y

yddeyma's Profile

Title Last Reply

Liquid at the Bottom of Crock Pot

Oh yum, I think I'll try the apples/onions thing! I didn't think about defatting until you mentioned it. Once you did, I used the jus and added some ketchup dry mustard/garlic and Worcestershire. The result isn't exactly BBQ sauce, but it was yummy enough to dip fries and pork in.

I will try the apples/onions thing on the leftovers tomorrow.

Sep 21, 2014
yddeyma in Home Cooking

Liquid at the Bottom of Crock Pot

I love doing a pork roast in my crock pot and occasionally I'll do a chuck roast, too. With the pork roast, I usually just season it and toss it in with about 1/3 cup of apple cider vinegar and brown sugar pressed on the top. But no matter what I do I can't mess up this cut of meat in the crockpot, which is why I like it so much.

The thing is, there is always a bunch of liquid at the bottom when its done cooking, usually about 3 cups or so. Seems like a shame to waste it, but I'm not sure what to do with it. I was going to try to use it as a base to make BBQ sauce, but there is a good bit of dissolved fat in it so I'm not sure that will work. I can't see making gravy out of it, it tastes pretty sweet but you can definitely taste the vinegar, too.

Any other ideas?

Sep 21, 2014
yddeyma in Home Cooking

Sub Maple Syrup for Corn Syrup?

So I tried 2c maple syrup, boiled down for about 15 minutes to 16 oz of PB. It did not work that well, the cookies did not stay together quite right. But it TASTED great.

I think I am going to try to boil the syrup down a little bit more and maybe add less cereal.

Apr 02, 2014
yddeyma in Home Cooking

Sub Maple Syrup for Corn Syrup?

I have a no-bake cookie recipe that I love. It's
1 c sugar
1 c corn syrup (I use karo)
16 oz peanut butter
6-8 cups corn flakes

You melt the sugar/syrup, take it off the heat, add the PB and then pour over cereal. Scoop out on to cookie sheets, let cool, eat. Easy Peasy.

Here's the thing, though. I have five (5) quarts of maple syrup (don't ask). We do not eat that much pancakes or waffles, so I am trying to figure out ways to use it up. It's the real stuff, not "pancake syrup".

Can I use the maple syrup in lieu of the corn syrup? The cookies are solid, but not hard or candy crunchy. I don't bring anything to a boil, just melt the sugar.

I didn't mind trying it out and wasting the maple syrup since I have so much, but it would be a TRAVESTY to waste that much PB...we're addicted to PB in this house.

Thanks!

Apr 01, 2014
yddeyma in Home Cooking

Wider vacuum bags

Oh, I get it! Thanks, I had no idea the bags came in wider sizes...I assumed since the foodsaver was only 12" that the bags were the same. This is perfect, thanks.

Oct 03, 2013
yddeyma in Cookware

Wider vacuum bags

But even when you do the 45 degree thing, aren't you still limited by the bag's original width? Or are you making custom size bags somehow?

Oct 03, 2013
yddeyma in Cookware

Wider vacuum bags

Anyone have any rec's for vacuum sealers that have bags wider than the FoodSaver? I got our FoodSaver as a wedding present and use it fairly often. It works just fine, but my major complaint is that he bags are not wide enough. I like to purchase bulk produce when its in season and make breads, casseroles, pies, desserts, etc. in those disposable tin foil type baking dishes. The problem is, the standard width of those tins don't fit in the FoodSaver bag. Even the disposable pie dishes are a squeeze (bread pans fit just fine, of course).

I tried searching on here, and found a bunch of recs for an older vacuum type sealer from the 80's that will apparently never wear out, but I did not see anything about how wide the bags are. Plus, my FS is working just fine.

As I said, I'm fine with the FoodSaver performance, I only use it about once a month. I just need wider bags (or a different method for sealing altogether).

Ideas?

Oct 02, 2013
yddeyma in Cookware
1

squash and zucchini

Yum, not sure I can store it long term, but that stuff looks like it would rock on homemade pizza....

I wondered why it tasted better when I julienne vs. slicing...it did not make sense to me that it would taste better if you chop it up differently, but I guess this proves it does!

Sep 19, 2013
yddeyma in Home Cooking

squash and zucchini

I have an abundance of yellow squash and zucchini. Any ideas for a good freezer recipe for these? My favorite way to eat it is simply sauteed with a bit of garlic. Occasionally I get out the v-slicer and julienne it and add it with pasta. I've made zucchini gratin a couple of times, and it was a big hit (even my veggie-phobe husband ate it), but I figure all the milk/cream in it won't freeze well.

What else can I do with it so that I can pack some away in the freezer?

Sep 19, 2013
yddeyma in Home Cooking

Shun Sharpening

Okay, I've watched all the videos and am amazed at the skill of hand knife sharpeners, but am intimidated and unwilling to try it myself. I read through most of the links (and links within link within links) from the other chowhound discussions and I think I will try the free Shun service one more time, and if that doesn't work splurge on the pricey Korin service. I will probably call Shun first and ask if they are sharpening in house or still using a third party.

Maybe one day I will get a whetstone and start to practice, but not right now with two young kids and no sleep. Thanks for all the help.

Sep 10, 2013
yddeyma in Cookware

Shun Sharpening

I am in south ga, and would gladly send it somewhere reputable to have it sharpened. Can you recommend somewhere? Would it be worth it to Try Shun again, or are they still using a third party? Is it more cost effective to send knives off or splurge for the fancy electric sharpeners. Do you have a rec for a good sharpener? Sounds like I can stop using the honing stick, which is fine by me.

Sep 10, 2013
yddeyma in Cookware
1

Shun Sharpening

No, I haven't. I'm in kinda a rural area, a couple of hours from the nearest town that would have a class like that. There's only one knife sharpener in town and he uses the same grinder to sharpen chain saw and lawn mower blades as he wanted to do for my knife (I declined the service).

Sep 09, 2013
yddeyma in Cookware

Shun Sharpening

Hi,

I have one good knife, my Shun Santoku. I actually was given it as a gift, otherwise I would never have realized what I was missing! The factory edge was simply astounding. I used it for about a a year and a half until about six months ago, I sent it to Shun for sharpening. I've got to say, I was a bit disappointed. It came back sharper than it went, but it was not nearly as sharp as the factory edge (not sure if it can ever be that way again).

Now, it's getting dull again, and it's gone dull much quicker than the first time around. I'm not even using it as much, we went through a two month period where I hardly cooked at all, we were traveling so much! So I am not sure whether to send it back to Shun or maybe get the Shun sharpener. There is an electric one and an old school angle/block with wet stone. I do not think I have the skill for hand sharpening, but I was contemplating the electric model. Thing is, it's about $100 and if it will only get me as sharp as the free Shun service, I'd rather just send the knife back to them.

Thoughts? I am pretty much an amateur when it comes to cooking, but I do store my knife in a wooden block, don't put it away wet, don't put it in the dishwasher and hone it after each use. I do use a non-Shun honing stick, though, would that make a difference for dulling the edge? I think it's a Wusthoff stick.

Sep 09, 2013
yddeyma in Cookware

Glass Cooktop Canner/Stock Pot

Don't forget, I'm not actually cooking the jams in the aluminum, just doing the water bath canning. Not sure if that makes a difference for your aluminum comment...why not aluminum?

Aug 19, 2013
yddeyma in Cookware

Glass Cooktop Canner/Stock Pot

The canner is not perfectly flat, but it is pretty flat. It does not wobble on the cooktop at all, but I can see that the bottom goes up as you move towards the center of the pot.

Aug 18, 2013
yddeyma in Cookware

Glass Cooktop Canner/Stock Pot

I posted a week or so ago about a new glass cooktop (not induction, just regular glass/ceramic) that I was having trouble figuring out. My day to day cooking has worked out and the cooktop and I are slowly learning to get along together. However, I am still having some issues with my water bath canning and bringing a large stockpot back to full boil.

Here are the facts:
1) I have a 12 qt metal stockpot, material and manufacturer unknown (its shiny like stainless), with a base of some other material (you know, they stuck another ply on at the bottom).

2) 2 gallons of water takes 25 minutes to bring to a full boil (212 degrees by thermometer)

3) When adding 5 half pint and 1 pint glass mason jars full of room temperature (75 degree) water to the rolling boil stock pot, it takes 7 minutes to return to rolling boil.

4) Cooktop starts to smell like burning plastic when I get it this hot.

5) Cooktop manual indicates canning is fine, but to use a flat bottomed canner and use the largest element.

6) I cook mostly jams/jellies, corn on the cob, and occasionally (1-2/year) make stock with this pot.

I think, since this is my last existing cheap-o pot from when i started getting nice things, I'd like to invest in a good 12 qt stock pot. If I read the manual right, copper is best, but aluminum would be a cheaper alternative, is this right? Also, it seems like you can get pots that are clad or "plied" all the way up the sides vs. those that are only on the bottom. Maybe for this one pot I should invest in something that is fully clad?

Any suggestions on brand/model? I think I will stick with the 12 qt size, I just want to get a little better performance since I decided to stick with the cooktop.....

Aug 18, 2013
yddeyma in Cookware
1

Glass Cooktop lessons

I don't have a canner, per se. I just use my stock pot, which has a flat bottom. I saw on pickyourown.org that there is a special "flat bottom canner" you can buy that supposedly works for this. But, since I use my stock pot (which has a flat bottom already), I am not sure what the advantage would be over it.

Aug 12, 2013
yddeyma in Cookware

Glass Cooktop lessons

I checked the manual, it does not specify different wattage for different burners. It does say that if you do not have 240V power, the unit will automatically adjust to 208V. I know my previous cooktop was 240V, but only 3 wires (they used the neutral as a hot, which apparently was legal when the house was built). The electrician who re-wired the rest of the kitchen said that this setup was still fine, we just had to re-label the wire so anyone after us would know it was hot and that would bring us up to code.

The new unit has four wires, perhaps it thinks it's only getting 208V? I guess I will call kitchenaid and see what they recommend.

Update: Just dug out the installation manual and all the wires are connected correctly for the 4 wires in the cooktop and 3 in the house.

Aug 12, 2013
yddeyma in Cookware

Glass Cooktop lessons

We recently re-did our kitchen and I got a kitchenaid glass cooktop.

I'm finding it really hard to cook with. I'm hoping maybe I just haven't adjusted to a new/different cooktop (my last was a plain electric coil type). But I've finally realized I either need serious glass cooktop lessons or something is wrong with the cooktop.

First off, the melt and hold, warm, and Lo setting don't do a thing. You cannot "cook" at all on these setting. There are three setting coded "simmer", if I use the highest one I can maybe sweat some onions, but I cannot simmer anything. I could deal with the fact that every setting is actually lower than it states, but I have issues with the highest setting, too.

I turned it on to the highest setting to boil some water. I had 12 ears of corn that had been out of the fridge and on the counter for maybe an hour. It took FOREVER for the stockpot to reach a rolling boil. When it finally did, I dumped the corn in and it never got back to a boil. I mean never. Instead of just pulling the corn (after all, it just has to be heated through), I decided to wait and see how long it took for the water to re-boil as a test for the cooktop. TWENTY MINUTES!

I like to can....there is no way I can wait 20 minutes for water to come back to a boil (although, theoretically, my jam cans would already be pretty toasty so it may not take as long).

What am I doing wrong?

I think this stock pot was farberware. I was cooking today today and was using my cast iron Le Crueset and noticed the same issue with boiling. I was trying to deglaze the pan with wine (yes it had been chilled) and the pot never heated up enough to bubble off the alcohol.

I have a couple of all-clad (saucepan, skillet) I use that I like, but have not used with this cooktop yet. I have several non-stick Swiss Diamond pans that are great that I use the most, but have not tried out yet with this (this is literally the first weekend the kitchen has been put back together). I know my stockpot was pretty cheap, but the cast iron Le Crueset was not. Do I need to invest in better pots for everything? If so, what type or brand? Or is there a technique for keeping things boiling on ceramic cooktops? I really need to be able to keep things boiling....

Aug 11, 2013
yddeyma in Cookware

Food Storage Issues

Oh my gosh, I didn't even think about the bags they come in....the onions I always take out of the plastic bags they come in but the potatoes I usually leave....they are definitely not getting much ventilation.

I will try getting rid of the bags first...if that doesn't work I will try baskets. Thanks!

Mar 25, 2013
yddeyma in General Topics

Food Storage Issues

So, I've been getting local produce delivered. It's great in the summer, but because I am a picky eater and do not care for winter greens or turnips, radishes, etc., I now have a backlog of onions, lemons, carrots, potatoes and apples.

I can applesauce and make pies for freezing, so that is not a big deal.

And for the lemons, I have been juicing them and freezing the juice in ice cube trays (although I did make some lemon curd and it was great!).

But when I got so many onions/potatoes I put an three drawer plastic storage bin in the bottom of my utility closet for the onions/potatoes. They are in separate drawers, but apparently that is not enough because my potatoes spoil (turn to liquid) much quicker than I've ever seen. Plus the onions start to sprout really quickly. I know the produce (at least when i get it) is fresher than my grocery store, so I am assuming my issue is storage. So, how far apart do I have to store my onions/potatoes from each other? Different rooms? The only other spot I have handy is on top of my fridge, can I store one or the other up there? Or is it not dark enough?

Based on advice from this board, I know potatoes can't be frozen easily. But can I freeze the onions and carrots after they've been chopped? I know the kind you buy in the store are flash frozen, so I was wondering if this would be an issue, since all I have is a regular side-by-side fridge/freezer. I do have a vacuum sealer, so I would probably chop everything up, then vacuum seal it, then freeze. In the summer I have an abundance of squash/bell peppers, I'd like to try to freeze these, as well. Any tips?

So to sum up my questions:
1. How far apart do onions and potatoes have to be stored from each other?
2. Can I use the top of my fridge a storage area for onions or potatoes (I'd leave the other in my utility closet)
3. Can I chop and freeze vegetables and get good quality like the freezer section of my grocery store? Or is it a no-go because I cannot flash freeze them? How long can they stay in the freezer if I vacuum pack them?

Mar 24, 2013
yddeyma in General Topics

Chicken Stock Fat storage

I tried my hand at making my own chicken stock today. It looks/smells wonderful. But after I refrigerated it, it had a layer of fat which I removed (I intend to freeze most of the stock and the directions said to remove the fat prior to freezing).

I intend to use the fat in lieu of butter for sauteeing veggies or as a base for stew, etc. How long will this stuff last in the fridge? Is there a standard timeframe or do you look for mold or weird smells? I am very leery of meat (and poultry in particular) and tend to throw things out before they are really bad because I don't want to risk it. I know this is a bad habit and is wasteful to say the least.

Does anyone know the proper storage procedures and time frame for that layer of fat you remove from chicken stock? I intend to store it in a tupperware in the fridge. But there is a lot of it and I am not sure I can use it up in a week.

Amy

Feb 10, 2013
yddeyma in Home Cooking

No Peel Potato Casserole...for freezing?

So, should I bother trying to freeze the sweet potato casserole? Do they freeze well or are they like regular potatoes?

Jan 19, 2013
yddeyma in Home Cooking

No Peel Potato Casserole...for freezing?

I don't have a timing conflict....other than I have a LOT of potatoes that I can't eat before they will start to go bad. So I wanted to make a dish and freeze it. I can forget a casserole....but I want to use up the potatoes and I don't think there is anyway I can eat them all. Plus I am lazy and do not want to peel them all, especially since most are small.

Jan 19, 2013
yddeyma in Home Cooking

No Peel Potato Casserole...for freezing?

Does anyone have a good recipe for a potato dish that I can freeze? The only requirements are that I have lots of smaller type potatoes (fingerling and red new potatoes) and do not want to have to peel them all. I'd also like to be able to freeze the casserole. And please be sure to say when to freeze it (prior to or after cooking).

Also, on a side note, I have a really good sweet potato casserole recipe but it calls for some cream and I was not sure if that would freeze well. It's only 1/3 cup of cream for a giant casserole (feeds 10-12), but am unsure if I can freeze it because I heard dairy based things don't always freeze right and come out with a weird texture....what do you think? Can I freeze it?

Jan 19, 2013
yddeyma in Home Cooking

Coffee Cake Recipe

Joy of Cooking has a good one.

Jan 13, 2013
yddeyma in Home Cooking

Nothing ever rises...

Can't recall exactly, but I know the year was 2014.

Jan 13, 2013
yddeyma in Home Cooking

Nothing ever rises...

So I had a friend who worked for a sugar company and he told me that the sugar that goes into brand name is the same sugar that goes into the store brand. So I buy most base things (like flour, sugar, yeast, etc.) store brand. Is there a particular brand I should try? What do you use?

Jan 13, 2013
yddeyma in Home Cooking

Nothing ever rises...

I use the same brand of yeast, but always check the expiration. Today's packets don't expire until 2014. I've never heard there should be bubbles! The recipes always say to just put it in warm water, give it a stir and let it sit for 5 minutes. I let this batch sit and there were a few really smally bubbles on the top (think soda bubbles, not bubble bath bubbles).

I did not use a thermometer, what temperature is it supposed to be? I used warm tap water that was not uncomfortable to the touch or anything.

Jan 13, 2013
yddeyma in Home Cooking

Nothing ever rises...

I have been wanting to attempt homemade bread for awhile now. I tried today and I seem to be having problems with the breading "proofing" or rising. I've made cinnamon rolls in the past and they did not rise, either. But they still tasted great so I did not worry about it. Today I tried to make Kelsey Nixon's rapid rolls from cookingchanneltv.com and they were supposed to proof for 20 minutes and double in size. They barely got any bigger. Not sure what the deal is. I bought cheap store brand yeast, and used warm tap water. It is cool in here (about 75 degrees), but I had stew on the stove simmering so I set the pan on the counter right next to the stove to proof. So it should've been at least a little bit warmer in that area.

Any ideas where I went wrong? Do I need fancy yeast, distilled water, something else?

Jan 13, 2013
yddeyma in Home Cooking