Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Forums

  1. Society Announcements

    1. Announcements

      Information about what's happening at the eG Forums.

      545
      posts

    2. Member News

      Announcements of food-related member news

      1.5k
      posts

    3. Welcome Our New Members!

      A forum for new members (those with fewer than ten posts) to introduce themselves.

      3.9k
      posts

  2. Society Support and Documentation Center

    1. Member Agreement   (524,211 visits to this link)

      Shortcut to the eGullet Society Member Agreement.

    2. Society Policies, Guidelines & Documents

      This is where you'll find the eGullet Society member agreement and related guidelines, as well as other essential documents.

      18
      posts

  3. The Kitchen

    1. Beverages & Libations

      A refreshing exploration of the drinks that relax and revitalize.

      120k
      posts

    2. Cookbooks & References

      Cookbooks and references for cooking, eating and drinking; on-line resources in a similar vein.

      29.1k
      posts

    3. Cooking

      Savory cooking techniques and ingredients.

      363.2k
      posts

    4. Kitchen Consumer

      Comparing appliances, non-specialized tools and equipment, renovation and construction information, mail order suppliers, and stores; finding places to buy high-quality and hard-to-find ingredients.

      141.5k
      posts

    5. Culinary Classifieds

      Person-to-person sales of cooking-related items.

      236
      posts

    6. Pastry & Baking

      Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

      155.4k
      posts

    7. Ready to Eat

      Fast food, junk food, convenience food and drink, including soft drinks: when it’s good and when it’s not.

      23.6k
      posts

    8. RecipeGullet

      A centralized place to find and post recipes.

      3.6k
      posts

  4. Culinary Culture

    1. Food Media & Arts

      Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.

      58.1k
      posts

    2. Food Traditions & Culture

      Culture, tradition, history, discoveries, and culinary travel not limited to one region. Lifestyles, diet and nutrition; food mores, etiquette and entertaining.

      239.5k
      posts

    3. Restaurant Life

      The view from working in the back or front of the house, and the view from dining at the tables and bar.

      43.9k
      posts

  5. Regional Cuisine

    1. United States

      320.9k
      posts

    2. Canada

      54.6k
      posts

    3. Europe

      128.3k
      posts

    4. India, China, Japan, & Asia/Pacific

      88.8k
      posts

    5. Middle East & Africa

      7.3k
      posts

    6. Latin America

      8.5k
      posts

  6. The Fridge

    1. Q&A Fridge

      Cold storage of topics and eGullet Q&A sessions past.

      6.7k
      posts

    2. Society Features

    3. eG Spotlight Fridge

      3.2k
      posts

  • Featured Topics

  • Recent Posts

    1. 0

      Penny for a pound...cake

      Is there a way to convert a layer cake recipe from scratch to a bundt (pound) cake?? Thank you in advance and I feel so lucky to have found this site
      nancyotr1 in Welcome Our New Members!
    2. 23

      Gulden's spicy brown mustard alternative

      I made the mustard today. It has to rest for a couple-three days, but the first taste was excellent. My nutmeg, even though from fresh grated, may have been a bit old as it has been wrapped well and in the freezer for perhaps too long. Still, the results were very satisfactory. The other spices were fresh and very flavorful, especially the allspice. @TropicalseniorSo, thanks for your help and suggestions. I will definitely try more mustard recipes as it's easy, convenient, and economical, and looks like excellent results are possible. Of course, some adjustments to the ingredient amounts for this recipe may be in order, but I'll see in a few days. It might end up being a skosh thick, too.
      Shel_B in Kitchen Consumer
    3. 19

      Using dehydrated food in cooking

      I did a bunch of roma tomatoes cut into eights and took the seeds out before dehydrating at a temperature of 130. Doing them in the oven you'll want to use a temperature as close to 130 as your oven will go. Also stick something in your oven door to let moisture escape. Then be prepared to wait. I can't remember how long mine took but I do know I left the Dehydrator on overnight so maybe 15 hours?
      ElsieD in Cooking
    4. 1,266

      'Tis Hunting Time—A smallish blog

      It's pumpkin time!
      • 7
      • Like
      • Haha
      Shelby in Food Traditions & Culture
    5. 19

      Using dehydrated food in cooking

      Hello fellow dehydrators Here is my second pathetic experiment. Using the last of the juicy tomatoes I tried to ‘dehydrate’ them in the oven. Here is a picture. the recommended 175F that I saw in some recipes seemed to do nothing for me. So I yanked up the heat to 200F and after two hrs to 250F. It dried them somewhat. Then I had to go out so I took them out of the oven and covered them with some cheesecloth overnight. The next morning I put them back at 250F. Succeeded in burning some 😱 but then I gave up and rescued what I could. They tasted amazing. But were still a but squishy. Anyway all I had on them was some salt and some vinaigrette. Dont know why? I just felt like it and there was no oil in the jar so I substituted 😝 I have now stored them in a jar in the fridge and waiting to make a baked eggs and ovendried tomato dish. Will add a photo when I do. Wish me luck Bhukhhad
      Bhukhhad in Cooking
×
×
  • Create New...