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Kelli2006's Profile

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Cookie scoop that will work with hard, cold dough

I spray the scoop, both the inside and outside of the disher bowl, with non-stick spray, wipe it around w/ a paper towel, and then spray it again. I guarantee that nothing will stick.

I have the OXO cookie scoops and I've never broken them.

The dough can be chilled but it can't be frozen. Cookies bake better when the dough it allowed to warm for an hour or so anyhow.

about 8 hours ago
Kelli2006 in Cookware

Surprisingly simple ingredients you make, never buy

I've made wonton skins but I've never been brave enough to make my own hand pulled noodles, but I want to learn.

1 day ago
Kelli2006 in Home Cooking

Surprisingly simple ingredients you make, never buy

Please take the time to make your own caramel. Its a lot of fun and sugar is cheap so if you screw up a batch you're only out $1.00, maybe. Even if you do mess it up its usually very edible over ice cream or to dip cookies in.

I use the dry pan method but I wouldn't recommend that to a beginner.

1 day ago
Kelli2006 in Home Cooking

Surprisingly simple ingredients you make, never buy

I made mayo for my visiting sister once and she wouldn't eat it because it didn't taste like the Miracle Whip that she was used to eating. She said that it tasted artificial.

1 day ago
Kelli2006 in Home Cooking
1

Tips from the commercial kitchen for the home kitchen

Mise-en-place has saved my butt many times when I was baking professionally because there were times when I would be mixing more than 1 batter or product at any one time. I set up the ingredients to every product on a small sheet tray by the mixer and when I could look over and see that all the mise' containers were empty then I knew that I had no forgotten an ingredient.

When you are in the weeds at 2:00am that can be the difference between failure or success.

1 day ago
Kelli2006 in Home Cooking
1

Tips from the commercial kitchen for the home kitchen

I should get kickbacks from Rubbermaid for the amount of their 1 and 2 quart containers that I own. I always make 1-2 gallons of stock, tomato sauce or soups and freeze them.

1 day ago
Kelli2006 in Home Cooking
1

Tips from the commercial kitchen for the home kitchen

I actually prefer a 6" chefs knife unless I am doing production work because it is more maneuverable. If I choke up on the blade I can even mange some peeling cuts that many people switch to a paring knife for. I have an 8" and a 10" but they are less used than my beloved 6"s.

1 day ago
Kelli2006 in Home Cooking

Tips from the commercial kitchen for the home kitchen

Beware of the fryers and an any open flame. That is all that I am going to say.

1 day ago
Kelli2006 in Home Cooking

Tips from the commercial kitchen for the home kitchen

It can be fun in the heat of summer. Just make sure that you cant get locked in.

1 day ago
Kelli2006 in Home Cooking
1

Tips from the commercial kitchen for the home kitchen

Sex in the kitchen can be dangerous. I prefer the storeroom.

1 day ago
Kelli2006 in Home Cooking

Will Stevia raise dough like sugar does? What do you all use Stevia for?

Yeast do not need sugar to rise., Flours that are designed for yeasted products already have yeast food in them. The sugar might amplify that effect but your doughs will work just fine w/o the sugar. You do not need to substitutive the sugar with stevia, except for the flavor of the sugar in the dough if the final product is a sweet product.

Oct 14, 2014
Kelli2006 in Home Cooking

Did I ruin my All Clad?

I would use that pan, in the current "stained" condition w/o any hesitation. People who want perfect looking pans aren't cooks because there is no way that your pans will ever be perfect more then 1-2 days after you remove them from the box. I buy them to cook with and not as picture perfect wall hangers.

If it takes you 20 minutes to clean a pan then you're doing something very wrong.

IMVHO.

Oct 08, 2014
Kelli2006 in Cookware

Rubber gloves that last, worth buying?

I bought a pair of orange rubber gloves at Home Depot that are thinner. They are sold in the tile department and are used for mixing grout and other nasty jobs.

http://www.amazon.com/Casabella-Latex...

Oct 07, 2014
Kelli2006 in Cookware
1

German-style chef knife?

The bolster can be ground down a little if it is contacting the board before the blade. Its not a big problem.

I have a Hoffritz 8" and a Messermeister 6" among many other knives. I love good knives and collect them. I bought my daughter a Wustof 8" when she graduated college and got her first apartment.

I usually reach for the Messermeister 6" when Im cooking for just 2 people. I know that many people prefer an 8" for their general knife but I like the maneuverability of a slightly smaller knife when I am doing less then production work.

Oct 05, 2014
Kelli2006 in Cookware

Any Peeler Experts?

I buy a new OXO straight peeler about every 3 years. I've tried to sharpern them but it isn't very effective. Its worth $10.00 to have a sharp peeler.

Sep 30, 2014
Kelli2006 in Cookware

Bratwurst

Haluski. (braised cabbage and noodles) I sear the brats and let them finish cooking on top of the cabbage and noodles.

Sep 28, 2014
Kelli2006 in Home Cooking

Calling all hot sauce makers!

The salt and the vinegar create a very hostile environment to bacteria to grow, but I still refrigerate my hot sauce.

Sep 28, 2014
Kelli2006 in Home Cooking

All-purpose red and white wines for cooking vegetables

If you have a Trader Joes nearby you can use the Two Buck Chuck(I think it's now $5.00 a bottle) for cooking.

One of the few decent things that I have ever found at WalMart is their own house brand, Oak Leaf wine. It is a very good deal for cooking at less than $5.00 a bottle.

I have merlot, cabernet sauvignon and the chardonnay. Those 3 wines cover almost all cooking needs.

Sep 27, 2014
Kelli2006 in Home Cooking

Calling all hot sauce makers!

I make a very simple hot sauce. Trim the stems off, wash them and then puree them with a tsp of kosher salt in a food processor. Transfer the pepper mash to a clean Mason jar and then add enough white vinegar to just barely cover the pepper mash. Put the lidded pepper mash in the back of the fridge for 3-4 months to age.

Bring the pepper mash/vinegar and salt mixture back to a boil(adding vinegar if needed) for 5 minutes and then strain it. Return the mixture to the cleaned saucepan and return it to a simmer for 12-15 minutes. You can add more vinegar or salt to taste. Cool this mixture and bottle it in sterilized and cooled bottles.

I make 2-3 quarts of hot sauce a year from the fresh peppers that I cant use.

http://www.specialtybottle.com/woozy5...

I like the WZ5 bottle.

Sep 24, 2014
Kelli2006 in Home Cooking
1

Which would rather have? Great Food or Great Service in a Restaurant?

As long as they take my order accurantly, I'm not very concerned about the service if the cook knows what they are doing. I've worked both back and front of the house and I know that servers can have bad nights. If the food is good then I'll be back. I personally don't like people fawning over me. Take the order, bring my drink and leave me along until the apps, entrée is ready.

Bad food and great service will not get my return business.

Sep 20, 2014
Kelli2006 in Not About Food
1

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
1

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
1

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