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beef filet mignon tenderloin question:

My local Costco no longer carriers a whole untrimed tenderloin. I usually buy that, trim it into that nice looking tube, cook, and serve.

Instead they only had the middle portion, untrimmed. the butcher there told me to not trim this (well maybe just a litlle fat/silver skin). He suggested roasting the whole tenderloin. I am just concernced because I am used to seeing/cooking the basic tenderloin tube, not a big wide steak. It is still a roast, but just the middle, and not in tube form. So should I trim this into the tube form, or cook it as is. Does this make sense? Does anyone have thoughts/comments/recipes?

Feb 05, 2010
ajm1555 in General Topics

"How to cook": Need help teaching

I have a good friend who has asked me to teach him how to cook. I know what I am doing but I have never formally taught someone else. He has asked me to teach him the basics, cutting, chopping, sauté, etc. He wants to cook "weeknight" recipes that use most of these basic techniques, that are versatile and can be used with pork, chicken, fish, ect.

Please, does anyone have suggestions on how I can conduct this class in order to teach versatile techniques while still covering all the basics. We are planning on doing 3-5 classes so we can build on each session.

Dec 07, 2009
ajm1555 in Home Cooking

Need help teaching a friend to cook!!!

I have a good friend who has asked me to teach him how to cook. I know what I am doing but I have never formally taught someone else. He has asked me to teach him the basics, cutting, chopping, sauté, etc. He wants to cook "weeknight" recipes that use most of these basic techniques, that are versatile and can be used with pork, chicken, fish, ect.

Please, does anyone have suggestions on how I can conduct this class in order to teach versatile techniques while still covering all the basics? We are planning on doing 3-5 classes so we can build on each session.

Dec 07, 2009
ajm1555 in Home Cooking

Cooks Illustrated test of Tomato Puree and tomato paste

Does anyone know what rankings Cooks Illustrated provided for:

1) Tomato Puree
2) Tomato Paste

Nov 10, 2009
ajm1555 in General Topics

Tomato plant?

My tomato plants are well watered (every morning) and in full sun. The are still very green and growing, but the leaves appear to be wilted. Why?

And how can I keep bugs/birds off my leaves, organically?

May 17, 2009
ajm1555 in Gardening

Smoked Salmon???

I have brined by salmon for 8-10 hours. I know I still need to rinse and let it dry in a cool dry place for 1-3 hours, but I am 5-6 hours away from wanting to put it in the smoker. What should I do to create a delay from the brine removal time to the smoker?

Also if I am planning on adding a rub to it after brining, should I wait until after the fish has dried for 1-3 hours before Appling? Is a rub after overnight brine over kill?

May 17, 2009
ajm1555 in General Topics

Best Competition BBQ Sauce Recipe

I am entering a BBQ contest and I am really undecided on what BBQ sauce recipe I want to use. I am smoking pork ribs for 5 hours and I want to add the perfect sauce that adds taste and has a great appearance. Any thoughts?

May 06, 2009
ajm1555 in Home Cooking

Giada De Laurentiis GLOBAL Knife

What model Global Knife does Giada De Laurentiis use? I am looking to by my girlfriend a quality chef/Santuko and I figured she is about the same size (etc) as Giada. So I'm guessing it would be a good bet the GLOBAL's she uses would handle/fit well. Any other suggestions on what knives work well for small to average sized females. I have Henckels Twin Cuisine and they are just too big and heavey for her.

Oct 06, 2008
ajm1555 in Cookware

Perfect seafood recipe

Your response kkak97, could not have been better. Thank you!

May 30, 2008
ajm1555 in Home Cooking

Perfect seafood recipe

I'm looking to cook a pasta dish (or stew) with clams shrimp fish ect. Any suggestions on recipes

May 30, 2008
ajm1555 in Home Cooking

Making Mozzarella Cheese Questions:

I have just starting making Mozzarella Cheese and I have a few questions:

My cheese has the proper consistency, it pulls and stretches well, but it tastes like milk, not fresh mozzarella. I’m using Lipase and whole milk… any idea why?

Is there any benefit to a longer cooking time after the rennet is added and should the curd be cut once and then stirred before moving curds to bowl? New England Cheese Making Supply company says no longer then 5 minutes with heat off, others say almost a half hour over heat. I’m confused here.

Why do some cheese makers hang their Mozz curds for hours? What’s the benefit?

Once the Citric acid is added to the milk and it is slowly heated to 90*, is there any need for the acidic milk to stay at 90* for awhile or can the rennet be added as soon as it hits the proper temp?

Benefit to covering pot after adding rennet or while heating milk?

Mar 13, 2008
ajm1555 in Cheese

Fresh Mozzarella: Recipe????? [Moved from General Chowhounding Topics]

Does anyone have a sure fire fresh Mozzarella recipe? I've looked at the one from New England Cheese Company, but I wanted to check other ideas.

I figured if restaurants are making this daily, it must be doable for me.

Tips would be great as well.

Feb 29, 2008
ajm1555 in Home Cooking

Cookbook: James Peterson or Alton Brown ? [Moved from Cookware board]

Well. Sounds like Peterson wins hands down! Alton's books look like childrens books anyways.

Feb 29, 2008
ajm1555 in Home Cooking

Mozz Cheese: Where to buy Rennet and Citric Acid in San Diego? [Moved from Home Cooking Board]

Looking to make Mozzarella cheese and I need to know where to buy rennett and Citric Acid in san diego. Preferably in or around the La Jolla area.

I also may need Lipase too, but not as important.

Feb 28, 2008
ajm1555 in San Diego

Cookbook: James Peterson or Alton Brown ? [Moved from Cookware board]

I'm looking for a cook book that is as much a recipe book as a "why" book. I'm trying to decide betweem Alton Brown's, I'm just here for the food and James Peterson's, Cooking.

I really want to be able to learn from the book and cook from it, with out having to deal with to much technical jargon or boring subject matter. Hope that makes sense.

I am also open to other suggestions and possibly other James Peterson cookbooks.

Feb 28, 2008
ajm1555 in Home Cooking

nonstick surfaces: ceramic or anodized aluminum?

I have a 12 inch Caphalon one infused anodized. With a little bit of oil this pan is as non stick as anything! And you can still sear and brown meat. Not to mention that clean up is a breeze. I've only had the pan for a few months so I don't know if the "infused" part will wear out, but calphalon does warrenty them for life so I have no real worries there.

Just wish my suate pans were Calphalon one and not tripoly stainless steel.

I love this pan and I swear by it!

Feb 21, 2008
ajm1555 in Cookware

help me: BEST frying & sauce pans???

I bought the new calphalon one infused anodized 12 inch frying pan and a 3qt tripoly stainless steel suate pan.

I have fallen in love with the infused anodized (which is different then just anodized).

Calphalon has a great web page which helps explain the different metals and their purposes. They also have an interactive guide to selecting the best cookware for your needs.

http://www.calphalon.com/calphalon/co...

Feb 21, 2008
ajm1555 in Cookware

If I can only afford *one* fancy knife; what should it be? Santoku? Chef's?

I have a Henckels Twin Cuisine 8'' Chefs knife. I wouldn't trade it for anything, but I know this knife isn't for everyone. My girlfriend’s hands are too small for the grip and the knife is just too heavy for her. So in other words you have to try out a variety and pick on that works for you. The one thing that is certain is that you get what you pay for. Anything in the 80-120 dollar range for a chef’s knife will last you a life time. Any more expensive then that may be excessive.

I would recommend handling them in the stores and then buy online for half the price. Just be patient, look for sales, and look for online coupons.

I 100% believe a Chefs knife is far more versatile then a Santoku. Especially if you are looking to carve meet. Chopping wise the edge may go to a Santoku (but it's all personal preference).

As far as size 8inches is plenty for just about any kitchen.

I recommend expanding your collection and building a 3 knife foundation, 8 inch chef, 4 inch paring, and some sort of serrated utility knife. Those 3 will do everything you can think of.

Hope this helps.

Feb 21, 2008
ajm1555 in Cookware

Looking For Knife Suggestions

I have Henckels Twine Cuisine. It is a big handle and weighs alot. Great for Males. Handle might be slightly more slippery then wood, but I love them!

Feb 15, 2008
ajm1555 in Cookware

Any need to buy a 5" Santoku?

I am slowly building my knife block. I currently have an 8 inch Chefs Knife, 4 inch paring, 5 inch utility knife (all Henckels Twin Cuisine), and I am thinking of adding more:

I know that I want to get a 5 inch utility serrated knife, and 8 inch bread knife, and a 10 inch slicer. The only real question I have was with the idea of getting a 5 inch Santoku and I just don’t know if I'll ever use it. Any have experience with this and can comment on their usefulness?

Feb 14, 2008
ajm1555 in Cookware

Is there any need for 5" Santoku knife?

I am slowly building my knife block. I currently have an 8 inch Chefs Knife, 4 inch paring, 5 inch utility knife (all Henckels Twin Cuisine), and I am thinking of adding more:

I know that I want to get a 5 inch utility serrated knife, and 8 inch bread knife, and a 10 inch slicer. The only real question I have was with the idea of getting a 5 inch Santoku and I just don’t know if I'll ever use it. Any have experience with this and can comment on their usefulness?

Feb 14, 2008
ajm1555 in Cookware