JennyH's Profile
Title
We want to take friends for Mexican or Central American breakfast in the Mission on Sunday. Any suggestions? Thanks, JennyH
How to cook boneless leg of lamb
What oven temperature if baking with yogurt garlic marinade? Thanks
How to cook boneless leg of lamb
Thanks to local Chowhounds, I think I've located some sources of tender boneless lamb leg. What are your favorite ways to cook it? It will be butterflied. Grilling is out So I'll use the oven. Would you broil or roast it, marinate with wine (red or white?), or rub on a dry marinade. Thanks.
Where to buy tenderleg of lamb in SF
I need to buy a tender leg of lamb from a San Francisco butcher who will bone and butterfly it. The last one, from a neighborhood butcher, had quite a few tough gristly parts. It was about 6-1/2 pounds with bone, and I had marinated it in wine, then broiled and convection baked it for about 30 minutes. Also, should I roast or broil it? I'd like it to make a good impression on my dinner guests with very tender meat. P.S. I don't want to travel outside the City to buy it. Thanks for suggestions.
Where to buy generic parboiled rice in SF?
Uncle Ben's works fine for me but there must be a generic (cheaper) brand. Also I'd like to find some parboiled brown rice. I like parboiled because it cooks in 20 minutes, tastes nice and firm and it's supposed to be more nutritious. Anyone know of stores or markets that carry it?
Cooking with cream--will it curdle?
I'm poaching salmon on a bed of sorrel with white wine. Can I add cream while it's cooking, or after, or will the wine make it curdle?
Would like to make this tonight and would apreciate advice. Thanks.
Saffron--increasing amount in recipe
P. S. The recipe is called "Fiesta Golden Rice." Here is the link.
http://www.parade.com/export/sites/default/articles/editions/2007/edition_06-24-2007/Simply-Delicious
Saffron--increasing amount in recipe
I want to double or triple a recipe for a rice salad, served room temp. Original calls for 1-1/2 cups uncooked rice, 1/4 teaspoon saffron with chopped green peppers, red onion, chorizo, currents, and parseley added after cooking.
How much saffron should I use when cooking 4-1/2 cups rice? Haven't made this recipe before and don't use saffron much. But one time I increased it and the dish tasted a little bitter. Thanks.
Use for crab stock w/o crab meat?
Re: Use for crab-cooking liquid
I cook a live crab in my pressure cooker and the resulting broth tastes prety strong and salty. I end up with just a few cups which I throw out. I wondered if I could use the leftover liquid in the same ways as a stock made with the shells? I have the same question about prawn-cooking liquid.
Can I freeze oyster stew?
Costco sells quart jars of fresh, shelled oysters, too much to use at once, but less expensive than the little 8-oz size. I thought of cooking a batch of oyster stew and freezing half but I'm afraid the oysters might get tough. Has anyone tried this?
