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Perfect Risotto

Tried this for the first time and it turned out like thick porridge in the pan. Wasn't soupy at all. I halved the recipe and all ingredients, used a medium grain rice. Once the 20 minutes of covered cooking is done, what should it look like in the pan? Where could I have messed up.

7 Great Uses for a Fine-Mesh Strainer (Besides Straining)

Good luck washing the runny egg white stuff from the strainer. I use a slotted spoon now.

The Food Lab: Building a Better Egg McMuffin

For the English muffins, I generally use the bagel setting on my toaster, which keeps the outside soft.

Stew Science: Should You Marinate the Beef First?

Heston Blumenthal did a show on marinades, and he showed that most marinades barely penetrate meat. The best marinades for penetration involved dairy. Buttermilk, yogurt, etc. penetrated the most, if I remember correctly. But dairy is usually only used for poultry.

Easy One-Bowl Oatmeal Cookies

Does the dough have to rest after divided into individual cookies, or can it rest in the bowl after mixing?

Cookie Science: How Baking Soda Works

So should I be using soda in all cookie recipes, even if it calls for powder? Just want to understand the gist of the article.

Cookie Science: Why Cream Butter and Sugar?

I read in a different article on creaming, that the eggs should be at room temp. to keep the butter from starting to solidify, after all the beating warmed it up. The article said everything should be at room temp when adding to creamed butter. Guess I'll have to try both and see.

Eating With Ed: On Tipping, Texas Barbecue, and Rich-People Food

How do you get that kind of a crust on brisket? Lots of rub? Real slow smoking?
Can it be done on a regular gas barbecue?

How to Blind-Bake a Pie Crust

For store bought dough, I use Jacques Pepin's method, of putting another pie plate inside the crust, flipping the whole thing over and baking like that for the first 15 minutes. Keeps the bottom flat and gravity keeps the sides from falling.

Step-by-Step: How to Make the Best Pie Crust

Any need for flour or something in the bottom of the pie plate to prevent sticking?

Microwave Cooking for One and All: 8 Great Tips Every Home Cook Should Know

there's a huge difference between bacon cooked in a microwave and bacon cooked slowly in a frying pan. Frying pan all the way. Just my opinion

Japanese Cotton-Soft Cheesecake

if I added a flavor substance to the batter, like pumpkin puree or something, would that make it heavy or affect the meringue? Cocoa powder might be alright but not sure about other things.
Sometimes I like a flavored cheesecake as opposed to putting a topping over it.

The Food Lab: How to Make the Best Light and Fluffy Pancakes

You say to add more buttermilk if you have no sour cream, but in the testing article, you say adding extra buttermilk throws the liquid to solid ratio out of whack.

Hot and Numbing Xi'an-Style Oven-Fried Chicken Wings

Can 1 tsp. of powder and salt coat a pound of wings?

Butterflied Roasted Chicken With Quick Jus

Wondering if just before the bird is done, could you broil it for a couple minutes to mirror the butterfly method on a grill, whereby you put the bird skin side down over direct heat to char the bbq sauce.

The Food Lab: How to Poach Eggs for a Party

I use a perforated spoon to drain the egg watery white stuff. When I tried it with a strainer, couldn't wash the egg white stuff out of the strainer. So be careful.
Also, would putting the drained eggs into the steamer basket and then lowering them into the water like that, be better than dumping them in?

Microwave Rocky Road Sponge Cakes

What temp do we microwave the walnuts? High, medium or low?

Lighter Fettuccine Alfredo

Made this last night. My sauce didn't thicken at all, not sure why. Also, the finished dish was so salty, was that from the cheese?

11 1/2 Things You Can Do With a Wooden Spoon (Besides Stirring)

The handle is good for mixing biscuit dough, after adding the milk. Dough doesn't stick and is gentle on the dough.

Quick and Easy Drop Biscuits

These look like biscuits that would crumble if you try to slice them to butter them. And if I have no whole milk in the fridge, is there a good substitute? Would 10% cream work (with maybe a different resulting texture) or evaporated milk?

Sunday Supper: Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

Why wouldn't you cook slowly and then sear or put back in a hot oven like with a prime rib?

Lazy Daisy Coconut Oatmeal Cake

This is almost identical to a Queen Elizabeth cake. Maybe just a different name. Names don't matter, flavour does!

Lazy Daisy Coconut Oatmeal Cake

Why are we adjusting oven racks to upper and lower positions? Cake is baked on middle rack according to the recipe.

cooking with frozen rhubarb

I use thawed rhubarb all the time and I use the amount of thawed rhubarb that equals the volume they want of fresh. If they call for a cup of fresh, I use a cup of thawed. I think it's the volume of the ingredient that matters (how much room it takes up in the dish.) I don't think recipes matter regarding the concentration of fruit flavour.


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