Romanmk's Profile
Best Chicken/Buffalo Wings "Sauce"
This recipe is amazing. I don't like to repeat recipes, I've made this one many many times. http://www.epicurious.com/recipes/food/views/-La-Brea-Tar-Pit-Chicken-Wings-100849
Keeping knife sharp to breakdown chickens.
Thanks, I haven't tried a ceramic steel. Only a standard "steel" honing steel.
Keeping knife sharp to breakdown chickens.
Yes I'm looking for the knife and steel(diamond, ceramic, f dick) combination that will keep the knife sharp, with the least amount of work on my part, between trips to get a new edge. I haven't gotten around to learning a whetstone.
Keeping knife sharp to breakdown chickens.
I have, but I don't see any butchers using them so I feel like they would slow me down.
Keeping knife sharp to breakdown chickens.
I'm trying to improve my speed when cutting up chickens, into eight pieces, for saute. I try to cut through joints with ease, and avoid direct contact with bone. I use an old Whustof chef's knife exclusively for this job. It doesn't hold an edge very long. Some people use a combination of knives. I feel like I should be able to breakdown one chicken without having to clean two knives. Occasionally I send my knife out to be sharpened. I've got a chef's choice knife sharpener that I don't get around to using. I feel ambivalent about the edge it puts on the knife.
What knife should I use, and what's the easiest way to keep it sharp between those times that the edge gets a total overhaul? A carbon steel knife plus a whetstone seems like a lot of work. I'm considering a Forschner chef's knife to use with the chef's choice sharpener. Or maybe an F Dick Multi-cut honing steel and then send the knife to a professional. Or diamond steel, global/shun knife?
Check out this guy speed along. I think he is using the Chinese method? I like the French.
http://www.youtube.com/watch?v=7yzPIy4muu8&feature=related
random pasta Q
Perhaps your palate is a little more refined than that of the target demographic? It seems to vary by brand. I always use the shorter time if a range is given. Certainly we can all take time to pay attention, and taste our pasta as it cooks to find out when it's done. I like the convenience of setting a timer and forgetting about it.
Best tomatos for making pasta sauce?
I've been enjoying progresso this time of year.
Making Cheetos At Home
There is a special place in hell reserved for naysayers.
Salty deep-fried pate au choux coated with cheese dust works for me. I say go for it. You don't have to worry about shelf life at home. That's a huge obstacle in creating this stuff. You get to improve on the original since you can make them to please your palate.
Flamin' hot cheetos are the liquid oxygen that jolts the smoldering embers of my reward center into supernovae every time. Pair with a cold corona and slice of lime.
How long will my stock last?
Reboil stock every three to five days when storing in the refrigerator, and it will last indefinitely. A couple months in the freezer.
Reducing stock (and I'm not talking economics)
You could go as far as to make "bouillon cubes". Reduce strained broth to maybe a 6th or 7th of it's original volume. Use very low heat when the liquid starts to get syrupy.
Are Crockpots Lame?
My All-Clad died in six months. Now it spits and allows steam to escape.
Too much cream cheese! Send your best recipes
How much cream cheese are you stuck with? My favorite carrot cake has frosting made with one pound cream cheese.
Foods you eat strangely
When I was a kid I would cut all my lasagna into bites before starting to eat. It was more like shredding it, with fork and knife, until I had a coarse puree. An efficient way to eat that my parents didn't abide.
Where can I find dry guaje seeds?
Thanks, I've been to the Roger's Park Fruit Market, but they didn't have them at that time. Rick Bayless's Mexican Kitchen was published in 1996 so I don't know if availability of the seeds is still good or not.
Where can I find dry guaje seeds?
According to Rick Bayless dry guaje seeds "...are so easily available in Mexican markets in Chicago." Could someone recommend a market where they have bought them in the past? I want to pick some up the next time I'm in Evanston.
Lots of cream
Make your own creme fraiche, crema, or sour cream. Two teaspoons of (active cultures) buttermilk, stir into 1 cup 80 to 90 degree cream, leave for 12 to 24 hours in a warm spot to thicken slightly, stir again, refrigerate at least 4 hours or overnight.
chorizo -- let's discuss!
Tips for making your own with a food processor: Make sure the blade is sharp. Pulse your cubed 1 1/2 lbs pork and 1/2 lb fat in 5 batches to avoid overloading the machine.
Cookbook gift recommendation for 11 year old?
Good tome, I've looked at it at the bookstore. Joy of Cooking crossed my mind.
Cookbook gift recommendation for 11 year old?
Thanks! I think I will wait for 13 for the knife. Maybe my sister will be OK with it then. Bread is a good idea. The tools are simple.
Cookbook gift recommendation for 11 year old?
I would love to buy a knife for my nephew the aspiring chef. A cookbook would probably be more age appropriate. Suggestions?
Chickens used to make stock - ideas for reuse...
I like to remove the breast meat from the chickens before cooking, and use it in other recipes. The rest of the chicken is free when compared to the price of boneless skinless chicken breasts.
Favorite Homemade Pizza Toppings?
Canned crushed tomatoes, herbs, garlic, red wine vinegar. Believe it or not canned tomato puree diluted with water, and herbs, red wine vinegar, olive oil. Check out American Pie by Peter Reinhart. It's some of the best pizza I've eaten.
Favorite Homemade Pizza Toppings?
Olives plus other lightly sauteed vegetables such as mushrooms, bell peppers, and onions.
What was the best tip you got for T'giving cooking?
I made Julia and Jacques deconstructed turkey. The breast roasts on a mound of cornbread stuffing. Boned and stuffed thighs roast separately and turned out perfectly. Using the backbone plus trimmings for turkey stock, to reduce and make gravy, was excellent. My DW said it was the best gravy ever.
best charcoal grill
Which grills allow you to raise and lower the cooking grate? Many recipes suggest grilling a lot closer to the charcoal than a Weber will.
Convection Cooking a Thanksgiving Turkey
Your manual suggests convection roast with the turkey on a rack set in a shallow pan. Pretty much the same thing the manual says for my GE. My oven automatically reduces the standard recipe temperature 25 degrees for convection unless I disable this feature.
Baking with convection saves electricity. Use your oven's probe thermometer to determine when the turkey is done instead of focusing on the bake time.
Tamale and mole verde... What else?
Dinner for five: I'm making a baked tamale dish that has a little shredded chicken mixed in, and tomatillo sauce. The main course will be a pork and white bean mole verde with green beans. What else would you add to round out this menu?
Do you use a thermometer for pan-frying oil?
I guess the oil was bubbling too aggressively. Thanks for your descriptive response.
Laser/infrared thermometer - please help
Just to clarify, what about checking the temperature of a 1/4" to 1/2" of oil for pan-frying? How about 1 cup of oil in a wok? What about deep frying oil?
