A.A. Newton's discussions

Quorn meatless patties all day, lol. I remember Boca/Gardein-style patties being weirdly chunky and not very seasoned, but I haven’t revisited them because they’re like impossible to find now! Read more

Someone could make a killing selling “[insert vegetable here] fritters” in the freezer case, because that’s what veggie burgers are! They’re delicious bean/vegetable fritters! Big Fake Meat if you’re reading this, I’m available! Read more

It’s really important! Drying out the beans gives you way more control over the moisture content, which matters because the other “wet” ingredients (mayo, chiles, hot sauce) are gonna have different amounts of water depending on the brand. You can always add water if needed, but you can’t take it out. (This step also… Read more

I’m a fairly accomplished deep fryer and I have never once made battered cauli wings as good as these silly little industrial potato nuggets soaked in Frank’s and vegan butter. If I were a pettier person I’d be offended! Read more

This is Clothes Chair stigma at work. You hate to see it. In 2021 we are normalizing Clothes Chair and not apologizing for it!! Read more

Huh! This is new to me, but it makes total sense. I bet it would work great on other noodles and pizza doughs, really anything where you want a little extra stretch. I’ll have to try this! Read more

This is an adblock thing, it only happens to Amazon links. If you disable yours temporarily the links should come back :) Read more

The recommended amounts are completely wild to me! A Kitchen Alchemy/Modernist Pantry video I watched suggested using 1% lecithin powder by flour weight, and even that seems like Way Too Much. Read more

It should work great with any/all of those since they’re so starchy! Read more

Funny you should mention roasted red peppers—as soon as I finished shooting the photo for this post I was like “...should I try this with the rest of the prop peppers I bought??” Read more

I feel like people have been doing some serious fugue state shopping recently, myself included... Read more

Yes, I talk about it in the “It’s embarrassingly easy to make tofu taste amazing” section. Basically it makes crispy tofu super, super easy by dehydrating the surface a little bit. Way faster than pressing too :) Read more

There it is
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Same. Why risk it?
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Chicken adobo is a forever favorite. So simple and so delicious! I use the recipe in Aloha Kitchen by Alana Kysar. Read more

I just use the tip of my chef’s knife and it works great. But my ex butcher friend can vouch for a flexible thing blade like the filet knife linked below. Read more

JUSTICE FOR FRIED CHICKEN SKIN, A PERFECT SALTY SNACK Read more

You’re not losing half the usable product though! The skin and bones have their own uses, and IMO that’s like the whole point. A big ol value pack of bone-in thighs gets me loads of deboned meat and enough skin to make schmaltz and bones for stock.  Read more

I know this is annoying, but you have to check the temp all over the place: front and back, left and right, top and bottom. This way, you can identify hot and cold spots and check to see how those measurements compare with whatever the dial says. Good luck! Read more

Yup! Read more