you just poke it with an instant read thermometer every so often?
Made this over the weekend - turned out great. It really does get better after sitting in the fridge. A couple of questions:
Is barley like risotto, in that a lot of starch resides on the outside of the grain, meaning the final product will be less creamy if you prewash the barley?
I have never eaten hulled barley, but I heard it is more nutritious than peal barley. If I were to use hulled barley instead of pearl barley, how different would the final dish be? I assume chewier, but would it be just as thick/creamy?
Well that was awesome. I second the Al's Beef clone challenge. When I moved to DC, Al's is probably what I missed most.
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