AndrewK512's Profile
Wash vegetables before roasting?
I do end up washing beets and leeks and potatoes, but even they don't have that much dirt.
And no, I don't buy processed stuff.
Wash vegetables before roasting?
I'll remain in blissful ignorance on this one.
And yes, rarely have I ever found dirt or bugs on my supermarket produce.
Wash vegetables before roasting?
I'm actually surprised with the responses. If it's one from the supermarket I wouldn't wash it, sure there are pesticides or germs, but that doesn't really bother me. Now, one from the farmer's market, that's another story. Definitely wash those. Last time I bought some there was a bunch of tiny caterpillars/worms on it.
Decent pizza in Vancouver
I've been to the new Ah-Beetz a few times. It's not as amazing as before but it's still really good. There's been a few inconsistencies with the dough (too thick, not browned enough) and the prices have increased, so worth a drive from Vancouver, I don't know... But the flavor is still spot on; it's very tasty. I've been told the suppliers for some of their ingredients changed, but I haven't seemed to notice anything. The tiramisu (if they're still offering it) isn't worth it. The wait times however, seem to have decreased.
Chicken Stock "Etiquette" Question
Yes, it is okay. I wouldn't do it if the bones were gnawed at though. I only really ever cook for family though, so it doesn't bother me.
The issue is saving the bones without bringing attention to yourself.
I'd be disconcerted if I knew I was eating something made from stock of used bones. I understand that that's hypocritical, but I assume I've eaten plenty of things that would gross me out if I knew how they were made.
extra soaking a pre-brined turkey?
Definitely agree on not brining. Unless you are somehow able to make an isotonic salt solution you'll either result in an oversalted turkey, or one where the flavor is actually leeching out.
I like the butter idea, or just add the flavors to the roasting pan. Don't add the orange to the cavity cause it will just steam and result in uneven cooking.
Dried whole anchos to powder
I always thought the seeds from dried chilis were removed because they don't puree well and they don't contribute to the flavor either.
Need help refining this halibut “recipe” from Alaska
Halibut, mayo, parmesan, and apple?
If you have good fish there are countless better options.
Help! Too many scallions!
Scallion oil. Blanch and shock scallion tops. Chop roughly. Blend with the least amount of oil needed to cover, slowly drizzle in more oil. Let sit for a day in the fridge. Strain gently in a fine mesh strainer. Done right, if you keep the whole mixture cold enough, you'll get a really flavorful vibrant green oil which can then be used as a garnish, or drizzled on foods, or frozen (and keeps its color well too after unfreezing.)
Or blanch and puree scallion tops (puree with ice or oil to reduce oxidation) and fold into mashed potatoes (around 4oz scallions per 2lbs potatoes.) You end up with this intriguing green side dish, which looks even cooler contrasted with a blood orange butter sauce and served with salmon or lamb or anything really.
I also like the suggestion above for a jerk marinade... mm.... one of my favourite things.
Fall fruit plate; am I resigned to fruit that browns?
I believe bottled juices do work. I remember my Grandma using apple juice to keep apples from browning once, however, I haven't actually tested it myself. Most juices have added ascorbic acid which helps stop oxidation.
Pomegranates are a good fall fruit.
And make sure to use a sharp knife on the apples/pears which will damage less cells and create less of a browning effect.
What's the harm in letting your dough rise for too long?
The dough should probably be fine overnight in the fridge. The issue would be if you left it out at room temperature for too long. Eventually the dough loses it's structure and ability to hold air pockets and just collapses into this sticky gluey mess.
need a new lamb chop recipe, one that doesn't involve herbes de provence, dijon, rosemary, marjoram, oregano, lemon and/or thyme...
Ras el Hanout was definitely what I was thinking when I opened this topic. I just did this a couple weeks ago, served it with saffron rice with green beans and summer squash, and a watermelon-feta salad.
Where does all my salt go in the oven???
Salt doesn't disappear, just your perception of it changes. Doritos, while slightly salty on their own, won't have enough sodium to adequately season an entire protein, just like you couldn't expect something like parmesan cheese to.
Salt issues aside, if you were experiencing a lack of 'cheesiness', perhaps something in that chemical-cheese-powder-concoction-whatever is extremely volatile to heat.
I have no idea what to say with regards to your oven salt issues. But perhaps you should try an experiment: equal sizes of fish, equal measurements of the seasoning, and pan fry one and oven roast the other. Otherwise it could just be your salt perception being off on a particular day.
homemade pasta tips needed
I use a rough ratio of 2oz eggs to 4oz flour (approx. 1 egg to 1c flour). I've found that most recipes in cookbooks and whatnot call for too much flour for me, which results in that stiff crumbly dough, so I wouldn't add all the flour at the beginning, just start with a bit and add more when needed. I've never been happy with the product when I used to add water to stop the dough from being crumbly.And I usually roll all my pasta (including ravioli) to a setting of 8 out of 9 to give it more substance and bite.
I've made the dough a day ahead many times before, usually I don't bother with letting it come to room temp, after rolling it through a few times it warms up.
Will this work? Cooking mixed beans....
Perhaps if you put them in three covered containers in the oven?
But I really don't think you'd be wasting too much burner energy.
Pizza toppings - over or under the cheese?
Sauce, mozzarella cheese, toppings, then basil and parmesan after the pizza is finished.
There is no other way for NY-style pizza.
It also helps to preserve the individuality of the ingredients, instead of smothering them in cheese.
Chefs versus cooks
From "A Return to Cooking" by Eric Ripert and Michael Ruhlman:
"A cook and a chef are different entities. "Chef" is a title. A chef can be good or bad or everything in between; he or she can be hotel chef, restaurant chef, tv chef, personal chef, corporate chef. "Chef" denotes a job. But when you are a cook, that is who you are. It's your spine and your soul. It suffuses all that you touch. When you see the soil bursting with young lettuce, with tomatoes, with light green vines of peas, all the molecules between your gaze and those vegetables are charged with the energy of cooking. The air sparkles." (pg. 16)
Reusing Beans/Rice from Blind Baking?
But then you'll have no beans for the next pie!
Ad Hoc At Home by Thomas Keller.
A lot of fluff? No way. There's perhaps 5-10 'fluff' pages out of the 350. Most of the non-recipe/photo pages are useful cooking tips, guidelines, and stories about his restaurant.
Ad Hoc At Home by Thomas Keller.
There actually is an additional weight measurement for the brine recipes. 5oz.
I go by weight and end up with around 1/2cup of salt as opposed to the 1cup called for.
I miss the sound of cooking!
Yup, I never use the exhaust fan for this same reason. The exception being when I'm in a really small kitchen and I'm boiling something or searing something.
Substitue for White Miso?
Cream of Zucchini Soup? It doesn't sound like white miso is necessary for that. It's probably in the recipe as an umami enhancer, as opposed to an actual flavor contribution.
Does a bone really thicken up a spaghetti sauce
Reduce the sauce more, it's not necessary to add a bone.
Also make sure you're not rinsing your pasta or adding oil to the water, those will both lead to the sauce not sticking as well as it should.
Food myths that are useless/annoying, but are "common knowledge"
I'm not so concerned about the quality and composition of 'dirt' as much as how wild mushrooms taste gritty and dirty when uncleaned and many farmed mushrooms don't.
Food myths that are useless/annoying, but are "common knowledge"
It could certainly give you a stomach ache.
