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~Vanilla extract~

Definitely don't use dark rum. Use vodka. I've had good results with Rain and Luksusowa in the past. Both are reasonably affordable - less than $25 per 1.75L. There's no need to filter when making an extract.

Jun 10, 2010
jeremyn in Home Cooking

chicken stock

I highly recommend greygarious' method. It took me years to figure out that I could achieve a clearer stock by adding extra water to make the skimming easier. After that, reducing to concentrate takes extra time, but no extra effort.

May 25, 2010
jeremyn in Home Cooking

marinated roast/fried garlic -how to?

I would agree for "standard" roasted garlic,, but the OP wants "soft, but still slightly crunchy in the middle" and slightly caramelized. I think 400 is a good starting point for that result.

May 22, 2010
jeremyn in Home Cooking

rolling strudel.... little help?

I understand now. Was the saran wrap pretty successful? It seems like the dough might stick to it, but I've never tried it.

May 22, 2010
jeremyn in Home Cooking

Blood Sausage (boudin noir) Consistency and Fillers.

Not answering your question, but where do you get your blood? I've never made boudin noir, but my understanding is that the blood must be very fresh.

May 22, 2010
jeremyn in Home Cooking

Will my brined chicken go bad?

They might be too salty, but it's safe to eat, if that's what you're asking.

May 20, 2010
jeremyn in Home Cooking

Ground Bison vs. Ground Beef : Is bison really better? Has CONAGRA infiltrated this industry yet?

This is true when averaged over the whole animal. However, you can buy (or make) very lean ground beef that is leaner than most commercially prepared ground bison.

May 19, 2010
jeremyn in Home Cooking

rolling strudel.... little help?

"Toughening" dough comes from developing gluten. It's really not something you should worry about when making studel.

May 17, 2010
jeremyn in Home Cooking

marinated roast/fried garlic -how to?

I've never done it, but I'd try tossing a bunch of peeled cloves in oil and roasting them for about 30 minutes at ~400 degrees. Then marinate. Iterate from there.

May 14, 2010
jeremyn in Home Cooking

Meatballs - to brown or not brown 1st?

Brown, but don't simmer!

Apr 24, 2010
jeremyn in Home Cooking

how do you get your rib-eye so tender?

Sounds like we're saying the same thing.

Apr 22, 2010
jeremyn in Home Cooking

Quiche Recipes

Quiche is pretty versatile. Mixing cheeses is fine. Throw in whatever you want. Just be sure you aren't throwing in anything that is too watery -- uncooked spinach or mushrooms, for example.

If you're using a pre-made crust (I still suggest making your own!), use Mike's suggestion and try to find one that isn't too sweet. I'm not familiar with any particular brands.

Learning to make pastry crusts is fun, and quiche is a good testing vehicle because the ingredients are so cheap. Mess up and you're only out $5.

Apr 22, 2010
jeremyn in Home Cooking

Quiche Recipes

I'd use half whole milk and half cream. It will be best if you make your own crust and bake it in a tall pan. Do you have a springform pan for cheesecake?

Out of Diane's list, I'd pick either gruyere or a good cheddar if either of those suit you. Anything strong. Of course, cheese is not totally necessary. Below, Mike gives some good suggestions for additions.

Apr 22, 2010
jeremyn in Home Cooking

how do you get your rib-eye so tender?

All true, but I'd like to add that the meat will actually become more tender with increasing temperature up until roughly 125-130 degrees. After that it begins to toughen again.

Apr 21, 2010
jeremyn in Home Cooking

how do you get your rib-eye so tender?

You have the right idea but for the wrong reasons. There is no "shocking." Meat doesn't care about sudden changes in temperature. Muscle fiber shrinkage is directly proportional to temperature. The goal is to bring the whole meat to your desired temperature without overcooking the outside. After an initial sear for browning, this is best done over very low heat.

Less importantly, water expanding is not what causes leakage. Water is incompressible. Leakage is a result of the shrinking of actual muscle cells, which, in turn, forces out the cell fluid.

Anyway, you obviously have the right method but I thought you might be interested in that info.

Apr 21, 2010
jeremyn in Home Cooking

Tips for Grilling Rack of Lamb

Most people aren't fans of lamb fat anyway, so go ahead and fully trim off the fat cap on the bone side. That should greatly reduce flare-ups.

Apr 19, 2010
jeremyn in Home Cooking

Need ideas for protein breakfast

I eat 45 grams of oats, 25 grams of whey protein isolate, 5 grams of ground flax seeds and 90-100 grams of milk. Mix it up in a bowl and it's great. I also eat a piece of fruit. It takes me about 2 minutes to put together.

Apr 19, 2010
jeremyn in Home Cooking

Whole Wheat bread with no sweetener - any clues?

Just add enough water to bring the stiffness down to the level you want. There's nothing special about sugar. Yeast can eat flour.

Apr 15, 2010
jeremyn in Home Cooking

Dinner party recipes that are also heart healthy

Good point.

Apr 12, 2010
jeremyn in Home Cooking

Dinner party recipes that are also heart healthy

Fat is certainly not the only enemy. Americans grossly overeat. Yes, eating a pound of pasta for dinner should be avoided. My point is simply that most doctors are clueless when it comes to nutrition, and the advice they give you is often either:
1) wrong
or
2) oversimplified to make it easy to follow

Apr 12, 2010
jeremyn in Home Cooking

Dinner party recipes that are also heart healthy

ok, but keep in mind that the average doctor takes zero to one nutrition class in med school.

Apr 12, 2010
jeremyn in Home Cooking

Demi-glaces --- is anyone familiar with these brands?

Don't necessarily listen to Mawrter's advice. It really depends what you're using it for.

For example, I wouldn't serve reconstituted Demi-Glace Gold as a sauce. However, a tablespoon of the stuff into your own pan sauce is totally fine.

Apr 10, 2010
jeremyn in General Topics

Dinner party recipes that are also heart healthy

Are you trying to follow the doctor's orders or actually make something that is healthy? Most of the "heart health" advice given by doctors is oversimplified, and in many cases it is incorrect. It has the benefit of being mostly correct and easy to follow.

For example, there is nothing special about red meat. Grilled top round is better for her than grilled chicken thighs or wings.

A fruit tart that substitutes oil for butter is still bad. Watching total fat intake is just as important as watching saturated fat intake.

Most of the suggestions you have gotten are good. However, it is important to remember that following the doctor's blacklist does not equate to a healthy meal.

Apr 10, 2010
jeremyn in Home Cooking

Help! Someone gave me a Perdue Roaster!

Thank you for that dose of sanity.

Apr 02, 2010
jeremyn in Home Cooking

Need help making a cherry reduction for lamb

A cherry reduction with lamb is an unusual choice, but it could be good. I recommend that you also incorporate some traditional flavors, like acid, herbs, and butter.

How are you cooking the lamb? Will you have fond? If so, deglaze that with your liquids. I'd use roughly equal parts wine, REDUCED homemade stock, and amarone cherry syrup. Perhaps a cup of each. (maybe a little less than 1 part syrup and a little more than 1 part stock). Reduce that down to 1/3 of its original volume. Taste. Consider adding an acid (lemon juice, balsamic, etc) if it is too sweet. Consider adding herbs (thyme, rosemary, tarragon, etc). If it doesn't have much body, reduce it further or add butter to thicken.

Hope that helps.

Apr 02, 2010
jeremyn in Home Cooking

Help! Someone gave me a Perdue Roaster!

You probably do have more discerning taste buds than your guests...and me. However, your preconceptions are probably affecting your taste. Do a blind taste test -- there's a decent chance you'll be able to tell them apart. But you'll doubt yourself, proving that the difference is indeed subtle. And your guests will NOT be able to tell the difference.

If they like your Bell & Evans chicken, they'll like your Perdue chicken. And if you go in with an open mind, you'll like it too.

One of the "subtle" differences is that the Perdue chicken will be slightly leaner. So yes, I believe that brining is a good idea.

Man, I should really start less sentences with conjunctions.

Apr 02, 2010
jeremyn in Home Cooking

HELP HELP- can this lamb be rescued?

Use a meat thermometer. Minutes per lb is useless.

Apr 02, 2010
jeremyn in Home Cooking

Help! Someone gave me a Perdue Roaster!

The same thing you usually do. The difference will be very subtle. Or, I should say, the difference would be subtle if you tasted them blind.

Apr 02, 2010
jeremyn in Home Cooking

Anyone own a foodpod?

Sorry, you're right that I didn't even try to answer your question. I just always feel compelled to talk people out of what I think are potentially bad decisions. It's a bad habit. If you have a need for one, go for it!

But I will say this -- if you already have a colander/steamer, this will only save space if you're willing to throw out the colander you already have.

Apr 01, 2010
jeremyn in Cookware

ISO chocolate mousse in heavy cakes (wedding worthy)

Using cardboard cake rounds under each layer prevents the support structures (straws in your case) from piercing into the next layer.

Apr 01, 2010
jeremyn in Home Cooking