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chefirish's Profile

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Soup Skimmer

I like to use 4 or 5 layers of cheese cloth that I have rinsed in cold water & wrung-out; place over a colander & pour stock through it. It will drain slow & you might have to change it a few times but the broth wil be fat & skum free & clear. Try it you'll like it!

Feb 07, 2014
chefirish in Cookware

What makes your pumpkin pie delicious?

I don't think you can go wrong w/the recipe on the pumpkin can.

Oct 21, 2013
chefirish in Home Cooking

Uses for pickled onions?

Make that a Vodka Gibson.

Sep 13, 2013
chefirish in Home Cooking

What would you do with 1 lb. of ground pork?

I'd add 2 lbs. ground beef (not lean beef) and 1lbs. ground veal, seasonings, butter milk, Panko bread crumbs, Parmesan cheese, garlic and eggs to make the "BEST" meatballs.

May 14, 2013
chefirish in Home Cooking

What exactly is San Marzano "style"?

Hi Joyful, have you tasted the different tomatoes right from the can? I find the DOP tomatoes sweeter and a little heavier.

Mar 15, 2013
chefirish in General Topics

What exactly is San Marzano "style"?

Real San Marzano tomatoes are grown in the volcanic ash of Mount Vesuvius in Sicily, Italy. You can buy heirloom seeds and grow them anywhere but they will not be like the sweet meaty tomatoes from Italy.

Mar 15, 2013
chefirish in General Topics

Does anyone else but me prefer, or even insist on, light roast coffee?

I, too, like medium roast coffee. Dark roast has a taste of burnt coffee beans which I hate in hot coffee but like in iced coffee w/vanilla and whipped cream. Dunkin" Donuts is the best hot coffee. Wawa is second and I don't know how anyone drinks Starbucks hot coffee!!!!!

Mar 15, 2013
chefirish in General Topics

How come my tuna fish never tastes as good as sandwich shops?

Puree the celery (by its self & don't be afraid to add too much) into a smooth mix & add it to your tuna along w/S&P. I use tuna packed in H2O and also add fresh chives, squeeze of lemon juice & mayo.Yummmmm!

Mar 08, 2013
chefirish in General Topics

Peppadew peppers -- the best peppers ever?

By far the best tasting pepper I have ever had! Great balance of sweetness & heat. If you don't like hot peppers these may change your mind!

Mar 08, 2013
chefirish in General Topics

What's the Difference Between Bolognese and Marinara?

Marinara translates to "from the sea" and using the proper portion of garlic & sugar can make the sauce taste a little like a seafood sauce. Bolognese on the other hand is cooked longer, w/meat and cream or milk is added at the very end.

Feb 26, 2013
chefirish in Features

Coconut Oil - A Great Alternative to Butter and Shortening for Pie Crusts

I know I don't have to refrigerate coconut oil & I don't. The question was "I wonder if I could chill the coconut oil & then grate it like I do w/butter when I'm making pie dough?"

Jan 19, 2013
chefirish in Home Cooking

Coconut Oil - A Great Alternative to Butter and Shortening for Pie Crusts

When I make pie dough I freeze the butter first & then grate it on a cheese grater and add it to the flour. I wonder if I could chill the coconut oil & then grate it? By the way coconut pie dough would be great for coconut custard pie!

Jan 19, 2013
chefirish in Home Cooking

Cooking turkey in a bag?

If your oven temp is correct 6 to 8 hrs. is way tooooooo long!!!! (@325 or 350 deg.)

Nov 09, 2012
chefirish in Home Cooking

Heat Diffusers Can Keep Things Mellow

I use a few #10 can lids spread around the burner and it works well. Save the lids to use again.

Nov 02, 2012
chefirish in Features

I am looking for a GREAT meatball recipe

Rao's MEATBALLS are awesome!!! Google it.

May 28, 2010
chefirish in Home Cooking

Secrets for Great Meatballs

RAO"S MEATBALLS are the BEST!!! Please fry them. They're better than baking them. Google them for recipe.

May 28, 2010
chefirish in Features

Parsley Pesto with Sundried Tomatoes

Use only lemon zest, no juice, and your parsley or basil will not turn grayish from the acid in the juice.

Sep 22, 2009
chefirish in Recipes

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

The acid in the lemon juice will turn the Arugula from green to that ugly dark color. To prevent this just add lemon zest (no juice) & your Pesto will stay bright & healthy looking. I think most people will think 5 cloves of garlic is too much, just use less (2 or 3).

Jul 09, 2009
chefirish in Recipes