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Clarifying Homemade Chicken Stock With Egg Whites - Fail

One detail that C. Hamster recommends that I think is essential is starting with COLD broth.

When the egg whites are slowly heated along with the broth, there's a lot more opportunity for clarifying.

While this isn't necessary for most applications of stock, it's important to remember the value of a well-made consommé.
And ground meat and aromatics in the raft absolutely enhance the flavor of the liquid.

Feb 19, 2014
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Larry's Market Baked Buttermilk Chicken

The now-defunct Larry's Markets in Seattle served excellent baked "fried" chicken in their cafes. I have often thought about that chicken and wished that I could make it at home.

There are many recipes online for baked chicken, some including ranch dressing powder in the breading mixture, and others marinating the chicken pieces in buttermilk.

While Larry's chicken was baked, it was by no means dry or low fat. It had a well-seasoned richness to it.
Does anyone have an idea how they made this?

Thanks in advance!

Aug 28, 2013
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Larry's Market Baked Buttermilk Chicken

The now-defunct Larry's Markets in Seattle served excellent baked "fried" chicken in their cafes. I have often thought about that chicken and wished that I could make it at home.

There are many recipes online for baked chicken, some including ranch dressing powder in the breading mixture, and others marinating the chicken pieces in buttermilk.

While the chicken was baked, it was by no means dry or very lowfat. It had a richness to it. Does anyone have an idea how they made this?

Thanks in advance!

Aug 28, 2013
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What is your biggest recipe pet peeve?

When listing measurements, 3 teaspoons annoys me, as it's so much easier to measure out a tablespoon. Same with 4 tablespoons versus a quarter cup. I also think 5 tablespoons should be listed as 1/4 cup plus one tablespooon, the logical way one would measure out this amont.

And who actually measures butter in cups? Ounces are more logical, and at least tablesoons can correspond to the markings on the butter wrapper.

Jul 13, 2012
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Puff pastry empanadas??

Puff pastry is a great choice for light, flaky empanadas that are not entirely traditional.

For meat fillings, I actually prefer a puff pastry made with vegetable shortening, such as Pepperidge Farm. It's easier to work with and the more neutral flavor is lighter than an all-butter pastry.

It can be tricky, but I've also fried puff pastry empanadas with outstanding (if not lowfat) results.

Dec 28, 2011
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Frosting for Chocolate Layer Cake

I know this thread is quite old. Just wondering if anyone has, and would share, the recipe for the cake layers. I've tasted this cake at Blue Smoke and thought it was exceptional.
Thanks in advance!

Feb 08, 2011
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How do you make a super meaty ragu or bolognese sauce?

Alice Waters' recipe for bolognese sauce is delicious and has a very satisfying, hearty texture. It calls for skirt steak, cut in 1/4" dice.

http://www.cookstr.com/recipes/bologn...

Jan 11, 2011
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2010 Thanksgiving Wins and Losses

Hi Rubee,

Could you share with us exactly how you did the deviled eggs? They look and sound amazing!

Thanks

Nov 30, 2010
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Roast beast: bang for the buck?

Wow, that's a travesty! And interesting that they are, like Waldbaum's, now owned by A&P.

I think Waldbaum's has a tradtion of good meat departments from the original ownership, just like Food Emporium's ancestor Daitch had great dairy products. But Pathmark, the newer sibling, should be ashamed!

Dec 18, 2009
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Roast beast: bang for the buck?

It's great that supermarkets are starting to carry Prime meat, and I can say that Waldbaum's has always been pretty good for meats in general. You're right in that their buyers are doing a great job if they can offer high quality at such a low price!

Dec 18, 2009
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Roast beast: bang for the buck?

Glad someone understands my point :)

They have great prices for groceries, but I skip the meat section!

Dec 18, 2009
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Roast beast: bang for the buck?

I noticed that Best Yet just called it USDA, which really means nothing, and generally means that they are selling Select. The term Angus can also apply to many types of beef and is not in itself a guarantee of quality.

Having roasted hundreds of tenderloins, I can definitely say that there is a difference in the various grades of meat. When I buy whole cases, they often contain a few Prime filets along with Choice. The tenderloin is not a cut with a lot of marbling, but some would argue that it makes the grade you choose even more important than fattier cuts.

The point that I think a lot of hounds are trying to make, and I agree, is that you get what you pay for, but there are ways to get fine-quality meat that is affordable.

Dec 18, 2009
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Roast beast: bang for the buck?

In fact, due to the increased demand, prices on tenderloins go up at the clubs every Novemeber/December.

Dec 18, 2009
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Roast beast: bang for the buck?

I know that not everyone is a member of Costco, but I'd keep in mind that the savings you'd realize on even one large roast, not to mention food and drinks for a holiday dinner, would practically cover the cost of membership for a year.

I'd also be wary of bargain-basement priced beef at supermarkets. It is invariably Select grade, which is, IMHO, not even worth eating. Certainly not the right choice for a holiday feast.

Costco, and Sam's Club, have consistently excellent meat, and at a very fair price.

Dec 18, 2009
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Serving Six with a 4 lb Chicken?

I'm afraid that's going to result in some very skimpy portions. Your menu sounds great, but it would be a shame to not have enough chicken, especially for company.

Dec 17, 2009
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Chocolate fountain - need advice on dippers!

My mom is a caterer and features chocolate fountains quite often. They are a lot of fun and a great "interactive" dessert that everyone enjoys.

You've definitely honed in on the most popular dippers. Strawberries are always the most popular, followed by cream puffs.

You can buy very decent cream puffs from Costco or Sam's Club. They come frozen , packed in a plastic tub. I believe they are imported from Belgium. For this purpose, they are perfect, and there's no point in making your own (sorry if there are purists that don't agree, but I do have a high standard of taste).

The same for the Sara Lee pound cake - it's very good and a great timesaver.

Marshmallows are great, but, to my taste, chocolate cake or brownies don't excite me as a dipper. Not enough flavor or color contrast.

Pretzels are a must for the salty contrast. The best shape to use are short pretzel rods.

Biscotti or shortbread could also be nice (I'd do shortbread fingers). I'm very fond of dried apricots too. But four or five dippers should be enough.

Short wooden skewers are perfect for spearing the softer items. You can find these easily in Asian markets or even in a well-stocked supermarket.

Good luck, and I'm sure this will be lots of fun for your guests. Happy New Year!

Dec 15, 2009
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Tough Turkey

Several years ago, I posted on here with a similar tough turkey problem. Since it ruined my Thanksgiving dinner, I was extremely disappointed. Many posters suggested that I complain to the grocer, which was Whole Foods. They were very gracious and refunded my money without question, explaining that occasionally a bird can be inherently tough.

Generally speaking, when cooking a premium turkey, I find a low and slow roast to be the best way to ensure tender meat.

Dec 09, 2009
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Easy Samosa Recipe?

This recipe could not be easier and is always a big hit at parties. It calls for square wonton wrappers, which make a perfect cocktail-size samosa when folded into a triangle.

http://www.starchefs.com/features/dum...

Dec 08, 2009
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Martin's Potato Bread Cubes for Stuffing -- have you tried this product?

Yesterday, I was this for the first time as well, in Stop & Shop here in New York. I was wondering about it too. Very interesting that they are soft cubes, not dried to croutons like all other packaged stuffings.

Dec 08, 2009
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Pigs in a blanket - what sauce or dip?

Yes, puff pastry makes these extra-special. I actually prefer Pepperidge Farm puff pastry for these than all-butter puff pastries. The texture is perfect and the taste is lighter.

Dec 06, 2009
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Chocolate candy for a diabetic?

The very best sugar-free chocolates I've come across are from Cuba Venchi, made in Italy. Nothing else I've tasted has even come close. I believe that they use malitol as the sweetener. Their gianduja and other hazelnut chocolates are standouts, made with the best Piemontese hazelnuts. I've ordered this brand in the past from Chefshop.com, but you may want to do a Google search and see what assortments other places are carrying.

Nov 24, 2009
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Coffee Toffee Pie

Yes, it is the same recipe. I believe Maida Heatter also calls it Coffee Toffee Pie, but then describes it as "better than sex".

Nov 24, 2009
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How Long Can a Beef Roast Keep in the Fridge?

I opened up a Cryovac-packed beef filet yesterday, cut it into thirds, and rubbed them with olive oil, salt, and cracked pepper.

I realized , before searing the third piece, that two pieces were going to be enough. Now the third piece is seasoned and waiting in the fridge. I might have tried "dry aging" this piece, had I known in advance, but it is now olied and seasoned.I was wondering how long I can keep this meat before I risk it spoiling.

Nov 16, 2009
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Buffet Menu for 70 People

Thanks to everyone for the excellent suggestions, which have inspired several dishes to go on the buffet. There will be lots of great colors and textures now.

Nov 11, 2009
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Buffet Menu for 70 People

Sorry I didn't specify. Some will be seated while others mingle. I envision using chicken tenders and serving manageable bite-size pieces.

Nov 08, 2009
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Buffet Menu for 70 People

We are planning a holiday party for 75 people, served buffet-style. The main dish that I have in mind is boneless chicken breasts in a morel cream sauce. I'd normally serve that with buttered egg noodles, but am thinking that the buffet requires something that holds better and is possibly more colorful. The potato gratins that I've used on buffets seem wrong with a cream sauce on the chicken. Any suggestions for some great accompaniments?
Thanks in advance.

Nov 08, 2009
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What happened to Gascogne?

Oh yes! I worked with Pascal Coudouy and his wife Carol many years ago. They are true professionals and filling their shoes could never be easy.

Nov 01, 2009
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What is your newest favorite ingredient??

Forage Organic Apple Glaze, an apple syrup from New Zealand. (I know there are similar products made in Vermont, but I haven't tried them.)

This glaze adds great intensity of flavor to any dish, sweet or savory, made with apples. Makes a big difference in pie fillings.

I've also used it as a glaze for turkey and other poultry and meats. An outstanding product.

Oct 29, 2009
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Accompaniments for chicken pot pie?

Lots of great suggestions here for fresh vegetable sides. I also like a small serving of cranberry sauce alongside.

Oct 27, 2009
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Reseasoning a Cast Iron Skillet - Can I Just Touch It Up?

Thank you all for the excellent advice! I will try a local touchup on the stovetop and hope for the best.

Oct 22, 2009
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