awithrow
  • Member for 11 years, 5 months
  • Last seen more than 9 years ago
What does to deglaze a pan mean?
9 votes

Deglazing is a technique for making sauces and gravies. It occurs after you've accumulated cooked on meats and other deposits. First remove your meat and any excess liquid fat. Second crank the heat ...

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Why do so many cheeses have artificial ingredients?
6 votes

Here in the states it depends on where in the grocery store you look. Usually behind the deli counter and in the dairy isle, yes most the large commercial cheeses are loaded up with additives and ...

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What are the most effective wheat flour substitutes?
2 votes

Coconut Flour can also be used in place is several recipes Some Recipes featuring coconut flour

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Is dry rub necessary in making bbq ribs?
2 votes

You can certainly do without the rub before hand. Keep in mind though that one of the functions of marinating in an acidic wet rub will be to break down the connective tissues. Going straight to the ...

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Why is my mac 'n' cheese grainy?
2 votes

Low on a crock for an hour doesn't sound like much time at all. Perhaps this is a larger batch than last time? Perhaps last time it was on high for an hour? Typically low on a crock is used longer ...

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What are some alternative wines for Boeuf Bourguignon?
2 votes

I've had great success in the past using a chianti.

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Checking food nutrients
2 votes

http://www.psfk.com/wp-content/uploads/2010/04/heidi_kenney_organic_food_chart_1.jpg This picture is a quick and dirty cheat sheet that shows which foods generally have the most pesticides used. As ...

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Are Turkish Bay Leaves "Normal" Bay leaves?
Accepted answer
1 votes

Figured I'd check the site of the brand I use. Turns out they are Turkish: The bay tree is native to the Mediterranean region and Asia Minor. The bay or laurel tree grows well in the subtropics and ...

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How can I improve the presentation of the food I serve?
1 votes

A little drizzle of balsamic vinegar on an otherwise clean-white plate goes a long way.

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