sasserwazr's Profile

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Technique on a glass top stove?

Still a chore to reduce to slow bubbling simmer after hard boil. Takes 8 minutes for a sauce to stop boiling if i switch to OFF; LO results in a sauce that may boil twice as long before the element is cool enough. But often, once the element is reactivated in the LO cycling, the food will home back to a hard boil. Not normal from what it seems...

Mar 20, 2011
sasserwazr in Home Cooking

Toasted Sesame Oil; Committed to Asian food?

this i've done. i can eat that on near anything.

Jun 16, 2010
sasserwazr in Home Cooking

Toasted Sesame Oil; Committed to Asian food?

I like using toasted sesame oil as much as I can but I can't seem to shake the Asian influence once I add it to a dish. What ways do you use this oil that doesn't involve ginger or soy sauce?

Jun 15, 2010
sasserwazr in Home Cooking

Crack Pie Recipe

awesome

Apr 25, 2010
sasserwazr in Home Cooking

What should I make my brother bring back from his trip to Asia?

yup

Apr 12, 2010
sasserwazr in Cookware

What should I make my brother bring back from his trip to Asia?

KF1113 and KF1213. Stainless steel.

Apr 12, 2010
sasserwazr in Cookware

What should I make my brother bring back from his trip to Asia?

Thanks for the help. He came back in town yesteday with 2 new CCK knives. I love them.

Apr 12, 2010
sasserwazr in Cookware

What to do with the liquid strained off yogurt?

please let me know how it goes

Mar 24, 2010
sasserwazr in Home Cooking

What should I make my brother bring back from his trip to Asia?

nice. i forgot about knives. definitely could use the chinese "cleaver".

Mar 24, 2010
sasserwazr in Cookware

What to do with the liquid strained off yogurt?

i just weighed my batch and a half gallon produced a little over 1.5 lbs of strained "greek" yogurt. so even with your $$$ milk it makes sense. from the batch, only about 2 cups of whey came off.

Mar 24, 2010
sasserwazr in Home Cooking

What should I make my brother bring back from his trip to Asia?

He's going to Beijing, Seoul, Hiroshima, Osaka, Tokyo, Taipei, Hong Kong Shanghai and some other places in Japan, I want to make him get me something that can't be found over here, be it ingredient or cookware. Any suggestions?

Mar 24, 2010
sasserwazr in Cookware

What to do with the liquid strained off yogurt?

yeah, it wouldnt make too much sense if you pay that much for a half gallon of milk

Mar 24, 2010
sasserwazr in Home Cooking

What to do with the liquid strained off yogurt?

i use whole milk.. im sure you can use anything else.

Mar 24, 2010
sasserwazr in Home Cooking

What to do with the liquid strained off yogurt?

from a half gallon of whole milk, i got about a pound of yogurt.

Mar 24, 2010
sasserwazr in Home Cooking

What to do with the liquid strained off yogurt?

are you sure it's whey. i was watching cheese being made and when the curds were separated the whey looked like faint milk instead of the faint green, protein exudate that flowed off my delicious yogurt?

Mar 24, 2010
sasserwazr in Home Cooking

Family Lost in the Kitchen

Recently went to an Asian restaurant. Pretty general, yes, but that's what's afforded to a place called "East". One of my new friends must be new to ethnic cuisine beyond his own mum's Iranian cuisine. He had a brand new girlfriend who he must be still trying to impress.
When the edamame came out, he quickly reached for and threw back a whole pod into mouth. Luckily, his girl didn't know what they were either, which only emboldened him further to believe that you can eat every bit of the pod. I stressed to him that you can just pop them out of the shells using your teeth. After realizing the waxy and fibrous bits of the shell won't go down. He oddly and manically started pulling out the edamame remnants from any part of his lips that he was able to scuttle the debris to.

Mar 22, 2010
sasserwazr in Not About Food

What to do with the liquid strained off yogurt?

It's mostly water. The sour and sweet flavor is subdued.

Mar 20, 2010
sasserwazr in Home Cooking

What to do with the liquid strained off yogurt?

can i make ricotta from this?

Mar 20, 2010
sasserwazr in Home Cooking

What to do with the liquid strained off yogurt?

Last night I made my own yogurt which, by the way, is way easier than I ever had thought. The mere mention of a yogurt making machine made me believe that the process was out of my reach without such equipment. Was I wrong. My Indian friend is vegetarian and yogurt serves as one of his main protein sources. I felt ridiculous for buying so much low-fat/low-quality/high-priced yogurt from the store once he explained to me that making yogurt is basically 4 steps.

1) Heat milk to just under the boil and then let it cool to just over body temperature.
2) Stir in a tablespoon or so of already made yogurt.
3) Let sit for hours (I did 6) in an oven with only the light on for warmth.
4) Chill.

I like my yogurt a little thicker (ala Greek or labneh) so I strained the yogurt in a colander lined with paper towels. What I was left with was slightly-thicker than sour cream yogurt that is sooo delicious. And yellowish-greenish liquid. Lots of it. What is this? Whey? My friend says he doesn't throw it away because there is protein in there. I forgot to ask him how he used it.

Anybody know what to do with this stuff besides put it down the drain?

Mar 20, 2010
sasserwazr in Home Cooking

Family Lost in the Kitchen

My friend just made rice pudding that came out to be rice porridge. Told her to parboil rice not fully cook it. We're back on track.

Mar 20, 2010
sasserwazr in Not About Food

Lessons on Balancing Flavors

awesome. you nailed what i meant with the acid to salt etc. i guess when conceptualizing a dish, if you want a flavor to dominate you just add more of the ingredient.

Feb 25, 2010
sasserwazr in Home Cooking

Crack Pie Recipe

lol, it says even one mini pie is too much for one person in a sitting.

Feb 16, 2010
sasserwazr in Home Cooking

Crack Pie Recipe

Did you bake it at two temps like in MS clip?

Feb 15, 2010
sasserwazr in Home Cooking

Crack Pie Recipe

wow. when you poured the crust, did it resemble the one made on MS in the store?

Feb 14, 2010
sasserwazr in Home Cooking

Crack Pie Recipe

Does anyone know if the recipe is in the Momofuku cookbook?

Feb 11, 2010
sasserwazr in Home Cooking

Crack Pie Recipe

the martha stewart crust looks way different than the one made in the nbc show.

Feb 10, 2010
sasserwazr in Home Cooking

Crack Pie Recipe

For many of you, whether through personal experience or food-related media, Crack Pie doesn't need an explanation. The famed dessert from Momofuku Milk Bar chef, Christina Tosi, has been widely hyped as the most delicious and addictive sweet in NY. Unfortunately, I do not live in NYC and, therefore, can only imagine the experience until my next visit.
Luckily, the recipe for Crack Pie looms amongst the internet; most recently on LA Times.
http://www.latimes.com/features/food/...

However, there exists a handful of accounts, from bloggers and commenters who have attempted the recipe, that claim it comes out of the oven tasting, not just non-delicious, but awful and ugly. Some have suggested that Tosi has mentioned the addition of corn starch even though it's not in any published recipes. There is no mention of the pie in Chowhound.

Has anyone attempted to make Crack Pie? Did you use this recipe? If not, will someone who has tasted the pie from the bakery construct it and compare?

Feb 10, 2010
sasserwazr in Home Cooking

Insects in my Coriander Seeds

done. now to find a store that sells whole spices on grand bahama :(

Jan 07, 2010
sasserwazr in Home Cooking

Insects in my Coriander Seeds

I recently purchased whole coriander seeds from a local south asian market. After a couple days I noticed tiny, flea-looking insects coming out of the bag. Upon further inspection I saw that the little mites were coming out of the actual seeds. What are these? Anybody else encounter this? Should I toss the seeds or is it safe to use them (they are getting ground and cooked and I have eaten insects. big deal?)

Jan 07, 2010
sasserwazr in Home Cooking

Can I marinate frozen chicken?

I just recently moved to the Bahamas and chicken is wicked expensive, except frozen. I was wondering if I can marinate chicken while it's defrosting and, if so, does it take longer?

Dec 03, 2009
sasserwazr in Home Cooking