Serious Eats: kw12345's Profile

cheesecakes crack when cooled too quickly. stick a wooden spoon in the oven door to keep it ajar and let it cool for an hour before taking it out. also, important to have room temp ingredients and dont overmix.

kw12345 at 12:42PM on 03/16/09

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

challah bread

kw12345 at 10:35AM on 03/05/09

From Serious Eats

Mixed Review: FungusAmongUs Smoked Oyster Mushroom Chowder

fyi... they also source some of their mushrooms from china

kw12345 at 11:06AM on 02/17/09

From Serious Eats

Cook the Book: The Essence of Chocolate

this chocolate hazelnut thing at the suisse chalet restaurant in aruba

kw12345 at 10:55AM on 02/17/09

From Serious Eats

Cook the Book: 'Almost Meatless'

mapo tofu with mushrooms instead of meat

kw12345 at 10:21AM on 02/17/09

From Talk

Food Storage Containers - What do you suggest?

fyi - there is a difference in quality between the lock & locks sold from target versus those sold at qvc - i bot a set from target and all the tabs fell off the lids. the qvc ones, with the straight sides for bulk storage have held up much better. i think the company manufactures in both korea and china and the ones from korea have held up much better to use.

kw12345 at 7:45AM on 02/12/09

From Talk

Salad Dressing Help

once you make your own vinaigrette, you'll never go back. the basic ingredients for any vinaigrette are:
oil
acid (balsamic or other vinegar, lemon juice)
flavoring (garlic, sugar, herbs)
emulsifier (mustard)
salt & pepper

use all of these and you get a basic balsamic vinaigrette. you can find proportions in any basic cookbook, but its so simple that i usually dont even measure anymore - i just eyeball and whisk, with oil going in last so the flavors are mixed evenly. vary the acid and flavors to go with your salad. taste as you go along and adjust to your preferences. i also generally do a 2:1 oil to acid ratio because i like it tart.

you dont need really fancy olive oil for salad dressing because generally the acid can overwhelm the flavor of the oil but i would stick with virgin or better. some of the stuff labeled just olive oil can have cheaper additives in them.

kw12345 at 11:04AM on 02/03/09

From Recipes

Cook the Book: Sweet and Sour Vietnamese Wings

@LondonM - Libby's sells individual soda-can sized cans of nectar and cost ~$1 in the juice aisle of supermarket

kw12345 at 1:35PM on 01/20/09

From Talk

Year of the Ox starts Jan. 29th...

actually its 1/26

kw12345 at 9:46AM on 01/14/09

From Talk

Recipe Request: Awesome Cake Recipe

i like beatty's chocolate cake from ina garten - very light and moist chocolate cake. its super easy and i ususally have all the ingredients on hand already (except for the buttermilk). not fancy, as easy as a boxed mix but tastier and not full of strange ingredients.

kw12345 at 1:29PM on 01/13/09

From Serious Eats