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zackly's Profile

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Can I use the defrosted fish in the fridge?

Fish generally tells you when it's bad. If it smells fine you should have no problem.

about 6 hours ago
zackly in Home Cooking

Need tips for poaching eggs in tomato sauce

I'm not familiar with shakshuka but I poach eggs in sauce frequently. crack the eggs into a small dish then carefully slide into the sauce. cook uncovered until the whites are cooked to your liking then cover the pan and cook until the yolks are set. I like my yolks just warmed (I know, salmonella) and this method works well.

about 7 hours ago
zackly in Home Cooking

Cheese cracker round up?

That's the brand I couldn't remember. I haven't seen them @ my local Costco but I'll keep an eye out for them. They are very tasty.

about 12 hours ago
zackly in Home Cooking

Cheese cracker round up?

Sorry forgot to post the recipe link.
http://www.marthastewart.com/355990/q...

homemade puff pastry, I'm impressed!

about 15 hours ago
zackly in Home Cooking

Cheese cracker round up?

Puff pastry cheese straws are pretty easy and good providing you are not making the pastry from scratch. Here's Martha's recipe which is similar to most . She mentions Dufours all butter puff paste. I'd like to find some locally but Perpperidge Farms will suffice for cheese straws. http://dufourpk.powweb.com/retail_puf...

about 15 hours ago
zackly in Home Cooking

Cheese cracker round up?

Not intending to hijack your thread but do you like any "store bought" cheese crackers? Either my taste buds are dying or the manufacturers are using less cheese. Cheese Nips Cheese-Its, Goldfish used to be good but now I can't taste much cheese. One company (sorry, can't remember the name) makes pretty good twisted cheese straws packed in a foil bag inside a box bot they are like $4.00 for a six ounce box in the "gourmet" cheese section of my supermarkt. That's $16.00lb the same price as USDA Prime Filet.

about 15 hours ago
zackly in Home Cooking

Cooking bacon in the oven... why the hype?

I used to cook bacon in the oven on a wire cooling rack suspended over a half sheet pan.If you require more than a few slices it is easier than a frying pan and requires less attention.My bacon of choice was a one pound package of Oscar Meyer Thick Cut. All the slices could fit on the rack without overlapping for even doneness.I think 400F. is too hot though I cooked @ 350F.Both the sheet pan and wire rack fit in my dishwasher albeit on an angle. However, since I've discovered Hormel pre-cooked bacon @ Costco I haven't cooked raw. It is good tasting bacon and just needs a minute and a half in the microwave to crisp it up. Now having bacon whenever I want it is easy & not messy.
http://www2.costco.com/Browse/Product...

about 16 hours ago
zackly in Home Cooking

Corn Casserole?

If you can get fresh sweet corn cut the kernels off the cob then run the back of a chef's knife vigorously on the cob to extract all the milky liquid left behind. Add some half & half, melted butter, fresh ground nutmeg & eggs to make a custard and bake in a souffle dish. For more of a cake like texture add some flour, Bisquick or cornmeal.

Apr 17, 2014
zackly in Home Cooking
1

duck press

http://chowhound.chow.com/topics/9302...

I posted this appeal a few months ago. I had no luck locating one that was reasonably priced. If there was more demand somebody would make on for a couple hundred dollars. I'm keeping my eyes out for French restaurants that are going out of business.

Apr 17, 2014
zackly in Cookware

Making a sauce that call for 1T cream. What can I use instead?

You could make bechamel as a sub.

Apr 17, 2014
zackly in Home Cooking

What discontinued products do you miss?

PAL orange soda (1950's- 1960's)
Sugar sweetened sodas in general
Micky D's French Fries when they were fried in animal fat
Crystal Light Pink Grapefruit- the best diet beverage ever!
Wispride cold pack cheddar spread, before they "improved" it
Bryers Ice Cream-before Unilever messed with it

Apr 15, 2014
zackly in General Topics

Hollandaise sauce, do you use whole or clarified butter?

Basically the taste. I'm going to try both the blender method & brown butter. That sounds good!

Apr 15, 2014
zackly in Home Cooking

Robot Coupe vs Cuisinart vs Others?

I've had to replace the top part (pusher sleeve assembly) of the bowl assembly twice on my Cuisinart DLC-7. Poor design! Otherwise it works fine.

Apr 14, 2014
zackly in Cookware

Which Coffeemaker to buy - Done with Keurig

+1 for convenience although I brew @ double strength (12 cup bean setting & filled only up to the 6 cup water line) for a strong cup of coffee.

Apr 14, 2014
zackly in Cookware

Pre-minced garlic and ginger?

Not, a fan of chopped garlic sold in the jars packed in oil or water. For convenience I used to use it for cooking demonstrations @ food hows that I was working at. Ok but a much different flavor than fresh.

Apr 14, 2014
zackly in General Topics

super budget meals

Pasta, rice, legumes etc can be extended with chicken from the leg or thigh or cheap pork cuts or tofu or a fried/poached egg on top.

Apr 14, 2014
zackly in Home Cooking

What would you consider are your 6 essential spices?

In order of use in my kitchen:

black pepper
thyme leaf
oregano
basil
onion powder
Old Bay

Apr 14, 2014
zackly in General Topics

Hollandaise sauce, do you use whole or clarified butter?

No, I make it in a stainless steel bowl over a saucepan of boiling water.Does the blender Hollandaise get thick enough? I like thick almost like mayonnaise. Do you use whole melted butter or just the butterfat?

Apr 13, 2014
zackly in Home Cooking

Hollandaise sauce, do you use whole or clarified butter?

There was a time in my life when I made Hollandaise sauce every working day for about five years. In commercial French kitchens we always used clarified butter but at home I cant be bothered to melt the butter and just use whole butter that I've left out to soften.That being said I'm never thrilled with the results of my small batch (1-2 yolks) product.You would think that whole butter would produce a less greasy sauce than straight butterfat. I use sweet butter, lemon juice, water and a dash of Tobasco. Am I missing something?

Apr 13, 2014
zackly in Home Cooking

IKEA 365+ non-stick cookware, induction capable & inexpensive, I'm impressed!

I replace my Teflon non-stick cookware every few years as it deteriorates. For this reason I don't like to spend much money for this "disposable" cookware. I also wanted to get one of the newer generation Teflon coatings that are safe for metal utensils and aren't made using PFOA (not 100% sure about PFOA in this pan but Dupont has been phasing it out over the last several years). Because I'm getting an induction cooktop I didn't want aluminum. These pans ave very nice! Thick stainless steel base, nice balance, ergonomically agreeable tubular steel handles & Platinum Plus Teflon, dishwasher safe. I bought 3 sizes 9,11 & 13 inch. They cost about $75.00 delivered for the lot, including tax. If you're in the market for inexpensive non-stick frying pans these are highly recommended

http://www.ikea.com/us/en/catalog/pro...

Apr 13, 2014
zackly in Cookware
1

Packaged Mixes, Sauces, Spices & Boxed Items You Use

I use chicken & beef base, (usually Better Than Bouillon brand) brown or beef gravy dry mix (Knorr's or McCormick's) McCormick's dry chicken gravy mix. I also use Knorr's Demi Glace but I only see it @ restaurant supply places like Restaurant Depot. I use the dry gravy mixes for flavor & as a thickener. I deglaze then thicken the drippings of a roast with the gravy mix. Results are generally excellent. If you cook sous vide you can thicken/flavor all the purged liquid in the bag to make a nice sauce. I have a bottom round of beef roast cooking in my sous vide cooker since yesterday morning. I seared & added some soy sauce and Worcestershire sauce to the cooking bag. Tonight I'll pour this liquid into a sauce pan & thicken with brown gravy mix. Easy & delicious!

Apr 13, 2014
zackly in General Topics

Eating Low Carb in Restaurants?

Apr 12, 2014
zackly in Food Quests

Eating Low Carb in Restaurants?

Thanks mcf, great advice! I was over-ruled on the middle eastern & we're going here:
http://www.limerestaurant.com/index.html
I think I can find plenty of low carb options here.

Apr 12, 2014
zackly in Food Quests

Best olive oil for general cooking

Pure or pomace-whatever is on sale

Apr 12, 2014
zackly in Home Cooking

Eating Low Carb in Restaurants?

We are going out for dinner tonight for the first time since I’ve started eating lower carbs (less than 100 grams daily). I’ve been asked to pick the restaurant with the only caveat….no steakhouses. I would love to enjoy a complete dinner i.e. appetizer, entrée & dessert if possible, not just a hunk of meat or fish and a salad. What are some strategies or types of cuisine that other low carbers use/frequent? Is Middle Eastern an option? I'm not familiar with this cuisine but my new favorite food is humus. Thanks!

Apr 12, 2014
zackly in Food Quests

Is the low carb, no gluten trend hurting pizza, pasta & bread sales?

It was at least part of the reason. He made great (NYC quality) bagels, bialys and bread.

Apr 12, 2014
zackly in General Topics

Is the low carb, no gluten trend hurting pizza, pasta & bread sales?

A friend just closed his bagel bakery in an upscale town in suburban NYC. He said people aren't buying bagels like before.

Apr 11, 2014
zackly in General Topics

Is the low carb, no gluten trend hurting pizza, pasta & bread sales?

Apr 11, 2014
zackly in General Topics

Is the low carb, no gluten trend hurting pizza, pasta & bread sales?

Just wondering although I think I know the answer. More & more people especially young, health conscious people & dieters are cutting back on carbohydrates & avoiding gluten altogether. This is bound to hurt sales of all things wheat. Are those industries reacting yet?

Apr 09, 2014
zackly in General Topics

Asking a restaurant for recipe

Ask in person only AFTER you've become a customer. Most chefs will be flattered & be more than happy to oblige. Leave a big tip too.

Apr 08, 2014
zackly in General Topics