Heidi cooks and bakes's Profile

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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?

Tiramisu Ideas

If the raw eggs concern you, you can buy the pasteurized raw eggs. They handle just like raw eggs. The only difference I can see if that the white is slightly cloudy. Then you can use your favorite recipe and tweak it however it suits you!

Saying "No" to oil in baked goods

I like substituting butter. The only difference I ever notice is that the crumb of the item is usually a bit more tender. But for me, that's not a negative!

Would You Name Your Kid Nutella?

I know someone who gave their son the middle name "Danger." They thought that his friends would think it was cool when he was older.

What I Want When I Go Out

Aw, shucks! I would seek out that kind of music! I do understand, though. I'm a banjo picker, and I never inflict my music on folks unless they ASK for it!

How to present deviled quail eggs?

Well, Christmas Eve was a success, and I'm happy to say that my quail eggs turned out fabulously! Thanks for all the suggestions. I ultimately decided to serve them on spinach leaves, topped with caviar.

I was worried that I would overcook them, because they are so small (and cute!) I put them in a pan and covered them with cold water. I brought them to a boil, and then covered them and took them off the heat for four minutes. Then I transferred them to an ice water bath.

I was worried about peeling them, so I took them out, cracked them a little bit to hopefully get the water between the membrane and egg, and then put them back into the ice bath.

When they were completely chilled I peeled them. I had trouble with one or two, but basically they peeled easily. (I also had purchased them a couple of weeks ago, so they weren't "new" eggs.)

I finished them like regular deviled eggs, and they were very tasty. See my final photo, they tasted good!

How to present deviled quail eggs?

Wow, plenty of great suggestions! I love the idea of leaving a few unshelled, because they are so pretty. That will figure in part of my presentation. As to the actual plating, I'm going to have to mull these ideas over, and make a decision. I will take a photo and post it.

Christmas Dinner: in charge of turkey and ham and mashed potato -- but traveling 5 hours to get there, arriving just 2 hours before scheduled dinner time

Please keep coming back. The majority of us DO want to help! And I think that you'll be contributing a delicious array of carefully prepared food. Don't let those negative comments get you down! We really are a wonderful community of people with lots of ideas and ways of working out dilemmas like yours.

How to present deviled quail eggs?

My family always has an assortment of finger foods on Christmas Eve. This year I want to add a little twist. I'm doing regular deviled eggs, and I have a platter to serve them on. You know, the kind with the egg shaped dents in it.

To do something a little bit different, I have decided to also make deviled eggs using quail eggs. I'm going to top these with some Russian Osetra caviar.

My question is, how am I going to serve these, in all their tiny cuteness? All of the food will be on the dining room table, so I need a way to showcase them on that table. I am thinking that they will tip over if I have them just on a flat plate.

Orange juice concentrate

What is the recipe you are using? My concern is that by using orange juice, the sauce/marinade would be too watery and less flavorful because you are using something more diluted than concentrate. If you are cooking now, maybe you could reduce the orange juice to concentrate it?

Where can I buy caviar in Monmouth County?

Thanks all. I got Osetra caviar from Whole Foods over the weekend. It's a tiny, tiny jar, but I'm hoping for a BIG impact on my deviled eggs on Christmas Eve!

Where can I buy caviar in Monmouth County?

Thanks for all the suggestions. I'm on a mission and have a destination!

Where can I buy caviar in Monmouth County?

I am starting to put together my Christmas eve menu, and this year I am going to include deviled eggs made with quail eggs. (Check out the Home Cooking thread of deviled eggs this month!) I want to top them with caviar, since our evening is very fish centric. But I have no idea where to buy, or what kind to buy. I don't want it to break the bank, but I don't want to be disappointed either. So I'm open to roe instead of caviar if it tastes good! Where should I go shopping in Monmouth County or just over the border to Ocean County?

Pressure Cooker for a harried mom who is afraid of pressure cookers

Or alternatively to putting the cooker in the fridge, just put all your prepped ingredients in a bowl or ziploc bag, and then dump them into the pc when you get home.

Whole Foods coming to Wall in late 2015 or early 2016!

Whole Foods to move into Brielle Sports Club's Wall storefront

WALL TOWNSHIP — Brielle Sports Club will be closing its Wall location at 1933 Route 35 on Dec. 31 to make room for a new Whole Foods Market.

Whole Foods is expected to open a 40,000-square-foot supermarket in early 2016 in the Allaire Plaza at the corner of Allaire Road and Route 35.

Got this news alert from the Coast Star on Wednesday, 11/26. So it sounds like it is going to happen, finally!

Turkey Defrosting Disagreement

I'm sorry to say that there is no way your turkey will be thawed in time to cook for dinner tonight. I think you should cook another protein for the meal, pop the turkey into the fridge to continue defrosting and cook it another day.

Rule #1...always...

Make sure there is nothing in the oven before you turn it on!

Proper freezing for make ahead party dishes

I have to disagree on not refreezing raw meat. Sometimes I have the best intentions, take a piece of meat out of the freezer and let it defrost in the fridge. Then life intervenes, and I end up not needing it. I just toss it back into the freezer, with no bad consequences.

looking for a diff. stuffing recipe

I have never liked sage and sausage stuffing. I don't know where my Mom got this recipe, but it's a fruit based stuffing that for me pairs really well with the turkey. When I first made it for my husband, he didn't think he would like it. Now he won't eat turkey without it!

1 package Pepperidge Farms Herb Stuffing
4 stalks of celery, finely chopped
3 shallots, finely minced and sautéed
1 can crushed pineapple, including the juice
1 can water chestnuts, chopped
2 apples, diced
2 oranges, diced
2 lemons, diced
1 stick of butter

Cook down the giblets and save the liquid for extra moisture, if needed.

A pinch of:

Celery seed
Poultry seasoning

Mix all ingredients.

I am a person who stuffs the turkey. Love that added flavor. But recently, I have just been baking a turkey breast. I split the breast and lay it flat over the stuffing. That way I get the turkey drippings into the stuffing.

Anyone else preorder the Anova Precision Cooker?

Like you, I am anxiously awaiting shipping! I keep seeing ads for it on Amazon, and I'm hoping that they aren't shipping those orders before mine!! Now I have to decide what I'm going to make first. So many choices...