ah, I'd been crimping on both sides you don't get as much of a crescent, must try your method.
Was making a big batch recently and left first lot under the broiler (to keep warm) a bit too long so ended up crispy tops too, which wasn't bad
"the average cup of flour... weighs in at about five ounces (148 grams). This is the equivalency we use in all Serious Eats recipes"
What about republished recipes, do you adjust those?
Are all the old recipes going to be updated with weights? I remember some were just volume in the past
This is a really good silicon spoon/spatula, its reinforced with a metal rod internally so its strong, all one piece so the top wont come off in sticky batter or get gunk/bad flavours stuck between handle and head, spoon is shallow enough that it can be used a regular spatula but can still scoop stuff:
How long does the batter keep? could you make night before?
Godd luck, planning a trip to NY in Dec/Jan will definitely pay a trip to AS
@bivs99 and Kenji, have you seen this?
Good work on the photos Tyson (& Max)
@Tyson, why the same photos each week? a few in progress shots would be goods. Caleb Schiff posted them on his series was interesting to see the place coming along week to week.
and yes why no macro or script for the spreadsheet?
@ Tyson, how many times did you have to visit Show Palace for research purposes?
Read some more of DB's reviews on here she's generally pretty neutral and has given bad reviews for less useful kit so I think her reviews can be trusted
you didn't try/mention these:
try Nestle Drifter bar, doesn't have flake but has caramel and wafer
i think you mean Giraffe bread..
Where's the meat questions?
Which part of a thermometer measures the heat? is it solely the tip or the shaft leading up to the tip? if it's inserted into a large piece of meat the shaft will be in the warmer outside part while the tip will be in the coller inside part, what is my temp reading showing me? Tip(min), shaft(max) or average?
have you seen this?
can i use really thin potato slices instead of peanuts?
raw peanuts = monkey nuts
your info on the horse meat scandal is a bit out of date, the source of the horse meat is now thought to be eastern europe, the Irish plant was processing only it (as were French, Endlish,Czech and other plants).
NY pie looks good Scott, must try that big slice idea again, i've veered over to Neopolitan for the last while
ki Kenji,was that an anomoly in your graph that the two day had lost more moisture that the one day steak or just a typo?
if you freeze in individual plastic bags you can tie them and put them in warm water to speed up the defrosting when they come out
@thomash93 try this crowd in the UK
O'Hares international terminal sucks, made the mistake of walking past the decent stuff in the other terminals from a connecting flight, think it's McD's, hotdogs or deepdish pies
Any chance Serious Eats could put metric measurements beside the imperial ones on your recipes?
Hi Kenji, would you use this batter for fish tacos or switch out the beer for water/vodka?