@Gator Pam, have you looked into the Nomiku Wifi at all? I can see their Tender app in the Windows Store and it shows it being available on PC, Mobile, and Hub. I don't have or know anyone that has a Windows Phone to test it with though. That being said it will probably be a while yet until you can actually get one in hand since they are taking an eternity to ship to all of their kickstarter backers and then they have to deal with existing pre-orders.
Anova had a stretch goal in the BT Precision Cooker Kickstarter to make a windows phone app as well but obviously they never got around to it. Joule is pretty much the only sous vide circulator that I've seen that doesn't have any manual controls so any of them would be fine if he doesn't need connectivity with his phone.
The lack of an interface on the device is a deal breaker for me. I have a BT Anova and Wifi Nomiku and I haven't used the networking option on either since I got them. I tried them out just to see how it worked but in practice I just set the temp on the device. I'm sure I'd get used to having to use my phone/tablet to set the temp if the Joule was all that I had though. If I was wanting to purchase my first sous vide device, I would seriously consider this one but no way can I justify buying another device right now. I am glad to see that Chef Steps put out a quality product though, I expected nothing less from them.
You are definitely not the last person to have ever had or thought of savory french toast. The closest I've ever gotten is using a seeded rye bread instead of white since I had some getting to the end of its useful life. I know you said you don't like sweets much for breakfast but I bet this recipe would be great with a good maple syrup too. Croque monsieur also crossed my mind while reading too.
So basically I should just keep doing what I'm doing to cook salmon (120°F for about 45 minutes and then a sear in a pan). I do need to try your dry brine though since I've never done that before. Thanks as always Kenji
Great article Kenji, I've always wondered if you ever get annoyed when you get comment after comment on article after article about the same thing. I guess you do, too bad this article won't stop those comments from coming!
High sodium levels aren't limited to just American cheese though of course since salt is pretty much always added during the process of making cheese. It may be less in many kinds of cheeses but I doubt that there are many cheeses that you could truly call "low sodium".
I'm not a Misen or Serious Eats shill or anything but just a veteran Kickstarter backer. KICKSTARTER IS NOT A STORE! They outsold their initial goal by 4300% so it takes a significantly higher amount of time to get everything put together. There are always extensive delays on any project that far outsells their initial goal like this. This is not an existing product where they just have to make a slightly bigger order, this is a new startup company that is trying to complete their product. Also, Misen has NOT stopped communicating at all. They had a project update barely a week ago and they continue to communicate multiple times daily in the comments section on Kickstarter.
@Shimbo I'm not Kenji but he cooked the steaks using a method of cooking called sous vide. Kenji used an Anova Precision Cooker immersion circulator (you can see it in the back left corner of the container) to heat the water and the steaks were vacuum sealed to keep them from getting wet. Kenji has published tons of articles on Serious Eats about sous vide cooking so you should check them out. The place to start would probably be "How To Get Started With Sous Vide Cooking" and "The Food Lab's Complete Guide to Sous Vide Steak" both on Serious Eats.
@mousemanb I'm pretty sure those are bags for the Oliso Pro Vacuum Sealer that Kenji was talking early this year on the following post: http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html
He has probably mentioned it elsewhere too but I remember seeing it there for the first time. I'll consider that for my next vacuum sealer but I'll wait for my Foodsaver to die before going for it. I'll never be able to afford a chamber vac sealer unless they come WAY down in price!
Very cool that you got to do that with Adam Savage, he is totally a personal hero of mine too. I've thought about using the chimney for searing as well but never gotten around to it since I need to plan something else to use the coals for afterwards. I have had the idea over since I saw a Good Eats episode where AB actually cooks a steak (porterhouse I think) under and above a chimney starter.
Very cool technique. I definitely never would have thought of doing this. Any idea how long the oil's life can be extended with this method at all?
@mlondeaux You might want to look at the Thermopop also from Thermoworks. Kenji recommended it when it first came out as a good budget friendlier alternative to the Thermapen. (Regular price is $29 and is on sale right now for $21.75 at thermoworks.com)
Ugh on #9, my cheap paring knife still has a bent tip from the time I tried to use it to pry something open. And you can stop teasing us with your Misen knife already! ;-)
I always have trouble with my pizzas sticking to my wooden peel too so I've just been building my pizza on parchment paper and then taking the parchment paper out after a few minutes. I also just use tongs to pull the pizza onto my wooden peel since I don't really make pizza often enough to warrant a metal peel at all. Glad to see that I have pretty much all of the essential essentials. I need to find that pepperoni on the sheep pan pizza though, those pepperoni cups look awesome!
Sorry Kenji but I'm not on your side this time. Piled nachos is definitely the way to go because I much prefer variety in bites over consistency. If you have trouble sharing nachos then I think there are bigger issues. I like the 1 hand 2 chip rule that Dan suggests because then that allows for you to pair a crunchy chip with a saturated chip so that together they can maintain integrity all the way to the mouth. I do have one argument against Dan though, mainly with the little pork and no sauce part. Some of the best nachos I have ever had are BBQ nachos from a local place that piles on the normal ingredients plus pulled pork, a bit of BBQ sauce (not a ton) and most importantly pit smoked baked beans all over freshly fried tortilla chips. It is not clean and neat but dang if it isn't the best plate of nachos!
@J.R. Stevens You can probably use diced tomatoes instead of whole tomatoes but the sauce will probably end up chunkier. Diced tomatoes generally have calcium chloride added which keeps them intact longer during cooking. Whole tomatoes don't have that calcium chloride as often I think so the break down faster when cooked.
@Pheasantdog @MLeGower That was what I was coming here to comment on too! I'm happy to wait to get the quality but I want my knife!
Nice tip on the capers though Kenji, flattening them makes total sense now since you're chopping them anyway but I never thought of that before. I always just chase them around the board!
I made sausage faux-McMuffins this weekend and it really was good! I have never been huge on the canadian bacon so sausage was a must and I used deli American cheese. Overall is was very good and I daresay better than the Micky D's version. I really think that a key is to wrap the sandwich and let it steam for a minute or two. That is definitely a step I've never taken before.
Been looking forward to this one Kenji since you started teasing it a while back. Any recommendation on grocery store brand of English Muffins? Thomas's used to be my go to but the last few times I've gotten them they only been ok and that is assuming you separate the top and bottom halves without breaking one of them. Also, that thing about putting the sandwich in foil for a couple minutes is a secret that I've never tried before. I can definitely see how it would make for a closer approximation of the fast food breakfast sandwich though since you're pretty much always going to have the sandwich wrapped for some period of time.
I also agree with those of you saying that sausage > Canadian bacon. Bob Evans makes (or maybe used to make) preformed sausage patties that are "sandwich sized" and much bigger than the normal sausage patties. I haven't seen them for a while though and they were hard to find when I did see them.
@allez Kenji did mention "which means that unless you literally see those shrimp alive and kicking before you buy them" in his shrimp item so I think he probably agrees with you as long as the shrimp are literally right off the boat. My guess is that in ~98% of the country though, "fresh" shrimp at the seafood counter are probably IQF shrimp that has just been defrosted.
Regarding #2 and #3, better than bullion actually makes reduced sodium varieties of beef, chicken, and vegetable base but they seem to be hard to find. I still don't understand why companies put so much sodium in their regular broths though. I doubt most people are cracking into a can of broth for lunch or anything. I assume a vast majority of broth sold in this country is used in cooking so it is better to not have all that sodium cooked in.
The rest of the instructions can be found on Donna Currie's blog Cookistry at: http://www.cookistry.com/2010/06/botdcrispy-rye-breadsticks.html
I also emailed SE support about it
Looking forward to trying the easier version very soon (and the more complicated one later). I couldn't agree more on your comments about paprika as well. For 30 years I've had paprika from the regular grocery store and I always thought it was just meant for coloring food without actually having any flavor. I started getting my spices from The Spice House a couple years ago and was shocked to discover that paprika really DOES have flavor, and a good flavor at that. I now have 3 or 4 different paprikas in my cupboard that I use for different purposes.
@Travelducky2 I don't think that will ever happen with fish sauce. Sriracha became popular because it tastes good and is a good amount of heat. Fish sauce on the other hand is not very good if you can actually taste it. It just adds more savory/meaty flavors to a dish but you shouldn't know it is in there really.
@Bugster Is it the texture or taste of Feta you don't like? If it is the taste you don't like you might try the Mexican cheese queso fresco. It is kinda the same texture and non-melting properties of feta but it is more mild tasting.
@I'll Do The Dishes Later You probably want to pay more attention to the Kickstarter updates. Nothing has changed about their timeline at all and they are still hoping to start shipping by March 2016 as originally planned. Because of the high volume of knives they have to ship now they are also giving themselves a buffer of a month or two for unforeseen problems.
(FYI, no I don't work for Misen at all, I'm just a frequent kickstarter backer who has seen many people complain when their unrealistic expectations are not met by the project creator)
I just want to see the USA move to metric for everything! Your little ** note for reference shows how ludicrous the imperial measurement system is. The fact you need a note for reference just shows how many people don't remember the units very well. I've much preferred the metric system since I learned it back in grade school but many Americans seem to take pride in still using the stupid imperial system and don't even want to think about metric.