snax's Profile
Sprouting Avocado Pits
I currently have one sitting in a sunny window. It's been there for about a week. I've kind of come to terms that it wont sprout, but if it does, then it was meant to be :-)
Do you think I should exchange my Vitamix Professional Series 500 for a Vitamix Series Professional Series 750 blender?
I'd say it would be a downgrade. Go with your intuition.
Happy owner of a 5200 here
Say what?? Cooking comments that baffle you
A friend thought I was being pretentious because I used the word saute, she quickly corrected me and said "fry".
Can I freeze beer to cook with later?
Thanks everyone for your help. I had plan to pour any left over beer into a ziplock bag. I do the same thing with red wine and it's fine. I like the idea of adding seltzer instead of H20 if using the frozen beer in future cooking. And yes this bread is a yeast risen bread. Hope it turns out well.
Can I freeze beer to cook with later?
I am planning on making beer bread tomorrow and I'll have 150ml of beer left over. As I don't like to drink beer and it's kind of expensive to by it here (over $5 for this bottle) I'm wondering if I can just freeze it in a small container and use it to make bread again in the near future? I'm not sure if the freezing of the beer will mean it wont work when making bread.
Any thoughts?
Thanks
Are you a Label snob when it comes to cookware??
I think brands are a good way of helping me buy kitchen tools and appliances.
For example if it says:
Master Chef, Willams Sonoma, Martha Stewart, Jamie Oliver etc I keep looking for a more generic brand which will preform better and is often cheaper.
However if it says:
Bamix, Magimix, Demeyere, Staub etc
Then I know that if I choose to by that item it will last 20+ years
Having said that I do own a set of measuring spoons by Martha Stewart, stainless steel, squared narrow ends that fit small bottles, and they sit up nicely on the bench when in use.
Sometimes you just need to go to the Dark Side
Cocktail glasses - which to buy?
Yeah I tend to agree. I'm almost thinking about going totally left of the middle and serving my frozen drinks in mason jars and martinis in my Champagne flutes. Live a little. Save my money and put it towards a dance floor, I might need it!!
Cocktail glasses - which to buy?
It seems like it will be a trade off on what I decide, with (1) being the most important to me.
(1)Duribility - I don't want guests so uptight about not damiaging my glasses that they can't relax
(2)Feel of glass ie thin lip and a nice stem
(3)Price - I gues it's relative, the right glass set and I'll spend the money
(4)Right size or at least a good size
(5)Lead free
(6)Dishhwasher safe
Cocktail glasses - which to buy?
I really really don't want lots of specialized glassware so an all round cocktail glass would be best for me. I'm the type of person who has 'all white plates'.
Anyway my next question is lead crystal vs lead-free crystal - my everyday drinkware is lead free, is there a big concern when choosing cocktail glasses.
I found these Riedel Vinum Martini Glass:
http://www.amazon.com/Riedel-Vinum-Martini-Glass-Set/dp/B000QIYR0U/ref=sr_1_8?ie=UTF8&qid=1323379401&sr=8-8
But they are blown from lead, but apparently a good size, while my Bormioli Michelangelo Masterpiece 8.75-ounce may get people smashed but my family and friends wont be sipping on lead glasses all night.
Cocktail glasses - which to buy?
I'm looking to buy some cocktail glasses. I don't want anything super fancy, but I enjoy glasses with a thin lip and without the little bobble rim that you can get on some glasses. I'm looking at the Luigi Bormioli Michelangelo Masterpiece 8.75-ounce as they are lead free, dishwasher safe.
Is 8.75 Oz a good size?
I've also just bought a Vita-mix and plan to make some frozen cocktails (summer time in Australia) so would these glasses work with a frozen daiquiri?
I've got some red wine glasses that hold 16oz as well as some hiball and rocks glasses.
http://www.amazon.com/Luigi-Bormioli-Michelangelo-Masterpiece-8-75-ounce/dp/B0012M4BD2
Thanks
I thought I'd add my current wine glasses which are Schott Zwiesel Vina
Would the cocktail glasses seem thick and kind of chunky when compared to the Schott Zwiesel?
Old wooden utensils...still use them from relatives no longer here?
No, but I bought a couple of beautiful French made olive wood spoons that I hope oneday my grandchildren ask to have :-) Who knows but I like to think that I'm investing in so much more then just a spoon.
Stopping the Cling Wrap from moving on the bench?
Thanks for the ideas I will have a look when I'm at the store next.
As I have a smallish freezer I need to selective in what I store in there, and containers start filling it up quickly but if I double wrap things I end up with more space. And yes I use those tabs on the sie of the box, but for some reason this box totally fell apart on me. Hopefully new box in a week or so.
Stopping the Cling Wrap from moving on the bench?
Not my style I guess. But I also find that if I don't hold the plastic wrap edges apart then it always get's stuck together.
I should also mention that I use a cutting device that I clip onto the box. I actually tear off the serrated cutter that comes with each box
http://www.elderstore.com/easy-cling-wrap-cutter.aspx
Stopping the Cling Wrap from moving on the bench?
As the last of my roll is nearing, the container is becoming lighter and is tipping over on the counter, then my roll of plastic falls out. Sheesh, ok I know worst case scenario. But I was wondering what I could use to add weight to the container to stop it from acting up on me?
Any idea out there? Maybe I should make a trip to hardware store and seek out something in the shape of a ruler but just super heavy.
Soda with sushi? [moved from Boston board]
I'm a chocolate milk and sushi kinda girl :-)
I bake because?
I bake because I love how my husbands eyes light up as he walks in the door and says "something smells amazing, and you can smell it all the way out in the carpark!"
I also bake because I can make bread like my dad loves it, with a good spoon full of caraway seeds. It's a way to feel like I'm living closer to him.
is bon ami the same as barkeepers friend?
As you can see I'm quite happy with my BKF that I've stocked up. Have never tried BA.
Slightly damp bag of rice, can I safely air dry it before storage?
I have just walked in the door after a trip to the shops. But I was caught in a massive rainstorm and my bag of brown rice may have got a couple of drops or so of water in it. Should I just spread out the rice on a baking tray for an hour or two before storing it in my air tight container?
Glass food storage: Luminarc vs Pyrex vs GlassLock?
Yep, my plastic lock & lock containers say not to open it straight from the freezer, as it may break the tabs. I'm not fussed about that at all, as the fact that the container is air and water tight means I'm happy to wait a minute before opening the lid from the freezer. Each to our own. But a non spilling container is my priority.
cowering in fear
I shudder as I add two good pinches of salt to my no knead bread mixture and wonder if the bread 'really' needs the salt. But I happily eat McDonalds fries which of course are laced in the stuff.
Glass food storage: Luminarc vs Pyrex vs GlassLock?
I totally recommend the Lock & Lock glass. They are air and water tight, you can use them in your microwave if that's the way you roll, or take the lid off and warm the food up in your oven. I have mostly plastic L & L for my left overs, but when storing curries or highly acidic foods I prefer my glass L & L.
Idiotic things you do in the kitchen
The other night when I was about to blind bake my pastry I was looking for some brown lentils in the cupboard, couldn't find them so I thought "oh popcorn would be heavy enough" started reaching for it then had a little visit from my guardian angel. Ended up using some white rice. Enough said.
Help with buying a ‘leave in oven’ thermometer
thanks heaps, that helps alot. I'll add it to my shopping list.
Help with buying a ‘leave in oven’ thermometer
I’m in the market for a ‘leave in oven probe style’ thermometer. The kind that you set and forget and it will start beeping at you when your item has reached the temp you had set it for.
I have to buy it through Amazon too as part of my 4 for 3 deal, so if it’s around $20 then I’ll get it for free.
Is something like this what I’m after?
Polder Original Cooking All-In-One Timer/Thermometer
http://www.amazon.com/gp/product/B0000CF5MT/ref=ox_sc_act_title_2?ie=UTF8&m=ATVPDKIKX0DER
What do you use? And do you find it helpful in your style of cooking?
Cheers :-)
Is it possible to freeze stir-fried vegetables?
where I live, I have fresh vegetables (about a month old) delivered every 6 weeks or so. So I have to go about a month without fresh produce until the next shipment arrives.
In the past I tried the blanching and freezing technique, but I found it hard to have enough ice to cool the water down, space in the freezer to place the sheet pans to allow them to snap freeze.
Recently I had the great idea of buying the frozen bagged iced and single veggies such as broccoli and cauliflower, but it turns out that it's all just old stalks and they are near translucent, and to be honest I'd rather open up a can of mixed vegetables and eat that.
My last option is to do a stir fry and then portion and freeze that. Is that even an option? And would I need to cook the veggies all the way through? I like crunchy stir frys, but I am more then happy to forgo that and just have some veggies full stop.
A shipment has just arrived 'on island' and I'm ready to strike while the irons hot!
Hope someone can help :-)
Do you use a lid on your stockpot? Stockpot help please
Lots to think about. But I ended up buying the cheap 16 stockpot. I'll see how I still feel about it in a years time. Until then, I'm happy :-)
Do you use a lid on your stockpot? Stockpot help please
I'd be the first to admit that I'm not the 'usual' kitchen goer. I guess our path to the kitchen holy grail is different for all :-)
I think I'll sell my first newborn and buy the Demeyere stockpot :-)
Thank you once again
Do you use a lid on your stockpot? Stockpot help please
Thank you both for your help. Ok so I actually own all Demeyere saucepans and frying pans, so very happy with that. But currently my largest pot is 5Litre and I really need an 8Litre which I was thinking about buying a Demeyere and then buying a well made cheep 16Liter stockpot for stock. Have I come too far to turn to the dark side? Do I suck it up and just buy a Demeyere stockpot and forgo the 8Liter. Can I boil corned beef in this stock pot or make a large batch of Bolognese?
Do you use a lid on your stockpot? Stockpot help please
I've found a stainless steel stock pot that I think will work well for me. I'm going back to look at it again today, but I can't remember if it has a glass lid or stainless steel. Do you even use one while cooking? Or do you use it when storing the pot in the fridge over night?
Also this pot has welded handles, it looked as if there were 3 or 4 points on each handle where it was welded. So it seems like it securely fastened. Is this sufficient enough for a 16Liter pot?
It states that it's induction comparable and I'm planning on doing the magnet test, but I read somwhere that different pots can have stronger magnetic properties then others. Meaning I guess that some pots are 'better' then others when used on an induction cooktop. But since this is a stockpot and convection will be doing near all the work, does it matter much if it's not the best pot out on the market?
Cheers
Rookie Mistake
My first time making play dough. I was at the supermarket trying to find cream of tartar. I spent forever walking up and down the isle looking for it, mind you I had no idea what it was. Anyway kept walking past the Tatar sauce and after 15 mins I figured that's what the recipe was asking for and it must be a typo on their behalf.
And hour later I had a batch of play dough with chunky lumps in it which smelled awful. I now know to look for cream of tartar next to the baking soda.
