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Jessiet's Profile

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Best omelet pan?

Yes, you are correct that it is possible to avoid browning, but a good omelet should be cooked quickly to avoid making its' texture dry. It is a trade-off. You can choose to use a n/s pan, and have an (in my opinion) compromised texture of the exterior of the egg (that which was resting against the pan) or, you can use a carbon steel pan on fairly low heat and have minimal browning with a lovely moist interior. I choose the latter.

Dec 16, 2014
Jessiet in Cookware

Best omelet pan?

It's all a matter of personal taste.

Dec 16, 2014
Jessiet in Cookware

Best omelet pan?

I am sure de Buyer is very good; however, Paderno makes a slightly heavier pan that is wonderful, for a lot less money.

Dec 16, 2014
Jessiet in Cookware

Best omelet pan?

I have to disagree about a nonstick pan for an omelette. It changes the texture of the part of the egg that is against the pan in a way that is not pleasing, in my opinion. I would say carbon steel is the way go to. See my recent post dated Dec. 16, 2014.

Dec 16, 2014
Jessiet in Cookware

Best omelet pan?

I've had a thick, heavy aluminum French omelet pan for years; and I've loved it. It takes a while to heat it up, but it does produce a nice (small) omelet. It is similar to the one that bears Julia Childs' name, with a slightly different wooden handle. That said, I recently began using my carbon steel pans for omelets, and I like them so much more! The omelet cooks very quickly, and it is a bit difficult to prevent a bit of browning, but if you like that, give carbon steel a try. There is an indefinable (read delicious) something that's a little different. Perhaps it's the texture; seems somehow lighter. At any rate, I now use carbon steel for nearly everything, and now have three sizes. They are wonderful for seared anything, but particularly steaks and scallops. They are also indestructible, and the pans can be plunged, piping hot, into cold water. In fact, it is encouraged; cleans them up beautifully and immediately without disturbing the seasoning. Rather doubt I'll use my French omelet pan again--I think I'm in love!

Dec 16, 2014
Jessiet in Cookware

Global Sai Knives

Yes; I saw them advertised at W-S site online.

Nov 22, 2014
Jessiet in Cookware

Global Sai Knives

I saw them advertised online at Williams Sonoma.

Nov 22, 2014
Jessiet in Cookware

What To Do With My Buddha's Hand?

I would love to hear from my foodie friends what I can do with the Buddha's hand that I bought recently. I already know of making vinaigrettes and using it instead of lemon zest, and candying it. Any other ideas?

Oct 24, 2014
Jessiet in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

I've baked several goodies recently. The first was Deb's (Smitten Kitchen) recipe for Plum tart; simple, and so doggone good. You can literally have it in the oven in 10 or 12 minutes. The last thing was as American as. . . you guessed it! Apple pie. And the next thing will be. . . apple pie again! It demands a repeat performance while apples are at their best (and with Gifford's vanilla ice cream, it's even more of a winner).

Oct 13, 2014
Jessiet in Home Cooking
1

Can Roasted Peppers Be Home Canned In Olive Oil Without Using Vinegar?

How is the texture of the canned peppers, LexiFirefly?

Oct 09, 2014
Jessiet in Home Cooking

Can Roasted Peppers Be Home Canned In Olive Oil Without Using Vinegar?

Sparrowgrass, I looked this info over, but didn't see anything about not using oil. Was it mentioned in the article? This doesn't make sense to me. Green beans are canned in water with no acid needed. I can't imagine they have much acidity. Maybe it has something to do with the oil itself rather than the alkaline nature of the peppers?

Oct 09, 2014
Jessiet in Home Cooking

Can Roasted Peppers Be Home Canned In Olive Oil Without Using Vinegar?

Thank you for the reply. However, part of the object is to not have to freeze the peppers. I would like to can them; my freezers are full, and I would also like to begin canning more and freezing less, in the event of a power outage, etc.

Oct 09, 2014
Jessiet in Home Cooking

Can Roasted Peppers Be Home Canned In Olive Oil Without Using Vinegar?

I had a nice harvest of peppers from my garden. They are ripe and red, and I would like to pressure can using olive oil rather than vinegar as the liquid, and perhaps some sliced garlic. Is this possible? I have looked online and not been able to find any information on this. These are wonderful alone or in sandwiches. Any information would be appreciated.

Oct 09, 2014
Jessiet in Home Cooking

Large tins of olive oil

I know there are arguments yay and nay for using EVOO for cooking, however, I find myself solidly in the "yay" group. Unless I am deep frying (at which time I use either peanut or canola oils), I love the flavor that an EVOO imparts to my food. I also have found a brand that I love, love, love. It is called "Badalucco" from Claudio's Italian store in Philadelphia. It is around $35/gallon. It is very green, with a beautiful, bitey (but not too bitey), grassy flavor. It is exactly what I want in an olive oil. Gives great flavor to anything it is cooked in. In addition, if I am running low on my premium EVOO, it is absolutely fine to use for dipping. In fact, in some ways, I like it better than the premium brand I routinely use (Frantoia). I believe it could be ordered online, though you may not find that practical. I am in PA. Hope this is helpful.

Sep 25, 2014
Jessiet in General Topics

Global Sai Knives

Thank you to all for the information! I'll go "test drive" one!

Sep 24, 2014
Jessiet in Cookware

What cookbooks have you bought lately, or are you lusting after? September 2014 edition! [old]

I've pre-ordered this and now I'm even more anxious to receive it! Thanks for sharing these recipes.

Sep 06, 2014
Jessiet in Home Cooking
1

Very Blueberry Muffins

The recipe calls for "fine salt"; that is not kosher salt. It should specify "kosher salt" if that is what is needed.

Sep 06, 2014
Jessiet in Recipes

What cookbooks have you bought lately, or are you lusting after? September 2014 edition! [old]

Just bought "Meat" by Pat LaFrieda, and "Bones" by Jennifer MacLagan. "Meat" is very good for learning about the cuts of different kinds of meats; there are not an abundance of recipes, but it's very informative. Haven't really gotten into "Bones" yet, but I do enjoy cooking on the bone whenever I can. Am looking forward with great anticipation to Ottolenghi's "Plenty More", and have pre-ordered it on Amazon. He has never published anything that I don't love! His flavor profiles are different, and wonderful, to say the least.

Sep 06, 2014
Jessiet in Home Cooking

Carbon vs. Stainless Steel Fry Pans

What makes you think there are toxic fumes in carbon steel? I have never heard that.

Sep 06, 2014
Jessiet in Cookware

Carbon vs. Stainless Steel Fry Pans

If you're going to buy carbon steel, check out the Paderno brand. They sell them on Amazon. I have 3 and they are my very favorite fry pans. They cost much less than the deBuyer brand. They are heavy, but they are great for browning anything. They do a great sear on a steak or burger, and when seasoned, are totally nonstick. You would not be sorry. If you ever burn something badly, they are simply re-seasoned--no problem. You can (and the label encourages you to) rinse them with hot water right away, before they cool. I feel their heavy weight is an advantage.

Sep 06, 2014
Jessiet in Cookware

Easy BBQ Baby Back Pork Ribs

Hey Jaythe(not so)great, because of folks like you, I often hesitate to even comment on CHOW. Making fun, being overly critical, a know-it-all attitude, and downright nastiness just make some of us who have something to say hesitate.

Sep 01, 2014
Jessiet in Recipes

Freezing Cooked Maine Lobster

Very helpful reply! Thank you. I'll add it just at the end and heat it through. I will also vacuum pack.

Aug 19, 2014
Jessiet in Home Cooking

Freezing Cooked Maine Lobster

Thanks for the tip. Intended to make some lovely lobster stock with the shells before I became sick. :( I've used chicken stock before, in a pinch, and find the lobster taste comes through nicely.

Aug 19, 2014
Jessiet in Home Cooking

Just ate lobster for the first time

I tried this method a few days ago, and it only works well sometimes. Other times, it flattens the meat.

Aug 19, 2014
Jessiet in General Topics

Freezing Cooked Maine Lobster

I have heard of freezing it in salted water. Do you know if that will prevent it from becoming rubbery?

Aug 19, 2014
Jessiet in Home Cooking

Freezing Cooked Maine Lobster

While in Maine, we cooked up a bunch of lobsters, ate some, picked out the meat from the leftover ones, and ended up with 2 lbs. of meat! That's great, isn't it? We refrigerated it, brought it home to PA, and I became ill and can't make the beautiful concoction I have in my head--a lovely chowder with lobster meat, corn, leeks, chicken broth, white wine, butter, cream, saffron and fresh thyme. I know; sounds outrageous, doesn't it?! So what say all you CHOW foodies--can I freeze the meat and use it in a week or so when I'm feeling better? I am sure the flavor will not be as good as fresh, but will it still be very good for soup or chowder? I sure hope the answer will be resounding "yes"!

Aug 19, 2014
Jessiet in Home Cooking

New England Lobster Rolls

It is ONE of the ways to make an authentic lobster roll, and probably the most popular way. That said, some folks eliminate the mayonnaise and drizzle melted butter over the whole thing. Red's Eats in Wiscasset is one such place, and their long, long line of customers attests its' goodness!

Jul 22, 2014
Jessiet in Recipes

Having problem with lard for pie crust

This link has been very helpful to me. Yes, clearly leaf lard that I am looking for, since it is harder. Thank you so much!

Jul 09, 2014
Jessiet in Home Cooking

Having problem with lard for pie crust

Thank you everyone. Armed with the info I need, I begin my search!

Jul 08, 2014
Jessiet in Home Cooking

Having problem with lard for pie crust

Thanks, biondanonima! You may be right. Now the search begins for the leaf fat.

Jul 08, 2014
Jessiet in Home Cooking