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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.


Nov
21
answered Baking bread … without crust?
Nov
21
comment Baking bread … without crust?
I had a girlfriend who had TMJ ... it's entirely possible that avoiding crusts is a pain management issue, and not just pickiness.
Nov
20
comment How to reheat a Croquette without it getting soggy
What time & temp did you reheat at? Also, did you crowd them while reheating and/or on a wire rack to allow good air circulation (to allow any moisture to evaporate)?
Nov
20
comment Minimum amount of fat in Roux
Are you measuring by volume or weight? Many people use 1:1 by volume, but others use 1:1 by weight, which is much less fat (I've always gone with a heaping Tbsp of flour for each Tbsp of fat). Also, butter isn't fully fat, so would cut it down even more. I don't know exact proportions it all works out to, though. (it makes a rather thick glob ... almost looks like clay, or like after you've mixed tile grout correctly)
Nov
20
revised What is a substitute for red or white wine in a recipe?
edited tags
Nov
20
comment Baked Stuffing and cooking the turkey
agreed -- pre-bake or microwave, then you should have a good 30min to reheat or get a crust on it while you rest the bird.
Nov
20
comment When cooking pasta in salted water how much of the salt is absorbed?
This assumes that the pasta doesn't give anything back to the water, which is does (starch), so it won't be an accurate measure. And for something like this in a science lab, you'd just evaporate the liquid by putting it in a low but vented oven, then compare the weight of what remains vs. the weight of the pot cleaned.
Nov
20
comment Our broiler “ruins” pans when we use it
That was my first reaction too ... 'non stick? under the broiler?' I don't think any of them are rated for that sort of heat. I'd get a dedicated ' broiler pan '
Nov
20
comment Amount of food to prepare for bagel & lox brunch
How large are the people? I'd plan differently if I was serving a football team than if I was serving a bunch of skinny models.
Nov
19
comment What is the difference between Prime Rib and a Standing Rib Roast?
it seems that 'rib eye roast' also goes by the name 'delmonico roast' : recipetips.com/glossary-term/t--35218/rib-eye-roast-beef.asp ; foodsubs.com/MeatBeefRibs.html ; missvickie.com/howto/meat/meatbeefnames.html ; and a picture, sans-bones : newbrunswicksteakco.com/usda-rer.html
Nov
19
revised Can Escallion be replaced by onion?
added 'update'
Nov
19
answered What do I do with all this cheese?
Nov
19
answered Can Escallion be replaced by onion?
Nov
19
comment Can I freeze muffin mixture?
As the recipe itself mentions -- freeze the already baked muffins. Muffins tend to freeze well.
Nov
19
comment How should I care for my knives?
@merk : the 12-18 month estimate doesn't take into consideration how much you're using the knife, what surface you're cutting against, etc. I can go years with nothing but honing, but I'm a home cook, so not chopping for hours each day, and I have more than one chef's knife (I hate having to stop to clean the meat-contaminated one), so I probably average less than 5 min of use per knife per day. ... but if I had a glass cutting board, I'd need to sharpen 'em once a month of not sooner.
Nov
19
comment How should I care for my knives?
Cutting tomatoes with weight alone is an odd test -- they're actually one of the harder things to cut, as you want some irregularities in the knife edge to act as serations to damage the skin as you slice. (that's slice, not chopping, as the downward-only force will result in exactly what you're describing, even with a good knife)
Nov
19
comment What is the difference between Prime Rib and a Standing Rib Roast?
I disagree that 'rib eye roast' and 'standing rib roast' are synonymous -- 'rib eye roast' might just be the eye (no rib bones), while 'standing' always includes ribs.
Nov
19
comment Curries from Scratch, a beginners guide
Agreed -- those little bottles at the grocery store are not the way to go if you're going to be cooking any significant amounts. Luckily, near my work there are both an Indian and African markets, and they're selling enough that the product is being turned over quickly, not sitting on the shelves for a year or more. I've also found that in the Amish market near me, the place that sells candies also sells baking ingredients and bulk spices of more 'common' spices, too.
Nov
15
comment Jam Rolly-polly
Most rolled items I've seen wouldn't fit in a regular loaf pan (too long), but it's possible that a "french bread pan" might work.
Nov
15
comment How do I make this particular pizza dough?
It's possible that it's the 'maryland-style' pizza crust, which is actually a biscuit dough, which wouldn't be too chewy, and might not rise well under weight.