Once you start thinking of different dishes in terms of how they’re heated, you quickly realize that the key to successfully pulling off a big meal is to diversify. If you plan on five casseroles and a turkey, you’re gonna run out of oven space. Don’t do it! J. Kenji Lopez-Alt Read Quote
When planning a Thanksgiving menu, it’s always a balancing act between representing all the classics and satisfying all the members of your family. J. Kenji Lopez-Alt Read Quote
The key to a successful Thanksgiving is planning. Know what needs to get done, when it needs to be done, and how much effort and time it’s going to take you. J. Kenji Lopez-Alt Read Quote
Like a good grilled cheese, a good quesadilla is one that takes its time cooking, for a thoroughly melted interior and nice, even browning. J. Kenji Lopez-Alt Read Quote
One of the handiest features of crepes is that you can cook the pancakes all the way through and refrigerate them, to be reheated and stuffed later. J. Kenji Lopez-Alt Read Quote
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that’s cooked just right from edge to edge. J. Kenji Lopez-Alt Read Quote
The higher the temperature you use to cook, the faster energy is transferred, and the less evenly your meat cooks. Conversely, the more gently a steak is cooked, the more evenly it cooks. J. Kenji Lopez-Alt Read Quote
Your goal when searing a steak is to make sure that the temperature and evaporation buckets are as small as possible, so that you can rapidly fill them up and move on to the important process of browning. J. Kenji Lopez-Alt Read Quote
Though hot sauce preferences are personal, I’m pretty open to all styles. All except stunt sauces, that is – you know, sauces that are primarily designed to test your machismo. J. Kenji Lopez-Alt Read Quote
It’s good to recognize your flaws, but it’s also good to recognize your skills. J. Kenji Lopez-Alt Read Quote
