genie's Profile
My carrot cake cupcakes are ugly.
If they are for the family, I would serve them saying, "Architects cover their mistakes in ivy, doctors bury their mistakes, I frost mine! "
(Note to self: use paper liners next time)
Potato Stuffing?
We had a potato stuffing, with bread. Same thing could be done w/out the bread. Mom baked the pots, scooped out while still hot. Mix w/ usual -- celery, onion, spice, a little broth-- and Mom bound it all w/ an egg or 2.(Correct seasoning befor that) .Potato pieces were about small grape size & smaller. Today I make this but forego the whipped pots unless asked to include them-- seems everyone is watching the scales, even on holidays
Refrigerating a previously frozen turkey
Yes. In fact, I would thaw it now, still in its wrapper. When thawed, you can leave it wrapped, or unwrap, refrigerate to 'dry' skin a bit (=crispier skin when cooked). I would cook the giblets tonight for tomorrows gravy & put them in frig overnite, too. Either way, keep it cold til you're ready to put in oven.
Will it go stale?
Years of 2 houses have taught me it's just not worth the fuss. I assume you will clean/ leave open the fridge. Stuff may not go 'stale' as much as just taste a little 'off'..Mice will eat about anything when hungry enough...I would take home the choc & ditch the rest (or give to somebody up there)
Turkey drumstick disappearance [Moved from Home Cookin board]
I asked my market for some ahaed of time. Also, I wanted some innards, as what is turkey w/out gravy, and you just can't make gravy w/out heart, liver, etc. They were Very nice about it, said no prob, and they didn't know there was a need, as nobody else ever asked them befor! So, ask (They even put my name on the pkg & kept it out back til I picked it up)
sour cream & cakes
The 'cream' part is, well, cream, so it has a high fat content and makes for a tender crumb; the 'sour' part is used to react with the leavening which has a basic component (such as B. soda), so it actually does some work! I also think it adds a bit of je ne sais quoi, but maybe I'm alone in that
Please--need guidance re braising turkey/T-Day menu
You can do the whole thing, thereby making it look traditional, except maybe lighter skinned than a tradition roasted version. I might use a DRY reisling with some stock. The cover on the pan must fit tightly for this method to yield a tender juicy bird. I would stuff chopped carrots, onions, celery and maybe a zest of orange in it, let it cook til 165 degrees.You're on your own for the rest. It's a tradition in my family that everyone is welcome to 'some of each', so we have a variety of pies (+ pumpkin mousse w/ crystallized ginger for Moi), guests encouraged to bring whatever. Why not save a step and add some Bailey's to the batter.( Teach them to cook. ...insurance for your old age) The important thing is you're together.Have a good day
Lamb Chops Left Out Overnight!!! Help.
This is where the lambchop looks at you and says "You've got to ask yourself one question:' Do I feel lucky? Well, do you Joan?" The fact you asked tells me you are in doubt.
Don't fool around with your / family's health. "When in doubt, throw it out"
hole-y baked potato
Yes more holes will let more steam out resulting in an INTACT potato that didn't explode in the oven. If you poke 1 randomly all over, and leave it in the oven with a similarly sized, 2- holed potato, it may indeed shrivel up..You alone can pronounce whether or not it's dead. )
Measure then sift or sift then measure
If it says," 2 c. flour, sifted", measure out the flour, then sift.
If it says ,"2 c. sifted flour", sift it, then measure.
In the winter, with the heat on, flourgrains may 'shrink', so there are more than in the summer, when they can swell with humidity --- That's why it's better to bake using weight if possible.
In a pinch, you can also measure the flour, then remove 1 T or so per cup instead of sifting. (yes, I actually once did experiment and come up with this result!)
Pie Baking Chemistry question
Generally, a metal pan will need 25 degrees hotter than glass, and/ or a longer cooking time, as they don't retain the heat as glass does. However, conv. ovens can be tricky. Get out the instructions that came with the oven. Convection ovens are known for their way with baked goods, so you should do OK.
Martha screwed up and I need help!
Nothing personal, but MS is (used to be, anyway) Notorious for publishing untested recipes. I sure hope this was a testrun!
A seasonal issue
Enjoy it while it lasts, I say. Have a 'bon voyage' party for the grill. Invite all your friends who have put theirs away, and feel smugly superior to them. Serve ice cream! ( Take pix for the colder than normal Dec. around the corner.)
Make vats of ratatouille...good hot or cold.
Best online store for kitchen supplies
You must decide on the quality you want. Then a site like shopzilla.com & others, will do the price comparison. I had trouble w/ Amazon a couple yrs ago, took a while for credit co to fix, but recently ordered from snapware through them .Total mess, no response from snapware. Amazon took care of it in a week!. So, much as I like a good price, I watch others' opinions of the price And Service of a place when I buy online.
Overabundance of pumpkin (not canned)...
You could make a pumpkin soup, using a squash soup recipe. Then there's p.bread ,muffins, or cookies. If I were you I'd taste it first, unless you know Mom used a pumpkin bred to be eaten. I mean, you can eat any of them I suppose, but some are really stringy, watery, tasteless things...
LEMON MOUSSE FOR A CROWD- what went wrong? [moved from General Chowhounding Topics]
Was the cream supposed to be whipped before adding?
Recipe Ownership
Well, Jim, you did say it is 'improved'. Still, I get upset to share a recipe for which I am well known, then find it served back to me as someone else's, or served where I usually bring it.
Anyway, my peeve is when there is no credit, or like in the case of DGreenspan, she renames the recipe!! 'Korova' cookies is a perfectly good name, christened by The Inventor; it doesn't taste any better with the new name.( Might sell more books, maybe..)
Lime Juice in place of Lemon Juice when making Jam?
No reason I can think of. Citric acid is citric acid, after all, whether from limes or lemons.
OBTW: Jelly making is generally considered the most difficult area of cooking, as the acid: pectin: sugar ratios are pretty specific, and changing just one can cause a Real mess. But you are making jam, which is more a cook- it- down- and - it- will- thicken- up thing. The juice is added to goose up the flavor a bit. Try lime juice with blueberries.
I would guess there's little diff bottled v. fresh. I mean, the bottlers aren't going to test, blend a little more acid, etc., like a winemaker. ..The acid ,BTW, is affected by heat, light, and oxidation, so if your bottle has been opened & out in the cabinet for a while it's probably lost some of its jolt.
Figure you'll get less juice per lime than lemon, it might break even, cost- wise. And where do you get 2 lemons/ 1$? I jsut paid 79 cents for one!....(ECoast)
storing pastry made with lard
Wrapped tightly in fridge. Or freeze if not using soon.
how long is dried powdered milk good for?
They are, but moisture in the air can creep in over time. Besides, even dry stuff loses its taste, which was probably the reason they put on a pull date. Why not just make them w/ fresh milk?
Wedding RSVP's choosing (or changing) your meal option? [moved from General Chowhounding Topics]
1. I don't feel at all bad deciding a month in advance, because I know what I like, and that won't change in a few wks.. And, if I choose the salmon, or the steak, I know there are a limited amount of ways these are likely to be prepared. Also, since I was familiar enough with the family to be invited to this event, and I accepted, I trust they have chosen a nice venue, not a greasy spoon. ...although your experience may be different..
2. Yes.
Can Green Tomatoes sub for Tomatillos?
Used to test recipes...One mag was big on salsa at the time , used green toms in place of tomatillos ....tasted fine. But that's a lot of salsa!
Green toms are specifically called for in a (hamburger) relish recipe I used to make.
I also wash (little chlorine bleach in water), wrap individually in newspaper, store in cool area, and have ripe toms til Thanksgiving...Check every few days to guage ripening.
If you are truly at wits end, perhaps a local church pantry or food bank would welcome them. Or elderly neighbors who can't garden anymore but remember home- grown produce.
Ideas for stuffed tomatoes?
Pot luck at 'chez Hughette' : Cook up some sausage, throw in some onion, mix with cooked rice . ..she may have snuck in a pinch of garlic, too, I can't be sure. warm slightly in oven...Wonderful family meal with garden- fresh tomatoes!
Problem with Alton Brown's Apple Cake Recipe
Too low temp! I don't know the recipe, but generally cakes are baked at ~ 350, for 30 or 60, 60+ mins., depending on batch & pan size... Try epicurious, the recipes I have gotten there have been mostly ok.. The one I make alot is similar to the one in Yankee: yankeemagazine.com/ recipesearch'sourcream apple coffeecake. Good luck.
Freezing Lobster Meat...?
If you can transport them live, that's how to do it. I think if you cooked & froze them, you would be disappointed , since you've been 'spoiled' by fresh ones. The reason they are 'cheap' right now is because they have just molted, so there is less meat filling up their new, larger shells. Squeeze them gently around the middle and you'll feel them give a bit.; you are paying for more shell, less meat.. I thought the lobstermen were still on strike...if not, and you decide to try bringing them back alive, try omiting the middleman and get them fresh off the docks. Come back next July when there are festivals, you won't be dissapointed!
New Step-Mom & picky eaters: What's for dinner?
I think that first you must realize, and make them realize, that you are not a short- order cook, and that everyone will be served the same meal. You dont mention ages, but if they are young you may be able to get them to eat right; if older, they will survive. Serve a regular, well balanced meal. If someone says"I dont like chicken", tell them he doesn't have to eat it. As for veggies, it is sometimes necessary to resort to dip;blend in cottage cheese to lessen the fat, up the protein. Steam broc florets a minute or 2 and chill. Also, cuke spears and caulflower often do well. For cooked vegs, a little cheese sauce (even better, grated cheese sprinkled on), might help.
I'm a big believer in herbs. One of my picky eaters found she couldn't get enough steamed green beans when they were tossed with butter with savory.
Have a private talk w'ith Hubby and ask him to Please not make a big thing about food dislikes. Most everyone has 1 or 2 but Gee! One rule at my house was, you must take a taste, you can't veto something because of color,reputation or because "I just Know I won't like that!" Good luck, keep at it, remember your future daughters- in- law will thank you!
How to respond to really clueless posts and posters
Why not just mutter to yourself "This one is Clueless!!!"
and move on. (I'd suggest you might try & clue them in, but somehow I don't think you would..)
David Lebovitz doesn't like the no-knead bread, at all!
Time develops the Flavor, kinda like a sourdough (which flavor comes from the time the 'starter' takes); kneading develops the gluten. Developed gluten will stretch nicely, allowing the bread to rise & have a nice fine crumb...not kneading will lead to 'holey' bread & rougher texture, more like an 'artisan' loaf. The (very) small amount of yeast in the recipe means more time will be needed to develop the gluten, ergo the more flavor..
Re: DL, who really *cares* what he thinks...
