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VickiD's Profile

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What's for Dinner #166 [OLD]

Hi Harters! I lived near Cambridge for 7 years - I MISS my cider at my local. Have one for me - Strongbow! As to brining meat. It's a process of making the meat much more juicy by pulling water into the muscle by the chemical action of the sodium/salt and the ratio of water. You can brine any meat except beef. A dry Steak is salted an hour before cooking to increase its juiceyness (is that a word - it is in cooking!!) I never cook a turkey without first giving it a good brine. Trust me - it makes all the difference!! I'll be holding a class next month on this very subject. Wish you could join us!!

Oct 01, 2012
VickiD in Home Cooking

What's for Dinner #166 [OLD]

We've been gone to the San Juan Islands (here in Washington) and the larder's pretty empty. It's comfort food for us tonight - tuna noodle casserole! I'll round up what vegi's we have, fresh and frozen with a bit of sour cream, herbs, pasta, etc. and pop it in the oven. It's a tad on the cool side and after a summer of salads and BBQ - toasty hot from the oven sounds great!

Oct 01, 2012
VickiD in Home Cooking

gel mat

I can tell you about my gelpros - I purchased two brown basketweave mats for my kitchen directly from the company at least 4 years ago at a cost of well over $200. For the past 6 months or more, the edges of the mats are no longer flat, have curled up and resulted in a tripping hazard even though I have taken care of them as specified - only soap and water, kept flat, etc. Considering the cost of these mats, I would have expected a much longer life than 4 years and now they're out of warranty. I would not recommend these mats to anyone at this point.

Oct 01, 2012
VickiD in Cookware