For reducing the wine, what about splitting it? Put in half, reduce it, add the other half, reduce it. The total volume in the pan would never be much more than your original smaller version, so the effect ought to be about the same.
1/4-inch chicken seems awfully thin; wouldn't a thicker piece reduce the overcooking problem?
How deep is the frying oil? a "1/2 cup" will vary, depending on the size of the "large" skillet.
"...upcoming The Food Lab: Better Home Cooking Through Science, to be released by W. W. Norton."
When? In time for Christmas?
You know, why bother putting the lid on the Dutch oven at all? Does having it affect the temperature/humidity inside the pot, or is it just a spatter screen?
I've been using my slow cooker, after doing the sautéing in a skillet. Once the sauce is bubbling, I prop up the lid with a chopstick to let it reduce a bit. I guess it's not getting hot enough on the surface for good caramelization?
Here's a thing on Y-peelers:
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.
The rest of the year, when fresh sweet corn isn't available, would frozen kernels work for this?
"Your five flavors—sweet, salty, sour, acidic, and spicy—
I'm not clear on the distinction between 'sour' and 'acidic'.
@Kelos I was wondering the same thing.
@Elvenrunelord You don't normally refer to them as 'yeasty beasties'?
A roast of some sort. For the roast? -- a nice pinkish medium-rare inside with a dark brown crust.
"I opted for two types of beans: kidney and green."
What have you got against garbanzos? :-)
"... 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'.
I too have been using the Cook's Illustrated recipe -- which conveniently is available here:
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?
Hmm! For making pie crusts, maybe making one big ring (1/4 in. high, 13 in. inner diameter) would work?
The local markets have 'Mexican onions', which look like your 'spring onions'. Same thing?
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.
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!
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.
"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.
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?
Mac & Cheese
In one local store, limes cost more than lemons!
Alexander the Great is credited with first bringing the herb west from Asia.
Oh! That's why it has a Greek name?
"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.
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