This is going to be made very soon. Awesome!
@Darthlaurie - Parchment paper would inhibit browning or a good texture/crunch on side that is in contact with the paper. This recipe look like it would be worth an extra minute of cleaning the sheet pan.
Its a sorry commentary on the people who didnt realize this was an Aprils fools day joke!
"Next, take a cold pan, glug some oil into it (use your best extra-virgin olive oil for this, because we're going to heat it until it nearly catches fire...."
Really people? Nice one Daniel...
"Because the clams can be salty, though, I recommend salting your pasta water less. Typically, I suggest salting pasta water to 1% (about one tablespoon of Diamond Crystal kosher salt per quart or liter of water), but here I'd err on the side of less salt,..."
First step in recipe:
"Fill a large bowl with cold water and stir in enough salt to make it salty like the sea"
"salty like the sea" is about 3% salt, yet you recommend the article to reduce salt to 1%.
So which is it ?
You have a typo in the final dough roll out thickness.
Rolling this amount of dough out to a 12" square amounts to less than 1/2 " thick dough from which to cut biscuits. No wear near the thickness (pictured in the article). Ive made this 3x with biscuits only reaching 1" high. While flavorful, not near the flakiness as with you results in the photo.
i used fresh baking power and soda each time.
Readers : final dough should be rolled out to more than 9" square.
Smoked Turkey(or any smoked poultry for that matter) = inedible skin (leather like). While I smoke a bird every year that is the only trade off. I even "smoke" in a WSM at a fairly higher temp - 350* If you have a method that delivers a non-inedible skin, please share.
We must has vastly different definitions of being 'drunk' !
Not getting the point of the knife/drying step. I can dry my windshield just as effectively with towels. Im not seeing what it does over a few layers of paper towels.
Does the pressure release moisture trapped beneath the surface?
This is is a fantastic procedure that allows you to basically have ribs on the table at any given time with in a 5 - 15min window (something that is impossible when smoking ribs the traditional way) while giving the same results that only a competitive judge would maybe taste the difference.
That being said. I have a feeling the purist's gloves will be coming off soon....
Few, but fresh ingredients always equal a sum greater than it parts. Superb.!
@Kenji - I sometimes leave my boards in a warm oven (say 90-100*) for an hour to open up the grains to allow the oil to penetrate more deeply.
Is this worth doing?
@ Ideas in food :
"They usually do not shrink back up into nice neat packages. In the Serious Eats Test Kitchen it appears they have. We observe a visual difference. The recipe is the same."
OK ? So Again, do you fry as butterflied thighs, fold them back up, tooth pick them? In the photo, it looks as if it is a regular fried chicken thigh that has not been butterflied . A very ambiguous answer.
Can someone please explain how you put the thigh back together after it is butterflied before frying?
Love how some recipe authors never follow up on answering questions about the recipe.
@ Kenji - You mentioned infrared; all thing being equal, are there any down sides with infrared? I noticed that the flux rating is 1/2 of most conventional gas. why is that?
Kenji - You must have bought out Amazon with your testing as the towels are no longer available. Any other source for cheap towels?
The one question that begs to be asked:
Since it uses Propane as well, how long will a full tank last while producing 800* temps?
Does the bowl need to be oiled? Its seems really sticky.
Can someone please tell me how to stop following individual threads? You get a question answered in one thread and have no reason to follow it anymore, but if you still want to follow another, you're battered with every thread update you have ever replied on.
And I like wise...... ?
As mention by Tracy O., is it that US is largest producer regular corn?
Just made this - Flawless.
@ kenji - If making a double batch any modifications? or just double everything?
@ Kenji - Ok I just made this a it was pretty bland. It was still light airy, but no taste. I used a larger 16 oz container of Calabro and netted 12 oz after reducing water. this was my ingredient :
12 Oz ricotta
8oz AP flour
2 whole eggs
1 1/2 0z Parm cheese
Your video showed 8 oz ricotta to 3.5 oz flour (2:1)
Although mine was 12 oz ricotta to 8 oz flour (More than 2:1)
Would that extra flour have made a that much of A difference in the taste even though you mentioned adding 50% more flour would not have any substantial effects?
BTW - every other aspect of this went flawlessly. Moved right along with no issues-even with the paper towels. And the Slow Cooked Tomato sauce was excellent.
nevermind, i was looking at the ingredient list
Kenji - the recipe does not say how much of the tomatoes to reverse to add at the end.
Was there just last week while on Spring break with the fam. My daughter has these and I had the Burger (it was on my bucket list). One of the better meals of the trip was the general consensus of the 8 people on the trip. Of course the burger was by far the favorite of those who had it (or a taste of it).
Definitely make a point to try the burger, or at least the restaurant if traveling to NYC. If you get there at noon when it opens, there will be no waiting for a table.
@ MAX - What/how you you recommend cleaning your spice(coffee) grinder after grinding more pungent flavors like dries chili's to keep the flavor from becoming part of a batch you use for milder spices? Ive used a T of raw rice or even broken pieces of bread and ground it up to help absorb flavors.
Is there another method since you cant really wash it out?
Kenji - How can this stay out overnight? Isnt 40*-140* the danger zone ?