eatongal's Profile
why are my chocolate chip cookies so cakey?
Exactly. If using a mixer, you rarely have to go past low speeds to get a good result. I've never actually gone past 8 or 9 even whipping egg whites (Cuisinart model) and it goes up to 12...
The Inspired Cook on Queen E. ??
Just an update that they've closed/changed locations and it looks like it is being replaced by a grocery store.
New President's Choice Cookware
Just popped in to say that I picked up their largest, copper bottomed saute pan second hand about a year ago and I love it. Due to the large capacity it is one of my most used pans and it has really held up.
On Wasteful, Costly Braising Liquid
Also for Canadians in general: I highly recommend checking out Winexpert to make your own wine. All you have to do is be there at the bottling and slap the labels on. The result is very decent wine for $6/bottle on average (the second time around you can reuse the bottles and save $1/bottle).
TTC Subway Dash & Dine 2010
I really like the Yellow Griffin. I almost always get a bison burger with spinach, onion and brie. Yum!
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Yellow Griffin
2202 Bloor St W, Toronto, ON M6P, CA
Opinions on the Oster Fusion - combo blender / foodprocessor
This is kind of late but I've had mine for three...maybe four years? It has quickly become my most used appliance. My only complaint is that it is incredibly loud, but for the short duration it takes to blend/chop stuff I don't really mind. The processor bowl comes with a shredding blade which is so handy for coleslaw, latkes, etc.
Opinions on the Oster Fusion - combo blender / foodprocessor
I've had my Fusion for 3/4 years. Are you sure you're putting the rubber ring on the correct side? I know it sounds silly but the only time it leaked for me was when I accidentally put the ring on the wrong side.
Pomi Strained Tomatoes
I use it all the time to make pasta sauce. Think of it as a plain base to add your own onion and spice to. To get the right consistency, I cook it for about an hour.
'Canadian' dinner ideas
What about wild rice instead of regular rice? It is certainly North American. You could also serve local wine and cheese with fresh fruit for dessert.
Native American "cuisine"
Check out the book "Where People Feast" by Dolly and Annie Watts. I am sure you will love it.
Earth Pan vs Cuisinart Green Gourmet vs Starfrit ?
Re: Starfrit "Ceram-Eco" pans. I'm not sure how long they are supposed to last; but after a year of use mine is beat up, the handle rivet comes loose all the time and it is very far from non-stick. I guess that is what I get for buying cheap pans.
Easy Bake Oven
I would try either a carrot cake (very forgiving and can be made pretty with the usual nuts/fondant carrots) or a no bake cheesecake. The cheesecake can be made more gourmet with a sophisticated flavour (lime coconut, white chocolate ginger, etc) and can also be garnished.
How to lighten classic carrot cake???
Kajikit's tip is the most useful. Seriously, you can sub ALL of the oil for just applesauce. For a bit more flavour, substitute 2/3 of the oil with applesauce and 1/3 of the oil with low fat yogurt. Replacing the oil with butter might make it less greasy but it is in fact making it *less healthy* (oil is a much healthier fat than butter).
Carrot cake is really a quick bread: it follows the same rules as banana or zucchini bread. Because of this, it is much more forgiving than most cakes and easier to make healthy.
1. Substitute 1/4 of the white flour for whole wheat. It won't affect the texture much but does add some fibre.
2. Cut out all butter and oil and replace with the aforementioned unsweetened apple/yogurt mix.
3. Reduce the sugar by 1/4 cup. The remaining sugar can be substituted completely or partially with artificial sweetener depending on your taste.
4. If you must use pineapple, find some that has been canned without any sugar added or add some unsweetened pineapple juice to the batter instead (reduce liquids and the amount of sugar accordingly). Personally I quite like carrot cake with a little extra carrot rather than pineapple added.
5. For extra flavour, put your raisins in 2 or 3 tablespoons of rum, cover with saran wrap and microwave until hot. The raisins will rehydrate in the rum and add a huge kick of flavour for only a few extra calories per slice.
6. Use LIGHT cream cheese and add the icing sugar 1/4 cup at a time. Stop as soon as it tastes sweet: I bet it will be much less sugar than the recipe calls for.
Breyer's ice cream quality (split from Ontario board)
Breyers was bought by Unilever and it is terrible now. The standard "classic" blue tubs are now labelled "frozen dessert"; ie. it is now so artificial it can't legally be called ice cream. Ew.
Frosting that is light and not too sweet?
I've found that adding some extra salt to taste cuts the tooth aching sweetness of icing and rounds out the flavour nicely.
What is your favorite CHEAP CHEAP CHEAP kitchen gadget
I just posted about this on Facebook. Repost:
1. Mini Tongs: They come in a set of two and offer awesome control vs. the larger ones. Also great for frying in a small pan. Dollar store.
2. Metal dough scrapers: Super handy for quickly dividing/scraping dough or for those not confident moving items off a cutting board with a knife. Also dollar store!
3. Silicone basting brushes and spatulas. Way cheaper at the dollar store and they haven't melted on me even when used on a hot skillet.
4. One last dollar store rec: mini-stainless steel bowls. These go for 50 cents each and a stack of them is perfect for mise en place.
5. Good quality re-usable wine corks: at around $3 a pop (I recommend Zyliss) these are very handy.
6.Bowl scrapers: Anyone who bakes a lot would love some of these (under $5).
7. Tea towels. Cheap and you really can never have enough.
8. Silicone oven mitts/finger mitts. Under $10, they'll last practically forever and can be popped in the dishwasher.
9. AccuSharp Knife Sharpener: Rated the best non-mechanical knife sharpener by Cook's Illustrated and it's only $12.
10. Digital thermometer: the kind with the timer and oven-safe probe can be found for as cheap as $10/$15.
11. Microplane Zester: I use this nearly every day. For fast garlic/ginger puree (no more irritating garlic presses), grated cheese/chocolate and of course zesting, this one is the best. Around $15.
12. Cast Iron pans: A set of three on avg. will set you back only $20 and lasts forever.
Ice Cream: Need help getting the right amount of milkfat
Over churning is possibility for the batches I made in the summer. It took longer to freeze in the hot kitchen! I may have then subsequently reduced the fat too much.
Ice Cream: Need help getting the right amount of milkfat
Thanks everyone! It's all helpful. I usually do a Philadelphia style (egg-free) ice cream. I bet egg helps regulate texture as well.
I have tried half whipping cream, half skim milk (still a bit waxy). I'm assuming that would be pretty similar to half-and half?
Ice Cream: Need help getting the right amount of milkfat
Hi,
I've been having trouble getting exactly the right amount of fat in my homemade ice cream. I've experimented with several recipes but can't seem to find the right balance. Too much fat= a waxy mouthfeel. Too little=bigger ice crystals and very hard to scoop.
Anyone have suggestions for how I can get the proportions just right? Thanks!
