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Fagor Futuro Pressure Cooker

Hello,

I am looking for opinions on the Futuro line of pressure cookers from Fagor. The primary difference is the shape of the pot (rounded European shape) and short handles on either side rather than one long one. The handles on this model are very nice looking. TIA

http://www.fagoramerica.com/cookware/...

Apr 28, 2008
replay in Cookware

Cookware Sites

Fantes is great. They also provide a wealth of information about stuff.

Jan 14, 2007
replay in Cookware

Knife sharpening for dummies - the accu sharp

http://www.accusharp.com/

I received one of these as a gift and it seems to work really well.

Jan 14, 2007
replay in Cookware

Best purchase you made last year - who knew

A wooden citrus reamer. It is great and gets the job done perfectly.

Jan 14, 2007
replay in Cookware

A form or mold for thin, uniform crackers?

That is a good idea. I could use circles of parchment to help with sticking.

Jan 14, 2007
replay in Cookware

Eliminating plastic

Food processors, ect. really do not have a long contact period of time with the food. I would not worry about that, but focus on long term food storage or using plastics in conjunction with hot foods.

Jan 14, 2007
replay in Cookware

A form or mold for thin, uniform crackers?

Is there such a thing as a form or mold for making uniform crackers?
I thought about using a tortilla press but I thought that would be too thin.

The problem is that I am making crackers with a nut base rather than flour, so they are not as easy to roll/press with a pin.

Any ideas or suggestions would be appreciated.

Jan 14, 2007
replay in Cookware

Le Creuset "Doufeu"

I made the plunge and purchased one of these. I needed a good Dutch oven, so I figured what the heck. Ebay had a great deal on one, such a good deal that I doubted the authenticity, but it turned out to be the real deal at $149 plus shipping.

I have not made any meat dish in it yet but I wanted to post a couple of things. Today I am cooking a huge batch of collard greens in it. I had a little water and some hocks in the pan first (no ice/water in the well) and tons of steam was coming out of the lid. As soon as I used the ice the steam stopped escaping. Even after the ice melted. To me this confirms the "science" of it.

Also, to remove the water from the lid, use a turkey baster.

Nov 22, 2006
replay in Cookware

Best method to soften butter or cream cheese - FAST

I need to make a cheesecake tonight when I get home. Of course the cream cheese has been in the refrigerator.

Any tricks/tips to soften evenly? While we are at it, how about butter too.

TIA

Nov 17, 2006
replay in Home Cooking

Le Creuset "Doufeu"

Howdy,

New to this forum. Any other comments on the Doufeu? I have been thinking about getting one.

Nov 02, 2006
replay in Cookware