Serious Eats: Judyep's Profile

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The Ten Most Recent Comments By Judyep

Pie crisis: Why hasn't it set up yet?

If you didn't heat the mixture until it bubbled then it wasn't hot enough for the cornstarch to be activated. it has to be somewhat thick (yes pudding-like) when you place it in the pie shell.

Judyep at 8:22AM on 05/03/08

From Talk

WTF is on my swiss chard?

i once found a live frog in my lettuce. it was so cute!

Judyep at 9:23PM on 04/28/08

From Required Eating

Droste Effect Makes Me Like Butter More

So there is some trick way that you can make the Native american woman look like she is exposing herself. A friend showed it to me years ago and it involves cutting out the entire side of the box, cutting 3 sides of the butter box she is holding ( so the top flap remains as a window). then you fold her knees up so they are under the flap. When you open the flap it looks like she is naked. I know it's totally juvenile, but it seemed funny at the time.

Judyep at 2:47PM on 04/21/08

From Talk

Enough with the FN bashing, what about PBS?

CK is what I would call a "fun-sucker". It's amazing to think that as a youngin he was a deadhead, actually I think he was a personal chef to the band or mone of its members. While i appreciate the thorough research that goes into their recipes...it sees silly that it takes them 50 tries to get a pound cake right. they intentionally add the wrong amount of something, or employ the wrong technique to say oops that didn't work lets try it again.

Judyep at 9:33AM on 04/16/08

From Talk

Cooking Classes

i think you need to do a lot more info gathering...who is going to do your preprep? who is going to purchase all your ingredients? is there enough equipment for the students? such as bowl, cutting boards? who is doing the clean up? If you have to do all of this yourself then I have a feeling by the time you factor in all of your costs, shopping, preprep, clean up you might be working for very little money.

Judyep at 9:07PM on 04/01/08

From Talk

Do You Ever Make A New Dish, Only to Throw it Out?

right around thanksgiving the NYtimes published some vegetarian side dishes. there was a cornbread/ broccoli rabe/ cheese casserole. i didn't feel like making my own cornbread, so i purchased some at a local grocery store. i should have tasted it first and read the recipe that stated it had to sit for 4-6 hours before baking (it was some sort of strata thing)...anywho, i put it together and soaked it for about an hour...served it to the family and realized that the cornbread was very sweet and mushy, so it was like eating broccoli rabe cake...it was truly nasty...

Judyep at 8:35AM on 04/01/08

From Talk

Cooking Classes

I work in a cooking school and I think most students who take classes (especially deom classes ) come because they want to be "entertained". They look at it like the Food network Live. Before you start teaching, you should take a few classes and see what they are like.

Judyep at 5:25PM on 03/31/08

From Talk

What is the Baking and Pastry Bible?

Any book by Carole Walter, especially her latest Great Coffee Cakes, Sticky Buns, Muffins & More... absolutly fabulous. her directions are clear and concise like she's standing right next to you and her headnotes are a joy. after her, anything by maida Heater. Love them both.

Judyep at 5:36PM on 03/21/08

From Talk

Chicken Noodle Soup Fails! Advice?

also...don't forget to salt the broth when you are done cooking it. chicken soup needs salt

Judyep at 8:25PM on 03/17/08

From Serious Eats: New York

New York's Best Hot Dog?

sorry all...the best all beef hot dog is produced by Best Provisions in Newark, NJ. They are featured at Jimmy Buffs, and were the house brand for Syd's and Don's. They are available in most grocery stores as well as the factory in Newark. They have a natural casing, a great "snap" when you bite into them. They are a "kosher-style" dog.

Judyep at 9:02AM on 03/05/08

Responses to Comments by Judyep

From Talk

Chicken Noodle Soup Fails! Advice?

how come you shouldnt use the meat that you used to make the stock?

terabithia at 1:50PM on 07/08/08

From Talk

Pie crisis: Why hasn't it set up yet?

Try whisking the corn starch into the egg yolk, and then tempering it with the scalded milk. Then bring the whole thing to a boil, while stirring continually with a long spoon or heat-proof spatula. Careful, here--this will spit. After it reaches a boil, pour it into the shell, and place a piece of plastic wrap directly on the custard to prevent a skin from forming. Should you get lumps while cooking, don't worry about it. Just put it in the blender for a couple of seconds, and then into the pie shell.

beth1 at 12:48AM on 05/06/08

From Talk

Pie crisis: Why hasn't it set up yet?

Some of the tests you can do when making custard are as follows. When you cook custard make sure you stir it with a large spoon. Preferably use a wooden one. As it cooks lift the spoon occasionally to see how the custard sheets off the spoon. As it gets thicker it will start to sheet into two streams instead of one. Also, another sign as starts to thicken up, is to lift the spoon and drag your finger across the back of the spoon. If the custard is thick enough it will retain the mark of your finger. Another test you can do is to freeze a plate and put a dollop of the custard on the plate to cool and put in the freezer to cool it down quickly to see how thick it gets. These are some of the same tests you do when making jellies and jams.

persephone113 at 7:12PM on 05/05/08

From Talk

Pie crisis: Why hasn't it set up yet?

E. you do have to cook stuff w/ cornstarch until it boils. I use to have to make large batches of pastry cream at a place I worked & it had eggs & cornstarch. It had to boil & also had to be constantly stirred to avoid scorching. I make lemon curd a lot & use egg yolks only, no cornstarch & do it over hot water. I will check my prof. baking book & see if they have any other kind of variations. When I do curd, I raise it to 175 degrees F on the candy therm & add cold butter when it is off the heat. It sets up great when cold. I use it to fill cakes.

Ask Cookey at 4:13PM on 05/04/08

From Talk