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I have a Cuisinart blender (though yours looks like a different model). I found it helps to tip the stick a little. Otherwise the suction is so great that I could maybe lift the whole cup, which suggested to me that there isn't enough flow through the indentations around the rim when it's sitting flat on the base of the cup.
Wasn't there supposed to be a book coming out around now?
Irrelevant comment: Why does Serious Eats' website mangle characters like umlauts and the degree symbol?
$50 for a paring knife?! Not wishing to restart the debate about Victorinox knives, but I've been happy with the $15 three-knife set I bought a few years ago.
(Though I too use a chef's knife for almost everything.)
"In one of life's not-so-small miracles, chocolate really does grow on trees."
And cacao beans have been used as money. So I guess....
"Raise meat to medium-high" :-)
Do you really need four kinds of dairy -- butter & milk & sour cream & cream cheese?
"@AndroidUser Then you'd have stuffing that also "taste[s] like stuffing"?
@Dave Doty There're some pictures of butterflying a breast in this that may help. (Note that he didn't remove the tenderloin that time. Wow, four years ago!)
@scaffnet Perhaps the garlic could be tempered before adding it?
@Kenji In the slideshow (#27) you're removing the string after searing but before roasting. That seems an unnecessary risk of a deconstructed roll. (But then in the text recipe, you do it after it's cooked.)
"Caveat: do not light your co-workers on fire."
@ Blindman121 Yeah, me too.
"... and none of the steaks were salvageable due to rot."
What about DIY paste -- canned anchovies ground up and frozen in dollops, like leftover tomato paste?
"—if you have a sticky dough, it's going to want to stick, no matter what the pin surface is."
I cheat, and use a layer of plastic wrap over the dough.
"... head out to a Star Wars marathon—including the episodes-that-shall-not-be-named—"
So -- all three episodes, then?
"Use a paper towel to wipe out an[y] liquid that might have escaped (you don't want this gunking up your circulator)."
Why not just rinse the bag off in the sink?
"... that pork belly is going to spit more than Alice Waters at a Monsanto party,"
That'd be fun to see!
No chain restaurants (within 10 miles) mostly means few people within 10 miles.
I thought so, but since the recipe didn't specify how to prep that ingredient, I wondered.
Personally, since I've never seen a recipe that uses them whole, I've gotten into the habit of dumping the whole can into the food processor. Then I freeze the extra in tablespoonish-size dollops and store them in a ziplock bag, alongside the chips of leftover tomato paste, bacon fat, and anchovy paste.
Apparently there's a missing tag, somewhere after "Fortunately, my local butcher had ...".
"... no method that will work perfectly 10 percent of the time ..."
I think you can do a lot better than ten percent! :-)
Are the chipotle chilies chopped up as usual, or left whole?
Curry, I guess.
The last season of Next Food Network Star had an episode in which the contestants tried to describe a dish prepared by Bobby Flay -- without using any of the usual generic adjectives like 'delicious', 'awesome', 'wonderful', etc. It was funny to watch them getting bzzt-ed by Flay every time they slipped.
@Molly Sheridan : "A word on culturing temperature: Keeping the milk at the required warm room temperature is a challenge in my house now that the colder weather has set in."
Have you tried putting it in the oven with the light left on? That works for me for rising bread.
"We'll pick a winner at random on Wednesday, September 10th at 5 p.m."
Wednesday is Sept 11th....
Kenji's tip for stewing/braising is to leave the lid ajar.
... or better yet, put the pot directly into a low-temperature (200°F is good) oven, which will heat more gently and evenly than a burner.
Leaving the lid slightly cracked reduces vapor pressure on the surface of the stew, which can also limit its upper temperature limit. With a heavy lid, stew temperatures can push up to 212°F. Leave that same lid slightly cracked, and your stew will stay closer to 190° or 180°F—much better.
The second link is bad -- it's missing the .../recipes/.... It should be
@isuadam Yes, hence the "... rather than (~1/4 cup) table salt?"
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