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The Food Lab: How to Make the Best Light and Fluffy Pancakes

Won't be home this weekend so I have to wait a whole 'nother week to try this out. Can't wait! @Moosefight - browned butter, I'm definitely trying that. Should add a bit of butterscotch notes to the pancakes. Also, the batter might be a touch thicker because you'll be cooking out a lot of the water in the butter.

Knife Skills: How to Cut a Whole Beef Strip Loin Into Steaks

Why is a single pull stroke OK, but a single push stroke unacceptable? Seems to be two sides of the same coin.

How to Make Your Ice Cream as Dense, Rich, and Chewy as a New England Scoop Shop's

Hey Chef, What Can I Do With Sumac?

I've made a spice mix of sumac, Szechuan peppercorns, ground cumin and salt. Great on chicken, pork, etc...

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

Definitely making this. Question re chicken skins - any reason you are removing skins after cooking? I know for many recipes it's a flavor issue, but was wondering if that would make a significant difference here.

If you remove the skin before pressure-cooking, they can be used to make schmaltz and/or crispy skins by layering between two baking sheets (your trick!).

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

Nice - though I'm usually good with the stock because I go on a chicken stock making binge every 6 months or so and freeze a whole bunch. Sometimes, though, it's gelly as hell, and sometimes not.

One question - I've seen some pan seared chicken techniques lately (CI, I think) recommending starting in a cold pan skin side down, so the fat renders better. What do you think?

Love XLB? Time to Make Sheng Jian Bao (Pan-Fried Pork Soup Dumplings)

I've made traditional potstickers using commercial round dumpling wrappers from an Asian market (Marquis brand, I think). I did try to go a bit "soup dumpling" by making some stock, adding a bunch of gelatin, chilling, cubing and mixing it in with the meat mixture. Very tasty, STEAMS great. But I've found that when pan frying, the gelatin melts out somewhat, and creates HOLY HELL in the saute pan. It sizzle, it pops, it burns your arms, it winds up all over the floor.

Still delicious, though.

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

mangledbabyduckchos.
Nuff said.

Do the Hokey Pokey: How to Make Chocolate-Coated Honeycomb Candy

@baker, show me the honey or honeycomb in the recipe. There is NO honey flavor. Are you trolling or serious?

Do the Hokey Pokey: How to Make Chocolate-Coated Honeycomb Candy

Most of the recipes originating from the Buffalo area include a bit of vinegar - presumably to really activate the baking soda. Did you consider using it?

Also, I've made sponge candy a few times, and the biggest mystery to me is how the candy sold in Buffalo is in nice, tidy squares. I've tried cutting with a sharp knife, a serrated knife, when it's still hot, etc... - and I still end up with shards. Which is OK, but if you have any suggestions for a clean cut, it would be appreciated!

Do the Hokey Pokey: How to Make Chocolate-Coated Honeycomb Candy

@bakerfaker; this has nothing to do with honey or honeycomb.

How to Make Stir-Fried Beef With Chinese Broccoli

Gai Lan is far more tasty in "beef with broccoli" than Western broccoli. Western broccoli has a bit too much "brassica" odor that I feel overwhelms the other flavors. And it's texture doesn't hold up well.

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

@vegan - I have a trick for keeping the bottom crust very crispy. I melt white chocolate, and brush a thin layer across the bottom crust. Pop into the fridge to set up, then fill. It creates a moisture barrier so fruit juices don't soak through.

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

3.14.15 - comes around only once a century!
I used to have issues with your original vodka recipe - the dough was so soft it would fall apart as I transferred to the pie plate. Solved that by cutting back on the liquid a bit.

I now use your improved method, but still sneak in about 1/3 liquid in vodka form. I'm routinely told "this is the best crust I've ever had."

The only way this can be improved is if the commercial frozen pie crust folks adopt your method. It's remarkable to me how awful those are.

Why the Knish Became New York's Miss Congeniality

@Makanmata - with you with that 100%. As Jim Leff noted, Gabila's just aren't good. And while Yonah Schimmel's ARE good, they can still feel like gut bombs. Delicious, but heavy (and big). A lighter, smaller "great" knish might have taken off, but try finding one!

The Vegan Experience: How to Make a Vietnamese Noodle Salad That Eats Like a Meal

I love yuba, especially the dim sum where the pork filling is wrapped in yuba. Great idea!

How to Make Salted Dulce de Leche Brownies

Egads, I have to make this.

Step Aside, Old Chili Powder: How to Prepare Whole Dried Chilies for the Best Powder and Puree

I just made chili for the Super Bowl, and as usual, forgot to toast the chiles before rehydrating. Ugh.

How to Eat Falls Church, VA: The DC Area's Southeast Asian Food Mecca

My sister-in-law lives in Falls Church. It's the Mecca for just about all cuisines. Salvadorean, Peruvian, Asian, Indian, Middle Eastern, it goes on and on. The place is insane.

Inside New York's Cult of the Bialy

Now where can you still get an onion board or pletzel?

Traditional French Cassoulet

Made this for Christmas Eve dinner (Jewish version - Asian food tomorrow!). It was delicious, but a bit too salty. Next time, I think I'll rinse/soak the salt pork a bit. The beans didn't taste oversalted after overnight soak, so I'd leave that as is. Also, mine did not crust deeply, so I move it to bottom of oven and turned on the broiler. This did the trick, and I was able to flip the crust a few times.

The Real Deal With White Chocolate, Dessert's Delicious Underdog

Thanks - great info. I use white chocolate to coat the bottom crust on fruit pies; it seals it from the juices. My biggest problem is that white chocolate seems so much more temperamental than dark chocolate. It seizes when heated even a smidge too high, and it starts solidifying too quickly while I'm spreading it along the pie dough. Maybe one of the better brands will help.

A Cookie a Day: The Best Chocolate Chip Cookies

These ARE the best CC cookies I've ever made. One note based on my experience - if you are using a high cocoa % chocolate (I generally have bittersweet in blocks, which I flake off and chunk), ease up on the amount of chocolate a bit. The cookies can be a little too intense.

Gift Guide Spotlight: Gifts for the Geek Cook

Kitchen Blowtorch: get a Searzall

The Food Lab: The Best Way to Temper Chocolate

Sous vide water safety tip: seal chocolate in an overlength bag you can snip and reseal. Fold over the extra length and place in a second bag. Seal. Now when you're ready, slice off the top of the wet bag and pull out the perfectly dry one.

Good Pizza near Fairmont Hotel SF

Hi. I'm going to need to ensliceafy about 70 hungry sommeliers prior to the main dinner of a wine event at the Fairmont in San Francisco.

It's to tide them over till later, but I'd like to get them something pretty good and relatively close. Delivery would be a plus. Probably 20 pies.

Any ideas?

Sort Searches?

Is there a way to sort searches? Specifically, I generally want to sort by date (when I remember an article from more or less recently but can't find it). Can't seem to do it, and I wind up going through page after page browsing search results.

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