Firatcim's Profile

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Canning in The Oven

In Italian Two Easy, Rose Gray has a recipe for simple tomato sauce. As a footnote, she recommends sealing the jars and putting them in a water bath in the oven at 400 F for 20 minutes. I was very intrigued by this technique and tried it today. So far, only one of the seals is set. I'm wondering if anyone is familiar with this way of canning. I also read on-line someone burning their face and neck because of an exploding jar during a canning session and got freaked out. Did I put myself at risk by trying this method?

Oct 02, 2011
Firatcim in Home Cooking

Tips on how to make sushi at home?

Times are tough. I can no longer blow away a hundred bucks at my favorite sushi haunt. Besides, I've always wanted to learn how to make sushi at home to control what goes into it and to have fun while rolling my own maki. When I tried it a few times, I had a hard time spreading the rice thinly on Nori. The result was more like a Godzilla sushi, threatening whomever braved to take a bite with countless calories. I ate it, but my guests demurred, and rightfully so. I would appreciate any tips on the fine points of tackling sushi at home, especially on how to spread the rice thinly. Thanks in advance.

Aug 09, 2010
Firatcim in Home Cooking

How to fry slices of eggplant?

I'm not a big fan of baked potato chips. Same goes for the eggplant. I know it's healthier to roast, but the bland and at times soggy slices are not a match for caramelized, crunchy yet creamy texture of fried eggplant. In Turkey, we have fried eggplant slices marinated in tomato sauce all through summer. Trying to replicate my favorite summer dish in SF, I have run into a big problem. Deep frying is an art, especially when it comes to eggplant. Theories abound: soak the slices in salted water before frying; salt, then rinse the slices; cut the slices lengthwise and never crosswise; use olive oil heated slowly; use vegetable oil that doesn't smoke at hight temperatures, etc. I can go on and on about the tips dispensed by my favorite cookbook authors as well as bloggers. I wonder if my chowhound buddies would have any valuable information on this matter.

Aug 04, 2010
Firatcim in Home Cooking

Trader's Joe Pizza Dough, A Catastrophe

Yes, that book is wonderful and I do have a copy of it. However, the dough has to wait at least a few hours, or better yet, overnight in the fridge. I didn't have time to whip up a batch and let it slowly rise. Lesson learned, however. Not more TJ's vile pizza dough!

Aug 01, 2010
Firatcim in Chains

Trader's Joe Pizza Dough, A Catastrophe

I did bring it to room temperature both of the times I tried this dough. The problem wasn't that it shrank back. It was super wet and stuck to my hands and messed up my paddle, no matter how much flour I used.

Aug 01, 2010
Firatcim in Chains

Trader's Joe Pizza Dough, A Catastrophe

Super wet, impossible to handle and flavorless to boot. Is this a joke? I had such a terrible time with this dough tonight that I wanted to put it out there and see if anybody had a different opinion. BTW, I bake my pizzas on a stone in an oven heated to 500F.

Jul 23, 2010
Firatcim in Chains

Recipes for commercially canned peaches

Sounds like a tarte tatin. In lieu of apples, the chef used canned peaches and an ingenious short cut, the cake mix. Thanks for sharing.

May 08, 2010
Firatcim in Home Cooking

How to freeze ravioli

I made a batch of ravioli by hand that I want to freeze for later use. Do they freeze successfully? Do I need to thaw them out before boiling them? I'm thinking of storing them in a ziploc bag in between layers of wax paper and sprinkling them with semolina so that they don't stick. Any suggestions? Thanks.

May 06, 2010
Firatcim in Home Cooking

Recipes for commercially canned peaches

Wow! I will try this at my next dinner party. Thanks.

May 06, 2010
Firatcim in Home Cooking

Recipes for commercially canned peaches

I have loved Peach Melba since childhood and we always made them from canned peaches. Thanks for reminding me.

May 06, 2010
Firatcim in Home Cooking

Recipes for commercially canned peaches

Yumm! This sounds like a perfect cocktail. Thanks

May 06, 2010
Firatcim in Home Cooking

Recipes for commercially canned peaches

Hi Everybody,

I have a case of canned peaches a friend gave me. I never use commercially canned fruit, or canned fruit for that matter, but my motto is "waste not, want not." I would appreciate any input as to how I can put them to best use. Thanks in advance.

Apr 27, 2010
Firatcim in Home Cooking