Archive for August 2014
Yesterday, neighbor threw a last HURRAH BBQ. He's having a knee replacement in a little over a month, and figures probably won't be doing this again in 2014. He has this HUMONGOUS, custom-made grill/cooker/smoker that rolled into his backyard last summer. When he has it fired up,...Read more
Sometimes I cut up sourdough bread and use it to dip into spinach dip. Oh! I just noticed this if from 2007, so that's going to be some old sourdough. ;-). Reading More May Cause Envy...Read more
Will adding a little water while making chicken stock dilute it?">Will adding a little water while making chicken stock dilute it?
More water and more chicken bone, all good. I always slap a lid on my stock while it's cooking (after the initial boil when it's on simmer) to help with losing water... I just like to make sure all the bones are covered while cooking. Reading More...Read more
A fish recipe recommends marinading fish in a mix of plain yoghurt and lime, then wrapping it in cling and steaming it. The yoghurt (irrespective of type) would split if subjected to this wouldnt it? So what do you think is going through the chef's mind, as surely...Read more
To Cook or Not Cook the Pumpkin Filling 1st.......">To Cook or Not Cook the Pumpkin Filling 1st.......
I've tried the Cook's Illustrated recipe both ways: precooking the pumpkin mix and not. You can't compare. When it wasn't pre-cooked, the filling was watery and less tasty. The cooking concentrated the flavors and evaporated the extra moisture. DEFINITELY worth it. Reading More May Cause Envy...Read more
I always used to brown them first, but a couple of years ago I was rushed (and lazy) and decided to just throw them in the simmering sauce. They taste just as good! I have never browned since that day! Reading More May Cause Envy...Read more
According to Wikipedia, the Maillard reaction (browning of foods) starts to take place from 284 °F to 329 °F. So a pan temperature below that should prevent it. An infrared thermometer would be helpful to check the pan temperature. Maillard reaction http://en.wikipedia.org/wiki/Maillard_reaction Reading More May Cause Envy...Read more
I was with a spanish guy for 9 yrs.I love the food,I'm looking to make a lot of their food so I need a cookbook so I can learn the was they cook. Reading More May Cause Envy...Read more
I can only eat so many eggplant right now, but we LOVE eggplant parmesan and eggplant involtini. Can I grill, fry or bake slices and they freeze them? What is the texture like? Reading More May Cause Envy...Read more
Can I use/save/freeze fresh corn husks for tamales?">Can I use/save/freeze fresh corn husks for tamales?
Are the dried husks that are sold commercially treated in anyway or could I freeze my fresh husks (that I have lots of right now) for making tamales in the winter months? Thanks. Reading More May Cause Envy...Read more