everything you wanted to know about cooking but were afraid to ask (volume 2)

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Author	Topic: everything you wanted to know about cooking but were afraid to ask (volume 2)
Nieci Housemate	posted 04-05-2005 05:28 AM I am a solid fan of defrosting, but never in the micro. The outside always manages to cook a little bit, and I just don't trust it. IP: Logged
jstrizzy Housemate	posted 04-05-2005 01:41 PM I always have the same problem, with the edges getting cooked. If I need to defrost something quickly, I'll put it in a bowl under cold running water in the sink. I just don't get the no-defrosting thing. How big are these pieces of chicken? I can't see how a frozen chicken breast could get thawed through and cooked enough inside before the outside overcooked. A random question: have any of you ever made PB&J (the sandwich, not the digster!) by spreading the peanut butter on both slices of bread, then the jelly in the middle? A Wall Street Journal article about Smucker's patent on the process for Uncrustables said that's the "obvious" way to prevent the sandwich getting soggy in a lunchbox, but it never even occurred to me. So I want to know if it's really that obvious. So many years of soggy sandwiches... [This message has been edited by jstrizzy (edited 04-05-2005).] IP: Logged
noraneither Housemate	posted 04-05-2005 02:36 PM I don't know about the sandwiches, because I put honey rather than jelly with peanut butter, and when the honey soaks into the bread that just makes the whole thing yummier. Those flash-frozen chicken pieces puzzle me too. For one thing, I always want to do something to the chicken before cooking it - adding seasoning, or cutting it into a lot of small pieces or something. IP: Logged
Henna73 Housemate	posted 04-05-2005 02:55 PM Strizzy, that's the ONLY way I will make my PB&J. I can't stand soggy bread! IP: Logged
Sonya Housemate	posted 04-05-2005 04:28 PM I am soooo not a PB&J aficionado, but it seems to me as though having PB on both sides would make the jelly squish out really easily... Because the peanut butter is smooth, so the jelly has nothing to grab on to. So when you take a bite, SPLAT! All the jelly goes squishing out the other side. But I haven't eaten a PB&J in at least five years, so what do I know? IP: Logged
meggo Housemate	posted 04-05-2005 06:01 PM I am a PB&J aficianado (the sandwich -not the digster - although I like her too) and in all my years of eating the sandwich (every day for 12 years of school- but never since...)- I've never noticed the bread getting soggy from the jelly/jam unless the sandwich was squished by an overly heavy schoolbook etc. And I'm not sure that would be solved by this "new fangled" peanut butter/jelly layering technique... IP: Logged
Jinxie Housemate	posted 04-05-2005 08:41 PM Or...you could just replace the jelly part of the pb&j equation with nutella. Obviously not the same thing, but damn good, and guaranteed not to leak or soggify the bread. [side note: though I love jam and peanut butter on their own and mixed with some other ingredients, I never liked them together. So I had to get inventive with my PB...thus, the PB&N. When I was a little kid I used to sprinkle Count Chocula in the middle for added crunch.] IP: Logged
blackeyed lulu Housemate	posted 04-05-2005 08:45 PM quote: Originally posted by Jinxie: When I was a little kid I used to sprinkle Count Chocula in the middle for added crunch.] ...that's just bloody brilliant! must get me some chocula stat! rushes off on anticipatory sugar-fuelled energy surge IP: Logged
briezee Housemate	posted 04-05-2005 10:12 PM I have PBJ sandwiches frequently (though I use toast instead of plain bread) and I make them by putting very thin (sort of scraped on layers) of PB on both pieces of toast and the jelly in the middle. I don't use a lot of jelly, so it doesn't come out the sides. If you use more than a 1/2T or so, it will squish out the sides. I use the jelly more for moisture than flavor, I guess. Then I wrap the whole thing in foil. By lunch time, the bread is back to the consistency of untoasted bread, but the sandwich is not soggy. [This message has been edited by briezee (edited 04-05-2005).] IP: Logged
Sonya Housemate	posted 04-06-2005 09:12 AM So I've been discussing this topic quite a bit outside of Digs, and the boy says that he keeps his PB&J in the fridge at work, which somehow helps the sandwich from getting soggy. He also says he puts it in the fridge PB side down and this also helps-- this sounds like superstition to me, but who knows. IP: Logged
Jinxie Housemate	posted 04-06-2005 09:17 AM quote: Originally posted by Sonya: So I've been discussing this topic quite a bit outside of Digs, and the boy says that he keeps his PB&J in the fridge at work, which somehow helps the sandwich from getting soggy. He also says he puts it in the fridge PB side down and this also helps-- this sounds like superstition to me, but who knows. I dunno...it kinda makes sense to me...gravity and all that. Since the PB is heavier than the jelly [isn't it?] it might weigh down the jelly, thus causing it to escape the PB any way it can, even if that means oozing through the bread. Or maybe the solution is to just use different bread. A chunk of baguette, perhaps? A bagel? They'd be pretty sog-resitant...though...I dunno. Just doesn't seem right, somehow. IP: Logged
Dewgirl Housesitter	posted 04-06-2005 09:27 AM Okay, I admit it. I have never had a peanut butter and jelly sandwich! IP: Logged
pollyhyper Housesitter	posted 04-06-2005 10:07 AM quote: Originally posted by Dewgirl: Okay, I admit it. I have never had a peanut butter and jelly sandwich! Blasphemy! IP: Logged
meggo Housemate	posted 04-06-2005 10:15 AM quote: Originally posted by Dewgirl: Okay, I admit it. I have never had a peanut butter and jelly sandwich! ever? Like - even by accident? PB&J is like a religion in our house. We all had our "preferred" jelly. Some liked the butt of the bread - some didn't. One sister loves peanut butter & bac0s. Thankfully we all agreed on super chunk peanut butter! (and this was one thing I asked Hubby before I married him - thankfully he doesn't like creamy pb either... although he's partial to peanut butter and corn syrup) IP: Logged
meggo Housemate	posted 04-06-2005 10:19 AM quote: Originally posted by fluffygurl: Exactly how do I go about cooking lemongrass? Ive heard form fellow cultiest that the no point soup with a bunch of coriander and lemongrass makes a yummy thai -ish sauce for chicken. Do I just cut it up and chuck it into the soup as Im making it? Should it wilt when its cooked or should it still have a firm texture? Im confuzzled I think you can just toss it in- but then I seem to think you need to fish it out prior to serving - like you would a bayleaf. Just don't tie it in blue kitchen string a la Bridget Jones. IP: Logged
pollyhyper Housesitter	posted 04-06-2005 10:21 AM Cooking With Lemon Grass IP: Logged
PB&J Housemate	posted 04-06-2005 10:22 AM May I chime in? I have never done the PB on both sides of bread, jelly in the middle. My fave way is to do PB, grape jelly, then grill like grilled cheese. Another hormone-fueled favourite is to lightly toast 1 slice of bread, spread with pb, sprinkle with milk chocolate chips then broil until chips melt. I RARELY eat PB&J that is not toasted. I like the crunchy warm bread with the soft toppings. I will also only eat grape jelly or strawberry jam with PB...no other kind of jam. Whew! I am a picky girl, aren't I?? IP: Logged
quarkiegirl Housemate	posted 04-06-2005 10:33 AM quote: Originally posted by Dewgirl: Okay, I admit it. I have never had a peanut butter and jelly sandwich! me either! but i'm a freak who doensn't like peanut butter. IP: Logged
jstrizzy Housemate	posted 04-06-2005 11:11 AM What exactly is drawn butter? Is it just a fancy way of saying melted butter, or is it different somehow? IP: Logged
Jinxie Housemate	posted 04-06-2005 11:20 AM quote: Originally posted by jstrizzy: What exactly is drawn butter? Is it just a fancy way of saying melted butter, or is it different somehow? It's just another term for clarified butter, which is, according to www.epicurious.com : clarified butter [KLEHR-ih-fide] Also called drawn butter , this is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher SMOKE POINT than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means that the butter won't have as rich a flavor. GHEE is an East Indian form of highly clarified butter. IP: Logged
Dewgirl Housesitter	posted 04-06-2005 11:47 AM quote: Originally posted by quarkiegirl: me either! but i'm a freak who doensn't like peanut butter. Har! I'm a freak who doesn't like jelly (or jam, or any other sort of pureed fruit item). We're made for each other! IP: Logged
pollyhyper Housesitter	posted 04-06-2005 01:14 PM Clarified butter tastes particularly good when dipping crab claws in it.... mmmmmm... IP: Logged
Sonya Housemate	posted 04-06-2005 01:38 PM quote: Originally posted by quarkiegirl: me either! but i'm a freak who doensn't like peanut butter. Pssst! I don't like it either! The boy thinks I am insane. IP: Logged
jstrizzy Housemate	posted 04-06-2005 02:29 PM quote: Originally posted by pollyhyper: Clarified butter tastes particularly good when dipping crab claws in it.... mmmmmm... Well, that's the only time I ever hear about drawn butter is with seafood (there's a Sizzler commercial lately that boasts of "real drawn butter" -- as opposed to fake?), while I've seen clarified butter in recipes and food articles all over the place and have used it many times. I thought maybe there was something specific to shellfish about "drawn". [This message has been edited by jstrizzy (edited 04-06-2005).] IP: Logged
Jinxie Housemate	posted 04-06-2005 03:09 PM It's very common in Indian cooking [so I've heard]...and [according to my Imaginary Food Geek Boyfriend Alton Brown] is a great cooking fat because all the milk solids--which is what burns so quickly in butter--are gone. All you have left is the pure fat which goes much longer without burning and getting all yucky. IP: Logged
pollyhyper Housesitter	posted 04-07-2005 07:55 AM Yes, in Indian recipes it's called "ghee." ... Did somebody already say that? IP: Logged
geogirl Housemate	posted 04-07-2005 08:05 AM quote: Originally posted by noraneither: I don't know about the sandwiches, because I put honey rather than jelly with peanut butter, and when the honey soaks into the bread that just makes the whole thing yummier. I am the PB&H queen. I think I ate that for breakfast exclusively for about 2 years. I did find an amazing, though $$$ jelly though that I will use in place of honey. I bought it at a craft fair from one of the niagara wineries, merlot jelly is incredible. If you ever see it, buy it! IP: Logged
FunPun Housemate	posted 04-07-2005 08:14 AM I volunteered to make a bunch of meat-filled phyllo dough hors d'oeuvres for an event tomorrow, and I'll need to make them tonight, based on my schedule for tomorrow. So I have two questions: 1. If I bake them tonight and refrigerate them until tomorrow afternoon, will a chafing dish with sterno be enough to heat them up for eating, or will they have to go back into a real oven? 2. Um, phyllo dough? I have a general idea of how to work with the stuff, but I've never actually done so. Any hints? IP: Logged
Sonya Housemate	posted 04-07-2005 09:51 AM I don't think I would bake them tonight... I would go ahead and prepare them, and then cover them really well and bake them tomorrow. Otherwise the phyllo dough won't be crisp and flaky, it will be soggy. As far as working with phyllo, just be very gentle, and keep in covered at all times with a slightly damp towel when you're not working with it. Work one sheet at a time and brush it with olive oil or butter before adding the next sheet-- this will make it very crisp and flaky. Also, don't wear rings and make sure you don't have any jagged nails, because this can catch and tear the dough. Good luck! IP: Logged
jstrizzy Housemate	posted 04-07-2005 01:38 PM And if you're using frozen phyllo, make sure to leave plenty of time for it to thaw. If it's still partially frozen when you start using it, or if you try to hurry up the thawing with the microwave, the sheets will all stick together and tear. Or so I've heard. IP: Logged
pollyhyper Housesitter	posted 04-07-2005 01:49 PM Is someone blackmailing you or something, forcing you to make these? Or did you bring this upon yourself? Phyllo can be a total b*tch to work with, not to scare you or anything. But it IS tasty. Me, I'd go get some Pillsbury dough instead. IP: Logged
ziola Housemate	posted 04-07-2005 02:07 PM quote: Originally posted by jstrizzy: And if you're using frozen phyllo, make sure to leave plenty of time for it to thaw. If it's still partially frozen when you start using it, or if you try to hurry up the thawing with the microwave, the sheets will all stick together and tear. Or so I've heard. Last time I made spanikopita I forgot to thaw the phyllo first. An hour or two sitting on top of my computer thawed it perfectly! Ah, nothing beats a computer for defrosting! IP: Logged
noraneither Housemate	posted 04-07-2005 03:01 PM quote: Originally posted by geogirl: I am the PB&H queen. I think I ate that for breakfast exclusively for about 2 years. I did find an amazing, though $$$ jelly though that I will use in place of honey. I bought it at a craft fair from one of the niagara wineries, merlot jelly is incredible. If you ever see it, buy it! Merlot jelly, hm? I'd try that. I actually will eat jams and preserves from time to time, but light flavors like apricot or strawberry, and only with bread and butter. I like peanut butter, and I will eat forms of jelly, but I do not like peanut butter and jelly together. IP: Logged
Nieci Housemate	posted 04-07-2005 08:51 PM quote: Originally posted by pollyhyper: Clarified butter tastes particularly good when dipping crab claws in it.... mmmmmm... Are you joking?? Because I melt the butter, but I never knew it was supposed to be clarified!! Still tastes good to me, but damn. maybe I should be skimming fat and never knew it!! IP: Logged
Jinxie Housemate	posted 04-07-2005 08:59 PM quote: Originally posted by Nieci: Are you joking?? Because I melt the butter, but I never knew it was supposed to be clarified!! Still tastes good to me, but damn. maybe I should be skimming fat and never knew it!! No such luck...it's only the milk solids the burn off when you clarify butter...you wind up with pure fat after. And how in the hell do I know so much about this? Just imagine how much I could accomplish if could free the portions of my brain devoted to melted butter? IP: Logged
FunPun Housemate	posted 04-08-2005 07:09 AM quote: Originally posted by pollyhyper: *Is someone blackmailing you or something, forcing you to make these? Or did you bring this upon yourself? Phyllo can be a total btch to work with, not to scare you or anything. But it IS tasty. Me, I'd go get some Pillsbury dough instead.** Heh. I volunteered to maky a phyllo creation BEFORE I realized what it entailed, and by that point I already had all the ingredients, etc. Yesterday night I learned that the stuff is in fact the work of the devil. Thanks all, for the warnings and the hints! Some of the phyllo pockets are less than perfect in the visual sense, but hopefully they're tasty.... IP: Logged
pollyhyper Housesitter	posted 04-08-2005 07:11 AM quote: Originally posted by Jinxie: Just imagine how much I could accomplish if could free the portions of my brain devoted to melted butter? The universal dilemna. IP: Logged
PB&J Housemate	posted 04-15-2005 10:07 AM I am having a greek-themed potluck dinner party on Sunday and am making baklava for dessert. The recipe says to let it sit for "several hours" would the baklava be even better if it sits overnight? I'd love to be able to make it the day before!! IP: Logged
meggo Housemate	posted 04-15-2005 10:15 AM quote: Originally posted by PB&J: I am having a greek-themed potluck dinner party on Sunday and am making baklava for dessert. The recipe says to let it sit for "several hours" would the baklava be even better if it sits overnight? I'd love to be able to make it the day before!! I think the answer is yes. I think the extra time gives it plenty o' time for the liquid to soak in. (ps - I thought your message said "geek-themed dinner party" ) IP: Logged
PB&J Housemate	posted 04-15-2005 10:35 AM with my friends, it really could go either way!! IP: Logged

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