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Kelli2006's Profile

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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

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

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