phofiend's Profile

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Stuffed cabbage question

I don't cut the entire rib out, just shave off the protruding part.

1 day ago
phofiend in Home Cooking

Inside of All Clad sklllet is domed

All clad has a lifetime warranty. You have to pay the postage and they will determine if you did anything to damage the pan. If they find in your favor, they will replace it.

Feb 21, 2015
phofiend in Cookware
1

Inside of All Clad sklllet is domed

No. The entire bottom should be flat. Did it overheat?

Feb 21, 2015
phofiend in Cookware

Your fantasy place setting

Georg Jensen Cactus. At least 16 place settings. I'd use them every day.

Feb 18, 2015
phofiend in Cookware

Why does our beef stew smell like liver?

Yes, that's what happens with round. Not enough connective tissue to keep it together. Chuck would have been a better option. Also, I don't add vegetables (except browned onions) to the stew until the meat is almost done.

Another question: did he brown the onions? I find using raw onions in stew makes things taste "sweaty" when they are simmered.

Feb 09, 2015
phofiend in Home Cooking
1

Why does our beef stew smell like liver?

Did he brown the meat? If not, that may be why you are getting that livery flavor. You may be able to get a some browning by removing the meat from the stew, draining it and patting it dry, then searing in a pan or under the broiler. Watch it carefully, as it can burn easily. Return the meat to the stew, using some of the liquid to deglaze. This should up the beefy flavor while minimizing the boiled liver effect.

Feb 09, 2015
phofiend in Home Cooking

Can I use butter as a substitute for lard in a pie dough?

I use ghee. Great toasty butter flavor, and no water to develop gluten which toughens the piecrust.

Feb 08, 2015
phofiend in Home Cooking
1

How important do you think stock is to a good pan sauce?

For a pan sauce, not really necessary, though sometimes I will add some demiglace if I need a larger volume. If I'm making gravy, well, that's another story. Good strong stock is absolutely essential, in my opinion.

Ideas for a Molecular Gastronomy Store Name {prize}

Alimentary Elements

Feb 06, 2015
phofiend in Not About Food

Please help me identify what organ meat/offal this is?

Yeah, it looks like a uterus from a pregnant pig. The "corn kernels" are likely placentomes.

http://www.rbej.com/content/figures/1...

Feb 04, 2015
phofiend in General Topics

Does anyone eat tartar sauce with anything other than fish?

Huh??

Restaurant Name Has Nothing to do With The Food Served

The Indian restaurant is Jackson Diner, in Jackson Heights. Used to be very good, but I haven't been there in a while. Jackson Hole is chain of ordinary American diners. Very ordinary. Everybody gets them mixed up.

Feb 02, 2015
phofiend in Not About Food

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

There is "natural flavor" in the beefy onion mix, so it is not vegetarian.

Jan 31, 2015
phofiend in Home Cooking

Pot Roast lacks flavor-suggestions?

Take the meat out of the cooker and put it on a roasting rack. Blast at 500* in the oven until the surface starts to sizzle and brown. Watch carefully so you don't burn it. Meanwhile, remove a few cups of the liquid from the cooker and pour it into a wide bottom pan. Stir constantly over medium to high heat, until the liquid is greatly reduced and starts to thicken and sizzle.It should be turning a deep brown as the water is cooked off and the onions begin to fry. When it begins to smell like caramelized onions, return to cooker, along with the browned meat, and finish cooking until tender.

Jan 29, 2015
phofiend in Home Cooking

Family Restaurant - Nassau County

Brass Rail in Locust valley is very nice, not too fancy, and they have a pretty good steak au poivre.

Too much hassle to bother with foods

18 inches of snow on the ground. I might just do the same. Golumpki would hit the spot perfectly.

Jan 27, 2015
phofiend in General Topics

Too much hassle to bother with foods

Yes, I freeze overnight. If you have the time, you can thaw the cabbage in the refrigerator, but I'm usually too impatient to wait another day, so I soak in water. I try to core the head, but sometimes that's impossible to do until it softens a bit. Make sure to dry the leaves well after you separate them.

Jan 27, 2015
phofiend in General Topics

Too much hassle to bother with foods

Freezing the head of cabbage then thawing it in a bowl of cold water makes it very easy to remove the leaves. Just run some water between the leaves and they separate nicely.

Jan 27, 2015
phofiend in General Topics

What's the point of celery in recipes?

Well, you answered your own question: you hate vegetables. I find celery to have a very vegetal taste and aroma that it imparts to anything it comes in contact with.

Jan 27, 2015
phofiend in Home Cooking
1

Substitutions for sliced garlic and potato flour

Yes and yes. Just be careful you don't burn the crushed garlic, which may stick to the pan.

Jan 19, 2015
phofiend in Home Cooking

Signs that someone is a GOOD cook

I don't know what that label describes, but it ain't Spam!

Jan 19, 2015
phofiend in General Topics

Fresh horseradish roots

Czwikla, a Polish beet and horseradish salad/condiment.

Combine:
1 lb roasted beets, shredded
1/4 lb finely grated horseradish
1 tsp salt
1 Tbsp sugar
Juice of 1 lemon

Serve with roasted or smoked meats.

Jan 18, 2015
phofiend in Home Cooking

I need a good recipe for either Chicken Cacciatore or Parmesan Chicken

My favorite chicken cacciatore recipe, by far:

http://www.foodnetwork.com/recipes/em...

Jan 17, 2015
phofiend in Home Cooking

Ultra-pasteurized milk is VILE!

Unless it's in the form of yogurt or cheese, I don't want too many things living in my milk.

Jan 11, 2015
phofiend in General Topics
1

Imagine Product

I like Pacific and Swanson organic broths much better than Imagine, and one or the other of those are usually available at Costco or BJsfor a lot less than at supermarkets.

Jan 10, 2015
phofiend in General Topics

Is "bone broth" the new marketing term for stock?

Well, the New York Times gave it a large writeup, but basically said it's no different than what cooks have been doing for centuries.

http://www.nytimes.com/2015/01/07/din...

Recipe looks like most any other one for beef stock:

http://cooking.nytimes.com/recipes/10...

Everything old is new again. Kind of like when every new generation thinks it invented sex.

Jan 10, 2015
phofiend in General Topics
1

how long will up opened sealed sausage last in the freezer?

Was the sausage vacuum sealed? If not, it might be a bit freezer burned at the cut edge, but will be safe to eat. I'd just cut a little away, and use the part that was completely covered with plastic.

By the way, how do you "clean" meat? Do you wash it with water? If so, you may be doing more harm than good, as the retained water could form large ice crystals when frozen, increasing the chance of freezer burn.

Jan 10, 2015
phofiend in General Topics

Why is my oil burning?!

I use ghee when searing a steak or a burger. It has a very high smoke point and gives a lovely flavor to the meat. I also don't get the pan screaming hot. No more than 400*F, a few minutes per side. It gives me nice browning without burning or overcooking. If the steak is very thick, I finish in a 400* oven to 117* internal temp, then a 5 to 10 minute rest.

Jan 07, 2015
phofiend in Home Cooking

Worst. Macarons. Ever!

Why would I want cracks on top? I want smooth tops and "frilly" feet.

How Long Can I Store Seasoned, Vacuum Sealed Chicken

I do this often, but I freeze the individual portions. They keep several months that way with little loss in quality. Cook from frozen. Keep under 150*F until the final sear.

Jan 05, 2015
phofiend in Home Cooking