I know the Spatchcocked Chicken recipe doesn’t call for a brine, but I have some time (heh time to brine) and I figured I’d ask.

I love doing a dry brine on almost all my meats before roasting.

Thanks!

https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe

Help ! I spent a day making sauce, then another day assembling the lasagnas. I scraped off all the congealed grease after it was in the fridge for the night. When I assembled, I made several smaller sizes, and froze all but one of them. When I cooked the first one, it was terribly greasy. I mean ICK. Now that I have 6 of these in the freezer, can someone recommend a way to soak up some of the grease before they are baked?

Hey Folks,

I am planning to make the Traditional Lasagna Bolognese from The Food Lab for Thanksgiving, which calls for a pound each, ground lamb, veal and pork. I need to sub the lamb (MIL doesn't like it) and the veal (I don't eat veal). The recipe says I can sub ground beef for lamb, but what about the veal? Should I add more pork? 50/50 pork and beef? Something else?

And before anyone asks, we have no problem with chicken livers :)

Thanks!

Each time I follow the directions and mix the dough, It doesn’t seem to have enough gluten formed, and it’s too wet compared to Kenji‘s picture. I tried kneading a little longer but im not sure if the gluten is forming: I’m used to doing stretch and pulls for this type of dough. Does anyone else have this problem??

With the green sauce: https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe

Bonus yellow sauce too, because it’s a must: https://beyondmeresustenance.com/peruvian-yellow-sauce/

So I've gotten myself roped into travelling into London this Saturday, and I'll be jointly doing a steak and bourbon tasting menu for some friends, and their house.

The cohost and I deciding on a menu + pairing now (3-4 courses with pairings), and then we'll compare notes and see how we want to do logistics. My guess is that we'll probably pick 2 from each, and alternate courses on the night.

I'm in the brainstorming phase now, so my question: any thoughts on steak and bourbon pairings? I'm not SUPER experienced with steak, so I want to have some recipes in mind before I go out shopping.

One thing I'm thinking is: skirt steak with red wine sauce (Eric Ripert's recipe looks pretty nice), with a New York Sour, using a lighter, more neutral bourbon.

Any thoughts/opinions/experiences are appreciated 🙏🏽

https://www.seriouseats.com/southern-tomato-pie-recipe-8682897

Paging u/J_Kenji_Lopez-Alt ... If you've got a few hours free it would be super rad to ask you some questions. If you're busy we understand. We still love you.

...

I'll start.

Settle a bet between my wife and I. What brand/type of peppercorns do you buy and why is it tellicherry from your local Indian market?

PS congrats on the weight loss. Looking good homie!

New to grilling. Should’ve used more coals - this took almost three times longer than it should have but the result was amazing!

I had some spare anchovies from another recipe today and a half-ish wedge of Parmesan in the fridge. Thought I’d give the Food Lab book Caesar dressing a shot.

It was quick. It was easy. Effort wise the hardest part was grating the cheese. On a whim I put it in the freezer for a bit, firmed it up and seemed to help it grate finely.

Trying to balance the bowl and oil/water container and whisk at the same time was comical.

As I was doing this I happened to glance at our stand mixer which of course already had the whisk attachment ready to go. Next time I’m just using that.

Anyway. I didn’t purposely make changes to the recipe. And it tastes amazing.

I put it in a 2cup squirt bottle in the fridge. My wife is going to use it on her lunch salads this week. I figure having it in a squirt bottle will let her shake it and re-emulsify before using.

Steak Frites, probably my favorite meal of all time. Tender steak, a complex brandy peppercorn sauce, and shatteringly crispy fried potatoes.

Daniel's recipe calls for tenderloin- which is what I made for my wife. I chose Onglet (hanger) for a change of pace.

My only other addition to the recipe is adding some of the (rehydrated) dehydrated green peppercorns that I brought back from France. In my opinion a worthwhile and nearly necessary addition given the complexity it adds to an otherwise relatively 2-dimensional sauce.

Added bonus is Kenji's thin and crispy fries recipe, which followed closely yields some amazing homemade fries.

hello, I'm making wings for a party and Im using j kenjis baked wings method. I've made these previously but they came out leathery, my guess is because I applied the seasonings wet and got more of a pasty texture before drying. this time around I dried the wings with paper towels pretty well but I still got a pasty texture. is there any way I can salvage them I got like 5 hrs. ( they've already been drying overnight ).

recipe https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe

I have a few international food stores around me, but I'm not sure I trust them any more than Amazon for how fresh their dried chiles are. I checked Penzy's but they only have a small selection of dried chiles. Are there any recommended online sources in the USA for a wide selection of dried chiles? I'm primarily looking for them for Mexican cuisine and this Serious Eats recipe: https://www.seriouseats.com/the-best-chili-recipe

Has serious etas ever done an article on microwave recipes? I didn't see anything in my quick search but I think it would be kinda fun to read and learn about things you might not think of microwaving

I want to sharpen my knives and maintain them well. Whetstones are the best way but I'm concerned if it takes too long to get the hang of I'll just give up. I don't have expensive knives so would it be better to use a worse sharpener more regularly than have a whetstone I never use? Those who learnt how to use one how long did it take you to hlhet the hang of?

Hi y'all! I'm having a dinner party tomorrow and will be making this fish-fragrant eggplant from Fuschia Dunlop: https://www.seriouseats.com/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies

I've never made it before, but always love this dish in restaurants. My question is: could I deep-fry the eggplant today, so I have time to air out my apartment and get rid of the oil smell? And then just pick up with step 3 tomorrow closer to serving?

Thanks so much for your help! :)

First go at the Thin Crust. 50/50 bread flour and HG flour cuz this is my favorite blend currently. The smell is amazing. Just letting it cure now, so tomorrow night is pizza night.

Any advice on the bake? Steel vs stone, sauce amounts, cheese amounts, how much raw sausage for a 14”?

Any other tips?

I’ve got 2 crusts, is there a flavor/texture difference if I store the 2nd crust in fridge for a couple days? Or better to freeze?

Hello, I am trying to replicate a perfect Greek pork pita gyro and I have run into an error. If I check greek online websites for wholesale large skewers they use around 50-100% Pancetta and Pork shoulder. To my understanding Pancetta in greek is bacon or pork belly. The thing I can't figure out is that how do they stack it? Do they cut pork belly horizontally or use some other technique that I can't figure out? Would greatly appreciate any help. I am trying to do 50 - 50 mix of pork shoulder and pork belly, to give it that extra fat.