btbyrd

Steak frites: Grilled filet, triple cooked chips, truffle aioli, wedge salad. Classics are classics for a reason. Rebel agrees.

That's not really how sodium citrate works. The point isn't to add salt or acid but rather to swap out calcium ions for sodium ions, making casein proteins become less strongly bonded and more water soluble. Adding vinegar or NaCl won't do anything in this regard. Sodium citrate is also a pH buffer, so it actually tends to increase the pH of cheese, improving its texture. As per ChefSteps, melting salts "tend to shift the pH upward, which improves the texture and stability of molten cheese. Overly acidic melted cheese is unstable, with an unpleasant texture, so experienced cheese processors target a pH between 5.2 and 6.3 for the best results."

There is no one-step method to get that result.

$5.50ish is roughly the going rate everywhere. The Zingerman's maximum sale price last year was $5 a piece for 30 cans. World Market has periodic sales though and last year I stocked up at a $3.50 a can. I'm still pretty well stocked. I also got a bunch of Ortiz anchovies for $1.75 a can. The jarred ones are even better, but for the price, I'm not complaining.

+1. More oil leads to a more even sear, as the entire surface of the meat is in contact with the heat. This is especially advantageous when searing protein that's been cooked sous vide and won't lay as flat in the pan as raw proteins tend to do.

Souvlaki.

Pastry needs to dehydrate as it cooks for the texture to turn our right. That’s not going to happen in the bag.

What other knives do you have? If your budget is around $40 and you already have a knife or two, your money is likely better spent on a stone than on a knife. Frankly, I cannot conceive a non-garbage $40 yanagi; even $150 ones tend to have issues (like having bends and not laying flat on the ura/back of the knife). Sujihikis, which have bevels on both sides, have fewer issues and are better suited for slicing rolls.... but even so, $40 is still quite cheap. (Not inexpensive; cheap.) Yanagi are thick and used to slice fish almost exclusively; sujis are slimmer and are more general purpose slicers. Regardless, in this price range, I'm sorry to say that you're not likely to find much of quality. But you might not really need a specialty sushi knife. The thing that's most important for making rolls is just having a knife that is sharp (and wiped clean between cuts). A sharp chef's knife will do the job just fine. I'd take that $40 and invest it in something like a King 1000/6000 grit combo stone, which is perfect for those just learning to sharpen.

Big box surf and turf: Japan edition. Found some Wagyu NY strip at Walmart of all places and some massive U13 shrimp at Target. Brushed the shrimp in mayo mixed with yuzu kosho and kanzuri. Grilled over binchitan and served with donabe rice and stir fried veg. My first civilized meal in quite some time. Not bad for the plague times.

I do it frequently for ramen eggs. Chefsteps developed the recipe before ATK, and they go a minute longer (which is recommended). You can get a sense for the relative texture in this video from Anova. The yolk is similar to a 63c egg but with less loose egg white (at least at 13 minutes).

Nope! Thanks! That was all sliced by hand using a 12" Victorinox granton slicer. I have much fancier Japanese slicing knives at my disposal, but that Victorinox just seems to win when it comes to delivering thin, even slices. Works great on country ham too.

Reuben. SV brisket cooked @ 68C for 24 hrs.

I roast the potatoes and carrots separately and sauté the cabbage with onions in pork fat. It’s worlds better when you cook things separately and doing so doesn’t require much extra work.

Why are you cutting it in half? Just take the legs and breasts off and use the rest to make stock. This is the easiest (and one of the most delicious) ways to cook turkey. I've done it for the past three or four Thanksgivings. I tend to go a little higher in temp on the breasts (136F-ish) but everything else is spot on.

Bulletproof coffee without MCT oil isn't really bulletproof coffee. MCT oil provides a tangible energy boost that plain butter coffee doesn't offer. The recipe cited by the OP is "the" recipe for BP coffee, so I'd start there. Brain Octane Oil (a refined MCT oil) is expensive. But it offers only one form of MCT (caprylic acid aka C8) that is supposed to be the most bioavailable energy source. There are cheaper all-C8 formulations of MCT oil available online, but even regular MCT oil provides a qualitatively different coffee experience than using only butter or coconut oil.

I also keep MTG chicken and beef on hand. They have no added salt and are best suited toward pan sauces or boosting flavor of existing stocks, though they can be diluted down to "soup strength" in a pinch. They are extremely high quality and deliver on higher-end "restaurant taste." If looking for a bullion/broth replacement, MTG is an expensive proposition; Minor's is a better option, though its saltiness works against it for saucework. Minor's is superior to BTB and Knorr products, and they can be used as a seasoning in the manners that Marco Pierre White suggests you use Knorr stuff (i.e., season meat, veg, and stews with bullion paste instead of salt).

Steel makes the problem worse, as it causes the bottom to cook even faster than a pizza stone does. You need something above a stone radiating heat back down on the top of the pie. KettlePizza makes a "Gas Pro" model that's basically a pizza stone with a slab of stainless steel sitting over the top of it, working on a similar principle to the MPO mentioned earlier. I can't say how well these things work, but they're promising attempts to solve the problem.

This was my experience trying to make pizza on my Genesis.

Did somebody say "fried chicken"?! Edit: Video mysteriously unembedded. Here's a link: https://www.instagram.com/p/BdwKWAWH2dZ/

I've used Dartos to make cornbread. It works fine, but the shape is different than you get from classic cast iron skillets... flared edges along the bottom and side rather than a hard corner. The only thing I use my cast iron for anymore is nachos (in a 12" Lodge) but now that I think of it, my No 34 paella would probably work even better.

There doesn't appear to be any pH tweaking going on in the Hunter-method, at least as it was described in episode 256 of Cooking Issues. Here's the quick and dirty summary of the method as described at the end of the show: "Take the garlic (unpeeled, either single cloves or full heads) and wrap it in foil, then put a damp towel at the bottom of a crock pot and then another damp towel on top [with the garlic in the middle]. Then put the lid on the crock pot and wrap the whole thing in cellophane to keep everything sealed and put the crock pot on high (around 180F) and go for at least 24hrs, and maybe more.... you can test it periodically."

FWIW, celery salt also contains no MSG.

+1 for wanting it to fit a quarter sheet pan and be able to toast.

He's the man! I'm partial to his chicken galantine demos.