Just really brush the hell out of it - use a pastry brush to get in all the lil nooks n crannies.
Hey man, love your show. I need help though. I've fallen off your episodes due to a bad case of life, but have you done or will you do a really good omlette episode? Mine keep coming out as almost like scrambled eggs. I need wisdom, man.
Hey man thanks! Just finished marathon-shooting 8 new episodes of Basics, including one all about eggs :) French omelet, American omelette, soft-boiled (for scotch eggs), sunny-side-up eggs, soft-scrambled eggs, and eggs benedict.
Hey /u/OliverBabish, in the pit beef thing I gotta point something out. When he says extra horseradish, I think that’s probably a mistake on the writers’ part. We put a horseradish sauce on our pit beef called tiger sauce. It varies from place to place, but it is essentially 1:1 horseradish and mayo with lemon juice and S&P.
Edit: kudos for pronouncing Baltimore pretty damn closely to a native.
Well there's that one scene where he's actually eating the pit beef, and he's spreading on some thick horseradish - figured it weren't tiger sauce!
Serious question /u/OliverBabish, can I trade a glass of scotch for a bowl of soup when I come to New York?
Also have you ever used your Kitchenaid to shred chicken? It's a game changer, especially if you're doing it in large batches.
I haven't, that sounds like a fabulous tip, thank you!
I'll make that trade.
Hey /u/OliverBabish, my bag of chicken parts are getting a bit of freezer burn. Will this ruin the stock? Incidentally, I'd love to hear your thoughts on food storage in general. I've got a fridge full of leftovers from following your shows, and I'd rather not waste anything.
Love the episode, as usual. Thanks for all you've done for us.
Thanks man! I would steer clear of freezer burn for stock - all the flavor is coming directly from the chicken. Save freezer-burned chicken for something in a heavy sauce or braise so it can help mask the off flavor.
God I wish I could remember, cause they're nearly worn out and I want new ones. And all the branding has long since worn away in the sole/tongue of the boot. Alls I know is I got 'em at Macy's - and they've lasted me more than 2 years, which is longer than anything has ever lasted me, ever.
Yes you can absolutely expect a Basics with Babish companion cookbook in the coming year or two, once I get a respectable number of episodes out there! For now, I'm currently working on the official Binging with Babish companion cookbook :)
Happy New Year! My wife got me your cookbook for Christmas and I love it! I hated cooking growing up and I'm having a blast trying your recipes. Bourbon French Toast and Pasta Aglio e Olio are my favorites so far. I also got a Dutch Oven for Christmas so I may try the Boeuf Bourguignon. Thanks for the gift of food!
Hey man that's really nice, thanks!! So glad you like the cookbook - definitely try out the bourg, it's my favorite! Happy new year!
You probably did. Babish recommends light molasses if you can't find golden syrup. The suggestion for molasses on its own is somewhat odd though as I've never seen light molasses before. I'd try a mix of 1 part molasses to 2 parts light corn syrup for the future.
I think these folks are both correct - oven too hot, molasses too dark - give light molasses a shot!
What was that about season 2 being inferior? It's different but just as brilliant!
While it's still head and shoulders above the vast majority of television, I'd just say it's my least favorite season - the unions were a less compelling storyline, I thought.
So what season is your favorite then? I'm going to go ahead and guess season 4. It's okay to rate season 2 as your least favorite, but try to withhold judgement on it until a second watch through. It just might change your perception. Love your show btw.
Definitely 4 - people are reminding me that season 5 may be worse than season 2, but that finale makes up for any wrongdoing in my opinion.
Do you rinse off the salt prior to baking or does it all sorta dissolve over the brine period?
Brush off! Do not rinse - you'll ruin all that beautiful drying.
I made this tonight but I found it to be extremely salty even after trying to remove the salt. Did you literally brush the salt off and how thorough were you? Other than the salty skin it was wonderful and I will try it again.
Thanks again, your whole channel is a work of art.
Gaww - thanks - and yeah you really gotta brush it clean of salt. Takes a minute, but rinsing just undoes all the work you just done did!