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.

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Top comments that mention products on r/seriouseats:

u/kaidomac · 2 pointsr/seriouseats

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:

  • Bakers use full sheets; at home, we half sheets (13" x 18", typically just called a rimmed baking sheet)
  • Pre-cut parchment sheets are the best thing in the universe (works out to like 12 cents per sheet)
  • Silpats are like reusable parchment sheets, but I actually don't like them for baking because of the way they affect the dough - I actually really like them for flash-freezing stuff on, so if I want to freeze some cookie dough balls to store for later, they peel right off! Amazon makes their own knockoff set for a third the price
  • Get yourself a Danish dough hook ($15), it makes manually stirring batters & doughs soooooo easy! Works like magic!
  • My favorite kitchen tool is this ridiculously expensive spoon ($25), which is 110% worth it because it replaces both a wooden spoon & a spatula; it has the strength of a solid spoon, but with the flexible tip of a spatula, so you can do both jobs at once
  • If you want to instantly increase your baking game, switch to measuring by weight (not cup size, for example, as a cup of flour can vary a LOT when scooping!) by using a kitchen scale; decent ones are $15, but if you'd like to step up to a better model, this is a newer version of the one I have (does ounces, does grams, removes the weight of the bowl before measuring, and has a pull-out display so you can see the number even with a big bowl on top!)
  • I use these silicone pot holders to put on my countertops under my hot trays

    Regarding baking in general:

  • Stella's book Bravetart is absolutely fantastic to work through, very detailed with lots of good explanations for helping you when you're learning!
  • Create a solid recipe-storage system, so that you don't lose your "keeper" recipes!
  • Personally, I focus on finding A+ recipes for my personal recipe collection; these ricotta brown-butter cookies are keepers for sure! I have several "the best" recipes that I've stored over the years, such as pancakes, brownies, chocolate-chip cookies and so on...really next-level stuff that makes baking all worth it!
  • I do a lot of freezer-based storage for ingredients (like chocolate-chips), raw materials (such as cookie dough), and finish products (such as pre-baked mini-loaves)
  • Baking is great if you like hardware, as you can branch out into electric stuff (hand mixers, stand mixers, food processors, etc.) & various tools (Twinkie pans, mini-loaf pans, baking steels, etc.), plus it all generally lasts a really long time, not to mention lets you make a ton of stuff with it forever & ever - I make everything from incredible homemade pizza to the best chocolate-chip cookies you've ever had to easy mini baguettes at home!
  • Baking is also a really great creative outlet; check out the no-knead bread scene sometime, for example

    Anyway, feel free to ask questions!
u/drewd0g · 2 pointsr/seriouseats

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!

u/alienwrkshop51 · 10 pointsr/seriouseats

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.

u/gordo1223 · 1 pointr/seriouseats

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.

u/packtloss · 1 pointr/seriouseats

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!

u/Forrest319 · 2 pointsr/seriouseats

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:

  1. Cook the corn tortillas ahead of time (same day) but keep them warm (around 120 F is good, above 110 F). This will keep them soft on pliable. But too long and they could dry out. I forget how long they'll last like this, but I'll try and remember to check when I get home and update.

  2. Make homemade flour tortillas instead. Unlike corn, they will reheat quite well and will still be much tastier than a store bought corn tortilla. Can be a bit more time consuming because you roll them out instead of pressing them.

    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.
u/TheBraveTart · 11 pointsr/seriouseats

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!

u/droveby · 1 pointr/seriouseats

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:

edit: So, I did just go out today and ordered a pizza that was cooked in a brick oven (from Bertucci's, actually: - 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.

u/mjmilino · 3 pointsr/seriouseats

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.

u/Greg-J · 5 pointsr/seriouseats

I agree. I have this one and love it.

u/Bachstar · 11 pointsr/seriouseats

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.

u/Katesfan · 17 pointsr/seriouseats

These are from the BraveTart cookbook. There’s a similar recipe on the website but it’s not precisely the same. They were delicious!

u/MangoDiesel · 2 pointsr/seriouseats

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:

u/adamsorkin · 4 pointsr/seriouseats

I use one of these and I've been pretty happy with it. Not quite Le Creuset, but works just fine.

u/Clobbersaurus7 · 8 pointsr/seriouseats

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

Kenji did not pay or bribe me for this plug btw..

u/BundleOfHiss · 3 pointsr/seriouseats

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.

u/Fruchtfliege · 3 pointsr/seriouseats

I use this one:
It's made in Germany by Rösle. Was surprised to see it on sale on I can only recommend it, had it for years. Sharp V-shaped blade and a sturdy stainless steel build.

u/[deleted] · 1 pointr/seriouseats

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?


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).

u/mst3k_42 · 2 pointsr/seriouseats

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

Any questions? Just ask!

u/xenodius · 1 pointr/seriouseats

What makes it better than, say, this one? Both are 2-3 second response.

u/WindWalkerWhoosh · 3 pointsr/seriouseats

Just FYI, you only need this much of an amazon link:

All the rest just says who did the search and a few other things.

u/imawin · 1 pointr/seriouseats

FYI, you only need this much of an amazon link:

u/kristinaeatsserious · 1 pointr/seriouseats

BraveTart: Iconic American Desserts available here, for those interested.

u/Icouldbeanyone · 11 pointsr/seriouseats

Found it on Amazon 50% cheaper.

Definitely getting one of these.

u/uid_0 · 5 pointsr/seriouseats

Go visit

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.

u/llamamcllama · 1 pointr/seriouseats

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

u/bugzzzz · 3 pointsr/seriouseats

This is the minimum you really need, but at that point it's more effort than its worth:

u/denarii · 1 pointr/seriouseats

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.

u/ChrissiTea · 3 pointsr/seriouseats

To save any other British people the sudden disappointment I just felt - it's only 20% off on

Still not that bad of a price though, I guess...

u/sawbones84 · 8 pointsr/seriouseats

It's Stella Parks' baking book: BraveTart. She's the SE baking guru.

u/Darklyte · 2 pointsr/seriouseats

> new Bravetart Cookbook

> #new

ANOTHER ONE?!!#@! I MUST HAVE IT. You're not talking about this one, right?

u/cuddlewench · 3 pointsr/seriouseats

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"

u/Brienne_of_Farts · 16 pointsr/seriouseats

This book is so good. I don't think the recipe is on the serious eats.

u/HyperCubed4 · 9 pointsr/seriouseats

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.