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  1. Past hour
  2. BonVivant

    Dinner 2019

    I use bamboo skewers to seal the openings. The excess skin makes a tighter seal and easier to pierce with a skewer. Recipes always say "trim excess skin". It's the simplest method: - Poke the skin all over with a small, sharp metal skewer. - Pour boiling water over the bird and leave to dry. If using any flavouring glaze keep basting it repeatedly and chill (uncovered), preferably overnight. - Roast each side, how long it takes depends on the size of the bird. - Baste with the glaze repeatedly. - Done when juices run clear (if you must control precise internal temp look up a general chart) PS: thanks!
  3. Ann_T

    The Bread Topic (2016-)

    First batch of bagels just out of the oven. Smoked Salmon and cream cheese on the menu tonight.
  4. Haven't unveiled that just yet...very soon. And, thanks
  5. Kim Shook

    Breakfast 2019

    Breakfast on Good Friday was my MIL's Hot Cross Buns: She makes dozens of them every year and freezes them to distribute to family and friends. I think they are a Betty Crocker Cookbook recipe, but she's been making them for at least 45 years, so I'm not positive. They are delicious and freeze extremely well. We usually unearth a final bag in July and enjoy them then. I remember one time when my English stepdad @Ted Fairhead was alive, he was reminiscing about Hot Cross Buns that his mum made. It was NOT Easter time or even spring, but she made them for him all the same. It was when he was in treatment for cancer and didn't have much of an appetite, but he loved them and finished the batch in just a few days. This morning was more buns, a stale croissant (I'm making a breakfast casserole for dinner tonight and had one left over) and what will go into as many meals as possible in the next week: That's 18 hard boiled (well, actually steamed, but hard steamed sounds weird) eggs to use up! Breakfast:
  6. scubadoo97

    Ice Cream!

    With cracker Jacks it would be off the hook delicious
  7. Today
  8. Kim Shook

    Easter Menus

    Easter dinner at my MIL's was very good. Carrot soup, ham, au gratin potatoes (which were tender - an outcome I sometimes have trouble with), Caprese salad (not sure why she bothered with that - the tomatoes were tasteless), her fantastic yeast rolls, cucumbers with a rice vinegar/sesame oil dressing, roasted asparagus and a gooey, fluffy strawberry/cream cheese pie. Jessica contributed her delicious, classic deviled eggs (no picture) and I did Instant Pot collards which were just crazy good: Breakfast and lunch for the next week will consist of:
  9. Kim Shook

    Dinner 2019

    Oddly, the only one I've never had any trouble with was one of those super intricate Nordic Ware ones. But they are fairly heavy cast aluminum (which is one of my favorite things to cook in) and recommend brushing with oil, so that might explain it.
  10. eugenep

    Dinner 2019

    thanks for the always beautiful photos I noticed the stitching on your duck; it seems like the Chinese style of roast duck I see on videos during the preparation stage. Modernist Cuisine book says that the oven temp for Chinese roast duck is specially made to go crazy hot - maybe over 2,000 F or something - and not something you can do at home. That's why I never tried Chinese roast duck at home and some American recipe had weird ways of doing it involving an air pump etc. But could you talk about how you produced such a nice duck? ...and wondering if you did the Chinese method or found a substitute technique ? thank you
  11. Shelby

    Dinner 2019

    Thanks so much! And thank you so much too! That makes me feel a bit better. You are an experienced baker! I have one of those tube pans...maybe I should retire the bundt pan for good. I'm not sure that I've ever had success getting a cake out in one piece!
  12. Kim Shook

    Dinner 2019

    @Shelby - here's one at a good price and it looks identical. That happens to me all the time with Bundt cakes. In fact, I tend to do cakes that are supposed to be Bundt in tube pans and line the bottom with a ring of parchment.
  13. gfweb

    funnel dispenser

    Use it as a mold.
  14. gfweb

    Dinner 2019

    @Shelby https://www.amazon.com/BIA-Cordon-Bleu-Porcelain-Plate/dp/B00004S4WA/ref=sr_1_16?keywords=deviled+egg+plate&qid=1555951373&s=gateway&sr=8-16 Price seems high. I bet t hey upped it for Easter.
  15. gfweb

    Cooking plain old chips

    Medium to high depending on the volume of oil. The thing can go quickly.
  16. BeeZee

    Lunch 2019

    Leftovers from Saturday's dinner (not so sad desk lunch) - saffron quinoa pilaf, sliced chicken breast, thai carrot salad.
  17. ElsieD

    Cooking plain old chips

    What heat setting do you use?
  18. ElsieD

    Ice Cream!

    I have made this recipe too. It is really good.
  19. Three pages and no hot cross buns?!? 😲 I made a couple of batches this year. The first, from Lyle's, seem to garner plenty of Insta-hype so I thought I'd give them a try. They were fine, without rocking my world... So I made Thomas Keller's, which uses quite an enriched dough... I should have proofed them closer together for a bit more height and less spread. Oops. Bizarrely, he doesn't spice the dough, so I rectified that error (sorry Mr Keller). He's also a bit stingy with the dried fruit, so more of that went in plus some stem ginger (candied ginger)... And I don't usually bother with the icing, but decided to dress one for the good folks at eGullet. 😀 Happy Easter.
  20. Cookwhoplaysdrums

    Cooking plain old chips

    Well recently I tried making some chips by a method which Heston Blumenthal follows or he came up with, I am unaware of that, but it's the process that he shared in his cooking series called " How To Cook Like Heston ". I felt to talk about it because the output was so good. He recommends following steps: - As we all know we start by peeling and cutting the potatoes into long batons, common stuff. - Then he suggests to sort of par boil the potatoes, starting up with cold water, cooking them till they are still raw in the middle but the outer layer is cooked. - Strain them after around 20 minutes, make some tiny holes on them with a pin or something that tiny and freeze them. - Freeze it for an hour. - You keep the oil on a low flame, and fry them. Take them out and now you increase the flame to high and fry them again. These steps give a really crispy from the outside and soft on the inside chips, just the way I like it. Throw some salt and pepper, fry some fish and enjoy ! I would like to know other methods that you all might have experimented or tried. But till now this was the best method I came across. Cheers to Chef for sharing !!
  21. DJ Silverchild

    Question on Using Guitar Cutter - Chablon

    I had the same problem cutting through Valrhona Gianduja actually. There's a whole thread about my disaster. I ended up just molding it.
  22. Shelby

    Dinner 2019

    I NEED one of these egg plates. Do you remember where it's from? Have I asked you this before? I unearthed some tuna steaks during the great freezer clean out...a bit past their prime, but decent enough with a little sauce made from jalapeño, soy, lime, ginger, a pinch of sugar and a bit of oil. Sweet and sour tofu and egg rolls to go with. Ronnie found a 4 lb prime rib for a decent price, so that was Easter dinner last night. Done in the CSO at 200F until it hit 125F in the center (about 2 hours). Then rested for about 30 mins and after that put in on broil at 500F for 10 minutes. See? I need an egg plate. Pickled stuff Pea salad Wish I'd had some asparagus from the garden, but not enough yet. So, lettuce salad had to suffice. Annnnnnnd this is why I'm not a baker. I wanted pound cake to go with strawberries and whipped cream for dessert. First of all, maybe this recipe is for a different kind of pound cake than I'm used to, but it was more like yellow cake. It tasted good, just not like the pound cake I was thinking of. Second of all, even with all of my buttering and flouring of the bundt cake pan, this happened: Oh well, still was a good dessert
  23. KennethT

    Best First Cookbook

    My first cookbook was used as the textbook in the professional cooking class for non-professionals that I took in college... I don't know if it is still in print, but at the time, it was a great book that not only had good recipes to illustrate the theory that was taught, but had chapters on knife skills, sanitation, etc... It was "On Cooking" by Labensky and Hause... I'd highly recommend it.
  24. gfweb

    Cooking plain old chips

    You might try the cold oil method which is my usual for small batches I use this with Yukon Gold potatoes and do fine. Cut potatoes...rinse off surface starch (which browns fast), dry them put in a cold pan with just enough oil to cover them. turn on the heat and remove when they are brown and cooked through (test by eating one). They aren't greasier than a regular fry because the wetness in the potato excludes the oil from penetrating.
  25. Shelby

    Ice Cream!

    I don't know that you're looking for different ice cream recipes, but I thought I'd share this one: Buttered Popcorn Ice Cream My mom introduced me to it and it's a big time favorite of ours. I've never tried it with the Cracker Jacks.
  26. @gfron1 I possibly missed it so just in case what are the walnut turned pieces ? beautiful place , I can see a lll the hard work everybody has done love the colorful " Drip Wall " best of luck !
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