What are /r/bon_appetit's favorite Products & Services?

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Oh, believe me, you'll notice the difference. I've found these on Amazon to be really high quality.

Recipe

I used vegan butter and cooked it with pecans to add the nutty flavor that comes with browning butter. In place of eggs I used aquafaba. For the toffee I used the brand Taza Chocolate. They don’t have a strong toffee flavor but are still delicious!

Thank you, I appreciate that! And I wish I could tell you the maker of the pan, I picked it up at a thrift store.

I found a smaller version as one of the four in this pan, but the one I have is unlabled, large, and silver in color.

EDIT: I found it here!

Sichuan peppercorns are as different a thing as "cayene pepper" is from "black pepper". A good chili oil is great, but if you didn't put in the sichuan peppercorns, you'll be missing a huge component of the flavor.

Buying just any Sichuan peppercorns is not advisable, in my opinion, as the lower quality ones will still have bits of seeds left in that are like tiny rocks and are a huge pain to sift out. I recommend these ones, they are extremely fresh and have never had any of the seeds in my experience. https://www.amazon.com/Soeos-Szechuan-Peppercorns-Essential-Ingrediant/dp/B071WD5K6G/ref=sr_1_2_sspa?dchild=1&keywords=szechuan+peppercorns&qid=1595723156&s=grocery&sr=1-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExUk1BT0...

aparently /u/cyanpineapple likes the same brand I do, and in fact I have bought the ones they linked in the past. somehow I came upon this higher grade version that I linked which honestly I'm excited to try. You will use like 1/30th of this bag every time you use some, so its not like you're really splashing out either way.

> In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. > > Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person. >

Amazon has it for preorder at $30.12 (List price is $35.00)

But here is the Penguin Publishing page for it if you'd like to support another business.

Well it's a chicken-and-the-egg type of issue. She's never shown knowledge of non-Indian food, so Indian food is all shes allowed to cover. But how is she supposed to show she can work with other cuisines if never given the opportunity?

Of course one monkey wrench with that argument is that her first cookbook dealt with cooking in college dorms and didn't feature Indian cuisine at all.

Regardless, I don't think that Priya ever pretended to be a chef, nor do I think it's necessary to have restaurant experience in order to work in food media. Alton Brown went to culinary school but never worked in a restaurant. People certainly listen to his culinary opinions. And, like them or not, people like Ree Drummond, Rachael Ray, and Sandra Lee have carved out their own niche in the culinary world without having formal experience.

Really, why does it matter how good her knife skills are? Writing about food and recipes is different than working a line.

I just realised I have the exact same movable kitchen island! I did a triple take when I saw Felix jumping on it! It's foldable too so it would be perfect for your small kitchen https://www.amazon.com/dp/B00GRUFIYU/ref=cm_sw_r_cp_awdb_imm_t1_EyO0Fb5VCF7YW?psc=1

Exactly. Now I have it. At least google exists and I search subs all the damn time. I often refer to this book https://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778802450/ref=sr_1_3?crid=1EZLPE7OI6TVB&dchild=1&keywords=recipe+substitution&qid=1596066576&sprefix=recipe+sub%2Caps%2C152&sr=8-3

Answered with some above, but also, if you use a silicone Bali sheet with metal rings, I’ve found that my brown butter cookies don’t spread! As well as other things I’ve made, such as egg cups in these bad boys.

6 Pieces English Muffins Rings, Stainless Steel Muffin Tart Ring, Double Rolled Mousse Ring Cake Mold for Home Food Making Tool (3.15Inch) https://www.amazon.com/dp/B08CGTYS2J/ref=cm_sw_r_cp_api_glt_fabc_9CFFZAC4GFEJEH37H8QV?_encoding=UTF8&psc=1

Not OP, but... There are tons on amazon. I love these bad boys, as I like big cookies, and they’re multi functional!

6 Pieces English Muffins Rings, Stainless Steel Muffin Tart Ring, Double Rolled Mousse Ring Cake Mold for Home Food Making Tool (3.15Inch) https://www.amazon.com/dp/B08CGTYS2J/ref=cm_sw_r_cp_api_glt_fabc_9CFFZAC4GFEJEH37H8QV?_encoding=UTF8&psc=1

Have you ever had a Choco Pies? They’re basically the Asian version of Moon Pie. I’ve never had a Moon Pie, but I grew up on Choco Pies and they’re amazing: https://www.amazon.com/dp/B00BFII6CU/ref=cm_sw_r_cp_api_glc_fabc_Yfu0Fb46G9BK9

Just bought a copy for $15 on Amazon. Not bad at all

https://www.amazon.com/Dessert-Person-Recipes-Guidance-Confidence/dp/1984826964/ref=pd_lpo_14_t_0/132-5824275-1919707?_encoding=UTF8&pd_rd_i=1984826964&pd_rd_r=b5fdbbe2-0ae9-42b3-b9a9-0f80c8da97ab&pd_rd_w=7LndR&pd_rd_wg=VM8T1&pf_rd_p=7b36d496-f366-4631-94d3-61b87b52511b&pf_rd_r=0QGDP37KM1DTWAS7BFDQ&psc=1&refRID=0QGDP37KM1DTWAS7BFDQ

If you’re looking for a book stand, I highly recommend the one I have - A+ Book Stand BS1500 Book Holder https://www.amazon.com/dp/B01CCJJGGA/

I researched lots of options and am super happy with this one (have had it for 3-4 years). It just does the job so well. It can hold up a heavy Cook’s Illustrated compendium (the red/white one with pears on the cover) so hopefully it’s sturdy enough for your needs!

I press X for doubt when she mentions this episode cost more in one day than others combined, so I searched for the said Mandoline and Dremel. Found the Dremel on Amazon and the exact site she showed which totaled a whopping $64+$176. Is it really more than all seasons combined? If it is then damn, Gourmet Makes is really much cheaper than what I thought

This is actually an Amazon basics 13.5" pizza cast iron I received on Christmas. Handles are 1.5 inches out from the body which is actually more than my dutch oven's handles so super easy to move with mitts

https://www.amazon.com/dp/B073Q8LMLT/ref=cm_sw_r_other_apa_i_pF6HEbC3X3MF0

They look more like one of Zwillings ceramic coated sets. We have one at home, I think it's this spirit line? https://www.amazon.com/dp/B008VFMAUO/ref=cm_sw_r_apan_glt_fabc_R6ZBYW8BMQJAZ6VZ3Q2Y?_encoding=UTF8&psc=1

BA made a playlist of all the Molly-content, and I just downloaded all the videos. 9 GB in all.

I used https://youtube-dl.org/ and a commandline from /r/DataHoarder to get all the delicious metadata too.

What can I say, I need my Molly-fix 🤷‍♂️

https://www.youtube.com/playlist?list=PLKtIunYVkv_R_2sbCyLg0kiuEWNek9MtE

A free alternative that imo should be used much more is pixelfed.

Like with email there are multiple providers, you can even set up your own server if you want, but they all can talk to each other.

Americas Test Kitchen! Their cooking for two cookbook is still one of my all time favorites & one I gift to couples pretty often. Cooking for Two

Got them at a local baking shop!

They look something like this: https://www.amazon.com/FANGSUN-English-Stainless-Crumpet-Heat-Resistant/dp/B08DNS9BZD/ref=zg_bs_17409597011_12?_encoding=UTF8&psc=1&refRID=Y0KKAZB46066SCJNKAWB

I made this cake a couple of weeks ago. First time preserving lemons, making a layer cake, lemon curd, Italian meringue. I used a blow torch that we keep in the garage. Don't miss out on torching meringue, best part. (Borrow a friend's or neighbor's?)

I *think* Claire recommended fresh whipped cream as an alternative frosting but I could be confusing it with someone else's recipe. You could do her buttercream frosting as a white crumb coat and then decorate with fresh flowers or candied lemon peel.

The Italian meringue is scary, but as a first timer--who will absolutely make it again--my first attempt exceeded humble expectations, but that's because I was OCD about the temp. I used a $10 meat thermometer that I rubber-banded onto a metal clamp on the side of the pot. Perfect, dreamy frosting. Looked impressive, tasted even better.

I watched a couple of videos on frosting layer cakes and Italian meringue. You can do it! A couple of other people in here suggested splitting this cake into a two day project and I agree:

Day One: Bake the cakes and make the curd.

Day Two: Assemble, frost, decorate.

I don’t think there is an advantage to getting that exact spatula, more so to get one that is that smaller size.

The wire handle doesn’t look very comfortable. Personally I prefer the single form seamless silicone ones so I can just toss it in the dishwasher and it doesn’t have crevices between the handle and silicone to collect moisture or crud.

I really like this one that’s also ATK’s top choice (though they were testing/scoring the standard sized specula. I got a whole set of various sizes)

https://www.amazon.com/dp/B00LBFV3NG

amazon?

I'm not sure this is it. But it looks similar.

Your question made me generally curious about trying to find these (and an excuse to not study) but everything I’m seeing online is that true straight edge cake pans will not nest if they’re the same size...which makes sense ha. But you wouldn’t want a tapered edge because that makes frosting difficult.

I saw these on amazon and they seem to have just a teensy tiny taper. Not enough to make a huge difference in the final product but just enough to nest.

Or..ask her on social media? She might get back to you! I’ve sometimes had good luck with that!

I just bought her book as a Christmas gift!

https://www.amazon.com/gp/product/1984826964/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

When you pull a recipe directly from a book dedicated to black cooking you probably assume it's been vetted already. https://www.amazon.com/Rise-Black-Cooks-Soul-American/dp/0316480681/ref=sr_1_1?dchild=1&keywords=the+rise&qid=1607003844&sr=8-1

I have had this stand for a very long time and it doesn't seem like it is available anymore. I found a link on Amazon but it's no longer in stock.

https://www.amazon.com/Amco-Acrylic-Stainless-Adjustable-Cookbook/dp/B001BCAF7O

You can find the brand on amazon, but they are overpriced there. They sell them for $4 at my local grocery store.

https://www.amazon.com/Bianco-DiNapoli-California-Organic-Tomatoes/dp/B01CUTWKL0/ref=sr_1_5?crid=1GIPUA5NJBZRY&keywords=bianco%2Bdinapoli%2Bcanned%2Btomatoes&qid=1566095395&s=gateway&sprefix=bianco%2B%2Caps%2C420&sr=8-5&th=1

I've used CopyMeThat for years. It looks like there are a few similiar apps that have been released more recently but I haven't tried them yet. A few highlights:

• It's free with a very reasonably priced premium-for-life upgrade option.
• You can install a bookmark/extension that will capture recipes from websites online and reformat it (even works for some websites with paywalls up like the NYT).
• It also let's you upload photos and manually enter in your own recipes if you want to add things that aren't available online.
• easy to add ingredients to a shopping list
• the app has a built in browser so you can google for new recipes and easily save them from your phone if you're not on a desktop

https://play.google.com/store/apps/details?id=com.cmt.copymethat

Yes. Jo Firestone has posted two episodes on instagram where she cooks with her grandmother (cookbook author Dorothy P Firestone )- making chowder and quickles. The videos are adorable and Jo is pretty adept at doing the 'comic is cooking' thing. Jo Firestone is so good at what she does with material. Her grandmother is the funny one.

Claire and Jo grew up together and I believe they would be hilarious and informative cooking together. Also Claire is slightly older and was comfortably bossy with Jo in her podcast interview. Later Claire mentioned not wanting to do a show with her then-fiance in her jChefe interview because she found struggling for authority in the kitchen to be unpleasant (I assume the Thanksgiving episode with Christina ended up being permanently traumatic for Claire). So having a partner who brings the right sort of disruptive little sister energy into the mix could remove that source of stress for Claire allowing her to be her weird self. Also Claire's many peculiarities would provide plenty of material for Jo to work with.

There are some options out there and different options to put one together yourself. But see if you have a brewing shop in your town or nearby and ask what they have in stock. Lids like the one before can be found for half or less depending on what's locally available! Plus it can be fun to find a place around the area where you can pick up yeast and other things to experiment with.

https://www.amazon.com/Home-Brew-Ohio-Drilled-Grommet/dp/B074Q6PH4Z/ref=sr_1_2?dchild=1

Sure thing. I use the fairly common one gallon jar with lid and twin bubble airlock. If you have a brewing place locally you can likely pick up these supplies for considerably less than online. For things that don't require an airlock I use the same jars but place a large coffee filter over the top and secure it in place with a rubber band. Works just fine.

https://www.amazon.com/Home-Brew-Ohio-Drilled-Airlock-Set/dp/B07115V3F7/ref=sr_1_2?

I got you

Here is an example of a grill brick.

https://www.amazon.com/Grill-Brick-Grill-Cleaner-Length-Height/dp/B00HDI97BK

I was unaware of this until about 5 years ago, but there was a thread on it in r/KitchenConfidential

I have had theirs as a birthday cake and I had high expectations. It was republished via Junior's Cookbook. It was very creamy and rich the texture and thickness were spot on. I think the water bath really helped the top from cracking and the caramelization of the top was a perfect complement to the creamy texture. I wish I had done the sponge cake base better but the flavor was there. I want to make it again more perfect.

Salt cellars are cool for good sea salts. But I use a salt pig for my normal pile of diamond kosher. In addition to having a awesome name, a salt pig does not have a lid. I use this one because it fits my giant hands.

If anyone wants a good Korean cookbook, I've really enjoyed Korean Home Cooking by Sohui Kim, it's got a lot of delicious recipes and really tries to present Korean cuisine as it is cooked and enjoyed in Korea by regular Koreans, rather than what Americans think of when they hear "Korean". For example, there are KBBQ recipes, but they are far from the focus and she describes how KBBQ is like a special-occasion thing there, not what people eat on a regular basis. I particularly like the soups and stews

https://www.amazon.com/Dessert-Person-Recipes-Guidance-Confidence/dp/1984826964

It releases in October. She got an advance, because all authors do, and because she's a very high-profile food personality with a large social media following (almost 1 million Insta followers) it was likely a six-figure advance.

She has a fiancee, this is pretty common knowledge and you can see him in her recent videos, and he works in food and is probably currently working.

As for having rich parents, Making Perfect season 2 was literally at her parents' vacation property on Cape Cod, lol.

Almost everyone who works in the Test Kitchen has rich parents, because it's just about the only way to succeed in publishing, where the salaries always start so low. Gaby and Brad are the only ones I can think of off the top of my head who came from humble beginnings (and incidentally, both started in the same, non-magazine-related role of kitchen manager).

Claire literally lives in the most expensive neighborhood in New York City. She is not broke. I guarantee you she's fine, honey.

if you dont care about the autographed edition the preorder price dropped on amazon by 10 bucks

Got it from amazon, nothing special, we are talking about something that just heats water quick right? It was a travel kettle. I'll look for a link...found it.

Tutto Calabria! They're the best. You can order them on amazon, I'm sure some specialty markets have them though.

https://www.amazon.com/TUTTO-CALABRIA-Crushed-Calabrian-Peppers/dp/B004ROGVCG?ref_=ast_sto_dp

Anyone know where I can get Xawaash? I live in Los Angeles.

There is an Amazon seller but has anyone used them before? I've never bought spices online.

Yeah, I used the barberries—sour cherries would've been just as hard to find over here. I got them online. One of these is enough to make one recipe.