b

ButterYum's Profile

Title Last Reply

Le Creuset - First Timer

I think you made a wise purchases - they're a good range of sizes and you'll have them for decades.

Oct 24, 2013
ButterYum in Cookware

lost recipe for oatmeal cookies.

The recipe may have been updated to use canola, which I don't believe was available before the 70s. I hope you found your long lost recipe!!

Jul 15, 2013
ButterYum in Home Cooking

Subbing ginger paste for fresh?

FYI - I used about 1 teaspoon of ginger paste and the dish turned out perfect.

Jul 12, 2013
ButterYum in Home Cooking

Subbing ginger paste for fresh?

Yes, the ginger would be removed normally, but I can't get to the store before I need to cook so I think I'll experiment a bit with the paste. Thanks for your advice!!

Jul 12, 2013
ButterYum in Home Cooking

Subbing ginger paste for fresh?

Really? I assumed a 1/1 ratio would work if a recipe called for grated ginger, but it seems like that might be a bit much when substituting a whole piece of ginger that is whacked with the side of knife and added to a broth.

Jul 12, 2013
ButterYum in Home Cooking

Subbing ginger paste for fresh?

I have a recipe that calls for a 2-inch piece of crushed (smashed) ginger, but all I have in the house is ginger paste in a tube. Has anyone actually subbed the paste for a piece of crushed fresh ginger, and if so, how much do you think I should use?

Jul 12, 2013
ButterYum in Home Cooking

What are you baking these days? May 2013 Edition

maplesugar - thanks for posting the link.
roxlet - I basically dotted the dough over the top of the tart so lots of the blueberry filling would be visible after it was baked.

May 01, 2013
ButterYum in Home Cooking

What are you baking these days? May 2013 Edition

Oh... and a wedding cake. The flowers weren't my favorite but that's what the bride chose.

May 01, 2013
ButterYum in Home Cooking

What are you baking these days? May 2013 Edition

Blueberry Crumb Tart and Pistachio Shortbread.

May 01, 2013
ButterYum in Home Cooking

Burgers...have you tried it with panade (bread paste)...?

I have - but I prefer reserving panades for meatloaf and meatballs.

May 01, 2013
ButterYum in Home Cooking

Rainbow or Tricolor Pasta

Hmmm - my guess is the pasta overcooked and absorbed too much water during the cooking process thereby diluting the color.

Apr 25, 2013
ButterYum in General Topics

Peeved about Parmesan Cheese

Agreed - I prefer Pecorino.

Apr 25, 2013
ButterYum in General Topics

sables

I made Dorie's - they are very good. You can find a step by step tutorial on my blog. Excuse the poor photos - they were taken years ago.

Apr 25, 2013
ButterYum in Home Cooking

Help - need food contest category ideas

Thanks for the suggestions!

Mar 19, 2013
ButterYum in General Topics

Help - need food contest category ideas

My boss has asked me to come up with some contest categories for an upcoming Raclette Party. I'm thinking most attractive creation, most creative combination, etc. Any ideas?

Mar 19, 2013
ButterYum in General Topics

Boneless beef short ribs from Costco

I found this recipe for Costco's boneless short ribs on Costco.com. They state the ribs are from the Chuck, and are good quick grilled or braised.

http://www.costcoconnection.com/conne...

Mar 05, 2013
ButterYum in Home Cooking

Boneless beef short ribs from Costco

Yummers!

Mar 05, 2013
ButterYum in Home Cooking

Where do you buy your nuts from?

Costco - wonderful selection, very high quality, fabulous prices.

Mar 02, 2013
ButterYum in General Topics

13 Lbs. boiled chicken!!

No seasoning or veggies? I can't imagine. Doesn't sound appetizing at all.

I make chicken stock often, using carrots, celery, onion, garlic, bay, parsley, S&P, and anything else I have on hand. It is very versatile and can be used "to go in any taste direction".

Mar 02, 2013
ButterYum in Home Cooking

Iodized salt for brining?

Bravo!
;)

Mar 02, 2013
ButterYum in Home Cooking

Best Grill Pan?

I believe Paprkutr was referring to the double burner pan from the Hard Anodized line. All-Clad calls it the Nonstick Grande Grille Pan. I love mine and would highly recommend it. I like my cast iron grill pans too, but the double burner AC will feed an army.

Mar 02, 2013
ButterYum in Cookware

Favorite ways to use Meyer Lemons?

Mmm - sounds wonderful. I have leftover juice so I'm going to make a batch of your syrup!!

Mar 02, 2013
ButterYum in Home Cooking

Favorite ways to use Meyer Lemons?

Hi Caitlin - here's the recipe. You can see more photos on my blog.

Meyer Lemon and Vanilla Bean Jelly
makes 4 half-pint jars

15 ounces Meyer lemon juice, freshly squeezed and strained
3 1/2 cups vanilla sugar**
1 pouch liquid pectin

Have ready 4 sterilized half-pint jars, lids, and screw bands. In a non-reactive sauce pan over medium high heat, bring lemon juice and sugar to a boil; continue to boil for 1 full minute (remove any foam that forms - cook's treat!). Stir in liquid pectin, remove from heat, and immediately ladle hot jelly into prepared jars. Be sure the rims of the jars are clean before you add the lids and finger-tight screw bands. Process in a hot water bath for 5 minutes. Label and enjoy!

**Note: if you don't have vanilla sugar, you can substitute 3 1/2 cups of granulated sugar plus the seeds of one vanilla bean.

recipe adapted from Sherrie Graham

Mar 02, 2013
ButterYum in Home Cooking

Best Grill Pan?

Here's another pic of the pan on my stovetop

Mar 02, 2013
ButterYum in Cookware

Best Grill Pan?

I absolutely love my double burner all-clad grill pan and it holds way more than 2 single pans would. It heats very evenly over my gas cook top, is oven safe up to 450F, and it cleans so easily. I often use it to make 15 boneless pork chops at one time. I heat it on top of the stove, season chops with S&P, sear one side of the chops, then flip them over and immediately toss the whole pan into a 350F oven for about 12 minutes. Pork Chop Perfection!!

PS - I have a lodge pan as well and it's more difficult to clean than my all-clad.

Mar 02, 2013
ButterYum in Cookware

Iodized salt for brining?

Just be careful with the amount of iodized salt you use! The general rule is 1 part table salt is equal to 2 parts Kosher salt.

Since most brine recipes call for Kosher salt, use half the amount of table salt if measuring by volume (keep it the same if you measure by weight).

Mar 02, 2013
ButterYum in Home Cooking

13 Lbs. boiled chicken!!

chicken chili

Mar 02, 2013
ButterYum in Home Cooking

Strange smelling chicken - what's up??

Same here - I omit organs from my stock. What veggies did you use?

Mar 02, 2013
ButterYum in Home Cooking

Strange smelling chicken - what's up??

Assuming you started with fresh chicken, how long did you simmer the meat in the stock? I don't use chicken meat in my stock - just veg, skin, and bones (don't like the texture or flavor of meat cooked with the stock).

Mar 02, 2013
ButterYum in Home Cooking

Help with WW bread recipe using Bosch Compact Mixer

I didn't take time to watch the video, but I'd trust a company's published recipe over one given verbally in a video (too much room for error there).

Mar 02, 2013
ButterYum in Home Cooking