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

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everything you wanted to know about cooking but were afraid to ask (volume 2) (Page 7)

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Author	Topic: everything you wanted to know about cooking but were afraid to ask (volume 2)
pollyhyper Housesitter	posted 12-13-2004 08:06 AM quote: Originally posted by jstrizzy: The riper (i.e. the more brown spots) the better, but you can use ones that haven't gone brown yet. It'll just be a little more difficult to mash them up, and the finished bread will be a bit less sweet. In the future, you can also freeze ripe or over-ripe bananas, then just thaw them out for banana bread later. I do this when I have 1 or 2 going bad or if I don't have time to make the bread right then. IP: Logged
daisy Housemate	posted 12-13-2004 01:23 PM Thanks you two for the banana bread tips! I don't like bb too sweet anyway, so maybe the ripe bananas will be just right. IP: Logged
noraneither Housemate	posted 12-14-2004 12:06 AM Has anyone ever had spicy scallop sushi? (It's really mayonnaisey). Are the scallops raw or cooked? I tasted it once but honestly, I couldn't tell. I ask because I bought some frozen scallops on sale, and I'd like to make something like this, but don't think I want to eat these particular scallops raw. I realize I could put the same kind of sauce on cooked scallops whether it's customary or not, but now I just want to know. IP: Logged
jazzberry Housemate	posted 12-14-2004 04:02 PM they're raw...and delicious! mmmm. that's what gives them that creamy texture (aside from the mayonaise). Cooked scallops would make a firmer, more fishy roll. IP: Logged
yam Housemate	posted 12-14-2004 04:06 PM raw. you'd notice if they were cooked, they'd be all firm and bouncy. that sounds way lewder than it should. IP: Logged
noraneither Housemate	posted 12-14-2004 04:10 PM Hmm. Thanks. (For the laugh, too, yam). OK, I think I will make something else with these particular scallops and reserve the sushi for a better product. Cool. IP: Logged
muppet_girl Housemate	posted 12-15-2004 07:33 AM Has anyone tried making a whole wheat pie/quiche crust? How'd it taste? IP: Logged
Alice Housemate	posted 12-15-2004 07:49 AM quote: Originally posted by muppet_girl: Has anyone tried making a whole wheat pie/quiche crust? How'd it taste? I�ve made whole wheat pastry for years, and it works really well. The pastry mix which I use is the standard English one, where instead of using just one sort of fat (or �shortening�) you use half butter or �soft� margarine and half block margarine (the sort I use is �White Fl0ra�, which is made from vegetable fat � if you aren�t a vegetarian, you might use lard or something). I�m not sure what the standard American pastry recipe involves. Three useful adjustments if you�re using a pastry recipe written for white flour are: � use less water than you usually would, as whole wheat flour is less absorbent. I usually add the water very gradually and stop as soon as the pastry is sticking together. � add about half a teaspoonful of baking powder to a pastry mix made with 6oz flour � roll it out slightly thicker than you would white flour pastry (this may mean that you have to make a bit more pastry in the first place). IP: Logged
muppet_girl Housemate	posted 12-15-2004 08:46 AM Kewl. Thanks! IP: Logged
Alice Housemate	posted 12-15-2004 08:57 AM quote: Originally posted by muppet_girl: Kewl. Thanks! You are welcome to throw bits of rejected pastry at me if it all goes horribly wrong IP: Logged
geogirl Housemate	posted 12-21-2004 07:02 AM OK, dumb question... I'm planning on having crusty bread w/ xmas dinner, but obviously, I won't be able to buy it that day. How do I keep a loaf of real bread fresh for at least a day? IP: Logged
pollyhyper Housesitter	posted 12-21-2004 08:36 AM My favorite is the 1/2 baked french bread that is frozen, that way it always tastes fresh baked. If you get your regular loaf of bakery Italian/French bread, just make sure it's sealed up tight, and stick it in the fridge if you can. Then wrap it in foil and warm it up in the oven right before you need it. It should be fine for a day or two. IP: Logged
bekkaboo Housesitter	posted 12-21-2004 08:43 AM What's "baking mix"???? I saw it in multiple cookie recipes on @llrec!pes and was clueless. They was with some other recipes that included cake mix....maybe that's what it means? IP: Logged
jstrizzy Housemate	posted 12-21-2004 09:48 AM It might mean something like bisquick: biscuit/pancake mix. I've seen lots of recipes (not just for biscuits and pancakes) that call for it. IP: Logged
geogirl Housemate	posted 12-21-2004 01:25 PM Thank you ph, I didn't know that 1/2 baked bread existed but it sounds perfect. This is why I 'heart' digs. IP: Logged
PB&J Housemate	posted 12-22-2004 11:06 AM So...I am making brunch on Christmas morning and my baked french toast and veggie frittata both call for half and half. My problem? I spazzed at the store and bought heavy cream instead. How much should I water it down? Should I dilute it with milk? (I only have whole milk in my house) I feel like I am asking dumb questions, but I would like some guidance, please. IP: Logged
jpunca Housemate	posted 12-22-2004 01:33 PM Well I did the exact thing (buying whipping instead of half) and I was told I could use it, everything would just taste "richer" IP: Logged
Henna73 Housemate	posted 12-22-2004 01:58 PM I think the heavy cream will work fine. You could probably thin it with either milk or water, but if you don't it should still be fine. However, I think whipping cream is a little different and maybe has some sugar in it? Not sure, but it's something to consider. IP: Logged
Drea D Housemate	posted 12-22-2004 02:10 PM How do you pronounce "mirepoix"? It's like a roux or something, right? IP: Logged
ng-la Housemate	posted 12-22-2004 04:21 PM The whipping cream will definetly make everything a lot richer, but may make it taste a little too heavy. Half and half is essentially equal parts milk and cream, so you can dilute it that much with milk. IP: Logged
Andree Housemate	posted 12-23-2004 05:44 AM "Mirepoix" is pronounced meer-PWAH. I was going to write a definition, but decided to steal one from epicurious: A mixture of diced carrots, onions, celery and herbs saut�ed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish. my note: usually the carrots, onions, and celery are really finely diced for mirepoix. IP: Logged
attentionmonster Housemate	posted 12-26-2004 10:16 AM Frozen Meat: Is it better to thaw it in the fridge or on the countertop? My mom always thawed on the countertop, and dh says thaw on the countertop, but I've read and heard from several places to thaw in the fridge, for less generation of nasties. Who is right? IP: Logged
hermitclare Housesitter	posted 12-26-2004 01:48 PM quote: Originally posted by Andree: "Mirepoix" is pronounced meer-PWAH. I was going to write a definition, but decided to steal one from epicurious: A mixture of diced carrots, onions, celery and herbs saut�ed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish. my note: usually the carrots, onions, and celery are really finely diced for mirepoix. Haha I always hear the chefs saying this on cooking shows, but it sounded like 'iroquois' and I couldn't figure out what this food mixture had to do with that specific First Nation... IP: Logged
yam Housemate	posted 12-26-2004 01:54 PM Fridge for less generation of nasties. If you thaw it on the counter, the parts that come to room temperature (and some will before the inside is unfrozen) will become a delicious bacterial paradise. If you thaw in the fridge, nothing gets warmer than fridge temperature. Not a big deal as long as you cook the meat thoroughly, but why take chances? IP: Logged
Sophie Housemate	posted 12-26-2004 09:46 PM What's the best way to store coffee? (ground for a french press, if it makes a difference) I bought some for a party, but I am a tea-drinker and won't use it again until next time we have guests. Should I freeze it? IP: Logged
pollyhyper Housesitter	posted 12-27-2004 10:28 AM quote: Originally posted by Sophie: What's the best way to store coffee? (ground for a french press, if it makes a difference) I bought some for a party, but I am a tea-drinker and won't use it again until next time we have guests. Should I freeze it? Store it in an air-tight container in the freezer. V. important that it's airtight. ETA: You only need to freeze it if it will be more than 2 weeks before you use it. Otherwise, an airtight container at room temp. is fine. [This message has been edited by pollyhyper (edited 12-27-2004).] IP: Logged
Dewgirl Housesitter	posted 12-28-2004 07:04 AM One freshly opened package of roast beef (the kind you get from next to the balogna) 18 accidental hours on the kitchen counter. Safe to eat, or no? IP: Logged
LazyGoddess Housemate	posted 12-28-2004 07:17 AM 18 hours...I'm going to say no. I'm pretty sure it's not safe to eat anymore. IP: Logged
Dewgirl Housesitter	posted 12-28-2004 07:23 AM Dang! I figured as much. I just hoped... I'd only taken one slice out of there and now I have to throw it away!! IP: Logged
KatieJD Housemate	posted 01-01-2005 06:19 AM How should I store a half used, open bottle of champagne? IP: Logged
Sonya Housemate	posted 01-01-2005 06:22 AM Put a regular wine cork in there since you're not going to be able to use the champagne cork. If you want it to still be fizzy, you better drink it today or tomorrow. Otherwise, I like to cook with champagne (that is assuming it's not too sweet)-- even if it's gone flat, it's still got a nice crispness to it. IP: Logged
Nieci Housemate	posted 01-02-2005 08:24 AM I've always heard that sea salt is better for you than regular table salt, and I've started using it as my staple, but why is better for you? IP: Logged
squirrel Housemate	posted 01-02-2005 08:26 AM Nieci, I've actually read that sea salt is not always recommended because it usually doesn't have iodine in it (a necessary nutrient added to most regular table salt). So if you get sea salt, get the iodized kind. ETA: here's my question: I got a cheese board for Christmas and it needs oiled to keep the luster. Should I use mineral oil? If yes, where do I get that? If no, what should I use? [This message has been edited by squirrel (edited 01-02-2005).] IP: Logged
Sonya Housemate	posted 01-02-2005 09:22 AM Nieci- I don't know if sea salt is better for you than table salt, but it sure tastes better. I think sea salt is less processed, which is almost always better, but I think it's very difficult for Joe Schmoe to tell the difference in a taste test. I think also sea salt is saltier to the taste, which means you can use less. Squirrel- mineral oil is the thing to use. You can buy it at a drugstore, maybe near the baby section? As for me, I just use canola oil since that's what I have on hand. I don't think you're really supposed to use vegetable oils since someday way down the line I suppose they could go rancid, but it's a $15 cutting board from Ikea, so I figure if it goes off, I can toss it and not lament. IP: Logged
sneakers Housesitter	posted 01-03-2005 02:44 AM Is sea salt the same thing as kosher salt? IP: Logged
Sonya Housemate	posted 01-03-2005 04:20 AM Nope, kosher salt has fewer minerals and is often iodized. I like kosher salt because it is small jagged crystals and sticks well to food, as opposed to sea salt, which is small round pebble-like grains. My question is: what the hell does non-pareil mean? I have a jar of non-pareil capers... is there such thing as pareil capers? And aren't non-pareils also those little chocolate candies with white sprinkle type things? And doesn't "pareil" mean "same" or "equal"? I'm not seeing the connection... IP: Logged
yam Housemate	posted 01-03-2005 02:06 PM It's a variety of caper, according to this article. I always through non-pareil was just the french name for capers... ETA: yes, non-pareil means not-same or maybe unequalled more idiomatically. [This message has been edited by yam (edited 01-03-2005).] IP: Logged
KatieJD Housemate	posted 01-04-2005 03:15 AM How long do you think it would take to let frozen chicken breast thaw out in the fridge? IP: Logged
meggo Housemate	posted 01-04-2005 03:24 AM I find that if I take the chicken out of the freezer in the morning (and into the fridge)- it's not ready to be cooked that night. I have to put it in the fridge the night before I plan on using it in order for it to be even close to being thawed. IP: Logged
quarkiegirl Housemate	posted 01-04-2005 03:46 AM you can defrost in the microwave too, i think it takes about 10-15 min. IP: Logged

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