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Rayst58

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.

The Food Lab: How to Make a Turkey Porchetta

Would this process, (slow roasting and searing), work with a regular pork porchetta? I noticed the pork recipe on the site just calls for low then high temp roasting. I am buying a pre-made porchetta and I'm not sure if the outer layer will actually be pig skin or just pork meat.

Marble Pumpkin Chocolate Bread

Recipe didn't work for me. Bread didn't rise properly and I was left with a dense doughy flop. Could it have been adding baking soda directly to the dough? I always like to blend soda with flour first.

Video: How to Poach Eggs, the Foolproof Method (Really!)

New member here, love the site. Tried the poached egg recipe, worked great. One problem, bits of clear egg white stuck to my metal strainer now. I soaked it right after the eggs went into the water. Then to the dishwasher, but still stuck on after washing. Soaked again in boiling water and vinegar. Should I have sprayed the strainer or what?

Basic Caramel sauce never works, Help.

This should be easy but never works for me. Here is what I do (as the recipes instruct.) I put one cup of sugar and 3 tblsp. water in a non-stick pot. Using medium heat, it melts but never turns amber. After about 7 minutes, it turns to slush. Is it the pot? is it the heat? What the heck.

Oven rack position confusion

I see cookie recipes that say to adjust oven racks to upper and lower third of the oven. But it doesn't say how that relates to the two cookie sheets being used. Does it mean to rotate them halfway thru? And why do that at all?

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