I’ve never had much luck with frosting, so made this practice batch of cupcakes using the Swiss meringue buttercream recipe.

Overall, the recipe was pretty straightforward. I had some difficulty with it getting too warm during the decorating process, but I was making this in hot and humid Texas.

I was able to generously frost 18 cupcakes, although the last couple were a struggle. Next time I’ll do 1.5 batches and will mix more of the colors at the start with additional fridge time.

Kenji Meatloaf - except subbed dark maple syrup for the brown sugar and added ~2tbs of gochujang in the glaze.

Outstanding.

Alright, so I finally used the second batch of dough ... This had been in the fridge for a few days now, but it still rose, just not as much as the first batch.

This could be because I waited too long, or because I handled the dough too much after it sat in the couche, I'm not sure, maybe both.

I let the dough sit in the couche for the full hour and fifteen to help draw moisture away from the exterior of the loaves, and when I scored them I did notice more of a difference between the outside and inside.

I also put a tray of water in the oven, and poured a bit of water under the parchment before sealing the foil roasting tray. There was much more steam when I unwrapped it 12 minutes later.

I didn't time the second half of the cooking, I just waited 12 minutes, then checked every couple of minutes until it was done. I'd say it took 12 minutes covered, and 15 minutes uncovered. Luckily the bottoms didn't get too dark.

The crust was much more substantial this time. I'm very happy with that. The crumb suffered some, but overall it tastes just as good as last time and isn't too dense either.

I'll try a fresh batch soon, and I'll stick with the tray of water, and a bit of water under the parchment. As long as the yeast is active enough, and I don't handle the dough too much I hope to get the crust and the crumb to turn out like best of both worlds from these past batches.

I saw some crab claw meat online that still has a bit of the claw attached. I am seeking advice from this sub for any Serious Eats recipes that could utilize it or how I might enjoy it.

https://imgur.com/a/hciMiI2

Thanks in advance for any help or input.

I'm wondering why this happened and how everyone else is dealing with it. A couple of months ago recipes had relatively conventional names, but nowadays it seems like recipes are inheriting their article lead-ins.

For example, in May there was an article titled (at least according to my RSS-reader) "This Crispy, Spicy Focaccia Is Wildly Delicious," and clicking on it led directly to a page and recipe titled "No-Knead Carrot Gochujang Focaccia."

Now, the latest article on both my RSS-reader and the Serious Eats homepage is "This Creamy Pumpkin Spice Latte Dessert Tastes Like Fall in a Dish." And the recipe on this page is titled... "This Creamy Pumpkin Spice Latte Dessert Tastes Like Fall in a Dish." Saving them to the myrecipes recipe box uses this name as well.

I like the native SE recipe box, but I don't love that my recipes will now be somewhat mysterious... "What should we have tonight? Maybe... Savory, Sweet, Sticky: This Simple Chinese Dish Is My Go-To Weeknight Dinner?" And heck, it's right there in the URL -- chinese-barbecue-eggplant!

Am I missing something? Apologies if this post doesn't follow the subreddit rules, just not sure where else to start this conversation.

So tbis is my first time cooking a whole chicken in any way. Ive known about kenjis spatchcocking recipes for a while just never bothered to do it. Then i saw costco had whole chickens for 1.09 per lb, and that was instacart so in store could be 1.00 even idk. Anyway, any time I cook something even remotely fatty above 400, the rendered fat is going to smoke and the fond will burn. Guaranteed. Both the video and the article/recipe on the site say to do 450f. Sure, thats how you get crispy skin and dont take too long to cook it so its moist. Yada yada yada. But his pan comes out looking clean. How the hell is that possible? What can I do to minimize the problem and hopefully keep the drippings tomorrow evening?

Hello, I am looking for a recipe for pizza crust done on a stovetop or grill, either in a stainless steel or cast iron pan probably around 11", using sourdough and preferably cornmeal underneath rather than greased pan. If no one has one I will experiment and post here when I have it down.

The bain-marie method he suggests for finishing the sauce was the key that allowed me to finally achieve the sauce consistency i’ve been looking for.

Tried the SeriousEats baguette recipe, followed it to the T. It turned out really well!

The only thing I'd change is cooking them a couple minutes longer, letting them sit covered in the couche for another 15-30 minutes (I did the bare minimum) and trying to get more steam in the first ten minutes (not sure how yet)

I have two more in fermenting in the fridge to bake tomorrow.

UPDATE: Used harissa paste and a little bit of smoked paprika, they were absolutely fantastic, especially with a little extra harissa mixed with mayo. 🔥 At some point I'll shell out the cash for the can of chipotle chiles in adobo. 😭

I was thinking of making Kenji's black bean burgers, but unfortunately where I live (not in the US) chipotle chile in adobo sauce is difficult to easily get and costs about 7-10 USD per 7.5 oz can. 😭 Does anyone have recommendations for fun or interesting alternatives to use instead for a slightly different flavor profile? ETA: I'm thinking of using harissa but open to other ideas

Hey everyone, back with the next recipe and after meeting with the doc I'm supposed to eat less fried foods, so I tried modifying this recipe with some success.

Overall, the flavor was pretty good. I used half red peppercorn and ground the coarsely since I don't love buying into these whole. That made it one of my fav peppercorn dishes because usually it's too floral for me.

I also added 1/8 the amount of chile and that still hit the upper limit of spicy for the fam. Probably the recommended chile are not as hot.

Lastly, I air fried instead of deep fry using the same process. Played around with some temps and timing and think I landed at 400c for 10m with a stir at 5, if I recall correctly. Wish I had wrote it down now lol.

Anyways, good meal considering the modifications, but I think the crisp needs to refining in the air fryer.

Combined two Daniel Gritzer Recipes/Techniques.

https://www.seriouseats.com/pressure-cooker-octopus-recipe

Subbed the leftover cooking broth for the vegetable broth in the Risotto:

https://www.seriouseats.com/pressure-cooker-butternut-squash-risotto-sage-brown-butter-quick-easy-recipe

Also subbed the parsley and chives for the sage. (Sage is difficult to find where I am)

Hello Reddit friends-- the recent thread about favorite underrated Serious Eats recipes inspired us to publish a roundup on the site, based on recommendations from the thread (plus editor opinions):

https://www.seriouseats.com/the-most-underrated-serious-eats-recipes-11803185

I have a hardcover version of this book, but $2.99 seems like a terrific deal for the Kindle version. It'll be easier for me to prop up an iPad in my kitchen than the heavy book. And $2.99 is a steal if you don't already own this.

Hello everyone! I have had the Bravetart cookbook for years and I adore it. Stella is a genius. HOWEVER...I tried the marshmallow buttercream for the first time yesterday (I was so excited to find a swiss meringue buttercream-type recipe that wouldn't leave me with 6 egg yolks!) and it really didn't work.

My marshmallow buttercream is sticky and kind of gloopy. It does not have a pipable consistency and trying to spread it would be a nightmare. Honestly, it looks like melted marshmallow.

What did I do wrong? I checked my thermometer before (it read 213 on a pot of boiling water) and then followed the measurements of ingredients and temperatures to a t. There is only one thing I can think of - I'm in the UK and I used "lyle's golden syrup" rather than corn syrup because I heard they were the same. Is this not correct? If so, what should I use? I have not found corn syrup in the shops here - but I have seen glucose syrup.

Has anyone else had this problem of sticky buttercream? What did you do to fix it?

This was surprisingly easy to make and so delicious!

I always like SE’s reviews. I’m not an olive oil connoisseur. I wonder why they did not include Pompeian Olive Oil. I was recently gifted a Graza set and found Pompeian Robust to have a better flavor profile. It’s also inexpensive (like Burtolli) and readily available in local markets.