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- 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
- 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
- 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?
- Dinner 2025 - Page 86 - Cooking - eGullet Forums
Yes, trotter do have a certain smell, but soaking (in salted water) and blanching has always given me a product to work with Try maybe a proven recipe with oroper seasoning next time, maybe with a fresh batch I’d highly recommend Fergus Hendersons trotter gear (a somewhat 1:1 copy of the recipe can be found at Serious Eats) Good luck !
- Basic Italian Meringue Questions - Pastry Baking - eGullet Forums
However, most images I see for Italian meringue just show it with the tips curved down like in Serious Eats page linked I also read this thread where my meringue also looked exactly like the OP's: where someone in the comments says that Italian meringue is supposed to look like that
- 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
- 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 )
- Cooking with Six Seasons of Pasta, by Joshua McFadden
This was a tip from Serious Eats for making better macaroni salad and it really worked! So, to infuse the pasta with maximum flavor, this recipe calls for adding the vinegar straight to the cooked macaroni before introducing the mayo-based dressing, not unlike Kenji's method of adding vinegar to boiled potatoes for potato salad
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