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?
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.
Any need for flour or something in the bottom of the pie plate to prevent sticking?
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
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.
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.
Can 1 tsp. of powder and salt coat a pound of wings?
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.
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?
What temp do we microwave the walnuts? High, medium or low?
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?
The handle is good for mixing biscuit dough, after adding the milk. Dough doesn't stick and is gentle on the dough.
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?
Why wouldn't you cook slowly and then sear or put back in a hot oven like with a prime rib?
This is almost identical to a Queen Elizabeth cake. Maybe just a different name. Names don't matter, flavour does!
Why are we adjusting oven racks to upper and lower positions? Cake is baked on middle rack according to the recipe.
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.
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.
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.
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?
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