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Who's tried horseburgers?

Are we really so bored w abundance that we are curious about companion animal meat? dog meat? How about exploring the under utilized bits of our established proteins?

Feb 01, 2013
julibelle in General Topics

Sauerkraut disaster!

pink or tan are definitly no go areas - I am a pretty wild fermenter but I do toss any pink or beige...

Jul 25, 2011
julibelle in Home Cooking

PLEASE help me make great whipped cream!

great whipped cream:
1. freeze the bowl and beaters
2. use powdered sugar, add when cream is foamy
3. have the cream as cold as possible
3. add a TBSP of instant Powdered Dry Milk for every pint, in the beginning to stabilize the cream (almost no weeping)
4. Vanilla
5. Keep it tightly covered
6. don't stir it after whipping
that's it!

Jul 15, 2011
julibelle in Home Cooking

sauerkraut and airlocks

Since air must be excluded from cabbage as it is fermenting (to prevent surface molds) could one use an airlock instead of the weighted plate/ brine filled bags methods?
Brewers what do you al say?
Any thoughts on this??

Jan 04, 2011
julibelle in Home Cooking

Culturally Insensitive Takeout

When I worked in SF in the the 70's I was told that 'only rugs are ever oriental!' by John Soo Hoo the Cantonese sous chef at the WSB&G......

Sep 06, 2010
julibelle in Features

I cheat on caramelized onions

caramelized onions/onion confit:
The onions can't color until a huge percentage of their moisture content has evaporated
Slicing the onions very thin opens/breaks/exposes more moisture holding cells, lightly salting hastens this breakdown
Cooking & stirring over HIGH heat without fats will evaporate the most liquid quickly.
{The other reason you'd want this step to go quickly is to avoid the 'sour onion' taste that some confits have. That happens when the onions boil in their own juices...}
Add the fat after the onions are limp and barely 'steaming' (less steam = less moisture present).
{You do want some moisture to steam thru the fat to create a form of emulsion - the 'richness' of confit. When you get oily caramelized onions/confit its just cooked onions in delicious onion scented fat}
Once they begin to color, slow down, lower the heat slightly
Stir, stick, stir stick stir...sometimes you can be uber successful in reducing the moisture and may want to add a little water , vinegar or some wine to deglaze/melt the fond - a little.
Cook and taste.
The moisture level in onions (all produce) changes dramatically thru the seasons and storage conditions so your cooking time will change too.
In restaurants, 20 - 30 minutes to make a gallon of caramelized onions is pretty standard.

Aug 24, 2009
julibelle in Home Cooking

Should I Join Costco?

I belong to CostCo for the prescription disounts, which make my meds affordable. I buy a few non food items and sometimes a book. As to buying fresh food from them, talk about stepping into the mega agribusiness cycle... I can't claim to be very rigorous about the ethics/economics of my shopping but CostCo never fails to remind me how expensive cheap food/things are - I spend as little as I can with them.
I'd say join just don't forget about your farmer's mkt and independant businesses.

Jul 29, 2009
julibelle in Not About Food

Peanut brittle (sort of long, but please help!)

its the wooden spoon causing the recrystalization. Use a silcon spatula.
It is easier to use the sugar/water method - you'll have more control, as a previous poster said, mix the sugar & water together, insert the thermometer. Wash down the sides of the pan. Turn on the fire and let 'er go. I'm even wary of shaking the pan.
Once it begins to color @ about 210, lightly swirl the pan to even it all out....Put don't use that woooden spoon.
I use Lyle's golden syrup and the soda method becaus eI grew up on See's

Dec 15, 2008
julibelle in Home Cooking

Canning: Spaghetti sauce canned but not processed

I concur w nemo, it's too bad but it wouldn't be worth the risk to me. Boiling at this stage could kill all the bacteria present but not any possible Botulism spores....
For next can make speghetti sauce without pressure if you acidulate & hot bath the jars... I add 1/8 tsp kosher salt + 1 tsp distilled white vinegar to each pint jar, I make about 100 pints a season....
check out Clemson University's web site for the complete skinny.
Keep canning it is a wonderful thing!

Dec 13, 2008
julibelle in Home Cooking

$100 limit. Nine people. Help.

I used to do a lot of catering with film students and other $$$ compromised creative types....these are some things I learned from shoots.....
Film folks eat a ton! Since they are generally 'volunteers' ya gotta keep 'em happy....So be prepared.
A coconut based curry - yams, onions, green beans over jasmine rice
I loved the split pea soup idea from another poster
Black Bean Chili, Brown Rice & Baked Potatoes w sour cream, scallions, a salsa etc
Baked Penne Pasta w Ricotta, Marinara & Basil - this tastes like really good lasagne w/o the layering - cheaper to produce too, add a salad and garlic bread.
Cookies, some grapes & cut up oranges. I used to buy a big bar of chocolate from Trader Joes & break it up into chunks....
Borrow a slow cooker for transporting & serving
If you put meat into the stews or curries - someone will fish them out before everyone else gets there - oh yes they will! So I wouldn't bother. Even your omnivore will appreciate a hearty hot meal.....
Make sure the BF understands that the plates/bowls etc aren't part of the $50.00, who's supplying bevs?
Make the first meal the best meal, finish with the hugest most the end of a shoot most of the folks will be glad for hot, filling.
Good Luck, it'll be fun!

Dec 12, 2008
julibelle in Home Cooking

How to make Buttermilk

A little food science to support some of the other replies...
your recipe probably has baking soda in it. BS needs an acid to react/fizz/provide leavening.
Buttermilk is very slightly acidic.
If you do not have BM you can 'clabber' your milk by adding approx 1TBSP vinegar or lemon juice to milk - just enough to cause a'll see it
This works best with whole milk - it will thicken slightly (the proteins are contracting). However if you add acid to skim or 2% you'll likely get curdled milk - which will cause your dish to be 'dry' or rubbery - coagulated (contracted proteins are rubbery). It is added with the milk (as opposed to the eggs) because the milk has the highest amount of 'liquid' to distribute the acid evenly.....
The critical factor here is the way to carry the acid, not the thickness of the milk, so evap milk is not applicable here....
Am I being hopelessly precise here?

Dec 08, 2008
julibelle in Home Cooking