sherrib's Profile

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Graniteware

Thanks everyone! It's my Passover roasting pan so it only gets used one week out of the year (which basically means it gets used twice a year MAX.) I made two 6 pound roasts today. I ended up sautéing them in a large stainless try ply sauté pan. I sweat the onions in the sauté pan as well, deglazed and then added everything to the graniteware which then went into the oven and yielded two spectacular roasts five hours later.

1 day ago
sherrib in Cookware

Graniteware

Hi All,

I am making roast beef today and would like to use my Graniteware roasting pan. I use a lot of wine and tomato sauce in my recipe. Is the pan non-reactive? Also, if possible, I would like to brown the roast in the pan first and then sweat some onions in it too (stovetop). Is this possible or is the pan too thin?

2 days ago
sherrib in Cookware

Passover Traditions From Around the World

Yup! Persian tradition. Dayenu! Only we don't whack our neighbor with it. We get up and whack EVERYONE with it.

Apr 04, 2014
sherrib in Kosher

Current obsessions?

I have my eye on getting a crock. I used a little hot pepper paste in my kimchi and liked it a lot.

Mar 21, 2014
sherrib in General Topics

Current obsessions?

Hi daislander,
This was my obsession not too long ago. What do you make them in?

Mar 21, 2014
sherrib in General Topics

Current obsessions?

Totally trying brussel sprout hash!!!!

Mar 21, 2014
sherrib in General Topics
2

What cookbooks have you bought recently, or are you lusting after? March 2014 edition! [through March 31, 2014]

Yes, the recipes look outstanding! If I can get my act together, I hope to do more than just skim through it.

Mar 08, 2014
sherrib in Home Cooking

What cookbooks have you bought recently, or are you lusting after? March 2014 edition! [through March 31, 2014]

Cooking by James Peterson

Stir-Frying to the Sky's Edge by Grace Young

I have a bunch of cookbooks (78!) but I tend to read them (actually, more like refer to them) more than I actually follow recipes from them. I like to get general ideas from them, but don't follow recipes very often, even though I would really like to. I don't don't don't know why it's so incredibly hard for me to follow recipes out of a cookbook. Maybe I find the process to be too time consuming? Maybe I just don't ever feel like making a special supermarket list and trip just to follow a recipe out of a book? I think one of the problems is that if I want to follow a recipe, I would want to do it NOW and not after my next supermarket trip. That's when the entire process starts to become tedious. Also, I like to refer to my cookbook collection (as well as online sources) before I embark on a new recipe that I've never tried before. By the time I've gone through them all and decided which recipe (or combination of) I would like to try, I've already spent at least one precious hour researching.

Mar 06, 2014
sherrib in Home Cooking

What's for Dinner #280 - Lamb and Lion Edition [Through March 5, 2014]

Thanks everyone! What a nice welcome! I really hope to make and share more Chowhound worthy meals!

Mar 04, 2014
sherrib in Home Cooking

What's for Dinner #280 - Lamb and Lion Edition [Through March 5, 2014]

This is my first time taking part in this topic! I live in the ever frozen northeast. I made an enormous pot of chicken broth over the weekend, reduced it, put it in ice cube trays and then froze it. Even though the weather is calling for a nice bowl of soup, I was in the mood for something else tonight (maybe I'm just getting tired of eating soup!) so I made salmon fillets atop a medley of halved grape tomatoes, kalamata olives, capers, parsley and garlic.

Mar 04, 2014
sherrib in Home Cooking
12

Where and/or how do you store your knives?

Mar 03, 2014
sherrib in Cookware

Someplace interesting with Tasting Menu

+ 1 for Jungsik!

Heard about it on these boards and was totally blown away by the place. We didn't do the tasting menu but the food was phenomenal, the wine was one of the top three bottles we've ever had (the sommelier really understood what we were looking for) and the service was great too. For the experience we had, the price was a bargain (I'm not saying it was a cheap dinner, just that it was well priced compared to other places that offer the same experience.)

Feb 27, 2014
sherrib in Manhattan

LC Goose Pot vs 13qt round oven

Not at all. I'm using it over one burner only. For soups all I need to do is maintain the temperature of the liquid. I don't need two burners for that. If I was using it for shallow frying/sautéing (wow, imagine it as a deep fryer?!) I guess I might need a second burner to keep the temperature consistent across the bottom. Honestly, even then, I don't think I would need to put it across two burners. Although it IS a very big pot, a lot of the volume comes from its height, it's a tall pot.

Feb 10, 2014
sherrib in Cookware

LC Goose Pot vs 13qt round oven

Hi rasputina,

I was having the same exact dilemma as you. I would routinely make soup (not stock, actual chicken SOUP) in two 7 qt pots. It was starting to become a major PITA. I considered the 13 qt as well, thinking it would suffice but when I saw them in person, I realized I liked both the bigger volume of the goose pot as well as the bigger footprint. I now have had the goose pot for the past month and have already made soup in it multiple times. I figure it would be a great vessel for cooking multiple pot roasts or chickens (I figure at least three whole chickens would fit nicely in one layer.) The drawbacks? It is HEAVY (but so is the 13qt.) I don't think I could lift it if it were full of food and transfer it to the oven by myself. Also, it's virtually impossible to lift it to pour out whatever broth is left without making a big mess (the pot is tall and the oval shape isn't very conducive to that sort of thing.) Other than that, I really really enjoy making my huge batch of soup in it. I fill it about 3/4 of the way and can't wait to make stock in it as well. I think it's going to be very very useful for big batch cooking. Before you decide for yourself, you might want to see them in person. The minute I saw the 13qt, I realized it wasn't big enough.

Feb 10, 2014
sherrib in Cookware

Best (affordable) hotel breakfast in Jerusalem?

Thank you SCM. My issues include cross contamination so that is always a concern for me. I'm going to look for the Israeli celiac organization, thank you!

Feb 07, 2014
sherrib in Kosher

Best (affordable) hotel breakfast in Jerusalem?

I, too, have gluten issues and will be in Israel soon. Would love to hear how accommodating they are over there and where are the best places to eat?

Feb 07, 2014
sherrib in Kosher

Who reads recipe books to unwind!? (or now Chow!)

Chem,
Which knife books?!

Feb 02, 2014
sherrib in General Topics

Le Creuset - Well I finally did it!

Stove top, yes. All of my burners are the same size but have a very nice range of low to high.
I own two bare cast iron frying pans which I always season stove top. One is eight inches and the other is twelve. The smaller one has been infinitesimally easier to season (sunny side up eggs slide around with very little oil like it's nobody's business.) The larger one, OTOH, still gives me trouble with the seasoning.
I don't doubt that your pan is working the magic that you say it is. I'm just wondering if you're not getting the same issues with it than I am with my much larger pans because of its diameter in relation to the heat source. The same way my small frying pan has seasoned so beautifully, because of its diameter.

Jan 25, 2014
sherrib in Cookware

Le Creuset - Well I finally did it!

Nope, original. It's 6 3/4 quarts wide. Which means it's bigger than the burner it sits on. I get how a small pan could sit on a low burner and not scorch. Take a much bigger pot full of much more ingredients and you may, indeed, need to turn it up a bit. That's what causes the scorching. The part of the pan directly over the heat source retains heat extremely well.

Jan 25, 2014
sherrib in Cookware

Le Creuset - Well I finally did it!

Gas. Start on medium to sweat onions. Turn down to low when liquid added begins to bubble. Yes, I stir. It doesn't scorch right away, it takes time.

Jan 25, 2014
sherrib in Cookware

Le Creuset - Well I finally did it!

"Those who have problems with CI tend not to know how to use it."

Honestly, when making stew, I have found my CI pieces scorch on the stovetop (the stew simmers for hours on the stovetop) whereas I don't get any scorching when I use heavy lined copper. I am very curious to know what I'm doing wrong. The CI retains heat, it retains it a little too well, especially right above the heat source so I usually use a diffuser. I love and own a bunch of LC so I would love to figure out how to make a long simmering stovetop stew without scorching and without a diffuser.

Jan 25, 2014
sherrib in Cookware

Soup Skimmer

I'm guessing your soup recipe is referring to the scum or impurities that float to the top. I use a fine mesh skimmer:

http://www.surlatable.com/product/PRO...

I also own one of those perforated spoon thingies but prefer the fine mesh (it works better for making a cleaner soup.)

Jan 25, 2014
sherrib in Cookware

What time do you normally eat dinner?

I have kids. Eat dinner anywhere between 6 and 7. Live on Long Island. Husband eats when he comes home from work around 8.

Jan 23, 2014
sherrib in Not About Food

What time do you normally eat dinner?

Me too. Nonstop.

Jan 23, 2014
sherrib in Not About Food

Staub $120, Fontignac $112

I've recently realized that many of the dimensions on the WS website include the lid. That could be why it seems to be deeper than it actually is (the dimension might even include the height of the figure as the knob.) There is a pan I've been interested in that shows a height of 5.5" on the WS website. When I went in to a WS to see it with my tape measure (yes, I go to cookware stores with a tape measure) I measured the pan without the lid at 3".

Jan 22, 2014
sherrib in Cookware

I need a knife!

I always use the back of the knife that came with my flatware set (I guess it's a butter knife?) Even when I use a plastic knife, I like to use the back - I always feel that the serrated edge of even a plastic knife can scratch the non-stick coating.

Jan 22, 2014
sherrib in Cookware

Staub $120, Fontignac $112

Love my 5.5 qt Staub. I've made whole chicken in it with no problems. It IS heavier than LC which is why my bigger pieces are LC. I've never had a problem being able to see the color of my seared food or fond in it (I can see it in my bare cast iron pan too.) I have no experience with Fontignac but can tell you that my LC pans discolor with use and time (which is fine by me.) I prefer to use my immersion blender in the Staub as the metal feet tend to make lines in the lighter LC.

Jan 22, 2014
sherrib in Cookware

Survey: Do you wash your poultry before cooking?

A

I have a small prep sink next to where I keep my cutting board. I always use a bowl. Once there has been chicken in the bowl, I whip out a new bowl. Oh, and I only buy kosher chicken, so it's always already salted.

Jan 08, 2014
sherrib in General Topics

Travel breakfast ideas - gluten and dairy free

I find traveling day, itself, to be the most difficult. Nuts, dried fruit, kind bars, hard boiled eggs are all good options. Although not really a breakfast food, this is pretty good and perfect for traveling:

http://www.amazon.com/gp/aw/d/B000KOSD3W

I have no problem with it at room temperature and many supermarkets carry it (for MUCH less than what it's being offered for on Amazon.)

Jan 05, 2014
sherrib in Special Diets

Screen jumps to bottom banner ad (Chrome)

Hi,
I went back to this same board and recreated the problem. It does NOT immediately go to the bottom after returning from the picture. A few seconds pass and then it will go as soon as I scroll (doesn't matter which direction, either up or down.) If I scroll immediately after returning after the picture, everything is normal. It's only after a bit of time passes that it goes to the bottom after scrolling.

Jan 03, 2014
sherrib in Site Talk