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B7gourmand

Leaf-Wrapped Salad Bites (Miang Kham) From 'Simple Thai Food'

First had this at Angkor Borei in San Francisco. It has been a go-to dish every since, as it completely surprises guests with the way the flavors come together, but take turns "popping" in your mouth as you crunch on this piece or that piece.

The Food Lab: 11 Essential Tips for Better Pizza

When I started I had a lot of trouble transferring the higher-hydration doughs onto the stone. I got a Super Peel, and it was a HUGE help. http://www.superpeel.com/ Nowadays, though, the only pizzas I cook inside are cooked via the skillet-broiler method. No need to transfer a fully made pie in that case, as the dough gets sauced and topped in the hot pan.

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

I should have asked this before...what temp/time for the water bath? The MC recommendation of 148 degrees for an hour seems low and short.

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

Kenji - My fryer setup is outside and I would rather not cook in the oil twice. But I get the general concept of cooking the wings lower and slower to render collagen and fat, rest, and then fry at a higher temperature. So, what do you think of doing that first cook in my: a) pressure cooker, b) slow cooker, c) water bath "dry" in a vacuum-sealed bag, or d) oven?

Thanks.

I'm quitting the site

As someone who keeps kosher (besides hosting vegans from time to time) I really appreciate the vegan recipes. Ironically, the vegan "cheese" sauce is something I plan to make to pour over some meat nachos! We regularly debate with others who keep kosher about whether we prefer dairy meals with non-meat stand-ins for meat, or vice versa. The vegan recipes vastly improve my ability to go either direction, or neither.

Can I juice oranges in a food mill?

We have a pink grapefruit tree and we use Kitchenaid mixer food mill attachment to make grapefruit juice. I quickly cut off the rind and section the fruit before passing it through the food mill. Juice and a little pulp comes through the screen, and the seeds and pith are expelled. Juice flies everywhere, and I have to clean the food mill, but it is worth it when I do a lot of grapefruit. Would it be worth it with oranges and/or to produce a smaller quantity of juice? Maybe not. And would it be worth it with a hand-cranked food mill, if I already had a hand juicer? Definitely not.

6 Unique Nachos We Love in Chicago

In terms of the "sour cream" on the kosher nachos, I assume it was something like Tofutti. IMHO non-dairy "sour cream" is a lot closer to the real thing than non-dairy cheese because you avoid the whole melting problem. There is a vegan Mexican joint in San Francisco that doesn't do cheese, but puts a cashew-based crema on everything.

The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great Latkes

Also from Cleveland. We grew up eating our latkes (shredded, of course) with homemade strawberry jam. This came from my mother's side, and my father thought it was an abomination, so he used apple sauce. We never did sour cream.

5 Things We Love at the New Local Mission Market, San Francisco

Maggie - can you explain more about what makes this place different from BiRite? Or is the difference primarily a matter of location?

Equipment: We Test the $199 Sous-Vide Circulator From Anova

Kenji - do you know if the Anova or Sansaire can be used overseas with 220V?

Baking Steel Placement

I will look into the oven calibration and see what can be done. Have others found that continued use of the baking steel makes it better? If this is indeed the case, what would be the science behind that? Something do to with the seasoning?

What's Your Favorite Hot Dog Topping?

Sauerkraut, chopped onion, and Stadium mustard.

Knife Skills: How To Trim Skirt Steaks

I am not sure the photo that fwilger posted is going to be all that helpful. They use the exact same photo for the entry about inside skirt.

The Pizza Lab: Three Doughs to Know

Can anyone explain how the Lahey No-Knead dough compares to these three dough recipes? See question above for more specifics about why I mean. Thanks.

The Pizza Lab: Three Doughs to Know

Kenji - I started off making pizzas using either your or the CI NY Style pizza dough. Food processor, cold ferment, etc. But then I started going with the Lahey No-Knead. As of late, I've been doing Lahey No-Knead, but putting it in the refrigerator for at least 2 days after a 9-12 hour room temperature rise for proper gluten formation. You didn't include the Lahey No-Knead dough here. Can you please explain how it compares to the other doughs / where it fits in? What would happen if you use it for a high temp bake a la Neapolitan? What about a slower bake? And what if you made it thicker and cooked it in a sheet pan that wasn't preheated? Thanks.

Classic and New Classic Vegetarian Pizza Toppings

It is funny that you posted this combination. Right now I am in the middle of making a similar pizza (pan is heating up).

Lahey no-knead dough (18-hour bench rise, 6 hours in the refrigerator, 2 hour proof), a base of caramelized onions and potato sauce (onions, potatoes, salt, pepper, olive oil, and white wine vinegar), aged mozzarella, Parmesan, blanched broccoli, thinly sliced garlic, aleppo pepper, and olive oil. I cook it using the skillet-broiler method.

My wife has declared it her favorite pizza so far. It would be interesting to do the same with either blanched green beans, asparagus, or cauliflower.

The Joy and Economics of Cooking Pizza At Home

Granted that overall specialization and division of labor leads to greater (material) quality of life. But I think that specialization, taken to the extreme, damages the human spirit. Being capable in only one domain, but being dependent in every other, can lead to anxiety. We only feel secure in certain environments, places that value the one thing we offer, and where the other things we need are available. And we avoid everywhere else. There are MANY things that I find fun, but part of the reason that I cook is that it is both fun AND productive. I get better and better at being able to provide something of value to myself and my family. When I lived in Manhattan or San Francisco, perhaps it made less sense. But now that I live in a literal and figurative culinary desert (Beer Sheva, Israel), I am so glad I invested the time and money that I did. The best pizza (and some of the best food in general) in at least a 60-minute drive radius comes out of my kitchen. And just last week I started a workshop in my house where 6 people are learning, one night per week, how to make pizza they and their families will love. 5 more are already signed up for next month. I would not have been able to do this, but for the exponential growth in my own knowledge and skills due to Kenji, Slice, etc. Soon, I will have many places to eat great pizza - the kitchens of my friends and neighbors. (I just need to find somewhere here that can cut us some baking steels - no way I am going to schlep 10 of them in my suitcase).

Skillet Neapolitan Pizza (No Kneading or Oven Required!)

Thought I'd try to ask this questions again - Kenji, it sounds like you like these results as much, if not more, than the skillet-broiler method. I always thought that putting sauce on cooked dough, rather than raw, would cause the texture of the dough-sauce interface to be "off." (I've felt the same way about grilled pizza.) Why isn't this the case?

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

Good to see that this thread has gotten some action more recently. I was hoping to get an answer about cold fermenting no-knead dough.

The Lahey recipe calls for an up to 18 hour ambient ferment, during which time the activity of the yeast "chemically kneads" the dough. But I remember reading somewhere that the slower cold fermentation MAY cause there to be less-than-ideal "chemical kneading" because the dough is firmer in the refrigerator.

So, has anyone tried this?

And using this method (Cold Ferment + No Knead) when would be the best time to do the cold ferment - right after mixing, after 4 hours, after 8 hours?

And would there be a problem with a longer-than-4-hour ambient ferment AFTER a cold ferment?

Thanks.

Best Burrito, San Francisco

Cancun. Like the griddled tortilla and whole chunks of avocado.

Foolproof Pan Pizza

Your skillet-broiler method has become my go-to way of making pizza. In this recipe, you are putting a room temperature cast iron pan in the oven for 12-15 minutes. I understand that the recipe would not work with a hot pan, since the dough has to sit there and spread for a couple of hours, but what are your thoughts about starting the pan on the stove before moving it to the oven for broiling?

14 Ways to Love Hummus and Tahini in NYC

Hummus means chickpeas. There is something strange about calling something "edamame hummus."

I just got a sodastream machine: share your soda recipes!

I do cream soda with some good vanilla extract and simple syrup. I also just drop large pieces of lemon, lime, and orange zest in the bottles of soda. No sweetener.

The Food Lab: How to Make Awesome Pho in 1-Hour

Any chance Kenji can answer scalfin's question about a 24-hour cook time?

Snapshots from Israel: What's The Best Hummus You've Ever Had?

I appreciate the sensitivity about Israel/Palestine, and the relationship between Israelis and Palestinians. All the more so when the sponsor of the trip is a hasbara (PR for Israel) group. But Carey didn't conflate Israel with hummus. She traveled to Israel and ate a diverse array of foods, prepared by Israeli citizens, from a variety of backgrounds. This probably included Jews whose families had come to Palestine/Israel from all over the world as well as Arabs/Palestinians whose families had been in Palestine for many generations. (There are also Jewish Israelis whose families lived in Palestine for many generations before the state was founded, as well as Arabs/Palestinians whose families came from elsewhere in the Middle East sometime in the last 100 years). The most well-knows and well-regarded hummus places in Israel have always been those run by Arabs/Palestinians: Abu Shukri in Abu Ghosh, Abu Hassan in Jaffa, Abu Sayid in Akko (and a branch in Beer Sheva). The owners of these places are not Jews, but they are Israeli citizens. Whether they identify as Israeli or not is a pretty complicated question. Until they were outdone by a Lebanese group, the previous record-holder for the largest vat of hummus was an Arab Israeli, Jawdat Ibrahim, from Abu Ghosh. So, yeah, there is a lot of really terrible stuff happening in Israel, or in territory that Israel controls. (A lot of terrible stuff has happened TO Israel as well). But one CAN look at food as one of the areas where people can safely encounter the other, learn to appreciate each other's culture, and develop a kind of shared pride. I assume that things can be pretty touchy too when talking about BBQ, southern food, and soul food (dig deep enough, and injustice is present ANYWHERE we are talking about power and appropriation, resources and consumption). But I would also guess that southern whites and African-Americans find ways to somehow set the issues (real, serious issues) aside and just enjoy the food. Well, so do a lot of Israeli Jews and Arabs/Palestinians.

"Naked" End Crust vs. Oil & Cheese

I've got an oven hot enough to make leopard spots on the end crust of pizza, but I also like what the end crust looks like when I brush it with flavored oil and sprinkle it with some cheese. I am interested in hearing opinions on leaving the end crust "naked." Thanks.

Semolina in pizza dough

Can someone please explain to me what they effects are of replacing some portion of the flour in pizza dough with semolina? Flavor? Texture? Absorption of water? Thanks. I've just seen some recipes call for it.

Baking Steel Placement

I just brought a Baking Steel back from the US (over a 1/3 of the weight limit of the suitcase, I might add). I used it last night and I did not get anything close to the results I get with the skillet-broiler method. I got the steel up to 500 degrees, but the crust reached light brown with no spots of char or anything. My oven can do about 525F. I assume that my broiler can get it higher than 500F, but when I leave the broiler on for an extended period by keeping the oven door open, it can trigger the entire oven shutting off. So using the broiler to get the steel hotter than 500 or so may not be an option. So where should I put the steel for best results? I care most about the bottom of the pizza, because I can always finish it under the broiler (or hit it with my trusty blowtorch). And do you recommend convection or regular baking? I really like the larger pies I can make on the steel, and don't want to go back to the 10" pies I make in the skillet. Thanks.

Classic and New Classic Vegetarian Pizza Toppings

I am trying to compile a list of what might be called "Classic" and "New Classic" pizza combinations (sauce, cheese(s), toppings) Can you please help me out?

If you've had something really great at Paulie Gee's, Pizzeria Bianco, Motorino, Mozza, etc. please speak up.

But no meat combinations. Stricly vegetarian.

Thank you!

Perfect bottom, not enough on top

I've started putting my 2 cordierite kiln shelf pizza stones right on the burners of my Weber Genesis gas grills. On high, the stones can reach over 700 degrees, which incinerates the bottom of the pizza in under a minute. Putting the burners on medium-low keeps the stones between 550 and 580. I place the pizza on one stone, and then place the other stone about 4 inches above it (resting on the ledge where the grill grates would have gone), essentially sandwiching the pizza between the two stones. But while the cheese melts, the crust on top is not browned at all when the bottom is perfectly leopard-spotted and crisp. I've been finishing them under the broiler of my oven for about 60-90 seconds. What do I need to do to synchronize the cooking of the top and bottom? I really don't want to lower the heat of the stones - the pizzas cook in about 4 minutes with great oven spring and I don't want to lose that. Thanks.

Flour Type in Janjigan's CI Pizza Dough Recipe

I made two batches of CI Pizza Dough in my food processor - one with a 00 pizza/focaccia flour (10 grams protein per 100 grams of flour) and one with bread flour (11 grams per 100). They have been in the refrigerator for the same amount of time (about 66 hours), but the one made with the pizza/focaccia flour has risen almost 50% more and has medium-sized bubbles, some of which have popped. Can anyone explain whether it is the flour that has caused this? And is there an adjustment I should make to the CI recipe if I use the 00 pizza/focaccia flour instead of the bread flour it calls for?

Serious Eats "Chapter" in Israel?

Is there any way for Serious Eats readers living in Israel to identify themselves to each other? We moved to Israel just recently and would love to connect with others who share our passion for cooking and eating well.

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