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- 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
- 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
- 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
- Sous vide creme brulee - Cooking - eGullet Forums
I don't have the recipe in front of me but typically start with Chef Step,,sometimes Serious Eats, MC, Keller, and even here It's on my list to try agani but damn that list is long
- 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
- Sous Vide Duck Confit - Page 5 - Cooking - eGullet Forums
But based on the Serious Eats piece, I think I'm gonna go for a temp in the 170 range, for 7 hours or so, and see what happens
- Shrimp prawn chips and other kerapuk - Ready to Eat - eGullet Forums
I'm partial to the taste of the Calbee brand Here is a link to a Serious Eats taste test of some common ones http: www seriouseats com 2013 08 taste-test-asian-shrimp-lobster-crab-chips html I was in a Dutch store today and they had both the ready-to-eat and the must-be-cooked versions of the shrimp crackers
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