For indoor cooking, would a broiler work?
@Tkocareli -- Note: Pepin's recipe is for cooking chicken thighs, which have more fat to render than breasts.
"... it's not possible to put together several steaks into a large roast without the aid of transglutaminase, or at the very least, a reliable time machine)."
I kind of think this should be the other way around:
'... the aid of a reliable time machine or, at the very least, transglutaminase.'
@selyar (and Daniel) -- Here it is: http://www.seriouseats.com/talk/2010/07/boiled-water-recipe.html
"First off, that old trick about "letting the stem naturally break off where it snaps?" It doesn't really work—depending on how you hold the asparagus, you can get it to break in any number of places."
I haven't had a problem with this — I hold the stalk in one hand and the butt in the other, and turn that hand to make the stalk break as far down as it's able to bend.
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.
@ 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.
@Kenji -- 900 pages?!
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?
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.)
'... face full of "vokka" pie.'
At first I read this as 'vodka' pie;
I still don't know what it really is.
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!
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?
"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.
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!
... 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!
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?
You can generate one:
Following the Tough Cookie's links, I found this:
"... in the same chapter as American Chop Suey, and like that pseudo-Italian casserole, ..."
Surely you mean Chinese?
Since I use an air-popper, salt won't stick. So I sprinkle on a little soy sauce.
40 min under pressure seems like a long time. Chickpeas only take about an hour on the stovetop (after brining overnight, if that matters).
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.
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?
On the slow cooker method, there's these:
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