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 9)

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Author	Topic: everything you wanted to know about cooking but were afraid to ask (volume 2)
jstrizzy Housemate	posted 02-04-2005 01:01 PM quote: Originally posted by Dewgirl: So (just to make sure I understand!). I have the broiler pan. I have the broiler function. Where in the oven does the broiler pan go? Just on the top rack? Yes! And you may need to move the top rack to the topmost level, if it's not there already. IP: Logged
pollyhyper Housesitter	posted 02-04-2005 01:08 PM You got it, Dewgirl! Oh, and keep an eye on it, I've set things on fire when I left them under the broiler too long. IP: Logged
Dewgirl Housesitter	posted 02-04-2005 02:14 PM Thank you... I feel so much smarter now IP: Logged
Andree Housemate	posted 02-04-2005 03:15 PM Just to clarify the whole grill/broil thing, in non-North American countries, grill is the word for broil. So if you're using an English or Australian (or whatever non-North American) cookbook, and it says to "grill", then you should broil. It took me forever to figure this out. IP: Logged
shadowfalls Housemate	posted 02-10-2005 06:24 PM I'm making dipped fortune cookies for the boy for V-Day, but I'm trying to make them healthier- mostly by being sugar free. What I'm wondering is, when I dip them in chocolate, can I just melt sugar free chocolate? Will that work? IP: Logged
Nemily Housemate	posted 02-10-2005 08:38 PM warning about sugar free chocolate (i used to work in a chocolate shop), its usually sweetend with sorbitol and maltitol. Our sugar free chocolate came with a lable warning "excessive consumption may produce a laxitive effect", with excessive being about 100g. So if you're not eating too much, then thats cool, but if you're a chocolate fiend and can't stop yourself, then I would stick to real chocolate (unless of course you're diabetic). To cut the sugar you could always use dark chocolate, on the plus side, its good for you (or less bad). As for melting, a quick google showed no concerns. (sorry this really isn't answering your question) IP: Logged
shadowfalls Housemate	posted 02-10-2005 09:10 PM that's ok, thanks for the input, It reinforced what I wasn't quite sure about. So I think I'll just use regular and use willpower not to snitch any of them. Since they ARE supposed to be for him anyway, and I'm the one really watching sugar and such. I just thought it would be nice if they could be healthy AND yummy. haha IP: Logged
quarkiegirl Housemate	posted 02-10-2005 09:31 PM you could make some dipped fruit for yourself, it would be healthier and still yummy! IP: Logged
briezee Housemate	posted 02-11-2005 05:52 PM Continuing the broiler questions: In my gas oven, the broiler is the bottom of the oven. Can I just put my broiler pan on the bottom of the broiler section? There are no shelves. IP: Logged
amie Housemate	posted 02-12-2005 01:55 AM quote: Originally posted by Andree: So if you're using an English or Australian (or whatever non-North American) cookbook, and it says to "grill", then you should broil. It took me forever to figure this out. me too, only in reverse IP: Logged
Merimoo Housemate	posted 02-13-2005 09:53 AM quote: Originally posted by briezee: Continuing the broiler questions: In my gas oven, the broiler is the bottom of the oven. Can I just put my broiler pan on the bottom of the broiler section? There are no shelves. Are there slots in the sides of the broiler section, like to hold a regular oven rack? That's how I always did it. IP: Logged
Princessjeanne Housemate	posted 02-14-2005 01:28 PM I want to make some veggie enchiladas to put in the freezer. However, mostly I only have frozen veggies. What should I do with them to ensure they don't get all watery inside the tortillas and turn it into mush? Can I defrost them and then roast in the oven? I'm thinking broccoli, cauliflower & carrots, if that makes a difference. IP: Logged
pollyhyper Housesitter	posted 02-14-2005 01:35 PM Definitely cook them somehow before using them, or you're right, they'll get all wet and mushy. I'd say steam, saute, or microwave, then drain as well as you can. IP: Logged
Princessjeanne Housemate	posted 02-14-2005 02:39 PM Maybe I'll nuke to defrost & then roast them with some peppers I was also going to use. That would probably help dry them out, right? Oven uncovered = dry heat, i'm thinking... IP: Logged
Nieci Housemate	posted 02-17-2005 06:43 AM Ok, I'm not really afraid to ask this, but I need an answer within the next 8 hours! I have a picnic date tonight with a beautiful boy who loves good food....lots of fruit, cheese and nuts. I already have a ton of fresh fruit, so I was thinking about brie topped with strawberries and toasted hazelnuts. I bought 3 rings (right word? dunno) of brie a month and half ago, and I still have 2 left. Do they go bad? Should I just buy new? IP: Logged
Sonya Housemate	posted 02-17-2005 06:56 AM Heck no! If a "ring" of Brie is what I know as a "round" (a circle of Brie completely covered by rind) then you should be fine. If they're individual wedge-shaped pieces, I might be a little wary, but Brie is an aged cheese anyway, so my theory is that if it tastes okay and is not discolored then it's fine. As for the round, it's difficult to do a test taste without messing up the shape, but I think give it a once-over and a sniff and you should be set. By the way, at least in the States, the Bries which are commercially available in small rounds (like President brand, for instance) stay fresh for much longer than artisinal cheeses, so I think you'll be fine. Have fun on your date! Woo woo! IP: Logged
geogirl Housemate	posted 02-17-2005 07:03 AM Is there an expiry date on it? Check that with the sniff test & have fun! IP: Logged
pollyhyper Housesitter	posted 02-17-2005 07:21 AM I say as long as it's not green, eat it! IP: Logged
Sonya Housemate	posted 02-26-2005 04:18 PM Does anyone know how to make toppings (parmesan cheese and herbs/spices) and salt stick to popcorn without extra oil? We don't have a microwave, so I'm talking about the kind you make in a pot, the old fashioned way. IP: Logged
crowjoy Housemate	posted 02-26-2005 04:47 PM What about non-stick cooking spray? Give it a spritz and toss? IP: Logged
swick Housesitter	posted 02-26-2005 06:16 PM When my mom was going through her low cal phase she used a quick mist of water from a spray bottle...it worked if you were careful IP: Logged
meggo Housemate	posted 02-27-2005 05:46 AM So - my little cartons of liquid eggs say they can be frozen for up to three months. I'm assuming they'd be frozen in an ice cube tray (in portion sized) and then they could be transferred to a zip baggie? Does that sound right? And then would I just be able to use them in baking? IP: Logged
Princessjeanne Housemate	posted 02-27-2005 07:45 AM I don't know why that wouldn't work, meggo, especially if it says they are freezer-safe. Can you freeze pre-made oatmeal? I am sick of having to wash the pan every morning to make breakfast, so I'm thinking maybe I could make a whole bunch and freeze it to take to work. Anyone ever done this? IP: Logged
aludra Subletter	posted 02-27-2005 06:08 PM PJ, you can freeze oatmeal. I think it works best if when you want to eat it you let it thaw a bit and nuke it on low power. Why are you supposed to put in the onions and garlic at the same time when stir-frying or sauteing or whatever? Don't onions take a lot longer to cook than garlic? And what about carrots? I would've thought they go in first, because they take so long, but recipes seem to have you put them in either with the onions and garlic or even after. IP: Logged
Jinxie Housemate	posted 02-27-2005 08:53 PM quote: Originally posted by aludra: PJ, you can freeze oatmeal. I think it works best if when you want to eat it you let it thaw a bit and nuke it on low power. Why are you supposed to put in the onions and garlic at the same time when stir-frying or sauteing or whatever? Don't onions take a lot longer to cook than garlic? And what about carrots? I would've thought they go in first, because they take so long, but recipes seem to have you put them in either with the onions and garlic or even after. I figure that's just because onions and garlic are "base" flavors...you add them first, then the oil/butter/whatever is infused with their flavors and that flavor then has an easier time making it's way into the other stuff... But I have found that garlic tends to burn a little faster than onions...usually, I'll do onions first, then add the garlic after a few mins [once the onion is just starting to soften/go translucent], then after just another minute or so I'll add whatever else needs to be added. IP: Logged
crowjoy Housemate	posted 03-02-2005 05:46 AM Cuisine from the West Indies is different than Indian food right? I have a new Caribbean market that in confusing me because there seems to be alot of cross over, but that could be because the propietors and Indian by descent. So before I invade the Indian cooking thread with my questions about stuff at the market, I thought I'd ask. P.S. The folks at the store are really helpful but I'd like to try and plan ahead before shopping, just a little bit. I heart my new market! IP: Logged
blackeyed lulu Housemate	posted 03-02-2005 08:48 AM yeah w. indian cooking is different, but there are some shared flavours. ...there's an indian cooking thread??? ethnic antennae wave madly [This message has been edited by blackeyed lulu (edited 03-02-2005).] IP: Logged
pollyhyper Housesitter	posted 03-02-2005 09:03 AM Have already bumped the Indian cooking thread for y'all and I'm anxious to read new posts there! IP: Logged
bali Housemate	posted 03-02-2005 10:18 AM What is difference between a fruit salsa and a chutney? I made a peach chutney with peaches, jalepeno, onion.. and I just ate the BEST peach salsa that seemed to have the same ingredients.. but tasted totally different. IP: Logged
bali Housemate	posted 03-02-2005 10:38 AM I ussually chop lemongrass into 1 inch pieces and simmer it in the broth to add flavor. It is better to remove before serving. Or you can puree it into a paste if you have a really stong food proccessor and add it to the broth that way. That recipe sounds great.. can you post it if it is good. edited to say I am not crazy.. there was a post about lemongrass. I swear! [This message has been edited by bali (edited 03-02-2005).] IP: Logged
Jinxie Housemate	posted 03-02-2005 10:41 AM I always think of chutneys as more...I dunno...dark, and rich. Like, you can still get hints of the flavors that went into the chutney, but for the most part, everything has sort of melded together into one cohesive whole [a "fruit symphony," if you will]. Chutneys, to me, are also spicier in the multiple spices sense, not the spicy=hot sense. Fruit salsas, though, are [again, just my opinion here] more...bright. Usually uncooked...after a while all the flavors blend together, but each individual ingredient is still easily identifiable. IP: Logged
Nieci Housemate	posted 03-03-2005 05:51 AM quote: Originally posted by bali: edited to say I am not crazy.. there was a post about lemongrass. I swear! I have a fantastic recipe for chili-roasted chicken with lemongrass if interested....it's not indian tho. IP: Logged
bali Housemate	posted 03-03-2005 10:15 AM I would take that recipe! I love chicken, chiles AND lemon grass Where did that post go? IP: Logged
Sonya Housemate	posted 03-03-2005 11:50 AM Fluffygirl asked about lemongrass at the very bottom of the first page, and then responses are on the second page. IP: Logged
animal Housemate	posted 03-05-2005 09:08 AM I defrosted some frozen orange juice last Thursday (it has been in the refrigerator the whole time). Does anyone know if it is still OK to drink? IP: Logged
yam Housemate	posted 03-05-2005 10:51 AM Yeah, totally. Regular ol' orange juice will keep in the fridge for like, months. IP: Logged
animal Housemate	posted 03-05-2005 12:21 PM Woo hoo! Thank you. I thought I read something about the pasteurization of oj . . . or something. . . . Off to make some juice! IP: Logged
Sonya Housemate	posted 03-05-2005 04:47 PM For months? I've definitely had OJ turn funky on me after 10 days or so... it gets kind of fermented and smells a little like beer. Maybe our fridge wasn't cold enough? (Well, we certainly haven't had that problem since I moved in with the boy, who goes through a gallon of OJ in 4 days.) IP: Logged
jstrizzy Housemate	posted 03-05-2005 07:16 PM I'd guess maybe juice that's been pasteurized will last for a while, while fresh squeezed will ferment. If that's the case, the frozen kind should be fine for a while. I bought mushrooms at the farmers' market today, and they came in a paper bag; is it ok to store them that way? And should they go in the fridge? [This message has been edited by jstrizzy (edited 03-05-2005).] IP: Logged
Jinxie Housemate	posted 03-05-2005 08:48 PM quote: Originally posted by jstrizzy: I bought mushrooms at the farmers' market today, and they came in a paper bag; is it ok to store them that way? And should they go in the fridge? [This message has been edited by jstrizzy (edited 03-05-2005).] If I can trust Alton Brown [and I think I can...he's like the Mr. Wizard of food] paper bags are actually the ideal way to store mushrooms. And they should go in the fridge. Even then, though, they don't last long, so you should try and use 'em up within a few days. IP: Logged

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