nofunlatte's Profile
Canning question--about headspace
Thanks, JoanN! Overfilling is what caused the seal failure in the first place.
Canning question--about headspace
I made some raspberry jam in 4-oz jars and I had some leftover, which inlaced in a clean jar in the fridge. One of the seals failed, so I decided to reprocess, in using the leftover bit in the freezer. Recooked the jam, placed into sterilized jars, and water bathed for the appropriate time. One of the jars had just over 1/2 inch headspace instead of 1/4 inch. If it had been a half-pint jar, I'd have no hesitation about storing at room temperature. Do I need to worry about a 4-oz jar? Btw, the seals are fineon the reprocessed batch.
Homemade/DIY Cherry Pitter
Thanks! I think I'll head out to goodwill for a cheapo fork or two. What a cool idea!
Interesting food magazine placement
Saw this at a local big-box home improvement place and got a chuckle. Have you ever seen any humorous "opposites" in magazine racks?
Vanilla Beans
Looks like my reply went AWOL. HillJ, thanks for the tip-- the beans arrived very quickly and in great shape. I scraped two beans and put the seeds, along with their pods, in a bottle with a little leftover Captain Morgans rum. Finally using that rum that has been in my cupboard for a few years! Very impressed with the service.
"New on Chow"--please warn us if the link leads to a video!
Thanks for replying! When I said that videos were slow, I didn't mean that they loaded slowly, but rather that I can read information much faster than it takes to watch a video. I can get to the important parts in text quickly, whereas videos seem to drone on.
"New on Chow"--please warn us if the link leads to a video!
I guess this is a corollary thread to the one on the Supertaster videos. On the right-hand side of the Chowhound page are links to new items on Chow (e.g. Story, Recipe). It would be nice if somewhere next to the image, one could place the word "Video". I get frustrated when I click on the link because I want to read a story, only to find out it's a video (sorry, Chow--videos are way too slow for me!)
No added pectin jams--sugar disparities
I am curious about the amounts of sugar in no-added-pectin jams. Did a couple of micro batches of strawberry last week, using the recipe from Put 'em Up ( Sherry Brooks Vinton). For eight cups of strawberries, she calls for two cups of sugar. A similar recipe in the Ball Complete Book of Home Preserving calls for SIX cups of sugar for the same eight cups of strawberries. The Vinton recipe does call for lemon juice, unlike the Ball recipe. Just wondering if the added lemon juice permits one to lower the sugar content.
Vanilla Beans
I just placed an order for vanilla beans, based on the strength of your recommendation. Will let you know what I think when I get them!
Super Taster Columns- why only videos now?
I haven't checked Supertaster since it went all-video.
chocolate tart recipe
Can't help you with the measurements, BUT I've made a Belgian chocolate tart that makes too much filling for my 9-in tart. The extra chocolate filling can be put into ramekins and baked. Once cooled, they freeze well. In fact, I thawed one yesterday for a nice snack after a long session on the rowing machine! So, if you do have extra, no need to think you'll have to get rid of it.
Moving kitchen items -- knives, pans, dishes
I've done some long-distance moves and I packed my dishes, cookware, and knives in towels, newsprint and clothes. Sweaters and the like do a fine job of protecting items. For the good stuff, I used a LOT of clothes! I had to make sure my stuff was well packed, not only to keep it from breaking, but because I was using ABF's U-Pack service, I wanted it as compact as possible. They charge by the linear foot on a trailer.
1st Dessert Party- Need Help!
I made strawberry cream tartlets on Sunday using 3.5" non-removable-bottomed tartlets pans. Just butter them and they'll easily come out of the pan. Put the pan in one (gloved or protected) hand and invert onto your other palm. But mine were filled after baking the tart shells.
Need delicious green smoothie recipe
Thanks again. I've been enjoying banana mango spinach smoothies made with almond milk and some apple juice. I even demo'd one at a cooking class I taught and the audience raved about it!
Sticky Question re: no-Knead Bread
Are you referring to using parchment instead of a floured towel? If so, could you let me know how you do that?
What are you eating for Cinco de Mayo
Well, lilmomma, for the "Cinco" part, I had a chipotle pork belly sandwich (from an organic grocery/deli) followed by a strawberry cheese quake Blizzard from Dairy Queen (because I ran a half-marathon this morning and felt entitled to some junk!)
New 5 qt dutch oven! Recipes for inauguration.
Gotta +1 this! ETA--OOps, meant to reply to todao.
USA heavy cream vs UK double cream
Florida probably isn't the optimal climate for dairying. Although the grasses grow, given the heat and humidity, it probably isn't as nutritious.
Southern Food Historians/CHs? Why Baking Powder Trumps Yeast in the South's Most Common Breads?
Well, overly warm environments rush the rise that occurs from yeast, rendering a bread that is considerably lacking in flavor. The ambient climate could indeed play a role. Many of the cultures with great yeast-baking traditions tend to be in moderate and cooler climates, though one does find tasty yeast breads elsewhere. However, one doesn't think of the tropics (or even subtropics) when one considers the "great" yeast breads of the world. Interesting question, opinionatechef!
What foods live up to their reputation? What do you 'rave' about?
I cannot believe that I have never had one of these. This just might be my post-half marathon celebration meal on Saturday!
Making white sauce gluten-free: what do I sub for the wheat flour?
I'd like to thank everyone for their suggestions. I went with the cornstarch sub and it worked fine (used a little less CS than flour). Anyway, your help is much appreciated!
Huge leek harvest....HELP!!!
Braised leeks ( in butter and/or olive oil) are divine. Also, I sometimes cut them in small half-moon shapes and simply sauté them. The braised ones use chicken stock in addition to the butter.
Pastry cream question--how long ahead can I prep this?
Thanks. I was only planning on making it the day before, which I figured would be fine. But then I got curious and wondered just how far ahead of time this could be prepped.
Pastry cream question--how long ahead can I prep this?
I thought I'd add another pastry cream question to the board at large ( in light of the fact that there are a couple of current ones!). Anyway, once I make pastry cream, how long can I keep it in the fridge before I use it? A 24-hour day? Just asking because in a couple of weeks I will be making some berry tartlets and I want to put them together right before I serve them.
Foods you dread making because they’re time-consuming
Are you talking about weezie or about the person who initially gave weezie the recipe? If weezieduzzit made a promise to someone to keep a recipe secret, then weezie should not hand out the recipe. Broken promises can be a pretty big transgression. FWIW, I don't keep my recipes secret either and am absolutely delighted when someone asks me for them, but different strokes for different folks.
Authentic Coq au Vin
I did make Coq au Vin with a retired hen--the meat was indeed very tough and stringy, but the sauce was superb! I can't get an old rooster here, so I'll not be making Steingartens recipe. But I too hope kengk shares the results!
That said, I did roast a YOUNG heritage rooster over the weekend (very small, only 2.25 lbs). That was delicious!
Making white sauce gluten-free: what do I sub for the wheat flour?
I'm the OP and I'm NOT asking about a recipe, only for a substitution in a regular, boring white sauce. lilgi is referring to something else (a cauliflower recipe)--one of those tangents that CH threads often (enjoyably!) go on.
