Archive for January 2018
Leftover Shepard’s pie!">Leftover Shepard’s pie!
So I had a lazy night and just served the potatoes and meat separately and made wayyy to much meat. Any ideas how to make it into another meal? It’s half ground beef and half ground turkey with corn, green peas and a brown gravy. Reading More...
Read morebeef stew with strip steak- is this going to be awful?">beef stew with strip steak- is this going to be awful?
Nah, I just cook a braised beef and the only meat in the house is new York strip, at first I was afraid but boiling it for a long time, makes it softer.... Not tough at all. I use regular pot only with lid. Reading More May...
Read moreWhich weight to go by??">Which weight to go by??
I’m a firm believer in weighing ingredients for any baking recipe. That said , lately I’m feeling confused by the following: If the recipe calls for 2 3/4 cups or 429g of all purpose flour, but on the bag of the brand of flour I’m using at the time says 38...
Read moreNo dijon -- what to use instead?">No dijon -- what to use instead?
Whole grain dijon mustard can be substitute for another brand? Reading More May Cause Envy...
Read moreReheating Cold Casserole">Reheating Cold Casserole
I made a chicken and wild rice casserole (creamy cheese sauce made with roux) for a friend who is sick. All ingredients were cooked before assembling the casserole. I added more chicken than the recipe calls for, so I made extra sauce to compensate (maybe perhaps risking it being too...
Read more"Clam base" for New England Clam Chowder? Also: do you use potatoes as a thickener?">"Clam base" for New England Clam Chowder? Also: do you use potatoes as a thickener?
After living in New England for many years (part of that on Cape Cod), I have finally perfected my clam chowder doing this: Use lots of celery and onion to cook plenty of clams with! Be generous with these ingredients...this is meant to be a feast!...
Read moreDOTM February 2018: Nominations">DOTM February 2018: Nominations
Time to take a quick pause from layering your lasagne to consider what we'd like to cook in February. If you are just finding the Dish of the Month, please join us and take a look at the current reporting thread here: https://www.chowhound.com/post/dotm-january-2018-lasagne-1067202 Please read the starred guidelines below about what makes a...
Read moreRed wine reduction for 20 people">Red wine reduction for 20 people
Hi all, I need to make a large volume of red wine reduction. I was planning to use chicken stock and an Aussie shiraz (it is Australia Day on Friday and doing a dinner in London). Any ideas how much liquid I'm going to need to start with to yield...
Read moreCrème caramel issue">Crème caramel issue
Not sure if this is the correct place to post, but I had an issue with Creme caramel. The top looked like it cracked in half. I’ve made it before with no problem. Any ideas what went wrong? I made them in ramekins Reading More...
Read moreBaking wild sockeye salmon">Baking wild sockeye salmon
A few times when I made this, I took it out of the oven before it was going to be overcooked and chewy, but the salmon was "cool". Reading comments on older forum-mixed opinions on low versus high heat (one comment says low heat to seal in the juices-300...
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