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visits member for 4 years, 6 months
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American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


Jan
14
comment Water vs olive oil when sautéing
And for those who might complain that you can't sauté without fat ... I've seen 'dry sautéing' before. (and the origins of the term refer to how the food moves (jumping), nothing about any liquid in the pan)
Jan
14
answered How do I get more flavor in the interior of a brisket?
Jan
14
comment When to add vegetables to stew?
And I should mention that when you mention perfectly cooked vegetables in stew -- filipino menudo. I've never been able to ge it done quite right myself (I don't cook it often enough), but when it's done right (in my opinion), the potatoes hold up on their own but break apart in your mouth; the carrots have texture but aren't crunchy; and the diced bell peppers and peas are just warmed through to brighten it all up.
Jan
14
answered When to add vegetables to stew?
Jan
13
comment What can be substituted for green onions when making crab cakes?
If we hadn't had snow last week, I'd have gone with the tops of wild onions : cooking.stackexchange.com/a/9276/67
Jan
12
answered Pumpkin rotting, need to process it now - any ideas with a long shelf life?
Jan
12
comment How does the carrot in deep fryer trick work?
Potato made me think of something else that might be related : cooking.stackexchange.com/q/12378/67 . (related how, I have no clue, as these are both processes we don't understand)
Jan
12
comment Graphing oven temperature over time
@JasonSchock : if the oven doesn't have fuzzy logic, the mass might prevent how quickly the swingss happen, but not the size of the swings (if it's set to turn heat on at (temp-25) and off at (temp+25)).
Jan
12
comment Meat left out at room temp for 2 hours
2 hrs is the limit for food to be left out at resaurants & such, so you're right at that limit. If this happens again, heat some of the the liquid stovetop or microwave (as it's faster than the crockpot, so you'll minimize additional time spent in the 'food danger zone')), and then transfer it to the (now warming) crockpot.
Jan
12
comment What is the 'cleanest' way to roast eggplants indoor?
For those of us who aren't Turkish ... is there a name for the pan, if we wanted to try to find one? (it looks to be a heavily glazed pan, similar in depth to a pie pan, but with a flared outer lip and some sort of groves or ridges on the inside)
Jan
11
answered Flat Yorkshire Pudding
Jan
11
comment How to make wet fries?
More oil is going to make them greasy. I'd actually recommend frying them normally, and just let them sit into the sauce until they're floppy enough. You can always add more sauce if you want them soggier.
Jan
11
comment Cooking Cheap Cuts of Beef
It sound like you're describing roulade, which is faster than a whole roast, and can be very tender, but typically require an hour or two of cooking ... and 20-30 min of prep. And it's typically better to give answers after you've tried them. (conjecture might be okay if no one else answers for a day or so, but when the question is years old, trying it before you answer tends to be better)
Jan
11
comment Cooking Cheap Cuts of Beef
I do the same (marinate it, cook on the rare side of medium rare), but I also tenderize it (poke lots of holes in it before marinating) ... and I cut across the primal to make steaks (which would make it difficult to cut it further across the grain).
Jan
11
comment Cooking Cheap Cuts of Beef
Actually, eye of round is a very lean cut. It typically has some silverskin on the outside, but there is very little intramuscular fat or connective tissue, so the rare/quick sear works exceptionally well.
Jan
11
answered How can I make a super-thin, yet strong, calzone crust?
Jan
11
comment How to make “white” jello using aloe vera jelly pack for broken glass dessert
was the packet a powder? You always want to disolve the powders in cold liquid first, then add it to the hot liquid, or you'll get lumps.
Jan
11
awarded  food-safety
Jan
11
comment Oiling wood handles
... or that olive oil could go rancid.
Jan
10
comment How do I ensure my cooked meat turns out moist?
+1 ... but you don't necessarily want to get the meat up to room temp when cooking it, if you're going for rare or medium rare. (so you can cook at extreme heat to sear the outside without it cooking the middle significantly) See cooking.stackexchange.com/q/46564/67 .