Bill Woods

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Key Limes? More Like Key LIES

The [Keys'] uniquely alkaline soil mellowed the limes' astringency, and abundant coastal rains fueled their growth to lemon-like proportions."
This seems like something Mexican growers could match, by adding limestone to their soil and sufficient watering.

Serious Eats Recommends: 5 Food-Focused Books, Podcasts, Movies, and More We Love Right Now

The ice story is also told in Stephen Johnson's How We Got to Now, which is a book and a miniseries.

Anyone else looking forward to the second season of Shokugeki no Sõma? The first is available on Hulu and YouTube. "Putting the food back in 'food porn'"!

The Best Way to Cut a Mango

I also use the technique described by @BostonAdam. It works better than the 'score and invert' one.

Drop Everything and Make Thai Coconut Sticky Rice With Ataúlfo Mango

I like mangos, but have trouble getting the flesh separated from the peel and seed. How about a lesson?

The Right Way to Sauce Pasta

Instead of adding salty pasta water to get starch into the sauce, what about mixing some cornstarch in a little water and adding that?

Charred Salsa Verde: The One Salsa to Rule Them All

Tasty. Next time, I'll try cutting the onion in thick slices, for easier blending and more char.

The Food Lab: Follow the Rules for the Best All-American Beef Stew

@buz, @onthelevelbaby -- I don't see the applicability of sous vide; certainly you're not going to want to stick your circulator into a pot of stew. I suppose you could put a bag of stew into a water bath. Or cook the meat, and then assemble the stew....

It seems to me the alternative method is the pressure cooker.

The Food Lab: Follow the Rules for the Best All-American Beef Stew

@Su-vide Sam -- Which is why I usually brown the meat in a skillet and then dump it into the stew pot. Fewer batches to brown and if the fond looks dark, I can throw in an extra deglaze step and start over. One extra pan to clean, but the deglazing does most of that anyway.

22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead)

#3 ... I'd recommend Better Than Bouillon Beef Base, ... The only downside is that it also contains lots of sodium, which makes it impossible to reduce like a traditional beef stock.
Is that even an issue? Why add X cups of water and X tsp of BTB, if you're going to reduce it to 1/2 X cups of stock? Just add half as much Base to start with. (And make up the diff with more cheap wine?)

Stew Science: Should You Marinate the Beef First?

For an additional test, I marinated beef in red wine overnight, then cooked it in chicken stock alongside unmarinated beef, which I also cooked in chicken stock. In that case, even after the long stewing time, the flavor of the marinade came through.
This seems to say that this marinade had an effect.

Familiar but Fresh: Crispy Braised Chicken Thighs With Bacon

@Copperkettle218 (11:52AM) -- Where's the upvote button?

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

@Kenji -- "a pressure cooker will behave exactly the same in Bogotá as it does in Death Valley, regardless of the fact that air pressure in Bogotá is lower than in Death Valley."
Well Kenji, I don't have a degree from MIT, but I don't see any way for the cooker to tell the absolute pressure inside it. An ordinary pot will have 1 atm of pressure pushing up on the lid; it doesn't fly off because it also has 1 atm pushing down on the lid. A pressure cooker will have about 2 atm inside, but 1 atm is only about 15 psi, meaning if the hole in the lid is about 1/4in * 1/4in, it only takes about a 1 lb weight to hold in the pressure of 1 extra atm.

And pressure cooker makers seem to agree with me. E.g.:

Pressure Cooking at High Altitudes
... A rule of thumb to remember is to increase the cooking time by 5% for every 1,000 feet above the first 2,000 feet [above sea level]

Kenji's Favorite Recipes of 2015

That pressure-cooked chicken stew is in my regular rotation.

Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients

"Which raises the question: If we're scaling up a recipe that calls for gold leaf, do we use the avoirdupois ounce or the troy ounce?"
If I haven't dropped a decimal place, 1 troy ounce (trounce?) works out to 10 square meters of gold leaf. Which raises the question — what kind of recipe uses gold measured in ounces?

The Best Chicken Paprikash

You're adding the sour cream straight into the hot sauce? In your stroganoff recipe (which I just made; very tasty)
you made quite a point of tempering the cream outside the pan.

The Food Lab: The Long and Short Paths to Chicken Paprikash

@Brilokuloj & @dpnash — Worchestershire is a fish sauce.

The Food Lab: The Long and Short Paths to Chicken Paprikash

I've palmed off so many batches of chicken stewed with Hungarian paprika on my neighbors that they no longer accept them. I've taken to leaving deli containers of leftovers on pregnant friends' doorsteps when they're not home so they can't reject them.
You know, I bet there are a lot of people in the 650 area who'd be willing to review_food for food....

Step-by-Step: How to Make Cranberry Apple Slab Pie

Moving such a big piece of pie dough -- four times the usual! -- looks like it's asking for trouble. If you're lining the pan with parchment anyway, what about rolling out the dough on that, and then shifting both together?

Forget Soaking. Use Your Pressure Cooker for Perfect Black Beans in Under an Hour.

I suggest putting on a pair of wrist sweatbands, going for a jog, and realizing that those sweat bands are not for your sweaty wrists, but for wiping sweat off your face.
Or, you know, put on a headband....

Staff Picks: Our Favorite Kitchen Shortcuts

@Osomatic I use yoghurt and cottage cheese containers for most of my storage needs. They're free! Though the lids of different brands aren't necessarily interchangable....

The Best Carne Asada

Oops. Didn't read carefully enough.

The Best Carne Asada

If you're not cooking the meat sous vide, do you need to individually bag each piece? Why not just put them back in the marinade bowl, cover with plastic wrap, and stick it in the fridge?

Extra Buttermilk in the Fridge? Use it up in a Tangy Slaw

"I salt all the vegetables, toss them in a bowl, then set them aside while I make my dressing."
Is there a reason you're not doing the salt&sugar, then rinse, procedure you've described for slaw before?

The Food Lab: The Best Meatloaf

Following the construction of the mix, it occurred to me to wonder, what's the difference between meatloaf and meatballs? Other than size, of course.


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