Archive for June 2019
Need to make hamburger buns but I'm out of eggs. Help!">Need to make hamburger buns but I'm out of eggs. Help!
The first thought I had was increase the hydration. More milk ought to do that. Reading More May Cause Envy...Read more
...and, yes, my antique oval diner plates are AWESOME. At least I have them. Reading More May Cause Envy...Read more
Hi Chowhounds, Happy Friday! I had a question I wanted to pose to all of you home and professional cooks: When do you oil your pan? Most of time, I would say I pour my oil into a cold pan (regardless of the material, but especially the coated enamel ones), and...Read more
For my daughter's upcoming 4th birthday, she has requested an ice cream cake in the shape of a unicorn. It is also to be decorated in the color scheme of her stuffed unicorn, which came in a happy meal. She is not a fan of cakes/pie/frosting, so I...Read more
Many recipes for ribs instruct you to remove the membrane on the back side of the ribs. But that back side is mostly bone, and is easier to remove (if you wish) after cooking. So what's the purpose of removing it? Reading More May Cause...Read more
My favorite recipe for black forest cake for so many reasons: The chocolate layers are so moist, they will melt in your mouth, the combination of chocolate, cherries, and softly whipped cream are to-die-for, and although it takes a few steps to make, each step is easy and simple to...Read more
P.S. Could the mods update the COTM archive .... ? Thank you! Reading More May Cause Envy...Read more
Ground beef being grabbed and smushed when ordering at the meat counter">Ground beef being grabbed and smushed when ordering at the meat counter
I read somewhere that hamburgers will become more tough and chewy when you press the meat down too much when forming a patty...however it often gets smashed before you get home. When you are ordering from the meat counter it's all nice and fluffy.. until you order and the attendant...Read more
I have a bunch of lemons that were in the fridge drawer (not sure how long). They are sort of soft if I squeeze them. If this was an orange or another piece of fruit, I'd toss it. I am wondering if they are still fine for...Read more
I’ve recently noticed watermelon and other different types of radishes in recipe pictures, and have had them firsthand. Their visual appeal surpassed their taste in my experience. But I think they may be under-explored. I’d like to get into different radishes and recipes. Any suggestions?