Archive for March 2017
Is your homemade ravioli falling apart? Two tricks to try.">Is your homemade ravioli falling apart? Two tricks to try.
To make pasta thinly rolled pasta stronger so homemade ravioli is less likely to spring leaks, use bread flour. The increased gluten makes a pasta with more tensile strength but not so much that you notice it in the eating. To prevent homemade pasta in general and ravioli in...Read more
I started thinking about Monte's cheesecake, the old Monte's, before it got it's face lift. Does anyone have the recipe? or a reasonable facsimile? Reading More May Cause Envy...Read more
Hello! I am a student in a high school design class and we have been tasked to design a product that saves people room in the kitchen. I have been thinking about creating a multi-tool or something that does several different cooking jobs. What do you guys think takes up...Read more
Ideas for bone-in ham, especially for someone who isn't a fan?">Ideas for bone-in ham, especially for someone who isn't a fan?
My SO just came home from his parent's house and brought with him 3 packages of cube steaks and a ginormous bone-in ham. My guy usually doesn't like ham, so it befuddles me as to why he would accept one from his mother (other than to make me happy, of...Read more
Was out in the far-off Asian market, and needed to stock up on lemongrass. Bought a bunch of fresh ones, of course. But also saw it stocked in frozen foods, which would be wonderful to have on hand for making-soup emergencies. :-) I bought (a) frozen puree, (b)...Read more
After straining ground beef, what is yellow-brown fluid/jelly under tallow?">After straining ground beef, what is yellow-brown fluid/jelly under tallow?
I decided to save the tallow when I browned a large amount of ground beef. I strained the ground beef, then strained the resulting fluid with a finer screen to remove all solids. I poured the resulting liquid in a glass jar & put it in the fridge. In the jar,...Read more
My friend has specifically requested I make a salad with Good Seasons italian dressing. The thing is, I don't know which type of vinegar or oil to use. Any suggestions? Reading More May Cause Envy...Read more
Since no one else has commented, I will tell you that I experimented with soft-boiled eggs a couple of weeks ago. I cooked them for 1 hour @ 145.5F. There was quite a bit of uncooked white that spilled from the shell, but there was enough cooked white for the...Read more
After reading a bunch of articles about all of the fraud that happens with imported EVOO, I've become a little paranoid, to the point where l'll only buy California Olive Ranch at WF; when l go to Eataly or Russo's, though, l'm sorely tempted by what they have on offer....Read more
I have a small pot whose diameter is a couple inches shorter than the dry spaghetti I cook. So, in order to make sure that it all cooks at the same rate, I stick the bottom end of a handful of spaghetti into the water, and wait for it...Read more