RShea78's Profile
How do you make bacon better?
>>I think it was 400 for like 20 min. I plan on trying that soon myself.
Geez! After about the first 7 minutes I would be pulling some bacon early to munch on. (Bacon ranks second place too my comfort food, and thy shall not wait.
My broiling method is rather quick, so around the 7 minute mark, it should be done to my likings.
How do you make bacon better?
Smileelisa,
Do you bake or actually broil your bacon? I broil mine, but keep the pan roughly 8 inches (2nd rack adjustment from the top) and babysit the bacon till it looks right to me. (Not exactly limp or crunchy, somewhere in between)
In general bacon cannot be made better (IMHO) unless you pick the right brand of bacon. Whenever possible I try to purchase Wright brand (See link below) of bacon, but unfortunately it has to be on special.
http://www.wrightbrand.com/Default.aspx
food prep tragedies
>>...the shaking caused her cake to slump apart.<<
I kind of feel for those people that live in California... How about some 5.2 cake? Perhaps- a mixed drink would be in order!
;-)
Tramontina vs. All Clad
I put oatmeal, cheeses, and scrambled egg mixture in the "tacky" category, concerning the ability to adhere to non-stick coatings.
My experiences points that one needs to reduce cooking temps to below that of a simmer, (and below boiling) when dealing with those tacky (and scorch-able) foods. Unfortunately cooking at such low temps takes a lot of time, of which may seem like forever...
The Best Dried Pasta.
RGC- Unfortunately there is a small curve from undercooked - al dente - overcooked. Then there is salt and the rolling boil that seems to be a must in cooking any pasta. When my grandma and step-mom got on the salt free band wagon, just don't eat their pasta... I mean, their pasta went from out of this world (great), to the world's nastiest slop.
BTW- I refuse to buy pasta or noodles (or almost anything) without some "date" on the package. That is the one of the best indicators of a products freshness. Coded items have my permission rot right on the shelf.
How do you clean a pizza stone?
If the water gets into a thermally stressed area, then you add heat, it could fracture. On the other hand- some materials are water soluble
Anyone tried the Frisper?
>>Maybe I was looking in the wrong place. (RE: Walmart)<<
Well, I once searched for 10 minutes for some microwave popcorn. Finally an associate told me they are over in infants!!! Walmart needs to change their "Always..." spiel to Always in hiding...
Who makes the best frozen pot pie?
>>Ironically, I found ears of corn for .15 cents a piece at Meijer's today!<<
Fortunately (or maybe unfortunately) we once grew several acres of sweet corn. Perhaps the most unfortunate part was spoilage due to lack of either canning jars. freezer room, or sheer physical exhaustion of way too much sweet corn to work with.
15 Cents... I consider that to be a rip off as store bought'in corn tastes like that of early field corn. I mean that once you have had home grown sweet corn you would never buy the mystery corn that the local grocery stores carry.
Who makes the best frozen pot pie?
>>...hey it's what I grew up on.<<
LOL!!! As a youth my dad would phone the local store when they ran their specials to get 2 or 3 cases of them. If his timing was right they would even discount them each a nickel as so he only paid 15 cents a piece.
seasoning with Lard
>>The only argument I heard against lard is that it may turn rancid, but if you use it often, it should be OK?<<
On the other hand- no food oil/shortening or animal fat is immune from turning rancid. (However, I consider olive oil so nasty that it must come rancid.)
gel mat
>>However, I can't tell you how many of my friends have loved standing on them!<<
Heck, a friend of mine trims hers down and uses them for seat cushions.
HELP......fingers are burning from cutting jalapenos. Remedies?
>>They sell those latex gloves at the variety store here something like ten for a buck.<<
One can also check the first aid section of drug stores for latex or latex free gloves.
>>But I found that if I was doing a lot of peppers, the gloves only protected up to a point.<<
Light duty latex gloves may allow for permeation of the juices found in hot peppers. Not for sure if those latex free gloves would be any better(?).
Likely one would need a thicker glove, but a chemical resistant glove may be overkill.
Do fridges count as cookware?
Well- along with the invention of mechanical marvels, it is just another moving part to cause problems or break.
Do fridges count as cookware?
>>I haven't read anything about trouble with the seals.<<
Perhaps things wasn't clear what my brother-in-law meant by "sealing fits". It isn't the seals themselves a problem, but as you mention the "plastic piece"--- that flap cannot be expected to be an effective seal from an energy loss standpoint. PP door design IOW...
Do fridges count as cookware?
My sister's better half was scoping out several French Door (FD) makes/models and came to the conclusion that the 2 door arrangement would have all kinds of sealing fits. And they both were turned off because of "no ice dispenser" works with FD models.
gel mat
Ones I have seen are often plain grey or black. Some mats that use the same material "but nicer" can be found at the link below
http://www.greatmats.com/children.php?gclid=COPwvqmnlJoCFSAhDQodQDv1NQ
(Feel free to back track on that website)
Containers in my Fridge Get Condensation Bad!
>>but only under specific circumstances.<<
Refrigeration from the danger zone to the safe zone will "almost always" condensate if it went in an air tight container. I just remembered my granny would towel cover left over foods she placed in the refrigerator, then few hours later, she would cover the food with its lid or food wrap once fully chilled down.
Of course if the food can be vacuum packed, that should eliminate the problem.
ALSO- in the food service industry, things that gets refrigerated in a stainless steel insert will almost swim in condensation. That is why it is necessary to use either an insert grate or false bottom whenever possible. Of course condiments like dressings are often pitched if the condensation cannot be controlled. To control waste, it is often needed to use smallest insert like a 1/9 pan on sandwich tables.
Do fridges count as cookware?
>>You might want to rethink the side-by-side. I hate mine.<<
Those need to be outlawed- IMHO!
>>Large pots have no place to go (I make stock, stews and braises often). And I live alone.<<
One should never attempt to freeze "at home" with containers larger than 2 quarts (or 2L) in size and not any more than 2 containers at a time. If you do much more you seriously need to consider a commercial unit.
Containers in my Fridge Get Condensation Bad!
I have thought of this to be a normal condition based on the- food temps, humidity, and water content of the food -at the time of refrigeration.
I noticed that some food items, such as real bacon bits (for example) may include a desiccant pack to control that.
Now if I feel that condensation may become a problem with something that must be kept dry, I too will place a folded paper towel in the head space to help preserve my food of which may otherwise mold. In my restaurant training any refrigerated goodies should be consumed within the 2nd day or be discarded by the 3rd day. (pre-prepped items or left over items- that was day doted)
Stove Top Smoker - Any tips?
Chow Tip- (aka Blog)
http://www.chow.com/blog/tag/polyscience
Good link-
http://www.cuisinetechnology.com/thesmokinggun.html
Sheet pan concern
Ever considered lightly coating the pan with a layer corn flour or corn meal? Oil and water do not mix especially on the pan, so it could help in absorbing excess water causing deposits of those burnt offerings.
Some Pizza makers do not like to use solid pizza (or bun/biscuit) pans, prefer to use perforated pans or pizza screens when the crust demands some support. However- there can be a trade off in perforated pans or screens as you may get some added crunch. (oops almost forgot about dimpled pans as an alternative)
Well there is alternatives that is not all that costly if you feel game to try them out. Provided that you are a thrifty shopper and wish to retire your old pan.
Food Saver vs. Seal-A-Meal? [Moved from Home Cooking]
>>I find it's better to cook them first, then freeze.<<
Fully cook or do you really mean to blanch them?
Food Saver vs. Seal-A-Meal? [Moved from Home Cooking]
>>Soft things like mushrooms or muffins get smooshed (could be interesting for some things), unless you have a sealer with a "soft seal" function, that allows you to regulate the vacuum, which mine doesn't have.<<
Those items would be best to vacuum with some "containment" (lid free/crush resistant container) to prevent items from smashing. Soft sealing IMHO isn't desirable as there is still enough air to promote spoilage or affect food quality.
What do you wear while you cook?
Querencia, you should have seen the DQ owner I once worked for. He could work on the nastiest piece of equipment with a white dress shirt and never get it soiled. Of course he made it a point to be gone when the afternoon teenage crew was about to show up. I hear he had some shirts ruined by the "cone fumbling" teenagers.
What do you wear while you cook?
I have yet to see a mat that didn't eventually end up with some curl or split.
I currently have a heavy foam back mat in front of my kitchen sink that grows legs and walks around the kitchen from time to time. One minute it is in front of the stove or scoping out what I have in the fridge. But if it burps or farts- I will seek professional help. ;-)
Keeping knife sharp to breakdown chickens.
Ever consider on getting a poultry shears?
Credit card security on receipts?
>>The only sure way to catch this stuff is to log in to your bank regularly and check the activity on your credit card. It only takes a minute and it will give you peace of mind. In the rare instance where you do see something bad you can contact the bank and they'll immediately remove the charge.
You are right on- on account activity part. But as far as removing the charge, it MAY take weeks, or months to fully recover the loss. Granted, you may get a "provisional" removal of the disputed amount, till they fully research the matter. If they feel that the customer was negligent it can be charged back with back dated fees.
how big is your weekly food bill
foodperv, you lost me. Perhaps in your terminology?
Family sized to me is a can roughly 28 oz or greater
Standard cans roughly 15 oz.
Single serving or convenience size is roughly 6< oz with the exceptions for items like tomato paste or mushrooms.
However, I do agree that there can be a pricing dilemma we face with many food items. Bulk items are not always cheaper (per oz) while "cute little items" may even be higher as well. Deals are generally found in standard marketing packs, whatever that may be in the given situation. We just have to be sharp enough to stretch that food dollar.
how big is your weekly food bill
The problem Me has, is Myself and I to feed. IOW- Me, Myself and I = 3 = and the constant arguing in the grocery store. Myself would just rather stay home rather than have to listen to Me and I argue so much. I rather do the shopping but Me wants to stay in the car and play the radio. ;-)
