Becca Porter's Profile
bean/chicken skillet dinner needs name
Sadly that might bring to mind foul when said aloud...
brining dried beans?
Cooks Illustrated settled the science on this: "Why does soaking dried beans in salted water make them cook up with softer skins?
It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are weaker than mineral ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans."
Fruit Smoothie = "Bad for You"
I also do not like to eat the first couple of hours. I currently do black coffee from my Moka pot and a light string cheese. I prefer light string cheeses for some reason, the texture is better. It is the only light product I buy though.
Duck browning safety issue re: bacteria/toxins
Just refrigerate the duck pieces after you brown them, if it gives you peace of mind. Since you simmer them for several hours, they shouldn't have to be room temperature. You really are just rendering the fat from the skin to cook the the veg in.
What foods do you refuse to eat?
Boone's Farm. Does any one not puke with that crap?
Huge leek harvest....HELP!!!
http://www.marthastewart.com/274312/leek-recipes/@center/276955/seasonal-produce-recipe-guide#/158580
save the cookie dough
It took me years to learn that right time to pull a cookie sheet out of the oven is when the edges are lightly brown but the center still looks raw. They finish cooking while they cool.
How Do You Make Popcorn?
Pickling salt (green box) is finer and purer. I use it now instead of table salt. Table salt actually seems kind of coarse now to me.
Advantages, Disadvantages and Uses of a cast Iron skillet
I think small fragments chip off into the food...like iron dust. I could be mistaken. I didn't think it was leaching really.
Psyllium husks....can I bake with 'em?
They are easy to disguise in a smoothie... if you like them.
Advantages, Disadvantages and Uses of a cast Iron skillet
Which is a good thing, right?
How Do You Make Popcorn?
I have recently bought a box of the Natural Orvil Redenbacher popcorn and was pleasantly surprised. It doesn't create that horrid chemical smell/taste. After over a decade of only popping my own in a pot with coconut oil... I now try and keep a box of it in the house.
I use it to make the BEST caramel popcorn ever... (Dam Good recipe)
Cheeseburger All the Way - give me your best!
I had to stop reading after the first sentence. ;)
I like to add fat to fatty cuts when I grind it for burgers...
Help, Steak, Rib eye, Ruth's Chris
Cook's Illustrated is pro cheesecloth when dry aging at home, fwiw.
Good ice cream (in maker) recipes?
I second Jeni's. They are my favorite recipes by far. It is a good thing to age your bases actually, a day or two. She covers that in the book.
Do you make your own salad dressing?
This is a great easy vinaigrette recipe originally from Tartine in Martha Stewart:
Herb Vinaigrette
1 shallot, finely chopped
1 tablespoon grainy mustard
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon each finely chopped fresh thyme and tarragon
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
Whisk together shallot, mustard, lemon juice, vinegar, thyme,
tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk
in oil.
coconut oil?
You can use it just like you would olive oil to saute, or as the oil in cakes. I never notice any flavor difference really, and it wouldn't be bad regardless. It is also great for popping popcorn.
Chocolate mousse cake
I always use El Rey or Callebaut. I do not like the taste of white chocolate that doesn't contain cocoa butter...
Chocolate mousse cake
I would look into Cooks Illustrated's Triple-Chocolate Mousse Cake. It is incredible.
Instant Yeast
It might rise even more. Instant yeast contains a ton more live yeast. It is designed not to be proofed. It might be wasting some of the activity. Or it may just be wasting time. I would certainly try it without proofing.
Recipes for Greens
Greens Perfection: http://www.foodnetwork.com/recipes/emeril-lagasse/southern-braised-greens-with-bacon-recipe/index.html
For real....try it!
Extra "greased" flour from pan on bundt cake
LOL, I even checked the name before I posted! I just couldn't get it right. Yes, Baker's Joy.
Extra "greased" flour from pan on bundt cake
I highly recommend the Baker's Friend spray. Nothing has ever stuck a bit when I have used it, and it does not leave any visible remains on your baked goods. Pam makes a version now, too.
You can also make a paste of flour and shortening and paint that on. It is not as foolproof though.
Do you roast with or without water in the roasting pan?
I tend to only add water when the drippings are getting dark. That way it is dry in the beginning to help browning, but you still have drippings for sauce. It also helps control the smoking.
What Can I/Can't I put in a Dishwasher? [Moved from Not About Food board]
I swear by Cascade.
Cream Pie - in search of the ultimate
I am out of my huge Callebaut block so I used Dove dark chocolate bars. No weird taste with the cornstarch at all.... just stable whipped cream.
Make it!!
Cream Pie - in search of the ultimate
For chocolate cream pie, I have not found one that could beat Joanne Chang's in Flour. I have made all the top contenders. It is just perfection.
I also love Cook's Illustrated's coconut cream pie.
ground beef and pasta dinners besides spaghetti?
Google baked mostaccioli with meat sauce...
What Can I/Can't I put in a Dishwasher? [Moved from Not About Food board]
Eventually yes. In my experience, Pyrex loses it's markings in a couple/few years...
