142 replies to this topic

[Anna N]

I use packaged cole slaw mix to make egg rolls.

[sparrowgrass]

I do not remove the seeds from tomatoes.

well at least I hope you peel them...

I don't. I don't peel fresh tomatoes for salad or slicing because I like the 'pop' of the skins--the heel is the best part of a sliced tomato!

I make a ton of sauce/salsa every summer--I roast the tomatoes and other veggies so I don't have to simmer (and scorch). I don't peel the tomatoes--I use an immersion blender or the food processor.

I figure I need the fiber, and no one has ever fussed.

[Fat Guy]

I neither seed nor peel tomatoes, ever, for anything. If the recipe demands peeled and it really makes a difference to have them peeled then I use canned. If the recipe demands seeded then I ignore the instruction or don't make the recipe.

In terms of the dishwasher, have there been tests done on high-quality knives, wooden implements and nonstick cookware? I wonder, are we talking about 1,000 washes before degradation, 100 washes, 1 wash? Compared to hand washing? Is there a way to reduce the impact of the dishwasher on these items? Do I care? Is this a new topic?

[ambra]

I neither seed nor peel tomatoes, ever, for anything. If the recipe demands peeled and it really makes a difference to have them peeled then I use canned. If the recipe demands seeded then I ignore the instruction or don't make the recipe.

In terms of the dishwasher, have there been tests done on high-quality knives, wooden implements and nonstick cookware? I wonder, are we talking about 1,000 washes before degradation, 100 washes, 1 wash? Compared to hand washing? Is there a way to reduce the impact of the dishwasher on these items? Do I care? Is this a new topic?

I care. I think the thing with wood is that it absorbs the soap and you eat it. Is that right?

As for knives they supposedly dull, right? I try not to put my knives in because I'd rather wash them than use a dull knife. But when I've used them on something like raw chicken I might be inclined to put them in the dishwasher.

Edited by ambra, 01 January 2012 - 07:51 AM.

[Fat Guy]

Started a new topic for dishwasher issues.

[Darienne]

I use packaged cole slaw mix to make egg rolls.

Now this IS brilliant. We have a Chinese Feast coming up and there is simply too much work to be done. This short cut could be terrific.

Do you reshred the mix to make it finer or do you find it's fine the way it is?

[Anna N]

I use packaged cole slaw mix to make egg rolls.

Now this IS brilliant. We have a Chinese Feast coming up and there is simply too much work to be done. This short cut could be terrific.

Do you reshred the mix to make it finer or do you find it's fine the way it is?

Nope. Use it as it is after a rinse and spin in the salad spinner. Started with this recipe and modified to my own taste.

[LizD518]

I neither seed nor peel tomatoes, ever, for anything. If the recipe demands peeled and it really makes a difference to have them peeled then I use canned. If the recipe demands seeded then I ignore the instruction or don't make the recipe.

Same Here - my basic easy tomato sauce is usually made with whole, peeled canned tomatoes and I don't bother to de-seed them. Once I hit it with the immersion blender I can't distinguish the seeds. And when I make a fresh tomato sauce in the summer I really don't care all that much about the skins.

I use Penzey's stock bases instead of even using store-bought broth. Just have to remember to be very cafeful with additional salt.

[Shamanjoe]

I do not remove the seeds from tomatoes.

well at least I hope you peel them...

I have never peeled a tomato..

[Shelby]

My best tip is to follow Judy Rogers' method for roasting a chicken. No truss, done in under an hour, super sexy oozingly juicy breast.

Who knew I'd see this phrase on EG.

[annabelle]

I use packaged cole slaw mix to make egg rolls.

Ha! I do this, too.

[Anna N]

I use packaged cole slaw mix to make egg rolls.

Ha! I do this, too.

Figured I couldn't be the only "sinner"!

[Hassouni]

I do make stock a few times a year, but often for small quantities or last minute cooking, TJ's stock does just fine. Also, for stews and Korean jjigae-type things, frozen, in-shell clams from the Korean supermarket are a godsend. And, while I've made pizza from scratch, and done the self-cleaner trick to get my oven up to 900º, 90% of the time I just make pizza on barbari bread (AKA "Afghan bread").

[annabelle]

I make pizza quite a bit, but I make it on a baking sheet and cook it at 400 degrees. I've been using the same recipe for 30 years and it's great.

[Dakki]

Wondra flour to thicken sauces.

Please explain. This sounds useful.

[Kajikit]

Unless it's vitally important to maintain the correct oven temperature for the entire period of baking (eg. for cookies and cakes), I never pre-heat the oven. Savoury foods go in when the oven gets turned on, and they can heat up at the same time as the oven does. That goes for frozen foods too.

[annabelle]

Wondra flour to thicken sauces.

Please explain. This sounds useful.

Wondra is a superfine flour that is sold in a canister. It thickens quickly without a raw taste and doesn't need to be mixed with cold water like cornstarch. It also doesn't turn glossy.

[gfweb]

Exactly. You use it like starch...make a slurry and add w whisking. It thickens without glossiness. Looks like you used a roux.

[Dakki]

Nice. Wish I'd heard about this last week, when I was in USA. Now to source it in Mexico.

[Shelby]

Wondra flour to thicken sauces.

Please explain. This sounds useful.

Wondra is a superfine flour that is sold in a canister. It thickens quickly without a raw taste and doesn't need to be mixed with cold water like cornstarch. It also doesn't turn glossy.

Ohhhhh I love Wondra. Makes the best gravy.

Edited by Shelby, 01 January 2012 - 09:14 PM.

[mm84321]

I have dusted wondra on fish to aid in crisping the skin. It does work nicely, but I found that I prefer the taste of the skin without any flour on it at all.

[annabelle]

It makes great tempura batter, as well.

Dakki, Wondra is available on Amazon.

Edited by annabelle, 01 January 2012 - 09:29 PM.

[Dakki]

Thanks, annabelle. Unfortunately Amazon doesn't do free shipping to here, and charges something like $5 extra per item on top of the weight-and-speed-based shipping charge to deliver stuff to Mexico. I could have it sent to my PO box on the border, but then it'll just sit there until I can visit USA again.

[ambra]

If it's for a sauce, and I'm in a hurry, I'll sometimes grate the vegetables on a box grater instead of finely chop. As many Italian grandmothers do. :)

[jmolinari]

I use prepeeled garlic....used to use a garlic press, now i use a microplane.

[sparrowgrass]

I use dry roasted peanuts (Planters low salt) in my most excellent peanut brittle. The recipe came from my Aunt Rosie, and it called for raw peanuts, put in after the sugar dissolved and cooked in the hot syrup and stirred constantly. Too much work. Cook the syrup to 305, dump the peanuts in and stir just enough to incorporate. Then add the baking soda. If you warm the peanuts in the microwave a bit, the syrup stays liquid enough to stir the soda in after a brief heatup.

[ScoopKW]

"A Blender" is the only tool I've ever used for building hollandaise and bernaise. I can't be buggered to whisk that long -- even at home, for myself.

[annabelle]

I make mayonnaise in the food processor. Also salad dressing whick I make by the quart.

[maggiethecat]

We bought a case of 100 Malpecques last week and I let three other people shuck them. I've decided that shelling oysters is a task I'll delegate. Forever.

[Viktoria]

I take pre-peeled garlic, whop it in the food processor with a little oil and freeze the results in small amounts. Do it once every 6 months or so. However, I just recently found pureed garlic, chili, dill, and cilantro in convenient squeeze bottles in my local market!

I don't preheat my oven for savory cooking, either, particularly roasts and stuff.

Every once in a while I'll use the food processor to grate/chop a ton of mirepoix. Then I sauté or sometimes roast it and let it cool. I throw it in the freezer in flattened freezer bags and cut off chunks when I need it. Trader Joes also sells pre-chopped mirepoix in plastic containers in the refrigerated veggies section!

I use premixed "poultry seasoning" in my stuffing and gravy...

When I make falafel, I make large batches of it. I then flatten it into freezer bags about an inch thick, and freeze. When I want falafel, I pull out the big square block, and cut into squares as much as I need, and fry it as is. Spatters a little more because it's frozen, but the insides get cooked just fine. mmm.... falafel cubes. I also do the frozen block thing with cookie dough too. Cookies come out a little less than round, but who cares.