Bill Woods

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes

Kenji, how about a general article about converting recipes for one method (pressure cooker, slow cooker, or dutch-oven in oven) to another? Changing the amount of liquid, the cooking time, the seasoning, etc.

How to Make Easy Pan-Roasted Chicken Breasts With Bourbon-Mustard Pan Sauce

@ TheGreatRobbo -- When you go to take the skillet out of the oven, put the glove on the handle instead of your hand, and leave it there.

How to Make Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce

@Kenji -- 900 pages?!

Want a Rich and Silky Pan Sauce For Your Steak? Grab the Cream

I don't usually have cream in stock, but I've got a couple of cans of Cream of Mushroom soup gathering dust in the pantry. How would that work?

Schmaltz (Rendered Chicken Fat)

Huh. I haven't been making schmaltz on purpose. I cook a lot of chicken, so after browning I pour off the rendered chicken fat into a tub I keep in the fridge. I dip into that for sautéing rice, etc. (Though eventually most of it still gets thrown away.)

This Week at Serious Eats World Headquarters

'... face full of "vokka" pie.'
At first I read this as 'vodka' pie;
I still don't know what it really is.

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

The guy on Science Friday started talking about tips for making pie dough, and I'm thinking, "hah, they should just ask JKL-A" ... and they did!

Arroz Caldo (Filipino Chicken and Rice Soup)

You start with 2/3 cups of oil, use 1/2 cup for the garlic, then use "remaining 1/3 cup" for the onion and chicken.
At least one of those numbers is wrong.
What happens to the garlic oil? Why not re-use it for the onion?

The Vegan Experience: Over 100 Flavor-First Vegan Recipes!

"All of my omnivore-oriented recipes are flavor-trumps-all. Why should my vegan recipes be any different?"
Well, they're not. But it's sort of like, say, making recipes with no green ingredients. You're putting an artificial limit on your palette.

This Week at Serious Eats World Headquarters

Did you really make us raise our heads just so you can take a picture?
Get with the program, kid — those doggie treats don't come for nothin'.
Now work those soulful eyes!

The Secret to Great Coq au Vin? Lose the Coq

... it looked like we'd be having rooster for dinner soon. A few minutes later, both the injured rooster and one of his unfortunate buddies were hanging upside down with their throats slit, ...
Man! Talk about being in the wrong place at the wrong time!

Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)

It's an indigestible dietary fiber that basically passes straight through you, giving you a noodle with zero net calories and zero net carbs.
How and why did the Japanese come up with a food item with zero nutritional value?

25 Hearty Winter Stews

How to Make Dulce de Leche From a Can of Sweetened Condensed Milk

Following the Tough Cookie's links, I found this:

Upgrade Your Tamale Pie With Braised Skirt Steak and a Brown Butter Cornbread Crust (Plus: A Quick and Easy 45-Minute Skillet Version!)

"... in the same chapter as American Chop Suey, and like that pseudo-Italian casserole, ..."
Surely you mean Chinese?

Beyond Butter: 7 Popcorn Flavors to Upgrade Your Snacking

Since I use an air-popper, salt won't stick. So I sprinkle on a little soy sauce.

30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo

40 min under pressure seems like a long time. Chickpeas only take about an hour on the stovetop (after brining overnight, if that matters).

Quick and Easy Pressure-Cooker Chicken and Black Bean Stew

@Jonny Rue
Start timing once it's up to pressure. Turn the heat up to get it there quickly, then turn it down to keep it there. The same old 'bring to boil; reduce to simmer' — it's just simmering at a higher temp.

Quick and Easy Pressure Cooker Chicken, Lentil, and Bacon Stew with Carrots

With a half pound of pork and the skin-on chicken, it seems there'd be quite a bit of fat. Does it just blend in, or should it be skimmed off after cooking?

How to Make the Best French Onion Soup

Tender and Juicy Slow-Cooker Meatballs

What I do is fry up the sausage first, either in big chunks or small. Remove the rendered meat, and excess fat. Sweat the onions, etc., deglazing the skillet. Maybe add wine or stock. Put all that in the slow cooker along with the tomatoes. Add the meat toward the end of cooking.

Tender and Juicy Slow-Cooker Meatballs

If I don't have a stand mixer, is a food processor an adequate substitute, or should I just give up on home-made meatballs?

Use the Pressure Cooker to Make Full-Flavored Pho Ga (Vietnamese Chicken Noodle Soup) In 30 Minutes

"You could cook in the near vacuum of Mars' atmosphere with a pressure cooker and your soup would come out just fine."
Note that cookers operate at a pressure inside about 1 atmosphere higher than outside, which on Earth gives them a pressure inside of about 2 atm absolute. So you could cook on Mars, but it'd take a lot longer. And you'd need to put yourself into a pressure vessel of some sort, or you'd be freeze-dried before the soup was done....

The Science of the Best Fresh Pasta

I'm tempted to try this. I think I've got a pasta roller collecting dust somewhere....
What do you do with all the left-over egg whites?

Lazy Day Slow-Cooker Mushroom Soup

From the description on the other page, I'd guess that the half'n'half is a lighter substitute for heavy cream.

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