this lemon chicken recipe has a pretty big advantage over our usual recipe (previously, previously): the rice is done in the oven with the chicken, steeped in juices and fond and stock and spare marinade. it’s wonderful.
just be careful to sauté the onions slowly, or you’ll have to fish out a couple dozen blackened pieces like i did.
@delan: sous vide? that's where you like boil a bag right
@bark: like, you're not wrong. but it's the kinda thing someone who's only /seen/ sous vide would say. you've never done sous vide. you've only seen someone do it. you've seen someone put some Meat in a Bag and then dunk it in some water. it's like you're not allowed within 400 feet of a sous vide. like you've only perved on sous vide through a window. you know how they say "10000 ft perspective"? this is. this is so much further than ten thousand feet. i think an alien who saw sous vide all the way from their planet in space would be able to tell me more
Listen I need people to know about this. This is widely-known in culinary circles but the general public has not been properly informed of how this works.
In industrial pasta making, pasta dough is forced through a shaping tool known as a 'die' and extruded into shape. Traditionally, these dies are made out of machined bronze; bronze is food-safe and dissipates heat well, which is important because those dies get quite hot as large volumes of dough are forced through.
More modern dies are made out of steel and coated with Teflon, which extends their usable life and is cheaper. It also allows the machines to just push more volume of pasta out.
The bronze dies essentially impart their tool marks from the machining process onto the extruded pasta, creating a roughened texture full of micro-scale scratches. The PTFE-lined dies, predictably, don't.
You can tell this, of course, if you compare a Barilla fettucine to a De Cecco fettucine, the latter is just noticeably rougher. These surface imperfections left by the traditional bronze process cause the pasta to 1. shed more starch as it cooks, leading to starchier pasta water that is a more effective emulsifier for sauces, 2. retain a rough microtexture that captures and holds on to sauces better.
As a result, bronze-die pasta just gives you better results even though the ingredient list is identical to that of other pastas.
Pasta that is bronze-cut generally says so on the packaging. Barilla is, notably, not bronze-cut in spite of costing as much as several brands that are.
(with @problemsclown)
(with @problemsclown)
(with @problemsclown)
from my fav food sciency cooking guy
here’s a recipe for loaded macaroni cheese with corn, bacon, and onion. @ariashark and i have been enjoying this for over four years.
why “cheat’s béchamel”? well instead of making our sauce by adding cheddar cheese to béchamel sauce, which is in turn made by adding milk to roux (butter and wheat flour in a 1:1 paste), we make our sauce by adding cheddar cheese to milk thickened with corn flour.
now for the steps.
you will make the sauce in three phases: preheating phase, thickening phase, and melting phase. avoid boiling the sauce at any point other than the end of the thickening phase or the end of the melting phase. if your sauce is boiling at other times, your burner is too big or turned up too high.
troubleshooting: if the milk never seems to thicken, increase your burner, but avoid increasing your burner more than necessary to make the waiting time finite.
(images uploaded with my cohost bulk image uploader)
