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E_M's Profile

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Beef ribs on the grill #2

Ok, thanks...that's how I was going to do it. I'm using beef ribs.

I hear you about the sugary sauce, though. I once set fire to dinner.

Jul 24, 2015
E_M in Home Cooking

Beef ribs on the grill #2

I am going to try grilled ribs again, this time, not simmering them in water to make soup. I found this recipe: http://www.chow.com/recipes/30742-smo... that looks tasty. Can anyone offer their opinions or guidance? Thanks.

Jul 24, 2015
E_M in Home Cooking

Do onions need to be covered?

I am making an onion confit: http://www.saveur.com/article/Recipes...

Should the pot be covered or uncovered?

Jul 12, 2015
E_M in Home Cooking

How should I store the beef ribs after simmering?

Thank you for your comments.

I have taken "stock" of the recommended cuts and will be sure to buy quality ribs in the future.

Jul 08, 2015
E_M in Home Cooking

How should I store the beef ribs after simmering?

I simmered some beef ribs in water, carrots, celery, spices, etc mix until the ribs were soft. Tomorrow I will grill half; the other half will be frozen for a future dinner.

What do I do with the leftover broth & veggies? Should I let the meat sit in it overnight? Or should I baste them with BBQ sauce and let them sit in that? Etc. Etc.

Jul 04, 2015
E_M in Home Cooking

Pondering silverware...

Beverly Bremer in Atlanta

Jun 22, 2015
E_M in Cookware

Restaurant recs for Kennett Sq/northern DE

I am bribing an expert with lunch for an hour or so of her time in the Kennett Square/Brandywine Valley area. It needs to be quiet (so we can hear ourselves talk), well-lit (so we can easily see our research notes), and not be finger food or messy (so we don't get aforementioned research notes dirty). Can someone recommend a suitable place?

Apr 28, 2015
E_M in Philadelphia

Need recs for Kennett Square PA/Northern DE restaurants

I am bribing an expert with lunch for an hour or so of her time in the Kennett Square/Brandywine Valley area. It needs to be quiet (so we can hear ourselves talk), well-lit (so we can easily see our research notes), and not be finger food or messy (so we don't get aforementioned research notes dirty). Can someone recommend a suitable place?

Apr 28, 2015
E_M in Mid-Atlantic

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