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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
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
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
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 )