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wednesdayaddamsd's Profile

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I need some advice about Cognac in cooking please

I am going to buy my first bottle of Cognac in a few days. I will be using it for such things as Julia Child's French Onion Soup, among others.

Can one of you be so kind as to assist me with a brand that would be good for this? I don't want a super-expensive bottle that is just for drinking; However, I also do not want something cheap. I am told by the store that Cognac keeps for several years, so an investment in something worthwhile is not something I would be averse to.

Thank you so much for any advice you have! :)

Apr 13, 2013
wednesdayaddamsd in Spirits
1

NY Times No Knead Bread Recipe-my crust is too hard!

I made the NY Times No Knead Bread a few days ago and followed the recipe to a T. Made it in my 7 qt. dutch oven (cast iron enamel) and the bread was good...but....the crust was so terribly thick and hard I couldn't cut through it...I tried once out of the oven, and then again once it was cool. It was just really, thick and really, tough. The inside of the bread was okay. Does anyone have any advice on how to get a "less" thick and hard crust?

Dec 19, 2012
wednesdayaddamsd in Home Cooking

Question about converting New York Pizza Crust recipe from metal to pizza stone?

Okay New Yorkers! I can't find this particular question in my Chowhound search so please accept my apologies if this question has been asked before.

I am buying my first pizza stone after years of making pizza on a regular "metal pan". I am wondering how to convert my oven temperature and cooking time to adjust for a pizza stone when making a New York pizza dough recipe?

FYI: The pizza dough recipe is a yeast/bread flour recipe that indicates a 500 degree oven for about 7-10 minutes depending on the pizza.

Also, if anyone has a foolproof New York crust (and I mean REAL New York crust) that they want to share, I would be sooooooo grateful to try another one.

Thank you fellow Chowhounds!

Happy Holidays to all!

:O)

Dec 03, 2012
wednesdayaddamsd in Home Cooking

How do I light a gel fuel canister for fondue?

Thank you, CanadaGirl and Ferret! I appreciate your response and now I won't have to freak about using that thing! :O)

My Macaroni and Cheese Always Comes Out Grainy-What to do?

Try heating your milk or cream first. I've had the graininess as well, but it doesn't seem to affect the taste so I don't mind it. I use Martha Stewart's recipe and it does call for heated milk. If I heat it I don't get the graininess.

Nov 16, 2012
wednesdayaddamsd in Home Cooking

Anyone Hoarding Twinkies?

I did see on CNBC that Hostess was shutting down operations, but I have no doubt the brand will be sold and in stores again at some point next year. I never ate Twinkies, really. I am not saying I don't like them, but they are just not something I want to get fat over. I have cheese for that! But more power to all of you that are hoarding your Hostess products. I have seen recipes for Twinkies and you can even buy a Twinkie baking pan on Amazon if you want to make your own!

How do I light a gel fuel canister for fondue?

Okay, I know this sounds ridiculously obtuse! But I am trying out a new enameled cast iron fondue pot and it came with a Swiss Fire Gel Fuel Pack. It has no instructions for lighting it. It simply says "tear foil cover off".

I don't want to blow the house up. Do you just stick a lighter in this thing?

The first ingredient on the gel pack is Ethanol.

How the heck do I light this? Also, can I use a tealight with the cast iron enamel fondue pot instead?

I don't really like the idea of this thing burning at my table, but I digress.

Thank you to all who may have some insight on this!

New Chantal Thrift Store Piece-need help!

oops, 10 inch, not 8 inch!

Nov 11, 2012
wednesdayaddamsd in Cookware

New Chantal Thrift Store Piece-need help!

My mother brought me a Chantal 8" Omelette pan this morning. It appears to be a purple/navy blue and the interior bottom has raised rings that show slight rust as though they are cast iron, but it also appears to have some kind of coating on it???

There is a half a tag on the outside of the pan, marked "Chantal # 63...Made in Germany".

I guess my question is, what the heck is this pan made of? The handle is a looped stainless steel looking handle, and the exterior is definitely enamel. There is definitely some iron in here somewhere.

But I am at a loss as to how to clean it, and what it is made out of so that I know its limits. Any help!

Thank you!

Kristen :O)

Nov 11, 2012
wednesdayaddamsd in Cookware

White wine and cream sauce with mushrooms turned grainy

thanks Sunshine. What about scientific assurances darn it?

Oct 21, 2012
wednesdayaddamsd in Home Cooking

White wine and cream sauce with mushrooms turned grainy

Thanks Cowboy. I will try again using my old broth concentrate. SO frustrating!

Oct 21, 2012
wednesdayaddamsd in Home Cooking

White wine and cream sauce with mushrooms turned grainy

Thanks Sunshine. Yes, it looks grainy but has no actual grains. It doesn't taste as good, either. But that may be a function of the broth not being as condensed as I made it last time. Sigh.....

Oct 21, 2012
wednesdayaddamsd in Home Cooking

White wine and cream sauce with mushrooms turned grainy

Hi Hoytoy,

I just checked the broth I used today and there is no starch. It's "Imagine No Chicken Broth". I used the same thing last week only the condensed kind in the jar that you mix with water. The Franzia was a fresh box last weekend, and a fresh box today. lol. Okay, you got me, we drink a box of Franzia a week! lol.

Oct 21, 2012
wednesdayaddamsd in Home Cooking

White wine and cream sauce with mushrooms turned grainy

I think the heat I used was the same. The mushrooms I used last week were triple washed at the store and therefore "dry" when I put them in the pan. The ones I bought yesterday were some shizzy brand from the corner store and not "washed". I had to "wash" them myself and yes, I know I'm not supposed to wash them, just dry them off but I did rinse them. Could that have made the sauce grainy? Also, I used a wooden spoon. Could that have done it?

Oct 21, 2012
wednesdayaddamsd in Home Cooking

White wine and cream sauce with mushrooms turned grainy

Hi Hoytoy,

Thank you for helping me. There is no flour or starch in these sauces. I did use a premade broth this time whereas last time I used broth concentrate in a jar mixed with water.

As far as grit from mushrooms, I did not notice anything? The wine was the same. I used Franzia Chardonnay last week and the same today.

Oct 21, 2012
wednesdayaddamsd in Home Cooking

White wine and cream sauce with mushrooms turned grainy

Hello,

I made a mushroom sauce with white wine, broth, half and half, and crimini mushrooms today. I made the exact same sauce last weekend and it was perfect. Today, it is grainy, and the taste is not as "explosive" as it was last weekend.

Any suggestions as to what I did wrong this time?

Also, I just recently acquired a Descoware cast iron enamel fry pan. Does anyone have a favorite use for these? (sauces, veggies, etc?) as it is my first enamel cast iron ever!

Thank you for any help any of you can provide.

:O)

Oct 21, 2012
wednesdayaddamsd in Home Cooking