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Bookmark or Share- Sous Vide Techniques & Equipment - Page 6 - eGullet ForumsI'd like to try making a whole pork butt (about 14 pounds) using sous vide per Serious Eats. My vacuum sealer is a budget unit from FoodSaver, and (a) there are no bags large enough; and (b) the sealing has become undependable, especially over long cooks.
- Chili Con Carne for Two (Texas Chili) - RecipeGullet - eGullet ForumsSince 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 most elusive recipe of NYC (IMHO), Halal chicken and lamb over rice ...Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce "There is no sincerer love than the love of food." -George Bernard Shaw, Man and Superman , Act 1
- Serious Eats say bones have no flavor. True or not?Serious Eats tried to find out which part of the chicken taste best for chicken stock. They tested breast, thighs, back, wings and whole chicken. Surprisingly they found breast has the best and most intense chicken flavor !
- Adding Starch to Pasta Water - Cooking - eGullet ForumsBetter still Shel_B, as per Serious Eats, soak your spaghetti/pasta in enough water to cover until supple (re-hydrated) and then finish cooking in the sauce for the spaghetti/pasta. Use the soaking water if necessary to thicken the sauce.
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