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visits member for 4 years, 8 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.


12m
comment gluten free gnocchi tasting too much like potato
@Lolo first just try the different potatoes -- the different texture might affect the flavor enough you get away from the overly potato quality from your first batch.
1d
comment Fresh Herb Storage
related : cooking.stackexchange.com/q/19470/67 ... some herbs last longer than others. See also cooking.stackexchange.com/q/139/67 ; cooking.stackexchange.com/q/469/67
1d
comment Caulk gun-like dispenser for whipped cream
Why do people keep propogating the myth that a fire extinguisher is a uni-tasker? They work just fine when you need to weigh something down.
1d
comment How long can i cook a bone in Pork Shoulder?
I just cooked a chunk of shoulder (maybe 3 to 4 lbs) for 36hrs ... but it was in an immersion circulator at 158°F (70°C). Your issue is temperature, not time.
1d
comment What can I do with the meat and fat trimmed from the top of lamb ribs?
And when he says 'save all my scraps', I would assume in the freezer. I keep a bag in my freezer for the more sad vegetables (showing age but not rotting) and some vegetable trimmings (eg, stems from many herbs). I bag meat scraps individually (eg, the neck & backs out of chickens).
2d
comment Caulk gun-like dispenser for whipped cream
Piping bags are easy to clean because they're NOT solid -- you just turn 'em inside-out. When you first start out, you'll want to only load the bags 1/2 way (not by volume, by length) and use smaller bags (10"). Twist the bag shut, then fold the extra over so you're holding the flap down with your hand. As you use stuff up, reset the bag by twisting the end of the bag so there isn't a lot of slack in it. (it should only take a little hand pressure to get stuff coming out the tip).
2d
comment Caulk gun-like dispenser for whipped cream
I fear that the critical part of your message will be neglected: "IMHO it's a wiser idea to learn how to handle a pastry bag - the results will be better". The ratcheting mechanism of the pastry gun will make it difficult to control the swirl if it doesn't serve the right amount in one trigger pull, and you hold it from the wrong end (every movement at your hand is amplified down the length of the press)
2d
comment Is it bad to leave the crock pot on “warm” (not low) all day?
You should also be aware that some of the new digital slow cookers will shut off if left alone for too long. Read the reviews online, because it'll affect if it's safe for Kosher cooking. (as you can't turn things on during the sabbath, so you start something in the crock pot the night before, and leave it going for 24 hrs)
2d
comment Is it possible to join two thin steaks together on the grill?
@Zevi : And that should've been 'steam' not 'seam'.
Mar
29
comment Is it possible to join two thin steaks together on the grill?
@Zevi : it's counter-intuitive, but you need a really hot fire so that you sear the outside before the heat's had a chance to heat the inside significantly. I would also recommend starting from a chilled state, and make sure that the outside is dry so it doesn't seam. See cooking.stackexchange.com/q/29709/67
Mar
29
comment Recommendations for making ice cream with milk and corn starch (corn flour)
I don't know if it'll help, but one of the ice cream chains that actively mixes stuff into their ice cream (I think it was Coldstone Creamery) uses what's effectively chilled pudding, so that it doesn't become completely liquid when it's warmed back up. You might look at various pudding & custard recipes, and see how well they freeze.
Mar
29
comment Meat curing vs fermenting
@NeilMeyer : I've been told it's an aquired taste (smell?) like durian. Of course, it's rare to find it far from where it's produced ... you're not allowed to ship it by air. I don't know if boats have banned it as well. (fear of a can rupturing & stinking up the whole place)
Mar
29
comment What features should I consider when getting an ice cream or gelato machine?
Thanks for the detailed run-down. I still haven't bought one ... I was leaning towards the ones w/ compressors, but I was finding reviews saying that many of them would break their paddle off when churning gelato. I'm starting to question if that's a sign that that the plastic is bad, or insufficient sensor to determine when it's frozen & bogged down. I'll have to look into how the paddles attach, as you mention bottom mount sounds better.
Mar
28
comment Meat curing vs fermenting
@NeilMeyer : and it's normally done to sausages, from my experience, so you have a chance to get the cultures well distributed into the meat. (one of my favorites is 'sweet bologna', which is nothing like standard bologna)
Mar
28
comment How to avoid elephant skin on no-knead bread?
@niemion : sorry, I only have one dutch oven, so I don't have enough experience to say what to really look for when baking these loaves other than heat-proof knobs. (other than find one about the size of the loaves of bread you're trying to make, I would assume)
Mar
27
comment How to avoid elephant skin on no-knead bread?
@niemion : you mentoned that the bottom of the pot is thin, which means that you won't have as much thermal energy stored ... which is why I mentioned the typical cast iron advice ... but I've managed good no-knead bread without it, making less tall loaves. (I've not actually tried using a thinner pot to compare ... my thinner pots are too tall for my oven, or have knobs & handles that aren't heat-safe.)
Mar
27
comment Food safety issues related to eating raw frozen vegetables
After awhile, I wonder how much of it is companies deciding it's easier to hire lawyers to write warnings than to just run a clean shop.
Mar
27
comment Food safety issues related to eating raw frozen vegetables
I wouldn't automatically dismiss the warning -- remember the spinich / e.coli outbreak in 2006? And unfortunately, I have quite a few favorite recipes that call for thawed frozen spinich (eg, spinich pasta), and often use frozen peas in dishes where I just warm them through.
Mar
26
comment Why is my cheesesteak meat tough?
And thin. 1/4" thick is way too thick for a Philly Cheesesteak. My grandmother (born & raised in Philly) would make them from deli-sliced roast beef. If you're working from raw meat, I'd be aiming for 1/16" (across the grain) ... which likely means cutting it into more manegable blocks, then putting them the freezer to firm up.
Mar
26
comment Is it a known technique to serve hot crispy-crust sandwiches on edge?
That's a good point about proping them up. Even when I make toast, I'll push it over to the edge of the plate, so it's got an air gap below it (as it's in a concave portion of the plate, not the flat part in the middle)