"Which raises the question: If we're scaling up a recipe that calls for gold leaf, do we use the avoirdupois ounce or the troy ounce?"
You're adding the sour cream straight into the hot sauce? In your stroganoff recipe (which I just made; very tasty)
you made quite a point of tempering the cream outside the pan.
@Brilokuloj & @dpnash — Worchestershire is a fish sauce.
I've palmed off so many batches of chicken stewed with Hungarian paprika on my neighbors that they no longer accept them. I've taken to leaving deli containers of leftovers on pregnant friends' doorsteps when they're not home so they can't reject them.
Moving such a big piece of pie dough -- four times the usual! -- looks like it's asking for trouble. If you're lining the pan with parchment anyway, what about rolling out the dough on that, and then shifting both together?
I suggest putting on a pair of wrist sweatbands, going for a jog, and realizing that those sweat bands are not for your sweaty wrists, but for wiping sweat off your face.
@Osomatic I use yoghurt and cottage cheese containers for most of my storage needs. They're free! Though the lids of different brands aren't necessarily interchangable....
Oops. Didn't read carefully enough.
If you're not cooking the meat sous vide, do you need to individually bag each piece? Why not just put them back in the marinade bowl, cover with plastic wrap, and stick it in the fridge?
"I salt all the vegetables, toss them in a bowl, then set them aside while I make my dressing."
Is there a reason you're not doing the salt&sugar, then rinse, procedure you've described for slaw before?
Following the construction of the mix, it occurred to me to wonder, what's the difference between meatloaf and meatballs? Other than size, of course.
"... Evil Stanley will undoubtedly begin to live up to his name because of a subtle difference in the way the world treats him."
Didn't work out that way for Winner and Loser Lane....
For indoor cooking, would a broiler work?
@Tkocareli -- Note: Pepin's recipe is for cooking chicken thighs, which have more fat to render than breasts.
"... it's not possible to put together several steaks into a large roast without the aid of transglutaminase, or at the very least, a reliable time machine)."
I kind of think this should be the other way around:
'... the aid of a reliable time machine or, at the very least, transglutaminase.'
@selyar (and Daniel) -- Here it is: http://www.seriouseats.com/talk/2010/07/boiled-water-recipe.html
"First off, that old trick about "letting the stem naturally break off where it snaps?" It doesn't really work—depending on how you hold the asparagus, you can get it to break in any number of places."
I haven't had a problem with this — I hold the stalk in one hand and the butt in the other, and turn that hand to make the stalk break as far down as it's able to bend.
Kenji, how about a general article about converting recipes for one method (pressure cooker, slow cooker, or dutch-oven in oven) to another? Changing the amount of liquid, the cooking time, the seasoning, etc.
@ TheGreatRobbo -- When you go to take the skillet out of the oven, put the glove on the handle instead of your hand, and leave it there.
@Kenji -- 900 pages?!
I don't usually have cream in stock, but I've got a couple of cans of Cream of Mushroom soup gathering dust in the pantry. How would that work?
Huh. I haven't been making schmaltz on purpose. I cook a lot of chicken, so after browning I pour off the rendered chicken fat into a tub I keep in the fridge. I dip into that for sautéing rice, etc. (Though eventually most of it still gets thrown away.)
'... face full of "vokka" pie.'
At first I read this as 'vodka' pie;
I still don't know what it really is.
The guy on Science Friday started talking about tips for making pie dough, and I'm thinking, "hah, they should just ask JKL-A" ... and they did!
You start with 2/3 cups of oil, use 1/2 cup for the garlic, then use "remaining 1/3 cup" for the onion and chicken.
At least one of those numbers is wrong.
What happens to the garlic oil? Why not re-use it for the onion?
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