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Bill Woods

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

How to Make the Best Tomato Sauce From Fresh Tomatoes

The recipe I've been using follows the divide-and-conquer approach:
Rough chop the tomatoes. Add them to the pot with the sautéed onion, and cook till they release their juice. Scoop out the flesh and drain. Reduce the juice by itself. Add back the flesh, heat, season, and blend. -- Fresh flavor without being too soupy.

Skirt Steak With Warm Spicy Corn and Peach Salsa

The rest of the year, when fresh sweet corn isn't available, would frozen kernels work for this?

How Korean Cuisine Got Huge in America (And Why It Took So Long)

"Your five flavors—sweet, salty, sour, acidic, and spicy—
I'm not clear on the distinction between 'sour' and 'acidic'.

This Week at Serious Eats World Headquarters

@Kelos I was wondering the same thing.

How to Make Pillowy (and Pretty) Angel Biscuits

@Elvenrunelord You don't normally refer to them as 'yeasty beasties'?

Giveaway: Win a Super-Fast Thermapen Thermometer

A roast of some sort. For the roast? -- a nice pinkish medium-rare inside with a dark brown crust.

Summer Bean Salads: 2-Bean Salad With Roasted Jalapeños and Pickled Red Peppers

"I opted for two types of beans: kidney and green."
What have you got against garbanzos? :-)

The Bloody Mary: The History and Science of an Oddball Classic

"... all the savory add-ons are high in glutamates (or MSG or "umami" as you might know them)."
MSG is one particular (simple) glutamate, specifically 'mono-sodium'.

How to Make Quick and Easy Drop Biscuits

I too have been using the Cook's Illustrated recipe -- which conveniently is available here:
http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-best-drop-biscuits-recipe.html?ref=title
It's supposed to make 12 biscuits, but I always get 11 and a bit.

@BGEPizza For low(er) sodium, perhaps you could use 'lite' salt, which is half sodium chloride and half potassium chloride?

How to Make Quick and Easy Drop Biscuits

I too have been using the Cook's Illustrated recipe -- which conveniently is available here:
http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-best-drop-biscuits-recipe.html?ref=title
It's supposed to make 12 biscuits, but I always get 11 and a bit.

@BGEPizza For low(er) sodium, perhaps you could use 'lite' salt, which is half sodium chloride and half potassium chloride?

Gadgets: Put Training Wheels on Your Rolling Pin

Hmm! For making pie crusts, maybe making one big ring (1/4 in. high, 13 in. inner diameter) would work?

A Beginner's Guide to Onions

The local markets have 'Mexican onions', which look like your 'spring onions'. Same thing?

How to Make Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

So, sort of a Portuguese version of old-style gazpacho?

—but one thing is certainly true: people had been eating versions of bread and olive oil soup in the Spanish region for centuries before the tomato even existed in Spain.

http://www.seriouseats.com/2011/08/how-to-make-perfect-gazpacho-the-food-lab-salting-vegetables-science.html

How Salty Should Pasta Water Be?

For cooking 1 lb. of pasta, I use what turns out to be about 40 g of salt in 3 kg of water ~ 1.3%. Right in the ballpark!

Does Pre-Salting Make for Tougher Scrambled Eggs and Omelets?

Funny to compare Ramsey with Jacque Pepin, on the list to the side. They both say cooking eggs is the thing to look for in a cook, but while Ramsey mixes the eggs in the pan and seasons late in the cooking, Pepin seasons and beats up the eggs before cooking.

Can I Substitute Dried Beans for Canned?

"One pound of chickpeas more than tripled in weight, and had a more significant volume increase ..."
Huh. When I do it, 8 oz. of chickpeas turns into 20 oz. of cooked beans (2.5 times), which I figured was equivalent to two 14-oz. cans.

Back Of The House: The Life of a Cook's Illustrated Test Cook

What happens to all the food produced by trying recipes over and over? Are you feeding the staff's families on leftovers, or running a soup kitchen out of the back?

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

What to Drink This Weekend: Lime-Free Tequila Cocktails

In one local store, limes cost more than lemons!

Pantry Essentials: All About Pesto

Alexander the Great is credited with first bringing the herb west from Asia.
Oh! That's why it has a Greek name?

Behind the Scenes In Kenji's Home Kitchen (A.K.A. Home of The Food Lab)

"The biggest improvement was a slightly more spacious kitchen ..."
Yikes. It looks like you can't open the oven door without standing to one side or the other.

Ask the Food Lab: What's the Point of Bay Leaves?

@hapablap -- That sound like a recipe for finding the bay leaf on the floor under the table.

Ask the Food Lab: What's the Point of Bay Leaves?

What about breaking the bay leaf in half, to expose the inside?

Slow Cooker Lebanese Red Lentil Soup

"4 cups dry red lentils," -- that's about 2 pounds?

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