kornaska's Profile
cooling racks in the oven?
Perfect. Thanks so much. It's coated metal; just wasn't sure. ok. Malaysian glazed chicken wings here I come!
cooling racks in the oven?
Hey all,
I'm going to be making chicken wings this afternoon & the recipe says to place them on a wire rack. All I have are some Wilton non-stick cooling grids. Do you think these will be safe to put in the oven?
Thanks in advance for the response!
-Drew
Braising Cooking times, smaller cuts
Thanks Gio,
Molly Stevens' braising book is my winter cooking standard. The best of my kitchen has come from that book. Thanks for the links.
Any sense of how much to reduce the cooking time? If not, no worries, I'll just peak in the pot more often.
Braising Cooking times, smaller cuts
I recently got some local grass-fed beef. It's made up of brisket and chuck roasts. Perfect for braising. However these are smaller cuts 1-2 lbs. What does this do to my cooking time? Since they are slow cooked, can I just follow the recipe for larger cuts & use the timing in the recipe? I just don't want the meat to become dry.
Thanks for any input!
Staub Stains?
Thanks all for the advice.
I tried the baking soda paste and it didn't work out.
I called Staub (customer service in the US is run by Henkel's) and they said that if it doesn't come out through baking soda, it could be rust, a sign of defective enamel. And so it needs to be replaced.
I also was going to use the Bartender's friend but since that gets rid of rust, I didn't want to use it if it was going to mask a defect in the enamel.
So off to Williams-Sonoma outlet an hour away. Grr.
By the way if you wanted to see the pic Hungry Celeste, it's on my 10/13 post.
The book is really great. I'm new to braising and she walks you through each step: browning, aromatics, liquids, etc etc. She strongly advises using parchment paper to make the pot smaller during the braise. This is to make the flavors more concentrated. My first dishes were worth opening some saved bottles of wine; so it worked!
Cincinnati Restaurants And Markets
A little late to this post but just wanted to add a few.
Otto's in Covington - better dinner than lunch. Their fried green tomato appetizer, followed by shrimp & grits or their scallops are fantastic. I haven't tried Hugo yet, but this would be a close second for inspired Southern cooking.
Also in Covington is Riverside Grill. It's Korean and the Stone bowl is a must for cool nights and you'll have comfort food cravings for it days after.
Green Papaya was all ready mentioned but it is worth mentioning again.
In Newport KY also just across the river is York Street Cafe
Someone mentioned Slims in Northside. A few doors down is Honey & it's also very good.
Also to note, to get people in the door many places are offering half price wine nights.
Jean Ro on Sundays.
The Vineyard in Hyde Park on Wednesdays - Also check out their wine bar a couple doors down where they also have half price bottles.
Via Vite downtown happy hour - 1/2 of wine and full bar menu
Palomino's has a good happy hour
Oceanaire is new in Cincinnati and has half price appetizer & cocktails
Great Toaster Oven??
I've had the T-Fal Avante Elite for over a year and it's been great. It's large enough for a frozen pizza. I've made Meatloaf, pies, brownies, and baked potatoes in it. And it even toasts. For most weeknight cooking, there's no need to open the oven.
I didn't think I'd use the bun warmer, but it's great for warming tortillas or rolls just before sitting down to dinner.
Also, the tray is really non-stick and looks as good as new.
They say it's a convection oven and though the heat may be even, I don't think it heats more quickly than an ordinary toaster oven.
I'm very happy with it and it does look like its from the future.
Staub Stains?
Thank you both.
I wondered if it could be rust but with it being enamel I would think the pot would be treated to handle that.
I'll try the baking soda.
Take a look at and let me know what you think. If it's too hard to see, I'll post another one.
Staub Stains?
Hi All,
This weekend I purchased a Staub cocotte 5qt.
The first night I made coq au vin with wonderful results. Clean-up was a snap too.
The next night I braised short ribs. Clean up was easy until...As the pot was drying, these coppery splotches came through and I couldn't get rid of them with soap and water.
Did I do something wrong?
Is there a way to get rid of this?
I followed the directions when getting the pot by seasoning with a light coating of cooking oil. Does it just need to be re-seasoned and if so, is this something I need to do all the time?
Thanks all for your help!
By the way both recipes were from All About Braising and they were fantastic!
