Heidi cooks and bakes's Profile

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Need a better sous vide container to cook in

Is that a styrofoam cooler?

Ground Cherries, Yee Haw! Now what?

Oops, I totally missed that. In fact, I didn't even realize that they existed in that state.

Need a better sous vide container to cook in

I think I'm going to go with the Cambro idea. I can cut a hole in the top for the circulator to cut down on evaporation. And if I'm doing a long cycle, maybe I will just wrap a towel around the outside for a little more insulation. I like the bubble wrap and peanuts ideas too.

Need a better sous vide container to cook in

I have the Anova sous vide stick. And I would like to use it, but I want to have a good system to use it smartly. Using a pot, the water can evaporate out the top, so I have resorted to using plastic wrap. But then, I'm thinking that I lose a lot of heat out of the uninsulated pot. This bothers me, especially if I'm going to do a 48 hour short rib recipe. I haven't yet, but I will shortly.

What do you use to cook your sous vide recipes in?

Ground Cherries, Yee Haw! Now what?

Cherry Garcia ice cream!

Botulism outbreak linked to Ohio Church potluck


Wow, I can't remember the last time I heard of botulism. And to have it affect so many people!

Williams Sonoma gift card - what would you do?

I am a bakeware fan too! I love their gold line of pans. Square, rectangle, loaf...they are amazing. Nothing sticks and the food is always perfectly done!

Uses for dry mashed potatoes

They are a nice filler for salisbury steaks!

Lemon Glaze

Like anything, the trick to getting better is to do it more often! A good way to start baking right might be to melt, measure and line up all you ingredients (mise en place) before you start mixing them together. That way, you'll be sure to include everything.

Don't give up. As you have seen by all of the great suggestions, most everything can be salvaged by a little imagination. Next time will be better!

Wedding reception food/questions. Professional input welcome....

Congrats on your son's wedding! As a guest, I LOVE having so many different options available. I know you said you will keep the meat items on a separate table. Are you going to label the foods? I will try anything, but it adds to my enjoyment if I know what it is.

It sounds like a lot of fun. I wish I could come. Take plenty of pictures for us!

What is the worst wedding reception dinner you've ever had?

I really find that hard to believe!

What I Want When I Go Out

Oh yeah!

Market Shoppers: Get out of the quick check out line. You have too many items...

Oh, yes! The wad of change I get handed back! It is very awkward to deal with. And I do, politely. But I wish that cashiers were taught to hand the change into your hand first, then the bills and receipt on top of that. It would make things much easier to put in their respective places. But that has gone the way of counting back change, before electronic cash registers. So I just deal with it. <sigh>

Pizza makers

I'm not into single use items, and then having the need to store it somewhere. I like my pizza stone, which can live in the oven, and gives me a supercrisp crust. That is what works for me.

Vitamix 6300 from Costco is junk!!

I love Costco because they stand behind their products. Just take it back, and you'll get a full refund. You don't have to deal with Vitamix at all.

Anyone else have an odd craving for bananas today? Just curious.

I am having a tough time halving bananas as well. Is there a special slicer or knife that I should buy?


Me neither. They look cute in the basket, and that's where they are staying!


Every Easter I give my husband Peeps in his basket. And every year he sadly tells me of the time his Grandmother BIT THE HEAD OFF OF THE ONLY PEEP IN HIS BASKET! He is STILL upset about the "Peep Incident" as I now refer to it. It has damaged his psyche, and he is still trying to recover from the trauma she inflicted on him 63 years ago!

Tried sous vide for the first time - not blown away

I always use your short ribs recipe, and I have just bought the Anova Sous Vide machine. How have you adapted your recipe to finish them sous vide? I wasn't sure if I could cook the short ribs along with the mushrooms, and braising liquid all at the same time. But I'm anxious to give it a try this new way!

potato flakes

I actually use them in salisbury steak!

Kitchen remodel--floor question


Can I use butter instead of oil when I sous vide?

My goal was keeping the shape intact.

Anyone Tried the Lobster Bisque at Costco??

My Mom (who is 84) loves it. She gave some to my husband to try, and he said it was "good." Not something he would crave, but not something that he would refuse either. I'm not a lobster fan, so I haven't tried it.

Feb 25, 2015
Heidi cooks and bakes in Chains

Can I use butter instead of oil when I sous vide?

I am using my new Anova Supreme, and have only used it once so far. I cooked these awful, prepackaged steaks my husband bought from a door-to-door salesman. They turned out ok, for the low quality item that they were.

I've done some reading, and I'm not sure if it's okay to use butter when cooking something sous vide. I'm thinking about beef and chicken. I will sear the beef after cooking, and I'll add the chicken to some kind of pan sauce to complete that. The beef will be cooked to 140, and the chicken to 155.

Sees Candy

Coconut. My favorite!

best affordable way to improve knife skills

Burn a candle next to the onions. That will help burn off some of the fumes cut onions give off. It's not foolproof, but it does help.

duck confit in slow cooker - can I use a liner?

I always use a liner in whatever I cook. I have never had it impact my recipes negatively. In fact, I have used the slow cooker more, because clean up is so much easier. I have never done duck confit, but I'm sure that it will come out exactly as before, only with easier clean up!

Kitchen remodel--floor question

That is the kind of floor that I am going to put it. Would you share the manufacturer and style that you got?

A more lemon-y lemon bar?

Here is the lemon part of the bar from Cooks Illustrated. I love these bars, exactly because of the very lemony taste! And the zest really takes it over the top!

4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt

This is enough filling for a 9 by 13 inch pan.

Anyone else preorder the Anova Precision Cooker?

So, I'm really not sure about the bluetooth option. Are they saying that I can pop my frozen chicken thighs into the water, and then later in the day turn the unit on to start the cooking, using the bluetooth option?