|
- The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt
I am a big fan of Kenji Lopez-Alt's columns on Serious Eats and was pleasantly surprised today to learn that he has a book coming out It is being released by Amazon Sept 21 I plan on buying a copy Anyone else? The Food Lab: Better Home Cooking Through Science
- Serious Eats say bones have no flavor. True or not?
Cooking Serious Eats say bones have no flavor True or not? Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members
- Chili Con Carne for Two (Texas Chili) - RecipeGullet - eGullet Forums
Since I wrote the recipe, I've adapted a technique from Serious Eats for searing the beef Rather than cube it before browning, I cut the beef into slices about 3 4 inch thick and sear the slices, then cube it after browning It's easier to get a good sear on the two sides, and that provides enough fond and Maillard browning to flavor the chili
- Sous vide shrimp from frozen - Cooking - eGullet Forums
Serious Eats sous vide shrimp recommends various temperatures textures for 15 to 30 minutes If the shrimp are frozen, how much extra time should I cook them?
- The most elusive recipe of NYC (IMHO), Halal chicken and lamb over rice . . .
Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged -Max Tegmark, physicist
- Dinner-Party Chicken Prep Advice, Please - Cooking - eGullet Forums
See Serious Eats for possible cooking temperatures My personal experience is that spicing (mustard, lemon) can wear out over a long cook, so you may want to refresh your spices, or, cover raw chicken with s + p, cook it sous vide, chill it in ice and then refrigerate (Serious Eats says you can hold the cooked chicken for up to 4 days )
- Storing potatoes and onions - Page 2 - Kitchen Consumer - eGullet Forums
My above was based on the serious Eats experiments - it’s a direct quote And here’s another: Quote Potato tubers are about 80 percent water, depending on the variety, so high storage humidity is recommended to prevent shriveling
- Food recalls - Page 39 - Kitchen Consumer - eGullet Forums
Interesting to note, Serious Eats just posted the results of their hot dog test and Boar's Head was the winning frank I was seriously disappointed to see that
|
|
|