John Levon

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Gyudon (Beef and Rice Bowl) Is Japan's Most Foolproof Dish

Delicious, made mostly as suggested except didn't have the exact right kinds of condiments. Also added a couple of confit egg yolks, yum!

For the Crispiest Chicken (and Turkey) Skin, Grab the Baking Powder

Or what I wanted to sous vide the chicken? Is there a way to do something similar?

How to Make Light and Tender Potato Gnocchi

Followed this guide several times with good results; last time - disaster! The mix just didn't come together, and stayed very wet. I had to put so much flour in (at least 3x the amount here) that my test gnoccho (?) was inedibly dense. No idea what went wrong!

The Food Lab: Slow-Roasted Boneless Leg of Lamb With Garlic and Rosemary

Good flavour from this (i.e. a pretty great recipe for the quality lamb we had), but I'm always baffled by the pictures from such slow-roast recipes... in Kenji's photo, it's pink from edge to edge. I don't understand how this is possible outside of a sous-vide scenario. For any reasonably sized joint I *always* get a good section of grey outside of the pink. I don't get how an even cook is in any way possible...

Also, such boneless joints "spring open" every time and get very tricky to carve as a result. How can you avoid this?

Crisp and Chewy Thai Fried Chive Cakes (Kanom Gui Chai)

Good texture experience but distinctly underwhelmed by the flavour. Didn't really taste of much to me... I don't really see the point.

Pan-Roasted Chicken With Vegetables and Dijon Jus

Very nice and super-crispy skin for once!

Two thoughts - you must have tiny potatoes if they're tender after 10 minutes from cold; it took mine 21 minutes and I had to fish out the carrots.

Also I'd be inclined to do the sauce ahead of time and reduce it or thicken otherwise to turn it into a proper gravy...

Easy Tomato and Smoked Feta Tart

Very tasty, but it came out with too much mustard (and I'm a fan). Is UK wholegrain mustard stronger?? I'd cut in half.

Also, still a little too much liquid, but that's probably because I can't get decent beefsteak tomatoes at any time... would leave to salt for another 15 minutes next time.

How to Make Light and Tender Potato Gnocchi

Good recipe. Followed as written pretty much, with a couple of differences:

- my big potatoes took a good 90 minutes to bake through

- if you don't have royalty coming round, instead of scooping potato out of the skins, it's much easier to quarter them and rice the unskinned quarters (skin side up). You might get a skin fleck or two, but it's not a big deal
- thought a 1% salt water was underseasoning a little, maybe would do 1.5%
- I needed to cook them for longer than suggested to get the raw flour out, maybe 2 1/2 minutes

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi)

Good trick with the aubergine - will borrow - but this waaay too vinegary for us.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

This is good, but I don't get how your paste above is the right colour: the turmeric is totally blasted by the coriander stalks, so I got a lurid green paste. I should have corrected with some Sriracha or something, but it was fine apart from the hideous colour. Where is it coming from in your recipe?

The Food Lab: How to Prepare Green Spring Produce

| "blanching more than one pea at a time"

Ha ha :)

The Best Chili Ever

Beans didn't soften: definitely pay attention to the comments about vinegar! 30 minutes picking out rock hard beans...

Light and Tender Potato Gnocchi With Sage-Butter Sauce

No salt in the dough? The one time I tried this, the gnocchi were really horribly bland. Are you attempting to counteract this with the "very well salted" cooking water? How much for example?

Scallops With Spicy Quinoa, Kale, and Pistachios

Agreed, there is not enough liquid in this recipe to cook the quinoa sufficiently. I'd probably double.

Also, *way* too much lemon.

Video: How to Poach Eggs, the Foolproof Method (Really!)

Unless you need some kind of special strainer, I think it's fine enough... Re egg freshness - they were clearly fresh enough to just do with the standard method. I don't have a nearby farm so can't really get fresher than what the shops have...

Foolproof 2-Minute Hollandaise

First time this worked great. Next two times (today) - total failure. I think I let my butter cool too much. So this is definitely not "foolproof".

Video: How to Poach Eggs, the Foolproof Method (Really!)

Tried again. Still doesn't work. Forget the strainer (it just means you lose most of the white) and stick to the normal method.

Perfect Prime Rib With Red Wine Jus

At least in my oven, 10 minutes was no longer near enough to get any kind of crust. Think you need a very good oven for this to work. The meat was also rather bland I thought :(

Skillet Pearled Couscous with Tomatoes, Feta, and Spinach

Very tasty. I added caramelized onions, crispy serrano ham, and toasted pine nuts to turn this into the kind of main meal we eat. I didn't need so much stock to cook the cous cous, so had to drain some.

The Food Lab Redux: How to Make Orange and Sesame Chicken at Home

@Timberbt Fuschia Dunlop uses potato flour all over the place in Every Grain of Rice, even suggesting it in preference to cornflour.

Video: How to Poach Eggs, the Foolproof Method (Really!)

grumble, why would you use the word "foolproof" ? There's always a fool like me who can find a way... still 0/3 with this method!

Tacos de Camarones al Mojo de Ajo (Sautéed Shrimp Tacos)

Nice, but yes, coriander, not parsley. Also, there's no way sliced onions would soften in 1 minute, so I kept it going for a few until they were.

Lamb Sausage with Pea Purée and Pea Sprouts

This tastes great, but in our house, one sausage would not be considered "dinner". A light lunch perhaps :)