Hey everyone,
Whats everyone using as a baking dish for the breville countertop oven. I recently brought a pyrex 9x13 baking dish figuring it to be a quarter sheet size but its handles don't allow it to fit inside.
Interested to know what everyone here is using, especially for making lasagna.
Howdy folks, bit of tempura everything here varying in ranges of quantity of batter and length of fry, but overall decent. I would leave this one to the professionals in the future though.
We used larger shrimp than what the recipe stated, but just slightly lowered the frying temp to make up for it. Fried in the wok!!
Dipping sauce is a garlic, rice wine vinegar, palm sugar, Thai chiles, and fish sauce mixture. It was so spicy and sweet and the perfect texture.
We make Kung Pao Chicken pretty often and honestly love it every time. The flavor is really good, it's become one of our go-to special occasion dishes. We cook it in a wok over gas for the wok hei, and it always comes out super delicious.
The only issue is that this dish absolutely destroys out kitchen air. Once the dried chilies and peppercorns hit the oil, it turns into a smoke bomb, and when the sauce goes in and starts reducing, it gets even more smoke. The fumes get intense and irritating, and the smell lingers all day. Sadly, cookig outside now isn't really an option either, our neighbor is sensitive to smells and already complained before. So I feel like this comes down to indoor ventilation. I'm curious what do you do when making dishes like this regularly. Is there a vent hood or something can keep up with this kind of wok cooking? Also, do you accept that the backsplash and surrounding cooking area are going to get hit with oil and sauce splatter, is there a better way to manage that? Here's the recipe: https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe
Hello All,
I'm pre-prepping my skirt steak by letting it sit with some salt and pepper, then cutting it up into pieces. At that point I'm following the same steps as seen in this recipe.
https://www.seriouseats.com/ropa-vieja-cuban-latin-american-beef-stew-recipe
After an hour and 30 minutes it is still tough and will not shred easily. Am I doing something wrong?
Finally bought some high quality pork chops and had to give them the Kenji treatment. Would definitely recommend his method / the apple pan sauce. I used some small fingerling (?) potatoes from the farmer's market, and mashed them up with cream and butter infused with thyme, smashed garlic, and dijon.
There are separate stovetop and pressure cooker instructions, with the latter using half as much water, though both use 4 cups stock.
However, there are some issues in the comments. One comment asked "Is anyone able to clarify that for the pressure cooker, it's 4 cups of broth PLUS another cup of water? I interpreted the instructions this way and after 40 minutes high pressure and 15mins depressurization there was far too much water, trying to 'mash' with a potato masher was impossible because it was like a big pot of watery soup..."
I'm guessing there's a goof in the recipe, because Instant Pot's recipe for farro calls for 2 cups of water for 1.5 cups of farro, so 5 cups (1 c water, 4 c stock) would seem to be way too much--though that's for cooked farro, not a porridge, so 4 c stock alone could be enough.
Any thoughts?
Has Kenji ever done a guide on converting recipes to a convection oven?
As the title states, I figured out a foolproof way to make fried rice without prepping the rice a day in advance, building off Kenji's recipe.
I don't think it matters what rice as long as it's not some specialty risotto or paella rice, but I haven't tried. I've tested with generic white rice, jasmine, and basmati. I don't even wash the rice.
what I do differently is toast the rice in a teaspoon of ghee, at which point I add 1.5x the volume of rice of boiling water to the rice and cover on simmer for 10-12 minutes. once the timer goes off, uncover and let the steam evaporate until your desired doneness. at this point rice should have a slight bite and shouldn't be mushy.
Finally, cook your rice in a good amount of fat (I prefer ghee) where every grain should be coated. Stir fry all ingredients as usual. I use a carbon steel, but sometimes I use my wok. Hence the flair.
Would love to hear folks' attempts. Trust me; I'm Asian.
I tweaked the Shrimp Étouffée recipe and tweaked it a little.
The original recipe:
https://www.seriouseats.com/shrimp-etouffee
I used home made chicken stock instead of making shrimp stock, and used crawfish instead of shrimp.
Has anyone made this? It looks incredible.
I was listening to this episode and was shocked to hear Stella’s voice all of a sudden!! What a lovely surprise :)
I could have probably used another cup of the mixture, but it was still a hit with the family. 10/10 would try again to dial it in.
Ok, I'm making the Perfect Frijoles Refritos (https://www.seriouseats.com/perfect-refried-beans) with dried black beans. I put the beans on at 7:30 and pulled them when I went to bed at 11:00 and they're just about crunchy, when I'm looking for "very tender."
Could be that I crowded the pot with a ham bone and maybe didn't stir/distribute them enough? I've refrigerated the beans and the liquid and I may just cook them some more tomorrow (don't need them finished until Saturday), but damn.
I dont know that over ever successfully cooked with dried beans, so happy for any insight.
Thoughts?
What’s a good main to go with the Food Lab potato gratin?
I have had a lot of success making chicken stock using this recipe: https://www.seriouseats.com/pressure-cooker-chicken-stock-recipe. However, I usually make it a brown stock using Whole Foods unsalted rotisserie chickens, which has the benefit of being really easy (I don't have to roast chicken parts myself) and cheaper than buying a whole uncooked chicken.
The Whole Foods near me after a move does not seem to carry unsalted rotisserie chickens. Is anyone on this sub (I am new to posting on reddit, please forgive my terminology if that's not the right language) aware of any other grocery chains that carry unsalted rotisserie chickens?
If I have to buy chicken parts and roast them myself, I'll of course do it, but I'd love to save the stop and incremental cost.