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visits member for 2 years, 5 months
seen Jun 20 at 20:01

Love to cook, I don't like long times and the mess.

I have developed techniques to reduce the time, mess, dishes and develope great flavors for regular cooking and my fav, one pot meals. From the stove to the oven, to pressure cooking and slow cooking. It all works for me. I golf on the weekend and love to come home to my meals almost all done.

You should see my spice rack!


May
8
comment Can I use an induction cooker to restore silica gel's water absorbency?
Yes, but he did not specify whether the silica gel was in a little plastic container, pouch or loose. I didn't want to take a chance.
May
8
revised Why proof a baguette seam side up
added 53 characters in body
May
8
answered Why proof a baguette seam side up
May
8
answered What's best: boil eggs in advance or just before use?
May
8
answered Why should you remove the core of garlic?
May
8
answered What is an elegant way to serve whole duck livers?
May
8
answered Can I use an induction cooker to restore silica gel's water absorbency?
May
8
revised If a recipe doesn't specify the type of vinegar, is there a standard type implied?
added 1 characters in body
May
4
answered Why is yeast used in bread making?
Apr
30
answered Is cornstarch a less effective thickener when used with gelatin?
Apr
30
answered What is the difference between these tableware flatware and cutlery?
Apr
30
answered Baking batter-covered chicken instead of frying?
Apr
28
answered Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
Apr
28
revised What can I do to prolong vegetable and meat freshness in the freezer?
added 2 characters in body
Apr
28
comment Is cooking with hydrogen peroxide an accepted practice?
I hear ya. I was the youngest of five, raised by a Single Irish Mom. I know the dilemma and have pushed it a few times myself. I found cutting off the questionable parts, salting, then rinsing then follow up with very strong brine and rinse again mostly works. Sometimes I precook the meat till almost done, then use it when I'm ready. I learned a lot from my mom.
Apr
28
comment Is it possible to have a good crust without prebaking a quiche?
I was a little skeptical myself. But this tip came from a woman, as she put it, "baked pies and cakes for competitions 30+ years and has the knowledge". LOL! Knowing her history, I tried it and by gosh it worked. Try it, you just may be surprised.
Apr
28
answered What to place beneath the vegetables before placing them on the baking tray?
Apr
28
answered How to remove film from stainless steel pan
Apr
28
answered Is it possible to bake a cake without an oven?
Apr
27
answered Will tomatoes keep for longer if you keep the stalk in?