Made the Carnitas from Kenji's youtube tonight. When I made the salsa verde, I think I undercooked the tomatillos so the sauce is overly bright almost sour(?). It's all mixed together, cilantro and everything.Would cooking it off in a skillet help it? Any ideas how to tame this? Were the tomatillos just too ripe? I haven't cooked them before but I know how green sauce should taste.

https://www.seriouseats.com/vietnamese-style-baked-chicken-recipe

https://www.seriouseats.com/greek-american-lamb-gyros-recipe

https://www.seriouseats.com/pasta-with-vodka-sauce

Don't have my copy with me and couldn't remember if the broccoli is blanched first.

I was invited to a holiday party by someone I work with, and it looks like it's going to be a pretty large production. They suggested bringing some sort of side dish or something along those lines, and I have no idea what to make!

I figure that I'd like to make something that will impress, but isn't too fancy, something that's easy for people to grab (think a mini tart, cookies, some sort of hors d'ouerve). I trust Serious Eats and their recipes, so I figured I would ask here. I didn't see anything after a bit of searching on their site, so any recommendations are welcome. I am not committed to a sweet or savory dish as of yet (but I do have a sourdough starter that I'm itching to bake with soon).

I followed the recipe using ground venison and pork instead of Beef/veal/pork and it turned out fantastic. Great favor with easily sourced ingredients.

Did they take down the recipe, because I can't find it on the website. I used to make it alllll the time but my fiance has childhood trauma relating to red sauce.. Anyway she just now told me I could make it for dinner. I went to find the recipe but like I said it's not there. I'm omw to the grocery to get stuff from memory but I would feel alot better if someone here had a copy? Any help appreciated! Also I did find an insta post where they had basic directions in the description but no quantities

I’m in a grilled cheese competition this coming weekend and I want to do something with flank steak and chimichurri (cue the “that’s not a grilled cheese” copypasta). Steak is pretty iffy in a sandwich though, usually in my experience whatever piece you bite comes with you as it’s too strong to cut with front teeth. I remember Kenji’s experiments about how long to cook things sous vide showed that while not cooked past the temperature set as, if you cook steak longer it loses its texture and falls apart easier. Has anyone tried that, either intentionally or accidentally? How did it go? I feel like if the flavor was good, it would be an interesting hack to make it better fit the texture of a grilled cheese.

Thoughts? Suggestions?

I’m going to follow the recipe for prime rib at Christmas. The downside is there it does not render a lot of drippings/fat. But my family is DEMANDING Yorkshire pudding.Can I make it just using Beef Tallow from a jar at the store? (Is Tallow, beef fat?). Reading the SE post from back in 2015 it looks like any fat will do. I’d love any tips/warnings about just using beef tallow as the fat.

https://theonion.com/kenji-lopez-alt-returns-from-beef-dimension-with-new-sear-method-beyond-human-comprehension/

From the Onion:

“SEATTLE—Phasing into our reality with instructions for the new cooking technique, J. Kenji López-Alt returned from the Beef Dimension with a previously unknown sear method that was beyond human comprehension, sources confirmed Tuesday. “I have glimpsed the cosmic dance of the meat and the stovetop and borne witness to beef’s true nature,” said the chef and bestselling author of The Food Lab, who reportedly caused those around him to grow concerned as he jabbered incoherently about mountains of non-Euclidean tri-tips that needed to be cooked on high for both an instant and a thousand eternities. “Oh, you fools, unaware that your pathetic, comforting doctrine of ‘rare, medium, or well-done’ is a lie protecting your fragile consciousness from the culinary tips and tricks that exist beyond the grasp of your minds. I fear humanity will never realize its folly, never tremble before the awesome and terrifying power of beefdom. All hail the cast iron! All hail the oil!” At press time, a screaming López-Alt was seen writhing in agony as his entire face reconstituted into a half-pound porterhouse.

For those of you doing a Prime Rib roast in the US this year for the holidays, where are you getting yours? Any luck with online delivery types or do you prefer a local supply?

Gonna give https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe a shot after the episode on The Recipe podcast (already enjoyed the Smitten Kitchen one). It calls for covering with "hot salted water". Do folks just use hot tap water for this? I usually don't cook with hot tap water. Heating a pot of water on the stove first seems to defeat the point of the recipe not needing you to boil water? (We've got a Zojirushi boiler too so I could just use water from that, or is that too hot?) Comments on the recipe seem inconclusive.

My family enjoys this recipe. https://www.seriouseats.com/seriously-meaty-turkey-burgers-recipe

I’ve always made them with ground turkey, due to not being able to find turkey thighs in my area.

Since boneless/skinless chicken thighs are readily available, I’m wondering if they would work as a substitute?

Has anyone ever tried this?

We typically use brown rice pasta for our GF pasta substitute and was wondering what kind of recipe impacts this has.

When recipes call for reserved pasta water, does the starch from GF pasta have the same effect as glutenous pasta? Do you use the same amount?

Or I just made Kenji's No-Boil Baked Ziti and found the noodles too soft in the final dish with their 30 minute hot water soak.

Is there a reliable rule of thumb for recipe changes when using GF pasta?

Thanks!

Best recipe ever

Tried Kenji’s Thanksgiving turkey. My first experience with turkey and folks loved it, esp with the gravy. Dry brined it. Didn’t plan in advance. I could get only 12 hours of dry brining.

How accessible are these recipes for a 20-something newish baker? Thinking of giving it as a Christmas gift but don't want it to be overwhelming...

Came out great and such an easy meal! Added a little bagged side salad to it.

Feeding a dozen Chinese teenagers staying with us from boarding school (dorms closed) and this was the first dish to vanish. Didn't even get to try a real bite, but was told it was delicious!

So I followed kenji’s recipe to dry brine approximately 30ish hours, spatchcocked and did the herb butter underneath the skin. I pulled at 150f and rested for 40m or so. It came out unfathomably dry. I’m at a loss for what happened.