I've gotten really into making my own yogurt recently; supermarket yogurt is just starch thickened sugar milk anyways.
As greek yogurt is taking off, I've been straining my yogurt via cheesecloth over a sieve over night and I'm not 100% happy with the results. The yogurt gets plenty thick but the cheese cloth is a pain to clean and it's hard to process as much yogurt as I make in a timely fashion.
Any advice on:
-how to clean cheese cloth
-better straining methods
Thanks in advance!
I purchased two value containers of skin-on chicken thighs recently and I've cooked off about 15 thighs already in a couple different ways. Long story short, I botched up the majority of said thighs and I'm really looking for a good way to use these thighs, preferably while leaving the skin on. Any suggestions? Any tips for how to effectively roast thighs in an oven with crispy skin?
thanks in advance
I'm going off to college in about a month and I really want to cook for myself. There's this episode of No Reservations where Tony talks about chef fry pans and he buys a few from a restaurant supply store and says they never wear, cheap, reliable, etc. Obviously, I wanted one. So I went to a kitchen supply store in boston and bought this: http://www.vollrathco.com/catalog_product.jsp?id=5682
The problem is, I tried seasoning it once with shortening as it said on its label; it left weird brown stains. Cleaning the pan is really difficult as those stains do not come off with cream of tartar, vinegar, or dishwashing liquid (I know, ruining the seasoning...). The only thing that works is steel wool. And also, even after seasoning, it still could not fry an egg as well as a crappy non stick pans.
So help! How do I clean this pan and is the performance I'm getting expected or did I season it wrong?
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