@Kenji- I'm pretty sure from this post and previous grilling posts by you,that you are using a weber grill (genesis or summit,I can't tell). If I am correct that it is a weber,are you aware that you have your cast iron grates upside down (reversed)? You currently have it laid out with the triangular pointy side of the grates facing up. According to weber,you are suppose to grill on the other side (where the grates are flat). Since I flipped them,I am getting waaaaaaay better grill marks (I know,I know....grill marks,shmill marks).
I only recently learned this as I had my grates upside down like yours (assuming I am correct about you using a weber).
Great teriyaki post. And especially great posts lately,thanks!!!
@TerrenceDoyle- Nice work on the build and a very nice thing you did for your dad.
Please excuse my obnoxiousness,but I must address this issue as others have:
Brisket served "well done" @ 165-170?? I don't understand,even limited internet searches regarding smoking brisket show you to render fat and soften the meat,you must overcook it to 195ish-205ish range.
I think the look your dad gave you was more like "Oh,cute,you tried so hard but I don't have the heart to tell you how a brisket should have been cooked".
This is more like a Food52 article,rather than SE material.
C'mon man,you have Josh Bousel at your fingerprints. At least check with your own resources if you are going to ignore the internet.
@JoshBousel- Help this man's brisket pls!
Tahini is amazing for cold sesame noodles.
@MaxGood- Can you please accidentally drop a couple of "grillgrates" on Kenji's SF doorstep?
@MaxGood- What took you so long? I've been reading your work for years. Welcome to SE. They will love you here!
@Kenji- I'm loving your chicken kick. Nice pics too. I'm noticing you are sold on using skewers for your chicken method. Do you think the metal skewer changes the way it cooks since there is a hot metal rod inside the chicken? I've done it (almost weekly)without skewers since you brought the butterflied method to my attention,but since trying with skewers,I feel like it cooks differently and the temp at some point rises so rapidly that before you know it the temp jumped from 140 to 160 in no time. Human error or possibly the skewers?
Also,since you're using cast iron grates,have you given "grillgrates" a shot? I am very impressed by them.
For those that care,the BEST Labne is the Israeli Tnuva brand that can be found in many international markets as well as every kosher market.
Tnuva's flavor is light years better than the other middle eastern knock-offs that make it to the US.
@Vivat.Dan I was on that wp volunteer committee. The started off by stating that had no plans to support 8.1 and higher. What's the point of volunteering to support an old platform? I bailed on that committee and am hoping enough windows phone users bug them to promote its development.
@Kenji- I just salted myself in excitement.
HOLD YOUR LAUGHTER-
Any chance we can get a windows phone app?
@kenji- I didn't mean that I pre-salt and leave in a bag. I pre-salt and leave on a rack for a few days (to dry and let salt do its magic),then cook via sous vide. Since it's not in a bag,do you still believe the cured texture will prevail?
@Kenji- I've been using your pre-salting recommendation for steaks ever since your article about salting. For sous vide steaks,I've been salting them for a day or two on a rack in the fridge. Then I sous vide them,then I chill and freeze. The day I am ready to eat the steak,I sear it frozen over charcoal (or for thicker cuts,I let the bag sit in warm tap water,then sear on charcoal)
Does your pre-salting method (never between minutes .5 and 40) apply to cooking steaks sous vide?
@Kenji- Can it be used in a weber kettle with the coal insanely hot? I don't own the kettlepizza but was wondering if this over charcoal in my kettle with the lid on would produce results worth the splurge.Any idea?
Huge loss in food journalism. I followed Josh's work for the last decade or so. His work and influence will be missed immensly by all.
I tip my hat to the purest of purists,Josh Ozersky. R.I.P.
@DanielGritzer Nicely done. I am definately in the water and not runny polenta camp. Two questions I have regarding your testing:
1. I wondered if after pre-soaking the polenta for a few hours,would draining the water and rinsing off the polenta decrease it's starchy heaviness even further? (rather than use the same water it's been soaking in)
2. In terms of smooth/creamy polenta-have you tried smoothing out the cooked polenta with a stick blender? I'm hoping you'll save me the mess of finding out in my kitchen the hard way. lol
Sumac is amazing as a poultry or game rub mixed with a little paprika.
One of my favorite sumac applications though,is for a greek gyro style white sauce (labne mixed in a blender with sumac,lemon juice and a little olive oil creates a magically sour and tart sauce that goes great with almost anything).
You mentioned the mixture must rest,but you didn't mention how.Does it have to be refrigerated while it rests,or can it rest on the counter? Is there a difference in the final result?Did you test the rest without refrigeration? Please tell me you did.
Instead of seltzer,I used Dr. Brown's Cel-Ray soda which I had at home.It adds a nice sweetness with celery flavor that pairs beautifully with the soup,plus the carbonation makes it a huge bonus for the matzo ball's texture.
@JoshuaBousel- Nice post. You had me till "and for some of that liquid to retreat back into the meat—taking the flavors of the rub with it".
Didn't Kenji already prove none of those flavors other than salt are penetrating those meat fibers? Just sayin...
@Kenji- Which waffle iron has been your favorite? I can't tell which model you are showing in the pic. Any thoughts on a waffle iron? Form factor recommendation or anything you could suggest to look for in a waffle iron.Thx!
@Kenji- I've been on all my friends' cases about the need for a thermapen. When a friend recently asked me what I thought about the ThermoPop,I looked into it in detail.
The ThermoPop is much shorter (reach-wise) than the ThermaPen.Since the ThermaPen has a probe than folds out of the unit,you get an extra 7 inches of reach.The main reason I would not buy the ThermoPop is b/c I tend to cook at high heats very often in different environments as well (stovetop,oven,weber kettle,weber propane). If you are like me and enjoy some wrist hair,you will appreciate these 7 inches. I could not imagine cooking the way I do and having to be seven inches closer to the heat measuring temps on a skirt steak over 700degree coals with the mini-reach of the ThermoPop.No thanks.Perhaps a less heat intense cook (baker,pastry chef,etc.) would appreciate the ThermoPop. Just my .03
@North Cook- I'm w/you on the thermapen timing. Mine begins to read instantly,but doesn't settle at the final temperature reading for atleast 5-6 seconds. I've spoken with Thermaworks about it,had it calibrated and still performs the same way. That being said,I LOVE IT and use it every day.
@arbeck Thanks.I asked b/c I wasn't sure if that temperature was for the par cooking process and/or also for serving temperature.
@ Kenji- What would be the holding temperature for mashed vegetables in the sous-vide? i.e. what temperature should I hold these potatoes at (after they are sous-vide'd,roasted,mashed,and seasoned) till guest arrive? I want to make this ahead of time,leave it in a bag in the fridge so that I could just toss it into a water bath a couple of hours before guests arrive so I don't have to nurse it in a pot on the stove and I could just squeeze it out of the bag moments before plating.
I had a ton of these growing up in Brooklyn too. Some bad,some good,but mostly nostalgically good and bad at the same time. I always wanted a recipe like this. Great photos too.
@DanielGritzer Question for you-I use a japanese induction heating rice cooker. Do you think I could just pop the sushi rice in there,make the bechamel while that is cooking,and then combine the bechamel with the sushi rice once rice cooker is complete?
Can we talk about why fingers turn waxy and tingle from touching raw b-squash?
Now how'bout a tested recipe for roasted B-squash fries?