DrGaellon's Profile

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Return "sweet" fruit that isn't sweet?

"Sweet cherries" is not an advertisement of sugar content. It is a botanical description of the variety/cultivar of cherry, in contradistinction to "sour cherries."

about 22 hours ago
DrGaellon in General Topics

To Roast or Not to Roast Bones for Chicken Stock?

If you're using mostly bones (especially bones from chicken you already cooked), you can also infuse some potent meaty flavor into your broth very quickly by browning some ground chicken and leaving it in the bottom of the pot before adding your bones, veggies and water.

Jan 13, 2013
DrGaellon in Features

How Long to Roast a Pork Loin?

<i>Cook's Illustrated</i> tested that this year. Room temperature meat did not roast significantly faster (a difference of, on average, 10% of total oven time), and the exterior reached the "danger zone" well before it went into the oven.

Dec 09, 2012
DrGaellon in Home Cooking

Good places for crabs in NYC?

We will be in Virginia Beach for a wedding. Phooey.

Aug 08, 2012
DrGaellon in Manhattan

Good places for crabs in NYC?

But were they locally caught, or shipped down from Maine?

Aug 06, 2012
DrGaellon in Manhattan

Good places for crabs in NYC?

Anyone have any recommendations for good places to go for a Maryland-style crab boil in NYC? Any of the City Island restaurants? Any place in Manhattan? Or do we have to slog all the way to Sheepshead Bay, or the Jersey Shore?

Aug 04, 2012
DrGaellon in Manhattan

Napoleons Without the Mess

Chill it very cold, and cut it with a serrated bread knife. Or are we talking individual serving?

Jun 14, 2012
DrGaellon in Features

I don't "get" Red Velvet Cake

I understood that Milk's blue velvet was a blueberry cake, not cocoa.

Mar 26, 2011
DrGaellon in General Topics

I don't "get" Red Velvet Cake

It's not a quality issue. Natural cocoa powder is reddish and quite acidic, which affects both the flavor and texture of the final product. It has become very hard to find in the US since the advent of alkalinized, or "Dutched", cocoa, which is much darker brown, tastes more "chocolatey" and is neutral in pH (which affects rise and texture). However, Dutched cocoa doesn't give the red color, so traditionalists started adding red food color.

Mar 26, 2011
DrGaellon in General Topics

Perfect Pimm's Cup

Pimm's No.1 is made with gin, so you can't really make this with "no gin in your drink." (They used to make six different Pimm's cups, each with a different liquor as the base. No.1 is the only one that's survived; you can occasionally find No.4 with a brandy base around the holidays.)

Jul 01, 2010
DrGaellon in Recipes

Guilty-Pleasure Protein Drink

They are quite tasty, but way too sugary.

Nov 17, 2009
DrGaellon in Features

pizza dough without yeast?

If you do, it's not pizza dough. Pizza is a bread product, which means yeast.

Sep 24, 2009
DrGaellon in Home Cooking

Alton Brown's Glove

He specifically mentioned that it was a Kevlar glove - Amazon sells them. Just search for "kevlar glove" and you'll find a dozen variations.

Apr 24, 2009
DrGaellon in Cookware

Thomas' Toasting Corn Bread

They're called Toast-R-Cakes, and they're still available in every supermarket I know in metro NYC.

Mar 21, 2009
DrGaellon in General Topics