I missed this! I’m still a fan of Serious and Kenji.
I regularly use the sous vide method at 150 f when making chicken breasts for salad or chili, as I did here.
I regularly use the reverse sear methods for pork chops discussed here, and steak . Here’s a picture of one of my steak cooks. I especially like that I can cook our proteins to different temps.
I make the Serious Eats perfect pan seared chicken and puffy tacos recipe every week, and the jammy fruit bars way more than I should! Most recent version of the jam bars here, but my adventures with those are worth a separate discussion. I will blame my next bake on the OP!
I will go back to the original post and see what else I am supposed to add, but right now I will just say I have done each of these more times than I can remember, probably since each was published.
ETA I went back and read the instructions and I got them almost all wrong!
I’ll do better.
I am sure I have also tried other things, and will be on the lookout since it’s COTM.
