I’ve done prime rib both ways and reverse sear (low cook temp, rest, 500 for 10 min to brown) resulted in a much less gray banding. My stepdad did 500*X min for years and it’s still good, you just get more uniformly cooked meat with reverse sear.
That’s the Kenji way. Dry brine reverse sear is how I do most meat these days. Smaller cuts get seared in a pan, roasts and prime rib get blasted under a preheated broiler as high as my oven will go. And yes, always use a thermometer.
I use the one from the “pizza Bible” by Tony Gemignani, I go a little less oven heat than his directions, but I think that’s my oven. That book has some fabulous pizza.
I like seeing some of the shenanigans people get up to with hot dogs,
IDK why it seems like a kind of food where people tend to just stick to the basics a lot more than with other similar foods like burgers and pizzas.
So far the fanciest I’ve gotten with it is wrapping the sausage with a strip of bacon, lining the bun with ketchup and a little relish, and then topping it with a line of ketchup.
I’ve thought about experimenting more but I feel like I need more space in the bun and for the hun to be sturdier for it to hold anything more than that.
When I make breakfast pizza, I just don’t bake the eggs with the rest of the pizza. I make them separate and just put them on top after the pizza is baked so they don’t get all rubbery.
Yeah, I used this image as a general idea of what’s going on underneath. Of course, you can also get entirely different toppings. Most of the time, I’ve found the sausage to be little balls with the rest of the meat.
Hey there. I’m getting reports about you being uncivil. Please refrain from such behavior in the future and remain respectful to others in this community. The next report gets you banned.
Chicken tortilla soup with a healthy dose of lime! My local taco place does a soup special when it gets cold, and I’ve had this one enough that I wanted to try and recreate it. I usually skew more towards stews in chilly weather, but this soup’s on my short list next time I’m in the mood for something brothy.
foodporn
Top
This magazine is from a federated server and may be incomplete. Browse more on the original instance.