TIL about the social history of Jell-O Salad (www.seriouseats.com)
Swedish Candy Is The Only Good Food Trend So Far This Year (www.seriouseats.com)
To stop the discussion from coming here, here's an article on frying with olive oil written by Daniel Gritzer and J Kenji Lopez-Alt (www.seriouseats.com)
TL;DR of the article: Olive oil does not break down at it’s smoke point, meaning that you’re not burning anything if the olive oil is smoking. If you want your fried food to taste like olive oil, fry it in olive oil. If you don’t want your food to taste like olive oil, don’t use olive oil. That’s it, that’s the...
[RECIPES] 8 Great Gruyère Cheese Recipes (www.seriouseats.com)
[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start (www.seriouseats.com)
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[TIP] How to Clean Deep-Fry Oil Using Gelatin (www.seriouseats.com)
[RECIPES] So Long, Turkey: The Ultimate Vegetarian Thanksgiving Menu (www.seriouseats.com)
The Science and Technique of the Perfect Cup of Chai (www.seriouseats.com)
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Overnight Sous Vide Bacon Recipe (www.seriouseats.com)
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Sous Vide Cooking: How to Get Started (www.seriouseats.com)
Thought I would post a how to get started to hopefully inform those that browse all to take an interest as well as those that are subbed but haven’t tried yet to learn how to get started. I think J. Kenji Lopez-Alt, when we was doing Food Lab at Serious Eats, basically created the definitive sous vide resources. I love how he...
This Birria Is Like Mom's. But Better (and With Gochujang). (www.seriouseats.com)
cross-posted from: lemmy.world/post/6978383...
This Birria Is Like Mom's. But Better (and With Gochujang). (www.seriouseats.com)
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Vermicelli Noodle Bowl With Imperial Rolls (www.seriouseats.com)
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Brown Butter Blondies (www.seriouseats.com)
I made these, substituting gluten free flour for the wheat flour. It was DELICIOUS but very gooey. I struggled to get it out of the pan and to keep the slices together. However, they firm up nicely in the fridge. I’ll definitely try them again, and put the whole batch in the fridge before I slice them.
Brown Butter Blondies (www.seriouseats.com)
I made these, substituting gluten free flour for the wheat flour. It was DELICIOUS but very gooey. I struggled to get it out of the pan and to keep the slices together. However, they firm up nicely in the fridge. I’ll definitely try them again, and put the whole batch in the fridge before I slice them.
Carne Adovada (New Mexico-Style Pork With Red Chiles) Recipe (www.seriouseats.com)
I made this tonight. Delicious!!...
Kimchi and Spam Fried Rice Recipe (www.seriouseats.com)
Prep 5 mins...
How to Make Any Jarred Tomato Sauce Better…And If You Even Should (www.seriouseats.com)
The Right Way to Sauce Pasta (www.seriouseats.com)
Sous Vide Duck Breast Recipe (www.seriouseats.com)
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Sous Vide Steaks Recipe (www.seriouseats.com)
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Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (www.seriouseats.com)
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Fresh Lemon (Citrus) Syrup (www.seriouseats.com)
I like saving citrus that I’ve juiced in a ziplock bag in my freezer for this. I mix together lemon, lime, and orange and use all of them together. This syrup is amazing in a cocktail, but also makes for a great lemonade/citrusade.
30-Minute Pasta and Kidney Bean Soup (Pasta Fazool) Recipe (www.seriouseats.com)
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Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (www.seriouseats.com)
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