Profile

fwilger

  • Location: fwilger

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

Kenji - Ok you have both Beef tenderloin (from Ancho-Rubbed Bison Tenderloin) and a leg of lamb both roasting at 275*. Tenderloin for 20 min and the lamb for 3 hrs. The lamb doesn't seem that much thicker than the tenderloin to warrant the difference. Does searing the tenderloin before decrease the cook time that much? I know i brought this up before, but in all seriousness, I'm just trying to wrap my head around this. I'll be trying this recipe regardless.

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

i did. i went back and looked at my notes and saw i roasted it at 200-225. I took that page out of the Perfect Prime Rib recipe. it took about about 70 mins and was perfect. It just surprised another 50* would cut the time as much as 2/3rds

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

Kenji - 20 mins for a beef tenderloin to reach 135 at 275*? Really? Ive done beef tenderloin at around 225 and it seemed to take at least over an hour. came out edge to edge perfectly at 130. 20 mins seems really short.

Crisp-Skinned Butterflied Roast Turkey with Gravy

YES! Watch the time! Ive tried this 2x. A few weeks before thanksgiving as a dry run. 12lb bird at 425* and it took just under 90 min. The breast was perfect (I pulled it at 155). let it rest for 20 min. but the legs were on the dry side. T day - 12lb bird 425 and took the legs out at 160 after 70 min and left the breast in until 155 - 20 mins later. Bird was perfect.

The Food Lab's Complete Guide to a Stress-Free Thanksgiving

@ double_j

My issue is that most people are usually in the kitchen and counters are mostly full with other dishes people have brought. I time the birds being done early so there is no waiting. I also don't want to have carve two birds and deal with the mess as well as the first bird carved getting cold while carving the second.

While i have a sansaire souse vide, its not so practical for a whole 12lb turkey.

The Food Lab's Complete Guide to a Stress-Free Thanksgiving

Kenji-

I do 2 birds each year for a party of 15-20. I like to have the birds carved and plated before the guests arrive. What do you recommend on how to hold the meat for a couple hours. Right now I just platter it, lay a moist towel on top an foil tightly and keep in a 175 oven. However, by doing this the skin looses it crispness.
It may be just a matter of picking you battles

carve before serving with crisp skin
or
Carve and hold in oven and lose the crisp skin.

Your thoughts?
Thanks

Crisp-Skinned Butterflied Roast Turkey with Gravy

There is no way to cook a 25lb bird with out the breast coming out too dry. It is just too much mass. For as long as its going to take for the center to get to 160, the outside will be kindling. Also a 25# bird will be to large to fit in a standard oven to butterfly. If you can do 2-12# birds.

The Best Moules Marinières (Sailor-Style Mussels)

I'm just saying that picture looks like one serving and there is a lot more than 1/8 cup (1/2c /4) of flavored broth per serving that the recipe gives you after reduction. Im sure it taste great, but I would not be happy if only had a couple tablespoons of it to dip my bread in. Even with the extra liquid from mussels and lemon juice seems too little. Recipe ingredient error?

The Best Moules Marinières (Sailor-Style Mussels)

Kenji - After reducing the 1 cup of wine to 1/2 cup there doesn't seen to be enough broth for dipping bread in for each serving. i guess that is what the mayo is for?

How to Clean and Debeard Mussels

Thanks ryuthrowsstuff. Good info.

How to Clean and Debeard Mussels

How about some info on freshness. what to look for? I only buy them in a bag that has a harvest date on it.
should i never buy loose since i cant verify the date? Ive been burned too many times going this route.
What is the harvest date anyway? harvest out of the ocean or is it a packing date? is it anything like Julian date on eggs?
How far past the harvest date do you recommend? I see too often harvest dates 2-3weeks old.
I live in the mid-west (Cincinnati), i just dont trust sea food here. While it can get here very fresh, i just dont think the turn over is high enough in a typical grocery. If a piece of fish is more than 3 days old, i dont even consider it.


The Food Lab: Fresh Ricotta in Five Minutes or Less

Kenji - if i double or quadruple the recipe will i need to do the same with the vinegar or will a lesser amount still produce the same result?

Witch Finger Shortbread Cookies With Raspberry Jam

Piping a thin trip of jam down the center would probably lessen the chance of it going all over the place trying to do it with a spoon. I'm planning on filling a zip lock and cutting a small corner off.

Rich and Creamy Saffron Arancini With Mozzarella

Pressure cookers seem to becoming more popular. I'd love to see SE do a primer on the use of pressure cookers showing the basic principles and a few recipes.

Rich and Creamy Saffron Arancini With Mozzarella

Daniel- Ive been enjoying your articles on SE and this looks awesome and I'm sure taste the same. I was honestly was ready to try it until i scrolled down to the recipe. I don't usually balk labor intensive recipes because they usually end up providing good results that are enjoyed over a dinner any maybe the next day. But WOW, 2-3 hrs for 12 bite size pieces that are gone with in minutes not to mention the 2 large pinches of saffron ($$)? I dunno about that (for me at least).


How to Make The Best Chicken Stock

@ Daniel - You put your aromatics in at the beginnings. thats fine for a 1 1/2 hr cook time. I make 6 qts of stock at time and takes 4-5 hrs. Ive heard that you should put the aromatics in for the last 60-90 mins. After an hour vegetables get an over cooked taste. This seems to concur with the way you make veg stock since every recipe I've read doesn't go beyond 90 min at most.

I know your stock recipe only takes 90 min so in this case its moot, but your thoughts on adding them in at the end on a long cook ?

also i use follow this ratio for my stock :

Basic Stock ratio is 3:2 lbs water to bones. i.e. 1 gal water (8.3 lbs) to 5.5lbs bones/parts

Mirepoix for this is about (20%) total weight of bones and water

Think of it as 3:2:1 ratio (by weight)
water : bones : total vegetables

Basic Chicken Stock

@ Daniel - You put your aromatics in at the beginnings. thats fine for a 1 1/2 hr cook time. I make 6 qts of stock at time and takes 4-5 hrs. Ive heard that you should put the aromatics in for the last 60-90 mins. After an hour vegetables get an over cooked taste. This seems to concur with the way you make veg stock since every recipe I've read doesn't go beyond 90 min at most.

I know your stock recipe only takes 90 min so in this case its moot, but your thoughts on adding them in at the end on a long cook ?

also i use follow this ratio for my stock :

Basic Stock ratio is 3:2 lbs water to bones. i.e. 1 gal water (8.3 lbs) to 5.5lbs bones/parts

Mirepoix for this is about (20%) total weight of bones and water

Think of it as 3:2:1 ratio (by weight)
water : bones : total vegetables

Slow Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata

Im having trouble finding the reason for transferring everything from dutch oven to the slow cooker. Using the dutch oven will accomplish the same thing by just putting it in a 300* oven?

Basic Chicken Stock

2 packets unflavored gelatin ?

Chicken feet!!

The Best Fresh Tomato Sauce

Wow! That is labor intensive for a tomato sauce. I like the tomato paste reduction, but with the way most oven racks tilt down as you pull them out I see high potential sauce spillage trying to get those sheet pans on and pushing them back in the oven - even if they aren't filled all the way as mentioned. That's the only hassle I see with this.
Not to mention if I have to do more than one round of the paste/reduction step.
A lot if work, but I definitely see the method to the madness.

The Best Barbecue Chicken

This recipe looks good, but why oh why, must "The Best" be continually used when titling recipes. Best means better than all others and this, like every Best ______, simply is not. It may good, great, excellent,or a favorite but its not..... the best! It just building it up to be a let down when someone makes it and doesn't think it is. Somewhat make the recipe dis credible. I think Cooks Illustrated started this.

The Best Barbecue Chicken

This recipe looks good, but why oh why, must "The Best" be continually used when titling recipes. Best means better than all others and this, like every Best ______, simply is not. It may good, great, excellent,or a favorite but its not..... the best! It just building it up to be a let down when someone makes it and doesn't think it is. Somewhat make the recipe dis credible. I think Cooks Illustrated started this.

From the Archives: The Best Barbecue Chicken

This recipe looks good, but why oh why, must "The Best" be continually used when titling recipes. Best means better than all others and this, like every Best ______, simply is not. It may good, great, excellent,or a favorite but its not..... the best! It just building it up to be a let down when someone makes it and doesn't think it is. Somewhat make the recipe dis credible. I think Cooks Illustrated started this.

How to Grill a T-Bone Steak

@ Joshua - on the reverse sear, how long did it take to get up to temp of 115* before you seared it?

How to Grill a T-Bone Steak

@ Joshua -
What are your thoughts on blotting the steak dry after the salt before you stick it on the grill to achieve a better sear?

The weber thermometer? You were wanting to just give us an idea that the temp was up there. I have never seen one of the included thermometers come with in 75* of being accurate. Just curious.

I too agree on cut choices. I'll take a good skirt over rib eye or t-bone for the price. Although Fresh market charges 11.99/lb so not so cheap anymore. I started buying them when they were 7.99/lb.

Nice article. Also enjoy the Meatwave.

Tar and Roses

I just came back from the LA and had one of the best dinning experiences in recent memory at Tar and Roses in Santa Monica. I'm very surprised that there is nothing about it on SE. I tried a searching for it but nothing came up. They have been open for over a year. Has anyone been there?

http://tarandroses.com/

Sweet Pea Crostini

This Sweet Pea Crostini is a low-stress, simple dish. Simply sautéed sweet peas (fresh if you can find them, but frozen works too) and diced onion are simmered with white wine, seasoned with a bit of spicy red chili flakes, then buzzed in the blender. It's a fresh, springy spread that you can dollop atop oven-crisped rounds of baguette with shaved Parmesan and mint or basil leaves. More

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More