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Help please - What is your go-to basic waffle recipe?

The recipe I have, which says its from the FF cookbook, says to make the yeast batter overnight and leave it on the counter. I see a couple of other recipes to say to leave it in the frig. Since it's mixed with milk, why is it okay to leave it on the counter overnight? And is this really the best way or is in the frig better?

I assume there's some kind of chemical reaction going on with the yeast that makes it safe to leave the milk on the counter overnight, but I'm curious.

Feb 26, 2014
Emerald_City in Home Cooking

Our de buyer Carbon Steel Cookware Experience

What everyone else said about deglazing ... I forgot and accidentally deglazed my pan for a veal sauce with white wine a while back -- yuck, yuck, yuck! It was seriously bad.

Mar 10, 2012
Emerald_City in Cookware

Our de buyer Carbon Steel Cookware Experience

I'm having trouble with my de Buyer 12" fry pan. I don't recall what kind it is, but I bought it online from bakedeco.com, which I think only sold one kind at the time.

I've had it a couple of months and seasoned it with the potato skin method. It worked great at first as far as being pretty non-stick, but has gotten less and less so. It has what I would call a dark brown patina on it. Last night my husband got aggravated with it and scrubbed about half of if off, so now it's part silver and part dark brown.

My husband does clean up around here and has on many occasions left the pan for the next morning. I read you shouldn't leave it with soap and water in it ... he just leaves it as is. (Yes, throwing him mercilessly under the bus!) Could this be contributing to the problem? He does always put a light coating of oil on it after he cleans it.

Mar 27, 2011
Emerald_City in Cookware

Please help me choose a great skillet (or 2!)

Thanks for the helpful replies from everyone. I've started out by ordering a DeBuyer carbon steel pan that should arrive shortly. Will see how that works for me, then I'll probably buy another pan or two suggested here.

Jan 20, 2011
Emerald_City in Cookware

What is the difference between mineral steel and carbon steel?

I called my local Cost Plus this afternoon and asked if they had these pans in stock. I was told they did and that they were on clearance. After driving 30 miles, I found they did have them, but they were not on sale! I was not a happy camper. Will try to buy elsewhere but am not having much luck.

I read a review on amazon that said the mineral pans are subject to pitting, where the other ones are not. Anyone else had this experience?

Jan 16, 2011
Emerald_City in Cookware

Anyone know who makes Macy's private label cookware?

Just curious -- I have a skillet that's about 10 years old, wondering who might have actually manufactured it.

Jan 16, 2011
Emerald_City in Cookware

Best Restaurants near Seattle Westin

If you're looking for upscale comfort food, Icon Grill is right across the street. It's very good and has a great atmosphere.

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Icon Grill
1933 5th Avenue, Seattle, WA 98101

Jan 16, 2011
Emerald_City in Greater Seattle

Seattle Weekend.. 4 days...suggestions please!

I second Ray's Boathouse for a great view with equally good food. However, I wouldn't dine upstairs. We ate upstairs recently and the food just didn't stack up to what we've had downstairs. They do have different menus.

I also really like Waterfront Seafood Grill. Awesome views from just about every table.

If you're into the celebrity chef thing, you might want to hit a Tom Douglas restaurant. Palace Kitchen is my favorite, mainly because of the casual atmosphere, but any of them are good. His pizza restaurant is probably my least favorite. If you happen to like duck confit, it's awesome at PK. And I think all of his restaurants have that Banana Cream Pie to die for.

You probably already know this, but for an "authentic" Seattle experience, go to one of the fish and chips places along the waterfront that has outdoor seating. Ivar's is my favorite, I love their clam chowder. Spuds is also good. Great memories of feeding french fries to the seagulls.

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Ray's Boathouse Restaurant
6049 Seaview Ave., Seattle, WA 98107

Palace Kitchen
2030 5th Ave, Seattle, WA 98121

Waterfront Seafood Grill
2801 Alaskan Way, Seattle, WA 98121

Jan 16, 2011
Emerald_City in Greater Seattle

Rouxbe?

I've decided this is my year to get serious about learning to cook -- beyond just following a recipe and actually learning the "whys" and techniques behind things. Along those lines, I'm considering rouxbe.com. Anyone have an opinion one way or the other? Or any alternatives for an online cooking school?

I do like Alton Brown, but need something more organized, start at the beginning, point A to point B kind of thing. Also found a website called "Cooking for Engineers" which was kind of cool, but they don't have the videos I'm looking for.

Thanks.

Jan 15, 2011
Emerald_City in Home Cooking

Please help me choose a great skillet (or 2!)

My new year's resolution is to really learn to cook this year -- I mean actual techniques, not just following recipes. We just renovated our kitchen and it's really got me motivated. I've also been thinking about taking "lessons" from rouxbe.com (although that's another post). Along those lines, i want to get some good quality cookware. Quality is more important than price.

My neighbor is a Pampered Chef consultant, so just about everything I currently own is Pampered Chef. It's time to branch out. I use their 12" Executive skillet (which is nonstick but does an okay job on browning) for just about everything. It's very forgiving -- almost impossible to burn anything in it -- but I think I may need to replace that with two different pans, one for browning/sauteeing and one for other things. Is this correct?

I've been doing a lot of reading here and the main result is that I'm now very confused. I recently purchased a 5 qt. French oven from Le Creuset and I absolutely love it. The thing just makes me want to cook! I was thinking about buying one of their skillets, but am having second thoughts. I'm now leaning towards a deBuyer carbon steel pan ... but if it's fairly nonstick, won't I need a something else to get a good sear/brown/fond? I do need a 12" or so skillet since I'm cooking for 4.

Thanks so much for any help you can give me.

Jan 15, 2011
Emerald_City in Cookware