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Learned a lot here. Thanks!
Any quick recommendations on storage? i.e. blocks vs magnetic strips vs ???
What about a steel, is there much difference in them?
I'm excited for the knife guide, as I've been reading up on them lately.
Will it cover how to find a "beginer's professional" knife? I am finding it hard to find knife recommendations for people in my spot. I've been using a victorinox for 3-4 years and have loved it, but haven't used anything better. Most knife buying advice seems geared at people who wouldn't want a "real" chef knife (i.e. victorinox is a good choice for them) or people who already use a good knife (in which case the advice is to buy one that fits you well, which could be any number of brands/styles/etc).
My issue is, I don't know what a good knife is supposed to feel like. If I went to the store now and tried a few I'd probably get one that feels most like the victorinox because that's what I'm used to.
Chefs make it sound like good knives are like high end cars. You can get the lexus or mercedes or porche, and all are great, but they all fit different people with different wants/needs. A person who only has ever driven a 10 year old taurus would be hard pressed to pick the car that fits them the best, but someone who's driven an acura might have a better idea what they are looking for & like/don't like. They might enjoy the lexus just fine but for the money maybe a porche was more suiting. Will the guide cover how to pick a knife in the acura range?
I picked up those baking sheets/racks & the mixing bowls from your thanksgiving gear guide. Man do I love them. I had no idea how handy those bowls would be. I've used them over a dozen times already and am almost tempted to buy another set.
The baking sheets are amazing too. Certainly better than the 20+ year old ones I got from my mom. With how reasonably they are priced I'm thinking about chucking my other sheets and replacing them with more of these. The size/sturdyness & high edge make them great. Those racks fit perfectly as well, which was far from the case with the ones I was using.
If you were going to make these before hand, how long would they keep in the fridge before cooking?
What time/temp would you sous vide the green beans at?
Does anyone have a good baking sheet/rack combo for Spatchcocking?
My current ones are flimsy and smaller and I don't see them fitting even a 10 pound bird very well.
Would the 165 degree eggs be a good choice for deviled eggs?
How do the heating elements compare? Are the two able to get to the same temp in roughly the same amount of time?
Have you done a food lab look at french toast? I know Alton recommends leaving the bread out the night before. ATK I believe it was said better results come from toasting it in the morning first, and Modernist Cuisine (of course) uses a vacuum chamber to pull the custard into the bread (which is made from milk cooked sous vide with chorizo)
No Food Lab tot variation to take things up another notch?
The best I've had lately has been the food lab Juicy Lucys, though the smashed burgers from there are also good (and so easy).
Added to the above, I suppose what I'm wondering is if the al dente texture you are likely going for is dependent on the soak time (or volume or whatever) or the cook time, or both, or neither.
Using the soak then throw into the sauce method, is the cooking time the same as you would normally do? i.e. if you would normally cook the pasta for 8 minutes in water, would you just let it heat with your sauce for 8 minutes?
With lasagna, why don't the noodles over cook when being cooked for 40+ minutes?
Never tried Shake Shake.
Is there anything in the selection of the foie gras someone who never cooks with it should know? It looks like you can find already cut slices that are about 2 oz each (sometimes frozen) which look like they would work. I would assume grade doesn't matter in this case since you didn't mention it.
For a novice cook, is there any issues may come up with buying a full lobe for the torchon you posted and then just cutting off a bit of it for this?
I was just telling a friend a few days ago about how much I would love to hear Kenji & Alton sit down and talk Thanksgiving. Please tell me there is more to this video and it will be made available.
I have tried making mashed potatoes three times using methods like the one from your article, and those of Modernist Cuisine/Heston Blumenthal. I go for the super creamy kind. The problem I have is that they always end up a little grainy, almost like grits to some extent. I'm not sure if this is normal or not, or if it's caused by over cooking/under cooking/starch/etc. The last time was a bit better after cooking the potatoes SV like Heston recommends then boiling them for longer than I normally would but they were still a bit grainy.
Is there a reason the meat in either pho recipe isn't browned first? It seems like every time I'm cooking beef in a large pot the recipe always says to sear it first.
Modernist Cuisine at Home has a korean fried chicken recipe in which they use a 50/50 combination of Wondra and potato starch, the recipe mentions that Wondra is "pre-hydrated." Does that or the potato starch have any impact on gluten development?
Did you try the consume method Heston recommends? Where you freeze it then let it thaw in the fridge in cheesecloth and as it drains it comes out clear?
Is there any reason not to do the broth in a pressure cooker? I've been doing my stocks like this (Heston & others first turned me on to it) and love the end result. I know times would have to be adjusted but can you think of any other concerns?
I've heard a lot of people talk about using MSG, but I can't say I ever remember seeing it in the store. Is it easy to find? Does it go by another name or something?
Kenji, when you talk about improving this by double frying, do you mean like with french fries where you do it at a lower temp to par cook and then a higher temp? What about cooking the breasts SV before hand and then frying at a really high temp just long enough to form the crust?
I might try this with the brine Thomas Keller uses in Ad Hoc at home. That one is delicious for fried chicken.
I just recently discovered how good salmon skin can be. But sometimes I still eat it without since my salmon always has scales and the process of removing them at home is messy and takes a bit of time. Any tips there?
Also, when I cook salmon with the skin in a pan I almost always have the problem where the outside edges are cooked but there is a 'bubble' in the middle that doesn't get cooked. I always thought this might be because I use much larger pieces than they usually do in restaurants. Can you really just press it with a spatula and fix this? (After years of awesome burgers pressing on anything with a spatula like that seems so counter intuitive)
Watching it with friends and trying Kenji's new wing frying recipe.
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