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Kelli2006's Profile

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lemon bars

The puree lemon is strained with a very fine strainer or even a piece of cloth so to aren't eating the skins. When I use all fresh lemons I always zest the skins to get the powerful flavor of the rind.

Sep 13, 2014
Kelli2006 in Home Cooking

lemon bars

Yes, everything. The bitterness is balanced out by the weaker bottled lemon juice.

Sep 13, 2014
Kelli2006 in Home Cooking

lemon bars

I've found that you can use about 1/2 bottled juice but the other half must be fresh squeezed lemon juice. I like to nuke the fresh lemons for 1 minute and then puree the quartered lemons on a food processor. Strain them through a fine strainer and you will have plenty of lemon flavor.

I learned that technique when I was working in a bakery. We did that method in the off season for citrus when using all lemons would have made the finished product too expensive.

I find that using all fresh lemon is almost overpowering strong. IMO

Sep 13, 2014
Kelli2006 in Home Cooking

lemon bars

This is my preferred recipe.

http://www.finecooking.com/recipes/le...

Sep 13, 2014
Kelli2006 in Home Cooking

What's Best for Cutting Pizza?

I've used 4-5 different kind of wheeled cutters and none of them have been worth a damn. I'll use a big chefs knife every day.
I have a kitchen aid cutter and a commercial wheel that I got from a restaurant supply store right now and they are both collecting dust because they don't work and are a royal PITA to clean.
When I worked in a Italian restaurant they used a big mezzaluna because they didn't like the wheels either. Some people may have better luck with them but Id rather have a very sharp knife.

It takes 2 cuts with a 10" knife and I prefer it that way. I can do a Chicago box cut on a medium pizza in under 10 seconds.

Sep 05, 2014
Kelli2006 in Cookware

What's Best for Cutting Pizza?

A 10" Forschner chefs knife.

Sep 04, 2014
Kelli2006 in Cookware

No-Yeast Bread Maker Sourdough Recipe?

You can make sourdough w/o added yeast but it will take longer to ferment. I actually prefer it that way.

This recipe is easy and very reliable.
http://www.kingarthurflour.com/recipe...

More from My Ohio Road Trip

Where in Ohio have you been traveling? I live here and I could give you tips, if you're interested.

Steak and Shake is one of the better burger chains. I'll take S&S over 5-Guys any day.

Aug 27, 2014
Kelli2006 in Chains

What does catfish taste like?

Wild catfish can be very fishy but farm raised cats are very mild, almost like the breast meat of chicken. I like catfish because it is so mild that I can do anything with it. Its a great palette for other flavors.

It is easy to cook and doesn't over-cook quickly like many fish do.
I do make certain that any farm raised catfish is raised in the US because I don't trust the food safety of China or other asian countries.

Aug 26, 2014
Kelli2006 in General Topics

What "typical American Foods" would you serve to foreigners?

I had my first pork tenderloin sandwich when my sister moved to Bloomington Indiana. I helped her move and she said that we had to go to this place in Franklin, Morgantown or Martinsville and get a pork tenderloin sandwich.

I had no idea what it was and when the waitress served it to me I looked at her as if "where is the rest of the bun" My sister looked at me and laughed.

Aug 24, 2014
Kelli2006 in General Topics

I have never eaten at _______ and I never will!

I ate at Olive Garden a few times in the late 1980s-90s but I haven't been back since 1995 or so.

Ive never eaten at Chick-Fil-A

Aug 20, 2014
Kelli2006 in Chains

I'm a Professional, But Not a Chef. How About You?

I am a better baker than I am a savory cook. I have the technical skills that I gained when working in kitchens and bakeries in college but I often lack creativity.

I want to take a workshop in Indian and Asian dishes because I have never grasped those cuisines.

I don't have a single dish that I consider to e perfect or b my best because there are still fine tuning ad learning every time I am in the kitchen.

Aug 19, 2014
Kelli2006 in General Topics
1

How long will mustard keep in the fridge?

Between the vinegar and the salt in mustard I doubt that it will ever spoil, especially if it is refrigerated. I might throw it out if it was more than 5 years old, just because it had lost its potency.

I've never thought about that problem because I use so much mustard that a bottle/jar never last more than 4 months.

Aug 18, 2014
Kelli2006 in General Topics
1

Salt in baking....what's the point?

If you use salted butter in recipes then you should cut the amount of salt called for by the recipe 1/2.

I use fine sea salt or even pickling salt in sweet baked goods, but I will use kosher salt in yeasted/savory breads.

Aug 18, 2014
Kelli2006 in Home Cooking

Salt in baking....what's the point?

I have to wonder how much salt you are using in your chocolate cookie recipe so that you taste the salt? The salt amount in a double batch is usually one teaspoon or less, so unless you are unnaturally disposed to tasting the salt it should be imperceptible. You will miss the salt, the cookie will taste flat) if you forget it but you should never taste the salt as a dominate or even secondary flavor.

Aug 18, 2014
Kelli2006 in Home Cooking

Whole wheat pastry flour

Pastry flour doesn't have enough gluten in it to make a decent loaf of bread.

Id suggest cookies, a tart or even pie dough. I agree with Greygarious that muffins are a good idea.

Aug 16, 2014
Kelli2006 in Home Cooking

Getting my son with autism to eat/Vaca Frita

Is it the taste that he doesn't like or is it smell or even the mouth feel that he finds offensive? Many people with different levels of autism like a very regular diet and don't like variety.

Have you tried posting this same question on Wrong Planet? It is a site for people with autism and Asperger's(high functioning autism)

Aug 15, 2014
Kelli2006 in Home Cooking

Bread Pudding Disaster

I agree with the bread pudding not being baked long enough. It should be fairly firm when it is finished. I forget what the internal temp should be but id guess that 165-170°F should be right.

If it starts to get brown, I'd cover it loosely with foil, but don't seal it. Bread pudding needs to bake at a slower and lower(300°F max) temp. Custards cannot be rushed.

Aug 14, 2014
Kelli2006 in Home Cooking

Have you ever made Boston Cream Pie?

Don't try to cheat and use vanilla pudding. The pastry cream is the central flavor and it needs to be the real thing.

Pastry cream isn't that difficult to make. Just take your time and follow the directions. I second the recommendation to make it a day ahead of time, but cover it directly with Saran-Wrap to prevent a skin from forming.

What would you do to fix the Food Network

Aug 03, 2014
Kelli2006 in Food Media & News

What would you do to fix the Food Network

Id cancel every food challenge/contest show that they ever created.
I don't want watch a contest. Educate me about a cuisines or show me a new technique that I have never used.

Beg Alton Brown to come back and resurrect Good Eats. Pay him whatever he wants.

Even Sarah Moulton's many faults would be welcome on the Food Channel.

Diners, Drives Ins and Dives can stay but Fieri must learn about food sanitation and stop acting like a fratboy.

Jul 29, 2014
Kelli2006 in Food Media & News

Corn on the cob TOO sweet!

I also think that modern sweet corn is too sweet with very little corn flavor. I grew up in rural central Ohio and we always had a large garden. I miss the Iochief, Golden Cross Bantam and Illini corn that I grew up on.

Jul 28, 2014
Kelli2006 in General Topics

What foods do you find disgusting?

You can have my portion of shrimp and lobster.

Jul 14, 2014
Kelli2006 in General Topics

What foods do you find disgusting?

I'll gladly eat your blue cheese in any form. I love the stuff, so much that I will eat it plain. I like almost all forms of cheese.

I can get past the taste of mayo in any form, over easy eggs, or whole olives.

Jul 14, 2014
Kelli2006 in General Topics

Famous Regional Food you find embarrassing or disgusting?

I'm with you. I have eaten a few lobster and I just don't get the craving that many people have for them. Id much rather have many varieties of crab or even a fried cod dinner instead of that aquatic cockroach that we call an Atlantic lobster.

They seem tasteless to me.

Let's talk about white bread

My tastes have changed over that past 10 years and now I prefer whole grain bread for grilled cheese and peanut butter. I eat rye toast or bagels.

My only use for white bread is a loaf or two at Thanksgiving to dry&cube for stuffing in a bird.

Jul 13, 2014
Kelli2006 in General Topics

Most underused spices in home cooking?

Caraway seed.

Jul 12, 2014
Kelli2006 in Home Cooking

Serving Temperature odf Cheesecake?

about 50° F. Chilled but not cold.

Jul 12, 2014
Kelli2006 in Home Cooking
1

Lady-size shovel

You might want to try A.M.Leonard. They are a specialty store but they have almost everything for your gardens.

http://www.amleo.com/

Like this?

http://www.amazon.com/Union-41126-RHP...

Jul 07, 2014
Kelli2006 in Gardening

Keeping beetles off herbs

I grow roses and I stopped using the beetle traps 10 years ago because they were attracting beetles more than they were catching them.

Jul 07, 2014
Kelli2006 in Gardening