AnnieWilliams's Profile

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Oven baked salmon help

This looks great. So the recommended time is for medium then?

Mar 25, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Thank you!

Mar 25, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Yeah I had envisioned eating it cold for lunch with a salad or something.

Mar 25, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Is there a reference chart for the temperatures?

Mar 24, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Thanks a lot everyone! I need a thermapen but I keep forgetting to order one.

Another question...could I get away with cooking say five filets and eating them throughout the week? I'm trying to plan meals and I'd love to make several in advance for the week.

Mar 24, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Can anyone tell me what the best temperature is to cook salmon and for how long? I read a guideline about 10 minutes for every inch of thickness or something, but it didn't say at what temperature or what degree of "doneness" will result.

The salmon I have is wild frozen from Costco, with skin on. I don't like it well done, maybe more medium or medium well? Definitely warm throughout. I'm just looking for something fast and easy that I can have for lunches.

Thanks for any suggestions!

Mar 24, 2014
AnnieWilliams in Home Cooking

Do you feed workers at your home?

Yes. We've bought lunch before if the people are going to be there for a while. We've also gone out to the store and gotten their favorite sodas, etc.

My husband used to work in construction in an affluent area and saw both sides of the fence-the people who treated him like dirt and then those who gave him meals and water. He really appreciated those who were kind to him, and went the extra mile for people who were polite.

I just think it's the right thing to do. Workers in my home are a guest like anyone else and deserve the same hospitality.

Nov 16, 2013
AnnieWilliams in General Topics
3

Costco Scallops

After you cook them, do you get a lot of milky white liquid on the plate? Or at least some?

Aug 29, 2013
AnnieWilliams in Chains

Costco Scallops

That's what I was wondering about. Do they have natural juices of their own? I thought maybe that's what I was seeing. There was no white liquid in the skillet.

Aug 29, 2013
AnnieWilliams in Chains

Costco Scallops

Well I hope they reply because I would be shocked if they are wet, especially considering that extensive magazine article from 2008.

Aug 29, 2013
AnnieWilliams in Chains

Costco Scallops

I have triple checked my bag and it says nothing about them being treated. I have seen some cheaper seafood at discount stores and it does say so on the bag. But I'm not sure if they are required by law to put that on the packaging.

Aug 29, 2013
AnnieWilliams in Chains

Costco Scallops

I will. I'm glad to know I'm not the only person with this problem.

Aug 29, 2013
AnnieWilliams in Chains

Costco Scallops

See that ticks me off. I just emailed them to ask about it. This has happened with every bag I've bought from there. In the thawing process they excrete the milky liquid, then they do ok in the pan, but after moving them off the heat there's more liquid.

I know the article was written in 2008 so I guess it's possible they've switched to selling treated scallops. At first I thought it was because I soaked them in water to thaw them, but I haven't done that each time. There were times I thawed them in the colander in the fridge and still got the liquid.

I guess I'll await their reply.

Aug 29, 2013
AnnieWilliams in Chains

Costco Scallops

I just made these last night, and I noticed that before cooking them I had them in a colander in the fridge which was set in a bowl. There was a lot of milky white liquid which came out of them. I dried them well with paper towels and they seared just fine, but after they were transferred to a plate, there was more liquid that came out of them.

I was under the impression that Costco scallops were dry (according to the magazine article below), but every time I cook them I have this white liquid issue. Has anyone else had this experience?

http://costcoconnection.texterity.com...

Aug 29, 2013
AnnieWilliams in Chains

cupcake bakery style frosting

It obviously depends on how you ice them, but I can get at least 4 dozen done with one recipe. I don't use shortening unless the cake will be outside for an extended period of time. Also, I don't use a full two pound bag of sugar. For cupcakes I will whip the icing longer, maybe 5-6 minutes on medium low speed.

Aug 15, 2013
AnnieWilliams in Home Cooking

What is the name of this cake

Why don't you have him ask his wife where she bought it? Then you can just go in and look. To me it looks like a white cake with white chocolate and raspberry filling. The outside looks like either buttercream, cream cheese icing, or white chocolate. Definitely white chocolate shavings on the outside. The filling looks like it was applied in a "target" pattern and then assembled and iced.

If it's a typical grocery store cake, it's not going to be a genoise or chiffon. It's going to be frozen and thawed and more than likely not made with any real butter. Of course, that also depends on where it was purchased. The filling was also probably sleeved and you can definitely make something way better from scratch. I just did a white chocolate raspberry wedding cake and it was phenomenal.

How did the icing taste? Did you taste real butter or cream cheese?

Apr 27, 2013
AnnieWilliams in Home Cooking
1

jewel dessert ideas?

I have a Persian recipe you might like. It's similar to what someone mentioned earlier. People rave over this:

http://www.epicurious.com/recipes/foo...

Check out the reviews!

Apr 27, 2013
AnnieWilliams in Home Cooking

Seeking the REAL "Brooklyn Style" Cannoli Recipe

Have you tried adding in the biancomangiare? That might get you closer. I haven't ever seen jasmine oil but that would certainly be an interesting addition. If it's anything like rose or cinnamon oil, you would have to use a very tiny amount.

I just think it's awesome that you were able to nail the nutmeg oil.

I think it's obvious that we need someone to infiltrate and get the secrets.

Apr 26, 2013
AnnieWilliams in Home Cooking

Seeking the REAL "Brooklyn Style" Cannoli Recipe

I decided to revisit this thread because I'm making cannoli for a co-worker's birthday. After doing some Google searching, I came across a blog where this very thread was mentioned:

http://inquisitiveeater.com/2012/06/2...

I recommend you read the whole article. You totally nailed it with the nutmeg oil. I noticed in one of your other posts you mentioned there was a dairy element missing. In that blog I linked to, they do interview Biagio Settepani about what he does. He was on the cannoli Throwdown with Bobby Flay and of course Settepani's won. The article says he combines the biancomangiare (which I think he refers to as poor man's cream in the show) with the impastata. Since it's made with whole milk, it could very well be the dairy element you're missing.

Unfortunately I've never had a real cannoli, so I have nothing to which I can compare the taste of what I make. I am definitely going to use the biancomangiare and nutmeg oil in mine. Unfortunately I don't have access to impastata but I will be using Sorrento and processing it, sieving it, and straining it for a solid 24 hours to thicken it.

Apr 26, 2013
AnnieWilliams in Home Cooking

Costco Pumpkin Pie Why?

I absolutely love Costco cakes, and I have been a cake baker/decorator for 15 years. Ha!

Jan 17, 2013
AnnieWilliams in Home Cooking

Pie dough in the food processor

Hmm maybe I will give it another go and see what happens.

Thanks!

Dec 18, 2012
AnnieWilliams in Home Cooking

Pie dough in the food processor

I used the feed tube for my water and it was a godawful mess. See my earlier post. I just think that some processors don't do well with pie dough.

Dec 17, 2012
AnnieWilliams in Home Cooking

Pie dough in the food processor

I didn't even bother after it had been mixed, because I knew it was screwed. It was total annihilation of the fat, and the middle part around the blade was sticky wet (think bread dough), and the outer part was powder. There were no decent chunks of fat left. In Ina's video, you basically let the food processor rip as you are adding the water, until the dough forms a ball. Then, it's done. Mine never formed the ball, and I did use the feed tube to add the water. I haven't given up yet, I just might try using a different technique next time.

Dec 17, 2012
AnnieWilliams in Home Cooking

If you were making a Bûche de Noël to go with this meal...

Yep-just add some praline paste (I use homemade) to French buttercream and use that as the filling. I also use a Frangelico simple syrup for the cake and I also add some to the ganache icing.

Dec 07, 2012
AnnieWilliams in Home Cooking

If you were making a Bûche de Noël to go with this meal...

Well you can't please everyone. I don't like chocolate either but it is generally a crowd pleaser.

Dec 07, 2012
AnnieWilliams in Home Cooking

If you were making a Bûche de Noël to go with this meal...

I am making four flavors this year: vanilla bean rum, triple chocolate, praline, and Grand Marnier.

When in doubt, go with chocolate. Everyone loves chocolate (except for me, and I am serious about that, LOL).

Dec 06, 2012
AnnieWilliams in Home Cooking

What are you baking these days? November 2012, part deux [OLD]

Can you share you recipe? :)

Dec 04, 2012
AnnieWilliams in Home Cooking

Easy AMAZING Cranberry Biscotti Recipe Needed

Oops I missed where she said fresh cranberries. I don't know of any either.

Dec 03, 2012
AnnieWilliams in Home Cooking

Easy AMAZING Cranberry Biscotti Recipe Needed

Here's one from the Food Network which uses cranberries and pistachios.

http://www.foodnetwork.com/recipes/gi...

Dec 03, 2012
AnnieWilliams in Home Cooking

Let's talk about pies. Vintage pies, that is.

Thomas Jefferson pie-similar to a chess pie. Also shoo-fly pie.

Dec 03, 2012
AnnieWilliams in Home Cooking