I do something very similar, including preferring yukon golds and cutting them in large pieces, but rather than bothering to boil a giant pot of water I just toss the potatoes in a pyrex bowl, cover with plastic wrap, then microwave until fully cooked-through. Then I toss them ROUGHLY (this is key, as you point out!) with olive oil, salt, and pepper, and roast at 450F until crispy.
The main benefit of your method looks to be the alkalinity of the water giving that diaphanous thin micro-fissures, resulting in an even more crispy crust... I wonder if tossing the raw potatoes with a little bit of baking soda dissolved in water before nuking would help?
@jebruns: I've eaten tons of jewish brisket in my day, and the sauce always seems to be very thin. But maybe that's just how my mom and grandmothers made it.
Have you tried dissolving gelatin in the braising liquid after cooking, to give it a more unctuous consistency that sticks to the meat rather than sliding off?
I just made this and added a couple drops of liquid smoke-- really woke it up even further.
I don't have a similarly poignant story to go with it, but I used to make a similarly fattening snack after school myself. I would toast a bagel very dark, then top it with cream cheese and a slice of american cheese, then brown the cheese with the broil setting on the toaster oven. Delicious!
(And so far, not deadly. Although I haven't had this in 20 years.)
Beautiful story, Megan.
I love that SE is doing articles like this.
@Edward: That's a really good question. He's recommending a standard half-sheet pan, like they use in commercial settings (restaurants). My guess is because he's used to using them.
I never questioned why they're aluminum-- maybe because they're intended for baking pastry and need quick heat conduction. For roasting, you'd think stainless steel would be better. They do sell steel ones:
@scalfin: Unless you mean BBQ brisket, that's generally braised not roasted. So, use a dutch oven.
I do all my roasts in a big skillet. Sear on the stovetop then toss in the oven. Works fine. I don't even use a rack, I usually cut up a couple onions and potatoes and use them to prop up the meat.
@cosmicmojo: Now that it's in the iTunes store, _any_ podcast app will be able to find it trivially. Every podcast app uses iTunes to search for and discover podcasts.
You're losing the way the vast majority of listeners discover podcasts by not listing in the iTunes store. I hope you did the calculus with libsyn and it's worth it for you guys.
Ed and Kenji, I would be happy to purchase the videos, but I won't pay to rent them for a limited time. Please offer that option. IMO, $15 is the right price.
For what it's worth, I strongly prefer the longer-format content, and don't feel the site's quality has dropped one bit-- exactly the opposite.
You've got a tough life, Kenji.
So I googled "horsebeans"... hopefully you weren't referring to Urban Dictionary's take!
@BostonAdam: So you actually had the aluminum version custom-made? Post some pics!
Again, this would make an _awesome_ article for Kenji and co.
@botdx: That's an interesting point. I couldn't find similar listings of thermal effusivity listing cast iron, carbon steel, and aluminum, so I'll take your word for it.
The materials science of cookware would make a fascinating food labs article for Kenji.
Yes, just imagine cooking on a pan with no channel or ridge on the sides. Would create an ENORMOUS mess, oil and juices just running everywhere. Probably workable outside on a grill, but not usable indoors.
@scott123: Steel actually isn't very fast at all. All those stainless-steel pans are either clad with aluminum in the middle all the way through or have an aluminum disk in the bottom. Steel by itself is a poor conductor of heat. Admittedly carbon steel is a much better conductor than stainless.
According to wikipedia, carbon steel is roughly equivalent to cast iron at ~50-55, while aluminum is ~250 watts/meter/kelvin. Stainless steel is ~20, so it's a much better insulator than cast iron.
Seasoning is really tough stuff, I wouldn't worry too much about scraping it off via mechanical action unless you're _trying_ to do that.
Am I the only one that actually said "Goddamn, Kenji" out loud when looking at those pictures?
Sous vide works great for steaks but you can't LEAVE them in the circulator after they come to temperature, as it impacts the texture-- they get mushy. That's all.
If you don't live in a big city, it's impossible to get dry aged prime steak without paying even more for mail order with dry ice.
Even if you do live in a big city, you can't get that steakhouse char (which I personally don't like, and agree Kenji's method is better) without a salamander at home.
Steakhouses are events, suitable for celebrations. There's nothing like sitting down in front of a giant piece of meat. They aren't intimidating, as many special-occasion restaurants are, with foreign names and pronunciations and weird preparations many people don't understand. It's just a great steak.
Interesting! I probably had my first Yonah Schimmel's knish around 1992 or so. So I never go to taste the good stuff.
So you're saying Yonah Schimmel's changed their recipe, switching from schmaltz to vegetable oil? I find that hard to believe, since when you go to the shop it's extremely clear they haven't changed the decor one bit in many, many decades.
I'm under 40 so to me, Yonah Schimmel's is the sisyphean ideal of the knish, but my dad tells stories about when he used to go down the shore when he was a little boy and buy knishes from carts, and he says they were much better.
You're opening tomorrow, and you forgot to link your website and list the address! Got to get your plugs in, man!
173 Morgan Ave
New York, NY 11206
Only a 37 minute subway ride for me... gonna stop by this weekend. Good luck!