...cook, chef, culinary sponge, traveler, tyronebcookin.
I have to disagree with Kenji. Use a pizza stone or baking steel. I have used both. I come home with the kids and I crank the oven up to top temp which is about 525. Somewhere between 20 and 30 minutes my stove beeps its ready. You may say, thats to long! But i make two or three of these pizzas at one time, you make one. Once the kids have umpacked from school (or wherever) shoes off, hands washed, they help make their own. I supply sauce and cheese and simple ingredients like pepperoni. I do it on parchment paper. No mess on my stone or baking steel. Get two to three store bought flour tortilla pizzas on my peel to slide on stone/steel. In minutes all three are done. And done well. Crispy brown bottom. Crispy cheese around edges (if it runs off but we have it down to a science, so usually not). I don't have any pans to wash, or wipe out. And for the time versus pizza, I get a better deal.
Look people, chill. It's fun an interesting to boil cans and get caramel BUT you poor the sweetened condensed milk into a bread loaf pan, pan, or even glass like Pyrex an cover with foil and put THAT inside a roasting pan (or something at least bigger than the pan with sweetened condensed milk in it) and fill bigger pan up with water till it reaches 1/2 to 3/4 up the side of smaller pan. Put in oven. 425 for 2 hours. THATS IT!!! --- I have even done a case of cans at a time poured into 2 1/2 full size chafing dish resting inside 4 inch full size chafing dish with 2 inches water inside and regular metal chafing lid on top. WA-LA!!! Dulce de Leche!!! Cool and move to Cambro type plastic container or glass jar. --- I am surprised Serious Eats has not shared this from David Lebovitz.
No fear of exploding cans, no monitoring, less time in oven (2 hours give or take 30 minutes, lighter or darker) and you can do as many cans as you can pour into nearing pans with water And a cover. --- google it. Dulce de leche in oven.
Yeah we have that salad right here at Surin of Thailand in Huntsville Alabama. Been here for years with almost exact same ingredients. Only difference is they add some more "greens" to it than just mint and basil.
Constructive criticism is good. (About ads, site, whatever...) but let's stay on topic after posts.
If u don't like something non post related send them an email or start another post, or find where you can submit feedback.
Most people who have a problem with it usually start using ad blockers. I have been reading in this site so much over the years EVEN WITH THE NEW CHANGES I block out all the unnecessary stuff. It's like it doesn't even register. And for those with apple products or iPad, iPod, iPhone u can tap the lines on left hand side of URL area and read posts with just pics.
This is one of the best content sites with user interaction and comments and I don't understand the nitpicking hater attitude that some people spew on here. (I am not talking about legit criticism, I am talking about unnecessary "hate" added to it!)
If it's that much of a serious issue, cancel your membership, log out, and move on.
Now, back to cornbread comments...
If we wanted our southern cornbread THAT sweet, we'd drizzle honey and butter on it AFTER it came out if the oven. The author is correct. The quality AND mill of corn changed so the recipes changed to adjust for lack of sweetness and taste!
Born in Georgia and raised in Alabama we still have fine corn and grits available to us from stone ground mills. And heritage breeds of corn similar to what Glenn of Ansom Mills has done.
If I was employed to make cornbread and I was supplied with subpar or commercially milled corn (of any old variety) I would use lard, buttermilk, salt, and a touch of honey to enhance the taste to try and mimic the old school naturally sweet corn taste of yesterday.
I have noticed lately a lot of recipes are calling for salt as well as sugar for blanching asparagus. Claiming it takes more of the slight bitter taste out of them. Is it just another placebo mind trick? Or what are the effect of blanching in sugar water, and/or sugar and salt water?
Chorizo & King Crab Meat...Father-in-law likes my Abyss pizza, I stole the idea from Pleasure Pizza in Santa Cruz California: Shrimp & Pesto (as sauce) Mozzarella, squeeze of lemon or lime on top before eating!
I would also suggest maybe steeping the tea bags in the simple syrup when you take it off the stove. What does your science say about that Kenji? I am wondering how the hot sugar water reacts with the tea? I haven't found there to be any drawback or "distaste" in that method either.
Oh my goodness, I don't think I read all the comments BUT I think the fridge brewed tea, mixed with a simple syrup is the best sweet tea! (Down here in the South the more preferred method is stove-top because that's when they mix/melt the sugar in BUT that's because most folks aren't known for mixing up batches of simple syrup) -- works easier to incorporate mint and things of that nature into the end of process of simple syrup than actually doing it with the Tea.
Yep, Trader Joes. Spicy Chai Latte, hot or cold!
Well I am glad to hear that, because last I checked nobody debunked or challenged Harold McGee "On Food & Cooking". Agreed, you won't get all the additive flavors past the surface, but you don't think the carbonation, hops, or barley additives in malt beverages would hinder the salt from doing its job? -- On that, I do not know...what says you?
I disagree somewhat @Jebruns - The Lima-Rita's are a flavored malt beverage (which is beer), as is all 'wine coolers/breezers' in the United States. Using the beer can in a chicken does keep the chicken from drying out at least from outside exposure especially if your doing it on the grill with the cover closed or in the oven (because it produces steam)although I would agree it doesn't flavor it. Rubs and Marinates go no further than the surface of any meat (unless of course you have some enzymes that start deteriorating the muscle) and brining (and maybe injecting) is the only way to get a 'taste' into the meat past the surface based off the science of osmosis with exchanging the 'liquid' in the muscle of the meat to equal out...science of cooking...in a paraphrase. BUT the question that you have now brought me to is: "Will a malt beverage brine actually flow thru the muscle tissue with the flavor since its not strictly water and salt based?" -- "will the carbonation hinder it?" That would be one for the avid food labbers.
Thanks, great Ideas. Also, I thought the beer can chicken (besides being a ballast) helped steam and keep the chicken moist? Maybe not enough to flavor the chicken, but whats left in the can could be used for a reduction to put on after...just a thought.
Any baking ideas? You ever used a sweetened drink in a bread or pastry? ~
Thanks for helping!
I think its completely ludicrous that we can't just put the spotlight on the real problem, personal responsibility. You must moderate yourself. Its always blame, blame, blame. We want a free nation but we more and more rely on others telling us what to do whether its city, state, or government.
You see where this is going don't you?
Its insane. People will buy two drinks. Will they make a law 'one per person'? The industry will get smarter and sell 2 for the price of one, or maybe slightly higher, and/or specials and coupons. -- And like another reader said 'what if they sell 2 liter bottles at the drive-thru...?' Or one liter for that matter.
Its like limiting contraceptives thinking people will have less sex. REALLY?
Add it to a breading mix for frying to enhance a flavor. Use it in a dry ranch mix, season coating, and/or dry dip mixes you add to sour cream. I have also added it to cake mixes to add that extra enhancement that nobody could 'place' but loved.
If you lost the bowl or container for your stick blender or 'boat motor' just use a flat bottom round coffee cup. I do, because my immersion blender did not come with it. You can use whole egg and if you have problems with the mayo just use another tsp to tablespoon of water to help the emulsion.
I would agree with others that even though there is a science to it, it's not all 'that'.
But you gotta give props to Kenji. His 'job' per se is to help people and get people 'in tha know' so they will try it and it will be demystified for them.
What about using those coolers that are plug in? Like the ones that also have car adapter plugs? The ones that also work as warmers when you reverse them?
I wonder if you could just fill one of those with water and check the range of temperature it has...(just a thought someone might want to play with)
Thanks for all the comments and replies.
I have found that I can even watch full length videos at some of the PBS websites both locally and nationally.
Thanks LauraJ I am currently located in NorCal, so I Have KQED & KTEH...maybe a few others. San Jose thru San Francisco area.
I was also able to find http://videos.pbs.org where they have shows of Julia Child, Maid in Spain, and Every Day Cooking. I think I will check the Video Pod-casts of PBS for food shows as well on my i tunes.
I used to watch Justin Wilson and Yan Can Cook back in the day.
You gave a 'nod' to not knowing when certain shows will play 'especially on PBS' but then WHERE ARE the PBS listings?
About 20+ years ago I worked in Landry's Seafood and Olive Garden (started as saute chef worked up to MIT program - Manager in Training) and both pre-cooked their pasta, weighed and portioned, then 'baggied' it. Kept it in big square plastic cambro's with fresh date stickers on them.in the cooler. You would go to the cooler to pull what you needed for the refrigerated drawers on your line.
The method was to drop portions in pot of simmering water with basket (water was usually salted and had lemon juice) for about 30 seconds to a minute then throw directly in saute pan to add 'mis en place' to finish the heated dish.
But pre-cooking the pasta was the standard preparation, big pot of water, healthy dose of salt, cook to al dente. Drain, rinse (sometimes using ice on top) with cool water to stop cooking, let drain dry a small time, start weighing, bagging, and dating.
Ok, maybe Ronco didn't make it, but here is an example of it: Pasta Pronto!
Sorry people, RONCO knew this a long time ago...that's why they sold those (Plexi/fiber?) glass tubes and told you to cook your pasta in it. It came with a lid and the instructions were to pour water that had come to a boil in it, then wait so many minutes and use their 'special' lid to drain it. WOW insta pasta cooker! (sarcastically making fun of the commercial)
Of course many of you may have missed it, it came on late at night on cheap cable channels.