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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 01-06-2019, 06:03 AM   #1
mshade
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The Food Lab

I received this monster of a 'cook book' just before Christmas as a present from my wife. 958 pages of a fascinating read about the science behind cooking, spun in a witty, enthusiastic read with easily understood techniques in the kitchen that even I can follow.

The author Kenji Lopez-Alt is an MIT grad who found his passion in the kitchen.

Sear meat to lock in juices? Myth debunked. I made my first ever prime rib roast Christmas day following Alt's reverse sear method found in the book.
Oh my!!

And I thought I was pretty good with an omelet pan in my hand, until I read the chapter on eggs, and how letting a bowl of beaten eggs with a pinch of salt sit for 15 minutes before cooking affects the texture of your scrambled eggs, or omelets.

Highly recommended for beginners like me, and seasoned cooks alike.
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Old 01-06-2019, 01:33 PM   #2
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Sounds interesting.
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Old 01-07-2019, 10:58 AM   #3
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Alton Brown now expounds on reverse sear. His reload series is pretty good.

This book sounds a bit like Harold McGee's books
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Old 01-07-2019, 11:12 AM   #4
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Quote:
Originally Posted by grtrx View Post
Alton Brown now expounds on reverse sear. His reload series is pretty good.

This book sounds a bit like Harold McGee's books
Where is that airing. K and I were discussing him last week. He is kind of a local fixture.

The book sounds great. Don't have a c note to spend on a single volume this close to the holidays and seemingly every birthday in the family between now and Valentine's day.
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Old 01-08-2019, 01:50 AM   #5
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It's on the Cooking channel.
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Old 01-08-2019, 06:00 AM   #6
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Are they bringing back new Good Eats episodes or rerunning the old ones?
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Old 01-09-2019, 08:17 AM   #7
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here is the listing of good eats: reloaded episodes

https://www.cookingchanneltv.com/sho...-eats-reloaded

and a rather ambiguous piece on "return of eats" which may be coming later this year

https://www.eater.com/2018/9/18/1787...d-food-network
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Old 01-12-2019, 09:13 AM   #8
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The importance of resting meat

Quote:
Thought process of prehistoric man: Start large fire. Cook large steak over large fire. Rip steak from fire with bare hands, bite into it, and allow succulent juices to dribble down chin. Howl at moon and chase mammoths.

Thought process of modern man: Start large fire. Cook large steak over large fire. Rip steak from fire with bare hands, allow steak to rest in a warm place undisturbed for 10 minutes. Bite into it, and allow succulent juices to dribble down throat. Discuss latest Woody Allen movie with civilized friends while secretly wishing you could howl at moon and chase mammoths.

If there's one cooking mistake that regular folks make more often than any other, it's not properly resting meat before serving it.
Alt then goes on to explain why. Good stuff!
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