everything you always wanted to know about cooking but were afraid to ask

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everything you always wanted to know about cooking but were afraid to ask (Page 7)

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Author	Topic: everything you always wanted to know about cooking but were afraid to ask
Nieci Housemate	posted 09-12-2003 10:57 AM Here's a recipe for one I use. It's pretty tasty! 6 tablespoons (3/4 stick) butter, room temp 3 1/2 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces) 3 tablespoons minced shallots 2 teaspoons chopped fresh chives IP: Logged
Drea D Housemate	posted 09-12-2003 01:07 PM How do you pronounce: Nicoise duxelles Fois gras I know exactly what these foods are. I've never heard anyone say them, for some reason. IP: Logged
MissMel Housemate	posted 09-12-2003 02:00 PM nicoise = knee-swah Fois gras = foy-grah duxelles = I have no idea, I'm not really sure what it is... IP: Logged
Henna73 Housemate	posted 09-12-2003 02:09 PM ni�oise, � la [nee-SWAHZ] A French phrase that means "as prepared in Nice," typifying the cuisine found in and around that French Riviera city. This cooking style is identified with hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and ANCHOVIES. Salade ni�oise contains these basic ingredients plus French green beans, onions, tuna, hard-cooked eggs and herbs. foie gras [FWAH GRAH] Although the literal translation from French is "fat liver," foie gras is the term generally used for goose liver . This specialty of Alsace and Perigord, is in fact, the enlarged liver from a goose or duck that has been force-fed and fattened over a period of 4 to 5 months. These specially bred fowl are not permitted to exercise � which, combined with the overeating, creates a huge (up to 3 pounds), fatty liver. After the bird is killed, the liver is soaked overnight in milk, water or port. It's drained, then marinated in a mixture usually consisting of ARMAGNAC, PORT or MADEIRA and various seasonings. The livers are then cooked, usually by baking. The preparation, of course, depends on the cook. In general, goose liver is considered superior to duck liver; all foie gras is very expensive. At its best, it is a delicate rosy color with mottlings of beige. The flavor is extraordinarily rich and the texture silky smooth. P�t� de foie gras is pureed goose liver (by law, 80 percent) that usually contains other foods such as pork liver, TRUFFLES and eggs. Mousse or puree de foie gras must contain at least 55 percent goose liver. Foie gras should be served chilled with thin, buttered toast slices. A SAUTERNES is the perfect accompaniment. duxelles [dook-SEHL; deu-SEHL] A mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste. It's used to flavor sauces, soups and other mixtures, as well as for a garnish. IP: Logged
MissMel Housemate	posted 09-13-2003 02:53 PM quote: Orginally posted by Henna73: duxelles [dook-SEHL; deu-SEHL] A mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste. It's used to flavor sauces, soups and other mixtures, as well as for a garnish. Oh.My.Gah. Yuuummmm! IP: Logged
sarahkayla Housemate	posted 09-16-2003 07:31 AM a pal of my mother's used to call it Nik-oy-see salad. She thought she was the height of chic. so now we just call it that. IP: Logged
jstrizzy Housemate	posted 09-16-2003 10:55 AM on a related tangent (oxymoron anyone?), I had a friend in law school who also thought he was the height of chic, but pronounced it "chick". IP: Logged
detinu2000 Housemate	posted 09-16-2003 01:53 PM quote: Originally posted by ralphyr: Question about "Refrigerate After Opening" How strict do you have to be for non dairy/meat products? Great question - I have a bottle of margaritas with liquor in it that I just realized says "refrig after opening"... It was in my liquor cabinet for about a week... do you think it's still okay? IP: Logged
jstrizzy Housemate	posted 09-16-2003 04:55 PM probably ok. I keep most liquor (except for vodka, which goes in the freezer so it's always nice and cold) and mixers in the liquor cabinet, and I've never had a problem. I'd only be concerned about mixes that have dairy in them, like for white russians or something like that. IP: Logged
Epicurus Housemate	posted 09-16-2003 06:58 PM It depends on the alcohol content. If the mix is 10% alcohol or more, it might still be ok after a week. Less than 10%, and bacteria, yeast, and mold can start living off of the sugar in the mix pretty soon after opening. IP: Logged
amyen Subletter	posted 09-24-2003 03:11 PM Why can't I make creamed spinach? I'm terrible at it. I'd love to master saag paneer, but for now, I'd be happy with just the down home side dish. IP: Logged
k8b Housemate	posted 09-24-2003 03:41 PM quote: Originally posted by amyen: Why can't I make creamed spinach? I'm terrible at it. I'd love to master saag paneer, but for now, I'd be happy with just the down home side dish. ok: my mom throws a pat of butter and minced garlic into a saucepan. When the garlic is browned she adds flour. When the butter and flour are cooked together she adds cream stirring while she pours to prevent lumps. Finally she adds steamed spinach to this mixture and mixes it until combined. I'll e-mail her tonight and ask for more specific measurments etc... IP: Logged
Andree Housemate	posted 09-24-2003 06:18 PM OK, saag paneer. Here's a recipe I use all the time,; it's very easy and it always turns out perfectly. Put 3 10-oz packages of frozen spinach (defrosted) in a large pan with a fresh hot green chile (coarsely chopped). Cook gently for 20 minutes, covered. Mash with a wooden spoon for a chunky texture, or puree with an immersion blender (or in the food processor) for a smooth texture. Meanwhile, in a separate frying pan, heat 3 tbsp oil over med-high heat, then add 1 small finely chopped onion. Stir and fry until onion starts to brown. Add a 1.5 x 1 inch piece of fresh ginger, grated, and 1 cup finely chopped fresh tomatoes. Cook for 10 minutes over med-low heat. Stir tomato mixture into spinach mixture. Add 1 tsp salt (or to taste), 2 tsp ground roasted cumin [to make this, toast cumin seeds in a dry pan until fragrant, then grind, either in a spice/coffee grinder, or with a mortar and pestle. If I'm feeling lazy I'll just use regular ground cumin, but the roasted stuff does make it taste better], 1/4 tsp cayenne and 1/4 tsp ground cinnamon. Cook for 5 minutes over low heat. Add 1 block paneer, cubed. Cook for another 5 minutes. Serve. Yum. I think we're going to Little India this weekend; I'll have to get some paneer so I can make this. [This message has been edited by Andree (edited 09-24-2003).] IP: Logged
jstrizzy Housemate	posted 09-24-2003 07:07 PM now I'm curious: what's paneer? IP: Logged
Andree Housemate	posted 09-24-2003 07:26 PM Paneer is fresh Indian cheese. You can make it yourself, if you want to try it. Heat 4 litres of milk (that's 16 cups-a gallon I think) of milk to just below the boiling point, stirring frequently to prevent it from burning. Let it simmer for a minute or 2, then stir in either 1/4 cup lemon juice or 3 tbsp white vinegar. You can add a little less than that to begin with. You'll see the milk start to clump up in curds and separate from a clear, blue-greyish whey. Keep stirring until the whey is pretty clear. If it's still milky, add more acid. Drain in a sieve lined with cheesecloth, then tie the cheesecloth to the faucet or to a wooden spoon so it's suspended over a bowl and let drain for 30 minutes or so. Then place the cheese on a cutting board with a folded up kitchen towel under one end, so it's tilted (it's good to to this in the sink) and weigh down the cheese with another cutting board or a pot bottom and some cans. Let drain for another hour or so. Cut up into cubes and use. A quick way to prepare it is to fry it up in a little butter or oil or ghee (it doesn't melt, it just browns like tofu), then serve it with fried whole spices (e.g. cumin, fennel, kalonji/nigella, fenugreek, and mustard is a classic mix. heavy on the cumin and mustard, lighter on the rest). Or add it to any curry as the protein. IP: Logged
Nieci Housemate	posted 09-25-2003 05:44 AM ooh I have an awesome recipe for this at home. I'll have to remember to post it later... IP: Logged
Nieci Housemate	posted 09-25-2003 07:45 AM What's the shelf life for spices? Specifically, cumin. IP: Logged
Annabella Subletter	posted 09-25-2003 12:20 PM ground spices are good for up to 6 months. whole spices last for 1-2 years. fresh ground is always best (even better when you lightly toast them in a pan first). and you want to store them tightly covered , in a dark , dry, cool environment. IP: Logged
ng-la Housemate	posted 09-25-2003 03:04 PM MOst old spice won't hurt you in any way, they just lose their potency/flavor. I still have a few jars of less frequently used spices that are least 4 years old (bought when I moved into my apartment) that I still use, I'm probably just using a little more than I would if it were really fresh. I figure, if I open the jar and can still smell a good whiff of the spice, it still has some life left in it. IP: Logged
Nieci Housemate	posted 10-01-2003 08:25 AM Another question, inspired by Crowjoy's artichoke experiment. I've been wanting to grill artichoke leaves ever since having them at a restaurant in San Fran a few years ago, but I can't seem to get the artichoke leaves off without pricking my fingers a million times. Is there a way to cheat? IP: Logged
jstrizzy Housemate	posted 10-01-2003 11:01 AM When I steam whole artichokes, I usually snip off the tips of the leaves with kitchen shears. Doesn't look as pretty, but you can do it without touching the prickly parts if you hold the artichoke by the stem while you snip. IP: Logged
greengoddess Housemate	posted 10-01-2003 11:56 AM do you have to have a double boiler to do some doubleboiling, if you know what i mean? i have a recipe that calls for melting white chocolate in a double boiler and i don't have one and don't want to buy one. or, is there a proper way to melt chocolate that doesn't involve a db? IP: Logged
Nieci Housemate	posted 10-01-2003 12:02 PM I don't have one either, but I rig two pots to make one...Take a big pot and drop a veggie steamer into it, fill the pot with a few inches of water, then when it boils, take a smaller pot with the chocolate in it, and set it over the steamer. Stir, stir, stir. IP: Logged
PB&J Housemate	posted 10-01-2003 01:27 PM Greengoddess: if you don't have a double boiler, try melting your chocolate in the microwave. Start with small increments of time (1-2 minutes) on High power, and stir frequently. IP: Logged
giamaria Housemate	posted 10-01-2003 01:44 PM I did the rigged-two-pot double boiler thing...just a word of caution...don't splash any water into the top pot. That screwed up my chocolate beyond belief and it was a mess. edited to say that's a brilliant idea to add the steamer. [This message has been edited by giamaria (edited 10-01-2003).] IP: Logged
crowjoy Housemate	posted 10-02-2003 06:18 AM Ok, what the heck is a capon? I thought it was something akin to a Cornish game hen or a rock hen but the one I saw (in my grocer's freezer!) was bigger than a chicken. They had goose too, which I've never cooked but am now considering. Also, I bought me some egg beaters egg subtitute... now what? Do you use them like regular scrambled eggs? Can you (I know, I know) hard boil them?? IP: Logged
Dewgirl Housesitter	posted 10-02-2003 07:02 AM Two questions: Shelf life... how long does cranberry juice last? I discovered last night... the answer isn't several months (ewww) but I'm curious how long it's okay? Crock-pot-crossover: So my crockpot (that I haven't used yet) is one of those that doesn't have the removable inner "tub"... it's just all one piece. How do you clean it? I'd think water + electric cord mechanisms would be bad... but I don't see how I could clean it without submerging it? IP: Logged
pollyhyper Housesitter	posted 10-02-2003 07:12 AM On the crockpot tangent.... what is the difference b/w a crockpot and a slow-cooker, other than one cooks...SLOW...??? How can you tell which you have? Also, I feel the need to vent regarding my frustration that the "grills" on neither my waffle-iron nor my Geo Foreman grill are removable. That would make washing them soo much easier. Why Why WHY??? IP: Logged
Savasana Housemate	posted 10-02-2003 07:33 AM crock pot=slow cooker. However a pressure cooker is not the same thing. (You probably can figure that out). As far as cleaning electrical stuff, I am lucky that my crockpot has a lift out part, but I clean my George Foreman Grill by very carefully holding the electric parts back from the water, and I'd imagine you can do the same with a crock pot, it's just a whole lot trickier to maneuver. IP: Logged
pollyhyper Housesitter	posted 10-02-2003 07:50 AM I let my GF grill cool down a little while I eat, then immediately after dinner I wipe down first with wet paper towels and then dry ones. When it's still warm the stuff comes off pretty easy. I'm careful not to scrub with anything b/c I freak out if the non-stick stuff comes loose--I don't like to eat Teflon. But it would be so much easier if they came out and I could soak them, you know? Are there some slowcooker/crockpots that have higher settings than others? Mine has low and high, that's it. I'm thinking about getting a new one for extra features as well as peace of mind when I leave it alone all day. IP: Logged
kena Housesitter	posted 10-02-2003 07:53 AM quote: Originally posted by crowjoy: Ok, what the heck is a capon? I thought it was something akin to a Cornish game hen or a rock hen but the one I saw (in my grocer's freezer!) was bigger than a chicken. They had goose too, which I've never cooked but am now considering. A capon is a castrated rooster. IP: Logged
jstrizzy Housemate	posted 10-02-2003 11:02 AM cleaning electrical stuff: my folks have an electric countertop wok that plugs in, and they always just wash it as they would anything else. Not submerged under water, just washed and rinsed under the faucet, but they don't take any special care to keep the electrical parts dry. it's not plugged in while it's in the water, and I figure it must have been designed with the knowledge that it was gonna get washed every now and then. they haven't had any problems with it. IP: Logged
MissMel Housemate	posted 10-02-2003 11:35 AM On the double boiler front, I just use a small pot filled with about 2 inches of water and then I put a mixing bowl on top instead of another pot. I have some stainless steel ones that conduct heat really well. It's also easier to stir with a bowl rather than a pot. IP: Logged
crowjoy Housemate	posted 10-02-2003 12:27 PM quote: Originally posted by kena: A capon is a castrated rooster. So does it taste like a chicken? I mean, what's the dif (to me, since I'm a consumer and not a frenzied hen dancing into a whole lotta disappointment?) IP: Logged
kena Housesitter	posted 10-02-2003 03:10 PM quote: Originally posted by crowjoy: So does it taste like a chicken? I mean, what's the dif (to me, since I'm a consumer and not a frenzied hen dancing into a whole lotta disappointment?) Honestly, I have no idea... I just knew what the term meant by reading old French children's books (where sick people are always given capon broth mixed with red wine as the universal remedy) IP: Logged
detinu2000 Housemate	posted 10-02-2003 03:15 PM quote: Originally posted by crowjoy: So does it taste like a chicken? I mean, what's the dif (to me, since I'm a consumer and not a frenzied hen dancing into a whole lotta disappointment?) Apparently, the flesh is chewier and more muscular than chicken. It is supposed to have a slightly gamier flavor. If I've had it, I don't remember... IP: Logged
lacia Housemate	posted 10-02-2003 03:59 PM Ooh, something I know! "Crock-Pot" is actually a trademark of Rival, who dominates the slow cooker market. So yes they are the same appliance. I have one without a removable liner also. I just unplug the cord and wash it under the sink. I don't submerge it completely in water and I take care not to wet anything that looks electrical (mostly anything other than the inside liner). So far, so good... IP: Logged
becca11 Housesitter	posted 10-02-2003 06:06 PM Only cooking in the most generous sense of the word - but how do you air pop popcorn (ie don't add butter/oil as I'm trying to slim a little)? I just seem to be burning it when I try. IP: Logged
animal Housemate	posted 10-02-2003 06:44 PM quote: Originally posted by becca11: Only cooking in the most generous sense of the word - but how do you air pop popcorn (ie don't add butter/oil as I'm trying to slim a little)? I just seem to be burning it when I try. Are you making it on the stove? If so, you have to shake it across the burner the entire time (or otherwise keep the kernels moving--I have one of those hand-crank poppers because I don't have a microwave). IP: Logged
Merimoo Housemate	posted 10-03-2003 07:05 AM I actually have an air popper that plugs in. The kernals whirl round and round until they pop and then they blow out, I'd guess because they're a lighter density. IP: Logged

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