John Levon

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.

Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle

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 :)

Spicy Orecchiette With Tuna, Peas, and Lemon

Sounds deliciously simple!

Cilantro Fritters (Kothimbir Wadi)

Good flavours but I found these a bit dry...

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

Found this a bit too sweet ...

Perfect Pan Seared Pork Chops

"High heat" - my shallots just burned right up. Not sure how this could work?

Essentials: Spaghetti and Meatballs

Jamaican Beef Stew with Rice

Very nice. Steak sauce doesn't exist in the UK, so replaced with a mix of Worcester sauce and a bit of ketchup...

Dinner Tonight: Sweet Potato Salad with Caramelized Onions and Guajillo Chile Dressing

I don't know if there are typos, but this was pretty unpleasant. That's a LOT of oil (2.5 tbsp per portion) and you end up with really greasy, partially deep-fried, potato. Also, there's no way it was going to cook through in 10 minutes.

Flavour combo makes sense though...

Chinese Pepper Steak (Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce)

Far, far, too much sauce in this recipe. Washes away all the flavour of the tasty ingredients. Would halve or even third :/

Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce

Really tasty. I missed the 'meat mallet' bit, so was a bit confused about how to shape it, so ended up just rolling the tenderloin over once. Still worked fine. A bit of a shame that the crust gets damaged when removing the string, but never mind.

Also halved the recipe, so the oven part was only around 20 mins before hitting 62C.

Slow-Cooker Pork Paprikash

Tasty, but there's no way this would feed 6 people round our way. We finished a 2lb joint (inc fat layer) between the two of us no problem.

Would maybe add more paprika next time.

The Food Lab Turbo: Creamy Brussels Sprouts Lasagna

This looks amazing. Want to make now.

Fennel Sausage with Wrinkled Grapes and Grape Extract

Really simple but very effective. Will definitely make again.

The Food Lab: Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Made this tonight, really good, but even halving the recipe, seemed like a crazy amount of green beans, so I ended up using a 1/4...

can't rate recipes

Every time I try to rate a recipe (e.g. it never appears in the posted comment.

Firefox 17.0.1 on Linux - any ideas?

Reducing sauces

When I follow a recipe for a sauce it often talks about reducing by half (or whatever) to "thicken". But that *never* happens to me - it simply doesn't change in consistency at all until I have about only a tablespoon left in the pan.

For a while I'd just presumed it was me lazily using supermarket liquid stock (e.g.

but I recently made my own chicken stock, and that is pretty much the same (made from a roast chicken carcass).

Is there just a missing assumption here that the stock to use is heavy in gelatin? Or what?

Why don't supermarket stocks like the above thicken? Same goes for their beef.

I can always use a cornstarch slurry, but I'd like to understand why my experience doesn't match up with any of these recipes...

Thickening wine/stock sauces

Yet again I've followed a simple sauce reduction recipe (juniper berries, stock, wine, butter) and ended up with something that basically hasn't thickened at all. All these recipes read like the reducing step also thickens, but when it's just wine and stock, all that happens is I get less liquid - it stays the same consistency. The butter was supposed to thicken it, I suppose, but it didn't really seem to.

What can I be doing wrong?

The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video)

If you've only ever known mayonnaise in the form of the quivering jellyish stuff that comes in the jars with the blue lid, you're doing yourself a disservice. Like switching from briefs to boxers or walking to Mordor, trying homemade mayonnaise is the kind of thing that will forever change your life (or at the very least, your sandwiches). Today, we do it in 2 minutes or less, with a 100% success rate. More