Archive for November 2014
Crisping skin of chicken that's been moisture cooked">Crisping skin of chicken that's been moisture cooked
Hm, if I were wanting to get a bit creative and experimental I'd try ladling some hot oil (Deep frying temperature, say 375-400F) over the chicken after roasting it. I saw this done once with some duck skin in an attempt to get it super crispy. Though in that instance it...
Read moreWhy did my homemade lobster stock smell so foul? Help!">Why did my homemade lobster stock smell so foul? Help!
I work in a seafood restaurant and we happen to make a lobster stock there. Since we have to make so much we just bulk order lobster tail shells and use those, but for the first week or so we would use heads as well. Anyways, we don't use the same...
Read moreWhat kind of cookie to serve with Irish Coffee?">What kind of cookie to serve with Irish Coffee?
i don't know, but i think biscotti is a good one :) Reading More May Cause Envy...
Read moreCrystallized jam">Crystallized jam
Add a little lemon Juice or you can add a little glucose syrup called "Doctor sugar". This will also prevent crystallization. Thus. Your problem will be solved. Reading More May Cause Envy...
Read moreHelp! What Can I put in my turkey besides stuffing?">Help! What Can I put in my turkey besides stuffing?
It should be parsley, sage, rosemary and thyme Reading More May Cause Envy...
Read moreTurkey Done Temp white vs dark meat?">Turkey Done Temp white vs dark meat?
I always remove the bird when the breast hits 150. You can certanly put back the dark quatrer for more cooking if you like. Reading More May Cause Envy...
Read moreDry brining overnight choice: Morton kosher or Baleine. Does it matter?">Dry brining overnight choice: Morton kosher or Baleine. Does it matter?
Yes, the salt matters. Kosher salt isn't as salty by volume as table salt, and Morton's isn't the same as Diamond. I don't know how it compares to Baleine, though. Best way is always to measure by weight. Is the Baleine finer or coarser? As I recall, there were...
Read moreThe new Thomas Keller turkey recipe: Question about temp to cook!">The new Thomas Keller turkey recipe: Question about temp to cook!
I'm trying this recipe this year: http://www.epicurious.com/recipes/food/views/My-Favorite-Roast-Turkey-51258050 But I will be shot in my family if I don't stuff the turkey, so I rinsed it well after the brine and I'm going to stuff it. [Then I mix that with other dressing baked in a casserole.] Here's what I'm wondering...if I cook the...
Read moreSweet potatoes! Help me fulfill my dad's Thanksgiving request!">Sweet potatoes! Help me fulfill my dad's Thanksgiving request!
I know this is an old post, but I just made it, and WOW! The real potatoes in chunks (vs. canned and mashed) made all the difference. I added roasted pecans in a layer under the marshmallows, and did a trial run tonight. That may be the most...
Read moreBest cookbook for preserving fruit">Best cookbook for preserving fruit
It's Christmas gift time and I'd like to track down the cookbook that has the best recipes for preserving fruit: canned, frozen, dried, whatever. The cookbook is a gift for someone who is utterly obsessed with fruit (the less artificially sweetened, the better) and has a new orchard. ...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude