James
  • Member for 7 years, 1 month
  • Last seen more than a month ago
  • Utah
Can I use just flour instead of roux in my gumbo
15 votes

You don't have to thicken things with a roux, and a roux doesn't have to be made with oil. A French roux is made with butter (this is how I usually make it). Other options for thickening include a ...

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How to make Banana juice
9 votes

If you microwave bananas for a few minutes in a bowl covered with plastic wrap and then dump everything into fine mesh strainer to sit for about 15 minutes, you will get a bunch of juice out. ...

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What can I do with the meat and fat trimmed from the top of lamb ribs?
8 votes

I always save all my scraps to make stock. I'm not sure what you would do with lamb stock, but it would probably make a good sauce to use on lamb. The fat that renders out is also useful for future ...

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What can I use as a substitute for Nori Wrapper on a Chocolate Dessert Sushi?
7 votes

Green fruit leather makes a good substitute for nori in dessert "sushi" rolls, if you're going for something that reminds people of sushi without being creepily realistic. (I recently made a variation ...

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Making that little butter thing you put on top of steak
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6 votes

I believe you're referring to a compound butter. They usually contain butter and herbs such as sage, parsley, rosemary, thyme, etc., salt, and occasionally lemon, pepper and/or garlic. For steak it ...

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How do I preserve a tomato's freshness after it is cut?
6 votes

I peel and seed the leftovers, freeze them, and use them the next time I make tomato sauce or marinara.

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What can be substituted for green onions when making crab cakes?
6 votes

In general, shallots, leeks, or chives would be milder than regular onions and probably a closer approximation to green onions, though all are usually harder to find than green onions. Leeks and ...

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How can you change flavors in store-bought frosting?
5 votes

Yes, you can certainly mix in something to change the flavor, and cream cheese sounds like a good option. You will probably need to soften the cream cheese (microwave for a bit, but don't melt it), ...

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Cooking time adjustment for large quantities of stew
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5 votes

Normally, cooking a stew (not counting prep) in less than a three hours seems like rushing it to me. I can't imagine that you'd ever get the fall-apart tender meat that people expect from a stew, but....

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What is a substitute for red or white wine in a recipe?
5 votes

I'm in the same position (no alcohol at home), but I'm kind of a foodie. I've never found any luck with any of the ingredients listed above (I still need to try the Balsamic Vinegar trick). Not only ...

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Arm Roast after 5 hours still tough
4 votes

If it's too tough, keep cooking it. Some people use "tender" to describe a pot roast that is tender like a good steak, others want it to fall apart with no knife required. I regularly cook pot roast 8-...

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How can I get more lime flavor into my key lime cake recipe?
4 votes

My daughter who loves lemon cake thought of a great idea a couple years ago to knock the lemon flavor out of the park. I'm sure it would work for lime too: make a lime syrup and pour it into the ...

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How to offset sweetness in a sauce?
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4 votes

American versions of Mongolian BBQ are often pretty sweet (this doesn't sound like an authentic recipe). More soy sauce (or more of everything but the sugar) would cut the sweetness. Chili oil would ...

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Does freezing fresh peppers, specifically habañero peppers ruin them?
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3 votes

It depends on what you plan to use them for. They won't ever be crisp again after freezing, but if you're cooking them anyway, they will be fine. I do this all the time with leftover peppers. You ...

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Adding lime juice to green curry paste and heating
3 votes

For me, it's not so much about the vitamins as the taste. All the citrus juice I've ever tried to cook with has lost most of it's flavor and become bitter when heated for more than a few minutes. ...

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Frozen bread dough that has been thawed out in the refrigerator for five days
3 votes

Safe, yes. Some recipes call for intentionally keeping the dough in the fridge for at least several days. However, keep in mind that the flavor may be altered. The yeast makeup of the dough may ...

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Beans, bacon, and chicken
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3 votes

Unless you've made a typo, you should brown at least part of the bacon. Browned bacon will add a great flavor that goes great with both beans and chicken. Keep the bacon fat and just stir it in as ...

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I accidentally boiled away most of my soup, what can I do to recover it?
3 votes

If you add preheated water, you don't need to reheat the soup--just mix in and enjoy! Depending on how strong it is, you could also just eat it as-is--IMHO the best soups always reduce the stock ...

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How do I defrost frozen flour tortillas?
2 votes

If you've got the time, just put them (back) in the fridge for a couple of days. I always keep some frozen (mostly because I have more room in the freezers than in the fridge).

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What is the best temperature and method to cook bacon in a grill pan?
2 votes

I know that you are specifically asking about using a grill pan, but a grill pan seems like a bad place to start for bacon. You'll usually end up with less-cooked bits where the fat is chewy, and ...

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How can I cool down cooking oil after using it in a deep fryer?
2 votes

You'd have to let your oil cool down to 212 degrees F (100 degrees C) first, but you could use the following technique to get it the rest of the way down to room temperature after that: When I want ...

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Is it safe to boil lemon water?
2 votes

To make the house smell like lemons, a better way might be to bake leftover lemon rinds (whole lemons work too, but the rind is really all you need) on a foil-covered baking sheet. I occasionally do ...

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How to know when bread/cake is bad
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2 votes

The rule around here is when in doubt, throw it out. That said, personally, I doubt there is any issue, especially if only healthy people are eating it. I've never heard of an age-related problem ...

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When freezing jalapeños, can I leave the seeds in?
2 votes

You can certainly leave the seeds in (there is no food safety issue), but the peppers themselves will be affected by the freezing. Peppers have a tendency to be somewhat mushy when thawed out. That'...

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Substituting parchment for foil in slow cooker
2 votes

My experience would suggest that unless the aluminum foil is used to form some kind of shape such as a seal around the food, parchment paper would be superior. Aluminum foil is better for forming ...

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How to make good looking cake pops?
2 votes

It's an enormous amount of work, but I made a batch a few years ago for a friend's daughter's wedding by mixing the cake and frosting and pressing it into two small cookie-cutters (one round and a ...

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Dehydrating eggs
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2 votes

Powdered eggs are available for purchase. Yes, they can be used for baking. Due to the their advantages, they are often advertised for camping or long-term storage use. You can even purchase the ...

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Oil in Ramen broth
2 votes

I don't recall ever seeing regular onions in my ramen in southern Japan (but scallions, maybe--it was many years ago, so it's hard to remember). As for topping oil, the only one I ever saw was "...

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Thickening Alfredo sauce
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2 votes

Reduce the liquid first before adding the cheese. My favorite recipe is to reduce heavy cream by half and then add in plenty of grated Parmesan. Some people add Romano, butter, and/or nutmeg as well.

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spanish rice ran out of liquid and is getting sticky
2 votes

You may not be able to salvage it, but if it were me, I'd add more liquid, stir it well, cover it with tin foil, and bake in the oven. The steam from the liquid should be trapped by the tin foil and ...

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