Overheard on the Home Cooking Board

Published on Thursday, March 31, 2011, by Caitlin McGrath / Edit Post

"My favorite way is to roast it just lightly (off-season asparagus, which I try to avoid, gets marinated in a strong dressing and roasted until almost charred) and toss with pasta, ricotta cheese, edamame, and lots of lemon zest and juice and a pinch of red pepper flakes." – GardenFresh on preparing springtime asparagus

"It's pretty much gotten to the point where I put absolutely no liquid in the crock pot unless something soupy or saucy is the intended result. I love my crock pot but it's been my experience that it will suck out every drop of moisture in whatever goes into the pot. Meat has moisture in it, vegetables—even root veggies—have a lot of liquid in them, all of it gets sucked out, which more often than not resulted in a soggy or watery final dish. It is the hardest thing to train oneself not to put liquid because it's just such an automatic reaction, but the dish is much better." – DiningDiva

"I use it to take the chill off butter in the mixer when creaming, to caramelize unmelted sugar on tarts out of the oven, to dissolve bubbles on the surface of custards before baking, to finish my family's favorite coconut cake, which is covered in meringue, and to clean up drops of caramel that have hardened on my granite counter." – rabaja on using a torch for more than crème brûlée

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