I am making two of Kenji's perfect apple pies and using sous vide rather than pour over to parcook the apples. I didn't add any of the dry ingredients because experience had shown me that it was too hard to scrape all the sugar, etc. out of the bag when finished. So in addition to the parcooked apples, I also have three cups of apple nectar? expressed from the cooking process. Not really apple juice because the apples weren't pressed. But I'm looking for interesting suggestions about what to do with the bounty. TIA.

Does anyone have suggestions on how I could adapt the "Homemade Oreo Cookies Recipe" from Bravetart / Stella Parks to a vanilla (or non-chocolate) version?

I made the recipe last week and absolutely loved the texture. My initial thought is to swap the 35g dutch-process cocoa powder for an equal amount of all-purpose flour by weight.

My questions are:

1. should I add slightly more flour than dutch-process cocoa powder to keep hydration of the dough similar?

2. should I keep baking soda in the recipe, leave it out, or swap for baking powder?

Recipe link: https://www.seriouseats.com/bravetart-homemade-oreo-style-cookies-recipe

Hey All,

I've been a long time fan of Serious Eats but over time the site has evolved and, at least in my opinion, gone down hill since the good old days when Kenji and Stella were regular contributors. The site is more ads and product recommendations than recipes these days and even communities like this one have slowed down a lot (I sorted r/seriouseats by 'new' and the top post was 2 days old as of this posting).

This isn't unique to SE almost every place I used to go for food content has changed drastically in the last few years. Almost all of the "foodtubers" I am subscribed to have at least reduced their recipe videos if they haven't completely abandoned that format (Even Kenji has a good number of travel/lifestyle videos among his recipe videos).

I get that the algorithms has changed and creators need to keep viewers/clicks/likes up which means playing that game but a lot of the content being produced by creators I used to love just isn't resonating with me any more.

So I'm curious, are there any new hidden gems that are filling the gap that sites like Serious Eats back in the day used to fill? Any place you've found where the focus is on cooking and recipes and not just listicles of the best amazon deals being the main headline?

Made from scratch masala dosa, including the multi day fermented batter. Photos are Aloo filling, coconut chutney, and filled dosa.

The whole family loved these! So good.

serious eats link

I'm testing out the homemade hot chocolate mix to give as gifts during the holidays. Any other food items you've had success making and then gifting? Bonus points if it travels well.

https://www.seriouseats.com/homemade-hot-chocolate-mix

I've made these a couple times (weighing everything) and both times my brownies turn out cakey, not fudgy. I'm almost positive I'm not overbaking them.

These seem to be recommended a lot so I'm not sure what I might be doing wrong. Could it because I'm using a hand mixer?

Hi there, I want to make the Seriouseats ropa vieja recipe here but I wasn't able to get flank steak or brisket. I got a piece of french roast but I assume it will need some different handling than the recipe calls for. Could any of you advise how to adjust the recipe? I have an instant pot somewhere if that helps at all.

Thank you!

Nytimes article
Nytimes recipe

Hello,

Has anyone made Kenji’s meatloaf? Need to bring something impressive to a potluck, and was thinking of going with his meatloaf. My concern is that it does have a decent number of ingredients, and I don’t have a food processor.

I do have a vitamix, but I know they work quite differently.

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.