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groge

Win a Copy of 'Heritage'

Crunchy fried chicken.

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Win a Copy of 'The Big-Flavor Grill'

salt. it's the most underrated but most important ingredient

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The Food Lab: How to Make Adana Kebabs (Turkish Ground Lamb Kebabs)

for the pickled hot peppers, Israeli ones might work. They're available in supermarkets with larger kosher sections.

Giveaway: Win a Super-Fast Thermapen Thermometer

steak. blue please

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

scrambled eggs. made the right way

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: The Baking Steel

14 Ways to Love Hummus and Tahini in NYC

You guys need to head uptown and check out Golan Heights on 186th and Amsterdam. The place is a total dive and the food is wildly inconsistent, but when you get lucky there's truly excellent hummus, shawarma, falafel and salads.

How to cook thin steaks?

Thanks so much everyone! I'm going to do some experiments and let you know. @boobird I would never have thought of rolling a ribeye steak, but I'm very intrigued. It might just be perfect for these.

How to cook thin steaks?

@undtiny I've always salted and dried them carefully before searing, so I don't think that was the issue. @FatBaztard - these are expensive, fancy steaks- I doubt they're "enhanced."
@Littauer unfortunately I have neither a real SV nor a gas grill that can hit 700, but that's probably the best idea.
What I'm thinking I might do is homebrew SV, followed by blowtorch. I've seen this done to get a sear on bigger cuts, and I'm thinking it might just work. Anyone tried torching a steak?

Turkey Talk: Natural, Kosher, or Injected?

Not all kosher turkeys are created equal.

Probably the largest kosher turkey producer, Empire, uses relatively little salt in their koshering process, and in my opinion are not noticeably salty. I've found that only kosher turkeys from smaller butcher shops which do their own koshering are particularly salty. I'm even considered brining my kosher turkey this year, which is a huge no-no according to common wisdom.

I would suggest a taste test of kosher turkeys before making blanket statements about their salt content.

How to cook thin steaks?

We got a case of really nice, well marbled rib eye steaks as a holiday gift. The only problem is that they're really thin (3/4 to an inch thick)- they're labeled as "prime rib slices."

I've tried every combination of temperatures for initial cooking and searing, (low starting temp, then sear; sear then low temp; just sear) but nothing has worked. Either the steaks come out with no crust at all or they're well done.

The only thing that has remotely worked is faux-cryofrying, where I take the frozen steaks and drop them in a crazy-hot pan. Even then, I get a nice crust, but they're just barely red at the center- nowhere near medium rare.

Any help out there?

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