Top products from r/seriouseats
We found 51 product mentions on r/seriouseats. We ranked the 189 resulting products by number of redditors who mentioned them. Here are the top 20.
1. BraveTart: Iconic American Desserts
Sentiment score: 4
Number of reviews: 12
NORTON
2. The Food Lab: Better Home Cooking Through Science
Sentiment score: 2
Number of reviews: 7
The Food Lab Better Home Cooking Through Science
3. Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying (Chipotle)
Sentiment score: 2
Number of reviews: 4
3-4 second ultra-fast response time with an accuracy better than ±0.9°F.Large 1.4" easy-to-read display and IP65 splash-proof construction.Integrated magnet for convenient storage on refrigerators or ovens.Meat thermometer also perfect for oil fryers, bread, candy, coffee, and homebrews.NSF certif...
4. Rösle Stainless Steel Adjustable Vegetable Slicer with Grip, 17.1-inch
Sentiment score: 2
Number of reviews: 4
The v-shaped blade is effort saving and gives a clean cut, even on tomatoesFive settings up to .2-inchExchangeable blade The nonslip silicone base ensures safe work at every angleEasy to clean with no corners where residue can build upRosle offers lifetime warranty
5. Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red
Sentiment score: 3
Number of reviews: 3
One Lodge 6 Quart Red Enameled Cast Iron Dutch OvenFeatures a stainless steel knob and loop handles for great controlSmooth glass surface won't react to ingredientsUnparalleled heat retention and even heatingUse to marinate, refrigerate, cook, and serveGreat for induction cooktops
6. Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, 20 Inch x 10.5 Inch
Sentiment score: 2
Number of reviews: 2
20 x 10.5 cooking areaUse on all cooking surfaces, grills and campfiresOven safeSauté, sear, fry, bake and stir fry to heart's content
7. OXO Good Grips Silicone Oven Mitt with Magnet, Licorice Black
Sentiment score: 1
Number of reviews: 2
600°F heat-safe; Flame, stain & steam resistant silicone gripSoft, fabric liner for added insulation and comfort; Non-slip silicone ribs for improved dexterity and gripConvenient storage with embedded Magnet and silicone hanging loopEasy to clean with a damp clothMachine washable13” length for ex...
8. Dough-Joe Pizza Steel Baking Sheet The Samurai--15" x 15" x 1/4
Sentiment score: 1
Number of reviews: 2
MADE IN USA--15" x 15" x 1/4"--made of carbon steel--pre-seasoned--IMPORTANT you need an average of 1.5" on all sides of your oven. Without enough clearance, your steel will get very hot while your air space above will not be hot enough to adequately cook the ingredients, resulting in badly burned c...
9. Booker & Dax Torch Attachment, Pro Grade, Chef Certified, Handheld Broiler, Perfect for Sous Vide Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping
Sentiment score: 1
Number of reviews: 2
Included in purchase | (1) searzall, (1) pre-attached aluminium sleeve Adapter, (1) 2-mm Allen key, (1) pre-attached thumbscrew, (1) searzall spacing stick - Torch is not included but is necessary for useHow IT works | the searzall is an attachment secured to the top of a torch to create the perfect...
10. Ball Complete Book of Home Preserving
Sentiment score: 1
Number of reviews: 1
Comprehensive guide to home canning and preservingManufacturer warranty: 1-year warranty448 pages totalAuthors: Judi Kingry and Lauren DevineCan be used by rookies and pros
11. OXO Stainless Steel Good Grips Multi-Purpose Scraper & Chopper, 1 Count
Sentiment score: 1
Number of reviews: 1
Great for cutting dough, sectioning crusts, scraping baking sheets, chopping veggies and moreStainless steel blade includes quarter inch markings for easy measuringSoft, comfortable non slip handleTall enough to keep hands away from foodDishwasher safeThe OXO Better Guarantee: If you experience an i...
12. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
Sentiment score: 1
Number of reviews: 1
Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza
13. BELAZU Rose Harissa, 170 GR
Sentiment score: 1
Number of reviews: 1
Suitable for VegetariansOnce opened, keep refrigerated for up to 4 weeks.Belazu8 - 12 Days Delivery*Please not Best Before/Expiration UK is DD/MM/YYYY
15. The New Best Recipe
Sentiment score: 1
Number of reviews: 1
Used Book in Good Condition
16. Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities: A Cookbook
Sentiment score: 0
Number of reviews: 1
17. On Food and Cooking: The Science and Lore of the Kitchen
Sentiment score: 1
Number of reviews: 1
Scribner Book Company
18. Tacos: Recipes and Provocations: A Cookbook
Sentiment score: 1
Number of reviews: 1
Clarkson Potter
No problem, and welcome to the baking club! This is a great first recipe to try because it's super easy, and introduces you to a lot of neat stuff, such as browning butter for enhanced flavor & aroma.
Baking is much more of a science than cooking is (which means that you can actually get really nice, consistent results once you figure out how it all works!), but there are still a lot of little "tribal knowledge" kind of details that you have to pick up along the way, like the brown butter trick & the cooling technique (cool on pan, then cool on rack, THEN eat). Especially in the case of getting the final product right, it's difficult not to be impatient because the final result is right there in front of you, haha!
Here are some tips, if you want to dive further into baking:
Regarding baking in general:
Anyway, feel free to ask questions!
Hey Kenji, thanks for doing this AMA! Big fan, the The Food Lab: Better Home Cooking Through Science is always open in our kitchen.
I’ve cooked your Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta recipe several times and it’s awesome. My question to you is how can I translate this recipe & technique to a part of a lamb?
-Would Lamb Belly be the best cut for this? Or would I have better luck using a meatier part of the lamb like a boned out chuck or leg?
-For how long and what temp would you recommend cooking it for?
-For finishing, would I be better off in a blazing hot oven versus deep-fried due to the absence of the thick skin found on the pork belly.
Thanks for taking the time to answer our questions!
I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!
My thoughts on gifts
Lavatools PT12 Javelin
A Nice carbon steel wok
A good Dutch Oven
A torch for searing, or Creme Brulee
An awesome knife
Another awesome, but cheaper and well rounded knife
The list could go on, and on, and on....just some thoughts though.
This knife is so good for the price it's crazy.
If you have the right sort of cooktop you can't beat this griddle. Season it with flaxseed oil ideally, but you can use it as it comes too.
Some good inexpensive cutting boards like this would be great too.
> https://smile.amazon.com/OXO-Grips-Silicone-Magnet-Licorice/dp/B001HW3VG0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1487875243&sr=1-1&keywords=OXO+Good+Grips+Silicone+Oven+Mitt+with+Magnet
Love these. I love the little magnet sewn in as well.
I bought their book. Definitely worth the $10 price used many times over. It's a great reference along with Bittman's How to Cook Anything. I've perused a few issues of the magazines while at friend's houses and don't think that I would get more value if I had subscribed.
https://www.amazon.com/New-Best-Recipe-Cooks-Illustrated/dp/0936184744/ref=sr_1_1?ie=UTF8&qid=1503484874&sr=8-1&keywords=best+recipe+cooks+illustrated
I ended up getting a lodge (cast iron) enameled dutch oven on amazon pretty inexpensively (It's 43% off right now) - And have been super happy with it.
I'm not sure how the pressure cooker would work, as this recipe calls for a bunch of time in the oven with the lid open a crack.
Let me know how it goes!
Corn tortillas are tricky, because once they are cooled down they lose their elasticity and become brittle, and heating them back up won't help. This is because a gel-like substance forms during the cooking, and the substance become solid when they cool. Once the gel is gone, heating will not restore it and you get brittle corn tortillas. So there are really two options for fresh tortillas:
All my comments are sourced from Tacos by Alex Stupak. It's the book I happen to be working through right now. And before he gets into any Taco recipes he spends a bunch of time on corn and flour tortillas.
Ah! You're too kind. It's called BraveTart: Iconic American Desserts, you can find it at your favorite local bookstore via IndieBound, at Barnes & Nobel, or Amazon! Hope you enjoy!
Cool! That's good to hear.
But, you know, I'm honestly reconsidering this baking steel these days.
I sat down and thought about this the other day... and it seems I've never eaten a Neopolitan or a NY style pizza... I always get pan pizza from Pizza Hut. And, JKenjiLopezAlt's pan pizza recipe actually calls for a cast iron skillet for that, not a baking steel (or a stone).
One other thing to consider: it seems many different companies make baking steels... and some are cheaper than others. The one Kenji seems to often talk about goes at about 70-something dollars, but here's one for 40-something dollars at amazon: http://www.amazon.com/Dough-Joe%C2%AE-Baking-Sheet-The-Samurai-trade/dp/B00LBKWSKS/ref=cm_cr_pr_product_top
edit: So, I did just go out today and ordered a pizza that was cooked in a brick oven (from Bertucci's, actually: http://www.bertuccis.com/ - I got the BBQ chicken pizza (I know, probably a bad choice, I regret getting it). Anyway, much to my chagrin, the outer crust was... hard to chew. If this is what the coveted Neopolitan pizza is like, then I'm not as excited. I was had by the excitement of all the other folks (including J Kenji's articles) -- really, this is how I try out stuff: I just see what other folks really find exciting, and give it a chance.
So yeah, I'm actually not sure what to make of things anymore. I'm gonna try making a pan pizza using a cast iron skillet, and perhaps try to buy a Neopolitan/NY style pizza elsewhere (hard to find around here, actually!) and see if I change my thoughts.
Flour Water Salt Yeast by Ken Forkish has given us the best pizza we've ever made. The dough is so effing good. Highly, highly recommend this book.
I wanted to see the book on Amazon, but it didn’t look like anyone else posted the link. Here it is, if anyone else is interested.
I agree. I have this one and love it.
He's the culinary director of the blog Serious Eats. Used to work in the Cooks Illustrated test kitchen before starting out on his own. He's very beloved on Reddit, partly because he's often participating in community threads, partly because he's a fantastically detailed & process-oriented chef who helps you understand why it's important to do X step or use X ingredient.
Link to his book which is also awesome.
These are from the BraveTart cookbook. There’s a similar recipe on the website but it’s not precisely the same. They were delicious!
I've been making tons of these smashed burgers for the last few months. I don't think what you use to press the burgers matters that much as long as it is wide and flat and you use enough pressure, its going to be 99% the same.
In terms of scraping, you do want something that can definitely get between the burger and the surface to preserve all of the char on the burger. I recently bought this scraper from Amazon and it works perfect: https://www.amazon.com/gp/product/B00004OCNJ/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
This is the best one I've had. it's worth a try if you can get it.
I use one of these and I've been pretty happy with it. Not quite Le Creuset, but works just fine.
Oops I did it again. Posted a recipe from The Food Lab that I can't find published online. So i guess instead of a recipe I'll implore you to buy the book because it's awesome https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087
Kenji did not pay or bribe me for this plug btw..
Yep! I'm about to order Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen.
The code is good until Nov 28 at 11:59pm PST.
I use this one: https://www.amazon.com/Stainless-17-1-inch-Adjustable-Vegtable-Slicer/dp/B004PBXD22
It's made in Germany by Rösle. Was surprised to see it on sale on Amazon.com. I can only recommend it, had it for years. Sharp V-shaped blade and a sturdy stainless steel build.
You're right. I misread/interpreted your previous comment.
> Kenji is a home cook because he develops recipes that are attainable to the relatively dedicated home cook
Thomas Keller released a cookbook designed for home cooks - Ad Hoc at Home. I still wouldn't call him a home cook. Chef implies a level of achievement - much like the title Dr. would. Do you start calling a Dr. a medic because he practices in the field instead of the hospital?
PS
SV can normally be had on sale for less than $100 (thankfully, I literally dropped and cracked my polyscience two weeks ago), and Modernist Cuisine has a home edition (it sucks, Ad Hoc at Home is many, many times better).
I’ve been canning a couple years now and have also dabbed in fermenting (Kim chi, sauerkraut). I’ve made SO many kinds of pickles via water bath canning - zucchini, carrot, okra, onions, beets, watermelon rind, green beans, radishes, and of course cucumbers. I have my own home garden so have pickled from that, and also pickled some veggies from my CSA.
My favorite canning book is this one:
Ball Complete Book of Home Preserving https://www.amazon.com/dp/0778801314/ref=cm_sw_r_cp_api_i_aaMPCbF9JT4E2
Any questions? Just ask!
What makes it better than, say, this one? Both are 2-3 second response.
Just FYI, you only need this much of an amazon link:
https://www.amazon.com/Stainless-17-1-inch-Adjustable-Vegtable-Slicer/dp/B004PBXD22
All the rest just says who did the search and a few other things.
FYI, you only need this much of an amazon link:
https://www.amazon.com/dp/B004PBXD22
BraveTart: Iconic American Desserts available here, for those interested.
Found it on Amazon 50% cheaper.
Definitely getting one of these.
Go visit https://www.seriouseats.com.
Also, get yourself a copy of The Food Lab.
He uses the science to explain why recipes work. If you like to cook, it's almost mandatory reading.
I've had one of these for years:
https://smile.amazon.com/OXO-Grips-Silicone-Magnet-Licorice/dp/B001HW3VG0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1487875243&sr=1-1&keywords=OXO+Good+Grips+Silicone+Oven+Mitt+with+Magnet
Silicone outer shell with padded lining. The round pot holders like this are nice too.
Take a look at Bittman’s Kitchen Matrix. It uses photos to suggest different variations of ways to approach the same ingredient. It is about technique, ideas and improvisation rather than recipes — sounds like what you have in mind.
Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities https://www.amazon.com/dp/0804188017/ref=cm_sw_r_cp_api_pRcUAbY9S4RM3
This is the minimum you really need, but at that point it's more effort than its worth:
amazon.com/dp/B004PBXD22
Searzall Torch Attachment, Small, Stainless https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_apa_1BEvzbX2FFW43
I don't see the exact model I have for sale anymore, but I have a Lavatools Thermowand which is accurate and only takes 1-2 seconds. The model they're currently selling is on Amazon for $27.
To save any other British people the sudden disappointment I just felt - it's only 20% off on amazon.co.uk.
Still not that bad of a price though, I guess...
BraveTart: Iconic American Desserts
They're referring to this book: https://smile.amazon.com/BraveTart-American-Desserts-Stella-Parks/dp/0393239861/ref=mp_s_a_1_1?crid=3MCXVKNSF59X7&keywords=bravetart+cookbook&qid=1554760772&s=gateway&sprefix=bravetar&sr=8-1
It's Stella Parks' baking book: BraveTart. She's the SE baking guru.
My grandmother's. Or this. https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773
It's from Stella Parks' cookbook, Bravetart: Iconic American desserts
> new Bravetart Cookbook
> #new
ANOTHER ONE?!!#@! I MUST HAVE IT. You're not talking about this one, right?
Is it from this book?
https://www.amazon.com/BraveTart-American-Desserts-Stella-Parks/dp/0393239861
It's the recipe book written by Kenji Lopez
Not sure what your budget is, but I got the 1/4" about a year and half ago for under $60 including shipping: Dough-Joe Pizza Steel Baking Sheet--The Samurai™--15" x 15" x 1/4" https://www.amazon.com/dp/B00LBKWSKS/ref=cm_sw_r_cp_api_7AIwybEZMDSVR
This book is so good. I don't think the recipe is on the serious eats.
I worked briefly as a butcher and, as a rule, I thought all minced beef was the same, aside from the fat content (I didn't say I was a good butcher). Eye of Round vs. Brisket? They're both extra lean, right?
Nope. After reading an article Kenji had wrote about the different kinds of beef cuts, I learned that I could make my burgers exponentially more flavourful by mixing and matching cuts.
Kenji knows what's up, and I'm heavily considering buying his book on Amazon.
No, this isn't a paid/undisclosed promotion... but if Kenji wants to throw a couple bucks my way, I won't say no.