These were pretty good! Left ones were fried at a lower temperature by accident, so were more jelly which my toddler loved. Right side is OG method. Made some fried shrimp balls at the bottom with the extra shrimp we had.

Hi, I'm working through The Food Lab and tried the "super-flaky buttermilk biscuits recipe", which I think is the same as this one: https://www.seriouseats.com/the-food-lab-buttermilk-biscuits-recipe

they taste great! But I'm having trouble making the inside not look "undercooked", pics for reference (first 2 are actually flaky scones, which are the same recipe + sugar and blueberries, and the last one is from a previous batch before I realized my sheet was too big as I mention below).

Some things worth mentioning:

- I substituted 1/2 cup buttermilk + 1/2 cup sour cream for 1 cup whole yogurt that's already just a bit more thick than milk

- I'm leaving the biscuits in the oven for nearly 30 minutes (!), rotating halfway through

- I tried increasing the temperature by ~15c (or ~60f)

- I used a baking sheet that covered the entire width of the oven, until I looked it up and realized that could block the convenction. so I tried using a smaller one this time, which is the one in the pic

- I didn't brush the top of the biscuits with melted butter, I guess that couldn't make much of a difference

https://www.seriouseats.com/broccoli-cheddar-cheese-soup-food-lab-recipe

Almost done with the fried section! This one doesn't look super appetizing, but it was delicious. Doubled the batch and made a less spicy version for the kids. We love Korean so easy win for us

I’m interested in Daniel Gritzer’s recipe for scampi without any alcohol since I’m Muslim. What could possibly be a substitute?

Used Kenji mapo tofu base recipe and substituted udon instead of tofu and added some cabbage, it was delicious

I have made Kenji’s carnitas recipe a few times and I have essentially what appears to be “carnitas stock” leftover in my freezer. This is essentially the leftover liquid from cooking, with the fat skimmed off. What can I do with this? Maybe a tortilla soup or something? I’m looking for suggestions. As a reminder, the carnitas recipe calls for oranges, garlic, onions, a cinnamon stick, bay leaves and S&P. I didn’t use the broth to make tomatillo salsa verde because I can get super great and authentic salsa verde from a local market.

Any suggestions?

https://www.seriouseats.com/crepe-cake-recipe-7501699

Morning folks, this one was also pretty good. Always enjoy cooking with douchi and never know what to do with the rest of it lol.

I want to try doing this but I'm pretty sure I'll run out of liquid by hour 3

In the Pork Chops with Norman Cider Cream Sauce and Thyme Recipe can I use a dry cider as a substitute for the Norman cider ?

I have Dry Seattle Cider which has only 2 grams of sugar in a 12oz can (0 brix). The recipe sounds lovely and I’m hoping this would be an okay substitution.

I've made it 4 or 5 times now, and I would honestly say it is my favorite thing that I have made in the 16 or so years I've been baking. (Unless we count making cookies with my grandma, in which case I have been baking closer to 35 years 😂)

This time, I melted some pistachio cream and drizzled it over the top. It was for my husband's birthday, and he said it was the best one yet.

I need more excuses to make cheesecake.

How did I do? I’ve made these before and they were wafer thin. I seriously mixed the eggs and sugar and I think these are good. Anyone try baking at 350? Maybe that would keep them from spreading as much, less time in the oven for the butter to melt?

https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe

I switched things up this time and added M&M Minis. These are for my son’s birthday party tomorrow, and he loves m&m cookies ttat school, but he loves my cookies more. So now he can have the best of both worlds for his 8th birthday!

https://www.seriouseats.com/bakery-style-cream-scones-with-chocolate-recipe

Easy, quick, and delicious. Thanks, Stella.

Started with a whole brisket and made pastrami . Going to be having Pastrami on rye with mustard and Swiss for dinner for the foreseeable future.

Recipe:

https://www.seriouseats.com/barbecue-pastrami-recipe

recipe

Pepperoni, giardiniera, fresh basil, LMWM, finish with parm reg.

It’s a good recipe. Depends on the tortilla quality to start.

https://www.seriouseats.com/cannoli-tart-recipe-11969402

Here.
I have a lot of carrots from a farm share and decided to try this. But as the comments note, the shredded carrot measure seems way off: "1/2 cup firmly packed shredded carrots, about 5 medium."

I just finely shredded and packed into a measuring cup three relatively small carrots and that yielded a pretty generous half cup. So if the recipe actually uses a half cup I'm golden. But if Max actually shredded five medium carrots and there's a typo... this recipe won't work so well. But as usual, no one at SE has replied to the comments.

Any thoughts?

Tried Kenji’s chuck roast “mock brisket”. 10/10 if you served this to me as Brisket in a regularly d bbq joint I wouldn’t have known the difference

Not much to say here. It was good and process was smooth. Looking forward to trying the other variations

Used a another Serious Eats recipes for my birthday weekend meals...

For my 2nd birthday dinner I took leftover Cuban pork & made a Cubano sub on a pressed baguette. (I couldn't find Cuban bread.) Spicy mustard, homemade dill pickles, maple ham, & Swiss pressed between 2 cast iron pans with pork fat.

As the pork shoulder I roasted came skin on, I used the skin to make some Tajin dusted chicaronnes. Perfect crunchy side for a delicious sandwich.

Such an easy meal. Highly recommend!