Quote:
Originally Posted by DeluxeMoustache
I don’t have the Kenji Lopez Alt book but was pleased to see a reference to him
I learned that you can add baking soda when parboiling potatoes, and this will help lead to a crispy exterior when roasting
* bonus - not today, but he also taught me if you are going to salt a steak, either cook it immediately (if you don’t have time) or let the salt sit on it for at least 40 minutes. Anything between 3 and 40 minutes will give the worst results.
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Yeah, he's awesome. My sister tried those roast potatoes at my house and subsequently bought me the book for Christmas. The Food Lab is great, but I'm actually getting quite a bit out of reading the book as well. Its over 900 pages, so I'm not through yet, but there have been a number of things that were useful, imo. His French fries are very good as well.
I'm actually dry aging a few kgs of striploin in a mini-fridge right now according to his instructions. Wanted to try something cheaper before I bought a big prime rib for ribeyes in case I screw it up.