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E_M's Profile

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Can you recommend a starch and veggie to accompany this lemony-haddock?

Excellent suggestion. Basmati rice on the way. Thanks.

Aug 24, 2014
E_M in Home Cooking

Can you recommend a starch and veggie to accompany this lemony-haddock?

I am going to make this for dinner: http://www.finecooking.com/recipes/se...

I don't care for grapefruit & my family demands a veggie and starch to complete a meal. I can make a regular salad and grill corn, but what else could I do? And what sort of starch would be nice?

Aug 24, 2014
E_M in Home Cooking

When should I freeze french onion soup for a make-ahead meal?

Thank you!

Dec 22, 2013
E_M in Home Cooking

When should I freeze french onion soup for a make-ahead meal?

So after one assembles the soup most recipes say to let it simmer before adding the bread and cheese and broiling. If I want to freeze 1 cup portions for easy re-heading and assembly, should I freeze them before or after they have simmered?

Thanks.

Dec 22, 2013
E_M in Home Cooking

Does anyone have any experience with milk frothers?

Dec 19, 2013
E_M in Cookware

Do I need to season my carbon steel egg pan?

So about a year ago I bought a small 4" carbon steel pan. I removed the lacquer as directed, and then forgot about it. Today I decided to use it. When I took it out I found it had some reddish colored spots. I thought maybe the pan oxided, so I wiped about half off (thus, making a 50-50 chance that the red was fatal). I stuck it on the stove, added a sliver of butter, and when it foamed, dropped the egg in. About 90 seconds later it was perfectly done and it SLID right out of the pan onto the place, no spatula needed. So now what? Should I fully season it or just use a bit of soap and water and repeat next time? It was sooooo easy to use and clean without the seasoning, I'm not sure what to do. Thanks!

Dec 16, 2013
E_M in Cookware

Dinner roll recipe recommendations if you DON'T have a stand mixer/dough hook/paddle attchment

So I can substitute 1 cup of regular milk for the dry milk, right? And reduce the water accordingly?

How is KA flour different from the generic stuff I buy in the supermarket?

Nov 18, 2012
E_M in Home Cooking

Dinner roll recipe recommendations if you DON'T have a stand mixer/dough hook/paddle attchment

I don't have a stand mixer, let alone a paddle attachment or dough hook. Every time I've tried to make dinner rolls, they've come out heavy and tasteless.

Does anyone have a good recipe sans mixer they could share? Or a youtube video that shows how to make the dough by hand?

Thank you.

Nov 18, 2012
E_M in Home Cooking

For those that Follow Demeyere - Apollo not offered in USA

I spoke with the US representative, who told me that the line was "discontinued." I did not ask if it was truly discontinued, or if they chose to no longer sell it here.

I am highly displeased.

Oct 06, 2012
E_M in Cookware

Demeyere Atlantis 9.5 Sauté Pan Review

Totally excellent review, thanks!!

Oct 02, 2012
E_M in Cookware

Exactly What is a Roasting Pan For (or at least what do you use yours for beside your annual feast)?

We have two but they are wobbly and don't conduct heat well...but if they DID, then I would use them when I wanted to put the pan on the stove to either deglaze it or sear it first (like two really big briskets. Which I tried once, and that is how I found out that they don't conduct heat well.)

Sep 27, 2012
E_M in Cookware

Mush + Juice + fat = Brisket

So I made a brisket. Pretty much a standard recipe: sear meat, saute onions, add meat, cook low and slow. Per a recipe I found on the NYT, I added plums and port to the dish before putting it into the oven.

So it's fork tender. I removed the meat and strained the juice. I am left with a measuring cup of liquid that I will stick in the fridge to make the fat easier to remove. I also have some mush--the onion and plum concoction, all mashed together.

What should I do with it? I thought of pureeing it into the liquid. Or I could leave it on the side of the dish. Presently, I spooned it onto the meat to keep it somewhat moist overnight while the fat solidifies in the juice.

Thanks for your opinions.

Sep 24, 2012
E_M in Home Cooking

Salvageable? My beef bourguignon is sour-tasting.

Thanks everyone. Once I heated it up and added some pepper and the flour/butter mixture, it is pretty darn tasty. It was missing the butter flavor, I think.

For the first time, my stew looks dark and glossy, just like in all the pictures!

Happy New Year!

Sep 18, 2012
E_M in Home Cooking

Salvageable? My beef bourguignon is sour-tasting.

So I made the above last night and strained the sauce and refrigerated it. This morning I skimmed the fat from the liquid and went to taste it. It's rather...sour tasting. I used no salt or pepper so far, but I can't fathom how either could make this taste better. (The stock had little salt in it.)

What would you recommend to improve the flavor? I already used tomato paste and garlic, though of course, can always add more.

Sep 18, 2012
E_M in Home Cooking

Revisiting the mirepoix

Up til now, I have been sloppy with my mirepoix--I couldn't understand why I was using celery, and I HATE HATE HATE cooked carrots. However, in reading a few past threads, I now understand that REAL celery (ie, not from a grocery store) actually has an incredible grassy flavor and provides sodium which was a good alternative to taxed-salt in olden times, and that carrots add sweetness and color.

So, I am going to stop at the farm tomorrow and see if I can't get fresh celery and carrots.

Questions:

1. The last time I picked up carrots (organic from Wegmans) they weren't sweet at all. Nor were the carrots that I grew myself. How can I ensure that I get sweet carrots? Also, if I chop them super-fine will they really melt away so I don't have to eat them?

2. Can I use the celery leaves in the cheesecloth-wrapped bouquet-garni?

And not related to this thread topic...I have some chocolate mint that smells divine. Would a sprig of it in the bouquet be disgusting in my beef burgundy?

Sep 16, 2012
E_M in Home Cooking

What basic pots & pans do we need in a starter set? (sizes & shapes)

Don't worry, if your family expands, your weak wrists will strengthen enormously.

Also remember that if your family expands, it will still be a few years before you will need to increase your cooking portions.

Sep 16, 2012
E_M in Cookware

What basic pots & pans do we need in a starter set? (sizes & shapes)

What do you like to eat? How do you cook? How do you use the pots you currently have?

For me, I would also like to have a 6" or 8" to cook eggs-for-one in the morning, as well as a 1 or 1.5 qt saucier for oatmeal, rice, and the like. In face, I would probably rather have a 1 qt and 2 qt saucier, and I'd swap the 4 qt saucepan out for a slightly larger size enameled cast iron dutch oven. For me, even when I was a family of 5, we never had a reason for a 4 qt saucepan...no need to boil 4 qts of water. We don't eat THAT much mashed potatoes!

Sep 16, 2012
E_M in Cookware

Kikuichi Warikomi Damascus Santoku

I found the video! Although, it is for a Tojiro:

http://youtu.be/nyZqks4ojFg

I was trying to straighten a slightly askew prong, except that my hand had grease on it and slipped, and now I have a 1 inch scar on the side of my thumb.

Sep 15, 2012
E_M in Cookware

Kikuichi Warikomi Damascus Santoku

I am the mistress of indecision. Chem's comment about how the size of my cutting surface will influence my comfort level with a knife size was insightful. Now, I need to go back to the stores and pay attention to their chopping block sizes. However, since a proper butcher block isn't in the cards for me at the moment, well...gee whiz. I may NEVER make a decision at this rate.

How do you decide which paring knife to use? Do they feel/work differently?

Sep 15, 2012
E_M in Cookware

Kikuichi Warikomi Damascus Santoku

OMG.. "Knife Knerdiness." That is classic; I love it.

I think you gave birth to a new chowhound phrase.

Sep 15, 2012
E_M in Cookware

Induction and 30" closed burner cooktops - PLEASE HELP!

And this is why people hire kitchen designers.

The specs would have been listed in the BS documentation. You need to read everything three times and measure twice. Yes, problems like this will arise on nearly every aspect of your project.

Sep 13, 2012
E_M in Cookware

Kikuichi Warikomi Damascus Santoku

No, that wasn't it. I can't find the video now. It was only about 40 seconds, anyway.

A half of a tomato is too big for my sandwiches.

Sep 12, 2012
E_M in Cookware

Kikuichi Warikomi Damascus Santoku

On the chefsknivestogo website there is a youtube video showing the Kikuichi knife in action, and the chef is NOT keeping the tip on the cutting board, he is chopping at the tomato like he is wielding a cleaver. Still, none of the slices are sticking to the knife. HOW does he do that??

I poked a hole in my thumb with a fork once. There is no hope I will be safe from the sharp heel.

Sep 11, 2012
E_M in Cookware

Need to Register for Everday White China, what is classic and durable?

Go to Wedgwood's website (the UK version too) and look at all the types of dishes available. Rice bowls, soup bowls, tea plates, and on and on. Then be realistic about what kind of dishes you need.

Random thoughts:

* Etiquette-wise, one does not leave dirty dishes on the table, and one can only eat out of one dish at a time. This means unless you have a maid or intend to spend your festive meal jumping up and down to remove the salad plate, you might want to forgo that. On the other hand, salad plates are good for appetizers, small meals, and other things. Also, if you serve the salad with the meal, sometimes it helps to have a plate for it so the dressing doesn't get everywhere. Of course this isn't the formal way of dining, so again, be realistic.

* The bread/butter plate is the same as above. In addition, the traditional European dining calls for putting the roll right on the tablecloth. So you need to decide whether such sized plates are useful for other things.

* 12 plates can be handy in the event of breakage, double as a serving tray, and eliminates the need to wash dishes twice a day.

* Seriously, think about your lifestyle. If you prefer to host BBQs, plan for that. If you are a coffee fanatic, think about coffee mugs or espresso cups. If you never host a sit-down dinner and hate salad and don't eat bread...well, there you have it.

* If Wedgwood Gourmet is their oversized version, don't go there. The plates encourage you to eat too much and they never fit in the dishwasher or cabinets.

Sep 11, 2012
E_M in Cookware

Kikuichi Warikomi Damascus Santoku

Most people tell me that one should buy the longest knife I can handle, and if I find them uncomfortable, I just haven't found the right one. The people I spoke to scoffed at anything less than 8". I am finding this search to be very frustrating.

Sep 11, 2012
E_M in Cookware

Need to Register for Everday White China, what is classic and durable?

ditto, ditto, ditto.

Sep 11, 2012
E_M in Cookware

Kikuichi Warikomi Damascus Santoku

I am the poster who is interested in this series. I was looking at their chef's knife from WS: http://www.williams-sonoma.com/produc... . I have little experience with knives, so please excuse any basic questions.

I have baby-sized hands and wrists, and while I found plenty of 8" knives comfortable, in general, the 6" and 7" knives feel more like an extension of my hand. This meets that criteria, as well as a few others, so it made the short list. Based on your experience:

1. How is the drag/veggies sticking to the blade? I was hoping the dimpled finish would minimize this. Does it?

2. What method have you devised to clean and handle the knife, given the sharp heel? I will be slicing myself every time I touch it, I know.

3. I find a western handle slightly more comfortable than a japanese one...if you can speak to this, I would be interested in your take and experience.

Happy slicing!

Sep 11, 2012
E_M in Cookware

Has anyone handled the Kikuichi Hammered Chef's Knife?

Thanks for everyone's opinions.

I have been searching for an upgrade for my cheap-o chef's knife for awhile. From handling a lot of knives I have a list of characteristics that I want, but I am not experienced enough to extrapolate how the knife will feel based on its weight, handle, shape, etc. That is the reason I like SLT & WS...I can just take the items back to the local store for a full refund. Unfortunately, I can't find a B&M store within 60 miles (other than SLT & WS) that sells knives.

Sep 10, 2012
E_M in Cookware

Has anyone handled the Kikuichi Hammered Chef's Knife?

Thank you so much for your extensive reply. I have some follow-up questions:

1. I have been told that the hammered and damascus blade helps to break the surface tension and reduce the food sticking to the knife. Is this not true?

2. For a thinner blade, should I look for a harder steel that will help prevent chipping?

3. Is there a method to buying knives over the internet? I have been unable to find a B&M store to "test chop" it.

Thanks again.

Sep 07, 2012
E_M in Cookware

Has anyone handled the Kikuichi Hammered Chef's Knife?

From WS: http://www.williams-sonoma.com/produc... .

It has several characteristics that I like, but as we know, one really needs to use a knife before purchase, and as we also know, this knife is internet only to WS.

I know knives are really personal, but was wondering if anyone had any feedback.

Sep 06, 2012
E_M in Cookware