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 everything you always wanted to know about cooking but were afraid to ask (Page 12)
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| Author | Topic: everything you always wanted to know about cooking but were afraid to ask |
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blanketbat Housemate |
posted 12-17-2003 12:41 PM
  
Wonderful! Thanks so much for the info. I'm making triple batches of three different kinds of bread as my coworker presents. I need them for like a dozen people, so everyone is getting three mini loaves with recipies. It's good to be lazy. Thanks again! IP: Logged |
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ralphyr Housemate |
posted 12-17-2003 02:38 PM
What is lazy about sifted 22 cups of flour? Make sure you don't have any windows gaping open, wouldn't want a snowstorm in your kitchen. IP: Logged |
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blanketbat Housemate |
posted 12-18-2003 06:21 AM
Heh, lazy compared to having to actually shop. Baking is fun, shopping is scary. IP: Logged |
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pollyhyper Housesitter |
posted 12-18-2003 07:01 AM
Not exactly cooking-related, but rather eating-related, but if you ever eat too much and have that uncomfortably full feeling, if you eat a slice of lime it will help immensely. I didn't believe it till I tried it myself. IP: Logged |
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Princessjeanne Housemate |
posted 12-18-2003 07:24 AM
Ok, not necessarily a cooking question, but more a utensil/implement question. I have a cast iron pan I found at a thrift store for $2. Great size, blah blah blah. It's a little rusty though - I bought it anyway becuase I didn't want to be posting in the "one that got away thread". (Which has become my new justification for buying stuff, but whatever) Anyway, how do I clean it without ruining it? I know enough about cast iron to know that soap is a no-no, but what can you do with rust? will I have to take it somewhere to get, I dunno, de-rusted? IP: Logged |
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minxx Housemate |
posted 12-18-2003 07:32 AM
My tea kettle is metal and to get the rust and minerals off of it, the directions said to use baking soda. I don't know if that would work on the cast iron though. IP: Logged |
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danamuffin Housemate |
posted 12-18-2003 08:38 AM
PJ, I have a few old cast irons skillets that my mom gave me (one has some rust on it). Here's what she told me to do: get some steel wool and scrub it down really well. rinse it and take some bacon grease (if you're a vegetarian cooking oil or shortening or something like that might work) and grease it all (i think inside and out). then bake in a 250 degree oven for about 5 hours. let cool and presto...should be good to go. 
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pollyhyper Housesitter |
posted 12-18-2003 09:03 AM
pretty much what danamuffin said, but i wanted to elaborate, as i am a collector of cast iron.....jeez i gotta get some more light-weight hobbies! Scrub with steel wool. Wash with water and dry thoroughly with towel. THEN, either put clean dry pan in oven @350 or on stove top for a while. This will evaporate the water that remains after you dry it, which is the same water that will create the rust if you don't. Then use a rag with some olive oil, or vegetable oil, shortening, and rub into cast iron to "cure" it. Then wipe off remaining oil with clean rag. It's really important to include the oven/stove step as you really have to get them completely dry. Be careful and let them cool afterward, as they get rilly rilly rilly hot. IP: Logged |
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natalie Housemate |
posted 12-18-2003 09:43 AM
You can also use Coca-Cola to take the rust off cast iron skillets - it lightens up the hard work a bit, but you still have to scrub with steel wool. And I definitely second re-seasoning it afterwards. I left water in my husband's favourite skillet once while he was out of town and I had to rescue it before he came home - that's how I did it, and now it's even better than before (nice and black and shiny). IP: Logged |
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muppet_girl Housemate |
posted 12-22-2003 06:19 AM
To anyone interested, the molten chocolate cake recipe on the cover of this month's Bon Apetit is to die for! And actually pretty easy. I halved the recipe though -- no use for having 8 of those suckers around. BTW, one is *plenty* for one person. I ate a whole one and felt kind of sick afterwards; better to share! With vanilla ice cream, mmmm... IP: Logged |
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janest Housemate |
posted 12-22-2003 09:39 AM
I have no money and few talents besides my pretty swell homecooking skills, so this Christmas I am making the people in my extended family meals. Instead of having them come over to cash in (perhaps more of a chore than a gift), I want to present them with baskets of Dinner For Two (appetizer, entree, wine, music, etc.) to indulge in at their chosen time. My first thought was to make the food, freeze it and give it to them frozen, but I wasn't sure if that was wise or necessary. I'll be cooking all day Friday and gifting Saturday. Those with food-handling/general bacteria and safety knowledge, my question is to you: Is it better to freeze it and chance that it may get defrosted in transit or give it to them cooked and refrigerated and they can safely freeze it when they get home? Each entree will be meat-based and is cause of some concern. I'd hate to make the wrong decision and end up making people sick for Christmas. IP: Logged |
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Nieci Housemate |
posted 12-22-2003 10:47 AM
You could always freeze it and take it in a cooler. Or just refrigerate and let them freeze it themselves. I lucked out having a key to the boy's apt - I've stocked his freezer full of yummy stuff! IP: Logged |
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septembergirl Housemate |
posted 12-22-2003 02:13 PM
"few talents!" *choke*splutter* Are you going to be delivering the meals yourself? If so, I'd put them in a cooler with something else frozen, just to make sure the food stays chilled for the trip. I think it's very common and probably nicer to give a refrigerated, not frozen meal - that way people can decide if they want to eat it right away, without the hassle of defrosting. If people will be picking up the meals from you, maybe you can give those who have a long trip home a small insulated lunchbag sort of thing, or ask them to bring one along. This sounds like a fabulous present, by the way. I bet you get repeat requests even in years when you do have the cash. IP: Logged |
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janest Housemate |
posted 12-22-2003 08:30 PM
Excellent ideas! Thank you. This helps so very much. IP: Logged |
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MissMel Housemate |
posted 12-23-2003 01:30 PM
What a fantastic gift idea! Good Luck and let us know how it all turns out! IP: Logged |
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krshultz Housemate |
posted 12-27-2003 12:58 PM
OK, I've got a question. I've got this leftover Prime Rib from Christmas dinner. What's the best way to rewarm it, without it getting more done (as in, less rare)? My oven has a "warming zone" low-temp burner in the middle, but I don't think it gets quite warm enough. Thanks! IP: Logged |
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flopsybunny29 Subletter |
posted 12-29-2003 10:43 PM
ok i've got a question.. sorry if it's been asked before but does anyone have any amazing crock-pot recipes they'd like to share? I have a brand spanking new crockpot from my mum (b'day present) but i hardly use it. Don't eat red meat either so any chicken or veggie recipes would be great! My attempts so far have been ... well, boring to say the least! IP: Logged |
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Princessjeanne Housemate |
posted 12-30-2003 06:38 AM
Check out this thread for crock pot recipes. IP: Logged |
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ragazzina Housemate |
posted 12-30-2003 08:45 AM
Janest, that's such a great idea. I did a no-frills version of that a couple of years ago, and give food regularly when people need treats. People love it. I say give refrigerated, let them freeze it. IP: Logged |
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FunPun Housemate |
posted 01-05-2004 01:49 PM
Barley. Not so much a question as a topic I need more information on. I made soup with barley in it a while ago, and now I'm wondering if there's anything else I can do with what I have left over... Or is it a strictly soup ingredient? I'm hoping it might be useful in some sort of psuedo-risotto concoction. Any ideas or recipes? Barley's such a fun word... IP: Logged |
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kena Housesitter |
posted 01-05-2004 05:07 PM
You can cook it and serve barley just like rice. I've once made a barley casserole with some onion, a diced carrot, some herbs and chicken stock. It was pretty good as a side dish. IP: Logged |
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FunPun Housemate |
posted 01-06-2004 06:36 AM
Thanks, kena! I'll have to try that - sounds yummy! IP: Logged |
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Beach Housemate |
posted 01-07-2004 02:29 PM
I'm looking at getting a citrus juicer... I read somewhere that the lever type is better for some reason - something to do with less bitter oj, as compared to the kind where you press the fruit down onto a rotating thing. Yeah - sorry for the lousy description.... do you guys know what I mean about the two types? Is one any better tastewise? I'm guessing the lever/press kind is more work for less juice but if it tastes better I'm okay with that..... IP: Logged |
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PB&J Housemate |
posted 01-08-2004 04:53 AM
I bought some tahini to make hummus with...what else can I do with it? IP: Logged |
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kena Housesitter |
posted 01-08-2004 05:23 AM
quote: My boyfriend makes tahini & honey sandwiches. Nice exotic spin on the peanut butter and jelly. IP: Logged |
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crowjoy Housemate |
posted 01-08-2004 05:38 AM
quote: I have both but haven't noticed a flavor difference. But, since I need to juice some grapefruits today anyway, I do a scientific experiment. I have a feeling the bitter rumors were spread by the pithy gnome. IP: Logged |
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pollyhyper Housesitter |
posted 01-08-2004 07:33 AM
I have an electric juicer, and I never noticed a bitterness...unless you push it down too hard and for too long and start grinding at the white inside of the peel, maybe? I love my juicer. IP: Logged |
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ng-la Housemate |
posted 01-08-2004 12:38 PM
quote: This is a really good, basic sauce for steamed veggies or stir fry, with rice or pasta: 1/4 cup tahini Just mix it all up. I also like making a chicken salad with shredded cooked chicken, red pepper, maybe some cucumber. Make a suace with some plain yogurt and a couple of spoonfuls of tahini mixed in, a little bit of lemon juice, a couple of dashes of Tabasco, and some cumin. It's really good. IP: Logged |
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PB&J Housemate |
posted 01-08-2004 02:52 PM
thanks, Ng-la. That sauce looks tasty. IP: Logged |
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Beach Housemate |
posted 01-09-2004 07:37 AM
Thanks Crowjoy and Pollyhyper - I was having trouble think of why the one type of juicer would make more bitter juice than the other. What do you guys think of your juicers - love em? What's the best type of oranges to use? How many oranges do you need to get a decent amount of juice? IP: Logged |
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pollyhyper Housesitter |
posted 01-09-2004 08:45 AM
My favorite oranges are these ones that my great-aunt sends from Florida every winter....hmm, they should be arriving soon. I don't know what they're called but they are super-sweet. IMO, you need 3 oranges to get a good sized glass of OJ. IP: Logged |
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jessicazee Housemate |
posted 01-09-2004 03:34 PM
quote: I found this awesome-sounding recipe on epicurious.com. I think I'm gonna make it tonight. I wish it would quit snowing! IP: Logged |
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jessicazee Housemate |
posted 01-09-2004 03:36 PM
quote: I found this awesome-sounding recipe on epicurious.com. I think I'm gonna make it tonight. I wish it would quit snowing! Chinese Chicken Noodle Soup with Sesame and Green Onions 3 garlic cloves, minced 4 cups chopped Napa cabbage (from 1 head) 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours. Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl. Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro. IP: Logged |
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ralphyr Housemate |
posted 01-09-2004 04:01 PM
quote: Stuffed mushrooms IP: Logged |
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Cara Housemate |
posted 01-12-2004 06:22 PM
I've never cooked with okra and was looking at an Emeril recipe for gumbo and got freaked out - is this normal and why exactly is there "slime?!?!" "Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears." IP: Logged |
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Beep Housemate |
posted 01-13-2004 12:21 AM
Yep, okra is a very typical gumbo ingredient. It's also breaded and fried as a side dish. (Uh, the okra, not the gumbo.) Fresh okra is slimy when you cut it... kinda like cactus or aloe. It's perfectly normal. Once you cook it, though, the sliminess goes away. Sounds weird, tastes yummy... give it a try! [This message has been edited by Beep (edited 01-13-2004).] IP: Logged |
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crowjoy Housemate |
posted 01-13-2004 05:59 AM
quote: I did my test with slightly overripe grapefruits, I could detect no difference in taste between the press and the electric. I think my press is much better suited to limes and lemons and the electric is the only way to go for large quantities of citrus/juiice. I'm woefully ignorant about citrus given the fact that I've had some kind growing in my yard for the last 15 years. But, here, when you have navel oranges, those are for eating. If there is no bellybutton it's acceptable to juice them. We just cut our two juice orange trees so I have (gasp) recently juiced a couple of navels. I got 8oz of juice from each one, so 3 of regular juice oranges sounds reasonable. IP: Logged |
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minxx Housemate |
posted 01-13-2004 08:55 AM
quote: Since no one else has asked this... umm... *swallow*... what is tahini?! IP: Logged |
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PB&J Housemate |
posted 01-13-2004 08:59 AM
tahini is sesame-seed paste (exactly like peanut butter only made with sesame seeds) IP: Logged |
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pollyhyper Housesitter |
posted 01-13-2004 10:47 AM
quote: I agree. If you are going for quantity (ex. fresh squeezed juice for the whole household for breakfast, you will quickly tire of doing it by hand, whereas the electric juicer will get the job done. But if you only need the fresh juice of one lemon, say for a recipe, it may not be worth lugging out and plugging in the electric one.
quote: I know, I know, some oranges are designated as juice oranges, but that's no reason not to juice the other kinds, especially if they're growing free in your yard (JEALOUS!). I think that is perfectly acceptable. BTW, the oranges i LOOOOOOVE (previous post) are from Robinson Citrus/Indian River Citrus out of Jupiter, FL. I can't remember the name of the oranges themselves, I'll have to think on that and edit later. (the only reason I remembered the company is because we re-use the boxes for our Christmas decorations, which happen to be sitting out next to me!) IP: Logged |
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