I use an electric oven. 500F max is as far as it goes. I place the 1/2" thick round stone near the top of the oven, ala America's Test Kitchen recommendation. I let the stone heat up for 30-40 minutes. I use the SE NY Style pizza recipe. The crust turns out amazingly good. But the center of the pies are always soft and mushy. I suspect a stone that's not hot enough. Any ideas pizza makers?
The edge crust turns out just fine but the center of the pizza(s) are soft -- cooked but not crisp. I use a 1/2" thick stone and preheat at 500F (as high as my oven goes) for about 1/2hr. Should I preheat the stone longer? Would using white corn meal help keep it crisper? Thanks.
Tired of always making strawberry shortcake. Any baking ideas?
Where is Seattle's best stocked deli meat counter?
Specifically looking a place that has imported mortadella and thuringer sized for sandwiches.
Ok, I usually boil it. Sometimes it comes out dry, any tips on a successful Irish Boil is appreciated.
I see that SE has nixed the "comments" function for the latest Campbell Soups sponsor recipe blog post. Bummer -- I thoroughly enjoyed reading them.
I found a local butcher who had unsmoked andouille sausage. What do you recommend? Just grilling it? Any ideas appreciated.
Tony returned to Paris lat night. Good show for pure foodies. But for anyone outisde the food trends and all the associated foodie gibberish -- they probably would have been bored. Rich people eating richer food. If only I had the money for half the stuff Tony indulges in . . .
I don't like sleeping outside on the ground or Disney land type vacations -- but I do love food. I'm trying to talk the family into a vacation in Chicago all based around the great food there. Has anyone done this before? Tips and ideas appreciated. It's just me, my wife and two teens.
I have a buddy who is crazy for his Foreman grill. He says I should buy one too. He likes it for the ease and quickness of grilling a t-bone. I have to laugh at him because there's so many ways to cook a t-bone and the Foreman grill would be dead last on my elitest-cooking-snobbery list. So the debate continues: Is the Foreman grill a serious kitchen tool?
I seem to remember having mashed potato fries once somewhere in Upstate NY. Am I imagining this? Has anyone ever made or had mashed potato fries?
And how does one qualify to become a Serious Eats Field Agent?
If you're not familiar with green chile cheeseburgers, this video from New Mexico's tourism site gives a nice introduction to the state's staple burger by bringing you into the kitchens of some of the best places to get them....
In case you missed it Sunday morning, AHT's own Nick "Beef Aficionado" Solares appeared in a segment of CBS Sunday Morning, in which he talked about sliders with Bobby Flay. The piece was pretty much Nick's awesome Guide to...