Hey guys and gals, i wanted to do a sous vide porchetta for thanksgiving and was wondering if heavy duty freezer bags would suffice to sous vide the rolled up pork belly. I was going to cut it until segments that would fit the bags. Since it requires 36 hours of cooking time, i wasn't sure if it would be okay or not.
My department is having a brunch spread potluck tomorrow and i wanted to make buttermilk waffles and red velvet waffles. Most waffle batters use whipped egg whites that are folded in at the end. I'm wondering if anything would happen to the batter overnight after i fold in the egg whites, will it separate? will it lose its airiness?
I understand there are many bbq purists out there that do not believe in inducing a smoke ring with Morton's Tender Quick. It may be cheating but i just really want a nice smoke ring. Problem is i'm not sure which steps to take.
I've heard of lightly dusting your brisket and letting it set for an hour before you rinse it completely off and smoke. I thought about adding just a tad bit of tender quick to my rub that i use. Problem with that is I like to rub my brisket and let it set overnight for at least 12 hours until i smoke it. If i do that with some tender quick in it, it will most likely cure it completely turning it into corned beef. Anyone have recommendations on what steps to take?
I'm planning on baking an avocado cake for my girlfriend, but i have no idea what syrup i can use for my cake. I havent decided if i want to do a chocolate cake or vanilla cake with avocado butter cream, but i feel like vanilla gives me more options for syrups. I've seen lime syrup, even a simple syrup wouldn't be bad. What about for chocolate though?
What is everyone's take on how to smoke a brisket? My perfect brisket is infused with nice smoke, moist and tender with the perfect amount of fat. I always believed you should smoke a brisket at 215-225 until it hits 165. Wrap with foil and continue until it hits 195. Then you place it in the cooler with towels over it and let it rest for 2-3 hours. Are there any ways to curb out a couple of hours? maybe use the oven? flash boil it?
I'm planning on having a pizza making get together this weekend where we can just make whatever type of pizza we want. I need some help! I was thinking of making like a kimchi pork belly pizza and a spam musubi pizza. How do you think i should go about with doing this?
I was thinking for the kimchi pork belly mixture, i could make a gochujang sauce and top it with kimchi and pork belly. For the Spam musubi, maybe a bechamel sauce topped with spam sauteed in soy sauce + sugar mixture and some furikake? any ideas?
I recently bought a small tub of white miso since i wanted to make some miso butter. What other uses are there that i can use the miso for?
Sweet & Salty combination at it's best.
I'm planning on smoking a whole untrimmed brisket in my vertical smoker but anyone who owns a vertical smoker knows that fitting a whole brisket in a normal vertical smoker wont happen. I don't want to separate the point and the flat, so how can i best arrange the brisket to fit in my smoker while also allowing all sides to get contact with smoke? will i have to fold it over itself? Also, should the fat side be up or down? i was thinkin down because the source of heat is at the very bottom, so it would protect the meat from over drying.
I'm planning on cooking a nice dinner for my boo, her brother, and his girlfriend. I plan on sous vide'ing the steaks, but i need some help with the sides. I sort of want to stray away from the norm and go towards something different. I normally do some sort of starch and vegetable like asparagus and potatoes but are there other sides that would go well with steaks? If i have to, i will resort to the traditional sides (mac and cheese, mashed potatoe, creamed spinach, etc). Maybe brussel sprouts and a puree??
Dallas, TX doesn't really have a huge dry aged steak scene, since it's more common near the east side, but i did notice that my local whole foods has 21 day aged ribeyes and new york strips available. They actually have the controlled room where i saw huge racks of ribeyes aging away. My question is if anyone has every purchased the beef there? For 23/lb, it beats the prices of high end steakhouses for sure. I normally get my steaks and meat from my trust butcher shop, but they unfortunately do not dry aged their steaks.
I want to cook a nice seafood dinner for my boo since she's not allowed to eat "turf" meat for lent. She loves scallops so i figured a nice seared sea scallop entree would be nice... question is with what?!?! i thought about paring it with a cauliflower puree and sauteed spinach with beurre blanc over the scallops??? any more ideas??? for dessert i want to do a bananas foster!
I have some dark rum that i want to put into use so i figured i could make a bananas foster, but i have a few questions with flambeing. Can flambe-ing be done on an electric stove? will i have to ignite with a match instead of tilting the pan? does the rum have to be room temperature or can it be straight from the freezer?
Anyone who's ever eaten the "crispy salted porkchops" or "fried crispy porkchops" or in general anything deep fried pork at a chinese restaurant has tasted the wonderful salt mixture that they season the pork with. Sometimes the porkchops are covered with the salt mixture with some onions/green onion.
What is in this mixture?? it's not just salt and pepper. Has anyone tried to recreate this? Cause i can honestly sprinkle it over anything i fry.
we're having a potluck this friday with the theme being comfort/soul food. I'm in charge of dessert but i have no idea what to make. There's going to be around 15 people and i was maybe thinking of creme brulee or a cheesecake. I dont have 15 individual ramekins but i do have a really huge one, maybe 12 inches in diameter. Would that be enough? Any other ideas? I want to avoid desserts that are best served warm.
I want to spice up my lunch by making cool "lean cuisine" style lunches. I'm not talking about being light with the calories, but just the concept. Thing's that wont really lose quality by microwaving. any ideas? i've done some penne pasta dishes, making sure the pasta isn't cooked so that i can finish it in the microwave with the steam, but i want to deviate from that and go out of bounds. Any ideas?
i have some extra rosemary i wanna use up. anyone know any dessert recipes? maybe an ice cream? cookies?? cake?
I love avocado. I always get avocado smoothies with tapioca whenever i go to those Boba places. I want to make my own avocado ice cream and i'm in need of a great recipe. It seems like every online recipe requires no egg yolks, just avocado, lemon juice, heavy cream, milk, and sugar. Is there a recipe that actually uses a custard base? I love rich, creamy ice cream
Ultra-crisp fried chicken wings with an eggshell-thin crust that crackles and crunches. The key ingredient is a bit of vodka mixed into the thin batter.
[Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of...
Pull-apart tender meat and ultra-crisp skin. It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Roast turkey with an easy gravy to boot. This is the recipe for you if you bake your stuffing outside the bird and you don't want to bother with any fancy butchering.
The ice cream base is a simple one, peanut butter with a hefty enough dose of vanilla to simulate nougat.
Use grade B maple syrup if you can; it has a more pronounced flavor that stands up to ice cream all the more. Serve this with warm pears (poached, caramelized, or in cobbler) and some toasted pecans.
This is a sweet potato dessert that won't get mistaken for pumpkin. We used almost a pound, lightly caramelizing it in butter first for good measure. We went light on the spices—just enough to enhance the potato's inherent spicy qualities without turning it into pie. But this isn't tame stuff—just ask the bourbon, a sweet potato's best friend. We added it after cooking the custard so its alcohol would remain in the ice cream, contributing to a fantastically creamy texture and a kick strong enough to remind those nosy relatives who's boss.
The taste was even better than its good looks. The meat had the exact salty, spicy, smoky flavor you'd expect from a good pastrami, and eating it hot off the smoker was an incredible treat. (Now you understand why I was making that beer mustard earlier this week.)
This is my new favorite expression of the chocolate and peanut butter combination. The chocolate layer, which is not quite a ganache but not quite a pudding, complements the light, airy peanut butter mousse perfectly. The graham cracker crust provides a crunchy contrast, and the whole thing feels very adult. Or maybe, more accurately: adult, with a nod to childhood.
While the big, beefy steaks and cellared Brunellos are some of Tuscany's flashier offerings, the region is also home to a homier dish, Ribollita, a filling bowl of minestrone thickened with day-old bread. When Nancy Silverton decided to adapt this wintry soup for The Mozza Cookbook she looked to the restaurant Da Delfina, where they do ribollita a little different, transforming it from soup to a crunchy soup-based fritter.
Faith Durand, author of Not Your Mother's Casseroles has a pretty loose definition when it comes to defining the word "casserole." She basically says that any baked dish falls into the category. Using this definition, all sorts of desserts fall under the casserole category, including these insanely delicious Salted Caramel and Walnut Slices. While I'm not totally sold on these crazy rich chocolate-caramel-coconut-walnut cookies as a casserole, I sure am glad that Durand shared the recipe.
Note: I prefer using Carnaroli rice for its slight longer grains and firmer texture. Feel free to use any risotto-style rice like Arborio or Vailone Nano....
Sometimes it's fun to revisit an old classic, especially one that you haven't cooked for years and years. That's basically the story of pork scaloppine and me. Surely, the quick sauce of capers, lemon, and garlic would make anything taste good, but I was genuinely surprised how quickly and easily this recipe from David Tanis's The Heart of the Artichoke came together.
I love this smoky, spicy, chunk guacamole, especially with warm black beans on corn tortillas.
Fall marks the beginning of slow cooker season. Did you know that in addition to soup, chili, and stew, your slow cooker can also be used to make delicious preserves, like this apple butter?
There's nothing new about chicken and waffles. But this version of the Southern classic adds additional savory elements to the waffle with fresh herbs, and lightens up the chicken by simply roasting it with salt, pepper and lemon juice. Although the traditional fried version of this dish is always a hit, this spin on the classic is a way to end your weekend feeling a little happier with your waistline, but still satisfied. Serve with a green salad and cold white wine.
Some churro recipes are made as simply as mixing flour and water, but I prefer more texture and richness, so these are made with eggs and milk. I also don't like to rely solely on the cinnamon-sugar coating for flavor on the outside, so I've added cinnamon, nutmeg, and vanilla to the dough. Churros are often eaten with a cup of chocolate and in some countries, with a dip of dulce de leche; here I make an accompaniment that melds both flavors.
This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast). For best results, use a dry-aged,...
Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] My appetite for large pieces of meat seems to increase with the colder weather....
A chewy chocolate chip cookie with dark chocolate and white chocolate chunks.
Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking.
Ferran Adrià's roasted chicken is a take on Catalan dish, pollo a l'ast, an herb and lemon rubbed bird, traditionally spit roasted. In this recipe he's made a poultry seasoning blend of dried thyme, rosemary, bay leaves and peppercorns, all ground together and rubbed into a chicken that's also seasoned with salt, lemon zest, and olive oil. This recipe uses a high heat method of cooking, flipping the chicken midway through.
It was time to eat some smoked fish. I don't know why I've been avoiding it for so long, but after finding this recipe in Jamie Oliver's Jamie at Home, I knew I had a perfect place to start. He pairs the smoked salmon with some boiled potatoes, which may sound a little too simple, but the potatoes are actually given a whole lot of love.
Fast and filling, meatloaf can take its traditional place beside a vegetable and a starch, play second fiddle to any summer vegetable you like, or star in dinner-worthy sandwiches on the second day.