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janniecooks's Profile

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Virgin Coconut Oil and Olive Oil - storage temperature question

Thank you for your thoughts. I was particularly concerned about the EVOO, though we do go through it fairly quickly, since the conventional wisdom is that light, heat, and air contribute to rapid decline. Since my coconut oil is liquid, I was worried that my ambient temp equaled "heat".

2 days ago
janniecooks in General Topics

crazing like fine lines and markings on LC DO

No the marks will not destroy the coating further. In fact I doubt that the coating has been penetrated, the marks are likely just superficial. If they really bother you, switch to non-metal utensils, and try scrubbing them away with a mild abrasive like Bon Ami powder.

Sep 02, 2015
janniecooks in Cookware

crazing like fine lines and markings on LC DO

Those look like scratches or marks from utensils, not crazing. The marks are indicative of use and no need to contact LC. If you aren't already, be sure to use wooden and silicone utensils rather than metal utensils. Although my pots show the same kinds of marks and I'm pretty sure I've only used wooden utensils. My DOs are at least 20 years old and have no crazing but plenty of marks like your new one shows.

Virgin Coconut Oil and Olive Oil - storage temperature question

I bought a jar of Spectrum Virgin Coconut Oil last week; it was solid white when I brought it home. A few days later I noticed the oil had completely liquified in my cupboard, so I put a thermometer in there to check the cupboard temp. During the daytime it reads 78.6 degrees farenheit.

Apparently I keep my home too warm to keep the coconut solid during the day, for I moved the jar onto the counter and it re-solidified overnight, when we set the air conditioner to a cooler temperature, then liquified in the morning when we reset the temp higher. A little research identified that the melting point of coconut oil is 74 to 76 degrees F.

My question is, is the 24-hour liquefy/solidify cycle going to harm the coconut oil, or otherwise hasten its quality decline? My other question is whether the temperature in this cabinet (which is actually the temp in ALL my cabinets) is too high for the other items I store there like extra-virgin olive oil, peanut oil, vinegars, soy sauces, mirin, and unopened containers of condiments like salad dressing, mustard, BBQ sauce, bean sauce, and so forth. Is a daytime temp of 78-79 degrees F too warm?

Sep 02, 2015
janniecooks in General Topics

Problem when boiling chicken

Just use a scotchbrite scrubber with bar keeper's friend and your pot will shine like new.

Sep 01, 2015
janniecooks in Cookware

Do you Can? What do you can?

Oh, sorry. I read that and assumed it was a water bath canner. Thanks for pointing it out.

Aug 31, 2015
janniecooks in General Topics

Do you Can? What do you can?

A pressure cooker is not the same as a pressure canner and they are not interchangeable. You cannot safely pressure can foods in a pressure cooker. Google to read about the difference.

Look for the book on small batch preserving, which makes more sense for a household as small as yours. It contains recipes and processing instructions for jams, jellies, conserves, chutneys, pickles, relishes, mustards, salsas, and so forth.

You can make stock in a pressure cooker, but to can stock for longer term storage stock can only be safely canned in a pressure CANNER.

Have you considered the freezer as your meal preservation method?

Aug 31, 2015
janniecooks in General Topics

Do you Can? What do you can?

If by "can" you mean the method of preserving food where the food is processed and sealed in an airtight container, that is usually done for ingredients not meals. If you have a pressure canner you can preserve meats, poultry, fish and seafood, but proceed with caution. Canning is a lot of work, requires careful attention every step of the way to ensure food safety, and unless volume canning is the goal the effort does not pay off. It is interesting as an exercise in learning new techniques, and nice to have your own jams, jellies, pickles, and the like, but not worth it to me. The best resource is the National Center for Home Food Preservation, which I've linked below. Pay attention to the food safety discussions on their website. The USDA guide in the first link is "Principles of Home Canning" which has good introductory pararaphs on why can at home.

http://nchfp.uga.edu/publications/usd...

http://nchfp.uga.edu/

In my current life situation, canning benefits not only fail to justify the exercise, there are no benefits to it beyond it being an enjoyable experiment once in a while. I don't have access to high quality ingredients, I don't have a large family to feed, I don't have space to store canned goods long term, nor space to store the canning equipment.

tarte tatin

The apples are on the bottom, resting on buttered parchment. That way the liquid from the fruit won't soak into the crust.

Aug 30, 2015
janniecooks in Home Cooking

Calling a (not young) woman "Young Lady"

Hate it. It is patronizing, and suitable only in addressing those under the age of 18 when they are members of your household and being chastised. When used to address an older woman it is insulting and designed to point out the advanced age of said woman. Use hon, dearie, dear, sweetie, madam, even ma'am, but don't use "young lady" when it is clear the lady is no longer young.

Storing cooked pork shoulder, longish-term

Wrap the pork tightly in plastic wrap instead of foil, plastic will eliminate more air than foil can. I find cooked pork takes on a funky, off taste when frozen too long, three months is as long as it should be frozen for best flavor.

Aug 26, 2015
janniecooks in Home Cooking

British baking contest?

Aug 24, 2015
janniecooks in Food Media & News

I'm the world's most impatient gardener

The seed packet should indicate the number of days to germination. The following link indicates days to emergence is 5 to 8.

http://www.gardening.cornell.edu/home...

Aug 24, 2015
janniecooks in Gardening

Chiffon cake collapses

Many factors can affect the success of a chiffon cake. I'd look first at oven temperature - it may have been too high. Here's a really good blog post on chiffon cakes with lots of tips:

http://allthatmatters2rei.blogspot.co...

Aug 13, 2015
janniecooks in Home Cooking

Sous Vide Quick Chilling Question

Taking the food out of the vacuum bag and storing it as leftovers = "not going to be eating it right away."

Aug 12, 2015
janniecooks in Home Cooking

Viewing my posts history?

I believe the beta redesign has not changed the current design, which is that only the most recent posts are shown - my profile shows just the last 30. I don't know if 30 is the magic number, but I do recall this question was raised before and confirmed by CH that only the last "X" number of posts is shown, not your entire history. Beyond that you will need to do a search.

Aug 09, 2015
janniecooks in Site Talk

Announcement: The Beta Site is Open to Everyone!

I questioned this some time back, because I wanted to keep track of some discussions that I did not participate in then discovered I could not find them easily. Basically, all discussions and my followed discussions are exactly the same UNLESS you have 1) unfollowed a discussion you previously participated in and/or 2) followed a discussion you never participated in.

Aug 05, 2015
janniecooks in Site Talk
1

Serious Eats re-design

I accessed the beta site a while ago so I'm familiar with it. Since it is a fait accompli there's not much point in complaining, but the new format is much close to serious eats new format that it is to this version.

Aug 05, 2015
janniecooks in Food Media & News

Study: Raising wages to $15 an hour for limited-service restaurant employees would raise prices 4.3 percent - Purdue University

Ah, yes, the "peer-reviewed journal" canard. Bastions of objectivity and settled science.

http://www.washingtonpost.com/news/mo...

http://www.nature.com/news/publishing...

Aug 05, 2015
janniecooks in Food Media & News

Responding to Posts

You have to float your cursor over the bottom of the the individual post for the reply option to appear.

Aug 05, 2015
janniecooks in Site Talk

Whole Foods' $6 Asparagus Water Is Just Water With Three Stalks of Asparagus in It [Updated]

Whole Foods is the new PT Barnum.

Aug 05, 2015
janniecooks in Food Media & News

Serious Eats re-design

"Are you listening Chowhound? Don't do anything like this!"

They just did.

Study: Raising wages to $15 an hour for limited-service restaurant employees would raise prices 4.3 percent - Purdue University

The Purdue study contains many methodological errors. Raising fast-food wages to $15 per hour will increase prices by over a third, not 4%.

http://www.nationalreview.com/15-doll...

Aug 05, 2015
janniecooks in Food Media & News

Using both vanilla bean and extract

If the vanilla bean is fresh that should be all you'll need unless you want a really prominent vanilla flavor (I've never used "vanilla flavor" so don't know how that works out). I have made these vanilla bean cupcakes many times, which yields 24 cakes using a whole vanilla bean so if the recipes are roughly equivalent you'll be fine with just the bean:

http://www.chow.com/recipes/12129-van...

Aug 04, 2015
janniecooks in Home Cooking

My Spring/Summer 2015 Tea Selections

and they are . . . ?

Aug 04, 2015
janniecooks in General Topics

Is Gatorade an acceptable generic name for sports drinks?

Right, that's why I said I wouldn't want to be offered a Coke and then given something else. Don't offer me a Coke and then hand me a Wal-Mart Cola when I accept, offer a soda instead. Coke means the Coca-cola brand cola. When I have ordered Diet Coke at restaurants and they only carry Pepsi products, the response I have always heard is we only have diet Pepsi. Coke is not a generic name for all cola-flavored sodas, likewise Gatorade is not a generic name representing all energy or sport drinks. If the label doesn't say Gatorade, it isn't Gatorade. Don't offer Gatorade if that isn't what's on hand.

Using brand names as generic terms is understandable, but incorrect. People do it all the time, it goes uncorrected, and that's how brands become stand-in generic names. But that doesn't make it right.

Must-try foods in South Florida?

Summerlin's (Ft. Pierce) Smak - smoked fish dip. As addictive as the name implies.

Aug 02, 2015
janniecooks in Florida
1

Organic agriculture is a colossal hoax

Do those consumers who know what it actually means understand that in testing, nearly half the produce labeled as certified organic (by the USDA which defines what it means) and tested by the USDA's own certified inspectors contained prohibited pesticides and other substances that are prohibited from food labeled as certified organic? In other words, NOT organic by definition? Or that the produce they are buying as "certified organic" may well have been produced using conventional non-organic substances, but mislabeled? Do the consumers who know what it actually means understand that a farmer may obtain organic certification but then farm using conventional methods and get away with passing off the produce as certified organic and selling it at an unearned premium? That they are being fleeced?

Aug 01, 2015
janniecooks in Food Media & News

Organic agriculture is a colossal hoax

The whole organic system you refer to is baloney. There is no results-based system in place here, just a typical bureaucracy that only serves the bureaucrats, not the consumers it purports to protect. You ARE getting 2,4-D in the organic produce you pay a huge premium for to ensure that there isn't this stuff present. That is the point of the article.

Since there is a huge premium charged for organic produce, don't you think people should at least get what they think they're paying for? According to the USDA's own testing, 43% of the produce samples tested positive for prohibited pesticides, some samples of which were mislabeled conventional produce (outright fraud) and some which was produce not protected from pesticides. Organic producers are opposed to more testing, and the whole system operates on trust and faith. Whole Foods even passed off produce imported from China as organic, including labeling some of it as it's house label "California Blend".

Talk about "improving" the system, not destroying it? What counts in the current system is faith in the farmer's good intentions, not the actual results. How about more stringent testing protocols and mandatory field testing to ensure that the foods actually do exclude prohibited chemicals? Heck even the USDA's agents are inept and testing protocols aren't followed. Almost half of the "certified" testing agents failed to follow the testing protocols of the USDA, the agency which governs this.

Ad hominem arguments that do not address the facts are a weak (but typical) response to an article discussing a seriously broken system that imposes huge costs on consumers while delivering zero benefit to anyone but the imposing authority. The article at the link reports on the USDA's OWN reporting.

Aug 01, 2015
janniecooks in Food Media & News

Is Gatorade an acceptable generic name for sports drinks?

It's a brand name, not a generic name. None of the other brand names you mentioned are generic either. If you offer your guests a Costco sports drink you are not offering Gatorade. Since you're not trying to sell a generic product as a brand, you will not get into any legal trouble, and your guests will *probably* not quibble (hopefully since they're a guest in your home). But why not just offer them a sports drink and avoid the issue completely? I'd rather be offered soda and given a generic than be offered a Coke and be given something else.