Latest Comments

At $65, The Misen Chef's Knife is the Holy Grail of Knives

@KUpchurch They have updated their Kickstarter FAQ (linked below) to include more info about manufacturing. It is indeed made in China but of course there is nothing there about costs.

Staff Picks: Our Favorite Kitchen Shortcuts

One nice little tip I figured out recently was a way to salvage the rest of a can of chipotle peppers in adobo sauce after you've used 1 or 2 in a recipe. I just put them onto a plate individually and then divide up the excess sauce. That goes in the freezer for a while till frozen and then I just put them into a ziplock bag for use later. I can't even guess how many times I've wasted the rest of the can after using a couple then putting them in the fridge to be thrown out later.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

@Kevin_B It is in listed in two of the graphics but not in any of the actual (searchable) text at all.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

Wow, I think we need to start calling this "The Kenji Effect" where Kenji endorses a project and it is fully funded within minutes. I totally missed out on the $45 pledge level but I've been wanting to get a chef's knife that isn't a Fibrox. It's just too bad the wait on this knife is so long but hopefully they won't fall behind to badly as so many KS campaigns do (especially when they are highly over-funded as it looks like this one will be).

The Food Lab: The Book Has Arrived

Congrats Kenji! My book is currently on the old brown truck for delivery today. It had better be waiting on my doorstep when I get home! I pre-ordered back in February I think when it first went up on Amazon. I've been thinking about this ever since then every time I looked at my open orders list. Glad it's finally here!

The Right Way to Toast a Bagel

@FreeRangeNan That's my issue too. I've been meaning to try making the Cook's Illustrated recipe for NY Bagels that they published a few months ago but still haven't gotten around to it.

The Food Lab's Complete Guide to Sous-Vide Barbecue Pork Ribs

This is going on my definitely want to try soon list. I did some some pork ribs with a sous vide/grill finish a while back without these tips and they came out pretty great. They can only get better with Kenji's help. They were definitely missing the smokeyness I wanted but it never occurred to me to use a bit of liquid smoke.

How to Season and Maintain a Wooden Cutting Board

@Kenji Do these rules apply to bamboo boards as well or really just wooden boards?

@Ocean @Osomatic You probably already know about this but just in case you don't... You can actually keep up with the conversations easier if you turn on "comment response notification" on your profile. Turning that on will basically send you an email with the response every time a reply is posted on an article you replied to. It can generate a fair bit of email but I just have a filter in Gmail that sends all the Serious Eats messages to its own folder where I can read it whenever. It is also nice because it sends you an email if someone responds to a much older post as well as the recent ones.

Charcoal Versus Gas Grills: The Definitive Guide

I've never actually owned a gas grill but I've considered it a few times mostly for the reasons that Kenji says in the article. I like many aspects of charcoal grilling better but gas seems more convenient sometimes. I feel like I would probably grill more often if I had a gas grill actually. That being said, I won't spring for a decent gas grill over my current cheap weber grill until I get a house of my own. I'd be afraid of anything better than a cheap weber grill walking away where I currently live.

Sous Vide Your Way to the Juiciest, Most Flavor-Packed Corn on the Cob

@bdcbbq In the actual recipe, Kenji says to just trim the ends off the corn but not to shuck it at all. If TJBREW was following the recipe then he would have left the husk and silk intact. I probably will shuck and de-silk though next time I make it this way though since getting the silk off the hot corn is somewhat hazardous.

I wonder if the old trick my mother used to use might help at all with getting more flavor as Kenji is trying to acheive with cooking in the husk. She used to tell us to save some of the softer inner husks when we were shucking and de-silking the corn then she would put those husks on top of the water when boiling the corn. Transferring that idea to this recipe, I would save some of the inner husks and get rid of the rest and the silk and then put the saved husks in the sous vide bag along with the butter and other aromatics. It seems to me that would lend some flavor to the corn but at the same time you don't have to get rid of all the annoying silk from a rocket hot ear of corn.

Crimes Against Pizza: An Opinionated Guide to Not Messing Up Your Pie

Well you lost me from the 3rd paragraph. You talk about how diverse pizza can be then completely dismiss Chicago deep dish? While you may not like it much, at least admit that it is pizza. I've had other pizzas that are much less deserving of the term than Chicago deep dish but I doubt you wouldn't call them pizza at all.

The Food Lab's All-American Meatloaf

I made this last night for dinner and it was fine, but not great in my opinion. I followed the recipe pretty exactly including grinding my own chuck (but not the pork since I had some ground pork in my freezer). It was too easily crumbled in my opinion. The leftovers are a different story though, and really leftovers are the best part of making meatloaf. The gelatin and cheese solidified and made for a nice solid cold meatloaf which was perfect for sandwiches for lunch today

Sous Vide Your Way to the Juiciest, Most Flavor-Packed Corn on the Cob

If the butter flavor doesn't get through the husk at all, then why bother using it in the recipe then? same question about the aromatics as well I guess.

The Food Lab: The Best Meatloaf

@The Black Knight You do realize that you are actually using some of the flavors in your meatloaf that you're turning your nose up at right? Your A1 steak sauce has garlic and celery seed in it. Then your worcestershire has anchovies second in the list of ingredients along with garlic in the third spot. I'm sure the raisin paste, orange puree, molasses, and tamarind paste all contribute to the meaty flavors that marmite and soy sauce would give in this recipe.

I'm with you though on the carrots and celery not really needing to be in meatloaf. I think the buttermilk is more about adding more moisture to the meatloaf instead of fat which your breakfast sausage would do. I'm not sure that I'll like this recipe as much as my mom's meatloaf either but I'm willing to give it a shot just to try something different.

The Food Lab: The Best Meatloaf

What is this "reheat for sandwiches" thing you speak of?! My favorite part of meatloaf is the cold meatloaf sandwiches the next day made with cheap white bread and ketchup. (I'd also be interested in non-porky alternatives if there even are any)

Everything You Need to Know to Buy Better Shrimp

@bdcbbq Thanks for posting about the Hoosier Shrimp place, I never had any idea that there were any shrimp farms like that in the midwest. Unfortunately it is a bit too far for me to want to drive to for just shrimp though. (About 90 miles one way from where I am a bit inside Illinois) I'll have to remember it though if I'm in the area during those times for another reason.

Everything You Need to Know to Buy Better Shrimp

Another typo in the sentence "Formed or fresh, they can have a distinctly shrimpy flavor..." or at least I hope it's a typo. Formed shrimp sounds like something McD's might serve along side their "chicken" nuggets.

I can't believe that loophole about "processed" shrimp not needing to have origin and catch method. I have always assumed that if it doesn't say where it's from then it's probably from Asia and I try to avoid it. It's tough to find well labeled shrimp at the standard grocery stores, even more so because at least half of the shrimp I see is sold pre-cooked which has horrible texture as you said..

Chicago's Harold's is the Best Bad Fried Chicken on Earth

There's been a Harold's Chicken Shack in Kankakee IL for a while now but I've never bothered to go try it. The only reason really is the fact that there is no parking there. Maybe I'll give it a shot sometime though.

The Food Lab: Super-Flaky Buttermilk Biscuits

Dang it Kenji, would you just give us your book already?! (You purchased this item on February 2, 2015.) I want to try your recipe for biscuits but I want to try it with your sausage gravy recipe right away as well! How do these biscuits compare to your benchmark of Popeye's biscuits? Obviously these have the advantage that you can customize as much as you want, and that cheese/scallion variation looks great.

The Food Lab: How to Sear Scallops

How I wish I could get dry scallops nearby. At least I know why my attempts to make seared scallops have failed in the past. I actually first learned about STP from watching Good Eats, but it's nice having a refresher about it. I really don't understand why companies think it is ok to so drastically change a product like this and of course they are rewarded because most consumers don't know about it and just say "Ohh! cheap scallops!".

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

@timtee With sous vide cooking, you pretty much need to drop the expectation of an exact time because the time is much more flexible than it is with traditional cooking methods. With a traditional recipe that says to cook chicken for an hour and you leave it in for an hour and half, your food is likely to be horribly overcooked. (Nevermind the fact that saying to cook meat for a length of time rather than cook until internal temperature reaches xxx° isn't that great of an idea anyway.) With sous vide, the chicken is safe to eat cooked at 165°F for an hour. At 165°F for 4 hours it is still done and not overcooked and the texture is different than the chicken cooked for just an hour. The chicken is STILL done but not overcooked at 165°F for 8 hours. The texture is different still than the 1 hour and 4 hour chickens. It is really just a matter of personal preference on how you like your food cooked and how much time you have to make it. I have started keeping a log of how I cook various things via sous vide and each time I record how much I liked the food cooked at that temperature. Please note that there ARE times when the timing does matter and those recipes will be more exact. Eggs are one thing that comes to mind where timing matters with sous vide.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

@hausflip I don't think chicken thighs are the best example of a reason to cook sous vide. Steak is a pretty good example for a short cooking application. It is very easy to get perfect doneness from edge to edge with sous vide and then a quick sear at the end to develop more flavor. You don't have to worry about taking the steak out of the pan at the exact right time since a few minutes more don't matter in most sous vide recipes.

For longer cooking foods with more connective tissue like beef short ribs, you just can't replicate the texture of 72-hour short ribs using any conventional cooking methods I know of.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

@Ananonnie Thanks, I never knew that the USDA guideline was 165°F for dark meat as well. I just assumed that the guideline was 175°F for thighs and legs because many many times I've heard people say to cook turkeys/chickens to 165°F for the breast and 175°F for the leg and thighs. So now I wonder why I've seen so many recipes calling for 175°F in the thigh.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

Thanks Kenji, I'm glad you answered the question about why sous vide right away. I believe you've said in the past that poultry thighs were so forgiving that you didn't really see the need for doing them sous vide.

Did you do any tests going above the 165°F mark at all? I know it is safe to eat at 165°F with enough time but many people (like my mother) swear buy the "175°F for dark meat or you'll die" idea. My guess is that it would probably be similar to the 165°F results only quite a bit dryer meat. The fat might render off better though at 170°F or 175°F though.

Chicken-Fried Chicken With Cream Gravy

@whoizzit When I make this I would actually purposely make extra crunch bits by frying the bits in the leftover flour and adding those to the final gravy. I learned to do that from my mother when she made buttermilk fried chicken and it makes the gravy 10 times better with the extra bits.