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drariella's Profile

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SEA--where to buy peeled chestnuts

Just in case anybody's looking, I found an internet order company - Girolami Farms.

Apr 14, 2010
drariella in Greater Seattle

How to clean residue off nonstick baking sheet?

CAUTION - DANGER, WILL ROBINSON! Goo Gone says "Harmful or fatal if swallowed."

Mar 30, 2010
drariella in Cookware

How to clean residue off nonstick baking sheet?

I have the same problem, and oil bled through the parchment paper. Do silicone pans come in a rigid variety? I find that the ones that bend easily are too hard to handle, especially in large sizes. I'm definitely trying Dawn Power Dissolver, if I can find it.

Mar 30, 2010
drariella in Cookware

SEA--where to buy peeled chestnuts

I realize this question happened a LOOONG time ago, but I just tried to buy frozen chestnuts (already peeled and cooked) from igourmet, and discovered they don't sell them any more. I have an outstanding chestnut soup recipe, but where in the heck am I going to find chestnuts? I've looked all over the internet; I don't know if ones in fluid in jars would give me the same consistency as the frozen ones.

Mar 25, 2010
drariella in Greater Seattle

making HOLLANDAISE: ideal temperature of ban marie?

OMG, cheesemonger, you're absolutely right! It's smooth and perfect. I just have to figure out how to drizzle the hot butter in without spraying hollandaise all over the kitchen. Taking the little cap off the lid made too big a hole, so I put my hand over it. Ouch!

Mar 13, 2010
drariella in Home Cooking

making HOLLANDAISE: ideal temperature of ban marie?

Thank you all so much. I intend to practice. Artichokes, here I come!

Mar 03, 2010
drariella in Home Cooking

making HOLLANDAISE: ideal temperature of ban marie?

Bushwickgirl, you're probably going to think I'm crazy, but my recipe says to whisk the lemon juice, the yolk(s), and the salt & pepper, and then add the butter. It doesn't say to melt the butter first, or to clarify it, so I've been (don't scream) adding small cubes of butter and whisking while it heats up. It sounds like I need a better system. Although I can whisk it back into a creamy sauce after it's done cooking, I'd rather have it come out right the first time. Can you tell me more specifics, especially about the butter and the food processor part? Thanks!

Mar 01, 2010
drariella in Home Cooking

making HOLLANDAISE: ideal temperature of ban marie?

The recipe I use says if it breaks, add a tablespoon of water and whisk again. This does work. I just wish I could prevent it breaking in the first place - does anybody have any suggestions? I asked a similar question in another place - not sure how to avoid breaking the rules, because I'm new to Chowhound.

Feb 26, 2010
drariella in Home Cooking

Chicken croquettes?

My current hollandaise recipe says to whisk the lemon juice and egg yolks with salt and pepper, and then melt butter over medium heat, whisking constantly, until sauce is thick and there are tiny bubbles around the edge of the saucepan. The problem I have is that it separates after I remove it from the heat, and I have to whisk it again. Am I cooking it too long? Not long enough? Am I doing something else wrong?

Feb 26, 2010
drariella in Home Cooking

COOKWARE QUESTION

Thanks for the additional info. Is it true that stainless scratches if you use metal utensils, though? Not that I mind much, especially since I can put it in the dishwasher (something I can't do with my current cookware).

Feb 08, 2010
drariella in Cookware

COOKWARE QUESTION

LOL

Feb 07, 2010
drariella in Cookware

COOKWARE QUESTION

It sounds like everyone agrees. Can you tell me why you like stainless steel better than nonstick?

Feb 07, 2010
drariella in Cookware

COOKWARE QUESTION

I think that makes sense, and other people agree. Thanks!

Feb 07, 2010
drariella in Cookware

COOKWARE QUESTION

What you said makes sense. I have to ask - what does YMMV stand for?

Feb 07, 2010
drariella in Cookware

COOKWARE QUESTION

I have a set of Cuisinart Hard Anodized (non stick) pots and pans that clean up well, have weight and balance and handles I love, and don't look too beaten up after a lot of use. The problem is that they don't work for recipes that call for deglazing and stirring up brown bits of protein left in the bottom of the pan. I've been thinking of replacing them with Cuisinart Chef's Classic stainless steel. Does the fact that I'll get the deglazing protein thing justify losing the non-stick benefits (and spending another several hundred dollars)? Should I just buy one stainless pot and/or pan for the deglazing things and use the hard anodized pots and pans for the rest of my cooking?

Feb 07, 2010
drariella in Cookware

Upgrading chef's knife, where to start?

I would walk over hot coals to retrieve my Ken Onion designed Shun chef's knife. Fits perfectly in anyone's hand, and my neighbor's brother (a notorious foodie who has ALL the fancy equipment) tried to steal it from me. About $200 and WORTH IT.

Feb 07, 2010
drariella in Cookware

Flambe...ing, be afraid, be very afraid

Yikes! I'm glad it wasn't worse.

Feb 07, 2010
drariella in Home Cooking

Flambe...ing, be afraid, be very afraid

Holy cow! How did you put it out?

Feb 05, 2010
drariella in Home Cooking

Flambe...ing, be afraid, be very afraid

I just found this site. OMG, what happened? I have to ask! I'm a little afraid of flambeeing too. The last time, it seemed like the flames kept burning FOREVER!

Feb 05, 2010
drariella in Home Cooking