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@hapablap -- That sound like a recipe for finding the bay leaf on the floor under the table.
What about breaking the bay leaf in half, to expose the inside?
"4 cups dry red lentils," -- that's about 2 pounds?
So I made this and it got great reviews.
Variations: I used wheat flour and fresh broccoli instead of mochiko and frozen.
I'll make it again. If for no other reason, I've still got the other half pound of Velveeta. ;-)
I don't think wine has a high enough concentration of alcohol to begin with to flambé. But the recipe says "simmer until wine is reduced nearly dry", so there shouldn't be much alcohol left anyway.
There are alcohol-free wines, which ought to work for this purpose.
In Vermont, you can't get Grade B syrup anymore.
So this month, Vermont became the first state to give all syrup sold to consumers a grade of A,
Listening to Kenji's podcast interview, when they asked, "why February?", I couldn't help saying, " 'cause it's the shortest month!"
Ketchup is a thixotropic or "non-Newtonian" liquid. That means it becomes less viscous as it moves—the more you shake it, the easier it flows. That's why ketchup stubbornly stays in a glass bottle at first and second shake, and eventually rushes out all at once to say hello.
Or as it has been said,
Shake and shake the ketchup bottle
None'll come, and then a lot'll
Would it be worth the trouble to roast the poblano?
1 cup of rice to 1.3 cups of liquid seems like it would be a little dry. 1 to 1.5 is the usual ratio. Does the chicken lose enough juice to make up the difference?
Can you really get all that chicken in one batch in your Dutch oven? I think it would take two even in my skillet.
Which is what I always use for browning multiple batches. I can go for deep browning without worrying about burning the fond during the second batch, because I know that if necessary I could throw in an extra deglazing step between batches. Dirtying a second pan isn't an issue; by the time the skillet is deglazed, it's more than halfway to cleaned.
Well, it came out very tasty. Maybe a little grainy, because I used a stick blender? Definitely worth repeating.
Well, I've got a pot on the stove.
You say, "You can use brown lentils as well, but you'll have to increase simmering time by 10 to 15 minutes." I.e. for 30–45 min. Since that's what I had in stock, that's what I used. But in your Coconut Lentil recipe, you say "Cook ... until [brown] lentils are completely tender and have started to break down and thicken the soup, about 1 1/2 hours". That's a big difference; should I just let it simmer until someone gets hungry?
(Also, it seemed lacking umami, so I threw in a Tbsp each of soy and fish sauce.)
Kenji, I don't think I've seen you use the booze trick in any other recipes. Did you give up on it after this one, or is it only useful in a highly-spiced dish?
Equipment I don't have is the obvious one. I.e. 'stand mixer'.
Ingredients I don't have ... it depends. Sometimes I substitute or just skip. But sometimes I'm left wondering, "what would I do with the other 3/4ths of a brick of Velveeta?"
There's a trick for peeling large amounts of garlic:
"Drosselmeyer" -- a name you can trust in nutcrackers.
Supposing I don't care about gluten; could I substitute something for the rice flour?
The chicken is in step #2.
Hmm, seems to be the season for reviewing coffee makers.
Oh, there's a word or phrase missing from "Both the Sansaire and Anova feature a removable chassis, which makes cleaning out after a disaster."
Nice review. How does the temperature distribution throughout the pot of non-circulating setups, like the Sous-Vide Supreme or Dorkfood, compare?
Is the "faster heating of the Anova and the Sansaire" from room temperature really an issue? If you're cooking in a kitchen, why not start with water as hot as the hot-water tap will provide?
"It's child's play, really."
Some children anyway, as in ep.3 of Masterchef Junior.
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?
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