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Is clad overkill for stockpot or sauce pan?

I am also talking about dishes that are started on the stovetop then finished in the oven. Unclad stainless steel sidewalls will have hot spots and can cause scorching. When I was a young cook I worked in kitchens run by German & Swiss chefs. They loved Viking stainless cookware with thick bases but that was not clad (cladding didn't exist yet). It was/is inferior technology to clad cookware and I would choose plain thick gauge aluminum over these very expensive pots and pans.

about 9 hours ago
zackly in Cookware
1

Is clad overkill for stockpot or sauce pan?

Cladding is good on stainless steel pots and pans because SS is a poor conductor of heat. For me it's absolutely essential for straight sided sauce pans to prevent scorching on the sidewalls, especially when cooking thicker sauces. Now for frying pans (AKA: sauté pans)and stockpots a thick base only, is OK. I also like very heavy gauge aluminum stockpots that were once commonplace but I don't see offered online. I'm talking aluminum that was almost 1/4 inch thick.

about 14 hours ago
zackly in Cookware

Wine for steaming mussels?

Ha ha,I never take advice from someone trying to sell me something. They've got a horse in the race. Now I don't disagree with what he said about buying a drinkable wine especially reds for heavily reduced sauces. But decent, drinkable wines can be found in the $5.00 price range. As evidenced by many blind taste tests, even so called wine "experts" frequently can't distinguish between very inexpensive and pricey wines. Remember, it's just fermented grape juice. What makes a wine pricey is frequently marketing.

1 day ago
zackly in Home Cooking
1

Wine for steaming mussels?

Don't spend more than $5.00 for white wine to cook this dish with! The garlic alone, not to mention the mussel juice, will negate any subtle flavor differences between a top shelf and near bottom shelf wine. Just get an inexpensive dry, light white wine like this Pinot Grigio. http://www.totalwine.com/eng/product/...
It's not half bad to drink too.
I also cook with boxed wine. I used to be able to buy excellent juice box sized aseptic cartons that were great (because there were no leftovers) but I don't see them around anymore. I think the brand was Bandit- Pinot Grigio.

1 day ago
zackly in Home Cooking
1

When do you send back a steak for being under/over cooked?

I like that policy! In a restaurant setting its some what difficult to cook steaks to perfection especially if they are using a super high temp broiler. There is considerable "carry over" cooking that must be accounted for. If the pickup of the steak is delayed, because not all the dishes for the table are ready, a medium rare steak can become medium quickly as the heat internalizes. That's why restaurants tend to err on the rarer side because you can make a rare steak medium rare with a little more fire but not vice versa.

Sep 13, 2014
zackly in General Topics

Roland brand Balsamic Glaze

I'm going to pickup some TJ's today. I've got a nice porterhouse and some homegrown tomatoes & fresh mozzarella on hand waiting for that balsamic. Thanks to all for their opinions!

Sep 12, 2014
zackly in General Topics

Stand mixer - worth having?

You can develop quality bread/pizza dough with a KA mixer but in limited quantities. I have a 5 quart model and it can handle 3-4 cups of bread flour nicely. My problem with bread machines is that they have very limited functionality. They may work better than a KA for making bread but you can do so much more with a stand mixer.

Sep 12, 2014
zackly in Cookware

Roland brand Balsamic Glaze

I just found out you can buy balsamic glaze premade. Amazon has this Roland brand from Italy. Roland fancy groceries are generally pretty good. Has anyone used this? Are there better brands available? Thanks!
http://www.amazon.com/gp/product/B008...

Sep 11, 2014
zackly in General Topics

ISO, light, airy, falafel recipe

Ah ha, dried Chickpeas! Bummer, I went to Patel Brothers this morning and got a large bag of chickpea flour that I emptied into a storage container, so I can't return it. Now I have to go back for the dried chickpeas. Are they all the same or are there different types or preferred brands. Their house brand seems to be SWAD.

Sep 11, 2014
zackly in Home Cooking

Stand mixer - worth having?

Just saw this deal on a KA. It's new not reconditioned but it only is being offered in red. Maybe it's a discontinued model?

http://1sale.com/home-family/kitchen-...

Sep 11, 2014
zackly in Cookware

ISO, light, airy, falafel recipe

Mine tend to be leaden. Does anyone have a good recipe or technique to get them more ethereal? How much of what kind of leavening do you use? I've been adding 1 teaspoon of baking powder to 1 cup of chickpea flour (besan) I have my fryer loaded up with peanut oil or I can pan fry in olive oil. Thanks!

Sep 11, 2014
zackly in Home Cooking

Cheap Beef Meals

Consider getting an immersion sous vide cooker like the Anova. I've seen the first generation model as low as $149.00. You can turn cheaper, lean cuts from the rounds (top round, bottom round etc.)into fork tender beefy goodness.

Sep 10, 2014
zackly in Home Cooking

When do you send back a steak for being under/over cooked?

A steak cooked extra rare like this is referred to Blue or Bleu. We used to cook these directly on the flattop, first dipped in clarified butter. Just a quick, white hot sear on both sides. In a perfect world the steak would be warmed to room temperature first so the raw middle would not be cold but that's hard to do in a restaurant.

Sep 10, 2014
zackly in General Topics

French Kids Don't Get Fat: Why?

Kids don't need to play anymore. They have an app for that.

Sep 10, 2014
zackly in France
2

French Kids Don't Get Fat: Why?

Yes, but around here anyway, (suburban NYC) kids don't play anymore (I love MplsMary's term "free range kids", brilliant!). Unless the sports are organized by adults kids rarely play "pickup" games anymore. When I moved into my current house in 1995, many of our neighbors were empty nest seniors. I remember thinking "when these people sell there are going to be a lot of young couples with young families moving in". Well that happened but our neighborhood is still very quiet. The kids are indoors.

Sep 10, 2014
zackly in France
2

Measure by Weight

Hopefully, as digital scales become more popular, more recipes will be offered with both volume and weight measurements.

Sep 09, 2014
zackly in Home Cooking

French Kids Don't Get Fat: Why?

Sugar is sugar to your body. The reason there is a war on HFCS is because it is much cheaper than regular table sugar (sucrose)so food processors add it liberally to many foods to increase their appeal. It's in our DNA to like sweet things.

Sep 08, 2014
zackly in France

French Kids Don't Get Fat: Why?

I lived on Pepsi & ice cream when I was a kid and was not overweight. Like many other Baby boomers stated we were outside "playing" constantly. We had to create our own entertainment. We only came home ,grudgingly, for meals and when it got dark. Now kids can entertain themselves alone, indoors playing video games or connecting with friends through computers & phones. I can't remember the last time I saw kids playing catch with a baseball or football or playing any street games in my neighborhood. I never even see these kids outside. If they have to go somewhere, their parents chauffer them.

Sep 07, 2014
zackly in France

Bad year for local corn?

I remember skipping class & getting high (this was 1969 remember) on Sleeping Giant Mountain. I only lasted a year.

Sep 05, 2014
zackly in General Topics

Best way to cook large sausages if it is raining on the grill !?

You could braise them. Pierce them with a fork then brown in a roasting pan or Dutch oven on the stovetop, add sliced onions, garlic, sliced or diced potatoes, some thyme rosemary, oregano, (fresh or dried) cover tightly & cook either on the stovetop or in a 350 degree oven until the potatoes are cooked. You might need to add a little liquid (stock, white wine or water) at the beginning if it seems dry but the onions and sausage will release moisture, so don't add much.

Sep 05, 2014
zackly in Home Cooking

Bad year for local corn?

I spent some time in Hamden about 45 years ago....Quinnipiac

Sep 05, 2014
zackly in General Topics

Bad year for local corn?

Norwalk

Sep 05, 2014
zackly in General Topics

Bad year for local corn?

The farmstand in my neighborhood sources their corn from a farm in Hamden, I believe.I had an ear of 'butter & sugar" yesterday. It was middle if the road sweet, good but not great. The kernels were very small for this time of the year so I'm hoping the cool/late spring is causing produce to mature later this year? Maybe we'll have good, local corn to mid October.

Sep 05, 2014
zackly in General Topics

ISO, Low Carb Hot Dog Buns?

I will do that

Sep 04, 2014
zackly in Special Diets

ISO, Low Carb Hot Dog Buns?

I bought some Thin/Slim brand "Love the Taste" hot do buns from Netrition with allegedly 2 net grams of carbs per bun and a guarantee "not to spike your blood sugar". I ate two for dinner with some natural peanuts butter that I tolerate well. They tasted great but my blood sugar was sky high this morning, as if I'd eaten a whole flour baguette. There are so many scammers out there.

Sep 04, 2014
zackly in Special Diets

London broil sous vide

I pulled the second one @ 30 hours. Was a bit firmer but still tender. Either cooking time would yield a cheap piece of usable beef protein, rare (no pun intended) these days. I often sous vide bottom round of beef for 30 hours and that yields a very nice "roast beef", much nicer than the top round but it's rarely sold cheap any more.

Sep 04, 2014
zackly in Home Cooking

Big Green Egg? Is it worth it?

but it works similarly according to many reviews

Stand mixer - worth having?

I saw this in my inbox today. It's refurbished but this mixer sells new for $400.00 or more.
http://1sale.com/home-family/kitchen-...

Sep 02, 2014
zackly in Cookware

Stand mixer - worth having?

If you bake, get a stand mixer. It makes life much easier. You can easily develop small batches of bread dough, cream butter & sugar, egg yolks, make meringues, just an endless list of tasks.. You can do some of these tasks in a food processor but generally not as easily or as well. When Kitchen Aid stand mixers were born it sent hand mixers close to near extinction.

Sep 02, 2014
zackly in Cookware

Sending food back, what about the rest of the diners?

Agreed!

Sep 02, 2014
zackly in Not About Food
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