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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.

Black Garlic From 'Bar Tartine'

How about sealing in food saver and sous vide?

How I Built a Barbecue Restaurant in Brooklyn: Changing the Menu and Considering Feedback

So strange that turkey legs at Disney World are such a big seller there are stories written about it, but they don't sell well in a restaurant.

The Quick and Dirty Guide to Brining Chicken or Turkey

I understand your point re adding flavorings to a brine. What about injecting? I plan to dry brine a smoked turkey, but was wondering if injecting with a maple syrup solution would add some flavor to the meat. And if so, would the solution still require salt or could I just go with aromatics?

For Extra Moist and Crisp Stuffing, Break Out the Slow Cooker

Will a few minutes on the low rack of the oven with the broiler on crisp up the op so it can go oven-to-table and still look appealing?

The Food Lab: How to Make an Herb Butter-Rubbed Spatchcocked Roast Turkey in Under 2 Hours

So, can I roast the thighs/legs per above on a baking sheet under which I simultaneously roast the skin from the sous vide breasts per your sous vide article?

The Food Lab: How to Cook Sous-Vide Turkey Breast With Extra-Crisp Skin

So how about weighing down the skin with a baking sheet on which you are roasting the thighs/legs/wings? Kill 2 birds with one stone, so to speak.

The Food Lab: Roasting Turkey? Throw Out Your Roasting Pan and Reach for Your Baking Stone

If you could solve the problem of leathery skin on smoked poultry...well, you would be a bust, be a bust, be a bust in the hall of fame.

Crème Brûlée Pie

Definitely will be making this for Thanksgiving; I plan to blind bake the crust, then sous-vide the filling and chill in the bag. Spread chilled into the pie crust and brulee.

The Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey

@Kenji

Great news re the sous vide lab. On the slim chance this will be helpful, I note the following:

1. Butchering - yes, I would plan to sous vide in parts. I've had a Food Saver for many years, and you have to be extra careful when sealing butchered poultry. Any bones with sharp edges (like where rib bones separate from backbone) can easily puncture the bags.
2. Food Saver makes a pleated 11" bag. It won't hold a whole bird, obviously, but it should easily accommodate even large breasts, thighs, etc....
3. Hoping that I won't have to sous vide two completely separate batches because of temperature differences. Can one sous vide all the parts at 150, then remove the white meat, crank up the temp to 160, and finish the dark meat? That should save time.

Thanks as always.

The Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey

Kenji, can I sous-vide a spatchcocked turkey, then finish roasting in oven to get skin crisp? I noticed your sous-vide turketta suggests 140 degree, but it follows up with frying. Is this a good temp for follow up roasting? Would I roast at say 450 or so to finish? (I've tried blowtorching chicken skin, but I find it tough to avoid a charred skin rather than a deep golden crispy skin).

(I'm hoping to get my Anova via Kickstarter before Thanksgiving).

Thanks.

Make This Now: Spicy Thai-Style Pomelo, Green Bean, and Zucchini Salad

Sounds great. I once adapted Tom Sam by adding watermelon. It was great, but I made the mistake of serving it to the parents of my daughter's travel softball team at an "away" weekend. They wouldn't go near it - opting for the Taco Bell someone brought in instead....

The Food Lab: How to Make Vegan Stuffing That Really Rocks

A handy trick for adding instant flavor - powder some dried mushrooms in a spice grinder and add some to just about anything.

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

Chicken doesn't have to reach 165 degrees to be safe. It has to reach that temp for instant killing of all bacteria. It can be cooked to lower temps if it spends some time at those temps - and there is a chart showing how long. Which is why sous vide chicken isn't killing people left and right.

PS: Kenji, my only quibble is pouring sauce ON the skin. I pour on the plate and dip so all crispiness is maintained until seconds before it hits my mouth.

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

No one expects the recipe for simple salad.

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

Do they freeze well? The 44 pack would be a good investment, provided quality is retained (likely) and you can separate them frozen (could go either way).

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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