A high school kid who enjoys cooking lunch for himself whenever possible.
Misleading clickbait title. You can't possible call it 'stew' if it hasn't been cooked for at least 4.56 hours!
Quality post Kenji.
Sure but SeriousEats reaaallly wants you to click on those Amazon links and buy all these wonderful and unnecessary gadgets.
It's amazing how people can convince themselves to change their tastes based on perceived 'healthiness'. A mental game they play with themselves, I guess.
Civil and mechanical engineers in the US have it even weirder. Civil engineers often use tenths of a foot. We both use kip (kilo-pounds) and ksi (kilo-pounds per square inch). And don't forget mass in slugs and pound-mass...
Baking Steel would probably work fine. That big slab of steel will have a lot more thermal mass than the recommended aluminum baking sheet but lower thermal conductivity (but still much better than glass). Of course, if you don't preheat your oven long enough, the Steel could act as a heat sink and could slow the heat transfer to the bottom of the pie.
I'm guessing the reason he calls for an aluminum baking sheet is the low thermal mass (no need for extended preheat) plus high thermal conductivity. The Al pan will sort of act as a better sponge for heat than a glass pie pan. You don't really need that sponge to store energy though (read: be big). The Baking Steel was designed so that once the pizza has been placed on it, you're not really counting on any more air-->steel heat transfer, you're just using the energy already stored in the steel. This method counts on being able to sustain air-->Al heat transfer through the bake.
I'm with @SpicyGal on this one. It's like those charities that are so picky about what/how to donate things.
I wasn't sure if the first comment here was a joke or not. "Can I turn 2-ingredient biscuits into 20 ingredient biscuits?"
My favorite is the honey dipper in a puddle of honey on the cutting board.
Looks great Kenji, but I'm a vegan and allergic to gluten. What substitutions should I make? Only two of the ingredients would have to be changed, so I think this is a good recipe for GF/vegan conversion.
Also, my husband doesn't like biscuits, so I may change the recipe up a bit. If you have any suggestions, you'd be my hero Kenji!
Goldberg's Kosher Bagels in Timonium
Can I make this in the slow cooker?
Does it freeze well?
For some of us it's cheap beer or no beer. I'll take cheap beer over no beer any day of the week! I do enjoy Yuengling Black and Tan over their lager, though.
But none as cheap
We need chocolate T-T-T diagrams.
I'm not talking about "the earliest known recipe for a club sandwich". I'm talking about what we as a society accept as a club sandwich. Feel free to reread my previous comment as many times as you like; it doesn't matter to me.
"Some people think the turkey club sandwich is special because it has three slices of toasted white bread...In our minds the two things define the turkey club are the turkey and the mayonnaise."
That's like saying, "Some people think that squares are special rectangles because all four sides are equal in length, but in our minds the thing that defines a square is its four sides." - It's just wrong.
Didn't know it was just a Baltimore thing. I gotta give a shout out to the Snoball Stand in Woodstock, MD, though.
Aluminum would be a much better choice for a heat diffuser as it has far higher thermal conductivity than cast iron or the steels.
boneless skinless chicken breast- too easy to overcook
You just throw away the trimmed off ice cream right?
The new taste test format is unfortunate. It's not like I only read taste tests to inform me about what to buy. They used to be genuinely enjoyable to read - not so any more.
Barely mashed chickpeas with tons of garlic. I love the snappy texture of whole garbanzos.
Joyva chocolate-covered jelly rings