THewat's Profile

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What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I own a couple of them, but can't seem to get them into my food... Funny what languishes in my freezer.

12 minutes ago
THewat in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

LOVE that you made it in ramekins! I often cook for my (elderly) parents, and a ramekin or two of something that rich is more than enough; I'm always looking for more things to make that way.

1 day ago
THewat in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

I hope you like it. It has bailed me out a couple of times.

1 day ago
THewat in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

I'm with you - bouillon. Whatever kind floats your boat.

Jan 22, 2015
THewat in Home Cooking

Granola

Sounds great!

Jan 22, 2015
THewat in Home Cooking
1

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

The wonderful iced tea that I grew up with is made with bottled "Real Lemon". Whenever I give the recipe out I have to put big arrows to it and say "this is really, really, really the stuff from the store!" If you use actual lemon juice it's awful.

Jan 22, 2015
THewat in Home Cooking
1

What are you baking these days? Happy New Year January 2015 edition!

Thank you. Having something related-but-different to concentrate on for a morning was great.

Jan 22, 2015
THewat in Home Cooking
1

What are you baking these days? Happy New Year January 2015 edition!

Thank you. I used 1 1/4 cup KA AP plus two teaspoons of vital wheat gluten to make absolutely sure... I decided while I was mixing it that getting enough water in there was crucial too. It stretched without holes. The resulting cooked dough has little flavor & is paper thin. It doesn't brown, which has always distressed me, but that seems to be just the way it is. Zitronenmadchen, what kind of strudel do you make?

Jan 22, 2015
THewat in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

I have Splendid Strudel with apple filling from Joan Nathan's Jewish Holiday Cookbook in the oven. It's to honor the life and passing of my Ashkenazi friend Lila. I've never stretched strudel dough alone, but I hope & believe I did it justice; you could, indeed, have read through it. May this pastry speak better than words.

Custard did not set up...

Here's the wrap up: put together the trifle last night & used the custard (with the consistency of creme anglaise). Tried out a bite on my father this morning (I'm serving tonight.) He was unimpressed - not enough sherry in the trifle, wanted the custard a little firmer. I wanted the custard a little less sweet. So I deconstructed the thing & am remaking in individual serving dishes. Cake in the bottom is soaking in a little more sherry now and I've made a new custard - 1 cup milk, 1 cup cream, 1/2 a vanilla bean, 5 yolks, 1/3 cup sugar, 1 tablespoon cornstarch. It set almost immediately, coating a spoon nicely, and I double checked to make sure it had hit 170F, which it had. Chilling now. In a respectable three hours, I'll layer it into the ramekins & add some whipped cream. Thanks to those of you who weighed in on the custard - as always, I'm wiser for having asked you folks.

Jan 20, 2015
THewat in Home Cooking
1

Custard did not set up...

Thanks Babette. 170 is the information I was missing. It didn't go & didn't go & I turned the heat up - it just started to coat, and I took it off - I should have left it on another minute or two, I think. It has thickened somewhat; I was expecting more set, but I couldn't tell a creme anglaise from a custard by looking at a recipe to save my life, so maybe I cooked it fine and it would never have done what I thought...

Jan 19, 2015
THewat in Home Cooking

Custard did not set up...

I made this custard http://www.food.com/recipe/trifle-cus... & it cooked for longer than I expected without really thickening that much. I've refrigerated it for about an hour, and it hasn't set as I'd hoped. Any chance that it will set further if I let it be? Any way to thicken it at this point, or do I go with loose? It is, in fact, for a trifle. Thanks all.

Jan 19, 2015
THewat in Home Cooking

Have you ever tried to cook quinoa? How do you cook and serve it? What recipe do you like the best?

I just had quinoa cooked in coconut milk with cinnamon for breakfast at a restaurant. They topped it with papaya. I thought it was pretty great. Here's a good guess at the recipe: http://www.howsweeteats.com/2012/04/b...

Jan 19, 2015
THewat in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

Made (and am now making stale) Meme's Pound Cake, http://leitesculinaria.com/26719/reci..., in order to make a trifle tomorrow. The pound cake was a new recipe for me; the couple of bites I had seemed nice. I halved the recipe & put it in a fancy small-ish bunt pan with Ever Bake food release. It came out like a charm.

Tell me about your first time making something

I made puff pastry for the first time recently, and I sat on the floor in front of the oven - in complete amazement & delight - watching it puff...

MacGourmet and MacGourmet Deluxe 50% off

Mariner software (MacGourmet and MacGourmet Deluxe) is running a 50% sale through Jan 6th, 2015. Use Use coupon code EOY2014 when you check out to receive the discount. https://marinersoftware.com/store/?ut... I use Deluxe & like it - their customer service has been outstanding.

Jan 01, 2015
THewat in Food Media & News

Problems with newly seasoned cast iron skillet

One of the awesome things about Lodge skillets is that they are very hard to hurt in any significant way. I totally agree with brooktroutchaser - cook with it. Great to read all that stuff on seasoning & do whatever works for you, but if the pan loses the seasoning because of anything you cook in it, just cook something with more oil, or season again. Congratulations on getting a super useful & low maintenance pan, and enjoy all the great things you can make, pineapple upside down cake included.

Jan 01, 2015
THewat in Cookware
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MacGourmet and MacGourmet Deluxe discounted on Mac App Store

Mariner software (MacGourmet and MacGourmet Deluxe) is running a 50% sale through Jan 6th, 2015. Use Use coupon code EOY2014 when you check out to receive the discount. https://marinersoftware.com/store/?ut...

Jan 01, 2015
THewat in Home Cooking

What are you baking these days? December 2014 edition, part two! [Old]

http://www.epicurious.com/recipes/foo... This took me several weeks and a serious ingredient search, and my vegan / vegetarian / gluten free / teetotaling friends couldn't eat it. It was, however, a slam dunk with my 90-year-old father. Completely delicious. Worth every minute.

What are you baking these days? December 2014 edition, part two! [Old]

Between the Chocolate Pear and the Galley Girl pear, my friends preferred the chocolate pear.

Dec 29, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition, part two! [Old]

Bittersweet Chocolate and Pear Cake: http://www.amateurgourmet.com/2013/10... Pictured with the Galley Girl Pear Tart / Cake.

What are you baking these days? December 2014 edition, part two! [Old]

Walker, if you take that sip and don't say "ewwwww!", you're fine.

Dec 24, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition, part two! [Old]

Galley Girl Pear Tart / Cake: http://chowhound.chow.com/topics/277731. And this - call me crazy: http://www.epicurious.com/recipes/foo...

Dec 24, 2014
THewat in Home Cooking
2

What are you baking these days? December 2014 edition, part two! [Old]

I can't believe it would make any difference in that cake. I'd take a sip before I dumped the thing in to make sure it wasn't really off, but I'd use it. It's probably a 7.5 alcohol content - not great for long term storage, so baking with it now is probably best use. :)

Dec 24, 2014
THewat in Home Cooking

halving pork loin roast

Founder, I took it out of the liquid @ 140 & let it rest, tented. It was fine, but a lot of fuss (for me) for just fine. I tried it because a really good cook / friend said they had just had a loin braised in milk that had been extremely moist & I was curious. I do usually trust the CI recipes. I'm not much of a meat cook, though... If ARenko tries a milk braise, I'll be interested to hear how it goes.

Dec 19, 2014
THewat in Home Cooking

halving pork loin roast

I just did a CI milk braised loin. Mine was about a pound and a half, and got to 140 in about an hour at 200. I thought it would take longer to cook and my guest ran late, so the result was that I left it at room temperature for about three hours (and served it at room temp.) It lost some liquid in the process - I wish I'd been able to try it 20 minutes out of the oven. I was underwhelmed by the whole thing.

Dec 18, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition, part two! [Old]

Souschef, the batter spread fine (I used a little offset knife) and making tuiles is a very neat trick indeed. My only complaint is that they are wildly sweet - are they always? If not, can you suggest another recipe?

Dec 18, 2014
THewat in Home Cooking
1

halving pork loin roast

Did you make both recipes? If so, which did you prefer?

Dec 17, 2014
THewat in Home Cooking

Pork roast cooking time question.

Thanks all. Super helpful threads.

Dec 17, 2014
THewat in Home Cooking

Pork roast cooking time question.

I am primarily a baker with a history of ruining perfectly good cuts of meat; if you all can help me save this one, I'd be super appreciative.

I have a 22 ounce boneless pork loin tied into a small roast. I want to make a CI milk-braised pork recipe that call for a 2 - 2.5 lb roast. They brown the roast on all sides and then cook in milk in a dutch oven for 40 to 50 minutes at 275.

Three questions: if I'm cooking a roast that is basically half the size called for, when do I start checking the internal temperature? Does any size roast ever reach 140 in 40 to 50 minutes at 275 (it seems fast to me)? Last, the roast came to me directly from a good store on Monday afternoon - can I cook & eat tomorrow (Thursday) or should I be cooking today?

You guys are the best.

Dec 17, 2014
THewat in Home Cooking