Latest Comments

How to Make Easy English Muffins, Nooks and Crannies Guaranteed

I made these over the weekend, and while the dough was definitely wet (as intended!), I didn't have many issues with it at all. I used a half-sheet pan for the overnight proof and they fit just fine without touching or spreading tremendously (I'm addressing the previous comment here).

I much prefer this recipe to the ones I have tried in the past, which I found too bready without much bubble action in the interior. These ended up looking exactly like in the picture. Figuring out a way to incorporate my sourdough starter would be cool ... if someone has an idea of how to do this, please chime in!

The Food Lab's Complete Guide to Sous Vide Pork Chops

I'm echoing the interest in a sous vide cookbook!

Ask The Food Lab Anything, Thanksgiving Edition 2013

It's nifty that the turchetta only need 10 minutes to rest, but what if I have a couple of casseroles that need to bake off at ~350-ish after the turchetta comes out of the 275-degree oven? Will it be safe to let it sit for, say, 90-ish minutes? (I'll be doing a green bean casserole and the Cook's Illustrated stuffing that is topped with a turkey wing for flavor.) If the turchetta *is* safe to rest for that long, I'll probably need to re-heat it somehow before carving and serving, yes? Maybe instead of searing it before it goes in the oven, I should pop it in a 500-degree oven after its long rest for browning and reheating purposes? Have I answered my own questions?


emitch hasn't favorited a post yet.