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Parmesan Kaiser Rolls

I live in NZ and don't have access to "non-hydrogenated vegetable shortening". Will some sort of margarine work? (can't really rate since I haven't tried - but 5 because it sounds so good!)

Nov 03, 2011
Sarr in Recipes

Cherry Clafoutis (Clafouti)

This is the first time I've seen a clafoutis recipe that doesn't require you to put the pan on a stove-top element for a few minutes to get the batter to "set", and then put the whole thing in the oven. That worked fine with pyrex for me three or four times, and then, the last time I ever did it, the pan exploded, spraying cherries and batter and glass fragments everywhere. Rather put me off making it.... Incidentally I've always used tinned cherries, which are quite good!

Jun 23, 2011
Sarr in Recipes

Plum Buckle with Pecan Topping

Could someone please reply with the conversion for Kosher salt? It is NOT available in NZ either. ta
Trish of Paekakariki

Jun 23, 2010
Sarr in Recipes

CHOW's Intense Brownies

I'd be grateful for advice about kosher salt -- we don't have it here in New Zealand, and I never know how to substitute. Some generalised advice about how to handle this would be very gratefully received! Trish

Mar 11, 2010
Sarr in Recipes

Crisp Chocolate Chip Cookies

I live in New Zealand, where there is no kosher salt (or none that I can find). Would it be significant to use ordinary table salt? I've seen kosher salt in a number of CHOW recipes and not known quite what to do.

Mar 10, 2010
Sarr in Recipes

Mozzarella and Fresh Basil Grilled Pizza

I was surprised how easy it is to grill the base - I did it with a ribbed stovetop dish, rather than heat up the BBQ grill. And I was gratefu for a recipe that cuts down on the fat . So: many thanks to you!

Dec 03, 2009
Sarr in Recipes

How do you clean a pizza stone?

I actually had MOLD growing on the stone - it was left for a week with damp wooden chopping boards and everything got moldy. I've scrubbed it off, but of course it still smells like mold. Do I do the "very-hot-oven" treatment, or "soak-it-in-warm-water-and-dry-it- repeatedly" approach?
A second question: I have an electric oven (this part of NZ does not have natural gas for homes) and I wonder about the advice to leave the stone in the oven permanently. Advice?

Dec 02, 2009
Sarr in Cookware