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Aldoogie's Profile

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coffee bean air roasting machine

Looking for suggestions on commercial coffee bean air roasting machines...Thanks!!

Dec 03, 2013
Aldoogie in Cookware

coffee bean air roasting machine at whole foods

Dec 03, 2013
Aldoogie in Cookware

coffee bean air roasting machine at whole foods

Anyone know the brand/manufacturer of the coffee bean air roasting machine at Whole Foods stores?

Dec 02, 2013
Aldoogie in Cookware

My Cauliflower / Broccoli Gratin too watery/curdled

using a béchamel

Nov 15, 2013
Aldoogie in Home Cooking

My Cauliflower / Broccoli Gratin too watery/curdled

using fresh veggies.

Nov 14, 2013
Aldoogie in Home Cooking

My Cauliflower / Broccoli Gratin too watery/curdled

how do you use the evaporated milk in the recipe?

Nov 14, 2013
Aldoogie in Home Cooking

My Cauliflower / Broccoli Gratin too watery/curdled

I think the low moisture / aged cheese is what's breaking. Going to try different cheeses like fontina.

Nov 14, 2013
Aldoogie in Home Cooking

My Cauliflower / Broccoli Gratin too watery/curdled

I used a sieve and the sauce was creamy when I poured it over, but after baking, it curdled - how do I avoid that? Could it be the cheese I used? I'll try your egg yolk addition.

Nov 14, 2013
Aldoogie in Home Cooking

My Cauliflower / Broccoli Gratin too watery/curdled

Seems like whenever I've tried to make a cauliflower or broccoli gratin, using a bechamel as a base, the gratin turns out wet and curdled. The last time I did this, I skipped par boiling the veggies, and used cheddar cheese in addition to parmesan and gruyere. I'm searching to make a gratin with a velvety cheesy texture! please help!! what am I doing wrong?

Nov 14, 2013
Aldoogie in Home Cooking

Peanut butter filling

Filling a Bismark donut

Nov 08, 2013
Aldoogie in Home Cooking

Peanut butter filling

Looking to make a dairy free peanut butter filling , what's the best way to dilute it? (Water, Oil, etc?)

Nov 08, 2013
Aldoogie in Home Cooking

Sticky Toffee Pudding (STP): Steamed or Baked?

Not really helpful. Sure there are other posts on the topic, but this one's kind specific. Not sure what your point in posting the link was.

Jan 07, 2013
Aldoogie in Home Cooking

Sticky Toffee Pudding (STP): Steamed or Baked?

Looking to make Sticky Toffee Pudding. Most recipes call for baking. Some suggest a water bath. I recently had an incredible version of STP and was told it was steamed, making the cake extremely moist. Thoughts? Recipes? Videos?

Thanks Chow friends!

Aldoogie

Oct 30, 2012
Aldoogie in Home Cooking

Oven roasting Brisket

Also, what's the best way to reheat the brisket?

Apr 04, 2012
Aldoogie in Home Cooking

Oven roasting Brisket

I'm trying to replicate a recipe that I did a few years back. I browned beef brisket in a pan then wrapped with BBQ sauce and seasonings in a tight foil pouch. I roasted it in the oven at 160 for 22 hours. It came out amazing. Has anyone had any experience roasting slow and low for that long?

Best, Aldoogie

Apr 04, 2012
Aldoogie in Home Cooking

Reheat Mash Potatoes ??

Hi there!

I'm serving a meal to 30 guests this Friday night. Dinner will be served at 8:30. I'd like to be done with all my major cooking by 7. Mash Potatoes are on the menu. If I make them by 6, what's the best way to keep them, then warm them. Please help!! :) Thanks, Aldoogie

Apr 03, 2012
Aldoogie in Home Cooking

storing homemade pasta / avoiding salmonella

Thanks! Great to know. I don't think home cooks explore food safety enough. I can assure you there will be no salmonella Santa at my house this holiday.

Oct 27, 2011
Aldoogie in Home Cooking

storing homemade pasta / avoiding salmonella

Thanks! Good to know

Oct 25, 2011
Aldoogie in Home Cooking

E Baldi???

Good spot - a bit of a scene at times.

Oct 25, 2011
Aldoogie in Los Angeles Area

storing homemade pasta / avoiding salmonella

I love making fresh pasta Fettucini. I use egg yokes in my recipe. Usually I use all the fresh pasta within a couple of hours of making it. I noticed that the pasta dries very nicely while hanging. I'd like to store some for future use, however, I'm always concerned with food safety. Since there is some raw egg in the pasta, is it safe to store the dried pasta in a tight container in the cupboard? Since it's dry, does that create an environment that prohibits Salmonella? Or is there nothing to worry about since the pasta will be boiled/cooked through before consuming?

Thanks! Aldoogie

Oct 25, 2011
Aldoogie in Home Cooking

Under cooked cookie safety

Thank you for the helpful answer! A

Sep 20, 2011
Aldoogie in Home Cooking

Under cooked cookie safety

My amazing chewy cookies have a bit cookie dough in the center that's chewy/a little raw. They're great fresh and usually we feel safe eating them. I wanted to ship them to my brother in another state, but I'm concerned with food safety. Any advice out there? Thanks! Aldoogie

Sep 20, 2011
Aldoogie in Home Cooking

Best Frozen Cake Company?? [moved from Food Media]

What's the best frozen cake company that sells into groccery stores? I'm doing some research for a class.

Cheers, Alex

Dec 03, 2010
Aldoogie in General Topics

Mac and Cheese: Help, it's too creamy?

The past couple of times I’ve made Mac and Cheese, it turns out too creamy/wet.

I have followed the recipe on Cooks Illustrated and Alton Brown.

I feel like there might be too much milk, or is it a reduction issue before adding cheese?

Thoughts….

Thanks,

Aldoogie

Dec 27, 2009
Aldoogie in Home Cooking

ThermoWorks - Super Fast Thermapen - worth the money?

On the ledge here, do I jump and buy a Thermapen, is it really worth the money???
:)

Adoogie

Sep 15, 2009
Aldoogie in Cookware

Troubleshoot Braised Beef Short Ribs

OP here ,

yes! went back to my butcher , told her what i was up to, she hooked me up with great cuts from the chuck. Followed the recipe again, came out amazing!! See my new post regarding Thermometer.. ;)

Sep 15, 2009
Aldoogie in Home Cooking

Rainbow Trout Appetizer

I plan on pan searing then quickly roasting rainbow trout. Anyone have some thoughts on how to serve it as an appetizer, maybe on bruschetta type of app?

Sep 11, 2009
Aldoogie in Home Cooking

Troubleshoot Braised Beef Short Ribs

Covered em up. This was clealy a case of not hot enough and too fast for them beef ribs!

Thanks all, will go back for another go.

Sep 11, 2009
Aldoogie in Home Cooking

Troubleshoot Braised Beef Short Ribs

Dear Tommy,

First, thanks for the Welcome ;) Wow, love having everyone here to advise on this stuff haha.

ok, so here is the rundown. For the most part, I followed the "Braised Beef Short Ribs" recipe in the Jan 09 issue of Cooks Illustrated.

Took about 6 Short Ribs with the bone still on, cleaned a bit of the fat.

Browned them fine, removed, dropped in the onions for 8 min on med, tomato paste followed for 2 min, then the garlic for 30 secs, turned back to med-high and added 2 Cups of Cab, reduced for about 9 minutes till the wine halved, the beef back in, added some carrots and 1 Cup of stock, brought to a simmer and into the oven.

Here is where I think things might have gone wrong.

Oven was on 250 and I cooked in my Creuset dutch oven for 2 hours.

Not long enough, huh?

Sep 10, 2009
Aldoogie in Home Cooking

Troubleshoot Braised Beef Short Ribs

My short ribs came out dry, not falling off the bone juicey ? What are some possible explanations?

I thought of:
1. did not turn enough during cooking
2. did not braise long enough

Thanks :)

Sep 10, 2009
Aldoogie in Home Cooking