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yes, I'd put it on the pizza stone - it does the same thing as the warmed up pan. and yes, she puts it on the oven floor so the heat is directly on the bottom crust and it helps to crisp it

@JeanneCake, is the reason RLB is putting the frozen pie on the oven floor is because the oven floor is especially hot? I have a ceramic pizza stone which sits permanently in my gas oven. I think it helps the oven have a more reliable temperature (range is 50ºF at least). It's up about 6 or 8" from the broiler, but I put the pans for items I'm baking directly on the stone. Because I had to look up what the stone is actually called, I learned it's oven and grill-safe to 2000ºF. Of course, my oven only goes to 550ºF. Would you expect this would suffice for a frozen pie shell?

By farr, my favourite way to cook green beans. https://food52.com/recipes/20767-fuchsia-dunlop-s-sichuanese-dry-fried-green-beans

On a somewhat related note, RLB in the Pie and Pastry Bible suggests putting a frozen pie directly on the oven floor to help the bottom crust cook/crisp (she is also baking at a higher temp for 20 minutes then turning the oven down; her pies are fully frozen in this example). I am not that brave, I would heat a half sheet pan in the oven first, put the unfilled frozen crust on it to par-bake for 10-15 mins then pour the filling in and continue baking the whole thing. I would probably par bake the crust at a higher temp and turn the oven down once the filled crust is in the oven.

One of my family's favorites is the Tijuana Lady, a more complex, vanilla-forward Margarita variation: Tijuana Lady (Michael Madrusan, Little Branch NYC, 2008) 1.5 Oz Tequila 1.0 Oz Licor 43 .75 Oz Lime 2 Dashes Angostura bitters Add all ingredients to your shaker; shake with ice, strain into a coupe

Aah. Perfect answer, thank you. (I mind).

I've never frozen that particular dish, but in general, cooked beans freeze pretty well -- they sometimes break up a little, but that's not usually a problem. Other dishes that freeze well are stews and soups. If they include pasta, you might want to leave it out and add to cook when you reheat the dish. I've found that pasta tends to get pretty mushy when frozen. I'd say that from the Super Easy Instant Pot book (which is where the Spicy Chickpea recipe can be found), the Chorizo Chile and Sloppy Joe filling would both be good candidates for freezing. You could also make the Creamy Turkey and Wild Rice soup -- just leave out the frozen vegetables and cream and add when reheating. Which other books do you have? I'll take a look and see what other candidates I can recommend.

Sounds like a recipe for a soggy bottom, but there are plenty of people who don’t mind that.

I've read and reread the recipe, and the 6 comments, and I agree: it seems to suggest baking from frozen crust. I guess I'd go ahead and try it, unless the crust package's instructions say to thaw it first.

I think this is what happened. When the meat thawed, it realized it was situated in an entirely different magnetic field from where it started, so it tried to head back home. Unfortunately, only the water was able to escape in time.

I don’t think I have frozen them.

On our way back from Spain on Tuesday we stopped at Besançon to refuel the car and pick up some cheeses, that finally made our dinner tonight… From 12 o’clock: Roquefort, St. Maure, Le Chevrot, Langres, Rocamadour, Comte and a Petit Billie in the middle. Pickled gherkins, olives, artichoke hearts and red beets on the side. And also some pâté to go with it … And made some baguette - simple poolish-raised dough, then folded in some extras (from the left): Walnut/cranberry (unfortunately not scored deeply enough), caramelized onion, dried tomato/olive & “au nature” No complaints 🤗

I made another roasted veg salad from the Good Things matrix: roasted sweet potato wedges, lentils, pickled red onion, goat cheese and Calabrian chili crisp on baby kale & frisée lightly dressed with house dressing. The Calabrian chile paste from Good Things is kind of a PITA to make. At first, I thought I’d just as soon but one of the many ready-made versions, but it’s growing on me and the crispy crunch from all the nuts and seeds is especially nice in this salad. Not sure why @Darienne hasn’t arrived yet. Perhaps she is waiting for @Smithy to give her a lift in the Princessmobile?

I would soak them first, to rehydrate and remove any dirt/dust, then chop them to add to your dish. The soaking liquid can be strained and used as well.

Hello All, Started making bean to bar chocolate back in October on a whim, thought that was going to be the main pursuit, but now I've been bitten by the bonbon bug. Particularly inspired by Dubovik's techniques and have tried a few of them out as well as others I've seen posted here and on Instagram. I appreciate all of the great info that members of this forum have offered, and I've learned a great deal in a short time from perusing various topics, so thanks for that. Here are a few that I like.... Cheers, Phil

I have some dried mushrooms. What happened is that I forgot them in the fridge, but they were packaged properly so no mould. Can I just blitz them in the food processor and add to any old casserole?

I wonder if some of that has to do with how cooked it became during frying... meaning muscle tissue is mostly water. If you grill a steak to medium rare, you're only desiccating the outer edge, leaving most of the water content intact. But with ground beef, how do you know when it's done? If it's done so that it's browned and crispy, much more of the water content would be removed than in the steak example. On a side note, most recipes that I've seen using ground beef have you fry until browned, and then some water is reintroduced, the pan covered and cooks for a few minutes so that the water is absorbed - it's not saucy, but the meat is much more moist. So, I guess what I'm saying is that I don't think it has anything to do with the meat being on sale...

"Lean ground beef" has no real definition in markets in the USA at least. Here the fat/lean percentages are front and center on the package, though if they're by weight or by volume I don't know. 80/20 is common, you see 90/10 and 75/25 around as well. If it is getting crumbled into tiny bits and fried I'd expect to lose almost all of the fat and some water too...

Did you try this, @ElsieD ?

This is old, but no one answered me. Advice please?

Yesterday Ed bought some New Zealand 'lean ground beef' on "Special" (aka: on sale) 450 g. 2 packages, total weight 900 g. He fried them on the stove in the normal fashion and the after cooked weight was 573 g. That's a loss of 37.5%. In US terms, that's 32 oz of meat and left with 20 oz after cooking. Of course there's always expected to be some water in the meat...but so much? Was there more because the meat was on sale? Is it ever worthwhile buying meat on sale or is so much loss simply to be expected, no sale or sale? All thoughts on the subject are welcome.

I find it very annoying that after Christmas you can't find Cranberry and White chocolate shortbread cookies, or at least not the ones made by a local bakery and carried in a number of grocery stores. They taste homemade. It is almost like someone made a rule that shortbread is only served during the Christmas holiday period. So I had no choice but to bake a batch this morning. My idea of breakfast. Cranberries and Callebaut white chocolate, chopped into chunks. Moe just told me these are better than the ones I was missing.

and those ribs were placed on the Yoder ; along w a turkey breast . these were wrapped . hopefully Ill get a final pic. BTW : The WHPS has moved , just a mile or two . Now it has its own beach and , as they call it in New England , a Groyne : https://en.wikipedia.org/wiki/Groyne looking forward to some fishing in the Spring. then a trip to Bleu : its the Official WHPS Restaurant. The view from WHPS at dawn.

after the trim. tallow ?

Indeed there was.