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travelerjjm's Profile

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Omcan Induction Burner?

Thanks!

Jul 21, 2014
travelerjjm in Cookware

Omcan Induction Burner?

Cool! Is it the S2F1 or another model. The price looks right and I want to get something for my kitchen.

Jul 21, 2014
travelerjjm in Cookware

Omcan Induction Burner?

I looked at what I believe is that Eurodib unit: the S2F1. The specs say "The temperature is easily adjustable between 150 and 450 degrees Fahrenheit in 30 degree increments," That sounds like a high minimum and large increments. It is often difficult to get my gas stove to go low enough to, say, temper chocolate. Do you find this a shortcoming?

Jul 21, 2014
travelerjjm in Cookware

What is a Rimmed Soup Plate used for?

We have plain white ones. We use them for most soups we serve, except, for instance, miso soup or some other Asian ones.

The rim cuts down on spilling and dripping and is a great place for the baguette garlic bread I serve with gumbo.

Jul 07, 2014
travelerjjm in Cookware

Hamburger Press?

I have a Tupperware one, too. It just a ring and disc with a handle. I use it for thick and thin ones and I don't press too hard so I avoid damaging the meat. I use it so the patties are close to bun size so friends don't complain about bread hanging over the edge. (I generally prefer no bun, myself.)

Jul 07, 2014
travelerjjm in Cookware

Best condiment to throw on a hot dog?

Fresh-roasted warm (Hatch) diced green chile!

Jul 03, 2014
travelerjjm in General Topics

Have any of you tried the Lékué (Lekue) silicon bread maker?

This silicone bowl can be used to bake the bread, too (the sides sort of snap together) http://www.amazon.com/Lekue-0200600M1...

Has anyone tried this? How well does it work?

Jul 02, 2014
travelerjjm in Cookware

Peach Pot Pie - how can I make it better?

I tend to soak frozen peaches in brandy when I make something like this. The macerating adds flavor and reduces the sweetness of sugar and other additions. Overnite should be lonug enough.

Jun 08, 2014
travelerjjm in Home Cooking

Birthday Cake ideas wanted!

My favorite was always a multi-layer Viennese Tort my mom made. But she used a much darker chocolate than the picture linked to below. One could use different flavor layers with the nice dark chocolate to make a tasty and colorful cake.
http://www.jollytomato.com/2011/11/13...

May 23, 2014
travelerjjm in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

I have a small stainless broiler pan with a wire rack that I use. I very lightly salt the roast and I wrap with a tea towel that I change daily, much like Alton Brown's method. Be sure to check the temp.and keep the roast 34 - 38F or it will stink or just not age.Use a thermometer. I have never gone past about 18 days. I have also always roasted the whole thing after aging.

Apr 23, 2014
travelerjjm in Home Cooking

Tandoor Oven

I suspect achilles007 already solved this, but I liked this video: http://lifehacker.com/5910363/build-a... It looks fairly easy and reasonably safe.

Apr 17, 2014
travelerjjm in Cookware

Need Pheasant Dinner Menu Suggestions

Some of my fondest memories as a child were eating smoked pheasant on toast points as an appetizer. Maybe you could use some smoked pheasant on crostini with a very small piece of roasted red pepper.

Apr 16, 2014
travelerjjm in Home Cooking

A great idea, not!

I have used vinegar + salt in similar cases. Sometimes gentle heat is necessary. I have used this when I don't want to use harsh chemicals.

Apr 09, 2014
travelerjjm in Cookware

Cooking time concept eludes me. Please help one more time

Well, it sort of does. Imagine two separate ovens. You could clearly cook four pounds in the time it takes to cook two pounds that way, right? Well, a second roast in the same oven is similar, but it will take a bit longer for the oven to recover its temp with two roasts. If you let the roasts get to room temp before cooking, and if you cook low and slow, the impact of the second roast should be minimal, however.

I do recommend a thermometer, though. All cuts of meat are different (as we've heard here on Chow frequently), not to mention starting temp, meat moisture, etc. so going by time is not necessarily very accurate.

Apr 07, 2014
travelerjjm in Home Cooking
1

Help ID Original Use for old earthenware Jar (Robinson-Ransbottom)

The lid fitting on a recessed lip makes me think "fermenting crock", but I suppose it could have been used for storing dry ingredients. BTW, there is indeed Italian crauti which is much like German Sauerkraut.

Apr 07, 2014
travelerjjm in Cookware

Never buy a fast food breakfast sandwich again..........................

My egg rings and griddle are multi-taskers; this is close to the uni-est of uni-taskers

Mar 31, 2014
travelerjjm in Cookware
2

What to make and/or have on hand for out of town guests?

My go-to item for folks staying over for breakfast is pecan waffles or pancakes. I make a few toppings in advance and then serve them whenever people want. I live in the mountains and you might be amazed at how many "early risers" sleep late at 8500 feet! Oh, and I always have good coffee and tea (hot or iced).

A few bottles of nice wine (price is not important) go a long way, too.

Mar 29, 2014
travelerjjm in Home Cooking

help with weird copper oxidization?

Indeed if it is not copper that is oxidized, the tin or SS may just be discolored.

Mar 28, 2014
travelerjjm in Cookware

help with weird copper oxidization?

I would try vinegar and salt or lemon juice and salt. Some people add flour to make a paste.

Black copper oxide is cupric oxide (although black copper can be copper sulphide, but that seems unlikely). Another way copper turns black is if it was lacquered and the lacquer was heated on -- it should be removed before heating the pan. I don't know how to remove that once it is black.

Mar 28, 2014
travelerjjm in Cookware

Cleaning Encrusted Porcelain Range top...help

I just saw this the other day (it is only two days old as I type this). It might help and couldn't hurt. http://lifehacker.com/de-grease-your-...

Mar 28, 2014
travelerjjm in Cookware

Insect flour or otherwise cooking with bugs (and avoiding the ick factor)

I think I can get over the ick of grasshoppers; not so sure about cockroaches.

Remember the '70s with chocolate covered ants, bees and crickets and the fried ants?

Mar 26, 2014
travelerjjm in Home Cooking

Insect flour or otherwise cooking with bugs (and avoiding the ick factor)

Co-Exist had an article today or yesterday about insect cookbooks. A company on Shark Tank the other week makes protein bars with insect flour. It seems lots of the world eats bugs (I have only done so in Australia).

So do any of you cook with bugs or bug flour? I hear one can use it presumably with white flour or some gluten-alternative to make bread. I'd love to hear anyone's stories. I did a search for "insect flour" and only found problems with people finding bugs in their flour...

Mar 26, 2014
travelerjjm in Home Cooking

Homemade Sausage

Store-bought ground pork is sometimes too lean. 70-30 is good as already mentioned, but not all store-bought pork is that fat. Also temperature can be a factor as foreverhungry noted.

Mar 22, 2014
travelerjjm in Home Cooking
1

Trying to make flour tortillas

You can use other fats. Lard has always worked the best for me, though. I never got shortening or olive oil to produce as flavorful or properly-textured tortillas. I have not tried butter.

It may be the mouthfeel or it may be another factor. I don't know this aspect of food science well enough to know.

Mar 21, 2014
travelerjjm in Home Cooking

Help me salvage bread dough

I was basing my conversion on the 1/4 cup. 1/4c honey is about 85g. Honey is heaver than water so for 60ml, you'd need more than 60g.

Mar 21, 2014
travelerjjm in Home Cooking

Help me salvage bread dough

Laurel's Kitchen has been around a long time. I had a copy, but I can't find it to go over the recipe. That's about 85g of honey, btw. How much did you use?

Mar 21, 2014
travelerjjm in Home Cooking

Trying to make flour tortillas

What have the results been? If they are turning out like "flying discs", be sure to cover them with a towel just after taking them from the griddle.

I think it helps to start with masa trigo from the store, if you are having difficulty with other recipes. It is generally not as good as making them from scratch, but it may be easier to get the feel of the dough.

If you make your own from scratch be sure to use a fairly soft (low protein) flour. You can improve all-purpose flour with a little cake flour added. Don't overwork the dough, or you'll have too much gluten. Use lard. If you want them flexible when cold, use a bit less lard (or whatever you use), otherwise they will be hard when cold and need to be reheated to get soft.

Use a good griddle and be sure the temp is close to 450.

Let us know how it works out!

Mar 21, 2014
travelerjjm in Home Cooking

Spanish themed dinner party

Gambas Al Ajillo is generally popular. (Shrimp in Garlic)
I love Sardinas a la plancha. (Grilled Sardines -- nothing like the canned ones!)
Albóndigas are very popular in Spain and very tasty. (Meatballs. Different sauces are popular in different areas. I've had a red sauce and one with mustard. This is making my mouth water.)
Sopa de Ajo (Garlic soup with an egg. Like the Portuguese version, sort of.)
Bacalao is popular, too,

If you don't want to do paella, try looking at the many varieties of cazuela. Here is a site to get you started: http://mykitcheninspain.blogspot.com/...

Mar 09, 2014
travelerjjm in Home Cooking

Which pan to use for perfect roasted chicken?

When I spray the oven rack with non-stick spray before cooking on it, it is just as easy to clean as the cooling rack. Honest.

Mar 08, 2014
travelerjjm in Cookware
1

Email notifications

Well, I got this one, so thanks!

Mar 07, 2014
travelerjjm in Site Talk