meta user
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| bio | website | |
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| location | ||
| age | ||
| visits | member for | 1 year |
| seen | Apr 23 at 2:29 | |
| stats | profile views | 54 |
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!
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Apr 27 |
comment |
Is it possible to have a good crust without prebaking a quiche? Ummm, I meant putting the entire pie and pan on the bottom. |
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Apr 27 |
answered | What can I do to prolong vegetable and meat freshness in the freezer? |
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Apr 27 |
answered | Is it possible to have a good crust without prebaking a quiche? |
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Apr 27 |
comment |
Preventing a burnt burger patty when pan frying My own experience & Food Channel. Haven't you ever had a steak that was burnt on the outside and still raw on the inside? I couldn't figure out what I was doing wrong, I'd over brown or burn it, but not caramelize, this includes chicken. The surface would be stringy, and tough. Then years ago I saw Sarah Moulton, after she said it, it was like the light bulb went off over my head. I never had a problem since. If I don't have time to take the chill off, I pop it in the micro for 10 to 30 secs. That short of time does not change the texture. BTW, I love SM. She has the greatest tips. |
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Apr 27 |
comment |
Is blanch freezing vegetables required for short term storage? When you freeze veg or fruit juice, it tends to give you big crystals that can easily break apart in a blender adding a little warm liquid. You could use smaller zip locks, even sandwich bags (just don't toss around when frozen). It just may give you the flexiblity you are looking for. Just food for thought. |
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Apr 27 |
awarded | Editor |
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Apr 27 |
revised |
What kind of cookware is suitable for a glass ceramic stovetop? added 1 characters in body |
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Apr 27 |
answered | What kind of cookware is suitable for a glass ceramic stovetop? |
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Apr 27 |
answered | Is cooking with hydrogen peroxide an accepted practice? |
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Apr 27 |
answered | Preventing a burnt burger patty when pan frying |
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Apr 27 |
answered | Will meat overcook in a boiling water pot? |
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Apr 27 |
answered | Fresh or smoked sausage in Jambalaya? |
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Apr 27 |
awarded | Supporter |
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Apr 27 |
answered | Benefits of vinaigrette vs. pouring oil and vinegar separately on salad? |
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Apr 27 |
answered | Is blanch freezing vegetables required for short term storage? |
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Apr 27 |
answered | Wet Cooked Ham Slices |
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Apr 27 |
answered | How to make lactose free mashed potatoes |
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Apr 27 |
awarded | Teacher |
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Apr 27 |
answered | If a recipe doesn't specify the type of vinegar, is there a standard type implied? |
