The technique described here is a dry brine. There's no need to use a wet brine if you're doing this - it has the same effect, more or less (arguably better since it doesn't dilute the flavor of the turkey with a bunch of added water, and also it's less messy).
Just made this - as some of the others commented, it came out extremely soupy. Which makes sense - there's 3 cups of liquid in there (stock, cream and pureed tomatoes) that only gets cooked for 3 minutes over low heat. I don't really understand how the sauce is supposed to come together with such little cooking time. Next time I'd put it in the oven with the top ajar for a half hour or more, maybe that will tighten it up.
This works great for boneless cuts, or cuts with an obvious bone structure, but what about whole chickens? I always have a hard time figuring out exactly where to probe. I've settled on the thickest part of the breast, near the front and near but not quite at the center (to avoid hitting the bone), but I can't really figure out the best place in the thigh. Recipes always say "the thickest part of the thigh" but I don't really know where that is on an intact bird. A diagram or video would be great to clarify.
Really interesting to hear the various points of view on braised chicken skin. I honestly didn't realize anyone liked it, though I do like Cantonese chicken feet which I suppose is somewhat similar. I'd probably use the approach of keeping the skin on top so that it gets crisp for this recipe. Great comments, and great looking recipe (other than the skin part).
I just don't understand braised skin-on chicken. Does anyone else find the fatty, rubbery skin incredibly unappealing? I just peel it off, leaving meat underneath that hasn't had direct contact with the braising liquid and so just tastes like poached chicken. In my world, chicken skin exists for the sole purpose of rendering and becoming shatteringly crisp when roasted, grilled or fried (oh, and also for keeping the chicken's innards in while it's alive, I suppose). Anyone else have trouble with braised skin-on chicken?
Kind of weird to have what's clearly a comparative review, but not describe any of the other products you tested this against. I understand that there are probably reasons for this (i.e. you have advertisers and you don't want to offend them), but it does make for a less-than-satisfying article.
My suggestion: if you can't reference the other products in the comparison, then don't do comparative reviews. It just leaves the reader unsatisfied. Review the product and explain its pros and cons without constantly referencing comparisons that you can't tell us about.
@tomk2, you can buy wireless probe thermometers that have two probes - one with a clip on it that goes in the grill to measure ambient temperature, and one that pokes into the meat for internal temperature. I have a Maverick version of this and it works great, much more accurate than the lid thermometers. The problem with just sticking a thermometer in the vent is (a) it takes the temp at the top where it tends to be hotter, and (b) it means you can't close your vent all the way if necessary.
Kenji, would love it if you did a series of BBQ sauce recipes - Carolina mustard, vinegar, etc. I've got my own but would love to see what you come up with.
Seems like this would probably work with a lot of amari. Would be fun to try a bunch of different ones and see what works best. I often use Cynar 70 with rye whiskey in cocktails, which creates a similar effect (though I use Carpano vermouth instead of triple sec - will have to give that a try).
@Recipe911, I think Kenji addressed that: "If you're adding pasta, just make sure not to add it until 10 to 15 minutes before the soup is done simmering."
Yes, cilantro tastes like soap to some people. But the comment saying "you lost me" because the recipe has cilantro is silly. Just leave it out, or substitute another herb you like better. No need to reject the recipe because it has one ingredient you don't like.
@Ananonnie, dang - you're right, gai yaang is Thai. Got confused there. But the flavors seem really, really similar.
Seems like a very similar marinade and cooking process to the one used in gai yaang (Vietnamese grilled chicken). Is this basically just pork gai yaang? Not that that's a bad thing, but I probably wouldn't serve both at a Vietnamese BBQ since they seem awfully similar.
@Brilly Ocean, that may be true if the blades are of equal quality. But it sounds like Daniel's tests indicated that the blades on all of the offset models he tried weren't up to snuff, and if you have to pick offset versus good blade, you're better off with the better blade.
@CiciC - Try using soft silken tofu instead of the egg. It tastes almost identical, and you can avoid all the issues inherent to eating raw eggs (which don't really bother me, but if it's going to be sitting around outside for a while then I can see why you might be a little more cautious).
@Rainbow Unicorn - I use less oil than Kenji recommends and it comes out fine. Just try decreasing the oil. At some point it won't work, but I agree that you don't really need a cup of oil. Also, try using fresher oil or a different kind of oil - if your oil has been in your cabinet for a while, for example, it might have gone a little rancid and will taste stronger than fresh oil.
The best part of watching that YouTube video is the Theme from Laverne & Shirley playing in the background during the omelette segment.
@PSFam I don't know, what's the "purpose" of a veggie platter? To me, it's to eat delicious food. I'd say this qualifies.
It sounds like you're implying that the veggie platter is meant only for vegetarians, which seems silly. Omnivores also eat vegetables. It's simple enough to include another dip that's vegetarian, if that's a concern.
I don't even really do much baking, and I love this series. It's really cool to have the Food Lab-type approach taken with baked goods. Great work.
Yeah, this seems like a situation where the dish just needs to be renamed. No good can come of continuing to use the existing name.
Dang, I don't like this result. Pie is about flavor and texture first, of course, but appearance is a close second - let's be honest, a big part of the allure of pie is that it's absolutely beautiful, especially one with a gorgeous lattice or other fancy top that's golden brown with bits of fruit juice peering out in a few places. A colorful, rustic ceramic dish just seems like the right place to display your prized pie. But I guess I'll be going back to glass now - the allure of a crisp and flaky bottom crust is too good to pass up...
@DarioK, grilling is most appropriate for oysters that aren't your favorite to eat raw (as Kenji notes is the case with the oysters he received). If the oyster is sublimely delicious raw, by all means eat it that way. But a lot of oysters aren't great raw - for example, Gulf oysters tend to be really big and plump but bland, and I think those oysters are much improved by grilling. I discovered this on a trip to New Orleans, where I was eating big-but-bland raw oysters at Felix's with a friend who doesn't do raw seafood. I tried one of his grilled oysters, and realized this was a far better use for these particular oysters.
@Rubymae - sure, but leaving an egg dish on the counter all night seems a bit risky, no? Especially if the middle is still runny - it'd be just at the right temp to grow some nasty bugs overnight.
"After I finished my slice, I covered the rest and left it out for breakfast."
OK, I'll bite. Why leave the leftovers out on the counter all night instead of putting them in the fridge?
Fun fact: add a slice of American to your kimchi jjigae for an authentically inauthentic Korean delight! (Korean friends tell me this is pretty common in Korea - all I know is it's delicious.)
I love beets but I hate dealing with them because of their tendency to stain absolutely everything in their vicinity (cutting board, clothes, hands, etc.). The solution: use golden or chioggia beets! All the flavor, none of the crazy red juice.