Karl S's Profile
Cooked chicken bones for stock
Actually, stock from cooked poultry bones tends to be richer than from uncooked, so fear not...
When I get rotisserie chix from Costco, after deboning them (so easy to so), I make a pot of stock in the pressure cooker. No reason to waste those bones whatseover.
Cooked chicken bones for stock
And add a bit of vinegar to the pot, too; it helps leach the calcium from the bones into the stock.
Fourteen ounces is the new pound
(and were thus growing their own food, not buying so much from other farms) - just to complete the thought for those who might not realize it.
Fourteen ounces is the new pound
That doesn't work well for baking and many other recipes. It's not a red herring.
Donuts: Cake or Yeast-type?
No. All are fried. Cake doughnuts are a fried quickbread leavened with baking powder/soda; quickbreads that are dry stale very quickly (quickbreads made with very moist vegetables and fruits, like zucchini bread or blueberry, have moisture to compensate).
Donuts: Cake or Yeast-type?
Yeast. They also stale much less quickly than cake doughnuts.
How to store fish fillets and fish steaks in fridge?
Fish must be stored on ice - it needs to be very close to 32F, rather than the 40F of most areas of the fridge. (Ideally, you should have the fishmonger pack it with ice at the market, too). Fish that is kept at normal fridge temps deteriorates far faster than fish kept on ice. It is a big deal.
I eat fish 5 or more times a week, and typically buy 2+ times a week. I have freezer packs ready for my fish - I bag the fish and place it over the freezer pack in another bag with as little air as possible.
Calorie listings at chains
Stick to the dollar menu at McDonald's and value menu at other chains, and you will eat a bit better than if you go to the regular menu.
braising chicken breast - questions and tips
Really, poaching is better for this cut; you do it *below* a simmer (note: simmering occurs between 180F and 200F, and poaching is better done in in the range below 180F, down to 165F) - cover the top of the surface with parchment paper if you want to imitate the poaching technique for fish, another lean flesh...
Calorie listings at chains
Commercially, it's likely many diner-type places use Whirl: http://www.todayswhirl.com/
Calorie listings at chains
For example, the Jumbo Jack (500 calories) is 46% heavier in weight than the Hamburger Delux (340 calories) and has 11 more grams of fat (100 calories), 4 more grams of protein and 11 more grams of carbohydrate (together, 60 calories), presumably due to a bigger bun.
How to grill super-fatty meats without over- or undercooking?
Obviously, you will need to cook it longer than skirt steak, but you could adapt this by moving it to indirect heat to finish cooking. (If you want to keep the foil open at top, that will help enhance the smokey flavor, I would imagine; I think the final resting off heat in closed foil is a good idea.)
How to grill super-fatty meats without over- or undercooking?
Ok, it's just one minute, then in foil. Fat doesn't have time to render and doesn't splatter/aspirate. Skirt steak actually has a fair bit of surface fat.
http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe/index.html
How to grill super-fatty meats without over- or undercooking?
Another approach would be to use a hair dryer to blow the ash off the coals and put the meat directly on the coals for a minute or two on each side, then finish cooking on the grill via indirect heat. (Hat tip to Alton Brown's method for cooking butterflied skirt steak this way.)
Bolognese Sauce: How do You Make Yours?
It can. More important, it also toughens the meat; this ragu is about seducing the succulence of the meat.
Bolognese Sauce: How do You Make Yours?
it's not part of the tradition, as it changes the flavor profile. More complex is not always better. There's a lot going on as it is.
Root beer barrels
Another source for many old candies is Yummies of Kittery, Maine:
http://www.yummies.com/browse.cfm/rootbeer-barrels-14-ounce-bag/4,107.html
Pesto Sauce from Costco
As a pasta sauce, it's kinda meh for me (if I want basil pesto for pasta, I don't want tomato to interfere with the sublime effect of the pesto on pasta), but it is GREAT for quick eggplant parmigiana and similar dishes where you have a simple tomato sauce but want a great deal of herbal and garlicky oomph and fast.
How long can I hold my Zuni Chicken?
What size bird did you use? The recipe is designed around a fairly small bird (2.75-3.5 lbs) as supermarket birds tend to go these days, and specifies it can be prepped 1-3 days ahead. Because the flesh gets salted in advance, with each passing day the outermost layers of flesh will behave like they are being salt-cured, so it's a matter of size and time.
How Should Recipes be Written?
I prefer:
1. An upfront or left-column list of ingredients, grouped with spacing to indicate things like wet vs dry and similar situations, as applicable.
2. An upfront or left-column list of tools needed.
3. Nutritional information (can be calculated by an embedded spreadsheet - carbs & protein are 4 cal per gram, alcohol 7 cal per gram, and fat 9 cal per gram), with number of servings. I find that calculating this information makes you think critically about the recipe as a whole in a way that one would fail to do without it. Frankly, for professional recipes, it's inexcusable to omit the information.
Which rice for asparagus risotto
Carnaroli is by far the most forgiving (which is one reason it is so often recommended and used by professionals): you can actually stall and prolong the risotto making with it without impairing its texture too noticeably, which is not as true for vialone nano rice and very much not true for arborio.
Storing onions and garlic
Sweet onions that have not been cured for dry storage - that is, Vidalia onions, for example - should be individually wrapped in paper towels and stacked in the dry crisper. They can keep well for months that way.
over-spiced Butternut Squash Soup - any ideas on how to fix this?
This belongs on the Home Cooking board.
Your only solution is dilution.
Asking people to join you for dinner
Why is this person still your FA?
To invite clients to dinner and then force them by this ruse to pay for his dinner is such anti-social behavior as to question his fitness of character.
Firm Pears?
You might try segregating the pears and adding them 15 minutes into the cooking.
How to make an egg patty?
Melamine is not safe for use in a microwave. A lot of people never bother to notice that it's not labeled microwave-safe....
Straining broth through a coffee filter
I don't like what happens to the impurities once they've gelatinized once. I find it much better to strain and then strain finely while hot, then chill and defat the next day.
Straining broth through a coffee filter
Even fine straining should be done before chilling. Not just bones and vegetables; you need to do it before the gelatin sets, while the liquid is still warm.
