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visits member for 2 years, 7 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!


Apr
22
comment What can I substitute for eggs in a pancake recipe?
Web site deleted. The wrong site was chosen. I did indicate whole or ground.
Feb
1
comment How do you properly drain the grease after browning ground beef?
++1 Tilting the pan and using paper towels/napkins also solves the (how to dispose of the fat problem). I hate leaking garbage bags and extra dishes to wash. I also use tongs.
May
9
comment Can I use an induction cooker to restore silica gel's water absorbency?
Lastly, It seems you speculated on my knowledge of the subject. It's no more dangerous than baking a cake in a cast iron pot that is on top of a burner. Even baking cakes needs safety precautions. Sources, on the internet, craft stores or even companies who sell SG. Did you know the cheapest form of SG is Kitty Litter. Works great to control humidity in closets, vitamin & prescription bottles, crispness in food, chips, cookies, Japanese wasabi chips, I use it for camping, you can put in your silver or jewelry cases to slow down tarnishing. I could go on, but I digress.
May
9
comment Can I use an induction cooker to restore silica gel's water absorbency?
Aluminum is a good conductor of regular heat, but the question was about Induction Electromagnetic Heat which alum cannot conduct. The transfer heat from cast iron to foil is not significant enough to be a concern. My point was to avoid contact with the Cast Iron, due to the quick heating of electromagnet energy. The foil would be a protective layer and SG properties can degrade if heated too high, absorb any oils on the bottom of the pot (seasoning) or just pick up the iron color making it more difficult to determine when the SG is dried out. But I appreciate you telling me what I meant.
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.
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
27
comment How to make lactose free mashed potatoes
Sorry, I was just pointing out that there are also non dairy waffles that are pretty good. My goof!
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.
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.
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.